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"content": "\u003cp>Sugar shocked.\u003c/p>\n\u003cp>That describes the reaction of many Americans this week following \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat\">revelations\u003c/a> that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.\u003c/p>\n\u003cp>What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.\u003c/p>\n\u003cp>Nutrition scholar \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> of New York University spent a year informally tracking industry-funded studies on food. \"Roughly 90% of nearly 170 studies favored the sponsor's interest,\" Nestle tells us via email. Other, \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1001578\">systematic reviews\u003c/a> support her conclusions.\u003c/p>\n\u003cp>For instance, studies funded by Welch Foods — the brand behind Welch's 100% Grape Juice — found that drinking Concord grape juice daily may boost brain function. Another, funded by Quaker Oats, concluded, as a \u003cem>Daily Mail\u003c/em> \u003ca href=\"http://www.dailymail.co.uk/health/article-2655016/Want-lose-weight-Choose-porridge-cereal-Hot-oatmeal-breakfast-keeps-fuller-longer-staves-hunger-pangs.html\">story put it\u003c/a>, that \"hot oatmeal breakfast keeps you full for longer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While these examples might induce chuckles, the past year has seen several exposes that have raised serious concerns about the extent of industry's influence on food and nutrition research outcomes.\u003c/p>\n\u003cp>Last year, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://well.blogs.nytimes.com/2015/08/09/coca-cola-funds-scientists-who-shift-blame-for-obesity-away-from-bad-diets/?_r=0\">revealed\u003c/a> how Coca-Cola was funding high-profile scientists and organizations promoting a message that, in the battle against weight gain, people should pay more attention to exercise and less to what they eat and drink. In the aftermath of that investigation, Coca-Cola \u003ca href=\"http://transparency.coca-colacompany.com/\">released data\u003c/a> detailing its funding of several medical institutions and associations between 2010 and 2015, from the Academy of Family Physicians to the American Academy of Pediatrics. All told, Coca-Cola says it gave $132.8 million toward scientific research and partnerships.\u003c/p>\n\u003cp>And earlier this summer, the Associated Press \u003ca href=\"http://www.nola.com/dining/index.ssf/2016/06/candy_scientific_research_lsu.html\">released an investigation\u003c/a> that looked at research funded by the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, a trade group whose members include the makers of Tootsie Rolls, Hershey's kisses and Snickers bars. One study the group funded \u003ca href=\"http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5794\">concluded that\u003c/a> kids who eat candy tend to weigh less than those who don't. In an email to her co-author, the AP reported, one of the scientists behind that study wrote that the finding was \"thin and clearly padded.\" Nonetheless, the paper was published in a journal called \u003cem>Food & Nutrition Research.\u003c/em>\u003c/p>\n\u003cp>\"It's definitely a problem that so much research in nutrition and health is funded by industry,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a>, director of nutrition at the Center for Science in the Public Interest, a nonprofit advocacy group. \"When the food industry pays for research, it often gets what it pays for.\" And what it pays for is often a pro-industry finding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmossbooks.com/\">Michael Moss\u003c/a> is an investigative journalist who focuses on the food industry and author of the expose \u003cem>Salt, Sugar, Fat: How The Food Giants Hooked Us\u003c/em>. He says a lot of times, food firms are funding research that they know is going to go their way — a finding they can tout on their packaging to sway consumers to buy their products. The problem is, the findings that get published may be incomplete, highlighting positive outcomes while leaving out negative ones. And then, there are studies that are simply poorly designed.\u003c/p>\n\u003cp>As a researcher, notes Moss, one can tweak the experimental design \"in subtle ways that can lead to a desired conclusion — whether you're taking money from industry or you yourself have a passion or conclusion you want\" to see, he says. \"There's just a lot of bad research out there.\"\u003c/p>\n\u003cp>And yet, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">reported before\u003c/a>, this junk nutrition science frequently gets touted in press releases written to drum up interest, then picked up and disseminated by journalists who lack the wherewithal to spot the bad research methodology. In May 2015, science journalist John Bohannon highlighted exactly \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">how this process plays out\u003c/a>: He conducted a real — but really poorly designed — study that concluded eating chocolate can help you lose weight, then watched as media outlets ran with the study.\u003c/p>\n\u003cp>While Bohannon's study was a deliberate hoax designed to expose the flaws in nutrition science journalism, similarly bad studies get reported on all the time. As \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\">Gary Schwitzer\u003c/a> of \u003ca href=\"http://www.healthnewsreview.org/\">Health News Review\u003c/a>, a watchdog group for the media's coverage of health, told us last year, the problem is extensive. \"We have examples of journalists reporting on a study that was never done,\" he told us in 2015. \"We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\"\u003c/p>\n\u003cp>Given this environment, where bad science on what to eat or drink is pervasive, what's a consumer to do?\u003c/p>\n\u003cp>Be skeptical when reading about the latest finding in nutrition science, says Moss.\u003c/p>\n\u003cp>Ignore the latest study that pops up on your news feed, adds Liebman. \"Rely on health experts who've reviewed all the evidence,\" she says. She points to the official government Dietary Guidelines, which are based on reviews of dozens or hundreds of studies. \"Experts are able to sift through the evidence and separate the good from bad,\" she says.\u003c/p>\n\u003cp>And that expert advice remains pretty simple, says Nestle. \"We know what healthy diets are — lots of vegetables, not too much junk food, balanced calories. Everything else is really difficult to do experimentally.\"\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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"headline": "Sugar Shocked? The Rest Of Food Industry Pays For Lots Of Research, Too",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sugar shocked.\u003c/p>\n\u003cp>That describes the reaction of many Americans this week following \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat\">revelations\u003c/a> that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.\u003c/p>\n\u003cp>What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.\u003c/p>\n\u003cp>Nutrition scholar \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> of New York University spent a year informally tracking industry-funded studies on food. \"Roughly 90% of nearly 170 studies favored the sponsor's interest,\" Nestle tells us via email. Other, \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1001578\">systematic reviews\u003c/a> support her conclusions.\u003c/p>\n\u003cp>For instance, studies funded by Welch Foods — the brand behind Welch's 100% Grape Juice — found that drinking Concord grape juice daily may boost brain function. Another, funded by Quaker Oats, concluded, as a \u003cem>Daily Mail\u003c/em> \u003ca href=\"http://www.dailymail.co.uk/health/article-2655016/Want-lose-weight-Choose-porridge-cereal-Hot-oatmeal-breakfast-keeps-fuller-longer-staves-hunger-pangs.html\">story put it\u003c/a>, that \"hot oatmeal breakfast keeps you full for longer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While these examples might induce chuckles, the past year has seen several exposes that have raised serious concerns about the extent of industry's influence on food and nutrition research outcomes.\u003c/p>\n\u003cp>Last year, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://well.blogs.nytimes.com/2015/08/09/coca-cola-funds-scientists-who-shift-blame-for-obesity-away-from-bad-diets/?_r=0\">revealed\u003c/a> how Coca-Cola was funding high-profile scientists and organizations promoting a message that, in the battle against weight gain, people should pay more attention to exercise and less to what they eat and drink. In the aftermath of that investigation, Coca-Cola \u003ca href=\"http://transparency.coca-colacompany.com/\">released data\u003c/a> detailing its funding of several medical institutions and associations between 2010 and 2015, from the Academy of Family Physicians to the American Academy of Pediatrics. All told, Coca-Cola says it gave $132.8 million toward scientific research and partnerships.\u003c/p>\n\u003cp>And earlier this summer, the Associated Press \u003ca href=\"http://www.nola.com/dining/index.ssf/2016/06/candy_scientific_research_lsu.html\">released an investigation\u003c/a> that looked at research funded by the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, a trade group whose members include the makers of Tootsie Rolls, Hershey's kisses and Snickers bars. One study the group funded \u003ca href=\"http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5794\">concluded that\u003c/a> kids who eat candy tend to weigh less than those who don't. In an email to her co-author, the AP reported, one of the scientists behind that study wrote that the finding was \"thin and clearly padded.\" Nonetheless, the paper was published in a journal called \u003cem>Food & Nutrition Research.\u003c/em>\u003c/p>\n\u003cp>\"It's definitely a problem that so much research in nutrition and health is funded by industry,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a>, director of nutrition at the Center for Science in the Public Interest, a nonprofit advocacy group. \"When the food industry pays for research, it often gets what it pays for.\" And what it pays for is often a pro-industry finding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmossbooks.com/\">Michael Moss\u003c/a> is an investigative journalist who focuses on the food industry and author of the expose \u003cem>Salt, Sugar, Fat: How The Food Giants Hooked Us\u003c/em>. He says a lot of times, food firms are funding research that they know is going to go their way — a finding they can tout on their packaging to sway consumers to buy their products. The problem is, the findings that get published may be incomplete, highlighting positive outcomes while leaving out negative ones. And then, there are studies that are simply poorly designed.\u003c/p>\n\u003cp>As a researcher, notes Moss, one can tweak the experimental design \"in subtle ways that can lead to a desired conclusion — whether you're taking money from industry or you yourself have a passion or conclusion you want\" to see, he says. \"There's just a lot of bad research out there.\"\u003c/p>\n\u003cp>And yet, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">reported before\u003c/a>, this junk nutrition science frequently gets touted in press releases written to drum up interest, then picked up and disseminated by journalists who lack the wherewithal to spot the bad research methodology. In May 2015, science journalist John Bohannon highlighted exactly \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">how this process plays out\u003c/a>: He conducted a real — but really poorly designed — study that concluded eating chocolate can help you lose weight, then watched as media outlets ran with the study.\u003c/p>\n\u003cp>While Bohannon's study was a deliberate hoax designed to expose the flaws in nutrition science journalism, similarly bad studies get reported on all the time. As \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\">Gary Schwitzer\u003c/a> of \u003ca href=\"http://www.healthnewsreview.org/\">Health News Review\u003c/a>, a watchdog group for the media's coverage of health, told us last year, the problem is extensive. \"We have examples of journalists reporting on a study that was never done,\" he told us in 2015. \"We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\"\u003c/p>\n\u003cp>Given this environment, where bad science on what to eat or drink is pervasive, what's a consumer to do?\u003c/p>\n\u003cp>Be skeptical when reading about the latest finding in nutrition science, says Moss.\u003c/p>\n\u003cp>Ignore the latest study that pops up on your news feed, adds Liebman. \"Rely on health experts who've reviewed all the evidence,\" she says. She points to the official government Dietary Guidelines, which are based on reviews of dozens or hundreds of studies. \"Experts are able to sift through the evidence and separate the good from bad,\" she says.\u003c/p>\n\u003cp>And that expert advice remains pretty simple, says Nestle. \"We know what healthy diets are — lots of vegetables, not too much junk food, balanced calories. Everything else is really difficult to do experimentally.\"\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": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man",
"title": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_111943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/1-new.jpg\" alt=\"Skeleton sculpture with pinhole camera device inside the skull.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skeleton sculpture with pinhole camera device inside the skull. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My legs are begging me to stop biking, but my grumbling stomach urges me to continue pedaling. A large dragon art-car blasting heavy bass electronic music toots a fiery hello. I yell over the roar of their music, “ HAVE YOU SEEN A 40s DINER ANYWHERE?” Two people dressed up like pirates shake their heads, while the other dozen dancing souls gyrate in their own worlds. As the dragon glides away I assess my desert surroundings in the pre-dawn darkness. A speckled ocean of glowing lights bobs and twirls as I feel the air pulse from the hundreds of speakers playing various types of electronic music.\u003c/p>\n\u003cfigure id=\"attachment_111944\" class=\"wp-caption aligncenter\" style=\"max-width: 1215px\">\u003cimg class=\"size-full wp-image-111944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/2-new.jpg\" alt=\"El pulpo mecanico art car.\" width=\"1215\" height=\"1800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new.jpg 1215w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-400x593.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-800x1185.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-768x1138.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-1180x1748.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-960x1422.jpg 960w\" sizes=\"(max-width: 1215px) 100vw, 1215px\">\u003cfigcaption class=\"wp-caption-text\">El pulpo mecanico art car. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It is my third year at \u003ca href=\"http://burningman.org/\" target=\"_blank\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I try and summon some “playa magic” to help me find the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\" target=\"_blank\">Dust City Diner\u003c/a> art car that is hiding somewhere in the expansive desert and serving up grilled cheese and hot coffee. My hunger and curiosity are still fueling this solo middle of the night wild goose chase.\u003c/p>\n\u003cfigure id=\"attachment_111945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111945\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-new.jpg\" alt=\"Enjoying one of the many trampolines on the playa.\" width=\"1920\" height=\"635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-400x132.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-800x265.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1440x476.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-960x318.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying one of the many trampolines on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the temporary city of Burning Man, theme camps are situated at numerical coordinates of avenues that extend radially from the Man sculpture at the 12 o’clock position and concentrically arcing streets that are organized alphabetically. Beyond the Man is considered “deep playa” where synchronicity rules, art cars roam and burners on bikes weave around art installations. About two miles from the man, a plastic “trash fence” marks the boundary of the event.\u003c/p>\n\u003cfigure id=\"attachment_111946\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-111946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4-new.jpg\" alt=\"Aerial view of Burning man.\" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-960x720.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Aerial view of Burning man. \u003ccite>(Wikimedia commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While all of Burning Man can be considered a string of unexpected surprises, I feel like the deep playa is where the some of the richest magic happens, as well as some of the deepest frustration and disappointment.\u003c/p>\n\u003cfigure id=\"attachment_111947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/5-new.jpg\" alt=\"Dusty feet on the playa.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusty feet on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After another unsuccessful 45 minutes searching for the Dust City Diner, I head back to my camp with my head hung heavy to get a few hours of sleep before sunrise. Back at camp, I plop down on a couch that coughs up a plume of dust and devour a granola bar and a squeeze pack of maple-flavored almond butter to quiet my grumbling belly. My alarm starts beeping at 6:30am and I crawl out of my sleeping bag, put on a tutu and some sunscreen and head out for the day.\u003c/p>\n\u003cfigure id=\"attachment_111948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/6-new.jpg\" alt=\"Lighthouses art installation. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lighthouses art installation. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of \u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">gifting\u003c/a> -- by providing nourishment for any burner who happens by their camp. Some camps entice you with skimpily dressed megaphone hecklers, while others simply draw you in with colorful signs and the promise of sitting in the shade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One afternoon outing with my campmate Andrea, we happen upon a camp called “WeScream” that was serving ice cream made with liquid nitrogen. I got to take a turn stirring in the liquid nitrogen that smoked like a witch’s cauldron and we both got scoops of chocolate mint ice cream made with coconut milk in waffle cones.\u003c/p>\n\u003cfigure id=\"attachment_111949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/7-new.jpg\" alt=\"Liquid nitrogen is used to make ice cream at Camp WeScream.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liquid nitrogen is used to make ice cream at Camp WeScream. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/8-new.jpg\" alt=\"Mint chocolate coconut milk ice cream in a waffle cone.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mint chocolate coconut milk ice cream in a waffle cone. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After our dessert we headed to my friend’s camp, “VooDoo Soup” that serves gourmet soups and homemade ginger beer daily with a side of live jazz music. We sipped a cooling tomato-lime gazpacho and listened to an older man with a long beard wearing a flamingo hat play the piano.\u003c/p>\n\u003cfigure id=\"attachment_111951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/9-new.jpg\" alt=\"VooDoo Soup Camp serving up some tomato-lime gazpacho.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">VooDoo Soup Camp serving up some tomato-lime gazpacho. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners can also enjoy miso soup and sake from the camp, \"Miso Horny,\" which also provides various consent workshops. The best snow cone can be found at \"Snow Koan Solar,\" which uses giant solar panels to dish out a rainbow of flavored snow cones. You can also spin a wheel of compromising dares to receive a pickle from one of many pickle themed camps.\u003c/p>\n\u003cp>Besides all the fun playa snacks I enjoyed while peddling around the city on my bike, possibly the only regular daily activity I partook in was the shared breakfast and dinner with my 65 person themed camp, \"Milk and Honey.\" We had a large kitchen structure that housed two waist-high portable gas stoves, three commercial chest freezers and a pantry full of dried goods. Each person in our camp worked one breakfast and one dinner shift.\u003c/p>\n\u003cfigure id=\"attachment_111952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/10-new.jpg\" alt=\"Campmates cooking dinner.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Campmates cooking dinner. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detailed recipes were inscribed on organized spreadsheets and with a pinch of playa dust we enjoyed blueberry pancakes, quesadillas, spinach salad, lentils and quinoa, chicken apple sausages and much more.\u003c/p>\n\u003cp>One of the most exciting things that was cooking in the kitchen this year was our partnership with a Nevada-based camp that provided organic and local produce and delivered to various camps on the playa at reasonable prices. We got 80% of our food from this camp and had many more organic veggies than we’ve had in past years.\u003c/p>\n\u003cfigure id=\"attachment_111953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/11-new.jpg\" alt=\"Freezer filled with local organic produce delivered right to our camp.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freezer filled with local organic produce delivered right to our camp. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It felt sweet and grounding to share meals with friends while hearing about the day’s (or evening’s) escapades.\u003c/p>\n\u003cfigure id=\"attachment_111954\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/12-new.jpg\" alt=\"Milk and Honeys on our shipping container watching the sunset.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honeys on our shipping container watching the sunset. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Milk and Honey is a “Jew-ish” camp and includes a mix of 50/50 Jewish to non-Jewish participants, but has no religious expectations or requirements. Our gift to the playa every year is a “\u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">radically inclusive\u003c/a>” (principle #1 of Burning Man) Shabbat service and dinner on Friday night. Members from camp spend all day cooking a vegetarian feast of lentils, orzo, cabbage salad and couscous for the Shabbat attendees (and all year fundraising and planning on how we can make next year’s Shabbat even better). This year a record number of over 600 people showed up for the Friday night celebration.\u003c/p>\n\u003cfigure id=\"attachment_111955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/13-new.jpg\" alt=\"Shabbat ritual Friday evening of Burning Man.\" width=\"1000\" height=\"1334\" class=\"size-full wp-image-111955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-960x1281.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Shabbat ritual Friday evening of Burning Man. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners sat down at long tables on the floor of our living room shade structure as Milk and Honey camp members served everyone wine, challah and the smorgasbord of food. Putting on Shabbat for that many people takes an incredible amount of work, organization, funding and planning from cooking, serving, facilitating, and parking bikes to cleaning up.\u003c/p>\n\u003cfigure id=\"attachment_111956\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/14-new.jpg\" alt=\"Milk and Honey’s geodesic dome at night.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honey’s geodesic dome at night. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>During the service, I climb to the top of our geodesic dome and look down at the sea of people singing and swaying together. Even though I developed an agenda at Burning Man to find “this” art car or get to “that event,” it is the unexpected moments that make my heart feel full and truly believe in the playa magic that we will all somehow get what we need.\u003c/p>\n\u003cfigure id=\"attachment_111957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/15-new.jpg\" alt=\"Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat. \u003ccite>(Lila Volka)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of gifting.",
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"description": "If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of gifting.",
"title": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_111943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/1-new.jpg\" alt=\"Skeleton sculpture with pinhole camera device inside the skull.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skeleton sculpture with pinhole camera device inside the skull. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My legs are begging me to stop biking, but my grumbling stomach urges me to continue pedaling. A large dragon art-car blasting heavy bass electronic music toots a fiery hello. I yell over the roar of their music, “ HAVE YOU SEEN A 40s DINER ANYWHERE?” Two people dressed up like pirates shake their heads, while the other dozen dancing souls gyrate in their own worlds. As the dragon glides away I assess my desert surroundings in the pre-dawn darkness. A speckled ocean of glowing lights bobs and twirls as I feel the air pulse from the hundreds of speakers playing various types of electronic music.\u003c/p>\n\u003cfigure id=\"attachment_111944\" class=\"wp-caption aligncenter\" style=\"max-width: 1215px\">\u003cimg class=\"size-full wp-image-111944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/2-new.jpg\" alt=\"El pulpo mecanico art car.\" width=\"1215\" height=\"1800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new.jpg 1215w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-400x593.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-800x1185.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-768x1138.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-1180x1748.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-960x1422.jpg 960w\" sizes=\"(max-width: 1215px) 100vw, 1215px\">\u003cfigcaption class=\"wp-caption-text\">El pulpo mecanico art car. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It is my third year at \u003ca href=\"http://burningman.org/\" target=\"_blank\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I try and summon some “playa magic” to help me find the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\" target=\"_blank\">Dust City Diner\u003c/a> art car that is hiding somewhere in the expansive desert and serving up grilled cheese and hot coffee. My hunger and curiosity are still fueling this solo middle of the night wild goose chase.\u003c/p>\n\u003cfigure id=\"attachment_111945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111945\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-new.jpg\" alt=\"Enjoying one of the many trampolines on the playa.\" width=\"1920\" height=\"635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-400x132.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-800x265.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1440x476.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-960x318.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying one of the many trampolines on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the temporary city of Burning Man, theme camps are situated at numerical coordinates of avenues that extend radially from the Man sculpture at the 12 o’clock position and concentrically arcing streets that are organized alphabetically. Beyond the Man is considered “deep playa” where synchronicity rules, art cars roam and burners on bikes weave around art installations. About two miles from the man, a plastic “trash fence” marks the boundary of the event.\u003c/p>\n\u003cfigure id=\"attachment_111946\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-111946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4-new.jpg\" alt=\"Aerial view of Burning man.\" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-960x720.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Aerial view of Burning man. \u003ccite>(Wikimedia commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While all of Burning Man can be considered a string of unexpected surprises, I feel like the deep playa is where the some of the richest magic happens, as well as some of the deepest frustration and disappointment.\u003c/p>\n\u003cfigure id=\"attachment_111947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/5-new.jpg\" alt=\"Dusty feet on the playa.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusty feet on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After another unsuccessful 45 minutes searching for the Dust City Diner, I head back to my camp with my head hung heavy to get a few hours of sleep before sunrise. Back at camp, I plop down on a couch that coughs up a plume of dust and devour a granola bar and a squeeze pack of maple-flavored almond butter to quiet my grumbling belly. My alarm starts beeping at 6:30am and I crawl out of my sleeping bag, put on a tutu and some sunscreen and head out for the day.\u003c/p>\n\u003cfigure id=\"attachment_111948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/6-new.jpg\" alt=\"Lighthouses art installation. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lighthouses art installation. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of \u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">gifting\u003c/a> -- by providing nourishment for any burner who happens by their camp. Some camps entice you with skimpily dressed megaphone hecklers, while others simply draw you in with colorful signs and the promise of sitting in the shade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One afternoon outing with my campmate Andrea, we happen upon a camp called “WeScream” that was serving ice cream made with liquid nitrogen. I got to take a turn stirring in the liquid nitrogen that smoked like a witch’s cauldron and we both got scoops of chocolate mint ice cream made with coconut milk in waffle cones.\u003c/p>\n\u003cfigure id=\"attachment_111949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/7-new.jpg\" alt=\"Liquid nitrogen is used to make ice cream at Camp WeScream.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liquid nitrogen is used to make ice cream at Camp WeScream. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/8-new.jpg\" alt=\"Mint chocolate coconut milk ice cream in a waffle cone.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mint chocolate coconut milk ice cream in a waffle cone. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After our dessert we headed to my friend’s camp, “VooDoo Soup” that serves gourmet soups and homemade ginger beer daily with a side of live jazz music. We sipped a cooling tomato-lime gazpacho and listened to an older man with a long beard wearing a flamingo hat play the piano.\u003c/p>\n\u003cfigure id=\"attachment_111951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/9-new.jpg\" alt=\"VooDoo Soup Camp serving up some tomato-lime gazpacho.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">VooDoo Soup Camp serving up some tomato-lime gazpacho. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners can also enjoy miso soup and sake from the camp, \"Miso Horny,\" which also provides various consent workshops. The best snow cone can be found at \"Snow Koan Solar,\" which uses giant solar panels to dish out a rainbow of flavored snow cones. You can also spin a wheel of compromising dares to receive a pickle from one of many pickle themed camps.\u003c/p>\n\u003cp>Besides all the fun playa snacks I enjoyed while peddling around the city on my bike, possibly the only regular daily activity I partook in was the shared breakfast and dinner with my 65 person themed camp, \"Milk and Honey.\" We had a large kitchen structure that housed two waist-high portable gas stoves, three commercial chest freezers and a pantry full of dried goods. Each person in our camp worked one breakfast and one dinner shift.\u003c/p>\n\u003cfigure id=\"attachment_111952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/10-new.jpg\" alt=\"Campmates cooking dinner.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Campmates cooking dinner. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detailed recipes were inscribed on organized spreadsheets and with a pinch of playa dust we enjoyed blueberry pancakes, quesadillas, spinach salad, lentils and quinoa, chicken apple sausages and much more.\u003c/p>\n\u003cp>One of the most exciting things that was cooking in the kitchen this year was our partnership with a Nevada-based camp that provided organic and local produce and delivered to various camps on the playa at reasonable prices. We got 80% of our food from this camp and had many more organic veggies than we’ve had in past years.\u003c/p>\n\u003cfigure id=\"attachment_111953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/11-new.jpg\" alt=\"Freezer filled with local organic produce delivered right to our camp.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freezer filled with local organic produce delivered right to our camp. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It felt sweet and grounding to share meals with friends while hearing about the day’s (or evening’s) escapades.\u003c/p>\n\u003cfigure id=\"attachment_111954\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/12-new.jpg\" alt=\"Milk and Honeys on our shipping container watching the sunset.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honeys on our shipping container watching the sunset. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Milk and Honey is a “Jew-ish” camp and includes a mix of 50/50 Jewish to non-Jewish participants, but has no religious expectations or requirements. Our gift to the playa every year is a “\u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">radically inclusive\u003c/a>” (principle #1 of Burning Man) Shabbat service and dinner on Friday night. Members from camp spend all day cooking a vegetarian feast of lentils, orzo, cabbage salad and couscous for the Shabbat attendees (and all year fundraising and planning on how we can make next year’s Shabbat even better). This year a record number of over 600 people showed up for the Friday night celebration.\u003c/p>\n\u003cfigure id=\"attachment_111955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/13-new.jpg\" alt=\"Shabbat ritual Friday evening of Burning Man.\" width=\"1000\" height=\"1334\" class=\"size-full wp-image-111955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-960x1281.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Shabbat ritual Friday evening of Burning Man. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners sat down at long tables on the floor of our living room shade structure as Milk and Honey camp members served everyone wine, challah and the smorgasbord of food. Putting on Shabbat for that many people takes an incredible amount of work, organization, funding and planning from cooking, serving, facilitating, and parking bikes to cleaning up.\u003c/p>\n\u003cfigure id=\"attachment_111956\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/14-new.jpg\" alt=\"Milk and Honey’s geodesic dome at night.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honey’s geodesic dome at night. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During the service, I climb to the top of our geodesic dome and look down at the sea of people singing and swaying together. Even though I developed an agenda at Burning Man to find “this” art car or get to “that event,” it is the unexpected moments that make my heart feel full and truly believe in the playa magic that we will all somehow get what we need.\u003c/p>\n\u003cfigure id=\"attachment_111957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/15-new.jpg\" alt=\"Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat. \u003ccite>(Lila Volka)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Number Of Hungry U.S. Kids Drops To Lowest Level Since Before Great Recession",
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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/2016/09/20160907_atc_department_of_agriculture_report_finds_major_drop_in_us_hunger.mp3\u003c/p>\n\u003cp>It's rare to get good news when it comes to hunger. But the government says there was a big drop last year in the number of people in the country struggling to get enough to eat, especially children.\u003c/p>\n\u003cp>Overall, 15.8 million U.S. households, or 12.7 percent, experienced what the government calls \"food insecurity\" at some point during 2015. That's compared to about 17.4 million households — or 14 percent — in 2014, according to a \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err215.aspx\">new report\u003c/a> by the Department of Agriculture's Economic Research Service.\u003c/p>\n\u003cp>When a family is \"food insecure,\" that means they have a difficult time getting enough to eat, or the right kinds of food to eat, because they lack money or other resources.\u003c/p>\n\u003cp>The percentage of families that faced actual hunger — or \"very low food security\" — also declined. In 2015, at least some members of about 6.3 million households missed meals or experienced hunger. In 2014, about 6.9 million households had very low food security.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most of the time, these families shield children from hunger. The adults will go without meals so the kids can eat. Still, the government says there were about 274,000 households in 2015 in which children went hungry at some point during the year. As bad as that was, it was the lowest level since before the Great Recession and a big decline from 2014 — when 422,000 families reported that their children went hungry at some point.\u003c/p>\n\u003cp>\"These numbers are great,\" says Duke Storen, senior director at the \u003ca href=\"https://www.nokidhungry.org/\">No Kid Hungry\u003c/a> campaign, a national nonprofit effort to reduce childhood hunger. Storen says he wasn't surprised by the decline because the economy has been improving, but he thinks there are other reasons as well.\u003c/p>\n\u003cp>\"We're seeing more children participating in the programs that are available to them, like school breakfast,\" he says.\u003c/p>\n\u003cp>Indeed, the Agriculture Department credits food aid, such as free or reduced-price\u003cstrong> \u003c/strong>school meals and SNAP, the Supplemental Nutrition Assistance Program (formerly known as food stamps), for keeping more people from going hungry. About 59 percent of food-insecure families said they received some government food assistance in the month before they were surveyed last year.\u003c/p>\n\u003cp>Overall, the government found that hunger and food insecurity declined in just about every category — in black families and Hispanic families, in families with children and in those without. Even so, those on the front lines say they're seeing some pockets of growing need.\u003c/p>\n\u003cp>\"You know, we're not stepping back and saying we don't need as much food because, honestly, I think that our numbers sometimes fluctuate. And I think when we average them together for the year, we'll see a steady number of individuals that we're serving,\" says \u003ca href=\"http://www.netfoodbank.org/AboutUs/ExecutiveDirector.aspx\">Rhonda Chafin\u003c/a>, executive director of Second Harvest Food Bank of Northeast Tennessee.\u003c/p>\n\u003cp>Chafin thinks one reason that demand is growing for some of her group's programs is that unemployment in her rural area has recently gone up.\u003c/p>\n\u003cp>Still, anti-hunger advocates are encouraged that the new numbers show the biggest one-year improvement in reducing food insecurity since the Great Recession.\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>It's rare to get good news when it comes to hunger. But the government says there was a big drop last year in the number of people in the country struggling to get enough to eat, especially children.\u003c/p>\n\u003cp>Overall, 15.8 million U.S. households, or 12.7 percent, experienced what the government calls \"food insecurity\" at some point during 2015. That's compared to about 17.4 million households — or 14 percent — in 2014, according to a \u003ca href=\"http://www.ers.usda.gov/publications/err-economic-research-report/err215.aspx\">new report\u003c/a> by the Department of Agriculture's Economic Research Service.\u003c/p>\n\u003cp>When a family is \"food insecure,\" that means they have a difficult time getting enough to eat, or the right kinds of food to eat, because they lack money or other resources.\u003c/p>\n\u003cp>The percentage of families that faced actual hunger — or \"very low food security\" — also declined. In 2015, at least some members of about 6.3 million households missed meals or experienced hunger. In 2014, about 6.9 million households had very low food security.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most of the time, these families shield children from hunger. The adults will go without meals so the kids can eat. Still, the government says there were about 274,000 households in 2015 in which children went hungry at some point during the year. As bad as that was, it was the lowest level since before the Great Recession and a big decline from 2014 — when 422,000 families reported that their children went hungry at some point.\u003c/p>\n\u003cp>\"These numbers are great,\" says Duke Storen, senior director at the \u003ca href=\"https://www.nokidhungry.org/\">No Kid Hungry\u003c/a> campaign, a national nonprofit effort to reduce childhood hunger. Storen says he wasn't surprised by the decline because the economy has been improving, but he thinks there are other reasons as well.\u003c/p>\n\u003cp>\"We're seeing more children participating in the programs that are available to them, like school breakfast,\" he says.\u003c/p>\n\u003cp>Indeed, the Agriculture Department credits food aid, such as free or reduced-price\u003cstrong> \u003c/strong>school meals and SNAP, the Supplemental Nutrition Assistance Program (formerly known as food stamps), for keeping more people from going hungry. About 59 percent of food-insecure families said they received some government food assistance in the month before they were surveyed last year.\u003c/p>\n\u003cp>Overall, the government found that hunger and food insecurity declined in just about every category — in black families and Hispanic families, in families with children and in those without. Even so, those on the front lines say they're seeing some pockets of growing need.\u003c/p>\n\u003cp>\"You know, we're not stepping back and saying we don't need as much food because, honestly, I think that our numbers sometimes fluctuate. And I think when we average them together for the year, we'll see a steady number of individuals that we're serving,\" says \u003ca href=\"http://www.netfoodbank.org/AboutUs/ExecutiveDirector.aspx\">Rhonda Chafin\u003c/a>, executive director of Second Harvest Food Bank of Northeast Tennessee.\u003c/p>\n\u003cp>Chafin thinks one reason that demand is growing for some of her group's programs is that unemployment in her rural area has recently gone up.\u003c/p>\n\u003cp>Still, anti-hunger advocates are encouraged that the new numbers show the biggest one-year improvement in reducing food insecurity since the Great Recession.\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": "With Water In Short Supply, One California Farmer Grows Feed Indoors",
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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/2016/08/20160831_me_with_water_in_short_supply_california_ranchers_grow_their_feed_indoors.mp3\u003c/p>\n\u003cp>The extended drought in California has farmers looking for ways to use less water. Among them: growing feed indoors using hydroponics. The new diet is making some Central Valley sheep very happy.\u003c/p>\n\u003cp>On Golden Valley Farm an hour north of Fresno, Mario Daccarett's employees milk 500 sheep every day, in rounds of 12. This creamy milk eventually is turned into cheese and sold at places like Whole Foods.\u003c/p>\n\u003cp>\"They tell me that our Golden Ewe cheese is the best for grilled cheese sandwich ever,\" Daccarett says. (I bought some and it was really tasty.)\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>He says he gets about 800 pounds of milk a year from each ewe. To make that much milk it takes a lot of feed – like oats and hay. And to cut the cost of all that feed, Daccarett says he has a secret ingredient that enriches his cheese while at the same time saves a lot of water. That ingredient? Sprouted barley grown indoors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We plant every day and we harvest every day, and it takes six days to complete the cycle,\" Daccarett adds.\u003c/p>\n\u003cp>He feeds his sheep one part oats and hay and one part sprouted barley. Growing barley as feed isn't anything new, but Daccarett sprouts barley seeds inside shipping containers using hydroponic technology and indoor grow lights. He's using just 2 percent of the water it would take to grow the crop outside.\u003c/p>\n\u003cp>\"I think that's a big advantage if you don't have a lot of land,\" says Daccarett. You can produce a tremendous amount of feed in a very, very small area. With a very little amount of water.\"\u003c/p>\n\u003cp>Inside each 10 by 20 foot shipping container are five horizontal rows of shallow black trays. Daccarett's nephew Jose Quiñonez says the growing process is quite simple. \"We just get the tray, just dump the barley, and spread it really good.\"\u003c/p>\n\u003cfigure id=\"attachment_111773\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg\" alt=\"Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep.\" width=\"800\" height=\"599\" class=\"size-full wp-image-111773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After he fills each tray he pushes the row forward until the container is full and closes the door.\u003c/p>\n\u003cp>\"That's it ... wait seven days and it will be ready to feed,\" says Quiñonez.\u003c/p>\n\u003cp>Every hour, sprinklers mist the seeds for 20 seconds. That amount of water is just enough to start germination. In a matter of days these sprouts will stand 6 inches tall and be ready for the sheep to eat. The farm produces 2,400 pounds of sprouts every day.\u003c/p>\n\u003cp>But not everyone thinks growing indoors is worth it.\u003c/p>\n\u003cp>\"The margins are pretty slim,\" says University of California, Davis agronomy professor Daniel Putnam. He says the cost doesn't pencil out.\u003c/p>\n\u003cp>\"If you really apply a little bit of economics to it and animal nutrition to it, it doesn't appear quite as promising as one might think,\" says Putnam.\u003c/p>\n\u003cp>Putnam says these hydroponic containers are expensive, about $100,000 each. But for sheep rancher Mario Daccarett, it's working. He says his first two containers paid for themselves in just over a year.\u003c/p>\n\u003cp>\"The more pressure we have from water limitations or the more pressure to become more efficient ourselves and more sustainable — you're going to see more people doing it,\" he explains.\u003c/p>\n\u003cp>And when Quiñonez feeds the sprouts to the sheep, they come running.\u003c/p>\n\u003cp>\"They go crazy when they see it,\" he says. \"They really like it.\"\u003c/p>\n\u003cp>And just like sheep love the sprouts, Daccarett says he loves the financial savings from using this not so-widely-used farming practice. He hopes to buy three more shipping containers to grow even more sprouts in the coming 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>\u003c/p>\n\u003cp>The extended drought in California has farmers looking for ways to use less water. Among them: growing feed indoors using hydroponics. The new diet is making some Central Valley sheep very happy.\u003c/p>\n\u003cp>On Golden Valley Farm an hour north of Fresno, Mario Daccarett's employees milk 500 sheep every day, in rounds of 12. This creamy milk eventually is turned into cheese and sold at places like Whole Foods.\u003c/p>\n\u003cp>\"They tell me that our Golden Ewe cheese is the best for grilled cheese sandwich ever,\" Daccarett says. (I bought some and it was really tasty.)\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>He says he gets about 800 pounds of milk a year from each ewe. To make that much milk it takes a lot of feed – like oats and hay. And to cut the cost of all that feed, Daccarett says he has a secret ingredient that enriches his cheese while at the same time saves a lot of water. That ingredient? Sprouted barley grown indoors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We plant every day and we harvest every day, and it takes six days to complete the cycle,\" Daccarett adds.\u003c/p>\n\u003cp>He feeds his sheep one part oats and hay and one part sprouted barley. Growing barley as feed isn't anything new, but Daccarett sprouts barley seeds inside shipping containers using hydroponic technology and indoor grow lights. He's using just 2 percent of the water it would take to grow the crop outside.\u003c/p>\n\u003cp>\"I think that's a big advantage if you don't have a lot of land,\" says Daccarett. You can produce a tremendous amount of feed in a very, very small area. With a very little amount of water.\"\u003c/p>\n\u003cp>Inside each 10 by 20 foot shipping container are five horizontal rows of shallow black trays. Daccarett's nephew Jose Quiñonez says the growing process is quite simple. \"We just get the tray, just dump the barley, and spread it really good.\"\u003c/p>\n\u003cfigure id=\"attachment_111773\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg\" alt=\"Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep.\" width=\"800\" height=\"599\" class=\"size-full wp-image-111773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After he fills each tray he pushes the row forward until the container is full and closes the door.\u003c/p>\n\u003cp>\"That's it ... wait seven days and it will be ready to feed,\" says Quiñonez.\u003c/p>\n\u003cp>Every hour, sprinklers mist the seeds for 20 seconds. That amount of water is just enough to start germination. In a matter of days these sprouts will stand 6 inches tall and be ready for the sheep to eat. The farm produces 2,400 pounds of sprouts every day.\u003c/p>\n\u003cp>But not everyone thinks growing indoors is worth it.\u003c/p>\n\u003cp>\"The margins are pretty slim,\" says University of California, Davis agronomy professor Daniel Putnam. He says the cost doesn't pencil out.\u003c/p>\n\u003cp>\"If you really apply a little bit of economics to it and animal nutrition to it, it doesn't appear quite as promising as one might think,\" says Putnam.\u003c/p>\n\u003cp>Putnam says these hydroponic containers are expensive, about $100,000 each. But for sheep rancher Mario Daccarett, it's working. He says his first two containers paid for themselves in just over a year.\u003c/p>\n\u003cp>\"The more pressure we have from water limitations or the more pressure to become more efficient ourselves and more sustainable — you're going to see more people doing it,\" he explains.\u003c/p>\n\u003cp>And when Quiñonez feeds the sprouts to the sheep, they come running.\u003c/p>\n\u003cp>\"They go crazy when they see it,\" he says. \"They really like it.\"\u003c/p>\n\u003cp>And just like sheep love the sprouts, Daccarett says he loves the financial savings from using this not so-widely-used farming practice. He hopes to buy three more shipping containers to grow even more sprouts in the coming 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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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160829_me_a_chocolate_pill_scientists_to_test_whether_cocoa_extract_boosts_health.mp3\u003c/p>\n\u003cp>You’ve likely heard that dark chocolate is good for you.\u003c/p>\n\u003cp>Last year, researchers \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">linked\u003c/a> a regular chocolate habit to a reduced risk of heart disease.\u003c/p>\n\u003cp>And, as we’ve \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">reported\u003c/a>, compounds found in cocoa known as flavanols or polyphenols have been shown to improve vascular health by increasing blood flow.\u003c/p>\n\u003cp>Researchers say some of these compounds can help the body form nitric oxide, a compound that causes blood vessels to dilate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“What we’ve seen is that intake of dark chocolate is associated with a greater ability of blood vessels to dilate when they should,” Dr. \u003ca href=\"http://www.davidkatzmd.com/research.asp\">David Katz\u003c/a>, director of the Yale University Prevention Research Center, told me. And this may be a defense against cardiovascular disease.\u003c/p>\n\u003cp>The knock against chocolate — at least the candy bars that Americans seem to love — is that it’s often loaded with milk fat and sugar, which we’re told to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">eat less of\u003c/a>.\u003c/p>\n\u003cp>And the calorie count of chocolate can give dieters guilt. It should probably come as no big surprise that a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=chocolate+candy+consumption+3+-year+weight+gain\">study \u003c/a>of older women found that eating chocolate was associated with weight gain. In the three-year study, the more chocolate candy the women ate, the more they were likely to gain.\u003c/p>\n\u003cp>So, is there a way to get the potential health boost of cocoa without all the calories? Maybe.\u003c/p>\n\u003cp>Researchers are \u003ca href=\"https://www.whi.org/Stories/COcoa%20Supplement%20and%20Multivitamin%20Outcomes%20Study%20(COSMOS)%20Trial.aspx\">recruiting\u003c/a> volunteers to participate in a four-year study trial of cocoa extract. They’re looking for men aged 60 and older and women aged 65 and older.\u003c/p>\n\u003cp>Half of the participants will take the cocoa extract capsules — which, alas, won’t taste like chocolate. The capsules will contain about as much extract as you’d get from eating about 1,000 calories of dark chocolate.\u003c/p>\n\u003cp>The other half of the participants will take a placebo. None of the participants in the study will know whether they’re being given the real thing or the dummy pill.\u003c/p>\n\u003cp>“We’ll be rigorously testing whether the cocoa flavanols do reduce risk of heart attacks, strokes, cognitive decline and many other conditions over time,” says Dr. \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">JoAnn Manson\u003c/a>, chief of the division of preventive medicine at Brigham and Women’s Hospital in Boston.\u003c/p>\n\u003cp>Funding and other support for the study is being provided by Mars Inc. and Pfizer Inc. If the results are positive, we may see candy makers expand from the candy aisle to the supplement aisle.\u003c/p>\n\u003cp>Not everyone is jazzed about the idea of turning chocolate into a nutritional supplement. “One of the beautiful things about chocolate is that it’s a source of great pleasure,” Katz told me.\u003c/p>\n\u003cp>He enjoys dark-chocolate recipes that are free of added sugar and creme. On the day we spoke, Katz was savoring a vegan creme au chocolat \u003ca href=\"http://cuisinicity.com/baked-chocolate-custard/\">recipe\u003c/a> made with dates. (Disclosure: Cuisinicity is his wife’s recipe site). “It’s delicious,” he gushed as he nibbled away at it.\u003c/p>\n\u003cp>But Katz doesn’t poo-poo the cocoa extract study. “If there’s a combination of compounds unique to chocolate that confer a health benefit, there may be some advantage in extracting those and thinking of [them] as something that could be taken as a supplement,” Katz says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“What we’ve seen is that intake of dark chocolate is associated with a greater ability of blood vessels to dilate when they should,” Dr. \u003ca href=\"http://www.davidkatzmd.com/research.asp\">David Katz\u003c/a>, director of the Yale University Prevention Research Center, told me. And this may be a defense against cardiovascular disease.\u003c/p>\n\u003cp>The knock against chocolate — at least the candy bars that Americans seem to love — is that it’s often loaded with milk fat and sugar, which we’re told to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">eat less of\u003c/a>.\u003c/p>\n\u003cp>And the calorie count of chocolate can give dieters guilt. It should probably come as no big surprise that a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=chocolate+candy+consumption+3+-year+weight+gain\">study \u003c/a>of older women found that eating chocolate was associated with weight gain. In the three-year study, the more chocolate candy the women ate, the more they were likely to gain.\u003c/p>\n\u003cp>So, is there a way to get the potential health boost of cocoa without all the calories? Maybe.\u003c/p>\n\u003cp>Researchers are \u003ca href=\"https://www.whi.org/Stories/COcoa%20Supplement%20and%20Multivitamin%20Outcomes%20Study%20(COSMOS)%20Trial.aspx\">recruiting\u003c/a> volunteers to participate in a four-year study trial of cocoa extract. They’re looking for men aged 60 and older and women aged 65 and older.\u003c/p>\n\u003cp>Half of the participants will take the cocoa extract capsules — which, alas, won’t taste like chocolate. The capsules will contain about as much extract as you’d get from eating about 1,000 calories of dark chocolate.\u003c/p>\n\u003cp>The other half of the participants will take a placebo. None of the participants in the study will know whether they’re being given the real thing or the dummy pill.\u003c/p>\n\u003cp>“We’ll be rigorously testing whether the cocoa flavanols do reduce risk of heart attacks, strokes, cognitive decline and many other conditions over time,” says Dr. \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">JoAnn Manson\u003c/a>, chief of the division of preventive medicine at Brigham and Women’s Hospital in Boston.\u003c/p>\n\u003cp>Funding and other support for the study is being provided by Mars Inc. and Pfizer Inc. If the results are positive, we may see candy makers expand from the candy aisle to the supplement aisle.\u003c/p>\n\u003cp>Not everyone is jazzed about the idea of turning chocolate into a nutritional supplement. “One of the beautiful things about chocolate is that it’s a source of great pleasure,” Katz told me.\u003c/p>\n\u003cp>He enjoys dark-chocolate recipes that are free of added sugar and creme. On the day we spoke, Katz was savoring a vegan creme au chocolat \u003ca href=\"http://cuisinicity.com/baked-chocolate-custard/\">recipe\u003c/a> made with dates. (Disclosure: Cuisinicity is his wife’s recipe site). “It’s delicious,” he gushed as he nibbled away at it.\u003c/p>\n\u003cp>But Katz doesn’t poo-poo the cocoa extract study. “If there’s a combination of compounds unique to chocolate that confer a health benefit, there may be some advantage in extracting those and thinking of [them] as something that could be taken as a supplement,” Katz says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Once upon a time, cigarettes were the currency of choice when those behind bars needed to barter. But these days, America's prisoners are trading with ramen.\u003c/p>\n\u003cp>So says \u003ca href=\"https://sociology.arizona.edu/user/michael-gibson-light\">Michael Gibson-Light\u003c/a>, a doctoral candidate in the University of Arizona School of Sociology. He spent a year interviewing nearly 60 inmates and prison staffers at one men's state prison (which he kept anonymous to protect his sources) housing thousands of inmates. He presented the findings this week at the meeting of the American Sociological Association.\u003c/p>\n\u003cp>\"There was an entire informal economy based on ramen (which the men often referred to as \"soups\"),\" Gibson-Light tells us via email. Prisoners use it hire other inmates for services, like cleaning out their bunk or doing their laundry, or purchase goods on the black market, like fresh fruits or vegetables (which aren't sold in the commissary but are sometimes smuggled from the kitchens, he says.\u003c/p>\n\u003cp>\"As one inmate told me: 'You can tell how good a man's doing [financially] by how many soups he's got in his locker. '20 soups? Oh, that guy's doing good!' \"\u003c/p>\n\u003cp>So what's behind ramen's rise as a de facto prison currency? It's super cheap, super tasty, rich in calories and readily available in prison commissaries — at a time when cost-cutting at detention facilities has many inmates complaining they're not getting enough to eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Inmates shared countless grievances about serving sizes as well as the quality, taste, or healthiness of the food,\" Gibson-Light says. \"It was common for some to compare their meals to those that they received during previous prison stays, sometimes years or decades prior, which they claimed contained more and better food. \"\u003c/p>\n\u003cp>Gibson-Light's findings echo the experience of former inmate Gustavo \"Goose\" Alvarez. He spent more than a decade locked up on a weapons charge, among others, and co-authored a book published last year called \u003cem>Prison Ramen: Recipes And Stories From Behind Bars\u003c/em>. Gibson-Light says Alvarez's book helped inspire his research.\u003c/p>\n\u003cp>Ramen is \"everybody's staple in prison: No matter who you are, you're cooking with ramen,\" Alvarez \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/04/454671629/behind-bars-cheap-ramen-is-as-good-as-gold\">told NPR\u003c/a> last year. \"You can use it to barter,\" he told us, adding, \"Some people don't like them, some people will never eat them, but they use them — that's their funny money.\"\u003c/p>\n\u003cp>And ramen is also the backbone of some creative prison cooking, from \"dirty ramen\" (made with Vienna sausages, green beans and carrots, among other things) to ramen pot roast. As Alvarez told us last year:\u003c/p>\n\u003cp>\"In most cases, if you're lucky enough to know somebody that works in the kitchen, they can bring you back some raw onions, maybe some chives, some jalapenos, fresh vegetables. And then there's times when you don't have much but tap water, a bag of Cheetos — Flamin' Hot Cheetos at that — and a couple of soups. And you know what? You make a little tamale.\"\u003c/p>\n\u003cp>Jails and prisons in a number of U.S. states have been the target of accusations and lawsuits that they are underfeeding inmates, according to a \u003ca href=\"https://www.themarshallproject.org/2015/07/07/what-s-in-a-prison-meal#.YnsGJHEPl\">report last year\u003c/a> from The Marshall Project, a nonprofit journalism outlet focused on criminal justice. For instance, inmates at the Gordon County Jail in Georgia are fed twice daily. As The Marshall Project reported:\u003c/p>\n\u003cp>\"While the jail maintains they are providing sufficient calories (the \u003ca href=\"http://www.health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf\">recommended daily\u003c/a> intake is 2,400-2,800 a day for men, and 1,800-2,000 for women), prisoners said they combated their hunger by licking syrup packets and drinking excessive amounts of water.\"\u003c/p>\n\u003cp>Gibson-Light says the state prison he studied had also cut its meal services — inmates used to get three hot meals a day but now only got two, with an additional cold lunch served during weekdays (but not weekends.)\u003c/p>\n\u003cp>Says Gibson-Light: \"One inmate, who had worked in a prison kitchen, told me: 'There's so many people in prison now that [the prison] can't afford to feed all these people. They're following the [calorie] guidelines, but they're right on the line of that.' \"\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>Once upon a time, cigarettes were the currency of choice when those behind bars needed to barter. But these days, America's prisoners are trading with ramen.\u003c/p>\n\u003cp>So says \u003ca href=\"https://sociology.arizona.edu/user/michael-gibson-light\">Michael Gibson-Light\u003c/a>, a doctoral candidate in the University of Arizona School of Sociology. He spent a year interviewing nearly 60 inmates and prison staffers at one men's state prison (which he kept anonymous to protect his sources) housing thousands of inmates. He presented the findings this week at the meeting of the American Sociological Association.\u003c/p>\n\u003cp>\"There was an entire informal economy based on ramen (which the men often referred to as \"soups\"),\" Gibson-Light tells us via email. Prisoners use it hire other inmates for services, like cleaning out their bunk or doing their laundry, or purchase goods on the black market, like fresh fruits or vegetables (which aren't sold in the commissary but are sometimes smuggled from the kitchens, he says.\u003c/p>\n\u003cp>\"As one inmate told me: 'You can tell how good a man's doing [financially] by how many soups he's got in his locker. '20 soups? Oh, that guy's doing good!' \"\u003c/p>\n\u003cp>So what's behind ramen's rise as a de facto prison currency? It's super cheap, super tasty, rich in calories and readily available in prison commissaries — at a time when cost-cutting at detention facilities has many inmates complaining they're not getting enough to eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Inmates shared countless grievances about serving sizes as well as the quality, taste, or healthiness of the food,\" Gibson-Light says. \"It was common for some to compare their meals to those that they received during previous prison stays, sometimes years or decades prior, which they claimed contained more and better food. \"\u003c/p>\n\u003cp>Gibson-Light's findings echo the experience of former inmate Gustavo \"Goose\" Alvarez. He spent more than a decade locked up on a weapons charge, among others, and co-authored a book published last year called \u003cem>Prison Ramen: Recipes And Stories From Behind Bars\u003c/em>. Gibson-Light says Alvarez's book helped inspire his research.\u003c/p>\n\u003cp>Ramen is \"everybody's staple in prison: No matter who you are, you're cooking with ramen,\" Alvarez \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/04/454671629/behind-bars-cheap-ramen-is-as-good-as-gold\">told NPR\u003c/a> last year. \"You can use it to barter,\" he told us, adding, \"Some people don't like them, some people will never eat them, but they use them — that's their funny money.\"\u003c/p>\n\u003cp>And ramen is also the backbone of some creative prison cooking, from \"dirty ramen\" (made with Vienna sausages, green beans and carrots, among other things) to ramen pot roast. As Alvarez told us last year:\u003c/p>\n\u003cp>\"In most cases, if you're lucky enough to know somebody that works in the kitchen, they can bring you back some raw onions, maybe some chives, some jalapenos, fresh vegetables. And then there's times when you don't have much but tap water, a bag of Cheetos — Flamin' Hot Cheetos at that — and a couple of soups. And you know what? You make a little tamale.\"\u003c/p>\n\u003cp>Jails and prisons in a number of U.S. states have been the target of accusations and lawsuits that they are underfeeding inmates, according to a \u003ca href=\"https://www.themarshallproject.org/2015/07/07/what-s-in-a-prison-meal#.YnsGJHEPl\">report last year\u003c/a> from The Marshall Project, a nonprofit journalism outlet focused on criminal justice. For instance, inmates at the Gordon County Jail in Georgia are fed twice daily. As The Marshall Project reported:\u003c/p>\n\u003cp>\"While the jail maintains they are providing sufficient calories (the \u003ca href=\"http://www.health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf\">recommended daily\u003c/a> intake is 2,400-2,800 a day for men, and 1,800-2,000 for women), prisoners said they combated their hunger by licking syrup packets and drinking excessive amounts of water.\"\u003c/p>\n\u003cp>Gibson-Light says the state prison he studied had also cut its meal services — inmates used to get three hot meals a day but now only got two, with an additional cold lunch served during weekdays (but not weekends.)\u003c/p>\n\u003cp>Says Gibson-Light: \"One inmate, who had worked in a prison kitchen, told me: 'There's so many people in prison now that [the prison] can't afford to feed all these people. They're following the [calorie] guidelines, but they're right on the line of that.' \"\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": "Berkeley's Soda Tax Appears To Cut Consumption Of Sugary Drinks",
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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/2016/08/20160823_atc_soda_tax_drives_down_sales_in_berkeley_calif.mp3\u003c/p>\n\u003cp>The nation's first \"soda tax\" on sugar-sweetened beverages, which went into effect in Berkeley, Calif., last year, appears to be working.\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://news.berkeley.edu/2016/08/23/sodadrinking/\">study\u003c/a>, consumption of sugary drinks — at least in some neighborhoods — is down by a whopping 20 percent.\u003c/p>\n\u003cp>That estimate results from what \u003ca href=\"http://sph.berkeley.edu/kristine-madsen\">Kristine Madsen\u003c/a>, a researcher at the University of California, Berkeley's School of Public Health, calls a \"perfect natural experiment.\" In the fall of 2014, voters in Berkeley and San Francisco, on opposite sides of the San Francisco Bay, voted on proposals to tax sugar-sweetened drinks at the rate of one cent per fluid ounce.\u003c/p>\n\u003cp>The proposals were aimed at reducing consumption of these drinks, which are blamed for increasing rates of obesity and Type 2 diabetes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before the votes, Madsen and a small army of collaborators began laying the groundwork for efforts to measure whether such a tax would actually work.\u003c/p>\n\u003cp>They targeted low-income neighborhoods of each city, as well as Oakland, and carried out surveys of people they met on the street. \"We asked how often they drank various beverages,\" Madsen says.\u003c/p>\n\u003cp>They recorded the answer and waited for the vote.\u003c/p>\n\u003cp>The tax did not pass in San Francisco. But it did in Berkeley. So sugary drinks became more expensive Berkeley, but not in San Francisco.\u003c/p>\n\u003cp>Madsen and her collaborators then returned to the same neighborhoods, with the same questions. \"I would say, 'How often do you drink regular soda, like a Coke, or Sprite? Once a week? Once a month?' And some people would just say, 'Well, I drink it every day.' And what we were trying to do was get some way of making everybody equal, so that everybody could be expressed as times per day that they drank soda.\"\u003c/p>\n\u003cp>Before the vote, the answers had been very similar in both cities. The average person drank about 1.25 sugary beverages per day.\u003c/p>\n\u003cp>After the vote, those responses diverged. In San Francisco, where there was no tax, people said that they were drinking slightly more sugary beverages. (It was a hot summer.) In Berkeley, though, reported consumption of sugar-sweetened drinks went down by 20 percent.\u003c/p>\n\u003cp>People in Berkeley reported a huge increase in their water consumption. Water consumption increased in San Francisco as well, but not by as much.\u003c/p>\n\u003cp>Madsen says a 20 percent reduction in consumption of sugar-sweetened beverages would be enough to reduce rates of obesity and Type 2 diabetes in years to come. \"This would have a huge public health impact if it were sustained,\" she says.\u003c/p>\n\u003cp>She is not sure it will be sustained. People may be more inclined to react to such a tax when it is new.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=jhc38\">John Cawley\u003c/a>, a professor of public policy and economics at Cornell University, says that a 20 percent drop is more than economists would have predicted, since the tax caused prices of sugary drinks to go up only modestly. \u003ca href=\"http://www.nber.org/papers/w21465\">Cawley\u003c/a> and \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">others\u003c/a> found that soda sellers did not pass the full cost of the tax on to consumers but absorbed somewhere between 30 and 50 percent of the cost themselves.\u003c/p>\n\u003cp>\"This is a big decrease\" in consumption, Cawley says. \"It makes complete sense that, when prices go up, people buy less. That's the law of demand. So I did expect to see some kind of decrease in consumption, but this is a very large decrease.\"\u003c/p>\n\u003cp>Cawley noted that there is a relatively large margin of error in the estimates of beverage consumption. \"It will be interesting, as more information comes in, whether this finding holds up.\"\u003c/p>\n\u003cp>\"This isn't the final answer,\" says \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a professor of public health at George Washington University, \"but it is consistent with what we know about how people respond to prices. This definitely adds a lot of information about reductions in reported consumption, and we'll have to look further to see if we're seeing reductions in sales data.\"\u003c/p>\n\u003cp>The American Beverage Association, which represents the soda industry, says that its member companies don't provide detailed data on sales trends within particular cities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.capitolmatrixconsulting.com/team_williams.html\">Brad Williams\u003c/a>, an economist with Capitol Matrix Consulting in Sacramento, Calif., who has been a consultant for the beverage industry, told The Salt that the successful pro-soda tax campaign in 2014, rather than the tax itself, may have led people to report that they were drinking less soda. \"There's a limited price differential between sugar-sweetened and non-sugar-sweetened beverages, especially in chain stores,\" he says. \"It's not like consumers are getting price signals, so to the extent that consumption was reduced, it was the result of the campaign\" against sugary drinks rather than the tax, he says.\u003c/p>\n\u003cp>The new study was published this week in the \u003cem>American Journal of Public Health.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the votes, Madsen and a small army of collaborators began laying the groundwork for efforts to measure whether such a tax would actually work.\u003c/p>\n\u003cp>They targeted low-income neighborhoods of each city, as well as Oakland, and carried out surveys of people they met on the street. \"We asked how often they drank various beverages,\" Madsen says.\u003c/p>\n\u003cp>They recorded the answer and waited for the vote.\u003c/p>\n\u003cp>The tax did not pass in San Francisco. But it did in Berkeley. So sugary drinks became more expensive Berkeley, but not in San Francisco.\u003c/p>\n\u003cp>Madsen and her collaborators then returned to the same neighborhoods, with the same questions. \"I would say, 'How often do you drink regular soda, like a Coke, or Sprite? Once a week? Once a month?' And some people would just say, 'Well, I drink it every day.' And what we were trying to do was get some way of making everybody equal, so that everybody could be expressed as times per day that they drank soda.\"\u003c/p>\n\u003cp>Before the vote, the answers had been very similar in both cities. The average person drank about 1.25 sugary beverages per day.\u003c/p>\n\u003cp>After the vote, those responses diverged. In San Francisco, where there was no tax, people said that they were drinking slightly more sugary beverages. (It was a hot summer.) In Berkeley, though, reported consumption of sugar-sweetened drinks went down by 20 percent.\u003c/p>\n\u003cp>People in Berkeley reported a huge increase in their water consumption. Water consumption increased in San Francisco as well, but not by as much.\u003c/p>\n\u003cp>Madsen says a 20 percent reduction in consumption of sugar-sweetened beverages would be enough to reduce rates of obesity and Type 2 diabetes in years to come. \"This would have a huge public health impact if it were sustained,\" she says.\u003c/p>\n\u003cp>She is not sure it will be sustained. People may be more inclined to react to such a tax when it is new.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=jhc38\">John Cawley\u003c/a>, a professor of public policy and economics at Cornell University, says that a 20 percent drop is more than economists would have predicted, since the tax caused prices of sugary drinks to go up only modestly. \u003ca href=\"http://www.nber.org/papers/w21465\">Cawley\u003c/a> and \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">others\u003c/a> found that soda sellers did not pass the full cost of the tax on to consumers but absorbed somewhere between 30 and 50 percent of the cost themselves.\u003c/p>\n\u003cp>\"This is a big decrease\" in consumption, Cawley says. \"It makes complete sense that, when prices go up, people buy less. That's the law of demand. So I did expect to see some kind of decrease in consumption, but this is a very large decrease.\"\u003c/p>\n\u003cp>Cawley noted that there is a relatively large margin of error in the estimates of beverage consumption. \"It will be interesting, as more information comes in, whether this finding holds up.\"\u003c/p>\n\u003cp>\"This isn't the final answer,\" says \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a professor of public health at George Washington University, \"but it is consistent with what we know about how people respond to prices. This definitely adds a lot of information about reductions in reported consumption, and we'll have to look further to see if we're seeing reductions in sales data.\"\u003c/p>\n\u003cp>The American Beverage Association, which represents the soda industry, says that its member companies don't provide detailed data on sales trends within particular cities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.capitolmatrixconsulting.com/team_williams.html\">Brad Williams\u003c/a>, an economist with Capitol Matrix Consulting in Sacramento, Calif., who has been a consultant for the beverage industry, told The Salt that the successful pro-soda tax campaign in 2014, rather than the tax itself, may have led people to report that they were drinking less soda. \"There's a limited price differential between sugar-sweetened and non-sugar-sweetened beverages, especially in chain stores,\" he says. \"It's not like consumers are getting price signals, so to the extent that consumption was reduced, it was the result of the campaign\" against sugary drinks rather than the tax, he says.\u003c/p>\n\u003cp>The new study was published this week in the \u003cem>American Journal of Public Health.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making a Place at the Table: Race and Equality in the Good Food Movement",
"title": "Making a Place at the Table: Race and Equality in the Good Food Movement",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Listen to \u003cstrong>Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/strong>:\u003cbr>\nhttp://audio.commonwealthclub.org/audio/podcast/cc_20160815_Women_at_the_Table.mp3\u003c/p>\n\u003cp>A farmer, a restaurant owner, a labor supporter and a public-health community advocate walk into a room over a bar...and they're greeted like rock stars by a sold-out crowd. This was the scene at the Swedish American Hall on Monday night, August 15, when San Francisco's Commonwealth Club presented \u003ca href=\"https://www.commonwealthclub.org/events/2016-08-15/women-leaders-table-addressing-inequity-good-food-movement\" target=\"_blank\">Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/cathy-curtis.jpg\" alt=\"Cathy Curtis, organizer of the Commonwealth Club’s Food Matters program.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cathy Curtis (right), organizer of the Commonwealth Club’s Food Matters program. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Cathy Curtis, the organizer of the Commonwealth Club's Food Matters program (formerly Bay Gourmet), began to put together a panel of women of color to address issues of inequity and race in the good-food movement, she had no idea it would draw such a crowd. Initially, the panel was set to take place in a small meeting room within the club, but once posted, the event sold out almost immediately, and Curtis and the panel's moderator, Shakirah Simley, were flooded with emails begging them to shift the event to a larger venue. After a last-minute scramble, the \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> restaurant group, which owns Aatxe in the Swedish American Hall (as well as Cafe du Nord next door), offered free use of the hall's large meeting room upstairs. \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> offered media support; \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> pulled in volunteers; \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> donated wine and sandwiches for the post-meeting reception. \u003c/p>\n\u003cfigure id=\"attachment_111644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/shakirah-simley.jpg\" alt=\"Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 7pm, the room was filled to capacity. This was not a meeting preaching the hazards of Big Food or Big Ag to the already-converted (although there were plenty of \u003ca href=\"http://www.nytimes.com/2015/11/22/fashion/snapping-new-clapping.html\" target=\"_blank\">finger-snapping \u003c/a>moments of approval), but rather an insightful dissection of some of the assumptions and privileges within the movement for \"good, clean, fair\" food, from the racial complications of soda taxes to the implications, benefits, and repercussions of direct action, from \u003ca href=\"http://ww2.kqed.org/news/2014/12/10/black-brunch-organizers-put-protest-on-the-menu/\" target=\"_blank\">Black Brunch\u003c/a> to the push for \u003ca href=\"http://abc7news.com/business/minimum-wage-increases-in-3-bay-area-cities-today/1409737/\" target=\"_blank\">higher minimum wages\u003c/a> across the state. \u003c/p>\n\u003cfigure id=\"attachment_111641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/panel-audience.jpg\" alt=\"Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the panel were Joanne Lo, co-director of the \u003ca href=\"http://foodchainworkers.org/\" target=\"_blank\">Food Chain Workers Alliance\u003c/a> and chair of the Los Angeles Food Policy Council; Brittni Chicuata, government relations director for the Bay Area chapters of the \u003ca href=\"http://www.heart.org/HEARTORG/Affiliate/SanFrancisco/California/Home_UCM_WSA022_AffiliatePage.jsp\" target=\"_blank\">American Heart Association\u003c/a> and the American Stroke Association; Kristyn Leach, farmer at \u003ca href=\"http://www.sagecenter.org/work/agricultural-revitalization/sunol-agpark/sunol-agpark-farmers/namu-farm/\" target=\"_blank\">Namu Farm\u003c/a>; and Dominica Rice Cisneros, owner of \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Cafe\u003c/a> in Oakland, with moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In her introduction, Curtis urged attendees to look not just at \"what's on the plate, but who's sitting at the table,\" as we work towards creating a more equitable good food movement. This isn't as easy as it sounds; when asked about how her work as a public health advocate, particularly among urban African-American communities, connects with the good food movement, Brittni Chicuata stated, \"When I think of the good food movement, or the slow food movement, or when a lot of folks think of it, it's 'that's bougie and inaccessible and not for me.'\" What matters to Chicuata is helping communities face, and overcome, what they (and she) see as systemic barriers to living healthy lives. In other words, it's less about the kale, and more about transportation, education, labor, the history of zoning laws, and the history of red-lining by banks that kept business loans out of low-income neighborhoods, says Chicuata, who grew up in the Fillmore and now lives in Oakland. \u003c/p>\n\u003cfigure id=\"attachment_111638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/brittni-chicuata.jpg\" alt=\"Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although, of course, the kale--or in this case, the shiso leaves and hot peppers--have to come from somewhere, and small-scale, sustainable farming is at the heart of the good food movement. At Namu Farm, Kristyn Leach describes her acre-and-a-half parcel of land in the Sunol Ag Park as an experiment in \"really kind of crazy and strange\" farming, with an emphasis on very slow, deliberate practices of carbon-sequestering, no-till cultivation with rotating cover crops, inspired by both permaculture and traditional Asian farming techniques. Said Leach, \"I became a farmer because it's a really direct way to care for the people around me,\" and be a responsible steward of the land. \u003c/p>\n\u003cfigure id=\"attachment_111621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kristyn-brittni.jpg\" alt=\"Kristyn Leach (left), Farmer, Namu Farm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kristyn Leach (left), Farmer, Namu Farm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business owner Dominica Rice Cisneros, whose downtown Oakland Cosecha Cafe is celebrating its 5th anniversary this week, being part of the good food movement meant helping to revitalize the part of Oakland where she lived, by opening a family-friendly cafe in the Swan's Market, and, as a small business, creating jobs that respect and reward the skills of women in her community. (She hires men, too, but her tortilla-making morning kitchen crew is all female.) \"We don't just sell tacos, we sell peace of mind. You bring your family to us, we're going to take care of them,\" said Cisneros. \u003c/p>\n\u003cfigure id=\"attachment_111639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg\" alt=\"Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what happens when different communities see \"good food\" in different ways? What happens when attempts at intersectionality come across more like bossiness, interference, or tokenism? As a public health advocate who sees people suffering every day with preventable diseases, Chicuata is a vocal proponent of soda taxes. She's no fan of the savvy strategies that big soda corporations use to protect their markets and promote their products in historically underfunded cities like Richmond, CA. But she also sees the willingness of some advocacy groups to call out communities of color around these issues as \"bad campaigning\" that weakens everyone. \"When folks of color, as stakeholders, are not at the table, and are only tokenized at the 25th hour to be your messenger, it doesn't work,\" said Chicuata. \"We need to be at the table making decisions about how the policy is written, how that money is coming back into the community, and what our outreach strategy is going to be. I can't just come help you when you have made all the decisions.\" \u003c/p>\n\u003cfigure id=\"attachment_111619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/joann-shakirah.jpg\" alt=\"Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food activists who want to bring workers' issues, like livable wages and better working conditions, into the public eye can learn from the labor movement's emphasis on direct action, said Lo. Forging connections across communities can also break down isolation and help workers learn to speak up for themselves, and for each other. \"It's really important for us to develop leadership among workers, including women, people of color, immigrants...[for them to] share their stories, to feel connected. These workers are often invisible to most people, to most eaters, but we rely on them and their stories are important,\" said Lo, who has worked with Story Corps and Real Food Media on Voices of the Food Chain, a series of videos focusing on issues faced by farm and food workers. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Asked who else should be at the table, and whose contributions should be lifted up and acknowledged, Leach responded, \"Farmers and grandmas, not mutually exclusive.\" For Cisneros, it's the \"moms, moms and grandmas,\" while Chicuata pressed for more recognition and dignity, for family caretakers and farmworkers, and Simley acknowledged the contributions of young activists. Food justice is social justice, these women agreed, and there's room for everyone at the table. \u003c/p>\n\u003cfigure id=\"attachment_111617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/group1920.jpg\" alt=\"Women Leaders at the Table panel (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table panel and moderator (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "What will a fair, inclusive good food movement look like? Five women debate at the Commonwealth Club. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to \u003cstrong>Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/strong>:\u003cbr>\nhttp://audio.commonwealthclub.org/audio/podcast/cc_20160815_Women_at_the_Table.mp3\u003c/p>\n\u003cp>A farmer, a restaurant owner, a labor supporter and a public-health community advocate walk into a room over a bar...and they're greeted like rock stars by a sold-out crowd. This was the scene at the Swedish American Hall on Monday night, August 15, when San Francisco's Commonwealth Club presented \u003ca href=\"https://www.commonwealthclub.org/events/2016-08-15/women-leaders-table-addressing-inequity-good-food-movement\" target=\"_blank\">Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/cathy-curtis.jpg\" alt=\"Cathy Curtis, organizer of the Commonwealth Club’s Food Matters program.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cathy Curtis (right), organizer of the Commonwealth Club’s Food Matters program. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Cathy Curtis, the organizer of the Commonwealth Club's Food Matters program (formerly Bay Gourmet), began to put together a panel of women of color to address issues of inequity and race in the good-food movement, she had no idea it would draw such a crowd. Initially, the panel was set to take place in a small meeting room within the club, but once posted, the event sold out almost immediately, and Curtis and the panel's moderator, Shakirah Simley, were flooded with emails begging them to shift the event to a larger venue. After a last-minute scramble, the \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> restaurant group, which owns Aatxe in the Swedish American Hall (as well as Cafe du Nord next door), offered free use of the hall's large meeting room upstairs. \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> offered media support; \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> pulled in volunteers; \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> donated wine and sandwiches for the post-meeting reception. \u003c/p>\n\u003cfigure id=\"attachment_111644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/shakirah-simley.jpg\" alt=\"Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 7pm, the room was filled to capacity. This was not a meeting preaching the hazards of Big Food or Big Ag to the already-converted (although there were plenty of \u003ca href=\"http://www.nytimes.com/2015/11/22/fashion/snapping-new-clapping.html\" target=\"_blank\">finger-snapping \u003c/a>moments of approval), but rather an insightful dissection of some of the assumptions and privileges within the movement for \"good, clean, fair\" food, from the racial complications of soda taxes to the implications, benefits, and repercussions of direct action, from \u003ca href=\"http://ww2.kqed.org/news/2014/12/10/black-brunch-organizers-put-protest-on-the-menu/\" target=\"_blank\">Black Brunch\u003c/a> to the push for \u003ca href=\"http://abc7news.com/business/minimum-wage-increases-in-3-bay-area-cities-today/1409737/\" target=\"_blank\">higher minimum wages\u003c/a> across the state. \u003c/p>\n\u003cfigure id=\"attachment_111641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/panel-audience.jpg\" alt=\"Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the panel were Joanne Lo, co-director of the \u003ca href=\"http://foodchainworkers.org/\" target=\"_blank\">Food Chain Workers Alliance\u003c/a> and chair of the Los Angeles Food Policy Council; Brittni Chicuata, government relations director for the Bay Area chapters of the \u003ca href=\"http://www.heart.org/HEARTORG/Affiliate/SanFrancisco/California/Home_UCM_WSA022_AffiliatePage.jsp\" target=\"_blank\">American Heart Association\u003c/a> and the American Stroke Association; Kristyn Leach, farmer at \u003ca href=\"http://www.sagecenter.org/work/agricultural-revitalization/sunol-agpark/sunol-agpark-farmers/namu-farm/\" target=\"_blank\">Namu Farm\u003c/a>; and Dominica Rice Cisneros, owner of \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Cafe\u003c/a> in Oakland, with moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In her introduction, Curtis urged attendees to look not just at \"what's on the plate, but who's sitting at the table,\" as we work towards creating a more equitable good food movement. This isn't as easy as it sounds; when asked about how her work as a public health advocate, particularly among urban African-American communities, connects with the good food movement, Brittni Chicuata stated, \"When I think of the good food movement, or the slow food movement, or when a lot of folks think of it, it's 'that's bougie and inaccessible and not for me.'\" What matters to Chicuata is helping communities face, and overcome, what they (and she) see as systemic barriers to living healthy lives. In other words, it's less about the kale, and more about transportation, education, labor, the history of zoning laws, and the history of red-lining by banks that kept business loans out of low-income neighborhoods, says Chicuata, who grew up in the Fillmore and now lives in Oakland. \u003c/p>\n\u003cfigure id=\"attachment_111638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/brittni-chicuata.jpg\" alt=\"Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although, of course, the kale--or in this case, the shiso leaves and hot peppers--have to come from somewhere, and small-scale, sustainable farming is at the heart of the good food movement. At Namu Farm, Kristyn Leach describes her acre-and-a-half parcel of land in the Sunol Ag Park as an experiment in \"really kind of crazy and strange\" farming, with an emphasis on very slow, deliberate practices of carbon-sequestering, no-till cultivation with rotating cover crops, inspired by both permaculture and traditional Asian farming techniques. Said Leach, \"I became a farmer because it's a really direct way to care for the people around me,\" and be a responsible steward of the land. \u003c/p>\n\u003cfigure id=\"attachment_111621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kristyn-brittni.jpg\" alt=\"Kristyn Leach (left), Farmer, Namu Farm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kristyn Leach (left), Farmer, Namu Farm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business owner Dominica Rice Cisneros, whose downtown Oakland Cosecha Cafe is celebrating its 5th anniversary this week, being part of the good food movement meant helping to revitalize the part of Oakland where she lived, by opening a family-friendly cafe in the Swan's Market, and, as a small business, creating jobs that respect and reward the skills of women in her community. (She hires men, too, but her tortilla-making morning kitchen crew is all female.) \"We don't just sell tacos, we sell peace of mind. You bring your family to us, we're going to take care of them,\" said Cisneros. \u003c/p>\n\u003cfigure id=\"attachment_111639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg\" alt=\"Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what happens when different communities see \"good food\" in different ways? What happens when attempts at intersectionality come across more like bossiness, interference, or tokenism? As a public health advocate who sees people suffering every day with preventable diseases, Chicuata is a vocal proponent of soda taxes. She's no fan of the savvy strategies that big soda corporations use to protect their markets and promote their products in historically underfunded cities like Richmond, CA. But she also sees the willingness of some advocacy groups to call out communities of color around these issues as \"bad campaigning\" that weakens everyone. \"When folks of color, as stakeholders, are not at the table, and are only tokenized at the 25th hour to be your messenger, it doesn't work,\" said Chicuata. \"We need to be at the table making decisions about how the policy is written, how that money is coming back into the community, and what our outreach strategy is going to be. I can't just come help you when you have made all the decisions.\" \u003c/p>\n\u003cfigure id=\"attachment_111619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/joann-shakirah.jpg\" alt=\"Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food activists who want to bring workers' issues, like livable wages and better working conditions, into the public eye can learn from the labor movement's emphasis on direct action, said Lo. Forging connections across communities can also break down isolation and help workers learn to speak up for themselves, and for each other. \"It's really important for us to develop leadership among workers, including women, people of color, immigrants...[for them to] share their stories, to feel connected. These workers are often invisible to most people, to most eaters, but we rely on them and their stories are important,\" said Lo, who has worked with Story Corps and Real Food Media on Voices of the Food Chain, a series of videos focusing on issues faced by farm and food workers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Asked who else should be at the table, and whose contributions should be lifted up and acknowledged, Leach responded, \"Farmers and grandmas, not mutually exclusive.\" For Cisneros, it's the \"moms, moms and grandmas,\" while Chicuata pressed for more recognition and dignity, for family caretakers and farmworkers, and Simley acknowledged the contributions of young activists. Food justice is social justice, these women agreed, and there's room for everyone at the table. \u003c/p>\n\u003cfigure id=\"attachment_111617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/group1920.jpg\" alt=\"Women Leaders at the Table panel (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table panel and moderator (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Distilling The Story Of California Wine, One Label At A Time",
"title": "Distilling The Story Of California Wine, One Label At A Time",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"111507,111506,111505,111504,111503,111502,111500,111498,111497,111512\"]\u003c/ul>\n\u003cp>For the first half of the 20th century, nobody would have \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/24/479163882/the-judgment-of-paris-the-blind-taste-test-that-decanted-the-wine-world\">ever compared the wines\u003c/a> of California's Napa Valley to the great wines of France.\u003c/p>\n\u003cp>\"It's amazing when you think about it,\" says Amy Azzarito, online strategist at the University of California, Davis, library. \"California wines were a joke for a long time. And they're not anymore.\"\u003c/p>\n\u003cp>UC Davis and a man named Maynard Amerine are two central reasons for that turnaround. With a project called \u003ca href=\"https://labelthis.lib.ucdavis.edu/\">Label This\u003c/a>, The Peter J. Shields Library is asking the public to help them distill Amerine's legacy and trace the history of the wine industry in California and across the world.\u003c/p>\n\u003cp>A professor at UC Davis and a pioneer in the fields of wine-making and tasting, Amerine, who died in 1998, explored the world in the mid-1900s with the goal of helping California vineyards to grow better grapes.\u003c/p>\n\u003cp>\"He traveled around the state, he traveled to Europe, drinking wine, learning about wine,\" Azzarito says, \"and then relayed that to California growers to bring that level of production up to the standard that he was drinking in Europe.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Peter J. Shields Library now has all of Amerine's papers and assembled artifacts, from his hiring to his retirement in 1974. That includes 5,200 wine bottle labels, which the library has recently digitized, spanning the late 1800s to the 1960s.\u003c/p>\n\u003cp>To determine exactly what its archives contain, the library recently launched a slick web app that allows anyone with Internet access to flip through Amerine's wine label collection. Users can draw a box over a label to mark any text or images; later, they'll be able to transcribe the text and identify the imagery.\u003c/p>\n\u003cp>Azzarito says the program uses a platform called \u003ca href=\"https://www.nypl.org/blog/2015/11/23/scribe-framework-community-transcription\">Scribe\u003c/a>, which was developed by the New York Public Library for a similar project Azzarito created in 2011.\u003c/p>\n\u003cp>That effort, \u003ca href=\"http://menus.nypl.org/\">\"What's on the menu?\",\u003c/a> asked users to transcribe some 9,000 historical restaurant menus and register prices, then geotag the restaurant locations. The library was then able to build a database of menus, tagged with keywords and searchable by date and location, for the librarians and other researchers to feast upon.\u003c/p>\n\u003cp>UC Davis librarians want to accomplish something similar: Create a database of wines sorted by variety, alcohol content, label design, manufacturer and vineyard location.\u003c/p>\n\u003cp>It's an appropriate project for The Peter J. Shields Library, which contains the largest wine research library in the world — 30,000 volumes in over 50 languages. Librarians there support academics and research at UC Davis's Department of Viticulture and Enology, viticulture being the science and study of grapes, and enology being the study of wines.\u003c/p>\n\u003cp>After the repeal of Prohibition in 1933, UC Davis — located an hour away from Napa Valley — was charged with conducting research for the recovering California wine industry and helping to improve the state's grape-growing efforts.\u003c/p>\n\u003cp>\"The university's goal isn't to create that one brilliant bottle of wine,\" says Axel Borg, a food and wine librarian at UC Davis. \"It's to create 9,999 bottles of good wine.\"\u003c/p>\n\u003cp>Amerine, a plant physiologist who grew up in Modesto, Calif. – home of \u003ca href=\"http://www.gallo.com/\">Gallo\u003c/a>, the world's largest winery – was one of the first people hired for this project. In 1935, he joined Alfred J. Winkler in the just-formed Department of Viticulture and Enology.\u003c/p>\n\u003cp>Amerine and Winkler's primary task was figuring out which wine-making grapes grow best in certain climates. Their \u003ca href=\"http://www.winewisdom.com/articles/facts-and-figures/winklers-climate-regions/\">1944 study\u003c/a> on grape zones essentially told farmers where to plant grapes for different types of wine, such as chardonnay or Cabernet.\u003c/p>\n\u003cp>Along with Edward Rossler, a statistician at UC Davis, Amerine was the first to apply sensory science to the wine field, writing the book – \u003ca href=\"https://www.amazon.com/Wines-Sensory-Evaluation-Maynard-Amerine/dp/0716714795\">literally\u003c/a> – on how to taste and evaluate wine.\u003c/p>\n\u003cp>\"If you did what Amerine told you,\" Azzarito says, \"you would make great wine.\"\u003c/p>\n\u003cp>Turning wine-making into a science required a lot of wine-drinking. As his wine-label collection shows, Amerine was a methodical collector. He kept wine labels in a notebook, often grading them and noting whom he drank with.\u003c/p>\n\u003cp>Those grades were no light judgments.\u003c/p>\n\u003cp>\"If these are the pinot noirs that he thinks are an A, he's coming back to California to say this is what our pinots should be like,\" Azzarito says.\u003c/p>\n\u003cp>Azzarito and Borg hope that, by sorting through Amerine's labels – just the surface of the library's historical artifacts – they can begin to understand the forces that shaped California's wine industry into the global powerhouse it is today.\u003c/p>\n\u003cp>Because what Amerine wanted, California made. And the world consumed.\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/ul>\n\u003cp>For the first half of the 20th century, nobody would have \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/24/479163882/the-judgment-of-paris-the-blind-taste-test-that-decanted-the-wine-world\">ever compared the wines\u003c/a> of California's Napa Valley to the great wines of France.\u003c/p>\n\u003cp>\"It's amazing when you think about it,\" says Amy Azzarito, online strategist at the University of California, Davis, library. \"California wines were a joke for a long time. And they're not anymore.\"\u003c/p>\n\u003cp>UC Davis and a man named Maynard Amerine are two central reasons for that turnaround. With a project called \u003ca href=\"https://labelthis.lib.ucdavis.edu/\">Label This\u003c/a>, The Peter J. Shields Library is asking the public to help them distill Amerine's legacy and trace the history of the wine industry in California and across the world.\u003c/p>\n\u003cp>A professor at UC Davis and a pioneer in the fields of wine-making and tasting, Amerine, who died in 1998, explored the world in the mid-1900s with the goal of helping California vineyards to grow better grapes.\u003c/p>\n\u003cp>\"He traveled around the state, he traveled to Europe, drinking wine, learning about wine,\" Azzarito says, \"and then relayed that to California growers to bring that level of production up to the standard that he was drinking in Europe.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Peter J. Shields Library now has all of Amerine's papers and assembled artifacts, from his hiring to his retirement in 1974. That includes 5,200 wine bottle labels, which the library has recently digitized, spanning the late 1800s to the 1960s.\u003c/p>\n\u003cp>To determine exactly what its archives contain, the library recently launched a slick web app that allows anyone with Internet access to flip through Amerine's wine label collection. Users can draw a box over a label to mark any text or images; later, they'll be able to transcribe the text and identify the imagery.\u003c/p>\n\u003cp>Azzarito says the program uses a platform called \u003ca href=\"https://www.nypl.org/blog/2015/11/23/scribe-framework-community-transcription\">Scribe\u003c/a>, which was developed by the New York Public Library for a similar project Azzarito created in 2011.\u003c/p>\n\u003cp>That effort, \u003ca href=\"http://menus.nypl.org/\">\"What's on the menu?\",\u003c/a> asked users to transcribe some 9,000 historical restaurant menus and register prices, then geotag the restaurant locations. The library was then able to build a database of menus, tagged with keywords and searchable by date and location, for the librarians and other researchers to feast upon.\u003c/p>\n\u003cp>UC Davis librarians want to accomplish something similar: Create a database of wines sorted by variety, alcohol content, label design, manufacturer and vineyard location.\u003c/p>\n\u003cp>It's an appropriate project for The Peter J. Shields Library, which contains the largest wine research library in the world — 30,000 volumes in over 50 languages. Librarians there support academics and research at UC Davis's Department of Viticulture and Enology, viticulture being the science and study of grapes, and enology being the study of wines.\u003c/p>\n\u003cp>After the repeal of Prohibition in 1933, UC Davis — located an hour away from Napa Valley — was charged with conducting research for the recovering California wine industry and helping to improve the state's grape-growing efforts.\u003c/p>\n\u003cp>\"The university's goal isn't to create that one brilliant bottle of wine,\" says Axel Borg, a food and wine librarian at UC Davis. \"It's to create 9,999 bottles of good wine.\"\u003c/p>\n\u003cp>Amerine, a plant physiologist who grew up in Modesto, Calif. – home of \u003ca href=\"http://www.gallo.com/\">Gallo\u003c/a>, the world's largest winery – was one of the first people hired for this project. In 1935, he joined Alfred J. Winkler in the just-formed Department of Viticulture and Enology.\u003c/p>\n\u003cp>Amerine and Winkler's primary task was figuring out which wine-making grapes grow best in certain climates. Their \u003ca href=\"http://www.winewisdom.com/articles/facts-and-figures/winklers-climate-regions/\">1944 study\u003c/a> on grape zones essentially told farmers where to plant grapes for different types of wine, such as chardonnay or Cabernet.\u003c/p>\n\u003cp>Along with Edward Rossler, a statistician at UC Davis, Amerine was the first to apply sensory science to the wine field, writing the book – \u003ca href=\"https://www.amazon.com/Wines-Sensory-Evaluation-Maynard-Amerine/dp/0716714795\">literally\u003c/a> – on how to taste and evaluate wine.\u003c/p>\n\u003cp>\"If you did what Amerine told you,\" Azzarito says, \"you would make great wine.\"\u003c/p>\n\u003cp>Turning wine-making into a science required a lot of wine-drinking. As his wine-label collection shows, Amerine was a methodical collector. He kept wine labels in a notebook, often grading them and noting whom he drank with.\u003c/p>\n\u003cp>Those grades were no light judgments.\u003c/p>\n\u003cp>\"If these are the pinot noirs that he thinks are an A, he's coming back to California to say this is what our pinots should be like,\" Azzarito says.\u003c/p>\n\u003cp>Azzarito and Borg hope that, by sorting through Amerine's labels – just the surface of the library's historical artifacts – they can begin to understand the forces that shaped California's wine industry into the global powerhouse it is today.\u003c/p>\n\u003cp>Because what Amerine wanted, California made. And the world consumed.\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": "The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs",
"title": "The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160815_me_the_gold-hungry_forty-niners_also_plundered_something_else_eggs.mp3\u003c/p>\n\u003cp>You've heard of the San Francisco gold rush. But that rush spurred another, lesser-known event: the egg rush. The legions of miners who swept into the region in the 1850s hoping to strike gold all had to be fed. And they needed protein to stay strong. But when food shortages hit, wily entrepreneurs looked for eggs in an unlikely source: the Farallon Islands.\u003c/p>\n\u003cp>Completely isolated and surrounded by great white sharks and sea lions, \"the Farallon Islands are the most forbidding piece of real estate to be found within the city limits of San Francisco,\" says Gary Kamiya, a journalist and author of \u003cem>Cool Gray City of Love: 49 Views of San Francisco\u003c/em>. \"The islands are 28 miles outside the Golden Gate in extremely turbulent, dangerous seas.\"\u003c/p>\n\u003cp>But these rocky, skeletal islands did have one attractive quality for gold miners: They harbored the largest seabird rockery in the contiguous United States, and therefore were rife with plenty of protein-rich eggs.\u003c/p>\n\u003cp>Getting these eggs wasn't easy. The islands \"look like a piece of the moon that fell into the sea,\" says Mary Jane Schram of the Gulf of the Farallones National Marine Sanctuary. \"There are really no shores where you can land a small boat except with great perils.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Between 1849 and 1854, thousands of fortune-hunters flooded into San Francisco from all over the world. Kamiya describes the city as a combination of casinos, campgrounds and brothels.\u003c/p>\n\u003cfigure id=\"attachment_111430\" class=\"wp-caption aligncenter\" style=\"max-width: 2297px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg\" alt=\"The South Farallon Island\" width=\"2297\" height=\"1434\" class=\"size-full wp-image-111430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg 2297w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1440x899.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1180x737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-960x599.jpg 960w\" sizes=\"(max-width: 2297px) 100vw, 2297px\">\u003cfigcaption class=\"wp-caption-text\">The South Farallon Island \u003ccite>(The British Library/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Early on, some shrewd forty-niners began to realize that there was more money to be made mining the miners than there was in mining the gold fields,\" Kamiya says. Dozens of crude eating joints sprang up around the city, and hundreds of voracious miners would crowd into tents, eating in shifts. \"The egg was one of the foodstuffs that was in such short supply.\"\u003c/p>\n\u003cp>Eva Chrysanthe, an artist and chronicler of the history of the Farallones, describes San Francisco at this time as a \"protein-hungry town.\" What few chickens there were had been devoured, she says, and people were foraging. \"After you wipe out all the bird nests on shore, then you go out to the Farallones.\"\u003c/p>\n\u003cp>The first egg entrepreneur was Doc Robinson, a pharmacist. He and his brother-in-law, Orin, would sail out to the Farallon Islands and haul back dozens of murre eggs, which they would then sell to restaurants and grocery stores.\u003c/p>\n\u003cp>The work was \"tough, dirty and dangerous,\" says Kamiya. \"The murres lay their eggs up on these towering, steep cliffs — higher than Nob Hill.\"\u003c/p>\n\u003cp>And though Robinson and his brother-in-law were able to poach $3,000 worth of eggs, they had \"no interest in going back. It was a hellish experience,\" says Crysanthe.\u003c/p>\n\u003cp>But the idea took hold: Robinson's egg business kicked off the \"egg rush.\"\u003c/p>\n\u003cfigure id=\"attachment_111431\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg\" alt=\"The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter.\" width=\"2000\" height=\"1401\" class=\"size-full wp-image-111431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-960x672.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter. \u003ccite>( Dea/G. Dagli Orti/Agostini/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The eggs of the common murre — a penguin-like bird — were the most sought-after, most delectable on the Farallones. Strange, beautiful, blue-speckled and pointy-tipped, they are about twice the size of chicken eggs.\u003c/p>\n\u003cp>When fried, \"the white of the murre egg stays clear and gelatinous. The yolk is deep reddish, and very unappetizing to look at,\" says Keith Hanson, a bird illustrator.\u003c/p>\n\u003cp>In 1851, six men formed the Pacific Egg Co., which claimed exclusive rights to the islands, says Peter White, author of \u003cem>The Farallon Islands: Sentinels of the Golden Gate.\u003c/em> In May, when the birds first began to lay, the company would land 10 to 30 men, mostly Italian and Greek, on the Farallones' talus-filled shores. They came in little rowboats — in itself a test of stamina.\u003c/p>\n\u003cp>Kamiya is amazed at the derring-do of these men: \"They'd send the men up to these sheer guano-stinking cliffs, being attacked by swirling gulls. These were rough-necked guys, waterfront types, climbing up and pushing eggs into their special egg pockets in their egg shirts.\"\u003c/p>\n\u003cfigure id=\"attachment_111432\" class=\"wp-caption aligncenter\" style=\"max-width: 1584px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg\" alt=\"Eggs of the common murre collected from the Farallon Islands in the 1880s.\" width=\"1584\" height=\"1178\" class=\"size-full wp-image-111432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg 1584w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-768x571.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1440x1071.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-960x714.jpg 960w\" sizes=\"(max-width: 1584px) 100vw, 1584px\">\u003cfigcaption class=\"wp-caption-text\">Eggs of the common murre collected from the Farallon Islands in the 1880s. \u003ccite>(Smithsonian Libraries/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg-pickers went in for the first time, they would smash every egg. \"That way they could be assured that the next day, when they returned, every egg gathered would be fresh,\" White says.\u003c/p>\n\u003cp>The eggers starting coming out at about the same time the lighthouse was being built on the Farallones, says biologist Peter Pyle. \"They've got hundreds of these ships coming in response to the gold rush, and a lot of them crashed on the Farallones.\"\u003c/p>\n\u003cp>Being a lighthouse keeper on the Farallones was a severe, lonely and harsh duty, says Gary Kamiya. \"And then they had to contend with these raucous, aggressive eggers.\"\u003c/p>\n\u003cp>Rival eggers would sail out to challenge them. \"One man in particular, David Batchelder, just kept showing up with his own bands of roughnecks,\" Kamiya says. \"The Great Egg Wars of the Farallones took place just a few weeks before the Battle of Gettysburg.\"\u003c/p>\n\u003cp>On June 3, 1863, three boatloads of heavily armed men came to the islands. They even had a cannon with them.\u003c/p>\n\u003cp>\"The guys at the egg company yelled out to them, 'Land at your peril!' \" Kamiya says. \"Batchelder said, 'I'll land! I'll go through hell!' Then he and his men spent the night drinking. They got themselves into an aggressive, alcohol-fueled state.\"\u003c/p>\n\u003cfigure id=\"attachment_111433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg\" alt='\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier.' width=\"400\" height=\"503\" class=\"size-thumbnail wp-image-111433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1440x1810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1180x1483.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-960x1206.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier. \u003ccite>(Arthur Bolton/California Academy of Sciences)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg company warned them, they opened fire. The first casualty was one of the egg company employees, Edwin Perkins, who died after being shot through the stomach. Five of the boatmen were shot, and eventually driven off.\u003c/p>\n\u003cp>Finally, the federal government ruled all commercial eggers off of the islands. Any egging after that was done by the lighthouse-keepers. \"But it was black-market trading, trying to line their pockets with eggs,\" says Kamiya.\u003c/p>\n\u003cp>The plundering of eggs had caused the murre population to decline year after year, dropping from nearly 400,000 down to 6,000. In the early 1850s, about a half-million eggs were gathered per year.\u003c/p>\n\u003cp>\"For decades, it was said that if you ate any baked goods in San Francisco, you were probably eating murre eggs,\" Kamiya says.\u003c/p>\n\u003cp>But when chickens finally got established in Petaluma, it ended up doing in the murre egg industry. The Farallones are now used by scientists to observe bird and animal life, and to track the recovery of species on the islands.\u003c/p>\n\u003cp>\"It's a robust population now, despite the best efforts of the Farallon eggers,\" Kamiya says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "When food shortages struck San Francisco, wily entrepreneurs raided the dangerous Farallon Islands for protein-rich eggs from seabirds. In the process, they destroyed both wildlife and each other.",
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"description": "When food shortages struck San Francisco, wily entrepreneurs raided the dangerous Farallon Islands for protein-rich eggs from seabirds. In the process, they destroyed both wildlife and each other.",
"title": "The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs | KQED",
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"headline": "The Gold-Hungry Forty-Niners Also Plundered Something Else: Eggs",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/08/20160815_me_the_gold-hungry_forty-niners_also_plundered_something_else_eggs.mp3\u003c/p>\n\u003cp>You've heard of the San Francisco gold rush. But that rush spurred another, lesser-known event: the egg rush. The legions of miners who swept into the region in the 1850s hoping to strike gold all had to be fed. And they needed protein to stay strong. But when food shortages hit, wily entrepreneurs looked for eggs in an unlikely source: the Farallon Islands.\u003c/p>\n\u003cp>Completely isolated and surrounded by great white sharks and sea lions, \"the Farallon Islands are the most forbidding piece of real estate to be found within the city limits of San Francisco,\" says Gary Kamiya, a journalist and author of \u003cem>Cool Gray City of Love: 49 Views of San Francisco\u003c/em>. \"The islands are 28 miles outside the Golden Gate in extremely turbulent, dangerous seas.\"\u003c/p>\n\u003cp>But these rocky, skeletal islands did have one attractive quality for gold miners: They harbored the largest seabird rockery in the contiguous United States, and therefore were rife with plenty of protein-rich eggs.\u003c/p>\n\u003cp>Getting these eggs wasn't easy. The islands \"look like a piece of the moon that fell into the sea,\" says Mary Jane Schram of the Gulf of the Farallones National Marine Sanctuary. \"There are really no shores where you can land a small boat except with great perils.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between 1849 and 1854, thousands of fortune-hunters flooded into San Francisco from all over the world. Kamiya describes the city as a combination of casinos, campgrounds and brothels.\u003c/p>\n\u003cfigure id=\"attachment_111430\" class=\"wp-caption aligncenter\" style=\"max-width: 2297px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg\" alt=\"The South Farallon Island\" width=\"2297\" height=\"1434\" class=\"size-full wp-image-111430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1.jpg 2297w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1440x899.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-1180x737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/southfaralloneislands_enl-81439fdd758d38d946cf1466bcca17c0b2e8fdce-1-960x599.jpg 960w\" sizes=\"(max-width: 2297px) 100vw, 2297px\">\u003cfigcaption class=\"wp-caption-text\">The South Farallon Island \u003ccite>(The British Library/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Early on, some shrewd forty-niners began to realize that there was more money to be made mining the miners than there was in mining the gold fields,\" Kamiya says. Dozens of crude eating joints sprang up around the city, and hundreds of voracious miners would crowd into tents, eating in shifts. \"The egg was one of the foodstuffs that was in such short supply.\"\u003c/p>\n\u003cp>Eva Chrysanthe, an artist and chronicler of the history of the Farallones, describes San Francisco at this time as a \"protein-hungry town.\" What few chickens there were had been devoured, she says, and people were foraging. \"After you wipe out all the bird nests on shore, then you go out to the Farallones.\"\u003c/p>\n\u003cp>The first egg entrepreneur was Doc Robinson, a pharmacist. He and his brother-in-law, Orin, would sail out to the Farallon Islands and haul back dozens of murre eggs, which they would then sell to restaurants and grocery stores.\u003c/p>\n\u003cp>The work was \"tough, dirty and dangerous,\" says Kamiya. \"The murres lay their eggs up on these towering, steep cliffs — higher than Nob Hill.\"\u003c/p>\n\u003cp>And though Robinson and his brother-in-law were able to poach $3,000 worth of eggs, they had \"no interest in going back. It was a hellish experience,\" says Crysanthe.\u003c/p>\n\u003cp>But the idea took hold: Robinson's egg business kicked off the \"egg rush.\"\u003c/p>\n\u003cfigure id=\"attachment_111431\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg\" alt=\"The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter.\" width=\"2000\" height=\"1401\" class=\"size-full wp-image-111431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/commonmurre_enl-1576acf3e6876d9c770ee74f17f609527252aafa-1-960x672.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The common murre (Uria aalge), which was a source of eggs for San Francisco's egg rush. Engraving by John Gould, William Hart, H. C. Richter. \u003ccite>( Dea/G. Dagli Orti/Agostini/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The eggs of the common murre — a penguin-like bird — were the most sought-after, most delectable on the Farallones. Strange, beautiful, blue-speckled and pointy-tipped, they are about twice the size of chicken eggs.\u003c/p>\n\u003cp>When fried, \"the white of the murre egg stays clear and gelatinous. The yolk is deep reddish, and very unappetizing to look at,\" says Keith Hanson, a bird illustrator.\u003c/p>\n\u003cp>In 1851, six men formed the Pacific Egg Co., which claimed exclusive rights to the islands, says Peter White, author of \u003cem>The Farallon Islands: Sentinels of the Golden Gate.\u003c/em> In May, when the birds first began to lay, the company would land 10 to 30 men, mostly Italian and Greek, on the Farallones' talus-filled shores. They came in little rowboats — in itself a test of stamina.\u003c/p>\n\u003cp>Kamiya is amazed at the derring-do of these men: \"They'd send the men up to these sheer guano-stinking cliffs, being attacked by swirling gulls. These were rough-necked guys, waterfront types, climbing up and pushing eggs into their special egg pockets in their egg shirts.\"\u003c/p>\n\u003cfigure id=\"attachment_111432\" class=\"wp-caption aligncenter\" style=\"max-width: 1584px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg\" alt=\"Eggs of the common murre collected from the Farallon Islands in the 1880s.\" width=\"1584\" height=\"1178\" class=\"size-full wp-image-111432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1.jpg 1584w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-800x595.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-768x571.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1440x1071.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-1180x878.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egging_enl-181f70d5e4ea7f3b5efe4432cc45dd78adafef46-1-960x714.jpg 960w\" sizes=\"(max-width: 1584px) 100vw, 1584px\">\u003cfigcaption class=\"wp-caption-text\">Eggs of the common murre collected from the Farallon Islands in the 1880s. \u003ccite>(Smithsonian Libraries/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg-pickers went in for the first time, they would smash every egg. \"That way they could be assured that the next day, when they returned, every egg gathered would be fresh,\" White says.\u003c/p>\n\u003cp>The eggers starting coming out at about the same time the lighthouse was being built on the Farallones, says biologist Peter Pyle. \"They've got hundreds of these ships coming in response to the gold rush, and a lot of them crashed on the Farallones.\"\u003c/p>\n\u003cp>Being a lighthouse keeper on the Farallones was a severe, lonely and harsh duty, says Gary Kamiya. \"And then they had to contend with these raucous, aggressive eggers.\"\u003c/p>\n\u003cp>Rival eggers would sail out to challenge them. \"One man in particular, David Batchelder, just kept showing up with his own bands of roughnecks,\" Kamiya says. \"The Great Egg Wars of the Farallones took place just a few weeks before the Battle of Gettysburg.\"\u003c/p>\n\u003cp>On June 3, 1863, three boatloads of heavily armed men came to the islands. They even had a cannon with them.\u003c/p>\n\u003cp>\"The guys at the egg company yelled out to them, 'Land at your peril!' \" Kamiya says. \"Batchelder said, 'I'll land! I'll go through hell!' Then he and his men spent the night drinking. They got themselves into an aggressive, alcohol-fueled state.\"\u003c/p>\n\u003cfigure id=\"attachment_111433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg\" alt='\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier.' width=\"400\" height=\"503\" class=\"size-thumbnail wp-image-111433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-400x503.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1440x1810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-1180x1483.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/egger1_enl-d276f0d349c6b00d32a9124e1ab4e06efb678d40-1-960x1206.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\"Scottie the egger\" wearing a shirt typical of egg hunters. The shirts had built-in pouches to make egg collecting easier. \u003ccite>(Arthur Bolton/California Academy of Sciences)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the egg company warned them, they opened fire. The first casualty was one of the egg company employees, Edwin Perkins, who died after being shot through the stomach. Five of the boatmen were shot, and eventually driven off.\u003c/p>\n\u003cp>Finally, the federal government ruled all commercial eggers off of the islands. Any egging after that was done by the lighthouse-keepers. \"But it was black-market trading, trying to line their pockets with eggs,\" says Kamiya.\u003c/p>\n\u003cp>The plundering of eggs had caused the murre population to decline year after year, dropping from nearly 400,000 down to 6,000. In the early 1850s, about a half-million eggs were gathered per year.\u003c/p>\n\u003cp>\"For decades, it was said that if you ate any baked goods in San Francisco, you were probably eating murre eggs,\" Kamiya says.\u003c/p>\n\u003cp>But when chickens finally got established in Petaluma, it ended up doing in the murre egg industry. The Farallones are now used by scientists to observe bird and animal life, and to track the recovery of species on the islands.\u003c/p>\n\u003cp>\"It's a robust population now, despite the best efforts of the Farallon eggers,\" Kamiya says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fines For Meat Industry's Safety Problems Are 'Embarrassingly Low'",
"title": "Fines For Meat Industry's Safety Problems Are 'Embarrassingly Low'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160810_atc_slaughterhouses_often_face_meager_safety_violations_critics_say.mp3\u003c/p>\n\u003cp>On the worst day of Greta Horner's life, she was dressed in a burlap robe, waiting by the window for her husband to come home from work.\u003c/p>\n\u003cp>Ralph Horner, or Ed as his family calls him, should've been pulling in the driveway any minute that morning in June 2014, home from his overnight shift as a maintenance employee at the beef plant in Greeley, Colorado. It's owned by JBS, the world's largest meatpacker, with its North American headquarters a short drive from the Horners' home.\u003c/p>\n\u003cp>Instead, three cars – one from the coroner's office, one from the sheriff's office, one from JBS – turned down the long, dirt driveway.\u003c/p>\n\u003cp>\"They seemed to be going so slowly, and I thought this isn't good,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She met the cars at the gate, already filled with dread.\u003c/p>\n\u003cp>\"They introduced themselves and I just said, 'Don't tell me. I don't even want to know. Don't tell me. Don't tell me.' Because I just knew.\"\u003c/p>\n\u003cp>Ed had died a few hours earlier. He was working alone deep in the bowels of the plant on a piece of equipment. It caught his hair and the sleeve of his shirt and pulled him in. His clothing bunched up around his neck and mouth. There, trapped under a conveyor belt, he suffocated.\u003c/p>\n\u003cp>\u003ca href=\"http://www.legacy.com/obituaries/journal-advocate/obituary.aspx?pid=171302993\">He was 54\u003c/a>, and left behind his wife, three sons and a grandchild.\u003c/p>\n\u003cp>For the hundreds of thousands of people who prepare beef, pork and poultry in this country, the workplace is a hazardous place. \u003ca href=\"http://www.gao.gov/extracts/e6f051ceecfbe6208fc92de4fd782ed1/rId20_image2.png\">Meat and poultry processing plants are safer\u003c/a> than they were a decade ago, government statistics show. But in today's slaughterhouses, some workers pay a steep price to produce our meat, sometimes with their lives.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The \u003c/em>(Modern) \u003cem>Jungle\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Today's beef, pork, and poultry plants function though a sort of organized chaos.\u003c/p>\n\u003cp>Workers use a mix of hydraulic saws, industrial blenders, marinade pumps, steel hooks, metal chains and conveyor belts to disassemble cattle, chickens and hogs, turning whole animals into cuts of meat. Line employees don smocks and chainmail to keep from cutting themselves or their coworkers. Mats line the floors to avoid slips on blood or water.\u003c/p>\n\u003cp>\u003ca href=\"http://jbssa.com/about/locations/?cat=beef\">The Greeley facility\u003c/a>, which \u003ca href=\"http://jbssa.com/about/history/\">JBS took over in 2007\u003c/a> with its purchase of Swift Foods, is a behemoth in the beef processing industry. Originally built in 1958, the facility's employees are able to slaughter and process upward of 5,600 head of cattle each day. It takes more 3,000 people to keep it up and running.\u003c/p>\n\u003cp>\"You're trying to manage a small city,\" says Doug Schult, a JBS USA human resources executive. \"When you take machinery and all those people, and those knives, you've got an environment that is risky. So you've got to accept that the risk is there. You don't have to accept that people get hurt along with it though.\"\u003c/p>\n\u003cp>The industry has changed drastically since the 1906 publication of \u003cem>The Jungle\u003c/em>, Upton Sinclair's muckraking novel that revealed poor food safety and workplace conditions in the Chicago stockyards. But people still get hurt or get killed.\u003c/p>\n\u003cp>Some 151 meat and poultry workers suffered fatal injuries from 2004 to 2013, according to \u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">a recent Government Accountability Office report \u003c/a>,\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\"> \u003c/a>w\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">h\u003c/a>i\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">c\u003c/a>h\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\"> \u003c/a>a\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">l\u003c/a>s\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">o\u003c/a> \u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">f\u003c/a>o\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">c\u003c/a>u\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">s\u003c/a>e\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">d\u003c/a> on the underreporting of injuries in this industry. Compare that to \u003ca href=\"http://www.bls.gov/iif/oshwc/cfoi/all_worker.pdf\">the 3,737 manufacturing facility workers \u003c/a> who died on the job during that same period, according to the U.S. Bureau of Labor Statistics.\u003c/p>\n\u003cp>Meat and poultry plants consistently report higher injury rates than the manufacturing industry overall, with beef and pork workers sustaining a higher rate of injuries and illnesses than poultry workers, according to U.S. Department of Labor data.\u003c/p>\n\u003cfigure id=\"attachment_111352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498.jpg\" alt='Ralph \"Ed\" Horner is buried a short drive from his rural Larimer County home.' width=\"2000\" height=\"1332\" class=\"size-full wp-image-111352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ralph \"Ed\" Horner is buried a short drive from his rural Larimer County home. \u003ccite>(Dan Boyce/Rocky Mountain PBS for Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Government safety regulators recognize the risk inherent in meatpacking. The Greeley plant is under the jurisdiction of the Occupational Safety and Health Administration's Denver office, and a subject for the team of inspectors there who check workplaces for violations of federal safety standards.\u003c/p>\n\u003cp>\u003cstrong>'Embarrassingly Low' Fines\u003c/strong>\u003c/p>\n\u003cp>Ed Horner's death triggered a flurry of activity for those government regulators.\u003c/p>\n\u003cp>The law required the conveyor belt he was working on to be covered with a guard, meant to prevent such accidents. If OSHA catches it on an inspection, an absent guard brings a fine. A missing machine guard remains a highly cited violation from OSHA, especially in heavy industries like manufacturing, construction, and meatpacking. Both OSHA officials and industry representatives agree, they're easy to miss.\u003c/p>\n\u003cp>In Horner's case, \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=NEWS_RELEASES&p_id=27114\">OSHA scolded JBS in a press release\u003c/a> after the incident, saying the company should have known better. His death could've been prevented, the release said.\u003c/p>\n\u003cp>Even with the strong language, the final fine for the violations that led to Ed Horner's death totaled $38,500.\u003c/p>\n\u003cp>\"Yes, it's embarrassingly low,\" says \u003ca href=\"http://www.nelp.org/expert/senior-fellow-worker-safety-health/\">Debbie Berkowitz\u003c/a>, a fellow with the National Employment Law Project, and a former senior OSHA official. \"And because of that it's unclear what kind of deterrent effect it really has.\"\u003c/p>\n\u003cp>Compare that to other federal agencies that levy fines, Berkowitz says. If that same plant was found to be polluting a nearby river, the fines from the Environmental Protection Agency could be in the hundreds of thousands of dollars.\u003c/p>\n\u003cp>The Greeley plant had a history of missing or lacking machine guards. \u003ca href=\"https://www.osha.gov/pls/imis/establishment.inspection_detail?id=311908982\">During an inspection in 2008\u003c/a>, the facility racked up serious violations for lacking machine guards, among other citations. Fines for those violations totaled $22,000, settled down from an original fine of $32,100. Inspectors recorded machine guard violations in 2012 as well, earning the company \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=NEWS_RELEASES&p_id=24132\">$83,414 in penalties\u003c/a>. After contesting the violations, JBS \u003ca href=\"https://www.osha.gov/pls/imis/establishment.inspection_detail?id=794801.015\">ended up paying $64,668\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://relatorioanual.jbs.com.br/en/scenario/\">In 2014, JBS S.A\u003c/a>., the Brazilian parent company for its North American arm, reported about $38 billion in net revenue, and earned about $650 million in profit.\u003c/p>\n\u003cp>OSHA decided to make the company's problems with machine guarding even more public in 2016. As a part of the settlement related to Ed Horner's death, OSHA placed the company on a publicly-available list of companies that have \"demonstrated indifference\" to federal safety standards, called the \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=DIRECTIVES&p_id=4503\">Severe Violator Enforcement Program\u003c/a>. JBS will remain on it for three years and be subject to more inspections and more OSHA oversight.\u003c/p>\n\u003cp>The $38,500 fine JBS paid for the violations that led to Ed Horner's death was higher than most, says Herb Gibson, OSHA area director for its Denver office.\u003c/p>\n\u003cp>The agency assesses fines based on violations to the \u003ca href=\"https://www.osha.gov/pls/oshaweb/owasrch.search_form%3Fp_doc_type=OSHACT\">Occupational Safety and Health Act of 1970\u003c/a>, not based on injuries or fatalities, Gibson says.\u003c/p>\n\u003cp>For the first time in 25 years, OSHA fines are \u003ca href=\"https://www.osha.gov/penalties.html\">set to increase in August 2016\u003c/a>. In 1990 other federal agencies were given permission to raise penalty amounts tied to the rate of inflation. OSHA wasn't given that permission, and Berkowitz says that's left the agency unable to financially punish bad actors. Any increase to OSHA penalties must go through Congress.\u003c/p>\n\u003cp>As for acting as a watchdog to the country's hundreds of meat and poultry plants, large and small, OSHA officials, current and past, say they're limited by the agency's tight resources. About 2,000 inspectors are tasked with keeping the country's millions of workplaces safe and illness-free.\u003c/p>\n\u003cp>\"Unfortunately, it would take OSHA a hundred years to get to every workplace, just once to inspect,\" Debbie Berkowitz says. \"So really a lot is up to the company.\"\u003c/p>\n\u003cp>\u003cstrong>Four Deaths\u003c/strong>\u003c/p>\n\u003cp>Early in 2014, JBS executives in Greeley were looking over their injury rates and feeling optimistic.\u003c/p>\n\u003cp>Over the last several years they'd been able to limit certain problems, measured using a rate based on how many serious injuries workers sustained and caused them to miss work. Since JBS took over the Greeley plant in 2007, the rate had been declining. It was good news.\u003c/p>\n\u003cp>Then came the summer of 2014, when JBS and its affiliated companies in North America had four worker deaths in a five-month span, stretching from the summer into early fall.\u003c/p>\n\u003cp>\"The summer of 2014 told us that while the figures said one thing, something more systemic, more foundational broke,\" says \u003ca href=\"http://jbssa.com/about/leadership/\">Chris Gaddis\u003c/a>, a JBS human resources executive.\u003c/p>\n\u003cp>Two months after Ed Horner's death in Colorado, tragedy struck again at the Pilgrim's Pride poultry plant in Nacogdoches, Texas, when employee Bobby Beall \u003ca href=\"http://www.meatpoultry.com/articles/news_home/Business/2014/08/Pilgrims_worker_dies_at_plant.aspx?ID=%7BCECF99F6-B7FA-4BCE-A221-FF919C28091B%7D\">was electrocuted\u003c/a>. JBS USA owns a controlling interest in the poultry processor with plants scattered across the southern U.S. \u003ca href=\"http://www.obitsforlife.com/obituary/955604/Beall-Bobby-Joe.php\">Beall's obituary\u003c/a> notes he enjoyed hunting and fishing, and was known around the poultry facility for sharing candy with his coworkers.\u003c/p>\n\u003cp>One month later in September, a JBS employee in Alberta, Canada, Christopher Harper, succumbed to severe burns he sustained from \u003ca href=\"http://www.calgarysun.com/2014/08/21/pipe-burst-wounds-employee-at-brooks-plant\">a burst steam pipe\u003c/a> while working at the company's beef plant in the small town of Brooks. Being a devout hockey fan, \u003ca href=\"http://www.hffs.com/memsol.cgi?user_id=1427096\">Harper's obituary\u003c/a> requests donations in his memory be sent to the local junior league, the Brooks Bandits.\u003c/p>\n\u003cp>In October, Pablo Lopez Romero of Mount Pleasant, Texas died while working at the Pilgrim's Pride plant there. \u003ca href=\"http://bizwest.com/employee-killed-pilgrims-pride-texas-plant/\">A large piece of ice\u003c/a> fell on Romero's neck and chest, killing him. \u003ca href=\"http://www.currywelborn.com/fh/obituaries/obituary.cfm?o_id=2752298&fh_id=12129\">Lopez Romero's obituary\u003c/a> says he left behind a wife of 35 years and two grandchildren.\u003c/p>\n\u003cp>It was a string of tragic events, each one exposing hazards and safety lapses at the plants involved, and a problem that would take much longer to address than simply adding new guards to machinery or rolling out a new training regimen. JBS had a cultural problem, and executives agreed it would take more than additional OSHA visits to fix it.\u003c/p>\n\u003cp>\"No fine could've created as much change and momentum towards improvement as losing a team member,\" Gaddis says.\u003c/p>\n\u003cp>\"We don't need OSHA to come in and find this stuff, we need to find it ourselves,\" Schult adds.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong>Blind Spots In The Plant\u003c/strong>\u003c/p>\n\u003cp>Ed Horner died in a secluded maintenance room, tucked away in a portion of the plant few employees move through. He had climbed underneath a moving conveyor belt. JBS supervisors and executives simply hadn't identified it as a hazard.\u003c/p>\n\u003cp>\"It involved guarding of a piece of equipment that we had not, frankly, focused on in the past,\" Schult says.\u003c/p>\n\u003cp>Not only was JBS losing workers in that fivemonth span in 2014, but safety blind spots were staying hidden until tragedy struck.\u003c/p>\n\u003cp>Realizing that a certain amount of complacency and comfort in their own safety protocols may have led to a situation that put a worker at risk, Chris Gaddis, the HR exec, says the company reacted, calling in a third-party risk assessment team to find additional hazards, and looked at changing internal policies to encourage reporting safety problems, rather than stifle them.\u003c/p>\n\u003cp>For years JBS had functioned under a \"cardinal rule\" policy, where a list of rules guided employees on what to do to stay safe on the job. Break a rule, and you're fired. Zero tolerance.\u003c/p>\n\u003cp>But employees were understandably hesitant to come forward if they saw or participated in unsafe activities, knowing their report could get themselves, or their coworkers terminated. That led to a situation where injuries and unsafe actions were covered up and underreported.\u003c/p>\n\u003cp>\"[The cardinal rule policy] was intended to create an environment that upheld safety, but it had this unintended consequence of undermining safety,\" Gaddis says.\u003c/p>\n\u003cp>Now employees are given a strike when breaking one of the rules, and instead of being fired they're given the ability to learn from a mistake, even act as a safety ambassador for other employees.\u003c/p>\n\u003cp>The company also realized that to find unseen, lurking hazards it needed to be less insular, more welcoming of new sets of eyes. The Greeley plant has often been a tour stop for Colorado business groups. In June 2015 it was opened \u003ca href=\"http://www.kunc.org/post/inside-world-s-largest-food-company-you-ve-probably-never-heard\">for the first time\u003c/a> to a sizable group of journalists. More eyes, more inspections, more points of view should mean a safer plant, Schult says.\u003c/p>\n\u003cfigure id=\"attachment_111353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e.jpg\" alt=\"An OSHA photograph shows changes made to the conveyor belt at the JBS beef processing plant in Greeley, Colorado, that killed Ed Horner. It's now covered in a metal mesh.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-111353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An OSHA photograph shows changes made to the conveyor belt at the JBS beef processing plant in Greeley, Colorado, that killed Ed Horner. It's now covered in a metal mesh. \u003ccite>(Luke Runyon/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"To me that was the biggest learning that came out of this. We're still missing some of these things that we should be seeing, how can we not be seeing them?\"\u003c/p>\n\u003cp>\u003cstrong>More Than A Statistic\u003c/strong>\u003c/p>\n\u003cp>All it took was one unseen trap for Ed Horner to lose his life. One piece of wire mesh over that spinning conveyor belt could've saved his life.\u003c/p>\n\u003cp>The Horners' lives were intimately connected to meatpacking. The couple met in a beef plant back in the early 1980s, both working on the floor of a small plant in Sterling, Colorado. Greta took the job because it paid better than waiting tables or clerking at a gas station. Yes, it had added dangers, but it paid the bills, and gave her a living wage, the same calculation the hundreds of thousands of meatpacking workers make today.\u003c/p>\n\u003cp>After years of working as an electrician outside the beef industry, that's inevitably what took Ed back to the business shortly before he died.\u003c/p>\n\u003cp>Ultimately what surprised her the most was just how preventable her husband's death actually was. She hopes leaders at JBS learn a lesson.\u003c/p>\n\u003cp>\"They need to realize that everybody that works there is a human being with a life and it's not just a statistic, it's a person,\" she says.\u003c/p>\n\u003cp>\"Their employees aren't cattle that go through the chutes. They're people with families.\"\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a> and is based at member station KUNC in Greeley, Colo.\u003c/em> \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": "Slaughterhouses, while safer than decades ago, are some of the country's most hazardous workplaces. They are fined by the government for safety violations, but those fines may not be big enough.",
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"description": "Slaughterhouses, while safer than decades ago, are some of the country's most hazardous workplaces. They are fined by the government for safety violations, but those fines may not be big enough.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160810_atc_slaughterhouses_often_face_meager_safety_violations_critics_say.mp3\u003c/p>\n\u003cp>On the worst day of Greta Horner's life, she was dressed in a burlap robe, waiting by the window for her husband to come home from work.\u003c/p>\n\u003cp>Ralph Horner, or Ed as his family calls him, should've been pulling in the driveway any minute that morning in June 2014, home from his overnight shift as a maintenance employee at the beef plant in Greeley, Colorado. It's owned by JBS, the world's largest meatpacker, with its North American headquarters a short drive from the Horners' home.\u003c/p>\n\u003cp>Instead, three cars – one from the coroner's office, one from the sheriff's office, one from JBS – turned down the long, dirt driveway.\u003c/p>\n\u003cp>\"They seemed to be going so slowly, and I thought this isn't good,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She met the cars at the gate, already filled with dread.\u003c/p>\n\u003cp>\"They introduced themselves and I just said, 'Don't tell me. I don't even want to know. Don't tell me. Don't tell me.' Because I just knew.\"\u003c/p>\n\u003cp>Ed had died a few hours earlier. He was working alone deep in the bowels of the plant on a piece of equipment. It caught his hair and the sleeve of his shirt and pulled him in. His clothing bunched up around his neck and mouth. There, trapped under a conveyor belt, he suffocated.\u003c/p>\n\u003cp>\u003ca href=\"http://www.legacy.com/obituaries/journal-advocate/obituary.aspx?pid=171302993\">He was 54\u003c/a>, and left behind his wife, three sons and a grandchild.\u003c/p>\n\u003cp>For the hundreds of thousands of people who prepare beef, pork and poultry in this country, the workplace is a hazardous place. \u003ca href=\"http://www.gao.gov/extracts/e6f051ceecfbe6208fc92de4fd782ed1/rId20_image2.png\">Meat and poultry processing plants are safer\u003c/a> than they were a decade ago, government statistics show. But in today's slaughterhouses, some workers pay a steep price to produce our meat, sometimes with their lives.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The \u003c/em>(Modern) \u003cem>Jungle\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Today's beef, pork, and poultry plants function though a sort of organized chaos.\u003c/p>\n\u003cp>Workers use a mix of hydraulic saws, industrial blenders, marinade pumps, steel hooks, metal chains and conveyor belts to disassemble cattle, chickens and hogs, turning whole animals into cuts of meat. Line employees don smocks and chainmail to keep from cutting themselves or their coworkers. Mats line the floors to avoid slips on blood or water.\u003c/p>\n\u003cp>\u003ca href=\"http://jbssa.com/about/locations/?cat=beef\">The Greeley facility\u003c/a>, which \u003ca href=\"http://jbssa.com/about/history/\">JBS took over in 2007\u003c/a> with its purchase of Swift Foods, is a behemoth in the beef processing industry. Originally built in 1958, the facility's employees are able to slaughter and process upward of 5,600 head of cattle each day. It takes more 3,000 people to keep it up and running.\u003c/p>\n\u003cp>\"You're trying to manage a small city,\" says Doug Schult, a JBS USA human resources executive. \"When you take machinery and all those people, and those knives, you've got an environment that is risky. So you've got to accept that the risk is there. You don't have to accept that people get hurt along with it though.\"\u003c/p>\n\u003cp>The industry has changed drastically since the 1906 publication of \u003cem>The Jungle\u003c/em>, Upton Sinclair's muckraking novel that revealed poor food safety and workplace conditions in the Chicago stockyards. But people still get hurt or get killed.\u003c/p>\n\u003cp>Some 151 meat and poultry workers suffered fatal injuries from 2004 to 2013, according to \u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">a recent Government Accountability Office report \u003c/a>,\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\"> \u003c/a>w\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">h\u003c/a>i\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">c\u003c/a>h\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\"> \u003c/a>a\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">l\u003c/a>s\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">o\u003c/a> \u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">f\u003c/a>o\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">c\u003c/a>u\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">s\u003c/a>e\u003ca href=\"http://www.gao.gov/assets/680/676796.pdf\">d\u003c/a> on the underreporting of injuries in this industry. Compare that to \u003ca href=\"http://www.bls.gov/iif/oshwc/cfoi/all_worker.pdf\">the 3,737 manufacturing facility workers \u003c/a> who died on the job during that same period, according to the U.S. Bureau of Labor Statistics.\u003c/p>\n\u003cp>Meat and poultry plants consistently report higher injury rates than the manufacturing industry overall, with beef and pork workers sustaining a higher rate of injuries and illnesses than poultry workers, according to U.S. Department of Labor data.\u003c/p>\n\u003cfigure id=\"attachment_111352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498.jpg\" alt='Ralph \"Ed\" Horner is buried a short drive from his rural Larimer County home.' width=\"2000\" height=\"1332\" class=\"size-full wp-image-111352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gravestone_edoted_enl-9f541c37458876512f6c81c030b47ba0d3abb498-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ralph \"Ed\" Horner is buried a short drive from his rural Larimer County home. \u003ccite>(Dan Boyce/Rocky Mountain PBS for Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Government safety regulators recognize the risk inherent in meatpacking. The Greeley plant is under the jurisdiction of the Occupational Safety and Health Administration's Denver office, and a subject for the team of inspectors there who check workplaces for violations of federal safety standards.\u003c/p>\n\u003cp>\u003cstrong>'Embarrassingly Low' Fines\u003c/strong>\u003c/p>\n\u003cp>Ed Horner's death triggered a flurry of activity for those government regulators.\u003c/p>\n\u003cp>The law required the conveyor belt he was working on to be covered with a guard, meant to prevent such accidents. If OSHA catches it on an inspection, an absent guard brings a fine. A missing machine guard remains a highly cited violation from OSHA, especially in heavy industries like manufacturing, construction, and meatpacking. Both OSHA officials and industry representatives agree, they're easy to miss.\u003c/p>\n\u003cp>In Horner's case, \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=NEWS_RELEASES&p_id=27114\">OSHA scolded JBS in a press release\u003c/a> after the incident, saying the company should have known better. His death could've been prevented, the release said.\u003c/p>\n\u003cp>Even with the strong language, the final fine for the violations that led to Ed Horner's death totaled $38,500.\u003c/p>\n\u003cp>\"Yes, it's embarrassingly low,\" says \u003ca href=\"http://www.nelp.org/expert/senior-fellow-worker-safety-health/\">Debbie Berkowitz\u003c/a>, a fellow with the National Employment Law Project, and a former senior OSHA official. \"And because of that it's unclear what kind of deterrent effect it really has.\"\u003c/p>\n\u003cp>Compare that to other federal agencies that levy fines, Berkowitz says. If that same plant was found to be polluting a nearby river, the fines from the Environmental Protection Agency could be in the hundreds of thousands of dollars.\u003c/p>\n\u003cp>The Greeley plant had a history of missing or lacking machine guards. \u003ca href=\"https://www.osha.gov/pls/imis/establishment.inspection_detail?id=311908982\">During an inspection in 2008\u003c/a>, the facility racked up serious violations for lacking machine guards, among other citations. Fines for those violations totaled $22,000, settled down from an original fine of $32,100. Inspectors recorded machine guard violations in 2012 as well, earning the company \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=NEWS_RELEASES&p_id=24132\">$83,414 in penalties\u003c/a>. After contesting the violations, JBS \u003ca href=\"https://www.osha.gov/pls/imis/establishment.inspection_detail?id=794801.015\">ended up paying $64,668\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://relatorioanual.jbs.com.br/en/scenario/\">In 2014, JBS S.A\u003c/a>., the Brazilian parent company for its North American arm, reported about $38 billion in net revenue, and earned about $650 million in profit.\u003c/p>\n\u003cp>OSHA decided to make the company's problems with machine guarding even more public in 2016. As a part of the settlement related to Ed Horner's death, OSHA placed the company on a publicly-available list of companies that have \"demonstrated indifference\" to federal safety standards, called the \u003ca href=\"https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=DIRECTIVES&p_id=4503\">Severe Violator Enforcement Program\u003c/a>. JBS will remain on it for three years and be subject to more inspections and more OSHA oversight.\u003c/p>\n\u003cp>The $38,500 fine JBS paid for the violations that led to Ed Horner's death was higher than most, says Herb Gibson, OSHA area director for its Denver office.\u003c/p>\n\u003cp>The agency assesses fines based on violations to the \u003ca href=\"https://www.osha.gov/pls/oshaweb/owasrch.search_form%3Fp_doc_type=OSHACT\">Occupational Safety and Health Act of 1970\u003c/a>, not based on injuries or fatalities, Gibson says.\u003c/p>\n\u003cp>For the first time in 25 years, OSHA fines are \u003ca href=\"https://www.osha.gov/penalties.html\">set to increase in August 2016\u003c/a>. In 1990 other federal agencies were given permission to raise penalty amounts tied to the rate of inflation. OSHA wasn't given that permission, and Berkowitz says that's left the agency unable to financially punish bad actors. Any increase to OSHA penalties must go through Congress.\u003c/p>\n\u003cp>As for acting as a watchdog to the country's hundreds of meat and poultry plants, large and small, OSHA officials, current and past, say they're limited by the agency's tight resources. About 2,000 inspectors are tasked with keeping the country's millions of workplaces safe and illness-free.\u003c/p>\n\u003cp>\"Unfortunately, it would take OSHA a hundred years to get to every workplace, just once to inspect,\" Debbie Berkowitz says. \"So really a lot is up to the company.\"\u003c/p>\n\u003cp>\u003cstrong>Four Deaths\u003c/strong>\u003c/p>\n\u003cp>Early in 2014, JBS executives in Greeley were looking over their injury rates and feeling optimistic.\u003c/p>\n\u003cp>Over the last several years they'd been able to limit certain problems, measured using a rate based on how many serious injuries workers sustained and caused them to miss work. Since JBS took over the Greeley plant in 2007, the rate had been declining. It was good news.\u003c/p>\n\u003cp>Then came the summer of 2014, when JBS and its affiliated companies in North America had four worker deaths in a five-month span, stretching from the summer into early fall.\u003c/p>\n\u003cp>\"The summer of 2014 told us that while the figures said one thing, something more systemic, more foundational broke,\" says \u003ca href=\"http://jbssa.com/about/leadership/\">Chris Gaddis\u003c/a>, a JBS human resources executive.\u003c/p>\n\u003cp>Two months after Ed Horner's death in Colorado, tragedy struck again at the Pilgrim's Pride poultry plant in Nacogdoches, Texas, when employee Bobby Beall \u003ca href=\"http://www.meatpoultry.com/articles/news_home/Business/2014/08/Pilgrims_worker_dies_at_plant.aspx?ID=%7BCECF99F6-B7FA-4BCE-A221-FF919C28091B%7D\">was electrocuted\u003c/a>. JBS USA owns a controlling interest in the poultry processor with plants scattered across the southern U.S. \u003ca href=\"http://www.obitsforlife.com/obituary/955604/Beall-Bobby-Joe.php\">Beall's obituary\u003c/a> notes he enjoyed hunting and fishing, and was known around the poultry facility for sharing candy with his coworkers.\u003c/p>\n\u003cp>One month later in September, a JBS employee in Alberta, Canada, Christopher Harper, succumbed to severe burns he sustained from \u003ca href=\"http://www.calgarysun.com/2014/08/21/pipe-burst-wounds-employee-at-brooks-plant\">a burst steam pipe\u003c/a> while working at the company's beef plant in the small town of Brooks. Being a devout hockey fan, \u003ca href=\"http://www.hffs.com/memsol.cgi?user_id=1427096\">Harper's obituary\u003c/a> requests donations in his memory be sent to the local junior league, the Brooks Bandits.\u003c/p>\n\u003cp>In October, Pablo Lopez Romero of Mount Pleasant, Texas died while working at the Pilgrim's Pride plant there. \u003ca href=\"http://bizwest.com/employee-killed-pilgrims-pride-texas-plant/\">A large piece of ice\u003c/a> fell on Romero's neck and chest, killing him. \u003ca href=\"http://www.currywelborn.com/fh/obituaries/obituary.cfm?o_id=2752298&fh_id=12129\">Lopez Romero's obituary\u003c/a> says he left behind a wife of 35 years and two grandchildren.\u003c/p>\n\u003cp>It was a string of tragic events, each one exposing hazards and safety lapses at the plants involved, and a problem that would take much longer to address than simply adding new guards to machinery or rolling out a new training regimen. JBS had a cultural problem, and executives agreed it would take more than additional OSHA visits to fix it.\u003c/p>\n\u003cp>\"No fine could've created as much change and momentum towards improvement as losing a team member,\" Gaddis says.\u003c/p>\n\u003cp>\"We don't need OSHA to come in and find this stuff, we need to find it ourselves,\" Schult adds.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong>Blind Spots In The Plant\u003c/strong>\u003c/p>\n\u003cp>Ed Horner died in a secluded maintenance room, tucked away in a portion of the plant few employees move through. He had climbed underneath a moving conveyor belt. JBS supervisors and executives simply hadn't identified it as a hazard.\u003c/p>\n\u003cp>\"It involved guarding of a piece of equipment that we had not, frankly, focused on in the past,\" Schult says.\u003c/p>\n\u003cp>Not only was JBS losing workers in that fivemonth span in 2014, but safety blind spots were staying hidden until tragedy struck.\u003c/p>\n\u003cp>Realizing that a certain amount of complacency and comfort in their own safety protocols may have led to a situation that put a worker at risk, Chris Gaddis, the HR exec, says the company reacted, calling in a third-party risk assessment team to find additional hazards, and looked at changing internal policies to encourage reporting safety problems, rather than stifle them.\u003c/p>\n\u003cp>For years JBS had functioned under a \"cardinal rule\" policy, where a list of rules guided employees on what to do to stay safe on the job. Break a rule, and you're fired. Zero tolerance.\u003c/p>\n\u003cp>But employees were understandably hesitant to come forward if they saw or participated in unsafe activities, knowing their report could get themselves, or their coworkers terminated. That led to a situation where injuries and unsafe actions were covered up and underreported.\u003c/p>\n\u003cp>\"[The cardinal rule policy] was intended to create an environment that upheld safety, but it had this unintended consequence of undermining safety,\" Gaddis says.\u003c/p>\n\u003cp>Now employees are given a strike when breaking one of the rules, and instead of being fired they're given the ability to learn from a mistake, even act as a safety ambassador for other employees.\u003c/p>\n\u003cp>The company also realized that to find unseen, lurking hazards it needed to be less insular, more welcoming of new sets of eyes. The Greeley plant has often been a tour stop for Colorado business groups. In June 2015 it was opened \u003ca href=\"http://www.kunc.org/post/inside-world-s-largest-food-company-you-ve-probably-never-heard\">for the first time\u003c/a> to a sizable group of journalists. More eyes, more inspections, more points of view should mean a safer plant, Schult says.\u003c/p>\n\u003cfigure id=\"attachment_111353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e.jpg\" alt=\"An OSHA photograph shows changes made to the conveyor belt at the JBS beef processing plant in Greeley, Colorado, that killed Ed Horner. It's now covered in a metal mesh.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-111353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/the-conveyor-belt_edited_enl-db042fa682bb9bc872f8a116ad9fd0caf175893e-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An OSHA photograph shows changes made to the conveyor belt at the JBS beef processing plant in Greeley, Colorado, that killed Ed Horner. It's now covered in a metal mesh. \u003ccite>(Luke Runyon/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"To me that was the biggest learning that came out of this. We're still missing some of these things that we should be seeing, how can we not be seeing them?\"\u003c/p>\n\u003cp>\u003cstrong>More Than A Statistic\u003c/strong>\u003c/p>\n\u003cp>All it took was one unseen trap for Ed Horner to lose his life. One piece of wire mesh over that spinning conveyor belt could've saved his life.\u003c/p>\n\u003cp>The Horners' lives were intimately connected to meatpacking. The couple met in a beef plant back in the early 1980s, both working on the floor of a small plant in Sterling, Colorado. Greta took the job because it paid better than waiting tables or clerking at a gas station. Yes, it had added dangers, but it paid the bills, and gave her a living wage, the same calculation the hundreds of thousands of meatpacking workers make today.\u003c/p>\n\u003cp>After years of working as an electrician outside the beef industry, that's inevitably what took Ed back to the business shortly before he died.\u003c/p>\n\u003cp>Ultimately what surprised her the most was just how preventable her husband's death actually was. She hopes leaders at JBS learn a lesson.\u003c/p>\n\u003cp>\"They need to realize that everybody that works there is a human being with a life and it's not just a statistic, it's a person,\" she says.\u003c/p>\n\u003cp>\"Their employees aren't cattle that go through the chutes. They're people with families.\"\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a> and is based at member station KUNC in Greeley, Colo.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\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": "Organic Food Fights Back Against 'Non-GMO' Rival",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160803_atc_organic_food_fights_back_against_non-gmo_rival.mp3\u003c/p>\n\u003cp>I did a little experiment the other day. I stood outside a Whole Foods Market in Washington, D.C., with two cartons of large brown eggs. One carton had the words \"Non-GMO Project Verified\" on it, with a little orange butterfly. It also said cage-free. The other carton had a different label; a green and white circle with the words \"USDA Organic.\" One other crucial difference: the organic carton cost 50 cents more.\u003c/p>\n\u003cp>I asked shoppers which carton they would buy.\u003c/p>\n\u003cp>\"They both sound good,\" says Anna Hansen, sounding indecisive. \"If it's non-GMO, great. If it's USDA organic, great. I don't know!\" Then she pointed at the non-GMO carton. \"This one's a little cheaper, I guess I'd go with this one.\"\u003c/p>\n\u003cp>Most of the shoppers I met made the same choice, and they're joined by millions of shoppers across the country. \"We've seen exponential growth since our label first launched in 2010,\" says Megan Westgate, Executive Director of the \u003ca href=\"http://www.nongmoproject.org/\">Non-GMO Project\u003c/a>, which is responsible for that label on the eggs. \"We're currently at about $16 billion in annual sales of products that have the butterfly on them. Just two years ago, we were at $7 billion.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Organic food sales are growing, too, but not as rapidly. And it's creating some soul-searching among organic companies, some of which actually launched the Non-GMO Project because they wanted to have their products tested for the presence of GMOs.\u003cstrong> \u003c/strong>The official organic rules, while they prohibit the use of genetic engineering, do not require organic food companies to test their ingredients for the presence of GMOs.\u003c/p>\n\u003cp>\"There's a concern, for sure, that consumers are getting ripped off, or that they're not getting what they think they're getting,\" says \u003ca href=\"http://us.naturespath.com/company-info/our-people/dagfalck\">Dag Falck\u003c/a>, the organic program manager at Nature's Path Organic Foods.\u003c/p>\n\u003cp>The non-GMO label has always had its critics. Some people say it's misleading because it implies that non-GMO foods are better for you. Scientists and the U.S. Food and Drug Administration have said repeatedly that this is not true.\u003c/p>\n\u003cp>Now, organic food companies are starting — cautiously — to voice concerns about the non-GMO label, too. They're worried that shoppers have become so fixated on GMOs that they don't realize how little it actually means, compared to organic.\u003c/p>\n\u003cp>\"It's a little frustrating, to be honest,\" says Jesse LaFlamme, CEO and owner of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>. \"OK, it's great that there's a non-GMO symbol on there. But do you understand that that product might have been produced with pesticides, antibiotics, and with no regard for animal welfare?\"\u003c/p>\n\u003cp>Laura Batcha, executive director of the \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a>, puts it this way: \"Non-GMO is agriculture before GMOs were introduced, which is still chemical agriculture.\"\u003c/p>\n\u003cp>A good place to see what this means, in practice, is the farm near Cerro Gordo, Ill., where Allen Williams grows corn, soybeans and a variety of other crops. It's an unusual farm, because Williams grows crops three different ways: Some are organic, some are \"verified non-GMO\" and some are genetically modified.\u003c/p>\n\u003cp>But the way Williams sees it, there are basically two kinds of agriculture here: certified organic and conventional. He considers both the non-GMO and the GMO crops to be conventional, because when it comes to farming practices, both are very similar.\u003c/p>\n\u003cp>For both of those groups of crops, he uses factory-supplied fertilizers and chemical weedkillers. The only real difference is, he can use a cheaper weedkiller — glyphosate — on the genetically modified soybeans, and spray it right on top of the crops.\u003c/p>\n\u003cp>Then Williams shows me his organic farming. That's a whole different system. His organic soybeans are also non-GMO, but that's only a tiny part of what makes them organic.\u003c/p>\n\u003cp>He points out a huge pile of chicken manure, which he will use as fertilizer. To control the weeds, he doesn't spray chemicals. Instead, he brings in local high school students who walk the rows and clear out the weeds by hand.\u003c/p>\n\u003cp>A lot of farmers don't want to make the effort to grow crops this way, and as a result, there's a shortage of organic soybeans and corn, which are needed to feed organic animals. It's driven the price of organic crops sky-high. That's great for farmers like Allen Williams. He earned more than twice as much money for a bushel of his organic soybeans, compared to his non-GMO beans.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Expensive organic soybeans means expensive organic eggs.\u003c/p>\n\u003cp>Which brings us back to Hansen, the shopper who preferred the cheaper non-GMO eggs. When I tell her why the non-GMO eggs were cheaper, she changes her mind. \"Now that I know that, I'd definitely pick the USDA Organic,\" she says.\u003c/p>\n\u003cp>Organic food companies are trying to get that message out, but Falck says it's a tough fight. The big problem, he says, is that \"organic\" means \"literally hundreds of things.\" The organic rules cover everything from food additives to animal welfare to soil fertility. Consumers respond better, he says, to a message that focuses on just one thing — like a ban on GMOs.\u003c/p>\n\u003cp>\"We need to get better at talking about what organic means, and simplify that message,\" says Falck.\u003c/p>\n\u003cp>Megan Westgate, from the Non-GMO Project, says that her organization doesn't want to undermine the organic program, which she says \"covers a lot of important things that the Non-GMO project doesn't.\"\u003c/p>\n\u003cp>\"This is something that we are very sensitive to, and we talk about it a lot, how to protect that [organic] label,\" she says. \"We're trying not to step on anybody's toes. But at the same time, it's really important to test for GMOs.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sales of food labeled \"non-GMO\" are booming, and it's starting to annoy organic food companies. They see the non-GMO label as cut-rate competition that doesn't deliver what shoppers imagine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160803_atc_organic_food_fights_back_against_non-gmo_rival.mp3\u003c/p>\n\u003cp>I did a little experiment the other day. I stood outside a Whole Foods Market in Washington, D.C., with two cartons of large brown eggs. One carton had the words \"Non-GMO Project Verified\" on it, with a little orange butterfly. It also said cage-free. The other carton had a different label; a green and white circle with the words \"USDA Organic.\" One other crucial difference: the organic carton cost 50 cents more.\u003c/p>\n\u003cp>I asked shoppers which carton they would buy.\u003c/p>\n\u003cp>\"They both sound good,\" says Anna Hansen, sounding indecisive. \"If it's non-GMO, great. If it's USDA organic, great. I don't know!\" Then she pointed at the non-GMO carton. \"This one's a little cheaper, I guess I'd go with this one.\"\u003c/p>\n\u003cp>Most of the shoppers I met made the same choice, and they're joined by millions of shoppers across the country. \"We've seen exponential growth since our label first launched in 2010,\" says Megan Westgate, Executive Director of the \u003ca href=\"http://www.nongmoproject.org/\">Non-GMO Project\u003c/a>, which is responsible for that label on the eggs. \"We're currently at about $16 billion in annual sales of products that have the butterfly on them. Just two years ago, we were at $7 billion.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Organic food sales are growing, too, but not as rapidly. And it's creating some soul-searching among organic companies, some of which actually launched the Non-GMO Project because they wanted to have their products tested for the presence of GMOs.\u003cstrong> \u003c/strong>The official organic rules, while they prohibit the use of genetic engineering, do not require organic food companies to test their ingredients for the presence of GMOs.\u003c/p>\n\u003cp>\"There's a concern, for sure, that consumers are getting ripped off, or that they're not getting what they think they're getting,\" says \u003ca href=\"http://us.naturespath.com/company-info/our-people/dagfalck\">Dag Falck\u003c/a>, the organic program manager at Nature's Path Organic Foods.\u003c/p>\n\u003cp>The non-GMO label has always had its critics. Some people say it's misleading because it implies that non-GMO foods are better for you. Scientists and the U.S. Food and Drug Administration have said repeatedly that this is not true.\u003c/p>\n\u003cp>Now, organic food companies are starting — cautiously — to voice concerns about the non-GMO label, too. They're worried that shoppers have become so fixated on GMOs that they don't realize how little it actually means, compared to organic.\u003c/p>\n\u003cp>\"It's a little frustrating, to be honest,\" says Jesse LaFlamme, CEO and owner of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>. \"OK, it's great that there's a non-GMO symbol on there. But do you understand that that product might have been produced with pesticides, antibiotics, and with no regard for animal welfare?\"\u003c/p>\n\u003cp>Laura Batcha, executive director of the \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a>, puts it this way: \"Non-GMO is agriculture before GMOs were introduced, which is still chemical agriculture.\"\u003c/p>\n\u003cp>A good place to see what this means, in practice, is the farm near Cerro Gordo, Ill., where Allen Williams grows corn, soybeans and a variety of other crops. It's an unusual farm, because Williams grows crops three different ways: Some are organic, some are \"verified non-GMO\" and some are genetically modified.\u003c/p>\n\u003cp>But the way Williams sees it, there are basically two kinds of agriculture here: certified organic and conventional. He considers both the non-GMO and the GMO crops to be conventional, because when it comes to farming practices, both are very similar.\u003c/p>\n\u003cp>For both of those groups of crops, he uses factory-supplied fertilizers and chemical weedkillers. The only real difference is, he can use a cheaper weedkiller — glyphosate — on the genetically modified soybeans, and spray it right on top of the crops.\u003c/p>\n\u003cp>Then Williams shows me his organic farming. That's a whole different system. His organic soybeans are also non-GMO, but that's only a tiny part of what makes them organic.\u003c/p>\n\u003cp>He points out a huge pile of chicken manure, which he will use as fertilizer. To control the weeds, he doesn't spray chemicals. Instead, he brings in local high school students who walk the rows and clear out the weeds by hand.\u003c/p>\n\u003cp>A lot of farmers don't want to make the effort to grow crops this way, and as a result, there's a shortage of organic soybeans and corn, which are needed to feed organic animals. It's driven the price of organic crops sky-high. That's great for farmers like Allen Williams. He earned more than twice as much money for a bushel of his organic soybeans, compared to his non-GMO beans.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Expensive organic soybeans means expensive organic eggs.\u003c/p>\n\u003cp>Which brings us back to Hansen, the shopper who preferred the cheaper non-GMO eggs. When I tell her why the non-GMO eggs were cheaper, she changes her mind. \"Now that I know that, I'd definitely pick the USDA Organic,\" she says.\u003c/p>\n\u003cp>Organic food companies are trying to get that message out, but Falck says it's a tough fight. The big problem, he says, is that \"organic\" means \"literally hundreds of things.\" The organic rules cover everything from food additives to animal welfare to soil fertility. Consumers respond better, he says, to a message that focuses on just one thing — like a ban on GMOs.\u003c/p>\n\u003cp>\"We need to get better at talking about what organic means, and simplify that message,\" says Falck.\u003c/p>\n\u003cp>Megan Westgate, from the Non-GMO Project, says that her organization doesn't want to undermine the organic program, which she says \"covers a lot of important things that the Non-GMO project doesn't.\"\u003c/p>\n\u003cp>\"This is something that we are very sensitive to, and we talk about it a lot, how to protect that [organic] label,\" she says. \"We're trying not to step on anybody's toes. But at the same time, it's really important to test for GMOs.\" \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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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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