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"content": "\u003cp>Looking for new growth and promising better restaurant experiences for customers, McDonald's President and CEO Steve Easterbrook is changing how the chain manages global markets and plans to boost the number of franchised restaurants.\u003c/p>\n\u003cp>\"The reality is, our recent performance has been poor,\" Easterbrook said in a video released Monday. \"The numbers don't lie. Which is why, as we celebrate 60 years of McDonald's, I will not shy away from resetting this business.\"\u003c/p>\n\u003cp>McDonald's will change the way it organizes global markets, putting leaders in charge of four main groups. The new structure relies less on geography and more on market maturity and growth prospects:\u003c/p>\n\u003cul>\n\u003cli>The United States: more than 40 percent of operating income in 2014.\u003c/li>\n\u003cli>International Lead Markets: Australia, Canada, France, Germany and the U.K., where established markets represent another 40 percent of operating income.\u003c/li>\n\u003cli>High-Growth Markets: China, Italy, Poland,Russia, South Korea, Spain, Switzerland and the Netherlands (10 percent of operating income).\u003c/li>\n\u003cli>Foundational Markets: Around 100 markets, which will mostly be franchised (independently owned).\u003c/li>\n\u003c/ul>\n\u003cp>Calling it \"a global turnaround,\" Easterbrook, who was named CEO in January — after a year in which global sales and revenue decreased — said McDonald's will become a \"modern progressive burger company.\"\u003c/p>\n\u003cp>Its slump has also led McDonald's to tinker with its menu — including the addition last month of a $5 burger. NPR's Marilyn Geewax \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/08/398310022/the-latest-item-on-mcdonalds-shifting-menu-a-5-burger\" target=\"_blank\">reported for The Salt\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"McDonald's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/08/369402086/mcdonalds-reports-steep-drop-in-sales-at-u-s-restaurants\" target=\"_blank\">has been struggling\u003c/a> in recent years to keep pace with fast-casual chains like Five Guys and Chipotle Mexican Grill.\u003c/p>\n\u003cp>\"So the fast-food giant is testing different menu options to lure back customers. Starting later this month, McDonald's diners will be able to choose a $4.99 sandwich — the Sirloin Third Pound burger.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Other changes Marilyn covered included a new range of toppings, all-day breakfast and new pastries, such as a bundt cake.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aside from the promises of better food with better service, \u003ca href=\"https://mcdonalds.webcasts.com/viewer/event.jsp?ei=1063465\" target=\"_blank\">Easterbrook's video address\u003c/a> was also notable for his ability to keep his eyes open for long periods of time without blinking. By our count, in one stretch, he went nearly a minute without closing his eyes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for new growth and promising better restaurant experiences for customers, McDonald's President and CEO Steve Easterbrook is changing how the chain manages global markets and plans to boost the number of franchised restaurants.\u003c/p>\n\u003cp>\"The reality is, our recent performance has been poor,\" Easterbrook said in a video released Monday. \"The numbers don't lie. Which is why, as we celebrate 60 years of McDonald's, I will not shy away from resetting this business.\"\u003c/p>\n\u003cp>McDonald's will change the way it organizes global markets, putting leaders in charge of four main groups. The new structure relies less on geography and more on market maturity and growth prospects:\u003c/p>\n\u003cul>\n\u003cli>The United States: more than 40 percent of operating income in 2014.\u003c/li>\n\u003cli>International Lead Markets: Australia, Canada, France, Germany and the U.K., where established markets represent another 40 percent of operating income.\u003c/li>\n\u003cli>High-Growth Markets: China, Italy, Poland,Russia, South Korea, Spain, Switzerland and the Netherlands (10 percent of operating income).\u003c/li>\n\u003cli>Foundational Markets: Around 100 markets, which will mostly be franchised (independently owned).\u003c/li>\n\u003c/ul>\n\u003cp>Calling it \"a global turnaround,\" Easterbrook, who was named CEO in January — after a year in which global sales and revenue decreased — said McDonald's will become a \"modern progressive burger company.\"\u003c/p>\n\u003cp>Its slump has also led McDonald's to tinker with its menu — including the addition last month of a $5 burger. NPR's Marilyn Geewax \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/08/398310022/the-latest-item-on-mcdonalds-shifting-menu-a-5-burger\" target=\"_blank\">reported for The Salt\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"McDonald's \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/08/369402086/mcdonalds-reports-steep-drop-in-sales-at-u-s-restaurants\" target=\"_blank\">has been struggling\u003c/a> in recent years to keep pace with fast-casual chains like Five Guys and Chipotle Mexican Grill.\u003c/p>\n\u003cp>\"So the fast-food giant is testing different menu options to lure back customers. Starting later this month, McDonald's diners will be able to choose a $4.99 sandwich — the Sirloin Third Pound burger.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Other changes Marilyn covered included a new range of toppings, all-day breakfast and new pastries, such as a bundt cake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from the promises of better food with better service, \u003ca href=\"https://mcdonalds.webcasts.com/viewer/event.jsp?ei=1063465\" target=\"_blank\">Easterbrook's video address\u003c/a> was also notable for his ability to keep his eyes open for long periods of time without blinking. By our count, in one stretch, he went nearly a minute without closing his eyes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why We Can't Take Chipotle's GMO Announcement All That Seriously",
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"content": "\u003cp>Chipotle is \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\" target=\"_blank\">trumpeting\u003c/a> its renunciation of ingredients derived from genetically modified organisms, or GMOs. The company \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">says\u003c/a> that using GMOs — mainly corn in its tortillas and soybean oil for cooking — \"doesn't align\" with its vision of \"food with integrity.\" According to Chipotle spokesman Chris Arnold, it represents \"our commitment to serving our customers the very best ingredients we can find.\"\u003c/p>\n\u003cp>Here at The Salt, though, we've been hearing from people who think Chipotle's stance shows little integrity at all. Rather, it shows a double helping of marketing hype, they say. \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\" target=\"_blank\">Greg Jaffe\u003c/a>, the expert on GMOs at the Center for Science in the Public Interest, calls it \"hypocritical\" and based on \"smoke and mirrors.\" The \u003cem>Washington Post\u003c/em>, meanwhile, \u003ca href=\"http://www.washingtonpost.com/opinions/burrito-bunkum/2015/04/29/a4cd8382-ed18-11e4-8666-a1d756d0218e_story.html?postshare=5061430360346655\" target=\"_blank\">accused\u003c/a> the company of joining a \"global propaganda campaign.\"\u003c/p>\n\u003cp>Why? Here are five reasons.\u003c/p>\n\u003cp>1. Soda\u003c/p>\n\u003cp>Way, way down at the bottom of the \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">page\u003c/a> that announces Chipotle's new policy, far below the headline that says \"Food With Integrity; G-M-Over It,\" you'll find this sentence: \"Many of the beverages sold in our restaurants contain genetically modified ingredients, including those containing corn syrup, which is almost always made from GMO corn.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well. It appears that Chipotle is making a massive exception to its GMO-free policy when it comes to selling sugary drinks.\u003c/p>\n\u003cp>2. The \"superweed\" double standard\u003c/p>\n\u003cp>As an example of the ways that GMOs can damage the environment, Chipotle points to the problems caused by herbicide-tolerant GMO crops and how they encourage farmers to use a single herbicide, usually \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\">glyphosate\u003c/a>, or Roundup. This, in turn, has led to the emergence of herbicide-resistant weeds, which Chipotle calls \"superweeds.\"\u003c/p>\n\u003cfigure id=\"attachment_95778\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\" alt=\"A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat.\" width=\"400\" height=\"300\" class=\"size-full wp-image-95778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chipotle's answer to this, per its new non-GMO policy, is to switch from soybean oil to sunflower oil.\u003c/p>\n\u003cp>The problem is, many sunflower varieties, while not genetically modified, also are herbicide-tolerant. They were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148312077/how-a-sunflower-gene-crossed-the-line-from-weed-to-crop\" target=\"_blank\">bred\u003c/a> to tolerate a class of herbicides called ALS inhibitors. And since farmers started relying on them, many weeds have evolved resistance to those herbicides. In fact, many more weeds have become resistant to ALS inhibitors than to glyphosate.\u003c/p>\n\u003cp>Why should Chipotle bemoan the emergence of weeds that are resistant to glyphosate, yet not to other weedkillers?\u003c/p>\n\u003cp>3. Salt\u003c/p>\n\u003cp>The top reason to back away from GMOs, according to Chipotle's web site, is uncertainty about the long-term safety of growing and consuming this food. Yet the company apparently has no problem with salt, a substance that poses risks that are far more clearly documented, Jaffe points out. A recent \u003ca href=\"http://www.nytimes.com/interactive/2015/02/17/upshot/what-do-people-actually-order-at-chipotle.html?_r=0&abt=0002&abg=0\" target=\"_blank\">survey\u003c/a> by the \u003cem>New York Times\u003c/em> showed that the typical meal consumed at Chipotle contains close to a full day's recommended allowance of sodium, along with 1,070 calories.\u003c/p>\n\u003cp>For CSPI's Jaffe, the company's highly publicized move away from GMOs serves merely to distract consumers from \"the real problem with Chipotle food, which is that it's just not healthy.\"\u003c/p>\n\u003cp>4. Science\u003c/p>\n\u003cp>Chipotle can't quite make up its mind what to say about the safety of GMOs. In an email, Chipotle spokesman Arnold told The Salt that \"we didn't say we were doing this because we think GMO foods are not healthy.\" Yet the company's \u003ca href=\"https://chipotle.com/gmo\">website\u003c/a> casts doubt: \"While some studies have shown GMOs to be safe, most of this research was funded by companies that sell GMO seeds and did not evaluate long-term effects. More independent studies are needed,\" it says.\u003c/p>\n\u003cp>The fact is, scientific studies have shown ill effects from eating lots of things on the Chipotle menu, if you eat them to excess. At the top of the list, of course, are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\" target=\"_blank\">sugar\u003c/a> in those sodas, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">refined carbohydrates\u003c/a> in the white rice and flour tortillas, and salt. There's no such evidence about GMOs.\u003c/p>\n\u003cp>5. Meat\u003c/p>\n\u003cp>Chipotle says it wasn't too difficult or expensive to remove GMO ingredients from its burritos. It simply had to find new suppliers for corn flour and cooking oil.\u003c/p>\n\u003cp>It would be much harder, and presumably more expensive, to use only meat from pigs or chickens that consumed a non-GMO diet. That's because the amount of corn or soybeans required to feed Chipotle's animals is vastly larger than what's needed for its tortillas or cooking oil. Finding a new supply of animal feed would raise costs, so Chipotle isn't doing it. \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>Chipotle is \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\" target=\"_blank\">trumpeting\u003c/a> its renunciation of ingredients derived from genetically modified organisms, or GMOs. The company \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">says\u003c/a> that using GMOs — mainly corn in its tortillas and soybean oil for cooking — \"doesn't align\" with its vision of \"food with integrity.\" According to Chipotle spokesman Chris Arnold, it represents \"our commitment to serving our customers the very best ingredients we can find.\"\u003c/p>\n\u003cp>Here at The Salt, though, we've been hearing from people who think Chipotle's stance shows little integrity at all. Rather, it shows a double helping of marketing hype, they say. \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\" target=\"_blank\">Greg Jaffe\u003c/a>, the expert on GMOs at the Center for Science in the Public Interest, calls it \"hypocritical\" and based on \"smoke and mirrors.\" The \u003cem>Washington Post\u003c/em>, meanwhile, \u003ca href=\"http://www.washingtonpost.com/opinions/burrito-bunkum/2015/04/29/a4cd8382-ed18-11e4-8666-a1d756d0218e_story.html?postshare=5061430360346655\" target=\"_blank\">accused\u003c/a> the company of joining a \"global propaganda campaign.\"\u003c/p>\n\u003cp>Why? Here are five reasons.\u003c/p>\n\u003cp>1. Soda\u003c/p>\n\u003cp>Way, way down at the bottom of the \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">page\u003c/a> that announces Chipotle's new policy, far below the headline that says \"Food With Integrity; G-M-Over It,\" you'll find this sentence: \"Many of the beverages sold in our restaurants contain genetically modified ingredients, including those containing corn syrup, which is almost always made from GMO corn.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well. It appears that Chipotle is making a massive exception to its GMO-free policy when it comes to selling sugary drinks.\u003c/p>\n\u003cp>2. The \"superweed\" double standard\u003c/p>\n\u003cp>As an example of the ways that GMOs can damage the environment, Chipotle points to the problems caused by herbicide-tolerant GMO crops and how they encourage farmers to use a single herbicide, usually \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\">glyphosate\u003c/a>, or Roundup. This, in turn, has led to the emergence of herbicide-resistant weeds, which Chipotle calls \"superweeds.\"\u003c/p>\n\u003cfigure id=\"attachment_95778\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\" alt=\"A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat.\" width=\"400\" height=\"300\" class=\"size-full wp-image-95778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chipotle's answer to this, per its new non-GMO policy, is to switch from soybean oil to sunflower oil.\u003c/p>\n\u003cp>The problem is, many sunflower varieties, while not genetically modified, also are herbicide-tolerant. They were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148312077/how-a-sunflower-gene-crossed-the-line-from-weed-to-crop\" target=\"_blank\">bred\u003c/a> to tolerate a class of herbicides called ALS inhibitors. And since farmers started relying on them, many weeds have evolved resistance to those herbicides. In fact, many more weeds have become resistant to ALS inhibitors than to glyphosate.\u003c/p>\n\u003cp>Why should Chipotle bemoan the emergence of weeds that are resistant to glyphosate, yet not to other weedkillers?\u003c/p>\n\u003cp>3. Salt\u003c/p>\n\u003cp>The top reason to back away from GMOs, according to Chipotle's web site, is uncertainty about the long-term safety of growing and consuming this food. Yet the company apparently has no problem with salt, a substance that poses risks that are far more clearly documented, Jaffe points out. A recent \u003ca href=\"http://www.nytimes.com/interactive/2015/02/17/upshot/what-do-people-actually-order-at-chipotle.html?_r=0&abt=0002&abg=0\" target=\"_blank\">survey\u003c/a> by the \u003cem>New York Times\u003c/em> showed that the typical meal consumed at Chipotle contains close to a full day's recommended allowance of sodium, along with 1,070 calories.\u003c/p>\n\u003cp>For CSPI's Jaffe, the company's highly publicized move away from GMOs serves merely to distract consumers from \"the real problem with Chipotle food, which is that it's just not healthy.\"\u003c/p>\n\u003cp>4. Science\u003c/p>\n\u003cp>Chipotle can't quite make up its mind what to say about the safety of GMOs. In an email, Chipotle spokesman Arnold told The Salt that \"we didn't say we were doing this because we think GMO foods are not healthy.\" Yet the company's \u003ca href=\"https://chipotle.com/gmo\">website\u003c/a> casts doubt: \"While some studies have shown GMOs to be safe, most of this research was funded by companies that sell GMO seeds and did not evaluate long-term effects. More independent studies are needed,\" it says.\u003c/p>\n\u003cp>The fact is, scientific studies have shown ill effects from eating lots of things on the Chipotle menu, if you eat them to excess. At the top of the list, of course, are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\" target=\"_blank\">sugar\u003c/a> in those sodas, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">refined carbohydrates\u003c/a> in the white rice and flour tortillas, and salt. There's no such evidence about GMOs.\u003c/p>\n\u003cp>5. Meat\u003c/p>\n\u003cp>Chipotle says it wasn't too difficult or expensive to remove GMO ingredients from its burritos. It simply had to find new suppliers for corn flour and cooking oil.\u003c/p>\n\u003cp>It would be much harder, and presumably more expensive, to use only meat from pigs or chickens that consumed a non-GMO diet. That's because the amount of corn or soybeans required to feed Chipotle's animals is vastly larger than what's needed for its tortillas or cooking oil. Finding a new supply of animal feed would raise costs, so Chipotle isn't doing it. \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 label had promised Bud Light was \"the perfect beer for removing 'no' from your vocabulary for the night.\" But that's exactly the word that occurred to many people who say the message recalls alcohol's troublesome connection to sexual assaults.\u003c/p>\n\u003cp>Anheuser-Busch says the slogan is one of many messages it has printed on beer labels as part of its \"UpForWhatever\" ad campaign. But it acknowledges that it \"missed the mark\" with this one, saying that it has stopped making the label.\u003c/p>\n\u003cp>The move follows heavy criticism of the message via social media and on Reddit, where a photo of the label was placed \u003ca href=\"http://www.reddit.com/r/funny/comments/343biu/what_the_fuck_bud_light_not_cool_man/\" target=\"_blank\">beneath a not-safe-for-work title\u003c/a> that expressed incredulousness at the message.\u003c/p>\n\u003cp>On Twitter, many said the slogan promotes rape culture.\u003c/p>\n\u003cp>Part of the Reddit discussion also turned on whether a drunk person would be able to say no to the question, \"Are you OK to drive?\" Poking fun at Bud Light, others on Twitter and elsewhere simply said that they say \"no\" to one of America's best-selling beers on a regular basis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Tuesday, the company \u003ca href=\"http://newsroom.anheuser-busch.com/statement-on-bud-light-bottle/\" target=\"_blank\">issued a statement\u003c/a> saying:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The Bud Light Up for Whatever campaign, now in its second year, has inspired millions of consumers to engage with our brand in a positive and light-hearted way. In this spirit, we created more than 140 different scroll messages intended to encourage brand engagement. It's clear that this particular message missed the mark, and we regret it. We would never condone disrespectful or irresponsible behavior. As a result, we have immediately ceased production of this message on all bottles.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>To put the discussion in a broader perspective, roughly half of all sexual assaults in America involve alcohol, according to the \u003ca href=\"http://pubs.niaaa.nih.gov/publications/arh25-1/43-51.htm\">National Institute on Alcohol Abuse and Alcoholism\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Conservative estimates of sexual assault prevalence suggest that 25 percent of American women have experienced sexual assault, including rape. Approximately one-half of those cases involve alcohol consumption by the perpetrator, victim, or both. Alcohol contributes to sexual assault through multiple pathways, often exacerbating existing risk factors.\u003c/p>\n\u003cp>\"Beliefs about alcohol's effects on sexual and aggressive behavior, stereotypes about drinking women, and alcohol's effects on cognitive and motor skills contribute to alcohol-involved sexual assault.\"\u003c/p>\n\u003c/blockquote>\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 label had promised Bud Light was \"the perfect beer for removing 'no' from your vocabulary for the night.\" But that's exactly the word that occurred to many people who say the message recalls alcohol's troublesome connection to sexual assaults.\u003c/p>\n\u003cp>Anheuser-Busch says the slogan is one of many messages it has printed on beer labels as part of its \"UpForWhatever\" ad campaign. But it acknowledges that it \"missed the mark\" with this one, saying that it has stopped making the label.\u003c/p>\n\u003cp>The move follows heavy criticism of the message via social media and on Reddit, where a photo of the label was placed \u003ca href=\"http://www.reddit.com/r/funny/comments/343biu/what_the_fuck_bud_light_not_cool_man/\" target=\"_blank\">beneath a not-safe-for-work title\u003c/a> that expressed incredulousness at the message.\u003c/p>\n\u003cp>On Twitter, many said the slogan promotes rape culture.\u003c/p>\n\u003cp>Part of the Reddit discussion also turned on whether a drunk person would be able to say no to the question, \"Are you OK to drive?\" Poking fun at Bud Light, others on Twitter and elsewhere simply said that they say \"no\" to one of America's best-selling beers on a regular basis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Tuesday, the company \u003ca href=\"http://newsroom.anheuser-busch.com/statement-on-bud-light-bottle/\" target=\"_blank\">issued a statement\u003c/a> saying:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The Bud Light Up for Whatever campaign, now in its second year, has inspired millions of consumers to engage with our brand in a positive and light-hearted way. In this spirit, we created more than 140 different scroll messages intended to encourage brand engagement. It's clear that this particular message missed the mark, and we regret it. We would never condone disrespectful or irresponsible behavior. As a result, we have immediately ceased production of this message on all bottles.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>To put the discussion in a broader perspective, roughly half of all sexual assaults in America involve alcohol, according to the \u003ca href=\"http://pubs.niaaa.nih.gov/publications/arh25-1/43-51.htm\">National Institute on Alcohol Abuse and Alcoholism\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Conservative estimates of sexual assault prevalence suggest that 25 percent of American women have experienced sexual assault, including rape. Approximately one-half of those cases involve alcohol consumption by the perpetrator, victim, or both. Alcohol contributes to sexual assault through multiple pathways, often exacerbating existing risk factors.\u003c/p>\n\u003cp>\"Beliefs about alcohol's effects on sexual and aggressive behavior, stereotypes about drinking women, and alcohol's effects on cognitive and motor skills contribute to alcohol-involved sexual assault.\"\u003c/p>\n\u003c/blockquote>\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>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150428_me_tyson_foods_to_stop_giving_chickens_human-used_antibiotics.mp3\u003c/p>\n\u003cp>Tyson Foods, the country's biggest poultry producer, is promising to stop feeding its chickens any antibiotics that are used in human medicine.\u003c/p>\n\u003cp>It's the most dramatic sign so far of a major shift by the poultry industry. The speed with which chicken producers have turned away from antibiotics, in fact, has surprised some of the industry's longtime critics.\u003c/p>\n\u003cp>For decades, the farmers who raise chickens, pigs and cattle have used antibiotics as part of a formula for growing more animals, and growing them more cheaply.\u003c/p>\n\u003cp>But that practice has become controversial, because the more frequently such drugs are used, the more quickly bacteria evolve resistance to them. There are fears that antibiotic resistance could be migrating from bacteria in farm animals to bacteria that infect people — and that those infections are then more difficult to treat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The poultry industry now appears ready to change course.\u003c/p>\n\u003cp>Over the past year, major companies such as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">Perdue\u003c/a> and \u003ca href=\"http://www.wsj.com/articles/pilgrims-expects-25-of-its-chicken-will-be-antibiotic-free-by-2019-1429564675\">Pilgrim's Pride\u003c/a> have announced significant cuts in antibiotic use.\u003c/p>\n\u003cp>Now Tyson Foods, the biggest of them all, \u003ca href=\"http://www.tysonfoods.com/Media/News-Releases/2015/04/Antibiotics-Announcement.aspx\">has announced\u003c/a> its own plan. Donnie Smith, Tyson's CEO, says that by September 2017, the company expects to eliminate the use of all antibiotics that also are used in human medicine.\u003c/p>\n\u003cp>Tyson still will use a class of antibiotics called ionophores that are not used to treat humans. If bacteria develop resistance to ionophores, doctors don't care, because they never use ionophores anyway.\u003c/p>\n\u003cp>Smith pointed out that Tyson is not promising to never ever use a human antibiotic. \"What we're saying is, we don't believe that we're going to need to. But we're not going to let chickens suffer,\" he says.\u003c/p>\n\u003cp>If the company does resort to using a human antibiotic, though, it will report that use publicly, Smith says.\u003c/p>\n\u003cp>According to Smith, Tyson already has reduced its use of human-use antibiotics by 80 percent over the past four years. More than 90 percent of its chickens, in fact, now do not receive any human-use antibiotics at any point in their lives.\u003c/p>\n\u003cp>The timetable and details of Tyson's plans echoed those of \u003ca href=\"http://news.mcdonalds.com/Corporate/news-stories/McDonald-s-USA-Announces-New-Antibiotics-Policy-an\">McDonald's\u003c/a>, which announced last month that within two years, its U.S. restaurants will not serve chicken from birds that have been treated with medically important antibiotics. Tyson Foods is a major supplier for McDonald's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewtrusts.org/en/about/experts/gail-hansen\">Gail Hansen\u003c/a>, a longtime critic of antibiotic use with the Pew Charitable Trust's Antibiotic Resistance Project, called the announcement a really big deal. \"Tyson is the big chicken producer,\" she said. \"Lots and lots of folks are saying that they want to go to fewer and fewer antibiotics, and Tyson is saying, 'We're with you. We're going there, too.' So this is huge.\"\u003c/p>\n\u003cp>On the same day that Tyson released its plans, Hansen's group announced its own \u003ca href=\"http://certifiedresponsibleantibiotics.org/\">initiative\u003c/a> to promote antibiotic-free chicken. It's a new certification for chicken, developed in collaboration with the U.S. Department of Agriculture and a group called \u003ca href=\"http://www.schoolfoodfocus.org/\">School Food Focus\u003c/a>. Auditors will verify that meat that receives this certification came from chickens that never were treated with medically relevant antibiotics, except when the birds were sick and needed treatment.\u003c/p>\n\u003cp>Other critics of antibiotic use also welcomed the announcement and called on other meat producers to follow the poultry industry's example. \"Why are the turkey, pork and beef industries lagging so far behind?\" asked Steve Roach, with a campaign called \u003ca href=\"http://www.keepantibioticsworking.com/\">Keep Antibiotics Working\u003c/a>, in a statement emailed to reporters.\u003c/p>\n\u003cp>\u003ca href=\"http://publichealth.gwu.edu/faculty/index.cfm?employeeID=907\">Lance Price\u003c/a>, a microbiologist and director of the recently launched Antibiotic Resistance Action Center at George Washington University, echoed the call for other producers to limit antibiotic use: \"The sooner we implement sound strategies to curb all unnecessary antibiotic use in every food-animal sector, the sooner we can protect public health from the looming threat of antibiotic-resistant bacteria.\" \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": "Antibiotic use is falling out of fashion in the poultry industry. Tyson Foods, the biggest poultry producer in the U.S., says it will stop feeding its birds human-use antibiotics in two years.",
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"description": "Antibiotic use is falling out of fashion in the poultry industry. Tyson Foods, the biggest poultry producer in the U.S., says it will stop feeding its birds human-use antibiotics in two years.",
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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/2015/04/20150428_me_tyson_foods_to_stop_giving_chickens_human-used_antibiotics.mp3\u003c/p>\n\u003cp>Tyson Foods, the country's biggest poultry producer, is promising to stop feeding its chickens any antibiotics that are used in human medicine.\u003c/p>\n\u003cp>It's the most dramatic sign so far of a major shift by the poultry industry. The speed with which chicken producers have turned away from antibiotics, in fact, has surprised some of the industry's longtime critics.\u003c/p>\n\u003cp>For decades, the farmers who raise chickens, pigs and cattle have used antibiotics as part of a formula for growing more animals, and growing them more cheaply.\u003c/p>\n\u003cp>But that practice has become controversial, because the more frequently such drugs are used, the more quickly bacteria evolve resistance to them. There are fears that antibiotic resistance could be migrating from bacteria in farm animals to bacteria that infect people — and that those infections are then more difficult to treat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The poultry industry now appears ready to change course.\u003c/p>\n\u003cp>Over the past year, major companies such as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/03/345315380/perdue-says-its-hatching-chicks-are-off-antibiotics\">Perdue\u003c/a> and \u003ca href=\"http://www.wsj.com/articles/pilgrims-expects-25-of-its-chicken-will-be-antibiotic-free-by-2019-1429564675\">Pilgrim's Pride\u003c/a> have announced significant cuts in antibiotic use.\u003c/p>\n\u003cp>Now Tyson Foods, the biggest of them all, \u003ca href=\"http://www.tysonfoods.com/Media/News-Releases/2015/04/Antibiotics-Announcement.aspx\">has announced\u003c/a> its own plan. Donnie Smith, Tyson's CEO, says that by September 2017, the company expects to eliminate the use of all antibiotics that also are used in human medicine.\u003c/p>\n\u003cp>Tyson still will use a class of antibiotics called ionophores that are not used to treat humans. If bacteria develop resistance to ionophores, doctors don't care, because they never use ionophores anyway.\u003c/p>\n\u003cp>Smith pointed out that Tyson is not promising to never ever use a human antibiotic. \"What we're saying is, we don't believe that we're going to need to. But we're not going to let chickens suffer,\" he says.\u003c/p>\n\u003cp>If the company does resort to using a human antibiotic, though, it will report that use publicly, Smith says.\u003c/p>\n\u003cp>According to Smith, Tyson already has reduced its use of human-use antibiotics by 80 percent over the past four years. More than 90 percent of its chickens, in fact, now do not receive any human-use antibiotics at any point in their lives.\u003c/p>\n\u003cp>The timetable and details of Tyson's plans echoed those of \u003ca href=\"http://news.mcdonalds.com/Corporate/news-stories/McDonald-s-USA-Announces-New-Antibiotics-Policy-an\">McDonald's\u003c/a>, which announced last month that within two years, its U.S. restaurants will not serve chicken from birds that have been treated with medically important antibiotics. Tyson Foods is a major supplier for McDonald's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewtrusts.org/en/about/experts/gail-hansen\">Gail Hansen\u003c/a>, a longtime critic of antibiotic use with the Pew Charitable Trust's Antibiotic Resistance Project, called the announcement a really big deal. \"Tyson is the big chicken producer,\" she said. \"Lots and lots of folks are saying that they want to go to fewer and fewer antibiotics, and Tyson is saying, 'We're with you. We're going there, too.' So this is huge.\"\u003c/p>\n\u003cp>On the same day that Tyson released its plans, Hansen's group announced its own \u003ca href=\"http://certifiedresponsibleantibiotics.org/\">initiative\u003c/a> to promote antibiotic-free chicken. It's a new certification for chicken, developed in collaboration with the U.S. Department of Agriculture and a group called \u003ca href=\"http://www.schoolfoodfocus.org/\">School Food Focus\u003c/a>. Auditors will verify that meat that receives this certification came from chickens that never were treated with medically relevant antibiotics, except when the birds were sick and needed treatment.\u003c/p>\n\u003cp>Other critics of antibiotic use also welcomed the announcement and called on other meat producers to follow the poultry industry's example. \"Why are the turkey, pork and beef industries lagging so far behind?\" asked Steve Roach, with a campaign called \u003ca href=\"http://www.keepantibioticsworking.com/\">Keep Antibiotics Working\u003c/a>, in a statement emailed to reporters.\u003c/p>\n\u003cp>\u003ca href=\"http://publichealth.gwu.edu/faculty/index.cfm?employeeID=907\">Lance Price\u003c/a>, a microbiologist and director of the recently launched Antibiotic Resistance Action Center at George Washington University, echoed the call for other producers to limit antibiotic use: \"The sooner we implement sound strategies to curb all unnecessary antibiotic use in every food-animal sector, the sooner we can protect public health from the looming threat of antibiotic-resistant bacteria.\" \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": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward",
"title": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It started with pasta. Spaghetti, to be exact: tupperwares full of spaghetti cooked in the basement of Trinity Church then delivered to the homes of patients with HIV. That spaghetti was the beginning of San Francisco nonprofit \u003ca href=\"http://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, and in the three decades since they started cooking in that basement, Open Hand has not just been able to survive, but thrive, changing and expanding to meet the needs of their city, with a model that’s been successfully duplicated across the country. And with an ambitious new study with UCSF underway, they’re pioneering research to support their belief that food can act as medicine.\u003c/p>\n\u003cp>The organization started when Ruth Brinker, a grandmother and former food service worker, noticed a friend with AIDS struggling to cook for himself. She successfully organized a group of friends to deliver home cooked meals, but the man died after one of the members went on vacation and wasn’t able to deliver the meals. The incident spurred Brinker to create Project Open Hand in 1985, with the aim to provide free, home cooked meals for the city’s increasing numbers of HIV patients.\u003c/p>\n\u003cfigure id=\"attachment_95737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ruth-brinker.jpg\" alt=\"Ruth Brinker and a Project Open Hand volunteer.\" width=\"500\" class=\"size-full wp-image-95737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker.jpg 1472w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-400x513.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-800x1026.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1440x1847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1180x1513.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-960x1231.jpg 960w\" sizes=\"(max-width: 1472px) 100vw, 1472px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a Project Open Hand volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the organization began, it was a casual affair, starting with just $2,000 and a group of spirited volunteers. Many HIV positive patients at the time suffered from \u003ca href=\"http://www.hiv.va.gov/patient/diagnosis/OI-wasting-syndrome.asp\" target=\"_blank\">wasting syndrome\u003c/a>, causing them to lose about 10% of their body fat, so Open Hand’s meals centered around hearty, fattening comfort food: mac and cheese, meatloaf, lots of fried foods.\u003c/p>\n\u003cp>“When the epidemic first started, there was nothing we could do,” said Jim Mercer, a volunteer for over 25 years. “We didn’t know what to do. We were finding that people were hungry, people were starving, they weren’t able to cook with themselves.”\u003c/p>\n\u003cfigure id=\"attachment_95699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg\" alt=\"Volunteers bag groceries in the early days.\" width=\"1920\" height=\"1334\" class=\"size-full wp-image-95699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers bag groceries in the early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Volunteers delivered the meals, and served as a point of human interaction and contact for the isolated, terminally ill patients. It was difficult, emotionally taxing work: volunteers would often return to a client’s house the next week, and find that the client had died.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The organization expanded, and started to serve Alameda County in 1989, then moved into its current Polk Street location in 1997. A year later, the Salvation Army’s anti-gay stance allowed them to expand even more. San Francisco had just voted that all city employers were required to provide domestic partner benefits to their employees. The Salvation Army, which was previously running the city’s senior meal service, refused to provide the benefits, and was forced to give up its contract with the city. Open Hand took over the contract, and started providing lunch to seniors around the city. In 2000 they started serving clients with conditions other than HIV, including heart disease and various cancers. Other cities, including Los Angeles, New York and Atlanta, successfully duplicated the program.\u003c/p>\n\u003cp>Now, they serve 2,500 meals a day in San Francisco and the East Bay, and have a grocery center in downtown Oakland where clients can pick up meal ingredients. A steady supply of funding (a combination of government funding and individual and corporate donors) and volunteers (they work with 125 every day) allows them to successfully help more and more patients. Since they started serving more than just clients with HIV, they’ve developed seven specialized diets, so clients with everything from low carb needs to clients on dialysis can receive specifically tailored meals.\u003c/p>\n\u003cp>One of the organization’s biggest shifts over the years has been their increasing emphasis on healthy eating, a far cry from the meatloaf and mac and cheese of the early days. Now, an average meal is a lean protein with lots of veggies, an apple for dessert, local and organic when cost allows.\u003c/p>\n\u003cp>Their new focus on health also shows how HIV has changed over the years. An HIV diagnosis is no longer a death sentence, and Open Hand’s food reflects that: instead of rich comfort food to provide physical and emotional sustenance to dying patients, their healthy food is designed to help extend the lifespan of their HIV positive clients.\u003c/p>\n\u003cp>“The face of HIV, especially with gay men in San Francisco, is they’re facing aging issues. You have to realize alright, we’ve got to watch our cholesterol, carb intakes and all those other things,” says Mercer, who has HIV and credits Open Hand with keeping him healthy over the years.\u003c/p>\n\u003cp>“I’m asymptomatic, I have no viral loads, I don’t have any symptoms of the disease and I think a lot of that has to do with making healthier choices early in the epidemic stage. Project Open Hand was instrumental in that, in giving me a base that was centered on healthy living,” he said. “At some point I realized, “Hey, looks like I’m going to be around here for a while. Put down the pasta and pick up the kale and the broccoli.’”\u003c/p>\n\u003cfigure id=\"attachment_95698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Kitchen57-2.jpg\" alt=\"Volunteers prep meals in the organization's early days.\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-95698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prep meals in the organization's early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That new focus on healthy eating led to Open Hand’s 2014 “Food=Medicine” \u003ca href=\"http://www.openhand.org/food-medicine-pilot-study/\" target=\"_blank\">pilot study\u003c/a> with UCSF. In an effort to determine what effect a healthy diet has on people’s overall health, Open Hand took a group of their clients with HIV/AIDS or both HIV/AIDS and diabetes and provided all their meals--not just the one they typically offer--customized to their nutritional needs for six months. The study is just wrapping up, and the initial results are expected to come out later this summer.\u003c/p>\n\u003cp>It seems like a simple enough hypothesis--of course healthy eating is better for your health, right?-- but it’s one that’s hard to prove. Although popular culture is awash in often contradictory nutrition advice, there are fairly few studies that have empirically examined the impact of food on health because it’s so hard to determine what someone actually eats--self reported accounts of one’s diets are typically way off, leading to skewed results.\u003c/p>\n\u003cfigure id=\"attachment_95735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/serving-meals1920.jpg\" alt=\"Project Open Hand volunteer serving a meal.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-95735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Project Open Hand volunteer serving a meal. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Open Hand is also trying to scale their operations to be able to support the rapidly increasing senior population: a 2012 Department of Aging and Adult Services \u003ca href=\"http://www.sfhsa.org/asset/ReportsDataResources/DAASNeedsAssessmentPartI.pdf\" target=\"_blank\">report\u003c/a> projected that San Francisco’s senior population is going to swell 20% over the next ten years. \u003c/p>\n\u003cp>They’re also focusing on meeting the needs of food insecure individuals in the Bay Area, said Simon Pitchford, co-CEO of Open Hand.\u003c/p>\n\u003cblockquote>\u003cp>“I serve on the food security task force and we put out a report about a year ago that indicated one in four people in the Bay Area is food insecure,” Pitchford said. “In a city that’s so resource rich as San Francisco, it’s such a startling statistic. That forms a lot of the population that we currently serve, and to continue to serve that population is really critical to our mission.”\u003c/p>\u003c/blockquote>\n\u003cp>For all of Open Hand’s changes over the last thirty years--from serving only HIV patients, to patients with several other diseases, from meatloaf to kale--there’s one thing that’s stayed the same: their slogan, \u003cstrong>“meals with love.”\u003c/strong>\u003c/p>\n\u003cp>“Ruth used to come around in the kitchen--this is going to get me verklempt every time I think about it--she would always ask the volunteers if they were cooking and [say], ‘Now you be sure you’re putting the love in that meal,’” said Mercer. “That was always something that was very important from the start and still goes on, to make sure that not only is it nutritious, but we put love in it. That’s what we’re serving our clients.”\u003c/p>\n\u003cp>Sure, food is food and we all need calories to survive. But Open Hand’s enduring impact can partially be attributed to their recognition that serving food to someone is more than just a meal--it’s a personal connection, demonstrable evidence that someone cares about you.\u003c/p>\n\u003cp>“There’s something about food. Food is such a comfort item. Taking somebody a hot meal just speaks volumes about the care and the love that you’re bringing to that person,” said Pitchford. “Food that was cooked by somebody’s hand, it’s just [got] such a special aura around it.”\u003c/p>\n\u003cp>“It’s the community. Going back to why Ruth started this organization, she recognized that there were people who were dying because they were malnourished, but also that there was no contact, there was a lack of socialization, an isolation,” Pitchford added. “That’s the thing that makes this so special, that we get to interact and talk to our clients all the time.”\u003c/p>\n\u003cfigure id=\"attachment_95703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Archive54-2.jpg\" alt=\"Ruth Brinker and a volunteer.\" width=\"1920\" height=\"1264\" class=\"size-full wp-image-95703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1440x948.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1180x777.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-960x632.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That personal service extends to their delivery service, which Sumiyati Monoarfa found out last summer. After suffering three heart attacks in one week, she left UCSF with Open Hand scheduled to deliver her six months of dinners. It was a godsend for Monoarfa, who lives in a Tenderloin SRO with one kitchen for almost 200 rooms, making cooking a challenge. Not only did Open Hand introduce her to new foods (polenta, dill), it provided a valuable sense of community and security.\u003c/p>\n\u003cp>One night, Monoarfa wasn’t in her room when her delivery person came by with her food. Instead of leaving the food for her at the front desk, he asked the receptionist to call and check on her, to make sure she was safe.\u003c/p>\n\u003cp>“I can’t tell you how--I get emotional when I talk about them--” she said, choking up. “--How much that meant to me that he would take time out to check on my well being. It’s that personal touch, they became like your extended family because they care about you.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It is so much more than food. Their slogan “food made with love” is absolutely correct.”\u003c/p>\n\n",
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"excerpt": "Meal delivery charity that got its start delivering mac and cheese and meatloaf to AIDS patients now serves 2,500 healthy meals a day to seniors and people suffering from a variety of diseases--and with an ambitious new research study and plans for expansion, the meals are just the beginning. ",
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"title": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with pasta. Spaghetti, to be exact: tupperwares full of spaghetti cooked in the basement of Trinity Church then delivered to the homes of patients with HIV. That spaghetti was the beginning of San Francisco nonprofit \u003ca href=\"http://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, and in the three decades since they started cooking in that basement, Open Hand has not just been able to survive, but thrive, changing and expanding to meet the needs of their city, with a model that’s been successfully duplicated across the country. And with an ambitious new study with UCSF underway, they’re pioneering research to support their belief that food can act as medicine.\u003c/p>\n\u003cp>The organization started when Ruth Brinker, a grandmother and former food service worker, noticed a friend with AIDS struggling to cook for himself. She successfully organized a group of friends to deliver home cooked meals, but the man died after one of the members went on vacation and wasn’t able to deliver the meals. The incident spurred Brinker to create Project Open Hand in 1985, with the aim to provide free, home cooked meals for the city’s increasing numbers of HIV patients.\u003c/p>\n\u003cfigure id=\"attachment_95737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ruth-brinker.jpg\" alt=\"Ruth Brinker and a Project Open Hand volunteer.\" width=\"500\" class=\"size-full wp-image-95737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker.jpg 1472w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-400x513.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-800x1026.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1440x1847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1180x1513.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-960x1231.jpg 960w\" sizes=\"(max-width: 1472px) 100vw, 1472px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a Project Open Hand volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the organization began, it was a casual affair, starting with just $2,000 and a group of spirited volunteers. Many HIV positive patients at the time suffered from \u003ca href=\"http://www.hiv.va.gov/patient/diagnosis/OI-wasting-syndrome.asp\" target=\"_blank\">wasting syndrome\u003c/a>, causing them to lose about 10% of their body fat, so Open Hand’s meals centered around hearty, fattening comfort food: mac and cheese, meatloaf, lots of fried foods.\u003c/p>\n\u003cp>“When the epidemic first started, there was nothing we could do,” said Jim Mercer, a volunteer for over 25 years. “We didn’t know what to do. We were finding that people were hungry, people were starving, they weren’t able to cook with themselves.”\u003c/p>\n\u003cfigure id=\"attachment_95699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg\" alt=\"Volunteers bag groceries in the early days.\" width=\"1920\" height=\"1334\" class=\"size-full wp-image-95699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers bag groceries in the early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Volunteers delivered the meals, and served as a point of human interaction and contact for the isolated, terminally ill patients. It was difficult, emotionally taxing work: volunteers would often return to a client’s house the next week, and find that the client had died.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The organization expanded, and started to serve Alameda County in 1989, then moved into its current Polk Street location in 1997. A year later, the Salvation Army’s anti-gay stance allowed them to expand even more. San Francisco had just voted that all city employers were required to provide domestic partner benefits to their employees. The Salvation Army, which was previously running the city’s senior meal service, refused to provide the benefits, and was forced to give up its contract with the city. Open Hand took over the contract, and started providing lunch to seniors around the city. In 2000 they started serving clients with conditions other than HIV, including heart disease and various cancers. Other cities, including Los Angeles, New York and Atlanta, successfully duplicated the program.\u003c/p>\n\u003cp>Now, they serve 2,500 meals a day in San Francisco and the East Bay, and have a grocery center in downtown Oakland where clients can pick up meal ingredients. A steady supply of funding (a combination of government funding and individual and corporate donors) and volunteers (they work with 125 every day) allows them to successfully help more and more patients. Since they started serving more than just clients with HIV, they’ve developed seven specialized diets, so clients with everything from low carb needs to clients on dialysis can receive specifically tailored meals.\u003c/p>\n\u003cp>One of the organization’s biggest shifts over the years has been their increasing emphasis on healthy eating, a far cry from the meatloaf and mac and cheese of the early days. Now, an average meal is a lean protein with lots of veggies, an apple for dessert, local and organic when cost allows.\u003c/p>\n\u003cp>Their new focus on health also shows how HIV has changed over the years. An HIV diagnosis is no longer a death sentence, and Open Hand’s food reflects that: instead of rich comfort food to provide physical and emotional sustenance to dying patients, their healthy food is designed to help extend the lifespan of their HIV positive clients.\u003c/p>\n\u003cp>“The face of HIV, especially with gay men in San Francisco, is they’re facing aging issues. You have to realize alright, we’ve got to watch our cholesterol, carb intakes and all those other things,” says Mercer, who has HIV and credits Open Hand with keeping him healthy over the years.\u003c/p>\n\u003cp>“I’m asymptomatic, I have no viral loads, I don’t have any symptoms of the disease and I think a lot of that has to do with making healthier choices early in the epidemic stage. Project Open Hand was instrumental in that, in giving me a base that was centered on healthy living,” he said. “At some point I realized, “Hey, looks like I’m going to be around here for a while. Put down the pasta and pick up the kale and the broccoli.’”\u003c/p>\n\u003cfigure id=\"attachment_95698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Kitchen57-2.jpg\" alt=\"Volunteers prep meals in the organization's early days.\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-95698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prep meals in the organization's early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That new focus on healthy eating led to Open Hand’s 2014 “Food=Medicine” \u003ca href=\"http://www.openhand.org/food-medicine-pilot-study/\" target=\"_blank\">pilot study\u003c/a> with UCSF. In an effort to determine what effect a healthy diet has on people’s overall health, Open Hand took a group of their clients with HIV/AIDS or both HIV/AIDS and diabetes and provided all their meals--not just the one they typically offer--customized to their nutritional needs for six months. The study is just wrapping up, and the initial results are expected to come out later this summer.\u003c/p>\n\u003cp>It seems like a simple enough hypothesis--of course healthy eating is better for your health, right?-- but it’s one that’s hard to prove. Although popular culture is awash in often contradictory nutrition advice, there are fairly few studies that have empirically examined the impact of food on health because it’s so hard to determine what someone actually eats--self reported accounts of one’s diets are typically way off, leading to skewed results.\u003c/p>\n\u003cfigure id=\"attachment_95735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/serving-meals1920.jpg\" alt=\"Project Open Hand volunteer serving a meal.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-95735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Project Open Hand volunteer serving a meal. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Open Hand is also trying to scale their operations to be able to support the rapidly increasing senior population: a 2012 Department of Aging and Adult Services \u003ca href=\"http://www.sfhsa.org/asset/ReportsDataResources/DAASNeedsAssessmentPartI.pdf\" target=\"_blank\">report\u003c/a> projected that San Francisco’s senior population is going to swell 20% over the next ten years. \u003c/p>\n\u003cp>They’re also focusing on meeting the needs of food insecure individuals in the Bay Area, said Simon Pitchford, co-CEO of Open Hand.\u003c/p>\n\u003cblockquote>\u003cp>“I serve on the food security task force and we put out a report about a year ago that indicated one in four people in the Bay Area is food insecure,” Pitchford said. “In a city that’s so resource rich as San Francisco, it’s such a startling statistic. That forms a lot of the population that we currently serve, and to continue to serve that population is really critical to our mission.”\u003c/p>\u003c/blockquote>\n\u003cp>For all of Open Hand’s changes over the last thirty years--from serving only HIV patients, to patients with several other diseases, from meatloaf to kale--there’s one thing that’s stayed the same: their slogan, \u003cstrong>“meals with love.”\u003c/strong>\u003c/p>\n\u003cp>“Ruth used to come around in the kitchen--this is going to get me verklempt every time I think about it--she would always ask the volunteers if they were cooking and [say], ‘Now you be sure you’re putting the love in that meal,’” said Mercer. “That was always something that was very important from the start and still goes on, to make sure that not only is it nutritious, but we put love in it. That’s what we’re serving our clients.”\u003c/p>\n\u003cp>Sure, food is food and we all need calories to survive. But Open Hand’s enduring impact can partially be attributed to their recognition that serving food to someone is more than just a meal--it’s a personal connection, demonstrable evidence that someone cares about you.\u003c/p>\n\u003cp>“There’s something about food. Food is such a comfort item. Taking somebody a hot meal just speaks volumes about the care and the love that you’re bringing to that person,” said Pitchford. “Food that was cooked by somebody’s hand, it’s just [got] such a special aura around it.”\u003c/p>\n\u003cp>“It’s the community. Going back to why Ruth started this organization, she recognized that there were people who were dying because they were malnourished, but also that there was no contact, there was a lack of socialization, an isolation,” Pitchford added. “That’s the thing that makes this so special, that we get to interact and talk to our clients all the time.”\u003c/p>\n\u003cfigure id=\"attachment_95703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Archive54-2.jpg\" alt=\"Ruth Brinker and a volunteer.\" width=\"1920\" height=\"1264\" class=\"size-full wp-image-95703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1440x948.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1180x777.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-960x632.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That personal service extends to their delivery service, which Sumiyati Monoarfa found out last summer. After suffering three heart attacks in one week, she left UCSF with Open Hand scheduled to deliver her six months of dinners. It was a godsend for Monoarfa, who lives in a Tenderloin SRO with one kitchen for almost 200 rooms, making cooking a challenge. Not only did Open Hand introduce her to new foods (polenta, dill), it provided a valuable sense of community and security.\u003c/p>\n\u003cp>One night, Monoarfa wasn’t in her room when her delivery person came by with her food. Instead of leaving the food for her at the front desk, he asked the receptionist to call and check on her, to make sure she was safe.\u003c/p>\n\u003cp>“I can’t tell you how--I get emotional when I talk about them--” she said, choking up. “--How much that meant to me that he would take time out to check on my well being. It’s that personal touch, they became like your extended family because they care about you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is so much more than food. Their slogan “food made with love” is absolutely correct.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chipotle Says Adios To GMOs, As Food Industry Strips Away Ingredients",
"title": "Chipotle Says Adios To GMOs, As Food Industry Strips Away Ingredients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fast-casual food chain Chipotle Mexican Grill has announced it has removed all ingredients made with genetically modified organisms from its menu, making good on a two-year-old \u003ca href=\"http://www.bloomberg.com/bw/articles/2013-06-18/the-genetically-modified-burrito-chipotle-tells-all\">promise\u003c/a>. It's the latest example of the food industry stripping away ingredients, some more questionable than others, as consumers demand a say in what's in their dinner.\u003c/p>\n\u003cp>There is no scientific evidence that GMOs pose a risk to health, as Chipotle founder and co-CEO Steve Ells readily acknowledges. \"I don't think this is about GMOs being harmful or not being harmful to your health,\" Ells tells The Salt. \"It's a bigger picture. It's really part of our food with integrity journey.\"\u003c/p>\n\u003cp>After Chipotle committed to ditching GMOs in 2013, its corn and flour tortillas were among the hardest items to revamp. But they're now GMO-free, thanks to Chipotle's collaborations with suppliers to plant non-GMO corn varieties. The soybean oil in the chips and taco shells, which was GMO, has also been replaced with non-GMO sunflower oil.\u003c/p>\n\u003cp>But the journey isn't done: Chipotle still uses meat from animals that may feed on GMO corn or soybeans. Ells says he wants to change that, but it is likely to take several years.\u003c/p>\n\u003cp>Michael Moss, author of \u003cem>Salt Sugar Fat: How the Food Giants Hooked Us,\u003c/em> applauds Chipotle's move to remove GMOs from its menu. \"I'm ambivalent about GMOs, personally,\" Moss tells The Salt, \"but I think Chipotle, with this move, is once again showing how fast it's positioning the company to respond to its customers' concerns about food.\"\u003c/p>\n\u003cfigure id=\"attachment_95708\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233.jpg\" alt=\"Fast-casual food chain Chipotle Mexican Grill pledged to remove all ingredients made with genetically modified organisms from its menu two years ago. It's now fulfilled that promise, although Chipotle still uses meat from animals that may feed on GMO corn or soybeans.\" width=\"500\" class=\"size-full wp-image-95708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">Fast-casual food chain Chipotle Mexican Grill pledged to remove all ingredients made with genetically modified organisms from its menu two years ago. It's now fulfilled that promise, although Chipotle still uses meat from animals that may feed on GMO corn or soybeans. \u003ccite>(Courtesy of Chipotle Mexican Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Chipotle's announcement isn't so surprising, given its ethos of prizing fresh, high-quality ingredients, it's also part of a broader trend. These days, product reformulations, revamped recipes and changes in sourcing are increasingly becoming the price of doing business in the food industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just last week, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/24/402031457/pepsico-swaps-diet-drinks-aspartame-for-other-artificial-sweeteners\">Pepsi announced\u003c/a> it was getting rid of aspartame — a sweetener federal regulators long declared safe in the amounts commonly used by the food industry — in Diet Pepsi; and Kraft announced it was dropping artificial dyes in its iconic bright-orange Macaroni & Cheese Dinner. Earlier this year, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">McDonald's said\u003c/a> it would start sourcing chicken raised without antibiotics, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle declared\u003c/a> it would dump artificial colorings and flavorings from its chocolate candies. Last year, a campaign that included 40,000 Facebook posts helped persuade General Mills to make Cheerios non-GMO. Another campaign \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">swayed Subway\u003c/a> to remove the additive azodicarbonamide from its breads.\u003c/p>\n\u003cp>Moss says falling sales and consumer-safety concerns are \u003ca href=\"http://www.npr.org/2015/03/21/394423069/as-americans-eat-healthier-processed-foods-starting-to-spoil\">driving large food firms\u003c/a> to change their products.\u003c/p>\n\u003cp>\"When consumers get concerned about one ingredient or one additive and that shows in a drop in sales, the companies go crazy and work as hard as they can to get rid of that,\" Moss says. \"They're incredibly sensitive to sales figures. We've seen one company after the next reporting horrific profits. They blame it on consumers getting concerned about what they put in their bodies.\"\u003c/p>\n\u003cp>But some of the recent fervor around stripping additives from processed foods misses the bigger picture, says Michele Simon, a public health lawyer, blogger and critic of the food industry.\u003c/p>\n\u003cp>\"Just tinkering with the ingredients in highly processed food is not going to make a dent in Americans' overall poor diet,\" Simon tells The Salt. \"The strongest scientific evidence calls for Americans to increase their intake of fruits and vegetables. I just want that bigger-picture perspective included.\"\u003c/p>\n\u003cp>Billy Roberts, a senior analyst for food and drink at Mintel, a market research firm, agrees that consumers are leading the way when it comes to demanding products that are GMO- and additive-free.\u003c/p>\n\u003cp>Roberts points to a survey of 2,000 Internet users 18 and older the company conducted in January. About 40 percent of participants indicated they would like food companies to stop using artificial sweeteners. And Roberts says following Pepsi's announcement that it will stop using aspartame, he won't be surprised if Coca-Cola announces a similar move.\u003c/p>\n\u003cp>\"I don't know of anyone who has dug in their heels on this,\" Moss says. \"These companies are not brave like that. They're risk-averse. They'll go whichever way public opinion goes. It's just a matter of time.\" \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": "Chipotle's move is the latest example of the food industry ditching ingredients, as consumers demand a say in what's in their dinner. Some of these ingredients are more questionable than others.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fast-casual food chain Chipotle Mexican Grill has announced it has removed all ingredients made with genetically modified organisms from its menu, making good on a two-year-old \u003ca href=\"http://www.bloomberg.com/bw/articles/2013-06-18/the-genetically-modified-burrito-chipotle-tells-all\">promise\u003c/a>. It's the latest example of the food industry stripping away ingredients, some more questionable than others, as consumers demand a say in what's in their dinner.\u003c/p>\n\u003cp>There is no scientific evidence that GMOs pose a risk to health, as Chipotle founder and co-CEO Steve Ells readily acknowledges. \"I don't think this is about GMOs being harmful or not being harmful to your health,\" Ells tells The Salt. \"It's a bigger picture. It's really part of our food with integrity journey.\"\u003c/p>\n\u003cp>After Chipotle committed to ditching GMOs in 2013, its corn and flour tortillas were among the hardest items to revamp. But they're now GMO-free, thanks to Chipotle's collaborations with suppliers to plant non-GMO corn varieties. The soybean oil in the chips and taco shells, which was GMO, has also been replaced with non-GMO sunflower oil.\u003c/p>\n\u003cp>But the journey isn't done: Chipotle still uses meat from animals that may feed on GMO corn or soybeans. Ells says he wants to change that, but it is likely to take several years.\u003c/p>\n\u003cp>Michael Moss, author of \u003cem>Salt Sugar Fat: How the Food Giants Hooked Us,\u003c/em> applauds Chipotle's move to remove GMOs from its menu. \"I'm ambivalent about GMOs, personally,\" Moss tells The Salt, \"but I think Chipotle, with this move, is once again showing how fast it's positioning the company to respond to its customers' concerns about food.\"\u003c/p>\n\u003cfigure id=\"attachment_95708\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233.jpg\" alt=\"Fast-casual food chain Chipotle Mexican Grill pledged to remove all ingredients made with genetically modified organisms from its menu two years ago. It's now fulfilled that promise, although Chipotle still uses meat from animals that may feed on GMO corn or soybeans.\" width=\"500\" class=\"size-full wp-image-95708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/gmo_windowvinyl_custom-a286e4c09d6743c5a49483bafe59efcebfa87233-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">Fast-casual food chain Chipotle Mexican Grill pledged to remove all ingredients made with genetically modified organisms from its menu two years ago. It's now fulfilled that promise, although Chipotle still uses meat from animals that may feed on GMO corn or soybeans. \u003ccite>(Courtesy of Chipotle Mexican Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Chipotle's announcement isn't so surprising, given its ethos of prizing fresh, high-quality ingredients, it's also part of a broader trend. These days, product reformulations, revamped recipes and changes in sourcing are increasingly becoming the price of doing business in the food industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just last week, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/24/402031457/pepsico-swaps-diet-drinks-aspartame-for-other-artificial-sweeteners\">Pepsi announced\u003c/a> it was getting rid of aspartame — a sweetener federal regulators long declared safe in the amounts commonly used by the food industry — in Diet Pepsi; and Kraft announced it was dropping artificial dyes in its iconic bright-orange Macaroni & Cheese Dinner. Earlier this year, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">McDonald's said\u003c/a> it would start sourcing chicken raised without antibiotics, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle declared\u003c/a> it would dump artificial colorings and flavorings from its chocolate candies. Last year, a campaign that included 40,000 Facebook posts helped persuade General Mills to make Cheerios non-GMO. Another campaign \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">swayed Subway\u003c/a> to remove the additive azodicarbonamide from its breads.\u003c/p>\n\u003cp>Moss says falling sales and consumer-safety concerns are \u003ca href=\"http://www.npr.org/2015/03/21/394423069/as-americans-eat-healthier-processed-foods-starting-to-spoil\">driving large food firms\u003c/a> to change their products.\u003c/p>\n\u003cp>\"When consumers get concerned about one ingredient or one additive and that shows in a drop in sales, the companies go crazy and work as hard as they can to get rid of that,\" Moss says. \"They're incredibly sensitive to sales figures. We've seen one company after the next reporting horrific profits. They blame it on consumers getting concerned about what they put in their bodies.\"\u003c/p>\n\u003cp>But some of the recent fervor around stripping additives from processed foods misses the bigger picture, says Michele Simon, a public health lawyer, blogger and critic of the food industry.\u003c/p>\n\u003cp>\"Just tinkering with the ingredients in highly processed food is not going to make a dent in Americans' overall poor diet,\" Simon tells The Salt. \"The strongest scientific evidence calls for Americans to increase their intake of fruits and vegetables. I just want that bigger-picture perspective included.\"\u003c/p>\n\u003cp>Billy Roberts, a senior analyst for food and drink at Mintel, a market research firm, agrees that consumers are leading the way when it comes to demanding products that are GMO- and additive-free.\u003c/p>\n\u003cp>Roberts points to a survey of 2,000 Internet users 18 and older the company conducted in January. About 40 percent of participants indicated they would like food companies to stop using artificial sweeteners. And Roberts says following Pepsi's announcement that it will stop using aspartame, he won't be surprised if Coca-Cola announces a similar move.\u003c/p>\n\u003cp>\"I don't know of anyone who has dug in their heels on this,\" Moss says. \"These companies are not brave like that. They're risk-averse. They'll go whichever way public opinion goes. It's just a matter of time.\" \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": "Buzz Over Bee Health: New Pesticide Studies Rev Up Controversy",
"title": "Buzz Over Bee Health: New Pesticide Studies Rev Up Controversy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered: \u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150422_atc_bee_colony_collapse_and_insecticides_aubrey_post.mp3\u003c/p>\n\u003cp>It has been about a decade since beekeepers and scientists began documenting a decline in honeybee populations and other important pollinators.\u003c/p>\n\u003cp>Even if you're not a lover of bees or honey, you should know that bees are critically important to our food supply. They help pollinate billions of dollars of crops each year, from apples and carrots to blueberries and almonds.\u003c/p>\n\u003cp>So if bees are threatened, ultimately, the production of these crops will be threatened, too.\u003c/p>\n\u003cp>Scientists have shown that a range of factors — from climate change to viruses to loss of habitat — are contributing to the global decline in bee health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And two new studies published in the journal \u003cem>Nature\u003c/em> add to the evidence that overuse of neonicotinoid pesticides may also be contributing to the decline of bees.\u003c/p>\n\u003cp>Neonics, as they're known for short, have become among the most widely used insecticides in the world. The pesticide is coated onto the seeds that farmers plant to grow their crops. These pretreated seeds are used extensively in corn, soy and canola crops. In fact, it's estimated that treated seeds are used in more than 95 percent of the U.S. corn crop.\u003c/p>\n\u003cp>Part of the appeal for farmers is that neonics are simple to use. Farmers plant the seeds in the spring. \"The neonicotinoid [which is water soluble] is then absorbed as the plant grows ... and protects the tissues,\" explains scientist \u003ca href=\"http://pure.rhul.ac.uk/portal/en/persons/nigel-raine_b25f3a4a-fcda-4f53-874d-b58577f60b83.html\">Nigel Raine\u003c/a>, who authored a \u003ca href=\"http://www.nature.com/articles/nature14391.epdf?referrer_access_token=bflxoBTpQ78aw0ew2EuY-NRgN0jAjWel9jnR3ZoTv0OeZS9B-qNJPtIKWScyD6fOBt_ORnPUst73s12l39VyBG31LTCIVzkOZINOtL7yQ9lZelyyrplUQ9Ao_E8WPA7-Jw8C6Ut7yUJIzkAw2W6gZEsrLlm5Qwnkdtt5Zhc00MlK5nZPYjH7czBEY9N3P4L23t8Ih_2Td_RWBPI5AxSdCA%3D%3D&tracking_referrer=www.nature.com\">News & Views piece\u003c/a> that accompanies the new \u003cem>Nature\u003c/em> studies.\u003c/p>\n\u003cp>This is effective at protecting farmers' crops from pests. But it may be risky for the bees, because \"you get [neonicotinoid] residues in the nectar and pollen, even when the plant is flowering months later, potentially,\" Raine says.\u003c/p>\n\u003cp>And this means that when bees feed on the nectar of these flowering crops, they can be exposed to the pesticide.\u003c/p>\n\u003cfigure id=\"attachment_95352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/11_honeybee_frame_majrundlof_custom-4f3c0c4e8d5c6e4bac36ccd8a73745a364014c12-e1429818339617.jpg\" alt=\"Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-95352\">\u003cfigcaption class=\"wp-caption-text\">Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage. \u003ccite>(Maj Rundlöf/Nature )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, neonicotinoids, as the name suggests, are derived from nicotine and act as a poison to the nervous system. There's been a theory that bees might actually be repelled by it and avoid plants grown from treated seed. But one of the new studies published Wednesday suggests this is not the case.\u003c/p>\n\u003cp>Researchers in the United Kingdom conducted a lab experiment to see which kind of food sources bees are drawn to. They offered bees a choice between a plain, sugary solution and one laced with neonics. They \u003ca href=\"http://www.nature.com/articles/nature14414.epdf?referrer_access_token=RTNAGJ0r7txW1VMgB2OwctRgN0jAjWel9jnR3ZoTv0MduC3nHCOl2J2ECXCmE9hd2x8RlCnEGmk8ywijoGHvRvePt5iOSRTu235EXr9Vo8M8UVsrY8ZiC61C-wfCSm5PlFg-e2VHR9keu0RBYfVXXCZWjcNaB0dIeD8HpIAZLYvwCs_FLBwVTHSFfhh8qQp1V2SImHnv-2MCHZRpm-LH1A%3D%3D&tracking_referrer=www.nature.com\">found\u003c/a> the bees preferred the pesticide solution.\u003c/p>\n\u003cp>\"I think it's a surprising result,\" Raine says, \"because the data suggest that they can't taste the [pesticides], but they are still preferring them.\"\u003c/p>\n\u003cp>It's possible that they're getting a little buzz from the neonics, similar to the way a human may get a buzz from nicotine.\u003c/p>\n\u003cp>\"It might be a similar pathway,\" says Raine. \"They're getting some kind of positive reinforcement.\"\u003c/p>\n\u003cp>And the upshot is that bees could be opting for the food source that may harm them.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature14420.html\">second study\u003c/a> published in \u003cem>Nature\u003c/em>, researcher Maj Rundlof and colleagues document the negative effects on the growth and reproduction of commercial bumblebee colonies feeding on flowering canola plants that were grown from seeds coated with neonicotinoids.\u003c/p>\n\u003cp>The study also documents a negative effect on populations of wild bees — both in seed-treated fields and in adjacent meadows.\u003c/p>\n\u003cp>Interestingly, the researchers did not observe a negative effect on honeybee colonies.\u003c/p>\n\u003cp>Scientists for Bayer CropScience, a leading producer of neonics, wrote in a statement emailed to The Salt that the research \"demonstrates yet again there is no effect of neonicotinoids on honeybee colonies in realistic field conditions, consistent with previous published field studies.\" The statement goes on to question the methodology and the \"overall robustness\" of the data on wild bees.\u003c/p>\n\u003cp>But given the accumulating body of evidence on the potential risk of neonics, there's a growing movement to restrict their use.\u003c/p>\n\u003cp>The European Union already has a temporary, partial ban in place restricting the use of some neonics.\u003c/p>\n\u003cp>And the Ontario government in Canada has \u003ca href=\"http://news.ontario.ca/ene/en/2015/03/reducing-neonicotinoid-pesticide-use-by-80-per-cent.html\">proposed a regulation\u003c/a> aimed at reducing the number of acres planted with neonic-treated corn and soybean seed by 80 percent by 2017. The proposal, which is currently open for a public comment period, would take effect in July.\u003c/p>\n\u003cp>In the U.S., the Environmental Protection Agency \u003ca href=\"http://www.epa.gov/oppfead1/cb/csb_page/updates/2015/neonic-outdooruse.html\">announced\u003c/a> this month that it is unlikely to approve new neonicotinoid pesticide uses.\u003c/p>\n\u003cp>\"I definitely think we are overusing neonicotinoids,\" \u003ca href=\"https://ag.purdue.edu/entm/Pages/Profile.aspx?strAlias=ckrupke&intDirDeptID=13The\">Christian Krupke\u003c/a>, an associate professor in the department of entomology at Purdue University, tells us.\u003c/p>\n\u003cp>\"We're simply using too many of these compounds, in such an indiscriminate way,\" he says. He \u003ca href=\"http://www2.epa.gov/sites/production/files/2014-10/documents/benefits_of_neonicotinoid_seed_treatments_to_soybean_production_2.pdf\">points to a recent EPA review\u003c/a> that concludes that using neonic-coated seeds offers little, if any, economic benefit to soybean farmers' economic bottom lines. In other words, some farmers are using pesticide-treated seeds they don't need.\u003c/p>\n\u003cp>And around the globe, there's concern that this may be undermining the health of bees.\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": "Two new studies published in the journal \u003cem>Nature\u003c/em> point to a connection between a class of insecticides known as neonicotinoids and a decline in bee health. What's bad for bees is bad for crops, too.",
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"description": "Two new studies published in the journal Nature point to a connection between a class of insecticides known as neonicotinoids and a decline in bee health. What's bad for bees is bad for crops, too.",
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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/2015/04/20150422_atc_bee_colony_collapse_and_insecticides_aubrey_post.mp3\u003c/p>\n\u003cp>It has been about a decade since beekeepers and scientists began documenting a decline in honeybee populations and other important pollinators.\u003c/p>\n\u003cp>Even if you're not a lover of bees or honey, you should know that bees are critically important to our food supply. They help pollinate billions of dollars of crops each year, from apples and carrots to blueberries and almonds.\u003c/p>\n\u003cp>So if bees are threatened, ultimately, the production of these crops will be threatened, too.\u003c/p>\n\u003cp>Scientists have shown that a range of factors — from climate change to viruses to loss of habitat — are contributing to the global decline in bee health.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And two new studies published in the journal \u003cem>Nature\u003c/em> add to the evidence that overuse of neonicotinoid pesticides may also be contributing to the decline of bees.\u003c/p>\n\u003cp>Neonics, as they're known for short, have become among the most widely used insecticides in the world. The pesticide is coated onto the seeds that farmers plant to grow their crops. These pretreated seeds are used extensively in corn, soy and canola crops. In fact, it's estimated that treated seeds are used in more than 95 percent of the U.S. corn crop.\u003c/p>\n\u003cp>Part of the appeal for farmers is that neonics are simple to use. Farmers plant the seeds in the spring. \"The neonicotinoid [which is water soluble] is then absorbed as the plant grows ... and protects the tissues,\" explains scientist \u003ca href=\"http://pure.rhul.ac.uk/portal/en/persons/nigel-raine_b25f3a4a-fcda-4f53-874d-b58577f60b83.html\">Nigel Raine\u003c/a>, who authored a \u003ca href=\"http://www.nature.com/articles/nature14391.epdf?referrer_access_token=bflxoBTpQ78aw0ew2EuY-NRgN0jAjWel9jnR3ZoTv0OeZS9B-qNJPtIKWScyD6fOBt_ORnPUst73s12l39VyBG31LTCIVzkOZINOtL7yQ9lZelyyrplUQ9Ao_E8WPA7-Jw8C6Ut7yUJIzkAw2W6gZEsrLlm5Qwnkdtt5Zhc00MlK5nZPYjH7czBEY9N3P4L23t8Ih_2Td_RWBPI5AxSdCA%3D%3D&tracking_referrer=www.nature.com\">News & Views piece\u003c/a> that accompanies the new \u003cem>Nature\u003c/em> studies.\u003c/p>\n\u003cp>This is effective at protecting farmers' crops from pests. But it may be risky for the bees, because \"you get [neonicotinoid] residues in the nectar and pollen, even when the plant is flowering months later, potentially,\" Raine says.\u003c/p>\n\u003cp>And this means that when bees feed on the nectar of these flowering crops, they can be exposed to the pesticide.\u003c/p>\n\u003cfigure id=\"attachment_95352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/11_honeybee_frame_majrundlof_custom-4f3c0c4e8d5c6e4bac36ccd8a73745a364014c12-e1429818339617.jpg\" alt=\"Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-95352\">\u003cfigcaption class=\"wp-caption-text\">Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage. \u003ccite>(Maj Rundlöf/Nature )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, neonicotinoids, as the name suggests, are derived from nicotine and act as a poison to the nervous system. There's been a theory that bees might actually be repelled by it and avoid plants grown from treated seed. But one of the new studies published Wednesday suggests this is not the case.\u003c/p>\n\u003cp>Researchers in the United Kingdom conducted a lab experiment to see which kind of food sources bees are drawn to. They offered bees a choice between a plain, sugary solution and one laced with neonics. They \u003ca href=\"http://www.nature.com/articles/nature14414.epdf?referrer_access_token=RTNAGJ0r7txW1VMgB2OwctRgN0jAjWel9jnR3ZoTv0MduC3nHCOl2J2ECXCmE9hd2x8RlCnEGmk8ywijoGHvRvePt5iOSRTu235EXr9Vo8M8UVsrY8ZiC61C-wfCSm5PlFg-e2VHR9keu0RBYfVXXCZWjcNaB0dIeD8HpIAZLYvwCs_FLBwVTHSFfhh8qQp1V2SImHnv-2MCHZRpm-LH1A%3D%3D&tracking_referrer=www.nature.com\">found\u003c/a> the bees preferred the pesticide solution.\u003c/p>\n\u003cp>\"I think it's a surprising result,\" Raine says, \"because the data suggest that they can't taste the [pesticides], but they are still preferring them.\"\u003c/p>\n\u003cp>It's possible that they're getting a little buzz from the neonics, similar to the way a human may get a buzz from nicotine.\u003c/p>\n\u003cp>\"It might be a similar pathway,\" says Raine. \"They're getting some kind of positive reinforcement.\"\u003c/p>\n\u003cp>And the upshot is that bees could be opting for the food source that may harm them.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature14420.html\">second study\u003c/a> published in \u003cem>Nature\u003c/em>, researcher Maj Rundlof and colleagues document the negative effects on the growth and reproduction of commercial bumblebee colonies feeding on flowering canola plants that were grown from seeds coated with neonicotinoids.\u003c/p>\n\u003cp>The study also documents a negative effect on populations of wild bees — both in seed-treated fields and in adjacent meadows.\u003c/p>\n\u003cp>Interestingly, the researchers did not observe a negative effect on honeybee colonies.\u003c/p>\n\u003cp>Scientists for Bayer CropScience, a leading producer of neonics, wrote in a statement emailed to The Salt that the research \"demonstrates yet again there is no effect of neonicotinoids on honeybee colonies in realistic field conditions, consistent with previous published field studies.\" The statement goes on to question the methodology and the \"overall robustness\" of the data on wild bees.\u003c/p>\n\u003cp>But given the accumulating body of evidence on the potential risk of neonics, there's a growing movement to restrict their use.\u003c/p>\n\u003cp>The European Union already has a temporary, partial ban in place restricting the use of some neonics.\u003c/p>\n\u003cp>And the Ontario government in Canada has \u003ca href=\"http://news.ontario.ca/ene/en/2015/03/reducing-neonicotinoid-pesticide-use-by-80-per-cent.html\">proposed a regulation\u003c/a> aimed at reducing the number of acres planted with neonic-treated corn and soybean seed by 80 percent by 2017. The proposal, which is currently open for a public comment period, would take effect in July.\u003c/p>\n\u003cp>In the U.S., the Environmental Protection Agency \u003ca href=\"http://www.epa.gov/oppfead1/cb/csb_page/updates/2015/neonic-outdooruse.html\">announced\u003c/a> this month that it is unlikely to approve new neonicotinoid pesticide uses.\u003c/p>\n\u003cp>\"I definitely think we are overusing neonicotinoids,\" \u003ca href=\"https://ag.purdue.edu/entm/Pages/Profile.aspx?strAlias=ckrupke&intDirDeptID=13The\">Christian Krupke\u003c/a>, an associate professor in the department of entomology at Purdue University, tells us.\u003c/p>\n\u003cp>\"We're simply using too many of these compounds, in such an indiscriminate way,\" he says. He \u003ca href=\"http://www2.epa.gov/sites/production/files/2014-10/documents/benefits_of_neonicotinoid_seed_treatments_to_soybean_production_2.pdf\">points to a recent EPA review\u003c/a> that concludes that using neonic-coated seeds offers little, if any, economic benefit to soybean farmers' economic bottom lines. In other words, some farmers are using pesticide-treated seeds they don't need.\u003c/p>\n\u003cp>And around the globe, there's concern that this may be undermining the health of bees.\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": "Millions Of Chickens To Be Killed As Bird Flu Outbreak Puzzles Industry",
"title": "Millions Of Chickens To Be Killed As Bird Flu Outbreak Puzzles Industry",
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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/2015/04/20150421_atc_five_million_iowa_hens_to_be_killed_to_combat_bird_flu_outbreak.mp3\u003c/p>\n\u003cp>Bird flu has been striking chicken and turkey farms in parts of the West and Midwest. This past week, it hit a flock of millions egg-laying chickens in northeastern Iowa. \u003cstrong>Update 4/22/2015:\u003c/strong> The USDA now says that around 3 million birds were affected in the Iowa facility — down from a previous estimate of 5 million.\u003c/p>\n\u003cp>\u003cem>Our original post continues below.\u003c/em>\u003c/p>\n\u003cp>The disease has a devastating impact. Entire flocks have been destroyed in an effort to keep the virus from spreading. To make matters even more frustrating, farmers aren't really sure what they can do to protect their flocks.\u003c/p>\n\u003cp>Some strains of bird flu have been known to infect humans, but this one apparently does not. According to the Centers for Disease Control and Prevention, it poses little threat to humans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's carried by wild birds, especially ducks and geese. They spread virus on the ground in their droppings.\u003c/p>\n\u003cp>Last fall, for the first time in years, this strain of flu — formally known as highly pathogenic avian influenza type H5 — was detected among ducks in the Pacific Northwest. For Kim Halvorson, who raises turkeys on a farm in southeastern Minnesota, the news was like an alarm. \"It's similar to that tornado siren going off, and you try to prepare yourself for that tornado, for the worst,\" she says.\u003c/p>\n\u003cp>She, along with other poultry farmers across the country, took extra precautions to keep the virus out of the houses where their birds live. They made sure everyone stepped through disinfectant before entering.\u003c/p>\n\u003cp>Trucks that deliver feed don't just drive up to those turkey houses anymore. \"The truck will now stop just outside the site, disinfect itself, and drive onto the site,\" she explains.\u003c/p>\n\u003cp>And despite all that, the virus has managed to infect \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/lZNNb-IwEIZ_Sw_sLdjNBwmVqlUolIQC3ZZSSC7RJHGIpcSOHAcEv34daCsqtWzXB0sz845n5rGNQrRGIYMt3YCknEHR2mEvmjx6-vUA6_540R9hf_56P3OmtvHomUoQKMHd2PVMe4oxNh0d-8OBN7T7M4z93s_y8TfLxf_KX6EQhQmTlcxRAFVO6yjhTBImo4LGAsS-g2uIeCOijCdNfbSA0RKKKCdQyPzck9KaQE0iyjIuyiOEU3hLgX3oE_nmULKiIewA74ltM1VCUxTEej_DPZ1ohnMNmpnEhgYWWJpupVmaJoltGPap-U_zjUcDNd_99I_9MNHxg_UmuMT3KLgAMFCE7W8R9k20-M-uJz-4U13M7mYbdSzIXGtpovVFyqfwGWW0vkB5NUAh31vUfWqb2RQ8Pj7VwGWx4aiqgmREENFthHLnUlY3HdzBu92u29QpdDd8q6xKvYWKCwlFB7fu057zkvxWX0DuK3K7WP5qf0N667767jxqL2Y5mofuV7VyXku0Pq-BqnK5LB2j9-wdXrJyNTxYxXbqXl39BbEyFd4!/?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\" target=\"_blank\">flock after flock\u003c/a>, more than 40 in all, mostly in Minnesota. Wherever the virus is detected, those flocks are killed with a suffocating foam. The carcasses usually are composted in the barns where the birds had been living. It can be months before the farms are back in operation.\u003c/p>\n\u003cp>The biggest infected flock, by far, were the 3 million egg-laying chickens \u003ca href=\"http://www.iowaagriculture.gov/press/2015press/press04202015.asp\">identified\u003c/a> this week in Iowa. A spokesman for the Iowa Department of Agriculture tells \u003cem>The Salt\u003c/em> that the birds will be euthanized later this week. In this case, the birds may not all be composted. Some could also be buried, or sent to rendering plants.\u003c/p>\n\u003cp>Robert O'Connor, a veterinarian and senior vice president of Foster Farms, a large producer of chickens and turkeys on the West Coast, says no one is quite sure how the virus is evading the industry's careful biosecurity efforts. \"We're all trying to answer that. There's a lot of speculation about how it might be getting into enclosed houses,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.usda.gov/tag/john-clifford/\">John Clifford\u003c/a>, chief veterinary officer for the U.S. Department of Agriculture, ticked off several theories. Perhaps wild ducks are getting into stored poultry feed. Or maybe strong winds are blowing dirt and debris into the houses. \"We've had some strong winds in Minnesota, 20 mile-an-hour winds to 40 mile-an-hour winds,\" he says.\u003c/p>\n\u003cp>The weather soon may come to the industry's aid: Hot summer temperatures usually kill off this virus.\u003c/p>\n\u003cp>It probably will resurface in the fall, though. By that time, Clifford says, he wants to have a better idea how this virus is spreading — and how to stop it. \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": "A flu strain deadly to chickens and turkeys is striking farms in the West and Midwest. This week, it hit an Iowa facility with millions of egg-laying hens. No one knows how it's entering houses.",
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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/2015/04/20150421_atc_five_million_iowa_hens_to_be_killed_to_combat_bird_flu_outbreak.mp3\u003c/p>\n\u003cp>Bird flu has been striking chicken and turkey farms in parts of the West and Midwest. This past week, it hit a flock of millions egg-laying chickens in northeastern Iowa. \u003cstrong>Update 4/22/2015:\u003c/strong> The USDA now says that around 3 million birds were affected in the Iowa facility — down from a previous estimate of 5 million.\u003c/p>\n\u003cp>\u003cem>Our original post continues below.\u003c/em>\u003c/p>\n\u003cp>The disease has a devastating impact. Entire flocks have been destroyed in an effort to keep the virus from spreading. To make matters even more frustrating, farmers aren't really sure what they can do to protect their flocks.\u003c/p>\n\u003cp>Some strains of bird flu have been known to infect humans, but this one apparently does not. According to the Centers for Disease Control and Prevention, it poses little threat to humans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's carried by wild birds, especially ducks and geese. They spread virus on the ground in their droppings.\u003c/p>\n\u003cp>Last fall, for the first time in years, this strain of flu — formally known as highly pathogenic avian influenza type H5 — was detected among ducks in the Pacific Northwest. For Kim Halvorson, who raises turkeys on a farm in southeastern Minnesota, the news was like an alarm. \"It's similar to that tornado siren going off, and you try to prepare yourself for that tornado, for the worst,\" she says.\u003c/p>\n\u003cp>She, along with other poultry farmers across the country, took extra precautions to keep the virus out of the houses where their birds live. They made sure everyone stepped through disinfectant before entering.\u003c/p>\n\u003cp>Trucks that deliver feed don't just drive up to those turkey houses anymore. \"The truck will now stop just outside the site, disinfect itself, and drive onto the site,\" she explains.\u003c/p>\n\u003cp>And despite all that, the virus has managed to infect \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/lZNNb-IwEIZ_Sw_sLdjNBwmVqlUolIQC3ZZSSC7RJHGIpcSOHAcEv34daCsqtWzXB0sz845n5rGNQrRGIYMt3YCknEHR2mEvmjx6-vUA6_540R9hf_56P3OmtvHomUoQKMHd2PVMe4oxNh0d-8OBN7T7M4z93s_y8TfLxf_KX6EQhQmTlcxRAFVO6yjhTBImo4LGAsS-g2uIeCOijCdNfbSA0RKKKCdQyPzck9KaQE0iyjIuyiOEU3hLgX3oE_nmULKiIewA74ltM1VCUxTEej_DPZ1ohnMNmpnEhgYWWJpupVmaJoltGPap-U_zjUcDNd_99I_9MNHxg_UmuMT3KLgAMFCE7W8R9k20-M-uJz-4U13M7mYbdSzIXGtpovVFyqfwGWW0vkB5NUAh31vUfWqb2RQ8Pj7VwGWx4aiqgmREENFthHLnUlY3HdzBu92u29QpdDd8q6xKvYWKCwlFB7fu057zkvxWX0DuK3K7WP5qf0N667767jxqL2Y5mofuV7VyXku0Pq-BqnK5LB2j9-wdXrJyNTxYxXbqXl39BbEyFd4!/?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\" target=\"_blank\">flock after flock\u003c/a>, more than 40 in all, mostly in Minnesota. Wherever the virus is detected, those flocks are killed with a suffocating foam. The carcasses usually are composted in the barns where the birds had been living. It can be months before the farms are back in operation.\u003c/p>\n\u003cp>The biggest infected flock, by far, were the 3 million egg-laying chickens \u003ca href=\"http://www.iowaagriculture.gov/press/2015press/press04202015.asp\">identified\u003c/a> this week in Iowa. A spokesman for the Iowa Department of Agriculture tells \u003cem>The Salt\u003c/em> that the birds will be euthanized later this week. In this case, the birds may not all be composted. Some could also be buried, or sent to rendering plants.\u003c/p>\n\u003cp>Robert O'Connor, a veterinarian and senior vice president of Foster Farms, a large producer of chickens and turkeys on the West Coast, says no one is quite sure how the virus is evading the industry's careful biosecurity efforts. \"We're all trying to answer that. There's a lot of speculation about how it might be getting into enclosed houses,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.usda.gov/tag/john-clifford/\">John Clifford\u003c/a>, chief veterinary officer for the U.S. Department of Agriculture, ticked off several theories. Perhaps wild ducks are getting into stored poultry feed. Or maybe strong winds are blowing dirt and debris into the houses. \"We've had some strong winds in Minnesota, 20 mile-an-hour winds to 40 mile-an-hour winds,\" he says.\u003c/p>\n\u003cp>The weather soon may come to the industry's aid: Hot summer temperatures usually kill off this virus.\u003c/p>\n\u003cp>It probably will resurface in the fall, though. By that time, Clifford says, he wants to have a better idea how this virus is spreading — and how to stop it. \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": "Redistribute California's Water? Not Without A Fight",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3\u003c/p>\n\u003cp>The state of California is asking a basic question right now that people often fight over: What's a fair way to divide up something that's scarce and valuable? That \"something,\" in this case, is water.\u003c/p>\n\u003cp>There's a lot at stake, including your very own nuts, fruits and vegetables, because most of the water that's up for grabs in California goes to farmers. This year, some farmers will get water, and others will not, simply based on when their land was first irrigated.\u003c/p>\n\u003cp>Consider, for instance, the case of \u003ca href=\"http://westernfarmpress.com/vegetables/cannon-michael-takes-helm-bowles-farming-co\">Cannon Michael\u003c/a>. He grows tomatoes and melons in California's Central Valley. And despite the drought, he'll still grow them this year.\u003c/p>\n\u003cp>He expects to receive about 40 percent of the amount of water that he'd receive from the state's aqueducts in a normal year, which sounds harsh, until you realize that some other farmers will get nothing at all. \"Yeah, we're thankful for being able to have whatever water that we can. We're thankful to be able to continue some employment for our [workers],\" Michael says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That water, if used carefully, should be enough to raise tomatoes and melons on about 80 percent of his land. Each acre will get about a half-million gallons of water, delivered through a system of aqueducts and canals.\u003c/p>\n\u003cp>These fields will receive water, and others in California will not, because of history.\u003c/p>\n\u003cp>Cannon Michael's great-great-great-grandfather was \u003ca href=\"http://www.immigrantentrepreneurship.org/entry.php?rec=153\">Henry Miller\u003c/a>, a legendary figure in California agriculture. Miller arrived in the United States from Germany, worked as a butcher in San Francisco during the Gold Rush, then built one of the great ranching empires of the West, together with his partner Charles Lux. They owned big chunks of land along the San Joaquin River. Henry Miller looked at the river and recognized an opportunity.\u003c/p>\n\u003cp>\"He saw the value of being able to channel some of this water, to grow feed, supply communities, and those kinds of things,\" says Michael.\u003c/p>\n\u003cp>By irrigating that land, he obtained a permanent legal right to use that amount of water on those fields. And because Miller claimed his water before anyone else, this land — a small piece of which is now Cannon Michael's land — has what's called \"senior rights\" to water. When water is scarce, this land has first dibs on water. Land that was irrigated later has to get in line, and take the leftovers.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/leon-szeptycki\">Leon Szeptycki\u003c/a>, who is executive director of a program called Water in the West at the Stanford Woods Institute for the Environment, says that this first-come, first-served system made sense in the 19th century. \"We wanted people to come, settle the land, cultivate the land, and we wanted them to have secure water rights,\" he says. It promoted agricultural development.\u003c/p>\n\u003cp>But Szeptycki says this system it is not so great when it comes to responding to drought.\u003c/p>\n\u003cp>When water is really scarce, he says, people might say that it should go first to ensure public safety and health, then to irrigate the most valuable crops, like almond orchards.\u003c/p>\n\u003cp>In other parts of the economy, prices do this job. When there's a critical shortage of something, whether it's gasoline or gold, people bid up the price. Then, because it's expensive, people who need it less decide to buy less.\u003c/p>\n\u003cp>But there's not much of a market for irrigation water, Szeptycki says. If you're first in line for water, it's still pretty cheap, \"and so there's no incentive to be particularly efficient with your water. You're a senior water right holder, you get your water even in times of shortage. You kind of do whatever you want with it.\" Some farmers, for instance, are still using that water to grow alfalfa, which demands a lot of water and goes to feed animals, especially dairy cattle.\u003c/p>\n\u003cp>Despite those problems, though, Szeptycki says that government officials are not seriously proposing any fundamental change to the water rules, because for farmers, it would be as shocking and disruptive as reshuffling land, or bank accounts.\u003c/p>\n\u003cp>Vegetable grower \u003ca href=\"http://www.growingproduce.com/uncategorized/2006-grower-achievement-award-winner-teixeira-farms/\">Tom Teixeira\u003c/a>, for example, has already laid out a huge amount of money to ensure a reliable supply of water. \"We've sought out and acquired land that had good water rights,\" he says. \"We paid substantially more for that ground than we would have paid for ground that had lesser water rights.\"\u003c/p>\n\u003cp>Taking that water and dividing it up some other way, he says, would be like taking everyone's paycheck, putting it into a pool, and saying: \"We're going to divide that up evenly. Even though you went to school as a doctor for eight or 10 years, and you're making a lot more money than the guy who's driving a school bus, let's take all the money and divide it up evenly.\"\u003c/p>\n\u003cp>That water is our income, Texeira says. It's also our property.\u003c/p>\n\u003cp>The basic rules governing water in the West are not about to change, says Stanford University's Leon Szeptycki, but the drought is forcing farmers to change how they use it. They're getting so little water these days that they are rationing it, using it only on their most valuable crops. The amount of land devoted to less-valuable crops like alfalfa and corn and cotton has been shrinking. Some farmers are even selling their water to other farmers — or even cities — who need it more.\u003c/p>\n\u003cp>These changes are happening more slowly than he'd like, says Szeptycki, but they are happening. \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/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3\u003c/p>\n\u003cp>The state of California is asking a basic question right now that people often fight over: What's a fair way to divide up something that's scarce and valuable? That \"something,\" in this case, is water.\u003c/p>\n\u003cp>There's a lot at stake, including your very own nuts, fruits and vegetables, because most of the water that's up for grabs in California goes to farmers. This year, some farmers will get water, and others will not, simply based on when their land was first irrigated.\u003c/p>\n\u003cp>Consider, for instance, the case of \u003ca href=\"http://westernfarmpress.com/vegetables/cannon-michael-takes-helm-bowles-farming-co\">Cannon Michael\u003c/a>. He grows tomatoes and melons in California's Central Valley. And despite the drought, he'll still grow them this year.\u003c/p>\n\u003cp>He expects to receive about 40 percent of the amount of water that he'd receive from the state's aqueducts in a normal year, which sounds harsh, until you realize that some other farmers will get nothing at all. \"Yeah, we're thankful for being able to have whatever water that we can. We're thankful to be able to continue some employment for our [workers],\" Michael says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That water, if used carefully, should be enough to raise tomatoes and melons on about 80 percent of his land. Each acre will get about a half-million gallons of water, delivered through a system of aqueducts and canals.\u003c/p>\n\u003cp>These fields will receive water, and others in California will not, because of history.\u003c/p>\n\u003cp>Cannon Michael's great-great-great-grandfather was \u003ca href=\"http://www.immigrantentrepreneurship.org/entry.php?rec=153\">Henry Miller\u003c/a>, a legendary figure in California agriculture. Miller arrived in the United States from Germany, worked as a butcher in San Francisco during the Gold Rush, then built one of the great ranching empires of the West, together with his partner Charles Lux. They owned big chunks of land along the San Joaquin River. Henry Miller looked at the river and recognized an opportunity.\u003c/p>\n\u003cp>\"He saw the value of being able to channel some of this water, to grow feed, supply communities, and those kinds of things,\" says Michael.\u003c/p>\n\u003cp>By irrigating that land, he obtained a permanent legal right to use that amount of water on those fields. And because Miller claimed his water before anyone else, this land — a small piece of which is now Cannon Michael's land — has what's called \"senior rights\" to water. When water is scarce, this land has first dibs on water. Land that was irrigated later has to get in line, and take the leftovers.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/leon-szeptycki\">Leon Szeptycki\u003c/a>, who is executive director of a program called Water in the West at the Stanford Woods Institute for the Environment, says that this first-come, first-served system made sense in the 19th century. \"We wanted people to come, settle the land, cultivate the land, and we wanted them to have secure water rights,\" he says. It promoted agricultural development.\u003c/p>\n\u003cp>But Szeptycki says this system it is not so great when it comes to responding to drought.\u003c/p>\n\u003cp>When water is really scarce, he says, people might say that it should go first to ensure public safety and health, then to irrigate the most valuable crops, like almond orchards.\u003c/p>\n\u003cp>In other parts of the economy, prices do this job. When there's a critical shortage of something, whether it's gasoline or gold, people bid up the price. Then, because it's expensive, people who need it less decide to buy less.\u003c/p>\n\u003cp>But there's not much of a market for irrigation water, Szeptycki says. If you're first in line for water, it's still pretty cheap, \"and so there's no incentive to be particularly efficient with your water. You're a senior water right holder, you get your water even in times of shortage. You kind of do whatever you want with it.\" Some farmers, for instance, are still using that water to grow alfalfa, which demands a lot of water and goes to feed animals, especially dairy cattle.\u003c/p>\n\u003cp>Despite those problems, though, Szeptycki says that government officials are not seriously proposing any fundamental change to the water rules, because for farmers, it would be as shocking and disruptive as reshuffling land, or bank accounts.\u003c/p>\n\u003cp>Vegetable grower \u003ca href=\"http://www.growingproduce.com/uncategorized/2006-grower-achievement-award-winner-teixeira-farms/\">Tom Teixeira\u003c/a>, for example, has already laid out a huge amount of money to ensure a reliable supply of water. \"We've sought out and acquired land that had good water rights,\" he says. \"We paid substantially more for that ground than we would have paid for ground that had lesser water rights.\"\u003c/p>\n\u003cp>Taking that water and dividing it up some other way, he says, would be like taking everyone's paycheck, putting it into a pool, and saying: \"We're going to divide that up evenly. Even though you went to school as a doctor for eight or 10 years, and you're making a lot more money than the guy who's driving a school bus, let's take all the money and divide it up evenly.\"\u003c/p>\n\u003cp>That water is our income, Texeira says. It's also our property.\u003c/p>\n\u003cp>The basic rules governing water in the West are not about to change, says Stanford University's Leon Szeptycki, but the drought is forcing farmers to change how they use it. They're getting so little water these days that they are rationing it, using it only on their most valuable crops. The amount of land devoted to less-valuable crops like alfalfa and corn and cotton has been shrinking. Some farmers are even selling their water to other farmers — or even cities — who need it more.\u003c/p>\n\u003cp>These changes are happening more slowly than he'd like, says Szeptycki, but they are happening. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why The FDA Has Never Looked At Some Of The Additives In Our Food",
"title": "Why The FDA Has Never Looked At Some Of The Additives In Our Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This piece comes from the \u003ca href=\"http://www.publicintegrity.org/\">Center for Public Integrity\u003c/a>, a nonpartisan, nonprofit investigative news organization.\u003c/em>\u003c/p>\n\u003cp>Companies have added thousands of ingredients to foods with little to no government oversight. That's thanks to a loophole in a decades-old law that allows them to deem an additive to be \"generally recognized as safe\" — or GRAS — without the U.S. Food and Drug Administration's blessing, or even its knowledge.\u003c/p>\n\u003cp>The loophole was originally intended to allow manufacturers of common ingredients like vinegar and table salt — when added to processed foods — to bypass the FDA's lengthy safety-review process. But over time, companies have found that it's far more efficient to take advantage of the exemption to get their products on shelves quickly. Some of these products contain additives that the FDA has found to pose dangers. And even ingredients the agency has agreed are GRAS are now drawing scrutiny from scientists and consumer groups who dispute their safety.\u003c/p>\n\u003cp>Critics of the system say the biggest concern, however, is that companies regularly introduce new additives without ever informing the FDA. That means people are consuming foods with added flavors, preservatives and other ingredients that are not reviewed at all by regulators for immediate dangers or long-term health effects.\u003c/p>\n\u003cp>The vast majority of food additives are safe. Some, however, have proven to cause severe allergic reactions or other long-term health effects. Scientists and advocates worry about the growing number of ingredients that the FDA doesn't know about and is not tracking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rather than going through the painstaking FDA-led review process to ensure that their new ingredients are safe, food companies can determine on their own that substances are \"generally recognized as safe.\" They can then ask the FDA to review their evaluation — if they wish. Or they can take their ingredients straight to market, without ever informing the agency.\u003c/p>\n\u003cp>\"FDA doesn't know what it doesn't know,\" said Steve Morris of the Government Accountability Office, which published a \u003ca href=\"http://www.gao.gov/products/GAO-10-246\">report\u003c/a> in 2010 that found that \"FDA's oversight process does not help ensure the safety of all new GRAS determinations.\"\u003c/p>\n\u003cp>And even when a company does go through the FDA review process, safety decisions have been criticized. For example, advocacy groups and lawsuits allege that mycoprotein, a type of fungus used in vegetarian products, has caused consumers to suffer a range of reactions, including nausea and anaphylactic shock. The complaints prompted the Center for Science in the Public Interest to \u003ca href=\"http://cspinet.org/new/pdf/quorn-letter-to-fda-nov-15-2011.pdf\">urge the FDA\u003c/a> in 2011 to revoke the ingredient's GRAS status.\u003c/p>\n\u003cp>For a company to determine that an ingredient is \"generally recognized as safe,\" it must establish that the additive's safety is commonly understood by qualified scientific experts.\u003c/p>\n\u003cp>But some ingredients defy consensus, as consumers, scientific groups and sometimes even the FDA have pointed out. Even GRAS additives that have been used in food for decades are now coming under fire as their uses expand and scientific research emerges that casts doubt on their safety.\u003c/p>\n\u003cp>This is true of one of the most known — and vilified — GRAS additives: partially hydrogenated oil, a form of trans fat. Widely used in food products including fried foods and cake mixes, trans fats have been named by public health experts as a contributor to heart disease, stroke and type 2 diabetes. Despite strong pushback from industry, the FDA in November 2013 made a \u003ca href=\"https://www.federalregister.gov/articles/2013/11/08/2013-26854/tentative-determination-regarding-partially-hydrogenated-oils-request-for-comments-and-for\">tentative determination\u003c/a> that artificial trans fats should not have GRAS status, and the agency is likely to make that determination final this summer.\u003c/p>\n\u003cp>But it's the ingredients the public doesn't know about that have critics of the GRAS system most worried.\u003c/p>\n\u003cp>Researchers for the Pew Charitable Trusts and Natural Resources Defense Council say that allowing companies to make safety determinations without telling the FDA makes it nearly impossible to identify whether there are health effects caused by long-term exposure to certain ingredients.\u003c/p>\n\u003cp>Their concerns are heightened because safety decisions often rest in the hands of a small group of scientific experts selected by companies or consulting firms with a financial incentive to get new ingredients on the market. Several of these scientists, a Center for Public Integrity investigation found, previously served as scientific consultants for tobacco companies during the 1980s and 1990s, when the tobacco industry fought vigorously to defend its products.\u003c/p>\n\u003cp>The GRAS loophole was born in 1958. Americans were growing concerned about the increased use of preservatives and other additives in food, so Congress passed — and President Dwight Eisenhower signed — the first law regulating ingredients added to food.\u003c/p>\n\u003cp>To restore confidence, the law set up a system requiring companies to submit new ingredients to an extensive FDA safety review before going to market.\u003c/p>\n\u003cp>\"Congress had a clear understanding of what 'generally recognized as safe' means, but that's not the understanding that basically prevailed,\" said Scott Faber, vice president of government affairs for the Environmental Working Group, a nonprofit advocacy group seeking reforms to the GRAS system. \"There are plenty of ingredients that are receiving GRAS status, the safety of which are in dispute.\"\u003c/p>\n\u003cp>In the past five decades, the number of food additives has skyrocketed — from about 800 to more than 10,000. They are added to everything from baked goods and breakfast cereals to energy bars and carbonated drinks.\u003c/p>\n\u003cp>Meanwhile, the FDA's food additive approval system has slowed to a crawl — the average review takes two years, but some drag on for decades.\u003c/p>\n\u003cp>\"The food additive review process is a highway that is constantly gridlocked. If the food additive road doesn't go anywhere, what do I do?\" asked Stuart Pape, a Washington, D.C., attorney who consults for companies that manufacture food additives. \"GRAS is the other pathway.\"\u003c/p>\n\u003cp>The FDA has publicly acknowledged the GRAS system's shortcomings.\u003c/p>\n\u003cp>\"We simply do not have the information to vouch for the safety of many of these chemicals,\" Michael Taylor, the FDA's Deputy Commissioner for Foods, \u003ca href=\"http://www.washingtonpost.com/national/food-additives-on-the-rise-as-fda-scrutiny-wanes/2014/08/17/828e9bf8-1cb2-11e4-ab7b-696c295ddfd1_story.html\">told\u003c/a> \u003cem>The Washington Post\u003c/em> last year.\u003c/p>\n\u003cp>Meanwhile, industry scientists and lawyers contend that safety concerns are overblown, and that major reforms designed to increase government oversight would cripple the resource-depleted FDA and stifle food innovation.\u003c/p>\n\u003cp>\"It isn't the Wild West out there,\" said Stanley Tarka, a toxicologist and industry consultant. \"We have the safest food supply in the world.\"\u003c/p>\n\u003cp>\u003cem>For the full investigation, head to the Center for Public Integrity's \u003ca href=\"http://www.publicintegrity.org/2015/04/13/17112/why-fda-doesnt-really-know-whats-your-food\">site\u003c/a>. Follow the center on Twitter \u003c/em>\u003ca href=\"https://twitter.com/Publici\">\u003cem>@Publici\u003c/em>\u003c/a>\u003cem>, or sign up for its \u003c/em>\u003ca href=\"http://www.publicintegrity.org/email-subscribe\">\u003cem>newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In recent decades, the number of food additives has skyrocketed from about 800 to more than 10,000. A legal loophole in food safety law means companies can add them to foods with no government review.",
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"description": "In recent decades, the number of food additives has skyrocketed from about 800 to more than 10,000. A legal loophole in food safety law means companies can add them to foods with no government review.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This piece comes from the \u003ca href=\"http://www.publicintegrity.org/\">Center for Public Integrity\u003c/a>, a nonpartisan, nonprofit investigative news organization.\u003c/em>\u003c/p>\n\u003cp>Companies have added thousands of ingredients to foods with little to no government oversight. That's thanks to a loophole in a decades-old law that allows them to deem an additive to be \"generally recognized as safe\" — or GRAS — without the U.S. Food and Drug Administration's blessing, or even its knowledge.\u003c/p>\n\u003cp>The loophole was originally intended to allow manufacturers of common ingredients like vinegar and table salt — when added to processed foods — to bypass the FDA's lengthy safety-review process. But over time, companies have found that it's far more efficient to take advantage of the exemption to get their products on shelves quickly. Some of these products contain additives that the FDA has found to pose dangers. And even ingredients the agency has agreed are GRAS are now drawing scrutiny from scientists and consumer groups who dispute their safety.\u003c/p>\n\u003cp>Critics of the system say the biggest concern, however, is that companies regularly introduce new additives without ever informing the FDA. That means people are consuming foods with added flavors, preservatives and other ingredients that are not reviewed at all by regulators for immediate dangers or long-term health effects.\u003c/p>\n\u003cp>The vast majority of food additives are safe. Some, however, have proven to cause severe allergic reactions or other long-term health effects. Scientists and advocates worry about the growing number of ingredients that the FDA doesn't know about and is not tracking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rather than going through the painstaking FDA-led review process to ensure that their new ingredients are safe, food companies can determine on their own that substances are \"generally recognized as safe.\" They can then ask the FDA to review their evaluation — if they wish. Or they can take their ingredients straight to market, without ever informing the agency.\u003c/p>\n\u003cp>\"FDA doesn't know what it doesn't know,\" said Steve Morris of the Government Accountability Office, which published a \u003ca href=\"http://www.gao.gov/products/GAO-10-246\">report\u003c/a> in 2010 that found that \"FDA's oversight process does not help ensure the safety of all new GRAS determinations.\"\u003c/p>\n\u003cp>And even when a company does go through the FDA review process, safety decisions have been criticized. For example, advocacy groups and lawsuits allege that mycoprotein, a type of fungus used in vegetarian products, has caused consumers to suffer a range of reactions, including nausea and anaphylactic shock. The complaints prompted the Center for Science in the Public Interest to \u003ca href=\"http://cspinet.org/new/pdf/quorn-letter-to-fda-nov-15-2011.pdf\">urge the FDA\u003c/a> in 2011 to revoke the ingredient's GRAS status.\u003c/p>\n\u003cp>For a company to determine that an ingredient is \"generally recognized as safe,\" it must establish that the additive's safety is commonly understood by qualified scientific experts.\u003c/p>\n\u003cp>But some ingredients defy consensus, as consumers, scientific groups and sometimes even the FDA have pointed out. Even GRAS additives that have been used in food for decades are now coming under fire as their uses expand and scientific research emerges that casts doubt on their safety.\u003c/p>\n\u003cp>This is true of one of the most known — and vilified — GRAS additives: partially hydrogenated oil, a form of trans fat. Widely used in food products including fried foods and cake mixes, trans fats have been named by public health experts as a contributor to heart disease, stroke and type 2 diabetes. Despite strong pushback from industry, the FDA in November 2013 made a \u003ca href=\"https://www.federalregister.gov/articles/2013/11/08/2013-26854/tentative-determination-regarding-partially-hydrogenated-oils-request-for-comments-and-for\">tentative determination\u003c/a> that artificial trans fats should not have GRAS status, and the agency is likely to make that determination final this summer.\u003c/p>\n\u003cp>But it's the ingredients the public doesn't know about that have critics of the GRAS system most worried.\u003c/p>\n\u003cp>Researchers for the Pew Charitable Trusts and Natural Resources Defense Council say that allowing companies to make safety determinations without telling the FDA makes it nearly impossible to identify whether there are health effects caused by long-term exposure to certain ingredients.\u003c/p>\n\u003cp>Their concerns are heightened because safety decisions often rest in the hands of a small group of scientific experts selected by companies or consulting firms with a financial incentive to get new ingredients on the market. Several of these scientists, a Center for Public Integrity investigation found, previously served as scientific consultants for tobacco companies during the 1980s and 1990s, when the tobacco industry fought vigorously to defend its products.\u003c/p>\n\u003cp>The GRAS loophole was born in 1958. Americans were growing concerned about the increased use of preservatives and other additives in food, so Congress passed — and President Dwight Eisenhower signed — the first law regulating ingredients added to food.\u003c/p>\n\u003cp>To restore confidence, the law set up a system requiring companies to submit new ingredients to an extensive FDA safety review before going to market.\u003c/p>\n\u003cp>\"Congress had a clear understanding of what 'generally recognized as safe' means, but that's not the understanding that basically prevailed,\" said Scott Faber, vice president of government affairs for the Environmental Working Group, a nonprofit advocacy group seeking reforms to the GRAS system. \"There are plenty of ingredients that are receiving GRAS status, the safety of which are in dispute.\"\u003c/p>\n\u003cp>In the past five decades, the number of food additives has skyrocketed — from about 800 to more than 10,000. They are added to everything from baked goods and breakfast cereals to energy bars and carbonated drinks.\u003c/p>\n\u003cp>Meanwhile, the FDA's food additive approval system has slowed to a crawl — the average review takes two years, but some drag on for decades.\u003c/p>\n\u003cp>\"The food additive review process is a highway that is constantly gridlocked. If the food additive road doesn't go anywhere, what do I do?\" asked Stuart Pape, a Washington, D.C., attorney who consults for companies that manufacture food additives. \"GRAS is the other pathway.\"\u003c/p>\n\u003cp>The FDA has publicly acknowledged the GRAS system's shortcomings.\u003c/p>\n\u003cp>\"We simply do not have the information to vouch for the safety of many of these chemicals,\" Michael Taylor, the FDA's Deputy Commissioner for Foods, \u003ca href=\"http://www.washingtonpost.com/national/food-additives-on-the-rise-as-fda-scrutiny-wanes/2014/08/17/828e9bf8-1cb2-11e4-ab7b-696c295ddfd1_story.html\">told\u003c/a> \u003cem>The Washington Post\u003c/em> last year.\u003c/p>\n\u003cp>Meanwhile, industry scientists and lawyers contend that safety concerns are overblown, and that major reforms designed to increase government oversight would cripple the resource-depleted FDA and stifle food innovation.\u003c/p>\n\u003cp>\"It isn't the Wild West out there,\" said Stanley Tarka, a toxicologist and industry consultant. \"We have the safest food supply in the world.\"\u003c/p>\n\u003cp>\u003cem>For the full investigation, head to the Center for Public Integrity's \u003ca href=\"http://www.publicintegrity.org/2015/04/13/17112/why-fda-doesnt-really-know-whats-your-food\">site\u003c/a>. Follow the center on Twitter \u003c/em>\u003ca href=\"https://twitter.com/Publici\">\u003cem>@Publici\u003c/em>\u003c/a>\u003cem>, or sign up for its \u003c/em>\u003ca href=\"http://www.publicintegrity.org/email-subscribe\">\u003cem>newsletter\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beyond Almonds: A Rogue's Gallery of Guzzlers In California's Drought",
"title": "Beyond Almonds: A Rogue's Gallery of Guzzlers In California's Drought",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/04/20150412_wesun_beyond_almonds_a_rogues_gallery_of_guzzlers_in_californias_drought.mp3\u003c/p>\n\u003cp>California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. There must be some villain behind all this, right?\u003c/p>\n\u003cp>Of course there is. In fact, have your pick. As a public service, The Salt is bringing you several of the leading candidates. They have been nominated by widely respected national publications and interest groups.\u003c/p>\n\u003cp>There's just one problem: Not all of these shady characters live up to their nefarious job description. Let us explain.\u003c/p>\n\u003cp>\u003cstrong>1. Almonds\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both \u003ca href=\"http://www.slate.com/articles/technology/future_tense/2014/05/_10_percent_of_california_s_water_goes_to_almond_farming.html\">Slate\u003c/a> and \u003ca href=\"http://www.motherjones.com/media/2014/12/photos-matt-black-california-drought-almonds\">Mother Jones\u003c/a> have reported that almonds are sucking California dry. Each innocent-looking nut, we learn, robs the land of an entire gallon of water. All told, California's almonds consume three times more water than the entire city of Los Angeles. And their thirst is \u003ca href=\"http://www.motherjones.com/environment/2015/01/california-drought-almonds-water-use\">growing\u003c/a>, year by year. California's farmers continue to convert new swaths of land to almond orchards.\u003c/p>\n\u003cp>Case closed? Maybe not, Grist \u003ca href=\"http://grist.org/food/making-almonds-the-droughts-scapegoat-thats-nuts/?utm_source=syndication&utm_medium=rss&utm_campaign=feed_food\">retorts\u003c/a>. Almonds get a lot of attention because production of them has been booming. And it's true that they do consume more water, per acre, than many other crops (though not all). Vineyards use much less water than almonds, and most vegetables also require less irrigation.\u003c/p>\n\u003cp>But that's only if you calculate water use in gallons per acre or gallons per pound of product. There's a different, and probably better, way to calculate water efficiency. How about water consumption \u003cem>per unit of value created?\u003c/em> Gallons used per dollar of production, say. By that measure, almonds look just great, because they are so valuable.\u003c/p>\n\u003cp>So there's a very good argument that almonds are exactly what California's farmers \u003cem>should\u003c/em> be growing with their precious water.\u003c/p>\n\u003cp>There is one problem with almonds, though. They're trees. They last for years, and they need water every single year, whether it's wet or dry. Farmers who've devoted their land to production of almonds (or walnuts and pistachios) can't easily adapt to water shortages. Letting the trees die would be a catastrophe, so they sometimes pay exorbitant prices or dig ever-deeper wells.\u003c/p>\n\u003cp>Water experts like \u003ca href=\"http://faculty.engineering.ucdavis.edu/lund/\">Jay Lund\u003c/a>, from the University of California, Davis, say that in the future, California should take care to maintain a healthy mix of trees and annual crops like vegetables. In drought years, farmers could then decide not to plant their tomato fields, freeing up water for their trees.\u003c/p>\n\u003cp>\u003cstrong>2. Cows\u003c/strong>\u003c/p>\n\u003cp>If you look at this \u003ca href=\"http://www.arb.ca.gov/fuels/lcfs/workgroups/lcfssustain/hanson.pdf\">presentation\u003c/a> by \u003ca href=\"http://lawr.ucdavis.edu/directory_facultypages.htm?id=40\">Blaine Hanson\u003c/a>, an irrigation expert also of UC-Davis, one thing jumps out. The agricultural product that truly dominates water use in California isn't almonds. It's alfalfa, plus \"other forages,\" such as irrigated pasture and corn that's chopped into a cattle feed called silage. These forage crops consume more water per acre than almonds, and they also cover nearly twice as much land.\u003c/p>\n\u003cp>And where do those products go? Primarily, they feed California's enormous (though shrinking) herd of milk-producing cows.\u003c/p>\n\u003cp>Unlike almonds, forage crops don't bring particularly high prices. And they grow just fine in other places, too, such as the Midwest. So why should California sink its scarce water into such crops? It mainly results from the long tradition of dairy farming in the state.\u003c/p>\n\u003cp>But abandoning milk production would entail considerable economic \u003ca href=\"http://grist.org/food/the-drought-is-destroying-californias-organic-dairy-farms/\">dislocation\u003c/a>. Also, these crops have remained viable because many farmers are guaranteed ample supplies of cheap water. Those in the Imperial Valley, a major alfalfa producer, get water from the Colorado River. Which leads us to ...\u003c/p>\n\u003cp>\u003cstrong>3. Laws and the politicians who make them.\u003c/strong>\u003c/p>\n\u003cp>Where to start? With the founding of the republic, maybe. When Europeans and other outsiders settled this continent, they operated under the basic rule of first-come, first-served. People who settled land got to claim it. And in much of the West, if they built a dam to irrigate their fields, they acquired a permanent legal right to that water. There were very few questions asked about how that water should be used, or what it should cost.\u003c/p>\n\u003cp>That basic idea remains in force, although the system for delivering water has been transformed by large, government-financed networks of aqueducts and canals. And hidden inside this legal framework are several characters that arouse strong suspicions.\u003c/p>\n\u003cp>\u003cstrong>4. Cheap water\u003c/strong>\u003c/p>\n\u003cp>For the most part, farmers don't have to outbid anyone for their water. They get it, or they don't, depending on the priority of their legal claim to it. Typically, they get that water for the cost of delivering it. This means that they don't have a pressing need to conserve that water, for instance, by switching into crops that make better, more economic, use of the water.\u003c/p>\n\u003cp>A limited market for water is now developing, which sets higher prices on water. It's driving farmers to treat their irrigation water more like the precious commodity that it really is.\u003c/p>\n\u003cp>\u003cstrong>5. Free water\u003c/strong>\u003c/p>\n\u003cp>This is the water that farmers pump from wells on their land. It's not exactly free, because it costs money to drill the well and pump the water, but farmers are legally free to use as much as they wish.\u003c/p>\n\u003cp>As a result, farmers have been racing to \u003ca href=\"http://californiawaterblog.com/2014/06/22/modernizing-californias-groundwater-management/\">empty their aquifers\u003c/a>, draining the water in them at an astounding rate. California has now \u003ca href=\"http://californiawaterblog.com/2014/11/04/groundwater-security-for-the-long-term/\">adopted\u003c/a> a plan which is supposed to eventually stop this, but it won't fully take effect for many years.\u003c/p>\n\u003cp>\u003cstrong>6. Fish\u003c/strong>\u003c/p>\n\u003cp>These are the villains of choice in parts of California's agricultural community. California's environmental authorities have stepped into the water allocation game, asserting that the state's endangered wildlife have rights to water that trump the claims even of the earliest settlers. As a result, in drought years, farms are getting less water — much less, in many cases, than state authorities originally promised to deliver. This is why some farmers \u003ca href=\"http://naturalresources.house.gov/issues/issue/?IssueID=5921\">complain\u003c/a>, passionately, about a \"man-made drought.\"\u003c/p>\n\u003cp>\u003cstrong>7. Exports\u003c/strong>\u003c/p>\n\u003cp>According to some \u003ca href=\"http://news.nationalgeographic.com/2015/04/150409-water-agriculture-cattle-dairy-conservation-ngfood/\">reports\u003c/a>, California's farmers are \u003ca href=\"http://www.bbc.com/news/magazine-26124989\">exporting\u003c/a> vast amounts of water to places like China, adding to the state's water shortage. These are not literal water exports, but \"virtual water\" in products like alfalfa or almonds that took a lot of water to produce. Upon closer examination, though, this villain doesn't look quite so guilty. As Lund from UC Davis \u003ca href=\"http://californiawaterblog.com/2014/02/27/virtual-water-vs-real-water-in-california/\">points out\u003c/a>, alfalfa and almonds are the exceptions to the rule. If one counts all agricultural commodities, California imports far more virtual water than it exports. Its imports of corn, meat, lumber and cotton all required huge amounts of water.\u003c/p>\n\u003cp>Okay, time to pick one. Who's your drought-provoking villain of choice?\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": "California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. Who can we blame? From almonds to politicians to cheap water, here are seven candidates.",
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"description": "California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. Who can we blame? From almonds to politicians to cheap water, here are seven candidates.",
"title": "Beyond Almonds: A Rogue's Gallery of Guzzlers In California's Drought | KQED",
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"headline": "Beyond Almonds: A Rogue's Gallery of Guzzlers In California's Drought",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/04/20150412_wesun_beyond_almonds_a_rogues_gallery_of_guzzlers_in_californias_drought.mp3\u003c/p>\n\u003cp>California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. There must be some villain behind all this, right?\u003c/p>\n\u003cp>Of course there is. In fact, have your pick. As a public service, The Salt is bringing you several of the leading candidates. They have been nominated by widely respected national publications and interest groups.\u003c/p>\n\u003cp>There's just one problem: Not all of these shady characters live up to their nefarious job description. Let us explain.\u003c/p>\n\u003cp>\u003cstrong>1. Almonds\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both \u003ca href=\"http://www.slate.com/articles/technology/future_tense/2014/05/_10_percent_of_california_s_water_goes_to_almond_farming.html\">Slate\u003c/a> and \u003ca href=\"http://www.motherjones.com/media/2014/12/photos-matt-black-california-drought-almonds\">Mother Jones\u003c/a> have reported that almonds are sucking California dry. Each innocent-looking nut, we learn, robs the land of an entire gallon of water. All told, California's almonds consume three times more water than the entire city of Los Angeles. And their thirst is \u003ca href=\"http://www.motherjones.com/environment/2015/01/california-drought-almonds-water-use\">growing\u003c/a>, year by year. California's farmers continue to convert new swaths of land to almond orchards.\u003c/p>\n\u003cp>Case closed? Maybe not, Grist \u003ca href=\"http://grist.org/food/making-almonds-the-droughts-scapegoat-thats-nuts/?utm_source=syndication&utm_medium=rss&utm_campaign=feed_food\">retorts\u003c/a>. Almonds get a lot of attention because production of them has been booming. And it's true that they do consume more water, per acre, than many other crops (though not all). Vineyards use much less water than almonds, and most vegetables also require less irrigation.\u003c/p>\n\u003cp>But that's only if you calculate water use in gallons per acre or gallons per pound of product. There's a different, and probably better, way to calculate water efficiency. How about water consumption \u003cem>per unit of value created?\u003c/em> Gallons used per dollar of production, say. By that measure, almonds look just great, because they are so valuable.\u003c/p>\n\u003cp>So there's a very good argument that almonds are exactly what California's farmers \u003cem>should\u003c/em> be growing with their precious water.\u003c/p>\n\u003cp>There is one problem with almonds, though. They're trees. They last for years, and they need water every single year, whether it's wet or dry. Farmers who've devoted their land to production of almonds (or walnuts and pistachios) can't easily adapt to water shortages. Letting the trees die would be a catastrophe, so they sometimes pay exorbitant prices or dig ever-deeper wells.\u003c/p>\n\u003cp>Water experts like \u003ca href=\"http://faculty.engineering.ucdavis.edu/lund/\">Jay Lund\u003c/a>, from the University of California, Davis, say that in the future, California should take care to maintain a healthy mix of trees and annual crops like vegetables. In drought years, farmers could then decide not to plant their tomato fields, freeing up water for their trees.\u003c/p>\n\u003cp>\u003cstrong>2. Cows\u003c/strong>\u003c/p>\n\u003cp>If you look at this \u003ca href=\"http://www.arb.ca.gov/fuels/lcfs/workgroups/lcfssustain/hanson.pdf\">presentation\u003c/a> by \u003ca href=\"http://lawr.ucdavis.edu/directory_facultypages.htm?id=40\">Blaine Hanson\u003c/a>, an irrigation expert also of UC-Davis, one thing jumps out. The agricultural product that truly dominates water use in California isn't almonds. It's alfalfa, plus \"other forages,\" such as irrigated pasture and corn that's chopped into a cattle feed called silage. These forage crops consume more water per acre than almonds, and they also cover nearly twice as much land.\u003c/p>\n\u003cp>And where do those products go? Primarily, they feed California's enormous (though shrinking) herd of milk-producing cows.\u003c/p>\n\u003cp>Unlike almonds, forage crops don't bring particularly high prices. And they grow just fine in other places, too, such as the Midwest. So why should California sink its scarce water into such crops? It mainly results from the long tradition of dairy farming in the state.\u003c/p>\n\u003cp>But abandoning milk production would entail considerable economic \u003ca href=\"http://grist.org/food/the-drought-is-destroying-californias-organic-dairy-farms/\">dislocation\u003c/a>. Also, these crops have remained viable because many farmers are guaranteed ample supplies of cheap water. Those in the Imperial Valley, a major alfalfa producer, get water from the Colorado River. Which leads us to ...\u003c/p>\n\u003cp>\u003cstrong>3. Laws and the politicians who make them.\u003c/strong>\u003c/p>\n\u003cp>Where to start? With the founding of the republic, maybe. When Europeans and other outsiders settled this continent, they operated under the basic rule of first-come, first-served. People who settled land got to claim it. And in much of the West, if they built a dam to irrigate their fields, they acquired a permanent legal right to that water. There were very few questions asked about how that water should be used, or what it should cost.\u003c/p>\n\u003cp>That basic idea remains in force, although the system for delivering water has been transformed by large, government-financed networks of aqueducts and canals. And hidden inside this legal framework are several characters that arouse strong suspicions.\u003c/p>\n\u003cp>\u003cstrong>4. Cheap water\u003c/strong>\u003c/p>\n\u003cp>For the most part, farmers don't have to outbid anyone for their water. They get it, or they don't, depending on the priority of their legal claim to it. Typically, they get that water for the cost of delivering it. This means that they don't have a pressing need to conserve that water, for instance, by switching into crops that make better, more economic, use of the water.\u003c/p>\n\u003cp>A limited market for water is now developing, which sets higher prices on water. It's driving farmers to treat their irrigation water more like the precious commodity that it really is.\u003c/p>\n\u003cp>\u003cstrong>5. Free water\u003c/strong>\u003c/p>\n\u003cp>This is the water that farmers pump from wells on their land. It's not exactly free, because it costs money to drill the well and pump the water, but farmers are legally free to use as much as they wish.\u003c/p>\n\u003cp>As a result, farmers have been racing to \u003ca href=\"http://californiawaterblog.com/2014/06/22/modernizing-californias-groundwater-management/\">empty their aquifers\u003c/a>, draining the water in them at an astounding rate. California has now \u003ca href=\"http://californiawaterblog.com/2014/11/04/groundwater-security-for-the-long-term/\">adopted\u003c/a> a plan which is supposed to eventually stop this, but it won't fully take effect for many years.\u003c/p>\n\u003cp>\u003cstrong>6. Fish\u003c/strong>\u003c/p>\n\u003cp>These are the villains of choice in parts of California's agricultural community. California's environmental authorities have stepped into the water allocation game, asserting that the state's endangered wildlife have rights to water that trump the claims even of the earliest settlers. As a result, in drought years, farms are getting less water — much less, in many cases, than state authorities originally promised to deliver. This is why some farmers \u003ca href=\"http://naturalresources.house.gov/issues/issue/?IssueID=5921\">complain\u003c/a>, passionately, about a \"man-made drought.\"\u003c/p>\n\u003cp>\u003cstrong>7. Exports\u003c/strong>\u003c/p>\n\u003cp>According to some \u003ca href=\"http://news.nationalgeographic.com/2015/04/150409-water-agriculture-cattle-dairy-conservation-ngfood/\">reports\u003c/a>, California's farmers are \u003ca href=\"http://www.bbc.com/news/magazine-26124989\">exporting\u003c/a> vast amounts of water to places like China, adding to the state's water shortage. These are not literal water exports, but \"virtual water\" in products like alfalfa or almonds that took a lot of water to produce. Upon closer examination, though, this villain doesn't look quite so guilty. As Lund from UC Davis \u003ca href=\"http://californiawaterblog.com/2014/02/27/virtual-water-vs-real-water-in-california/\">points out\u003c/a>, alfalfa and almonds are the exceptions to the rule. If one counts all agricultural commodities, California imports far more virtual water than it exports. Its imports of corn, meat, lumber and cotton all required huge amounts of water.\u003c/p>\n\u003cp>Okay, time to pick one. Who's your drought-provoking villain of choice?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Is It Time For A Warning Label On Sugar-Loaded Drinks?",
"title": "Is It Time For A Warning Label On Sugar-Loaded Drinks?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We've said it before, and we'll say it again: We consume \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\">a lot more sugar\u003c/a> than is good for our health. Because of this, the next generation of Americans will struggle with obesity and diabetes more than any other. The most obvious culprit is the added sugar in sodas and other sugary beverages, like sports drinks or teas.\u003c/p>\n\u003cp>One idea public health advocates have floated to bring sugar consumption down is to tax beverages with more than a certain amount of added sugar. (\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\">Berkeley, Calif.\u003c/a>, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396607690/navajos-fight-their-food-desert-with-junk-food-and-soda-taxes\">Navajo Nation\u003c/a> have managed to pass such legislation.) Another is to shrink the size of soda cups.\u003c/p>\n\u003cp>The latest idea is a warning label. Legislators in New York and in California are trying to emblazon sodas with a message that looks very similar to one you see on cigarette packages or \u003ca href=\"http://law.justia.com/cfr/title27/27-1.0.1.1.12.html#27:1.0.1.1.12.3.45.2\">alcohol bottles\u003c/a>.\u003c/p>\n\u003cp>The proposed California label reads:\u003c/p>\n\u003cfigure id=\"attachment_94896\" class=\"wp-caption aligncenter\" style=\"max-width: 978px\">\u003cimg class=\"size-full wp-image-94896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6.jpg\" alt=\"STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay.\" width=\"978\" height=\"279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6.jpg 978w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-400x114.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-800x228.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-768x219.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-320x91.jpg 320w\" sizes=\"(max-width: 978px) 100vw, 978px\">\u003cfigcaption class=\"wp-caption-text\">STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay. \u003ccite>(California Center For Public Health Advocacy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Its backers argue that beverages that contain added sugar and have 75 calories or more in one 12-ounce serving should have to bear the label.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're just saying if we know about these health problems it's also good for the consumer to know,\" \u003ca href=\"http://sd17.senate.ca.gov/\">Bill Monning\u003c/a>, California's senate majority leader and author of the label bill, tells The Salt. \"It might mitigate how often [consumers] would buy these products.\"\u003c/p>\n\u003cfigure id=\"attachment_94895\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-94895\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-400x629.jpg\" alt=\"A mock-up of a warning label for sodas and sugary drinks proposed in California by public health advocates.\" width=\"400\" height=\"629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-400x629.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-800x1258.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-768x1208.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-320x503.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519.jpg 1049w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A mock-up of a warning label for sodas and sugary drinks proposed in California by public health advocates. \u003ccite>(California Center for Public Health Advocacy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is actually Monning's bill's second run through the California state legislature. Last year, it made it through the Senate, but got stymied in the state assembly.\u003c/p>\n\u003cp>Monning has also authored bills taxing sugary beverages in the past, but they never received the necessary two-thirds approval from each house for the soda tax bills to pass. The warning label bill, however, needs fewer votes to pass than a soda tax bill – just a majority in both the Senate and the assembly.\u003c/p>\n\u003cp>On the other side of the country, \u003ca href=\"http://assembly.state.ny.us/mem/Jeffrey-Dinowitz/\">Jeffrey Dinowitz\u003c/a> is trying to move a similar bill through the New York state assembly. He liked the idea of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">Bloomberg's super-sized drink ban\u003c/a>, but that policy that was eventually \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> by a judge just before it took effect in 2013.\u003c/p>\n\u003cp>Dinowitz is more hopeful about the label bill because it seems more feasible.\u003c/p>\n\u003cp>\"We're not banning anything, we're not telling anyone you can't have cups,\" Dinowitz says. \"It's a simple warning.\"\u003c/p>\n\u003cp>Both Dinowitz and Monning say the labels they want look similar to the one that appeared on cigarette packages in 1965, the year after the Surgeon General released a warning that smoking causes lung cancer.\u003c/p>\n\u003cp>While lumping soda in the same category as cigarettes is sure to raise eyebrows, some argue that's how serious sugar-related problems like diabetes have become.\u003c/p>\n\u003cp>\"One of the questions the beverage industry asks so commonly is 'Why are you picking on us?' \" says Harold Goldstein, the executive director of the \u003ca href=\"http://www.publichealthadvocacy.org/\">California Center for Public Health Advocacy\u003c/a>, an organization focused on fighting obesity that sponsored the bill. \"It's the liquid sugar thing. It's not the same as other products.\"\u003c/p>\n\u003cp>Goldstein says the body absorbs the liquid sugar in soda and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">other drinks\u003c/a> much faster than the sugars in other foods, raising blood sugar levels in as little as 30 minutes. It's a lot \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">easier to drink\u003c/a> the teaspoons of sugar in a soda than it is to eat them. And the sugar doesn't make you \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">feel full\u003c/a>, the way that \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">fat\u003c/a> or protein might. \"More and more I am thinking of these products as diabetes in a bottle,\" he says.\u003c/p>\n\u003cp>Regardless of whether sugary drinks and cigarettes deserve equal status as villains, Goldstein hopes to emulate the \u003ca href=\"http://www.npr.org/blogs/health/2014/01/07/260438987/50-years-after-landmark-warning-8-million-fewer-smoking-deaths\">anti-tobacco campaign's success\u003c/a>. The number of smokers in the U.S. has been \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/su6001a24.htm\">declining\u003c/a> steadily since the 1965 surgeon general's label appeared on the first cigarette packages.\u003c/p>\n\u003cp>Just like the anti-tobacco campaign, the anti-soda campaign will have to overcome resistance from the beverage industry. The American Beverage Association has already spent a lot to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">keep soda tax bills\u003c/a> from gaining state approval.\u003c/p>\n\u003cp>And they're ready to fight the label bills.\u003c/p>\n\u003cp>\"The beverage industry already provides consumer-friendly labels on the front of every can, bottle and pack we produce,\" American Beverage Association vice president William Dermody writes in an email to The Salt. \"A misleading warning label that singles out one industry for complex health challenges will not change behaviors or educate people about healthy lifestyles.\"\u003c/p>\n\u003cp>But the bill seems to be gaining support from Democrats and Republicans alike: A California poll from fall 2014 shows that \u003ca href=\"http://www.field.com/fieldpollonline/subscribers/Rls2461.pdf\">more than 60 percent\u003c/a> of each party and non-partisan voters support the idea.\u003c/p>\n\u003cp>\"It's really a libertarian solution: Give consumers the information and let them make the choice,\" says Goldstein. And given that soda companies now advertise with slogans like \"\u003ca href=\"http://us.coca-cola.com/happiness/\">Open Happiness\u003c/a>\" and \"\u003ca href=\"https://www.youtube.com/watch?v=T40gL-o6XnY\">Live For Now\u003c/a>\", Goldstein says a mere warning label is completely justified.\u003c/p>\n\u003cp>Still, it's early days for the movement to reduce sugar consumption. Goldstein says that if you think of the anti-tobacco movement timeline, it's only about 1970 for the sugary beverage movement. It could be decades before we see a consistent decline in how much soda Americans drink.\u003c/p>\n\u003cp>\"We're really at the beginning of warning consumers about these products,\" says Goldstein.\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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"excerpt": "New legislation in California and New York proposes a label for sugary beverages. The label looks like the warning on cigarette packages, but the beverage industry has called it \"misleading.\"",
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"description": "New legislation in California and New York proposes a label for sugary beverages. The label looks like the warning on cigarette packages, but the beverage industry has called it "misleading."",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We've said it before, and we'll say it again: We consume \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\">a lot more sugar\u003c/a> than is good for our health. Because of this, the next generation of Americans will struggle with obesity and diabetes more than any other. The most obvious culprit is the added sugar in sodas and other sugary beverages, like sports drinks or teas.\u003c/p>\n\u003cp>One idea public health advocates have floated to bring sugar consumption down is to tax beverages with more than a certain amount of added sugar. (\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\">Berkeley, Calif.\u003c/a>, and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396607690/navajos-fight-their-food-desert-with-junk-food-and-soda-taxes\">Navajo Nation\u003c/a> have managed to pass such legislation.) Another is to shrink the size of soda cups.\u003c/p>\n\u003cp>The latest idea is a warning label. Legislators in New York and in California are trying to emblazon sodas with a message that looks very similar to one you see on cigarette packages or \u003ca href=\"http://law.justia.com/cfr/title27/27-1.0.1.1.12.html#27:1.0.1.1.12.3.45.2\">alcohol bottles\u003c/a>.\u003c/p>\n\u003cp>The proposed California label reads:\u003c/p>\n\u003cfigure id=\"attachment_94896\" class=\"wp-caption aligncenter\" style=\"max-width: 978px\">\u003cimg class=\"size-full wp-image-94896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6.jpg\" alt=\"STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay.\" width=\"978\" height=\"279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6.jpg 978w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-400x114.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-800x228.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-768x219.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/sodawarninglabel_text_custom-cb5e17ac9624526a3d89d7d670997ed79ee367e6-320x91.jpg 320w\" sizes=\"(max-width: 978px) 100vw, 978px\">\u003cfigcaption class=\"wp-caption-text\">STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay. \u003ccite>(California Center For Public Health Advocacy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Its backers argue that beverages that contain added sugar and have 75 calories or more in one 12-ounce serving should have to bear the label.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're just saying if we know about these health problems it's also good for the consumer to know,\" \u003ca href=\"http://sd17.senate.ca.gov/\">Bill Monning\u003c/a>, California's senate majority leader and author of the label bill, tells The Salt. \"It might mitigate how often [consumers] would buy these products.\"\u003c/p>\n\u003cfigure id=\"attachment_94895\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-94895\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-400x629.jpg\" alt=\"A mock-up of a warning label for sodas and sugary drinks proposed in California by public health advocates.\" width=\"400\" height=\"629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-400x629.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-800x1258.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-768x1208.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519-320x503.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/soda_can_label_custom-d8cd091ebf96629935165d58c9ddaf0f8952d519.jpg 1049w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A mock-up of a warning label for sodas and sugary drinks proposed in California by public health advocates. \u003ccite>(California Center for Public Health Advocacy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is actually Monning's bill's second run through the California state legislature. Last year, it made it through the Senate, but got stymied in the state assembly.\u003c/p>\n\u003cp>Monning has also authored bills taxing sugary beverages in the past, but they never received the necessary two-thirds approval from each house for the soda tax bills to pass. The warning label bill, however, needs fewer votes to pass than a soda tax bill – just a majority in both the Senate and the assembly.\u003c/p>\n\u003cp>On the other side of the country, \u003ca href=\"http://assembly.state.ny.us/mem/Jeffrey-Dinowitz/\">Jeffrey Dinowitz\u003c/a> is trying to move a similar bill through the New York state assembly. He liked the idea of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">Bloomberg's super-sized drink ban\u003c/a>, but that policy that was eventually \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> by a judge just before it took effect in 2013.\u003c/p>\n\u003cp>Dinowitz is more hopeful about the label bill because it seems more feasible.\u003c/p>\n\u003cp>\"We're not banning anything, we're not telling anyone you can't have cups,\" Dinowitz says. \"It's a simple warning.\"\u003c/p>\n\u003cp>Both Dinowitz and Monning say the labels they want look similar to the one that appeared on cigarette packages in 1965, the year after the Surgeon General released a warning that smoking causes lung cancer.\u003c/p>\n\u003cp>While lumping soda in the same category as cigarettes is sure to raise eyebrows, some argue that's how serious sugar-related problems like diabetes have become.\u003c/p>\n\u003cp>\"One of the questions the beverage industry asks so commonly is 'Why are you picking on us?' \" says Harold Goldstein, the executive director of the \u003ca href=\"http://www.publichealthadvocacy.org/\">California Center for Public Health Advocacy\u003c/a>, an organization focused on fighting obesity that sponsored the bill. \"It's the liquid sugar thing. It's not the same as other products.\"\u003c/p>\n\u003cp>Goldstein says the body absorbs the liquid sugar in soda and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">other drinks\u003c/a> much faster than the sugars in other foods, raising blood sugar levels in as little as 30 minutes. It's a lot \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">easier to drink\u003c/a> the teaspoons of sugar in a soda than it is to eat them. And the sugar doesn't make you \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">feel full\u003c/a>, the way that \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">fat\u003c/a> or protein might. \"More and more I am thinking of these products as diabetes in a bottle,\" he says.\u003c/p>\n\u003cp>Regardless of whether sugary drinks and cigarettes deserve equal status as villains, Goldstein hopes to emulate the \u003ca href=\"http://www.npr.org/blogs/health/2014/01/07/260438987/50-years-after-landmark-warning-8-million-fewer-smoking-deaths\">anti-tobacco campaign's success\u003c/a>. The number of smokers in the U.S. has been \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/su6001a24.htm\">declining\u003c/a> steadily since the 1965 surgeon general's label appeared on the first cigarette packages.\u003c/p>\n\u003cp>Just like the anti-tobacco campaign, the anti-soda campaign will have to overcome resistance from the beverage industry. The American Beverage Association has already spent a lot to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">keep soda tax bills\u003c/a> from gaining state approval.\u003c/p>\n\u003cp>And they're ready to fight the label bills.\u003c/p>\n\u003cp>\"The beverage industry already provides consumer-friendly labels on the front of every can, bottle and pack we produce,\" American Beverage Association vice president William Dermody writes in an email to The Salt. \"A misleading warning label that singles out one industry for complex health challenges will not change behaviors or educate people about healthy lifestyles.\"\u003c/p>\n\u003cp>But the bill seems to be gaining support from Democrats and Republicans alike: A California poll from fall 2014 shows that \u003ca href=\"http://www.field.com/fieldpollonline/subscribers/Rls2461.pdf\">more than 60 percent\u003c/a> of each party and non-partisan voters support the idea.\u003c/p>\n\u003cp>\"It's really a libertarian solution: Give consumers the information and let them make the choice,\" says Goldstein. And given that soda companies now advertise with slogans like \"\u003ca href=\"http://us.coca-cola.com/happiness/\">Open Happiness\u003c/a>\" and \"\u003ca href=\"https://www.youtube.com/watch?v=T40gL-o6XnY\">Live For Now\u003c/a>\", Goldstein says a mere warning label is completely justified.\u003c/p>\n\u003cp>Still, it's early days for the movement to reduce sugar consumption. Goldstein says that if you think of the anti-tobacco movement timeline, it's only about 1970 for the sugary beverage movement. It could be decades before we see a consistent decline in how much soda Americans drink.\u003c/p>\n\u003cp>\"We're really at the beginning of warning consumers about these products,\" says Goldstein.\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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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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