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"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
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"disqusTitle": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"title": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n",
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"excerpt": "We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Study Finds Most People On Food Stamps Eat Less Nutritious Food Than Everyone Else",
"title": "Study Finds Most People On Food Stamps Eat Less Nutritious Food Than Everyone Else",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The wealth gap in America manifests itself not just in our pocketbooks but also in our bellies: The poor are eating less nutritious food than everyone else.\u003c/p>\n\u003cp>So concludes a new \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00226-3/abstract\">review\u003c/a> of 25 studies published between 2003 and 2014 that looked at the food spending and quality of diets of participants in SNAP, the federal Supplemental Nutrition Assistance Program, also known as food stamps.\u003c/p>\n\u003cp>Compared with both higher-income Americans and low-income people eligible but not enrolled in the program, SNAP participants on average ate about the same number of calories. But they consumed fewer fruits and vegetables and whole grains and more added sugars, says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=806\">Tatiana Andreyeva\u003c/a>, the study's lead author and a researcher with the Rudd Center for Food Policy and Obesity at the University of Connecticut.\u003c/p>\n\u003cp>\"SNAP is working to reduce food insecurity. That's the good news,\" Andreyeva tells The Salt. \"One of the major findings is we didn't find any difference in calorie intake. The bad news is that the quality of diet is lower.\"\u003c/p>\n\u003cp>As a whole, Americans aren't exactly the healthiest eaters – only \u003ca href=\"https://www.nlm.nih.gov/medlineplus/news/fullstory_153500.html\">1 in 10\u003c/a> of us eat enough fruits and vegetables, and much of what \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">we do eat\u003c/a> are tomatoes and starchy potatoes in the form of pizza and french fries. In the studies Andreyeva reviewed,\u003cstrong> \u003c/strong>the average American scored just 58 out of 100 – a failing grade – on the \u003ca href=\"http://www.cnpp.usda.gov/healthyeatingindex\">Healthy Eating Index\u003c/a>, a measure of how well diets meet the federal dietary guidelines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the average food stamp recipient scored even worse: 47 out of 100 in one study, and 51 out 100 in another. Their scores were even lower than what low-income people not in the program got on average: 51 out of 100 in one study and 57 out 100 in the other.\u003c/p>\n\u003cp>Andreyeva stresses that her findings, which appear in the October issue of the \u003cem>American Journal of Preventive Medicine\u003c/em>, don't mean people on SNAP make particularly bad food choices. Rather, they likely reflect the reality that the people who turn to SNAP for help tend to have the most limited means. Indeed, she found that both adults and children on SNAP were less likely to eat three meals a day than higher-income people not enrolled.\u003c/p>\n\u003cp>\"It's hard to eat healthy on a very limited budget,\" Andreyeva says, especially when the cheapest food is often packed with calories but not necessarily nutrients, and many lack the time and skills to cook.\u003c/p>\n\u003cp>About 14.5 percent of Americans — some \u003ca href=\"http://www.fns.usda.gov/sites/default/files/pd/29SNAPcurrPP.pdf\">46.5 million people\u003c/a> — rely on food stamps. And at a time when more than \u003ca href=\"http://www.cdc.gov/obesity/data/adult.html\">one-third of U.S. adults\u003c/a> are obese, she hopes her research will prompt lawmakers to consider how SNAP can address not just hunger but quality nutrition.\u003c/p>\n\u003cp>While the move toward healthier eating habits takes hold among wealthier Americans, Andreyeva worries the poorest among us will get left behind.\u003c/p>\n\u003cp>\"Overall I feel that diets are improving slowly,\" she says. \"My concern is that they're not improving at all or at slower rate among SNAP participants.\"\u003c/p>\n\u003cp>Take, for example, sugary drink consumption. The studies she looked at came to different conclusions on the question of whether SNAP recipients drink more soda than everyone else. But she notes that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26303370\">research\u003c/a> published just last month — too late to include in her review – found that people on food stamps got 12 percent of their daily calories from sugary drinks, versus 6 percent for higher-income people. This finding comes even as overall \u003ca href=\"http://www.npr.org/sections/health-shots/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can\">soda sales are declining\u003c/a> in the U.S.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture has been experimenting with incentive programs to encourage healthier eating habits for people on SNAP.\u003c/p>\n\u003cp>For instance, as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">we've reported\u003c/a>, the agency is investing $100 million in \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, a program that doubles the value of SNAP benefits when people use them to buy fruits and vegetables at farmers markets.\u003c/p>\n\u003cp>And USDA also helps fund education efforts like \u003ca href=\"http://cookingmatters.org/\">Cooking Matters\u003c/a>. The program teaches low-income families how to cook and shop to get the most nutritional bang for the buck – by buying frozen versus fresh vegetables, for example, or focusing on the price-per-unit rather than the total price when comparing two items.\u003c/p>\n\u003cp>Across the U.S., hundreds of nutrition education and incentive programs are being implemented, says \u003ca href=\"http://altarum.org/staff/ruth-morgan\">Ruth Morgan\u003c/a>, an analyst with the Altarum Institute who helps evaluate food assistance programs for the USDA.\u003c/p>\n\u003cp>\"There's been a push on USDA side to see what's working. Everyone is reinventing the wheel,\" Morgan says.\u003c/p>\n\u003cp>But these incentive programs are run by states, so the USDA's Food and Nutrition Service says it's hard to know just how many hungry Americans on SNAP they're reaching. \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": "People on federal food assistance on average ate fewer fruits and vegetables and had worse diets than other Americans, a study finds. It reflects the challenges of eating well on limited means.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The wealth gap in America manifests itself not just in our pocketbooks but also in our bellies: The poor are eating less nutritious food than everyone else.\u003c/p>\n\u003cp>So concludes a new \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00226-3/abstract\">review\u003c/a> of 25 studies published between 2003 and 2014 that looked at the food spending and quality of diets of participants in SNAP, the federal Supplemental Nutrition Assistance Program, also known as food stamps.\u003c/p>\n\u003cp>Compared with both higher-income Americans and low-income people eligible but not enrolled in the program, SNAP participants on average ate about the same number of calories. But they consumed fewer fruits and vegetables and whole grains and more added sugars, says \u003ca href=\"https://www.chip.uconn.edu/chipweb/bio.php?id=806\">Tatiana Andreyeva\u003c/a>, the study's lead author and a researcher with the Rudd Center for Food Policy and Obesity at the University of Connecticut.\u003c/p>\n\u003cp>\"SNAP is working to reduce food insecurity. That's the good news,\" Andreyeva tells The Salt. \"One of the major findings is we didn't find any difference in calorie intake. The bad news is that the quality of diet is lower.\"\u003c/p>\n\u003cp>As a whole, Americans aren't exactly the healthiest eaters – only \u003ca href=\"https://www.nlm.nih.gov/medlineplus/news/fullstory_153500.html\">1 in 10\u003c/a> of us eat enough fruits and vegetables, and much of what \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">we do eat\u003c/a> are tomatoes and starchy potatoes in the form of pizza and french fries. In the studies Andreyeva reviewed,\u003cstrong> \u003c/strong>the average American scored just 58 out of 100 – a failing grade – on the \u003ca href=\"http://www.cnpp.usda.gov/healthyeatingindex\">Healthy Eating Index\u003c/a>, a measure of how well diets meet the federal dietary guidelines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the average food stamp recipient scored even worse: 47 out of 100 in one study, and 51 out 100 in another. Their scores were even lower than what low-income people not in the program got on average: 51 out of 100 in one study and 57 out 100 in the other.\u003c/p>\n\u003cp>Andreyeva stresses that her findings, which appear in the October issue of the \u003cem>American Journal of Preventive Medicine\u003c/em>, don't mean people on SNAP make particularly bad food choices. Rather, they likely reflect the reality that the people who turn to SNAP for help tend to have the most limited means. Indeed, she found that both adults and children on SNAP were less likely to eat three meals a day than higher-income people not enrolled.\u003c/p>\n\u003cp>\"It's hard to eat healthy on a very limited budget,\" Andreyeva says, especially when the cheapest food is often packed with calories but not necessarily nutrients, and many lack the time and skills to cook.\u003c/p>\n\u003cp>About 14.5 percent of Americans — some \u003ca href=\"http://www.fns.usda.gov/sites/default/files/pd/29SNAPcurrPP.pdf\">46.5 million people\u003c/a> — rely on food stamps. And at a time when more than \u003ca href=\"http://www.cdc.gov/obesity/data/adult.html\">one-third of U.S. adults\u003c/a> are obese, she hopes her research will prompt lawmakers to consider how SNAP can address not just hunger but quality nutrition.\u003c/p>\n\u003cp>While the move toward healthier eating habits takes hold among wealthier Americans, Andreyeva worries the poorest among us will get left behind.\u003c/p>\n\u003cp>\"Overall I feel that diets are improving slowly,\" she says. \"My concern is that they're not improving at all or at slower rate among SNAP participants.\"\u003c/p>\n\u003cp>Take, for example, sugary drink consumption. The studies she looked at came to different conclusions on the question of whether SNAP recipients drink more soda than everyone else. But she notes that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/26303370\">research\u003c/a> published just last month — too late to include in her review – found that people on food stamps got 12 percent of their daily calories from sugary drinks, versus 6 percent for higher-income people. This finding comes even as overall \u003ca href=\"http://www.npr.org/sections/health-shots/2014/05/16/312823157/will-soda-lovers-drink-to-less-sugar-in-the-can\">soda sales are declining\u003c/a> in the U.S.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture has been experimenting with incentive programs to encourage healthier eating habits for people on SNAP.\u003c/p>\n\u003cp>For instance, as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">we've reported\u003c/a>, the agency is investing $100 million in \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, a program that doubles the value of SNAP benefits when people use them to buy fruits and vegetables at farmers markets.\u003c/p>\n\u003cp>And USDA also helps fund education efforts like \u003ca href=\"http://cookingmatters.org/\">Cooking Matters\u003c/a>. The program teaches low-income families how to cook and shop to get the most nutritional bang for the buck – by buying frozen versus fresh vegetables, for example, or focusing on the price-per-unit rather than the total price when comparing two items.\u003c/p>\n\u003cp>Across the U.S., hundreds of nutrition education and incentive programs are being implemented, says \u003ca href=\"http://altarum.org/staff/ruth-morgan\">Ruth Morgan\u003c/a>, an analyst with the Altarum Institute who helps evaluate food assistance programs for the USDA.\u003c/p>\n\u003cp>\"There's been a push on USDA side to see what's working. Everyone is reinventing the wheel,\" Morgan says.\u003c/p>\n\u003cp>But these incentive programs are run by states, so the USDA's Food and Nutrition Service says it's hard to know just how many hungry Americans on SNAP they're reaching. \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": "The Secret To The Inuit High-Fat Diet May Be Good Genes",
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"content": "\u003cp>We talk a lot on The Salt about the \u003ca href=\"http://www.npr.org/tags/172883560/mediterranean-diet\">Mediterranean diet\u003c/a>, which is rich in nuts, olive oil, fish, fruits and vegetables. Scientists believe it's one of the world's healthiest patterns of eating, and can protect against a lot of chronic diseases.\u003c/p>\n\u003cp>In the Arctic, the typical meal looks very different. There, a traditional plate would have some fatty marine animal like seal or whale and not much else – fruits and vegetables are hard to come by in the harsh climate.\u003c/p>\n\u003cp>And yet despite the fact that the high-fat Arctic diet may sound like a heart attack waiting to happen, these people tend to have low rates of heart disease and diabetes.\u003c/p>\n\u003cp>Researchers thought maybe it was the omega-3 fatty acids in the meat and blubber that might be protective. But a \u003ca href=\"http://www.sciencemag.org/content/349/6254/1343.short\">new study\u003c/a> on Inuit in Greenland suggests that Arctic peoples evolved certain genetic adaptations that allow them to consume much higher amounts of fat than most other people around the world, according a team of researchers reporting Thursday in the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>Computational biologist \u003ca href=\"http://cteg.berkeley.edu/~nielsen/\">Rasmus Nielsen\u003c/a> at the University of California, Berkeley lead the research, and began by looking for genetic differences between a 191 Inuit in Greenland, 60 Europeans, and 44 ethnic Chinese. \"When we did that, it pointed directly to one group of genes where we had an extremely strong signal,\" Nielsen says. \"They regulate how much of these omega-3s and omega-6s you make yourself naturally.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nearly all of the Inuit in Nielsen's study had variances in these genes that researchers think slow down the body's natural production of omega-3 and omega-6 fats. \"We saw that the Inuit have such a high diet of omega-3s, so they produce much less of it themselves,\" Nielsen says. And the genes seem to play a role in lowering levels of LDL cholesterol, the bad kind that's linked to heart disease. Only about 3 percent of Europeans and 15 percent of Chinese had the same genetic markers, the team writes.\u003c/p>\n\u003cp>Nielsen thinks these genes helped Inuit ancestors survive in the brutal cold near the North Pole and stay healthy on a diet of almost exclusively fat and protein. And he thinks the genes are mostly unique to humans living in this environment.\u003c/p>\n\u003cfigure id=\"attachment_100829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/fumagalli2hr_custom-7131a6fff5ecd97f09ed2cead81a2f5676c4c0d5-e1442597797167.jpg\" alt=\"The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-100829\">\u003cfigcaption class=\"wp-caption-text\">The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet. \u003ccite>( Uriel Sinai/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a lot of uncertainty about the genes. \"The regulation of fats in your body is a really complex network. You turn one knob, and it just changes everything everywhere else,\" Nielsen says. So, he notes, the full implication of having these mutations still isn't well understood.\u003c/p>\n\u003cp>That's part of the reason why some researchers aren't completely blown away by the study. Whether or not these genes have helped Inuit stay slim on a high-fat diet is still unclear, says \u003ca href=\"https://genetics.med.harvard.edu/faculty/hirschhorn\">Joel Hirschhorn\u003c/a>, a geneticist at Harvard Medical School. \"They're taking a leap of faith,\" he says.\u003c/p>\n\u003cp>The genes in question seem to influence so many different processes in the body that pinpointing their effect is difficult, he says. \"It's harder to go beyond the known biology of these genes and make connections to weight.\"\u003c/p>\n\u003cp>On top of that, Hirschhorn thinks there could be reasons other than diet for why Inuit have these mutations. \"There are lots of things about the lifestyle in Greenland that are different and could lead to these adaptations,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_100831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/198400850_5959b708f3_o-76c48fc35e9d8dec48eece2080ae6de6eb47779d-e1442597936322.jpg\" alt=\"Seal meat and fish air dry in Greenland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-100831\">\u003cfigcaption class=\"wp-caption-text\">Seal meat and fish air dry in Greenland. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wili/198400850/\">Ville Miettinen/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Hirschhorn says he's excited about the paper because \"it's a clear example of human evolution.\" Like the genes that have allowed groups that practice dairying to \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance\">tolerate lactose\u003c/a> in milk, it's another example of human adaptations to different environments or diets, says \u003ca href=\"http://www.med.upenn.edu/tishkoff/Lab/Tishkoff/Tishkoff.html\">Sarah Tishkoff\u003c/a>, a geneticist at the University of Pennsylvania.\u003c/p>\n\u003cp>Nowadays, very few Greenlanders still eat a completely traditional diet. And the move away from the high-fat, high-protein diet may be leading to the rising rate of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3851810/\">diabetes\u003c/a>. \"If they switch to a modern diet that's high in carbohydrates, particularly simple ones like glucose and sugar, then they tend to be quite unhealthy,\" Nielsen says.\u003c/p>\n\u003cp>That suggests that understanding these adaptations could eventually lead to specialized diets for each person. \"We know now that the Inuit adapted to a very specific diet. That may be true for other populations as well,\" he says.\u003c/p>\n\u003cp>In other words: The answer to how harmful a high-fat diet is for you could depend on your genomics. \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We talk a lot on The Salt about the \u003ca href=\"http://www.npr.org/tags/172883560/mediterranean-diet\">Mediterranean diet\u003c/a>, which is rich in nuts, olive oil, fish, fruits and vegetables. Scientists believe it's one of the world's healthiest patterns of eating, and can protect against a lot of chronic diseases.\u003c/p>\n\u003cp>In the Arctic, the typical meal looks very different. There, a traditional plate would have some fatty marine animal like seal or whale and not much else – fruits and vegetables are hard to come by in the harsh climate.\u003c/p>\n\u003cp>And yet despite the fact that the high-fat Arctic diet may sound like a heart attack waiting to happen, these people tend to have low rates of heart disease and diabetes.\u003c/p>\n\u003cp>Researchers thought maybe it was the omega-3 fatty acids in the meat and blubber that might be protective. But a \u003ca href=\"http://www.sciencemag.org/content/349/6254/1343.short\">new study\u003c/a> on Inuit in Greenland suggests that Arctic peoples evolved certain genetic adaptations that allow them to consume much higher amounts of fat than most other people around the world, according a team of researchers reporting Thursday in the journal \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>Computational biologist \u003ca href=\"http://cteg.berkeley.edu/~nielsen/\">Rasmus Nielsen\u003c/a> at the University of California, Berkeley lead the research, and began by looking for genetic differences between a 191 Inuit in Greenland, 60 Europeans, and 44 ethnic Chinese. \"When we did that, it pointed directly to one group of genes where we had an extremely strong signal,\" Nielsen says. \"They regulate how much of these omega-3s and omega-6s you make yourself naturally.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nearly all of the Inuit in Nielsen's study had variances in these genes that researchers think slow down the body's natural production of omega-3 and omega-6 fats. \"We saw that the Inuit have such a high diet of omega-3s, so they produce much less of it themselves,\" Nielsen says. And the genes seem to play a role in lowering levels of LDL cholesterol, the bad kind that's linked to heart disease. Only about 3 percent of Europeans and 15 percent of Chinese had the same genetic markers, the team writes.\u003c/p>\n\u003cp>Nielsen thinks these genes helped Inuit ancestors survive in the brutal cold near the North Pole and stay healthy on a diet of almost exclusively fat and protein. And he thinks the genes are mostly unique to humans living in this environment.\u003c/p>\n\u003cfigure id=\"attachment_100829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/fumagalli2hr_custom-7131a6fff5ecd97f09ed2cead81a2f5676c4c0d5-e1442597797167.jpg\" alt=\"The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-100829\">\u003cfigcaption class=\"wp-caption-text\">The village of Ukkusissat, Greenland, near where the researchers conducted their study of the Inuit diet. \u003ccite>( Uriel Sinai/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a lot of uncertainty about the genes. \"The regulation of fats in your body is a really complex network. You turn one knob, and it just changes everything everywhere else,\" Nielsen says. So, he notes, the full implication of having these mutations still isn't well understood.\u003c/p>\n\u003cp>That's part of the reason why some researchers aren't completely blown away by the study. Whether or not these genes have helped Inuit stay slim on a high-fat diet is still unclear, says \u003ca href=\"https://genetics.med.harvard.edu/faculty/hirschhorn\">Joel Hirschhorn\u003c/a>, a geneticist at Harvard Medical School. \"They're taking a leap of faith,\" he says.\u003c/p>\n\u003cp>The genes in question seem to influence so many different processes in the body that pinpointing their effect is difficult, he says. \"It's harder to go beyond the known biology of these genes and make connections to weight.\"\u003c/p>\n\u003cp>On top of that, Hirschhorn thinks there could be reasons other than diet for why Inuit have these mutations. \"There are lots of things about the lifestyle in Greenland that are different and could lead to these adaptations,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_100831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/198400850_5959b708f3_o-76c48fc35e9d8dec48eece2080ae6de6eb47779d-e1442597936322.jpg\" alt=\"Seal meat and fish air dry in Greenland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-100831\">\u003cfigcaption class=\"wp-caption-text\">Seal meat and fish air dry in Greenland. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wili/198400850/\">Ville Miettinen/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Hirschhorn says he's excited about the paper because \"it's a clear example of human evolution.\" Like the genes that have allowed groups that practice dairying to \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance\">tolerate lactose\u003c/a> in milk, it's another example of human adaptations to different environments or diets, says \u003ca href=\"http://www.med.upenn.edu/tishkoff/Lab/Tishkoff/Tishkoff.html\">Sarah Tishkoff\u003c/a>, a geneticist at the University of Pennsylvania.\u003c/p>\n\u003cp>Nowadays, very few Greenlanders still eat a completely traditional diet. And the move away from the high-fat, high-protein diet may be leading to the rising rate of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3851810/\">diabetes\u003c/a>. \"If they switch to a modern diet that's high in carbohydrates, particularly simple ones like glucose and sugar, then they tend to be quite unhealthy,\" Nielsen says.\u003c/p>\n\u003cp>That suggests that understanding these adaptations could eventually lead to specialized diets for each person. \"We know now that the Inuit adapted to a very specific diet. That may be true for other populations as well,\" he says.\u003c/p>\n\u003cp>In other words: The answer to how harmful a high-fat diet is for you could depend on your genomics. \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": "Why Freezing Didn't Keep Sushi Tuna Safe From Salmonella",
"title": "Why Freezing Didn't Keep Sushi Tuna Safe From Salmonella",
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"content": "\u003cp>A recent outbreak of \u003cem>Salmonella\u003c/em> in frozen tuna might have sushi lovers wondering if it's safe to eat that raw fish.\u003c/p>\n\u003cp>The outbreak in question \u003ca href=\"http://www.foodsafetynews.com/2015/04/25-salmonella-cases-possibly-linked-to-raw-tuna-consumed-in-southern-california/\" target=\"_blank\">began in California\u003c/a> in March. All told, it sickened 65 people in 11 states. There were 35 cases in California, with another 18 in Arizona and New Mexico. The rest of the cases were scattered across the country, including four in Minnesota.\u003c/p>\n\u003cp>Most of the victims interviewed by public health investigators said they'd eaten sushi made with raw tuna in the week before they became ill. It was the Minnesota Department of Health that discovered the outbreak strains of \u003cem>Salmonella\u003c/em> in some frozen raw tuna imported from Indonesia. The California importer, Osamu Corp., had shipped the frozen tuna to sushi restaurants and grocery stores that make sushi throughout the U.S.\u003c/p>\n\u003cp>In late August, the Centers for Disease Control and Prevention announced that the outbreak was over. But the agency warned that some of the \u003ca href=\"http://www.cdc.gov/salmonella/paratyphi-b-05-15/advice.html\" target=\"_blank\">recalled tuna\u003c/a> might still be lurking in the freezers of restaurants uninformed about the outbreak, so people could still get sick.\u003c/p>\n\u003cp>It's not unheard of for\u003cem> Salmonella\u003c/em> to contaminate raw tuna. The pathogen strain linked to this year's outbreak has been linked to raw tuna before. And in 2012, another strain of \u003cem>Salmonella\u003c/em> linked to frozen, pre-packaged raw tuna \u003ca href=\"http://www.cdc.gov/salmonella/bareilly-04-12/index.html\" target=\"_blank\">sickened 425 people\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We knew it could be a possible vehicle,\" says CDC epidemiologist Matthew Wise.\u003c/p>\n\u003cp>But \u003cem>Salmonella\u003c/em> is a bacteria that lives in the intestines of animals, particularly chickens. That's why outbreaks are so often associated with chickens — on a plate or at a petting zoo.\u003c/p>\n\u003cp>So if pathogens like \u003cem>Salmonella\u003c/em> don't usually contaminate fish, what went wrong with the sushi tuna in this case? The FDA tells The Salt it doesn't know for sure. Maybe someone in the processing facility didn't wash their hands. Maybe the water or equipment used in processing was contaminated. Or maybe a bird or rodent got into the fish on the boat or during the ride to the processing facility. There are many opportunities for contamination to occur between capture and processing.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>And the truth is, foodborne pathogens turn up in unexpected foods all the time. For example, another type of bacteria called \u003cem>Listeria\u003c/em> is usually associated with foods like deli meats, sprouts and soft cheeses. But within the past year, \u003cem>Listeria\u003c/em> outbreaks have been unexpectedly linked to caramel apples and ice cream.\u003c/p>\n\u003cp>Ironically, freezing is usually considered a way to make sushi safer, because it kills any parasitic worms living in the raw fish flesh. That's why last month, \u003ca href=\"http://www.nytimes.com/2015/07/11/nyregion/new-york-city-requires-restaurants-to-freeze-raw-fish-before-serving.html\" target=\"_blank\">New York City\u003c/a> began requiring sushi restaurants to freeze their fish before serving it. Many of the city's top sushi spots have been freezing their raw fish for this very reason for years.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf\" target=\"_blank\">FDA Food Code\u003c/a>, a model that states can use when creating their own food-safety legislation, lists the specific temperatures and lengths of time at which freezing can kill parasitic worms in raw or partially cooked fish.\u003c/p>\n\u003cp>But as this case highlights, freezing doesn't guarantee your sushi is pathogen-free. While freezing will slow down the growth \u003cem>of Salmonella\u003c/em>, cooking or pasteurizing are the only ways to kill the bacteria.\u003c/p>\n\u003cp>And the CDC recommends that people at higher risk for serious foodborne illness — kids under 5, adults over 65, pregnant women and other people with weakened immune systems — shouldn't eat raw seafood, regardless of whether there's an outbreak happening. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"It's important to remember that cooking is an important way of killing bacteria,\" Wise says. \"Any product, like raw fish, that has not undergone any type of kill step to destroy pathogens carries some additional risk to the consumer.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Lydia Zuraw is a journalist who covers food safety and food policy. She's based in Washington, D.C.\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": "Freezing is usually considered a way to make raw fish safer. But a recent outbreak of \u003cem>Salmonella\u003c/em> in frozen, raw tuna used in sushi across the U.S. highlights the limits of the food-safety technique.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A recent outbreak of \u003cem>Salmonella\u003c/em> in frozen tuna might have sushi lovers wondering if it's safe to eat that raw fish.\u003c/p>\n\u003cp>The outbreak in question \u003ca href=\"http://www.foodsafetynews.com/2015/04/25-salmonella-cases-possibly-linked-to-raw-tuna-consumed-in-southern-california/\" target=\"_blank\">began in California\u003c/a> in March. All told, it sickened 65 people in 11 states. There were 35 cases in California, with another 18 in Arizona and New Mexico. The rest of the cases were scattered across the country, including four in Minnesota.\u003c/p>\n\u003cp>Most of the victims interviewed by public health investigators said they'd eaten sushi made with raw tuna in the week before they became ill. It was the Minnesota Department of Health that discovered the outbreak strains of \u003cem>Salmonella\u003c/em> in some frozen raw tuna imported from Indonesia. The California importer, Osamu Corp., had shipped the frozen tuna to sushi restaurants and grocery stores that make sushi throughout the U.S.\u003c/p>\n\u003cp>In late August, the Centers for Disease Control and Prevention announced that the outbreak was over. But the agency warned that some of the \u003ca href=\"http://www.cdc.gov/salmonella/paratyphi-b-05-15/advice.html\" target=\"_blank\">recalled tuna\u003c/a> might still be lurking in the freezers of restaurants uninformed about the outbreak, so people could still get sick.\u003c/p>\n\u003cp>It's not unheard of for\u003cem> Salmonella\u003c/em> to contaminate raw tuna. The pathogen strain linked to this year's outbreak has been linked to raw tuna before. And in 2012, another strain of \u003cem>Salmonella\u003c/em> linked to frozen, pre-packaged raw tuna \u003ca href=\"http://www.cdc.gov/salmonella/bareilly-04-12/index.html\" target=\"_blank\">sickened 425 people\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We knew it could be a possible vehicle,\" says CDC epidemiologist Matthew Wise.\u003c/p>\n\u003cp>But \u003cem>Salmonella\u003c/em> is a bacteria that lives in the intestines of animals, particularly chickens. That's why outbreaks are so often associated with chickens — on a plate or at a petting zoo.\u003c/p>\n\u003cp>So if pathogens like \u003cem>Salmonella\u003c/em> don't usually contaminate fish, what went wrong with the sushi tuna in this case? The FDA tells The Salt it doesn't know for sure. Maybe someone in the processing facility didn't wash their hands. Maybe the water or equipment used in processing was contaminated. Or maybe a bird or rodent got into the fish on the boat or during the ride to the processing facility. There are many opportunities for contamination to occur between capture and processing.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>And the truth is, foodborne pathogens turn up in unexpected foods all the time. For example, another type of bacteria called \u003cem>Listeria\u003c/em> is usually associated with foods like deli meats, sprouts and soft cheeses. But within the past year, \u003cem>Listeria\u003c/em> outbreaks have been unexpectedly linked to caramel apples and ice cream.\u003c/p>\n\u003cp>Ironically, freezing is usually considered a way to make sushi safer, because it kills any parasitic worms living in the raw fish flesh. That's why last month, \u003ca href=\"http://www.nytimes.com/2015/07/11/nyregion/new-york-city-requires-restaurants-to-freeze-raw-fish-before-serving.html\" target=\"_blank\">New York City\u003c/a> began requiring sushi restaurants to freeze their fish before serving it. Many of the city's top sushi spots have been freezing their raw fish for this very reason for years.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf\" target=\"_blank\">FDA Food Code\u003c/a>, a model that states can use when creating their own food-safety legislation, lists the specific temperatures and lengths of time at which freezing can kill parasitic worms in raw or partially cooked fish.\u003c/p>\n\u003cp>But as this case highlights, freezing doesn't guarantee your sushi is pathogen-free. While freezing will slow down the growth \u003cem>of Salmonella\u003c/em>, cooking or pasteurizing are the only ways to kill the bacteria.\u003c/p>\n\u003cp>And the CDC recommends that people at higher risk for serious foodborne illness — kids under 5, adults over 65, pregnant women and other people with weakened immune systems — shouldn't eat raw seafood, regardless of whether there's an outbreak happening. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"It's important to remember that cooking is an important way of killing bacteria,\" Wise says. \"Any product, like raw fish, that has not undergone any type of kill step to destroy pathogens carries some additional risk to the consumer.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Lydia Zuraw is a journalist who covers food safety and food policy. She's based in Washington, D.C.\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": "Farmworkers See Jobs, Earnings Shrivel In California Drought",
"title": "Farmworkers See Jobs, Earnings Shrivel In California Drought",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_farmworkers_see_jobs_earnings_shrivel_in_california_drought.mp3\u003c/p>\n\u003cp>More than 21,000 people are out of work this year from California's drought, according to a \u003ca href=\"http://www.scribd.com/doc/275033974/Aug-2014-Final-Drought-Report\">study\u003c/a> from the University of California, Davis. The majority are in agriculture. Those farmworkers lucky enough to have a job are often working harder for less money.\u003c/p>\n\u003cp>Leaning forward and crouching from the waist, Anastacio picks strawberries from plants about as tall as his knees. We're not using his last name because Anastacio and his family are undocumented.\u003c/p>\n\u003cp>He's working in an organic field in Watsonville, near Santa Cruz. This year, he's averaging about half as many boxes of berries as he usually does.\u003c/p>\n\u003cp>\"We are earning less money because we are done with work early, and there is less fruit,\" he says in Spanish. A steady stream of sweat pours off his brow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He and his family illegally crossed the border from Mexico about six years ago. When he arrived, his average workday was about 11 hours; now it's seven.\u003c/p>\n\u003cp>\"We take longer to fill up the box because the strawberries are smaller,\" he says. \"When the strawberries are bigger, you fill up the box faster.\"\u003c/p>\n\u003cp>He gently places the glistening fruit in yellow baskets. He's paid by the box, but his supervisor will refuse the fruit if it's blemished.\u003c/p>\n\u003cfigure id=\"attachment_99860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/berry-pick30-2d3d5d0b59db94f24a7973fe4c929fb0ed2f6c37-e1440724210301.jpg\" alt=\"A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99860\">\u003cfigcaption class=\"wp-caption-text\">A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box. \u003ccite>(Lesley McClurg/For NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Dominga, is out of work. She strained her back from picking berries.\u003c/p>\n\u003cp>\"We don't have enough for food,\" she says in Spanish. \"For example, right now we have to pay rent, and bills and they're expensive.\" \u003c/p>\n\u003cp>Dominga and her husband have four children. The family lives in a tiny apartment paying $1,600 a month in rent.\u003c/p>\n\u003cp>The story is similar at a nearby migrant camp. Aracelli Fernandez and her children dig through donated piles of clothes strewn out on a dusty lawn.\u003c/p>\n\u003cp>\"In past years here, the grass was so green that we would come out and lay out during our breaks,\" Fernandez tells us in Spanish. \"If you take a look now, everything is dried up.\"\u003c/p>\n\u003cp>In 24 years of picking, she says, she's never seen such wilted plants.\u003c/p>\n\u003cp>\"We could be making 50 boxes in a day,\" she says. \"Right now we are only making 25 to 30 boxes per day.\" \u003c/p>\n\u003cp>Michael McCann, the executive director of \u003ca href=\"http://www.proteusinc.org/index.php/14-about-us\">Proteus\u003c/a>, an organization that offers services to agricultural workers, says the drought is exacerbating living conditions that are already bad.\u003c/p>\n\u003cp>\"These people live in poverty normally,\" he says. \"So when you cut their hours, or cut their ability to work, it just makes a poor situation worse.\"\u003c/p>\n\u003cp>Proteus is based in Visalia, near Fresno. It's ground zero for drought devastation. McCann says workers paid piecemeal are struggling the most. Smaller fruit hurt earnings. And these days, he says, they are a given.\u003c/p>\n\u003cp>\"Smaller fruit is an absolute. There's no question. It's easily seen. An orange which is normally a little larger than a baseball is now a little smaller than baseball,\" he says.\u003c/p>\n\u003cp>It's a hydration issue: Cells in the fruit won't enlarge if they don't have enough water.\u003c/p>\n\u003cp>McCann says some farmers will pay laborers a higher wage to make up for smaller fruit, but not all do.\u003c/p>\n\u003cp>Around 576,000 acres are not being planted this year — that's costing California's agriculture industry about $1.8 billion, according the UC Davis study.\u003c/p>\n\u003cp>Workers at the bottom have been hit hardest. To see the effect, McCann says, just visit a food pantry or other group offering food-aid service.\u003c/p>\n\u003cp>\"The lines are blocks long,\" McCann says, \"and yet the supermarket is empty. So that's a pretty simple visual example of the effect economically.\"\u003c/p>\n\u003cp>Fernandez says the stress is taking its toll. \"Right now I have a migraine,\" she says. \"I've suffered from migraines for five years. But I have to show up to work regardless of the pain, because if I don't work, there isn't food in the house.\"\u003c/p>\n\u003cp>She places her hand on her lower back and points to a large knot. She lifts up her pant leg and reveals swollen knees. But, she says, she feels lucky to have a job. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "More than 21,000 are out of work this year from California's drought, a study says. The majority are farmworkers, and those lucky enough to have a job are often working longer hours for less money.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_farmworkers_see_jobs_earnings_shrivel_in_california_drought.mp3\u003c/p>\n\u003cp>More than 21,000 people are out of work this year from California's drought, according to a \u003ca href=\"http://www.scribd.com/doc/275033974/Aug-2014-Final-Drought-Report\">study\u003c/a> from the University of California, Davis. The majority are in agriculture. Those farmworkers lucky enough to have a job are often working harder for less money.\u003c/p>\n\u003cp>Leaning forward and crouching from the waist, Anastacio picks strawberries from plants about as tall as his knees. We're not using his last name because Anastacio and his family are undocumented.\u003c/p>\n\u003cp>He's working in an organic field in Watsonville, near Santa Cruz. This year, he's averaging about half as many boxes of berries as he usually does.\u003c/p>\n\u003cp>\"We are earning less money because we are done with work early, and there is less fruit,\" he says in Spanish. A steady stream of sweat pours off his brow.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He and his family illegally crossed the border from Mexico about six years ago. When he arrived, his average workday was about 11 hours; now it's seven.\u003c/p>\n\u003cp>\"We take longer to fill up the box because the strawberries are smaller,\" he says. \"When the strawberries are bigger, you fill up the box faster.\"\u003c/p>\n\u003cp>He gently places the glistening fruit in yellow baskets. He's paid by the box, but his supervisor will refuse the fruit if it's blemished.\u003c/p>\n\u003cfigure id=\"attachment_99860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/berry-pick30-2d3d5d0b59db94f24a7973fe4c929fb0ed2f6c37-e1440724210301.jpg\" alt=\"A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99860\">\u003cfigcaption class=\"wp-caption-text\">A field worker fills a box of strawberries in Watsonville, Calif. Berry pickers say they're earning less money this year. Because of the drought, there's less fruit to pick, and the fruit that is there is smaller, which means it takes longer to fill a box. Pickers are paid by the box. \u003ccite>(Lesley McClurg/For NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Dominga, is out of work. She strained her back from picking berries.\u003c/p>\n\u003cp>\"We don't have enough for food,\" she says in Spanish. \"For example, right now we have to pay rent, and bills and they're expensive.\" \u003c/p>\n\u003cp>Dominga and her husband have four children. The family lives in a tiny apartment paying $1,600 a month in rent.\u003c/p>\n\u003cp>The story is similar at a nearby migrant camp. Aracelli Fernandez and her children dig through donated piles of clothes strewn out on a dusty lawn.\u003c/p>\n\u003cp>\"In past years here, the grass was so green that we would come out and lay out during our breaks,\" Fernandez tells us in Spanish. \"If you take a look now, everything is dried up.\"\u003c/p>\n\u003cp>In 24 years of picking, she says, she's never seen such wilted plants.\u003c/p>\n\u003cp>\"We could be making 50 boxes in a day,\" she says. \"Right now we are only making 25 to 30 boxes per day.\" \u003c/p>\n\u003cp>Michael McCann, the executive director of \u003ca href=\"http://www.proteusinc.org/index.php/14-about-us\">Proteus\u003c/a>, an organization that offers services to agricultural workers, says the drought is exacerbating living conditions that are already bad.\u003c/p>\n\u003cp>\"These people live in poverty normally,\" he says. \"So when you cut their hours, or cut their ability to work, it just makes a poor situation worse.\"\u003c/p>\n\u003cp>Proteus is based in Visalia, near Fresno. It's ground zero for drought devastation. McCann says workers paid piecemeal are struggling the most. Smaller fruit hurt earnings. And these days, he says, they are a given.\u003c/p>\n\u003cp>\"Smaller fruit is an absolute. There's no question. It's easily seen. An orange which is normally a little larger than a baseball is now a little smaller than baseball,\" he says.\u003c/p>\n\u003cp>It's a hydration issue: Cells in the fruit won't enlarge if they don't have enough water.\u003c/p>\n\u003cp>McCann says some farmers will pay laborers a higher wage to make up for smaller fruit, but not all do.\u003c/p>\n\u003cp>Around 576,000 acres are not being planted this year — that's costing California's agriculture industry about $1.8 billion, according the UC Davis study.\u003c/p>\n\u003cp>Workers at the bottom have been hit hardest. To see the effect, McCann says, just visit a food pantry or other group offering food-aid service.\u003c/p>\n\u003cp>\"The lines are blocks long,\" McCann says, \"and yet the supermarket is empty. So that's a pretty simple visual example of the effect economically.\"\u003c/p>\n\u003cp>Fernandez says the stress is taking its toll. \"Right now I have a migraine,\" she says. \"I've suffered from migraines for five years. But I have to show up to work regardless of the pain, because if I don't work, there isn't food in the house.\"\u003c/p>\n\u003cp>She places her hand on her lower back and points to a large knot. She lifts up her pant leg and reveals swollen knees. But, she says, she feels lucky to have a job. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Despite The Drought, California Farms See Record Sales In 2014",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \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 Food is Spending Millions to Lobby for Less Transparency",
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"content": "\u003cp>By all accounts, Americans want a more transparent food system. Recent \u003ca href=\"http://consumersunion.org/news/new-consumer-reports-poll-shows-consumer-demand-for-strong-federal-standards-for-genetically-engineered-food/\">polling\u003c/a> suggests the majority of Americans \u003ca href=\"http://www.prnewswire.com/news-releases/consumer-reports-survey-majority-of-americans-look-for-natural-label-when-shopping-believe-it-carries-benefits-despite-the-contrary-263259671.html\">favor labeling\u003c/a> that tells them exactly how and \u003ca href=\"http://www.prnewswire.com/news-releases/consumer-reports-survey-majority-of-americans-look-for-natural-label-when-shopping-believe-it-carries-benefits-despite-the-contrary-263259671.html\">where\u003c/a> their food is produced. And yet, several bills are currently moving through Congress that could make it much harder to learn about the source of our food.\u003c/p>\n\u003cp>These bills would prevent state and local governments from requiring \u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/1599\">labeling of GMOs\u003c/a>; remove country-of-origin labeling (COOL) requirements for most of the meat we buy; and make it harder to know where \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1500\">pesticides are used.\u003c/a> The \u003ca href=\"http://civileats.com/2015/05/18/what-do-international-trade-agreements-have-to-do-with-dinner/\">international trade agreements\u003c/a> now being negotiated also include provisions that could make such information less available to consumers.\u003c/p>\n\u003cp>The food industry is spending an enormous amount of money to promote and lobby for this legislation. Food companies may have shelled out over $100 million* in the first six months of 2015 alone, according to federal lobbying disclosure reports.\u003c/p>\n\u003cp>Businesses and \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-calls-on-us-house-to-pass-safe-and-accu/\">trade groups\u003c/a> promoting these policies say putting more information on food labels will send the wrong message about food safety, add costs, and pose barriers to trade. And in some cases, they worry it will open U.S. food producers and other companies to \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-applauds-house-passage-of-country-of-origin-labeling-reform-bill/\">punitive import-export taxes\u003c/a>.\u003c/p>\n\u003cp>But good food advocates disagree. “This is basic transparency,” says Patty Lovera, assistant director of the advocacy group \u003ca href=\"http://www.foodandwaterwatch.org/\">Food & Water Watch\u003c/a>. “We’re not saying anything’s unsafe,” says \u003ca href=\"http://www.ewg.org/research/big-food-companies-spend-millions-defeat-gmo-labeling\">Environmental Working Group\u003c/a> (EWG) policy analyst Libby Foley. “We’re saying it’s about consumer choice.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are the numbers the food industry doesn’t want you to see:\u003c/p>\n\u003cp>\u003cstrong>GMO Labeling\u003c/strong>\u003c/p>\n\u003cp>So far this year, food and beverage companies have spent $51.6 million on a series of lobbying including efforts efforts to defeat GMO labeling laws such as the Safe and Accurate Food Labeling Act of 2015 (\u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/1599\">H.R. 1599\u003c/a>), which opponents have dubbed the “Deny Americans the Right to Know” or \u003ca href=\"http://civileats.com/2015/07/20/5-things-to-know-about-the-dark-act/\">DARK Act\u003c/a>. According to a \u003ca href=\"http://www.ewg.org/research/big-food-companies-spend-millions-defeat-gmo-labeling\">recent analysis\u003c/a> by EWG, nearly a quarter of this money—$12.6 million—comes from just six companies: Coca-Cola, General Mills, Kellogg’s, Land O’Lakes, and PepsiCo.\u003c/p>\n\u003cp>Other big spenders in these efforts include the Grocery Manufacturers Association ($5.1 million); American Farm Bureau (nearly $1 million); and the National Restaurant Association ($2 million). Many state farm bureaus have also chipped in—among them, Alabama, Florida, Iowa, Kansas, Missouri, Michigan, Minnesota, Nebraska, New York, North Carolina, and Oregon. Big name food producers, including Campbell Soup, Mars, Inc., Mondelez, Nestlé, OceanSpray, Safeway, and Unilever, are all spending significant amounts money on this issue as well.\u003c/p>\n\u003cp>In addition to direct lobbying of members of the House, Senate, and other federal policy-makers, some of the groups lobbying for H.R. 1599 have come together as the \u003ca href=\"http://coalitionforsafeaffordablefood.org/coalition/\">Coalition for Safe Affordable Food\u003c/a>, running a consumer-oriented \u003ca href=\"http://coalitionforsafeaffordablefood.org/category/news/\">website\u003c/a>, as well as \u003ca href=\"http://cjonline.com/news/2015-08-16/anti-gmo-labeling-group-airing-television-ads-kansas\">television ads\u003c/a> and a \u003ca href=\"https://www.facebook.com/safeaffordablefood\">social media\u003c/a> \u003ca href=\"https://twitter.com/safeaffordable\">campaign\u003c/a>. And the money tallied by EWG was spent specifically on federal lobbying so it doesn’t include the millions spent last fall to defeat state GMO labeling measures—like those in \u003ca href=\"http://inewsnetwork.org/2014/10/20/in-gmo-labeling-initiative-fight-those-against-are-spending-all-the-money/\">Colorado\u003c/a> and \u003ca href=\"http://www.oregonlive.com/politics/index.ssf/2014/11/measure_92_gmo-labeling_initia.html\">Oregon\u003c/a> or on the ongoing legal challenge to the GMO-labeling bill passed in \u003ca href=\"http://www.burlingtonfreepress.com/story/news/local/2015/07/23/welch-blasts-food-giants-gmo-vote/30580331/\">Vermont\u003c/a>.\u003c/p>\n\u003cp>H.R. 1599 \u003ca href=\"http://civileats.com/2015/07/24/all-the-news-thats-fit-to-eat-house-passes-dark-act-a-fast-food-worker-victory-farmers-tap-recycled-water/\">passed the House\u003c/a> on in July. No companion bill has yet been introduced in the Senate.\u003c/p>\n\u003cp>An additional $4.1 million has been spent so far this year by companies to promote \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/24/413755699/genetically-modified-salmon-coming-to-a-river-near-you\">genetically engineered salmon\u003c/a>, with most of this coming from the \u003ca href=\"https://www.bio.org/\">Biotechnology Industry Association\u003c/a>, which is also supporting H.R. 1599. There’s also plenty of lobbying going on to keep GE salmon out of Pacific coast waters, where salmon fishing is big business.\u003c/p>\n\u003cp>\u003cstrong>Meat Labeling\u003c/strong>\u003c/p>\n\u003cp>Many of the same companies and organizations spending heavily to block GMO labeling requirements have also been lobbying to repeal existing country of origin labeling (COOL) requirements for beef, chicken, and pork through the Country of Origin Labeling Amendments Act of 2015 (\u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/2393/actions\">H.R. 2393\u003c/a>).\u003c/p>\n\u003cp>Among them are the Grocery Manufacturers Association, Campbell Soup, Cargill, Coca-Cola, General Mills, Kraft Foods, PepsiCo, and Unilever. They are joined by others in the meat business, including Tyson Foods, Smithfield, Hormel, the National Pork Producers Association, and the National Cattlemen’s Beef Association, as well as Walmart and the big-spending U.S. Chamber of Commerce. Together, the supporters of this bill have spent at least $54.2 million.*\u003c/p>\n\u003cp>Those spending money to repeal COOL argue that labeling meat with the country of origin would increase costs for producers and therefore for consumers—with the threat that tariffs could be levied against U.S. producers if the labeling is found in violations of World Trade Organization (WTO) provisions.\u003c/p>\n\u003cp>Canada and Mexico have argued that COOL labels hurt sales of their meat by signaling to U.S. consumers that the product is somehow less safe or desirable. While the Obama administration is defending the existing policy, meat and other food producers fear that if Canada and Mexico prevail, those countries would impose costly tariffs that would harm U.S. exports. H.R. 2393 passed the house in June, but its companion Senate bill, \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1844/actions\">S. 1844\u003c/a> has not yet had a committee hearing.\u003c/p>\n\u003cp>And a heads up: Provisions in the \u003ca href=\"http://civileats.com/2015/05/18/what-do-international-trade-agreements-have-to-do-with-dinner/\">TTP and TTIP could facilitate similar policies\u003c/a> to those of the WTO—making it possible, not only for countries but also individual companies to file objections to labeling if it harms trade.\u003c/p>\n\u003cp>\u003cstrong>Pesticides\u003c/strong>\u003c/p>\n\u003cp>Yet another bill that would curtail access to agricultural information is the \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1500/text\">Sensible Environmental Protection Act\u003c/a> of 2015 (S. 1500). It would eliminate permits now required to discharge pesticides into rivers, lakes, streams, and other bodies of water regulated under the Clean Water Act.\u003c/p>\n\u003cp>\u003ca href=\"http://www.croplifeamerica.org/news/cla/6415-Senate-Introduces-Sensible-Environmental-Protection-Act-to-Affirm-FIFRA\">CropLife America\u003c/a>—a trade association for agri-chemical producers and users—explains that the bill is designed to reverse a 2009 federal court decision that directed the EPA to require permits from pesticide applicators who spray over “navigable waters.” \u003ca href=\"http://www.epw.senate.gov/public/index.cfm/press-releases-democratic?ID=A99C3910-6FEA-4B31-8DD4-04C0B45AF2EE\">Senator Barbara Boxer\u003c/a> (D-California) has called S.1500 “a far-reaching bill that is dangerous to people” that would “would allow pesticides to be sprayed where kids are swimming, which would expose them to substances that are known to be toxic.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.panna.org/\">Pesticide Action Network \u003c/a>(PAN) says the bill would remove the EPA’s ability to monitor and take action on waterways contaminated by pesticides. This, said PAN spokesperson Paul Towers, would leave both the EPA and the public “in the dark” and put “the health of waterways and public health in jeopardy.”\u003c/p>\n\u003cp>Because the bill was just introduced in June, a good accounting of lobbying on its behalf is not yet available through Congressional disclosure filings. But when virtually the \u003ca href=\"https://www.opensecrets.org/lobby/billsum.php?id=s802-113\">same bill was introduced in 2013\u003c/a>, it garnered support from agribusinesses and agricultural organizations and trade associations including the American Farm Bureau, CropLife America, Agricultural Retailers Association, Missouri Farm Bureau, Monsanto, North Carolina Farm Bureau, National Council of Farmer Co-ops, and the Florida Fruit and Vegetable Association. These groups spent more than $11 million lobbying for the bill during 2013 and 2014.\u003c/p>\n\u003cp>The fate of all these bills is uncertain given the limited time before Congress adjourns for the year. But given how contentious these issues have become—and what food producers and agribusinesses perceive as high financial stakes—it’s unlikely that they will disappear.\u003c/p>\n\u003cp>One note of optimism for transparency-in-food-production advocates, but disappointment for Idaho dairy groups, is the ruling earlier this month by the U.S. District Court in Idaho striking down the state’s so-called “ag-gag” law—formally the “\u003ca href=\"http://civileats.com/2015/08/19/big-food-is-spending-millions-to-lobby-for-less-transparency/%2522Agricultural%2520Security%2520Act%2522\">Agricultural Security Act\u003c/a>” that made illegal undercover documentation of farming operations. Citing First Amendment free speech protections, Judge B. Lynn Winmill ruled the bill unconstitutional.\u003c/p>\n\u003cp>So where does this leave consumers? Right now, the only way to be sure the food you buy doesn’t contain genetically engineered foods is to seek out the USDA’s certified organic and \u003ca href=\"http://www.nongmoproject.org/\">Non-GMO Project\u003c/a>‘s GMO-free label. As for meat and fish—if it is not cooked or prepared before it reaches store shelves, its country of origin is probably still labeled. But that could change. And if the new trade agreements go into effect, these and other labeling provisions could be open to challenge.\u003c/p>\n\u003cp>Meanwhile a sizable fortune is being spent trying to keep this information off food labels. “This has turned into a bigger fight than either side anticipated,” says EWG’s Foley. And that may be one point on which both sides can agree.\u003c/p>\n\u003cp>*This estimate is based on lobbying expenditures listed on disclosure forms filed with the Clerk of the U.S. House of Representatives and the Secretary of the U.S. Senate and compiled by the Center for Responsive Politics. It is only a partial accounting as this represents spending by 20 of the approximately 100 members of the COOL Reform Coalition that signed a June 8 letter to Congress voicing support for H.R. 2393. This is the same source—and method—that EWG used to estimate spending to oppose GMO labeling bills.\u003c/p>\n\u003cp>* Because of the limitations of the Lobbying Disclosure Act, the numbers in this post are all estimates.\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": "From GMO labeling to pesticides to the source of the meat you buy, a handful of companies are spending heavily to keep information off your food labels.",
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"nprByline": "\u003ca href=\"http://civileats.com/author/egrossman/\">Elizabeth Grossman, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By all accounts, Americans want a more transparent food system. Recent \u003ca href=\"http://consumersunion.org/news/new-consumer-reports-poll-shows-consumer-demand-for-strong-federal-standards-for-genetically-engineered-food/\">polling\u003c/a> suggests the majority of Americans \u003ca href=\"http://www.prnewswire.com/news-releases/consumer-reports-survey-majority-of-americans-look-for-natural-label-when-shopping-believe-it-carries-benefits-despite-the-contrary-263259671.html\">favor labeling\u003c/a> that tells them exactly how and \u003ca href=\"http://www.prnewswire.com/news-releases/consumer-reports-survey-majority-of-americans-look-for-natural-label-when-shopping-believe-it-carries-benefits-despite-the-contrary-263259671.html\">where\u003c/a> their food is produced. And yet, several bills are currently moving through Congress that could make it much harder to learn about the source of our food.\u003c/p>\n\u003cp>These bills would prevent state and local governments from requiring \u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/1599\">labeling of GMOs\u003c/a>; remove country-of-origin labeling (COOL) requirements for most of the meat we buy; and make it harder to know where \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1500\">pesticides are used.\u003c/a> The \u003ca href=\"http://civileats.com/2015/05/18/what-do-international-trade-agreements-have-to-do-with-dinner/\">international trade agreements\u003c/a> now being negotiated also include provisions that could make such information less available to consumers.\u003c/p>\n\u003cp>The food industry is spending an enormous amount of money to promote and lobby for this legislation. Food companies may have shelled out over $100 million* in the first six months of 2015 alone, according to federal lobbying disclosure reports.\u003c/p>\n\u003cp>Businesses and \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-calls-on-us-house-to-pass-safe-and-accu/\">trade groups\u003c/a> promoting these policies say putting more information on food labels will send the wrong message about food safety, add costs, and pose barriers to trade. And in some cases, they worry it will open U.S. food producers and other companies to \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-applauds-house-passage-of-country-of-origin-labeling-reform-bill/\">punitive import-export taxes\u003c/a>.\u003c/p>\n\u003cp>But good food advocates disagree. “This is basic transparency,” says Patty Lovera, assistant director of the advocacy group \u003ca href=\"http://www.foodandwaterwatch.org/\">Food & Water Watch\u003c/a>. “We’re not saying anything’s unsafe,” says \u003ca href=\"http://www.ewg.org/research/big-food-companies-spend-millions-defeat-gmo-labeling\">Environmental Working Group\u003c/a> (EWG) policy analyst Libby Foley. “We’re saying it’s about consumer choice.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are the numbers the food industry doesn’t want you to see:\u003c/p>\n\u003cp>\u003cstrong>GMO Labeling\u003c/strong>\u003c/p>\n\u003cp>So far this year, food and beverage companies have spent $51.6 million on a series of lobbying including efforts efforts to defeat GMO labeling laws such as the Safe and Accurate Food Labeling Act of 2015 (\u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/1599\">H.R. 1599\u003c/a>), which opponents have dubbed the “Deny Americans the Right to Know” or \u003ca href=\"http://civileats.com/2015/07/20/5-things-to-know-about-the-dark-act/\">DARK Act\u003c/a>. According to a \u003ca href=\"http://www.ewg.org/research/big-food-companies-spend-millions-defeat-gmo-labeling\">recent analysis\u003c/a> by EWG, nearly a quarter of this money—$12.6 million—comes from just six companies: Coca-Cola, General Mills, Kellogg’s, Land O’Lakes, and PepsiCo.\u003c/p>\n\u003cp>Other big spenders in these efforts include the Grocery Manufacturers Association ($5.1 million); American Farm Bureau (nearly $1 million); and the National Restaurant Association ($2 million). Many state farm bureaus have also chipped in—among them, Alabama, Florida, Iowa, Kansas, Missouri, Michigan, Minnesota, Nebraska, New York, North Carolina, and Oregon. Big name food producers, including Campbell Soup, Mars, Inc., Mondelez, Nestlé, OceanSpray, Safeway, and Unilever, are all spending significant amounts money on this issue as well.\u003c/p>\n\u003cp>In addition to direct lobbying of members of the House, Senate, and other federal policy-makers, some of the groups lobbying for H.R. 1599 have come together as the \u003ca href=\"http://coalitionforsafeaffordablefood.org/coalition/\">Coalition for Safe Affordable Food\u003c/a>, running a consumer-oriented \u003ca href=\"http://coalitionforsafeaffordablefood.org/category/news/\">website\u003c/a>, as well as \u003ca href=\"http://cjonline.com/news/2015-08-16/anti-gmo-labeling-group-airing-television-ads-kansas\">television ads\u003c/a> and a \u003ca href=\"https://www.facebook.com/safeaffordablefood\">social media\u003c/a> \u003ca href=\"https://twitter.com/safeaffordable\">campaign\u003c/a>. And the money tallied by EWG was spent specifically on federal lobbying so it doesn’t include the millions spent last fall to defeat state GMO labeling measures—like those in \u003ca href=\"http://inewsnetwork.org/2014/10/20/in-gmo-labeling-initiative-fight-those-against-are-spending-all-the-money/\">Colorado\u003c/a> and \u003ca href=\"http://www.oregonlive.com/politics/index.ssf/2014/11/measure_92_gmo-labeling_initia.html\">Oregon\u003c/a> or on the ongoing legal challenge to the GMO-labeling bill passed in \u003ca href=\"http://www.burlingtonfreepress.com/story/news/local/2015/07/23/welch-blasts-food-giants-gmo-vote/30580331/\">Vermont\u003c/a>.\u003c/p>\n\u003cp>H.R. 1599 \u003ca href=\"http://civileats.com/2015/07/24/all-the-news-thats-fit-to-eat-house-passes-dark-act-a-fast-food-worker-victory-farmers-tap-recycled-water/\">passed the House\u003c/a> on in July. No companion bill has yet been introduced in the Senate.\u003c/p>\n\u003cp>An additional $4.1 million has been spent so far this year by companies to promote \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/24/413755699/genetically-modified-salmon-coming-to-a-river-near-you\">genetically engineered salmon\u003c/a>, with most of this coming from the \u003ca href=\"https://www.bio.org/\">Biotechnology Industry Association\u003c/a>, which is also supporting H.R. 1599. There’s also plenty of lobbying going on to keep GE salmon out of Pacific coast waters, where salmon fishing is big business.\u003c/p>\n\u003cp>\u003cstrong>Meat Labeling\u003c/strong>\u003c/p>\n\u003cp>Many of the same companies and organizations spending heavily to block GMO labeling requirements have also been lobbying to repeal existing country of origin labeling (COOL) requirements for beef, chicken, and pork through the Country of Origin Labeling Amendments Act of 2015 (\u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/2393/actions\">H.R. 2393\u003c/a>).\u003c/p>\n\u003cp>Among them are the Grocery Manufacturers Association, Campbell Soup, Cargill, Coca-Cola, General Mills, Kraft Foods, PepsiCo, and Unilever. They are joined by others in the meat business, including Tyson Foods, Smithfield, Hormel, the National Pork Producers Association, and the National Cattlemen’s Beef Association, as well as Walmart and the big-spending U.S. Chamber of Commerce. Together, the supporters of this bill have spent at least $54.2 million.*\u003c/p>\n\u003cp>Those spending money to repeal COOL argue that labeling meat with the country of origin would increase costs for producers and therefore for consumers—with the threat that tariffs could be levied against U.S. producers if the labeling is found in violations of World Trade Organization (WTO) provisions.\u003c/p>\n\u003cp>Canada and Mexico have argued that COOL labels hurt sales of their meat by signaling to U.S. consumers that the product is somehow less safe or desirable. While the Obama administration is defending the existing policy, meat and other food producers fear that if Canada and Mexico prevail, those countries would impose costly tariffs that would harm U.S. exports. H.R. 2393 passed the house in June, but its companion Senate bill, \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1844/actions\">S. 1844\u003c/a> has not yet had a committee hearing.\u003c/p>\n\u003cp>And a heads up: Provisions in the \u003ca href=\"http://civileats.com/2015/05/18/what-do-international-trade-agreements-have-to-do-with-dinner/\">TTP and TTIP could facilitate similar policies\u003c/a> to those of the WTO—making it possible, not only for countries but also individual companies to file objections to labeling if it harms trade.\u003c/p>\n\u003cp>\u003cstrong>Pesticides\u003c/strong>\u003c/p>\n\u003cp>Yet another bill that would curtail access to agricultural information is the \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1500/text\">Sensible Environmental Protection Act\u003c/a> of 2015 (S. 1500). It would eliminate permits now required to discharge pesticides into rivers, lakes, streams, and other bodies of water regulated under the Clean Water Act.\u003c/p>\n\u003cp>\u003ca href=\"http://www.croplifeamerica.org/news/cla/6415-Senate-Introduces-Sensible-Environmental-Protection-Act-to-Affirm-FIFRA\">CropLife America\u003c/a>—a trade association for agri-chemical producers and users—explains that the bill is designed to reverse a 2009 federal court decision that directed the EPA to require permits from pesticide applicators who spray over “navigable waters.” \u003ca href=\"http://www.epw.senate.gov/public/index.cfm/press-releases-democratic?ID=A99C3910-6FEA-4B31-8DD4-04C0B45AF2EE\">Senator Barbara Boxer\u003c/a> (D-California) has called S.1500 “a far-reaching bill that is dangerous to people” that would “would allow pesticides to be sprayed where kids are swimming, which would expose them to substances that are known to be toxic.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.panna.org/\">Pesticide Action Network \u003c/a>(PAN) says the bill would remove the EPA’s ability to monitor and take action on waterways contaminated by pesticides. This, said PAN spokesperson Paul Towers, would leave both the EPA and the public “in the dark” and put “the health of waterways and public health in jeopardy.”\u003c/p>\n\u003cp>Because the bill was just introduced in June, a good accounting of lobbying on its behalf is not yet available through Congressional disclosure filings. But when virtually the \u003ca href=\"https://www.opensecrets.org/lobby/billsum.php?id=s802-113\">same bill was introduced in 2013\u003c/a>, it garnered support from agribusinesses and agricultural organizations and trade associations including the American Farm Bureau, CropLife America, Agricultural Retailers Association, Missouri Farm Bureau, Monsanto, North Carolina Farm Bureau, National Council of Farmer Co-ops, and the Florida Fruit and Vegetable Association. These groups spent more than $11 million lobbying for the bill during 2013 and 2014.\u003c/p>\n\u003cp>The fate of all these bills is uncertain given the limited time before Congress adjourns for the year. But given how contentious these issues have become—and what food producers and agribusinesses perceive as high financial stakes—it’s unlikely that they will disappear.\u003c/p>\n\u003cp>One note of optimism for transparency-in-food-production advocates, but disappointment for Idaho dairy groups, is the ruling earlier this month by the U.S. District Court in Idaho striking down the state’s so-called “ag-gag” law—formally the “\u003ca href=\"http://civileats.com/2015/08/19/big-food-is-spending-millions-to-lobby-for-less-transparency/%2522Agricultural%2520Security%2520Act%2522\">Agricultural Security Act\u003c/a>” that made illegal undercover documentation of farming operations. Citing First Amendment free speech protections, Judge B. Lynn Winmill ruled the bill unconstitutional.\u003c/p>\n\u003cp>So where does this leave consumers? Right now, the only way to be sure the food you buy doesn’t contain genetically engineered foods is to seek out the USDA’s certified organic and \u003ca href=\"http://www.nongmoproject.org/\">Non-GMO Project\u003c/a>‘s GMO-free label. As for meat and fish—if it is not cooked or prepared before it reaches store shelves, its country of origin is probably still labeled. But that could change. And if the new trade agreements go into effect, these and other labeling provisions could be open to challenge.\u003c/p>\n\u003cp>Meanwhile a sizable fortune is being spent trying to keep this information off food labels. “This has turned into a bigger fight than either side anticipated,” says EWG’s Foley. And that may be one point on which both sides can agree.\u003c/p>\n\u003cp>*This estimate is based on lobbying expenditures listed on disclosure forms filed with the Clerk of the U.S. House of Representatives and the Secretary of the U.S. Senate and compiled by the Center for Responsive Politics. It is only a partial accounting as this represents spending by 20 of the approximately 100 members of the COOL Reform Coalition that signed a June 8 letter to Congress voicing support for H.R. 2393. This is the same source—and method—that EWG used to estimate spending to oppose GMO labeling bills.\u003c/p>\n\u003cp>* Because of the limitations of the Lobbying Disclosure Act, the numbers in this post are all estimates.\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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"content": "\u003cp>What do beef tallow and manure have in common with t-shirts and pine needles? Turns out you can make high-quality, low-carbon transportation fuel with all of them. A growing number of biofuel producers are teaming up with farms, meatpackers and waste management companies to tap gassy waste to meet new demand for renewable jet fuel and diesel for vehicles.\u003c/p>\n\u003cp>Lots of different agricultural \u003ca href=\"http://www.eesi.org/topics/bioenergy-biofuels-biomass/description\">feedstocks\u003c/a> – from sugarcane to sweet potatoes — can be used in renewable fuel. But there's a bonus if you use organic waste. Methane, a super potent greenhouse gas, is released into the atmosphere as manure and food decompose. And that gas and that waste are increasingly a liability for farmers.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.plantsciences.ucdavis.edu/kaffka/main/biographical_sketch.htm\">Steve Kaffka\u003c/a>, director of the California Biomass Collaborative at the University of California, Davis, anaerobic digesters, which convert the waste into biogas and power, can be a good way for large farms to minimize their waste and create a value-added product from it at the same time.\u003cstrong> \u003c/strong> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Meanwhile, the transportation industry is starting to feel the heat to fill up on renewable fuels. Airlines aren't yet required to shrink their carbon footprints, but the Environmental Protection Agency is currently \u003ca href=\"http://www.epa.gov/otaq/documents/aviation/420f15023.pdf\">seeking public input\u003c/a> on emissions standards that could one day apply to airlines operating in the U.S. The EPA says domestic aircraft account for 11 percent of the US transportation industry's greenhouse gas emissions, and that these emissions contribute to air pollution in the atmosphere and endanger public health.\u003c/p>\n\u003cp>\"Reducing greenhouse gas emissions from the fuel that powers our transportation is a critical part of addressing climate change. When fuel can be made out of waste into a value-added product, there can be big benefits,\" says an agency spokesperson.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many airlines aren't waiting for regulations to be enacted.\u003c/p>\n\u003cp>United has purchased 15 million gallons of renewable jet fuel made from beef tallow, or fat, by Alt Air Fuels and plans to use the fuel this year for Los Angeles-to-San Francisco flights. The airline has \u003ca href=\"http://fulcrum-bioenergy.com/wp-content/uploads/2015/03/2015-06-30-Fulcrum-United-Strategic-Partnership-FINAL.pdf\">also invested $30 million in Fulcrum BioEnergy, Inc.,\u003c/a> which uses household garbage, including food waste, for its fuel feedstock.\u003c/p>\n\u003cp>FedEx and Southwest Airlines recently each bought 3 million gallons of jet fuel that will be made from forest waste by Red Rock Biofuels. FedEx has a goal to get 30 percent of its jet fuel from alternative sources by 2030. In July, UPS \u003ca href=\"https://www.pressroom.ups.com/pressroom/ContentDetailsViewer.page?ConceptType=PressReleases&id=1438111777421-236\">announced\u003c/a> it would purchase 46 million gallons of renewable diesel made from used cooking oils, animal fats and algae in the next three years for its delivery trucks.\u003c/p>\n\u003cfigure id=\"attachment_99643\" class=\"wp-caption aligncenter\" style=\"max-width: 1237px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d.jpg\" alt=\"At Fair Oaks Farms in Fair Oaks, Ind., an anaerobic digester converts half a million gallons of cow and hog manure each day into enough renewable energy to run a fleet of 42 milk delivery trucks.\" width=\"1237\" height=\"928\" class=\"size-full wp-image-99643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d.jpg 1237w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-960x720.jpg 960w\" sizes=\"(max-width: 1237px) 100vw, 1237px\">\u003cfigcaption class=\"wp-caption-text\">At Fair Oaks Farms in Fair Oaks, Ind., an anaerobic digester converts half a million gallons of cow and hog manure each day into enough renewable energy to run a fleet of 42 milk delivery trucks. \u003ccite>(Abbie Fentress Swanson for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Indiana, Fair Oaks Farms does the waste-to-fuel production itself with the help of a digester. This huge, sealed container converts half a million gallons of manure from 15,000 cows and 3,000 hogs into biogas. The biogas is captured, cleaned, compressed and odorized before being used to fuel a fleet of 42 tanker trucks that deliver Fair Oaks' milk from Michigan to Tennessee.\u003c/p>\n\u003cp>\"We are extremely interested in converting all of our waste to a full asset instead of a liability,\" says Fair Oaks President Mike McCloskey. \"Our goal is to sooner or later have a completely closed cycle where we're taking full advantage of sustainability.\"\u003c/p>\n\u003cp>Fulcrum claims one gallon of its renewable fuel produces 80 percent less greenhouse gas emissions than one gallon of conventionally produced petroleum-based fuels.\u003c/p>\n\u003cp>\"There's a huge carbon savings from our process,\" says Rick Barraza, vice president of Fulcrum. \"Airlines are looking at that and being able to show that they are reducing their carbon footprint with the fuel that they're buying from us.\"\u003c/p>\n\u003cp>But Kaffka of the California Biomass Collaborative says the industry is still struggling to measure the true carbon footprint of biofuels, and how much emissions they actually offset. \"It's difficult methodologically and in part because a lot of biomass is produced under varying circumstances,\" Kaffka says.\u003c/p>\n\u003cp>Alt Air's\u003ca href=\"http://www.uop.com/processing-solutions/renewables/green-jet-fuel/\"> green jet fuel\u003c/a> promises to reduce greenhouse gas emissions by between 65 and 85 percent. The company produces its fuel in a retrofitted asphalt factory and petroleum refinery southeast of Los Angeles with beef fat from Midwest meatpacking companies like National Beef. Its advanced hydroprocessing technology involves adding hydrogen to the tallow to remove oxygen before refining the fuel to meet stringent aircraft fuel specifications. It can then be blended at a 50-50 ratio with standard petroleum-based fuel.\u003c/p>\n\u003cp>Secretary Tom Vilsack of the U.S. Department of Agriculture says his agency also sees food waste and other animal products as a tremendous energy opportunity. \"I have no hesitation in telling you that we will have plenty of feedstock,\" he \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/04/0109.xml\">said\u003c/a> in April in a speech at Michigan State University. \"The challenge is figuring out how to do it, where to do it, and the most efficient way region to region to do it, and using the feedstock that makes the best sense for that particular region.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em>\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do beef tallow and manure have in common with t-shirts and pine needles? Turns out you can make high-quality, low-carbon transportation fuel with all of them. A growing number of biofuel producers are teaming up with farms, meatpackers and waste management companies to tap gassy waste to meet new demand for renewable jet fuel and diesel for vehicles.\u003c/p>\n\u003cp>Lots of different agricultural \u003ca href=\"http://www.eesi.org/topics/bioenergy-biofuels-biomass/description\">feedstocks\u003c/a> – from sugarcane to sweet potatoes — can be used in renewable fuel. But there's a bonus if you use organic waste. Methane, a super potent greenhouse gas, is released into the atmosphere as manure and food decompose. And that gas and that waste are increasingly a liability for farmers.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.plantsciences.ucdavis.edu/kaffka/main/biographical_sketch.htm\">Steve Kaffka\u003c/a>, director of the California Biomass Collaborative at the University of California, Davis, anaerobic digesters, which convert the waste into biogas and power, can be a good way for large farms to minimize their waste and create a value-added product from it at the same time.\u003cstrong> \u003c/strong> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Meanwhile, the transportation industry is starting to feel the heat to fill up on renewable fuels. Airlines aren't yet required to shrink their carbon footprints, but the Environmental Protection Agency is currently \u003ca href=\"http://www.epa.gov/otaq/documents/aviation/420f15023.pdf\">seeking public input\u003c/a> on emissions standards that could one day apply to airlines operating in the U.S. The EPA says domestic aircraft account for 11 percent of the US transportation industry's greenhouse gas emissions, and that these emissions contribute to air pollution in the atmosphere and endanger public health.\u003c/p>\n\u003cp>\"Reducing greenhouse gas emissions from the fuel that powers our transportation is a critical part of addressing climate change. When fuel can be made out of waste into a value-added product, there can be big benefits,\" says an agency spokesperson.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many airlines aren't waiting for regulations to be enacted.\u003c/p>\n\u003cp>United has purchased 15 million gallons of renewable jet fuel made from beef tallow, or fat, by Alt Air Fuels and plans to use the fuel this year for Los Angeles-to-San Francisco flights. The airline has \u003ca href=\"http://fulcrum-bioenergy.com/wp-content/uploads/2015/03/2015-06-30-Fulcrum-United-Strategic-Partnership-FINAL.pdf\">also invested $30 million in Fulcrum BioEnergy, Inc.,\u003c/a> which uses household garbage, including food waste, for its fuel feedstock.\u003c/p>\n\u003cp>FedEx and Southwest Airlines recently each bought 3 million gallons of jet fuel that will be made from forest waste by Red Rock Biofuels. FedEx has a goal to get 30 percent of its jet fuel from alternative sources by 2030. In July, UPS \u003ca href=\"https://www.pressroom.ups.com/pressroom/ContentDetailsViewer.page?ConceptType=PressReleases&id=1438111777421-236\">announced\u003c/a> it would purchase 46 million gallons of renewable diesel made from used cooking oils, animal fats and algae in the next three years for its delivery trucks.\u003c/p>\n\u003cfigure id=\"attachment_99643\" class=\"wp-caption aligncenter\" style=\"max-width: 1237px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d.jpg\" alt=\"At Fair Oaks Farms in Fair Oaks, Ind., an anaerobic digester converts half a million gallons of cow and hog manure each day into enough renewable energy to run a fleet of 42 milk delivery trucks.\" width=\"1237\" height=\"928\" class=\"size-full wp-image-99643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d.jpg 1237w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fairoaksdigester-2-1ac7ab9fea6d61648dadaae017935c24dfebe86d-960x720.jpg 960w\" sizes=\"(max-width: 1237px) 100vw, 1237px\">\u003cfigcaption class=\"wp-caption-text\">At Fair Oaks Farms in Fair Oaks, Ind., an anaerobic digester converts half a million gallons of cow and hog manure each day into enough renewable energy to run a fleet of 42 milk delivery trucks. \u003ccite>(Abbie Fentress Swanson for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Indiana, Fair Oaks Farms does the waste-to-fuel production itself with the help of a digester. This huge, sealed container converts half a million gallons of manure from 15,000 cows and 3,000 hogs into biogas. The biogas is captured, cleaned, compressed and odorized before being used to fuel a fleet of 42 tanker trucks that deliver Fair Oaks' milk from Michigan to Tennessee.\u003c/p>\n\u003cp>\"We are extremely interested in converting all of our waste to a full asset instead of a liability,\" says Fair Oaks President Mike McCloskey. \"Our goal is to sooner or later have a completely closed cycle where we're taking full advantage of sustainability.\"\u003c/p>\n\u003cp>Fulcrum claims one gallon of its renewable fuel produces 80 percent less greenhouse gas emissions than one gallon of conventionally produced petroleum-based fuels.\u003c/p>\n\u003cp>\"There's a huge carbon savings from our process,\" says Rick Barraza, vice president of Fulcrum. \"Airlines are looking at that and being able to show that they are reducing their carbon footprint with the fuel that they're buying from us.\"\u003c/p>\n\u003cp>But Kaffka of the California Biomass Collaborative says the industry is still struggling to measure the true carbon footprint of biofuels, and how much emissions they actually offset. \"It's difficult methodologically and in part because a lot of biomass is produced under varying circumstances,\" Kaffka says.\u003c/p>\n\u003cp>Alt Air's\u003ca href=\"http://www.uop.com/processing-solutions/renewables/green-jet-fuel/\"> green jet fuel\u003c/a> promises to reduce greenhouse gas emissions by between 65 and 85 percent. The company produces its fuel in a retrofitted asphalt factory and petroleum refinery southeast of Los Angeles with beef fat from Midwest meatpacking companies like National Beef. Its advanced hydroprocessing technology involves adding hydrogen to the tallow to remove oxygen before refining the fuel to meet stringent aircraft fuel specifications. It can then be blended at a 50-50 ratio with standard petroleum-based fuel.\u003c/p>\n\u003cp>Secretary Tom Vilsack of the U.S. Department of Agriculture says his agency also sees food waste and other animal products as a tremendous energy opportunity. \"I have no hesitation in telling you that we will have plenty of feedstock,\" he \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/04/0109.xml\">said\u003c/a> in April in a speech at Michigan State University. \"The challenge is figuring out how to do it, where to do it, and the most efficient way region to region to do it, and using the feedstock that makes the best sense for that particular region.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em>\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": "In Search Of Salvation From Drought, California Looks Down Under",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150819_atc_can_australia_teach_california_how_to_manage_a_drought.mp3\u003c/p>\n\u003cp>Judging by some of the most pessimistic reports from California these days, the place is doomed. You can read all about the folly of trying to build cities in a desert.\u003c/p>\n\u003cp>Just this week, economists at the University of California, Davis, \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">estimated\u003c/a> that water shortages will cost the state's economy $2.7 billion dollars this year. Many farmers are limiting the economic damage by ransacking the environment instead, draining underground aquifers.\u003c/p>\n\u003cp>But let your mind wander a bit. Think about Australia. It's drier than California even in normal years, and recently, it suffered through a truly epic drought, longer and deeper than California's.\u003c/p>\n\u003cp>Australia survived, though. It came through that drought, in fact, \"with no discernible decline in the quality of life!\" says \u003ca href=\"https://socialecology.uci.edu/faculty/feldmand\">David Feldman\u003c/a>, professor of policy, planning, and design at the University of California, Irvine. \"I think there's a lesson there.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feldman and some of his colleagues have taken several trips to Australia in recent years, trying to figure out what that lesson might be. It's an increasingly popular destination, in fact, for Californians who are seeking answers to burning drought questions.\u003c/p>\n\u003cp>\"Australia is seen as a model that has prevailed, and has created a kind of resiliency,\" Feldman says.\u003c/p>\n\u003cp>The Australian accomplishment that most impressed Feldman was the level of public awareness about the country's water situation, especially in cities like Melbourne.\u003c/p>\n\u003cp>\"On the billboards, there were actually postings about the level of water remaining in the city's reservoirs,\" he says.\u003c/p>\n\u003cp>Australians now treasure their water in a way that most Californians still don't, Feldman says. In Melbourne, in recent years, the average person has been using just half as much water as the average person in L.A. You don't see nearly as many of those those green grassy lawns.\u003c/p>\n\u003cp>But a bigger challenge lies outside the cities. The biggest use of water by far, in both Australia and in California, is irrigation on farms. Agriculture is a huge industry in both places.\u003c/p>\n\u003cp>Some water experts say that the single most important thing that Australia did was to create a new way of allocating that irrigation water.\u003c/p>\n\u003cp>The old system in Australia looked a lot like the one that's still in place in California.\u003c/p>\n\u003cp>If you were a farmer, and owned irrigated fields, you had the right to use a certain amount of water either from wells or nearby rivers.\u003c/p>\n\u003cp>\"It was seen as something that would just come to your property. It was joined to the land,\" says Tom Rooney, the founder of an Australian water trading company called \u003ca href=\"http://www.waterfind.com.au/\">WaterFind\u003c/a>.\u003c/p>\n\u003cp>But in the years before the drought began, Australia carried out a giant reset of its water rights.\u003c/p>\n\u003cp>First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply. Each farmer got a share of the Australian water supply. It's similar to the way that stockholders own shares of a publicly traded company. And those water shares are not longer tied to any particular piece of land.\u003c/p>\n\u003cp>\"Just like you have a title for your property, we have got a title for water,\" says Rooney. And just as people can buy and sell shares in a company, people in Australia can buy and sell shares of the nation's water supply.\u003c/p>\n\u003cp>So when the drought hit, reducing the total amount of water available, this market became a valuable way to distribute this scarce resource. Farms that were growing the most valuable crops were willing to pay more for water. They bought more shares. As the water price increased, other farmers found that selling their water shares was more profitable than growing a crop with it.\u003c/p>\n\u003cp>The end result: more efficient use of the country's water, and less economic pain.\u003c/p>\n\u003cp>\u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, an economist at the University of California, Davis, has been pushing for greater use of water markets in California. \"The idea was very heretical a few years ago. I can remember being disinvited from meetings for saying it,\" he says.\u003c/p>\n\u003cp>Now, in part because of the Australian example, it's gaining ground, he says.\u003c/p>\n\u003cp>California probably won't adopt something as radical as Australia's national water market, Howitt says. But it already is getting more common for farmers to trade water in California. And he thinks people will be ready to adopt reforms that at least make it much easier to carry out such transactions.\u003c/p>\n\u003cp>Tom Rooney, apparently, things so. His company, WaterFind, which played a key role in creating water markets in Australia, now is setting up an American \u003ca href=\"http://www.waterfindusa.com/\">subsidiary\u003c/a> based in Sacramento. \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feldman and some of his colleagues have taken several trips to Australia in recent years, trying to figure out what that lesson might be. It's an increasingly popular destination, in fact, for Californians who are seeking answers to burning drought questions.\u003c/p>\n\u003cp>\"Australia is seen as a model that has prevailed, and has created a kind of resiliency,\" Feldman says.\u003c/p>\n\u003cp>The Australian accomplishment that most impressed Feldman was the level of public awareness about the country's water situation, especially in cities like Melbourne.\u003c/p>\n\u003cp>\"On the billboards, there were actually postings about the level of water remaining in the city's reservoirs,\" he says.\u003c/p>\n\u003cp>Australians now treasure their water in a way that most Californians still don't, Feldman says. In Melbourne, in recent years, the average person has been using just half as much water as the average person in L.A. You don't see nearly as many of those those green grassy lawns.\u003c/p>\n\u003cp>But a bigger challenge lies outside the cities. The biggest use of water by far, in both Australia and in California, is irrigation on farms. Agriculture is a huge industry in both places.\u003c/p>\n\u003cp>Some water experts say that the single most important thing that Australia did was to create a new way of allocating that irrigation water.\u003c/p>\n\u003cp>The old system in Australia looked a lot like the one that's still in place in California.\u003c/p>\n\u003cp>If you were a farmer, and owned irrigated fields, you had the right to use a certain amount of water either from wells or nearby rivers.\u003c/p>\n\u003cp>\"It was seen as something that would just come to your property. It was joined to the land,\" says Tom Rooney, the founder of an Australian water trading company called \u003ca href=\"http://www.waterfind.com.au/\">WaterFind\u003c/a>.\u003c/p>\n\u003cp>But in the years before the drought began, Australia carried out a giant reset of its water rights.\u003c/p>\n\u003cp>First, the government put a cap on the total amount of water available for farmers. Then, farmers received shares of that total supply. Each farmer got a share of the Australian water supply. It's similar to the way that stockholders own shares of a publicly traded company. And those water shares are not longer tied to any particular piece of land.\u003c/p>\n\u003cp>\"Just like you have a title for your property, we have got a title for water,\" says Rooney. And just as people can buy and sell shares in a company, people in Australia can buy and sell shares of the nation's water supply.\u003c/p>\n\u003cp>So when the drought hit, reducing the total amount of water available, this market became a valuable way to distribute this scarce resource. Farms that were growing the most valuable crops were willing to pay more for water. They bought more shares. As the water price increased, other farmers found that selling their water shares was more profitable than growing a crop with it.\u003c/p>\n\u003cp>The end result: more efficient use of the country's water, and less economic pain.\u003c/p>\n\u003cp>\u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, an economist at the University of California, Davis, has been pushing for greater use of water markets in California. \"The idea was very heretical a few years ago. I can remember being disinvited from meetings for saying it,\" he says.\u003c/p>\n\u003cp>Now, in part because of the Australian example, it's gaining ground, he says.\u003c/p>\n\u003cp>California probably won't adopt something as radical as Australia's national water market, Howitt says. But it already is getting more common for farmers to trade water in California. And he thinks people will be ready to adopt reforms that at least make it much easier to carry out such transactions.\u003c/p>\n\u003cp>Tom Rooney, apparently, things so. His company, WaterFind, which played a key role in creating water markets in Australia, now is setting up an American \u003ca href=\"http://www.waterfindusa.com/\">subsidiary\u003c/a> based in Sacramento. \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": "'GMO-Free' Is A Boon For Companies Chasing 'Health Halo' Profits",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150819_me_gmos_are_becoming_a_proxy_for_bigger_concerns_about_the_food_system.mp3\u003c/p>\n\u003cp>The Chipotle Cultivate Festival in Kansas City on July 18 had it all: an indie pop band on stage, long lines at the beer booths. It was like a Grateful Dead concert, only with free burritos.\u003c/p>\n\u003cp>But this and the three other \u003ca href=\"http://chipotlecultivate.com/\">Chipotle Cultivate\u003c/a> events held across the country this summer were more than just a classic summertime music festival. Billed as offering \"food, ideas and music,\" the festival offers a chance to \"learn a free burrito,\" by going through four exhibits.\u003c/p>\n\u003cp>Chipotle, the chain whose slogan is \"food with integrity,\" was the first national restaurant chain to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\">eliminate genetically modified ingredients\u003c/a> from most of its menu. Now, the company is going a step further: using its anti-GMO stance as a marketing opportunity.\u003c/p>\n\u003cfigure id=\"attachment_99532\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg\" alt=\"Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18.\" width=\"1800\" height=\"995\" class=\"size-full wp-image-99532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1440x796.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1180x652.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-960x531.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-672x372.jpg 672w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18. \u003ccite>(Peggy Lowe/Harvest Public Media )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alex Jessee, a young mother, went through the \"GMO Experience,\" one of the four exhibits. She says she learned from it \"that these GMOs could be harmful to us, the environment, but they don't necessarily have to tell us that we're eating them. Which isn't very cool.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That perspective dovetails nicely with Chipotle's marketing plan. And it's the side more consumers are choosing, too: Surveys show the majority of consumers — as much as 93 percent, according to a \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/07/28/science/strong-support-for-labeling-modified-foods.html?_r=2&\">poll\u003c/a> — want their food labeled with GMO information. That's even though the \u003ca href=\"http://www.aaas.org/sites/default/files/AAAS_GM_statement.pdf\">world's leading scientists\u003c/a> say GMOs are safe.\u003c/p>\n\u003cp>As sales of GMO food \u003ca href=\"https://www.specialtyfood.com/news/article/us-non-gmo-sales-reach-200-billion/\">skyrocket into the billions\u003c/a>, savvy companies are noticing. The demand for those foods falls under what the industry calls the \"health halo,\" the perception that a food is healthy. And that brings us to the marketing of such products as GMO-free potato chips.\u003c/p>\n\u003cp>\"It's almost like the era of Mad Men where the slick marketers and the big money could convince people that things that weren't good for them were good for them,\" says Cathy Calfo, executive director of California Certified Organic Farmers. She says all those people who want non-GMO labels already have one. It's called \"organic,\" and if you buy anything with that green USDA-stamp, you will be eating GMO-free food.\u003c/p>\n\u003cp>Now, organic companies don't want to criticize other food companies, but they do worry that marketing a product as GMO-free can mislead consumers who may think that food is healthy. And they're watching while the demand for GMO-free foods outpaces organics.\u003c/p>\n\u003cp>\"When push comes to shove, the premium you pay for organic foods may be just too much for most families to afford in practice and non-GMO may be a much more affordable sense of wholesomeness that you get,\" says Lars Perner, a marketing professor at the University of Southern California.\u003c/p>\n\u003cp>And in a case \"if you can't beat 'em, join 'em,\" the California Certified Organic Farmers recently created another label. It reads \"Non-GMO & More,\" which the group hopes will help organics tap into the growing, non-GMO multi-billion dollar business.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Researchers say GMO-free has become a proxy for what consumers really want: less processed, natural food. And advocates says here's already a name for food that's GMO-free: \"organic.\"",
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"description": "Researchers say GMO-free has become a proxy for what consumers really want: less processed, natural food. And advocates says here's already a name for food that's GMO-free: "organic."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150819_me_gmos_are_becoming_a_proxy_for_bigger_concerns_about_the_food_system.mp3\u003c/p>\n\u003cp>The Chipotle Cultivate Festival in Kansas City on July 18 had it all: an indie pop band on stage, long lines at the beer booths. It was like a Grateful Dead concert, only with free burritos.\u003c/p>\n\u003cp>But this and the three other \u003ca href=\"http://chipotlecultivate.com/\">Chipotle Cultivate\u003c/a> events held across the country this summer were more than just a classic summertime music festival. Billed as offering \"food, ideas and music,\" the festival offers a chance to \"learn a free burrito,\" by going through four exhibits.\u003c/p>\n\u003cp>Chipotle, the chain whose slogan is \"food with integrity,\" was the first national restaurant chain to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\">eliminate genetically modified ingredients\u003c/a> from most of its menu. Now, the company is going a step further: using its anti-GMO stance as a marketing opportunity.\u003c/p>\n\u003cfigure id=\"attachment_99532\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg\" alt=\"Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18.\" width=\"1800\" height=\"995\" class=\"size-full wp-image-99532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1440x796.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1180x652.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-960x531.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-672x372.jpg 672w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18. \u003ccite>(Peggy Lowe/Harvest Public Media )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alex Jessee, a young mother, went through the \"GMO Experience,\" one of the four exhibits. She says she learned from it \"that these GMOs could be harmful to us, the environment, but they don't necessarily have to tell us that we're eating them. Which isn't very cool.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That perspective dovetails nicely with Chipotle's marketing plan. And it's the side more consumers are choosing, too: Surveys show the majority of consumers — as much as 93 percent, according to a \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/07/28/science/strong-support-for-labeling-modified-foods.html?_r=2&\">poll\u003c/a> — want their food labeled with GMO information. That's even though the \u003ca href=\"http://www.aaas.org/sites/default/files/AAAS_GM_statement.pdf\">world's leading scientists\u003c/a> say GMOs are safe.\u003c/p>\n\u003cp>As sales of GMO food \u003ca href=\"https://www.specialtyfood.com/news/article/us-non-gmo-sales-reach-200-billion/\">skyrocket into the billions\u003c/a>, savvy companies are noticing. The demand for those foods falls under what the industry calls the \"health halo,\" the perception that a food is healthy. And that brings us to the marketing of such products as GMO-free potato chips.\u003c/p>\n\u003cp>\"It's almost like the era of Mad Men where the slick marketers and the big money could convince people that things that weren't good for them were good for them,\" says Cathy Calfo, executive director of California Certified Organic Farmers. She says all those people who want non-GMO labels already have one. It's called \"organic,\" and if you buy anything with that green USDA-stamp, you will be eating GMO-free food.\u003c/p>\n\u003cp>Now, organic companies don't want to criticize other food companies, but they do worry that marketing a product as GMO-free can mislead consumers who may think that food is healthy. And they're watching while the demand for GMO-free foods outpaces organics.\u003c/p>\n\u003cp>\"When push comes to shove, the premium you pay for organic foods may be just too much for most families to afford in practice and non-GMO may be a much more affordable sense of wholesomeness that you get,\" says Lars Perner, a marketing professor at the University of Southern California.\u003c/p>\n\u003cp>And in a case \"if you can't beat 'em, join 'em,\" the California Certified Organic Farmers recently created another label. It reads \"Non-GMO & More,\" which the group hopes will help organics tap into the growing, non-GMO multi-billion dollar business.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "UC Berkeley Now Offers a Minor in the Study of Food Systems",
"title": "UC Berkeley Now Offers a Minor in the Study of Food Systems",
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"content": "\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ractopamine: A Muscle Drug For Pigs Comes Out Of The Shadows",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150814_me_a_muscle_drug_for_pigs_comes_out_of_the_shadows.mp3\u003c/p>\n\u003cp>In the coming months, a few shoppers will encounter a new and unfamiliar phrase when looking at packages of pork: \"Produced without the use of ractopamine.\"\u003c/p>\n\u003cp>It's the brainchild of David Maren, founder of \u003ca href=\"https://tendergrass.com/\">Tendergrass Farms\u003c/a>, which sells pork products from pigs raised the \"all-natural\" way, on pasture.\u003c/p>\n\u003cp>Maren first heard about ractopamine years ago, when he was just getting into this business. Maren was talking with his cousin, who raises pigs the conventional way, in big hog houses.\u003c/p>\n\u003cp>\"At one point I mentioned to him something like, 'Well, I know you use hormones to raise your pigs, and that's why they grow so fast,' \" recalls Maren. \"And he said, 'No! Hormones are illegal in pork production in this country. We don't use hormones and we never have.' \"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then his cousin added, \"We do use ractopamine.\"\u003c/p>\n\u003cp>Maren had never heard of this drug. \"It's not something that I hear anybody talking about,\" he says.\u003c/p>\n\u003cp>This is odd, he says, because ractopamine is a very big deal in the pork industry. Most pigs in America get this drug, because it's extremely effective. It's a \"beta agonist\" and has effects that are similar to adrenaline. It gets a pig to put on more muscle, instead of fat, and also put on weight more quickly. That's money in the farmer's pocket: According to some experts, it adds two or three dollars of income per pig.\u003c/p>\n\u003cp>The Food and Drug Administration says that ractopamine is safe. The agency approved its use in pigs in 1999.\u003c/p>\n\u003cp>But the drug still arouses some controversy. Safety regulators in the European Union, China, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/11/171727161/why-russia-is-saying-nyet-to-u-s-meat-imports\">Russia\u003c/a> and a variety of other countries have not approved the drug. They \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/pub/1041\">say\u003c/a> there's not yet enough evidence to prove that pork produced using ractopamine is safe to eat.\u003c/p>\n\u003cp>Apart from any human health concerns, there have been many \u003ca href=\"http://thefern.org/2012/01/dispute-over-drug-in-feed-limiting-u-s-meat-exports/\">reports\u003c/a> of animals suffering when they get too much of the drug.\u003c/p>\n\u003cp>There are pigs that don't get any ractopamine. Organic pork producers definitely don't use it. Natural pork producers probably don't — although Maren says that there's so little awareness of ractopamine use that many big buyers of \"all-natural\" pork don't even bother to ask about it.\u003c/p>\n\u003cp>And consumers don't get any information about all that on pork labels. It's never mentioned.\u003c/p>\n\u003cp>David Maren decided that he wanted to tell the world that his company's pork is ractopamine-free. He thought consumers might pay a little extra for that, the same way that some consumers look for meat that's raised without antibiotics.\u003c/p>\n\u003cp>\"Tendergrass Farms is always looking to get as much value for our products as possible,\" he says.\u003c/p>\n\u003cp>So last year, he drew up a new label containing these words: \"Our pigs are never fed beta-agonists (like Ractopamine) — drugs widely used as artificial growth promotants in the pork industry today.\"\u003c/p>\n\u003cp>Meat labels have to get approval from the U.S. Department of Agriculture, though, which is supposed to make sure that labels are not false or misleading. The USDA refused to approve Maren's proposed label.\u003c/p>\n\u003cp>Officials at the USDA advised Maren to modify the label to say instead that \"our animals are never fed growth promotants,\" and to include an additional statement that \"federal regulations prohibit the use of hormones in pork.\"\u003c/p>\n\u003cp>Philip Derfler, deputy administrator of the USDA's \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/home\">Food Safety Inspection Service\u003c/a>, which oversees meat labels, told The Salt that Maren's original proposal was confusing. \"Apparently, a judgment was made that the information wasn't being presented in a way that would be understandable to a consumer,\" he said.\u003c/p>\n\u003cp>But Maren kept pushing, and after hearing that the USDA was reconsidering its position, he submitted a new proposal. The new label states that the product is made with \"no ractopamine — a beta-agonist growth promotant.\"\u003c/p>\n\u003cp>Last week, Maren got official notice that this label had been approved. Maren thinks it will be the first USDA-approved label on pork to explicitly mention ractopamine.\u003c/p>\n\u003cp>But he thinks it won't be the last one. \"I imagine that if anyone in the industry is talking about it, then everyone has to talk about it,\" he says.\u003c/p>\n\u003cp>This does not sound like good news to some conventional pork producers, such as \u003ca href=\"https://vimeo.com/30081851\">David Hardin\u003c/a>, in Danville, Ind.\u003c/p>\n\u003cp>\"When you put a label like that on there, it will immediately make the consumer think, 'Well what is this? It must be something bad,'\" he says.\u003c/p>\n\u003cp>If consumers start to look for ractopamine-free labels, it could lead to pressure on farmers to stop using this profitable drug.\u003c/p>\n\u003cp>In fact, some farmers are feeling that pressure already, for another reason. One very big buyer of American pork is \u003ca href=\"http://www.bloomberg.com/news/articles/2015-08-11/pigs-using-muscle-drug-means-u-s-missing-china-pork-import-boom\">demanding\u003c/a> ractopamine-free pork, and it's a very big customer indeed: the nation of China.\u003c/p>\n\u003cp>Some big pork processors are asking farmers to deliver pork the way China wants it. \"If you sell to a processor that either does export to China or could potentially export to China, then you're probably going to see some pressure,\" says Hardin.\u003c/p>\n\u003cp>Hardin says that farmers are divided about how to respond to China's demands. Some farmers don't want to abandon ractopamine as a matter of principle. Using it, they point out, means cheaper pork for consumers and less stress on the environment (because pigs on ractopamine don't need as much feed, and don't produce as much manure.)\u003c/p>\n\u003cp>Other farmers, he says, are ready to follow the signals of the market. If consumers are willing to pay more for pork labeled \"ractopamine-free,\" that's how they'll raise their pigs.\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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"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150814_me_a_muscle_drug_for_pigs_comes_out_of_the_shadows.mp3?orgId=1&topicId=1053&d=264&p=3&story=432102733&t=progseg&e=432180334&seg=14&ft=nprml&f=432102733",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150814_me_a_muscle_drug_for_pigs_comes_out_of_the_shadows.mp3\u003c/p>\n\u003cp>In the coming months, a few shoppers will encounter a new and unfamiliar phrase when looking at packages of pork: \"Produced without the use of ractopamine.\"\u003c/p>\n\u003cp>It's the brainchild of David Maren, founder of \u003ca href=\"https://tendergrass.com/\">Tendergrass Farms\u003c/a>, which sells pork products from pigs raised the \"all-natural\" way, on pasture.\u003c/p>\n\u003cp>Maren first heard about ractopamine years ago, when he was just getting into this business. Maren was talking with his cousin, who raises pigs the conventional way, in big hog houses.\u003c/p>\n\u003cp>\"At one point I mentioned to him something like, 'Well, I know you use hormones to raise your pigs, and that's why they grow so fast,' \" recalls Maren. \"And he said, 'No! Hormones are illegal in pork production in this country. We don't use hormones and we never have.' \"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then his cousin added, \"We do use ractopamine.\"\u003c/p>\n\u003cp>Maren had never heard of this drug. \"It's not something that I hear anybody talking about,\" he says.\u003c/p>\n\u003cp>This is odd, he says, because ractopamine is a very big deal in the pork industry. Most pigs in America get this drug, because it's extremely effective. It's a \"beta agonist\" and has effects that are similar to adrenaline. It gets a pig to put on more muscle, instead of fat, and also put on weight more quickly. That's money in the farmer's pocket: According to some experts, it adds two or three dollars of income per pig.\u003c/p>\n\u003cp>The Food and Drug Administration says that ractopamine is safe. The agency approved its use in pigs in 1999.\u003c/p>\n\u003cp>But the drug still arouses some controversy. Safety regulators in the European Union, China, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/11/171727161/why-russia-is-saying-nyet-to-u-s-meat-imports\">Russia\u003c/a> and a variety of other countries have not approved the drug. They \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/pub/1041\">say\u003c/a> there's not yet enough evidence to prove that pork produced using ractopamine is safe to eat.\u003c/p>\n\u003cp>Apart from any human health concerns, there have been many \u003ca href=\"http://thefern.org/2012/01/dispute-over-drug-in-feed-limiting-u-s-meat-exports/\">reports\u003c/a> of animals suffering when they get too much of the drug.\u003c/p>\n\u003cp>There are pigs that don't get any ractopamine. Organic pork producers definitely don't use it. Natural pork producers probably don't — although Maren says that there's so little awareness of ractopamine use that many big buyers of \"all-natural\" pork don't even bother to ask about it.\u003c/p>\n\u003cp>And consumers don't get any information about all that on pork labels. It's never mentioned.\u003c/p>\n\u003cp>David Maren decided that he wanted to tell the world that his company's pork is ractopamine-free. He thought consumers might pay a little extra for that, the same way that some consumers look for meat that's raised without antibiotics.\u003c/p>\n\u003cp>\"Tendergrass Farms is always looking to get as much value for our products as possible,\" he says.\u003c/p>\n\u003cp>So last year, he drew up a new label containing these words: \"Our pigs are never fed beta-agonists (like Ractopamine) — drugs widely used as artificial growth promotants in the pork industry today.\"\u003c/p>\n\u003cp>Meat labels have to get approval from the U.S. Department of Agriculture, though, which is supposed to make sure that labels are not false or misleading. The USDA refused to approve Maren's proposed label.\u003c/p>\n\u003cp>Officials at the USDA advised Maren to modify the label to say instead that \"our animals are never fed growth promotants,\" and to include an additional statement that \"federal regulations prohibit the use of hormones in pork.\"\u003c/p>\n\u003cp>Philip Derfler, deputy administrator of the USDA's \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/home\">Food Safety Inspection Service\u003c/a>, which oversees meat labels, told The Salt that Maren's original proposal was confusing. \"Apparently, a judgment was made that the information wasn't being presented in a way that would be understandable to a consumer,\" he said.\u003c/p>\n\u003cp>But Maren kept pushing, and after hearing that the USDA was reconsidering its position, he submitted a new proposal. The new label states that the product is made with \"no ractopamine — a beta-agonist growth promotant.\"\u003c/p>\n\u003cp>Last week, Maren got official notice that this label had been approved. Maren thinks it will be the first USDA-approved label on pork to explicitly mention ractopamine.\u003c/p>\n\u003cp>But he thinks it won't be the last one. \"I imagine that if anyone in the industry is talking about it, then everyone has to talk about it,\" he says.\u003c/p>\n\u003cp>This does not sound like good news to some conventional pork producers, such as \u003ca href=\"https://vimeo.com/30081851\">David Hardin\u003c/a>, in Danville, Ind.\u003c/p>\n\u003cp>\"When you put a label like that on there, it will immediately make the consumer think, 'Well what is this? It must be something bad,'\" he says.\u003c/p>\n\u003cp>If consumers start to look for ractopamine-free labels, it could lead to pressure on farmers to stop using this profitable drug.\u003c/p>\n\u003cp>In fact, some farmers are feeling that pressure already, for another reason. One very big buyer of American pork is \u003ca href=\"http://www.bloomberg.com/news/articles/2015-08-11/pigs-using-muscle-drug-means-u-s-missing-china-pork-import-boom\">demanding\u003c/a> ractopamine-free pork, and it's a very big customer indeed: the nation of China.\u003c/p>\n\u003cp>Some big pork processors are asking farmers to deliver pork the way China wants it. \"If you sell to a processor that either does export to China or could potentially export to China, then you're probably going to see some pressure,\" says Hardin.\u003c/p>\n\u003cp>Hardin says that farmers are divided about how to respond to China's demands. Some farmers don't want to abandon ractopamine as a matter of principle. Using it, they point out, means cheaper pork for consumers and less stress on the environment (because pigs on ractopamine don't need as much feed, and don't produce as much manure.)\u003c/p>\n\u003cp>Other farmers, he says, are ready to follow the signals of the market. If consumers are willing to pay more for pork labeled \"ractopamine-free,\" that's how they'll raise their pigs.\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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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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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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"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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"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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"planet-money": {
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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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"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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"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",
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"pri-the-world": {
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"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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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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