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"disqusTitle": "How Much Is Too Much? New Study Casts Doubts On Sugar Guidelines",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/12/20161219_atc_how_much_is_too_much_new_study_casts_doubts_on_sugar_guidelines.mp3\u003c/p>\n\u003cp>By now, you've very likely heard the case for limiting sugar.\u003c/p>\n\u003cp>Over the past two years the World Health Organization and the U.S. Dietary Guidelines have begun \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">urging\u003c/a> us to consume no more than 10 percent of our daily calories from added sugar. Drinking more than one sugar-sweetened soda a day can put you over that limit.\u003c/p>\n\u003cp>But a new industry-funded \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2020\">study\u003c/a> published in a prominent medical journal questions the evidence used to generate the specific recommendations to limit sugar in our diets.\u003c/p>\n\u003cp>\"Overall, I would say the guidelines are not trustworthy,\" says study author \u003ca href=\"http://ihpme.utoronto.ca/faculty/bradley-c-johnston/\">Bradley Johnston\u003c/a>, a clinical epidemiologist at the Hospital for Sick Children in Toronto who also teaches biostatistics.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Johnston reviewed the studies and methodology used to generate the guidelines. He concludes that while it's wise for people to limit sugar consumption, there's still a question about \u003cem>how\u003c/em> much to limit.\u003c/p>\n\u003cp>\"Sugar should certainly be limited in the diets of children and adults, no question,\" he says. But he argues there's not convincing evidence to support cutting consumption to 10 percent, or 5 percent — or any specific threshold.\u003c/p>\n\u003cp>\"There's a lot of uncertainty about the thresholds that appear in guidelines,\" Johnston says. \"What's happening is that guideline panelists are making strong recommendations based on low-quality evidence.\" (The paper reviewed nine sugar-intake guidelines from around the globe, included the WHO guideline and the Dietary Guidelines for Americans, which were updated this year.)\u003c/p>\n\u003cp>The paper, which appears Monday in the \u003cem>Annals of Internal Medicine,\u003c/em> has raised the ire of public health experts. \"We should reject these findings,\" says \u003ca href=\"http://profiles.ucsf.edu/dean.schillinger\">Dean Schillinger\u003c/a>, a physician at the University of California, San Francisco and advocate for diabetes-prevention efforts.\u003c/p>\n\u003cp>Schillinger has penned an \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2754\">editorial\u003c/a>, published alongside the study, that's titled, \"Guidelines To Limit Added Sugar Intake: Junk Science or Junk Food?\" He writes that the new paper amounts to \"the politicization of science.\"\u003c/p>\n\u003cp>Schillinger says that when you look at the body of evidence, the science is clear. \"Nearly all experimental studies that examined whether eating added sugars contributes to obesity and [Type 2] diabetes-related outcomes show a cause-and-effect relationship,\" Schillinger told us.\u003c/p>\n\u003cp>Marion Nestle, a nutrition professor at New York University who has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/27/451950106/in-soda-politics-big-soda-at-crossroads-of-profit-and-public-health\">written\u003c/a> extensively about the soda industry, says this new paper is an attempt by big food and beverage companies to use their power to undermine the scientific consensus on limiting added sugars in our diets.\u003c/p>\n\u003cp>\"This is a classic example of industry-funded research aimed at one purpose and one purpose only: to cast doubt on the science linking diets high in sugars to poor health,\" Nestle tells us. \"This paper is shameful.\"\u003c/p>\n\u003cp>The paper was funded by the International Life Science Institute. The group is financially\u003ca href=\"http://ilsi.org/wp-content/uploads/2016/01/Members.pdf\"> supported\u003c/a> by food and beverage companies including McDonald's Corp., Mars Inc., The Coca-Cola Co. and PepsiCo Inc.\u003c/p>\n\u003cp>\"This is not an industry attempt to undermine the science,\" \u003ca href=\"http://ilsina.org/about-us/our-team/\">Eric Hentges\u003c/a>, the executive director of ILSI, North America, told us. He says the aim of the paper is to examine the inconsistencies in sugar guidelines around the globe and to examine the science behind the specific recommendations. \"The purpose of the paper was to investigate specifically the quality of methods and the quality of evidence,\" Hentges told us.\u003c/p>\n\u003cp>I asked study author Johnston for a specific example of a study that exemplifies the uncertainties in the scientific evidence on sugar intake. He pointed me to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22998339\">published\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> in 2012.\u003c/p>\n\u003cp>That study included 224 overweight and obese adolescents who regularly consumed sugar-sweetened beverages. The participants were divided into two groups. The experimental group received noncaloric beverages at home and were told to cut out sugar-sweetened beverages. The control group kept up their normal pattern of consumption.\u003c/p>\n\u003cp>At the end of the first year of the study, the participants who received the noncaloric beverages at home had smaller increases in body mass index compared with the control group. But by the end of the second year, \"there was no difference between groups,\" Johnston says.\u003c/p>\n\u003cp>Johnston says the point he wants to make is that sugar intake is not the only factor related to obesity and Type 2 diabetes. \"It's one factor among many,\" Johnston says. He says scientists should not put \"ourselves into an ideological framework where we think that sugar is \u003cem>the\u003c/em> scapegoat for the rise in obesity and diabetes.\"\u003c/p>\n\u003cp>The concern among public health experts is that this position — and this new paper published in \u003cem>Annals\u003c/em> — could be used as a justification for questioning the dietary guidelines for sugar.\u003c/p>\n\u003cp>\"The big picture here is we're talking about a fundamentally threatening [Type 2] diabetes epidemic,\" Schillinger told us. \"Fourteen percent of Americans — that's 1 in 7 adults — have diabetes.\" And he says questioning the science behind specific recommendations should not distract from the effort to nudge people to consume less sugar.\u003c/p>\n\u003cp>Schillinger says this study and other industry efforts around sugar remind him of tactics used by Big Tobacco. \"This is very reminiscent of what tobacco did around secondhand smoke,\" he says.\u003c/p>\n\u003cp>When studies showed harm related to secondhand smoke, \"the [industry] called that science junk science. It was really an attempt to undermine the scientific process and create additional doubt in the general public,\" Schillinger says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Johnston reviewed the studies and methodology used to generate the guidelines. He concludes that while it's wise for people to limit sugar consumption, there's still a question about \u003cem>how\u003c/em> much to limit.\u003c/p>\n\u003cp>\"Sugar should certainly be limited in the diets of children and adults, no question,\" he says. But he argues there's not convincing evidence to support cutting consumption to 10 percent, or 5 percent — or any specific threshold.\u003c/p>\n\u003cp>\"There's a lot of uncertainty about the thresholds that appear in guidelines,\" Johnston says. \"What's happening is that guideline panelists are making strong recommendations based on low-quality evidence.\" (The paper reviewed nine sugar-intake guidelines from around the globe, included the WHO guideline and the Dietary Guidelines for Americans, which were updated this year.)\u003c/p>\n\u003cp>The paper, which appears Monday in the \u003cem>Annals of Internal Medicine,\u003c/em> has raised the ire of public health experts. \"We should reject these findings,\" says \u003ca href=\"http://profiles.ucsf.edu/dean.schillinger\">Dean Schillinger\u003c/a>, a physician at the University of California, San Francisco and advocate for diabetes-prevention efforts.\u003c/p>\n\u003cp>Schillinger has penned an \u003ca href=\"http://annals.org/aim/article/doi/10.7326/M16-2754\">editorial\u003c/a>, published alongside the study, that's titled, \"Guidelines To Limit Added Sugar Intake: Junk Science or Junk Food?\" He writes that the new paper amounts to \"the politicization of science.\"\u003c/p>\n\u003cp>Schillinger says that when you look at the body of evidence, the science is clear. \"Nearly all experimental studies that examined whether eating added sugars contributes to obesity and [Type 2] diabetes-related outcomes show a cause-and-effect relationship,\" Schillinger told us.\u003c/p>\n\u003cp>Marion Nestle, a nutrition professor at New York University who has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/27/451950106/in-soda-politics-big-soda-at-crossroads-of-profit-and-public-health\">written\u003c/a> extensively about the soda industry, says this new paper is an attempt by big food and beverage companies to use their power to undermine the scientific consensus on limiting added sugars in our diets.\u003c/p>\n\u003cp>\"This is a classic example of industry-funded research aimed at one purpose and one purpose only: to cast doubt on the science linking diets high in sugars to poor health,\" Nestle tells us. \"This paper is shameful.\"\u003c/p>\n\u003cp>The paper was funded by the International Life Science Institute. The group is financially\u003ca href=\"http://ilsi.org/wp-content/uploads/2016/01/Members.pdf\"> supported\u003c/a> by food and beverage companies including McDonald's Corp., Mars Inc., The Coca-Cola Co. and PepsiCo Inc.\u003c/p>\n\u003cp>\"This is not an industry attempt to undermine the science,\" \u003ca href=\"http://ilsina.org/about-us/our-team/\">Eric Hentges\u003c/a>, the executive director of ILSI, North America, told us. He says the aim of the paper is to examine the inconsistencies in sugar guidelines around the globe and to examine the science behind the specific recommendations. \"The purpose of the paper was to investigate specifically the quality of methods and the quality of evidence,\" Hentges told us.\u003c/p>\n\u003cp>I asked study author Johnston for a specific example of a study that exemplifies the uncertainties in the scientific evidence on sugar intake. He pointed me to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22998339\">published\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> in 2012.\u003c/p>\n\u003cp>That study included 224 overweight and obese adolescents who regularly consumed sugar-sweetened beverages. The participants were divided into two groups. The experimental group received noncaloric beverages at home and were told to cut out sugar-sweetened beverages. The control group kept up their normal pattern of consumption.\u003c/p>\n\u003cp>At the end of the first year of the study, the participants who received the noncaloric beverages at home had smaller increases in body mass index compared with the control group. But by the end of the second year, \"there was no difference between groups,\" Johnston says.\u003c/p>\n\u003cp>Johnston says the point he wants to make is that sugar intake is not the only factor related to obesity and Type 2 diabetes. \"It's one factor among many,\" Johnston says. He says scientists should not put \"ourselves into an ideological framework where we think that sugar is \u003cem>the\u003c/em> scapegoat for the rise in obesity and diabetes.\"\u003c/p>\n\u003cp>The concern among public health experts is that this position — and this new paper published in \u003cem>Annals\u003c/em> — could be used as a justification for questioning the dietary guidelines for sugar.\u003c/p>\n\u003cp>\"The big picture here is we're talking about a fundamentally threatening [Type 2] diabetes epidemic,\" Schillinger told us. \"Fourteen percent of Americans — that's 1 in 7 adults — have diabetes.\" And he says questioning the science behind specific recommendations should not distract from the effort to nudge people to consume less sugar.\u003c/p>\n\u003cp>Schillinger says this study and other industry efforts around sugar remind him of tactics used by Big Tobacco. \"This is very reminiscent of what tobacco did around secondhand smoke,\" he says.\u003c/p>\n\u003cp>When studies showed harm related to secondhand smoke, \"the [industry] called that science junk science. 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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>One day after Vanity Fair printed a \u003ca href=\"http://www.vanityfair.com/news/2016/12/trump-grill-review\">highly critical piece \u003c/a>about one of his restaurants, President-elect Donald Trump escalated his feud with the magazine's editor, calling him a \"no talent.\"\u003c/p>\n\u003cp>\"Has anyone looked at the really poor numbers of @VanityFair Magazine,\" Trump said in an early-morning Tweet. \"Way down, big trouble, dead! Graydon Carter, no talent, will be out!\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Has anyone looked at the really poor numbers of \u003ca href=\"https://twitter.com/VanityFair\">@VanityFair\u003c/a> Magazine. Way down, big trouble, dead! Graydon Carter, no talent, will be out!\u003c/p>\n\u003cp>— Donald J. Trump (@realDonaldTrump) \u003ca href=\"https://twitter.com/realDonaldTrump/status/809383989018497024\">December 15, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp> \u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Although Trump didn't refer to it, the magazine's website on Tuesday published a rough review of Trump Grill, located in the lobby of Trump Tower in Manhattan. The article, by politics and media writer Tina Nguyen, was headlined, \"Trump Grill could be the worst restaurant in America.\"\u003c/p>\n\u003cfigure id=\"attachment_114026\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-1020x765.jpg\" alt=\"President-elect Donald Trump, shown here at a rally in Wisconsin on Tuesday, has a history of using Twitter to lash back at critics.\" width=\"640\" height=\"480\" class=\"size-large wp-image-114026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">President-elect Donald Trump, shown here at a rally in Wisconsin on Tuesday, has a history of using Twitter to lash back at critics. \u003ccite>(Evan Vucci/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen lambasted the restaurant for its tacky decor and indifferent menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Among the foods served, she wrote, was a short-rib burger \"molded into a sad little meat thing, sitting in the center of a massive, rapidly staling brioche bun, hiding its shame under a slice of melted orange cheese. It came with overcooked woody batons called 'fries'—how can someone mess up fries?—and ketchup masquerading as Heinz. If the cheeseburger is a quintessential part of America's identity, Trump's pledge to 'make America great again' suddenly appeared not very promising.\"\u003c/p>\n\u003cp>She was no less critical of the way the restaurant looked:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The restaurant features a stingy number of French-ish paintings that look as though they were bought from Home Goods. Wall-sized mirrors serve to make the place look much bigger than it actually is. The bathrooms transport diners to the experience of desperately searching for toilet paper at a Venezulan grocery store.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Trump has had a long-running feud with Carter, co-creator of the satirical magazine Spy, which once got under the real-estate developer's skin by calling him a \"short-fingered vulgarian.\"\u003c/p>\n\u003cp>As \u003ca href=\"http://www.npr.org/2016/03/07/469209254/decades-later-spy-magazine-founders-continue-to-torment-trump\">Carter explained\u003c/a> to NPR's David Folkenflik in March:\u003c/p>\n\u003cblockquote>\n\u003cp>\"He'll send me pictures, tear sheets from magazines, and he did it as recently as April. With a gold sharpie, he'll circle his fingers and in his handwriting say, see, not so short. And this April when he sent me one, I should have held onto the thing. But I sent it right back by messenger with a note stapled at the top saying, actually, quite short. And I know it just gives him absolute fits. And now that it's become sort of part of the whole campaign rhetoric, I'm sure he wants to just kill me with those-- with those little hands.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>More recently, the magazine and its editors have regularly lambasted the President-elect.\u003c/p>\n\u003cp>\"Only in America could a man whose staff reportedly took away his Twitter account because he couldn't control himself be given the nuclear codes,\" Carter \u003ca href=\"http://www.vanityfair.com/news/2016/11/graydon-carter-donald-trump-president\">wrote\u003c/a> after the election.\u003c/p>\n\u003cp>Trump has a history of using Twitter to lash out at people he disapproves of, including media figures such as CNN's Jeff Zeleny and Katy Tur of NBC.\u003c/p>\n\u003cp>Joel Kaplan, associate dean for professional graduate studies at Syracuse University's Newhouse School, noted, \"If we have learned nothing else from this election, it is that Trump has a long memory for anyone who has ever slighted him.\"\u003c/p>\n\u003cp>Kaplan said members of the media \"have a lot more to worry about\" than Trump's tweets about a top magazine editor.\u003c/p>\n\u003cp>\"Seriously, there is something refreshing about the president of the United States personally going after the media instead of letting his press secretary or vice president do the dirty work,\" Kaplan wrote, in an email to NPR.\u003c/p>\n\u003cp>\"And members of the media should have thick skin; at least skin as thick as the politicians we tend to skewer on a daily basis.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One day after Vanity Fair printed a \u003ca href=\"http://www.vanityfair.com/news/2016/12/trump-grill-review\">highly critical piece \u003c/a>about one of his restaurants, President-elect Donald Trump escalated his feud with the magazine's editor, calling him a \"no talent.\"\u003c/p>\n\u003cp>\"Has anyone looked at the really poor numbers of @VanityFair Magazine,\" Trump said in an early-morning Tweet. \"Way down, big trouble, dead! Graydon Carter, no talent, will be out!\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Has anyone looked at the really poor numbers of \u003ca href=\"https://twitter.com/VanityFair\">@VanityFair\u003c/a> Magazine. Way down, big trouble, dead! Graydon Carter, no talent, will be out!\u003c/p>\n\u003cp>— Donald J. Trump (@realDonaldTrump) \u003ca href=\"https://twitter.com/realDonaldTrump/status/809383989018497024\">December 15, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp> \u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Although Trump didn't refer to it, the magazine's website on Tuesday published a rough review of Trump Grill, located in the lobby of Trump Tower in Manhattan. The article, by politics and media writer Tina Nguyen, was headlined, \"Trump Grill could be the worst restaurant in America.\"\u003c/p>\n\u003cfigure id=\"attachment_114026\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-1020x765.jpg\" alt=\"President-elect Donald Trump, shown here at a rally in Wisconsin on Tuesday, has a history of using Twitter to lash back at critics.\" width=\"640\" height=\"480\" class=\"size-large wp-image-114026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_16349090409406-77f103a61b78e65173d76a27221e0ee0fd82f33e-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">President-elect Donald Trump, shown here at a rally in Wisconsin on Tuesday, has a history of using Twitter to lash back at critics. \u003ccite>(Evan Vucci/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen lambasted the restaurant for its tacky decor and indifferent menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Among the foods served, she wrote, was a short-rib burger \"molded into a sad little meat thing, sitting in the center of a massive, rapidly staling brioche bun, hiding its shame under a slice of melted orange cheese. It came with overcooked woody batons called 'fries'—how can someone mess up fries?—and ketchup masquerading as Heinz. If the cheeseburger is a quintessential part of America's identity, Trump's pledge to 'make America great again' suddenly appeared not very promising.\"\u003c/p>\n\u003cp>She was no less critical of the way the restaurant looked:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The restaurant features a stingy number of French-ish paintings that look as though they were bought from Home Goods. Wall-sized mirrors serve to make the place look much bigger than it actually is. The bathrooms transport diners to the experience of desperately searching for toilet paper at a Venezulan grocery store.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Trump has had a long-running feud with Carter, co-creator of the satirical magazine Spy, which once got under the real-estate developer's skin by calling him a \"short-fingered vulgarian.\"\u003c/p>\n\u003cp>As \u003ca href=\"http://www.npr.org/2016/03/07/469209254/decades-later-spy-magazine-founders-continue-to-torment-trump\">Carter explained\u003c/a> to NPR's David Folkenflik in March:\u003c/p>\n\u003cblockquote>\n\u003cp>\"He'll send me pictures, tear sheets from magazines, and he did it as recently as April. With a gold sharpie, he'll circle his fingers and in his handwriting say, see, not so short. And this April when he sent me one, I should have held onto the thing. But I sent it right back by messenger with a note stapled at the top saying, actually, quite short. And I know it just gives him absolute fits. And now that it's become sort of part of the whole campaign rhetoric, I'm sure he wants to just kill me with those-- with those little hands.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>More recently, the magazine and its editors have regularly lambasted the President-elect.\u003c/p>\n\u003cp>\"Only in America could a man whose staff reportedly took away his Twitter account because he couldn't control himself be given the nuclear codes,\" Carter \u003ca href=\"http://www.vanityfair.com/news/2016/11/graydon-carter-donald-trump-president\">wrote\u003c/a> after the election.\u003c/p>\n\u003cp>Trump has a history of using Twitter to lash out at people he disapproves of, including media figures such as CNN's Jeff Zeleny and Katy Tur of NBC.\u003c/p>\n\u003cp>Joel Kaplan, associate dean for professional graduate studies at Syracuse University's Newhouse School, noted, \"If we have learned nothing else from this election, it is that Trump has a long memory for anyone who has ever slighted him.\"\u003c/p>\n\u003cp>Kaplan said members of the media \"have a lot more to worry about\" than Trump's tweets about a top magazine editor.\u003c/p>\n\u003cp>\"Seriously, there is something refreshing about the president of the United States personally going after the media instead of letting his press secretary or vice president do the dirty work,\" Kaplan wrote, in an email to NPR.\u003c/p>\n\u003cp>\"And members of the media should have thick skin; at least skin as thick as the politicians we tend to skewer on a daily basis.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "After A Long Fight, New Rules Defend Small Farmers. For Now",
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"content": "\u003cp>This week, just days before he says goodbye to his job, Secretary of Agriculture Tom Vilsack landed one last punch in a brawl that's gone on at his department since he got there eight long years ago.\u003c/p>\n\u003cp>He announced new \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2016/12/0263.xml\">regulations\u003c/a> that are intended to protect small farmers from mistreatment at the hands of meat packers, swine dealers, and poultry companies. Advocates for small farmers, including the Rural Advancement Foundation International-USA, \u003ca href=\"http://rafiusa.org/blog/usda-rules/\">praised\u003c/a> it as an important step toward ending abuses of power by the handful of companies that dominate the meat industry. The National Pork Producers Council, on the other hand, was furious, \u003ca href=\"http://nppc.org/white-house-issues-midnight-gipsa-rule/\">calling\u003c/a> Vilsack's move \"an apparent attack on rural America for its role in helping elect Donald Trump as president.\"\u003c/p>\n\u003cp>The sharply partisan reaction to the new regulations suggests that the new rules face an uncertain future. Some of them aren't set to become final until after Trump takes office.\u003c/p>\n\u003cp>The regulation has its roots in complaints by farmers about growing concentration of power in the poultry, pork and beef industries. A few big companies dominate each of those businesses.\u003c/p>\n\u003cp>In the case of poultry, the major companies typically rely on \"contract farmers\" who build and own the chicken housing, but depend on poultry companies to supply everything else, including the birds and the feed. Some of these contract farmers say that under these arrangements, they carry much of the risk, but have almost no power.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Contract farming has been on the rise in the pork industry as well. And in the beef industry, some farmers say they can't be guaranteed a fair price for their animals, because just four companies control three-quarters of the market.\u003c/p>\n\u003cp>In 2008, Congress asked Vilsack's agency to write rules to protect farmers against unfair practices in the meat industry. Later, though, after meat industry protests, Congress changed its mind and blocked any further work on the rules. Last year, that legislative dam broke, and Vilsack charged through the opening.\u003c/p>\n\u003cp>The new rules come in several parts. The \u003ca href=\"https://www.gipsa.usda.gov/federalregister/fr16/Poultry-Grower-Ranking-Systems-Proposed-Rule.pdf\">first\u003c/a>, which could takes effect almost immediately, makes clear that unfair, discriminatory, or deceptive behavior toward any individual farmer violates the law. Until now, some courts had decided that the law only prohibits behavior that reduces competition in the entire industry. Vilsack called that \"an extraordinarily high burden\" of proof for farmers to meet.\u003c/p>\n\u003cp>Other rules \u003ca href=\"https://www.gipsa.usda.gov/federalregister/fr16/Unfair-Practices-Undue-Preferences-Violation-PSA-Proposed-Rule.pdf\">define\u003c/a> what those unfair, discriminatory and deceptive practices are. They include a requirement that companies share information about how they set prices and ban retaliation against farmers who complain.\u003c/p>\n\u003cp>The National Pork Producers Council, in its \u003ca href=\"http://nppc.org/white-house-issues-midnight-gipsa-rule/\">statement\u003c/a>, said the new rules would have a devastating effect because they will increase the risk of lawsuits by farmers. That increased \"legal uncertainty,\" according to the NPPC, will actually hurt small farmers, because more companies will decide instead to produce their own hogs, on their own farms, cutting small farmers out of the action.\u003c/p>\n\u003cp>It's unclear whether all of the rules will take effect. Some of them, including the definitions of what practices are unfair, discriminatory, or deceptive, won't be final when the Obama administration leaves office. The incoming Trump administration could move to block them or simply refuse to enforce them. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, just days before he says goodbye to his job, Secretary of Agriculture Tom Vilsack landed one last punch in a brawl that's gone on at his department since he got there eight long years ago.\u003c/p>\n\u003cp>He announced new \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2016/12/0263.xml\">regulations\u003c/a> that are intended to protect small farmers from mistreatment at the hands of meat packers, swine dealers, and poultry companies. Advocates for small farmers, including the Rural Advancement Foundation International-USA, \u003ca href=\"http://rafiusa.org/blog/usda-rules/\">praised\u003c/a> it as an important step toward ending abuses of power by the handful of companies that dominate the meat industry. The National Pork Producers Council, on the other hand, was furious, \u003ca href=\"http://nppc.org/white-house-issues-midnight-gipsa-rule/\">calling\u003c/a> Vilsack's move \"an apparent attack on rural America for its role in helping elect Donald Trump as president.\"\u003c/p>\n\u003cp>The sharply partisan reaction to the new regulations suggests that the new rules face an uncertain future. Some of them aren't set to become final until after Trump takes office.\u003c/p>\n\u003cp>The regulation has its roots in complaints by farmers about growing concentration of power in the poultry, pork and beef industries. A few big companies dominate each of those businesses.\u003c/p>\n\u003cp>In the case of poultry, the major companies typically rely on \"contract farmers\" who build and own the chicken housing, but depend on poultry companies to supply everything else, including the birds and the feed. Some of these contract farmers say that under these arrangements, they carry much of the risk, but have almost no power.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Contract farming has been on the rise in the pork industry as well. And in the beef industry, some farmers say they can't be guaranteed a fair price for their animals, because just four companies control three-quarters of the market.\u003c/p>\n\u003cp>In 2008, Congress asked Vilsack's agency to write rules to protect farmers against unfair practices in the meat industry. Later, though, after meat industry protests, Congress changed its mind and blocked any further work on the rules. Last year, that legislative dam broke, and Vilsack charged through the opening.\u003c/p>\n\u003cp>The new rules come in several parts. The \u003ca href=\"https://www.gipsa.usda.gov/federalregister/fr16/Poultry-Grower-Ranking-Systems-Proposed-Rule.pdf\">first\u003c/a>, which could takes effect almost immediately, makes clear that unfair, discriminatory, or deceptive behavior toward any individual farmer violates the law. Until now, some courts had decided that the law only prohibits behavior that reduces competition in the entire industry. Vilsack called that \"an extraordinarily high burden\" of proof for farmers to meet.\u003c/p>\n\u003cp>Other rules \u003ca href=\"https://www.gipsa.usda.gov/federalregister/fr16/Unfair-Practices-Undue-Preferences-Violation-PSA-Proposed-Rule.pdf\">define\u003c/a> what those unfair, discriminatory and deceptive practices are. They include a requirement that companies share information about how they set prices and ban retaliation against farmers who complain.\u003c/p>\n\u003cp>The National Pork Producers Council, in its \u003ca href=\"http://nppc.org/white-house-issues-midnight-gipsa-rule/\">statement\u003c/a>, said the new rules would have a devastating effect because they will increase the risk of lawsuits by farmers. That increased \"legal uncertainty,\" according to the NPPC, will actually hurt small farmers, because more companies will decide instead to produce their own hogs, on their own farms, cutting small farmers out of the action.\u003c/p>\n\u003cp>It's unclear whether all of the rules will take effect. Some of them, including the definitions of what practices are unfair, discriminatory, or deceptive, won't be final when the Obama administration leaves office. The incoming Trump administration could move to block them or simply refuse to enforce them. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Erick Ask still remembers the first time he heard about the food ingredient that would become the focus of his professional life. He was in ninth grade.\u003c/p>\n\u003cp>\"Mr. Elslip, my biology teacher, said to us one day, 'How many of you have eaten seaweed?' \" Ask recalls. \"And nobody raised their hand. And he says, 'Well, how many of you have eaten ice cream?' And we all raised our hands. And he says, 'Well, then you have eaten seaweed!' \"\u003c/p>\n\u003cp>Mr. Elslip was talking about a substance derived from seaweed called carrageenan. His claim was't completely accurate; it isn't in all ice cream. But it's certainly in some brands. It's also used in a range of other food products, from infant formula to meats and certain beverages.\u003c/p>\n\u003cp>Now, it's starting to disappear, at least from a few of those foods. A committee that proposes rules for the organic food industry just voted to ban it from organic products. The shift is driven by pressure from activist groups that believe, based on a handful of studies, that carrageenan is linked to health problems.\u003c/p>\n\u003cp>The Cornucopia Institute, one of the groups that campaigned hard for the ban, called the vote a \"big win for consumers, who have been voting with their purchasing power for products without the dangerous additive.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Erick Ask, on the other hand, who now works for the FMC Corporation, a major carrageenan processor, says \"we find it very disheartening. Tens of thousands of farmers base their livelihood on a healthy carrageenan market, and now some of it is eroding.\"\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany were picking up a kind of seaweed called Irish moss. \"They would take it home and boil it, usually in milk,\" says Ask. The boiling released a substance that formed the structure of the seaweed's cells. That material was carrageenan. It didn't have much taste, but it thickened milk and helped turn it into creamy pudding.\u003c/p>\n\u003cp>This processing of carrageenan now takes place on a global scale. The FMC Corporation, for example, buys seaweed from thousands of small farmers around the world, but mostly in Indonesia and the Philippines. The farmers live along the coast and grow seaweed in the ocean, \"right off-shore from their houses,\" Ask says.\u003c/p>\n\u003cp>Once extracted and dried, carrageenan is a cream-colored powder that looks kind of like bread flour. FMC sells it to food manufacturers.\u003c/p>\n\u003cp>Lisa Pitka is one of the people who figures out how best to use it. She's a food technologist with \u003ca href=\"http://www.mattsonco.com/\">Mattson\u003c/a>, a company that works with lots of different food manufacturers to fine-tune their recipes.\u003c/p>\n\u003cp>\"Very often I use carrageenan in beverages; high-protein beverages, extended shelf-life beverages,\" she says. If those products sit on the shelf for a while, their contents can start \"gelling,\" appearing spoiled, or the various ingredients may separate. Particles of cocoa powder may settle to the bottom. Carrageenan keeps the mixture bound together. \"It helps to keep the product thick and creamy, and [keep] the product from becoming unappealing to the customer,\" Pitka says.\u003c/p>\n\u003cp>Carrageenan is also added to deli meat to keep it from falling apart when you slice it.\u003c/p>\n\u003cp>Its use has soared in the past few decades. Erick Ask estimates that 5,000 tons of seaweed was harvested for carrageenan production in 1970. Today, it's over 200,000 tons. According to a report from the UN's Food and Agriculture Organization, global carrageenan use increased more than five-fold from 2000 to 2010.\u003c/p>\n\u003cp>Now, though, there's a carrageenan backlash.\u003c/p>\n\u003cp>A few scientists have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">reported\u003c/a> that carrageean has caused intestinal inflammation in laboratory animals. Hundreds of people have come forward to say that their health problems — from migraines to intestinal issues — improved when they eliminated carrageenan from their diet.\u003c/p>\n\u003cp>That evidence is disputed. Other scientists \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">say\u003c/a> that they tried to confirm those laboratory results and failed. The \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.620\">U.S. Food and Drug Administration\u003c/a>, as well as the \u003ca href=\"http://www.zusatzstoffe-online.de/pdf/scf_carrageen.pdf\">European Commission\u003c/a> and the \u003ca href=\"http://apps.who.int/iris/bitstream/10665/171781/3/9789240693982_eng.pdf?ua=1\">World Health Organization\u003c/a>, say that they still believe carrageenan is safe.\u003c/p>\n\u003cp>Nevertheless, activist groups have been \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2016/04/CarageenanReport-2016.pdf\">campaigning\u003c/a> to get food companies to stop using it.\u003c/p>\n\u003cp>And Barbara Shpizner, vice president of innovation at Mattson, says that the company is seeing the effects of that pressure. \"Clients in the natural channel, or organic products, are saying, 'Let's formulate without carrageenan,' \" she says.\u003c/p>\n\u003cp>There are other additives that can replace carrageenan, she says. They include gellan gum, locust bean gum and xanthan gum. But you often need to add a combination of these ingredients, and they don't always work as well. She'd rather use carrageenan.\u003c/p>\n\u003cp>Organic food companies, though, probably won't have a choice. The \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Board\u003c/a>, which advises the U.S. Department of Agriculture on rules for the organic industry, recently voted to ban carrageenan from organic food. If the USDA, as expected, adopts that recommendation, the ban could take effect within two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Erick Ask, on the other hand, who now works for the FMC Corporation, a major carrageenan processor, says \"we find it very disheartening. Tens of thousands of farmers base their livelihood on a healthy carrageenan market, and now some of it is eroding.\"\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany were picking up a kind of seaweed called Irish moss. \"They would take it home and boil it, usually in milk,\" says Ask. The boiling released a substance that formed the structure of the seaweed's cells. That material was carrageenan. It didn't have much taste, but it thickened milk and helped turn it into creamy pudding.\u003c/p>\n\u003cp>This processing of carrageenan now takes place on a global scale. The FMC Corporation, for example, buys seaweed from thousands of small farmers around the world, but mostly in Indonesia and the Philippines. The farmers live along the coast and grow seaweed in the ocean, \"right off-shore from their houses,\" Ask says.\u003c/p>\n\u003cp>Once extracted and dried, carrageenan is a cream-colored powder that looks kind of like bread flour. FMC sells it to food manufacturers.\u003c/p>\n\u003cp>Lisa Pitka is one of the people who figures out how best to use it. She's a food technologist with \u003ca href=\"http://www.mattsonco.com/\">Mattson\u003c/a>, a company that works with lots of different food manufacturers to fine-tune their recipes.\u003c/p>\n\u003cp>\"Very often I use carrageenan in beverages; high-protein beverages, extended shelf-life beverages,\" she says. If those products sit on the shelf for a while, their contents can start \"gelling,\" appearing spoiled, or the various ingredients may separate. Particles of cocoa powder may settle to the bottom. Carrageenan keeps the mixture bound together. \"It helps to keep the product thick and creamy, and [keep] the product from becoming unappealing to the customer,\" Pitka says.\u003c/p>\n\u003cp>Carrageenan is also added to deli meat to keep it from falling apart when you slice it.\u003c/p>\n\u003cp>Its use has soared in the past few decades. Erick Ask estimates that 5,000 tons of seaweed was harvested for carrageenan production in 1970. Today, it's over 200,000 tons. According to a report from the UN's Food and Agriculture Organization, global carrageenan use increased more than five-fold from 2000 to 2010.\u003c/p>\n\u003cp>Now, though, there's a carrageenan backlash.\u003c/p>\n\u003cp>A few scientists have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">reported\u003c/a> that carrageean has caused intestinal inflammation in laboratory animals. Hundreds of people have come forward to say that their health problems — from migraines to intestinal issues — improved when they eliminated carrageenan from their diet.\u003c/p>\n\u003cp>That evidence is disputed. Other scientists \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">say\u003c/a> that they tried to confirm those laboratory results and failed. The \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.620\">U.S. Food and Drug Administration\u003c/a>, as well as the \u003ca href=\"http://www.zusatzstoffe-online.de/pdf/scf_carrageen.pdf\">European Commission\u003c/a> and the \u003ca href=\"http://apps.who.int/iris/bitstream/10665/171781/3/9789240693982_eng.pdf?ua=1\">World Health Organization\u003c/a>, say that they still believe carrageenan is safe.\u003c/p>\n\u003cp>Nevertheless, activist groups have been \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2016/04/CarageenanReport-2016.pdf\">campaigning\u003c/a> to get food companies to stop using it.\u003c/p>\n\u003cp>And Barbara Shpizner, vice president of innovation at Mattson, says that the company is seeing the effects of that pressure. \"Clients in the natural channel, or organic products, are saying, 'Let's formulate without carrageenan,' \" she says.\u003c/p>\n\u003cp>There are other additives that can replace carrageenan, she says. They include gellan gum, locust bean gum and xanthan gum. But you often need to add a combination of these ingredients, and they don't always work as well. She'd rather use carrageenan.\u003c/p>\n\u003cp>Organic food companies, though, probably won't have a choice. The \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Board\u003c/a>, which advises the U.S. Department of Agriculture on rules for the organic industry, recently voted to ban carrageenan from organic food. If the USDA, as expected, adopts that recommendation, the ban could take effect within two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amazon To Open \"Amazon Go\" -- A Convenience Store With No Lines",
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"content": "\u003cp>Amazon says it is opening a new food and convenience store that doesn't have a checkout line.\u003c/p>\n\u003cp>Instead, the company envisions customers at the Amazon Go store picking up whatever they want off the shelves — then simply walking out with it. The items are automatically billed to their Amazon accounts.\u003c/p>\n\u003cp>Details about how the technology actually works are sparse. \"We used computer vision, deep learning algorithms and sensor fusion much like you'd find in self-driving cars,\" \u003ca href=\"https://www.youtube.com/watch?v=NrmMk1Myrxc\">a narrator says in a video from Amazon\u003c/a>. \"We call it Just Walk Out Technology.\"\u003c/p>\n\u003cp>https://youtu.be/NrmMk1Myrxc\u003c/p>\n\u003cp>The 1,800-square-foot retail store in Seattle will offer ready-made meals and some grocery basics, \u003ca href=\"https://www.amazon.com/b?node=16008589011\">according to the website\u003c/a>. The company says it is testing the store with its own employees and plans to open to the public in 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while Amazon has not spelled out how it works in full, \"retail tech specialists and computer vision experts agree that Amazon's advertised system is entirely plausible given the state of artificial intelligence, RFID, sensor and machine learning technologies today,\" \u003ca href=\"https://www.wired.com/2016/12/amazon-go-grocery-store/\">according to Wired\u003c/a>.\u003c/p>\n\u003cp>Others are more skeptical — for example, \u003ca href=\"http://www.forbes.com/sites/ryanmac/2016/12/05/amazon-go-is-all-holiday-hype/#3ab29cb5295e\">an editorial in Forbes\u003c/a> calls the plan \"all hype\" during the high-volume holiday shopping season. It points out that Amazon regularly rolls out high-profile plans at this time of year, like the drone delivery program.\u003c/p>\n\u003cp>This isn't Amazon's first experiment with a brick-and-mortar store — it launched a bookstore last year in Seattle, \u003ca href=\"http://www.nytimes.com/2016/12/05/technology/amazon-moves-to-cut-checkout-line-promoting-a-grab-and-go-experience.html\">as The New York Times reports\u003c/a>, and has since added locations in San Diego and Portland.\u003c/p>\n\u003cp>And according to multiple reports, this is one of several experiments that Amazon is launching with the hope of capturing the lucrative market for groceries. \u003ca href=\"http://www.wsj.com/articles/amazon-grocery-store-concept-to-open-in-seattle-in-early-2017-1480959119\">The Wall Street Journal says\u003c/a> the retail giant is interested in starting a store that \"combines in-store shopping with curbside pickups.\"\u003c/p>\n\u003cp>\"You can bet that there are grocers that are quaking in their boots,\" as Shoptalk retail strategist Sucharita Mulpuru \u003ca href=\"https://www.marketplace.org/2016/12/06/world/no-cashiers-no-lines-amazon-debuts-its-new-grocery-store\">tells Marketplace\u003c/a>. She adds that groceries have posed challenges for online retailers: \"It has stubbornly stayed offline more than just about every other e-commerce category.\"\u003c/p>\n\u003cp>Marketplace pointed out that IBM attempted a checkout-free store previously, but the sensor tags ended up being too expensive. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Amazon says it is opening a new food and convenience store that doesn't have a checkout line.\u003c/p>\n\u003cp>Instead, the company envisions customers at the Amazon Go store picking up whatever they want off the shelves — then simply walking out with it. The items are automatically billed to their Amazon accounts.\u003c/p>\n\u003cp>Details about how the technology actually works are sparse. \"We used computer vision, deep learning algorithms and sensor fusion much like you'd find in self-driving cars,\" \u003ca href=\"https://www.youtube.com/watch?v=NrmMk1Myrxc\">a narrator says in a video from Amazon\u003c/a>. \"We call it Just Walk Out Technology.\"\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NrmMk1Myrxc'\n title='//www.youtube.com/embed/NrmMk1Myrxc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The 1,800-square-foot retail store in Seattle will offer ready-made meals and some grocery basics, \u003ca href=\"https://www.amazon.com/b?node=16008589011\">according to the website\u003c/a>. The company says it is testing the store with its own employees and plans to open to the public in 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while Amazon has not spelled out how it works in full, \"retail tech specialists and computer vision experts agree that Amazon's advertised system is entirely plausible given the state of artificial intelligence, RFID, sensor and machine learning technologies today,\" \u003ca href=\"https://www.wired.com/2016/12/amazon-go-grocery-store/\">according to Wired\u003c/a>.\u003c/p>\n\u003cp>Others are more skeptical — for example, \u003ca href=\"http://www.forbes.com/sites/ryanmac/2016/12/05/amazon-go-is-all-holiday-hype/#3ab29cb5295e\">an editorial in Forbes\u003c/a> calls the plan \"all hype\" during the high-volume holiday shopping season. It points out that Amazon regularly rolls out high-profile plans at this time of year, like the drone delivery program.\u003c/p>\n\u003cp>This isn't Amazon's first experiment with a brick-and-mortar store — it launched a bookstore last year in Seattle, \u003ca href=\"http://www.nytimes.com/2016/12/05/technology/amazon-moves-to-cut-checkout-line-promoting-a-grab-and-go-experience.html\">as The New York Times reports\u003c/a>, and has since added locations in San Diego and Portland.\u003c/p>\n\u003cp>And according to multiple reports, this is one of several experiments that Amazon is launching with the hope of capturing the lucrative market for groceries. \u003ca href=\"http://www.wsj.com/articles/amazon-grocery-store-concept-to-open-in-seattle-in-early-2017-1480959119\">The Wall Street Journal says\u003c/a> the retail giant is interested in starting a store that \"combines in-store shopping with curbside pickups.\"\u003c/p>\n\u003cp>\"You can bet that there are grocers that are quaking in their boots,\" as Shoptalk retail strategist Sucharita Mulpuru \u003ca href=\"https://www.marketplace.org/2016/12/06/world/no-cashiers-no-lines-amazon-debuts-its-new-grocery-store\">tells Marketplace\u003c/a>. She adds that groceries have posed challenges for online retailers: \"It has stubbornly stayed offline more than just about every other e-commerce category.\"\u003c/p>\n\u003cp>Marketplace pointed out that IBM attempted a checkout-free store previously, but the sensor tags ended up being too expensive. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It's around 6 o'clock on a Sunday evening, and Anne-Charlotte Mornington is running around the food market in London's super-hip Camden neighborhood with a rolling suitcase and a giant tarp bag filled with empty tupperware boxes. She's going around from stall to stalll, asking for leftovers.\u003c/p>\n\u003cp>Mornington works for the food-sharing app \u003ca href=\"https://olioex.com/\">Olio\u003c/a>. \"If ever you have anything that you can't sell tomorrow but it's still edible,\" she explains to the vendors, \"I'll take it and make sure that it's eaten.\"\u003c/p>\n\u003cp>Olio wants to make it easy for busy food sellers to avoid wasting food. \"These vendors usually don't have enough surplus to donate to a charity or something, but they still end up having to throw away quite a lot at the end of the day,\" Mornington explains. \"So either I or some volunteers will come everyday to collect any scraps and put it on the app.\"\u003c/p>\n\u003cp>In fact, anybody in London with a smartphone — be it a restaurant, grocer or just a regular Joe — can upload pictures of their leftover lunches and dinners, spare ingredients or unwanted produce onto the app. Those hankering for a free meal can then peruse the offerings, message those who've got food to spare and then go collect it — for free.\u003c/p>\n\u003cp>Olio is just one of many start-ups and small enterprises working to reduce food waste in London. When researchers at Trinity College Dublin recently launched \u003ca href=\"http://sharecity.ie/research/sharecity100-database/\">a database\u003c/a> identifying more than 4,000 food-sharing and waste-reducing enterprises in 100 cities around the world, they found that London — with 198 such enterprises — had more than any other city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We decided to focus on cities, because more than half of the world's population now lives in cities,\" explains \u003ca href=\"https://www.tcd.ie/Geography/research/gradprojects/AD.php\">Anna Davies\u003c/a>, a professor of geography and environment at Trinity who led the research. City dwellers produce more than a billion tons of solid waste annually — and about half of that is food waste. But cities are also centers of innovation, Davies says. \"So we were curious — what difference is technology making to the way we share food in cities?\"\u003c/p>\n\u003cp>Quite a lot, it turns out.\u003c/p>\n\u003cp>Over the past three years, technology has transformed the way Londoners are approaching food waste, says Laura Hopper, the CEO of Plan Zheroes, a social network that connects charities that need food with local businesses that have a surplus. \"We have so many organizations in London doing good work.\"\u003c/p>\n\u003cp>Initially, the idea for Plan Zheroes came from Lottie Henley, a nonagenarian whose experiences as a refugee during World War II motivated her to do something about food poverty in London. Back in 2011, through a city-wide program designed to encourage green entrepreneurship, Henley got some seed money and teamed up with some techie types to design Plan Zheroes.\u003c/p>\n\u003cp>Now restaurants, coffee shops and small grocers that have just a little bit extra can use the platform to find nearby homeless shelters and food banks in need. The organization also recruits a small army of volunteers who help run food between the businesses and the charities.\u003c/p>\n\u003cp>\"This isn't a large-scale thing. It\"s really about helping communities connect,\" Hopper says. \"Plan Zheroes fills a very specific niche.\"\u003c/p>\n\u003cp>Several other London-based enterprises do the same — they aim to reduce food waste in one or two small, specific ways. London-based startup \u003ca href=\"http://www.snact.co.uk/\">Snact\u003c/a> makes snacks out of produce that would otherwise be wasted, and \u003ca href=\"http://www.rejuce.co.uk/\">Rejuce\u003c/a>, turns waste from London's wholesale markets into smoothies and juices. A company called \u003ca href=\"https://rubiesintherubble.com/\">Rubies in the Rubble \u003c/a>uses surplus fruit and veg to make relishes, and another called \u003ca href=\"http://www.chicp.co.uk/\">ChicP\u003c/a> uses vegetables that are past their prime to make hummus.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.soleshare.net/\">Sole Share\u003c/a> — a sort of Blue Apron for seafood — which helps both consumers and fishermen avoid waste by allowing the former to specify online exactly how much they need so that the latter can deliver exactly that, no more and no less. And \u003ca href=\"http://www.dayoldeats.com/\">Day Old\u003c/a> is an online catering service that will bring boxes of day-old donuts, pastries and other baked goods straight to your office — and the proceeds all go to charities that tackle child hunger.\u003c/p>\n\u003cp>\"Of course, technology alone isn't enough to build a sustainable food-sharing community,\" says Davies from Trinity College. \"The social connections are important — but what technology can do is help people make those connections.\"\u003c/p>\n\u003cp>Back at London's Camden market, Anne-Charlotte Mornington from Olio has collected over 30 portions of food. Anna Kidd, who works as a volunteer with Olio, has joined Mornington in the task of cataloguing and photographing all the nosh: several servings of fragrant, spiced rice from an Indian food stall, Thai chicken curry, a chicken masala wrap and a bag full of hot dogs.\u003c/p>\n\u003cp>It'll all be gone within a day or two, as hungry Londoners come to collect it all. About 85,000 Londoners interested in either donating or collecting surplus food have made accounts on Olio so far.\u003c/p>\n\u003cp>\"It feels so good that we've saved all of this from going in the bin,\" says Kidd, who herself uses the app to pick up odds and ends for her pantry.\u003c/p>\n\u003cp>\"I don't think I've bought any spices since I've got the app,\" Kidd says. \"It's amazing.\" Plus, Olio has an added benefit, she says. \"You get to meet people and have conversations when you pick up the food. I've really gotten to know my area better.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a writer based in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We decided to focus on cities, because more than half of the world's population now lives in cities,\" explains \u003ca href=\"https://www.tcd.ie/Geography/research/gradprojects/AD.php\">Anna Davies\u003c/a>, a professor of geography and environment at Trinity who led the research. City dwellers produce more than a billion tons of solid waste annually — and about half of that is food waste. But cities are also centers of innovation, Davies says. \"So we were curious — what difference is technology making to the way we share food in cities?\"\u003c/p>\n\u003cp>Quite a lot, it turns out.\u003c/p>\n\u003cp>Over the past three years, technology has transformed the way Londoners are approaching food waste, says Laura Hopper, the CEO of Plan Zheroes, a social network that connects charities that need food with local businesses that have a surplus. \"We have so many organizations in London doing good work.\"\u003c/p>\n\u003cp>Initially, the idea for Plan Zheroes came from Lottie Henley, a nonagenarian whose experiences as a refugee during World War II motivated her to do something about food poverty in London. Back in 2011, through a city-wide program designed to encourage green entrepreneurship, Henley got some seed money and teamed up with some techie types to design Plan Zheroes.\u003c/p>\n\u003cp>Now restaurants, coffee shops and small grocers that have just a little bit extra can use the platform to find nearby homeless shelters and food banks in need. The organization also recruits a small army of volunteers who help run food between the businesses and the charities.\u003c/p>\n\u003cp>\"This isn't a large-scale thing. It\"s really about helping communities connect,\" Hopper says. \"Plan Zheroes fills a very specific niche.\"\u003c/p>\n\u003cp>Several other London-based enterprises do the same — they aim to reduce food waste in one or two small, specific ways. London-based startup \u003ca href=\"http://www.snact.co.uk/\">Snact\u003c/a> makes snacks out of produce that would otherwise be wasted, and \u003ca href=\"http://www.rejuce.co.uk/\">Rejuce\u003c/a>, turns waste from London's wholesale markets into smoothies and juices. A company called \u003ca href=\"https://rubiesintherubble.com/\">Rubies in the Rubble \u003c/a>uses surplus fruit and veg to make relishes, and another called \u003ca href=\"http://www.chicp.co.uk/\">ChicP\u003c/a> uses vegetables that are past their prime to make hummus.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.soleshare.net/\">Sole Share\u003c/a> — a sort of Blue Apron for seafood — which helps both consumers and fishermen avoid waste by allowing the former to specify online exactly how much they need so that the latter can deliver exactly that, no more and no less. And \u003ca href=\"http://www.dayoldeats.com/\">Day Old\u003c/a> is an online catering service that will bring boxes of day-old donuts, pastries and other baked goods straight to your office — and the proceeds all go to charities that tackle child hunger.\u003c/p>\n\u003cp>\"Of course, technology alone isn't enough to build a sustainable food-sharing community,\" says Davies from Trinity College. \"The social connections are important — but what technology can do is help people make those connections.\"\u003c/p>\n\u003cp>Back at London's Camden market, Anne-Charlotte Mornington from Olio has collected over 30 portions of food. Anna Kidd, who works as a volunteer with Olio, has joined Mornington in the task of cataloguing and photographing all the nosh: several servings of fragrant, spiced rice from an Indian food stall, Thai chicken curry, a chicken masala wrap and a bag full of hot dogs.\u003c/p>\n\u003cp>It'll all be gone within a day or two, as hungry Londoners come to collect it all. About 85,000 Londoners interested in either donating or collecting surplus food have made accounts on Olio so far.\u003c/p>\n\u003cp>\"It feels so good that we've saved all of this from going in the bin,\" says Kidd, who herself uses the app to pick up odds and ends for her pantry.\u003c/p>\n\u003cp>\"I don't think I've bought any spices since I've got the app,\" Kidd says. \"It's amazing.\" Plus, Olio has an added benefit, she says. \"You get to meet people and have conversations when you pick up the food. I've really gotten to know my area better.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a writer based in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Shanita has worked as a server in restaurants for years. The Brooklyn resident, who preferred not to use her last name, says she’s often had to work two, three, and even four jobs just to pay the bills.\u003c/p>\n\u003cp>When asked whether she’s ever received benefits or sick days, she burst out laughing. “I got fired from a job because I was sick,” she counters.\u003c/p>\n\u003cp>Shanita is one of 20 workers whose experiences are documented in a new report out today called “No Piece of the Pie: U.S. Food Workers in 2016.”\u003cspan id=\"more-25691\">\u003c/span>\u003c/p>\n\u003cp>The report comes from \u003ca href=\"http://foodchainworkers.org/\">Food Chain Workers Alliance\u003c/a> (FCWA), a group that has been working for years to shine a light on the 21.5 million people who are employed across the five sectors of the food chain—from production to processing, distribution, retail, and service. The report, \u003cem>No Piece of the Pie\u003c/em>, uses government data, academic literature, and in-depth illustrative interviews with workers to paint an updated picture of the bleak situation many of them face.\u003c/p>\n\u003cp>While the food system continues to create jobs, FCWA found, workers in this industry face low wages, few benefits, unsafe working conditions, and discrimination—in many cases at levels much higher than other industries. And although the research was conducted before last week’s election, it arrives at a time when low-wage workers are likely to be particularly vulnerable to cuts to our nation’s social safety net.\u003c/p>\n\u003cfigure id=\"attachment_113681\" class=\"wp-caption alignright\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757.jpg\" alt=\"Reyna Martinez\" width=\"680\" height=\"757\" class=\"size-full wp-image-113681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757.jpg 680w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757-520x579.jpg 520w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reyna Martinez \u003ccite>( Courtesy of Food Chain Workers Alliance)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Key Findings\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to the report, food is now the largest employment sector in the United States, after growing 13 percent from 2010 to 2016.\u003c/p>\n\u003cp>While the number of food sector jobs has increased significantly, they’re some of the worst jobs around. Food workers earn a median hourly wage of $10 per hour—the lowest of all industries in the country—and patterns of inequality have produced large wage gaps based on gender and race. Confounding the issue is the fact that the percentage of workers in the food system that are covered by union contracts has gone down.\u003c/p>\n\u003cp>Jose Vega, who worked in sanitation at a processing plant for Taylor Farms, a large supplier of packaged fruits, vegetables, and salads, was paid $9.50 per hour when he first started. “It was not enough to support your family, “ he said.\u003c/p>\n\u003cp>As a result, many rely on public assistance, with 13 percent of food workers, or 2.8 million people, using SNAP (Supplemental Nutrition Assistance Program) benefits (or “food stamps”) in 2016.\u003c/p>\n\u003cp>“I was surprised at the increase in the number of workers who are relying on SNAP benefits,” said FCWA’s co-president Joann Lo. “It’s really sad that the workers we depend on for our food every day have to rely on food stamps to feed themselves and their families.”\u003c/p>\n\u003cfigure id=\"attachment_113682\" class=\"wp-caption alignright\" style=\"max-width: 470px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung.jpg\" alt=\"Workers protesting \" width=\"470\" height=\"474\" class=\"size-full wp-image-113682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung.jpg 470w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-160x161.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-240x242.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-375x378.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-150x150.jpg 150w\" sizes=\"(max-width: 470px) 100vw, 470px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers protesting \u003ccite>(Courtesy of UFCW Local 770)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rate of non-fatal workplace-caused injury and illness in the food production sector also went up, from 4.6 cases per hundred workers in 2010 to 5.5 in 2014. This rise didn’t surprise Vega, who detailed the dangers workers at Taylor Farms faced working with sanitizing chemicals.\u003c/p>\n\u003cp>“The chemicals in the drain … it would start smelling bad and some people couldn’t handle it. The smell was too strong and your stomach hurts and your eyes burn and you start getting a headache, and a lot of coughing,” he said.\u003c/p>\n\u003cp>He relayed one story of a chemical spill at the plant in 2015, when 12 workers were sent to the hospital. “The worst thing was, the next day, the manager … got all the workers together in the warehouse, and he told them, ‘you better not talk about what happened here. It might affect the company image and all of you guys might lose your job.’”\u003c/p>\n\u003cp>\u003cstrong>The Future for Food Workers Under Trump\u003c/strong>\u003c/p>\n\u003cp>One of FCWA’s biggest concerns is the impact the Trump administration will have on immigrants working on farms, in factories, and elsewhere. “We’ve already heard from workers who are really afraid and concerned—even more so than under Obama—that will they get fired, or there will be more discrimination against them because they’re immigrants, whether they’re undocumented or not,” says Lo.\u003c/p>\n\u003cp>She says her group has also heard from workers who are worried about losing their insurance if this administration overturns the Affordable Care Act, as both Trump and Republicans in Congress have said they will. “The majority of food workers are already on the margins, getting paid such low wages, and not having paid sick days and other benefits,” says Lo. “So losing their health insurance will be another devastating blow.”\u003c/p>\n\u003cp>The other concern is the impact on workers’ right to organize. “Trump will be able to bring people to the National Labor Relations Board, which oversees the enforcement of the law that oversees workers right to organize and collectively bargain,” says Lo. FCWA also expects that Trump and a Republican Congress will attempt to change the national \u003ca href=\"http://www.motherjones.com/politics/2012/03/what-are-right-to-work-laws\">right-to-work laws\u003c/a>, and that will make it much harder for workers to organize and join the union. This is important because, “as we found in the research for the report, workers who are organized earn 26 percent more than those who are not,” adds Lo.\u003c/p>\n\u003cfigure id=\"attachment_113683\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Enrique-lecheria.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Enrique-lecheria.png\" alt=\"Enrique Lecheria \" width=\"480\" height=\"640\" class=\"size-full wp-image-113683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Enrique-lecheria.png 480w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Enrique-lecheria-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Enrique-lecheria-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Enrique-lecheria-375x500.png 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enrique Lecheria \u003ccite>(Courtesy of Migrant Justice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Unifying the Food Movement\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>During the same period the report covers, consumers were \u003ca href=\"http://www.foodnavigator-usa.com/Markets/US-organic-food-market-to-grow-14-from-2013-18\">increasingly demanding local, organic food\u003c/a>, and voicing concerns about how the food system affects personal health, the environment, and animal welfare. But Lo says she hasn’t always seen that concern translate to an effort to change circumstances for workers.\u003c/p>\n\u003cp>“So many of the workers in the food system are invisible to foodies and consumers overall,” she said.\u003c/p>\n\u003cp>The election could change that, if other activists and organizers in the food movement can come together, however.\u003c/p>\n\u003cp>Lo sees it as an opportunity for labor groups like FCWA to continue the work they’ve been doing for the last decade to build bridges with advocates working on environmental issues, public health, and fair prices for farmers. On a similar note, she is optimistic that impacted people in a range of communities—from Black communities to Muslims, LGBTQ, women’s rights groups, and immigrant workers—will “join forces” in the months and years ahead.\u003c/p>\n\u003cp>\u003cem>No Piece of the Pie\u003c/em> offers specific steps both policymakers and consumers can take to improve job conditions across the food system, but Lo isn’t very optimistic about seeing anything change for food workers for the better on a national level under the next administration. She does however point to work at the local level, such as advocating for \u003ca href=\"http://civileats.com/2016/06/27/good-food-purchasing-policy-is-changing-the-food-in-l-a-schools-and-the-system-behind-it/\">good food purchasing programs\u003c/a> and other institutional buying efforts, as additional bright spots in a dim national political landscape. The passage of recent ballot efforts in \u003ca href=\"https://consumerist.com/2016/11/09/one-state-one-city-voted-to-eventually-do-away-with-sub-minimum-wages-for-tipped-workers/\">Flagstaff, Arizona, and Maine\u003c/a> that will eventually eliminate the sub-minimum wage for tipped workers were also hopeful signs, she adds.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ultimately, says Lo, the recent changes will prompt a battle with little end in sight. “It’s not a choice.” She says, “We are going to organize and resist the policy changes that Trump’s administration is going to try to push through.”\u003c/p>\n\n",
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"excerpt": "New data suggests workers across the food system are still struggling to feed themselves and their families. And it won’t get better under Trump.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shanita has worked as a server in restaurants for years. The Brooklyn resident, who preferred not to use her last name, says she’s often had to work two, three, and even four jobs just to pay the bills.\u003c/p>\n\u003cp>When asked whether she’s ever received benefits or sick days, she burst out laughing. “I got fired from a job because I was sick,” she counters.\u003c/p>\n\u003cp>Shanita is one of 20 workers whose experiences are documented in a new report out today called “No Piece of the Pie: U.S. Food Workers in 2016.”\u003cspan id=\"more-25691\">\u003c/span>\u003c/p>\n\u003cp>The report comes from \u003ca href=\"http://foodchainworkers.org/\">Food Chain Workers Alliance\u003c/a> (FCWA), a group that has been working for years to shine a light on the 21.5 million people who are employed across the five sectors of the food chain—from production to processing, distribution, retail, and service. The report, \u003cem>No Piece of the Pie\u003c/em>, uses government data, academic literature, and in-depth illustrative interviews with workers to paint an updated picture of the bleak situation many of them face.\u003c/p>\n\u003cp>While the food system continues to create jobs, FCWA found, workers in this industry face low wages, few benefits, unsafe working conditions, and discrimination—in many cases at levels much higher than other industries. And although the research was conducted before last week’s election, it arrives at a time when low-wage workers are likely to be particularly vulnerable to cuts to our nation’s social safety net.\u003c/p>\n\u003cfigure id=\"attachment_113681\" class=\"wp-caption alignright\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757.jpg\" alt=\"Reyna Martinez\" width=\"680\" height=\"757\" class=\"size-full wp-image-113681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757.jpg 680w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_7131-e1479066323316-680x757-520x579.jpg 520w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reyna Martinez \u003ccite>( Courtesy of Food Chain Workers Alliance)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Key Findings\u003c/strong>\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, food is now the largest employment sector in the United States, after growing 13 percent from 2010 to 2016.\u003c/p>\n\u003cp>While the number of food sector jobs has increased significantly, they’re some of the worst jobs around. Food workers earn a median hourly wage of $10 per hour—the lowest of all industries in the country—and patterns of inequality have produced large wage gaps based on gender and race. Confounding the issue is the fact that the percentage of workers in the food system that are covered by union contracts has gone down.\u003c/p>\n\u003cp>Jose Vega, who worked in sanitation at a processing plant for Taylor Farms, a large supplier of packaged fruits, vegetables, and salads, was paid $9.50 per hour when he first started. “It was not enough to support your family, “ he said.\u003c/p>\n\u003cp>As a result, many rely on public assistance, with 13 percent of food workers, or 2.8 million people, using SNAP (Supplemental Nutrition Assistance Program) benefits (or “food stamps”) in 2016.\u003c/p>\n\u003cp>“I was surprised at the increase in the number of workers who are relying on SNAP benefits,” said FCWA’s co-president Joann Lo. “It’s really sad that the workers we depend on for our food every day have to rely on food stamps to feed themselves and their families.”\u003c/p>\n\u003cfigure id=\"attachment_113682\" class=\"wp-caption alignright\" style=\"max-width: 470px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung.jpg\" alt=\"Workers protesting \" width=\"470\" height=\"474\" class=\"size-full wp-image-113682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung.jpg 470w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-160x161.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-240x242.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-375x378.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/2014-12-20-boycott-King-Cheung-150x150.jpg 150w\" sizes=\"(max-width: 470px) 100vw, 470px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers protesting \u003ccite>(Courtesy of UFCW Local 770)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rate of non-fatal workplace-caused injury and illness in the food production sector also went up, from 4.6 cases per hundred workers in 2010 to 5.5 in 2014. This rise didn’t surprise Vega, who detailed the dangers workers at Taylor Farms faced working with sanitizing chemicals.\u003c/p>\n\u003cp>“The chemicals in the drain … it would start smelling bad and some people couldn’t handle it. The smell was too strong and your stomach hurts and your eyes burn and you start getting a headache, and a lot of coughing,” he said.\u003c/p>\n\u003cp>He relayed one story of a chemical spill at the plant in 2015, when 12 workers were sent to the hospital. “The worst thing was, the next day, the manager … got all the workers together in the warehouse, and he told them, ‘you better not talk about what happened here. It might affect the company image and all of you guys might lose your job.’”\u003c/p>\n\u003cp>\u003cstrong>The Future for Food Workers Under Trump\u003c/strong>\u003c/p>\n\u003cp>One of FCWA’s biggest concerns is the impact the Trump administration will have on immigrants working on farms, in factories, and elsewhere. “We’ve already heard from workers who are really afraid and concerned—even more so than under Obama—that will they get fired, or there will be more discrimination against them because they’re immigrants, whether they’re undocumented or not,” says Lo.\u003c/p>\n\u003cp>She says her group has also heard from workers who are worried about losing their insurance if this administration overturns the Affordable Care Act, as both Trump and Republicans in Congress have said they will. “The majority of food workers are already on the margins, getting paid such low wages, and not having paid sick days and other benefits,” says Lo. “So losing their health insurance will be another devastating blow.”\u003c/p>\n\u003cp>The other concern is the impact on workers’ right to organize. “Trump will be able to bring people to the National Labor Relations Board, which oversees the enforcement of the law that oversees workers right to organize and collectively bargain,” says Lo. FCWA also expects that Trump and a Republican Congress will attempt to change the national \u003ca href=\"http://www.motherjones.com/politics/2012/03/what-are-right-to-work-laws\">right-to-work laws\u003c/a>, and that will make it much harder for workers to organize and join the union. This is important because, “as we found in the research for the report, workers who are organized earn 26 percent more than those who are not,” adds Lo.\u003c/p>\n\u003cfigure id=\"attachment_113683\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Enrique-lecheria.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Enrique-lecheria.png\" alt=\"Enrique Lecheria \" width=\"480\" height=\"640\" class=\"size-full wp-image-113683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Enrique-lecheria.png 480w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Enrique-lecheria-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Enrique-lecheria-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Enrique-lecheria-375x500.png 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enrique Lecheria \u003ccite>(Courtesy of Migrant Justice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Unifying the Food Movement\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>During the same period the report covers, consumers were \u003ca href=\"http://www.foodnavigator-usa.com/Markets/US-organic-food-market-to-grow-14-from-2013-18\">increasingly demanding local, organic food\u003c/a>, and voicing concerns about how the food system affects personal health, the environment, and animal welfare. But Lo says she hasn’t always seen that concern translate to an effort to change circumstances for workers.\u003c/p>\n\u003cp>“So many of the workers in the food system are invisible to foodies and consumers overall,” she said.\u003c/p>\n\u003cp>The election could change that, if other activists and organizers in the food movement can come together, however.\u003c/p>\n\u003cp>Lo sees it as an opportunity for labor groups like FCWA to continue the work they’ve been doing for the last decade to build bridges with advocates working on environmental issues, public health, and fair prices for farmers. On a similar note, she is optimistic that impacted people in a range of communities—from Black communities to Muslims, LGBTQ, women’s rights groups, and immigrant workers—will “join forces” in the months and years ahead.\u003c/p>\n\u003cp>\u003cem>No Piece of the Pie\u003c/em> offers specific steps both policymakers and consumers can take to improve job conditions across the food system, but Lo isn’t very optimistic about seeing anything change for food workers for the better on a national level under the next administration. She does however point to work at the local level, such as advocating for \u003ca href=\"http://civileats.com/2016/06/27/good-food-purchasing-policy-is-changing-the-food-in-l-a-schools-and-the-system-behind-it/\">good food purchasing programs\u003c/a> and other institutional buying efforts, as additional bright spots in a dim national political landscape. The passage of recent ballot efforts in \u003ca href=\"https://consumerist.com/2016/11/09/one-state-one-city-voted-to-eventually-do-away-with-sub-minimum-wages-for-tipped-workers/\">Flagstaff, Arizona, and Maine\u003c/a> that will eventually eliminate the sub-minimum wage for tipped workers were also hopeful signs, she adds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ultimately, says Lo, the recent changes will prompt a battle with little end in sight. “It’s not a choice.” She says, “We are going to organize and resist the policy changes that Trump’s administration is going to try to push through.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/11/20161116_atc_some_growers_say_organic_label_will_be_watered_down_if_it_extends_to_hydroponic.mp3\u003c/p>\n\u003cp>The National Organic Standards Board plans to decide this week whether hydroponically grown foods, a water-based model of cultivation, can be sold under the label \"certified organic.\"\u003c/p>\n\u003cp>But some organic farmers and advocates are saying no — the organic label should be rooted in soil. The decision at stake for the $40 billion-a-year industry will have impacts that reach from small farms to global corporations.\u003c/p>\n\u003cp>Farmer Eliot Coleman is among those who oppose giving hydroponic produce the organic label. He recently joined other farmers at a rally in Thetford, Vt. They were holding signs saying \"soil is the soul of organic.\"\u003c/p>\n\u003cp>\"As far as we're concerned,\" Coleman says, \"if it's not grown in soil with all the wonderful features that soil puts into the plants, there's no way you can call it organic.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Coleman's peers call him an \"elder of the organic movement.\" The calluses on his hands are stained with soil. Coleman thinks that the central principle in growing organic produce is that the farmer feeds the soil, not the plant.\u003c/p>\n\u003cp>Part of the legal qualification of organic farming — and, in Coleman's opinion, the label consumers have come to trust — is about the healthfulness and stewardship of the land.\u003c/p>\n\u003cp>But Mark Mordasky, who owns Whipple Hollow Hydroponic Farm, says a sustainable model is important to him, too.\u003c/p>\n\u003cp>\"We're in a greenhouse,\" Mordasky says. \"We're not doing anything with the land, good or bad. We're not irresponsibly using land. We're simply choosing not to use land at all. Does that make us not organic?\"\u003c/p>\n\u003cp>His greenhouse looks like it could have been designed by the late Steve Jobs — sleek and clean with rows upon rows of identical tomato plants stabilized in organic coconut fibers.\u003c/p>\n\u003cp>These plants are fed liquid fertilizers, which could be made from organic materials. But Vermont's organic certifiers bar Mordasky from labeling his produce as organic.\u003c/p>\n\u003cp>Mordasky thinks that, on a planet with fewer places to grow food and more mouths to feed, different growth methods should be accepted under the organic label.\u003c/p>\n\u003cp>\"If we had all of our nutrients organic, all of our pesticides and herbicides — whatever we're doing to control disease was organic, and the medium itself that the roots are growing in is also organic, all the inputs are organic. The outcome, it seems to me, would be organic,\" he argues.\u003c/p>\n\u003cp>The National Organic Standards Board plans to vote this week. But both hydroponic producers and soil-growing advocates will be parsing lucrative labels into the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The National Organic Standards Board plans to decide this week whether hydroponically grown foods, a water-based model of cultivation, can be sold under the label \"certified organic.\"\u003c/p>\n\u003cp>But some organic farmers and advocates are saying no — the organic label should be rooted in soil. The decision at stake for the $40 billion-a-year industry will have impacts that reach from small farms to global corporations.\u003c/p>\n\u003cp>Farmer Eliot Coleman is among those who oppose giving hydroponic produce the organic label. He recently joined other farmers at a rally in Thetford, Vt. They were holding signs saying \"soil is the soul of organic.\"\u003c/p>\n\u003cp>\"As far as we're concerned,\" Coleman says, \"if it's not grown in soil with all the wonderful features that soil puts into the plants, there's no way you can call it organic.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coleman's peers call him an \"elder of the organic movement.\" The calluses on his hands are stained with soil. Coleman thinks that the central principle in growing organic produce is that the farmer feeds the soil, not the plant.\u003c/p>\n\u003cp>Part of the legal qualification of organic farming — and, in Coleman's opinion, the label consumers have come to trust — is about the healthfulness and stewardship of the land.\u003c/p>\n\u003cp>But Mark Mordasky, who owns Whipple Hollow Hydroponic Farm, says a sustainable model is important to him, too.\u003c/p>\n\u003cp>\"We're in a greenhouse,\" Mordasky says. \"We're not doing anything with the land, good or bad. We're not irresponsibly using land. We're simply choosing not to use land at all. Does that make us not organic?\"\u003c/p>\n\u003cp>His greenhouse looks like it could have been designed by the late Steve Jobs — sleek and clean with rows upon rows of identical tomato plants stabilized in organic coconut fibers.\u003c/p>\n\u003cp>These plants are fed liquid fertilizers, which could be made from organic materials. But Vermont's organic certifiers bar Mordasky from labeling his produce as organic.\u003c/p>\n\u003cp>Mordasky thinks that, on a planet with fewer places to grow food and more mouths to feed, different growth methods should be accepted under the organic label.\u003c/p>\n\u003cp>\"If we had all of our nutrients organic, all of our pesticides and herbicides — whatever we're doing to control disease was organic, and the medium itself that the roots are growing in is also organic, all the inputs are organic. The outcome, it seems to me, would be organic,\" he argues.\u003c/p>\n\u003cp>The National Organic Standards Board plans to vote this week. But both hydroponic producers and soil-growing advocates will be parsing lucrative labels into the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Navajo Chef Gives A Glimpse Inside The Makeshift Kitchens At Standing Rock",
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"content": "\u003cp>At the Standing Rock Indian Reservation, as a Sioux tribe fights the construction of the Dakota Access Pipeline, the months-long standoff has raised a question: How do you feed the encamped masses?\u003c/p>\n\u003cp>For Navajo chef \u003ca href=\"https://www.facebook.com/Yazziethecook/\">Brian Yazzie\u003c/a>, the answer was clear: in a way that honors indigenous traditions.\u003c/p>\n\u003cp>Yazzie is the chef du cuisine at \u003ca href=\"http://sioux-chef.com/\">The Sioux Chef\u003c/a>, a Minneapolis-based catering and food education company whose mission is to revitalize Native American food culture, which was marginalized by centuries of colonization and forced assimilation. (The company's name is a nod to its Sioux founder, Sean Sherman.)\u003c/p>\n\u003cp>For months now, Yazzie says, he's watched the Standing Rock demonstrations unfold from afar and has been wanting to go there.\u003c/p>\n\u003cp>\"Being on the front-lines of revitalizing indigenous foods, my way of contributing to the cause is being in the kitchen and cooking for the people,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So last weekend, Yazzie traveled to the Standing Rock reservation and showed up to volunteer at the main makeshift kitchen that's been churning out meals for protesters living at the \u003ca href=\"http://www.ocetisakowincamp.org/\">Oceti Sakowin Camp\u003c/a>. It's the largest of several camps that are housing the demonstrators, who oppose a section of the pipeline that would run under the Missouri River near their reservation.\u003c/p>\n\u003cp>The tribe says the route crosses sacred land and burial sites, and it's worried that an oil spill could pollute drinking water, which is why protesters call themselves water protectors.\u003c/p>\n\u003cp>The main camp kitchen, Yazzie says, is housed in three tents. One large tent is used for prep work and cooking, a second serves as a pantry and the third is a dining hall. It's staffed by volunteers, many of whom, Yazzie says, are not American Indians.\u003c/p>\n\u003cfigure id=\"attachment_113604\" class=\"wp-caption aligncenter\" style=\"max-width: 2067px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg\">\u003cimg class=\"size-full wp-image-113604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg\" alt=\"When Navajo chef Brian Yazzie showed up to volunteer at the camp kitchen, he found lots of bison donated by a local tribe. Yazzie (in the foreground at right) used it to cook up a blue hominy and bison soup.\" width=\"2067\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg 2067w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-520x358.jpg 520w\" sizes=\"(max-width: 2067px) 100vw, 2067px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When Navajo chef Brian Yazzie showed up to volunteer at the camp kitchen, he found lots of bison donated by a local tribe. Yazzie (in the foreground at right) used it to cook up a blue hominy and bison soup. \u003ccite>(Courtesy of Brian Yazzie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yazzie offered his cooking services for a couple of days. \"With the credentials I had, they gave me the opportunity to take over,\" he says.\u003c/p>\n\u003cp>His first stop was the pantry, stocked with \u003ca href=\"http://www.ocetisakowincamp.org/donate\">donated foods\u003c/a>. \"When I stepped into the pantry in the tent, that's all I [saw] – a stack of flour just ceiling high,\" Yazzie says. \"Just nothing but canned goods, processed foods.\"\u003c/p>\n\u003cp>The sight, he said, conjured painful associations.\u003c/p>\n\u003cp>\"As a native chef, it brought back this ancestral memory of survival food, when our ancestors were put on internment camps, when they were put on reservations,\" he says.\u003c/p>\n\u003cp>Cut off from their hunting and foraging grounds, many American Indians were forced to abandon traditional diets — and the active lifestyle they required.\u003c/p>\n\u003cp>\"They were given government rations,\" Yazzie says — commodities like lard, flour, sugar — \"and there was no natural resources or natural food to be found.\"\u003c/p>\n\u003cp>Today, American Indians are one-and-a-half times as likely as Caucasians \u003ca href=\"http://minorityhealth.hhs.gov/omh/browse.aspx?lvl=4&lvlid=40\">to be obese\u003c/a>, and they also face high rates of \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/\">diabetes\u003c/a>. Many trace the roots of these health problems to the forced shift in diet that began more than 150 years ago.\u003c/p>\n\u003cp>But Yazzie also found promising dry goods in the pantry — like beans, hominy and wild rice. And a trailer used as a cooler and freezer held \"just a mass amount of bison\" donated by a local tribe. \"That was beautiful to see,\" he says.\u003c/p>\n\u003cp>Yazzie cooked up a vegan three-bean soup, and a second soup of bison and blue hominy, which was donated by the Navajo Nation. The meal was a nod to \"traditional flavors,\" he says.\u003c/p>\n\u003cp>He also had some fresh produce to work with — rutabaga, parsnips, carrots, sunchokes, which he roasted, and pumpkin, which he sautéed with quinoa and sunflower seeds drizzled with maple syrup.\u003c/p>\n\u003cp>Dessert was a simple display of fresh melons \"donated from the new tribal garden on the Navajo Nation,\" he says. (Other native chefs volunteering in the kitchen have also cooked traditional indigenous meals, according to\u003ca href=\"https://indiancountrytodaymedianetwork.com/2016/10/17/nourishing-protectors-oceti-sakowin-kitchen-almost-always-open-166121\"> Indian Country.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_113605\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg\">\u003cimg class=\"size-full wp-image-113605\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg\" alt=\"Tents at the Oceti Sakowin Camp. Yazzie estimates he saw about 1,500 people at the camp last weekend.\" width=\"1997\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tents at the Oceti Sakowin Camp. Yazzie estimates he saw about 1,500 people at the camp last weekend. \u003ccite>(Courtesy of Brian Yazzie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On tribal lands, Yazzie notes, much of the available food is processed, though \"tribal gardens are popping up on reservations now. They're bringing back their ancestral food — these seeds that were saved for hundreds of years are finally being planted again and being given to the community.\"\u003c/p>\n\u003cp>Yazzie and Sherman are among a growing number of American Indian chefs and historians around the country who are working to raise awareness about indigenous ingredients and cooking techniques as a way to reclaim identity and cultural heritage. But Yazzie says that message was still new to many of the people he encountered at Standing Rock, both native and non-native.\u003c/p>\n\u003cp>One night, when he was cooking a wild rice side dish at the camp kitchen, he says, a volunteer brought him a tub of butter to flavor it with. \"I told the person, 'I don't need butter.' \"\u003c/p>\n\u003cp>Like other Native American chefs who are restoring traditional cuisine, Yazzie avoids dairy because it was not part of the precolonial diet of indigenous peoples. When he explained this to volunteers, he says, it piqued their interest.\u003c/p>\n\u003cp>But Yazzie says he was mostly focused \"on feeding people – just finding what was there and what's healthiest to serve them.\"\u003c/p>\n\u003cp>Official counts of the number of encamped protesters are hard to come by, because people come and go frequently. Yazzie estimates he saw about 1,500 people there, with the main kitchen feeding about 1,000 people a day during his stay at Oceti Sakowin camp. (There are two other, smaller kitchens at the camp, he says.)\u003c/p>\n\u003cp>Now he's trying to spread the word to \u003ca href=\"https://m.facebook.com/story.php?story_fbid=554192598112578&substory_index=0&id=476724115859427\">gather more donations\u003c/a> of healthy foods for the protesters. He plans to go back to cook at the camp for Thanksgiving.\u003c/p>\n\u003cp>\"I can't just sit back and do nothing,\" Yazzie says. \"With the network I have, I'm doing what I can to support the cause.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Protesters in the months-long standoff at the Indian reservation live in camps with makeshift kitchens. Chef Brian Yazzie was just there, feeding activists in a way that honors indigenous traditions.",
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"description": "Protesters in the months-long standoff at the Indian reservation live in camps with makeshift kitchens. Chef Brian Yazzie was just there, feeding activists in a way that honors indigenous traditions.",
"title": "A Navajo Chef Gives A Glimpse Inside The Makeshift Kitchens At Standing Rock | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the Standing Rock Indian Reservation, as a Sioux tribe fights the construction of the Dakota Access Pipeline, the months-long standoff has raised a question: How do you feed the encamped masses?\u003c/p>\n\u003cp>For Navajo chef \u003ca href=\"https://www.facebook.com/Yazziethecook/\">Brian Yazzie\u003c/a>, the answer was clear: in a way that honors indigenous traditions.\u003c/p>\n\u003cp>Yazzie is the chef du cuisine at \u003ca href=\"http://sioux-chef.com/\">The Sioux Chef\u003c/a>, a Minneapolis-based catering and food education company whose mission is to revitalize Native American food culture, which was marginalized by centuries of colonization and forced assimilation. (The company's name is a nod to its Sioux founder, Sean Sherman.)\u003c/p>\n\u003cp>For months now, Yazzie says, he's watched the Standing Rock demonstrations unfold from afar and has been wanting to go there.\u003c/p>\n\u003cp>\"Being on the front-lines of revitalizing indigenous foods, my way of contributing to the cause is being in the kitchen and cooking for the people,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So last weekend, Yazzie traveled to the Standing Rock reservation and showed up to volunteer at the main makeshift kitchen that's been churning out meals for protesters living at the \u003ca href=\"http://www.ocetisakowincamp.org/\">Oceti Sakowin Camp\u003c/a>. It's the largest of several camps that are housing the demonstrators, who oppose a section of the pipeline that would run under the Missouri River near their reservation.\u003c/p>\n\u003cp>The tribe says the route crosses sacred land and burial sites, and it's worried that an oil spill could pollute drinking water, which is why protesters call themselves water protectors.\u003c/p>\n\u003cp>The main camp kitchen, Yazzie says, is housed in three tents. One large tent is used for prep work and cooking, a second serves as a pantry and the third is a dining hall. It's staffed by volunteers, many of whom, Yazzie says, are not American Indians.\u003c/p>\n\u003cfigure id=\"attachment_113604\" class=\"wp-caption aligncenter\" style=\"max-width: 2067px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg\">\u003cimg class=\"size-full wp-image-113604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg\" alt=\"When Navajo chef Brian Yazzie showed up to volunteer at the camp kitchen, he found lots of bison donated by a local tribe. Yazzie (in the foreground at right) used it to cook up a blue hominy and bison soup.\" width=\"2067\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6.jpg 2067w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-3_enl-cfc6a661a4f3e49757e50489663d379d4eedc3b6-520x358.jpg 520w\" sizes=\"(max-width: 2067px) 100vw, 2067px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When Navajo chef Brian Yazzie showed up to volunteer at the camp kitchen, he found lots of bison donated by a local tribe. Yazzie (in the foreground at right) used it to cook up a blue hominy and bison soup. \u003ccite>(Courtesy of Brian Yazzie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yazzie offered his cooking services for a couple of days. \"With the credentials I had, they gave me the opportunity to take over,\" he says.\u003c/p>\n\u003cp>His first stop was the pantry, stocked with \u003ca href=\"http://www.ocetisakowincamp.org/donate\">donated foods\u003c/a>. \"When I stepped into the pantry in the tent, that's all I [saw] – a stack of flour just ceiling high,\" Yazzie says. \"Just nothing but canned goods, processed foods.\"\u003c/p>\n\u003cp>The sight, he said, conjured painful associations.\u003c/p>\n\u003cp>\"As a native chef, it brought back this ancestral memory of survival food, when our ancestors were put on internment camps, when they were put on reservations,\" he says.\u003c/p>\n\u003cp>Cut off from their hunting and foraging grounds, many American Indians were forced to abandon traditional diets — and the active lifestyle they required.\u003c/p>\n\u003cp>\"They were given government rations,\" Yazzie says — commodities like lard, flour, sugar — \"and there was no natural resources or natural food to be found.\"\u003c/p>\n\u003cp>Today, American Indians are one-and-a-half times as likely as Caucasians \u003ca href=\"http://minorityhealth.hhs.gov/omh/browse.aspx?lvl=4&lvlid=40\">to be obese\u003c/a>, and they also face high rates of \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/\">diabetes\u003c/a>. Many trace the roots of these health problems to the forced shift in diet that began more than 150 years ago.\u003c/p>\n\u003cp>But Yazzie also found promising dry goods in the pantry — like beans, hominy and wild rice. And a trailer used as a cooler and freezer held \"just a mass amount of bison\" donated by a local tribe. \"That was beautiful to see,\" he says.\u003c/p>\n\u003cp>Yazzie cooked up a vegan three-bean soup, and a second soup of bison and blue hominy, which was donated by the Navajo Nation. The meal was a nod to \"traditional flavors,\" he says.\u003c/p>\n\u003cp>He also had some fresh produce to work with — rutabaga, parsnips, carrots, sunchokes, which he roasted, and pumpkin, which he sautéed with quinoa and sunflower seeds drizzled with maple syrup.\u003c/p>\n\u003cp>Dessert was a simple display of fresh melons \"donated from the new tribal garden on the Navajo Nation,\" he says. (Other native chefs volunteering in the kitchen have also cooked traditional indigenous meals, according to\u003ca href=\"https://indiancountrytodaymedianetwork.com/2016/10/17/nourishing-protectors-oceti-sakowin-kitchen-almost-always-open-166121\"> Indian Country.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_113605\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg\">\u003cimg class=\"size-full wp-image-113605\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg\" alt=\"Tents at the Oceti Sakowin Camp. Yazzie estimates he saw about 1,500 people at the camp last weekend.\" width=\"1997\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/navajo-chef-1_wide-da25a9dea5008e04826378f9f069fc9ff4c90cc2-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tents at the Oceti Sakowin Camp. Yazzie estimates he saw about 1,500 people at the camp last weekend. \u003ccite>(Courtesy of Brian Yazzie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On tribal lands, Yazzie notes, much of the available food is processed, though \"tribal gardens are popping up on reservations now. They're bringing back their ancestral food — these seeds that were saved for hundreds of years are finally being planted again and being given to the community.\"\u003c/p>\n\u003cp>Yazzie and Sherman are among a growing number of American Indian chefs and historians around the country who are working to raise awareness about indigenous ingredients and cooking techniques as a way to reclaim identity and cultural heritage. But Yazzie says that message was still new to many of the people he encountered at Standing Rock, both native and non-native.\u003c/p>\n\u003cp>One night, when he was cooking a wild rice side dish at the camp kitchen, he says, a volunteer brought him a tub of butter to flavor it with. \"I told the person, 'I don't need butter.' \"\u003c/p>\n\u003cp>Like other Native American chefs who are restoring traditional cuisine, Yazzie avoids dairy because it was not part of the precolonial diet of indigenous peoples. When he explained this to volunteers, he says, it piqued their interest.\u003c/p>\n\u003cp>But Yazzie says he was mostly focused \"on feeding people – just finding what was there and what's healthiest to serve them.\"\u003c/p>\n\u003cp>Official counts of the number of encamped protesters are hard to come by, because people come and go frequently. Yazzie estimates he saw about 1,500 people there, with the main kitchen feeding about 1,000 people a day during his stay at Oceti Sakowin camp. (There are two other, smaller kitchens at the camp, he says.)\u003c/p>\n\u003cp>Now he's trying to spread the word to \u003ca href=\"https://m.facebook.com/story.php?story_fbid=554192598112578&substory_index=0&id=476724115859427\">gather more donations\u003c/a> of healthy foods for the protesters. He plans to go back to cook at the camp for Thanksgiving.\u003c/p>\n\u003cp>\"I can't just sit back and do nothing,\" Yazzie says. \"With the network I have, I'm doing what I can to support the cause.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hey, Looks Like Americans Are Finally Eating More Fish",
"title": "Hey, Looks Like Americans Are Finally Eating More Fish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Diego native Megan Olbur didn't grow up eating much seafood beyond tuna sandwiches, fish sticks or the occasional salmon dinners her parents made. But in 2015, when Olbur became pregnant with a daughter of her own, she heeded the advice of her physician and deliberately began adding more seafood to her diet as a way to boost brain development and to ensure the health of her growing baby.\u003c/p>\n\u003cp>It turns out, she wasn't alone in upping her fish fare.\u003c/p>\n\u003cp>According to the annual\u003ca href=\"http://www.st.nmfs.noaa.gov/commercial-fisheries/fus/fus15/index\"> Fisheries of the United States Report\u003c/a> released by NOAA last week, Americans increased their seafood consumption to 15.5 pounds of fish and shellfish per person in 2015, up nearly a pound from the previous year, making it the biggest leap in seafood consumption in 20 years.\u003c/p>\n\u003cp>\"It's terrific news,\" says Tom Brenna, professor of human nutrition at Cornell University and a member of the 2015 Dietary Guideline Committee. \"We're moving in the right direction.\"\u003c/p>\n\u003cp>It's a rare nutritional pat-on-the-back for Americans, who routinely get chastised over their diets, but the good news comes with some caveats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bump in seafood consumption may mean that we're enjoying four additional seafood meals a year, but we're still only eating about 4.77 ounces of seafood a week. That's better than where we were just a few years ago, but nowhere close to the 8 ounces of seafood per week most of us should be eating according to the most current \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines\u003c/a>. (For women who are pregnant, may become pregnant or are breastfeeding, the recommendation is to consume at least 8 ounces and up to 12 ounces of a variety of seafood per week, from choices lower in methylmercury.)\u003c/p>\n\u003cp>And we're still not doing a very good job of getting a variety of seafood into our diets. According to the National Fisheries Institute, shrimp, salmon and tuna continue to dominate the top of their \u003ca href=\"http://www.aboutseafood.com/video_blog/2015-top-ten-list/\">most-consumed seafood list\u003c/a>, just as those tasty species have for the past decade. But even a small uptick in seafood consumption is seen as a boon to public health and is a step in the right direction toward reduced risks of cardiovascular disease and improving the neurodevelopment of children.\u003c/p>\n\u003cp>\"Any fish is better than none, and any fish is better than fried, empty-calorie junk food,\" says Joe Hibbeln, a researcher with the National Institutes of Health who has studied the effects of fish and omega-3 fatty acids in reducing depression, suicide and violence. Hibbeln says the nutritional value of seafood is so important to health, he'd like to see it served more frequently in the school lunch program.\u003c/p>\n\u003cp>NOAA doesn't break out individual species or products in its latest report, but Michael Liddel, a statistician with the agency, notes that one-third of the increase in consumption came from canned seafood products, particularly canned salmon. That increase may stem from \u003ca href=\"http://www.fns.usda.gov/tefap/emergency-food-assistance-program-tefap\">The Emergency Food Assistance Program\u003c/a> at the USDA, which purchased more than $40 million in surplus canned Alaskan salmon in \u003ca href=\"http://juneauempire.com/local/2014-09-03/usda-buy-13m-alaska-salmon\">2014\u003c/a> and\u003ca href=\"http://www.alaskapublic.org/2015/08/10/government-to-buy-30m-of-canned-sockeye/\"> 2015\u003c/a> and distributed it to food banks across the country.\u003c/p>\n\u003cp>While the 15.5 pounds of seafood is worth noting, and makes the U.S. the second-largest consumer of seafood after China (and ahead of Japan), it's still an amount that's dwarfed by our national appetite for chicken and beef. Janet M. Riley, senior vice president at the North American Meat Institute, says Americans ate approximately 59.2 pounds of chicken and 51.7 pounds of beef in 2014 — each more than double our seafood intake.\u003c/p>\n\u003cp>It's worth noting that, while NOAA's consumption figures are considered reliable, they're calculated using what's called a \"disappearance\" model. Broadly, that means they add domestic landings and seafood imports together, while subtracting out exports to determine domestic consumption. That's very different than the way the Centers for Disease Control and Prevention looks at consumption through its National Health and Nutrition Examination Survey (NHANES). There, interviews are used to determine what Americans are actually eating, and differences in data may appear. (NHANES data is what the Dietary Guidelines Committee relies on.) But according to CDC officials, analyzed NHANES data from 2015 is not yet available, so we can't compare the numbers with the NOAA finding. Still, Brenna thinks the NOAA figures are a strong sign that consumption is up.\u003c/p>\n\u003cp>So what's holding Americans back from reaching the magic number of 8 to 12 ounces of seafood a week?\u003c/p>\n\u003cp>Gavin Gibbons, spokesperson for the National Fisheries Institute, cites \"years of confusing messages over what's sustainable and healthy.\" He has a point. As recently as 2014, the EPA and FDA were \u003ca href=\"https://www.theguardian.com/sustainable-business/2014/jun/14/pregnant-women-should-eat-more-seafood-usda-epa\">tweaking warnings\u003c/a> on mercury and seafood consumption for pregnant and nursing women issued a decade earlier — advice that many Americans outside that demographic had taken to heart, limiting their own seafood consumption.\u003c/p>\n\u003cp>Industry and government advice over seafood consumption, mercury warnings and health benefits may have improved in recent years, but for new moms like Olbur, the message of what's both safe and healthy for her family is still fairly muddled.\u003c/p>\n\u003cp>\"It's so confusing. When we're pregnant, we're told to eat more fish, but to avoid having too much mercury, and don't eat raw fish like sushi. At some point, you stick your fingers in your ears and just do what you already know,\" she says. \"Nutrition is a confusing topic for everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Americans are often chastised for what we eat. Now we're getting a pat on the back. A new report finds seafood consumption is up by nearly a pound from the previous year, the biggest leap in 20 years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Diego native Megan Olbur didn't grow up eating much seafood beyond tuna sandwiches, fish sticks or the occasional salmon dinners her parents made. But in 2015, when Olbur became pregnant with a daughter of her own, she heeded the advice of her physician and deliberately began adding more seafood to her diet as a way to boost brain development and to ensure the health of her growing baby.\u003c/p>\n\u003cp>It turns out, she wasn't alone in upping her fish fare.\u003c/p>\n\u003cp>According to the annual\u003ca href=\"http://www.st.nmfs.noaa.gov/commercial-fisheries/fus/fus15/index\"> Fisheries of the United States Report\u003c/a> released by NOAA last week, Americans increased their seafood consumption to 15.5 pounds of fish and shellfish per person in 2015, up nearly a pound from the previous year, making it the biggest leap in seafood consumption in 20 years.\u003c/p>\n\u003cp>\"It's terrific news,\" says Tom Brenna, professor of human nutrition at Cornell University and a member of the 2015 Dietary Guideline Committee. \"We're moving in the right direction.\"\u003c/p>\n\u003cp>It's a rare nutritional pat-on-the-back for Americans, who routinely get chastised over their diets, but the good news comes with some caveats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bump in seafood consumption may mean that we're enjoying four additional seafood meals a year, but we're still only eating about 4.77 ounces of seafood a week. That's better than where we were just a few years ago, but nowhere close to the 8 ounces of seafood per week most of us should be eating according to the most current \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines\u003c/a>. (For women who are pregnant, may become pregnant or are breastfeeding, the recommendation is to consume at least 8 ounces and up to 12 ounces of a variety of seafood per week, from choices lower in methylmercury.)\u003c/p>\n\u003cp>And we're still not doing a very good job of getting a variety of seafood into our diets. According to the National Fisheries Institute, shrimp, salmon and tuna continue to dominate the top of their \u003ca href=\"http://www.aboutseafood.com/video_blog/2015-top-ten-list/\">most-consumed seafood list\u003c/a>, just as those tasty species have for the past decade. But even a small uptick in seafood consumption is seen as a boon to public health and is a step in the right direction toward reduced risks of cardiovascular disease and improving the neurodevelopment of children.\u003c/p>\n\u003cp>\"Any fish is better than none, and any fish is better than fried, empty-calorie junk food,\" says Joe Hibbeln, a researcher with the National Institutes of Health who has studied the effects of fish and omega-3 fatty acids in reducing depression, suicide and violence. Hibbeln says the nutritional value of seafood is so important to health, he'd like to see it served more frequently in the school lunch program.\u003c/p>\n\u003cp>NOAA doesn't break out individual species or products in its latest report, but Michael Liddel, a statistician with the agency, notes that one-third of the increase in consumption came from canned seafood products, particularly canned salmon. That increase may stem from \u003ca href=\"http://www.fns.usda.gov/tefap/emergency-food-assistance-program-tefap\">The Emergency Food Assistance Program\u003c/a> at the USDA, which purchased more than $40 million in surplus canned Alaskan salmon in \u003ca href=\"http://juneauempire.com/local/2014-09-03/usda-buy-13m-alaska-salmon\">2014\u003c/a> and\u003ca href=\"http://www.alaskapublic.org/2015/08/10/government-to-buy-30m-of-canned-sockeye/\"> 2015\u003c/a> and distributed it to food banks across the country.\u003c/p>\n\u003cp>While the 15.5 pounds of seafood is worth noting, and makes the U.S. the second-largest consumer of seafood after China (and ahead of Japan), it's still an amount that's dwarfed by our national appetite for chicken and beef. Janet M. Riley, senior vice president at the North American Meat Institute, says Americans ate approximately 59.2 pounds of chicken and 51.7 pounds of beef in 2014 — each more than double our seafood intake.\u003c/p>\n\u003cp>It's worth noting that, while NOAA's consumption figures are considered reliable, they're calculated using what's called a \"disappearance\" model. Broadly, that means they add domestic landings and seafood imports together, while subtracting out exports to determine domestic consumption. That's very different than the way the Centers for Disease Control and Prevention looks at consumption through its National Health and Nutrition Examination Survey (NHANES). There, interviews are used to determine what Americans are actually eating, and differences in data may appear. (NHANES data is what the Dietary Guidelines Committee relies on.) But according to CDC officials, analyzed NHANES data from 2015 is not yet available, so we can't compare the numbers with the NOAA finding. Still, Brenna thinks the NOAA figures are a strong sign that consumption is up.\u003c/p>\n\u003cp>So what's holding Americans back from reaching the magic number of 8 to 12 ounces of seafood a week?\u003c/p>\n\u003cp>Gavin Gibbons, spokesperson for the National Fisheries Institute, cites \"years of confusing messages over what's sustainable and healthy.\" He has a point. As recently as 2014, the EPA and FDA were \u003ca href=\"https://www.theguardian.com/sustainable-business/2014/jun/14/pregnant-women-should-eat-more-seafood-usda-epa\">tweaking warnings\u003c/a> on mercury and seafood consumption for pregnant and nursing women issued a decade earlier — advice that many Americans outside that demographic had taken to heart, limiting their own seafood consumption.\u003c/p>\n\u003cp>Industry and government advice over seafood consumption, mercury warnings and health benefits may have improved in recent years, but for new moms like Olbur, the message of what's both safe and healthy for her family is still fairly muddled.\u003c/p>\n\u003cp>\"It's so confusing. When we're pregnant, we're told to eat more fish, but to avoid having too much mercury, and don't eat raw fish like sushi. At some point, you stick your fingers in your ears and just do what you already know,\" she says. \"Nutrition is a confusing topic for everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Technology May Rescue Male Baby Chicks From The Grinder",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161028_atc_technology_may_rescue_male_baby_chicks_from_the_grinder.mp3\u003c/p>\n\u003cp>Matt O'Hayer thought he was in the idyllic part of the egg business. He's CEO of \u003ca href=\"http://vitalfarms.com/\">Vital Farms\u003c/a>, based in Austin, Texas, which markets eggs from hens that run around outdoors, on grassy pastures, at about a hundred different farms.\u003c/p>\n\u003cp>\"I thought that there's nothing more beautiful than eggs, where you have sort of a symbiotic relationship; you take care of the hen and she gives you this little gift every day,\" says O'Hayer.\u003c/p>\n\u003cp>Until a few years ago, he never thought about where those hens come from, or what happened to their male siblings.\u003c/p>\n\u003cp>Then he ran into a couple of people from the animal rights group PETA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I told them what I was doing for a living, and they said, 'Oh, that's horrific,' \" O'Hayer recalls. \"And I said, 'Why's that?' And they said, 'Because of what happens to the male chicks!'\"\u003c/p>\n\u003cp>That's when O'Hayer learned about something that happens at the hatcheries that supply his farmers with hens.\u003c/p>\n\u003cp>Those hatcheries incubate fertile eggs from breeding flocks, in order to raise more egg-laying hens. Their breed of chicken is only used to lay eggs, not for meat.\u003c/p>\n\u003cp>\"It's bred to lay eggs, and not to gain weight,\" O'Hayer says. \"They're lean, mean, egg-laying machines.\" So all they want are the female chicks. \"The male has no value.\"\u003c/p>\n\u003cp>But there's no way, right now, to screen the fertilized eggs to see which embryos are male or female. Instead, teams of workers inspect each chick immediately after it hatches. They keep the females. But the males — brace yourself — get killed instantly in a machine that grinds them up. In the U.S., about 300 million male chicks from egg-laying breeds are killed each year.\u003c/p>\n\u003cp>O'Hayer was horrified. He started looking for a way to end this. And he wasn't alone.\u003c/p>\n\u003cp>\"It's been an issue that the international egg industry has been dealing with and trying to find commercially available and economically feasible solutions for years,\" says Chad Gregory, president of the \u003ca href=\"http://www.unitedegg.org/\">United Egg Producers\u003c/a>, which represents most egg producers in the U.S.\u003c/p>\n\u003cp>The industry has been under pressure from animal welfare groups, but there's also a profit motive. Incubating, hatching and then destroying male chicks wastes money. Last summer, the UEP \u003ca href=\"http://uepcertified.com/united-egg-producers-statement-eliminating-male-chick-culling/\">announced\u003c/a> that it would try to end the practice of killing male chicks \"by 2020 or as soon as it is commercially available and economically feasible.\"\u003c/p>\n\u003cp>O'Hayer now believes that he has the \u003ca href=\"http://www.businesswire.com/news/home/20161027005567/en/Vital-Farms-Takes-Major-Step-Industry-Wide-Practice\">answer\u003c/a>.\u003c/p>\n\u003cp>Vital Farms teamed up with an Israeli company called \u003ca href=\"http://tera.group/\">Novatrans\u003c/a> and found a way to analyze the chemical makeup of gases that leak from the pores of an egg and determine the sex of the embryo inside. \"We are able to trap the gas and read whether it's male, female, or infertile, and do it in a matter of seconds, rather than minutes,\" says O'Hayer.\u003c/p>\n\u003cp>O'Hayer says it's possible to make that determination two days after the egg is laid, before it enters the incubation chamber. At that point, it's still possible to sell the eggs containing male embryos as regular edible eggs. It normally takes 21 days of incubation for an egg to develop into a chick that breaks out of its shell.\u003c/p>\n\u003cp>The Vital Farms-Novatrans partnership expects to have a commercial version of this invention up and running within a year.\u003c/p>\n\u003cp>By that time, though, it may have competition.\u003c/p>\n\u003cp>In Canada, \u003ca href=\"https://www.getcracking.ca/members/home\">Egg Farmers of Ontario\u003c/a> has been funding \u003ca href=\"http://www.cbc.ca/news/technology/male-chick-culling-technology-1.3647228\">research\u003c/a> by Michael Ngadi, a scientist at McGill University, who's developing a way to determine the sex of embryos by shining light through them. Harry Pelissero, general manager of Egg Farmers of Ontario, told The Salt that the technique could be commercially available within two years. Meanwhile, German researchers are working on yet another approach.\u003c/p>\n\u003cp>\u003ca href=\"http://thehumaneleague.com/news/staff_bios/\">David Coman-Hidy\u003c/a>, executive director of the \u003ca href=\"http://www.thehumaneleague.com/our-story/\">Humane League\u003c/a>, an animal-welfare advocacy group, says there has been a wave of technical innovation aimed at this problem, just within the past year. Last summer, he says, he hoped to get the egg industry to promise to stop killing male chicks by the year 2020. But \"now that we've seen these new folks trying to get these contracts as soon as possible, I think we may see this change happen even sooner.\"\u003c/p>\n\u003cp>According to Chad Gregory, from the United Egg Producers, there's huge demand within the egg industry for a way to solve this problem, and the first company to create a solution could earn a lot of money. \"Over time, worldwide, it could be worth billions of dollars,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The egg industry may soon eliminate a wasteful — and to some, horrifying — practice: slaughtering male chicks. New technology can identify male embryos in eggs before they enter incubation chambers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I told them what I was doing for a living, and they said, 'Oh, that's horrific,' \" O'Hayer recalls. \"And I said, 'Why's that?' And they said, 'Because of what happens to the male chicks!'\"\u003c/p>\n\u003cp>That's when O'Hayer learned about something that happens at the hatcheries that supply his farmers with hens.\u003c/p>\n\u003cp>Those hatcheries incubate fertile eggs from breeding flocks, in order to raise more egg-laying hens. Their breed of chicken is only used to lay eggs, not for meat.\u003c/p>\n\u003cp>\"It's bred to lay eggs, and not to gain weight,\" O'Hayer says. \"They're lean, mean, egg-laying machines.\" So all they want are the female chicks. \"The male has no value.\"\u003c/p>\n\u003cp>But there's no way, right now, to screen the fertilized eggs to see which embryos are male or female. Instead, teams of workers inspect each chick immediately after it hatches. They keep the females. But the males — brace yourself — get killed instantly in a machine that grinds them up. In the U.S., about 300 million male chicks from egg-laying breeds are killed each year.\u003c/p>\n\u003cp>O'Hayer was horrified. He started looking for a way to end this. And he wasn't alone.\u003c/p>\n\u003cp>\"It's been an issue that the international egg industry has been dealing with and trying to find commercially available and economically feasible solutions for years,\" says Chad Gregory, president of the \u003ca href=\"http://www.unitedegg.org/\">United Egg Producers\u003c/a>, which represents most egg producers in the U.S.\u003c/p>\n\u003cp>The industry has been under pressure from animal welfare groups, but there's also a profit motive. Incubating, hatching and then destroying male chicks wastes money. Last summer, the UEP \u003ca href=\"http://uepcertified.com/united-egg-producers-statement-eliminating-male-chick-culling/\">announced\u003c/a> that it would try to end the practice of killing male chicks \"by 2020 or as soon as it is commercially available and economically feasible.\"\u003c/p>\n\u003cp>O'Hayer now believes that he has the \u003ca href=\"http://www.businesswire.com/news/home/20161027005567/en/Vital-Farms-Takes-Major-Step-Industry-Wide-Practice\">answer\u003c/a>.\u003c/p>\n\u003cp>Vital Farms teamed up with an Israeli company called \u003ca href=\"http://tera.group/\">Novatrans\u003c/a> and found a way to analyze the chemical makeup of gases that leak from the pores of an egg and determine the sex of the embryo inside. \"We are able to trap the gas and read whether it's male, female, or infertile, and do it in a matter of seconds, rather than minutes,\" says O'Hayer.\u003c/p>\n\u003cp>O'Hayer says it's possible to make that determination two days after the egg is laid, before it enters the incubation chamber. At that point, it's still possible to sell the eggs containing male embryos as regular edible eggs. It normally takes 21 days of incubation for an egg to develop into a chick that breaks out of its shell.\u003c/p>\n\u003cp>The Vital Farms-Novatrans partnership expects to have a commercial version of this invention up and running within a year.\u003c/p>\n\u003cp>By that time, though, it may have competition.\u003c/p>\n\u003cp>In Canada, \u003ca href=\"https://www.getcracking.ca/members/home\">Egg Farmers of Ontario\u003c/a> has been funding \u003ca href=\"http://www.cbc.ca/news/technology/male-chick-culling-technology-1.3647228\">research\u003c/a> by Michael Ngadi, a scientist at McGill University, who's developing a way to determine the sex of embryos by shining light through them. Harry Pelissero, general manager of Egg Farmers of Ontario, told The Salt that the technique could be commercially available within two years. Meanwhile, German researchers are working on yet another approach.\u003c/p>\n\u003cp>\u003ca href=\"http://thehumaneleague.com/news/staff_bios/\">David Coman-Hidy\u003c/a>, executive director of the \u003ca href=\"http://www.thehumaneleague.com/our-story/\">Humane League\u003c/a>, an animal-welfare advocacy group, says there has been a wave of technical innovation aimed at this problem, just within the past year. Last summer, he says, he hoped to get the egg industry to promise to stop killing male chicks by the year 2020. But \"now that we've seen these new folks trying to get these contracts as soon as possible, I think we may see this change happen even sooner.\"\u003c/p>\n\u003cp>According to Chad Gregory, from the United Egg Producers, there's huge demand within the egg industry for a way to solve this problem, and the first company to create a solution could earn a lot of money. \"Over time, worldwide, it could be worth billions of dollars,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food-Justice Rock Star Anna Lappé Wins 2016 James Beard Leadership Award",
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"content": "\u003cp>At the heart of Anna Lappé's activism is an exploration of the root causes of hunger. Some of the most common questions she is asked when she presents her work to various communities include, “Can organic food really feed the world?” and “Isn’t this way of eating only for the elite?” She’s made it her life’s mission to address these questions, which she thinks often originate with messages pushed out by public relations machines of well-funded agribusiness corporations.\u003c/p>\n\u003cp>Battles like this are not new to her. Lappé comes from a family of activists, most notably her mother, Frances Moore Lappé, whose 1971 book \u003ca href=\"https://www.amazon.com/Diet-Small-Planet-20th-Anniversary/dp/0345321200\" target=\"_blank\">\u003cem>Diet For a Small Planet\u003c/em>\u003c/a> made the powerful environmental case for vegetarianism, citing the waste inherent in meat production and its contribution to world hunger. Anna’s work takes up this mantle in a uniquely 21\u003csup>st\u003c/sup> century way. She and her mom founded the \u003ca href=\"http://smallplanet.org\" target=\"_blank\">Small Planet Institute\u003c/a> in 2001 and \u003ca href=\"http://realfoodmedia.org\" target=\"_blank\">Real Food Media\u003c/a> a decade later. The Small Planet Institute researches, documents and shares solutions emerging around the world that address the interconnected root causes of hunger, poverty and environmental devastation. Real Food Media develops new ways of sharing stories and provides people with opportunities to dig into the complexities of our global food system.\u003c/p>\n\u003cp>Lappé was just honored as a recipient of a prestigious \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 James Beard Foundation Leadership Award\u003c/a>. While the recent Beard award is a boon, Lappé doesn’t get much downtime. She’s just returned from the awards dinner in New York to host \u003ca href=\"http://annalappe.com/eventon/good-food-rising/\" target=\"_blank\">Good Food Rising\u003c/a>, an event in Berkeley on Monday, October 24, to celebrate the \u003ca href=\"http://www.goodfoodpurchasing.org\" target=\"_blank\">Good Food Purchasing Policy\u003c/a>. This policy transforms the way public institutions purchase food and is anticipated to be adopted by the Oakland Unified School District next week. There will also be a talk with local stakeholders about the state of our local food systems.\u003c/p>\n\u003cp>I sat down with Lappé last week to discuss her work.\u003c/p>\n\u003cp>\u003cstrong>Some kids rebel against their parents, but you've followed in your mom's footsteps with your food activism. When did you know that would be your path? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is plenty in the world to rebel against; I didn’t need to rebel against my mother’s politics. I was raised in a family with a long tradition of standing up for our principles. My grandmother on my mother’s side helped to found the first racially integrated church in Fort Worth, Texas, and my grandmother on my father’s side was a leader in the Newark teacher’s union who helped to lead a strike there in 1971 that landed her and her colleagues in jail. Since my college days, I’ve been constantly seeking ways to align my life with my core values, but it wasn’t until I was 26 that I discovered my path would be, like my mother’s, connected to exploring the root causes of hunger. That was when I was in graduate school and my brother and I had the idea that it was time for my mother to return to her original book, \u003cem>Diet For a Small Planet\u003c/em>, and explore the communities, cities and social movements that are helping to create more sustainable and just food systems. The book that came out of that, \u003ca href=\"https://www.amazon.com/Hopes-Edge-Next-Small-Planet/dp/1585422371/ref=sr_1_1?s=books&ie=UTF8&qid=1477085603&sr=1-1&keywords=Hope%E2%80%99s+Edge\" target=\"_blank\">\u003cem>Hope’s Edge\u003c/em>\u003c/a>, is what really set me on my path.\u003c/p>\n\u003cp>\u003cstrong>Was Real Food Media a natural offshoot of the Small Planet Institute or did it have an altogether different genesis? How do the two organizations work together on food-justice issues?\u003c/strong>\u003c/p>\n\u003cp>Real Food Media was a natural outgrowth of this work. The project’s mission is to change the narrative about food, elevating the story of sustainable farming, farmers and food workers, while exposing the true costs of industrial agriculture. The ultimate outcome is to motivate more people to not only change how they think about the food they eat, but how they think about the role they can play in shaping the system that determines what food is available to them and how it’s produced.\u003c/p>\n\u003cp>We synthesize the complex ideas of food system change and translate them for the general public, empowering groups to own their own messages and develop vehicles to get those messages out. Real Food Media focuses on several core programs, including an international short films competition, a myth-busting resource center and partnerships with allied organizations.\u003c/p>\n\u003cp>In a communications context, where the food industry spends millions on marketing and public relations, we work to combat this misinformation by being a clear voice for the sustainable food movement, popularizing complex ideas and policy for a general audience. While this work, and other efforts of the food movement to tell these stories, will never have the marketing dollars that the food industry has, it is grounded in grassroots organizing, and the results have been extremely effective.\u003c/p>\n\u003cp>Together, the two organizations have published books, delivered hundreds of lectures and participated in more than 100 conferences and community events since we started in 2001.\u003c/p>\n\u003cp>\u003cstrong>It's great that the \u003ca href=\"https://www.jamesbeard.org/\" target=\"_blank\">James Beard Foundation\u003c/a> has recognized your work with a \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 Leadership Award\u003c/a>. How, for you, is food tied to other basic human rights?\u003c/strong>\u003c/p>\n\u003cp>Food is at the very heart of human rights—and freedom. Our ability to feed ourselves and our communities with nutritious, culturally appropriate food is central to life.\u003c/p>\n\u003cp>\u003cstrong>What is the most critical work you see yourself being involved in over the next five years?\u003c/strong>\u003c/p>\n\u003cp>Over the next five years, I’m really excited to be part of three big campaigns: First, to promote the power of agro-ecological solutions worldwide to create more resilient food systems in the face of climate change and reduce the environmental impact of farming globally. Second, to join forces with people around the country—and the world—to take on the soda industry with initiatives like the soda taxes that have the power to reduce consumption of these harmful beverages and generate revenue for health education and diabetes-reduction programs. Third, to be involved with the coalition nationwide to win passage of “good food purchasing policies” in cities across the country. These procurement polices support city governments and school districts to look at their purchasing power through the lenses of five values: environmental sustainability, local economic development, worker rights, animal welfare, and nutrition. There is nearly limitless potential for these procurement policies to shift hundreds of millions of dollars every year toward the food production that’s better for people and the planet.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>How can individuals get involved, both on a personal level and a more public, even political one?\u003c/strong>\u003c/p>\n\u003cp>What I love about working on food system change is that people can get involved in so many different ways and on so many levels. With the growth in the market for more sustainable and local food, more and more people are able to make diet choices that connect them to the values of health, environmental sustainability, regional economic growth, worker wellbeing, and animal welfare, for example.\u003c/p>\n\u003cp>Of course, many people still can’t make the choice for organic and locally owned food—because they don’t have either the resource or the access—but everyone can cut soda out of their lives. And that one choice has been found to have huge benefits, not only in money-saving, but improved health as well. Sugary drinks are the single largest source of sugar in our diet, and drinking just one or two sugary drinks per day can increase the chances of developing type 2 diabetes by 26 percent.\u003c/p>\n\u003cp>But the biggest way we can have an impact is not through our actions as consumers, but through our voice as voters and community members. We can elect officials who stand up for workers and condemn those who protect polluting factory farms, for example. Groups like \u003ca href=\"http://foodpolicyaction.org\" target=\"_blank\">Food Policy Action\u003c/a> provide us with transparency on where our leaders stand.\u003c/p>\n\u003cp>We can also speak up for policy change that can really make a difference, like food procurement policies that reflect shared values, farm-to-school programs in our cities, or food access initiatives that connect those in need with real food, not processed junk food.\u003c/p>\n\u003cp>\u003cstrong>If Hillary Clinton is elected president, what do you see as her top policy priorities around food?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Unfortunately, Clinton has a long history of defending agribusiness interests and multi-national food and drink corporations, like Coca-Cola. In fact, in a recent Wikileaks dump you can read the exchange among her team after she came out publicly for the soda tax initiative in Philadelphia earlier this year. Within 24 hours she was retracting her position in response to pressure from policy consultants for Coca-Cola. That said, I have some ideas about what one of her first policy priorities \u003cem>should\u003c/em> be. She should empower her administration to take bold action on antibiotics because of the alarming rise of antibiotic-resistant bacteria. This month, the \u003ca href=\"http://qz.com/788548/the-united-nations-historic-meeting-on-antibiotic-resistance-puts-the-threat-on-a-level-with-hiv-and-ebola/\" target=\"_blank\">United Nations\u003c/a> just categorized antibiotics in the food system as a crisis at the level of AIDS or Ebola. It’s only the fourth time in history that the United Nations has elevated a health concern to this level of crisis. Industrial animal factory farms have made it a common practice to give sub-therapeutic doses of medically important antibiotics to the nine billion livestock slaughtered in the United States every year to speed growth and prevent disease. It would show great leadership for the United States to stand with the member states of the UN General Assembly who, this month, signed a declaration to fight this epidemic of resistance.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the heart of Anna Lappé's activism is an exploration of the root causes of hunger. Some of the most common questions she is asked when she presents her work to various communities include, “Can organic food really feed the world?” and “Isn’t this way of eating only for the elite?” She’s made it her life’s mission to address these questions, which she thinks often originate with messages pushed out by public relations machines of well-funded agribusiness corporations.\u003c/p>\n\u003cp>Battles like this are not new to her. Lappé comes from a family of activists, most notably her mother, Frances Moore Lappé, whose 1971 book \u003ca href=\"https://www.amazon.com/Diet-Small-Planet-20th-Anniversary/dp/0345321200\" target=\"_blank\">\u003cem>Diet For a Small Planet\u003c/em>\u003c/a> made the powerful environmental case for vegetarianism, citing the waste inherent in meat production and its contribution to world hunger. Anna’s work takes up this mantle in a uniquely 21\u003csup>st\u003c/sup> century way. She and her mom founded the \u003ca href=\"http://smallplanet.org\" target=\"_blank\">Small Planet Institute\u003c/a> in 2001 and \u003ca href=\"http://realfoodmedia.org\" target=\"_blank\">Real Food Media\u003c/a> a decade later. The Small Planet Institute researches, documents and shares solutions emerging around the world that address the interconnected root causes of hunger, poverty and environmental devastation. Real Food Media develops new ways of sharing stories and provides people with opportunities to dig into the complexities of our global food system.\u003c/p>\n\u003cp>Lappé was just honored as a recipient of a prestigious \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 James Beard Foundation Leadership Award\u003c/a>. While the recent Beard award is a boon, Lappé doesn’t get much downtime. She’s just returned from the awards dinner in New York to host \u003ca href=\"http://annalappe.com/eventon/good-food-rising/\" target=\"_blank\">Good Food Rising\u003c/a>, an event in Berkeley on Monday, October 24, to celebrate the \u003ca href=\"http://www.goodfoodpurchasing.org\" target=\"_blank\">Good Food Purchasing Policy\u003c/a>. This policy transforms the way public institutions purchase food and is anticipated to be adopted by the Oakland Unified School District next week. There will also be a talk with local stakeholders about the state of our local food systems.\u003c/p>\n\u003cp>I sat down with Lappé last week to discuss her work.\u003c/p>\n\u003cp>\u003cstrong>Some kids rebel against their parents, but you've followed in your mom's footsteps with your food activism. When did you know that would be your path? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is plenty in the world to rebel against; I didn’t need to rebel against my mother’s politics. I was raised in a family with a long tradition of standing up for our principles. My grandmother on my mother’s side helped to found the first racially integrated church in Fort Worth, Texas, and my grandmother on my father’s side was a leader in the Newark teacher’s union who helped to lead a strike there in 1971 that landed her and her colleagues in jail. Since my college days, I’ve been constantly seeking ways to align my life with my core values, but it wasn’t until I was 26 that I discovered my path would be, like my mother’s, connected to exploring the root causes of hunger. That was when I was in graduate school and my brother and I had the idea that it was time for my mother to return to her original book, \u003cem>Diet For a Small Planet\u003c/em>, and explore the communities, cities and social movements that are helping to create more sustainable and just food systems. The book that came out of that, \u003ca href=\"https://www.amazon.com/Hopes-Edge-Next-Small-Planet/dp/1585422371/ref=sr_1_1?s=books&ie=UTF8&qid=1477085603&sr=1-1&keywords=Hope%E2%80%99s+Edge\" target=\"_blank\">\u003cem>Hope’s Edge\u003c/em>\u003c/a>, is what really set me on my path.\u003c/p>\n\u003cp>\u003cstrong>Was Real Food Media a natural offshoot of the Small Planet Institute or did it have an altogether different genesis? How do the two organizations work together on food-justice issues?\u003c/strong>\u003c/p>\n\u003cp>Real Food Media was a natural outgrowth of this work. The project’s mission is to change the narrative about food, elevating the story of sustainable farming, farmers and food workers, while exposing the true costs of industrial agriculture. The ultimate outcome is to motivate more people to not only change how they think about the food they eat, but how they think about the role they can play in shaping the system that determines what food is available to them and how it’s produced.\u003c/p>\n\u003cp>We synthesize the complex ideas of food system change and translate them for the general public, empowering groups to own their own messages and develop vehicles to get those messages out. Real Food Media focuses on several core programs, including an international short films competition, a myth-busting resource center and partnerships with allied organizations.\u003c/p>\n\u003cp>In a communications context, where the food industry spends millions on marketing and public relations, we work to combat this misinformation by being a clear voice for the sustainable food movement, popularizing complex ideas and policy for a general audience. While this work, and other efforts of the food movement to tell these stories, will never have the marketing dollars that the food industry has, it is grounded in grassroots organizing, and the results have been extremely effective.\u003c/p>\n\u003cp>Together, the two organizations have published books, delivered hundreds of lectures and participated in more than 100 conferences and community events since we started in 2001.\u003c/p>\n\u003cp>\u003cstrong>It's great that the \u003ca href=\"https://www.jamesbeard.org/\" target=\"_blank\">James Beard Foundation\u003c/a> has recognized your work with a \u003ca href=\"https://www.jamesbeard.org/education-jbf-leadership-awards\" target=\"_blank\">2016 Leadership Award\u003c/a>. How, for you, is food tied to other basic human rights?\u003c/strong>\u003c/p>\n\u003cp>Food is at the very heart of human rights—and freedom. Our ability to feed ourselves and our communities with nutritious, culturally appropriate food is central to life.\u003c/p>\n\u003cp>\u003cstrong>What is the most critical work you see yourself being involved in over the next five years?\u003c/strong>\u003c/p>\n\u003cp>Over the next five years, I’m really excited to be part of three big campaigns: First, to promote the power of agro-ecological solutions worldwide to create more resilient food systems in the face of climate change and reduce the environmental impact of farming globally. Second, to join forces with people around the country—and the world—to take on the soda industry with initiatives like the soda taxes that have the power to reduce consumption of these harmful beverages and generate revenue for health education and diabetes-reduction programs. Third, to be involved with the coalition nationwide to win passage of “good food purchasing policies” in cities across the country. These procurement polices support city governments and school districts to look at their purchasing power through the lenses of five values: environmental sustainability, local economic development, worker rights, animal welfare, and nutrition. There is nearly limitless potential for these procurement policies to shift hundreds of millions of dollars every year toward the food production that’s better for people and the planet.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>How can individuals get involved, both on a personal level and a more public, even political one?\u003c/strong>\u003c/p>\n\u003cp>What I love about working on food system change is that people can get involved in so many different ways and on so many levels. With the growth in the market for more sustainable and local food, more and more people are able to make diet choices that connect them to the values of health, environmental sustainability, regional economic growth, worker wellbeing, and animal welfare, for example.\u003c/p>\n\u003cp>Of course, many people still can’t make the choice for organic and locally owned food—because they don’t have either the resource or the access—but everyone can cut soda out of their lives. And that one choice has been found to have huge benefits, not only in money-saving, but improved health as well. Sugary drinks are the single largest source of sugar in our diet, and drinking just one or two sugary drinks per day can increase the chances of developing type 2 diabetes by 26 percent.\u003c/p>\n\u003cp>But the biggest way we can have an impact is not through our actions as consumers, but through our voice as voters and community members. We can elect officials who stand up for workers and condemn those who protect polluting factory farms, for example. Groups like \u003ca href=\"http://foodpolicyaction.org\" target=\"_blank\">Food Policy Action\u003c/a> provide us with transparency on where our leaders stand.\u003c/p>\n\u003cp>We can also speak up for policy change that can really make a difference, like food procurement policies that reflect shared values, farm-to-school programs in our cities, or food access initiatives that connect those in need with real food, not processed junk food.\u003c/p>\n\u003cp>\u003cstrong>If Hillary Clinton is elected president, what do you see as her top policy priorities around food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unfortunately, Clinton has a long history of defending agribusiness interests and multi-national food and drink corporations, like Coca-Cola. In fact, in a recent Wikileaks dump you can read the exchange among her team after she came out publicly for the soda tax initiative in Philadelphia earlier this year. Within 24 hours she was retracting her position in response to pressure from policy consultants for Coca-Cola. That said, I have some ideas about what one of her first policy priorities \u003cem>should\u003c/em> be. She should empower her administration to take bold action on antibiotics because of the alarming rise of antibiotic-resistant bacteria. This month, the \u003ca href=\"http://qz.com/788548/the-united-nations-historic-meeting-on-antibiotic-resistance-puts-the-threat-on-a-level-with-hiv-and-ebola/\" target=\"_blank\">United Nations\u003c/a> just categorized antibiotics in the food system as a crisis at the level of AIDS or Ebola. It’s only the fourth time in history that the United Nations has elevated a health concern to this level of crisis. Industrial animal factory farms have made it a common practice to give sub-therapeutic doses of medically important antibiotics to the nine billion livestock slaughtered in the United States every year to speed growth and prevent disease. It would show great leadership for the United States to stand with the member states of the UN General Assembly who, this month, signed a declaration to fight this epidemic of resistance.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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