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"content": "\u003cp>When agricultural extension agent Tom Barber drives the country roads of eastern Arkansas this summer, his trained eye can spot the damage: soybean leaves contorted into cup-like shapes.\u003c/p>\n\u003cp>He's \u003ca href=\"http://www.arkansas-crops.com/2016/07/07/dicamba-potential-soybean/\">seeing\u003c/a> it in field after field. Similar damage is turning up in Tennessee and in the \"boot-heel\" region of Missouri. Tens of thousands of acres are affected.\u003c/p>\n\u003cp>This is no natural phenomenon of weather or disease. It's almost certainly the result of a crime. The disfigured leaves are evidence that a neighboring farmer sprayed a herbicide called \u003ca href=\"http://npic.orst.edu/factsheets/dicamba_gen.html\">dicamba\u003c/a>, probably in violation of the law.\u003c/p>\n\u003cp>Dicamba has been around for decades, and it is notorious for a couple of things: It vaporizes quickly and blows with the wind. And it's especially toxic to soybeans, even at ridiculously low concentrations.\u003c/p>\n\u003cp>Damage from drifting pesticides isn't unfamiliar to farmers. But the reason for this year's plague of dicamba damage is unprecedented. \"I've never seen anything like this before,\" says \u003ca href=\"http://personnel-directory.uaex.edu/People/uaex905809/Robert-Scott\">Bob Scott\u003c/a>, a weed specialist from the University of Arkansas. \"This is a unique situation that Monsanto created.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The story starts with Monsanto because the St. Louis-based biotech giant launched, this year, an updated version of its herbicide-tolerant soybean seeds. This new \u003ca href=\"http://www.monsanto.com/products/pages/roundup-ready-2-xtend-soybeans.aspx\">version\u003c/a>, which Monsanto calls \"Xtend,\" isn't just engineered to tolerate sprays of glyphosate, aka Roundup. It's also immune to dicamba.\u003c/p>\n\u003cp>Monsanto created dicamba-resistant soybeans (and cotton) in an effort to stay a step ahead of the weeds. The strategy of planting Roundup-resistant crops and spraying Roundup to kill weeds isn't working so well anymore, because weeds have evolved resistance to glyphosate. Adding genes for dicamba resistance, so the thinking went, would give farmers the option of spraying dicamba as well, which would clear out the weeds that survive glyphosate.\u003c/p>\n\u003cp>There was just one hitch in the plan. A very big hitch, as it turned out. The Environmental Protection Agency has not yet approved the new dicamba weedkiller that Monsanto created for farmers to spray on its new dicamba-resistant crops. That new formulation of dicamba, according to Monsanto, has been formulated so that it won't vaporize as easily, and won't be as likely to harm neighboring crops. If the EPA approves the new weedkiller, it may impose restrictions on how and when the chemical may be used.\u003c/p>\n\u003cp>But, Monsanto went ahead and started selling its dicamba-resistant soybeans before this herbicide was approved. It gave farmers a new weed-killing tool that they couldn't legally use.\u003c/p>\n\u003cp>Monsanto says it did so because these seeds weren't just resistant to dicamba; they also offered higher yields, which farmers wanted. In an email to The Salt, Phil Miller, Monsanto's vice president for global regulatory and government affairs, wrote that \"there's incredible value in the Xtend technology independent of herbicide applications: There is great demand for strong yield performance and our latest industry leading genetics.\" Monsanto says it also made it clear to farmers that they were not allowed to spray dicamba on these dicamba-resistant beans.\u003c/p>\n\u003cp>Farmers themselves, however, may have had other ideas. Robert Goodson, an agricultural extension agent in Phillips County, Ark., believes that some farmers were hoping that the EPA would approve the new dicamba weedkiller in the course of the growing season, so they'd get to spray it over their crops.\u003c/p>\n\u003cp>Or maybe some farmers secretly intended to violate the law, using regular old dicamba, even without EPA approval.\u003c/p>\n\u003cp>Farmers in this part of the country are struggling to control a weed called Palmer amaranth, also known as pigweed. Many of the weedkillers they've used in the past don't work anymore. Weed expert Bob Scott says they're desperate for new tools. \"If we didn't need this so bad, we wouldn't be having this conversation,\" he says.\u003c/p>\n\u003cp>\"Maybe in the back of their mind they thought, 'Well, I'm not going to hurt anything if I do [spray dicamba],' \" says Tom Barber. \"Some of these guys may have thought they didn't have an option, they had to use dicamba or they'd lose the crop. I don't know what they were thinking.\"\u003c/p>\n\u003cp>Whatever the original motivation for buying Xtend seed, some scofflaw farmers did try to take advantage of it by spraying dicamba on their soybean fields. Swaths of vulnerable soybeans on neighboring fields are \u003ca href=\"http://deltafarmpress.com/soybeans/dicamba-drift-incidents-have-ripple-effect?page=1\">showing\u003c/a> the damage. \"There's a tremendous amount of injury on soybean fields,\" says Barber. There also are reports of damage to vegetable crops.\u003c/p>\n\u003cp>Barber says farmers whose fields are damaged are especially angry, because they're already under economic stress because of low crop prices. \"They see their soybeans out there all cupped up and stunted, their reaction is not good,\" Barber says. \"We've seen cases of herbicide drift before. Usually the farmers work it out among themselves. But it's getting to the point now, it's made a lot of farmers upset with their neighbors. It's an unfortunate thing.\"\u003c/p>\n\u003cp>More than 100 farmers in Missouri have filed formal complaints with the state's Department of Agriculture. In Arkansas, 25 complaints have been filed. If investigators decide that a farmer has sprayed dicamba illegally, the farmer can be fined. In Arkansas, the maximum fine for a violation is $1,000, but \"our fines aren't stopping them,\" says Susie Nichols, who is in charge of pesticide regulation for Arkansas. State regulators are considering raising that to $5,000 or even more.\u003c/p>\n\u003cp>Nichols says the Arkansas Plant Board also is considering new regulations that could drastically restrict the use of dicamba, even if the EPA does approve the use of Monsanto's new and reformulated version.\u003c/p>\n\u003cp>Weed scientists from the University of Arkansas believe that the new version of dicamba also could damage nearby soybean fields. So if any farmers are permitted to use it on soybeans, other farmers may be forced to buy Monsanto's dicamba-resistant soybean varieties just to protect themselves.\u003c/p>\n\u003cp>According to Barber, that threat is adding to farmers' frustration. \"They're afraid that they're not going to be able to grow what they want to grow. They're afraid that they're going to be forced to go with that technology.\"\u003c/p>\n\u003cp>There's one final and, for farmers, unwelcome twist to this story. If they do manage to limit dicamba's collateral damage, and start to use it widely, there's new \u003ca href=\"http://www.uaex.edu/media-resources/news/january2016/01-26-2016-Ark-Pigweed-Dicamba.aspx\">evidence\u003c/a> that the chemical may quickly become ineffective.\u003c/p>\n\u003cp>\u003ca href=\"http://www.weedsummit.ca/speakers/jason-norsworthy\">Jason Norsworthy\u003c/a>, a weed expert at the University of Arkansas, wanted to see if pigweed could evolve resistance to dicamba. In a greenhouse, he sprayed pigweed plants with light doses of dicamba — not enough to kill most of the plants, but enough to give an advantage to any individual plants that might be slightly resistant to the herbicide. He recovered seeds from surviving plants and repeated the process. After just three generations, he found pigweed plants that were able to survive full-dose sprays of dicamba. Most likely, the same process would occur rather quickly in field conditions, leaving farmers once again desperate for a new solution to their pigweed problem.\u003c/p>\n\u003cp>Extension agent Robert Goodson says that in the long run, farmers in Arkansas may be forced to take a different approach to managing weeds, probably by growing different crops. Instead of soybeans, farmers may grow more sorghum, rice or other crops. \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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"description": "A new type of genetically engineered crop is tempting farmers to use a weedkiller illegally. The illicit chemical use has damaged nearby crops and provoked conflict among neighbors.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When agricultural extension agent Tom Barber drives the country roads of eastern Arkansas this summer, his trained eye can spot the damage: soybean leaves contorted into cup-like shapes.\u003c/p>\n\u003cp>He's \u003ca href=\"http://www.arkansas-crops.com/2016/07/07/dicamba-potential-soybean/\">seeing\u003c/a> it in field after field. Similar damage is turning up in Tennessee and in the \"boot-heel\" region of Missouri. Tens of thousands of acres are affected.\u003c/p>\n\u003cp>This is no natural phenomenon of weather or disease. It's almost certainly the result of a crime. The disfigured leaves are evidence that a neighboring farmer sprayed a herbicide called \u003ca href=\"http://npic.orst.edu/factsheets/dicamba_gen.html\">dicamba\u003c/a>, probably in violation of the law.\u003c/p>\n\u003cp>Dicamba has been around for decades, and it is notorious for a couple of things: It vaporizes quickly and blows with the wind. And it's especially toxic to soybeans, even at ridiculously low concentrations.\u003c/p>\n\u003cp>Damage from drifting pesticides isn't unfamiliar to farmers. But the reason for this year's plague of dicamba damage is unprecedented. \"I've never seen anything like this before,\" says \u003ca href=\"http://personnel-directory.uaex.edu/People/uaex905809/Robert-Scott\">Bob Scott\u003c/a>, a weed specialist from the University of Arkansas. \"This is a unique situation that Monsanto created.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The story starts with Monsanto because the St. Louis-based biotech giant launched, this year, an updated version of its herbicide-tolerant soybean seeds. This new \u003ca href=\"http://www.monsanto.com/products/pages/roundup-ready-2-xtend-soybeans.aspx\">version\u003c/a>, which Monsanto calls \"Xtend,\" isn't just engineered to tolerate sprays of glyphosate, aka Roundup. It's also immune to dicamba.\u003c/p>\n\u003cp>Monsanto created dicamba-resistant soybeans (and cotton) in an effort to stay a step ahead of the weeds. The strategy of planting Roundup-resistant crops and spraying Roundup to kill weeds isn't working so well anymore, because weeds have evolved resistance to glyphosate. Adding genes for dicamba resistance, so the thinking went, would give farmers the option of spraying dicamba as well, which would clear out the weeds that survive glyphosate.\u003c/p>\n\u003cp>There was just one hitch in the plan. A very big hitch, as it turned out. The Environmental Protection Agency has not yet approved the new dicamba weedkiller that Monsanto created for farmers to spray on its new dicamba-resistant crops. That new formulation of dicamba, according to Monsanto, has been formulated so that it won't vaporize as easily, and won't be as likely to harm neighboring crops. If the EPA approves the new weedkiller, it may impose restrictions on how and when the chemical may be used.\u003c/p>\n\u003cp>But, Monsanto went ahead and started selling its dicamba-resistant soybeans before this herbicide was approved. It gave farmers a new weed-killing tool that they couldn't legally use.\u003c/p>\n\u003cp>Monsanto says it did so because these seeds weren't just resistant to dicamba; they also offered higher yields, which farmers wanted. In an email to The Salt, Phil Miller, Monsanto's vice president for global regulatory and government affairs, wrote that \"there's incredible value in the Xtend technology independent of herbicide applications: There is great demand for strong yield performance and our latest industry leading genetics.\" Monsanto says it also made it clear to farmers that they were not allowed to spray dicamba on these dicamba-resistant beans.\u003c/p>\n\u003cp>Farmers themselves, however, may have had other ideas. Robert Goodson, an agricultural extension agent in Phillips County, Ark., believes that some farmers were hoping that the EPA would approve the new dicamba weedkiller in the course of the growing season, so they'd get to spray it over their crops.\u003c/p>\n\u003cp>Or maybe some farmers secretly intended to violate the law, using regular old dicamba, even without EPA approval.\u003c/p>\n\u003cp>Farmers in this part of the country are struggling to control a weed called Palmer amaranth, also known as pigweed. Many of the weedkillers they've used in the past don't work anymore. Weed expert Bob Scott says they're desperate for new tools. \"If we didn't need this so bad, we wouldn't be having this conversation,\" he says.\u003c/p>\n\u003cp>\"Maybe in the back of their mind they thought, 'Well, I'm not going to hurt anything if I do [spray dicamba],' \" says Tom Barber. \"Some of these guys may have thought they didn't have an option, they had to use dicamba or they'd lose the crop. I don't know what they were thinking.\"\u003c/p>\n\u003cp>Whatever the original motivation for buying Xtend seed, some scofflaw farmers did try to take advantage of it by spraying dicamba on their soybean fields. Swaths of vulnerable soybeans on neighboring fields are \u003ca href=\"http://deltafarmpress.com/soybeans/dicamba-drift-incidents-have-ripple-effect?page=1\">showing\u003c/a> the damage. \"There's a tremendous amount of injury on soybean fields,\" says Barber. There also are reports of damage to vegetable crops.\u003c/p>\n\u003cp>Barber says farmers whose fields are damaged are especially angry, because they're already under economic stress because of low crop prices. \"They see their soybeans out there all cupped up and stunted, their reaction is not good,\" Barber says. \"We've seen cases of herbicide drift before. Usually the farmers work it out among themselves. But it's getting to the point now, it's made a lot of farmers upset with their neighbors. It's an unfortunate thing.\"\u003c/p>\n\u003cp>More than 100 farmers in Missouri have filed formal complaints with the state's Department of Agriculture. In Arkansas, 25 complaints have been filed. If investigators decide that a farmer has sprayed dicamba illegally, the farmer can be fined. In Arkansas, the maximum fine for a violation is $1,000, but \"our fines aren't stopping them,\" says Susie Nichols, who is in charge of pesticide regulation for Arkansas. State regulators are considering raising that to $5,000 or even more.\u003c/p>\n\u003cp>Nichols says the Arkansas Plant Board also is considering new regulations that could drastically restrict the use of dicamba, even if the EPA does approve the use of Monsanto's new and reformulated version.\u003c/p>\n\u003cp>Weed scientists from the University of Arkansas believe that the new version of dicamba also could damage nearby soybean fields. So if any farmers are permitted to use it on soybeans, other farmers may be forced to buy Monsanto's dicamba-resistant soybean varieties just to protect themselves.\u003c/p>\n\u003cp>According to Barber, that threat is adding to farmers' frustration. \"They're afraid that they're not going to be able to grow what they want to grow. They're afraid that they're going to be forced to go with that technology.\"\u003c/p>\n\u003cp>There's one final and, for farmers, unwelcome twist to this story. If they do manage to limit dicamba's collateral damage, and start to use it widely, there's new \u003ca href=\"http://www.uaex.edu/media-resources/news/january2016/01-26-2016-Ark-Pigweed-Dicamba.aspx\">evidence\u003c/a> that the chemical may quickly become ineffective.\u003c/p>\n\u003cp>\u003ca href=\"http://www.weedsummit.ca/speakers/jason-norsworthy\">Jason Norsworthy\u003c/a>, a weed expert at the University of Arkansas, wanted to see if pigweed could evolve resistance to dicamba. In a greenhouse, he sprayed pigweed plants with light doses of dicamba — not enough to kill most of the plants, but enough to give an advantage to any individual plants that might be slightly resistant to the herbicide. He recovered seeds from surviving plants and repeated the process. After just three generations, he found pigweed plants that were able to survive full-dose sprays of dicamba. Most likely, the same process would occur rather quickly in field conditions, leaving farmers once again desperate for a new solution to their pigweed problem.\u003c/p>\n\u003cp>Extension agent Robert Goodson says that in the long run, farmers in Arkansas may be forced to take a different approach to managing weeds, probably by growing different crops. Instead of soybeans, farmers may grow more sorghum, rice or other crops. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cookie Dough Blues: How E. Coli Is Sneaking Into Our Forbidden Snack",
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"content": "\u003cp>Flour seems innocuous. We've long been warned to wash our hands after handling chicken, and to cook our hamburgers well. We wash lettuce that came straight from the field. But really, flour?\u003c/p>\n\u003cp>This week, the Centers for Disease Control and Prevention reminded everyone that flour is, in fact, a raw, uncooked food, just like those fresh greens. Yes, it can make you sick.\u003c/p>\n\u003cp>The agency \u003ca href=\"http://www.cdc.gov/ecoli/2016/o121-06-16/index.html\">announced\u003c/a> that 46 people, so far, have been sickened by E. coli that apparently contaminated flour sold by General Mills. The first case was reported seven months ago, and the outbreak continues. Tests haven't actually detected disease-causing E. coli in the company's products, but General Mills has recalled the batches of flour that included packages sold to people who got sick.\u003c/p>\n\u003cp>But how does flour become contaminated in the first place?\u003c/p>\n\u003cfigure id=\"attachment_111068\" class=\"wp-caption aligncenter\" style=\"max-width: 3430px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg\" alt=\"A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside.\" width=\"3430\" height=\"1929\" class=\"size-full wp-image-111068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg 3430w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-960x540.jpg 960w\" sizes=\"(max-width: 3430px) 100vw, 3430px\">\u003cfigcaption class=\"wp-caption-text\">A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside. \u003ccite>(Courtesy of AIB International)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.ndsu.edu/vetandmicro/people/faculty/research-faculty/charlene-wolf-hall\">Charlene Wolf-Hall\u003c/a>, a food microbiologist who is currently vice provost at North Dakota State University, says it could happen almost anywhere from wheat field to flour mill. The prime suspects are wild creatures that carry E. coli or salmonella. \"It could be bugs, it could be birds, it could be rodents, it could be people with their hands — you just don't really know what the source is,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scientists have \u003ca href=\"http://aem.asm.org/content/81/3/1101\">found\u003c/a> that the wind can carry disease-causing bacteria from cattle feedlots to fields nearby.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ag.ndsu.edu/plantsciences/people/faculty/manthey\">Frank Manthey\u003c/a>, a specialist on wheat at North Dakota State University, says wheat is especially vulnerable after harvest. \"All animals want to eat it. It's good food,\" he says. Wheat is usually stored in animal-proof bins, but during busy harvest times, it may end up sitting outside for a while, where animals can more easily get to it.\u003c/p>\n\u003cp>Wheat is cleaned before milling, but that doesn't kill bacteria. In fact, according to Wolf-Hall, bacteria that might have been on just a few contaminated kernels of grain can spread more widely when they're ground up into flour. And \"the wheat bran is actually going to have a lot more than the flour,\" Wolf-Hall says, because the outer surface of the wheat kernels are more likely to be contaminated.\u003c/p>\n\u003cp>Applying heat could kill the bacteria, but doing so would be \"challenging and expensive,\" says Wolf-Hall. According to Stephanie Lopez, vice president of Food Safety Services for AIB International, using heat also can \"impact the functionality of the flour, which affects end-product quality for baked goods.\" Irradiation would also eliminate bacteria, but companies have been unwilling to adopt it for fear of consumer resistance.\u003c/p>\n\u003cp>One small flour producer, Ardent Mills, sells a special \u003ca href=\"http://www.ardentmills.com/uploads/Ardent_Mills_SafeGuard.pdf\">version\u003c/a> of flour that's been treated using a \"proprietary, all-natural\" process to get rid of bacteria, but the company isn't revealing how that process works. In a statement, Ardent Mills told The Salt that its \"SafeGuard\" flour is only a small part of its business. It's primarily intended for companies that use flour in ready-to-use products such as cookie dough ice cream or refrigerated cookie dough.\u003c/p>\n\u003cp>All of which means that you should think of raw flour more like unwashed raw vegetables than, say, pasteurized milk. It needs to be cooked before you eat it.\u003c/p>\n\u003cp>That's how we normally consume flour, of course. Which is why disease outbreaks linked to flour are relatively uncommon. The one that attracted the most attention \u003ca href=\"http://www.cdc.gov/ecoli/2009/cookie-dough-6-30-2009.html\">occurred\u003c/a> in 2009, when raw, prepackaged cookie dough sickened 72 people. Most of the people who got sick were teenagers or children and 71 percent were female, perhaps reflecting the demographic composition of America's cookie-makers — or cookie dough tasters. \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>Flour seems innocuous. We've long been warned to wash our hands after handling chicken, and to cook our hamburgers well. We wash lettuce that came straight from the field. But really, flour?\u003c/p>\n\u003cp>This week, the Centers for Disease Control and Prevention reminded everyone that flour is, in fact, a raw, uncooked food, just like those fresh greens. Yes, it can make you sick.\u003c/p>\n\u003cp>The agency \u003ca href=\"http://www.cdc.gov/ecoli/2016/o121-06-16/index.html\">announced\u003c/a> that 46 people, so far, have been sickened by E. coli that apparently contaminated flour sold by General Mills. The first case was reported seven months ago, and the outbreak continues. Tests haven't actually detected disease-causing E. coli in the company's products, but General Mills has recalled the batches of flour that included packages sold to people who got sick.\u003c/p>\n\u003cp>But how does flour become contaminated in the first place?\u003c/p>\n\u003cfigure id=\"attachment_111068\" class=\"wp-caption aligncenter\" style=\"max-width: 3430px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg\" alt=\"A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside.\" width=\"3430\" height=\"1929\" class=\"size-full wp-image-111068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a.jpg 3430w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hairnet_wide-2dfdb1fbbd54d80c4448951a4509d7dc9fac071a-960x540.jpg 960w\" sizes=\"(max-width: 3430px) 100vw, 3430px\">\u003cfigcaption class=\"wp-caption-text\">A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside. \u003ccite>(Courtesy of AIB International)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.ndsu.edu/vetandmicro/people/faculty/research-faculty/charlene-wolf-hall\">Charlene Wolf-Hall\u003c/a>, a food microbiologist who is currently vice provost at North Dakota State University, says it could happen almost anywhere from wheat field to flour mill. The prime suspects are wild creatures that carry E. coli or salmonella. \"It could be bugs, it could be birds, it could be rodents, it could be people with their hands — you just don't really know what the source is,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scientists have \u003ca href=\"http://aem.asm.org/content/81/3/1101\">found\u003c/a> that the wind can carry disease-causing bacteria from cattle feedlots to fields nearby.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ag.ndsu.edu/plantsciences/people/faculty/manthey\">Frank Manthey\u003c/a>, a specialist on wheat at North Dakota State University, says wheat is especially vulnerable after harvest. \"All animals want to eat it. It's good food,\" he says. Wheat is usually stored in animal-proof bins, but during busy harvest times, it may end up sitting outside for a while, where animals can more easily get to it.\u003c/p>\n\u003cp>Wheat is cleaned before milling, but that doesn't kill bacteria. In fact, according to Wolf-Hall, bacteria that might have been on just a few contaminated kernels of grain can spread more widely when they're ground up into flour. And \"the wheat bran is actually going to have a lot more than the flour,\" Wolf-Hall says, because the outer surface of the wheat kernels are more likely to be contaminated.\u003c/p>\n\u003cp>Applying heat could kill the bacteria, but doing so would be \"challenging and expensive,\" says Wolf-Hall. According to Stephanie Lopez, vice president of Food Safety Services for AIB International, using heat also can \"impact the functionality of the flour, which affects end-product quality for baked goods.\" Irradiation would also eliminate bacteria, but companies have been unwilling to adopt it for fear of consumer resistance.\u003c/p>\n\u003cp>One small flour producer, Ardent Mills, sells a special \u003ca href=\"http://www.ardentmills.com/uploads/Ardent_Mills_SafeGuard.pdf\">version\u003c/a> of flour that's been treated using a \"proprietary, all-natural\" process to get rid of bacteria, but the company isn't revealing how that process works. In a statement, Ardent Mills told The Salt that its \"SafeGuard\" flour is only a small part of its business. It's primarily intended for companies that use flour in ready-to-use products such as cookie dough ice cream or refrigerated cookie dough.\u003c/p>\n\u003cp>All of which means that you should think of raw flour more like unwashed raw vegetables than, say, pasteurized milk. It needs to be cooked before you eat it.\u003c/p>\n\u003cp>That's how we normally consume flour, of course. Which is why disease outbreaks linked to flour are relatively uncommon. The one that attracted the most attention \u003ca href=\"http://www.cdc.gov/ecoli/2009/cookie-dough-6-30-2009.html\">occurred\u003c/a> in 2009, when raw, prepackaged cookie dough sickened 72 people. Most of the people who got sick were teenagers or children and 71 percent were female, perhaps reflecting the demographic composition of America's cookie-makers — or cookie dough tasters. \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": "Senate Passes A GMO Labeling Bill That The Food Industry Likes",
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"content": "\u003cp>After months of bargaining and backroom arguments, the Senate has voted in favor of a new national standard for labeling food that contains ingredients from genetically modified crops. The essence of the deal: Companies will have to \u003cem>disclose\u003c/em> their GMO ingredients, but they won't have to put that information right on the label.\u003c/p>\n\u003cp>Many food companies are fiercely opposed to such GMO labels because they believe consumers will perceive them — incorrectly — as a warning that those products are nutritionally inferior or even unsafe to eat.\u003c/p>\n\u003cp>If this bill becomes law, companies will be allowed instead to disclose their GMO ingredients through a QR code on the package. That's the kind of square bar code that you've seen on airline boarding passes. Consumers could scan that code with their smartphones to retrieve the information. Small companies could just print a phone number or a web address where consumers could find out whether a particular product contains GMOs.\u003c/p>\n\u003cp>Many advocates of GMO labeling attacked the bill. Wenonah Hauter, executive director of Food and Water Watch, released a statement calling it \"a slap in the face for all of the activists\" who have worked to pass mandatory GMO labels. Senators from Vermont opposed the bill because it strikes down Vermont's own law that required GMO labels right on the package.\u003c/p>\n\u003cp>But the Senate proposal won support from the Organic Trade Association, which represents major organic food companies and has long supported labeling of GMOs. On June 27, the leaders of the OTA sent a long and occasionally anguished-sounding \u003ca href=\"https://www.ota.com/GMO-labeling-letter-from-leadership\">message\u003c/a> to the OTA membership, explaining why they supported the Senate bill. They argued that Congress was inevitably going to pass some sort of bill to preempt Vermont's labeling law, and that this proposal contained key advantages for the organic industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Senate bill, for instance, says that any organic product can automatically be labeled \"non-GMO.\" Currently, some organic manufacturers pay substantial fees to organizations such as The Non-GMO Project in order to get their products certified as non-GMO.\u003c/p>\n\u003cp>The OTA letter also revealed deep concern in the organic industry about the rise of conventional, but non-GMO, food products, such as eggs or milk. These products are typically much cheaper to produce than organic products. The OTA letter called such non-GMO claims \"bogus, misleading and meaningless.\"\u003c/p>\n\u003cp>The Senate bill has not yet been considered in the House. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The Senate has passed a bill that requires food companies to reveal whether their products contain GMOs. But those companies are pleased, because they won't have to print \"GMO\" on food packages.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After months of bargaining and backroom arguments, the Senate has voted in favor of a new national standard for labeling food that contains ingredients from genetically modified crops. The essence of the deal: Companies will have to \u003cem>disclose\u003c/em> their GMO ingredients, but they won't have to put that information right on the label.\u003c/p>\n\u003cp>Many food companies are fiercely opposed to such GMO labels because they believe consumers will perceive them — incorrectly — as a warning that those products are nutritionally inferior or even unsafe to eat.\u003c/p>\n\u003cp>If this bill becomes law, companies will be allowed instead to disclose their GMO ingredients through a QR code on the package. That's the kind of square bar code that you've seen on airline boarding passes. Consumers could scan that code with their smartphones to retrieve the information. Small companies could just print a phone number or a web address where consumers could find out whether a particular product contains GMOs.\u003c/p>\n\u003cp>Many advocates of GMO labeling attacked the bill. Wenonah Hauter, executive director of Food and Water Watch, released a statement calling it \"a slap in the face for all of the activists\" who have worked to pass mandatory GMO labels. Senators from Vermont opposed the bill because it strikes down Vermont's own law that required GMO labels right on the package.\u003c/p>\n\u003cp>But the Senate proposal won support from the Organic Trade Association, which represents major organic food companies and has long supported labeling of GMOs. On June 27, the leaders of the OTA sent a long and occasionally anguished-sounding \u003ca href=\"https://www.ota.com/GMO-labeling-letter-from-leadership\">message\u003c/a> to the OTA membership, explaining why they supported the Senate bill. They argued that Congress was inevitably going to pass some sort of bill to preempt Vermont's labeling law, and that this proposal contained key advantages for the organic industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Senate bill, for instance, says that any organic product can automatically be labeled \"non-GMO.\" Currently, some organic manufacturers pay substantial fees to organizations such as The Non-GMO Project in order to get their products certified as non-GMO.\u003c/p>\n\u003cp>The OTA letter also revealed deep concern in the organic industry about the rise of conventional, but non-GMO, food products, such as eggs or milk. These products are typically much cheaper to produce than organic products. The OTA letter called such non-GMO claims \"bogus, misleading and meaningless.\"\u003c/p>\n\u003cp>The Senate bill has not yet been considered in the House. \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": "Where Homeless People Can Get Free Meals in the Bay Area",
"title": "Where Homeless People Can Get Free Meals in the Bay Area",
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"content": "\u003cp>\u003cem>This post was originally published on June 29, 2016, and was updated October 29, 2019.\u003c/em>\u003c/p>\n\u003cp>There are thousands of homeless people living in San Francisco and a larger number in the greater Bay Area. With rising housing and living costs, it's not getting easier for people living on the street.\u003c/p>\n\u003cp>Fortunately, there are also lots of local organizations providing services to those in need. We've compiled a list of many of the places, sorted roughly by geography, that provide regular hot and fresh meals. This list primarily focuses on the organizations and services that provide multiple hot meals each week or daily meal service. There are \u003cem>many\u003c/em> more places that provide a weekly or monthly meal, as well as food banks that distribute groceries and fresh food. \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\" rel=\"noopener\">Project Homeless Connect\u003c/a> has a fairly comprehensive listing of homeless services if you're looking for more information, and the independent county food banks are valuable resources for fresh food pick-ups. If we missed an organization that provides a place for homeless residents to get a regular hot meal, please let us know in the comments below.\u003c/p>\n\u003cp>Most of these organizations are also in need of volunteers and/or donations. Contact them directly to sign up or to inquire about what they specifically are looking for.\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/program/daily-free-meals/\" target=\"_blank\" rel=\"noopener\">Glide\u003c/a>\u003c/strong>\u003cbr>\n330 Ellis Street [\u003ca href=\"https://goo.gl/JePMI8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 674-6000\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 8am-9am (seniors' breakfast 7:30am-8am; women's breakfast 10:30am-11am)\u003cbr>\nLunch: Daily, noon-1:30pm (bagged lunches on Sat, Sun)\u003cbr>\nDinner: Mon-Fri, 4pm-5:30pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Begun in 1969, Glide provides meals daily in the dining room, plus special meals around the holidays and a number of other services.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org\" target=\"_blank\" rel=\"noopener\">St. Anthony's\u003c/a>\u003c/strong>\u003cbr>\n121 Golden Gate Ave. [\u003ca href=\"https://goo.gl/Idmghu\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 241-2600\u003cbr>\nHours: Daily, 10am-11:45am for seniors and families with children; daily, 11:30am-1:30pm for everyone\u003c/p>\n\u003cp>The dining room also hosts weekly food distribution programs, as well as clothing programs, a medical clinic, and a social work center.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.uchsmotherbrowns.org/dining-room\" target=\"_blank\" rel=\"noopener\">Mother Brown's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n2111 Jennings St. [\u003ca href=\"https://goo.gl/H39Ghk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94124\u003cbr>\nPh: (415) 671-1100\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am-9am\u003cbr>\nDinner: Daily, 5pm-7pm\u003c/p>\n\u003cp>The United Council of Human Services operates Mother Brown's Kitchen, which started as a small mobile food operation 20 years ago. The organization also runs food pantries in Oakdale and Sunnyvale.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.martindeporres.org/\" target=\"_blank\" rel=\"noopener\">Martin de Porres House of Hospitality\u003c/a>\u003c/strong>\u003cbr>\n225 Potrero Ave. [\u003ca href=\"https://goo.gl/QUhE1d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 552-0240\u003cbr>\nHours:\u003cbr>\nBreakfast: Mon, Tues, Thurs, Fri, 5:30am-7:30am (hot tea, bread available at 5:30am; oatmeal served at 6:30am)\u003cbr>\nLunch: Tues-Sat, noon-2pm\u003cbr>\nBrunch: Sun, 9am-10:30am\u003c/p>\n\u003cp>Meals are served daily, and typically the courtyard and dining room open early to allow people to come in off the street. Showers and hygiene products are available Tuesday and Thursday mornings.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://curryseniorcenter.org/\" target=\"_blank\" rel=\"noopener\">Curry Senior Center\u003c/a>\u003c/strong>\u003cbr>\n333 Turk St. [\u003ca href=\"https://goo.gl/ZuGFUd\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 885-2274\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am-9am\u003cbr>\nLunch: Daily, 10am-1pm\u003c/p>\n\u003cp>Curry Senior Center is primarily focused on providing a place for low-income seniors to make connections with other people and get the health services they need. Meals are served daily (and bingo is available on Wednesdays and on weekends during lunch hours). Meal delivery to homebound seniors is also offered.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfcityimpact.com/rescue-mission/\" target=\"_blank\" rel=\"noopener\">S.F. Rescue Mission\u003c/a>\u003cbr>\n\u003c/strong>140 Turk St. [\u003ca href=\"https://goo.gl/olGW9j\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 292-1770\u003cbr>\nHours:\u003cbr>\nBreakfast: Mon-Fri, opens at 10:30am\u003cbr>\nDinner: Mon-Fri, doors open at 4pm\u003c/p>\n\u003cp>Based out of a church with different services, from a ministry to a health and wellness center, S.F. Rescue Mission provides meals, groceries, and hot food delivery.\u003c/p>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svdp-alameda.org/program-detail.html\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul of Alameda County\u003c/a>\u003c/strong>\u003cbr>\n9235 San Leandro St. [\u003ca href=\"https://goo.gl/Gyl7QN\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nOakland, CA 94603\u003cbr>\nPh: (510) 638-7600\u003cbr>\nHours: Tues-Sat, 10:45am-12:45pm\u003c/p>\n\u003cp>The largest dining room in Alameda County, St. Vincent's serves a regular midday hot meal.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cityteam.org/oakland/programs/\" target=\"_blank\" rel=\"noopener\">Cityteam\u003c/a>\u003c/strong>\u003cbr>\n720 Washington St. [\u003ca href=\"https://goo.gl/qnevYo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-3758\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am\u003cbr>\nLunch: Daily, noon\u003cbr>\nDinner: Daily, 6:30pm\u003c/p>\n\u003cp>Along with \u003ca href=\"https://www.cityteam.org/san-francisco/\" target=\"_blank\" rel=\"noopener\">a dining hall in San Francisco\u003c/a> and \u003ca href=\"https://www.cityteam.org/san-jose/\" target=\"_blank\" rel=\"noopener\">one in San Jose\u003c/a>, Cityteam \u003ca href=\"https://www.cityteam.org/oakland/programs/\" target=\"_blank\" rel=\"noopener\">operates a daily dining hall in Oakland\u003c/a>. (\u003ca href=\"https://www.cityteam.org/contact-us/\" target=\"_blank\" rel=\"noopener\">Check all the hours\u003c/a> before going to the other locations.) Cityteam is a Christian nonprofit providing services to the homeless and impoverished.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\nThere are five LFCC-operated dining rooms, and one partner dining room. Check \u003ca href=\"http://www.loavesfishescc.org/meal_locations.html\" target=\"_blank\" rel=\"noopener\">the website\u003c/a> for all locations.\u003cbr>\nPh: (925) 293-4792\u003cbr>\nHours: Mon-Fri, 11:30am-1:15pm\u003c/p>\n\u003cp>Based in Martinez, Loaves & Fishes provides daily meals at a half-dozen dining rooms around Contra Costa County. The organization also distributes fresh groceries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ebfnb.org/\" target=\"_blank\" rel=\"noopener\">Food Not Bombs\u003c/a>\u003c/strong>\u003cbr>\nPh: (510) 644-4187\u003cbr>\nHours: Meals served Mon-Fri, 3pm, at \u003ca href=\"https://goo.gl/BTuVRK\" target=\"_blank\" rel=\"noopener\">People's Park\u003c/a>\u003cbr>\nThursday, 1:30pm,in Oakland at National Recycling Center\u003cbr>\nSunday, 3:30pm, at 14th & Jefferson St. by Sutter Hotel\u003c/p>\n\u003cp>Cooked at local residents' houses, meals are typically served at the park in Berkeley, or in Oakland on the weekends. Schedule can vary. Call for more info.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n820 B St. [\u003ca href=\"https://goo.gl/zZlWdz\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPh: (415) 454-3303\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 6:30am-10am\u003cbr>\nLunch: Daily, 11am-1pm\u003c/p>\n\u003cp>The dining room in San Rafael is open every day from 6:30am-1pm, during which two meals are served out of the free kitchen and an open pantry is available. The non-profit also has housing services and works with partner shelter organizations.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svdp-sonoma.org/svdp-sonoma_gethelp.html\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul of Sonoma County\u003c/a>\u003c/strong>\u003cbr>\n610 Wilson St. [\u003ca href=\"https://goo.gl/yEC0sF\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSanta Rosa, CA 95401\u003cbr>\nPh: (707) 584-1579\u003cbr>\nHours: Daily, 11:30am-12:30pm\u003c/p>\n\u003cp>The dining room serves a hot lunch meal every day of the year. The organization also operates a job training program, food pantry, and thrift store.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cots.org/services/\" target=\"_blank\" rel=\"noopener\">Committee on the Shelterless - Petaluma Kitchen\u003c/a>\u003c/strong>\u003cbr>\n900 Hopper St. [\u003ca href=\"https://goo.gl/a3Af8N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 765-6530\u003cbr>\nHours: Daily, 11:30am-1pm\u003c/p>\n\u003cp>The Committee on the Shelterless serves a daily hot lunch at its Petaluma Kitchen, as well as hands out weekly food boxes.\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://fooddc.org/\" target=\"_blank\" rel=\"noopener\">North Peninsula Food Pantry and Dining Center of Daly City\u003c/a>\u003c/strong>\u003cbr>\n31 Bepler St. [\u003ca href=\"https://goo.gl/F3HNSU\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nDaly City, CA 94014\u003cbr>\nPh: (650) 994-5150\u003cbr>\nHours: Mon, Tues, Thurs, 5pm-6pm (or until all food is distributed)\u003c/p>\n\u003cp>The North Peninsula Food Pantry and Dining Center is on the smaller end of homeless dining rooms — serving just about 70 people during dinner in the cafeteria — but it also operates a food pantry in conjunction with \u003ca href=\"http://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cityteam.org/san-jose/programs/\" target=\"_blank\" rel=\"noopener\">Cityteam\u003c/a>\u003c/strong>\u003cbr>\n1174 Old Bayshore Hwy. [\u003ca href=\"https://goo.gl/VgCD9A\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 288-2153\u003cbr>\nHours:\u003cbr>\nBreakfast: Weekdays at 6:30am, Sat and Sun at 8 am.\u003cbr>\nDinner: Daily, 5pm\u003c/p>\n\u003cp>Cityteam operates a men's shelter in San Jose, along with the dining hall, which provides daily hot dinner.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.catholiccharitiesscc.org/food/\" target=\"_blank\" rel=\"noopener\">Eastside Neighborhood Center\u003c/a>\u003c/strong>\u003cbr>\n2150 Alum Rock Ave. [\u003ca href=\"https://goo.gl/Hnm4jO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95116\u003cbr>\nPh: (408) 251-0215\u003cbr>\nHours:\u003cbr>\nLunch: Mon-Fri, 11:15am-12:15pm\u003cbr>\nDinner: Mon-Fri, 4pm\u003c/p>\n\u003cp>A Catholic neighborhood community center with educational and wellness programs, the nightly dinner is actually provided through \u003ca href=\"http://www.loavesfishes.org\" target=\"_blank\" rel=\"noopener\">Loaves & Fishes\u003c/a>, which no longer operates its own walk-in dining room, but instead cooks and distributes meals to other nonprofits and organizations. (Contact Loaves & Fishes for a full list of potential meal partners.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://samaritanhousesanmateo.org/\" target=\"_blank\" rel=\"noopener\">Samaritan House\u003c/a>\u003c/strong>\u003cbr>\n303 Tilton Ave. [\u003ca href=\"https://goo.gl/7qXAhe\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 341-4081 x.2003\u003cbr>\nHours: Mon-Fri 4pm-6:30pm\u003cbr>\nSat-Sun, 12pm: Lunch to-go\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Samaritan House is the largest provider of hot meals and biggest food distributor in San Mateo County. There is also a pantry and after-school food program. While hot meals are provided weeknights in the dining hall, there is also an option to carry-out a meal, if needed.\u003c/p>\n\n",
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"excerpt": "As part of a collaboration with dozens of Bay Area news organizations focusing on issues of homelessness, Bay Area Bites has compiled a list of many of the places, sorted roughly by geography, that provide regular hot and fresh meals to those in need. This list primarily focuses on the organizations and services that provide multiple hot meals each week or daily meal service. ",
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"description": "As part of a collaboration with dozens of Bay Area news organizations focusing on issues of homelessness, Bay Area Bites has compiled a list of many of the places, sorted roughly by geography, that provide regular hot and fresh meals to those in need. This list primarily focuses on the organizations and services that provide multiple hot meals each week or daily meal service. ",
"title": "Where Homeless People Can Get Free Meals in the Bay Area | KQED",
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"headline": "Where Homeless People Can Get Free Meals in the Bay Area",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published on June 29, 2016, and was updated October 29, 2019.\u003c/em>\u003c/p>\n\u003cp>There are thousands of homeless people living in San Francisco and a larger number in the greater Bay Area. With rising housing and living costs, it's not getting easier for people living on the street.\u003c/p>\n\u003cp>Fortunately, there are also lots of local organizations providing services to those in need. We've compiled a list of many of the places, sorted roughly by geography, that provide regular hot and fresh meals. This list primarily focuses on the organizations and services that provide multiple hot meals each week or daily meal service. There are \u003cem>many\u003c/em> more places that provide a weekly or monthly meal, as well as food banks that distribute groceries and fresh food. \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\" rel=\"noopener\">Project Homeless Connect\u003c/a> has a fairly comprehensive listing of homeless services if you're looking for more information, and the independent county food banks are valuable resources for fresh food pick-ups. If we missed an organization that provides a place for homeless residents to get a regular hot meal, please let us know in the comments below.\u003c/p>\n\u003cp>Most of these organizations are also in need of volunteers and/or donations. Contact them directly to sign up or to inquire about what they specifically are looking for.\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glide.org/program/daily-free-meals/\" target=\"_blank\" rel=\"noopener\">Glide\u003c/a>\u003c/strong>\u003cbr>\n330 Ellis Street [\u003ca href=\"https://goo.gl/JePMI8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 674-6000\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 8am-9am (seniors' breakfast 7:30am-8am; women's breakfast 10:30am-11am)\u003cbr>\nLunch: Daily, noon-1:30pm (bagged lunches on Sat, Sun)\u003cbr>\nDinner: Mon-Fri, 4pm-5:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Begun in 1969, Glide provides meals daily in the dining room, plus special meals around the holidays and a number of other services.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org\" target=\"_blank\" rel=\"noopener\">St. Anthony's\u003c/a>\u003c/strong>\u003cbr>\n121 Golden Gate Ave. [\u003ca href=\"https://goo.gl/Idmghu\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 241-2600\u003cbr>\nHours: Daily, 10am-11:45am for seniors and families with children; daily, 11:30am-1:30pm for everyone\u003c/p>\n\u003cp>The dining room also hosts weekly food distribution programs, as well as clothing programs, a medical clinic, and a social work center.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.uchsmotherbrowns.org/dining-room\" target=\"_blank\" rel=\"noopener\">Mother Brown's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n2111 Jennings St. [\u003ca href=\"https://goo.gl/H39Ghk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94124\u003cbr>\nPh: (415) 671-1100\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am-9am\u003cbr>\nDinner: Daily, 5pm-7pm\u003c/p>\n\u003cp>The United Council of Human Services operates Mother Brown's Kitchen, which started as a small mobile food operation 20 years ago. The organization also runs food pantries in Oakdale and Sunnyvale.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.martindeporres.org/\" target=\"_blank\" rel=\"noopener\">Martin de Porres House of Hospitality\u003c/a>\u003c/strong>\u003cbr>\n225 Potrero Ave. [\u003ca href=\"https://goo.gl/QUhE1d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 552-0240\u003cbr>\nHours:\u003cbr>\nBreakfast: Mon, Tues, Thurs, Fri, 5:30am-7:30am (hot tea, bread available at 5:30am; oatmeal served at 6:30am)\u003cbr>\nLunch: Tues-Sat, noon-2pm\u003cbr>\nBrunch: Sun, 9am-10:30am\u003c/p>\n\u003cp>Meals are served daily, and typically the courtyard and dining room open early to allow people to come in off the street. Showers and hygiene products are available Tuesday and Thursday mornings.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://curryseniorcenter.org/\" target=\"_blank\" rel=\"noopener\">Curry Senior Center\u003c/a>\u003c/strong>\u003cbr>\n333 Turk St. [\u003ca href=\"https://goo.gl/ZuGFUd\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 885-2274\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am-9am\u003cbr>\nLunch: Daily, 10am-1pm\u003c/p>\n\u003cp>Curry Senior Center is primarily focused on providing a place for low-income seniors to make connections with other people and get the health services they need. Meals are served daily (and bingo is available on Wednesdays and on weekends during lunch hours). Meal delivery to homebound seniors is also offered.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfcityimpact.com/rescue-mission/\" target=\"_blank\" rel=\"noopener\">S.F. Rescue Mission\u003c/a>\u003cbr>\n\u003c/strong>140 Turk St. [\u003ca href=\"https://goo.gl/olGW9j\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 292-1770\u003cbr>\nHours:\u003cbr>\nBreakfast: Mon-Fri, opens at 10:30am\u003cbr>\nDinner: Mon-Fri, doors open at 4pm\u003c/p>\n\u003cp>Based out of a church with different services, from a ministry to a health and wellness center, S.F. Rescue Mission provides meals, groceries, and hot food delivery.\u003c/p>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svdp-alameda.org/program-detail.html\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul of Alameda County\u003c/a>\u003c/strong>\u003cbr>\n9235 San Leandro St. [\u003ca href=\"https://goo.gl/Gyl7QN\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nOakland, CA 94603\u003cbr>\nPh: (510) 638-7600\u003cbr>\nHours: Tues-Sat, 10:45am-12:45pm\u003c/p>\n\u003cp>The largest dining room in Alameda County, St. Vincent's serves a regular midday hot meal.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cityteam.org/oakland/programs/\" target=\"_blank\" rel=\"noopener\">Cityteam\u003c/a>\u003c/strong>\u003cbr>\n720 Washington St. [\u003ca href=\"https://goo.gl/qnevYo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-3758\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 7am\u003cbr>\nLunch: Daily, noon\u003cbr>\nDinner: Daily, 6:30pm\u003c/p>\n\u003cp>Along with \u003ca href=\"https://www.cityteam.org/san-francisco/\" target=\"_blank\" rel=\"noopener\">a dining hall in San Francisco\u003c/a> and \u003ca href=\"https://www.cityteam.org/san-jose/\" target=\"_blank\" rel=\"noopener\">one in San Jose\u003c/a>, Cityteam \u003ca href=\"https://www.cityteam.org/oakland/programs/\" target=\"_blank\" rel=\"noopener\">operates a daily dining hall in Oakland\u003c/a>. (\u003ca href=\"https://www.cityteam.org/contact-us/\" target=\"_blank\" rel=\"noopener\">Check all the hours\u003c/a> before going to the other locations.) Cityteam is a Christian nonprofit providing services to the homeless and impoverished.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\nThere are five LFCC-operated dining rooms, and one partner dining room. Check \u003ca href=\"http://www.loavesfishescc.org/meal_locations.html\" target=\"_blank\" rel=\"noopener\">the website\u003c/a> for all locations.\u003cbr>\nPh: (925) 293-4792\u003cbr>\nHours: Mon-Fri, 11:30am-1:15pm\u003c/p>\n\u003cp>Based in Martinez, Loaves & Fishes provides daily meals at a half-dozen dining rooms around Contra Costa County. The organization also distributes fresh groceries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ebfnb.org/\" target=\"_blank\" rel=\"noopener\">Food Not Bombs\u003c/a>\u003c/strong>\u003cbr>\nPh: (510) 644-4187\u003cbr>\nHours: Meals served Mon-Fri, 3pm, at \u003ca href=\"https://goo.gl/BTuVRK\" target=\"_blank\" rel=\"noopener\">People's Park\u003c/a>\u003cbr>\nThursday, 1:30pm,in Oakland at National Recycling Center\u003cbr>\nSunday, 3:30pm, at 14th & Jefferson St. by Sutter Hotel\u003c/p>\n\u003cp>Cooked at local residents' houses, meals are typically served at the park in Berkeley, or in Oakland on the weekends. Schedule can vary. Call for more info.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n820 B St. [\u003ca href=\"https://goo.gl/zZlWdz\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPh: (415) 454-3303\u003cbr>\nHours:\u003cbr>\nBreakfast: Daily, 6:30am-10am\u003cbr>\nLunch: Daily, 11am-1pm\u003c/p>\n\u003cp>The dining room in San Rafael is open every day from 6:30am-1pm, during which two meals are served out of the free kitchen and an open pantry is available. The non-profit also has housing services and works with partner shelter organizations.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svdp-sonoma.org/svdp-sonoma_gethelp.html\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul of Sonoma County\u003c/a>\u003c/strong>\u003cbr>\n610 Wilson St. [\u003ca href=\"https://goo.gl/yEC0sF\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSanta Rosa, CA 95401\u003cbr>\nPh: (707) 584-1579\u003cbr>\nHours: Daily, 11:30am-12:30pm\u003c/p>\n\u003cp>The dining room serves a hot lunch meal every day of the year. The organization also operates a job training program, food pantry, and thrift store.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cots.org/services/\" target=\"_blank\" rel=\"noopener\">Committee on the Shelterless - Petaluma Kitchen\u003c/a>\u003c/strong>\u003cbr>\n900 Hopper St. [\u003ca href=\"https://goo.gl/a3Af8N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 765-6530\u003cbr>\nHours: Daily, 11:30am-1pm\u003c/p>\n\u003cp>The Committee on the Shelterless serves a daily hot lunch at its Petaluma Kitchen, as well as hands out weekly food boxes.\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://fooddc.org/\" target=\"_blank\" rel=\"noopener\">North Peninsula Food Pantry and Dining Center of Daly City\u003c/a>\u003c/strong>\u003cbr>\n31 Bepler St. [\u003ca href=\"https://goo.gl/F3HNSU\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nDaly City, CA 94014\u003cbr>\nPh: (650) 994-5150\u003cbr>\nHours: Mon, Tues, Thurs, 5pm-6pm (or until all food is distributed)\u003c/p>\n\u003cp>The North Peninsula Food Pantry and Dining Center is on the smaller end of homeless dining rooms — serving just about 70 people during dinner in the cafeteria — but it also operates a food pantry in conjunction with \u003ca href=\"http://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cityteam.org/san-jose/programs/\" target=\"_blank\" rel=\"noopener\">Cityteam\u003c/a>\u003c/strong>\u003cbr>\n1174 Old Bayshore Hwy. [\u003ca href=\"https://goo.gl/VgCD9A\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 288-2153\u003cbr>\nHours:\u003cbr>\nBreakfast: Weekdays at 6:30am, Sat and Sun at 8 am.\u003cbr>\nDinner: Daily, 5pm\u003c/p>\n\u003cp>Cityteam operates a men's shelter in San Jose, along with the dining hall, which provides daily hot dinner.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.catholiccharitiesscc.org/food/\" target=\"_blank\" rel=\"noopener\">Eastside Neighborhood Center\u003c/a>\u003c/strong>\u003cbr>\n2150 Alum Rock Ave. [\u003ca href=\"https://goo.gl/Hnm4jO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95116\u003cbr>\nPh: (408) 251-0215\u003cbr>\nHours:\u003cbr>\nLunch: Mon-Fri, 11:15am-12:15pm\u003cbr>\nDinner: Mon-Fri, 4pm\u003c/p>\n\u003cp>A Catholic neighborhood community center with educational and wellness programs, the nightly dinner is actually provided through \u003ca href=\"http://www.loavesfishes.org\" target=\"_blank\" rel=\"noopener\">Loaves & Fishes\u003c/a>, which no longer operates its own walk-in dining room, but instead cooks and distributes meals to other nonprofits and organizations. (Contact Loaves & Fishes for a full list of potential meal partners.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://samaritanhousesanmateo.org/\" target=\"_blank\" rel=\"noopener\">Samaritan House\u003c/a>\u003c/strong>\u003cbr>\n303 Tilton Ave. [\u003ca href=\"https://goo.gl/7qXAhe\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 341-4081 x.2003\u003cbr>\nHours: Mon-Fri 4pm-6:30pm\u003cbr>\nSat-Sun, 12pm: Lunch to-go\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Samaritan House is the largest provider of hot meals and biggest food distributor in San Mateo County. There is also a pantry and after-school food program. While hot meals are provided weeknights in the dining hall, there is also an option to carry-out a meal, if needed.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Beekeepers Feel The Sting Of Hives Stolen In California",
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"content": "\u003cp>Between December and March, beekeepers send millions of hives to California to pollinate almond trees. Not all of the hives make it back home.\u003c/p>\n\u003cp>\"The number of beehive thefts is increasing,\" explains Jay Freeman, a detective with the Butte County Sheriff's Office.\u003c/p>\n\u003cp>In California, 1,734 hives were stolen during peak almond pollination season in 2016. In Butte County alone, the number of stolen hives jumped from 200 in 2015 to 400 this year, according to Freeman.\u003c/p>\n\u003cp>Denise Qualls, a California bee broker who arranges contracts between beekeepers and almond growers, isn't surprised that beehive thefts are on the rise.\u003c/p>\n\u003cp>It takes more than 2 million beehives to pollinate California almonds. Currently, beekeepers are paid $200 per hive for pollination services (compared with $130 per hive in 2010).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To complicate matters, bee brokers who arrange contracts between beekeepers and almond growers are discovering that there are not enough beehives to go around, driving up demand, rental costs — and thefts.\u003c/p>\n\u003cp>Because of the expertise required to steal hives, the general consensus is that beekeepers are behind the heists.\u003c/p>\n\u003cp>\"Beekeepers have the knowledge and equipment to go in and take the hives and the market to profit from them,\" Qualls says.\u003c/p>\n\u003cp>Thieves targeting hives to rent during pollination season are not making off with one or two hives. In Butte County, several large-scale hive thefts occurred this year, with reports ranging from 64 to 200 hives swiped at a time.\u003c/p>\n\u003cp>\"Almond orchards are in rural areas with acres of trees, few homesteads and almost no surveillance,\" says Qualls, president and CEO of Pollination Connection. \"It's hard to monitor the hives.\"\u003c/p>\n\u003cp>Most hives are unmarked, making it impossible to identify hives that might be stolen. Beekeepers who do brand each of their hives with the names and numbers of their apiaries often fall victim to creative thieves who remove the frames (the guts of the hive that are covered with bees and laden with honey) and put them in new, unmarked hive bodies.\u003c/p>\n\u003cp>\"Thieves are going after easily accessible hives and unmarked hives,\" says Freeman. \"Someone who knows how to handle them can move 200 hives in a matter of minutes.\"\u003c/p>\n\u003cp>Because stolen hives are hard to detect, it's difficult for law enforcement to catch and prosecute thieves and return hives to beekeepers. When thieves are caught, the penalties are harsh.\u003c/p>\n\u003cp>Last week, a beekeeper stood trial for the theft of 64 hives that he pilfered from Butte County and rented to an almond grower (through a bee broker) in a neighboring county. At the trial for the February crime, he was convicted of grand theft of an animal — a felony in California — and sentenced to 90 days in county jail and three years' probation.\u003c/p>\n\u003cp>Insurance policies are cost prohibitive, according to Freeman, and few beekeepers are reimbursed for their losses. To combat bee theft, some beekeepers are putting GPS units in their hives. And some growers are hiring guards to patrol almond orchards overnight.\u003c/p>\n\u003cp>\"For the growers, this is their entire livelihood,\" Qualls says. \"If someone steals their bees, it hurts their crops.\"\u003c/p>\n\u003cp>It's not just large-scale apiaries and California almond growers feeling the sting.\u003c/p>\n\u003cp>In April, 184 hives valued at CA$200,000 were stolen in Quebec. Three hives were pinched from the garden at a dental office in Greenville, S.C., in February. And thieves made off with two hives from a clover field in Des Moines, Iowa, in May.\u003c/p>\n\u003cp>The Iowa theft was caught on a surveillance camera. The thieves pulled up in a pickup truck and loaded up the hives. None of the beehives, which belonged to the Iowa Honey Co., were branded, according to its owner, Rob Taylor.\u003c/p>\n\u003cp>Taylor, a beekeeper and member of the U.S. House of Representatives, lost the honey and equipment and spent more than $500 on replacements.\u003c/p>\n\u003cp>\"If someone steals the hives, they have no upfront costs,\" he says. \"Any honey they pull off at the end of the season is pure profit; they are short-cutting the system.\"\u003c/p>\n\u003cp>The sheriff who took the report said he'd never heard of a beehive theft before. When news of the stolen hives hit the local media, three more Iowa beekeepers came forward with similar reports.\u003c/p>\n\u003cp>Taylor hopes the surveillance footage will help local law enforcement catch the thieves and recover the stolen hives. In the meantime, he's branded the 17 additional hives he maintains in locations throughout Des Moines and installed GPS tracking systems in each one in case his hives are targeted again.\u003c/p>\n\u003cp>\"Who would have thought in the 21st century we'd have to worry about bee rustlers?\" he ponders.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Beekeepers make money renting out hives to pollinate crops. But in California, thefts are on the rise. That's led to a hive shortage that is driving up demand, costs — and more thefts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Between December and March, beekeepers send millions of hives to California to pollinate almond trees. Not all of the hives make it back home.\u003c/p>\n\u003cp>\"The number of beehive thefts is increasing,\" explains Jay Freeman, a detective with the Butte County Sheriff's Office.\u003c/p>\n\u003cp>In California, 1,734 hives were stolen during peak almond pollination season in 2016. In Butte County alone, the number of stolen hives jumped from 200 in 2015 to 400 this year, according to Freeman.\u003c/p>\n\u003cp>Denise Qualls, a California bee broker who arranges contracts between beekeepers and almond growers, isn't surprised that beehive thefts are on the rise.\u003c/p>\n\u003cp>It takes more than 2 million beehives to pollinate California almonds. Currently, beekeepers are paid $200 per hive for pollination services (compared with $130 per hive in 2010).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To complicate matters, bee brokers who arrange contracts between beekeepers and almond growers are discovering that there are not enough beehives to go around, driving up demand, rental costs — and thefts.\u003c/p>\n\u003cp>Because of the expertise required to steal hives, the general consensus is that beekeepers are behind the heists.\u003c/p>\n\u003cp>\"Beekeepers have the knowledge and equipment to go in and take the hives and the market to profit from them,\" Qualls says.\u003c/p>\n\u003cp>Thieves targeting hives to rent during pollination season are not making off with one or two hives. In Butte County, several large-scale hive thefts occurred this year, with reports ranging from 64 to 200 hives swiped at a time.\u003c/p>\n\u003cp>\"Almond orchards are in rural areas with acres of trees, few homesteads and almost no surveillance,\" says Qualls, president and CEO of Pollination Connection. \"It's hard to monitor the hives.\"\u003c/p>\n\u003cp>Most hives are unmarked, making it impossible to identify hives that might be stolen. Beekeepers who do brand each of their hives with the names and numbers of their apiaries often fall victim to creative thieves who remove the frames (the guts of the hive that are covered with bees and laden with honey) and put them in new, unmarked hive bodies.\u003c/p>\n\u003cp>\"Thieves are going after easily accessible hives and unmarked hives,\" says Freeman. \"Someone who knows how to handle them can move 200 hives in a matter of minutes.\"\u003c/p>\n\u003cp>Because stolen hives are hard to detect, it's difficult for law enforcement to catch and prosecute thieves and return hives to beekeepers. When thieves are caught, the penalties are harsh.\u003c/p>\n\u003cp>Last week, a beekeeper stood trial for the theft of 64 hives that he pilfered from Butte County and rented to an almond grower (through a bee broker) in a neighboring county. At the trial for the February crime, he was convicted of grand theft of an animal — a felony in California — and sentenced to 90 days in county jail and three years' probation.\u003c/p>\n\u003cp>Insurance policies are cost prohibitive, according to Freeman, and few beekeepers are reimbursed for their losses. To combat bee theft, some beekeepers are putting GPS units in their hives. And some growers are hiring guards to patrol almond orchards overnight.\u003c/p>\n\u003cp>\"For the growers, this is their entire livelihood,\" Qualls says. \"If someone steals their bees, it hurts their crops.\"\u003c/p>\n\u003cp>It's not just large-scale apiaries and California almond growers feeling the sting.\u003c/p>\n\u003cp>In April, 184 hives valued at CA$200,000 were stolen in Quebec. Three hives were pinched from the garden at a dental office in Greenville, S.C., in February. And thieves made off with two hives from a clover field in Des Moines, Iowa, in May.\u003c/p>\n\u003cp>The Iowa theft was caught on a surveillance camera. The thieves pulled up in a pickup truck and loaded up the hives. None of the beehives, which belonged to the Iowa Honey Co., were branded, according to its owner, Rob Taylor.\u003c/p>\n\u003cp>Taylor, a beekeeper and member of the U.S. House of Representatives, lost the honey and equipment and spent more than $500 on replacements.\u003c/p>\n\u003cp>\"If someone steals the hives, they have no upfront costs,\" he says. \"Any honey they pull off at the end of the season is pure profit; they are short-cutting the system.\"\u003c/p>\n\u003cp>The sheriff who took the report said he'd never heard of a beehive theft before. When news of the stolen hives hit the local media, three more Iowa beekeepers came forward with similar reports.\u003c/p>\n\u003cp>Taylor hopes the surveillance footage will help local law enforcement catch the thieves and recover the stolen hives. In the meantime, he's branded the 17 additional hives he maintains in locations throughout Des Moines and installed GPS tracking systems in each one in case his hives are targeted again.\u003c/p>\n\u003cp>\"Who would have thought in the 21st century we'd have to worry about bee rustlers?\" he ponders.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers Wait, And Wait, For Guest Workers Amid H-2A Visa Delays",
"title": "Farmers Wait, And Wait, For Guest Workers Amid H-2A Visa Delays",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>American farms should be in full swing right now. But some farmers are running behind, waiting on work visas for planters and pickers from out of the country. The H-2A visa program is delayed for the third year in a row.\u003c/p>\n\u003cp>It sounds like the setup to a bad joke: A professor and a doctor walk onto a farm.\u003c/p>\n\u003cp>Kathleen Terrence, a pediatrician, kneels in an onion field outside Lisbon, N.Y., with a bunch of kids. As they prepare to plant some 30,000 onions, they're all taking tips from Mark Sturges — but he's no farmer, either. He's a literary critic.\u003c/p>\n\u003cp>\"Are you guys ready?\" he asks them, laughing gently. \"It's gonna be fun.\"\u003c/p>\n\u003cfigure id=\"attachment_109767\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1440x1440.jpg\" alt=\"About 30 CSA members volunteered to plant Kent Family Growers' onion crop in upstate New York.\" width=\"640\" height=\"640\" class=\"size-large wp-image-109767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 30 CSA members volunteered to plant Kent Family Growers' onion crop in upstate New York. \u003ccite>(Lauren Rosenthal/NCPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are just some of the volunteers who stepped up to plant onions for \u003ca href=\"http://www.kentfamilygrowers.com/\">Kent Family Growers\u003c/a>, in upstate New York. But farm owner Dan Kent says he's worried about the rest of his growing season. The workers he hired are a month late.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I am assuming that our guys are still in southern Mexico, where they live, waiting for word that they have an appointment at the U.S. Consulate somewhere on the border,\" Kent says.\u003c/p>\n\u003cp>Kent hired his three delayed laborers through the H-2A visa program for seasonal farm jobs. The program has fallen behind every year since 2014.\u003c/p>\n\u003cp>The reasons vary from year to year, but the outcome is the same. As a result, says Kristi Boswell with the American Farm Bureau, farmers have reported losses of up to $300,000.\u003c/p>\n\u003cp>\"We have perishable commodities – blueberries, we're starting into pruning for our apples. Melons are also peaking up. And we don't have a good workforce,\" she says.\u003c/p>\n\u003cp>It seems to be getting worse. Congress has talked about stabilizing the farm workforce by making it easier for workers to become citizens. But immigration reform is pretty much stalled out. Farmers are growing more reliant on seasonal workers with H-2A visas.\u003c/p>\n\u003cp>Assistant U.S. Labor Secretary \u003ca href=\"https://www.doleta.gov/etainfo/Portia_Wu.cfm\">Portia Wu\u003c/a> says applications to sponsor temporary farm workers shot up 80 percent over the last five years.\u003c/p>\n\u003cp>\"We added staff, approved overtime. It was not nearly enough to meet the surge we saw,\" Wu says.\u003c/p>\n\u003cp>The law says farmers have to \u003cem>try\u003c/em> and hire locally. But Boswell, with the American Farm Bureau, says domestic farm labor has dried up.\u003c/p>\n\u003cp>\"We have a workforce that's aging,\" she says. \"We have American workers that are not coming out to the farms to do the work. And we're kind of stuck between a rock and a hard place.\"\u003c/p>\n\u003cp>That hard place is the H-2A program. Boswell says it's a bureaucratic nightmare to apply – and it's not cheap. Farmers have to provide housing, transportation, food for workers. Their pay is often higher than the state's minimum wage. In New York, it's an extra $2 an hour.\u003c/p>\n\u003cp>But Megan Horn with the advocacy group Farmworker Justice says the U.S. economy has gotten stronger. If farmers wanted to attract local workers, Horn says they'd have to pay more. \"We're not seeing huge increases in [farm] wages, or very significant increases in wages at all,\" Horn says. \"They've barely kept up with inflation.\"\u003c/p>\n\u003cfigure id=\"attachment_109768\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg\" alt=\"Dan Kent owns Kent Family Growers in upstate New York. This is the first year he's hired workers through the H-2A visa program. They're expected to arrive in late May — about six weeks behind schedule.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-109768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Kent owns Kent Family Growers in upstate New York. This is the first year he's hired workers through the H-2A visa program. They're expected to arrive in late May — about six weeks behind schedule. \u003ccite>(Lauren Rosenthal/NCPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dan Kent says he has tried to hire locally, but it's never worked out. As for offering higher wages, Kent says his crew from Mexico will earn $11.74 an hour. When he factors in their food, housing and travel, it's more than what he takes for himself.\u003c/p>\n\u003cp>\"For the sake of keeping this whole project alive, I'm going to try this,\" Kent says. \"But until I can figure out a way to make more than my workers, I'm not apt to pay them $15 or $18 or $25 an hour. It would make me come unhinged.\"\u003c/p>\n\u003cp>Kent has reached out to several members of Congress for help. The House is weighing a bill that would streamline the H-2A visa program. But in the current political climate, it's not likely to take root anytime soon. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.northcountrypublicradio.org\" target=\"_blank\">North Country Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>American farms should be in full swing right now. But some farmers are running behind, waiting on work visas for planters and pickers from out of the country. The H-2A visa program is delayed for the third year in a row.\u003c/p>\n\u003cp>It sounds like the setup to a bad joke: A professor and a doctor walk onto a farm.\u003c/p>\n\u003cp>Kathleen Terrence, a pediatrician, kneels in an onion field outside Lisbon, N.Y., with a bunch of kids. As they prepare to plant some 30,000 onions, they're all taking tips from Mark Sturges — but he's no farmer, either. He's a literary critic.\u003c/p>\n\u003cp>\"Are you guys ready?\" he asks them, laughing gently. \"It's gonna be fun.\"\u003c/p>\n\u003cfigure id=\"attachment_109767\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1440x1440.jpg\" alt=\"About 30 CSA members volunteered to plant Kent Family Growers' onion crop in upstate New York.\" width=\"640\" height=\"640\" class=\"size-large wp-image-109767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 30 CSA members volunteered to plant Kent Family Growers' onion crop in upstate New York. \u003ccite>(Lauren Rosenthal/NCPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are just some of the volunteers who stepped up to plant onions for \u003ca href=\"http://www.kentfamilygrowers.com/\">Kent Family Growers\u003c/a>, in upstate New York. But farm owner Dan Kent says he's worried about the rest of his growing season. The workers he hired are a month late.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I am assuming that our guys are still in southern Mexico, where they live, waiting for word that they have an appointment at the U.S. Consulate somewhere on the border,\" Kent says.\u003c/p>\n\u003cp>Kent hired his three delayed laborers through the H-2A visa program for seasonal farm jobs. The program has fallen behind every year since 2014.\u003c/p>\n\u003cp>The reasons vary from year to year, but the outcome is the same. As a result, says Kristi Boswell with the American Farm Bureau, farmers have reported losses of up to $300,000.\u003c/p>\n\u003cp>\"We have perishable commodities – blueberries, we're starting into pruning for our apples. Melons are also peaking up. And we don't have a good workforce,\" she says.\u003c/p>\n\u003cp>It seems to be getting worse. Congress has talked about stabilizing the farm workforce by making it easier for workers to become citizens. But immigration reform is pretty much stalled out. Farmers are growing more reliant on seasonal workers with H-2A visas.\u003c/p>\n\u003cp>Assistant U.S. Labor Secretary \u003ca href=\"https://www.doleta.gov/etainfo/Portia_Wu.cfm\">Portia Wu\u003c/a> says applications to sponsor temporary farm workers shot up 80 percent over the last five years.\u003c/p>\n\u003cp>\"We added staff, approved overtime. It was not nearly enough to meet the surge we saw,\" Wu says.\u003c/p>\n\u003cp>The law says farmers have to \u003cem>try\u003c/em> and hire locally. But Boswell, with the American Farm Bureau, says domestic farm labor has dried up.\u003c/p>\n\u003cp>\"We have a workforce that's aging,\" she says. \"We have American workers that are not coming out to the farms to do the work. And we're kind of stuck between a rock and a hard place.\"\u003c/p>\n\u003cp>That hard place is the H-2A program. Boswell says it's a bureaucratic nightmare to apply – and it's not cheap. Farmers have to provide housing, transportation, food for workers. Their pay is often higher than the state's minimum wage. In New York, it's an extra $2 an hour.\u003c/p>\n\u003cp>But Megan Horn with the advocacy group Farmworker Justice says the U.S. economy has gotten stronger. If farmers wanted to attract local workers, Horn says they'd have to pay more. \"We're not seeing huge increases in [farm] wages, or very significant increases in wages at all,\" Horn says. \"They've barely kept up with inflation.\"\u003c/p>\n\u003cfigure id=\"attachment_109768\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg\" alt=\"Dan Kent owns Kent Family Growers in upstate New York. This is the first year he's hired workers through the H-2A visa program. They're expected to arrive in late May — about six weeks behind schedule.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-109768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Kent owns Kent Family Growers in upstate New York. This is the first year he's hired workers through the H-2A visa program. They're expected to arrive in late May — about six weeks behind schedule. \u003ccite>(Lauren Rosenthal/NCPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dan Kent says he has tried to hire locally, but it's never worked out. As for offering higher wages, Kent says his crew from Mexico will earn $11.74 an hour. When he factors in their food, housing and travel, it's more than what he takes for himself.\u003c/p>\n\u003cp>\"For the sake of keeping this whole project alive, I'm going to try this,\" Kent says. \"But until I can figure out a way to make more than my workers, I'm not apt to pay them $15 or $18 or $25 an hour. It would make me come unhinged.\"\u003c/p>\n\u003cp>Kent has reached out to several members of Congress for help. The House is weighing a bill that would streamline the H-2A visa program. But in the current political climate, it's not likely to take root anytime soon. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.northcountrypublicradio.org\" target=\"_blank\">North Country Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We Don't Know How Many Workers Are Injured At Slaughterhouses. Here's Why",
"title": "We Don't Know How Many Workers Are Injured At Slaughterhouses. Here's Why",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A slaughterhouse is a safer place to work than it used to be, \u003ca href=\"http://www.gao.gov/products/GAO-16-337\">according to a new government report\u003c/a>. But data gathered by federal regulators doesn't likely capture all the risks faced by meat and poultry workers.\u003c/p>\n\u003cp>In an update to a \u003ca href=\"http://www.gao.gov/products/GAO-05-96\">2005 report criticizing safety conditions\u003c/a> for workers in the meat industry, the Government Accountability Office says injuries and illnesses are still common. From 2004 to 2013, 151 meat and poultry workers died from injuries sustained at work. The injury rate for meat workers is higher than the rest of the manufacturing industry.\u003c/p>\n\u003cp>But injuries in the meat industry are also likely to be underreported.\u003c/p>\n\u003cp>The GAO found several situations that may keep reported numbers from packing plants lower than reality. Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>Sanitary workers who clean machinery in meat plants have suffered amputated limbs and severed fingers. Some have died on the job. But their cases are not always counted with meat and poultry industry data because many work for third-party contractors.\u003c/li>\n\u003cli>Medical staff at on-site clinics have encouraged workers to return to the line without seeing a doctor for pain. GAO cited a case where a worker made 90 visits to a nursing station before being referred to a physician.\u003c/li>\n\u003cli>Meat and poultry workers are often immigrants or refugees. They may downplay or not report injuries to protect their jobs and livelihoods. Language barriers can also prevent workers from receiving proper safety training.\u003c/li>\n\u003c/ul>\n\u003cp>\"These limitations in [the Department of Labor's] data collection raise questions about whether the federal government is doing all it can to collect the data it needs to support worker protection and workplace safety,\" the GAO report said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The GAO says safety researchers at the Centers for Disease Control and Prevention should do more to study sanitation worker injuries and regulators should count those injuries alongside those sustained by other meat workers.\u003c/p>\n\u003cp>Worker advocates say they have long been suspicious of the injury rates reported by meat companies. For instance, \u003ca href=\"https://www.cdc.gov/niosh/hhe/reports/pdfs/2014-0040-3232.pdf\">a recent study at a Maryland poultry\u003c/a> plant by the National Institute for Occupational Safety and Health (NIOSH) found that one-third of workers had injuries that meet the definition of carpal tunnel, but only a handful of injuries had been reported to OSHA.\u003c/p>\n\u003cp>When injuries aren't reported and treated, advocates say, they get worse.\u003c/p>\n\u003cp>\"It has profound consequences for the workers,\" says Celeste Monforton, an occupational health researcher at George Washington University. \"Their injuries are exacerbated, some beyond repair.\"\u003c/p>\n\u003cp>In recent years, groups like Nebraska Appleseed and the Southern Poverty Law Center have highlighted working conditions that they say continue to put people at risk, such as \u003ca href=\"https://neappleseed.org/download/17886/\">fast line speeds\u003c/a> that can cause repetitive motion injuries. And Oxfam found that poultry workers are often \u003ca href=\"https://www.oxfamamerica.org/explore/research-publications/no-relief/\">denied mandatory bathroom breaks\u003c/a> during the workday. Workers said they ended up wearing adult diapers.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.meatinstitute.org/\">North American Meat Institute\u003c/a>, a trade group, issued a statement defending the meat industry's record on worker safety record. It said that OSHA has reviewed injury recordkeeping and did not find underreporting to be a regular problem at meatpacking facilities. NAMI also said that the rate of reported injuries is at an all-time low.\u003c/p>\n\u003cp>In an interview before the report was released, NAMI safety director Dan McCausland said the meat industry has made strides in safety over the last few decades.\u003c/p>\n\u003cp>\"If you go back to the late 80s, early 90s - particularly in slaughtering facilities - it was not uncommon to have a third of the employees have an injury significant enough to wind up on the OSHA 300 log every year,\" McCausland said, referring to the OSHA form used to report workplace injuries. \"Now it's down in the 10 percent and below [range]. We have many facilities running 3 percent or less.\"\u003c/p>\n\u003cp>McCausland says the industry continues to look for ways to automate packing plants to take some of the load off of workers' shoulders.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from Harvest Public Media, a reporting collaboration focused on food and agriculture. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://netnebraska.org/basic-page/radio/radio\">Nebraska Public Radio Network\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Injuries in the meat industry are likely to be under-reported, a new GAO report finds. Workers may be sent back to the line without seeing a doctor, or may not report out of fear of losing their jobs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A slaughterhouse is a safer place to work than it used to be, \u003ca href=\"http://www.gao.gov/products/GAO-16-337\">according to a new government report\u003c/a>. But data gathered by federal regulators doesn't likely capture all the risks faced by meat and poultry workers.\u003c/p>\n\u003cp>In an update to a \u003ca href=\"http://www.gao.gov/products/GAO-05-96\">2005 report criticizing safety conditions\u003c/a> for workers in the meat industry, the Government Accountability Office says injuries and illnesses are still common. From 2004 to 2013, 151 meat and poultry workers died from injuries sustained at work. The injury rate for meat workers is higher than the rest of the manufacturing industry.\u003c/p>\n\u003cp>But injuries in the meat industry are also likely to be underreported.\u003c/p>\n\u003cp>The GAO found several situations that may keep reported numbers from packing plants lower than reality. Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>Sanitary workers who clean machinery in meat plants have suffered amputated limbs and severed fingers. Some have died on the job. But their cases are not always counted with meat and poultry industry data because many work for third-party contractors.\u003c/li>\n\u003cli>Medical staff at on-site clinics have encouraged workers to return to the line without seeing a doctor for pain. GAO cited a case where a worker made 90 visits to a nursing station before being referred to a physician.\u003c/li>\n\u003cli>Meat and poultry workers are often immigrants or refugees. They may downplay or not report injuries to protect their jobs and livelihoods. Language barriers can also prevent workers from receiving proper safety training.\u003c/li>\n\u003c/ul>\n\u003cp>\"These limitations in [the Department of Labor's] data collection raise questions about whether the federal government is doing all it can to collect the data it needs to support worker protection and workplace safety,\" the GAO report said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The GAO says safety researchers at the Centers for Disease Control and Prevention should do more to study sanitation worker injuries and regulators should count those injuries alongside those sustained by other meat workers.\u003c/p>\n\u003cp>Worker advocates say they have long been suspicious of the injury rates reported by meat companies. For instance, \u003ca href=\"https://www.cdc.gov/niosh/hhe/reports/pdfs/2014-0040-3232.pdf\">a recent study at a Maryland poultry\u003c/a> plant by the National Institute for Occupational Safety and Health (NIOSH) found that one-third of workers had injuries that meet the definition of carpal tunnel, but only a handful of injuries had been reported to OSHA.\u003c/p>\n\u003cp>When injuries aren't reported and treated, advocates say, they get worse.\u003c/p>\n\u003cp>\"It has profound consequences for the workers,\" says Celeste Monforton, an occupational health researcher at George Washington University. \"Their injuries are exacerbated, some beyond repair.\"\u003c/p>\n\u003cp>In recent years, groups like Nebraska Appleseed and the Southern Poverty Law Center have highlighted working conditions that they say continue to put people at risk, such as \u003ca href=\"https://neappleseed.org/download/17886/\">fast line speeds\u003c/a> that can cause repetitive motion injuries. And Oxfam found that poultry workers are often \u003ca href=\"https://www.oxfamamerica.org/explore/research-publications/no-relief/\">denied mandatory bathroom breaks\u003c/a> during the workday. Workers said they ended up wearing adult diapers.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.meatinstitute.org/\">North American Meat Institute\u003c/a>, a trade group, issued a statement defending the meat industry's record on worker safety record. It said that OSHA has reviewed injury recordkeeping and did not find underreporting to be a regular problem at meatpacking facilities. NAMI also said that the rate of reported injuries is at an all-time low.\u003c/p>\n\u003cp>In an interview before the report was released, NAMI safety director Dan McCausland said the meat industry has made strides in safety over the last few decades.\u003c/p>\n\u003cp>\"If you go back to the late 80s, early 90s - particularly in slaughtering facilities - it was not uncommon to have a third of the employees have an injury significant enough to wind up on the OSHA 300 log every year,\" McCausland said, referring to the OSHA form used to report workplace injuries. \"Now it's down in the 10 percent and below [range]. We have many facilities running 3 percent or less.\"\u003c/p>\n\u003cp>McCausland says the industry continues to look for ways to automate packing plants to take some of the load off of workers' shoulders.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from Harvest Public Media, a reporting collaboration focused on food and agriculture. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://netnebraska.org/basic-page/radio/radio\">Nebraska Public Radio Network\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions",
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"content": "\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_109611\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg\" alt=\"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.\" width=\"400\" height=\"556\" class=\"size-thumbnail wp-image-109611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently. \u003ccite>(U.S. Food and Drug Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new, redesigned \"Nutrition Facts\" label is coming. The Food and Drug Administration has \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2016/05/unveiling-the-new-nutrition-facts-label/\">announced\u003c/a> that the new label will be required on most packaged food by July.\u003c/p>\n\u003cp>The big change: The label will have a separate line showing how much sugar has been added to each food. The amount of \"added sugar\" will be expressed in grams and as a percentage of a \"Daily Value\" — an amount of sugar consumption that nutritionists think would be reasonable as part of a daily 2,000-calorie diet. The label also will display calories per serving, and serving size, more prominently.\u003c/p>\n\u003cp>As one example, a 20-ounce bottle of Coke could show 65 grams of added sugar, representing 130 percent of a recommended daily intake.\u003c/p>\n\u003cp>The change reflects increasing concern about the amount of sugar that Americans consume, and the amount of sugar that's added to common foods.\u003c/p>\n\u003cp>Several advocacy groups cheered the FDA's move. Michael Jacobson, founder of the Center for Science in the Public Interest, released a \u003ca href=\"http://www.cspinet.org/new/201605201.html\">statement\u003c/a> saying that the new labels will allow consumers to make more informed choices and \"should also spur food manufacturers to add less sugar to their products.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/24/425908798/no-more-hidden-sugar-fda-proposes-new-label-rule\">proposed\u003c/a> including \"added sugar\" on the label last summer, and many food companies, such as \u003ca href=\"https://assets.documentcloud.org/documents/1692004/general-mills-nutrition-labeling-comments.pdf\">General Mills\u003c/a>, opposed it. The companies argued that from a health point of view, it doesn't matter whether sugar is added or is already present naturally in ingredients such as fruit. The existing labels already show the amount of total sugars in packaged food, and food manufacturers argued that this already tells consumers what they need to know.\u003c/p>\n\u003cp>Now that the FDA has made its decision, however, the Grocery Manufacturers Association does not seem interested in continuing the fight. The GMA released a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-on-nutrition-facts-panel-revision/\">statement\u003c/a> welcoming the FDA's revised food label and calling for a \"robust consumer education effort\" to help explain it.\u003c/p>\n\u003cp>The Sugar Association, on the other hand, was outraged, \u003ca href=\"https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/\">calling\u003c/a> the FDA's decision a \"dangerous precedent that is not grounded in science.\" \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>\u003cfigure id=\"attachment_109611\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg\" alt=\"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.\" width=\"400\" height=\"556\" class=\"size-thumbnail wp-image-109611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently. \u003ccite>(U.S. Food and Drug Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new, redesigned \"Nutrition Facts\" label is coming. The Food and Drug Administration has \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2016/05/unveiling-the-new-nutrition-facts-label/\">announced\u003c/a> that the new label will be required on most packaged food by July.\u003c/p>\n\u003cp>The big change: The label will have a separate line showing how much sugar has been added to each food. The amount of \"added sugar\" will be expressed in grams and as a percentage of a \"Daily Value\" — an amount of sugar consumption that nutritionists think would be reasonable as part of a daily 2,000-calorie diet. The label also will display calories per serving, and serving size, more prominently.\u003c/p>\n\u003cp>As one example, a 20-ounce bottle of Coke could show 65 grams of added sugar, representing 130 percent of a recommended daily intake.\u003c/p>\n\u003cp>The change reflects increasing concern about the amount of sugar that Americans consume, and the amount of sugar that's added to common foods.\u003c/p>\n\u003cp>Several advocacy groups cheered the FDA's move. Michael Jacobson, founder of the Center for Science in the Public Interest, released a \u003ca href=\"http://www.cspinet.org/new/201605201.html\">statement\u003c/a> saying that the new labels will allow consumers to make more informed choices and \"should also spur food manufacturers to add less sugar to their products.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/24/425908798/no-more-hidden-sugar-fda-proposes-new-label-rule\">proposed\u003c/a> including \"added sugar\" on the label last summer, and many food companies, such as \u003ca href=\"https://assets.documentcloud.org/documents/1692004/general-mills-nutrition-labeling-comments.pdf\">General Mills\u003c/a>, opposed it. The companies argued that from a health point of view, it doesn't matter whether sugar is added or is already present naturally in ingredients such as fruit. The existing labels already show the amount of total sugars in packaged food, and food manufacturers argued that this already tells consumers what they need to know.\u003c/p>\n\u003cp>Now that the FDA has made its decision, however, the Grocery Manufacturers Association does not seem interested in continuing the fight. The GMA released a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-on-nutrition-facts-panel-revision/\">statement\u003c/a> welcoming the FDA's revised food label and calling for a \"robust consumer education effort\" to help explain it.\u003c/p>\n\u003cp>The Sugar Association, on the other hand, was outraged, \u003ca href=\"https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/\">calling\u003c/a> the FDA's decision a \"dangerous precedent that is not grounded in science.\" \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>Later this week, in hundreds of cities around the globe, from Ouagadougou, Burkino Faso, to Lancaster, Pa., protesters will \"\u003ca href=\"http://www.march-against-monsanto.com/may21/\">March Against Monsanto\u003c/a>.\" Will they still march if there's no Monsanto?\u003c/p>\n\u003cp>This company, which invented genetically engineered crops and turned itself into the world's biggest seller of seeds, has come to represent, in a shorthand way, lots of things that some people love to hate: genetically modified food; patents on seeds; lawsuits against farmers for saving and replanting those seeds; and corporate influence over government food policy.\u003c/p>\n\u003cp>Monsanto has swallowed many other companies — especially seed companies — over the years, which helped build its fearsome reputation.\u003c/p>\n\u003cp>Now, however, comes news that Monsanto might go from swallower to swallowee. Bayer, a German-based company that's probably best known as the inventor of aspirin, has \u003ca href=\"http://www.news.bayer.com/baynews/baynews.nsf/id/Bayer-Confirms-Preliminary-Discussion-Regarding-Acquisition-of-Monsanto\">offered\u003c/a> to buy Monsanto for $42 billion. Bayer is a much bigger company than Monsanto because it also owns large divisions that make pharmaceuticals and industrial chemicals.\u003c/p>\n\u003cp>The proposed deal faces big \u003ca href=\"http://www.bloomberg.com/news/articles/2016-05-19/bayer-s-pursuit-of-45-billion-monsanto-greeted-with-skepticism\">obstacles\u003c/a>. Bayer's stock dropped by 8 percent on the news. Shareholders evidently weren't happy about the idea of taking on a load of debt to finance the deal. Monsanto may also be unhappy. One analyst called Bayer's offer \"\u003ca href=\"http://www.fool.com/investing/general/2016/05/18/bayer-offered-40-billion-for-monsanto-why-investor.aspx\">insulting\u003c/a>\" and predicted that Monsanto's owners would demand a much higher price.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, it's interesting to contemplate the potential impact, if the deal went through. In raw business terms, it would continue a dramatic wave of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/04/06/472960018/big-seed-consolidation-is-shrinking-the-industry-even-further\">consolidation\u003c/a> among the companies that sell seeds and pesticides to farmers. Two other such deals are currently in the works. DuPont is merging with Dow, and the China National Chemical Corporation is buying Syngenta, which is currently the world's biggest seller of agricultural chemicals.\u003c/p>\n\u003cp>Bayer is a much bigger player in the pesticide business, which has landed it in controversy of its own. It is the biggest seller of \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/27/175278607/are-agricultures-most-popular-insecticides-killing-our-bees\">neonicotinoid\u003c/a> insecticides, which are applied as seed treatments on corn and soybeans, and have been \u003ca href=\"http://www.pbs.org/newshour/bb/are-pesticides-to-blame-for-the-massive-bee-die-off/\">blamed\u003c/a> for harming bees.\u003c/p>\n\u003cp>But the most fascinating aspect of the deal might be its political and social impact. The name Monsanto would probably disappear. Suddenly, the leading seller of GMOs would be European, rather than American. Would that matter? It's hard to say, but it seems possible.\u003c/p>\n\u003cp>Years ago, when I was doing research for my book about the origins of GMOs, some Monsanto executives told me their theory for why so many Europeans opposed GMOs. The resistance to Monsanto's technology, they told me, was secretly supported by Europe's big pesticide companies, who felt threatened by biotechnology's potential to replace pesticides in agriculture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I never believed that theory. But there certainly was plenty of animosity, over the years, between Monsanto and its European competitors. It would be a striking twist of fate if Bayer, one of those European chemical giants, ended up buying Monsanto.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Later this week, in hundreds of cities around the globe, from Ouagadougou, Burkino Faso, to Lancaster, Pa., protesters will \"\u003ca href=\"http://www.march-against-monsanto.com/may21/\">March Against Monsanto\u003c/a>.\" Will they still march if there's no Monsanto?\u003c/p>\n\u003cp>This company, which invented genetically engineered crops and turned itself into the world's biggest seller of seeds, has come to represent, in a shorthand way, lots of things that some people love to hate: genetically modified food; patents on seeds; lawsuits against farmers for saving and replanting those seeds; and corporate influence over government food policy.\u003c/p>\n\u003cp>Monsanto has swallowed many other companies — especially seed companies — over the years, which helped build its fearsome reputation.\u003c/p>\n\u003cp>Now, however, comes news that Monsanto might go from swallower to swallowee. Bayer, a German-based company that's probably best known as the inventor of aspirin, has \u003ca href=\"http://www.news.bayer.com/baynews/baynews.nsf/id/Bayer-Confirms-Preliminary-Discussion-Regarding-Acquisition-of-Monsanto\">offered\u003c/a> to buy Monsanto for $42 billion. Bayer is a much bigger company than Monsanto because it also owns large divisions that make pharmaceuticals and industrial chemicals.\u003c/p>\n\u003cp>The proposed deal faces big \u003ca href=\"http://www.bloomberg.com/news/articles/2016-05-19/bayer-s-pursuit-of-45-billion-monsanto-greeted-with-skepticism\">obstacles\u003c/a>. Bayer's stock dropped by 8 percent on the news. Shareholders evidently weren't happy about the idea of taking on a load of debt to finance the deal. Monsanto may also be unhappy. One analyst called Bayer's offer \"\u003ca href=\"http://www.fool.com/investing/general/2016/05/18/bayer-offered-40-billion-for-monsanto-why-investor.aspx\">insulting\u003c/a>\" and predicted that Monsanto's owners would demand a much higher price.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, it's interesting to contemplate the potential impact, if the deal went through. In raw business terms, it would continue a dramatic wave of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/04/06/472960018/big-seed-consolidation-is-shrinking-the-industry-even-further\">consolidation\u003c/a> among the companies that sell seeds and pesticides to farmers. Two other such deals are currently in the works. DuPont is merging with Dow, and the China National Chemical Corporation is buying Syngenta, which is currently the world's biggest seller of agricultural chemicals.\u003c/p>\n\u003cp>Bayer is a much bigger player in the pesticide business, which has landed it in controversy of its own. It is the biggest seller of \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/27/175278607/are-agricultures-most-popular-insecticides-killing-our-bees\">neonicotinoid\u003c/a> insecticides, which are applied as seed treatments on corn and soybeans, and have been \u003ca href=\"http://www.pbs.org/newshour/bb/are-pesticides-to-blame-for-the-massive-bee-die-off/\">blamed\u003c/a> for harming bees.\u003c/p>\n\u003cp>But the most fascinating aspect of the deal might be its political and social impact. The name Monsanto would probably disappear. Suddenly, the leading seller of GMOs would be European, rather than American. Would that matter? It's hard to say, but it seems possible.\u003c/p>\n\u003cp>Years ago, when I was doing research for my book about the origins of GMOs, some Monsanto executives told me their theory for why so many Europeans opposed GMOs. The resistance to Monsanto's technology, they told me, was secretly supported by Europe's big pesticide companies, who felt threatened by biotechnology's potential to replace pesticides in agriculture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I never believed that theory. But there certainly was plenty of animosity, over the years, between Monsanto and its European competitors. It would be a striking twist of fate if Bayer, one of those European chemical giants, ended up buying Monsanto.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why One Startup Is Offering Meals Made By Home Cooks And Middle Schoolers",
"title": "Why One Startup Is Offering Meals Made By Home Cooks And Middle Schoolers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We're facing a kind of food revolution, and my generation is driving it.\u003c/p>\n\u003cp>Not so long ago, when fast food giants reigned supreme, takeout meant cheap, quick, greasy meals. But a recent \u003ca href=\"https://dl.dropboxusercontent.com/u/9995078/millennial_munching__english__a_generational_shift_reshaping_the_future_of_food..pdf\" target=\"_blank\">Goldman Sachs report\u003c/a> found that people under 35 are now demanding food that's fresh and healthy — as well as fast.\u003c/p>\n\u003cp>That's good news for food entrepreneurs like Charley Wang. \"We don't want something that everyone and anyone can have,\" Wang says. \"We want something that has soul, that has personalization to it.\"\u003c/p>\n\u003cp>Wang is co-founder of \u003ca href=\"http://josephine.com\" target=\"_blank\">Josephine\u003c/a>, an Oakland. Calif.-based startup that connects home chefs in the San Francisco Bay Area looking to break into the food marketplace with folks in their neighborhood who are hungry for a good meal.\u003c/p>\n\u003cp>Customers can go to Josephine's website, choose from an array of home-cooked options, pay online and pick up dinner within minutes of placing their order.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"So it's convenient, says Renee McGhee, 60, who has sold her homemade comfort food on Josephine. \"It's like, here's a business in your hand, run with it!\"\u003c/p>\n\u003cp>The company takes 10 percent of cooks' revenue in exchange for access to the online ordering platform, community forum, and marketing materials. Mcghee's pantry is piled high with paper containers, plastic lids and to-go bags — all provided by Josephine.\u003c/p>\n\u003cfigure id=\"attachment_109538\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/charley_wang2_smaller_custom-a28dfed36ae6c6a239f1586d981dbafd732bd344-s400-c85.jpg\" alt=\""We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it," said Charley Wang, cofounder of community food start-up Josephine.\" width=\"400\" height=\"266\" class=\"size-full wp-image-109538\">\u003cfigcaption class=\"wp-caption-text\">\"We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it,\" said Charley Wang, cofounder of community food start-up Josephine. \u003ccite>(Jenny Bolario/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the cooks on Josephine, like McGhee, operate out of their home kitchens. But the company's most popular meals come from an unexpected place: a middle school campus.\u003c/p>\n\u003cp>Willard Middle School in Berkeley, Calif., is in its second year of partnering with Josephine to make and sell hundreds of meals every month — with some adult supervision. The student-run operation sells about 200 meals on one designated day each month — and in the week leading up to that day, you'll see teachers preparing giant piles of vegetables from the school garden to be chopped by 12- and 13-year-olds.\u003c/p>\n\u003cp>The \u003ca href=\"https://josephine.com/cooks/growingleaders\">partnership\u003c/a> is a win-win. Josephine gets the kind of community credibility consumers want, while the school gets a cool learning opportunity and a much-needed source of ongoing funding. The scheme has also taught Willard students a lot about the food business.\u003c/p>\n\u003cp>The first massive meal the students made for Josephine customers definitely didn't go as planned, recalls 13-year-old Willard student Fae Rauber. \"We had rice we were making, and it all didn't work,\" she says. The students weren't used to making rice on that scale, and discovered shortly before mealtime that the batch didn't cook properly, and was inedible. \"So we had to go and buy rice, like half an hour before people started coming.\"\u003c/p>\n\u003cp>But despite mishaps, last school year Josephine's partnership brought the school more than $30,000 in revenue and accounted for 25 percent of Josephine's new customers.\u003c/p>\n\u003cp>Like other companies that are part of the so-called \"sharing economy,\" Josephine's business model has put it at odds with industry regulators. Last month, the city of Berkeley's Environmental Health Division sent several Josephine cooks — including McGhee — cease and desist orders for selling meals from their homes without a permit.\u003c/p>\n\u003cp>\"The issue really is about food safety and being able to inspect how food is prepared,\" said Matthai Chakko, a spokesperson for the city of Berkeley. He says it's not safe to buy food made in home kitchens because they aren't inspected, and usually don't have the equipment you need to make food safely in mass quantities.\u003c/p>\n\u003cfigure id=\"attachment_109542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg\" alt=\"Willard Middle School uses the produce from their school garden to create meals.\" width=\"800\" height=\"599\" class=\"size-full wp-image-109542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willard Middle School uses the produce from their school garden to create meals. \u003ccite>(Teresa Chin/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, the kids at Willard Middle School have access to commercial-grade kitchens that have the necessary permits – so they're still in business. And the company says it's pushing to change California's law regarding who can make and sell food.\u003c/p>\n\u003cp>\"People were happy and pleased to come here and get their meals, and I think that's their right,\" McGhee says.\u003c/p>\n\u003cp>But actually delivering on what makes consumers happy is something the on-demand food industry is still figuring out. With pioneers like \u003ca href=\"http://techcrunch.com/2016/03/15/spoonrocket-shuts-down/\">SpoonRocket\u003c/a>, a start-up that made and delivered inexpensive meals in about 10 minutes, going out of business, and other companies trying to stir up more regular use of their services by discounting meals and charging \u003ca href=\"http://techcrunch.com/2016/04/19/munchery-launches-8-95-per-month-membership-plan/\" target=\"_blank\">monthly membership fees\u003c/a>, it seems that entrepreneurs are still working on getting the recipe right.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story was produced by \u003c/em>\u003ca href=\"http://www.youthradio.org\" target=\"_blank\">\u003cem>Youth Radio \u003c/em>\u003c/a>\u003cem>as part of its series Fast Food Scramble with NPR's Sonari Glinton. Don't forget to check out the map of $5 meals sent in by listeners at YouthRadio.org\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"https://youthradio.org/\" target=\"_blank\">Youth Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Young people are looking for new takes on fast food. Enter Josephine, a company that connects home chefs in the San Francisco area with folks in their neighborhood who are hungry for a good meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We're facing a kind of food revolution, and my generation is driving it.\u003c/p>\n\u003cp>Not so long ago, when fast food giants reigned supreme, takeout meant cheap, quick, greasy meals. But a recent \u003ca href=\"https://dl.dropboxusercontent.com/u/9995078/millennial_munching__english__a_generational_shift_reshaping_the_future_of_food..pdf\" target=\"_blank\">Goldman Sachs report\u003c/a> found that people under 35 are now demanding food that's fresh and healthy — as well as fast.\u003c/p>\n\u003cp>That's good news for food entrepreneurs like Charley Wang. \"We don't want something that everyone and anyone can have,\" Wang says. \"We want something that has soul, that has personalization to it.\"\u003c/p>\n\u003cp>Wang is co-founder of \u003ca href=\"http://josephine.com\" target=\"_blank\">Josephine\u003c/a>, an Oakland. Calif.-based startup that connects home chefs in the San Francisco Bay Area looking to break into the food marketplace with folks in their neighborhood who are hungry for a good meal.\u003c/p>\n\u003cp>Customers can go to Josephine's website, choose from an array of home-cooked options, pay online and pick up dinner within minutes of placing their order.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"So it's convenient, says Renee McGhee, 60, who has sold her homemade comfort food on Josephine. \"It's like, here's a business in your hand, run with it!\"\u003c/p>\n\u003cp>The company takes 10 percent of cooks' revenue in exchange for access to the online ordering platform, community forum, and marketing materials. Mcghee's pantry is piled high with paper containers, plastic lids and to-go bags — all provided by Josephine.\u003c/p>\n\u003cfigure id=\"attachment_109538\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/charley_wang2_smaller_custom-a28dfed36ae6c6a239f1586d981dbafd732bd344-s400-c85.jpg\" alt=\""We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it," said Charley Wang, cofounder of community food start-up Josephine.\" width=\"400\" height=\"266\" class=\"size-full wp-image-109538\">\u003cfigcaption class=\"wp-caption-text\">\"We don't want something that everyone and anyone can have. We want something that has soul, that has personalization to it,\" said Charley Wang, cofounder of community food start-up Josephine. \u003ccite>(Jenny Bolario/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the cooks on Josephine, like McGhee, operate out of their home kitchens. But the company's most popular meals come from an unexpected place: a middle school campus.\u003c/p>\n\u003cp>Willard Middle School in Berkeley, Calif., is in its second year of partnering with Josephine to make and sell hundreds of meals every month — with some adult supervision. The student-run operation sells about 200 meals on one designated day each month — and in the week leading up to that day, you'll see teachers preparing giant piles of vegetables from the school garden to be chopped by 12- and 13-year-olds.\u003c/p>\n\u003cp>The \u003ca href=\"https://josephine.com/cooks/growingleaders\">partnership\u003c/a> is a win-win. Josephine gets the kind of community credibility consumers want, while the school gets a cool learning opportunity and a much-needed source of ongoing funding. The scheme has also taught Willard students a lot about the food business.\u003c/p>\n\u003cp>The first massive meal the students made for Josephine customers definitely didn't go as planned, recalls 13-year-old Willard student Fae Rauber. \"We had rice we were making, and it all didn't work,\" she says. The students weren't used to making rice on that scale, and discovered shortly before mealtime that the batch didn't cook properly, and was inedible. \"So we had to go and buy rice, like half an hour before people started coming.\"\u003c/p>\n\u003cp>But despite mishaps, last school year Josephine's partnership brought the school more than $30,000 in revenue and accounted for 25 percent of Josephine's new customers.\u003c/p>\n\u003cp>Like other companies that are part of the so-called \"sharing economy,\" Josephine's business model has put it at odds with industry regulators. Last month, the city of Berkeley's Environmental Health Division sent several Josephine cooks — including McGhee — cease and desist orders for selling meals from their homes without a permit.\u003c/p>\n\u003cp>\"The issue really is about food safety and being able to inspect how food is prepared,\" said Matthai Chakko, a spokesperson for the city of Berkeley. He says it's not safe to buy food made in home kitchens because they aren't inspected, and usually don't have the equipment you need to make food safely in mass quantities.\u003c/p>\n\u003cfigure id=\"attachment_109542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg\" alt=\"Willard Middle School uses the produce from their school garden to create meals.\" width=\"800\" height=\"599\" class=\"size-full wp-image-109542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/willard_ms_garden_smaller_custom-a4f4189c72b144988203a3861a5f69cd672ed57a-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willard Middle School uses the produce from their school garden to create meals. \u003ccite>(Teresa Chin/Youth Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, the kids at Willard Middle School have access to commercial-grade kitchens that have the necessary permits – so they're still in business. And the company says it's pushing to change California's law regarding who can make and sell food.\u003c/p>\n\u003cp>\"People were happy and pleased to come here and get their meals, and I think that's their right,\" McGhee says.\u003c/p>\n\u003cp>But actually delivering on what makes consumers happy is something the on-demand food industry is still figuring out. With pioneers like \u003ca href=\"http://techcrunch.com/2016/03/15/spoonrocket-shuts-down/\">SpoonRocket\u003c/a>, a start-up that made and delivered inexpensive meals in about 10 minutes, going out of business, and other companies trying to stir up more regular use of their services by discounting meals and charging \u003ca href=\"http://techcrunch.com/2016/04/19/munchery-launches-8-95-per-month-membership-plan/\" target=\"_blank\">monthly membership fees\u003c/a>, it seems that entrepreneurs are still working on getting the recipe right.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story was produced by \u003c/em>\u003ca href=\"http://www.youthradio.org\" target=\"_blank\">\u003cem>Youth Radio \u003c/em>\u003c/a>\u003cem>as part of its series Fast Food Scramble with NPR's Sonari Glinton. Don't forget to check out the map of $5 meals sent in by listeners at YouthRadio.org\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"https://youthradio.org/\" target=\"_blank\">Youth Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GMOs Are Safe, But Don't Always Deliver On Promises, Top Scientists Say",
"title": "GMOs Are Safe, But Don't Always Deliver On Promises, Top Scientists Say",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3\u003c/p>\n\u003cp>The National Academy of Sciences — probably the country's most prestigious scientific group — has reaffirmed its judgment that GMOs are safe to eat. But the group's new report struck a different tone from previous ones, with much more space devoted to concerns about genetically modified foods, including social and economic ones.\u003c/p>\n\u003cp>The report marks an anniversary. Twenty years ago, farmers started growing soybeans that had been genetically modified to tolerate the popular weedkiller known as Roundup and corn that contains a protein, extracted from bacteria, that kills some insect pests.\u003c/p>\n\u003cp>In the years since, arguments about these crops have grown so contentious that the National Academy can't be sure that people will believe whatever it has to say on the topic.\u003c/p>\n\u003cp>Even before this report came out, an anti-GMO group called Food & Water Watch attacked it. The group accused some members of the committee that prepared the report of receiving research funding from biotech companies, or having other ties to the industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The makeup of the panel is pretty clear. People are coming in with a perspective that is pro-genetically engineered crop,\" says \u003ca href=\"https://www.foodandwaterwatch.org/bio/patty-lovera\">Patty Lovera\u003c/a>, assistant director of Food & Water Watch.\u003c/p>\n\u003cp>The preemptive attack frustrates \u003ca href=\"https://www.cals.ncsu.edu/entomology/Gould\">Fred Gould\u003c/a>, the North Carolina State University scientist who chaired the committee. Gould has been known in the past as a GMO critic. He has pushed for restrictions on the planting of some GMO crops. \"I have not been a darling of the industry. As a matter of fact, they denied me seeds and plants to do my experiments,\" he says.\u003c/p>\n\u003cp>Gould says that over the two years that he and the other members of this committee worked on this report, they had one important rule: \"If you had an opinion, you had to back it up with data. If you didn't have the data, it didn't go into the report.\"\u003c/p>\n\u003cp>The report tries to answer a long list of questions about GMOs, involving nutrition, environmental effects, effects on the farm economy and monopoly control over seeds.\u003c/p>\n\u003cp>The most basic conclusion: There's no evidence that GMOs are risky to eat.\u003c/p>\n\u003cp>The committee also found that GMOs, as promised, have allowed farmers of some crops to spray less insecticide to protect their crops — although there's a risk that the GMO crops may not work as well in the future, because insects could develop resistance to them. Also, there's no evidence that GMOs have reduced the amount of wild plant and insect life on farms.\u003c/p>\n\u003cp>And the report found that some claims about the benefits of GMOs have been exaggerated.\u003c/p>\n\u003cp>For instance, the productivity of crops has been increasing for a century, and that didn't change when GMOs came along. \"The expectation from some of the [GMO] proponents was that we need genetic engineering to feed the world, and we're going to use genetic engineering to make that increase in yield go up faster. We saw no evidence of that,\" Gould says.\u003c/p>\n\u003cp>The report urges federal agencies to change the way they regulate GMOs. Up to now, companies have introduced just a small number of different kinds of genetically modified crops. That could change very soon, because there's new technology, called gene editing, that isn't exactly genetic engineering, but it's not traditional plant breeding, either.\u003c/p>\n\u003cp>The report urges regulators to look at all new crops, no matter how they're created, if they \"have novelty and the possibility of some kind of risk associated with them,\" Gould says.\u003c/p>\n\u003cp>Many scientists who got their first look at the report Tuesday praised it. Some called it the most comprehensive review of GMOs that anyone, so far, has carried out.\u003c/p>\n\u003cp>But longtime critics of GMOs were less impressed.\u003c/p>\n\u003cp>Patty Lovera, from Food & Water Watch, the group that attacked the National Academy's committee for being too closely linked to industry, took a quick look at the report and didn't see much that seemed new. \"It's not the final word\" on GMOs, she says.\u003c/p>\n\u003cp>The National Academy of Sciences is trying to make this report more easily accessible to the public. It has set up a website where people can read the report and also \u003ca href=\"http://nas-sites.org/ge-crops/2016/05/04/appendix-f/\">look up\u003c/a> the sections that address specific comments that were submitted by the public.\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>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3\u003c/p>\n\u003cp>The National Academy of Sciences — probably the country's most prestigious scientific group — has reaffirmed its judgment that GMOs are safe to eat. But the group's new report struck a different tone from previous ones, with much more space devoted to concerns about genetically modified foods, including social and economic ones.\u003c/p>\n\u003cp>The report marks an anniversary. Twenty years ago, farmers started growing soybeans that had been genetically modified to tolerate the popular weedkiller known as Roundup and corn that contains a protein, extracted from bacteria, that kills some insect pests.\u003c/p>\n\u003cp>In the years since, arguments about these crops have grown so contentious that the National Academy can't be sure that people will believe whatever it has to say on the topic.\u003c/p>\n\u003cp>Even before this report came out, an anti-GMO group called Food & Water Watch attacked it. The group accused some members of the committee that prepared the report of receiving research funding from biotech companies, or having other ties to the industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The makeup of the panel is pretty clear. People are coming in with a perspective that is pro-genetically engineered crop,\" says \u003ca href=\"https://www.foodandwaterwatch.org/bio/patty-lovera\">Patty Lovera\u003c/a>, assistant director of Food & Water Watch.\u003c/p>\n\u003cp>The preemptive attack frustrates \u003ca href=\"https://www.cals.ncsu.edu/entomology/Gould\">Fred Gould\u003c/a>, the North Carolina State University scientist who chaired the committee. Gould has been known in the past as a GMO critic. He has pushed for restrictions on the planting of some GMO crops. \"I have not been a darling of the industry. As a matter of fact, they denied me seeds and plants to do my experiments,\" he says.\u003c/p>\n\u003cp>Gould says that over the two years that he and the other members of this committee worked on this report, they had one important rule: \"If you had an opinion, you had to back it up with data. If you didn't have the data, it didn't go into the report.\"\u003c/p>\n\u003cp>The report tries to answer a long list of questions about GMOs, involving nutrition, environmental effects, effects on the farm economy and monopoly control over seeds.\u003c/p>\n\u003cp>The most basic conclusion: There's no evidence that GMOs are risky to eat.\u003c/p>\n\u003cp>The committee also found that GMOs, as promised, have allowed farmers of some crops to spray less insecticide to protect their crops — although there's a risk that the GMO crops may not work as well in the future, because insects could develop resistance to them. Also, there's no evidence that GMOs have reduced the amount of wild plant and insect life on farms.\u003c/p>\n\u003cp>And the report found that some claims about the benefits of GMOs have been exaggerated.\u003c/p>\n\u003cp>For instance, the productivity of crops has been increasing for a century, and that didn't change when GMOs came along. \"The expectation from some of the [GMO] proponents was that we need genetic engineering to feed the world, and we're going to use genetic engineering to make that increase in yield go up faster. We saw no evidence of that,\" Gould says.\u003c/p>\n\u003cp>The report urges federal agencies to change the way they regulate GMOs. Up to now, companies have introduced just a small number of different kinds of genetically modified crops. That could change very soon, because there's new technology, called gene editing, that isn't exactly genetic engineering, but it's not traditional plant breeding, either.\u003c/p>\n\u003cp>The report urges regulators to look at all new crops, no matter how they're created, if they \"have novelty and the possibility of some kind of risk associated with them,\" Gould says.\u003c/p>\n\u003cp>Many scientists who got their first look at the report Tuesday praised it. Some called it the most comprehensive review of GMOs that anyone, so far, has carried out.\u003c/p>\n\u003cp>But longtime critics of GMOs were less impressed.\u003c/p>\n\u003cp>Patty Lovera, from Food & Water Watch, the group that attacked the National Academy's committee for being too closely linked to industry, took a quick look at the report and didn't see much that seemed new. \"It's not the final word\" on GMOs, she says.\u003c/p>\n\u003cp>The National Academy of Sciences is trying to make this report more easily accessible to the public. It has set up a website where people can read the report and also \u003ca href=\"http://nas-sites.org/ge-crops/2016/05/04/appendix-f/\">look up\u003c/a> the sections that address specific comments that were submitted by the public.\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": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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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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"radiolab": {
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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