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"disqusTitle": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
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"content": "\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"title": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
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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/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \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": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
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"description": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
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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/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \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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"content": "\u003cp>The Food and Drug Administration Tuesday \u003ca href=\"https://www.federalregister.gov/articles/2015/06/17/2015-14883/determinations-partially-hydrogenated-oils\">announced\u003c/a> that food companies have three years to remove all trans fats from processed food. The long-expected move is aimed at making food more healthful.\u003c/p>\n\u003cp>The FDA says the evidence is clear: Trans fats increase the risk for heart attacks and strokes. And so it has determined that trans fats are not \"generally recognized as safe\" for use in food anymore. The agency is giving food companies a hard deadline to stop using trans fats in processed foods.\u003c/p>\n\u003cp>Trans fats were once considered a healthy alternative to ingredients like lard. But evidence has mounted that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">the opposite is true\u003c/a>.\u003c/p>\n\u003cp>In 2006, the FDA started requiring food companies to disclose the amount of trans fat in processed food. And many food companies stopped using the substance in anticipation of the FDA's ban. The Grocery Manufacturers Association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">says\u003c/a> the food industry has already reduced its use of trans fats by more than 86 percent.\u003c/p>\n\u003cp>As a result, the amount that people consume has plummeted. Even Crisco is now made without partially hydrogenated oils.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the FDA says people are still consuming too much. Many food products have tiny amounts of trans fats since the FDA allows companies to put zero grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>And other products with higher levels of the oils appear on this Trans Fat Wall of Shame Pinterest \u003ca href=\"https://www.pinterest.com/cspinutrition/trans-fat-wall-of-shame/\">board\u003c/a>, curated by the Center for Science in the Public Interest.\u003c/p>\n\u003cp>As \u003ca href=\"http://provost.tufts.edu/about/academic-leadership-team/mozaffarian-friedman-school-of-nutrition-science-and-policy/\">Dariush Mozaffarian\u003c/a>, a cardiologist, epidemiologist and dean of the nutrition policy and science school at Tufts University, told us, \"There's really not any other fat that has this constellation of harmful effects\" — from raising bad cholesterol and inflammation to lowering good cholesterol and harming blood vessels.\u003c/p>\n\u003cp>Consumer groups hailed the ban, with some saying it's long overdue. \"We applaud the FDA for taking an important step,\" said Renee Sharp, director of research at the Environmental Working Group, in a statement. But she lamented that the three-year deadline wasn't speedy enough.\u003c/p>\n\u003cp>The Grocery Manufacturers Association said in a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">statement\u003c/a> the deadline \"provides time needed for food manufacturers to complete their transition to suitable alternatives and/or seek food additive approval.\" But, the group added, it will be petitioning the FDA to allow some low-level uses of trans fats in certain products.\u003c/p>\n\u003cp>\"The FDA should continue to minimize Americans' exposure to artificial trans fat and subject the industry's petition to a rigorous and skeptical test,\" \u003ca href=\"http://cspinet.org/new/201506161.html\">said\u003c/a> Michael Jacobson, executive director of the Center for Science in the Public Interest, which has been lobbying for the trans fat ban for years. \"If FDA approves it for use as a food additive, it must do so only in the tiniest of amounts.\" \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>The Food and Drug Administration Tuesday \u003ca href=\"https://www.federalregister.gov/articles/2015/06/17/2015-14883/determinations-partially-hydrogenated-oils\">announced\u003c/a> that food companies have three years to remove all trans fats from processed food. The long-expected move is aimed at making food more healthful.\u003c/p>\n\u003cp>The FDA says the evidence is clear: Trans fats increase the risk for heart attacks and strokes. And so it has determined that trans fats are not \"generally recognized as safe\" for use in food anymore. The agency is giving food companies a hard deadline to stop using trans fats in processed foods.\u003c/p>\n\u003cp>Trans fats were once considered a healthy alternative to ingredients like lard. But evidence has mounted that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">the opposite is true\u003c/a>.\u003c/p>\n\u003cp>In 2006, the FDA started requiring food companies to disclose the amount of trans fat in processed food. And many food companies stopped using the substance in anticipation of the FDA's ban. The Grocery Manufacturers Association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">says\u003c/a> the food industry has already reduced its use of trans fats by more than 86 percent.\u003c/p>\n\u003cp>As a result, the amount that people consume has plummeted. Even Crisco is now made without partially hydrogenated oils.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the FDA says people are still consuming too much. Many food products have tiny amounts of trans fats since the FDA allows companies to put zero grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>And other products with higher levels of the oils appear on this Trans Fat Wall of Shame Pinterest \u003ca href=\"https://www.pinterest.com/cspinutrition/trans-fat-wall-of-shame/\">board\u003c/a>, curated by the Center for Science in the Public Interest.\u003c/p>\n\u003cp>As \u003ca href=\"http://provost.tufts.edu/about/academic-leadership-team/mozaffarian-friedman-school-of-nutrition-science-and-policy/\">Dariush Mozaffarian\u003c/a>, a cardiologist, epidemiologist and dean of the nutrition policy and science school at Tufts University, told us, \"There's really not any other fat that has this constellation of harmful effects\" — from raising bad cholesterol and inflammation to lowering good cholesterol and harming blood vessels.\u003c/p>\n\u003cp>Consumer groups hailed the ban, with some saying it's long overdue. \"We applaud the FDA for taking an important step,\" said Renee Sharp, director of research at the Environmental Working Group, in a statement. But she lamented that the three-year deadline wasn't speedy enough.\u003c/p>\n\u003cp>The Grocery Manufacturers Association said in a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">statement\u003c/a> the deadline \"provides time needed for food manufacturers to complete their transition to suitable alternatives and/or seek food additive approval.\" But, the group added, it will be petitioning the FDA to allow some low-level uses of trans fats in certain products.\u003c/p>\n\u003cp>\"The FDA should continue to minimize Americans' exposure to artificial trans fat and subject the industry's petition to a rigorous and skeptical test,\" \u003ca href=\"http://cspinet.org/new/201506161.html\">said\u003c/a> Michael Jacobson, executive director of the Center for Science in the Public Interest, which has been lobbying for the trans fat ban for years. \"If FDA approves it for use as a food additive, it must do so only in the tiniest of amounts.\" \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": "Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost",
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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/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \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": "Will agricultural chemical dealers start selling microbes? Some big pesticide companies are investing in efforts to turn soil bacteria into tools that farmers can use to grow more food.",
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"title": "Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost | KQED",
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"headline": "Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \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": "For Bakers And Restaurants, Egg Supply Is Getting Ugly",
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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/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3\u003c/p>\n\u003cp>Tony Lordi sighs as he reaches into the pocket of his white uniform pants and pulls out his iPhone.\u003c/p>\n\u003cp>These days, Lordi, the production manager at Judy's Bakery in Kansas City, Mo., checks with his supplier every day. He needs to know the price of what's become liquid gold for commercial bakers: \"liquid egg.\"\u003c/p>\n\u003cp>\"The market's like gas prices at this point,\" he says.\u003c/p>\n\u003cp>Rarely heard of outside the food industry, liquid egg is used for dozens of things, from cakes and cookies to mayonnaise and lots of breakfast dishes. On this day, Lordi learns that the price of a 30-pound bucket of liquid egg is $79.24 – more than double what it was in May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lordi sighs again – he reads out loud the latest text from his supplier: \"He says, 'Very ugly situation headed our way. We ordered 900 buckets of eggs and got 70. They're telling us as of July first, we get zero.' So when my guy that I buy all my eggs from tells me that, what do I do?\"\u003c/p>\n\u003cp>Commercial bakers and restaurants have been hard hit by the shortage of liquid egg, made scarce because of the largest outbreak of avian influenza to ever hit the U.S.\u003c/p>\n\u003cp>\"I think the product is out there. You're just going to have to pay for it,\" says \u003ca href=\"http://www.urnerbarry.com/EggBios.html\">Brian Moscogiuri\u003c/a>, an egg industry analyst with Urner Barry. \"That's the bottom line. That's supply and demand.\"\u003c/p>\n\u003cp>Liquid egg prices have shot up 240 percent since early May, when the outbreak began spreading quickly across the Midwest, Moscogiuri says. The center of the lethal bird flu outbreak was in Iowa, the country's largest egg-producing state. Most of the \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">47 million birds killed\u003c/a> so far because of the outbreak were part of \"breaker\" operations, an on-farm process in which chickens lay the eggs, which are then broken, liquefied, frozen or dried.\u003c/p>\n\u003cfigure id=\"attachment_96822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fullsizerender.jpg_custom-64b19619c0014a0270f6e0756443ea1d48392ae4-e1433969156179.jpe\" alt=\"Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-96822\">\u003cfigcaption class=\"wp-caption-text\">Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest. \u003ccite>(Peggy Lowe/KCUR/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The outbreak is affecting grocery store shell eggs, too. In some part of the country \u003ca href=\"http://www.usatoday.com/story/money/personalfinance/2015/06/09/egg-prices-up/28734967/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=usatodaycomnation-topstories\">the price has tripled\u003c/a>, with a carton of a dozen peaking at $3. One Texas grocery chain is \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2015/06/05/the-largest-grocer-in-the-texas-is-now-rationing-eggs/\">rationing eggs\u003c/a>.\u003c/p>\n\u003cp>The price spikes come even as agriculture officials believe the outbreak is slowing. On Tuesday, the first turkey farm that was infected got back online in Minnesota. But on Monday, the first case of \u003ca href=\"http://news.yahoo.com/worst-u-bird-flu-outbreak-history-expands-michigan-191824431.html\">bird flu was reported in Michigan\u003c/a>, with a Canada goose testing positive for the disease.\u003c/p>\n\u003cp>The outbreak of highly pathogenic H5N2 flu has now spread to 21 states, infecting 298 sites. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/21/408306843/avian-flu-outbreak-takes-poultry-producers-into-uncharted-territory\">Scientists watching the spread are surprised\u003c/a> at how quickly the virus has moved, especially since it's historically known to be more contagious in the fall.\u003c/p>\n\u003cp>The outbreak comes at an unfortunate time for the egg industry, which has enjoyed record per capita consumption during the last few years, Moscogiuri says, thanks to popular protein diets.\u003c/p>\n\u003cp>\"Eggs were really becoming the good guy in the protein industry,\" he says.\u003c/p>\n\u003cp>Fast-food chains are also taking a hit, just as some are adding or extending breakfast hours. Yet most companies haven't increased prices to compensate, because they have fixed-price menus, says Todd Kuethe, an agricultural economist at the University of Illinois.\u003c/p>\n\u003cp>\"The price of your Egg McMuffin is not going to change, but McDonald's input change on that has gone up considerably in the past month,\" he says.\u003c/p>\n\u003cp>A quarter of McDonald's revenue comes from that first meal of the day — business so good that the global chain is testing \u003ca href=\"http://www.usatoday.com/story/money/2015/04/20/mcdonalds-all-day-breakfast-fast-food-restaurants-dining/26088395/\">an all-day breakfast menu\u003c/a>. But the outbreak has not affected McDonald's supplies, says company spokeswoman Lisa McComb. She says McDonald's is using its regular suppliers, and its contingency plans are always in place.\u003c/p>\n\u003cp>\"Our ability to provide our customers eggs is not impacted,\" McComb wrote in an email. \"McDonald's is not finding new sources for eggs, nor are we making changes to how we source eggs.\"\u003c/p>\n\u003cp>Kuethe and others are optimistic that the worst of the outbreak is over, because the number of bird flu cases has slowed in the last few weeks. Egg prices will likely go down – but not for months, as the flocks are being rebuilt. The infected farms have to sit idle for six weeks after the birds are destroyed, and young hens – called pullets – don't begin laying eggs until they're about five months old.\u003c/p>\n\u003cp>Supplies are also supposed to grow somewhat from \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/03/411713405/avian-flu-outbreak-has-u-s-bakers-begging-for-europes-eggs\">new imports\u003c/a> from the Netherlands, which the U.S. Department of Agriculture approved last week. The only other country that imports eggs to the U.S. is Canada, but officials have said they may open up trade to other countries if supplies continue to remain tight.\u003c/p>\n\u003chr>\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. A \u003c/em>version\u003cem> of this story first appeared on the Harvest site. \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>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3\u003c/p>\n\u003cp>Tony Lordi sighs as he reaches into the pocket of his white uniform pants and pulls out his iPhone.\u003c/p>\n\u003cp>These days, Lordi, the production manager at Judy's Bakery in Kansas City, Mo., checks with his supplier every day. He needs to know the price of what's become liquid gold for commercial bakers: \"liquid egg.\"\u003c/p>\n\u003cp>\"The market's like gas prices at this point,\" he says.\u003c/p>\n\u003cp>Rarely heard of outside the food industry, liquid egg is used for dozens of things, from cakes and cookies to mayonnaise and lots of breakfast dishes. On this day, Lordi learns that the price of a 30-pound bucket of liquid egg is $79.24 – more than double what it was in May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lordi sighs again – he reads out loud the latest text from his supplier: \"He says, 'Very ugly situation headed our way. We ordered 900 buckets of eggs and got 70. They're telling us as of July first, we get zero.' So when my guy that I buy all my eggs from tells me that, what do I do?\"\u003c/p>\n\u003cp>Commercial bakers and restaurants have been hard hit by the shortage of liquid egg, made scarce because of the largest outbreak of avian influenza to ever hit the U.S.\u003c/p>\n\u003cp>\"I think the product is out there. You're just going to have to pay for it,\" says \u003ca href=\"http://www.urnerbarry.com/EggBios.html\">Brian Moscogiuri\u003c/a>, an egg industry analyst with Urner Barry. \"That's the bottom line. That's supply and demand.\"\u003c/p>\n\u003cp>Liquid egg prices have shot up 240 percent since early May, when the outbreak began spreading quickly across the Midwest, Moscogiuri says. The center of the lethal bird flu outbreak was in Iowa, the country's largest egg-producing state. Most of the \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">47 million birds killed\u003c/a> so far because of the outbreak were part of \"breaker\" operations, an on-farm process in which chickens lay the eggs, which are then broken, liquefied, frozen or dried.\u003c/p>\n\u003cfigure id=\"attachment_96822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fullsizerender.jpg_custom-64b19619c0014a0270f6e0756443ea1d48392ae4-e1433969156179.jpe\" alt=\"Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-96822\">\u003cfigcaption class=\"wp-caption-text\">Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest. \u003ccite>(Peggy Lowe/KCUR/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The outbreak is affecting grocery store shell eggs, too. In some part of the country \u003ca href=\"http://www.usatoday.com/story/money/personalfinance/2015/06/09/egg-prices-up/28734967/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=usatodaycomnation-topstories\">the price has tripled\u003c/a>, with a carton of a dozen peaking at $3. One Texas grocery chain is \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2015/06/05/the-largest-grocer-in-the-texas-is-now-rationing-eggs/\">rationing eggs\u003c/a>.\u003c/p>\n\u003cp>The price spikes come even as agriculture officials believe the outbreak is slowing. On Tuesday, the first turkey farm that was infected got back online in Minnesota. But on Monday, the first case of \u003ca href=\"http://news.yahoo.com/worst-u-bird-flu-outbreak-history-expands-michigan-191824431.html\">bird flu was reported in Michigan\u003c/a>, with a Canada goose testing positive for the disease.\u003c/p>\n\u003cp>The outbreak of highly pathogenic H5N2 flu has now spread to 21 states, infecting 298 sites. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/21/408306843/avian-flu-outbreak-takes-poultry-producers-into-uncharted-territory\">Scientists watching the spread are surprised\u003c/a> at how quickly the virus has moved, especially since it's historically known to be more contagious in the fall.\u003c/p>\n\u003cp>The outbreak comes at an unfortunate time for the egg industry, which has enjoyed record per capita consumption during the last few years, Moscogiuri says, thanks to popular protein diets.\u003c/p>\n\u003cp>\"Eggs were really becoming the good guy in the protein industry,\" he says.\u003c/p>\n\u003cp>Fast-food chains are also taking a hit, just as some are adding or extending breakfast hours. Yet most companies haven't increased prices to compensate, because they have fixed-price menus, says Todd Kuethe, an agricultural economist at the University of Illinois.\u003c/p>\n\u003cp>\"The price of your Egg McMuffin is not going to change, but McDonald's input change on that has gone up considerably in the past month,\" he says.\u003c/p>\n\u003cp>A quarter of McDonald's revenue comes from that first meal of the day — business so good that the global chain is testing \u003ca href=\"http://www.usatoday.com/story/money/2015/04/20/mcdonalds-all-day-breakfast-fast-food-restaurants-dining/26088395/\">an all-day breakfast menu\u003c/a>. But the outbreak has not affected McDonald's supplies, says company spokeswoman Lisa McComb. She says McDonald's is using its regular suppliers, and its contingency plans are always in place.\u003c/p>\n\u003cp>\"Our ability to provide our customers eggs is not impacted,\" McComb wrote in an email. \"McDonald's is not finding new sources for eggs, nor are we making changes to how we source eggs.\"\u003c/p>\n\u003cp>Kuethe and others are optimistic that the worst of the outbreak is over, because the number of bird flu cases has slowed in the last few weeks. Egg prices will likely go down – but not for months, as the flocks are being rebuilt. The infected farms have to sit idle for six weeks after the birds are destroyed, and young hens – called pullets – don't begin laying eggs until they're about five months old.\u003c/p>\n\u003cp>Supplies are also supposed to grow somewhat from \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/03/411713405/avian-flu-outbreak-has-u-s-bakers-begging-for-europes-eggs\">new imports\u003c/a> from the Netherlands, which the U.S. Department of Agriculture approved last week. The only other country that imports eggs to the U.S. is Canada, but officials have said they may open up trade to other countries if supplies continue to remain tight.\u003c/p>\n\u003chr>\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. A \u003c/em>version\u003cem> of this story first appeared on the Harvest site. \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": "Trader Joe's Ex-President Opens Store With Aging Food And Cheap Meals",
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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/2015/06/20150604_atc_daily_table_opens.mp3\u003c/p>\n\u003cp>Daily Table opened its doors Thursday with shelves full of surplus and aging food.\u003c/p>\n\u003cp>The \u003ca href=\"http://dailytable.org/\">nonprofit grocery store\u003c/a> is in the low-to-middle income Boston neighborhood of Dorchester. It's selling canned vegetables two for $1 and a dozen eggs for 99 cents. Potatoes are 49 cents a pound. Bananas are 29 cents a pound.\u003c/p>\n\u003cp>\"That's good. It's cheap! Everything good,\" says Noemi Sosa, a shopper marveling at the prices that — for Boston — are phenomenally low.\u003c/p>\n\u003cp>The reason these prices are so low? Most of the stock is donated by food wholesalers and markets. It either didn't sell or it's surplus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Grocery stores like Trader Joe's aren't donating any food to Daily Table yet, but the plan is to get food from them eventually, too.\u003c/p>\n\u003cp>It was Doug Rauch, the former president of Trader Joe's, who came up with this concept. He was frustrated by the amount of nutritious food that went into dumpsters, just because it was nearing its \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">sell-by date\u003c/a>. Meanwhile, millions of people don't eat very well. But Rauch had to fight the critics, who said he was just dumping food rejected by rich people on the poor.\u003c/p>\n\u003cfigure id=\"attachment_96662\" class=\"wp-caption aligncenter\" style=\"max-width: 1700px\">\u003cimg class=\"size-full wp-image-96662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d.jpg\" alt=\"Daily Table founder Doug Rauch greets Latoya Rush after she walks into the store. \" width=\"1700\" height=\"1132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d.jpg 1700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d-960x639.jpg 960w\" sizes=\"(max-width: 1700px) 100vw, 1700px\">\u003cfigcaption class=\"wp-caption-text\">Daily Table founder Doug Rauch greets Latoya Rush after she walks into the store. \u003ccite>(Jesse Costa/WBUR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rauch \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">first announced\u003c/a> he would open the store in September 2013.\u003c/p>\n\u003cp>\"It's been a long time coming,\" he says.\u003c/p>\n\u003cp>Checking out with the cashier, customer Manuel Goncalves admits he surveyed the expiration dates before putting food in his basket.\u003c/p>\n\u003cp>\"I looked around, I saw the date. I saw the food being prepared in the back,\" he says. \"And I felt comfortable to come back and buy as much as I can.\u003c/p>\n\u003cp>His groceries come to $30.46. \"That's it? Wow!\" he says.\u003c/p>\n\u003cp>For just over $30, he walks out with what looks like enough groceries to feed his family for a week.\u003c/p>\n\u003cp>Besides selling staples, Daily Table is also cooking up prepared meals on a rotating menu. \"The recipes have to change every day because the donations change every day,\" says head chef Ismail Samad. Even though the food is not as new as what's in your local supermarket, that doesn't mean it's bad, he says.\u003c/p>\n\u003cfigure id=\"attachment_96660\" class=\"wp-caption aligncenter\" style=\"max-width: 1700px\">\u003cimg class=\"size-full wp-image-96660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c.jpg\" alt=\"In the preparation kitchen, Marilyn Rush dispenses black beans into cups ready to be packed and sent out for retail. \" width=\"1700\" height=\"1132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c.jpg 1700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c-960x639.jpg 960w\" sizes=\"(max-width: 1700px) 100vw, 1700px\">\u003cfigcaption class=\"wp-caption-text\">In the preparation kitchen, Marilyn Rush dispenses black beans into cups ready to be packed and sent out for retail. \u003ccite>(Jesse Costa/WBUR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The top of the kale might be getting a little light green. We cut that off and sauté it up,\" he says.\u003c/p>\n\u003cp>Samad hopes customers in Dorchester eat it up. If they do, Rauch wants to expand this model to other cities across the country.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.wbur.org\" target=\"_blank\" rel=\"noopener\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Would you buy groceries with a shorter shelf life if they were sold at a steep discount? Doug Rauch will test the idea at a new grocery store stocked with food donated by wholesalers and markets.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150604_atc_daily_table_opens.mp3\u003c/p>\n\u003cp>Daily Table opened its doors Thursday with shelves full of surplus and aging food.\u003c/p>\n\u003cp>The \u003ca href=\"http://dailytable.org/\">nonprofit grocery store\u003c/a> is in the low-to-middle income Boston neighborhood of Dorchester. It's selling canned vegetables two for $1 and a dozen eggs for 99 cents. Potatoes are 49 cents a pound. Bananas are 29 cents a pound.\u003c/p>\n\u003cp>\"That's good. It's cheap! Everything good,\" says Noemi Sosa, a shopper marveling at the prices that — for Boston — are phenomenally low.\u003c/p>\n\u003cp>The reason these prices are so low? Most of the stock is donated by food wholesalers and markets. It either didn't sell or it's surplus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grocery stores like Trader Joe's aren't donating any food to Daily Table yet, but the plan is to get food from them eventually, too.\u003c/p>\n\u003cp>It was Doug Rauch, the former president of Trader Joe's, who came up with this concept. He was frustrated by the amount of nutritious food that went into dumpsters, just because it was nearing its \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">sell-by date\u003c/a>. Meanwhile, millions of people don't eat very well. But Rauch had to fight the critics, who said he was just dumping food rejected by rich people on the poor.\u003c/p>\n\u003cfigure id=\"attachment_96662\" class=\"wp-caption aligncenter\" style=\"max-width: 1700px\">\u003cimg class=\"size-full wp-image-96662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d.jpg\" alt=\"Daily Table founder Doug Rauch greets Latoya Rush after she walks into the store. \" width=\"1700\" height=\"1132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d.jpg 1700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table15_custom-8fc4dacf6877cf8bd07ec09475ca10eb986f160d-960x639.jpg 960w\" sizes=\"(max-width: 1700px) 100vw, 1700px\">\u003cfigcaption class=\"wp-caption-text\">Daily Table founder Doug Rauch greets Latoya Rush after she walks into the store. \u003ccite>(Jesse Costa/WBUR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rauch \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">first announced\u003c/a> he would open the store in September 2013.\u003c/p>\n\u003cp>\"It's been a long time coming,\" he says.\u003c/p>\n\u003cp>Checking out with the cashier, customer Manuel Goncalves admits he surveyed the expiration dates before putting food in his basket.\u003c/p>\n\u003cp>\"I looked around, I saw the date. I saw the food being prepared in the back,\" he says. \"And I felt comfortable to come back and buy as much as I can.\u003c/p>\n\u003cp>His groceries come to $30.46. \"That's it? Wow!\" he says.\u003c/p>\n\u003cp>For just over $30, he walks out with what looks like enough groceries to feed his family for a week.\u003c/p>\n\u003cp>Besides selling staples, Daily Table is also cooking up prepared meals on a rotating menu. \"The recipes have to change every day because the donations change every day,\" says head chef Ismail Samad. Even though the food is not as new as what's in your local supermarket, that doesn't mean it's bad, he says.\u003c/p>\n\u003cfigure id=\"attachment_96660\" class=\"wp-caption aligncenter\" style=\"max-width: 1700px\">\u003cimg class=\"size-full wp-image-96660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c.jpg\" alt=\"In the preparation kitchen, Marilyn Rush dispenses black beans into cups ready to be packed and sent out for retail. \" width=\"1700\" height=\"1132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c.jpg 1700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/06004_daily-table07_custom-9a6cd1307ffac7707590686e8331e7937abd4f8c-960x639.jpg 960w\" sizes=\"(max-width: 1700px) 100vw, 1700px\">\u003cfigcaption class=\"wp-caption-text\">In the preparation kitchen, Marilyn Rush dispenses black beans into cups ready to be packed and sent out for retail. \u003ccite>(Jesse Costa/WBUR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The top of the kale might be getting a little light green. We cut that off and sauté it up,\" he says.\u003c/p>\n\u003cp>Samad hopes customers in Dorchester eat it up. If they do, Rauch wants to expand this model to other cities across the country.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.wbur.org\" target=\"_blank\" rel=\"noopener\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drought May Cost California's Farmers Almost $3 Billion In 2015",
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"content": "\u003cp>California's drought isn't just turning green lawns brown or \u003ca href=\"https://twitter.com/hashtag/droughtshaming\">#droughtshaming\u003c/a> into a trending topic. It's taking a multi-billion dollar toll on the state's agricultural industry as well.\u003c/p>\n\u003cp>The University of California, Davis is out with a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/2015Drought_PrelimAnalysis.pdf\">new report\u003c/a>, and some of the numbers are steep. The study found that in 2015 alone, the drought will cost the state's farmers industry $2.7 billion dollars and more than 18,000 jobs, with 564,000 acres fallowed.\u003c/p>\n\u003cp>And that's just for one year. \"This study does not address long-term costs of groundwater overdraft, such as higher pumping costs and greater water scarcity,\" it reads. \"The socioeconomic impacts of an extended drought, in 2016 and beyond, could be much more severe.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, a professor emeritus at UC Davis, and one of the authors of the study, says the situation for farmers could be worse.\u003c/p>\n\u003cp>\"Despite really big cuts — 60 percent in the surface water supplies — access to underground water has allowed [farmers] to compensate for at least 70 percent of that,\" Howitt tells The Salt. \"So the net cut is around 8 percent of total water.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But groundwater is now running low as well, especially in the Central Valley of California, the heart of California farm country. \"This is concentrated in those areas that don't have access to underground water,\" Howitt says. \"These places are in what we call the Central Valley, the San Joaquin Valley. The impacts are hitting small farmers and farm workers [there].\"\u003c/p>\n\u003cp>Big Ag, Howitt says, has reserves to deal with the ongoing drought in a way that smaller farmers do not.\u003c/p>\n\u003cp>Howitt does say the agricultural industry is finding creative ways to deal with the drought. \"It's significantly worse than last year, but people have come up with cleverer ways of offsetting the effects,\" he said. \"The ... thing that surprised us a bit was how much the farmers are modifying and adapting to this situation.\"\u003c/p>\n\u003cp>For example, he says, they are moving crops around, like tomatoes. They are normally are grown in the south, but farmers are shifting production north, to where there are better water supplies. Howitt says farmers are also trying to focus on the highest value crops — like fruits, nuts and vegetables.\u003c/p>\n\u003cp>The report comes in the same week that statewide mandatory water cutbacks \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/04/01/396859879/california-governor-issues-1st-ever-statewide-mandatory-water-reductions\">took effect\u003c/a>, requiring a net 25 percent reduction in water use for California cities and towns.\u003c/p>\n\u003cp>But the state's agriculture industry is exempt from those mandatory cutbacks. And Howitt says that's appropriate. \"Ag has got a very, very bad supply,\" he notes. \"They've taken their cuts, and overall they're taking a bigger cut than 25 percent.\"\u003c/p>\n\u003cp>Nevertheless, some California farmers are already agreeing to voluntarily cut their water use. A group of farmers in the Central Valley has agreed to reduce water use by 25 percent from 2013 levels, or fallow 25 percent of their land. California's State Water Board said in a \u003ca href=\"http://www.swrcb.ca.gov/press_room/press_releases/2015/pr052215_riparian_proposal.pdf\">statement\u003c/a> it welcomes the farmers' proposal.\u003c/p>\n\u003cp>Howitt says UC Davis will update its study in July, with predictions for what he calls a \"worst-case scenario.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>California's drought isn't just turning green lawns brown or \u003ca href=\"https://twitter.com/hashtag/droughtshaming\">#droughtshaming\u003c/a> into a trending topic. It's taking a multi-billion dollar toll on the state's agricultural industry as well.\u003c/p>\n\u003cp>The University of California, Davis is out with a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/2015Drought_PrelimAnalysis.pdf\">new report\u003c/a>, and some of the numbers are steep. The study found that in 2015 alone, the drought will cost the state's farmers industry $2.7 billion dollars and more than 18,000 jobs, with 564,000 acres fallowed.\u003c/p>\n\u003cp>And that's just for one year. \"This study does not address long-term costs of groundwater overdraft, such as higher pumping costs and greater water scarcity,\" it reads. \"The socioeconomic impacts of an extended drought, in 2016 and beyond, could be much more severe.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://watershed.ucdavis.edu/people/howitt\">Richard Howitt\u003c/a>, a professor emeritus at UC Davis, and one of the authors of the study, says the situation for farmers could be worse.\u003c/p>\n\u003cp>\"Despite really big cuts — 60 percent in the surface water supplies — access to underground water has allowed [farmers] to compensate for at least 70 percent of that,\" Howitt tells The Salt. \"So the net cut is around 8 percent of total water.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But groundwater is now running low as well, especially in the Central Valley of California, the heart of California farm country. \"This is concentrated in those areas that don't have access to underground water,\" Howitt says. \"These places are in what we call the Central Valley, the San Joaquin Valley. The impacts are hitting small farmers and farm workers [there].\"\u003c/p>\n\u003cp>Big Ag, Howitt says, has reserves to deal with the ongoing drought in a way that smaller farmers do not.\u003c/p>\n\u003cp>Howitt does say the agricultural industry is finding creative ways to deal with the drought. \"It's significantly worse than last year, but people have come up with cleverer ways of offsetting the effects,\" he said. \"The ... thing that surprised us a bit was how much the farmers are modifying and adapting to this situation.\"\u003c/p>\n\u003cp>For example, he says, they are moving crops around, like tomatoes. They are normally are grown in the south, but farmers are shifting production north, to where there are better water supplies. Howitt says farmers are also trying to focus on the highest value crops — like fruits, nuts and vegetables.\u003c/p>\n\u003cp>The report comes in the same week that statewide mandatory water cutbacks \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/04/01/396859879/california-governor-issues-1st-ever-statewide-mandatory-water-reductions\">took effect\u003c/a>, requiring a net 25 percent reduction in water use for California cities and towns.\u003c/p>\n\u003cp>But the state's agriculture industry is exempt from those mandatory cutbacks. And Howitt says that's appropriate. \"Ag has got a very, very bad supply,\" he notes. \"They've taken their cuts, and overall they're taking a bigger cut than 25 percent.\"\u003c/p>\n\u003cp>Nevertheless, some California farmers are already agreeing to voluntarily cut their water use. A group of farmers in the Central Valley has agreed to reduce water use by 25 percent from 2013 levels, or fallow 25 percent of their land. California's State Water Board said in a \u003ca href=\"http://www.swrcb.ca.gov/press_room/press_releases/2015/pr052215_riparian_proposal.pdf\">statement\u003c/a> it welcomes the farmers' proposal.\u003c/p>\n\u003cp>Howitt says UC Davis will update its study in July, with predictions for what he calls a \"worst-case scenario.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunset is moving to Oakland’s Jack London Square",
"title": "Sunset is moving to Oakland’s Jack London Square",
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"content": "\u003cp>Sunset, the venerable Californian publishing company best known for the monthly Sunset Magazine, is moving its headquarters to Jack London Square in Oakland.\u003c/p>\n\u003cp>The move, which is set for December, will see the company leave the \u003ca href=\"http://eod.houseplans.com/2014/11/21/selling-sunset-headquarters-a-landmark-of-environmental-design/\">beautiful Cliff May-designed Menlo Park campus\u003c/a> that it has occupied since 1951. That property was \u003ca href=\"http://www.nytimes.com/2014/12/10/dining/time-inc-sells-sunset-magazines-test-kitchens-and-gardens.html\">sold last year\u003c/a> by Sunset’s owners, Time Inc., to Embarcadero Capital Partners, a San Francisco real-estate investment and management company.\u003c/p>\n\u003cp>Along with the company’s Oakland editorial and business offices, to be designed by San Francisco architects RMW, Sunset will establish an additional presence at Cornerstone in Sonoma. That will include a test garden, outdoor kitchen and live programming.\u003c/p>\n\u003cp>The new headquarters will be located at 55 Harrison Street, Sunset announced today. The company will be in the same building that will house the \u003ca href=\"http://www.berkeleyside.com/2015/03/09/jack-london-square-to-get-food-marketplace/\">Water Street Market\u003c/a>, an artisan food marketplace being developed by Carlin Company, the team behind San Francisco’s Ferry Building Marketplace and Napa’s Oxbow Public Market.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-96576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Sunset.jpg\" alt=\"Sunset Magazine\" width=\"260\" height=\"326\">Sunset will occupy approximately 20,000 square feet on the second floor of the mixed-use building, and its offices will include a test kitchen and wine cellar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Cities like Oakland are at the heart of some of the most exciting trends and innovations coming out of the West, and we’re thrilled to be where the action is,” Peggy Northrop, Editor-in-Chief of Sunset, said in a press release. “We’re especially looking forward to moving to such a vibrant neighborhood, where readers will have the chance to interact with the Sunset brand each and every day.”\u003c/p>\n\u003cp>In a \u003ca href=\"http://westphoria.sunset.com/2015/06/02/sunset-magazine-moving-to-oakland/#sthash.7SZudXbX.dpuf\">letter about the move posted on the Sunset website\u003c/a> Northrop wrote: “Though we will all miss the gorgeous campus and gardens we have called home for so long, the move is consistent with Sunset’s longtime mission to reflect our readers’ lives and aspirations. In 1951 when Sunset moved from San Francisco to the south Bay, people all over the United States were leaving cities for the wide-open suburbs. Now the trend has reversed and Westerners — young people starting careers and empty-nesters alike — are opting to live where we can walk, bike or take public transit to work and experience new restaurants, shopping and culture out our front doors. We’ve documented this migration all over the West, from Denver to Portland, Seattle to San Francisco, Phoenix to LA. And now we’re part of it.\"\u003c/p>\n\u003cp>In addition to its new flagship location in Oakland, Sunset will have a continuous presence in California wine country at Cornerstone, a public garden, event and retail space in Sonoma. Cornerstone and Sunset have formed a strategic partnership that will entail hosting Sunset’s main test garden, an outdoor kitchen and on-site programming.\u003c/p>\n\u003cfigure id=\"attachment_96574\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-96574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/ET_6111_st-720x480.jpg\" alt=\"A Sunset Celebration weekend at the company’s Menlo Park campus. \" width=\"720\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/ET_6111_st-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ET_6111_st-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">A Sunset Celebration weekend at the company’s Menlo Park campus. \u003ccite>(Sunset)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the company’s move from a bucolic location on the Peninsula to a bustling urban site, Oakland Mayor Libby Schaaf said in the release: “The addition of Sunset is a coup for Jack London Square, our burgeoning waterfront center, and underscores just how attractive the Oakland market is right now for emerging and established companies eager to grow and thrive.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunset, whose interests span books and magazines, events and experiences, will hold its \u003ca href=\"http://www.sunset.com/marketplace/sunset-celebration-weekend-2015\">final, annual Sunset Celebration Weekend\u003c/a> this weekend, \u003cspan>June 6 to 7\u003c/span>, at its Menlo Park headquarters at 80 Willow Road.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sunset, the venerable Californian publishing company best known for the monthly Sunset Magazine, is moving its headquarters to Jack London Square in Oakland.\u003c/p>\n\u003cp>The move, which is set for December, will see the company leave the \u003ca href=\"http://eod.houseplans.com/2014/11/21/selling-sunset-headquarters-a-landmark-of-environmental-design/\">beautiful Cliff May-designed Menlo Park campus\u003c/a> that it has occupied since 1951. That property was \u003ca href=\"http://www.nytimes.com/2014/12/10/dining/time-inc-sells-sunset-magazines-test-kitchens-and-gardens.html\">sold last year\u003c/a> by Sunset’s owners, Time Inc., to Embarcadero Capital Partners, a San Francisco real-estate investment and management company.\u003c/p>\n\u003cp>Along with the company’s Oakland editorial and business offices, to be designed by San Francisco architects RMW, Sunset will establish an additional presence at Cornerstone in Sonoma. That will include a test garden, outdoor kitchen and live programming.\u003c/p>\n\u003cp>The new headquarters will be located at 55 Harrison Street, Sunset announced today. The company will be in the same building that will house the \u003ca href=\"http://www.berkeleyside.com/2015/03/09/jack-london-square-to-get-food-marketplace/\">Water Street Market\u003c/a>, an artisan food marketplace being developed by Carlin Company, the team behind San Francisco’s Ferry Building Marketplace and Napa’s Oxbow Public Market.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-96576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Sunset.jpg\" alt=\"Sunset Magazine\" width=\"260\" height=\"326\">Sunset will occupy approximately 20,000 square feet on the second floor of the mixed-use building, and its offices will include a test kitchen and wine cellar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Cities like Oakland are at the heart of some of the most exciting trends and innovations coming out of the West, and we’re thrilled to be where the action is,” Peggy Northrop, Editor-in-Chief of Sunset, said in a press release. “We’re especially looking forward to moving to such a vibrant neighborhood, where readers will have the chance to interact with the Sunset brand each and every day.”\u003c/p>\n\u003cp>In a \u003ca href=\"http://westphoria.sunset.com/2015/06/02/sunset-magazine-moving-to-oakland/#sthash.7SZudXbX.dpuf\">letter about the move posted on the Sunset website\u003c/a> Northrop wrote: “Though we will all miss the gorgeous campus and gardens we have called home for so long, the move is consistent with Sunset’s longtime mission to reflect our readers’ lives and aspirations. In 1951 when Sunset moved from San Francisco to the south Bay, people all over the United States were leaving cities for the wide-open suburbs. Now the trend has reversed and Westerners — young people starting careers and empty-nesters alike — are opting to live where we can walk, bike or take public transit to work and experience new restaurants, shopping and culture out our front doors. We’ve documented this migration all over the West, from Denver to Portland, Seattle to San Francisco, Phoenix to LA. And now we’re part of it.\"\u003c/p>\n\u003cp>In addition to its new flagship location in Oakland, Sunset will have a continuous presence in California wine country at Cornerstone, a public garden, event and retail space in Sonoma. Cornerstone and Sunset have formed a strategic partnership that will entail hosting Sunset’s main test garden, an outdoor kitchen and on-site programming.\u003c/p>\n\u003cfigure id=\"attachment_96574\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-96574\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/ET_6111_st-720x480.jpg\" alt=\"A Sunset Celebration weekend at the company’s Menlo Park campus. \" width=\"720\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/ET_6111_st-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ET_6111_st-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">A Sunset Celebration weekend at the company’s Menlo Park campus. \u003ccite>(Sunset)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the company’s move from a bucolic location on the Peninsula to a bustling urban site, Oakland Mayor Libby Schaaf said in the release: “The addition of Sunset is a coup for Jack London Square, our burgeoning waterfront center, and underscores just how attractive the Oakland market is right now for emerging and established companies eager to grow and thrive.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunset, whose interests span books and magazines, events and experiences, will hold its \u003ca href=\"http://www.sunset.com/marketplace/sunset-celebration-weekend-2015\">final, annual Sunset Celebration Weekend\u003c/a> this weekend, \u003cspan>June 6 to 7\u003c/span>, at its Menlo Park headquarters at 80 Willow Road.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Avian Flu Outbreak Has U.S. Bakers Begging For Europe's Eggs",
"title": "Avian Flu Outbreak Has U.S. Bakers Begging For Europe's Eggs",
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"content": "\u003cp>Avian flu is devastating the egg industry across the Midwestern U.S. So far, the virulent strain of H5N2 has been detected at 201 farms in 15 states, triggering the destruction of 44.7 million chickens and turkeys, \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">according to\u003c/a> the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Many of the affected farms have what are called \"breaker\" operations – the eggs are broken right there on the farm and processed to be \"liquid eggs.\"\u003c/p>\n\u003cp>These liquid, frozen and powdered eggs are used in commercial baking for products like bread, cookies and crackers, as well as in restaurants. And bakers have been getting anxious about dwindling supplies and higher prices.\u003c/p>\n\u003cp>On Monday, USDA said it would soon allow pasteurized egg imports from the Netherlands.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/newsroom/meetings/newsletters/constituent-updates/archive/2015/ConstUpdate060115\">trade decision\u003c/a> is another emergency measure taken in light of the largest-ever outbreak of avian flu in the U.S.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The American Bakers Association \u003ca href=\"http://americanbakers.org/2015/06/bakers-commend-usda-action-on-pasteurized-egg-imports/\">said\u003c/a> last week that it was lobbying USDA and Congress, asking to reinstate imports from the Netherlands, the first country in the European Union to be allowed to sell eggs here. Canada is the only other country the U.S. allows for egg imports.\u003c/p>\n\u003cp>When the outbreak started effecting the liquid egg industry, the market reacted wildly and suppliers began refusing new contracts and limiting sales, forcing many commercial bakers to look elsewhere, said \u003ca href=\"http://americanbakers.org/cory-martin/\">Cory Martin\u003c/a>, a lobbyist with the American Bakers Association.\u003c/p>\n\u003cp>\"We were essentially facing a couple choices,\" Martin says. \"One is to shut down lines or shut down production altogether. Nobody wants to do that. Or two, find a substitute for eggs.\"\u003c/p>\n\u003cp>Prices for \u003ca href=\"http://www.nj.com/business/index.ssf/2015/06/egg_prices_skyrocket_in_nj_as_disease_rocks_the_hen_world.html\">wholesale eggs doubled\u003c/a> in May, while prices for shell eggs in grocery stores have also risen. One restaurant chain, \u003ca href=\"http://www.nytimes.com/aponline/2015/06/01/us/ap-us-bird-flu-whataburger.html?_r=0\">Whataburger\u003c/a>, has announced that it has pared back breakfast hours because of the egg shortage.\u003c/p>\n\u003cp>Although John Clifford, the U.S. chief veterinary officer, \u003ca href=\"http://www.reuters.com/article/2015/05/26/us-health-birdflu-usa-idUSKBN0OB19W20150526\">told Reuters\u003c/a> he believes the outbreak will wane by mid-summer, when higher temperatures are predicted to help kill the virus, he still anticipates that some 50 million birds will ultimately be destroyed. Clifford said that he believes \"the worst is behind us.\"\u003c/p>\n\u003cp>Further down the food chain, companies expect the worst is yet to come, Martin said.\u003c/p>\n\u003cp>\"To us, losing 50 million hens — that's going to make the market react even moreso than it has now and it's going to be incredibly tight,\" he told Reuters. \"It's going to get worse before it gets better.\"\u003c/p>\n\u003cp>Commercial bakers, agri-business companies and restaurants also fear that the outbreak could grow larger by the fall when migratory birds once again fly south. The current avian flu outbreak is being blamed on wild birds, although U.S. Agriculture Secretary Tom Vilsack has admitted that it \u003ca href=\"http://harvestpublicmedia.org/content/vilsack-bird-flu-spread-human-movement#.VW3vI0b3ORI\">could be spreading because of humans\u003c/a>.\u003c/p>\n\u003cp>\"There's a very large fear out there and I think the market is reacting to this: that come fall, come next winter, we're all afraid that the flu is going to come back with a vengeance,\" Martin said.\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. A \u003ca href=\"http://harvestpublicmedia.org/content/after-shortages-us-allow-egg-imports-netherlands#.VW4MzEb3ORI\">version\u003c/a> of this story first appeared on the Harvest site. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Avian flu is devastating the egg industry across the Midwestern U.S. So far, the virulent strain of H5N2 has been detected at 201 farms in 15 states, triggering the destruction of 44.7 million chickens and turkeys, \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">according to\u003c/a> the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Many of the affected farms have what are called \"breaker\" operations – the eggs are broken right there on the farm and processed to be \"liquid eggs.\"\u003c/p>\n\u003cp>These liquid, frozen and powdered eggs are used in commercial baking for products like bread, cookies and crackers, as well as in restaurants. And bakers have been getting anxious about dwindling supplies and higher prices.\u003c/p>\n\u003cp>On Monday, USDA said it would soon allow pasteurized egg imports from the Netherlands.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/newsroom/meetings/newsletters/constituent-updates/archive/2015/ConstUpdate060115\">trade decision\u003c/a> is another emergency measure taken in light of the largest-ever outbreak of avian flu in the U.S.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The American Bakers Association \u003ca href=\"http://americanbakers.org/2015/06/bakers-commend-usda-action-on-pasteurized-egg-imports/\">said\u003c/a> last week that it was lobbying USDA and Congress, asking to reinstate imports from the Netherlands, the first country in the European Union to be allowed to sell eggs here. Canada is the only other country the U.S. allows for egg imports.\u003c/p>\n\u003cp>When the outbreak started effecting the liquid egg industry, the market reacted wildly and suppliers began refusing new contracts and limiting sales, forcing many commercial bakers to look elsewhere, said \u003ca href=\"http://americanbakers.org/cory-martin/\">Cory Martin\u003c/a>, a lobbyist with the American Bakers Association.\u003c/p>\n\u003cp>\"We were essentially facing a couple choices,\" Martin says. \"One is to shut down lines or shut down production altogether. Nobody wants to do that. Or two, find a substitute for eggs.\"\u003c/p>\n\u003cp>Prices for \u003ca href=\"http://www.nj.com/business/index.ssf/2015/06/egg_prices_skyrocket_in_nj_as_disease_rocks_the_hen_world.html\">wholesale eggs doubled\u003c/a> in May, while prices for shell eggs in grocery stores have also risen. One restaurant chain, \u003ca href=\"http://www.nytimes.com/aponline/2015/06/01/us/ap-us-bird-flu-whataburger.html?_r=0\">Whataburger\u003c/a>, has announced that it has pared back breakfast hours because of the egg shortage.\u003c/p>\n\u003cp>Although John Clifford, the U.S. chief veterinary officer, \u003ca href=\"http://www.reuters.com/article/2015/05/26/us-health-birdflu-usa-idUSKBN0OB19W20150526\">told Reuters\u003c/a> he believes the outbreak will wane by mid-summer, when higher temperatures are predicted to help kill the virus, he still anticipates that some 50 million birds will ultimately be destroyed. Clifford said that he believes \"the worst is behind us.\"\u003c/p>\n\u003cp>Further down the food chain, companies expect the worst is yet to come, Martin said.\u003c/p>\n\u003cp>\"To us, losing 50 million hens — that's going to make the market react even moreso than it has now and it's going to be incredibly tight,\" he told Reuters. \"It's going to get worse before it gets better.\"\u003c/p>\n\u003cp>Commercial bakers, agri-business companies and restaurants also fear that the outbreak could grow larger by the fall when migratory birds once again fly south. The current avian flu outbreak is being blamed on wild birds, although U.S. Agriculture Secretary Tom Vilsack has admitted that it \u003ca href=\"http://harvestpublicmedia.org/content/vilsack-bird-flu-spread-human-movement#.VW3vI0b3ORI\">could be spreading because of humans\u003c/a>.\u003c/p>\n\u003cp>\"There's a very large fear out there and I think the market is reacting to this: that come fall, come next winter, we're all afraid that the flu is going to come back with a vengeance,\" Martin said.\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. A \u003ca href=\"http://harvestpublicmedia.org/content/after-shortages-us-allow-egg-imports-netherlands#.VW4MzEb3ORI\">version\u003c/a> of this story first appeared on the Harvest site. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "There Are 200 Million Fewer Hungry People Than 25 Years Ago",
"title": "There Are 200 Million Fewer Hungry People Than 25 Years Ago",
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"content": "\u003cp>So what does it mean to be hungry?\u003c/p>\n\u003cp>That's a question that occurred to us as we read some encouraging news: The world isn't as hungry as it used to be.\u003c/p>\n\u003cp>A U.N. \u003ca href=\"http://www.fao.org/hunger/en/\">report\u003c/a> has noted that 795 million people were hungry in the year 2014. That's a mind-boggling number. But in fact it's 200 million lower than the estimated 1 billion hungry people in 1990.\u003c/p>\n\u003cp>The improvement is especially impressive because the world population has gone up by around 2 billion since the '90s.\u003c/p>\n\u003cp>And the rate of hunger is also declining. Only 12.9 percent of the population in developing regions are hungry today, compared to 23.3 percent a quarter century ago.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a look at what hunger is like — and why it's declining.\u003c/p>\n\u003cp>\u003cstrong>The Hungry Person's Diet\u003c/strong>\u003c/p>\n\u003cp>The world's hungry people consume fewer than the 2,000 or so daily calories the average person needs to survive (the amount varies based on age, gender and energy expended).\u003c/p>\n\u003cp>There are two reasons for this calorie deficit, says Pedro Sanchez, director of Agriculture and Food Security Center at Columbia University. There's acute hunger: When sudden conflicts and disasters like a drought leave people starving.\u003c/p>\n\u003cp>That accounts for less than 10 percent of the hungry population, \u003ca href=\"https://www.wfp.org/hunger/what-is\">according\u003c/a> to the World Food Program.\u003c/p>\n\u003cp>The more prevalent type is chronic hunger, which happens mainly in rural areas and among the poorest of the poor.\u003c/p>\n\u003cp>People who are chronically hungry do eat. But their diet tends to consist of food like cereal, corn, cassava and rice — high in calories and carbohydrates but not much else.\u003c/p>\n\u003cp>Even then, these people eat so little that the carbs barely fill their stomach with the calories they need. And they don't eat the vegetables, meat, fish and/or dairy products that provide ample protein, vitamin A, zinc, iron and iodine, says \u003ca href=\"http://agriculture.columbia.edu/about-us/people-at-agcenter/full_time_staff/psanchez/\">Pedro Sanchez\u003c/a>, director of Agriculture and Food Security Center at Columbia University.\u003c/p>\n\u003cp>\u003cstrong>What Hunger Does To The Body...\u003c/strong>\u003c/p>\n\u003cp>A person who is chronically hungry would feel more than just hunger pangs. The body produces less energy and develops a daily sense of weakness. \"They feel tired, they don't feel like they can perform their work optimally,\" says \u003ca href=\"http://publichealth.yale.edu/people/rafael_perez-escamilla.profile\">Rafael Perez-Escamilla\u003c/a>, a chronic disease epidemiologist at Yale University. \"They feel fatigued and a sense of apathy.\" He adds that the hunger can become so severe that a person barely has the ability to get up from bed.\u003c/p>\n\u003cp>The lack of nutrients is especially detrimental for children under 5, for whom hunger is the leading cause of death. Each year, hunger kills some \u003ca href=\"http://www.wfp.org/hunger/stats\">3.1 million\u003c/a> children under 5, accounting for 45 percent of child mortality within that age group. Those who survive suffer a lack of physical and mental development. Roughly 100 million are underweight, and 1 in 4 children are stunted, meaning their height is below the fifth percentile for their age.\u003c/p>\n\u003cp>\u003cstrong>... And To The Brain\u003c/strong>\u003c/p>\n\u003cp>Perez-Escamilla warns that the physical consequences are only part of the problem. \"The vast majority of people facing chronic hunger cannot concentrate very well,\" he says. \"You start having a headache and getting into a bad mood, and you can't concentrate on your work.\"\u003c/p>\n\u003cp>Now, he says, imagine that happening every day. Add the distress of not being able to provide for your family. He recalls a study in which he asked people what hunger meant. \"People talked about how hunger is the worst form of violence against human beings,\" he says. \"It's the worst thing that can happen to the dignity of a human being.\"\u003c/p>\n\u003cp>\u003cstrong>Why Hunger Is Declining\u003c/strong>\u003c/p>\n\u003cp>Against that stark backdrop of hunger and death comes the good news about a dropoff in world hunger.\u003c/p>\n\u003cp>\"I was basically in tears,\" says Pedro Sanchez of Columbia University.\u003c/p>\n\u003cp>While he wasn't involved in this latest State of Food Insecurity report from the Food and Agriculture Organization, Sanchez coauthored another U.N. report back in 2005 laying out a \u003ca href=\"http://www.unmillenniumproject.org/documents/Hunger-lowres-complete.pdf\">series of recommendations\u003c/a> on how to cut hunger in half in the developing world. Its ambitious title: \"Halving Hunger: It Can Be Done.\" And 72 of 129 developing countries surveyed have met that goal.\u003c/p>\n\u003cp>\"That's happened in huge countries with enormous populations such as Nigeria and Ethiopia, and also in [smaller] countries like Malawi, Ghana, Mali,\" he says. \"This is fantastic.\"\u003c/p>\n\u003cp>The first step is getting those calories in by filling their stomachs with \"maize, flour, rice and the like,\" says Sanchez. To curb vitamin and mineral deficiency, foods like protein-rich legumes (peanuts, beans and soybeans), milk, fish and meat should be introduced.\u003c/p>\n\u003cp>The best way to do that, Sanchez says, is to in increase the yield of crops in small farming communities by providing seeds selectively bred to produce crops that can survive the harsh weather in some of these countries — as well as training small farmers to use manure and other fertilizers to improve the soil.\u003c/p>\n\u003cp>And those small family farms made a difference. When they become more productive, there's more food on the table but and more income to buy other nutrient-rich foods.\u003c/p>\n\u003cp>The report also cites government programs for making a dent in hunger.\u003c/p>\n\u003cp>Take Brazil, for example, says Rafael Perez-Escamilla at Yale. A multimillion-dollar program called Bolsa Familia rewards families with money for doing things like attending health and nutrition classes, sending kids to school and taking the family for checkups. And ideally, they can use the cash they receive to buy healthful food for the family.\u003c/p>\n\u003cp>\u003cstrong>What Gets In The Way Of Cutting Hunger \u003c/strong>\u003c/p>\n\u003cp>The U.N. report notes that the overall progress has been uneven. Some countries like India, Kenya and Liberia report little or no progress. \"With Somalia, with all sorts of civil wars, the government is worried about other things unfortunately,\" Sanchez says.\u003c/p>\n\u003cp>And in Ebola-stricken countries like Liberia, the disease took a toll as did inadequate government response to the outbreak\u003cstrong>, \u003c/strong>adds Perez-Escamilla.\u003c/p>\n\u003cp>\u003cstrong>When Hunger Ends, Other Problems Begin\u003c/strong>\u003c/p>\n\u003cp>If and when hunger is just a memory, other food-related problems will take its place. \"This is not an issue of just fattening people up,\" says Perez-Escamlla.\u003c/p>\n\u003cp>\"In many countries, the problem now is becoming obesity,\" he says. \"The big challenge ahead is not only ensuring that everybody has enough calories but that we ensure that everyone has access to healthy diets — fruits, vegetables, fish — and significant reduction in the consumption of junk foods.\"\u003c/p>\n\u003cp>He points to Mexico, which has reduced hunger but has also become among the fattest countries in the world, with \u003ca href=\"http://www.fao.org/docrep/018/i3300e/i3300e.pdf\">a third\u003c/a> of adults reported as obese. \"What's happening in Latin America should not be happen in Africa,\" he says, where countries are starting to record high numbers of heart disease and diabetes.\u003c/p>\n\u003cp>Sanchez agrees that cutting hunger in half is only part of the battle. \"It's not a total victory,\" he says, \"but it's a tremendous thing that has happened.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "That's the good news. The bad news is that there are still 795 million people who don't get enough to eat — and enough nutrients in their food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So what does it mean to be hungry?\u003c/p>\n\u003cp>That's a question that occurred to us as we read some encouraging news: The world isn't as hungry as it used to be.\u003c/p>\n\u003cp>A U.N. \u003ca href=\"http://www.fao.org/hunger/en/\">report\u003c/a> has noted that 795 million people were hungry in the year 2014. That's a mind-boggling number. But in fact it's 200 million lower than the estimated 1 billion hungry people in 1990.\u003c/p>\n\u003cp>The improvement is especially impressive because the world population has gone up by around 2 billion since the '90s.\u003c/p>\n\u003cp>And the rate of hunger is also declining. Only 12.9 percent of the population in developing regions are hungry today, compared to 23.3 percent a quarter century ago.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's a look at what hunger is like — and why it's declining.\u003c/p>\n\u003cp>\u003cstrong>The Hungry Person's Diet\u003c/strong>\u003c/p>\n\u003cp>The world's hungry people consume fewer than the 2,000 or so daily calories the average person needs to survive (the amount varies based on age, gender and energy expended).\u003c/p>\n\u003cp>There are two reasons for this calorie deficit, says Pedro Sanchez, director of Agriculture and Food Security Center at Columbia University. There's acute hunger: When sudden conflicts and disasters like a drought leave people starving.\u003c/p>\n\u003cp>That accounts for less than 10 percent of the hungry population, \u003ca href=\"https://www.wfp.org/hunger/what-is\">according\u003c/a> to the World Food Program.\u003c/p>\n\u003cp>The more prevalent type is chronic hunger, which happens mainly in rural areas and among the poorest of the poor.\u003c/p>\n\u003cp>People who are chronically hungry do eat. But their diet tends to consist of food like cereal, corn, cassava and rice — high in calories and carbohydrates but not much else.\u003c/p>\n\u003cp>Even then, these people eat so little that the carbs barely fill their stomach with the calories they need. And they don't eat the vegetables, meat, fish and/or dairy products that provide ample protein, vitamin A, zinc, iron and iodine, says \u003ca href=\"http://agriculture.columbia.edu/about-us/people-at-agcenter/full_time_staff/psanchez/\">Pedro Sanchez\u003c/a>, director of Agriculture and Food Security Center at Columbia University.\u003c/p>\n\u003cp>\u003cstrong>What Hunger Does To The Body...\u003c/strong>\u003c/p>\n\u003cp>A person who is chronically hungry would feel more than just hunger pangs. The body produces less energy and develops a daily sense of weakness. \"They feel tired, they don't feel like they can perform their work optimally,\" says \u003ca href=\"http://publichealth.yale.edu/people/rafael_perez-escamilla.profile\">Rafael Perez-Escamilla\u003c/a>, a chronic disease epidemiologist at Yale University. \"They feel fatigued and a sense of apathy.\" He adds that the hunger can become so severe that a person barely has the ability to get up from bed.\u003c/p>\n\u003cp>The lack of nutrients is especially detrimental for children under 5, for whom hunger is the leading cause of death. Each year, hunger kills some \u003ca href=\"http://www.wfp.org/hunger/stats\">3.1 million\u003c/a> children under 5, accounting for 45 percent of child mortality within that age group. Those who survive suffer a lack of physical and mental development. Roughly 100 million are underweight, and 1 in 4 children are stunted, meaning their height is below the fifth percentile for their age.\u003c/p>\n\u003cp>\u003cstrong>... And To The Brain\u003c/strong>\u003c/p>\n\u003cp>Perez-Escamilla warns that the physical consequences are only part of the problem. \"The vast majority of people facing chronic hunger cannot concentrate very well,\" he says. \"You start having a headache and getting into a bad mood, and you can't concentrate on your work.\"\u003c/p>\n\u003cp>Now, he says, imagine that happening every day. Add the distress of not being able to provide for your family. He recalls a study in which he asked people what hunger meant. \"People talked about how hunger is the worst form of violence against human beings,\" he says. \"It's the worst thing that can happen to the dignity of a human being.\"\u003c/p>\n\u003cp>\u003cstrong>Why Hunger Is Declining\u003c/strong>\u003c/p>\n\u003cp>Against that stark backdrop of hunger and death comes the good news about a dropoff in world hunger.\u003c/p>\n\u003cp>\"I was basically in tears,\" says Pedro Sanchez of Columbia University.\u003c/p>\n\u003cp>While he wasn't involved in this latest State of Food Insecurity report from the Food and Agriculture Organization, Sanchez coauthored another U.N. report back in 2005 laying out a \u003ca href=\"http://www.unmillenniumproject.org/documents/Hunger-lowres-complete.pdf\">series of recommendations\u003c/a> on how to cut hunger in half in the developing world. Its ambitious title: \"Halving Hunger: It Can Be Done.\" And 72 of 129 developing countries surveyed have met that goal.\u003c/p>\n\u003cp>\"That's happened in huge countries with enormous populations such as Nigeria and Ethiopia, and also in [smaller] countries like Malawi, Ghana, Mali,\" he says. \"This is fantastic.\"\u003c/p>\n\u003cp>The first step is getting those calories in by filling their stomachs with \"maize, flour, rice and the like,\" says Sanchez. To curb vitamin and mineral deficiency, foods like protein-rich legumes (peanuts, beans and soybeans), milk, fish and meat should be introduced.\u003c/p>\n\u003cp>The best way to do that, Sanchez says, is to in increase the yield of crops in small farming communities by providing seeds selectively bred to produce crops that can survive the harsh weather in some of these countries — as well as training small farmers to use manure and other fertilizers to improve the soil.\u003c/p>\n\u003cp>And those small family farms made a difference. When they become more productive, there's more food on the table but and more income to buy other nutrient-rich foods.\u003c/p>\n\u003cp>The report also cites government programs for making a dent in hunger.\u003c/p>\n\u003cp>Take Brazil, for example, says Rafael Perez-Escamilla at Yale. A multimillion-dollar program called Bolsa Familia rewards families with money for doing things like attending health and nutrition classes, sending kids to school and taking the family for checkups. And ideally, they can use the cash they receive to buy healthful food for the family.\u003c/p>\n\u003cp>\u003cstrong>What Gets In The Way Of Cutting Hunger \u003c/strong>\u003c/p>\n\u003cp>The U.N. report notes that the overall progress has been uneven. Some countries like India, Kenya and Liberia report little or no progress. \"With Somalia, with all sorts of civil wars, the government is worried about other things unfortunately,\" Sanchez says.\u003c/p>\n\u003cp>And in Ebola-stricken countries like Liberia, the disease took a toll as did inadequate government response to the outbreak\u003cstrong>, \u003c/strong>adds Perez-Escamilla.\u003c/p>\n\u003cp>\u003cstrong>When Hunger Ends, Other Problems Begin\u003c/strong>\u003c/p>\n\u003cp>If and when hunger is just a memory, other food-related problems will take its place. \"This is not an issue of just fattening people up,\" says Perez-Escamlla.\u003c/p>\n\u003cp>\"In many countries, the problem now is becoming obesity,\" he says. \"The big challenge ahead is not only ensuring that everybody has enough calories but that we ensure that everyone has access to healthy diets — fruits, vegetables, fish — and significant reduction in the consumption of junk foods.\"\u003c/p>\n\u003cp>He points to Mexico, which has reduced hunger but has also become among the fattest countries in the world, with \u003ca href=\"http://www.fao.org/docrep/018/i3300e/i3300e.pdf\">a third\u003c/a> of adults reported as obese. \"What's happening in Latin America should not be happen in Africa,\" he says, where countries are starting to record high numbers of heart disease and diabetes.\u003c/p>\n\u003cp>Sanchez agrees that cutting hunger in half is only part of the battle. \"It's not a total victory,\" he says, \"but it's a tremendous thing that has happened.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "From Soup to Fries: Amy’s Joins the “Clean” Fast Food Club",
"title": "From Soup to Fries: Amy’s Joins the “Clean” Fast Food Club",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In two weeks, an organic farmer at an undisclosed California potato patch will harvest the first crop of potatoes destined for the fryer in the kitchen at the soon-to-launch Amy’s Drive Thru restaurant in Rohnert Park, California. The fast food restaurant with a twist is the brainchild of \u003ca href=\"http://www.amys.com/\" target=\"_blank\" rel=\"noopener\">Amy’s Kitchen\u003c/a>, the popular frozen food and soup company.\u003c/p>\n\u003cp>It took two years, and thousands of pounds of potatoes, to find the right organic variety of potato for fresh-cut french fries cooked in sunflower oil. “Most businesses would go to a company and buy a bunch of frozen potatoes,” says John Paneno, Director of Sourcing at Amy’s Kitchen. “Amy’s started from scratch. We hired experts who could find the best varieties that met our sensory requirements. We had to figure out where they grew best and who is the best farmer to process them. We’re not taking any shortcuts.”\u003c/p>\n\u003cp>In late June, the meticulously sourced french fries will debut at the official launch of the first Amy’s Drive Thru.\u003c/p>\n\u003cp>Customers have asked the company’s owners to enter into the restaurant business for two decades, says co-founder and co-CEO Andy Berliner, who oversees the company with his wife, Rachel.\u003c/p>\n\u003cp>“About four years ago, we decided to do more of a traditional drive-through restaurant, but with organic, vegetarian, pesticide-free, and GMO-free food,” Berliner tells \u003cem>Civil Eats\u003c/em>. The menu, which the company says is made with around 95 percent certified organic ingredients, will be familiar to fast food fans: burritos, pizza, shakes, chili, salads, and, of course, French fries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Creating organic and good-tasting menu items has taken an inordinate amount of work. A task only compounded by the fact that all menu items will be available in regular, gluten-free, dairy-free, and vegan configurations.\u003c/p>\n\u003cp>The price point is higher than most fast food, but inline with \u003ca href=\"http://foodbeverage.about.com/od/StartingAFoodBusiness/qt/Restaurant-Formats-Starting-A-Restaurant-Here-Are-The-Basics.htm\" target=\"_blank\" rel=\"noopener\">fast casual\u003c/a> chains like Chipotle and Panera. Customers will be able to buy a meal for under $9 and have it delivered within three-and-a-half minutes, a \u003ca href=\"http://www.qsrmagazine.com/reports/drive-thru-performance-study\" target=\"_blank\" rel=\"noopener\">key to drive-thru success\u003c/a>.\u003c/p>\n\u003cp>It’s important to note that the Berliners avoid the term “healthy fast food.” “We’re not calling it healthy because we do use salt and oil,” says Rachel Berliner. “It wouldn’t sell if we weren’t frying it in oil. You have to reach a medium. It just tastes good and it’s clean.”\u003c/p>\n\u003cp>“Better-for-you,” is how her husband Andy puts it.\u003c/p>\n\u003cp>The couple started Amy’s Kitchen in 1987 when they developed a frozen vegetarian pot pie out of their kitchen in Petaluma, California, a Northern California town that remains the company’s headquarters. Twenty-seven years later, the company has grown an average of 30 percent a year, according to Andy Berliner.\u003c/p>\n\u003cp>With processing plants in Oregon, Santa Rosa, and Idaho, and nearly 2,000 employees, it has evolved into one of the biggest selling frozen food and canned soup companies in the U.S. Since Amy’s Kitchen isn’t publicly traded, and is family-owned and operated, exact sales figures aren’t public knowledge. But on a 2012 \u003ca href=\"http://video.cnbc.com/gallery/?video=3000042363\" target=\"_blank\" rel=\"noopener\">episode of \u003cem>How I Made My Millions\u003c/em>\u003c/a>, the Berliners said the company earned upwards of $300 million in sales that year. Three years later, that number has shot up to $500 million according to a senior manager in communications.\u003c/p>\n\u003cp>At a time when other companies are working hard to remove genetically engineered and other highly processed ingredients from their menus, Amy’s Drive Thru, by virtue of the parent company’s history, has an upper hand. “We haven’t changed. Organic, vegetarian and non-GMO is who we are,” says Berliner.\u003c/p>\n\u003cp>As consumer \u003ca href=\"http://www.foodnavigator-usa.com/Markets/US-organic-food-market-to-grow-14-from-2013-18\" target=\"_blank\" rel=\"noopener\">demand for local and organic food\u003c/a> continues to skyrocket, the time has never been better for a venture into “clean” fast food. McDonald’s may have changed their tune about \u003ca href=\"http://www.nytimes.com/2015/05/07/business/while-its-not-on-the-burger-mcdonalds-adds-kale.html\" target=\"_blank\" rel=\"noopener\">kale\u003c/a>, but fast food won’t shake its reputation for industrially produced meat, low-quality produce, and large quantities of fat, sodium, and sugar anytime soon. Now a new breed of restaurants aims to clean up fast food’s reputation -- and change the eating habits for legions of Americans along the way. Indeed, Amy’s Drive Thru is part of a larger trend taking place throughout the U.S.\u003c/p>\n\u003cp>Chains like \u003ca href=\"http://www.burgerville.com/\" target=\"_blank\" rel=\"noopener\">Burgerville\u003c/a> and \u003ca href=\"http://www.shakeshack.com/\" target=\"_blank\" rel=\"noopener\">Shake Shack\u003c/a> fill their menus with antibiotic-free hamburgers, fresh-cut fries, and shakes made from local strawberries. In the Bay Area, high-profile chefs Roy Choi and Daniel Patterson are readying for the fall launch of \u003ca href=\"http://www.newyorker.com/business/currency/the-untapped-potential-of-wasted-food\" target=\"_blank\" rel=\"noopener\">Loco’l\u003c/a>, a fast food joint that will use quality, organic ingredients while maintaining the taste, convenience, and price point of traditional fast food. (Some menu items may cost as little as 99-cents.) In a touch you won’t find at Wendy’s, the hamburgers at Loco’l are tucked between whole-grain buns created by Chad Robertson of the notorious San Francisco-based Tartine Bakery.\u003c/p>\n\u003cp>“Right now, we have a whole society that’s been eating preservatives and processed food, that’s being brainwashed by billions of dollars of industry, and we can’t just say, ‘Yo, eat this kale,’” Choi \u003ca href=\"http://www.papermag.com/2015/05/locol_roy_choi_daniel_patterson_questlove.php\" target=\"_blank\" rel=\"noopener\">told\u003c/a> \u003cem>Paper\u003c/em>. “So what we have to do is pick food in a structure that makes sense. But then inside the structure is real food. So, for example, there are chicken nuggets [on our menu], but those chicken nuggets are made using really good birds, using rice flour to coat it, making a sauce out of real tomatoes and soybean and fermented chili paste. But they don’t know any of this; they just think it’s chicken nuggets.”\u003c/p>\n\u003cp>While Choi appears to be targeting eaters who don’t go looking for “better-for-you” options, and easing them into changing their habits, Amy’s benefits from a brand that has wide recognition among the health food crowd. Now, the location of the first Amy’s Drive Thru will allow the company to source local produce from farms like \u003ca href=\"http://www.bloomfieldorganics.com/\" target=\"_blank\" rel=\"noopener\">Bloomfield Organics\u003c/a> and other small growers. Paneno says their sourcing philosophy is to “start local and work our way out.”\u003c/p>\n\u003cp>“We’re blessed to be in California,” he adds, fresh off a morning of sampling cucumbers, straight from the fields, to be turned into pickles for the drive-thru. Still, the restaurant needs to ensure supply, which will likely mean sourcing to the north or south if the demand arises.\u003c/p>\n\u003cp>According to Paneno, Amy’s ag field reps monitor all stages of the growing process and ag managers work through the soil-management, harvesting, and clean-up of the food products, until they arrive for processing at the Amy’s plant or kitchen.\u003c/p>\n\u003cp>As the Berliners see it, all of these locally sourced and pesticide-free foods don’t really matter if restaurant employees work in \u003ca href=\"http://laborcenter.berkeley.edu/the-rise-of-the-low-wage-restaurant-industrial-complex/\" target=\"_blank\" rel=\"noopener\">abysmal conditions for poverty wages\u003c/a>.\u003c/p>\n\u003cp>“We’ll be paying more than anyone else in the market,” says Andy Berliner, when asked about entry-level wages for Amy’s Drive Thru. Employees will receive a starting wage of $12 an hour, lower than demands for a \u003ca href=\"http://livingwagesonoma.org/\" target=\"_blank\" rel=\"noopener\">$15 an hour living wage\u003c/a> in Sonoma County, but higher than the \u003ca href=\"http://www.minimum-wage.org/states.asp?state=California\" target=\"_blank\" rel=\"noopener\">statewide minimum wage\u003c/a> of $9 an hour. Employees will also receive medical benefits through a company-owned \u003ca href=\"http://www.prweb.com/releases/AmysHealthClinic/02222012/prweb9188502.htm\" target=\"_blank\" rel=\"noopener\">health center\u003c/a>, and vacation days.\u003c/p>\n\u003cp>Only time can tell whether sustainably minded fast food joints like Amy’s Drive-Thru and Loco’l will thrive in the face of competition from established fast food giants (the first Amy’s Drive-Thru will be located down the street from a wildly popular In-N-Out Burger).\u003c/p>\n\u003cp>If this pioneer attempt is successful, expansion is a definite possibility, says Andy Berliner. They’ll take the process slow, and expand when ready, he adds. But, signs point to a sea change in consumer demands when it comes to fast food. In the face of declining sales profits as food-savvy millennials defect to new fast-casual establishments, McDonald’s recently set out out to redefine itself as a “\u003ca href=\"http://www.qsrmagazine.com/news/mcdonalds-sales-decreased-17-percent-february\" target=\"_blank\" rel=\"noopener\">modern, progressive burger company\u003c/a>.”\u003c/p>\n\u003cp>Rachel Berliner recounts how a post about the restaurant’s launch on an anti-GMO website led to hundreds of letters from all over the country.\u003c/p>\n\u003cp>“People were writing in to ask when Amy’s Drive Thru was coming to their town,” Berliner says. “My feeling is that the restaurant is something that’s really needed.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>About the Writer\u003cbr>\n\u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\" rel=\"noopener\">Leilani Clark\u003c/a> is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication.\u003c/p>\n\n",
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"excerpt": "The well-known organic food brand will launch Amy’s Drive Thru later this summer. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In two weeks, an organic farmer at an undisclosed California potato patch will harvest the first crop of potatoes destined for the fryer in the kitchen at the soon-to-launch Amy’s Drive Thru restaurant in Rohnert Park, California. The fast food restaurant with a twist is the brainchild of \u003ca href=\"http://www.amys.com/\" target=\"_blank\" rel=\"noopener\">Amy’s Kitchen\u003c/a>, the popular frozen food and soup company.\u003c/p>\n\u003cp>It took two years, and thousands of pounds of potatoes, to find the right organic variety of potato for fresh-cut french fries cooked in sunflower oil. “Most businesses would go to a company and buy a bunch of frozen potatoes,” says John Paneno, Director of Sourcing at Amy’s Kitchen. “Amy’s started from scratch. We hired experts who could find the best varieties that met our sensory requirements. We had to figure out where they grew best and who is the best farmer to process them. We’re not taking any shortcuts.”\u003c/p>\n\u003cp>In late June, the meticulously sourced french fries will debut at the official launch of the first Amy’s Drive Thru.\u003c/p>\n\u003cp>Customers have asked the company’s owners to enter into the restaurant business for two decades, says co-founder and co-CEO Andy Berliner, who oversees the company with his wife, Rachel.\u003c/p>\n\u003cp>“About four years ago, we decided to do more of a traditional drive-through restaurant, but with organic, vegetarian, pesticide-free, and GMO-free food,” Berliner tells \u003cem>Civil Eats\u003c/em>. The menu, which the company says is made with around 95 percent certified organic ingredients, will be familiar to fast food fans: burritos, pizza, shakes, chili, salads, and, of course, French fries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Creating organic and good-tasting menu items has taken an inordinate amount of work. A task only compounded by the fact that all menu items will be available in regular, gluten-free, dairy-free, and vegan configurations.\u003c/p>\n\u003cp>The price point is higher than most fast food, but inline with \u003ca href=\"http://foodbeverage.about.com/od/StartingAFoodBusiness/qt/Restaurant-Formats-Starting-A-Restaurant-Here-Are-The-Basics.htm\" target=\"_blank\" rel=\"noopener\">fast casual\u003c/a> chains like Chipotle and Panera. Customers will be able to buy a meal for under $9 and have it delivered within three-and-a-half minutes, a \u003ca href=\"http://www.qsrmagazine.com/reports/drive-thru-performance-study\" target=\"_blank\" rel=\"noopener\">key to drive-thru success\u003c/a>.\u003c/p>\n\u003cp>It’s important to note that the Berliners avoid the term “healthy fast food.” “We’re not calling it healthy because we do use salt and oil,” says Rachel Berliner. “It wouldn’t sell if we weren’t frying it in oil. You have to reach a medium. It just tastes good and it’s clean.”\u003c/p>\n\u003cp>“Better-for-you,” is how her husband Andy puts it.\u003c/p>\n\u003cp>The couple started Amy’s Kitchen in 1987 when they developed a frozen vegetarian pot pie out of their kitchen in Petaluma, California, a Northern California town that remains the company’s headquarters. Twenty-seven years later, the company has grown an average of 30 percent a year, according to Andy Berliner.\u003c/p>\n\u003cp>With processing plants in Oregon, Santa Rosa, and Idaho, and nearly 2,000 employees, it has evolved into one of the biggest selling frozen food and canned soup companies in the U.S. Since Amy’s Kitchen isn’t publicly traded, and is family-owned and operated, exact sales figures aren’t public knowledge. But on a 2012 \u003ca href=\"http://video.cnbc.com/gallery/?video=3000042363\" target=\"_blank\" rel=\"noopener\">episode of \u003cem>How I Made My Millions\u003c/em>\u003c/a>, the Berliners said the company earned upwards of $300 million in sales that year. Three years later, that number has shot up to $500 million according to a senior manager in communications.\u003c/p>\n\u003cp>At a time when other companies are working hard to remove genetically engineered and other highly processed ingredients from their menus, Amy’s Drive Thru, by virtue of the parent company’s history, has an upper hand. “We haven’t changed. Organic, vegetarian and non-GMO is who we are,” says Berliner.\u003c/p>\n\u003cp>As consumer \u003ca href=\"http://www.foodnavigator-usa.com/Markets/US-organic-food-market-to-grow-14-from-2013-18\" target=\"_blank\" rel=\"noopener\">demand for local and organic food\u003c/a> continues to skyrocket, the time has never been better for a venture into “clean” fast food. McDonald’s may have changed their tune about \u003ca href=\"http://www.nytimes.com/2015/05/07/business/while-its-not-on-the-burger-mcdonalds-adds-kale.html\" target=\"_blank\" rel=\"noopener\">kale\u003c/a>, but fast food won’t shake its reputation for industrially produced meat, low-quality produce, and large quantities of fat, sodium, and sugar anytime soon. Now a new breed of restaurants aims to clean up fast food’s reputation -- and change the eating habits for legions of Americans along the way. Indeed, Amy’s Drive Thru is part of a larger trend taking place throughout the U.S.\u003c/p>\n\u003cp>Chains like \u003ca href=\"http://www.burgerville.com/\" target=\"_blank\" rel=\"noopener\">Burgerville\u003c/a> and \u003ca href=\"http://www.shakeshack.com/\" target=\"_blank\" rel=\"noopener\">Shake Shack\u003c/a> fill their menus with antibiotic-free hamburgers, fresh-cut fries, and shakes made from local strawberries. In the Bay Area, high-profile chefs Roy Choi and Daniel Patterson are readying for the fall launch of \u003ca href=\"http://www.newyorker.com/business/currency/the-untapped-potential-of-wasted-food\" target=\"_blank\" rel=\"noopener\">Loco’l\u003c/a>, a fast food joint that will use quality, organic ingredients while maintaining the taste, convenience, and price point of traditional fast food. (Some menu items may cost as little as 99-cents.) In a touch you won’t find at Wendy’s, the hamburgers at Loco’l are tucked between whole-grain buns created by Chad Robertson of the notorious San Francisco-based Tartine Bakery.\u003c/p>\n\u003cp>“Right now, we have a whole society that’s been eating preservatives and processed food, that’s being brainwashed by billions of dollars of industry, and we can’t just say, ‘Yo, eat this kale,’” Choi \u003ca href=\"http://www.papermag.com/2015/05/locol_roy_choi_daniel_patterson_questlove.php\" target=\"_blank\" rel=\"noopener\">told\u003c/a> \u003cem>Paper\u003c/em>. “So what we have to do is pick food in a structure that makes sense. But then inside the structure is real food. So, for example, there are chicken nuggets [on our menu], but those chicken nuggets are made using really good birds, using rice flour to coat it, making a sauce out of real tomatoes and soybean and fermented chili paste. But they don’t know any of this; they just think it’s chicken nuggets.”\u003c/p>\n\u003cp>While Choi appears to be targeting eaters who don’t go looking for “better-for-you” options, and easing them into changing their habits, Amy’s benefits from a brand that has wide recognition among the health food crowd. Now, the location of the first Amy’s Drive Thru will allow the company to source local produce from farms like \u003ca href=\"http://www.bloomfieldorganics.com/\" target=\"_blank\" rel=\"noopener\">Bloomfield Organics\u003c/a> and other small growers. Paneno says their sourcing philosophy is to “start local and work our way out.”\u003c/p>\n\u003cp>“We’re blessed to be in California,” he adds, fresh off a morning of sampling cucumbers, straight from the fields, to be turned into pickles for the drive-thru. Still, the restaurant needs to ensure supply, which will likely mean sourcing to the north or south if the demand arises.\u003c/p>\n\u003cp>According to Paneno, Amy’s ag field reps monitor all stages of the growing process and ag managers work through the soil-management, harvesting, and clean-up of the food products, until they arrive for processing at the Amy’s plant or kitchen.\u003c/p>\n\u003cp>As the Berliners see it, all of these locally sourced and pesticide-free foods don’t really matter if restaurant employees work in \u003ca href=\"http://laborcenter.berkeley.edu/the-rise-of-the-low-wage-restaurant-industrial-complex/\" target=\"_blank\" rel=\"noopener\">abysmal conditions for poverty wages\u003c/a>.\u003c/p>\n\u003cp>“We’ll be paying more than anyone else in the market,” says Andy Berliner, when asked about entry-level wages for Amy’s Drive Thru. Employees will receive a starting wage of $12 an hour, lower than demands for a \u003ca href=\"http://livingwagesonoma.org/\" target=\"_blank\" rel=\"noopener\">$15 an hour living wage\u003c/a> in Sonoma County, but higher than the \u003ca href=\"http://www.minimum-wage.org/states.asp?state=California\" target=\"_blank\" rel=\"noopener\">statewide minimum wage\u003c/a> of $9 an hour. Employees will also receive medical benefits through a company-owned \u003ca href=\"http://www.prweb.com/releases/AmysHealthClinic/02222012/prweb9188502.htm\" target=\"_blank\" rel=\"noopener\">health center\u003c/a>, and vacation days.\u003c/p>\n\u003cp>Only time can tell whether sustainably minded fast food joints like Amy’s Drive-Thru and Loco’l will thrive in the face of competition from established fast food giants (the first Amy’s Drive-Thru will be located down the street from a wildly popular In-N-Out Burger).\u003c/p>\n\u003cp>If this pioneer attempt is successful, expansion is a definite possibility, says Andy Berliner. They’ll take the process slow, and expand when ready, he adds. But, signs point to a sea change in consumer demands when it comes to fast food. In the face of declining sales profits as food-savvy millennials defect to new fast-casual establishments, McDonald’s recently set out out to redefine itself as a “\u003ca href=\"http://www.qsrmagazine.com/news/mcdonalds-sales-decreased-17-percent-february\" target=\"_blank\" rel=\"noopener\">modern, progressive burger company\u003c/a>.”\u003c/p>\n\u003cp>Rachel Berliner recounts how a post about the restaurant’s launch on an anti-GMO website led to hundreds of letters from all over the country.\u003c/p>\n\u003cp>“People were writing in to ask when Amy’s Drive Thru was coming to their town,” Berliner says. “My feeling is that the restaurant is something that’s really needed.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About the Writer\u003cbr>\n\u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\" rel=\"noopener\">Leilani Clark\u003c/a> is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "East Bay Restaurants Adapt to New Minimum Wage",
"title": "East Bay Restaurants Adapt to New Minimum Wage",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On March 2, the city of Oakland raised its minimum wage by 36%. At $12.25 per hour, the new wage is the highest in the country — for now. San Francisco matched this wage on May 1, and Emeryville will leapfrog both cities in July.\u003c/p>\n\u003cp>The wage increase was voted into law last November as a part of Measure FF. Over 80% of Oakland residents supported the measure. And while all Oakland businesses are now required to abide by the new wage, conversations about its benefits and repercussions have been most active in the restaurant industry.\u003c/p>\n\u003cp>Restaurants have notoriously small operational budget margins, and are, according to \u003ca href=\"http://www.berkeleyside.com/tag/saru-jayaraman/\" target=\"_blank\">Saru Jayaraman\u003c/a>, the co-director of \u003ca href=\"http://www.berkeleyside.com/tag/restaurant-opportunities-centers-united/\" target=\"_blank\">Restaurant Opportunity Centers United\u003c/a> (ROC-United) and director of the Food Labor Research Center at UC Berkeley, one of the largest employers of low-wage workers in the United States. Jayaraman reports that seven out of the ten lowest paying jobs in the country are restaurant jobs.\u003c/p>\n\u003cfigure id=\"attachment_96353\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480.jpg\" alt=\"Saru Jayaraman, seen here speaking with Berkeleyside’s Frances Dinkelspiel at Uncharted 2014, says in the long run wage increases in the restaurant field will be better for business.\" width=\"720\" height=\"480\" class=\"size-full wp-image-96353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Saru Jayaraman, seen here speaking with Berkeleyside’s Frances Dinkelspiel at Uncharted 2014, says in the long run wage increases in the restaurant field will be better for business. \u003ccite>(Pete Rosos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California does, however, have some protections for restaurant workers. Service staff is required to make at least the state minimum wage; they are not permitted to be paid a “tipped minimum” of $2.13 per hour as they are in other states. Still, the state’s minimum wage of $9 per hour doesn’t go very far in the Bay Area’s booming economy. (Indeed, according to \u003ca href=\"http://livingwage.mit.edu/places/0600153000\" target=\"_blank\">MIT’s Living Wage Calculator\u003c/a>, the minimum wage needed to support a single adult in Oakland is over $11; one needs to make over double that number to support even a small family.)\u003c/p>\n\u003cp>“There’s been an ongoing problem in the restaurant industry where many of our employees have trouble paying the bills. It is bad for the industry and bad for the community,” said \u003ca href=\"http://www.berkeleyside.com/tag/jay-porter/\" target=\"_blank\">Jay Porter\u003c/a>, the owner of \u003ca href=\"http://www.berkeleyside.com/tag/the-half-orange/\" target=\"_blank\">The Half Orange\u003c/a> in Fruitvale and upcoming \u003ca href=\"http://www.berkeleyside.com/tag/salsipuedes/\" target=\"_blank\">Salsipuedes\u003c/a> in North Oakland. “When one of your most significant industries as a whole employs people at a sub-living wage, that’s not good for the community. That’s money that’s not circulating in the economy. It also means that there’s a really high turnover. It means that a lot of people are having to work 70 to 80 hours a week to pay the bills.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Measure FF was an attempt to change that problem. The measure not only set Oakland’s minimum wage at $12.25 per hour, but it also added mandatory paid sick leave and provided means for retaliation should employers not follow the new rules. Oakland’s new wage is now also tied to the Consumer Price Index, and it will be allowed to rise each year on January 1.\u003c/p>\n\u003cp>Restaurant owners have adapted to the wage increase in various ways. Most, like Porter, have simply increased prices to account for the higher labor costs. Other restaurants, such as \u003ca href=\"http://www.berkeleyside.com/tag/homestead/\" target=\"_blank\">Homestead,\u003c/a> \u003ca href=\"http://www.berkeleyside.com/tag/dopo/\" target=\"_blank\">Dopo\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/camino/\" target=\"_blank\">Camino\u003c/a> in Oakland, and \u003ca href=\"http://www.berkeleyside.com/tag/comal/\" target=\"_blank\">Comal\u003c/a> in Berkeley, have used this wage increase to re-format their entire wage structure. All four have eliminated tipping and have incorporated the average tip amount (around 20% of the total bill) to the line item charge for each dish on their menus. Still others, like \u003ca href=\"http://www.berkeleyside.com/tag/bocanova/\" target=\"_blank\">Bocanova\u003c/a> in Jack London Square, have added a mandatory service charge to their bill.\u003c/p>\n\u003cp>These adaptations are part of a larger conversation. Last month saw \u003ca href=\"http://www.berkeleyside.com/tag/fight-for-15/\" target=\"_blank\">local and national protests\u003c/a> for a $15 minimum wage. Measure FF has prompted many restaurants to reconsider tipping and fair pay between employees. Small, non-English speaking food businesses are closing, or considering it. Emeryville is considering an historically large wage bump — from $9 per hour to over $14. And everyone, especially restaurant workers, are reconsidering what, exactly, a fair wage means.\u003c/p>\n\u003cfigure id=\"attachment_96354\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/JayPorter-KatieMayfield.jpg\" alt=\"Jay Porter and Katie Mayfield own The Half Orange and forthcoming Salsipuedes. Porter has been an advocate for disrupting the traditional tipping systems in restaurants. \" width=\"720\" height=\"503\" class=\"size-full wp-image-96354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/JayPorter-KatieMayfield.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/JayPorter-KatieMayfield-400x279.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Jay Porter and Katie Mayfield own The Half Orange and forthcoming Salsipuedes. Porter has been an advocate for disrupting the traditional tipping systems in restaurants. \u003ccite>(Jay Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Increases better for business?\u003c/h4>\n\u003cp>UC Berkeley’s \u003ca href=\"http://www.berkeleyside.com/tag/institute-for-research-on-labor-and-employment/\" target=\"_blank\">Institute for Research on Labor and Employment\u003c/a> (IRLE) prepared a policy brief on the Oakland measure last June. The research suggested that restaurants and retail businesses would likely be most affected by the increase, but restaurants would only need to raise their prices by 2.5%. Authors Michael Reich, Ken Jacobs, Annette Berndardt and Ian Perry suggested that reduced employee turnover costs and improved work performance would make up for increased labor costs.\u003c/p>\n\u003cp>However, most of the restaurant owners we have spoken to have all raised their prices much more than 2.5%. Chris Hillyard of \u003ca href=\"http://www.berkeleyside.com/tag/farleys-east/\" target=\"_blank\">Farley’s\u003c/a> coffee shops in Uptown and in Emeryville raised his prices between 5% and 15%, depending on the item. \u003ca href=\"http://www.berkeleyside.com/tag/sal-bednarz/\" target=\"_blank\">Sal Bednarz\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/actual-cafe/\" target=\"_blank\">Actual Café\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/victory-burger/\" target=\"_blank\">Victory Burger\u003c/a> gave most of his items at 9% bump. Porter’s prices went up around 15%.\u003c/p>\n\u003cp>“It is clear that the researchers missed some of the important parts of the picture. They talked about a restaurant price increase of 3%. That still may be the average price increase, but for the small restaurants that I’m talking to, none of us can do it for 3%, none of us,” said Bednarz. “A lot of us are doing double digit price increases, much more.”\u003c/p>\n\u003cp>Hillyard noted labor costs are more complicated than the direct wage cost. “There are also sick days. Plus workers compensation goes up because your payroll costs have gone up,” he said. Indeed, the IRLE report didn’t include the increased costs of paid sick leave. However, Reich noted in an email that Oakland area restaurant prices have been increasing around 2.4% per year, which makes these bumps part of a general trend.\u003c/p>\n\u003cp>Despite these price increases, most Oakland restaurants are still doing what they do best.\u003c/p>\n\u003cp>“Our revenue is up a bit, and our customer traffic is close to what it was before we made the changes. We’ve had a lot of customers who have noticed the price increases. Some already understood why [they were] going up, some didn’t,” said Bednarz. “My crew was well equipped to educate them and had good conversations across the counter.”\u003c/p>\n\u003cp>However, Bednarz did report that his morning coffee business has been a bit slower than usual. “Who knows what that is. It could be something like our customers are driving a different direction to get to work or that schools in the neighborhood have different hours this week. In a few weeks it may come back, but it may not.” Porter and Hillyard also report fairly consistent business.\u003c/p>\n\u003cp>Jayaraman says that in the long run, the wage increase will be better for business. “The economy is going to do better. I think we’re going to see better restaurants, better service, better food. I think we’re going to see actually faster job growth. That’s what we’ve seen everywhere else every time the wage has gone up,” she said.\u003c/p>\n\u003cp>Another IRLE overview report on local minimum wage laws said that wage increases do increase the spending power of employees and that they do typically spend that extra money. The authors did note, however, that research still needs to be done to estimate the economic stimulus created by this new spending power.\u003c/p>\n\u003cp>Perhaps just as important as spending power is employee morale. “You’re going to have healthier workers because they have paid sick days. You’re going to have happier workers because they’re better paid. You’re going to have better service. It’s going to be good for everybody,” said Jayaraman.\u003c/p>\n\u003cp>However, as Bednarz explained, these changes will not happen overnight. His employees received their first increased pay check three weeks after restaurants instated higher prices. “That’s a number of weeks of lag,” he said. “The folks who are coming to a place like mine in the morning are coming up for their morning coffee, and they’re often daily customers. A small increase in what they’re paying, that increases five times. It accumulates. I’m not saying that these people don’t care about what we’re doing, but they may not be able to afford to care.”\u003c/p>\n\u003cfigure id=\"attachment_96355\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2339.jpg\" alt=\"Sandwiches at Victory Burger have gone up in price by around 9% after the wage increase went into effect.\" width=\"720\" height=\"540\" class=\"size-full wp-image-96355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2339.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2339-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches at Victory Burger have gone up in price by around 9% after the wage increase went into effect. \u003ccite>(Emilie Raguso)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Front of house or back of the house? Unequal pay\u003c/h4>\n\u003cp>Historically, there have been three different wage structures in place in restaurants. Employees in the “back of the house” — cooks, dishwashers, bussers — make a single hourly wage without tips. Those in the “front of the house” — servers and hosts — make an hourly minimum plus tips on their bills. Managers usually get a salary.\u003c/p>\n\u003cp>Because California doesn’t allow for a tipped minimum, front-of-house workers typically take home far more income than the cooks and dishwashers in the back of the house — even if the back-of-the-house workers are making more than the minimum wage. This means that, even if all employees get a wage increase, the front of house still stands to bring home substantially more income. If prices increase, tips will increase as well, further increasing take-home pay. (Some restaurant owners we spoke to, like Porter, gave everyone a raise, while others, like Bednarz, raised wages only for those making below $12.25, with a few exceptions.)\u003c/p>\n\u003cp>At a high-end restaurant where diners are tipping 20% on a $100 tab, the profits for servers can be very high. “I understand that for servers in places that they’re still getting tipped, they’re making a killing,” said Tim Veatch, a cook at Camino.\u003c/p>\n\u003cp>It is a fairly common practice for restaurants to “pool” tips at the end of service and divide up the total among employees. Typically under this system, servers take home a higher proportion of the tip, while back-of-the-house employees get a smaller percentage.\u003c/p>\n\u003cp>California’s labor code makes this practice a little more complicated. It does allow for tip pooling, but the original legislation says that tips must go to those who are in a “direct line of service.” However, in 2009, the California Supreme Court ruled on several cases that challenged the wording of the legislation. In Etheridge v. Reins International, the court held that all employees in the “chain of service” are eligible to receive a share of tips, which included dishwashers and other members of the kitchen staff. In Budrow v. Dave & Busters, the court expanded that idea to say that the decision regarding who can participate in the tip pool can be “based on a reasonable assessment of the patron’s intentions.” The differences between a “direct line of” and “chain of” service aren’t exactly clear-cut, and the definition of a “reasonable assessment” is open to legal interpretation.\u003c/p>\n\u003cp>Each restaurant owner that we spoke to said that they try to balance wages between the front and back of the house as best as possible, but have been wary of violating the law. When Hillyard and his wife and co-owner Amy Hillyard opened Farley’s, the pair intentionally gave their cooks the job of delivering food to customers so that they could legally participate in the tip pool. Bednarz says that he has always pooled tips and has suggested raising the tip share between employees, but the final say came down to the employees.\u003c/p>\n\u003cp>“There’s a legal minefield that we’re trying to maneuver here as we try to do right. And there are lots of ways that we can do wrong,” said Bednarz. “My interest is in making sure that the staff also feels like it is fair. None of the front of house crew, who have to give up a little bit more of what they take in, is unhappy to give a little bit more of it to the kitchen.”\u003c/p>\n\u003cp>Part of the reason for their willingness, Bednarz added, is because tip amounts have gone up along with prices. “Prices go up, tips go up, a lot more of the crew get to share more deeply in the pool of tips, and effectively everybody gets a raise,” he said.\u003c/p>\n\u003cp>When California’s state minimum wage rose from $8 per hour to $9 in July 2014, Camino owners \u003ca href=\"http://www.berkeleyside.com/tag/russell-moore/\" target=\"_blank\">Russell Moore\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/allison-hopelain/\" target=\"_blank\">Allison Hopelain\u003c/a> made attempts to encourage the service staff to distribute tips. Unlike Bendarz’s employees, they chose not to.\u003c/p>\n\u003cp>This was around the time that Veatch started working at the restaurant. “Russ and Allison had made a few attempts to allow the service staff to give us larger portions of the tipped money that was coming in, to cut the kitchen in,” he said. “But the law dictates that you, as the manager of a restaurant, are not allowed to distribute a server’s tips. They have to do that for themselves.”\u003c/p>\n\u003cp>Veatch believes this system to be entirely inequitable. “The real issue is that the money from tips is part of the kitchen’s doing. That imbalance has always bothered me, as someone who puts the hours in and who puts the passion in. Then there are other people who can walk in, serve your passion and walk out with two times the amount of money that you made in half the time,” he said.\u003c/p>\n\u003cp>This fact was part of Moore’s impetus for completely re-formatting his pay structure. “I was tired of the semi-legal prospect of trying to get the waiters to tip out more to the back of the house or trying to alter the tip pool,” he said. “We all know it’s sort of a grey area.” As of January 31, Camino no longer accepts tips.\u003c/p>\n\u003cfigure id=\"attachment_96356\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Russell-Moore-720x539.jpg\" alt=\"Russell Moore, co-owner of Camino: “Why don’t we just charge people what it costs to eat at our restaurant?” \" width=\"720\" height=\"539\" class=\"size-full wp-image-96356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Russell-Moore-720x539.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Russell-Moore-720x539-400x299.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Russell Moore, co-owner of Camino: “Why don’t we just charge people what it costs to eat at our restaurant?” \u003ccite>(Courtesy Russell Moore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>The not-so-simple question of tipping\u003c/h4>\n\u003cp>Moore and Hopelain had always wanted to eliminate tips. Before opening Camino, Moore worked at \u003ca href=\"http://www.berkeleyside.com/tag/chez-panisse/\" target=\"_blank\">Chez Panisse\u003c/a>, where there is a 17% service charge on all bills. He and Hopelain wanted to take this principle one step further and incorporate that charge into the cost of the dishes. But, he said, “we kind of chickened out. We were going to be in this weird stretch of Oakland and back then there weren’t many restaurants opening there.” The pair instead instated a regular tipping system with a tip pool. They kept all front of house employees at the same wage, where they all shared tasks and tips.\u003c/p>\n\u003cp>However, Moore said, “As minimum wage has been going up, we’ve thought more and more about how we could change it and what we could do.” They entertained the idea of adding a service charge, as at Chez Panisse, but changed their mind once they read the wording of Measure FF. According to the measure, service charges “shall be paid over in their entirety to the Hospitality Workers performing services for the customers.” The measure also stipulates that supervisors and owners could not take in any of the service charges. Moore was concerned that he wouldn’t legally be able to divide a service charge with the back of the house workers.\u003c/p>\n\u003cp>“It didn’t seem like we could cleanly have a service charge and cleanly decide where all that money goes,” he said. “So we thought, ‘Why don’t we just charge people what it costs to eat at our restaurant?’”\u003c/p>\n\u003cp>Each of Camino’s menus advertises its tip-less system in bold type. And the dishes themselves are significantly more expensive — more than 20% — than they were before the change. The increased item price goes directly to paying employees’ higher wages.\u003c/p>\n\u003cp>So far, says Moore, there hasn’t been any backlash from customers.\u003c/p>\n\u003cp>Host Hannah Rice is often the first person to explain the new system to guests. “I thought people wouldn’t be so accepting. But everyone has been really excited about it,” she said.\u003c/p>\n\u003cp>Veatch has been in to eat in the restaurant on his days off and he says that his friends find it exciting. “They’re like, ‘Oh there’s no tip!’ There’s confusion as to what you’re supposed to do, but I talk them through it,” he said. “I think everyone has really accepted it as a beneficial form of dining. You just get to sign your check and leave.”\u003c/p>\n\u003cp>Porter says that models like Camino’s have been met with criticism from labor activists because “they say it removes money from the pockets of servers and that is against the intent of Measure FF.”\u003c/p>\n\u003cp>However, notes Jayaraman, “The impetus to move more and more towards living wages paid by the employer as opposed to by consumer tips is a good thing.”\u003c/p>\n\u003cp>Moore admits that he did lose servers over the wage change. “For some of our more experienced servers, this just gave them the impetus to do that other career that they wanted to do, start that business, go back to school, or do something else. They didn’t leave with ill will,” he said. “A couple went to other restaurants to make more money. But everyone gave lots of notice and we had plenty of time and at the end of the day, we have a really great staff, front and back.”\u003c/p>\n\u003cp>He has tried to combat employee turnover by increasing hours and reformatting the wage structure to encourage employees to work for promotion. Importantly, Moore says that the current wage structure incentivizes his servers to work five days a week, which qualifies them for health insurance.\u003c/p>\n\u003cp>Servers’ wages are also more predictable, he said. “I’ve always hated that feeling that servers are guns for hire. Like, ‘Oh it’s going to be a slow night, let’s cut them. Things are dying down, let’s send them home,’” he said. “Our selling points to servers were, ‘Yes, on a good Saturday night you’ll make less money. But on a slow Saturday brunch you’re going to make more.’” On those slow days, Moore gives the front of house staff other tasks to do, such as helping with kitchen prep work, in order for them to keep their hours up.\u003c/p>\n\u003cp>Moore has also built in a growth track for his front of house employees. Typically, servers do not want to get promoted to a management position, he said, because that salary pays less than the server was making in tips. Plus, in his old system, all servers were paid the same. Now he gives servers with more experience a higher starting wage. “There’s incentive for the new server to learn more and become a better server and manager,” he said. “Like any other job in the world, you can get a raise, or you can not get a raise. We can manage people like you can manage people in any other line of work.”\u003c/p>\n\u003cp>Rice was hired before the change, and she decided to stay on, despite losing her tips. “Overall I probably make less, but I’m OK with that. I think it is the right thing to do,” she said. “The minimum wage should be helping everyone, and with tips it is only really helping the front of the house. The dishwashers and the bussers get left behind. Everyone works together, so for one person to be making more is unfair.” Rice added that she would be happy to work at another restaurant with a similar tipless pay structure.\u003c/p>\n\u003cp>For now, though, she hopes to continue to work and move up the ranks at the restaurant. “They’re providing a chance for everyone to move around and be familiar with other parts of the restaurant,” she said. “We get to see different sides of the restaurant and experience a different position.”\u003c/p>\n\u003cp>On the other hand, Cabril Barnes, a manager at both Actual Café and Victory Burger, says that he would be one of those servers to leave if tips had been eliminated at his restaurant. “Tips are definitely an incentive. I personally would not want to work in a place without tips and work just for a flat base rate,” he said.\u003c/p>\n\u003cp>Despite the staffing changes, Moore and his employees all report that the restaurant’s service has improved. “We have a better sense of teamwork now,” said Rice. “Guests are looking closer at our service and they’re applauding us. Everyone is noticing positive effects.”\u003c/p>\n\u003cp>Porter has long been an advocate for eliminating tips. He famously did so at his San Diego restaurant, The Linkery. “The idea that servers are motivated by tips is an enormous fallacy that has been totally disproven,” he said. “Great servers, as long as they are well-compensated, are going to do great work without tipping incentives. It turns out that that is pretty much how every other American works. When you’re fairly compensated, you’re going to do great work out of your own personal pride and the joy of doing great work.”\u003c/p>\n\u003cp>Indeed, Moore reports that his servers feel just like that. “The servers said something curious the other day at staff meal. They said, ‘There’s something about this which makes everything feel more professional. It makes it feel less like I’m putting on an act for a customer in the hopes that they might tip me. It’s more like I have an incentive to just do a really good job.’”\u003c/p>\n\u003cp>Bednarz agrees. “You can argue all day long about how tips deviate based on the level of service or product that we give — they don’t. On a crappy day, our tips are just as good as on a good day. We know when we’re screwing up on the floor and when we’re kicking ass. And tips are mostly the same,” he said.\u003c/p>\n\u003cp>Not surprisingly, Moore’s back of the house team is pleased with the changes. “The cooks got raises and they’re excited that we’ve taken an interest in making it so they can keep living here. Our cooking crew has always been fairly solid, but now it’s really solid,” said Moore. “We pay more than almost anyone now. It’s still not enough, but it’s getting there.”\u003c/p>\n\u003cp>Added Veatch, “I’ve been in the industry for ten years and I’ve never worked at a restaurant that was more respectful for my hours, did more to pay me for the moments that I’m in there, and cared more for me from a quality-of-life perspective and a cost of living perspective than Camino. I would never go back to a restaurant with a traditional tipping system.”\u003c/p>\n\u003cp>Moore hopes that more restaurants will see Camino’s success and mimic their payment approach. “What I would love is for the restaurants that are really busy and popular, that make more money, for them to make the change,” he said. “But I think they’re nervous about losing their floor staff.”\u003c/p>\n\u003cp>“It’s going to be a really big change, and there’s going to be a big transition,” Moore continued. “I think the ‘no tipping’ model might be the model because I think customers are going to get tired of weird charges at restaurants.”\u003c/p>\n\u003cp>Rice agrees. “I think that we’re going to be seeing a lot of less traditional restaurant [pay structures] over time. We’ll be seeing more restaurants that are adopting what Camino is doing,” said Rice. “Restaurants are also becoming more professional than they were before, which is a big deal for the Bay Area because restaurants are such a big part of our economy.”\u003c/p>\n\u003cp>Overall, Moore is pleased with the change. “It’s sort of scary being the test case but Allison and I are super happy with it,” he said.\u003c/p>\n\u003cfigure id=\"attachment_96357\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540.jpg\" alt=\"Chinatown’s Legendary Palace shut down earlier this year.\" width=\"720\" height=\"540\" class=\"size-full wp-image-96357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chinatown’s Legendary Palace shut down earlier this year. \u003ccite>( sfbaywalk/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Wages increase and Chinatown struggles\u003c/h4>\n\u003cp>Other restaurateurs in Oakland have not been as happy.\u003c/p>\n\u003cp>In March, stories in on \u003ca href=\"http://www.nbcbayarea.com/news/local/Its-the-Final-Nail-to-the-Coffin-Chinatown-Businesses-Struggle-Over-Oaklands-New-Minimum-Wage-296527421.html\" target=\"_blank\">NBC Bay Area\u003c/a>, on \u003ca href=\"http://sanfrancisco.cbslocal.com/2015/03/16/minimum-wage-hike-hits-oakland-chinatown-shop-restaurant-owners-hard/\" target=\"_blank\">CBS SF Bay Area\u003c/a>, and in the \u003ca href=\"http://www.sfchronicle.com/bayarea/article/Minimum-wage-hike-hurts-Oakland-Chinatown-6133798.php\" target=\"_blank\">San Francisco Chronicle\u003c/a> documented struggles in Oakland’s Chinatown. The Chronicle reported that four restaurants and six grocery stores in and around Chinatown closed in advance of the wage hike, including Legendary Palace, a popular banquet restaurant.\u003c/p>\n\u003cp>However, Bednarz, who has been working with the Chinatown Chamber of Commerce, says the problem in Chinatown is greater than the repercussions of increased labor costs. “There’s kind of a perfect storm going on in Chinatown. The port strike really hurt during Chinese New Year. There is the competition around Chinatown. Other cities now have more Asian markets and restaurants popping up so that people that used to commute to Chinatown to do their shopping now sometimes do it in their home city. Real-estate prices are starting to go up,” he said. “And now there’s this wage increase.”\u003c/p>\n\u003cp>Chinatown restaurants have generally not followed the same trends as the newer, pricier restaurants in booming parts of Oakland. Instead, they have succeeded based on providing food and other goods at super-low prices. According to Bednarz, it is this pricing structure that may be these businesses’ downfall. “It’s apparent that some Chinatown businesses might need to find other strategies to differentiate themselves. Rather than using price as the primary means to compete, they may need to focus on service and product instead,” Bednarz wrote in an \u003ca href=\"http://oaklandlocal.com/2015/04/oakland-minimum-wage-part-3-a-perfect-storm-in-chinatown-community-voices/\" target=\"_blank\">op-ed for Oakland Local\u003c/a>. “They might need to use different marketing strategies to reach non-Chinese customers, but need to do this carefully so they don’t alienate their Chinese neighbors.”\u003c/p>\n\u003cp>Jayaraman takes a harder stance. She points out that all restaurants have to refigure their budgets for all sorts of unexpected price increases, such as food costs or rental agreements. “When other costs go up and you see a business close, the public doesn’t say, ‘Oh well, that means we should have kept food costs artificially down.’ They say, ‘That’s too bad the restaurant couldn’t figure out how to make it work,’” she said. “Why is it that with wages alone, as opposed to every other cost, we say, ‘We should artificially depress wages to help out these business owners?’ We don’t say that with food costs, we don’t say that with supplier costs of any other kind. We can’t say that with human costs either. Human costs have so much greater impact on so many more people than all the other costs that a restaurant has to pay.”\u003c/p>\n\u003cp>Both Bednarz and Jayaraman agree that outreach and business support will go a long way to preventing more businesses from closing. “Our feeling is that business that just outright close when the minimum wage goes up either weren’t properly operating to begin with or don’t have the support or the know-how and the technical assistance to figure out how to make it work,” said Jayaraman. “I would love these employers that are struggling to be in touch with us and we can provide … peer support, or even potential access to various supports and capital.”\u003c/p>\n\u003cp>Jayaraman has organized a group of what she calls “\u003ca href=\"http://rocunited.org/our-work/high-road/\" target=\"_blank\">High Road Restaurants\u003c/a>” within ROC-United. “It’s not only a group of folks that are advocating for better wages and working conditions but it’s also a peer network for employers to learn from one another how to continually raise wages and do the right thing,” she said. In the East Bay, her group includes Arizmendi, Café Gabriela, \u003ca href=\"http://www.berkeleyside.com/tag/fusebox/\" target=\"_blank\">FuseBOX\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/kainbigan/\" target=\"_blank\">Kain’bigan\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/kingston-11/\" target=\"_blank\">Kingston 11\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/pietisserie/\" target=\"_blank\">PieTisserie\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/sweet-bar-bakery/\" target=\"_blank\">Sweet Bar Bakery\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/tamales-la-oaxaquena/\" target=\"_blank\">Tamales la Oaxaquena\u003c/a>, and the \u003ca href=\"http://www.berkeleyside.com/tag/swans-market/\" target=\"_blank\">Swan’s Marketplace\u003c/a> businesses \u003ca href=\"http://www.berkeleyside.com/tag/b-dama/\" target=\"_blank\">B-Dama\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/cosecha/\" target=\"_blank\">Cosecha\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/miss-ollies/\" target=\"_blank\">Miss Ollie’s\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/tag/the-cook-and-her-farmer/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>. Kingston 11, in particular, has been involved in the group. Jayaraman says that the owners Adrian Henderson, Nigel Jones and Andre King came with her to Washington D.C. during the “Fight for 15” rallies on April 15.\u003c/p>\n\u003cp>Similarly, Bednarz, along with Hillyard and several other prominent Oakland restaurateurs like \u003ca href=\"http://www.berkeleyside.com/tag/charlie-hallowell/\" target=\"_blank\">Charlie Hallowell\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/pizzaiolo/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/penrose/\" target=\"_blank\">Penrose\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/tag/boot-and-shoe-service/\" target=\"_blank\">Boot and Shoe Service\u003c/a>; \u003ca href=\"http://www.berkeleyside.com/tag/chris-pastena/\" target=\"_blank\">Chris Pastena\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/chop-bar/\" target=\"_blank\">Chop Bar\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/lungomare/\" target=\"_blank\">Lungomare\u003c/a>; Emily and Scott Goldenberg of Caffe 817; and Allison Arevalo and Erin Wade of \u003ca href=\"http://www.berkeleyside.com/tag/homeroom/\" target=\"_blank\">Homeroom\u003c/a> teamed up earlier this year to brainstorm ways to adapt their budget and support other small business owners. “I would characterize the group as being a collection of values-driven restaurant owners, folks who are as concerned about fairness as they are about their own personal financial well-being,” said Bednarz.\u003c/p>\n\u003cp>“We didn’t form it to be an advocacy group or anything, it was more about partnering together,” said Hillyard. “If we wanted to do social marketing stuff together, great. If we just wanted to be a sounding board for ideas for one another, that’s OK too.”\u003c/p>\n\u003cp>The group’s main objective quickly became clear — education. “We needed to educate the public on why prices were going up and why it’s a good thing because everyone is going to be earning more income,” said Hillyard. “Our customers understood why prices went up and it’s fortunately worked out OK so far.” Member restaurants were active supporters of the Lift Up Oakland campaign, and some, like Bednarz and Hillyard, spoke at rallies and wrote letters to members of Oakland’s government.\u003c/p>\n\u003cp>“Speaking for myself personally, and interpreting what I hear and see from other folks, we genuinely give a crap about what is happening in all parts of Oakland,” said Bednarz. “And the last thing that I want to see is small businesses that have been anchors of neighborhoods for decades go out of business because they are unable to adapt to the change in their cost structure.”\u003c/p>\n\u003cp>Barnes, who works for Bednarz, was so impressed with his employer’s involvement that he, too, got involved. He spoke with other neighborhood restaurants and wrote a letter to the new mayor, Libby Schaff, who was been a vocal supporter of the campaign.\u003c/p>\n\u003cp>The best way to help any business struggling with the wage increase, say both Bednarz and Jayaraman, is to continue to support Oakland businesses, especially those in Chinatown. “Visit Chinatown. Remind yourself that it’s full of interesting restaurants and eat at your favorites. Tell the staff that you’d support them even if they raised their prices a bit,” said Bednarz.\u003c/p>\n\u003cfigure id=\"attachment_96358\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png\" alt=\"Actual Café. \" width=\"720\" height=\"480\" class=\"size-full wp-image-96358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480-400x267.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Actual Café. \u003ccite>(Carrie Cizauskas/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Emeryville set for highest minimum wage in country\u003c/h4>\n\u003cp>Only three miles but a world away from Chinatown, Oakland’s neighbor to the west has been having minimum wage debates of its own. Last week, Emeryville’s city council unanimously approved a rapid minimum wage increase — from $9 to over $14 per hour — to occur this July.\u003c/p>\n\u003cp>Unlike Oakland’s wage increase, Emeryville’s change did not come about via an election. Instead, the council members drafted and voted on an ordinance to increase the wage on their own, \u003ca href=\"http://www.berkeleyside.com/tag/berkeley-minimum-wage/\" target=\"_blank\">as they did in Berkeley last year\u003c/a>. The council has accepted public comments at special city council meetings, but did not call for a study of the increase or ask for input other than during meetings.\u003c/p>\n\u003cp>The council’s wage will be, by far, the highest in the country, and it is set to increase almost to $16 per hour by 2019. Despite support for a fair wage, Emeryville small businesses were not supportive of the original proposal, which would have included all businesses with at least 10 employees.\u003c/p>\n\u003cp>Businesses with fewer than 10 employees would be able to take a small business exemption and phase in the wage increase over three years. Those who take the exemption would need to match Oakland’s $12.25 wage on July 1; the following year, wages would rise to $13 per hour and continue to increase by one dollar per hour each year until 2019, when the wage would need to match the rest of Emeryville. After push back from business owners like Hillyard, who has 12 employees at his Emeryville location and wouldn’t have qualified for the exemption, the council has amended its proposal to define a small business at 55 employees.\u003c/p>\n\u003cp>The problem, said Hillyard, who opened his Emeryville Farley’s location in 2010, is that the increase is scheduled to go in effect overnight. Hillyard has already raised his prices at his Emeryville location to match those at Farley’s East, but doesn’t believe he could retain his customers with a second price increase this summer. “There would definitely be customer push back at that point. I don’t know what we would do,” he said. “Even our employees are saying, ‘Wow, that’s a big increase. That would be great, but that might be hard for the business.’”\u003c/p>\n\u003cp>Another concern about Emeryville’s wage increase is that it will shift the economic dynamic between it and other East Bay cities. Employees could theoretically leave jobs in Berkeley or Oakland to go work in Emervyille, while customers could theoretically abandon pricier Emeryville restaurants for others across the border.\u003c/p>\n\u003cp>As Bendarz explained, it isn’t difficult for potential customers to comparison shop. “A latte is a latte and you can get something fairly similar at plenty of places around town. For customers who are particularly price sensitive, it’s not a big trip for them to go two blocks across the Berkeley border and get a similar drink for less,” he said.\u003c/p>\n\u003cp>In an attempt to stymie these concerns, Berkeley mayor \u003ca href=\"http://www.berkeleyside.com/2014/04/22/berkeley-mayor-proposes-east-bay-minimum-wage/\" target=\"_blank\">Tom Bates proposed a coordinated regional minimum wage\u003c/a> last spring between the East Bay cites of Berkeley, Oakland, Emeryville, Alameda, Albany and El Cerrito. Bates suggested that each neighboring city match Oakland’s wage plan in order to level the playing field between regional businesses. “I don’t want to put our businesses at a disadvantage with regard to neighboring communities. It makes sense for everyone to have the same wage,” he told Berkeleyside in April 2014.\u003c/p>\n\u003cp>Likewise, Hillyard is in support of a regional approach to wage increase. “It would make it much easier for businesses. For example, [Bednarz’s] Actual Cafe is a block and half away from our Emeryville store. If they’re paying a wage that’s two dollars less per hour that means their prices are going to be less as well and it puts our Emeryville store in a difficult competitive situation. The increase would be a real challenge for Emeryville small businesses,” he said.\u003c/p>\n\u003cp>As of October, when Berkeley’s minimum wage went up to $10 per hour, \u003ca href=\"http://www.berkeleyside.com/2014/10/01/berkeleys-minimum-wage-is-10-starting-today-oct-1/\" target=\"_blank\">Bates was still advocating for a regional wage\u003c/a>. It may happen without actual legislation. Both Oakland and Emeryville’s wage increases have prompted further discussion on the part of Berkeley City Council’s Labor Commission. Last month, the commission proposed a revised minimum wage law that would increase wages to $16 by 2017 and include language similar to Measure FF regarding service charges. The council is expected to consider the proposal June 9; meanwhile Berkeley’s Minimum Wage Initiative Coalition plans on filing for a ballot measure petition should the proposal fall through, according to the \u003ca href=\"http://www.contracostatimes.com/breaking-news/ci_27775621/berkeley-could-have-16-minimum-wage-by-2017\" target=\"_blank\">Conta Costa Times\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_96359\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480.jpg\" alt=\"Chris Hillyard, owner of Farley’s on 65th in Emeryville and Farley’s East in Uptown, supported Measure FF, but has concerns about Emeryville’s proposed wage increase. \" width=\"720\" height=\"480\" class=\"size-full wp-image-96359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chris Hillyard, owner of Farley’s on 65th in Emeryville and Farley’s East in Uptown, supported Measure FF, but has concerns about Emeryville’s proposed wage increase. \u003ccite>(courtesy Chris Hillyard)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Looking to the future: diners encouraged to get involved\u003c/h4>\n\u003cp>The IRLE is currently researching how Oakland restaurants have adapted to the wage increase. The research center collected data on prices before and after the increase, and, according to Reich, plans to release the research soon.\u003c/p>\n\u003cp>Regardless of the results, Oakland restaurant employees and owners predict more changes to come.\u003c/p>\n\u003cp>“This is such a big picture win for everybody, but any time that there’s a change in the industry, any time there’s a disruption like this, it will have some kind of random effects,” said Porter. “Some might unfortunately take a hit to their business, and that could be me. There’s no guarantee that it won’t be me. So everyone’s a little nervous because you know that when there’s a sea change like this, it’s the roll of the dice could be that it doesn’t work for me short term.”\u003c/p>\n\u003cp>However, added Porter, “The only way to make the business sustainable is for price of going out to reflect the price of paying employees in our community enough to live on.”\u003c/p>\n\u003cp>Pina Kahlo, a barista at the new Speaker Box Café in Uptown, thinks that the minimum wage issue is more complicated. “Minimum wage is going to be minimum wage. The system was never meant to fully take care of [service workers]. It is up to us as individuals to be good neighbors to one another, to see one another as human,” she said.\u003c/p>\n\u003cp>Her solution? Stay active and engaged. “Come out for fair wage, come be with people who also think and want to hang out and make friends too. If you are not out being with people who expressly say ‘I am about this thing,’ then you are the one that’s missing out,” she said.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Similarly, Jayaraman encourages diners to continue to participate in the wage discussion. “I would encourage the consuming public to continue to express their support for workers having better wages and working conditions every time they eat out,” she said. “It’s both a way to let restaurants know that customers really value these things, and it’s also a way to express support to employers who are making the change, staying in business, doing it right, not complaining and trying to figure it out. … More than ever we should be supporting Oakland restaurants because they’ve made a huge leap.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On March 2, the city of Oakland raised its minimum wage by 36%. At $12.25 per hour, the new wage is the highest in the country — for now. San Francisco matched this wage on May 1, and Emeryville will leapfrog both cities in July.\u003c/p>\n\u003cp>The wage increase was voted into law last November as a part of Measure FF. Over 80% of Oakland residents supported the measure. And while all Oakland businesses are now required to abide by the new wage, conversations about its benefits and repercussions have been most active in the restaurant industry.\u003c/p>\n\u003cp>Restaurants have notoriously small operational budget margins, and are, according to \u003ca href=\"http://www.berkeleyside.com/tag/saru-jayaraman/\" target=\"_blank\">Saru Jayaraman\u003c/a>, the co-director of \u003ca href=\"http://www.berkeleyside.com/tag/restaurant-opportunities-centers-united/\" target=\"_blank\">Restaurant Opportunity Centers United\u003c/a> (ROC-United) and director of the Food Labor Research Center at UC Berkeley, one of the largest employers of low-wage workers in the United States. Jayaraman reports that seven out of the ten lowest paying jobs in the country are restaurant jobs.\u003c/p>\n\u003cfigure id=\"attachment_96353\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480.jpg\" alt=\"Saru Jayaraman, seen here speaking with Berkeleyside’s Frances Dinkelspiel at Uncharted 2014, says in the long run wage increases in the restaurant field will be better for business.\" width=\"720\" height=\"480\" class=\"size-full wp-image-96353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Frances-with-Saru-by-Pete-Rosos-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Saru Jayaraman, seen here speaking with Berkeleyside’s Frances Dinkelspiel at Uncharted 2014, says in the long run wage increases in the restaurant field will be better for business. \u003ccite>(Pete Rosos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California does, however, have some protections for restaurant workers. Service staff is required to make at least the state minimum wage; they are not permitted to be paid a “tipped minimum” of $2.13 per hour as they are in other states. Still, the state’s minimum wage of $9 per hour doesn’t go very far in the Bay Area’s booming economy. (Indeed, according to \u003ca href=\"http://livingwage.mit.edu/places/0600153000\" target=\"_blank\">MIT’s Living Wage Calculator\u003c/a>, the minimum wage needed to support a single adult in Oakland is over $11; one needs to make over double that number to support even a small family.)\u003c/p>\n\u003cp>“There’s been an ongoing problem in the restaurant industry where many of our employees have trouble paying the bills. It is bad for the industry and bad for the community,” said \u003ca href=\"http://www.berkeleyside.com/tag/jay-porter/\" target=\"_blank\">Jay Porter\u003c/a>, the owner of \u003ca href=\"http://www.berkeleyside.com/tag/the-half-orange/\" target=\"_blank\">The Half Orange\u003c/a> in Fruitvale and upcoming \u003ca href=\"http://www.berkeleyside.com/tag/salsipuedes/\" target=\"_blank\">Salsipuedes\u003c/a> in North Oakland. “When one of your most significant industries as a whole employs people at a sub-living wage, that’s not good for the community. That’s money that’s not circulating in the economy. It also means that there’s a really high turnover. It means that a lot of people are having to work 70 to 80 hours a week to pay the bills.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Measure FF was an attempt to change that problem. The measure not only set Oakland’s minimum wage at $12.25 per hour, but it also added mandatory paid sick leave and provided means for retaliation should employers not follow the new rules. Oakland’s new wage is now also tied to the Consumer Price Index, and it will be allowed to rise each year on January 1.\u003c/p>\n\u003cp>Restaurant owners have adapted to the wage increase in various ways. Most, like Porter, have simply increased prices to account for the higher labor costs. Other restaurants, such as \u003ca href=\"http://www.berkeleyside.com/tag/homestead/\" target=\"_blank\">Homestead,\u003c/a> \u003ca href=\"http://www.berkeleyside.com/tag/dopo/\" target=\"_blank\">Dopo\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/camino/\" target=\"_blank\">Camino\u003c/a> in Oakland, and \u003ca href=\"http://www.berkeleyside.com/tag/comal/\" target=\"_blank\">Comal\u003c/a> in Berkeley, have used this wage increase to re-format their entire wage structure. All four have eliminated tipping and have incorporated the average tip amount (around 20% of the total bill) to the line item charge for each dish on their menus. Still others, like \u003ca href=\"http://www.berkeleyside.com/tag/bocanova/\" target=\"_blank\">Bocanova\u003c/a> in Jack London Square, have added a mandatory service charge to their bill.\u003c/p>\n\u003cp>These adaptations are part of a larger conversation. Last month saw \u003ca href=\"http://www.berkeleyside.com/tag/fight-for-15/\" target=\"_blank\">local and national protests\u003c/a> for a $15 minimum wage. Measure FF has prompted many restaurants to reconsider tipping and fair pay between employees. Small, non-English speaking food businesses are closing, or considering it. Emeryville is considering an historically large wage bump — from $9 per hour to over $14. And everyone, especially restaurant workers, are reconsidering what, exactly, a fair wage means.\u003c/p>\n\u003cfigure id=\"attachment_96354\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/JayPorter-KatieMayfield.jpg\" alt=\"Jay Porter and Katie Mayfield own The Half Orange and forthcoming Salsipuedes. Porter has been an advocate for disrupting the traditional tipping systems in restaurants. \" width=\"720\" height=\"503\" class=\"size-full wp-image-96354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/JayPorter-KatieMayfield.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/JayPorter-KatieMayfield-400x279.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Jay Porter and Katie Mayfield own The Half Orange and forthcoming Salsipuedes. Porter has been an advocate for disrupting the traditional tipping systems in restaurants. \u003ccite>(Jay Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Increases better for business?\u003c/h4>\n\u003cp>UC Berkeley’s \u003ca href=\"http://www.berkeleyside.com/tag/institute-for-research-on-labor-and-employment/\" target=\"_blank\">Institute for Research on Labor and Employment\u003c/a> (IRLE) prepared a policy brief on the Oakland measure last June. The research suggested that restaurants and retail businesses would likely be most affected by the increase, but restaurants would only need to raise their prices by 2.5%. Authors Michael Reich, Ken Jacobs, Annette Berndardt and Ian Perry suggested that reduced employee turnover costs and improved work performance would make up for increased labor costs.\u003c/p>\n\u003cp>However, most of the restaurant owners we have spoken to have all raised their prices much more than 2.5%. Chris Hillyard of \u003ca href=\"http://www.berkeleyside.com/tag/farleys-east/\" target=\"_blank\">Farley’s\u003c/a> coffee shops in Uptown and in Emeryville raised his prices between 5% and 15%, depending on the item. \u003ca href=\"http://www.berkeleyside.com/tag/sal-bednarz/\" target=\"_blank\">Sal Bednarz\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/actual-cafe/\" target=\"_blank\">Actual Café\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/victory-burger/\" target=\"_blank\">Victory Burger\u003c/a> gave most of his items at 9% bump. Porter’s prices went up around 15%.\u003c/p>\n\u003cp>“It is clear that the researchers missed some of the important parts of the picture. They talked about a restaurant price increase of 3%. That still may be the average price increase, but for the small restaurants that I’m talking to, none of us can do it for 3%, none of us,” said Bednarz. “A lot of us are doing double digit price increases, much more.”\u003c/p>\n\u003cp>Hillyard noted labor costs are more complicated than the direct wage cost. “There are also sick days. Plus workers compensation goes up because your payroll costs have gone up,” he said. Indeed, the IRLE report didn’t include the increased costs of paid sick leave. However, Reich noted in an email that Oakland area restaurant prices have been increasing around 2.4% per year, which makes these bumps part of a general trend.\u003c/p>\n\u003cp>Despite these price increases, most Oakland restaurants are still doing what they do best.\u003c/p>\n\u003cp>“Our revenue is up a bit, and our customer traffic is close to what it was before we made the changes. We’ve had a lot of customers who have noticed the price increases. Some already understood why [they were] going up, some didn’t,” said Bednarz. “My crew was well equipped to educate them and had good conversations across the counter.”\u003c/p>\n\u003cp>However, Bednarz did report that his morning coffee business has been a bit slower than usual. “Who knows what that is. It could be something like our customers are driving a different direction to get to work or that schools in the neighborhood have different hours this week. In a few weeks it may come back, but it may not.” Porter and Hillyard also report fairly consistent business.\u003c/p>\n\u003cp>Jayaraman says that in the long run, the wage increase will be better for business. “The economy is going to do better. I think we’re going to see better restaurants, better service, better food. I think we’re going to see actually faster job growth. That’s what we’ve seen everywhere else every time the wage has gone up,” she said.\u003c/p>\n\u003cp>Another IRLE overview report on local minimum wage laws said that wage increases do increase the spending power of employees and that they do typically spend that extra money. The authors did note, however, that research still needs to be done to estimate the economic stimulus created by this new spending power.\u003c/p>\n\u003cp>Perhaps just as important as spending power is employee morale. “You’re going to have healthier workers because they have paid sick days. You’re going to have happier workers because they’re better paid. You’re going to have better service. It’s going to be good for everybody,” said Jayaraman.\u003c/p>\n\u003cp>However, as Bednarz explained, these changes will not happen overnight. His employees received their first increased pay check three weeks after restaurants instated higher prices. “That’s a number of weeks of lag,” he said. “The folks who are coming to a place like mine in the morning are coming up for their morning coffee, and they’re often daily customers. A small increase in what they’re paying, that increases five times. It accumulates. I’m not saying that these people don’t care about what we’re doing, but they may not be able to afford to care.”\u003c/p>\n\u003cfigure id=\"attachment_96355\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2339.jpg\" alt=\"Sandwiches at Victory Burger have gone up in price by around 9% after the wage increase went into effect.\" width=\"720\" height=\"540\" class=\"size-full wp-image-96355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2339.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2339-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches at Victory Burger have gone up in price by around 9% after the wage increase went into effect. \u003ccite>(Emilie Raguso)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Front of house or back of the house? Unequal pay\u003c/h4>\n\u003cp>Historically, there have been three different wage structures in place in restaurants. Employees in the “back of the house” — cooks, dishwashers, bussers — make a single hourly wage without tips. Those in the “front of the house” — servers and hosts — make an hourly minimum plus tips on their bills. Managers usually get a salary.\u003c/p>\n\u003cp>Because California doesn’t allow for a tipped minimum, front-of-house workers typically take home far more income than the cooks and dishwashers in the back of the house — even if the back-of-the-house workers are making more than the minimum wage. This means that, even if all employees get a wage increase, the front of house still stands to bring home substantially more income. If prices increase, tips will increase as well, further increasing take-home pay. (Some restaurant owners we spoke to, like Porter, gave everyone a raise, while others, like Bednarz, raised wages only for those making below $12.25, with a few exceptions.)\u003c/p>\n\u003cp>At a high-end restaurant where diners are tipping 20% on a $100 tab, the profits for servers can be very high. “I understand that for servers in places that they’re still getting tipped, they’re making a killing,” said Tim Veatch, a cook at Camino.\u003c/p>\n\u003cp>It is a fairly common practice for restaurants to “pool” tips at the end of service and divide up the total among employees. Typically under this system, servers take home a higher proportion of the tip, while back-of-the-house employees get a smaller percentage.\u003c/p>\n\u003cp>California’s labor code makes this practice a little more complicated. It does allow for tip pooling, but the original legislation says that tips must go to those who are in a “direct line of service.” However, in 2009, the California Supreme Court ruled on several cases that challenged the wording of the legislation. In Etheridge v. Reins International, the court held that all employees in the “chain of service” are eligible to receive a share of tips, which included dishwashers and other members of the kitchen staff. In Budrow v. Dave & Busters, the court expanded that idea to say that the decision regarding who can participate in the tip pool can be “based on a reasonable assessment of the patron’s intentions.” The differences between a “direct line of” and “chain of” service aren’t exactly clear-cut, and the definition of a “reasonable assessment” is open to legal interpretation.\u003c/p>\n\u003cp>Each restaurant owner that we spoke to said that they try to balance wages between the front and back of the house as best as possible, but have been wary of violating the law. When Hillyard and his wife and co-owner Amy Hillyard opened Farley’s, the pair intentionally gave their cooks the job of delivering food to customers so that they could legally participate in the tip pool. Bednarz says that he has always pooled tips and has suggested raising the tip share between employees, but the final say came down to the employees.\u003c/p>\n\u003cp>“There’s a legal minefield that we’re trying to maneuver here as we try to do right. And there are lots of ways that we can do wrong,” said Bednarz. “My interest is in making sure that the staff also feels like it is fair. None of the front of house crew, who have to give up a little bit more of what they take in, is unhappy to give a little bit more of it to the kitchen.”\u003c/p>\n\u003cp>Part of the reason for their willingness, Bednarz added, is because tip amounts have gone up along with prices. “Prices go up, tips go up, a lot more of the crew get to share more deeply in the pool of tips, and effectively everybody gets a raise,” he said.\u003c/p>\n\u003cp>When California’s state minimum wage rose from $8 per hour to $9 in July 2014, Camino owners \u003ca href=\"http://www.berkeleyside.com/tag/russell-moore/\" target=\"_blank\">Russell Moore\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/allison-hopelain/\" target=\"_blank\">Allison Hopelain\u003c/a> made attempts to encourage the service staff to distribute tips. Unlike Bendarz’s employees, they chose not to.\u003c/p>\n\u003cp>This was around the time that Veatch started working at the restaurant. “Russ and Allison had made a few attempts to allow the service staff to give us larger portions of the tipped money that was coming in, to cut the kitchen in,” he said. “But the law dictates that you, as the manager of a restaurant, are not allowed to distribute a server’s tips. They have to do that for themselves.”\u003c/p>\n\u003cp>Veatch believes this system to be entirely inequitable. “The real issue is that the money from tips is part of the kitchen’s doing. That imbalance has always bothered me, as someone who puts the hours in and who puts the passion in. Then there are other people who can walk in, serve your passion and walk out with two times the amount of money that you made in half the time,” he said.\u003c/p>\n\u003cp>This fact was part of Moore’s impetus for completely re-formatting his pay structure. “I was tired of the semi-legal prospect of trying to get the waiters to tip out more to the back of the house or trying to alter the tip pool,” he said. “We all know it’s sort of a grey area.” As of January 31, Camino no longer accepts tips.\u003c/p>\n\u003cfigure id=\"attachment_96356\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Russell-Moore-720x539.jpg\" alt=\"Russell Moore, co-owner of Camino: “Why don’t we just charge people what it costs to eat at our restaurant?” \" width=\"720\" height=\"539\" class=\"size-full wp-image-96356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Russell-Moore-720x539.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Russell-Moore-720x539-400x299.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Russell Moore, co-owner of Camino: “Why don’t we just charge people what it costs to eat at our restaurant?” \u003ccite>(Courtesy Russell Moore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>The not-so-simple question of tipping\u003c/h4>\n\u003cp>Moore and Hopelain had always wanted to eliminate tips. Before opening Camino, Moore worked at \u003ca href=\"http://www.berkeleyside.com/tag/chez-panisse/\" target=\"_blank\">Chez Panisse\u003c/a>, where there is a 17% service charge on all bills. He and Hopelain wanted to take this principle one step further and incorporate that charge into the cost of the dishes. But, he said, “we kind of chickened out. We were going to be in this weird stretch of Oakland and back then there weren’t many restaurants opening there.” The pair instead instated a regular tipping system with a tip pool. They kept all front of house employees at the same wage, where they all shared tasks and tips.\u003c/p>\n\u003cp>However, Moore said, “As minimum wage has been going up, we’ve thought more and more about how we could change it and what we could do.” They entertained the idea of adding a service charge, as at Chez Panisse, but changed their mind once they read the wording of Measure FF. According to the measure, service charges “shall be paid over in their entirety to the Hospitality Workers performing services for the customers.” The measure also stipulates that supervisors and owners could not take in any of the service charges. Moore was concerned that he wouldn’t legally be able to divide a service charge with the back of the house workers.\u003c/p>\n\u003cp>“It didn’t seem like we could cleanly have a service charge and cleanly decide where all that money goes,” he said. “So we thought, ‘Why don’t we just charge people what it costs to eat at our restaurant?’”\u003c/p>\n\u003cp>Each of Camino’s menus advertises its tip-less system in bold type. And the dishes themselves are significantly more expensive — more than 20% — than they were before the change. The increased item price goes directly to paying employees’ higher wages.\u003c/p>\n\u003cp>So far, says Moore, there hasn’t been any backlash from customers.\u003c/p>\n\u003cp>Host Hannah Rice is often the first person to explain the new system to guests. “I thought people wouldn’t be so accepting. But everyone has been really excited about it,” she said.\u003c/p>\n\u003cp>Veatch has been in to eat in the restaurant on his days off and he says that his friends find it exciting. “They’re like, ‘Oh there’s no tip!’ There’s confusion as to what you’re supposed to do, but I talk them through it,” he said. “I think everyone has really accepted it as a beneficial form of dining. You just get to sign your check and leave.”\u003c/p>\n\u003cp>Porter says that models like Camino’s have been met with criticism from labor activists because “they say it removes money from the pockets of servers and that is against the intent of Measure FF.”\u003c/p>\n\u003cp>However, notes Jayaraman, “The impetus to move more and more towards living wages paid by the employer as opposed to by consumer tips is a good thing.”\u003c/p>\n\u003cp>Moore admits that he did lose servers over the wage change. “For some of our more experienced servers, this just gave them the impetus to do that other career that they wanted to do, start that business, go back to school, or do something else. They didn’t leave with ill will,” he said. “A couple went to other restaurants to make more money. But everyone gave lots of notice and we had plenty of time and at the end of the day, we have a really great staff, front and back.”\u003c/p>\n\u003cp>He has tried to combat employee turnover by increasing hours and reformatting the wage structure to encourage employees to work for promotion. Importantly, Moore says that the current wage structure incentivizes his servers to work five days a week, which qualifies them for health insurance.\u003c/p>\n\u003cp>Servers’ wages are also more predictable, he said. “I’ve always hated that feeling that servers are guns for hire. Like, ‘Oh it’s going to be a slow night, let’s cut them. Things are dying down, let’s send them home,’” he said. “Our selling points to servers were, ‘Yes, on a good Saturday night you’ll make less money. But on a slow Saturday brunch you’re going to make more.’” On those slow days, Moore gives the front of house staff other tasks to do, such as helping with kitchen prep work, in order for them to keep their hours up.\u003c/p>\n\u003cp>Moore has also built in a growth track for his front of house employees. Typically, servers do not want to get promoted to a management position, he said, because that salary pays less than the server was making in tips. Plus, in his old system, all servers were paid the same. Now he gives servers with more experience a higher starting wage. “There’s incentive for the new server to learn more and become a better server and manager,” he said. “Like any other job in the world, you can get a raise, or you can not get a raise. We can manage people like you can manage people in any other line of work.”\u003c/p>\n\u003cp>Rice was hired before the change, and she decided to stay on, despite losing her tips. “Overall I probably make less, but I’m OK with that. I think it is the right thing to do,” she said. “The minimum wage should be helping everyone, and with tips it is only really helping the front of the house. The dishwashers and the bussers get left behind. Everyone works together, so for one person to be making more is unfair.” Rice added that she would be happy to work at another restaurant with a similar tipless pay structure.\u003c/p>\n\u003cp>For now, though, she hopes to continue to work and move up the ranks at the restaurant. “They’re providing a chance for everyone to move around and be familiar with other parts of the restaurant,” she said. “We get to see different sides of the restaurant and experience a different position.”\u003c/p>\n\u003cp>On the other hand, Cabril Barnes, a manager at both Actual Café and Victory Burger, says that he would be one of those servers to leave if tips had been eliminated at his restaurant. “Tips are definitely an incentive. I personally would not want to work in a place without tips and work just for a flat base rate,” he said.\u003c/p>\n\u003cp>Despite the staffing changes, Moore and his employees all report that the restaurant’s service has improved. “We have a better sense of teamwork now,” said Rice. “Guests are looking closer at our service and they’re applauding us. Everyone is noticing positive effects.”\u003c/p>\n\u003cp>Porter has long been an advocate for eliminating tips. He famously did so at his San Diego restaurant, The Linkery. “The idea that servers are motivated by tips is an enormous fallacy that has been totally disproven,” he said. “Great servers, as long as they are well-compensated, are going to do great work without tipping incentives. It turns out that that is pretty much how every other American works. When you’re fairly compensated, you’re going to do great work out of your own personal pride and the joy of doing great work.”\u003c/p>\n\u003cp>Indeed, Moore reports that his servers feel just like that. “The servers said something curious the other day at staff meal. They said, ‘There’s something about this which makes everything feel more professional. It makes it feel less like I’m putting on an act for a customer in the hopes that they might tip me. It’s more like I have an incentive to just do a really good job.’”\u003c/p>\n\u003cp>Bednarz agrees. “You can argue all day long about how tips deviate based on the level of service or product that we give — they don’t. On a crappy day, our tips are just as good as on a good day. We know when we’re screwing up on the floor and when we’re kicking ass. And tips are mostly the same,” he said.\u003c/p>\n\u003cp>Not surprisingly, Moore’s back of the house team is pleased with the changes. “The cooks got raises and they’re excited that we’ve taken an interest in making it so they can keep living here. Our cooking crew has always been fairly solid, but now it’s really solid,” said Moore. “We pay more than almost anyone now. It’s still not enough, but it’s getting there.”\u003c/p>\n\u003cp>Added Veatch, “I’ve been in the industry for ten years and I’ve never worked at a restaurant that was more respectful for my hours, did more to pay me for the moments that I’m in there, and cared more for me from a quality-of-life perspective and a cost of living perspective than Camino. I would never go back to a restaurant with a traditional tipping system.”\u003c/p>\n\u003cp>Moore hopes that more restaurants will see Camino’s success and mimic their payment approach. “What I would love is for the restaurants that are really busy and popular, that make more money, for them to make the change,” he said. “But I think they’re nervous about losing their floor staff.”\u003c/p>\n\u003cp>“It’s going to be a really big change, and there’s going to be a big transition,” Moore continued. “I think the ‘no tipping’ model might be the model because I think customers are going to get tired of weird charges at restaurants.”\u003c/p>\n\u003cp>Rice agrees. “I think that we’re going to be seeing a lot of less traditional restaurant [pay structures] over time. We’ll be seeing more restaurants that are adopting what Camino is doing,” said Rice. “Restaurants are also becoming more professional than they were before, which is a big deal for the Bay Area because restaurants are such a big part of our economy.”\u003c/p>\n\u003cp>Overall, Moore is pleased with the change. “It’s sort of scary being the test case but Allison and I are super happy with it,” he said.\u003c/p>\n\u003cfigure id=\"attachment_96357\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540.jpg\" alt=\"Chinatown’s Legendary Palace shut down earlier this year.\" width=\"720\" height=\"540\" class=\"size-full wp-image-96357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/7373492948_4ac0b22e13_k-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chinatown’s Legendary Palace shut down earlier this year. \u003ccite>( sfbaywalk/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Wages increase and Chinatown struggles\u003c/h4>\n\u003cp>Other restaurateurs in Oakland have not been as happy.\u003c/p>\n\u003cp>In March, stories in on \u003ca href=\"http://www.nbcbayarea.com/news/local/Its-the-Final-Nail-to-the-Coffin-Chinatown-Businesses-Struggle-Over-Oaklands-New-Minimum-Wage-296527421.html\" target=\"_blank\">NBC Bay Area\u003c/a>, on \u003ca href=\"http://sanfrancisco.cbslocal.com/2015/03/16/minimum-wage-hike-hits-oakland-chinatown-shop-restaurant-owners-hard/\" target=\"_blank\">CBS SF Bay Area\u003c/a>, and in the \u003ca href=\"http://www.sfchronicle.com/bayarea/article/Minimum-wage-hike-hurts-Oakland-Chinatown-6133798.php\" target=\"_blank\">San Francisco Chronicle\u003c/a> documented struggles in Oakland’s Chinatown. The Chronicle reported that four restaurants and six grocery stores in and around Chinatown closed in advance of the wage hike, including Legendary Palace, a popular banquet restaurant.\u003c/p>\n\u003cp>However, Bednarz, who has been working with the Chinatown Chamber of Commerce, says the problem in Chinatown is greater than the repercussions of increased labor costs. “There’s kind of a perfect storm going on in Chinatown. The port strike really hurt during Chinese New Year. There is the competition around Chinatown. Other cities now have more Asian markets and restaurants popping up so that people that used to commute to Chinatown to do their shopping now sometimes do it in their home city. Real-estate prices are starting to go up,” he said. “And now there’s this wage increase.”\u003c/p>\n\u003cp>Chinatown restaurants have generally not followed the same trends as the newer, pricier restaurants in booming parts of Oakland. Instead, they have succeeded based on providing food and other goods at super-low prices. According to Bednarz, it is this pricing structure that may be these businesses’ downfall. “It’s apparent that some Chinatown businesses might need to find other strategies to differentiate themselves. Rather than using price as the primary means to compete, they may need to focus on service and product instead,” Bednarz wrote in an \u003ca href=\"http://oaklandlocal.com/2015/04/oakland-minimum-wage-part-3-a-perfect-storm-in-chinatown-community-voices/\" target=\"_blank\">op-ed for Oakland Local\u003c/a>. “They might need to use different marketing strategies to reach non-Chinese customers, but need to do this carefully so they don’t alienate their Chinese neighbors.”\u003c/p>\n\u003cp>Jayaraman takes a harder stance. She points out that all restaurants have to refigure their budgets for all sorts of unexpected price increases, such as food costs or rental agreements. “When other costs go up and you see a business close, the public doesn’t say, ‘Oh well, that means we should have kept food costs artificially down.’ They say, ‘That’s too bad the restaurant couldn’t figure out how to make it work,’” she said. “Why is it that with wages alone, as opposed to every other cost, we say, ‘We should artificially depress wages to help out these business owners?’ We don’t say that with food costs, we don’t say that with supplier costs of any other kind. We can’t say that with human costs either. Human costs have so much greater impact on so many more people than all the other costs that a restaurant has to pay.”\u003c/p>\n\u003cp>Both Bednarz and Jayaraman agree that outreach and business support will go a long way to preventing more businesses from closing. “Our feeling is that business that just outright close when the minimum wage goes up either weren’t properly operating to begin with or don’t have the support or the know-how and the technical assistance to figure out how to make it work,” said Jayaraman. “I would love these employers that are struggling to be in touch with us and we can provide … peer support, or even potential access to various supports and capital.”\u003c/p>\n\u003cp>Jayaraman has organized a group of what she calls “\u003ca href=\"http://rocunited.org/our-work/high-road/\" target=\"_blank\">High Road Restaurants\u003c/a>” within ROC-United. “It’s not only a group of folks that are advocating for better wages and working conditions but it’s also a peer network for employers to learn from one another how to continually raise wages and do the right thing,” she said. In the East Bay, her group includes Arizmendi, Café Gabriela, \u003ca href=\"http://www.berkeleyside.com/tag/fusebox/\" target=\"_blank\">FuseBOX\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/kainbigan/\" target=\"_blank\">Kain’bigan\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/kingston-11/\" target=\"_blank\">Kingston 11\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/pietisserie/\" target=\"_blank\">PieTisserie\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/sweet-bar-bakery/\" target=\"_blank\">Sweet Bar Bakery\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/tamales-la-oaxaquena/\" target=\"_blank\">Tamales la Oaxaquena\u003c/a>, and the \u003ca href=\"http://www.berkeleyside.com/tag/swans-market/\" target=\"_blank\">Swan’s Marketplace\u003c/a> businesses \u003ca href=\"http://www.berkeleyside.com/tag/b-dama/\" target=\"_blank\">B-Dama\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/cosecha/\" target=\"_blank\">Cosecha\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/miss-ollies/\" target=\"_blank\">Miss Ollie’s\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/tag/the-cook-and-her-farmer/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>. Kingston 11, in particular, has been involved in the group. Jayaraman says that the owners Adrian Henderson, Nigel Jones and Andre King came with her to Washington D.C. during the “Fight for 15” rallies on April 15.\u003c/p>\n\u003cp>Similarly, Bednarz, along with Hillyard and several other prominent Oakland restaurateurs like \u003ca href=\"http://www.berkeleyside.com/tag/charlie-hallowell/\" target=\"_blank\">Charlie Hallowell\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/pizzaiolo/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/tag/penrose/\" target=\"_blank\">Penrose\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/tag/boot-and-shoe-service/\" target=\"_blank\">Boot and Shoe Service\u003c/a>; \u003ca href=\"http://www.berkeleyside.com/tag/chris-pastena/\" target=\"_blank\">Chris Pastena\u003c/a> of \u003ca href=\"http://www.berkeleyside.com/tag/chop-bar/\" target=\"_blank\">Chop Bar\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/lungomare/\" target=\"_blank\">Lungomare\u003c/a>; Emily and Scott Goldenberg of Caffe 817; and Allison Arevalo and Erin Wade of \u003ca href=\"http://www.berkeleyside.com/tag/homeroom/\" target=\"_blank\">Homeroom\u003c/a> teamed up earlier this year to brainstorm ways to adapt their budget and support other small business owners. “I would characterize the group as being a collection of values-driven restaurant owners, folks who are as concerned about fairness as they are about their own personal financial well-being,” said Bednarz.\u003c/p>\n\u003cp>“We didn’t form it to be an advocacy group or anything, it was more about partnering together,” said Hillyard. “If we wanted to do social marketing stuff together, great. If we just wanted to be a sounding board for ideas for one another, that’s OK too.”\u003c/p>\n\u003cp>The group’s main objective quickly became clear — education. “We needed to educate the public on why prices were going up and why it’s a good thing because everyone is going to be earning more income,” said Hillyard. “Our customers understood why prices went up and it’s fortunately worked out OK so far.” Member restaurants were active supporters of the Lift Up Oakland campaign, and some, like Bednarz and Hillyard, spoke at rallies and wrote letters to members of Oakland’s government.\u003c/p>\n\u003cp>“Speaking for myself personally, and interpreting what I hear and see from other folks, we genuinely give a crap about what is happening in all parts of Oakland,” said Bednarz. “And the last thing that I want to see is small businesses that have been anchors of neighborhoods for decades go out of business because they are unable to adapt to the change in their cost structure.”\u003c/p>\n\u003cp>Barnes, who works for Bednarz, was so impressed with his employer’s involvement that he, too, got involved. He spoke with other neighborhood restaurants and wrote a letter to the new mayor, Libby Schaff, who was been a vocal supporter of the campaign.\u003c/p>\n\u003cp>The best way to help any business struggling with the wage increase, say both Bednarz and Jayaraman, is to continue to support Oakland businesses, especially those in Chinatown. “Visit Chinatown. Remind yourself that it’s full of interesting restaurants and eat at your favorites. Tell the staff that you’d support them even if they raised their prices a bit,” said Bednarz.\u003c/p>\n\u003cfigure id=\"attachment_96358\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png\" alt=\"Actual Café. \" width=\"720\" height=\"480\" class=\"size-full wp-image-96358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480-400x267.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Actual Café. \u003ccite>(Carrie Cizauskas/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Emeryville set for highest minimum wage in country\u003c/h4>\n\u003cp>Only three miles but a world away from Chinatown, Oakland’s neighbor to the west has been having minimum wage debates of its own. Last week, Emeryville’s city council unanimously approved a rapid minimum wage increase — from $9 to over $14 per hour — to occur this July.\u003c/p>\n\u003cp>Unlike Oakland’s wage increase, Emeryville’s change did not come about via an election. Instead, the council members drafted and voted on an ordinance to increase the wage on their own, \u003ca href=\"http://www.berkeleyside.com/tag/berkeley-minimum-wage/\" target=\"_blank\">as they did in Berkeley last year\u003c/a>. The council has accepted public comments at special city council meetings, but did not call for a study of the increase or ask for input other than during meetings.\u003c/p>\n\u003cp>The council’s wage will be, by far, the highest in the country, and it is set to increase almost to $16 per hour by 2019. Despite support for a fair wage, Emeryville small businesses were not supportive of the original proposal, which would have included all businesses with at least 10 employees.\u003c/p>\n\u003cp>Businesses with fewer than 10 employees would be able to take a small business exemption and phase in the wage increase over three years. Those who take the exemption would need to match Oakland’s $12.25 wage on July 1; the following year, wages would rise to $13 per hour and continue to increase by one dollar per hour each year until 2019, when the wage would need to match the rest of Emeryville. After push back from business owners like Hillyard, who has 12 employees at his Emeryville location and wouldn’t have qualified for the exemption, the council has amended its proposal to define a small business at 55 employees.\u003c/p>\n\u003cp>The problem, said Hillyard, who opened his Emeryville Farley’s location in 2010, is that the increase is scheduled to go in effect overnight. Hillyard has already raised his prices at his Emeryville location to match those at Farley’s East, but doesn’t believe he could retain his customers with a second price increase this summer. “There would definitely be customer push back at that point. I don’t know what we would do,” he said. “Even our employees are saying, ‘Wow, that’s a big increase. That would be great, but that might be hard for the business.’”\u003c/p>\n\u003cp>Another concern about Emeryville’s wage increase is that it will shift the economic dynamic between it and other East Bay cities. Employees could theoretically leave jobs in Berkeley or Oakland to go work in Emervyille, while customers could theoretically abandon pricier Emeryville restaurants for others across the border.\u003c/p>\n\u003cp>As Bendarz explained, it isn’t difficult for potential customers to comparison shop. “A latte is a latte and you can get something fairly similar at plenty of places around town. For customers who are particularly price sensitive, it’s not a big trip for them to go two blocks across the Berkeley border and get a similar drink for less,” he said.\u003c/p>\n\u003cp>In an attempt to stymie these concerns, Berkeley mayor \u003ca href=\"http://www.berkeleyside.com/2014/04/22/berkeley-mayor-proposes-east-bay-minimum-wage/\" target=\"_blank\">Tom Bates proposed a coordinated regional minimum wage\u003c/a> last spring between the East Bay cites of Berkeley, Oakland, Emeryville, Alameda, Albany and El Cerrito. Bates suggested that each neighboring city match Oakland’s wage plan in order to level the playing field between regional businesses. “I don’t want to put our businesses at a disadvantage with regard to neighboring communities. It makes sense for everyone to have the same wage,” he told Berkeleyside in April 2014.\u003c/p>\n\u003cp>Likewise, Hillyard is in support of a regional approach to wage increase. “It would make it much easier for businesses. For example, [Bednarz’s] Actual Cafe is a block and half away from our Emeryville store. If they’re paying a wage that’s two dollars less per hour that means their prices are going to be less as well and it puts our Emeryville store in a difficult competitive situation. The increase would be a real challenge for Emeryville small businesses,” he said.\u003c/p>\n\u003cp>As of October, when Berkeley’s minimum wage went up to $10 per hour, \u003ca href=\"http://www.berkeleyside.com/2014/10/01/berkeleys-minimum-wage-is-10-starting-today-oct-1/\" target=\"_blank\">Bates was still advocating for a regional wage\u003c/a>. It may happen without actual legislation. Both Oakland and Emeryville’s wage increases have prompted further discussion on the part of Berkeley City Council’s Labor Commission. Last month, the commission proposed a revised minimum wage law that would increase wages to $16 by 2017 and include language similar to Measure FF regarding service charges. The council is expected to consider the proposal June 9; meanwhile Berkeley’s Minimum Wage Initiative Coalition plans on filing for a ballot measure petition should the proposal fall through, according to the \u003ca href=\"http://www.contracostatimes.com/breaking-news/ci_27775621/berkeley-could-have-16-minimum-wage-by-2017\" target=\"_blank\">Conta Costa Times\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_96359\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480.jpg\" alt=\"Chris Hillyard, owner of Farley’s on 65th in Emeryville and Farley’s East in Uptown, supported Measure FF, but has concerns about Emeryville’s proposed wage increase. \" width=\"720\" height=\"480\" class=\"size-full wp-image-96359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Chris-Farleys-SF-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chris Hillyard, owner of Farley’s on 65th in Emeryville and Farley’s East in Uptown, supported Measure FF, but has concerns about Emeryville’s proposed wage increase. \u003ccite>(courtesy Chris Hillyard)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Looking to the future: diners encouraged to get involved\u003c/h4>\n\u003cp>The IRLE is currently researching how Oakland restaurants have adapted to the wage increase. The research center collected data on prices before and after the increase, and, according to Reich, plans to release the research soon.\u003c/p>\n\u003cp>Regardless of the results, Oakland restaurant employees and owners predict more changes to come.\u003c/p>\n\u003cp>“This is such a big picture win for everybody, but any time that there’s a change in the industry, any time there’s a disruption like this, it will have some kind of random effects,” said Porter. “Some might unfortunately take a hit to their business, and that could be me. There’s no guarantee that it won’t be me. So everyone’s a little nervous because you know that when there’s a sea change like this, it’s the roll of the dice could be that it doesn’t work for me short term.”\u003c/p>\n\u003cp>However, added Porter, “The only way to make the business sustainable is for price of going out to reflect the price of paying employees in our community enough to live on.”\u003c/p>\n\u003cp>Pina Kahlo, a barista at the new Speaker Box Café in Uptown, thinks that the minimum wage issue is more complicated. “Minimum wage is going to be minimum wage. The system was never meant to fully take care of [service workers]. It is up to us as individuals to be good neighbors to one another, to see one another as human,” she said.\u003c/p>\n\u003cp>Her solution? Stay active and engaged. “Come out for fair wage, come be with people who also think and want to hang out and make friends too. If you are not out being with people who expressly say ‘I am about this thing,’ then you are the one that’s missing out,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Similarly, Jayaraman encourages diners to continue to participate in the wage discussion. “I would encourage the consuming public to continue to express their support for workers having better wages and working conditions every time they eat out,” she said. “It’s both a way to let restaurants know that customers really value these things, and it’s also a way to express support to employers who are making the change, staying in business, doing it right, not complaining and trying to figure it out. … More than ever we should be supporting Oakland restaurants because they’ve made a huge leap.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"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.",
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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.",
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"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.",
"airtime": "SAT 4pm-5pm",
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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",
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