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"disqusTitle": "California Restaurants Launch Nation's First Transgender Jobs Program",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161019_me_california_restaurants_launch_nations_first_transgender_jobs_program.mp3\u003c/p>\n\u003cp>The unemployment rate for transgender people is double that of the general population. Now, California has set up the nation's first ever large-scale program to help transgender people find jobs.\u003c/p>\n\u003cp>And it's all because of \u003ca href=\"http://michaelaspeaks.com/\">Michaela Mendelsohn\u003c/a>, a trans woman who's employed trans people at her restaurants for years.\u003c/p>\n\u003cp>\u003cstrong>'I'm A Trans Owner Supporting Trans People'\u003c/strong>\u003c/p>\n\u003cp>The lunch rush was supposed to end hours ago. But in the heart of Los Angeles, this fast-food restaurant, El Pollo Loco, is still buzzing. General manager Kristy Ramirez glides between the registers and the massive grill, surveying hundreds of pieces of chicken. But she's not too busy to greet regulars like Vickie Parker.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Thank you, mama,\" Ramirez tells Parker, who replies, \"Thank you, sweetie.\"\u003c/p>\n\u003cp>Ramirez has worked for El Pollo Loco for four years and knows many of the regulars. She's loyal to the company because it gave her a chance that no one else would consider, since she's transgender. For that, she thanks Mendelsohn.\u003c/p>\n\u003cp>\"The word's just gotten out that I'm a trans owner supporting trans people,\" Mendelsohn says.\u003c/p>\n\u003cp>In 1988, before she transitioned, Mendelsohn bought her first El Pollo Loco franchise. She just happened to like their menu. \"I didn't go to college to figure out which restaurant!\" she says, laughing.\u003c/p>\n\u003cp>She acquired several more stores by the time she transitioned in 2004. Now she owns a total of six El Pollo Locos in Southern California.\u003c/p>\n\u003cp>But it wasn't until 2012 that she hired her first trans employee. That person told her how hard it was to get a job.\u003c/p>\n\u003cfigure id=\"attachment_112777\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631.jpg\" alt=\"Michaela Mendelsohn is a transgender activist, public speaker and businesswoman. "The word's just gotten out that I'm a trans owner supporting trans people," she says at one of six El Pollo Loco locations she owns.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Michaela Mendelsohn is a transgender activist, public speaker and businesswoman. \"The word's just gotten out that I'm a trans owner supporting trans people,\" she says at one of six El Pollo Loco locations she owns. \u003ccite>(Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workplace discrimination and stigma are some of the reasons that trans people have an unemployment rate that's \u003ca href=\"http://www.lgbtmap.org/unfair-price-transgender\">twice the rate\u003c/a> of other Americans.\u003c/p>\n\u003cp>Mendelsohn was moved, and she started to reach out to other trans people looking for work.\u003c/p>\n\u003cp>\"Currently, we have 8 to 10 percent of our total workforce is transgender, out of about 150 employees,\" she says.\u003c/p>\n\u003cp>Then she had a thought: Is there a way to get other restaurants to follow her lead?\u003c/p>\n\u003cp>\u003cstrong>'This Is A Civil Rights Issue'\u003c/strong>\u003c/p>\n\u003cp>Earlier this year, at a conference of the California Restaurant Association, Mendelsohn was chatting with other association members at a hotel bar — including her longtime friend Jot Condie, who heads the group.\u003c/p>\n\u003cp>Condie heard about the workplace discrimination that trans people deal with.\u003c/p>\n\u003cp>\"I considered myself, as a person, somebody who had my head in the sand when it comes to what they're really going through,\" Condie says. \"This is a civil rights issue.\"\u003c/p>\n\u003cp>Condie says he was convinced to have the Restaurant Association back Mendelsohn's big idea. \"To me it wasn't like, 'Whoa are you serious?' To me it made sense,\" he says.\u003c/p>\n\u003cp>The idea was this: Mendelsohn would start a program connecting trans people looking for jobs with restaurants looking for workers.\u003c/p>\n\u003cp>The association has 22,000 members, large enough that it could make a real difference.\u003c/p>\n\u003cp>The first big step happened in late August at the Western Foodservice and Hospitality Expo in downtown Los Angeles.\u003c/p>\n\u003cp>The association sponsors this event every year. Vendors from around the country try to entice the 10,000 attendees to try new fare — sticky buns, pot stickers, spring rolls.\u003c/p>\n\u003cfigure id=\"attachment_112778\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036.jpg\" alt=\"Delaney Martinez recently started working at this Southern California El Pollo Loco owned by Mendelsohn. "I feel like it's a supportive atmosphere," Martinez says.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Delaney Martinez recently started working at this Southern California El Pollo Loco owned by Mendelsohn. \"I feel like it's a supportive atmosphere,\" Martinez says. \u003ccite>(Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one floor up, the association hosted a seminar where Mendelsohn gave restaurateurs their first taste of the new \u003ca href=\"http://transcanwork.org/\">California Transgender Workplace Project\u003c/a>. \"Take a seat. We're here today for the new normal,\" she told them, as she gave an intro course on the basics of trans people — call it Trans 101.\u003c/p>\n\u003cp>She explained how to join the project and be certified as trans-friendly. Mendelsohn also tells people that a state grant will pay for the first 60 hours of a new hire's wages as an incentive.\u003c/p>\n\u003cp>Back on the expo floor, though, there's some skepticism.\u003c/p>\n\u003cp>Some attendees say this program for trans people sounds like a good thing. \"I don't see why they can't work the way everyone else is entitled to work in this country,\" says Grant Theim.\u003c/p>\n\u003cp>But then he hesitates. \"You know, I still think that there's a majority of people out there that might have a problem with being served by somebody that's transgender.\"\u003c/p>\n\u003cp>That concern initially worried Mendelsohn, too. But she was surprised — in the years she's had restaurants staffed with trans people, customers have been overwhelmingly supportive.\u003c/p>\n\u003cp>And when they aren't, she says bosses should be prepared to stand up for their employees.\u003c/p>\n\u003cp>\"You know, you always hear the thing, 'The customer's always right',\" she sayss. \"In my restaurants, the customer's always right unless they attack you personally.\"\u003c/p>\n\u003cp>And with more trans people visible in the workplace, it could change the way all Americans view them, one order at a time. \u003c/p>\n\u003cfigure id=\"attachment_112779\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6.jpg\" alt=\"General Manager Kristy Ramirez decorated the name tag she recently received when she was promoted at one of Mendelsohn's El Pollo Loco franchises.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">General Manager Kristy Ramirez decorated the name tag she recently received when she was promoted at one of Mendelsohn's El Pollo Loco franchises. \u003ccite>( Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The unemployment rate for transgender people is double that of the general population. A new program aims to change that. It's all because of a trans woman who's employed trans people for years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The unemployment rate for transgender people is double that of the general population. Now, California has set up the nation's first ever large-scale program to help transgender people find jobs.\u003c/p>\n\u003cp>And it's all because of \u003ca href=\"http://michaelaspeaks.com/\">Michaela Mendelsohn\u003c/a>, a trans woman who's employed trans people at her restaurants for years.\u003c/p>\n\u003cp>\u003cstrong>'I'm A Trans Owner Supporting Trans People'\u003c/strong>\u003c/p>\n\u003cp>The lunch rush was supposed to end hours ago. But in the heart of Los Angeles, this fast-food restaurant, El Pollo Loco, is still buzzing. General manager Kristy Ramirez glides between the registers and the massive grill, surveying hundreds of pieces of chicken. But she's not too busy to greet regulars like Vickie Parker.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Thank you, mama,\" Ramirez tells Parker, who replies, \"Thank you, sweetie.\"\u003c/p>\n\u003cp>Ramirez has worked for El Pollo Loco for four years and knows many of the regulars. She's loyal to the company because it gave her a chance that no one else would consider, since she's transgender. For that, she thanks Mendelsohn.\u003c/p>\n\u003cp>\"The word's just gotten out that I'm a trans owner supporting trans people,\" Mendelsohn says.\u003c/p>\n\u003cp>In 1988, before she transitioned, Mendelsohn bought her first El Pollo Loco franchise. She just happened to like their menu. \"I didn't go to college to figure out which restaurant!\" she says, laughing.\u003c/p>\n\u003cp>She acquired several more stores by the time she transitioned in 2004. Now she owns a total of six El Pollo Locos in Southern California.\u003c/p>\n\u003cp>But it wasn't until 2012 that she hired her first trans employee. That person told her how hard it was to get a job.\u003c/p>\n\u003cfigure id=\"attachment_112777\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631.jpg\" alt=\"Michaela Mendelsohn is a transgender activist, public speaker and businesswoman. "The word's just gotten out that I'm a trans owner supporting trans people," she says at one of six El Pollo Loco locations she owns.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Michaela Mendelsohn is a transgender activist, public speaker and businesswoman. \"The word's just gotten out that I'm a trans owner supporting trans people,\" she says at one of six El Pollo Loco locations she owns. \u003ccite>(Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workplace discrimination and stigma are some of the reasons that trans people have an unemployment rate that's \u003ca href=\"http://www.lgbtmap.org/unfair-price-transgender\">twice the rate\u003c/a> of other Americans.\u003c/p>\n\u003cp>Mendelsohn was moved, and she started to reach out to other trans people looking for work.\u003c/p>\n\u003cp>\"Currently, we have 8 to 10 percent of our total workforce is transgender, out of about 150 employees,\" she says.\u003c/p>\n\u003cp>Then she had a thought: Is there a way to get other restaurants to follow her lead?\u003c/p>\n\u003cp>\u003cstrong>'This Is A Civil Rights Issue'\u003c/strong>\u003c/p>\n\u003cp>Earlier this year, at a conference of the California Restaurant Association, Mendelsohn was chatting with other association members at a hotel bar — including her longtime friend Jot Condie, who heads the group.\u003c/p>\n\u003cp>Condie heard about the workplace discrimination that trans people deal with.\u003c/p>\n\u003cp>\"I considered myself, as a person, somebody who had my head in the sand when it comes to what they're really going through,\" Condie says. \"This is a civil rights issue.\"\u003c/p>\n\u003cp>Condie says he was convinced to have the Restaurant Association back Mendelsohn's big idea. \"To me it wasn't like, 'Whoa are you serious?' To me it made sense,\" he says.\u003c/p>\n\u003cp>The idea was this: Mendelsohn would start a program connecting trans people looking for jobs with restaurants looking for workers.\u003c/p>\n\u003cp>The association has 22,000 members, large enough that it could make a real difference.\u003c/p>\n\u003cp>The first big step happened in late August at the Western Foodservice and Hospitality Expo in downtown Los Angeles.\u003c/p>\n\u003cp>The association sponsors this event every year. Vendors from around the country try to entice the 10,000 attendees to try new fare — sticky buns, pot stickers, spring rolls.\u003c/p>\n\u003cfigure id=\"attachment_112778\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036.jpg\" alt=\"Delaney Martinez recently started working at this Southern California El Pollo Loco owned by Mendelsohn. "I feel like it's a supportive atmosphere," Martinez says.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Delaney Martinez recently started working at this Southern California El Pollo Loco owned by Mendelsohn. \"I feel like it's a supportive atmosphere,\" Martinez says. \u003ccite>(Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one floor up, the association hosted a seminar where Mendelsohn gave restaurateurs their first taste of the new \u003ca href=\"http://transcanwork.org/\">California Transgender Workplace Project\u003c/a>. \"Take a seat. We're here today for the new normal,\" she told them, as she gave an intro course on the basics of trans people — call it Trans 101.\u003c/p>\n\u003cp>She explained how to join the project and be certified as trans-friendly. Mendelsohn also tells people that a state grant will pay for the first 60 hours of a new hire's wages as an incentive.\u003c/p>\n\u003cp>Back on the expo floor, though, there's some skepticism.\u003c/p>\n\u003cp>Some attendees say this program for trans people sounds like a good thing. \"I don't see why they can't work the way everyone else is entitled to work in this country,\" says Grant Theim.\u003c/p>\n\u003cp>But then he hesitates. \"You know, I still think that there's a majority of people out there that might have a problem with being served by somebody that's transgender.\"\u003c/p>\n\u003cp>That concern initially worried Mendelsohn, too. But she was surprised — in the years she's had restaurants staffed with trans people, customers have been overwhelmingly supportive.\u003c/p>\n\u003cp>And when they aren't, she says bosses should be prepared to stand up for their employees.\u003c/p>\n\u003cp>\"You know, you always hear the thing, 'The customer's always right',\" she sayss. \"In my restaurants, the customer's always right unless they attack you personally.\"\u003c/p>\n\u003cp>And with more trans people visible in the workplace, it could change the way all Americans view them, one order at a time. \u003c/p>\n\u003cfigure id=\"attachment_112779\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6.jpg\" alt=\"General Manager Kristy Ramirez decorated the name tag she recently received when she was promoted at one of Mendelsohn's El Pollo Loco franchises.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">General Manager Kristy Ramirez decorated the name tag she recently received when she was promoted at one of Mendelsohn's El Pollo Loco franchises. \u003ccite>( Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 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": "Farmers, Antitrust Activists Are Worried That Big Ag Is Only Getting Bigger",
"title": "Farmers, Antitrust Activists Are Worried That Big Ag Is Only Getting Bigger",
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"content": "\u003cp>Like most farmers, Mark Nelson, who grows corn, soybeans and wheat near Louisburg, Kan., is getting squeezed. He's paying three times more for seed than he used to, while his corn sells for less than half what it brought four years ago.\u003c/p>\n\u003cp>\"It's a – that's a challenge,\" Nelson says. \"You're not going to be in the black, let's put it that way.\"\u003c/p>\n\u003cp>Low commodity prices are rippling up and down the farm-economy food chain — from the farm to the boardroom — and it has many of the huge companies that control farm inputs looking to a new future.\u003c/p>\n\u003cp>Most of the seeds and chemicals used to grow the world's crops come from just a handful of big companies, and the largest of those multinational companies — Monsanto, Bayer, Dow, DuPont, and Syngenta — are trying to get even bigger.\u003c/p>\n\u003cp>The prospect of fewer, larger companies controlling so much of the basic food supply is giving some farmers and antitrust advocates heartburn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With massive supplies of the world's most important crops, like corn and soybeans, prices have plummeted. Seed industry consultant Bud Hughes says that doesn't just affect farmers. The massive companies that supply farmers are hurting, too.\u003c/p>\n\u003cp>\"To be cost effective, they've got to look for cost synergies, they've got to look to become a lower-cost provider, and find efficiencies in their research engines, find efficiencies in their cost of goods, etcetera,\" Hughes says.\u003c/p>\n\u003cp>And to do that, agri-giants are pairing up like teenagers at a dance. German company Bayer is trying to merge with Monsanto, the world's dominant GMO seed company. Bayer is known for its aspirin, of course, but it's also a leading pesticide company and holds some very successful genetic seed-trait patents.\u003c/p>\n\u003cp>Dow is trying to hook up with DuPont; both companies have enormous agricultural divisions. Then there's ChemChina, which is trying to buy Swiss biotech giant Syngenta.\u003c/p>\n\u003cp>The burst of mergers is making some people in farm country nervous.\u003c/p>\n\u003cp>\"It's scary,\" says Clyde Sylvester, owner of Sylvester Ranch Seeds, near Ottawa, Kan. \"It's not good for the farmer.\"\u003c/p>\n\u003cp>Corn and soybean fields surround Sylvester's business. It seems a long way from the corporate headquarters of firms like Bayer or Syngenta.\u003c/p>\n\u003cp>\"This is a family operation,\" Sylvester says, standing near the farmhouse at the center of his operation. \"My dad started the operation in 1945, been selling seed ever since then.\"\u003c/p>\n\u003cp>Back then, many farmers dabbled in the seed business. Public land grant universities did most of the research and shared it freely. Now, Sylvester, like many of the other 100 or so other mid-sized farm seed companies, license technology and seed traits from the big companies to use in his own branded corn and soybean seeds.\u003c/p>\n\u003cp>Today, the companies he works with compete against each other. After the mergers, at least two of them may not.\u003c/p>\n\u003cp>\"Lack of competition,\" bemoans Sylvester. \"When you look at it, the world's food supply is going to be controlled by what – three companies?\"\u003c/p>\n\u003cp>The proposed biotech mergers are setting off alarms in Washington, too.\u003c/p>\n\u003cp>Iowa Sen. Chuck Grassley \u003ca href=\"http://harvestpublicmedia.org/content/senate-committee-hears-both-sides-proposed-ag-company-mergers\">called a hearing on Capitol Hill\u003c/a> to discuss the mergers.\u003c/p>\n\u003cp>\"I'm afraid that this consolidation wave may have become a tsunami,\" Grassley said.\u003c/p>\n\u003cp>At the hearing, company executives defended the mergers. Monsanto's Robb Fraley, chief technology officer, testified that biotech companies are racing to keep ahead of climate change, pesticide-resistant weeds and the population explosion. To do that, he says they need to spend big on science.\u003c/p>\n\u003cp>\"Because the solutions we need can only come if companies can embrace new technology, if they can increase their investments and accelerate R & D. And that's why you are seeing this latest round of investments across our industry,\" said Farley.\u003c/p>\n\u003cp>But, \u003ca href=\"http://www.antitrustinstitute.org/content/diana-l-moss\">Diana Moss\u003c/a>, president of the American Antitrust Institute, says the mergers are motivated more by the quest for profit.\u003c/p>\n\u003cp>\"The proposed mergers could well increase prices for biotechnology, eliminate choices for growers, slow down innovation and raise food prices to consumers,\" Moss testified.\u003c/p>\n\u003cp>Moss says she opposes a system where three companies control four out of every five corn seeds sold in the world.\u003c/p>\n\u003cp>\"This isn't only happening in agriculture or biotech — it's happening in many other sectors,\" Moss warns. \"We have sort of an epidemic of declining competition in the U.S. and internationally. We have major sectors dominated by just a handful of firms.\"\u003c/p>\n\u003cp>Look at telecommunications, she says, health insurance, or even grocery stores.\u003c/p>\n\u003cp>Regulators will likely force merging agricultural companies to sell off parts of their businesses. That could create openings for competitors, which in theory could lead to the next generation of biotech companies. But for the near term, it seems likely that an industry tasked with feeding more and more people will be controlled by fewer and fewer companies. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.kcur.org/\">KCUR-FM\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Five of the largest agrochemical companies are currently involved in mergers that may lead to four companies controlling many of the basics that big grain farmers use to grow food globally.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like most farmers, Mark Nelson, who grows corn, soybeans and wheat near Louisburg, Kan., is getting squeezed. He's paying three times more for seed than he used to, while his corn sells for less than half what it brought four years ago.\u003c/p>\n\u003cp>\"It's a – that's a challenge,\" Nelson says. \"You're not going to be in the black, let's put it that way.\"\u003c/p>\n\u003cp>Low commodity prices are rippling up and down the farm-economy food chain — from the farm to the boardroom — and it has many of the huge companies that control farm inputs looking to a new future.\u003c/p>\n\u003cp>Most of the seeds and chemicals used to grow the world's crops come from just a handful of big companies, and the largest of those multinational companies — Monsanto, Bayer, Dow, DuPont, and Syngenta — are trying to get even bigger.\u003c/p>\n\u003cp>The prospect of fewer, larger companies controlling so much of the basic food supply is giving some farmers and antitrust advocates heartburn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With massive supplies of the world's most important crops, like corn and soybeans, prices have plummeted. Seed industry consultant Bud Hughes says that doesn't just affect farmers. The massive companies that supply farmers are hurting, too.\u003c/p>\n\u003cp>\"To be cost effective, they've got to look for cost synergies, they've got to look to become a lower-cost provider, and find efficiencies in their research engines, find efficiencies in their cost of goods, etcetera,\" Hughes says.\u003c/p>\n\u003cp>And to do that, agri-giants are pairing up like teenagers at a dance. German company Bayer is trying to merge with Monsanto, the world's dominant GMO seed company. Bayer is known for its aspirin, of course, but it's also a leading pesticide company and holds some very successful genetic seed-trait patents.\u003c/p>\n\u003cp>Dow is trying to hook up with DuPont; both companies have enormous agricultural divisions. Then there's ChemChina, which is trying to buy Swiss biotech giant Syngenta.\u003c/p>\n\u003cp>The burst of mergers is making some people in farm country nervous.\u003c/p>\n\u003cp>\"It's scary,\" says Clyde Sylvester, owner of Sylvester Ranch Seeds, near Ottawa, Kan. \"It's not good for the farmer.\"\u003c/p>\n\u003cp>Corn and soybean fields surround Sylvester's business. It seems a long way from the corporate headquarters of firms like Bayer or Syngenta.\u003c/p>\n\u003cp>\"This is a family operation,\" Sylvester says, standing near the farmhouse at the center of his operation. \"My dad started the operation in 1945, been selling seed ever since then.\"\u003c/p>\n\u003cp>Back then, many farmers dabbled in the seed business. Public land grant universities did most of the research and shared it freely. Now, Sylvester, like many of the other 100 or so other mid-sized farm seed companies, license technology and seed traits from the big companies to use in his own branded corn and soybean seeds.\u003c/p>\n\u003cp>Today, the companies he works with compete against each other. After the mergers, at least two of them may not.\u003c/p>\n\u003cp>\"Lack of competition,\" bemoans Sylvester. \"When you look at it, the world's food supply is going to be controlled by what – three companies?\"\u003c/p>\n\u003cp>The proposed biotech mergers are setting off alarms in Washington, too.\u003c/p>\n\u003cp>Iowa Sen. Chuck Grassley \u003ca href=\"http://harvestpublicmedia.org/content/senate-committee-hears-both-sides-proposed-ag-company-mergers\">called a hearing on Capitol Hill\u003c/a> to discuss the mergers.\u003c/p>\n\u003cp>\"I'm afraid that this consolidation wave may have become a tsunami,\" Grassley said.\u003c/p>\n\u003cp>At the hearing, company executives defended the mergers. Monsanto's Robb Fraley, chief technology officer, testified that biotech companies are racing to keep ahead of climate change, pesticide-resistant weeds and the population explosion. To do that, he says they need to spend big on science.\u003c/p>\n\u003cp>\"Because the solutions we need can only come if companies can embrace new technology, if they can increase their investments and accelerate R & D. And that's why you are seeing this latest round of investments across our industry,\" said Farley.\u003c/p>\n\u003cp>But, \u003ca href=\"http://www.antitrustinstitute.org/content/diana-l-moss\">Diana Moss\u003c/a>, president of the American Antitrust Institute, says the mergers are motivated more by the quest for profit.\u003c/p>\n\u003cp>\"The proposed mergers could well increase prices for biotechnology, eliminate choices for growers, slow down innovation and raise food prices to consumers,\" Moss testified.\u003c/p>\n\u003cp>Moss says she opposes a system where three companies control four out of every five corn seeds sold in the world.\u003c/p>\n\u003cp>\"This isn't only happening in agriculture or biotech — it's happening in many other sectors,\" Moss warns. \"We have sort of an epidemic of declining competition in the U.S. and internationally. We have major sectors dominated by just a handful of firms.\"\u003c/p>\n\u003cp>Look at telecommunications, she says, health insurance, or even grocery stores.\u003c/p>\n\u003cp>Regulators will likely force merging agricultural companies to sell off parts of their businesses. That could create openings for competitors, which in theory could lead to the next generation of biotech companies. But for the near term, it seems likely that an industry tasked with feeding more and more people will be controlled by fewer and fewer companies. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.kcur.org/\">KCUR-FM\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We Pay Billions For Greener Farms, So What Does That Buy Us?",
"title": "We Pay Billions For Greener Farms, So What Does That Buy Us?",
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"content": "\u003cp>Farmers, more than anyone else, manage America's land and water. They grow crops or graze cattle on more than half of the country's land outside of Alaska.\u003c/p>\n\u003cp>\"Farming has huge impacts on water. Huge impacts on wildlife. It has big impacts on air, especially from animal feeding operations,\" says \u003ca href=\"http://www.ewg.org/staff/craig-cox\">Craig Cox\u003c/a>, senior vice president for agriculture and natural resources at the \u003ca href=\"http://www.ewg.org/\">Environmental Working Group\u003c/a>, or EWG, a nonprofit environmental organization. Agriculture, for example, has been blamed for \u003ca href=\"http://lakeeriealgae.com/\">algae blooms\u003c/a> in Lake Erie, high levels of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376139473/iowas-largest-city-sues-over-farm-fertilizer-runoff-in-rivers\">nitrates\u003c/a> in Iowa's rivers and a giant \"\u003ca href=\"http://www.ncddc.noaa.gov/website/Hypoxia/viewer.htm\">dead zone\u003c/a>\" in the Gulf of Mexico. Plowing and draining the \u003ca href=\"http://www.worldwildlife.org/places/northern-great-plains\">Great Plains\u003c/a> to make way for crops has driven many species of animals, like the \u003ca href=\"http://www.defenders.org/black-footed-ferret/basic-facts\">black footed ferret\u003c/a>, closer to extinction.\u003c/p>\n\u003cp>Yet according to many environmentalists, the federal government does little to regulate farmers. If anything, they say, the government makes things worse by providing subsidies that cushion farmers from the impact of low prices, encouraging them simply to plant more corn and soybeans, the crops that cover most of the Midwest.\u003cstrong> \u003c/strong>(\u003ca href=\"https://farm.ewg.org/\">This database\u003c/a> created a decade ago by EWG shows exactly how much money each American farmer has been receiving from the government.)\u003c/p>\n\u003cp>But the government also provides some financial incentives for farmers to reduce their environmental impact. Farmers get government checks if, for instance, they voluntarily agree to plant strips of grass along streams, or create habitat for butterflies and native bees, or upgrade irrigation systems in order to use water or energy more efficiently.\u003c/p>\n\u003cp>These dollars are the government's main tool for getting farmers to do things that aren't in their economic self-interest, but which benefit the environment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We've been a huge supporter of these programs,\" says Cox. \"But it's been difficult to know what they were doing.\"\u003c/p>\n\u003cp>Now it's possible to know a little more. This week, the EWG unveiled a database of \"conservation\" payments. They add up to almost $5 billion this year, or roughly a quarter of all farm subsidies.\u003c/p>\n\u003cp>Cox and his colleagues filed 28 separate requests under the Freedom of Information Act to collect details on every conservation payment, then assembled it all into a \u003ca href=\"https://conservation.ewg.org/index.php\">database\u003c/a>. Anyone now can go online to see where the money went and what agricultural practices it was supposed to encourage.\u003c/p>\n\u003cp>\"Now we can have an intelligent conversation about [these programs],\" Cox says. \"Are these are the right practices? Are payments going to the right places? Should we adjust the way these programs operate in order to make them more effective?\"\u003c/p>\n\u003cp>Cox thinks the government could buy more environmental progress for its $5 billion a year.\u003c/p>\n\u003cp>Many years ago, he says, the USDA used the term \"conservation\" to describe farm improvements that simply improved profitability. \"We paid farmers to drain wetlands until 1977,\" he says.\u003c/p>\n\u003cp>A vestige of that idea persists in \"conservation\" payments today, he says. Take, for example, the payments farmers can receive for upgraded irrigation equipment or tools for applying fertilizer where it's most needed. The payments should be focused on producing real public benefits to taxpayers, Cox says. For example, reducing fertilizer runoff into streams and rivers would improve water quality, and thereby benefit public health and quality of life. \"You should be able to float down the Skunk River in Iowa and not be disgusted by the experience,\" he says.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.choicesmagazine.org/choices-magazine/theme-articles/theme-overview-water-scarcity-food-production-and-environmental-sustainabilitycan-policy-make-sense/cost-effective-conservation-programs-for-sustaining-environmental-quality\">report\u003c/a> from the USDA's Economic Research Service also called for greater attention to the \"major challenge\" of making the agency's environmental payments more cost-effective. It pointed out that \"a large share of pollution originates on a relatively small number of farms and fields,\" but because participation in the USDA conservation programs is voluntary, it's impossible to guarantee that those farms improve their practices.\u003c/p>\n\u003cp>The USDA's environmental payments are \"incredibly important,\" says \u003ca href=\"https://ag.purdue.edu/fnr/Pages/Profile.aspx?strAlias=lprokopy&\">Linda Prokopy\u003c/a>, a researcher at Purdue University who has interviewed farmers about their environmental practices. \"If farmers didn't have access to these payments, they couldn't afford to adopt new practices\" such as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/02/382475870/heres-how-to-end-iowas-great-nitrate-fight\">cover crops\u003c/a>, which reduce both soil erosion and fertilizer runoff.\u003c/p>\n\u003cp>The payments are \"necessary, but not sufficient\" to change farmer behavior, she says. \"Many farmers are not willing to change their practices.\"\u003c/p>\n\u003cp>The USDA has tried, with mixed success, to aim conservation payments at specific \"conservation priority areas,\" such as limiting agriculture on steeply sloping land that is prone to soil erosion and fertilizer runoff.\u003c/p>\n\u003cp>\"We've heard, anecdotally, that there's a lot of resistance in Congress to targeting the money,\" Prokopy says. \"But farmers understand that not all land is created equal. Farmers completely understand the need to target these incentives\" toward land that requires more protection.\u003c/p>\n\u003cp>According to Prokopy, most farmers are interested in environmentally beneficial practices that offer some benefit to their bottom line as well. Cover crops, for instance, are supposed to reduce pollution in nearby streams, but they also promise a farmer more fertile soil and lower fertilizer bills. \"It's very hard to convince a farmer to adopt a practice that only has a downstream benefit,\" she says.\u003c/p>\n\u003cp>According to Cox, this shows that the USDA shouldn't just rely on the carrot of financial incentives when persuading farmers to change their practices, but also on the stick of regulations. \"We can't buy our way out of the increasing environmental issues that are mounting out there in the landscape,\" he says. \"There's never going to be enough money.\"\u003c/p>\n\u003cp>Cox says it's time to demand that farmers carry out environmental improvements if they receive any federal subsidies at all. Most of these payments act as an economic safety net for farmers. These conventional subsidies, not counting conservation payments, are estimated to reach $14 billion this year. \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>Farmers, more than anyone else, manage America's land and water. They grow crops or graze cattle on more than half of the country's land outside of Alaska.\u003c/p>\n\u003cp>\"Farming has huge impacts on water. Huge impacts on wildlife. It has big impacts on air, especially from animal feeding operations,\" says \u003ca href=\"http://www.ewg.org/staff/craig-cox\">Craig Cox\u003c/a>, senior vice president for agriculture and natural resources at the \u003ca href=\"http://www.ewg.org/\">Environmental Working Group\u003c/a>, or EWG, a nonprofit environmental organization. Agriculture, for example, has been blamed for \u003ca href=\"http://lakeeriealgae.com/\">algae blooms\u003c/a> in Lake Erie, high levels of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376139473/iowas-largest-city-sues-over-farm-fertilizer-runoff-in-rivers\">nitrates\u003c/a> in Iowa's rivers and a giant \"\u003ca href=\"http://www.ncddc.noaa.gov/website/Hypoxia/viewer.htm\">dead zone\u003c/a>\" in the Gulf of Mexico. Plowing and draining the \u003ca href=\"http://www.worldwildlife.org/places/northern-great-plains\">Great Plains\u003c/a> to make way for crops has driven many species of animals, like the \u003ca href=\"http://www.defenders.org/black-footed-ferret/basic-facts\">black footed ferret\u003c/a>, closer to extinction.\u003c/p>\n\u003cp>Yet according to many environmentalists, the federal government does little to regulate farmers. If anything, they say, the government makes things worse by providing subsidies that cushion farmers from the impact of low prices, encouraging them simply to plant more corn and soybeans, the crops that cover most of the Midwest.\u003cstrong> \u003c/strong>(\u003ca href=\"https://farm.ewg.org/\">This database\u003c/a> created a decade ago by EWG shows exactly how much money each American farmer has been receiving from the government.)\u003c/p>\n\u003cp>But the government also provides some financial incentives for farmers to reduce their environmental impact. Farmers get government checks if, for instance, they voluntarily agree to plant strips of grass along streams, or create habitat for butterflies and native bees, or upgrade irrigation systems in order to use water or energy more efficiently.\u003c/p>\n\u003cp>These dollars are the government's main tool for getting farmers to do things that aren't in their economic self-interest, but which benefit the environment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We've been a huge supporter of these programs,\" says Cox. \"But it's been difficult to know what they were doing.\"\u003c/p>\n\u003cp>Now it's possible to know a little more. This week, the EWG unveiled a database of \"conservation\" payments. They add up to almost $5 billion this year, or roughly a quarter of all farm subsidies.\u003c/p>\n\u003cp>Cox and his colleagues filed 28 separate requests under the Freedom of Information Act to collect details on every conservation payment, then assembled it all into a \u003ca href=\"https://conservation.ewg.org/index.php\">database\u003c/a>. Anyone now can go online to see where the money went and what agricultural practices it was supposed to encourage.\u003c/p>\n\u003cp>\"Now we can have an intelligent conversation about [these programs],\" Cox says. \"Are these are the right practices? Are payments going to the right places? Should we adjust the way these programs operate in order to make them more effective?\"\u003c/p>\n\u003cp>Cox thinks the government could buy more environmental progress for its $5 billion a year.\u003c/p>\n\u003cp>Many years ago, he says, the USDA used the term \"conservation\" to describe farm improvements that simply improved profitability. \"We paid farmers to drain wetlands until 1977,\" he says.\u003c/p>\n\u003cp>A vestige of that idea persists in \"conservation\" payments today, he says. Take, for example, the payments farmers can receive for upgraded irrigation equipment or tools for applying fertilizer where it's most needed. The payments should be focused on producing real public benefits to taxpayers, Cox says. For example, reducing fertilizer runoff into streams and rivers would improve water quality, and thereby benefit public health and quality of life. \"You should be able to float down the Skunk River in Iowa and not be disgusted by the experience,\" he says.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.choicesmagazine.org/choices-magazine/theme-articles/theme-overview-water-scarcity-food-production-and-environmental-sustainabilitycan-policy-make-sense/cost-effective-conservation-programs-for-sustaining-environmental-quality\">report\u003c/a> from the USDA's Economic Research Service also called for greater attention to the \"major challenge\" of making the agency's environmental payments more cost-effective. It pointed out that \"a large share of pollution originates on a relatively small number of farms and fields,\" but because participation in the USDA conservation programs is voluntary, it's impossible to guarantee that those farms improve their practices.\u003c/p>\n\u003cp>The USDA's environmental payments are \"incredibly important,\" says \u003ca href=\"https://ag.purdue.edu/fnr/Pages/Profile.aspx?strAlias=lprokopy&\">Linda Prokopy\u003c/a>, a researcher at Purdue University who has interviewed farmers about their environmental practices. \"If farmers didn't have access to these payments, they couldn't afford to adopt new practices\" such as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/02/382475870/heres-how-to-end-iowas-great-nitrate-fight\">cover crops\u003c/a>, which reduce both soil erosion and fertilizer runoff.\u003c/p>\n\u003cp>The payments are \"necessary, but not sufficient\" to change farmer behavior, she says. \"Many farmers are not willing to change their practices.\"\u003c/p>\n\u003cp>The USDA has tried, with mixed success, to aim conservation payments at specific \"conservation priority areas,\" such as limiting agriculture on steeply sloping land that is prone to soil erosion and fertilizer runoff.\u003c/p>\n\u003cp>\"We've heard, anecdotally, that there's a lot of resistance in Congress to targeting the money,\" Prokopy says. \"But farmers understand that not all land is created equal. Farmers completely understand the need to target these incentives\" toward land that requires more protection.\u003c/p>\n\u003cp>According to Prokopy, most farmers are interested in environmentally beneficial practices that offer some benefit to their bottom line as well. Cover crops, for instance, are supposed to reduce pollution in nearby streams, but they also promise a farmer more fertile soil and lower fertilizer bills. \"It's very hard to convince a farmer to adopt a practice that only has a downstream benefit,\" she says.\u003c/p>\n\u003cp>According to Cox, this shows that the USDA shouldn't just rely on the carrot of financial incentives when persuading farmers to change their practices, but also on the stick of regulations. \"We can't buy our way out of the increasing environmental issues that are mounting out there in the landscape,\" he says. \"There's never going to be enough money.\"\u003c/p>\n\u003cp>Cox says it's time to demand that farmers carry out environmental improvements if they receive any federal subsidies at all. Most of these payments act as an economic safety net for farmers. These conventional subsidies, not counting conservation payments, are estimated to reach $14 billion this year. \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": "Tax Soda To Fight Obesity, WHO Urges Nations Around The Globe",
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"content": "\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \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>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \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": "It’s Now Legal to Share Seeds in California",
"title": "It’s Now Legal to Share Seeds in California",
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"content": "\u003cp>Free seed libraries, swaps, and exchanges increase access to local food and can play a large role in both expanding and preserving biodiversity. Yet for almost 80 years, these non-commercial operations have been running afoul of the law.\u003c/p>\n\u003cp>That’s because the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ams.usda.gov/rules-regulations/fsa\">Federal Seed Act\u003c/a> mandates that any activity involving non-commercial distribution of seed be labeled, permitted, and tested according to industrial regulations that would be both costly and burdensome to the \u003ca href=\"http://www.richmondgrowsseeds.org/sister-libraries.html\">over 460 estimated seed libraries\u003c/a> operating in 46 states.\u003c/p>\n\u003cp>Now the tide may be starting to turn.\u003cspan id=\"more-25452\">\u003c/span>\u003c/p>\n\u003cp>California—home to over 60 seed libraries and hundreds of swaps, according to Rebecca Newburn, co-founder and coordinator of the \u003ca href=\"http://www.richmondgrowsseeds.org/\">Richmond Grows Seed Lending Library\u003c/a>—recently became the fourth state in two years to pass a law that exempts non-commercial seed activities from regulatory requirements.\u003c/p>\n\u003cp>“We wanted to create the legal framework for an alternative system that is not reliant on large companies to provide open-pollinated seed varieties,” said Neil Thapar, the food and farm attorney at the \u003ca href=\"http://www.theselc.org/\">Sustainable Economies Law Center\u003c/a> (SELC). “Seed sharing has a direct connection to building local economic resilience.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>SELC partnered with a variety of groups throughout California—including local seed libraries, nonprofit organizations, and a class of fourth graders in Marin County—to advocate for \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=201520160AB1810\">AB 1810\u003c/a>, the legislation co-sponsored by Assemblymembers Marc Levine and Devon Mathis.\u003c/p>\n\u003cp>While none of the seed libraries and seed exchanges in California had reported being targeted by the government, Thapar said, advocates nationwide became concerned when state officials \u003ca href=\"http://www.wsj.com/articles/gardeners-on-alert-as-pennsylvania-targets-risks-of-seed-exchanges-1408626463\">shut down\u003c/a> a Pennsylvania seed sharing library in 2014, citing the violation of a law mirroring the Federal Seed Act. The next year, Nebraska and Minnesota libraries faced similar crackdowns (seed control law is mostly uniform across all 50 states).\u003c/p>\n\u003cp>But in the last two years, Nebraska, Illinois, and Minnesota have all passed laws protecting non-commercial seed activity from regulatory requirements. And the effort appears to be spreading. Thapar says he has been contacted by residents in Florida, Ohio, and New York.\u003c/p>\n\u003cp>SELC is taking action to get laws changed in all 50 states. Almost all state seed control officials use “model legislation” (officially dubbed the \u003ca href=\"http://www.oisc.purdue.edu/seed/pdf/russl.pdf\">Recommended Uniform State Seed Law\u003c/a> or RUSSL) developed by the \u003ca href=\"http://www.seedcontrol.org/\">Association of American Seed Control Officials\u003c/a>as the template for their own laws. SELC has been working with the Association to add a section to RUSSL specifying that noncommercial seed sharing activities be exempt from industrial labeling, permitting, and testing requirements.\u003c/p>\n\u003cp>“If we can get the RUSSL to change that, then it would facilitate more states to incorporate that language over time,” Thapar said.\u003c/p>\n\u003cp>Sara McCamant, the co-founder of \u003ca href=\"http://www.communityseedexchange.org/\">Community Seed Exchange\u003c/a>, a volunteer-run seed library and garden in Sonoma County, California, said she was never too concerned that state officials would attempt a crackdown.\u003c/p>\n\u003cp>“There are so many libraries here,” she said. “But there was concern that it could be a problem in the future. This legislation was a preventive action, as it’s becoming an issue with the seed controllers in every state.”\u003c/p>\n\u003cp>But McCamant emphasizes that the new protections for local seed sharing, saving, and swapping do have immediate significance for biodiversity in California\u003c/p>\n\u003cp>“Just one seed library can take [plant] varieties that have almost disappeared and are impossible to find and all of a sudden you can find it everywhere,” she says. By saving the seeds of the plants that appear to be the healthiest, gardeners can breed for strength of future seed generations.\u003c/p>\n\u003cp>Community Seed Exchange’s library includes 180 varieties of fruits, vegetables, and grains such as quinoa and amaranth. The group also maintains a garden and teaches classes on how to save seed.\u003c/p>\n\u003cp>But the most important impact of these programs, McCamant says, is that they build resilience in the local food system by taking power away from the handful of corporations that \u003ca href=\"https://www.theguardian.com/global-development/2016/sep/26/farming-mega-mergers-threaten-food-security-say-campaigners\">control the majority\u003c/a> of the global seed industry.\u003c/p>\n\u003cp>“If we don’t have access to the first link of a food chain, we have no control over what to grow and what food is available to us,” she said. “The scale can be small, but the impacts can be so large.”\u003c/p>\n\u003ch3 class=\"widget-title\">About The Writer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>Kristine Wong is a multimedia journalist who reports on energy, the environment, green tech, sustainable business, and food. Her work has been featured in a number of publications, including\u003cem>The Guardian\u003c/em> US/UK, The Huffington Post, \u003cem>Modern Farmer\u003c/em>, TakePart and \u003cem>Sierra Magazine\u003c/em>. Before becoming a journalist, she worked in community-based environmental and public health organizations for more than 10 years.\u003c/p>\n\n",
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"excerpt": "California just became the fourth to pass a law making it legal to swap seeds and collect them in non-commercial libraries.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Free seed libraries, swaps, and exchanges increase access to local food and can play a large role in both expanding and preserving biodiversity. Yet for almost 80 years, these non-commercial operations have been running afoul of the law.\u003c/p>\n\u003cp>That’s because the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ams.usda.gov/rules-regulations/fsa\">Federal Seed Act\u003c/a> mandates that any activity involving non-commercial distribution of seed be labeled, permitted, and tested according to industrial regulations that would be both costly and burdensome to the \u003ca href=\"http://www.richmondgrowsseeds.org/sister-libraries.html\">over 460 estimated seed libraries\u003c/a> operating in 46 states.\u003c/p>\n\u003cp>Now the tide may be starting to turn.\u003cspan id=\"more-25452\">\u003c/span>\u003c/p>\n\u003cp>California—home to over 60 seed libraries and hundreds of swaps, according to Rebecca Newburn, co-founder and coordinator of the \u003ca href=\"http://www.richmondgrowsseeds.org/\">Richmond Grows Seed Lending Library\u003c/a>—recently became the fourth state in two years to pass a law that exempts non-commercial seed activities from regulatory requirements.\u003c/p>\n\u003cp>“We wanted to create the legal framework for an alternative system that is not reliant on large companies to provide open-pollinated seed varieties,” said Neil Thapar, the food and farm attorney at the \u003ca href=\"http://www.theselc.org/\">Sustainable Economies Law Center\u003c/a> (SELC). “Seed sharing has a direct connection to building local economic resilience.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>SELC partnered with a variety of groups throughout California—including local seed libraries, nonprofit organizations, and a class of fourth graders in Marin County—to advocate for \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=201520160AB1810\">AB 1810\u003c/a>, the legislation co-sponsored by Assemblymembers Marc Levine and Devon Mathis.\u003c/p>\n\u003cp>While none of the seed libraries and seed exchanges in California had reported being targeted by the government, Thapar said, advocates nationwide became concerned when state officials \u003ca href=\"http://www.wsj.com/articles/gardeners-on-alert-as-pennsylvania-targets-risks-of-seed-exchanges-1408626463\">shut down\u003c/a> a Pennsylvania seed sharing library in 2014, citing the violation of a law mirroring the Federal Seed Act. The next year, Nebraska and Minnesota libraries faced similar crackdowns (seed control law is mostly uniform across all 50 states).\u003c/p>\n\u003cp>But in the last two years, Nebraska, Illinois, and Minnesota have all passed laws protecting non-commercial seed activity from regulatory requirements. And the effort appears to be spreading. Thapar says he has been contacted by residents in Florida, Ohio, and New York.\u003c/p>\n\u003cp>SELC is taking action to get laws changed in all 50 states. Almost all state seed control officials use “model legislation” (officially dubbed the \u003ca href=\"http://www.oisc.purdue.edu/seed/pdf/russl.pdf\">Recommended Uniform State Seed Law\u003c/a> or RUSSL) developed by the \u003ca href=\"http://www.seedcontrol.org/\">Association of American Seed Control Officials\u003c/a>as the template for their own laws. SELC has been working with the Association to add a section to RUSSL specifying that noncommercial seed sharing activities be exempt from industrial labeling, permitting, and testing requirements.\u003c/p>\n\u003cp>“If we can get the RUSSL to change that, then it would facilitate more states to incorporate that language over time,” Thapar said.\u003c/p>\n\u003cp>Sara McCamant, the co-founder of \u003ca href=\"http://www.communityseedexchange.org/\">Community Seed Exchange\u003c/a>, a volunteer-run seed library and garden in Sonoma County, California, said she was never too concerned that state officials would attempt a crackdown.\u003c/p>\n\u003cp>“There are so many libraries here,” she said. “But there was concern that it could be a problem in the future. This legislation was a preventive action, as it’s becoming an issue with the seed controllers in every state.”\u003c/p>\n\u003cp>But McCamant emphasizes that the new protections for local seed sharing, saving, and swapping do have immediate significance for biodiversity in California\u003c/p>\n\u003cp>“Just one seed library can take [plant] varieties that have almost disappeared and are impossible to find and all of a sudden you can find it everywhere,” she says. By saving the seeds of the plants that appear to be the healthiest, gardeners can breed for strength of future seed generations.\u003c/p>\n\u003cp>Community Seed Exchange’s library includes 180 varieties of fruits, vegetables, and grains such as quinoa and amaranth. The group also maintains a garden and teaches classes on how to save seed.\u003c/p>\n\u003cp>But the most important impact of these programs, McCamant says, is that they build resilience in the local food system by taking power away from the handful of corporations that \u003ca href=\"https://www.theguardian.com/global-development/2016/sep/26/farming-mega-mergers-threaten-food-security-say-campaigners\">control the majority\u003c/a> of the global seed industry.\u003c/p>\n\u003cp>“If we don’t have access to the first link of a food chain, we have no control over what to grow and what food is available to us,” she said. “The scale can be small, but the impacts can be so large.”\u003c/p>\n\u003ch3 class=\"widget-title\">About The Writer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>Kristine Wong is a multimedia journalist who reports on energy, the environment, green tech, sustainable business, and food. Her work has been featured in a number of publications, including\u003cem>The Guardian\u003c/em> US/UK, The Huffington Post, \u003cem>Modern Farmer\u003c/em>, TakePart and \u003cem>Sierra Magazine\u003c/em>. Before becoming a journalist, she worked in community-based environmental and public health organizations for more than 10 years.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Across The Globe, Our Diets Are Making Us Sicker, Report Finds",
"title": "Across The Globe, Our Diets Are Making Us Sicker, Report Finds",
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"content": "\u003cp>Diet and nutrition are now the biggest risk factors for people's health across the globe, even in poorer countries. That's according to a recent \u003ca href=\"http://www.glopan.org/foresight\">report\u003c/a> published by the \u003ca href=\"http://www.glopan.org/about\">Global Panel on Agriculture and Food Systems Nutrition\u003c/a>, an independent group of experts on nutrition and health.\u003c/p>\n\u003cp>\"If you look at all the diet-related risk factors for health, they outweigh the burden of all of the other risk factors combined,\" says \u003ca href=\"http://www.ifpri.org/profile/lawrence-haddad\">Lawrence Haddad\u003c/a>, an author on the report and formerly, a senior fellow with the International Food Policy Research Institute. The other risk factors include unsafe sex, alcohol, drug and tobacco use.\u003c/p>\n\u003cp>The report, which uses some recent data on what people around the world are eating, offers some good news, too. We have fewer hungry people in the world now than a couple of decades ago – only one in 10 people, as opposed to about one in five in 1990. And the number of stunted (a sign of chronic malnutrition) children has decreased from 39.6 percent to 23.8 percent. That means fewer people suffering and dying from insufficient food. This has been possible because of targeted projects to tackle hunger, as well as overall reductions in poverty, better education, improved health care and sanitation.\u003c/p>\n\u003cp>As poorer countries have developed over the past couple of decades, many aspects of life in those countries have gotten better, says Haddad, who is now the executive director of the \u003ca href=\"http://www.gainhealth.org/\">Global Alliance for Improved Nutrition\u003c/a>, a non-governmental organization. \"More kids go to school, more clean water and sanitation,\" he says. But diet doesn't necessarily get better with higher incomes. Yes, people eat more healthy foods when they earn more money – for example, milk, fruits and seafood. But their consumption of unhealthy foods – processed foods and sugary drinks – increases much more with rising incomes, according to the report. \"These kinds of things, they have very high concentrations of calories,\" says Haddad.\u003c/p>\n\u003cp>In fact, the sale of processed foods is growing at the fastest rate in developing countries, the report finds. \"Income is sort of a double-edged sword. It allows us to buy healthy stuff and also unhealthy stuff,\" says Haddad.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a result, the planet is seeing a rapid rise in rates of overweight and obesity. If current trends continue, we may have as many as 3.28 billion overweight and obese people by 2030 (up from 1.33 billion in 2005), the vast majority of them in low- and middle-income countries. For example, in China, \"the combined rate of overweight and obese adults is projected to rise to over 50 percent by 2030,\" the report notes.\u003c/p>\n\u003cp>What follows is a concomitant rise in the rates of diet-related health problems. For example, in Nigeria, the number of adults with diabetes is projected to double between 2011 and 2030, from 3.1 million to 6.1 million. Countries like Nigeria are simultaneously facing the burden of hunger, malnutrition, infectious disease, as well as these diet-related, non-communicable diseases that are expensive to treat. The report estimates an annual loss of 10 percent of global GDP from diet-related illnesses. \"Wake up, world!\" says Haddad. \"Our diet is not killing us, but it's making us sick.\"\u003c/p>\n\u003cp>The report blames these trends on changing food environments in most countries. Healthy foods are becoming increasingly expensive the world over, while unhealthy food is becoming cheaper and easier to buy. \"The price of fruits and vegetables is going up and up,\" he says. \"The price of processed foods is going down and down.\" In other words, it is becoming easier and more economical to buy unhealthy foods.\u003c/p>\n\u003cfigure id=\"attachment_112587\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e.jpg\" alt=\"Pedestrians visit fast-food restaurants in Mumbai, India. Rapid urbanization in many developing countries is driving the demand for fast foods and highly processed, packaged foods.\" width=\"2000\" height=\"1283\" class=\"size-full wp-image-112587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-1440x924.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-1180x757.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-960x616.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pedestrians visit fast-food restaurants in Mumbai, India. Rapid urbanization in many developing countries is driving the demand for fast foods and highly processed, packaged foods. \u003ccite>(Aniruddha Chowhdury/Mint/Hindustan Times via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These changes are happening even in remote and poor corners of the globe, says \u003ca href=\"http://www.bioethicsinstitute.org/people/jessica-fanzo\">Jessica Fanzo\u003c/a>, a nutrition and diet expert at Johns Hopkins University, who wasn't involved in the report. On a recent trip to Kenya, Fanzo visited a remote place in the northeastern part of the country called Gotu, where food and water are scarce. Local communities are mostly pastoralists who rely on food being shipped in on bad roads from a nearby town called Isiolo. Pulses, fruits and vegetables are difficult to find, says Fanzo, but \"you can get soda there.\" \"It's warm soda, but it's soda!\"\u003c/p>\n\u003cp>Globalization has changed food environments in most countries, according to the report, allowing many multinational food companies selling processed foods to enter developing country markets. And rapid urbanization is also playing a role.\u003c/p>\n\u003cp>On the one hand, farmers in many countries are giving up farming and moving to cities. \"Who's going to feed us, and feed us well?\" says Fanzo.\u003c/p>\n\u003cp>On the other hand, people moving to cities are increasingly turning to street food or processed food, because they don't have time and they want to save money. \"If you're a person holding down two or three jobs and you don't take a lot of time, it makes sense,\" says Fanzo. And that's where food industries are stepping in and catering to the three things that consumers look for – \"taste, price and convenience,\" she says. \"They try to satisfy those primary reasons for choice.\"\u003c/p>\n\u003cp>\"One of the problems is that there are lots of solutions, but they are not being enacted,\" Haddad says. Most developing countries are still dealing with basic challenges like water and sanitation, he adds. \"Maybe there's a lack of realization of the magnitude of the problem or lack of appreciation that you can do something about it.\"\u003c/p>\n\u003cp>That's where the new report can help, he says, because it offers concrete solutions to make it easier for people to buy healthy food. For example, countries should invest more money into research on and development of crops like pulses, vegetables and fruits (instead of all the funding that goes into growing stapes like rice, wheat and corn). \"Vegetable consumption has been flat for the past 20 years,\" notes Haddad. \"Pulse consumption has been flat.\" That's because the prices of vegetables and pulses have gone up in recent years. More funds and subsidies on these crops would help lower prices, and encourage people to eat more of these healthy foods, he says.\u003c/p>\n\u003cfigure id=\"attachment_112588\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf.jpg\" alt=\"A man works in a hydroponic tomato farm in Bingerville, Côte d'Ivoire. According to a new report, governments should help make fruits and vegetables more affordable, so people are more likely to eat them.\" width=\"2000\" height=\"1335\" class=\"size-full wp-image-112588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-960x641.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A man works in a hydroponic tomato farm in Bingerville, Côte d'Ivoire. According to a new report, governments should help make fruits and vegetables more affordable, so people are more likely to eat them. \u003ccite>(Sia Kambou/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burden of solving the planet's diet problems doesn't just fall on the shoulders of consumers, says Fanzo. \"It's also on governments.\" And governments will benefit from the solutions offered by the new report, she says. But \"we'll need lots of different solutions contextualized at the local level,\" she cautions. That's because every place has its food traditions, and while there are similarities, there are also differences between the drivers of bad diet in parts of the world. \"It's a complex problem,\" she says. \"And it's not a quick fix.\" \u003c/p>\n\u003cp>[ad floatright]\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 good news: fewer hungry people around the world. The bad news: Increased consumption of processed foods is pushing up global rates of overweight and obesity.",
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"headline": "Across The Globe, Our Diets Are Making Us Sicker, Report Finds",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Diet and nutrition are now the biggest risk factors for people's health across the globe, even in poorer countries. That's according to a recent \u003ca href=\"http://www.glopan.org/foresight\">report\u003c/a> published by the \u003ca href=\"http://www.glopan.org/about\">Global Panel on Agriculture and Food Systems Nutrition\u003c/a>, an independent group of experts on nutrition and health.\u003c/p>\n\u003cp>\"If you look at all the diet-related risk factors for health, they outweigh the burden of all of the other risk factors combined,\" says \u003ca href=\"http://www.ifpri.org/profile/lawrence-haddad\">Lawrence Haddad\u003c/a>, an author on the report and formerly, a senior fellow with the International Food Policy Research Institute. The other risk factors include unsafe sex, alcohol, drug and tobacco use.\u003c/p>\n\u003cp>The report, which uses some recent data on what people around the world are eating, offers some good news, too. We have fewer hungry people in the world now than a couple of decades ago – only one in 10 people, as opposed to about one in five in 1990. And the number of stunted (a sign of chronic malnutrition) children has decreased from 39.6 percent to 23.8 percent. That means fewer people suffering and dying from insufficient food. This has been possible because of targeted projects to tackle hunger, as well as overall reductions in poverty, better education, improved health care and sanitation.\u003c/p>\n\u003cp>As poorer countries have developed over the past couple of decades, many aspects of life in those countries have gotten better, says Haddad, who is now the executive director of the \u003ca href=\"http://www.gainhealth.org/\">Global Alliance for Improved Nutrition\u003c/a>, a non-governmental organization. \"More kids go to school, more clean water and sanitation,\" he says. But diet doesn't necessarily get better with higher incomes. Yes, people eat more healthy foods when they earn more money – for example, milk, fruits and seafood. But their consumption of unhealthy foods – processed foods and sugary drinks – increases much more with rising incomes, according to the report. \"These kinds of things, they have very high concentrations of calories,\" says Haddad.\u003c/p>\n\u003cp>In fact, the sale of processed foods is growing at the fastest rate in developing countries, the report finds. \"Income is sort of a double-edged sword. It allows us to buy healthy stuff and also unhealthy stuff,\" says Haddad.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a result, the planet is seeing a rapid rise in rates of overweight and obesity. If current trends continue, we may have as many as 3.28 billion overweight and obese people by 2030 (up from 1.33 billion in 2005), the vast majority of them in low- and middle-income countries. For example, in China, \"the combined rate of overweight and obese adults is projected to rise to over 50 percent by 2030,\" the report notes.\u003c/p>\n\u003cp>What follows is a concomitant rise in the rates of diet-related health problems. For example, in Nigeria, the number of adults with diabetes is projected to double between 2011 and 2030, from 3.1 million to 6.1 million. Countries like Nigeria are simultaneously facing the burden of hunger, malnutrition, infectious disease, as well as these diet-related, non-communicable diseases that are expensive to treat. The report estimates an annual loss of 10 percent of global GDP from diet-related illnesses. \"Wake up, world!\" says Haddad. \"Our diet is not killing us, but it's making us sick.\"\u003c/p>\n\u003cp>The report blames these trends on changing food environments in most countries. Healthy foods are becoming increasingly expensive the world over, while unhealthy food is becoming cheaper and easier to buy. \"The price of fruits and vegetables is going up and up,\" he says. \"The price of processed foods is going down and down.\" In other words, it is becoming easier and more economical to buy unhealthy foods.\u003c/p>\n\u003cfigure id=\"attachment_112587\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e.jpg\" alt=\"Pedestrians visit fast-food restaurants in Mumbai, India. Rapid urbanization in many developing countries is driving the demand for fast foods and highly processed, packaged foods.\" width=\"2000\" height=\"1283\" class=\"size-full wp-image-112587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-1440x924.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-1180x757.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-960x616.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pedestrians visit fast-food restaurants in Mumbai, India. Rapid urbanization in many developing countries is driving the demand for fast foods and highly processed, packaged foods. \u003ccite>(Aniruddha Chowhdury/Mint/Hindustan Times via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These changes are happening even in remote and poor corners of the globe, says \u003ca href=\"http://www.bioethicsinstitute.org/people/jessica-fanzo\">Jessica Fanzo\u003c/a>, a nutrition and diet expert at Johns Hopkins University, who wasn't involved in the report. On a recent trip to Kenya, Fanzo visited a remote place in the northeastern part of the country called Gotu, where food and water are scarce. Local communities are mostly pastoralists who rely on food being shipped in on bad roads from a nearby town called Isiolo. Pulses, fruits and vegetables are difficult to find, says Fanzo, but \"you can get soda there.\" \"It's warm soda, but it's soda!\"\u003c/p>\n\u003cp>Globalization has changed food environments in most countries, according to the report, allowing many multinational food companies selling processed foods to enter developing country markets. And rapid urbanization is also playing a role.\u003c/p>\n\u003cp>On the one hand, farmers in many countries are giving up farming and moving to cities. \"Who's going to feed us, and feed us well?\" says Fanzo.\u003c/p>\n\u003cp>On the other hand, people moving to cities are increasingly turning to street food or processed food, because they don't have time and they want to save money. \"If you're a person holding down two or three jobs and you don't take a lot of time, it makes sense,\" says Fanzo. And that's where food industries are stepping in and catering to the three things that consumers look for – \"taste, price and convenience,\" she says. \"They try to satisfy those primary reasons for choice.\"\u003c/p>\n\u003cp>\"One of the problems is that there are lots of solutions, but they are not being enacted,\" Haddad says. Most developing countries are still dealing with basic challenges like water and sanitation, he adds. \"Maybe there's a lack of realization of the magnitude of the problem or lack of appreciation that you can do something about it.\"\u003c/p>\n\u003cp>That's where the new report can help, he says, because it offers concrete solutions to make it easier for people to buy healthy food. For example, countries should invest more money into research on and development of crops like pulses, vegetables and fruits (instead of all the funding that goes into growing stapes like rice, wheat and corn). \"Vegetable consumption has been flat for the past 20 years,\" notes Haddad. \"Pulse consumption has been flat.\" That's because the prices of vegetables and pulses have gone up in recent years. More funds and subsidies on these crops would help lower prices, and encourage people to eat more of these healthy foods, he says.\u003c/p>\n\u003cfigure id=\"attachment_112588\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf.jpg\" alt=\"A man works in a hydroponic tomato farm in Bingerville, Côte d'Ivoire. According to a new report, governments should help make fruits and vegetables more affordable, so people are more likely to eat them.\" width=\"2000\" height=\"1335\" class=\"size-full wp-image-112588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-960x641.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A man works in a hydroponic tomato farm in Bingerville, Côte d'Ivoire. According to a new report, governments should help make fruits and vegetables more affordable, so people are more likely to eat them. \u003ccite>(Sia Kambou/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burden of solving the planet's diet problems doesn't just fall on the shoulders of consumers, says Fanzo. \"It's also on governments.\" And governments will benefit from the solutions offered by the new report, she says. But \"we'll need lots of different solutions contextualized at the local level,\" she cautions. That's because every place has its food traditions, and while there are similarities, there are also differences between the drivers of bad diet in parts of the world. \"It's a complex problem,\" she says. \"And it's not a quick fix.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>You don't need us to tell you that backyard chickens have become an urban (and suburban) obsession.\u003c/p>\n\u003cp>But here's what you may not know: The Centers for Disease Control and Prevention has \u003ca href=\"http://www.cdc.gov/salmonella/live-poultry-05-16/index.html/\">documented\u003c/a> a record high number of salmonella infections linked to these domestic flocks.\u003c/p>\n\u003cp>\"This year saw the largest number of illnesses linked to contact with backyard poultry ever recorded,\" the CDC writes in an investigation update.\u003c/p>\n\u003cp>So far this year, 895 people from 48 states have gotten sick, and 209 people have been hospitalized. In Mississippi, a salmonella infection linked to backyard poultry was determined to be the cause of death of one person.\u003c/p>\n\u003cp>It's no surprise that chickens can harbor bacteria that can make us sick. \"It's common for chickens, ducks and other poultry to carry \u003cem>Salmonella\u003c/em>, a type of germ that naturally lives in the intestines,\" \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">explains\u003c/a> the CDC.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years back,\u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\"> we reported\u003c/a> on a 2012 salmonella outbreak that sickened 195 people, most of whom had been in contact with live chickens. In that outbreak, many of those sickened had purchased chickens from a mail-order hatchery in Ohio.\u003c/p>\n\u003cp>So, the best defense against an infection? Wash your hands after any contact with a chicken or \"anything in the area where they live and roam,\" urges the CDC.\u003c/p>\n\u003cp>This year, about 30 percent of the documented infections were in small children, 5 years or younger. The CDC says children are \"much more likely to get sick from contact with chicken and other live poultry,\" so the recommendation is that children under 5 shouldn't handle or touch the birds. Some backyard chickens enthusiasts have \u003ca href=\"http://blog.mypetchicken.com/2015/07/17/salmonella-the-cdc-and-handling-pet-chickens/\">pushed back\u003c/a> against this advice.\u003c/p>\n\u003cp>So what else can you do to protect yourself? Don't kiss your chickens! As my colleague Jason Beaubien \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/07/16/423204177/chicken-owners-brood-over-cdc-advice-not-to-kiss-cuddle-birds\">reported\u003c/a> this summer, it's easy to start thinking of your backyard chickens as family pets. But you may be better off creating some personal boundaries. \"We do not recommend snuggling or kissing the birds, \" the CDC's Megin Nichols told Beaubien.\u003c/p>\n\u003cp>I understand the appeal of backyard chickens, especially given the gift they keep giving with fresh-laid eggs. And baby chicks — with their bright yellow fluff — are adorable. Earlier this spring, we brought a few home from a local farm on a temporary loan, and my daughter — who named them Rosie and Sweet Pea — bonded with them immediately.\u003c/p>\n\u003cp>We did wash hands, thoroughly, after every play session, and no one got sick. \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>You don't need us to tell you that backyard chickens have become an urban (and suburban) obsession.\u003c/p>\n\u003cp>But here's what you may not know: The Centers for Disease Control and Prevention has \u003ca href=\"http://www.cdc.gov/salmonella/live-poultry-05-16/index.html/\">documented\u003c/a> a record high number of salmonella infections linked to these domestic flocks.\u003c/p>\n\u003cp>\"This year saw the largest number of illnesses linked to contact with backyard poultry ever recorded,\" the CDC writes in an investigation update.\u003c/p>\n\u003cp>So far this year, 895 people from 48 states have gotten sick, and 209 people have been hospitalized. In Mississippi, a salmonella infection linked to backyard poultry was determined to be the cause of death of one person.\u003c/p>\n\u003cp>It's no surprise that chickens can harbor bacteria that can make us sick. \"It's common for chickens, ducks and other poultry to carry \u003cem>Salmonella\u003c/em>, a type of germ that naturally lives in the intestines,\" \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">explains\u003c/a> the CDC.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years back,\u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\"> we reported\u003c/a> on a 2012 salmonella outbreak that sickened 195 people, most of whom had been in contact with live chickens. In that outbreak, many of those sickened had purchased chickens from a mail-order hatchery in Ohio.\u003c/p>\n\u003cp>So, the best defense against an infection? Wash your hands after any contact with a chicken or \"anything in the area where they live and roam,\" urges the CDC.\u003c/p>\n\u003cp>This year, about 30 percent of the documented infections were in small children, 5 years or younger. The CDC says children are \"much more likely to get sick from contact with chicken and other live poultry,\" so the recommendation is that children under 5 shouldn't handle or touch the birds. Some backyard chickens enthusiasts have \u003ca href=\"http://blog.mypetchicken.com/2015/07/17/salmonella-the-cdc-and-handling-pet-chickens/\">pushed back\u003c/a> against this advice.\u003c/p>\n\u003cp>So what else can you do to protect yourself? Don't kiss your chickens! As my colleague Jason Beaubien \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/07/16/423204177/chicken-owners-brood-over-cdc-advice-not-to-kiss-cuddle-birds\">reported\u003c/a> this summer, it's easy to start thinking of your backyard chickens as family pets. But you may be better off creating some personal boundaries. \"We do not recommend snuggling or kissing the birds, \" the CDC's Megin Nichols told Beaubien.\u003c/p>\n\u003cp>I understand the appeal of backyard chickens, especially given the gift they keep giving with fresh-laid eggs. And baby chicks — with their bright yellow fluff — are adorable. Earlier this spring, we brought a few home from a local farm on a temporary loan, and my daughter — who named them Rosie and Sweet Pea — bonded with them immediately.\u003c/p>\n\u003cp>We did wash hands, thoroughly, after every play session, and no one got sick. \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>\u003ciframe src=\"https://www.npr.org/player/embed/496758732/496761546\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nThe idea behind the company Blue Apron is simple: Each week, it sends customers a box with recipe cards and fresh ingredients to make a handful of meals, each of them in just under 35 minutes.\u003c/p>\n\u003cp>The company has grown quickly since its founding in 2012: It delivers around 8 million meals per month.\u003c/p>\n\u003cp>Now, BuzzFeed reporter Caroline O'Donovan \u003ca href=\"https://www.buzzfeed.com/carolineodonovan/the-not-so-wholesome-reality-behind-the-making-of-your-meal\">has uncovered \u003c/a>some disturbing details about the company — reports of violence and code violations at one of its main packing facilities, in Richmond, Calif. (Note: Blue Apron is an NPR sponsor.)\u003c/p>\n\u003cp>O'Donovan spoke with NPR's Kelly McEvers about her investigation. A transcript of their conversation follows, edited for clarity and brevity.\u003c/p>\n\u003cp>\u003cstrong>McEvers: You talked to 14 former employees of Blue Apron. Many of them worked in the Richmond facility where the meals are packed and then shipped. How did they describe working conditions there?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>O'Donovan: At least one person said it was the worst job she ever had. Other people said it wasn't so bad — I think a lot of them were happy to have a job. A lot of them said it was cold, which is pretty typical for a refrigerated warehouse where food is being processed.\u003c/p>\n\u003cp>The thing that caught my attention initially was references to violence amongst the staff members, visits from the police at this particular facility, bomb threats being called in and the facility being evacuated, people threatening to bring guns to work. There was also an incident in which a worker was groped by another worker and that individual was fired and then he reacted by threatening the person that had fired him — which I thought sounded unusual and was something I wanted to learn more about.\u003c/p>\n\u003cp>\u003cstrong>So you talked to police officers in the city of Richmond to confirm some of these accounts. What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>I started out by looking at police reports and found that, since the facility opened, the police had been called to the Richmond facility seven times because of assault, three times because of bomb threats, twice because of weapons. After [that], I reached out to police and talked with officers who had visited the facility to discuss the frequency of calls being made to Richmond police and the conversations they'd had with Blue Apron security and managers about how to make that facility safer.\u003c/p>\n\u003cp>\u003cstrong>What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>They told me they'd had suggestions for Blue Apron in terms of what could be done at that facility to make things a little bit more secure. So eventually Blue Apron did install metal detectors, install a surveillance system in their parking lot, get a gate where you have to use a badge to come into the facility. They traded out their security contractor for another company that had more people on the ground that could actually patrol the parking lot — things like that.\u003c/p>\n\u003cp>\u003cstrong>Why so much violence at the warehouse?\u003c/strong>\u003c/p>\n\u003cp>Between August 2013 — when it opened — and now, this facility has grown to be one of the largest employers in the city of Richmond. The city has historically had problems with crime and gang violence. To some of the police officers I spoke with, a facility that's grown that quickly — some of that violence was not surprising to them. In conversations with managers who had overseen hiring the first couple of years at this facility, they said that because of the general chaos and the speed of growth, they didn't always have the opportunity to interview candidates for jobs as stringently as they would have liked.\u003c/p>\n\u003cp>In addition — Blue Apron has said this in statements — in order to hire as many people as they needed to accommodate that growth, the company worked with a number of staffing agencies through which they hired temps. And Blue Apron allowed those staffing agencies to do their own vetting and oversee background checks. Blue Apron has said that caused some of the problems with employees and that they terminated the relationships with those staffing agencies as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>You cover a lot of startups for BuzzFeed. Is this common — that a company would be hiring people in such a rapid way, and because of that, there are problems?\u003c/strong>\u003c/p>\n\u003cp>In tech, in startups in Silicon Valley — in this world, rapid growth is what you want to see. What makes Blue Apron slightly different is that it's not just about hiring engineers or scaling the number of people using your software quickly. You're talking about growing the number of warehouse workers you employ, growing a manufacturing facility at that speed. You're also growing your food-product sourcing network at that speed, which means working with farmers. This is a perishable product. So there are a lot of layers of complexity that make a company like Blue Apron different from some other startups. What makes them the same, of course, is that Blue Apron, like a lot of those companies, is venture-backed. \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>O'Donovan: At least one person said it was the worst job she ever had. Other people said it wasn't so bad — I think a lot of them were happy to have a job. A lot of them said it was cold, which is pretty typical for a refrigerated warehouse where food is being processed.\u003c/p>\n\u003cp>The thing that caught my attention initially was references to violence amongst the staff members, visits from the police at this particular facility, bomb threats being called in and the facility being evacuated, people threatening to bring guns to work. There was also an incident in which a worker was groped by another worker and that individual was fired and then he reacted by threatening the person that had fired him — which I thought sounded unusual and was something I wanted to learn more about.\u003c/p>\n\u003cp>\u003cstrong>So you talked to police officers in the city of Richmond to confirm some of these accounts. What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>I started out by looking at police reports and found that, since the facility opened, the police had been called to the Richmond facility seven times because of assault, three times because of bomb threats, twice because of weapons. After [that], I reached out to police and talked with officers who had visited the facility to discuss the frequency of calls being made to Richmond police and the conversations they'd had with Blue Apron security and managers about how to make that facility safer.\u003c/p>\n\u003cp>\u003cstrong>What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>They told me they'd had suggestions for Blue Apron in terms of what could be done at that facility to make things a little bit more secure. So eventually Blue Apron did install metal detectors, install a surveillance system in their parking lot, get a gate where you have to use a badge to come into the facility. They traded out their security contractor for another company that had more people on the ground that could actually patrol the parking lot — things like that.\u003c/p>\n\u003cp>\u003cstrong>Why so much violence at the warehouse?\u003c/strong>\u003c/p>\n\u003cp>Between August 2013 — when it opened — and now, this facility has grown to be one of the largest employers in the city of Richmond. The city has historically had problems with crime and gang violence. To some of the police officers I spoke with, a facility that's grown that quickly — some of that violence was not surprising to them. In conversations with managers who had overseen hiring the first couple of years at this facility, they said that because of the general chaos and the speed of growth, they didn't always have the opportunity to interview candidates for jobs as stringently as they would have liked.\u003c/p>\n\u003cp>In addition — Blue Apron has said this in statements — in order to hire as many people as they needed to accommodate that growth, the company worked with a number of staffing agencies through which they hired temps. And Blue Apron allowed those staffing agencies to do their own vetting and oversee background checks. Blue Apron has said that caused some of the problems with employees and that they terminated the relationships with those staffing agencies as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>You cover a lot of startups for BuzzFeed. Is this common — that a company would be hiring people in such a rapid way, and because of that, there are problems?\u003c/strong>\u003c/p>\n\u003cp>In tech, in startups in Silicon Valley — in this world, rapid growth is what you want to see. What makes Blue Apron slightly different is that it's not just about hiring engineers or scaling the number of people using your software quickly. You're talking about growing the number of warehouse workers you employ, growing a manufacturing facility at that speed. You're also growing your food-product sourcing network at that speed, which means working with farmers. This is a perishable product. So there are a lot of layers of complexity that make a company like Blue Apron different from some other startups. What makes them the same, of course, is that Blue Apron, like a lot of those companies, is venture-backed. \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": "FDA Is Redefining The Term 'Healthy' On Food Labels",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161003_me_fda_is_redefining_the_term_healthy_on_food_labels.mp3\u003c/p>\n\u003cp>So, you're looking for a quick grab-and-go snack, and there's a row of energy bars at the checkout counter. Are they a healthy option?\u003c/p>\n\u003cp>The maker of Kind bars thinks so. The company has used the phrase \"healthy and tasty\" on some of its products that contain lots of nuts. But, here's the issue: The bars contained too much fat to meet the Food and Drug Administration's strict low-fat definition of healthy. So, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/10/477514200/why-the-fda-is-reevaluating-the-nutty-definition-of-healthy-food\">reported last May\u003c/a>, the company helped launch a petition to challenge the status quo.\u003c/p>\n\u003cp>Now the FDA has \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm520695.htm\">begun the process of redefining the term\u003c/a> \"healthy\" on food labels. Policymakers are looking for input from food makers, health experts and the public. You can weigh in with your ideas about what factors and criteria should be used for the new definition. (\u003ca href=\"http://www.regulations.gov/\">Submit \u003c/a>electronic comments directly to the FDA).\u003c/p>\n\u003cp>\"As our understanding about nutrition has evolved, we need to make sure the definition for the 'healthy' labeling claim stays up to date,\" writes Douglas Balentine, who directs the Office of Nutrition and Food Labeling at the FDA's Center for Food Safety and Applied Nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, how has nutrition science — and the thinking about what's healthful — evolved?\u003c/p>\n\u003cp>Let's start with fat. The \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free era\u003c/a> has come and gone. \"The most recent public health recommendations now focus on type of fat, rather than amount of fat,\" Balentine writes in a blog post for the FDA.\u003c/p>\n\u003cp>For instance, the type of fats found in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day\">avocados \u003c/a>and \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=246549388\">nuts \u003c/a>are considered healthful fats. We're encouraged to eat more plant-based fats and omega-3s from fatty fish, whereas the U.S. Dietary Guidelines\u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/chapter-1/key-recommendations/\"> recommend\u003c/a> limiting saturated fats — the type of fat found in meat and other animal products — to less than 10 percent of your total daily calorie intake.\u003c/p>\n\u003cp>The modernized definition of \"healthy\" will also likely address sugar content. The FDA is taking into account all of the newer evidence \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">linking\u003c/a> excessive sugar intake to heart disease and obesity.\u003c/p>\n\u003cp>\"Our thinking about sugars has changed,\" Balentine told us, \"so I would think the amount of sugar in products is something we [will] take into account.\"\u003c/p>\n\u003cp>In an ideal world, people wouldn't need labels to signal which food choices are healthful. As nutrition guru \u003ca href=\"http://steinhardt.nyu.edu/faculty/Marion_Nestle\">Marion Nestle\u003c/a> of New York University, tells us, \"if people want to eat healthfully, we know how to do that. That's eating lots of fruits, vegetables and whole grains.\" And she says we should eat packaged and processed foods in much smaller amounts.\u003c/p>\n\u003cp>\"I don't think we should have health claims [on food packages] at all,\" Nestle tells us. \"They're inherently misleading,\" because food companies use them as a marketing tool.\u003c/p>\n\u003cp>But the FDA's Douglas Balentine pushes back, pointing out that Americans are looking for information on food packages to help them make better decisions.\u003c/p>\n\u003cp>\"The typical consumer makes a purchase decision in three to five seconds. They don't have a lot of time,\" Balentine says. So, he says, an up-to-date \"healthy\" label will give people a quick way to identify better-for-you options. \"We want to give consumers the best tools and information about the foods they choose.\"\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>So, you're looking for a quick grab-and-go snack, and there's a row of energy bars at the checkout counter. Are they a healthy option?\u003c/p>\n\u003cp>The maker of Kind bars thinks so. The company has used the phrase \"healthy and tasty\" on some of its products that contain lots of nuts. But, here's the issue: The bars contained too much fat to meet the Food and Drug Administration's strict low-fat definition of healthy. So, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/10/477514200/why-the-fda-is-reevaluating-the-nutty-definition-of-healthy-food\">reported last May\u003c/a>, the company helped launch a petition to challenge the status quo.\u003c/p>\n\u003cp>Now the FDA has \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm520695.htm\">begun the process of redefining the term\u003c/a> \"healthy\" on food labels. Policymakers are looking for input from food makers, health experts and the public. You can weigh in with your ideas about what factors and criteria should be used for the new definition. (\u003ca href=\"http://www.regulations.gov/\">Submit \u003c/a>electronic comments directly to the FDA).\u003c/p>\n\u003cp>\"As our understanding about nutrition has evolved, we need to make sure the definition for the 'healthy' labeling claim stays up to date,\" writes Douglas Balentine, who directs the Office of Nutrition and Food Labeling at the FDA's Center for Food Safety and Applied Nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, how has nutrition science — and the thinking about what's healthful — evolved?\u003c/p>\n\u003cp>Let's start with fat. The \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free era\u003c/a> has come and gone. \"The most recent public health recommendations now focus on type of fat, rather than amount of fat,\" Balentine writes in a blog post for the FDA.\u003c/p>\n\u003cp>For instance, the type of fats found in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day\">avocados \u003c/a>and \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=246549388\">nuts \u003c/a>are considered healthful fats. We're encouraged to eat more plant-based fats and omega-3s from fatty fish, whereas the U.S. Dietary Guidelines\u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/chapter-1/key-recommendations/\"> recommend\u003c/a> limiting saturated fats — the type of fat found in meat and other animal products — to less than 10 percent of your total daily calorie intake.\u003c/p>\n\u003cp>The modernized definition of \"healthy\" will also likely address sugar content. The FDA is taking into account all of the newer evidence \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">linking\u003c/a> excessive sugar intake to heart disease and obesity.\u003c/p>\n\u003cp>\"Our thinking about sugars has changed,\" Balentine told us, \"so I would think the amount of sugar in products is something we [will] take into account.\"\u003c/p>\n\u003cp>In an ideal world, people wouldn't need labels to signal which food choices are healthful. As nutrition guru \u003ca href=\"http://steinhardt.nyu.edu/faculty/Marion_Nestle\">Marion Nestle\u003c/a> of New York University, tells us, \"if people want to eat healthfully, we know how to do that. That's eating lots of fruits, vegetables and whole grains.\" And she says we should eat packaged and processed foods in much smaller amounts.\u003c/p>\n\u003cp>\"I don't think we should have health claims [on food packages] at all,\" Nestle tells us. \"They're inherently misleading,\" because food companies use them as a marketing tool.\u003c/p>\n\u003cp>But the FDA's Douglas Balentine pushes back, pointing out that Americans are looking for information on food packages to help them make better decisions.\u003c/p>\n\u003cp>\"The typical consumer makes a purchase decision in three to five seconds. They don't have a lot of time,\" Balentine says. So, he says, an up-to-date \"healthy\" label will give people a quick way to identify better-for-you options. \"We want to give consumers the best tools and information about the foods they choose.\"\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>In Mountain View, Calif., a couple of miles down the road from Google, there's a new pizza shop. Only instead of a dozen blue-collar workers pouring marinara sauce, \u003ca href=\"https://zumepizza.com/#/\" target=\"_blank\">Zume Pizza\u003c/a> has – you guessed it! – robots and algorithms running the show.\u003c/p>\n\u003cp>Their job is to solve a familiar problem: It's game night. You order pizza for you and your buddies. It arrives later than you'd hoped, \u003cem>aaaand\u003c/em> it's cold.\u003c/p>\n\u003cp>\"Pizza is not meant to sit in a cardboard box, ever,\" Zume co-founder Julia Collins says. \"The best pizza you ever had came right out of the oven.\"\u003c/p>\n\u003cp>This is the great paradox: Pizza is a delivery food that doesn't taste as good delivered, when it's room temperature and soggy.\u003c/p>\n\u003cp>Collins and I are standing inside Zume's solution: a delivery truck which looks standard – like something from FedEx or UPS – only it has 56 mini-ovens. They're neatly stacked into two racks on wheels.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's how it works. A customer places an order on the \u003ca href=\"https://zumepizza.com/\">app\u003c/a>. Inside the Zume factory, a team of mostly robots assemble the 14-inch pies, which get loaded par-baked – or partially baked – each into its own oven.\u003c/p>\n\u003cp>Whether the truck has five pies or 56, it needs just one human worker — to drive, slice and deliver to your doorstep.\u003c/p>\n\u003cp>\"She doesn't have to think about when to turn the ovens on, whether to turn the ovens off,\" Collins says. \"She doesn't have to think about what route to take or [whom] to go to first. All of that is driven off of our algorithm.\"\u003c/p>\n\u003cfigure id=\"attachment_112436\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg\" alt=\"The racks lock into place so the ovens stay still while the delivery truck is driving.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-112436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The racks lock into place so the ovens stay still while the delivery truck is driving. \u003ccite>(Zume Pizza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Four minutes before the truck is scheduled to arrive at a doorstep, the algorithm starts the oven (or ovens) to finish cooking that order. Each pie is then ejected into a special pizza pod, which is \u003cem>not \u003c/em>cardboard. It's a sugarcane fiber, kind of like high-performance Gore-Tex, only for pizza. \"We're hacking every part of the process,\" she says.\u003c/p>\n\u003cp>The driver then parks, cuts the pies with a special blade and delivers it piping hot.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Pizza is a $\u003ca href=\"http://www.pmq.com/December-2015/The-2016-Pizza-Power-Report-A-state-of-the-industry-analysis/\">38 billion\u003c/a> industry in the U.S., according to the research firm CHD Expert, and many companies are trying to disrupt it. Another startup is making a delivery box that \u003ca href=\"http://www.theverge.com/2016/4/14/11429506/pizza-box-weed-pipe-marijuana\">doubles as a pipe\u003c/a>, for weed lovers everywhere. Domino's Pizza has equipped cars with ovens, to keep pies warm, and now the company is experimenting with a \u003ca href=\"http://www.businessinsider.com/dominos-pizza-self-driving-pizza-robot-delivery-car-2016-9\">self-driving car\u003c/a> (in New Zealand).\u003c/p>\n\u003cp>Zume is tackling the supply-demand mismatch. When you call a mom and pop store and they say \"we're backed up — it'll take an hour,\" you\u003cstrong> \u003c/strong>hang up and they lose your business. Because Zume is run mostly by robots, it doesn't have that problem. Off-peak or during crazy, crazy peak times, those bots are there.\u003c/p>\n\u003cp>\"No other pizza operator can actually dynamically adjust their delivery fleet to accommodate that level of demand,\" Collins says.\u003c/p>\n\u003cp>As of this week, Zume is beginning to use its patented trucks to deliver to real customers in Mountain View. County regulators in Santa Clara gave the OK after the startup explained why it didn't need three sinks and a service window (like other food trucks have).\u003c/p>\n\u003cp>The money Zume makes and saves through automation, it spends, Collins says, on locally sourced ingredients.\u003c/p>\n\u003cp>The menu changes seasonally. One pie has poblano peppers and crimini mushrooms. Another is chicken enchilada-style.\u003c/p>\n\u003cp>Collins goes through a dozen or so options and then she surprises me, by assuming what I want. Correctly.\u003c/p>\n\u003cp>\"Let's order your sweet corn pizza,\" she says.\u003c/p>\n\u003cp>I point out that I didn't tell her I wanted that, to which she laughs: \"Well, I can't give myself too much credit. I think your eyes did widen\" as she had read off the different menu options to me.\u003c/p>\n\u003cp>The sweet corn is so sweet, and enhanced by the lime zest. While I don't love the crust – it's fine, but not Brooklyn-brick-oven fine – I seem to be inhaling: three slices in five minutes. \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>In Mountain View, Calif., a couple of miles down the road from Google, there's a new pizza shop. Only instead of a dozen blue-collar workers pouring marinara sauce, \u003ca href=\"https://zumepizza.com/#/\" target=\"_blank\">Zume Pizza\u003c/a> has – you guessed it! – robots and algorithms running the show.\u003c/p>\n\u003cp>Their job is to solve a familiar problem: It's game night. You order pizza for you and your buddies. It arrives later than you'd hoped, \u003cem>aaaand\u003c/em> it's cold.\u003c/p>\n\u003cp>\"Pizza is not meant to sit in a cardboard box, ever,\" Zume co-founder Julia Collins says. \"The best pizza you ever had came right out of the oven.\"\u003c/p>\n\u003cp>This is the great paradox: Pizza is a delivery food that doesn't taste as good delivered, when it's room temperature and soggy.\u003c/p>\n\u003cp>Collins and I are standing inside Zume's solution: a delivery truck which looks standard – like something from FedEx or UPS – only it has 56 mini-ovens. They're neatly stacked into two racks on wheels.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's how it works. A customer places an order on the \u003ca href=\"https://zumepizza.com/\">app\u003c/a>. Inside the Zume factory, a team of mostly robots assemble the 14-inch pies, which get loaded par-baked – or partially baked – each into its own oven.\u003c/p>\n\u003cp>Whether the truck has five pies or 56, it needs just one human worker — to drive, slice and deliver to your doorstep.\u003c/p>\n\u003cp>\"She doesn't have to think about when to turn the ovens on, whether to turn the ovens off,\" Collins says. \"She doesn't have to think about what route to take or [whom] to go to first. All of that is driven off of our algorithm.\"\u003c/p>\n\u003cfigure id=\"attachment_112436\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg\" alt=\"The racks lock into place so the ovens stay still while the delivery truck is driving.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-112436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/zumepizza_truckovens-86e5c4dd385fddd2a13135551f82cfc46b352d5a-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The racks lock into place so the ovens stay still while the delivery truck is driving. \u003ccite>(Zume Pizza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Four minutes before the truck is scheduled to arrive at a doorstep, the algorithm starts the oven (or ovens) to finish cooking that order. Each pie is then ejected into a special pizza pod, which is \u003cem>not \u003c/em>cardboard. It's a sugarcane fiber, kind of like high-performance Gore-Tex, only for pizza. \"We're hacking every part of the process,\" she says.\u003c/p>\n\u003cp>The driver then parks, cuts the pies with a special blade and delivers it piping hot.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Pizza is a $\u003ca href=\"http://www.pmq.com/December-2015/The-2016-Pizza-Power-Report-A-state-of-the-industry-analysis/\">38 billion\u003c/a> industry in the U.S., according to the research firm CHD Expert, and many companies are trying to disrupt it. Another startup is making a delivery box that \u003ca href=\"http://www.theverge.com/2016/4/14/11429506/pizza-box-weed-pipe-marijuana\">doubles as a pipe\u003c/a>, for weed lovers everywhere. Domino's Pizza has equipped cars with ovens, to keep pies warm, and now the company is experimenting with a \u003ca href=\"http://www.businessinsider.com/dominos-pizza-self-driving-pizza-robot-delivery-car-2016-9\">self-driving car\u003c/a> (in New Zealand).\u003c/p>\n\u003cp>Zume is tackling the supply-demand mismatch. When you call a mom and pop store and they say \"we're backed up — it'll take an hour,\" you\u003cstrong> \u003c/strong>hang up and they lose your business. Because Zume is run mostly by robots, it doesn't have that problem. Off-peak or during crazy, crazy peak times, those bots are there.\u003c/p>\n\u003cp>\"No other pizza operator can actually dynamically adjust their delivery fleet to accommodate that level of demand,\" Collins says.\u003c/p>\n\u003cp>As of this week, Zume is beginning to use its patented trucks to deliver to real customers in Mountain View. County regulators in Santa Clara gave the OK after the startup explained why it didn't need three sinks and a service window (like other food trucks have).\u003c/p>\n\u003cp>The money Zume makes and saves through automation, it spends, Collins says, on locally sourced ingredients.\u003c/p>\n\u003cp>The menu changes seasonally. One pie has poblano peppers and crimini mushrooms. Another is chicken enchilada-style.\u003c/p>\n\u003cp>Collins goes through a dozen or so options and then she surprises me, by assuming what I want. Correctly.\u003c/p>\n\u003cp>\"Let's order your sweet corn pizza,\" she says.\u003c/p>\n\u003cp>I point out that I didn't tell her I wanted that, to which she laughs: \"Well, I can't give myself too much credit. I think your eyes did widen\" as she had read off the different menu options to me.\u003c/p>\n\u003cp>The sweet corn is so sweet, and enhanced by the lime zest. While I don't love the crust – it's fine, but not Brooklyn-brick-oven fine – I seem to be inhaling: three slices in five minutes. \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": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>No chemical used by farmers, it seems, gets more attention than glyphosate, also known by its trade name, Roundup. That's mainly because it is a cornerstone of the shift to genetically modified crops, many of which have been modified to tolerate glyphosate. This, in turn, persuaded farmers to rely on this chemical for easy control of their weeds. (Easy, at least, until weeds evolved to become immune to glyphosate, but that's a different story.)\u003c/p>\n\u003cp>Glyphosate had been considered among the safest of herbicides. So it was a shock to many, last year, when the International Agency for Research on Cancer \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\">announced\u003c/a> that this chemical is probably carcinogenic.\u003c/p>\n\u003cp>Since that announcement, however, others have looked at the same collection of data and come to contrary conclusions. The European Food Safety Agency convened a group of experts who \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/13/455810235/european-cancer-experts-dont-agree-on-how-risky-roundup-is\">concluded\u003c/a> that glyphosate probably does not cause cancer. So did the UN's \u003ca href=\"http://www.who.int/foodsafety/jmprsummary2016.pdf?ua=1\">Food and Agriculture Organization\u003c/a>.\u003c/p>\n\u003cp>Now the Environmental Protection Agency has issued its own \u003ca href=\"http://src.bna.com/iE2\">report\u003c/a>, and it also concludes that glyphosate is not likely to cause cancer in humans. Outside scientists will review the report in October.\u003c/p>\n\u003cp>The report is part of a lengthy process by which EPA is reviewing many agricultural chemicals, and deciding whether farmers will be allowed to use them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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/2016/09/20160909_atc_teen_creates_sit_with_us_app_for_bullied_kids.mp3\u003c/p>\n\u003cp>You're at a cafeteria, you've got your lunch ... and then you just don't know where to sit. You don't want to sit alone, but you also don't know who would be friendly and let you sit with them. Sixteen-year-old Natalie Hampton has been there. She's an 11th-grader from Sherman Oaks, Calif., and the creator of a new app called Sit With Us.\u003c/p>\n\u003cfigure id=\"attachment_112077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg\" alt=\"Natalie Hampton shows off the Sit With Us app.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-112077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c.jpg 1233w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Natalie Hampton shows off the Sit With Us app. \u003ccite>(Courtesy of Carolyn Hampton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hampton spoke about the app with \u003cem>All Things Considered\u003c/em> Host Audie Cornish. A transcript of their conversation follows, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>This is a great idea, but I understand it kind of comes from a sad place, right? I mean, essentially because you had a pretty lonely experience at lunchtime.\u003c/strong>\u003c/p>\n\u003cp>Yeah, I did. At my old school, I was completely ostracized by all of my classmates, and so I had to eat lunch alone every day. When you walk into the lunchroom and you see all the tables of everyone sitting there and you know that going up to them would only end in rejection, you feel extremely alone and extremely isolated, and your stomach drops. And you are searching for a place to eat, but you know that if you sit by yourself, there'll be so much embarrassment that comes with it because people will know and they'll see you as the girl who has nowhere to sit. So there's so many awful feelings that come along with it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You eventually changed schools, and you did make friends in this new school. But it sounds like you couldn't shake that feeling, right, that experience.\u003c/strong>\u003c/p>\n\u003cp>Well, I felt that if I was thriving in a new school but didn't do anything about the people who feel like this every single day, then I'm just as bad as the people who watched me eat alone. I felt like, with my story, it was my job to stand up and do something about all the kids who feel like this every day. And I wanted to create something that would address bullying, but in a positive way.\u003c/p>\n\u003cp>\u003cstrong>So you get this idea for an app, and how did you want it to work?\u003c/strong>\u003c/p>\n\u003cp>The way that it works is it's a free lunch-planning app where kids can find lunch tables if they feel like they have nowhere to go. Pretty much, kids can sign up as ambassadors for a Sit With Us club and agree to post open lunches so that anyone who has the app and has nowhere to go can find a table and, hopefully, make some new friends.\u003c/p>\n\u003cp>\u003cstrong>Now, it seems like the kind of kid who would do that would be the kind of person you could walk up to and say, \"Hey, can I sit with you?\" So why have an app? Why not the low-tech version, which is just ask to sit down?\u003c/strong>\u003c/p>\n\u003cp>Because the way it was at my old school, I tried many times to reach out to someone, but I was rejected many times. And you feel like you're labeling yourself as an outcast when you ask to join a table with someone you don't know. This way, it's very private. It's through the phone. No one else has to know. And you know that you're not going to be rejected once you get to the table.\u003c/p>\n\u003cp>\u003cstrong>So your app launched [last] week. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You're at a cafeteria, you've got your lunch ... and then you just don't know where to sit. You don't want to sit alone, but you also don't know who would be friendly and let you sit with them. Sixteen-year-old Natalie Hampton has been there. She's an 11th-grader from Sherman Oaks, Calif., and the creator of a new app called Sit With Us.\u003c/p>\n\u003cfigure id=\"attachment_112077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg\" alt=\"Natalie Hampton shows off the Sit With Us app.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-112077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c.jpg 1233w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Natalie Hampton shows off the Sit With Us app. \u003ccite>(Courtesy of Carolyn Hampton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hampton spoke about the app with \u003cem>All Things Considered\u003c/em> Host Audie Cornish. A transcript of their conversation follows, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>This is a great idea, but I understand it kind of comes from a sad place, right? I mean, essentially because you had a pretty lonely experience at lunchtime.\u003c/strong>\u003c/p>\n\u003cp>Yeah, I did. At my old school, I was completely ostracized by all of my classmates, and so I had to eat lunch alone every day. When you walk into the lunchroom and you see all the tables of everyone sitting there and you know that going up to them would only end in rejection, you feel extremely alone and extremely isolated, and your stomach drops. And you are searching for a place to eat, but you know that if you sit by yourself, there'll be so much embarrassment that comes with it because people will know and they'll see you as the girl who has nowhere to sit. So there's so many awful feelings that come along with it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You eventually changed schools, and you did make friends in this new school. But it sounds like you couldn't shake that feeling, right, that experience.\u003c/strong>\u003c/p>\n\u003cp>Well, I felt that if I was thriving in a new school but didn't do anything about the people who feel like this every single day, then I'm just as bad as the people who watched me eat alone. I felt like, with my story, it was my job to stand up and do something about all the kids who feel like this every day. And I wanted to create something that would address bullying, but in a positive way.\u003c/p>\n\u003cp>\u003cstrong>So you get this idea for an app, and how did you want it to work?\u003c/strong>\u003c/p>\n\u003cp>The way that it works is it's a free lunch-planning app where kids can find lunch tables if they feel like they have nowhere to go. Pretty much, kids can sign up as ambassadors for a Sit With Us club and agree to post open lunches so that anyone who has the app and has nowhere to go can find a table and, hopefully, make some new friends.\u003c/p>\n\u003cp>\u003cstrong>Now, it seems like the kind of kid who would do that would be the kind of person you could walk up to and say, \"Hey, can I sit with you?\" So why have an app? Why not the low-tech version, which is just ask to sit down?\u003c/strong>\u003c/p>\n\u003cp>Because the way it was at my old school, I tried many times to reach out to someone, but I was rejected many times. And you feel like you're labeling yourself as an outcast when you ask to join a table with someone you don't know. This way, it's very private. It's through the phone. No one else has to know. And you know that you're not going to be rejected once you get to the table.\u003c/p>\n\u003cp>\u003cstrong>So your app launched [last] week. Have you had a chance to see the app in action just yet?\u003c/strong>\u003c/p>\n\u003cp>So far, the results have been very, very positive. I had my first club meeting the other day, and everyone was very excited. And people are already posting open lunches at my school. So I'm very excited that things are already kicking off with a great start. \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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