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"content": "\u003cp>As researchers have searched for ways to explain the childhood obesity epidemic in the U.S., many have posited that a child's race or ethnicity alone can put them at greater risk of becoming overweight or obese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umcvc.org/kim-eagle-md-macc\">Kim Eagle\u003c/a>, a professor of internal medicine and health management and policy at the University of Michigan, was skeptical of this thinking. His hunch was that poverty was a much more important part of the equation.\u003c/p>\n\u003cp>And he saw an opportunity to parse the connections between childhood obesity, poverty and race in Massachusetts, where public health officials have been collecting race, body mass index and other data on about 112,000 students from about 70 of the state's school districts. Eagle and colleagues decided to compare those data to students' eligibility for free school lunch programs, an indicator of poverty, to find out what predicts whether a child might become overweight or obese.\u003c/p>\n\u003cp>\"At first glance it looked like childhood obesity was more common among African-Americans or Hispanics,\" Eagle says. When they accounted for poverty, though, the trend vanished. What his \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26562758\">findings\u003c/a>, which appeared in December in the journal \u003cem>Childhood Obesity\u003c/em>, show is that \"[obesity] is not about our race or ethnicity at all — it's about resources,\" he says.\u003c/p>\n\u003cp>It's far from the first study to reach this conclusion. A 2012 \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0002870312001743\">paper\u003c/a> published in the \u003cem>American Heart Journal\u003c/em> that also looked at kids in Massachusetts found that prevalence of obesity and overweight in children rose in communities with lower household income.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While not entirely surprising, this is an important insight for our understanding of attitudes about childhood obesity. \"When you have particular groups with higher rates of a problem, people start to think that they're doing something wrong that's specific to them,\" says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=878\">Marlene Schwartz\u003c/a>, director of the Rudd Center for Food Policy and Obesity at the University of Connecticut. \"This [finding] helps fight against that bias.\"\u003c/p>\n\u003cp>For Eagle and his colleagues, understanding that it's poverty, not race, that can help explain obesity rates is also useful for addressing the crisis. Viewed through the lens of genetics or culture, the issue can feel intractable, Eagle says, but reframing it as a matter of resources points toward tangible solutions. \"This is something communities can wrap their arms around,\" he says. \"It's not something a child is born with.\"\u003c/p>\n\u003cp>In 2004, Eagle founded \u003ca href=\"http://www.projecthealthyschools.org/\">Project Healthy Schools\u003c/a>, a curriculum-based program aimed at curbing obesity in middle schoolers. Kids learn about nutrition, but they also get healthier options at school: Eagle's team has taken on vending machines and cafeteria menus — nixing two-for-one hot dog days and Pop-Tarts for breakfast. They also work on sports programs and school gardens.\u003c/p>\n\u003cp>Eagle says students at first complained about salad carts and yogurt in the cafeteria, but over time, they've turned out to be hugely popular. \"It's not that students want to eat unhealthfully,\" he says. \"A lot of times [unhealthy food is] all they have.\"\u003c/p>\n\u003cp>The program is now at more than 50 middle schools in Michigan. Eagle says while most kids of all income levels benefit within three months, he sees the most dramatic improvements in low-income students. And, he says, being vulnerable doesn't mean you're destined to be overweight and in poor health — if you intervene in communities with few resources, health outcomes can improve. \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>As researchers have searched for ways to explain the childhood obesity epidemic in the U.S., many have posited that a child's race or ethnicity alone can put them at greater risk of becoming overweight or obese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umcvc.org/kim-eagle-md-macc\">Kim Eagle\u003c/a>, a professor of internal medicine and health management and policy at the University of Michigan, was skeptical of this thinking. His hunch was that poverty was a much more important part of the equation.\u003c/p>\n\u003cp>And he saw an opportunity to parse the connections between childhood obesity, poverty and race in Massachusetts, where public health officials have been collecting race, body mass index and other data on about 112,000 students from about 70 of the state's school districts. Eagle and colleagues decided to compare those data to students' eligibility for free school lunch programs, an indicator of poverty, to find out what predicts whether a child might become overweight or obese.\u003c/p>\n\u003cp>\"At first glance it looked like childhood obesity was more common among African-Americans or Hispanics,\" Eagle says. When they accounted for poverty, though, the trend vanished. What his \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26562758\">findings\u003c/a>, which appeared in December in the journal \u003cem>Childhood Obesity\u003c/em>, show is that \"[obesity] is not about our race or ethnicity at all — it's about resources,\" he says.\u003c/p>\n\u003cp>It's far from the first study to reach this conclusion. A 2012 \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0002870312001743\">paper\u003c/a> published in the \u003cem>American Heart Journal\u003c/em> that also looked at kids in Massachusetts found that prevalence of obesity and overweight in children rose in communities with lower household income.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While not entirely surprising, this is an important insight for our understanding of attitudes about childhood obesity. \"When you have particular groups with higher rates of a problem, people start to think that they're doing something wrong that's specific to them,\" says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=878\">Marlene Schwartz\u003c/a>, director of the Rudd Center for Food Policy and Obesity at the University of Connecticut. \"This [finding] helps fight against that bias.\"\u003c/p>\n\u003cp>For Eagle and his colleagues, understanding that it's poverty, not race, that can help explain obesity rates is also useful for addressing the crisis. Viewed through the lens of genetics or culture, the issue can feel intractable, Eagle says, but reframing it as a matter of resources points toward tangible solutions. \"This is something communities can wrap their arms around,\" he says. \"It's not something a child is born with.\"\u003c/p>\n\u003cp>In 2004, Eagle founded \u003ca href=\"http://www.projecthealthyschools.org/\">Project Healthy Schools\u003c/a>, a curriculum-based program aimed at curbing obesity in middle schoolers. Kids learn about nutrition, but they also get healthier options at school: Eagle's team has taken on vending machines and cafeteria menus — nixing two-for-one hot dog days and Pop-Tarts for breakfast. They also work on sports programs and school gardens.\u003c/p>\n\u003cp>Eagle says students at first complained about salad carts and yogurt in the cafeteria, but over time, they've turned out to be hugely popular. \"It's not that students want to eat unhealthfully,\" he says. \"A lot of times [unhealthy food is] all they have.\"\u003c/p>\n\u003cp>The program is now at more than 50 middle schools in Michigan. Eagle says while most kids of all income levels benefit within three months, he sees the most dramatic improvements in low-income students. And, he says, being vulnerable doesn't mean you're destined to be overweight and in poor health — if you intervene in communities with few resources, health outcomes can improve. \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>The Senate Agriculture Committee has voted in support of a compromise plan that will preserve key school nutrition standards enacted after the passage of the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/Child_Nutrition_Fact_Sheet_12_10_10.pdf\">Healthy, Hunger-Free Kids Act \u003c/a>in 2010.\u003c/p>\n\u003cp>Yep, that's the law that requires schools to serve up more fruits, vegetables and whole grains. It also paved the way for major \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/14/161152679/u-s-kids-eat-nearly-as-much-salt-as-adults-putting-health-at-risk\">reductions in salt\u003c/a>.\u003c/p>\n\u003cp>These stricter standards have led to more healthful meals. A study \u003ca href=\"http://media.jamanetwork.com/news-item/healthy-hunger-free-kids-act-linked-to-more-nutritious-lower-calorie-meals/\">published\u003c/a> in \u003cem>JAMA Pediatrics\u003c/em> earlier this month concluded that the nutritional quality of school meals has increased by about 30 percent, as children consume more vitamins and fiber and slightly fewer calories. An analysis by the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">documents improvements, \u003c/a>too.\u003c/p>\n\u003cp>But it hasn't been smooth sailing. As we've \u003ca href=\"http://www.npr.org/2015/09/08/438473608/lunch-ladies-want-healthy-hunger-free-kids-act-to-lighten-up\">reported\u003c/a>, the School Nutrition Association — which represents school cafeteria administrators (or meal program operators) — has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/09/438578867/class-divide-are-more-affluent-kids-opting-out-of-school-lunch\">lobbied \u003c/a>Congress to \u003ca href=\"https://schoolnutrition.org/uploadedFiles/Meetings_and_Events/ANC_2014%281%29/Pages/SNAbrochureweb2.pdf\">relax\u003c/a> some standards. The group says many cafeterias have\u003ca href=\"http://schoolnutrition.org/PressReleases/CostsofNutritionStandardsThreatenSchoolMealPrograms/\"> lost money\u003c/a>, as stricter standards have made it tougher to keep students who pay in the lunch line.\u003c/p>\n\u003cp>Now, it seems a compromise is within reach. The bill the Senate committee passed Wednesday will give schools much of the flexibility they've been asking for.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, schools will get more leeway in transitioning to whole grain products. The compromise stipulates that 20 percent of grains served can fall short of the whole-grain standard. This means schools can still occasionally serve old favorites such as white tortillas or biscuits. Also, schools will get more time (two additional years) to meet new lower-sodium targets.\u003c/p>\n\u003cp>When the School Nutrition Association began asking Congress to relax the rules, it sparked a food fight. Public health advocates fought back. \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, who was serving as the president of the American Academy of Pediatrics,\u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\"> spoke out\u003c/a>, saying, \"Rolling back the standards is the wrong choice for children.\" First lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke out \u003c/a>in opposition, too.\u003c/p>\n\u003cp>But with the new compromise in reach, this fight is fizzling out.\u003c/p>\n\u003cp>\"Given the politics around school lunch, this bill is a sensible compromise that preserves most of the school nutrition standards,\" says Margo Wootan of the Center for Science in the Public Interest, which has been a central player in fighting to keep the standards intact.\u003c/p>\n\u003cp>Given that the bill passed the Senate committee unanimously, \"it suggests the bill has a good chance of passing out of the full Senate,\" says Wootan.\u003c/p>\n\u003cp>And the School Nutrition Association has signaled its support as well. \"This agreement eases operational challenges and provides school meal programs critical flexibility to help them plan healthy school meals that appeal to students,\" writes Jean Ronnei, president of the SNA, in a\u003ca href=\"http://schoolnutrition.org/News/AgreementReachedOnSchoolNutritionStandards/\"> release \u003c/a>about the agreement.\u003c/p>\n\u003cp>The SNA had asked for more federal funding to offset the costs of serving more healthful school meals, but increased funding is not part of the deal. The SNA had also asked to soften the fruit and vegetable requirement, but lawmakers didn't budge on this key tenet of the standards.\u003c/p>\n\u003cp>To address food waste in schools, the agreement calls for the USDA and the CDC to establish new guidance that would encourage the use of salad bars and so-called share tables, where students can place a fruit or vegetable they don't want to eat rather than tossing it away.\u003c/p>\n\u003cp>Currently, according to the CDC, approximately one-third of schools offer salad bars. But many healthful-eating advocates would like to see this number increase. \"Salad bars are a terrific way to get kids to eat more fruits and vegetables. It gives them more choice and more control,\" says the CSPI's Wootan.\u003c/p>\n\u003cp>Schools say food-safety concerns are one reason they don't offer salad bars, in addition to the extra labor involved.\u003c/p>\n\u003cp>The compromise bill also calls for the formation of an advisory group to examine Smart Snack rules. These are the standards for a la carte foods sold outside the breakfast and lunch programs. The rules also govern foods sold in school vending machines. The advisory group will develop policy recommendations.\u003c/p>\n\u003cp>\"We are pleased the Senate is making bipartisan progress to reauthorize critical child nutrition programs, \" Agriculture Secretary Tom Vilsack wrote in a release.\u003c/p>\n\u003cp>\"The bill is consistent with the approach taken at USDA all along, which is to provide reasonable flexibility for schools as they continue transitioning to the updated standards — an approach that is working,\" wrote Vilsack. \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 deal OK'd by a key Senate panel preserves stricter school nutrition standards enacted since 2010, but it gives schools more leeway in implementing them. It also calls for encouraging salad bars.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Senate Agriculture Committee has voted in support of a compromise plan that will preserve key school nutrition standards enacted after the passage of the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/Child_Nutrition_Fact_Sheet_12_10_10.pdf\">Healthy, Hunger-Free Kids Act \u003c/a>in 2010.\u003c/p>\n\u003cp>Yep, that's the law that requires schools to serve up more fruits, vegetables and whole grains. It also paved the way for major \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/14/161152679/u-s-kids-eat-nearly-as-much-salt-as-adults-putting-health-at-risk\">reductions in salt\u003c/a>.\u003c/p>\n\u003cp>These stricter standards have led to more healthful meals. A study \u003ca href=\"http://media.jamanetwork.com/news-item/healthy-hunger-free-kids-act-linked-to-more-nutritious-lower-calorie-meals/\">published\u003c/a> in \u003cem>JAMA Pediatrics\u003c/em> earlier this month concluded that the nutritional quality of school meals has increased by about 30 percent, as children consume more vitamins and fiber and slightly fewer calories. An analysis by the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">documents improvements, \u003c/a>too.\u003c/p>\n\u003cp>But it hasn't been smooth sailing. As we've \u003ca href=\"http://www.npr.org/2015/09/08/438473608/lunch-ladies-want-healthy-hunger-free-kids-act-to-lighten-up\">reported\u003c/a>, the School Nutrition Association — which represents school cafeteria administrators (or meal program operators) — has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/09/438578867/class-divide-are-more-affluent-kids-opting-out-of-school-lunch\">lobbied \u003c/a>Congress to \u003ca href=\"https://schoolnutrition.org/uploadedFiles/Meetings_and_Events/ANC_2014%281%29/Pages/SNAbrochureweb2.pdf\">relax\u003c/a> some standards. The group says many cafeterias have\u003ca href=\"http://schoolnutrition.org/PressReleases/CostsofNutritionStandardsThreatenSchoolMealPrograms/\"> lost money\u003c/a>, as stricter standards have made it tougher to keep students who pay in the lunch line.\u003c/p>\n\u003cp>Now, it seems a compromise is within reach. The bill the Senate committee passed Wednesday will give schools much of the flexibility they've been asking for.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, schools will get more leeway in transitioning to whole grain products. The compromise stipulates that 20 percent of grains served can fall short of the whole-grain standard. This means schools can still occasionally serve old favorites such as white tortillas or biscuits. Also, schools will get more time (two additional years) to meet new lower-sodium targets.\u003c/p>\n\u003cp>When the School Nutrition Association began asking Congress to relax the rules, it sparked a food fight. Public health advocates fought back. \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, who was serving as the president of the American Academy of Pediatrics,\u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\"> spoke out\u003c/a>, saying, \"Rolling back the standards is the wrong choice for children.\" First lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke out \u003c/a>in opposition, too.\u003c/p>\n\u003cp>But with the new compromise in reach, this fight is fizzling out.\u003c/p>\n\u003cp>\"Given the politics around school lunch, this bill is a sensible compromise that preserves most of the school nutrition standards,\" says Margo Wootan of the Center for Science in the Public Interest, which has been a central player in fighting to keep the standards intact.\u003c/p>\n\u003cp>Given that the bill passed the Senate committee unanimously, \"it suggests the bill has a good chance of passing out of the full Senate,\" says Wootan.\u003c/p>\n\u003cp>And the School Nutrition Association has signaled its support as well. \"This agreement eases operational challenges and provides school meal programs critical flexibility to help them plan healthy school meals that appeal to students,\" writes Jean Ronnei, president of the SNA, in a\u003ca href=\"http://schoolnutrition.org/News/AgreementReachedOnSchoolNutritionStandards/\"> release \u003c/a>about the agreement.\u003c/p>\n\u003cp>The SNA had asked for more federal funding to offset the costs of serving more healthful school meals, but increased funding is not part of the deal. The SNA had also asked to soften the fruit and vegetable requirement, but lawmakers didn't budge on this key tenet of the standards.\u003c/p>\n\u003cp>To address food waste in schools, the agreement calls for the USDA and the CDC to establish new guidance that would encourage the use of salad bars and so-called share tables, where students can place a fruit or vegetable they don't want to eat rather than tossing it away.\u003c/p>\n\u003cp>Currently, according to the CDC, approximately one-third of schools offer salad bars. But many healthful-eating advocates would like to see this number increase. \"Salad bars are a terrific way to get kids to eat more fruits and vegetables. It gives them more choice and more control,\" says the CSPI's Wootan.\u003c/p>\n\u003cp>Schools say food-safety concerns are one reason they don't offer salad bars, in addition to the extra labor involved.\u003c/p>\n\u003cp>The compromise bill also calls for the formation of an advisory group to examine Smart Snack rules. These are the standards for a la carte foods sold outside the breakfast and lunch programs. The rules also govern foods sold in school vending machines. The advisory group will develop policy recommendations.\u003c/p>\n\u003cp>\"We are pleased the Senate is making bipartisan progress to reauthorize critical child nutrition programs, \" Agriculture Secretary Tom Vilsack wrote in a release.\u003c/p>\n\u003cp>\"The bill is consistent with the approach taken at USDA all along, which is to provide reasonable flexibility for schools as they continue transitioning to the updated standards — an approach that is working,\" wrote Vilsack. \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": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
"title": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\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>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\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>If you go by their declarations and promises, meat producers are drastically cutting back on the use of antibiotics to treat their poultry, pigs and cattle. Over the past year, one big food company after another has announced plans to stop using these drugs.\u003c/p>\n\u003cp>But if you go by the government's data on drugs sold to livestock producers, it's a different story.\u003c/p>\n\u003cp>According to the Food and Drug Administration, which compiles \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM476258.pdf\">these numbers\u003c/a>, sales of antibiotics for use on the farm increased in 2014, just as they had for most years before that.\u003c/p>\n\u003cp>And most alarming to public health advocates, sales of antibiotics important in human medicine went up three percent from 2013 to 2014, the FDA found. That's just slightly less than the five-year trend.\u003c/p>\n\u003cp>In addition to treating sick animals, meat producers use antibiotics to prevent disease and also to get animals to grow faster. The FDA has taken steps to stop the use of these drugs for growth promotion purposes by the end of 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA, and a lot of scientists and health advocates, are concerned that the livestock industry's excessive use of antibiotics will raise the risk that bacteria will become resistant to these drugs, and bacteria carrying those resistance genes could then infect people.\u003c/p>\n\u003cp>Growing pressure from consumers around this issue has prompted several Big Food companies to pledge to reduce their reliance on antibiotics or announce reductions they've already made. Among them are the giant agribusinesses \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/28/402736017/tyson-foods-to-stop-giving-chickens-human-used-antibiotics\">Tyson Foods\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">Perdue Farms\u003c/a> and Foster Farms and restaurant chains like McDonalds, Chick-fil-A and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">Subway\u003c/a>. Many of those companies made commitments in 2015, so reductions in antibiotic use by their suppliers may not be reflected in the latest FDA data from 2014.\u003c/p>\n\u003cp>As in previous years, a class of older antibiotics called tetracyclines dominated the statistics on antibiotic use. Tetracyclines accounted for 70 percent of all \"medically important\" antibiotics used in animal agriculture. Tetracyclines are no longer considered first-line drugs in human medicine. But sales of other classes of antibiotics, including widely used human drugs such as cephalosporins and macrolides, also increased.\u003c/p>\n\u003cp>Public health groups that have demanded the industry to curb antibiotic use say the latest data confirms that more regulation is still needed.\u003c/p>\n\u003cp>\"There is no indication that FDA's change in policy has yet resulted in any meaningful reductions on antibiotic sales and usage in food animal production,\" Susan Vaughn Grooters, a policy analyst for \u003ca href=\"http://www.keepantibioticsworking.com/\" target=\"_blank\">Keep Antibiotics Working\u003c/a>, a coalition of advocacy groups, said in a \u003ca href=\"http://static1.squarespace.com/static/5519650ce4b01b71131cb5f9/t/566a54cdc21b86abf16e79e0/1449809101600/KAW+ADUFA+Statement_12.10.15.pdf\">statement\u003c/a>. \"As the coalition has been saying for years, FDA must set clear targets for the reduction in antibiotic use. Otherwise, industry will continue to conduct business as usual, while the crisis of resistance continues to loom large and consumers pay the price.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Producers of poultry, cattle and pigs continue to use more antibiotics, according to the latest government data. That's despite more pledges from food companies to sell meat raised without the drugs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you go by their declarations and promises, meat producers are drastically cutting back on the use of antibiotics to treat their poultry, pigs and cattle. Over the past year, one big food company after another has announced plans to stop using these drugs.\u003c/p>\n\u003cp>But if you go by the government's data on drugs sold to livestock producers, it's a different story.\u003c/p>\n\u003cp>According to the Food and Drug Administration, which compiles \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM476258.pdf\">these numbers\u003c/a>, sales of antibiotics for use on the farm increased in 2014, just as they had for most years before that.\u003c/p>\n\u003cp>And most alarming to public health advocates, sales of antibiotics important in human medicine went up three percent from 2013 to 2014, the FDA found. That's just slightly less than the five-year trend.\u003c/p>\n\u003cp>In addition to treating sick animals, meat producers use antibiotics to prevent disease and also to get animals to grow faster. The FDA has taken steps to stop the use of these drugs for growth promotion purposes by the end of 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA, and a lot of scientists and health advocates, are concerned that the livestock industry's excessive use of antibiotics will raise the risk that bacteria will become resistant to these drugs, and bacteria carrying those resistance genes could then infect people.\u003c/p>\n\u003cp>Growing pressure from consumers around this issue has prompted several Big Food companies to pledge to reduce their reliance on antibiotics or announce reductions they've already made. Among them are the giant agribusinesses \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/28/402736017/tyson-foods-to-stop-giving-chickens-human-used-antibiotics\">Tyson Foods\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">Perdue Farms\u003c/a> and Foster Farms and restaurant chains like McDonalds, Chick-fil-A and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">Subway\u003c/a>. Many of those companies made commitments in 2015, so reductions in antibiotic use by their suppliers may not be reflected in the latest FDA data from 2014.\u003c/p>\n\u003cp>As in previous years, a class of older antibiotics called tetracyclines dominated the statistics on antibiotic use. Tetracyclines accounted for 70 percent of all \"medically important\" antibiotics used in animal agriculture. Tetracyclines are no longer considered first-line drugs in human medicine. But sales of other classes of antibiotics, including widely used human drugs such as cephalosporins and macrolides, also increased.\u003c/p>\n\u003cp>Public health groups that have demanded the industry to curb antibiotic use say the latest data confirms that more regulation is still needed.\u003c/p>\n\u003cp>\"There is no indication that FDA's change in policy has yet resulted in any meaningful reductions on antibiotic sales and usage in food animal production,\" Susan Vaughn Grooters, a policy analyst for \u003ca href=\"http://www.keepantibioticsworking.com/\" target=\"_blank\">Keep Antibiotics Working\u003c/a>, a coalition of advocacy groups, said in a \u003ca href=\"http://static1.squarespace.com/static/5519650ce4b01b71131cb5f9/t/566a54cdc21b86abf16e79e0/1449809101600/KAW+ADUFA+Statement_12.10.15.pdf\">statement\u003c/a>. \"As the coalition has been saying for years, FDA must set clear targets for the reduction in antibiotic use. Otherwise, industry will continue to conduct business as usual, while the crisis of resistance continues to loom large and consumers pay the price.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2015 \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": "GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives?",
"title": "GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives?",
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"content": "\u003cp>Late last week, the U.S. Food and Drug Administration (FDA) approved AquAdvantage salmon—the first edible genetically engineered animal to earn such an approval. The salmon, produced by \u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty Technologies\u003c/a>, are genetically engineered (GE) with DNA that causes them to grow to market size much faster than other salmon. And while many advocates have shown concern over the fish in recent years, the FDA has declared it safe to eat.\u003c/p>\n\u003cp>The AquAdvantage salmon will only be raised in contained, inland facilities in Panama, from eggs produced in Canada. Once harvested, they will be imported for sale in the U.S. But exactly when they could show up on store shelves remains uncertain. “It is too early to discuss commercialization plans, but there are several paths to market that are being considered,” \u003ca href=\"https://aquabounty.com\">AquaBounty\u003c/a> spokesperson Dave Conley told Civil Eats.\u003cspan id=\"more-23470\">\u003c/span>\u003c/p>\n\u003cp>When the GE salmon does reach consumer audiences, will consumers be able to identify it? Probably not.\u003c/p>\n\u003cp>According to the “\u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">voluntary guidelines for GMO labeling\u003c/a>” the FDA proposed when they approved the salmon last week, that decision will be left entirely up to the companies selling the fish. In their guidelines the FDA is suggesting—not requiring—that manufacturers “should consider” keeping records documenting whether or not their product is genetically engineered. The agency has also proposed that if companies \u003cem>do\u003c/em> opt to label the salmon, the labels they use must meet existing \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">FDA rules\u003c/a> that manufacturers’ claims are “truthful and not misleading.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.foodandwaterwatch.org/abo\">Food & Water Watch\u003c/a> assistant director Patty Lovera says the odds that companies will disclose this information are incredibly low. In fact, she has yet to seen a food company do so. “The practical effect of voluntary labeling is no labeling,” she told Civil Eats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A Guessing Game for Consumers\u003c/strong>\u003c/p>\n\u003cp>When it comes to fresh or frozen fish, eagle-eyed shoppers will, however, have a few clues with which to work. Because the AquAdvantage salmon will be raised in Panama, it will have to carry the \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">country-of-origin\u003c/a> (COOL) label required by the U.S. Department of Agriculture (USDA). These rules also require imported fish sold by retailers to be labeled as “farm-raised” or “wild caught.” So if shoppers see “farm-raised” and “Product of Panama” all on one package, the salmon \u003cem>could well be\u003c/em> genetically engineered by AquaBounty.\u003c/p>\n\u003cp>Right now, \u003ca href=\"http://www.centerforfoodsafety.org\">Center for Food Safety\u003c/a> policy analyst Jaydee Hanson says, “no other salmon is being raised commercially in Panama.” But there’s no guarantee that will remain the case.\u003c/p>\n\u003cp>Fish that has been processed—cooked or combined with other ingredients in a product like a frozen entrée with sauce or a salmon burger—has another set of labeling rules entirely. Salmon in these forms are exempt from \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">COOL requirements\u003c/a>. So are restaurants and what the USDA calls “food service establishments,” like cafeterias. The agency explains that while restaurant suppliers must make country-of-origin information and farmed or wild caught information “available” to their buyers, the restaurants themselves are not required to share this information with their customers.\u003c/p>\n\u003cp>Either way, if the FDA’s proposed voluntary labeling guidelines are approved, Just Label It executive director Scott Faber says, “consumers will have no way of knowing whether the salmon they are buying comes from nature or from a lab.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty maintains\u003c/a>, however, that their GE salmon will be “traceable.”\u003c/p>\n\u003cp>\u003cstrong>The Lawsuits\u003c/strong>\u003c/p>\n\u003cp>The FDA has rejected petitions from Food &Water Watch asking that GE salmon be considered under food additive regulations rather than animal drug laws that it has used for this approval. The FDA has also rejected a Center for Food Safety (CFS) petition asking that labeling be mandatory for all food containing GE ingredients. CFS says it will bring a \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/4131/fda-approves-first-genetically-engineered-animal-for-human-consumption-over-the-objections-of-millions\">new lawsuit\u003c/a> against the FDA for its approval of AquaBounty’s GE salmon. Other groups, including Food & Water Watch, are also considering legal action.\u003c/p>\n\u003cp>“We recognize that some consumers are interested in knowing whether food ingredients are derived from GE sources,” said Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition, in a statement. But so far, FDA is leaving this up to manufacturers and setting \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">strict rules for companies claiming to be GMO-free\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Is GE Salmon an “Animal Drug”?\u003c/strong>\u003c/p>\n\u003cp>On a technical note, AquaBounty’s salmon was approved through legal maneuvering under the federal Food, Drug, and Cosmetic Act that has allowed the GE salmon to be approved as an “animal drug.” And it turns out, this could further obscure what the public knows about GE fish—or other GE food animals that may eventually be approved.\u003c/p>\n\u003cp>“Lawyers at FDA figured out they could use the definition of a drug in the Food, Drug, and Cosmetic Act, [which says] a drug involves any substance that is intended to change the structure or function of an organism,” Dartmouth College professor of environmental studies and Union of Concerned Scientists board chair Anne Kapuscinski explained to Civil Eats. “They said, ‘we could stretch that to cover the transgene inserted into an animal whose intent is to change the function of the organism.’”\u003c/p>\n\u003cp>Why does this matter to general public? Because the Food, Drug, and Cosmetic Act “requires the FDA to keep the entire drug application process secret unless the applicant wants to make it public,” Kapuscinski explained. In the case of the AquaBounty GE salmon, the process was made public, but “that doesn’t mean others will be,” she said.\u003c/p>\n\u003cp>“The concern is about future applications. If they’re secret, how are we to know if the FDA is going to maintain adequate scientific rigor for assessing environmental risks,” Kapuscinski said.\u003c/p>\n\u003cp>There may indeed be other GE animals in the pipeline. For example, research is also apparently underway for a \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=425211\">genetically engineered pig\u003c/a>. In that case, scientists hope to reduce the animal’s odor and alter its taste.\u003c/p>\n\u003cp>Kapuscinski and colleagues have submitted extensive comments to the FDA pointing out environmental concerns, including potential gaps in information about how the GE salmon will be kept contained in Panama. \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">According to the FDA\u003c/a>, both Canadian and Panamanian facilities have \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">numerous measures\u003c/a> to prevent eggs or fish from escaping. In addition, the fish “produced for food in Panama will be an all-female, reproductively sterile population.”\u003c/p>\n\u003cp>In addition, Hanson points to inadequacies in the food safety review process. These include concerns about the \u003ca href=\"http://www.centerforfoodsafety.org/files/cfs-appendix-2-aquaadvantage-risk-assessment_56192.pdf\">small number of samples\u003c/a> put through safety tests, including those for potential allergens.\u003c/p>\n\u003cp>Of course, retailers’ willingness is another important piece of the puzzle. Several including \u003ca href=\"http://www.seattletimes.com/business/retail/costco-says-it-wont-sell-genetically-modified-salmon/\">Costco\u003c/a>, \u003ca href=\"http://csrsite.safeway.com/home/report-overview/position-statements/\">Safeway\u003c/a>, and Kroger have said they have no plans to sell the AquAdvantage salmon. \u003ca href=\"http://www.rodalesorganiclife.com/food/stores-wont-sell-genetically-engineered-salmon\">Other supermarket chains and retailers\u003c/a>, including Target, Whole Foods, Trader Joe’s, and Aldi have made similar announcements. Last week, Walmart—a likely candidate—said it was too busy with “Black Friday” planning to comment.\u003c/p>\n\u003cp>Advocates are also concerned about the precedent this approval sets. Although the U.S. is the first nation to approve the salmon, Food and Water Watch’s Lovera says, “We’re very concerned about foreign markets. A lot of people take the FDA as a green-light.”\u003c/p>\n\u003cp>\u003cem>The FDA’s proposed voluntary guidelines on labeling for both GE salmon and other GE foods is open for public comment for 60 days beginning November 23rd.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n",
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"excerpt": "If you’re choosing salmon, here’s what labels will—and won’t—tell you about the first edible genetically engineered animal approved for sale.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Late last week, the U.S. Food and Drug Administration (FDA) approved AquAdvantage salmon—the first edible genetically engineered animal to earn such an approval. The salmon, produced by \u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty Technologies\u003c/a>, are genetically engineered (GE) with DNA that causes them to grow to market size much faster than other salmon. And while many advocates have shown concern over the fish in recent years, the FDA has declared it safe to eat.\u003c/p>\n\u003cp>The AquAdvantage salmon will only be raised in contained, inland facilities in Panama, from eggs produced in Canada. Once harvested, they will be imported for sale in the U.S. But exactly when they could show up on store shelves remains uncertain. “It is too early to discuss commercialization plans, but there are several paths to market that are being considered,” \u003ca href=\"https://aquabounty.com\">AquaBounty\u003c/a> spokesperson Dave Conley told Civil Eats.\u003cspan id=\"more-23470\">\u003c/span>\u003c/p>\n\u003cp>When the GE salmon does reach consumer audiences, will consumers be able to identify it? Probably not.\u003c/p>\n\u003cp>According to the “\u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">voluntary guidelines for GMO labeling\u003c/a>” the FDA proposed when they approved the salmon last week, that decision will be left entirely up to the companies selling the fish. In their guidelines the FDA is suggesting—not requiring—that manufacturers “should consider” keeping records documenting whether or not their product is genetically engineered. The agency has also proposed that if companies \u003cem>do\u003c/em> opt to label the salmon, the labels they use must meet existing \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">FDA rules\u003c/a> that manufacturers’ claims are “truthful and not misleading.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.foodandwaterwatch.org/abo\">Food & Water Watch\u003c/a> assistant director Patty Lovera says the odds that companies will disclose this information are incredibly low. In fact, she has yet to seen a food company do so. “The practical effect of voluntary labeling is no labeling,” she told Civil Eats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Guessing Game for Consumers\u003c/strong>\u003c/p>\n\u003cp>When it comes to fresh or frozen fish, eagle-eyed shoppers will, however, have a few clues with which to work. Because the AquAdvantage salmon will be raised in Panama, it will have to carry the \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">country-of-origin\u003c/a> (COOL) label required by the U.S. Department of Agriculture (USDA). These rules also require imported fish sold by retailers to be labeled as “farm-raised” or “wild caught.” So if shoppers see “farm-raised” and “Product of Panama” all on one package, the salmon \u003cem>could well be\u003c/em> genetically engineered by AquaBounty.\u003c/p>\n\u003cp>Right now, \u003ca href=\"http://www.centerforfoodsafety.org\">Center for Food Safety\u003c/a> policy analyst Jaydee Hanson says, “no other salmon is being raised commercially in Panama.” But there’s no guarantee that will remain the case.\u003c/p>\n\u003cp>Fish that has been processed—cooked or combined with other ingredients in a product like a frozen entrée with sauce or a salmon burger—has another set of labeling rules entirely. Salmon in these forms are exempt from \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">COOL requirements\u003c/a>. So are restaurants and what the USDA calls “food service establishments,” like cafeterias. The agency explains that while restaurant suppliers must make country-of-origin information and farmed or wild caught information “available” to their buyers, the restaurants themselves are not required to share this information with their customers.\u003c/p>\n\u003cp>Either way, if the FDA’s proposed voluntary labeling guidelines are approved, Just Label It executive director Scott Faber says, “consumers will have no way of knowing whether the salmon they are buying comes from nature or from a lab.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty maintains\u003c/a>, however, that their GE salmon will be “traceable.”\u003c/p>\n\u003cp>\u003cstrong>The Lawsuits\u003c/strong>\u003c/p>\n\u003cp>The FDA has rejected petitions from Food &Water Watch asking that GE salmon be considered under food additive regulations rather than animal drug laws that it has used for this approval. The FDA has also rejected a Center for Food Safety (CFS) petition asking that labeling be mandatory for all food containing GE ingredients. CFS says it will bring a \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/4131/fda-approves-first-genetically-engineered-animal-for-human-consumption-over-the-objections-of-millions\">new lawsuit\u003c/a> against the FDA for its approval of AquaBounty’s GE salmon. Other groups, including Food & Water Watch, are also considering legal action.\u003c/p>\n\u003cp>“We recognize that some consumers are interested in knowing whether food ingredients are derived from GE sources,” said Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition, in a statement. But so far, FDA is leaving this up to manufacturers and setting \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">strict rules for companies claiming to be GMO-free\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Is GE Salmon an “Animal Drug”?\u003c/strong>\u003c/p>\n\u003cp>On a technical note, AquaBounty’s salmon was approved through legal maneuvering under the federal Food, Drug, and Cosmetic Act that has allowed the GE salmon to be approved as an “animal drug.” And it turns out, this could further obscure what the public knows about GE fish—or other GE food animals that may eventually be approved.\u003c/p>\n\u003cp>“Lawyers at FDA figured out they could use the definition of a drug in the Food, Drug, and Cosmetic Act, [which says] a drug involves any substance that is intended to change the structure or function of an organism,” Dartmouth College professor of environmental studies and Union of Concerned Scientists board chair Anne Kapuscinski explained to Civil Eats. “They said, ‘we could stretch that to cover the transgene inserted into an animal whose intent is to change the function of the organism.’”\u003c/p>\n\u003cp>Why does this matter to general public? Because the Food, Drug, and Cosmetic Act “requires the FDA to keep the entire drug application process secret unless the applicant wants to make it public,” Kapuscinski explained. In the case of the AquaBounty GE salmon, the process was made public, but “that doesn’t mean others will be,” she said.\u003c/p>\n\u003cp>“The concern is about future applications. If they’re secret, how are we to know if the FDA is going to maintain adequate scientific rigor for assessing environmental risks,” Kapuscinski said.\u003c/p>\n\u003cp>There may indeed be other GE animals in the pipeline. For example, research is also apparently underway for a \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=425211\">genetically engineered pig\u003c/a>. In that case, scientists hope to reduce the animal’s odor and alter its taste.\u003c/p>\n\u003cp>Kapuscinski and colleagues have submitted extensive comments to the FDA pointing out environmental concerns, including potential gaps in information about how the GE salmon will be kept contained in Panama. \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">According to the FDA\u003c/a>, both Canadian and Panamanian facilities have \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">numerous measures\u003c/a> to prevent eggs or fish from escaping. In addition, the fish “produced for food in Panama will be an all-female, reproductively sterile population.”\u003c/p>\n\u003cp>In addition, Hanson points to inadequacies in the food safety review process. These include concerns about the \u003ca href=\"http://www.centerforfoodsafety.org/files/cfs-appendix-2-aquaadvantage-risk-assessment_56192.pdf\">small number of samples\u003c/a> put through safety tests, including those for potential allergens.\u003c/p>\n\u003cp>Of course, retailers’ willingness is another important piece of the puzzle. Several including \u003ca href=\"http://www.seattletimes.com/business/retail/costco-says-it-wont-sell-genetically-modified-salmon/\">Costco\u003c/a>, \u003ca href=\"http://csrsite.safeway.com/home/report-overview/position-statements/\">Safeway\u003c/a>, and Kroger have said they have no plans to sell the AquAdvantage salmon. \u003ca href=\"http://www.rodalesorganiclife.com/food/stores-wont-sell-genetically-engineered-salmon\">Other supermarket chains and retailers\u003c/a>, including Target, Whole Foods, Trader Joe’s, and Aldi have made similar announcements. Last week, Walmart—a likely candidate—said it was too busy with “Black Friday” planning to comment.\u003c/p>\n\u003cp>Advocates are also concerned about the precedent this approval sets. Although the U.S. is the first nation to approve the salmon, Food and Water Watch’s Lovera says, “We’re very concerned about foreign markets. A lot of people take the FDA as a green-light.”\u003c/p>\n\u003cp>\u003cem>The FDA’s proposed voluntary guidelines on labeling for both GE salmon and other GE foods is open for public comment for 60 days beginning November 23rd.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The 1st Master's Level Food Studies Program Launches on the West Coast",
"title": "The 1st Master's Level Food Studies Program Launches on the West Coast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_103915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways.jpg\">\u003cimg class=\"size-medium wp-image-103915\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg\" alt=\"Students at the University of Pacific's new food studies program participated in this event with the Berkeley Food Institute about "Decolonizing Foodways."\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at the University of the Pacific's new food studies program participated in this event with the Berkeley Food Institute about \"Decolonizing Foodways.\" \u003ccite>(Jonathan Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Delia Sarich grew up in a restaurant-owning family in New York. The 30-year-old decided she wanted to get a master’s degree in food studies. Rather than choosing a well-established program closer to home, \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">like from New York University\u003c/a>, she is part of the pioneering class of 14 students at \u003ca href=\"http://www.pacific.edu\" target=\"_blank\">University of the Pacific’s\u003c/a> brand new \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/Food-Studies.html\" target=\"_blank\">food studies \u003c/a>program in San Francisco.\u003c/p>\n\u003cp>“It made sense to me to study food studies in California, especially in San Francisco -- that was a big draw,” she said. “With the amount of food around here, and number of restaurants in the city, it’s a great place to be.”\u003c/p>\n\u003cp>While Sarich just started this fall, the program is already exceeding her expectations.\u003c/p>\n\u003cp>“One of the classes we’re taking is food politics with \u003ca href=\"http://www.eatdrinkpolitics.com/about/\" target=\"_blank\">Michele Simon\u003c/a> (author of \"Appetite for Profit, How the Food Industry Undermines Our Health and How to Fight Back\"), who’s done a lot of food activism,” said Sarich. “It’s been really inspiring to learn about the problems within the food industry and the food system.”\u003c/p>\n\u003cp>While Sarich doesn’t know what career she'll pursue once she completes the program, “Whatever I end up doing, I’ll make an ethical choice,” she said. “This program is making me think about shaping my career goals in terms of thinking ethically.”\u003c/p>\n\u003cfigure id=\"attachment_103917\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg\" alt=\"Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of Pacific's food studies program. \" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-103917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook.jpg 427w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of the Pacific's food studies program. \u003ccite>(Courtesy of Ken Albala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Directing the program is \u003ca href=\"http://www.kenalbala.blogspot.com\" target=\"_blank\">Ken Albala\u003c/a>, a food scholar who has written or edited 23 books, and has taught in the field throughout the country. For Albala, who's worked at the school's main campus in Stockton for the past 21 years, the master’s degree level program been a long time coming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I’ve been trying to get this program together for about a decade, but no one here knew how to start a new program...I don’t think Stockton would have been the place to do it,” he said.\u003c/p>\n\u003cp>The University of the Pacific also runs programs in Sacramento and San Francisco; when the School of Dentistry moved into a new location in SOMA, there was room in the building for a few other disciplines to be there as well.\u003c/p>\n\u003cp>“Obviously San Francisco attracts a completely different market,” said Albala.\u003c/p>\n\u003cp>While scholars like Albala (who actually got his PhD in history) have been studying food for decades, the rise of food studies programs is still relatively new.\u003c/p>\n\u003cp>“It’s comparable to women’s studies or American studies and other interdisciplinary programs which came out of the 70s and 80s,” he said. \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">New York University\u003c/a> was the first to establish a master's level program over 20 years ago – with \u003ca href=\"http://www.foodpolitics.com\" target=\"_blank\">Marion Nestle\u003c/a> behind it – and \u003ca href=\"http://www.bu.edu/academics/programs/food-studies/\" target=\"_blank\">Boston University\u003c/a> quick to follow.\u003c/p>\n\u003cfigure id=\"attachment_103916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene.jpg\">\u003cimg class=\"size-medium wp-image-103916\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene-800x533.jpg\" alt=\"Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge.\" width=\"800\" height=\"533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge. \u003ccite>(D. Samuel Marsh Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While UC Berkeley recently introduced a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/\" target=\"_blank\">food systems minor \u003c/a>program for undergraduates, this is the first master’s level food program on the West Coast.\u003c/p>\n\u003cp>“The whole idea of food in academia exploded about two or three years ago, and programs have been popping up like mushrooms,” said Albala. “But they’re all a little different. The study of food systems focuses more on agriculture, distribution and less on consumption.”\u003c/p>\n\u003cp>Pacific examines food through a broad range of subjects: history; sociology; anthropology; politics; literature; art; and business. \u003c/p>\n\u003cblockquote>\u003cp>It's “as interdisciplinary as we can,” said Albala. “One thing it doesn’t include is anything cooking related because we don’t have a kitchen. I’d like there to be, as we get bigger numbers, but I need a big donor for that.”\u003c/p>\u003c/blockquote>\n\u003cp>The classes for the program are generally at night, allowing students to hold full-time jobs at the same time.\u003c/p>\n\u003cp>While Albala said there's a diverse number of job prospects available to students after graduation, he hopes they’ll emerge with their own ideas about how to work within the food system to create change.\u003c/p>\n\u003cp>“We have a food system that has a whole lot of things wrong with it,” said Albala. “There’s unfair access to food, bad wages for workers, environmental degradation, poor treatment of animals. There are a million different things that could be better. And people blithely eating food thinking that because it's inexpensive, it’s got to be good. [They] don’t see the hidden costs of the food system, why their taxes go toward subsidies to grow corn or soy and are then sold back to them in the form of Froot Loops, or whatever it is.”\u003c/p>\n\u003cp>It’s Albala’s hope that his students will infiltrate some of those companies with their own ideas of how to make change.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He concluded, “We need people who will go in and change the food system for the better because they’re informed.”\u003c/p>\n\n",
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"excerpt": "Food studies programs have been popping up like mushrooms across the country. This fall, 14 students began studying in the first master’s level food studies program on the West Coast at the University of the Pacific.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_103915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways.jpg\">\u003cimg class=\"size-medium wp-image-103915\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg\" alt=\"Students at the University of Pacific's new food studies program participated in this event with the Berkeley Food Institute about "Decolonizing Foodways."\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at the University of the Pacific's new food studies program participated in this event with the Berkeley Food Institute about \"Decolonizing Foodways.\" \u003ccite>(Jonathan Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Delia Sarich grew up in a restaurant-owning family in New York. The 30-year-old decided she wanted to get a master’s degree in food studies. Rather than choosing a well-established program closer to home, \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">like from New York University\u003c/a>, she is part of the pioneering class of 14 students at \u003ca href=\"http://www.pacific.edu\" target=\"_blank\">University of the Pacific’s\u003c/a> brand new \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/Food-Studies.html\" target=\"_blank\">food studies \u003c/a>program in San Francisco.\u003c/p>\n\u003cp>“It made sense to me to study food studies in California, especially in San Francisco -- that was a big draw,” she said. “With the amount of food around here, and number of restaurants in the city, it’s a great place to be.”\u003c/p>\n\u003cp>While Sarich just started this fall, the program is already exceeding her expectations.\u003c/p>\n\u003cp>“One of the classes we’re taking is food politics with \u003ca href=\"http://www.eatdrinkpolitics.com/about/\" target=\"_blank\">Michele Simon\u003c/a> (author of \"Appetite for Profit, How the Food Industry Undermines Our Health and How to Fight Back\"), who’s done a lot of food activism,” said Sarich. “It’s been really inspiring to learn about the problems within the food industry and the food system.”\u003c/p>\n\u003cp>While Sarich doesn’t know what career she'll pursue once she completes the program, “Whatever I end up doing, I’ll make an ethical choice,” she said. “This program is making me think about shaping my career goals in terms of thinking ethically.”\u003c/p>\n\u003cfigure id=\"attachment_103917\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg\" alt=\"Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of Pacific's food studies program. \" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-103917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook.jpg 427w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of the Pacific's food studies program. \u003ccite>(Courtesy of Ken Albala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Directing the program is \u003ca href=\"http://www.kenalbala.blogspot.com\" target=\"_blank\">Ken Albala\u003c/a>, a food scholar who has written or edited 23 books, and has taught in the field throughout the country. For Albala, who's worked at the school's main campus in Stockton for the past 21 years, the master’s degree level program been a long time coming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’ve been trying to get this program together for about a decade, but no one here knew how to start a new program...I don’t think Stockton would have been the place to do it,” he said.\u003c/p>\n\u003cp>The University of the Pacific also runs programs in Sacramento and San Francisco; when the School of Dentistry moved into a new location in SOMA, there was room in the building for a few other disciplines to be there as well.\u003c/p>\n\u003cp>“Obviously San Francisco attracts a completely different market,” said Albala.\u003c/p>\n\u003cp>While scholars like Albala (who actually got his PhD in history) have been studying food for decades, the rise of food studies programs is still relatively new.\u003c/p>\n\u003cp>“It’s comparable to women’s studies or American studies and other interdisciplinary programs which came out of the 70s and 80s,” he said. \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">New York University\u003c/a> was the first to establish a master's level program over 20 years ago – with \u003ca href=\"http://www.foodpolitics.com\" target=\"_blank\">Marion Nestle\u003c/a> behind it – and \u003ca href=\"http://www.bu.edu/academics/programs/food-studies/\" target=\"_blank\">Boston University\u003c/a> quick to follow.\u003c/p>\n\u003cfigure id=\"attachment_103916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene.jpg\">\u003cimg class=\"size-medium wp-image-103916\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene-800x533.jpg\" alt=\"Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge.\" width=\"800\" height=\"533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge. \u003ccite>(D. Samuel Marsh Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While UC Berkeley recently introduced a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/\" target=\"_blank\">food systems minor \u003c/a>program for undergraduates, this is the first master’s level food program on the West Coast.\u003c/p>\n\u003cp>“The whole idea of food in academia exploded about two or three years ago, and programs have been popping up like mushrooms,” said Albala. “But they’re all a little different. The study of food systems focuses more on agriculture, distribution and less on consumption.”\u003c/p>\n\u003cp>Pacific examines food through a broad range of subjects: history; sociology; anthropology; politics; literature; art; and business. \u003c/p>\n\u003cblockquote>\u003cp>It's “as interdisciplinary as we can,” said Albala. “One thing it doesn’t include is anything cooking related because we don’t have a kitchen. I’d like there to be, as we get bigger numbers, but I need a big donor for that.”\u003c/p>\u003c/blockquote>\n\u003cp>The classes for the program are generally at night, allowing students to hold full-time jobs at the same time.\u003c/p>\n\u003cp>While Albala said there's a diverse number of job prospects available to students after graduation, he hopes they’ll emerge with their own ideas about how to work within the food system to create change.\u003c/p>\n\u003cp>“We have a food system that has a whole lot of things wrong with it,” said Albala. “There’s unfair access to food, bad wages for workers, environmental degradation, poor treatment of animals. There are a million different things that could be better. And people blithely eating food thinking that because it's inexpensive, it’s got to be good. [They] don’t see the hidden costs of the food system, why their taxes go toward subsidies to grow corn or soy and are then sold back to them in the form of Froot Loops, or whatever it is.”\u003c/p>\n\u003cp>It’s Albala’s hope that his students will infiltrate some of those companies with their own ideas of how to make change.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He concluded, “We need people who will go in and change the food system for the better because they’re informed.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two New Healthy Grocery Stores Are Coming To The East Bay",
"title": "Two New Healthy Grocery Stores Are Coming To The East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Along with rising rents and shifting demographics, another sign of change has come to the East Bay: two new health-focused grocery stores--both which emphasize their affordable prices-- will open in Oakland and Emeryville over the next two years. Each is estimated to create around 100 jobs.\u003c/p>\n\u003cp>Nationwide chain \u003ca href=\"https://www.sprouts.com/\" target=\"_blank\">Sprouts Farmers Market\u003c/a>, which is currently being built on Oakland’s Auto Row, will open January 13 of next year, and Portland-based \u003ca href=\"http://www.newseasonsmarket.com/\" target=\"_blank\">New Seasons Market\u003c/a> will open their second California location in the Emeryville Public Market in early 2017. \u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>Smaller stores but still strong competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\">\u003cimg class=\"size-full wp-image-103011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\" alt=\"The future site of the Sprouts in Oakland on Broadway and 30th.\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The future site of the Sprouts in Oakland on Broadway and 30th. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprouts, which opened its first store in 2002 in Chandler, Arizona, and now has over 200 stores nationwide, focuses on organic and healthy products. A Sprouts store is also smaller than most grocery stores--an average Sprouts store is only 20,000-30,000 square feet, compared to Safeway’s average of 46,000 square feet--making it a good fit for urban locations. The new Oakland store, Diego Romero, Sprouts’ corporate communications manager said, is essentially filling in the distribution gaps in the store’s expansive reach, which stretches throughout the Bay Area and include locations in Petaluma, Walnut Creek, San Ramon.\u003c/p>\n\u003cblockquote>\u003cp>“We do really well in California because it’s such a healthy-minded state,” Diego Romero, Sprouts’ corporate communications manager\u003c/p>\u003c/blockquote>\n\u003cp>Over the last few years, Sprouts has positioned itself as a worthy competitor to Whole Foods. The company \u003ca href=\"http://quotes.wsj.com/SFM\" target=\"_blank\">went public\u003c/a> in 2013, and received praise for its combination of low prices--unlike Whole Foods, they have a weekly circular ad with frequent promotions--and quality produce. In the years following, they’ve expanded aggressively, opening more stores in the Southwest.\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A B Corporation pioneer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\">\u003cimg class=\"size-full wp-image-103010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\" alt=\"A New Seasons in Beaverton, OR.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A New Seasons in Beaverton, OR. \u003ccite>(New Seasons Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New Seasons is a newer addition to the Bay Area. The Portland-based mini chain, which opened its first store in 2000, has 16 stores in the Oregon, one in Washington and one in San Jose. Like Whole Foods, New Seasons promotes its employee perks, which include profit sharing, and paid time off to volunteer. They’re also the first grocery store to be certified \u003ca href=\"https://www.bcorporation.net/community/new-seasons-market\" target=\"_blank\">as a B Corporation\u003c/a>, a certification awarded to by the nonprofit B Lab to companies that demonstrate “rigorous standards of social and environmental performance, accountability, and transparency.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company recently announced their expansion into two new areas, the Puget Sound region and Northern California. And while this is only the second official New Seasons store in Northern California, they’re already familiar with the area. New Seasons also owns five \u003ca href=\"http://www.newleaf.com/\" target=\"_blank\">New Leaf Community Markets\u003c/a> in the Santa Cruz area, a collection of similarly healthy food stores.\u003c/p>\n\u003cp>Comparable to Sprouts and Whole Foods, the Emeryville New Seasons will feature large amounts of healthy, local and organic products. Jerry Chevassus, New Seasons Market Head of Store Development, said that about a third of products in a typical New Seasons store are locally sourced. But, unlike their competitors, New Seasons aims to be a one-stop shop through being what’s called a \"dual line grocer,\" meaning that it serves as both a general grocery store and specialty store. Chevassus estimates that about 75% of their products fall under the “healthy” umbrella--local, organic, or non-GMO--but the other 25% of their products are more conventional, traditional offerings.\u003c/p>\n\u003cblockquote>\u003cp>“You can come into a New Seasons Market and get locally sourced organic, grass fed beef--and you can also get your Cheerios,” he said. “We want to give our customers a choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>“I was working in one of our latest grand openings and a women came up to me with her cart and she said, almost in a whisper, ‘Where’s your Diet Pepsi?’ She didn’t want anyone to know. I just started laughing and said, ‘Yeah, I’ll show you where it is.’”\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A crowded field of competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>And while parts of the East Bay--such as food desert neighborhoods like West Oakland that \u003ca href=\"https://nextcity.org/daily/entry/oakland-grocery-store-peoples-community-market-site\" target=\"_blank\">struggle to get\u003c/a> just a single grocery store -- both new stores will go into areas rife with competitors. Sprouts will be located across from discount grocer \u003ca href=\"https://groceryoutlet.com/\" target=\"_blank\">Grocery Outlet\u003c/a> and down the street from the \u003ca href=\"http://www.wholefoodsmarket.com/stores/oakland\" target=\"_blank\">Oakland Whole Foods\u003c/a>. Similarly, the New Seasons is close to both local favorite \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a> and the \u003ca href=\"http://www.safeway.com/\" target=\"_blank\">Pak N Save\u003c/a> on the Oakland/Emeryville border.\u003c/p>\n\u003cp>But Chevassus said they’re not worried about the competition. “I know there’s a lot of competition in the area, healthy grocery stores,” he said. “But we bring something pretty unique to the table that I think the people in Emeryville and really the entire Bay Area are going to love.”\u003c/p>\n\u003cp>Sprouts isn’t worried either, confident that their commitment to low prices--a \u003ca href=\"http://www.bloomberg.com/news/articles/2014-05-22/sprouts-beating-whole-foods-in-price-war-analysis-shows\" target=\"_blank\">2014 Bloomberg analysis\u003c/a> found that Sprouts’ items were about 13% cheaper than their counterparts at Whole Foods--will endear them to Oaklanders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Sprouts makes healthy living affordable. We lead with healthy food at great prices, and we really go to market with produce. We’re really looking to give healthy food options to the everyday shopper,” said Romero. “We have such a high sales volume of produce, [and] we do have a larger margin than most stores because of our volume. But we are willing to accept a lower profit margin to offer the best price.”\u003c/p>\n\n",
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"excerpt": "Over the next two years, New Seasons Market will set up shop in Emeryville and Sprouts Farmers Market will open in Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Along with rising rents and shifting demographics, another sign of change has come to the East Bay: two new health-focused grocery stores--both which emphasize their affordable prices-- will open in Oakland and Emeryville over the next two years. Each is estimated to create around 100 jobs.\u003c/p>\n\u003cp>Nationwide chain \u003ca href=\"https://www.sprouts.com/\" target=\"_blank\">Sprouts Farmers Market\u003c/a>, which is currently being built on Oakland’s Auto Row, will open January 13 of next year, and Portland-based \u003ca href=\"http://www.newseasonsmarket.com/\" target=\"_blank\">New Seasons Market\u003c/a> will open their second California location in the Emeryville Public Market in early 2017. \u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>Smaller stores but still strong competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\">\u003cimg class=\"size-full wp-image-103011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\" alt=\"The future site of the Sprouts in Oakland on Broadway and 30th.\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The future site of the Sprouts in Oakland on Broadway and 30th. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprouts, which opened its first store in 2002 in Chandler, Arizona, and now has over 200 stores nationwide, focuses on organic and healthy products. A Sprouts store is also smaller than most grocery stores--an average Sprouts store is only 20,000-30,000 square feet, compared to Safeway’s average of 46,000 square feet--making it a good fit for urban locations. The new Oakland store, Diego Romero, Sprouts’ corporate communications manager said, is essentially filling in the distribution gaps in the store’s expansive reach, which stretches throughout the Bay Area and include locations in Petaluma, Walnut Creek, San Ramon.\u003c/p>\n\u003cblockquote>\u003cp>“We do really well in California because it’s such a healthy-minded state,” Diego Romero, Sprouts’ corporate communications manager\u003c/p>\u003c/blockquote>\n\u003cp>Over the last few years, Sprouts has positioned itself as a worthy competitor to Whole Foods. The company \u003ca href=\"http://quotes.wsj.com/SFM\" target=\"_blank\">went public\u003c/a> in 2013, and received praise for its combination of low prices--unlike Whole Foods, they have a weekly circular ad with frequent promotions--and quality produce. In the years following, they’ve expanded aggressively, opening more stores in the Southwest.\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A B Corporation pioneer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\">\u003cimg class=\"size-full wp-image-103010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\" alt=\"A New Seasons in Beaverton, OR.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A New Seasons in Beaverton, OR. \u003ccite>(New Seasons Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New Seasons is a newer addition to the Bay Area. The Portland-based mini chain, which opened its first store in 2000, has 16 stores in the Oregon, one in Washington and one in San Jose. Like Whole Foods, New Seasons promotes its employee perks, which include profit sharing, and paid time off to volunteer. They’re also the first grocery store to be certified \u003ca href=\"https://www.bcorporation.net/community/new-seasons-market\" target=\"_blank\">as a B Corporation\u003c/a>, a certification awarded to by the nonprofit B Lab to companies that demonstrate “rigorous standards of social and environmental performance, accountability, and transparency.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company recently announced their expansion into two new areas, the Puget Sound region and Northern California. And while this is only the second official New Seasons store in Northern California, they’re already familiar with the area. New Seasons also owns five \u003ca href=\"http://www.newleaf.com/\" target=\"_blank\">New Leaf Community Markets\u003c/a> in the Santa Cruz area, a collection of similarly healthy food stores.\u003c/p>\n\u003cp>Comparable to Sprouts and Whole Foods, the Emeryville New Seasons will feature large amounts of healthy, local and organic products. Jerry Chevassus, New Seasons Market Head of Store Development, said that about a third of products in a typical New Seasons store are locally sourced. But, unlike their competitors, New Seasons aims to be a one-stop shop through being what’s called a \"dual line grocer,\" meaning that it serves as both a general grocery store and specialty store. Chevassus estimates that about 75% of their products fall under the “healthy” umbrella--local, organic, or non-GMO--but the other 25% of their products are more conventional, traditional offerings.\u003c/p>\n\u003cblockquote>\u003cp>“You can come into a New Seasons Market and get locally sourced organic, grass fed beef--and you can also get your Cheerios,” he said. “We want to give our customers a choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>“I was working in one of our latest grand openings and a women came up to me with her cart and she said, almost in a whisper, ‘Where’s your Diet Pepsi?’ She didn’t want anyone to know. I just started laughing and said, ‘Yeah, I’ll show you where it is.’”\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A crowded field of competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>And while parts of the East Bay--such as food desert neighborhoods like West Oakland that \u003ca href=\"https://nextcity.org/daily/entry/oakland-grocery-store-peoples-community-market-site\" target=\"_blank\">struggle to get\u003c/a> just a single grocery store -- both new stores will go into areas rife with competitors. Sprouts will be located across from discount grocer \u003ca href=\"https://groceryoutlet.com/\" target=\"_blank\">Grocery Outlet\u003c/a> and down the street from the \u003ca href=\"http://www.wholefoodsmarket.com/stores/oakland\" target=\"_blank\">Oakland Whole Foods\u003c/a>. Similarly, the New Seasons is close to both local favorite \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a> and the \u003ca href=\"http://www.safeway.com/\" target=\"_blank\">Pak N Save\u003c/a> on the Oakland/Emeryville border.\u003c/p>\n\u003cp>But Chevassus said they’re not worried about the competition. “I know there’s a lot of competition in the area, healthy grocery stores,” he said. “But we bring something pretty unique to the table that I think the people in Emeryville and really the entire Bay Area are going to love.”\u003c/p>\n\u003cp>Sprouts isn’t worried either, confident that their commitment to low prices--a \u003ca href=\"http://www.bloomberg.com/news/articles/2014-05-22/sprouts-beating-whole-foods-in-price-war-analysis-shows\" target=\"_blank\">2014 Bloomberg analysis\u003c/a> found that Sprouts’ items were about 13% cheaper than their counterparts at Whole Foods--will endear them to Oaklanders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Sprouts makes healthy living affordable. We lead with healthy food at great prices, and we really go to market with produce. We’re really looking to give healthy food options to the everyday shopper,” said Romero. “We have such a high sales volume of produce, [and] we do have a larger margin than most stores because of our volume. But we are willing to accept a lower profit margin to offer the best price.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Oakland's Roots of Change is Transforming Food Policy in California",
"title": "How Oakland's Roots of Change is Transforming Food Policy in California",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's the difference between free range and organic chickens? Should I eat \u003ca href=\"http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\" target=\"_blank\">quinoa\u003c/a>? And tell me again why organic spinach is twice the cost of conventional? Given the complexity of contemporary food systems and their related issues, it's not surprising that some consumers latch onto simplistic answers to these confusing series of questions: GMOs = always bad! Small, organic farms = going to save the world! Big ag = the enemy!\u003c/p>\n\u003cp>The Oakland-based organization \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> avoids this kind of easy thinking through their groundbreaking policy work, educational initiatives, and their engaging social media presence. They post a steady stream of topical articles on their \u003ca href=\"http://facebook.com/rootsofchange\" target=\"_blank\">Facebook page\u003c/a> -- with added commentary -- which attracts varied opinions from their fans. These well-intentioned commenters occasionally reduce complicated issues into black-and-white, \"good guys vs. bad guys\" arguments.\u003c/p>\n\u003cp>Roots of Change genuinely wants to change this dynamic. Their social media manager diplomatically steps into these online debates by gently pointing out hidden facets of the convoluted processes that shape our food systems -- thus encouraging a more balanced discussion.\u003c/p>\n\u003cp>In response to an \u003ca href=\"https://www.facebook.com/rootsofchange/photos/a.102897345876.103231.87964505876/10153073645310877/?type=3&theater\" target=\"_blank\">individual who advocated that Foster Farms be shut down\u003c/a> due to concerns over one of its poultry processing plant's water usage, the manager wrote,“It is a bit more complex.\" Then he/she went on to explain that Foster contracts with several local farms.\u003c/p>\n\u003cp>\"If you put [them] out of business, you could hurt just those farmers you'd like to see flourish. A better way would be to grow the market for local, organic and sustainably raised birds and attract producers to that marketplace. But no matter what, it takes water to process chickens, lots of water.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This willingness to think broadly and to deeply engage with the community has made Roots Of Change a formidable organization. (They’ve also attracted a broad audience on Facebook with over 60,000 followers.) The group describes themselves as a “think and do tank,” and their goal is to change current food systems through policy work.\u003c/p>\n\u003cp>Since their inception in 2002, they've laid the foundation for lasting change through many projects, such as helping San Francisco and Los Angeles create viable, effective food policies. They were \u003ca href=\"http://www.rootsofchange.org/policy-watch/roc-sponsored-leg/\" target=\"_blank\">instrumental in shaping Market Match\u003c/a>, the statewide incentive program that matches nutritional benefits like WIC and CalFresh at farmers markets. And they helped influence \u003ca href=\"https://www.cdfa.ca.gov/agvision/\" target=\"_blank\">Ag Vision\u003c/a>, the state’s plan for a healthy agricultural future.\u003c/p>\n\u003cfigure id=\"attachment_103737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103737 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited21.jpg\" alt=\"Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our goal is to catalyze the food movement, [and] provide road maps to victories for transforming the food system,” said Michael Dimock, president of Roots of Change.\u003c/p>\n\u003cp>In the past few years, the group’s main initiative has been the \u003ca href=\"http://www.rootsofchange.org/projects/california-food-policy-council/\" target=\"_blank\">California Food Policy Council\u003c/a>. This group of 29 regional food policy councils works together to share ideas, resources, and lobbies on behalf of food and ag-related issues in Sacramento.\u003c/p>\n\u003cp>The council’s broad goals means that their work can't be narrowly classified. They encompass all aspects of the food system, from the environmental impacts of raising meat to fast food workers’ fight for fair wages.\u003c/p>\n\u003cp>“We have a long history of working with all elements, what we call grass tops to grassroots,” Dimock said.\u003c/p>\n\u003cp>It took a spirited debate in the early days of the council to agree on their six main focus areas: healthy food access; ecological farming systems; small farm viability; farm labor; school food environments; and reasonable food system infrastructure. Council members include advocates from a range of fields, including public health, social justice, local economies, environmentalism and labor.\u003c/p>\n\u003cp>One of Roots Of Change's biggest goals, Dimock said, was to “bring more democracy [and] more people to the food system, because there were too few interest groups controlling the evolution of the food system. That approach has proved to be politically powerful. If you can bring a broad cross section of people into a policy debate, it’s clear that, ‘Wow, people from all walks of life support this. We can get bills passed.’”\u003c/p>\n\u003cfigure id=\"attachment_103736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103736 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited31.jpg\" alt=\"The group discusses their 2013 Legislative Report on Food & Farming at the capitol building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The group discusses their 2013 Legislative Report on Food & Farming at the Capitol Building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When people learn about their work, Dimock says they often assume that mainstream agricultural groups are the enemy, but it’s not true. Agricultural groups, representing farmers weakened by the drought and in search of solutions, have supported Roots of Change on important legislation like climate change bills.\u003c/p>\n\u003cp>“We try to include farmers in all of the conversations we have around the development of bills so that we can take into account their needs. Our long-term vision is that agriculture remain vibrant and central to the California culture and economy. Part of what makes us California is our incredible diversity, and the innovation and farming systems here,” he said, noting California’s storied history that spans the early days of organic farming to landmark events in the food justice movement. “Ag has to remain at the center of our culture.”\u003c/p>\n\u003cp>Roots of Change’s success hasn’t been without its challenges. In 2008 and 2009, \u003ca href=\"http://www.rootsofchange.org/projects/working-diversity-fierce-allies-project/\" target=\"_blank\">the group recognized \u003c/a>that they were struggling with issues of racism and classism and sought outside help. (They're not alone in \u003ca href=\"http://munchies.vice.com/articles/the-new-food-movement-has-a-problem-with-race\" target=\"_blank\">facing this type of criticism regarding diversity\u003c/a>, however.) Following that, the group embarked on a two-year process with Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/roots_of_change\" target=\"_blank\">People’s Grocery\u003c/a> to improve their \"cultural competency\" and unite on common goals.\u003c/p>\n\u003cp>Currently, Dimock said, their biggest problems revolve around funding -- like many non-profits. Historically, the group’s funding has been foundation-based, but as Roots of Change increases their lobbying efforts, many foundations can’t allocate funds for such explicitly political goals.\u003c/p>\n\u003cp>But Dimock is optimistic about the future of the organization. One of their most recent successes was the signing of bill \u003ca href=\"http://asmdc.org/members/a80/news-room/press-releases/governor-brown-signs-gonzalez-bill-protecting-grocery-workers-jobs\" target=\"_blank\">AB 359\u003c/a> into law by Governor Brown this summer. The new law helps protect grocery store workers from being fired when a store changes owners and is the first statewide law of its kind.\u003c/p>\n\u003cp>In the next few weeks, Roots of Change will release their yearly legislative report, which outlines the group’s goals for reworking the state's food system, the policies they support, and reveals how politicians across the state voted. The report also serves as a reminder to politicians that their constituents care about food issues -- while praising those who acknowledge them and calling out those who don’t.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And in the coming years, they're planning to expand the California Food Policy Council across the country, creating a collaborative national group that enacts long-term policy change around food systems.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's the difference between free range and organic chickens? Should I eat \u003ca href=\"http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\" target=\"_blank\">quinoa\u003c/a>? And tell me again why organic spinach is twice the cost of conventional? Given the complexity of contemporary food systems and their related issues, it's not surprising that some consumers latch onto simplistic answers to these confusing series of questions: GMOs = always bad! Small, organic farms = going to save the world! Big ag = the enemy!\u003c/p>\n\u003cp>The Oakland-based organization \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> avoids this kind of easy thinking through their groundbreaking policy work, educational initiatives, and their engaging social media presence. They post a steady stream of topical articles on their \u003ca href=\"http://facebook.com/rootsofchange\" target=\"_blank\">Facebook page\u003c/a> -- with added commentary -- which attracts varied opinions from their fans. These well-intentioned commenters occasionally reduce complicated issues into black-and-white, \"good guys vs. bad guys\" arguments.\u003c/p>\n\u003cp>Roots of Change genuinely wants to change this dynamic. Their social media manager diplomatically steps into these online debates by gently pointing out hidden facets of the convoluted processes that shape our food systems -- thus encouraging a more balanced discussion.\u003c/p>\n\u003cp>In response to an \u003ca href=\"https://www.facebook.com/rootsofchange/photos/a.102897345876.103231.87964505876/10153073645310877/?type=3&theater\" target=\"_blank\">individual who advocated that Foster Farms be shut down\u003c/a> due to concerns over one of its poultry processing plant's water usage, the manager wrote,“It is a bit more complex.\" Then he/she went on to explain that Foster contracts with several local farms.\u003c/p>\n\u003cp>\"If you put [them] out of business, you could hurt just those farmers you'd like to see flourish. A better way would be to grow the market for local, organic and sustainably raised birds and attract producers to that marketplace. But no matter what, it takes water to process chickens, lots of water.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This willingness to think broadly and to deeply engage with the community has made Roots Of Change a formidable organization. (They’ve also attracted a broad audience on Facebook with over 60,000 followers.) The group describes themselves as a “think and do tank,” and their goal is to change current food systems through policy work.\u003c/p>\n\u003cp>Since their inception in 2002, they've laid the foundation for lasting change through many projects, such as helping San Francisco and Los Angeles create viable, effective food policies. They were \u003ca href=\"http://www.rootsofchange.org/policy-watch/roc-sponsored-leg/\" target=\"_blank\">instrumental in shaping Market Match\u003c/a>, the statewide incentive program that matches nutritional benefits like WIC and CalFresh at farmers markets. And they helped influence \u003ca href=\"https://www.cdfa.ca.gov/agvision/\" target=\"_blank\">Ag Vision\u003c/a>, the state’s plan for a healthy agricultural future.\u003c/p>\n\u003cfigure id=\"attachment_103737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103737 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited21.jpg\" alt=\"Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our goal is to catalyze the food movement, [and] provide road maps to victories for transforming the food system,” said Michael Dimock, president of Roots of Change.\u003c/p>\n\u003cp>In the past few years, the group’s main initiative has been the \u003ca href=\"http://www.rootsofchange.org/projects/california-food-policy-council/\" target=\"_blank\">California Food Policy Council\u003c/a>. This group of 29 regional food policy councils works together to share ideas, resources, and lobbies on behalf of food and ag-related issues in Sacramento.\u003c/p>\n\u003cp>The council’s broad goals means that their work can't be narrowly classified. They encompass all aspects of the food system, from the environmental impacts of raising meat to fast food workers’ fight for fair wages.\u003c/p>\n\u003cp>“We have a long history of working with all elements, what we call grass tops to grassroots,” Dimock said.\u003c/p>\n\u003cp>It took a spirited debate in the early days of the council to agree on their six main focus areas: healthy food access; ecological farming systems; small farm viability; farm labor; school food environments; and reasonable food system infrastructure. Council members include advocates from a range of fields, including public health, social justice, local economies, environmentalism and labor.\u003c/p>\n\u003cp>One of Roots Of Change's biggest goals, Dimock said, was to “bring more democracy [and] more people to the food system, because there were too few interest groups controlling the evolution of the food system. That approach has proved to be politically powerful. If you can bring a broad cross section of people into a policy debate, it’s clear that, ‘Wow, people from all walks of life support this. We can get bills passed.’”\u003c/p>\n\u003cfigure id=\"attachment_103736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103736 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited31.jpg\" alt=\"The group discusses their 2013 Legislative Report on Food & Farming at the capitol building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The group discusses their 2013 Legislative Report on Food & Farming at the Capitol Building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When people learn about their work, Dimock says they often assume that mainstream agricultural groups are the enemy, but it’s not true. Agricultural groups, representing farmers weakened by the drought and in search of solutions, have supported Roots of Change on important legislation like climate change bills.\u003c/p>\n\u003cp>“We try to include farmers in all of the conversations we have around the development of bills so that we can take into account their needs. Our long-term vision is that agriculture remain vibrant and central to the California culture and economy. Part of what makes us California is our incredible diversity, and the innovation and farming systems here,” he said, noting California’s storied history that spans the early days of organic farming to landmark events in the food justice movement. “Ag has to remain at the center of our culture.”\u003c/p>\n\u003cp>Roots of Change’s success hasn’t been without its challenges. In 2008 and 2009, \u003ca href=\"http://www.rootsofchange.org/projects/working-diversity-fierce-allies-project/\" target=\"_blank\">the group recognized \u003c/a>that they were struggling with issues of racism and classism and sought outside help. (They're not alone in \u003ca href=\"http://munchies.vice.com/articles/the-new-food-movement-has-a-problem-with-race\" target=\"_blank\">facing this type of criticism regarding diversity\u003c/a>, however.) Following that, the group embarked on a two-year process with Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/roots_of_change\" target=\"_blank\">People’s Grocery\u003c/a> to improve their \"cultural competency\" and unite on common goals.\u003c/p>\n\u003cp>Currently, Dimock said, their biggest problems revolve around funding -- like many non-profits. Historically, the group’s funding has been foundation-based, but as Roots of Change increases their lobbying efforts, many foundations can’t allocate funds for such explicitly political goals.\u003c/p>\n\u003cp>But Dimock is optimistic about the future of the organization. One of their most recent successes was the signing of bill \u003ca href=\"http://asmdc.org/members/a80/news-room/press-releases/governor-brown-signs-gonzalez-bill-protecting-grocery-workers-jobs\" target=\"_blank\">AB 359\u003c/a> into law by Governor Brown this summer. The new law helps protect grocery store workers from being fired when a store changes owners and is the first statewide law of its kind.\u003c/p>\n\u003cp>In the next few weeks, Roots of Change will release their yearly legislative report, which outlines the group’s goals for reworking the state's food system, the policies they support, and reveals how politicians across the state voted. The report also serves as a reminder to politicians that their constituents care about food issues -- while praising those who acknowledge them and calling out those who don’t.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And in the coming years, they're planning to expand the California Food Policy Council across the country, creating a collaborative national group that enacts long-term policy change around food systems.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Obama's Trade Deal Might Stir Up Your Dinner",
"title": "How Obama's Trade Deal Might Stir Up Your Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When President Obama announced the details of the Trans-Pacific Partnership on Thursday — and released them on \u003ca href=\"https://medium.com/the-trans-pacific-partnership\">Medium.com\u003c/a> — there was a lot of talk about labor, the environment and manufacturing. But trade deals have a way of changing the way we eat, too.\u003c/p>\n\u003cp>Consider NAFTA, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/13/385754265/how-nafta-changed-american-and-mexican-food-forever\">boosted\u003c/a> the availability of cheap avocados and winter tomatoes for Americans, while expanding Wal-Mart and processed food in Mexico. So now that we know the details of this new Pacific Rim trade deal, what might it mean for dinner — both in the U.S. and the 11 other nations party to the treaty? Herewith, a cheat sheet on the 2,000-plus-page deal:\u003c/p>\n\u003ch3>Food Safety\u003c/h3>\n\u003cp>Supporters of the TPP highlight the fact that the chapter on food safety and inspections will bring other countries up to U.S. standards, and set rapid deadlines for resolving disputes over rejected shipments. Critics say the agreement gives \u003ca href=\"http://www.foodandwaterwatch.org/news/tpp-details-released-and-it%25E2%2580%2599s-worse-we-thought\">countries new power to challenge food safety laws\u003c/a>, which could be framed as \"barriers to trade.\"\u003c/p>\n\u003cp>\"It's hard right now for inspectors to make sure everything is safe,\" said Karen Hansen-Kuhn, director of trade, technology and global governance for the Institute for Agriculture and Trade Policy. Currently, about \u003ca href=\"http://www.nbcnews.com/id/44701433/ns/health-food_safety/t/flood-food-imported-us-only-percent-inspected/\">2 percent of food imported to the U.S\u003c/a>. is inspected. With more imports coming in, pressure to resolve disputes quickly, and no mandate for more regulatory staff, says Hansen-Kuhn, it's unlikely that inspections will improve.\u003c/p>\n\u003ch3>\u003cstrong>GMOS\u003c/strong>\u003c/h3>\n\u003cp>Since \u003ca href=\"http://www.businessinsider.com/afp-us-says-new-eu-plan-for-gmo-imports-is-no-solution-2015-4\">rules on genetically modified foods differ from country to country\u003c/a>, the agreement's market access chapter includes a section on \"products of biotechnology\" — think engineered corn and soy — and sets up a protocol for importing countries to decide on product safety. It also establishes a working group for the topic, suggesting that there's plenty more to be worked out.\u003c/p>\n\u003ch3>Dairy, Meat And Booze\u003c/h3>\n\u003cp>The TPP does away with more than 18,000 tariffs in the countries party to the deal. American producers will gain access to new markets — and foreign producers will get access to ours. That includes a lot of food, much of which could become cheaper here, as low-cost imports intensify competition on price.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Dairy:\u003c/strong> After significant battle during negotiations, Canada and New Zealand agreed to modest tariff reductions on dairy, opening their markets to American milk and cheese. In return, Americans may see more New Zealand milk — \u003ca href=\"http://www.thecollectivedairy.com/nz/our-products/suckie-spouch-apple-bircher/\">apple bircher \"yogurt suckies\"\u003c/a>, anyone? — on shelves.\u003c/p>\n\u003cp>\u003cstrong>Pork:\u003c/strong> The American pork industry has become a net exporter in the last 20 years, says Nick Giordano, vice president for global government affairs at the National Pork Producers Council. The TPP will pave the way for exports to continue to grow. But America also imports a significant amount of pork. Tariff reductions on imports here could make all that foreign pork cheaper, and push prices down in the U.S. — but also potentially threaten the livelihood of hog farmers.\u003c/p>\n\u003cp>\u003cstrong>Beef:\u003c/strong> The agreement doesn't do much for American beef producers, says the \u003ca href=\"http://www.nfu.org/nfu-says-tpp-will-fail-family-farmers-and-ranchers/3620\">National Farmer's Union\u003c/a>, because Japan won a \u003ca href=\"http://www.bloomberg.com/news/articles/2015-10-06/tpp-to-cut-food-costs-for-japan-on-lower-tariffs-more-imports\">provision\u003c/a> that would push tariffs back up if imports surged. \u003ca href=\"http://www.r-calfusa.com/r-calf-usa-says-tpp-will-worsen-cattle-and-sheep-price-volatility/\">Smaller beef producers in the U.S. say\u003c/a> that increased competition from imports will put more farmers out of business.\u003c/p>\n\u003cp>\u003cstrong>Booze:\u003c/strong> California's \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/10062015\">Wine Institute has been supportive of the TPP\u003c/a>, as have \u003ca href=\"http://www.just-drinks.com/analysis/what-does-the-trans-pacific-partnership-mean-for-the-drinks-industry-focus_id118361.aspx\">most American drink industry group\u003c/a>s — think Kentucky bourbon — because the deal opens the massive Pacific market to their products. It also should mean lower prices here for Pacific Rim wines and spirits, like New Zealand's sauvignon blancs and Japanese \u003ca href=\"http://www.forbes.com/sites/larryolmsted/2013/08/06/the-best-spirit-youve-probably-never-tasted-japans-shochu/\">shochu\u003c/a> — though the Office of the U.S. Trade Representative notes that American wine tariffs are already pretty low.\u003c/p>\n\u003ch3>\u003cstrong>Labeling Issues\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Junk food:\u003c/strong> Prepackaged food companies can be required to list all ingredients in their foods and additives, but regulators are required to provide importer companies the same confidentiality afforded domestic ones — i.e. no requesting, say, the formula for Coca-Cola to verify nutrition information and then sharing it with a local producer. So those food labels should still tell you whether or not you can \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">pronounce what you're eating\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Organic Products:\u003c/strong> Countries can enforce organic standards and are encouraged to come up with a way to unify them across borders. But there's no provision about whether stricter or looser standards should prevail. According to the agreement's draft text, if a country \"maintains requirements relating to the production, processing, or labeling of products as organic, it shall enforce such requirements.\" the U.S.T.R. was unable to provide specifics by press time.\u003c/p>\n\u003cp>\u003cstrong>Challenging other nations' laws:\u003c/strong> The Investor State Dispute Settlement provision — which Elizabeth Warren called \"the TPP clause everyone should oppose\" — gives member states the power to challenge other states' laws that impact trade and sales. This provision gives member states the power to challenge other states' laws that impact trade and sales. The clause is similar to the provision in NAFTA that overturned a Mexican tax on high-fructose corn syrup in favor of American companies' right to sell it, though the TPP does contain explicit language giving countries the right to \"regulate in the public interest.\" No word yet from USTR\u003cstrong> \u003c/strong>on whether labeling provisions for genetic modification and country of origin would reach that standard, or who defines \"public interest.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a>\u003cem> a \u003c/em>New York Times \u003cem>best-seller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Trade deals don't just affect labor and manufacturing. They also have a way of changing the way we eat. From food safety to booze imports, we offer a cheat sheet on the new Pacific Rim trade deal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When President Obama announced the details of the Trans-Pacific Partnership on Thursday — and released them on \u003ca href=\"https://medium.com/the-trans-pacific-partnership\">Medium.com\u003c/a> — there was a lot of talk about labor, the environment and manufacturing. But trade deals have a way of changing the way we eat, too.\u003c/p>\n\u003cp>Consider NAFTA, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/13/385754265/how-nafta-changed-american-and-mexican-food-forever\">boosted\u003c/a> the availability of cheap avocados and winter tomatoes for Americans, while expanding Wal-Mart and processed food in Mexico. So now that we know the details of this new Pacific Rim trade deal, what might it mean for dinner — both in the U.S. and the 11 other nations party to the treaty? Herewith, a cheat sheet on the 2,000-plus-page deal:\u003c/p>\n\u003ch3>Food Safety\u003c/h3>\n\u003cp>Supporters of the TPP highlight the fact that the chapter on food safety and inspections will bring other countries up to U.S. standards, and set rapid deadlines for resolving disputes over rejected shipments. Critics say the agreement gives \u003ca href=\"http://www.foodandwaterwatch.org/news/tpp-details-released-and-it%25E2%2580%2599s-worse-we-thought\">countries new power to challenge food safety laws\u003c/a>, which could be framed as \"barriers to trade.\"\u003c/p>\n\u003cp>\"It's hard right now for inspectors to make sure everything is safe,\" said Karen Hansen-Kuhn, director of trade, technology and global governance for the Institute for Agriculture and Trade Policy. Currently, about \u003ca href=\"http://www.nbcnews.com/id/44701433/ns/health-food_safety/t/flood-food-imported-us-only-percent-inspected/\">2 percent of food imported to the U.S\u003c/a>. is inspected. With more imports coming in, pressure to resolve disputes quickly, and no mandate for more regulatory staff, says Hansen-Kuhn, it's unlikely that inspections will improve.\u003c/p>\n\u003ch3>\u003cstrong>GMOS\u003c/strong>\u003c/h3>\n\u003cp>Since \u003ca href=\"http://www.businessinsider.com/afp-us-says-new-eu-plan-for-gmo-imports-is-no-solution-2015-4\">rules on genetically modified foods differ from country to country\u003c/a>, the agreement's market access chapter includes a section on \"products of biotechnology\" — think engineered corn and soy — and sets up a protocol for importing countries to decide on product safety. It also establishes a working group for the topic, suggesting that there's plenty more to be worked out.\u003c/p>\n\u003ch3>Dairy, Meat And Booze\u003c/h3>\n\u003cp>The TPP does away with more than 18,000 tariffs in the countries party to the deal. American producers will gain access to new markets — and foreign producers will get access to ours. That includes a lot of food, much of which could become cheaper here, as low-cost imports intensify competition on price.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Dairy:\u003c/strong> After significant battle during negotiations, Canada and New Zealand agreed to modest tariff reductions on dairy, opening their markets to American milk and cheese. In return, Americans may see more New Zealand milk — \u003ca href=\"http://www.thecollectivedairy.com/nz/our-products/suckie-spouch-apple-bircher/\">apple bircher \"yogurt suckies\"\u003c/a>, anyone? — on shelves.\u003c/p>\n\u003cp>\u003cstrong>Pork:\u003c/strong> The American pork industry has become a net exporter in the last 20 years, says Nick Giordano, vice president for global government affairs at the National Pork Producers Council. The TPP will pave the way for exports to continue to grow. But America also imports a significant amount of pork. Tariff reductions on imports here could make all that foreign pork cheaper, and push prices down in the U.S. — but also potentially threaten the livelihood of hog farmers.\u003c/p>\n\u003cp>\u003cstrong>Beef:\u003c/strong> The agreement doesn't do much for American beef producers, says the \u003ca href=\"http://www.nfu.org/nfu-says-tpp-will-fail-family-farmers-and-ranchers/3620\">National Farmer's Union\u003c/a>, because Japan won a \u003ca href=\"http://www.bloomberg.com/news/articles/2015-10-06/tpp-to-cut-food-costs-for-japan-on-lower-tariffs-more-imports\">provision\u003c/a> that would push tariffs back up if imports surged. \u003ca href=\"http://www.r-calfusa.com/r-calf-usa-says-tpp-will-worsen-cattle-and-sheep-price-volatility/\">Smaller beef producers in the U.S. say\u003c/a> that increased competition from imports will put more farmers out of business.\u003c/p>\n\u003cp>\u003cstrong>Booze:\u003c/strong> California's \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/10062015\">Wine Institute has been supportive of the TPP\u003c/a>, as have \u003ca href=\"http://www.just-drinks.com/analysis/what-does-the-trans-pacific-partnership-mean-for-the-drinks-industry-focus_id118361.aspx\">most American drink industry group\u003c/a>s — think Kentucky bourbon — because the deal opens the massive Pacific market to their products. It also should mean lower prices here for Pacific Rim wines and spirits, like New Zealand's sauvignon blancs and Japanese \u003ca href=\"http://www.forbes.com/sites/larryolmsted/2013/08/06/the-best-spirit-youve-probably-never-tasted-japans-shochu/\">shochu\u003c/a> — though the Office of the U.S. Trade Representative notes that American wine tariffs are already pretty low.\u003c/p>\n\u003ch3>\u003cstrong>Labeling Issues\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Junk food:\u003c/strong> Prepackaged food companies can be required to list all ingredients in their foods and additives, but regulators are required to provide importer companies the same confidentiality afforded domestic ones — i.e. no requesting, say, the formula for Coca-Cola to verify nutrition information and then sharing it with a local producer. So those food labels should still tell you whether or not you can \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">pronounce what you're eating\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Organic Products:\u003c/strong> Countries can enforce organic standards and are encouraged to come up with a way to unify them across borders. But there's no provision about whether stricter or looser standards should prevail. According to the agreement's draft text, if a country \"maintains requirements relating to the production, processing, or labeling of products as organic, it shall enforce such requirements.\" the U.S.T.R. was unable to provide specifics by press time.\u003c/p>\n\u003cp>\u003cstrong>Challenging other nations' laws:\u003c/strong> The Investor State Dispute Settlement provision — which Elizabeth Warren called \"the TPP clause everyone should oppose\" — gives member states the power to challenge other states' laws that impact trade and sales. This provision gives member states the power to challenge other states' laws that impact trade and sales. The clause is similar to the provision in NAFTA that overturned a Mexican tax on high-fructose corn syrup in favor of American companies' right to sell it, though the TPP does contain explicit language giving countries the right to \"regulate in the public interest.\" No word yet from USTR\u003cstrong> \u003c/strong>on whether labeling provisions for genetic modification and country of origin would reach that standard, or who defines \"public interest.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a>\u003cem> a \u003c/em>New York Times \u003cem>best-seller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Big Trouble Looms For California Salmon — And For Fishermen",
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"content": "\u003cp>The West Coast's historic drought has strained many Californians – from farmers who've watched their lands dry up, to rural residents forced to drink and cook with bottled water. Now, thanks to a blazing hot summer and unusually warm water, things are looking pretty bad for salmon, too – and for the fishermen whose livelihoods depend on them.\u003c/p>\n\u003cp>Preliminary counts of juvenile winter-run Chinook are at extreme low levels. These are salmon that are born during the summer in California's Sacramento River and begin to swim downstream in the fall.\u003c/p>\n\u003cp>Unusually warm water in recent months has caused high mortality for the young salmon, which are very temperature sensitive in their early life stages. Most years, about 25 percent of the eggs laid and fertilized by spawning winter-run fish survive. This summer and fall, the survival rate may be as low as 5 percent, according to Jim Smith, project leader with the U.S. Fish and Wildlife Service's Red Bluff office.\u003c/p>\n\u003cp>\"That's not good,\" Smith tells The Salt.\u003c/p>\n\u003cp>Worse, it's the second year in a row this has happened. Most Chinook salmon live on a three-year life cycle, which means one more year like the last two could essentially wipe out the winter run. To protect them, fishing for Chinook in the ocean may be restricted in the years ahead, when winter-run fish born in 2014 and 2015 have become big enough to bite a baited hook. The hope is that the few young fish that survived the recent warm-water die-offs will make it through adulthood and eventually return to the river to spawn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sacramento River winter-run Chinook are already protected by law from anglers. It's mostly the Chinook salmon of the relatively abundant fall run – a genetically distinct strain – that wind up in the fish boxes and coolers of California's commercial and recreational fishermen. The state's salmon fishery has been estimated to be worth $1.4 billion, with the fish finding their way into markets and restaurants.\u003c/p>\n\u003cfigure id=\"attachment_103047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/img_0685-001_custom-74c360fa4a5448e095e2b335ce61e32f92592927-e1446859665709.jpg\" alt=\"Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California.\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-103047\">\u003cfigcaption class=\"wp-caption-text\">Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California. \u003ccite>(Courtesy of John Hannon/USBR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trouble is, winter-run and fall-run Chinook\u003cstrong> — \u003c/strong>when mingled together in the ocean – are all but impossible to tell apart by eye. In fact, many of the protected fish are almost certainly caught and killed every year.\u003c/p>\n\u003cp>So, when estimated numbers of winter-run fish drop too low, fishing restrictions for all ocean Chinook in certain regions along the California coast may be imposed to protect them. Peter Dygert, a biologist with the \u003ca href=\"http://www.westcoast.fisheries.noaa.gov/about_us/sustainable_fisheries_division.html\">sustainable fisheries division\u003c/a> of the National Marine Fisheries Service, says fishing regulations for 2016, including size limits and season duration, will be determined at meetings in March and April – and the recent spawning failures of winter-run Chinook will factor into the decision making.\u003c/p>\n\u003cp>The water supply issues in Lake Shasta haven't only affected the winter run. Adult fall-run Chinook are currently returning into the Sacramento River to spawn at very low levels, according to Smith. And in 2013 and 2014, meager river flows caused high juvenile mortality of this commercially important fish.\u003c/p>\n\u003cp>Bay Area commercial salmon fisherman Mike Hudson feels the situation is unfair. \"We're all aware that fishermen haven't caused this problem,\" he says. \"The way they manage water in the Central Valley has killed thousands of fish, and we might get shut down to save a few hundred.\"\u003c/p>\n\u003cp>The U.S. Bureau of Reclamation is required by federal law to make sure enough cold water is available throughout the year at the bottom of Lake Shasta, a large reservoir at the north end of the Sacramento Valley. This cold water is critical for successful salmon spawning in the river below. For fertilized Chinook eggs, water temperatures in the high 50s and up can be lethal. Temperatures in the low-to-mid 50s are more ideal.\u003c/p>\n\u003cp>However, in 2014 and 2015, the bureau failed to meet basic temperature requirements for salmon. Louis Moore, public affairs specialist with the Bureau of Reclamation, says a faulty temperature gauge deep in the lake is to blame. Inaccurate readings, he says, threw off calculations in 2015.\u003c/p>\n\u003cp>That resulted in too much water released from the reservoir early in the season – and not enough cold water left later for the benefit of fish.\u003c/p>\n\u003cp>Many in the environmental community are not sold on this story.\u003c/p>\n\u003cp>\"All of that is either negligence or incompetence,\" says Jon Rosenfield, a conservation biologist with the \u003ca href=\"http://www.bay.org/\" target=\"_blank\">The Bay Institute\u003c/a>, an environmental group in San Francisco. \"Why did they only have one temperature gauge? Saying the thermometer broke is like saying, 'The dog ate my homework.' \"\u003c/p>\n\u003cp>Rosenfield says the bureau chose to favor farmers over environmental laws, including the Endangered Species Act.\u003c/p>\n\u003cp>Of course, many farmers have been hit hard by the drought. Growers in parts of the San Joaquin Valley have been receiving none of their usual irrigation allotments and have had to resort to heavy use of groundwater – reserves that are becoming seriously stressed.\u003c/p>\n\u003cp>But in parts of the Central Valley, farmers have what are called senior water rights. This means they are last in line to get cut off when shortages occur. Rosenfield says these farmers, including rice growers near where the endangered salmon spawn, experienced only minimal cutbacks in 2015.\u003c/p>\n\u003cp>Even though these farmers have senior rights, favoring them over endangered fish is illegal, according to \u003ca href=\"http://www.nrdc.org/about/staff/kate-poole\" target=\"_blank\">Kate Poole\u003c/a>, a senior attorney with the Natural Resources Defense Council's water program. She tells The Salt that protecting endangered species is supposed to be prioritized over diverting flows to farmland.\u003c/p>\n\u003cp>John Hannon, a Bureau of Reclamation fisheries biologist, agrees that a miscalculation was made earlier in the year, leading to unfavorable conditions in the cold water supply. However, he says the problems now affecting winter-run salmon have been caused mostly by Mother Nature.\u003c/p>\n\u003cp>\"It just didn't rain enough,\" Hannon says.\u003c/p>\n\u003cp>If the drought persists through this winter, Rosenfield believes fish must be provided with generous flows while California farmers, who sold a record \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\" target=\"_blank\">$54 billion in crops in 2014\u003c/a>, must take one for the team.\u003c/p>\n\u003cp>\"Because extinction is forever, and though economic losses for farmers are painful, they aren't forever,\" Rosenfield says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The West Coast's historic drought has strained many Californians – from farmers who've watched their lands dry up, to rural residents forced to drink and cook with bottled water. Now, thanks to a blazing hot summer and unusually warm water, things are looking pretty bad for salmon, too – and for the fishermen whose livelihoods depend on them.\u003c/p>\n\u003cp>Preliminary counts of juvenile winter-run Chinook are at extreme low levels. These are salmon that are born during the summer in California's Sacramento River and begin to swim downstream in the fall.\u003c/p>\n\u003cp>Unusually warm water in recent months has caused high mortality for the young salmon, which are very temperature sensitive in their early life stages. Most years, about 25 percent of the eggs laid and fertilized by spawning winter-run fish survive. This summer and fall, the survival rate may be as low as 5 percent, according to Jim Smith, project leader with the U.S. Fish and Wildlife Service's Red Bluff office.\u003c/p>\n\u003cp>\"That's not good,\" Smith tells The Salt.\u003c/p>\n\u003cp>Worse, it's the second year in a row this has happened. Most Chinook salmon live on a three-year life cycle, which means one more year like the last two could essentially wipe out the winter run. To protect them, fishing for Chinook in the ocean may be restricted in the years ahead, when winter-run fish born in 2014 and 2015 have become big enough to bite a baited hook. The hope is that the few young fish that survived the recent warm-water die-offs will make it through adulthood and eventually return to the river to spawn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sacramento River winter-run Chinook are already protected by law from anglers. It's mostly the Chinook salmon of the relatively abundant fall run – a genetically distinct strain – that wind up in the fish boxes and coolers of California's commercial and recreational fishermen. The state's salmon fishery has been estimated to be worth $1.4 billion, with the fish finding their way into markets and restaurants.\u003c/p>\n\u003cfigure id=\"attachment_103047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/img_0685-001_custom-74c360fa4a5448e095e2b335ce61e32f92592927-e1446859665709.jpg\" alt=\"Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California.\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-103047\">\u003cfigcaption class=\"wp-caption-text\">Chinook salmon swim in the Stanislaus River, a tributary of the San Joaquin River, in California. \u003ccite>(Courtesy of John Hannon/USBR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trouble is, winter-run and fall-run Chinook\u003cstrong> — \u003c/strong>when mingled together in the ocean – are all but impossible to tell apart by eye. In fact, many of the protected fish are almost certainly caught and killed every year.\u003c/p>\n\u003cp>So, when estimated numbers of winter-run fish drop too low, fishing restrictions for all ocean Chinook in certain regions along the California coast may be imposed to protect them. Peter Dygert, a biologist with the \u003ca href=\"http://www.westcoast.fisheries.noaa.gov/about_us/sustainable_fisheries_division.html\">sustainable fisheries division\u003c/a> of the National Marine Fisheries Service, says fishing regulations for 2016, including size limits and season duration, will be determined at meetings in March and April – and the recent spawning failures of winter-run Chinook will factor into the decision making.\u003c/p>\n\u003cp>The water supply issues in Lake Shasta haven't only affected the winter run. Adult fall-run Chinook are currently returning into the Sacramento River to spawn at very low levels, according to Smith. And in 2013 and 2014, meager river flows caused high juvenile mortality of this commercially important fish.\u003c/p>\n\u003cp>Bay Area commercial salmon fisherman Mike Hudson feels the situation is unfair. \"We're all aware that fishermen haven't caused this problem,\" he says. \"The way they manage water in the Central Valley has killed thousands of fish, and we might get shut down to save a few hundred.\"\u003c/p>\n\u003cp>The U.S. Bureau of Reclamation is required by federal law to make sure enough cold water is available throughout the year at the bottom of Lake Shasta, a large reservoir at the north end of the Sacramento Valley. This cold water is critical for successful salmon spawning in the river below. For fertilized Chinook eggs, water temperatures in the high 50s and up can be lethal. Temperatures in the low-to-mid 50s are more ideal.\u003c/p>\n\u003cp>However, in 2014 and 2015, the bureau failed to meet basic temperature requirements for salmon. Louis Moore, public affairs specialist with the Bureau of Reclamation, says a faulty temperature gauge deep in the lake is to blame. Inaccurate readings, he says, threw off calculations in 2015.\u003c/p>\n\u003cp>That resulted in too much water released from the reservoir early in the season – and not enough cold water left later for the benefit of fish.\u003c/p>\n\u003cp>Many in the environmental community are not sold on this story.\u003c/p>\n\u003cp>\"All of that is either negligence or incompetence,\" says Jon Rosenfield, a conservation biologist with the \u003ca href=\"http://www.bay.org/\" target=\"_blank\">The Bay Institute\u003c/a>, an environmental group in San Francisco. \"Why did they only have one temperature gauge? Saying the thermometer broke is like saying, 'The dog ate my homework.' \"\u003c/p>\n\u003cp>Rosenfield says the bureau chose to favor farmers over environmental laws, including the Endangered Species Act.\u003c/p>\n\u003cp>Of course, many farmers have been hit hard by the drought. Growers in parts of the San Joaquin Valley have been receiving none of their usual irrigation allotments and have had to resort to heavy use of groundwater – reserves that are becoming seriously stressed.\u003c/p>\n\u003cp>But in parts of the Central Valley, farmers have what are called senior water rights. This means they are last in line to get cut off when shortages occur. Rosenfield says these farmers, including rice growers near where the endangered salmon spawn, experienced only minimal cutbacks in 2015.\u003c/p>\n\u003cp>Even though these farmers have senior rights, favoring them over endangered fish is illegal, according to \u003ca href=\"http://www.nrdc.org/about/staff/kate-poole\" target=\"_blank\">Kate Poole\u003c/a>, a senior attorney with the Natural Resources Defense Council's water program. She tells The Salt that protecting endangered species is supposed to be prioritized over diverting flows to farmland.\u003c/p>\n\u003cp>John Hannon, a Bureau of Reclamation fisheries biologist, agrees that a miscalculation was made earlier in the year, leading to unfavorable conditions in the cold water supply. However, he says the problems now affecting winter-run salmon have been caused mostly by Mother Nature.\u003c/p>\n\u003cp>\"It just didn't rain enough,\" Hannon says.\u003c/p>\n\u003cp>If the drought persists through this winter, Rosenfield believes fish must be provided with generous flows while California farmers, who sold a record \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\" target=\"_blank\">$54 billion in crops in 2014\u003c/a>, must take one for the team.\u003c/p>\n\u003cp>\"Because extinction is forever, and though economic losses for farmers are painful, they aren't forever,\" Rosenfield says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Move Over, Yellow 6. More Natural Colors From Plants Are Coming",
"title": "Move Over, Yellow 6. More Natural Colors From Plants Are Coming",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Not long ago, I tried a new kind of Doritos tinted a shade of orange that I'll wager does not exist in the vegetable world. These JACKED Ranch Dipped Hot Wings Flavored chips were so intensely tinted that after four chips, I had to stop eating them. My mind simply wouldn't accept them as food.\u003c/p>\n\u003cp>What was behind that exceedingly bold hue of orange? Red 40, Blue 1, Yellow 6, Red 40 Lake, Yellow 6 Lake and Yellow 5 Lake, according to the \u003ca href=\"http://www.fritolay.com/snacks/product-page/doritos/doritos-jacked-ranch-dipped-hot-wings-flavored-tortilla-chips\">label\u003c/a>.\u003c/p>\n\u003cp>Artificial colors like these are widely used in packaged food and considered \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">safe\u003c/a> by the Food and Drug Administration.\u003c/p>\n\u003cp>Yet an increasing number of food companies are moving away from synthetic colorings and toward plant-based ones, according to \u003ca href=\"http://www.foodfocus.on.ca/who.html\">Carol Culhane\u003c/a>, president of International Food Focus Limited, a Toronto-based firm that helps American and Canadian food manufacturers comply with food regulations.\u003c/p>\n\u003cp>Culhane says demand for natural colorings – which can be derived from a variety of fruits and vegetables – took off after a 2007 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405/\">study\u003c/a> in the Lancet linking artificial colors with hyperactivity in children.\u003c/p>\n\u003cfigure id=\"attachment_102754\" class=\"wp-caption alignnone\" style=\"max-width: 2631px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg\" alt=\"This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color.\" width=\"2631\" height=\"3000\" class=\"size-full wp-image-102754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg 2631w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1440x1642.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-960x1095.jpg 960w\" sizes=\"(max-width: 2631px) 100vw, 2631px\">\u003cfigcaption class=\"wp-caption-text\">This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color. \u003ccite>(Courtesy of colorMaker Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culhane cautions that the 2007 study's findings were preliminary and were not necessarily statistically significant. Nonetheless, she says, \"the food industry wanted to take a precautionary stand\" and many companies began working to replace artificial colorings with natural colorings in everything from cereal to soft drinks to powdered cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They include Kraft, which announced in April that its classic macaroni and cheese will debut in 2016 \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">without synthetic colors\u003c/a>, and Panera Bread, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">pledged\u003c/a> to ditch artificial colorings and other additives by the end of 2016. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">General Mills\u003c/a> is taking artificial colors and flavors out of its cereals by the end of 2016, and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a> made the same announcement about its chocolate candy products, with a deadline at the end of this year.\u003c/p>\n\u003cp>But making food colors from plants is often more expensive than making in them in a lab. That's because when you're dealing with plants, Culhane says, you have to deal with a lot more fluctuations, thanks to Mother Nature. For example, she says, in a factory, companies can make as much of a synthetic color as needed at any given time the exact same way, and keep the price consistent. But pigments in real vegetables can vary from field to field, region to region and year to year.\u003c/p>\n\u003cp>Now that the string of announcements from Big Food is ratcheting up demand for colorings from plants even higher, companies are looking for new ways to derive bold hues from everything from grapes to carrots to beets.\u003c/p>\n\u003cp>In the October issue of \u003ca href=\"http://www.ift.org/Food-Technology/Past-Issues/2015/October/Columns/Ingredients.aspx?page=viewall\">Food Technology\u003c/a>, Karen Nachay of the Institute of Food Technologists rounded up some of the new fruit- and vegetable-derived coloring options on the market. The Salt reached out to three of those companies toget the lowdown on how they do it.\u003c/p>\n\u003cp>\u003ca href=\"http://colormaker.com/\">colorMaker\u003c/a> of Anaheim, Calif., uses a wide variety of fruits and vegetables to make a full spectrum of natural colorings – from purple carrots and red cabbage to beets and grapes. Stephen Lauro, the general manager of colorMaker, says the company gets its fruits and vegetables in juice form from growers from all over the world: grapes and beets from the U.S., red cabbage from China, purple carrots from Eastern Europe, turmeric from India and more. The custom natural color blends can be found in kid cereals, ice cream, candy and stuffed pasta.\u003c/p>\n\u003cfigure id=\"attachment_102755\" class=\"wp-caption alignnone\" style=\"max-width: 3000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg\" alt=\"Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into.\" width=\"3000\" height=\"2217\" class=\"size-full wp-image-102755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-960x709.jpg 960w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into. \u003ccite>(Courtesy of Kalsec)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, Lauro says more food companies have come to colorMaker asking for more natural-looking colors – not just replicas of the artificial version that look artificial (like those JACKED Doritos). \"[They] don't want a red color that looks like red 40,\" says Lauro. \"That was a major shift,\" spurred by consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://kalsec.com/\">Kalsec\u003c/a> has been making natural colors for more than 50 years and is one of the world's largest extractors of color from carrots. The Kalamazoo, Mich., company contracts with growers across the U.S. to produce them. \"We have a certain variety and a certain seed mixture that works the best for us in terms of getting the best yield and the best color that we can,\" Gary Augustine, Kalsec's executive director of market development, tells The Salt. Augustine compares the process used to extract the concentrated color from the carrots to the process used to make coffee from grinds in a coffee maker.\u003c/p>\n\u003cp>Because natural colors are not as stable as artificial colors, Kalsec applies its patented Durabrite technology to its naturally sourced colors, making them more stable against light, heat, oxygen and trace metals. The yellow or orange natural coloring that comes from the carrots might be used in products like margarine or snack chips. \"Consumers are looking for more naturally sourced ingredients,\" Augustine says. \"They want what we would call 'cleaner' labels.\"\u003c/p>\n\u003cfigure id=\"attachment_102756\" class=\"wp-caption alignnone\" style=\"max-width: 1198px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg\" alt=\"San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies.\" width=\"1198\" height=\"674\" class=\"size-full wp-image-102756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg 1198w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-960x540.jpg 960w\" sizes=\"(max-width: 1198px) 100vw, 1198px\">\u003cfigcaption class=\"wp-caption-text\">San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies. \u003ccite>(Courtesy of San Joaquin Valley Concentrates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sjvconc.com/\">San Joaquin Valley Concentrates\u003c/a>, a subsidiary of E. & J. Gallo Winery, creates natural shades of red, pink and purple from Rubired grapes, purple carrots and purple sweet potatoes in Fresno, Calif. The colors come in crystal and liquid forms.\u003cstrong> \u003c/strong>SJVC also sells anthocyanins — the blue, purple or red pigments –\u003cstrong>\u003c/strong> in those fruits and vegetables that give them their gorgeous red, pink and purple shades,\u003cstrong> \u003c/strong>according to Tracy Takeda, a product development technologist for the company, in an email. (Anthocyanins are also \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22129334\">antioxidants\u003c/a>, with a variety of healthful properties.)\u003c/p>\n\u003cp>Takeda says the Rubired grape is only grown in the San Joaquin Valley of California, and is a favorite because it's more stable than other fruit colors. You might see its reddish hue in things like beverages, candy or frozen fruit bars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not long ago, I tried a new kind of Doritos tinted a shade of orange that I'll wager does not exist in the vegetable world. These JACKED Ranch Dipped Hot Wings Flavored chips were so intensely tinted that after four chips, I had to stop eating them. My mind simply wouldn't accept them as food.\u003c/p>\n\u003cp>What was behind that exceedingly bold hue of orange? Red 40, Blue 1, Yellow 6, Red 40 Lake, Yellow 6 Lake and Yellow 5 Lake, according to the \u003ca href=\"http://www.fritolay.com/snacks/product-page/doritos/doritos-jacked-ranch-dipped-hot-wings-flavored-tortilla-chips\">label\u003c/a>.\u003c/p>\n\u003cp>Artificial colors like these are widely used in packaged food and considered \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">safe\u003c/a> by the Food and Drug Administration.\u003c/p>\n\u003cp>Yet an increasing number of food companies are moving away from synthetic colorings and toward plant-based ones, according to \u003ca href=\"http://www.foodfocus.on.ca/who.html\">Carol Culhane\u003c/a>, president of International Food Focus Limited, a Toronto-based firm that helps American and Canadian food manufacturers comply with food regulations.\u003c/p>\n\u003cp>Culhane says demand for natural colorings – which can be derived from a variety of fruits and vegetables – took off after a 2007 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405/\">study\u003c/a> in the Lancet linking artificial colors with hyperactivity in children.\u003c/p>\n\u003cfigure id=\"attachment_102754\" class=\"wp-caption alignnone\" style=\"max-width: 2631px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg\" alt=\"This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color.\" width=\"2631\" height=\"3000\" class=\"size-full wp-image-102754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740.jpg 2631w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1440x1642.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/colormaker_multicolorcake_custom-0f43c13aa9ce448e87364e4a2777c155cb948740-960x1095.jpg 960w\" sizes=\"(max-width: 2631px) 100vw, 2631px\">\u003cfigcaption class=\"wp-caption-text\">This multi-colored cake's icing is made from red cabbage juice, turmeric, annatto, beet juice, and caramel color. \u003ccite>(Courtesy of colorMaker Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culhane cautions that the 2007 study's findings were preliminary and were not necessarily statistically significant. Nonetheless, she says, \"the food industry wanted to take a precautionary stand\" and many companies began working to replace artificial colorings with natural colorings in everything from cereal to soft drinks to powdered cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They include Kraft, which announced in April that its classic macaroni and cheese will debut in 2016 \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">without synthetic colors\u003c/a>, and Panera Bread, which \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">pledged\u003c/a> to ditch artificial colorings and other additives by the end of 2016. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">General Mills\u003c/a> is taking artificial colors and flavors out of its cereals by the end of 2016, and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a> made the same announcement about its chocolate candy products, with a deadline at the end of this year.\u003c/p>\n\u003cp>But making food colors from plants is often more expensive than making in them in a lab. That's because when you're dealing with plants, Culhane says, you have to deal with a lot more fluctuations, thanks to Mother Nature. For example, she says, in a factory, companies can make as much of a synthetic color as needed at any given time the exact same way, and keep the price consistent. But pigments in real vegetables can vary from field to field, region to region and year to year.\u003c/p>\n\u003cp>Now that the string of announcements from Big Food is ratcheting up demand for colorings from plants even higher, companies are looking for new ways to derive bold hues from everything from grapes to carrots to beets.\u003c/p>\n\u003cp>In the October issue of \u003ca href=\"http://www.ift.org/Food-Technology/Past-Issues/2015/October/Columns/Ingredients.aspx?page=viewall\">Food Technology\u003c/a>, Karen Nachay of the Institute of Food Technologists rounded up some of the new fruit- and vegetable-derived coloring options on the market. The Salt reached out to three of those companies toget the lowdown on how they do it.\u003c/p>\n\u003cp>\u003ca href=\"http://colormaker.com/\">colorMaker\u003c/a> of Anaheim, Calif., uses a wide variety of fruits and vegetables to make a full spectrum of natural colorings – from purple carrots and red cabbage to beets and grapes. Stephen Lauro, the general manager of colorMaker, says the company gets its fruits and vegetables in juice form from growers from all over the world: grapes and beets from the U.S., red cabbage from China, purple carrots from Eastern Europe, turmeric from India and more. The custom natural color blends can be found in kid cereals, ice cream, candy and stuffed pasta.\u003c/p>\n\u003cfigure id=\"attachment_102755\" class=\"wp-caption alignnone\" style=\"max-width: 3000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg\" alt=\"Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into.\" width=\"3000\" height=\"2217\" class=\"size-full wp-image-102755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/kalsec_chips-and-cheesedip_custom-be4f6a357724f19680cf43101f341147f6e15112-960x709.jpg 960w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese dip is one type of food that Kalsec's natural colors derived from carrots might go into. \u003ccite>(Courtesy of Kalsec)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the past few years, Lauro says more food companies have come to colorMaker asking for more natural-looking colors – not just replicas of the artificial version that look artificial (like those JACKED Doritos). \"[They] don't want a red color that looks like red 40,\" says Lauro. \"That was a major shift,\" spurred by consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://kalsec.com/\">Kalsec\u003c/a> has been making natural colors for more than 50 years and is one of the world's largest extractors of color from carrots. The Kalamazoo, Mich., company contracts with growers across the U.S. to produce them. \"We have a certain variety and a certain seed mixture that works the best for us in terms of getting the best yield and the best color that we can,\" Gary Augustine, Kalsec's executive director of market development, tells The Salt. Augustine compares the process used to extract the concentrated color from the carrots to the process used to make coffee from grinds in a coffee maker.\u003c/p>\n\u003cp>Because natural colors are not as stable as artificial colors, Kalsec applies its patented Durabrite technology to its naturally sourced colors, making them more stable against light, heat, oxygen and trace metals. The yellow or orange natural coloring that comes from the carrots might be used in products like margarine or snack chips. \"Consumers are looking for more naturally sourced ingredients,\" Augustine says. \"They want what we would call 'cleaner' labels.\"\u003c/p>\n\u003cfigure id=\"attachment_102756\" class=\"wp-caption alignnone\" style=\"max-width: 1198px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg\" alt=\"San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies.\" width=\"1198\" height=\"674\" class=\"size-full wp-image-102756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254.jpg 1198w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turmeric2_wide-9aeb1e1bca2e2fe8d4f997a438111aa4a5858254-960x540.jpg 960w\" sizes=\"(max-width: 1198px) 100vw, 1198px\">\u003cfigcaption class=\"wp-caption-text\">San Joaquin Valley Concentrates sells a natural color made from Rubired grapes used to tint things like fruit smoothies. \u003ccite>(Courtesy of San Joaquin Valley Concentrates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sjvconc.com/\">San Joaquin Valley Concentrates\u003c/a>, a subsidiary of E. & J. Gallo Winery, creates natural shades of red, pink and purple from Rubired grapes, purple carrots and purple sweet potatoes in Fresno, Calif. The colors come in crystal and liquid forms.\u003cstrong> \u003c/strong>SJVC also sells anthocyanins — the blue, purple or red pigments –\u003cstrong>\u003c/strong> in those fruits and vegetables that give them their gorgeous red, pink and purple shades,\u003cstrong> \u003c/strong>according to Tracy Takeda, a product development technologist for the company, in an email. (Anthocyanins are also \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22129334\">antioxidants\u003c/a>, with a variety of healthful properties.)\u003c/p>\n\u003cp>Takeda says the Rubired grape is only grown in the San Joaquin Valley of California, and is a favorite because it's more stable than other fruit colors. You might see its reddish hue in things like beverages, candy or frozen fruit bars. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup",
"title": "From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lots of you have \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">told us\u003c/a> that the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">dinner scramble\u003c/a> is tough.\u003c/p>\n\u003cp>As a culture, we aspire to sit-down, home-cooked meals. But we often don't have the time or energy to pull them off.\u003c/p>\n\u003cp>Maybe this explains the \u003ca href=\"http://www.bloomberg.com/news/articles/2015-03-11/gourmet-meal-delivery-competition-heats-up\">buzz\u003c/a> over meal-kit delivery companies, such as Plated or \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">Blue Apron.\u003c/a> The model? You subscribe online, and a box of fresh food is delivered to your doorstep filled with everything you need to make a meal — or several meals.\u003c/p>\n\u003cp>Investors have been \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">pouring money\u003c/a> into the concept. And as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/30/395774725/grocery-stores-are-losing-you-heres-how-they-plan-to-win-you-back\">reported\u003c/a>, grocery stores know they're at risk of losing us. Or at least some of us.\u003c/p>\n\u003cfigure id=\"attachment_102905\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg\" alt=\"Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-102905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot. \u003ccite>(Eric Tanner/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the competition heats up, Mark Bittman — yes, the guy whose cookbook \u003cem>How To Cook Everythin\u003c/em>g may have served as the basic instruction manual in your kitchen — has announced he's joining \u003ca href=\"https://thepurplecarrot.com/pages/mark\">The Purple Carrot\u003c/a>, a plant-based, meal-kit delivery company, as its chief innovation officer. The company was launched a year ago, with a goal of promoting a diet that its founders call a \"New American Diet — one that is healthy, honest and humane.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I spoke to Bittman about his leap from writing about food for \u003cem>The New York Times\u003c/em> to this new gig. Interview highlights are below, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>So, you just gave up a big platform as an op-ed columnist. You were known for, among other things, slicing through the food issue or controversy of the day. You doled out pithy \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">advise\u003c/a> such as: \"Just abandon fake food for real food.\" Lots of people seemed to be paying attention. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Why'd you make the jump? What's the appeal?\u003c/strong>\u003c/p>\n\u003cp>The idea is that I'm going to get people to eat the stuff I've been writing about.\u003c/p>\n\u003cp>I didn't give up the platform in exchange for opening a small restaurant. I gave it up in exchange for getting plant-based foods into the hands of many, many more people.\u003c/p>\n\u003cp>And I was tired of the weekly grind of the opinion column. Yes, it was a total privilege, an amazing gig. But it was really, really hard.\u003c/p>\n\u003cfigure id=\"attachment_102903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mb_finalrecipe_padkeemao10280-d966da67f5c2a03bad530be174f208a938c0371b-e1446514884659.jpg\" alt=\"Pad kee mao, one of the plant-based offerings from The Purple Carrot.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-102903\">\u003cfigcaption class=\"wp-caption-text\">Pad kee mao, one of the plant-based offerings from The Purple Carrot. \u003ccite>(Aya Bracket/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of meal-kit and food delivery companies popping up. It's a crowded space. How can The Purple Carrot stand out? We are the only people doing plant-based meal kits. So we have a different position.\u003c/p>\n\u003cp>It is a crowded space, but it's a growing space. I think there's a lot of room.\u003c/p>\n\u003cp>\u003cstrong>Are you a vegan? I know you've written a book about \u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">eating vegan before 6 p.m.\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I'm not vegan. Vegan-before-6 thing is still my thing!\u003c/p>\n\u003cp>\u003cstrong>Is it harder to put together a plant-based meal?\u003c/strong>\u003c/p>\n\u003cp>You can make spaghetti and tomato sauce. That doesn't take long. But if you want to get into [creating] meals that have more satisfaction and variety, it does take more thought. So, I'm thinking through these options.\u003c/p>\n\u003cp>\u003cstrong>Have you started creating recipes?\u003c/strong>\u003c/p>\n\u003cp>Yes, I'm working with test cooks. We [just] had a three-day, nonstop [session] here in Berkeley to get things off on the right foot. We're shipping four recipes a week, and we're trying to develop eight recipes a week so we can have a library of things to select from.\u003c/p>\n\u003cp>\u003cstrong>This sounds like a lot of work. And you're also out trying to raise money? I see from the PR materials that the company has raised $1 million from angel investors and is closing out a $3 million round of seed investment.\u003c/strong>\u003c/p>\n\u003cp>I'm meeting with a potential investor today and another tomorrow. So that's a crazy kind of thing I've never done before.\u003c/p>\n\u003cp>\u003cstrong>As a serious cook, it sounds as if, several years back, you may have been skeptical of the the meal-kit model.\u003c/strong>\u003c/p>\n\u003cp>Yes, I would say things like: 'Why can't people just go shop and cook?' But now I see that was sort of naive or even snobbish of me.\u003c/p>\n\u003cp>\u003cstrong>So, did you have a moment when you realized that, hey, most Americans aren't cooking, so a meal-kit service makes sense? It could save people time?\u003c/strong>\u003c/p>\n\u003cp>Realistically, cooking means planning. First, you go to the store, you buy stuff and figure out what you're going to make with it. That's a time-suck!\u003c/p>\n\u003cp>\u003cstrong>Right, and that's just the beginning.\u003c/strong>\u003c/p>\n\u003cp>Then you unpack the groceries. You put them in the refrigerator. Then, you take them back out. You cook, you eat.\u003c/p>\n\u003cp>By eliminating half of that process, you really are saving people a lot of time ... and they're still getting the fun part and beneficial part of cooking.\u003c/p>\n\u003cp>\u003cstrong>How long does it take to prepare a meal from a meal kit?\u003c/strong>\u003c/p>\n\u003cp>At this point, I'd say , 30 to 60 minutes. We have some that are very fast. There are a lot of 45-minute recipes that I wish were a little faster. It also depends on skill. If someone has never peeled and chopped, the recipe will take longer.\u003c/p>\n\u003cp>The \u003ca href=\"https://thepurplecarrot.com/vegan-recipes/saag-paneer-with-basmati-rice-for-4\">saag paneer\u003c/a> recipe is a good example. It uses tofu instead of paneer [a fresh cheese common in Indian cuisine]. There's also a\u003ca href=\"https://thepurplecarrot.com/vegan-recipes/penne-with-cauliflower-brussel-sprouts-and-bread-crumbs\"> penne with cauliflower and Brussel sprouts\u003c/a>. Those are both fast recipes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Bittman left a gig as \u003cem>The New York Times' \u003c/em>influential food writer to join a meal-kit delivery firm that wants to make it easier for people to eat plant-based meals at home.",
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"headline": "From Gray Lady To Purple Carrot: Bittman Adds Spice To Vegan Meal Startup",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lots of you have \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">told us\u003c/a> that the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/26/172897660/family-dinner-treasured-tradition-or-bygone-ideal\">dinner scramble\u003c/a> is tough.\u003c/p>\n\u003cp>As a culture, we aspire to sit-down, home-cooked meals. But we often don't have the time or energy to pull them off.\u003c/p>\n\u003cp>Maybe this explains the \u003ca href=\"http://www.bloomberg.com/news/articles/2015-03-11/gourmet-meal-delivery-competition-heats-up\">buzz\u003c/a> over meal-kit delivery companies, such as Plated or \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">Blue Apron.\u003c/a> The model? You subscribe online, and a box of fresh food is delivered to your doorstep filled with everything you need to make a meal — or several meals.\u003c/p>\n\u003cp>Investors have been \u003ca href=\"http://techcrunch.com/2015/06/09/blue-apron-cooks-up-135-million-in-series-d-funding/#.thyw0oh:qxZk\">pouring money\u003c/a> into the concept. And as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/30/395774725/grocery-stores-are-losing-you-heres-how-they-plan-to-win-you-back\">reported\u003c/a>, grocery stores know they're at risk of losing us. Or at least some of us.\u003c/p>\n\u003cfigure id=\"attachment_102905\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg\" alt=\"Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-102905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pc_markandy2_vert-999288c5a2d47a5f57346d7c31abe8f7a39be8a7-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Former New York Times food writer Mark Bittman (right) with Andy Levitt, the founder and CEO of The Purple Carrot. \u003ccite>(Eric Tanner/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the competition heats up, Mark Bittman — yes, the guy whose cookbook \u003cem>How To Cook Everythin\u003c/em>g may have served as the basic instruction manual in your kitchen — has announced he's joining \u003ca href=\"https://thepurplecarrot.com/pages/mark\">The Purple Carrot\u003c/a>, a plant-based, meal-kit delivery company, as its chief innovation officer. The company was launched a year ago, with a goal of promoting a diet that its founders call a \"New American Diet — one that is healthy, honest and humane.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I spoke to Bittman about his leap from writing about food for \u003cem>The New York Times\u003c/em> to this new gig. Interview highlights are below, edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>So, you just gave up a big platform as an op-ed columnist. You were known for, among other things, slicing through the food issue or controversy of the day. You doled out pithy \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">advise\u003c/a> such as: \"Just abandon fake food for real food.\" Lots of people seemed to be paying attention. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Why'd you make the jump? What's the appeal?\u003c/strong>\u003c/p>\n\u003cp>The idea is that I'm going to get people to eat the stuff I've been writing about.\u003c/p>\n\u003cp>I didn't give up the platform in exchange for opening a small restaurant. I gave it up in exchange for getting plant-based foods into the hands of many, many more people.\u003c/p>\n\u003cp>And I was tired of the weekly grind of the opinion column. Yes, it was a total privilege, an amazing gig. But it was really, really hard.\u003c/p>\n\u003cfigure id=\"attachment_102903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mb_finalrecipe_padkeemao10280-d966da67f5c2a03bad530be174f208a938c0371b-e1446514884659.jpg\" alt=\"Pad kee mao, one of the plant-based offerings from The Purple Carrot.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-102903\">\u003cfigcaption class=\"wp-caption-text\">Pad kee mao, one of the plant-based offerings from The Purple Carrot. \u003ccite>(Aya Bracket/Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of meal-kit and food delivery companies popping up. It's a crowded space. How can The Purple Carrot stand out? We are the only people doing plant-based meal kits. So we have a different position.\u003c/p>\n\u003cp>It is a crowded space, but it's a growing space. I think there's a lot of room.\u003c/p>\n\u003cp>\u003cstrong>Are you a vegan? I know you've written a book about \u003ca href=\"http://www.amazon.com/VB6-Before-Weight-Restore-Health/dp/0385344740\">eating vegan before 6 p.m.\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I'm not vegan. Vegan-before-6 thing is still my thing!\u003c/p>\n\u003cp>\u003cstrong>Is it harder to put together a plant-based meal?\u003c/strong>\u003c/p>\n\u003cp>You can make spaghetti and tomato sauce. That doesn't take long. But if you want to get into [creating] meals that have more satisfaction and variety, it does take more thought. So, I'm thinking through these options.\u003c/p>\n\u003cp>\u003cstrong>Have you started creating recipes?\u003c/strong>\u003c/p>\n\u003cp>Yes, I'm working with test cooks. We [just] had a three-day, nonstop [session] here in Berkeley to get things off on the right foot. We're shipping four recipes a week, and we're trying to develop eight recipes a week so we can have a library of things to select from.\u003c/p>\n\u003cp>\u003cstrong>This sounds like a lot of work. And you're also out trying to raise money? I see from the PR materials that the company has raised $1 million from angel investors and is closing out a $3 million round of seed investment.\u003c/strong>\u003c/p>\n\u003cp>I'm meeting with a potential investor today and another tomorrow. So that's a crazy kind of thing I've never done before.\u003c/p>\n\u003cp>\u003cstrong>As a serious cook, it sounds as if, several years back, you may have been skeptical of the the meal-kit model.\u003c/strong>\u003c/p>\n\u003cp>Yes, I would say things like: 'Why can't people just go shop and cook?' But now I see that was sort of naive or even snobbish of me.\u003c/p>\n\u003cp>\u003cstrong>So, did you have a moment when you realized that, hey, most Americans aren't cooking, so a meal-kit service makes sense? It could save people time?\u003c/strong>\u003c/p>\n\u003cp>Realistically, cooking means planning. First, you go to the store, you buy stuff and figure out what you're going to make with it. That's a time-suck!\u003c/p>\n\u003cp>\u003cstrong>Right, and that's just the beginning.\u003c/strong>\u003c/p>\n\u003cp>Then you unpack the groceries. You put them in the refrigerator. Then, you take them back out. You cook, you eat.\u003c/p>\n\u003cp>By eliminating half of that process, you really are saving people a lot of time ... and they're still getting the fun part and beneficial part of cooking.\u003c/p>\n\u003cp>\u003cstrong>How long does it take to prepare a meal from a meal kit?\u003c/strong>\u003c/p>\n\u003cp>At this point, I'd say , 30 to 60 minutes. We have some that are very fast. There are a lot of 45-minute recipes that I wish were a little faster. It also depends on skill. If someone has never peeled and chopped, the recipe will take longer.\u003c/p>\n\u003cp>The \u003ca href=\"https://thepurplecarrot.com/vegan-recipes/saag-paneer-with-basmati-rice-for-4\">saag paneer\u003c/a> recipe is a good example. It uses tofu instead of paneer [a fresh cheese common in Indian cuisine]. There's also a\u003ca href=\"https://thepurplecarrot.com/vegan-recipes/penne-with-cauliflower-brussel-sprouts-and-bread-crumbs\"> penne with cauliflower and Brussel sprouts\u003c/a>. Those are both fast recipes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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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"marketplace": {
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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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"masters-of-scale": {
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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