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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/2015/04/20150407_atc_farmers_drought.mp3\u003c/p>\n\u003cp>When Gov. Jerry Brown \u003ca href=\"http://www.npr.org/2015/04/01/396871398/california-governor-announces-first-ever-mandatory-water-restrictions\">announced the largest mandatory water restrictions in California history\u003c/a> April 1 while standing in a snowless field in the Sierra Nevada, he gave hardly a mention to farms.\u003c/p>\n\u003cp>When reporters asked about farmers later, Brown replied that they already are making sacrifices. After all, this is the second straight year that most will get no federal or state irrigation water because of \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/01/396780035/scary-times-for-california-farmers-as-snowpack-hits-record-lows\">paltry Sierra Nevada snowpacks\u003c/a>.\u003c/p>\n\u003cp>\"Agriculture has already suffered major cutbacks,\" Brown added. \"A lot of people are letting their land go fallow, trees are dying — so farmers have been hit very hard.\"\u003c/p>\n\u003cp>California's historic drought is putting the amount of water used by farmers and other industries into sharp focus, especially as urban Californians soon will be required to cut their water use by 25 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each year farms in this state gulp down as much as four times the amount of water consumed by cities and towns. But that \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\">oft-cited statistic\u003c/a> may not always reflect reality, especially in a year like this, according to farm groups.\u003c/p>\n\u003cp>\"Farmers in the San Joaquin Valley have been the only ones to have their water actually completely cut off,\" said \u003ca href=\"http://www.wga.com/staff/dave-puglia\">Dave Puglia\u003c/a>, senior vice president with the Western Growers Association.\u003c/p>\n\u003cp>Puglia likens the \"zero percent allocations of water\" that most of his growers will get to the ultimate kind of forced water conservation.\u003c/p>\n\u003cp>\"I don't know how you can ask farmers to conserve more than zero,\" he says.\u003c/p>\n\u003cp>In good years, farmers tap relatively cheap, subsidized water flowing in federal and state canals down from the wet north to the arid south. It's what helped turn the dry, flat plain of the San Joaquin Valley into one of the world's most important food-growing regions. Farming wouldn't even be possible in much of California without irrigation — the Mediterranean climate here means that almost all of the state's precipitation falls in the winter.\u003c/p>\n\u003cp>That means the record drought and two years of severe water rationing have put the valley's farm economy in peril, according to Puglia.\u003c/p>\n\u003cp>\"We've seen in the citrus belt — on the east side of the San Joaquin Valley — thousands of acres of citrus ripped out, thousands of acres of almonds ripped out,\" Puglia says.\u003c/p>\n\u003cp>On the one hand agriculture is still a small part of California's $2 trillion economy — roughly 2 percent of the gross state product. And with the drought in its fourth year, there are renewed questions about the viability of growing water-intensive crops — including almonds or alfalfa — especially for export.\u003c/p>\n\u003cp>On the other hand, that 2 percent is still pretty big from a global perspective: California, if set apart from the U.S., would be one of the world's ten biggest economies. Indeed, the industry is quick to point out that California now produces the bulk of the country's fresh food supply, including lettuce, broccoli, tomatoes and, yes, nuts.\u003c/p>\n\u003cp>For people like Dan Macon, who raises sheep near Auburn, Calif., it comes down to the question of what the best use of limited water is. Borrowing a line from the governor this week, Macon said that lawns don't feed people.\u003c/p>\n\u003cp>\"We have to have some hard discussions about what types of water use we're doing,\" Macon added.\u003c/p>\n\u003cp>Macon's sheep ranch is in the foothills of the Sierra Nevada, not far down the mountain from where Gov. Brown announced his water rationing plan on April 1. Macon says the governor's staunch support of agriculture is encouraging.\u003c/p>\n\u003cp>\"We're all trying to find ways that we can do more to make limited water stretch further,\" he says.\u003c/p>\n\u003cp>His livelihood is almost wholly dependent on rainfall that greens up pastures for his sheep. To cope, Macon is experimenting with planting more drought-tolerant grasses. He also has had to reduce his flock size by 60 percent, and has taken a full-time job off the farm.\u003c/p>\n\u003cp>Macon says that the drought may be hitting urban California hard right now, but that it's the fourth bad year in a row for farmers and ranchers.\u003c/p>\n\u003cp>\"It really does feel like we've crossed some sort of threshold this year; it's really, really a scary year,\" Macon says. \"This year is actually worse than last year in my mind.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each year farms in this state gulp down as much as four times the amount of water consumed by cities and towns. But that \u003ca href=\"http://www.ppic.org/main/publication_show.asp?i=1108\">oft-cited statistic\u003c/a> may not always reflect reality, especially in a year like this, according to farm groups.\u003c/p>\n\u003cp>\"Farmers in the San Joaquin Valley have been the only ones to have their water actually completely cut off,\" said \u003ca href=\"http://www.wga.com/staff/dave-puglia\">Dave Puglia\u003c/a>, senior vice president with the Western Growers Association.\u003c/p>\n\u003cp>Puglia likens the \"zero percent allocations of water\" that most of his growers will get to the ultimate kind of forced water conservation.\u003c/p>\n\u003cp>\"I don't know how you can ask farmers to conserve more than zero,\" he says.\u003c/p>\n\u003cp>In good years, farmers tap relatively cheap, subsidized water flowing in federal and state canals down from the wet north to the arid south. It's what helped turn the dry, flat plain of the San Joaquin Valley into one of the world's most important food-growing regions. Farming wouldn't even be possible in much of California without irrigation — the Mediterranean climate here means that almost all of the state's precipitation falls in the winter.\u003c/p>\n\u003cp>That means the record drought and two years of severe water rationing have put the valley's farm economy in peril, according to Puglia.\u003c/p>\n\u003cp>\"We've seen in the citrus belt — on the east side of the San Joaquin Valley — thousands of acres of citrus ripped out, thousands of acres of almonds ripped out,\" Puglia says.\u003c/p>\n\u003cp>On the one hand agriculture is still a small part of California's $2 trillion economy — roughly 2 percent of the gross state product. And with the drought in its fourth year, there are renewed questions about the viability of growing water-intensive crops — including almonds or alfalfa — especially for export.\u003c/p>\n\u003cp>On the other hand, that 2 percent is still pretty big from a global perspective: California, if set apart from the U.S., would be one of the world's ten biggest economies. Indeed, the industry is quick to point out that California now produces the bulk of the country's fresh food supply, including lettuce, broccoli, tomatoes and, yes, nuts.\u003c/p>\n\u003cp>For people like Dan Macon, who raises sheep near Auburn, Calif., it comes down to the question of what the best use of limited water is. Borrowing a line from the governor this week, Macon said that lawns don't feed people.\u003c/p>\n\u003cp>\"We have to have some hard discussions about what types of water use we're doing,\" Macon added.\u003c/p>\n\u003cp>Macon's sheep ranch is in the foothills of the Sierra Nevada, not far down the mountain from where Gov. Brown announced his water rationing plan on April 1. Macon says the governor's staunch support of agriculture is encouraging.\u003c/p>\n\u003cp>\"We're all trying to find ways that we can do more to make limited water stretch further,\" he says.\u003c/p>\n\u003cp>His livelihood is almost wholly dependent on rainfall that greens up pastures for his sheep. To cope, Macon is experimenting with planting more drought-tolerant grasses. He also has had to reduce his flock size by 60 percent, and has taken a full-time job off the farm.\u003c/p>\n\u003cp>Macon says that the drought may be hitting urban California hard right now, but that it's the fourth bad year in a row for farmers and ranchers.\u003c/p>\n\u003cp>\"It really does feel like we've crossed some sort of threshold this year; it's really, really a scary year,\" Macon says. \"This year is actually worse than last year in my mind.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mourning The Matzo: Iconic N.Y. Factory To Leave Former Jewish Hub",
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"content": "\u003cp>This Passover holiday marks the end of an era for an iconic matzo factory in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> has been baking matzo — the unleavened bread that Jews eat during the eight days of Passover — in the same factory on the Lower East Side for 90 years. But the company announced it will move production to a new, modern factory after the holiday.\u003c/p>\n\u003cp>That's a blow to Streit's loyal customers, who insist it tastes better than other brands.\u003c/p>\n\u003cp>\"The supermarkets don't have the stuff, you could come here,\" says Hedy Weinberger, who says she's been doing her Passover shopping at Streit's factory for more than half a century. \"And you smell the matzo,\" says Weinberger. \"You're gonna miss that.\"\u003c/p>\n\u003cp>\"It was sort of the last holdout in the neighborhood,\" says Megan Schlow, who's lived on the Lower East Side for 30 years. \"It was, I guess, sort of inevitable.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Streit's did hold out — for decades, even as other Jewish-owned businesses moved away from the neighborhood – which was the \"\u003ca href=\"http://www.loc.gov/teachers/classroommaterials/presentationsandactivities/presentations/immigration/polish6.html\">capital of Jewish America\u003c/a>,\" as the Library of Congress put it, at the turn of the 20th century. These days, the kosher butchers and grocers have been replaced by high-end restaurants, bars and apartments. But Streit's stayed put, in a factory carved out of four tenement apartment buildings.\u003c/p>\n\u003cfigure id=\"attachment_94549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ap612678359943_custom-fb98707172543a38ccc71247c3bf6144ba007b7e-e1428014013499.jpg\" alt=\"Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015. \u003ccite>(Seth Wenig/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Aron Streit moved the company to Rivington Street in 1925. The matzo is still baked in ovens that date from before World-World II. The factory is now way too small by modern standards. So the company spends hundreds of thousands of dollars a year just to ship matzo to its own off-site warehouse.\u003c/p>\n\u003cp>\"We could absorb some of the cost,\" says Aron Yagoda, Streit's great-grandson, and one of several cousins who own and run the business today. \"But the real problem is we can't fix the ovens anymore. And every day we come in, it's a blessing the ovens even turn on.\"\u003c/p>\n\u003cp>Shortly after Passover, the company will shut off these ovens for good. But co-owner Aaron Gross insists the Streit family recipe will move with them.\u003c/p>\n\u003cp>\"We're the butt of a lot of jokes with matzo,\" says Gross. \"It's the bread of affliction. People say it's tough to eat for eight days. But we have many consumers that [say], forget Passover. They eat it because they choose to eat it.\"\u003c/p>\n\u003cp>Still, there are reasons to worry that something may be lost in the move.\u003c/p>\n\u003cp>\"The water we use is New York City water, which is the best water in the world,\" longtime employee Tony Zapata says in an interview from the documentary film, \u003cem>Streit's: Matzo and the American Dream\u003c/em>. \"You want Jersey water?\" asks Zapata. \"Fine — you buy matzos from Jersey. That's on you. We have quality.\"\u003c/p>\n\u003cp>He's alluding to \u003ca href=\"http://manischewitz.com/\">Manischewitz\u003c/a>, the biggest matzo company in the world, based in New Jersey. To see if anyone else could tell the difference, we enlisted taste-tasters: Sarah Lowman, a food writer and educator who writes the blog at \u003ca href=\"http://www.fourpoundsflour.com/\">Four Pounds Flour\u003c/a>, and Annie Polland, senior vice president at the \u003ca href=\"http://www.tenement.org/\">Lower East Side Tenement Museum\u003c/a>. And we gave them Matzo No. 1.\u003c/p>\n\u003cfigure id=\"attachment_94550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/145308033_slide-0e12c3815cf2d49f4cabb215e596b5b6e7dc4f03-e1428014109780.jpg\" alt=\"A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012. \u003ccite>(Timothy A. Clary/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"That's a good snap,\" Lowman says. But Polland isn't impressed. \"As my grandmother would say, this is as dry as my life,\" she says of the first option.\u003c/p>\n\u003cp>Then we gave them Matzo No. 2. \"It has a little bit of a toasty flavor,\" Polland says. Lowman agrees. \"It tastes more like a cracker, No. 2,\" Lowman says, \"whereas [No.] 1 kind of just tastes more like dry flour.\"\u003c/p>\n\u003cp>Matzo No. 2 – as they both guess correctly — is Streit's.\u003c/p>\n\u003cp>Polland says the closing of the factory is a real loss for the neighborhood.\u003c/p>\n\u003cp>\"For so long, for decades, Jews have been coming back here at springtime to kind of do this Passover shopping,\" Polland says. \"And Streit's was like a central part of that pilgrimage, if you will. So I think it not being here, there's something really sad about it.\"\u003c/p>\n\u003cp>But as Lowman points out, the Lower East Side has changed many times before. And Streit's isn't going out of business. \"We aren't really losing this product, or this family, or this business,\" she says. \"It's still very much a part of New York history and Jewish history in America.\"\u003c/p>\n\u003cp>Streit's owners won't say exactly where in the New York area they are planning to move. But if they do it right, they say that next Passover, their customers won't even notice the difference.\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": "It's the end of an era: After nearly a century, the Streit's matzo factory is leaving Manhattan's Lower East Side. This Passover will be its last there. Streit's plans to move to a new factory.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This Passover holiday marks the end of an era for an iconic matzo factory in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> has been baking matzo — the unleavened bread that Jews eat during the eight days of Passover — in the same factory on the Lower East Side for 90 years. But the company announced it will move production to a new, modern factory after the holiday.\u003c/p>\n\u003cp>That's a blow to Streit's loyal customers, who insist it tastes better than other brands.\u003c/p>\n\u003cp>\"The supermarkets don't have the stuff, you could come here,\" says Hedy Weinberger, who says she's been doing her Passover shopping at Streit's factory for more than half a century. \"And you smell the matzo,\" says Weinberger. \"You're gonna miss that.\"\u003c/p>\n\u003cp>\"It was sort of the last holdout in the neighborhood,\" says Megan Schlow, who's lived on the Lower East Side for 30 years. \"It was, I guess, sort of inevitable.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Streit's did hold out — for decades, even as other Jewish-owned businesses moved away from the neighborhood – which was the \"\u003ca href=\"http://www.loc.gov/teachers/classroommaterials/presentationsandactivities/presentations/immigration/polish6.html\">capital of Jewish America\u003c/a>,\" as the Library of Congress put it, at the turn of the 20th century. These days, the kosher butchers and grocers have been replaced by high-end restaurants, bars and apartments. But Streit's stayed put, in a factory carved out of four tenement apartment buildings.\u003c/p>\n\u003cfigure id=\"attachment_94549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ap612678359943_custom-fb98707172543a38ccc71247c3bf6144ba007b7e-e1428014013499.jpg\" alt=\"Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015. \u003ccite>(Seth Wenig/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Aron Streit moved the company to Rivington Street in 1925. The matzo is still baked in ovens that date from before World-World II. The factory is now way too small by modern standards. So the company spends hundreds of thousands of dollars a year just to ship matzo to its own off-site warehouse.\u003c/p>\n\u003cp>\"We could absorb some of the cost,\" says Aron Yagoda, Streit's great-grandson, and one of several cousins who own and run the business today. \"But the real problem is we can't fix the ovens anymore. And every day we come in, it's a blessing the ovens even turn on.\"\u003c/p>\n\u003cp>Shortly after Passover, the company will shut off these ovens for good. But co-owner Aaron Gross insists the Streit family recipe will move with them.\u003c/p>\n\u003cp>\"We're the butt of a lot of jokes with matzo,\" says Gross. \"It's the bread of affliction. People say it's tough to eat for eight days. But we have many consumers that [say], forget Passover. They eat it because they choose to eat it.\"\u003c/p>\n\u003cp>Still, there are reasons to worry that something may be lost in the move.\u003c/p>\n\u003cp>\"The water we use is New York City water, which is the best water in the world,\" longtime employee Tony Zapata says in an interview from the documentary film, \u003cem>Streit's: Matzo and the American Dream\u003c/em>. \"You want Jersey water?\" asks Zapata. \"Fine — you buy matzos from Jersey. That's on you. We have quality.\"\u003c/p>\n\u003cp>He's alluding to \u003ca href=\"http://manischewitz.com/\">Manischewitz\u003c/a>, the biggest matzo company in the world, based in New Jersey. To see if anyone else could tell the difference, we enlisted taste-tasters: Sarah Lowman, a food writer and educator who writes the blog at \u003ca href=\"http://www.fourpoundsflour.com/\">Four Pounds Flour\u003c/a>, and Annie Polland, senior vice president at the \u003ca href=\"http://www.tenement.org/\">Lower East Side Tenement Museum\u003c/a>. And we gave them Matzo No. 1.\u003c/p>\n\u003cfigure id=\"attachment_94550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/145308033_slide-0e12c3815cf2d49f4cabb215e596b5b6e7dc4f03-e1428014109780.jpg\" alt=\"A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012. \u003ccite>(Timothy A. Clary/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"That's a good snap,\" Lowman says. But Polland isn't impressed. \"As my grandmother would say, this is as dry as my life,\" she says of the first option.\u003c/p>\n\u003cp>Then we gave them Matzo No. 2. \"It has a little bit of a toasty flavor,\" Polland says. Lowman agrees. \"It tastes more like a cracker, No. 2,\" Lowman says, \"whereas [No.] 1 kind of just tastes more like dry flour.\"\u003c/p>\n\u003cp>Matzo No. 2 – as they both guess correctly — is Streit's.\u003c/p>\n\u003cp>Polland says the closing of the factory is a real loss for the neighborhood.\u003c/p>\n\u003cp>\"For so long, for decades, Jews have been coming back here at springtime to kind of do this Passover shopping,\" Polland says. \"And Streit's was like a central part of that pilgrimage, if you will. So I think it not being here, there's something really sad about it.\"\u003c/p>\n\u003cp>But as Lowman points out, the Lower East Side has changed many times before. And Streit's isn't going out of business. \"We aren't really losing this product, or this family, or this business,\" she says. \"It's still very much a part of New York history and Jewish history in America.\"\u003c/p>\n\u003cp>Streit's owners won't say exactly where in the New York area they are planning to move. But if they do it right, they say that next Passover, their customers won't even notice the difference.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scary Times For California Farmers As Snowpack Hits Record Lows",
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"content": "\u003cp>The water outlook in drought-racked California just got a lot worse: Snowpack levels across the entire Sierra Nevada are now the \u003ca href=\"http://blogs.kqed.org/science/2015/03/31/record-low-sierra-snowpack-will-drive-home-drought-impacts/\">lowest\u003c/a> in recorded history — just 6 percent of the long-term average. That shatters the previous low record on this date of 25 percent, set in 1977 and again last year.\u003c/p>\n\u003cp>And it has huge implications for tens of millions of people who depend on water flowing downstream from melting snow — including the nation's most productive farming region, the California Central Valley.\u003c/p>\n\u003cp>Last year was already a tough year at \u003ca href=\"http://www.lajollafarming.com/\">La Jolla Farming\u003c/a> in Delano, Calif. Or as farm manager Jerry Schlitz puts it, \"Last year was damn near a disaster.\"\u003c/p>\n\u003cp>La Jolla is a vineyard, a thousand-or-so acres of neat lines of grapevines in the southern end of the San Joaquin Valley. It depends on water from two sources: the federal \u003ca href=\"http://www.usbr.gov/mp/cvp/\">Central Valley Project\u003c/a> and wells.\u003c/p>\n\u003cp>Until last year, Schlitz says, wells were used to supplement the federal water.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Now, we have nothing but wells. Nothing. There's no water other than what's coming out of the ground,\" he says.\u003c/p>\n\u003cp>Last year, one of those wells at La Jolla dried up. The farm lost 160 acres — about a million dollars' worth of produce, plus the wasted labor and other resources.\u003c/p>\n\u003cp>This year, the outlook is no better: The Central Valley Project, which decides where and when to release what water is left in California's reservoirs, has already warned that most farmers downstream won't get any water for the second straight year.\u003c/p>\n\u003cp>As KQED \u003ca href=\"http://blogs.kqed.org/science/2015/03/31/record-low-sierra-snowpack-will-drive-home-drought-impacts/\">reports,\u003c/a> \"More than 400,000 acres of farmland were fallowed last year because of scarce water. Credible sources have estimated that figure could double this year.\"\u003c/p>\n\u003cp>La Jolla is plowing miles of trench in the dry earth to bury water pipes connecting wells to fields and fields to wells. The farm owners want to make sure that they can move water from working wells to the places that need it.\u003c/p>\n\u003cp>\"We're getting prepared in case we lose one, we lost two. We lose three? Watch out, man, I'm going to unemployment,\" says Juvenal Montemayor, the owner and founder of La Jolla. He says this is the best they can do.\u003c/p>\n\u003cp>Now, drilling a new well isn't a short-term option. \"You try to get a well done right now? No way. It's like a two-year waiting time for wells,\" he says.\u003c/p>\n\u003cp>Then there's the cost: a half-million dollars for a single well, he says. \"Now ask me if I want to make a well. No, I don't want to make a well. I don't have a choice,\" he says. \"I don't have a choice.\"\u003c/p>\n\u003cp>That's the tough situation La Jolla and many other farmers in the Central Valley face: They won't be getting any federal water.\u003c/p>\n\u003cp>Groundwater reserves are getting lower and lower as farmers and towns drill deeper and deeper, sucking out more water than there is coming in.\u003c/p>\n\u003cp>It's gotten so bad in the San Joaquin Valley that the ground is actually sinking. Last summer it sank a half-inch each month.\u003c/p>\n\u003cp>Back among the grapevines at La Jolla, Schlitz points to the mountains on the horizon, their tops barely sprinkled with snow.\u003c/p>\n\u003cp>The snow supplies roughly a third of all of California's water, on average. The Sierra Nevada snowpack is supposed to be a storage bank. It holds the snow late into the spring that then melts gradually. The runoff feeds reservoirs that supply water for millions of people — and the Central Valley. This year, California's chief snow surveyor says, there may not even be runoff.\u003c/p>\n\u003cp>\"That's our lifeblood up there,\" Schlitz says. \"Whatever comes out of there, you know, that's our lifeblood.\"\u003c/p>\n\u003cp>Schlitz says it's a scary time.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>With additional reporting by NPR's Kirk Siegler.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Much of the state depends on that snow for its water. In the Central Valley, the nation's most productive farming region, that means another year of fallow fields and emergency water measures.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The water outlook in drought-racked California just got a lot worse: Snowpack levels across the entire Sierra Nevada are now the \u003ca href=\"http://blogs.kqed.org/science/2015/03/31/record-low-sierra-snowpack-will-drive-home-drought-impacts/\">lowest\u003c/a> in recorded history — just 6 percent of the long-term average. That shatters the previous low record on this date of 25 percent, set in 1977 and again last year.\u003c/p>\n\u003cp>And it has huge implications for tens of millions of people who depend on water flowing downstream from melting snow — including the nation's most productive farming region, the California Central Valley.\u003c/p>\n\u003cp>Last year was already a tough year at \u003ca href=\"http://www.lajollafarming.com/\">La Jolla Farming\u003c/a> in Delano, Calif. Or as farm manager Jerry Schlitz puts it, \"Last year was damn near a disaster.\"\u003c/p>\n\u003cp>La Jolla is a vineyard, a thousand-or-so acres of neat lines of grapevines in the southern end of the San Joaquin Valley. It depends on water from two sources: the federal \u003ca href=\"http://www.usbr.gov/mp/cvp/\">Central Valley Project\u003c/a> and wells.\u003c/p>\n\u003cp>Until last year, Schlitz says, wells were used to supplement the federal water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Now, we have nothing but wells. Nothing. There's no water other than what's coming out of the ground,\" he says.\u003c/p>\n\u003cp>Last year, one of those wells at La Jolla dried up. The farm lost 160 acres — about a million dollars' worth of produce, plus the wasted labor and other resources.\u003c/p>\n\u003cp>This year, the outlook is no better: The Central Valley Project, which decides where and when to release what water is left in California's reservoirs, has already warned that most farmers downstream won't get any water for the second straight year.\u003c/p>\n\u003cp>As KQED \u003ca href=\"http://blogs.kqed.org/science/2015/03/31/record-low-sierra-snowpack-will-drive-home-drought-impacts/\">reports,\u003c/a> \"More than 400,000 acres of farmland were fallowed last year because of scarce water. Credible sources have estimated that figure could double this year.\"\u003c/p>\n\u003cp>La Jolla is plowing miles of trench in the dry earth to bury water pipes connecting wells to fields and fields to wells. The farm owners want to make sure that they can move water from working wells to the places that need it.\u003c/p>\n\u003cp>\"We're getting prepared in case we lose one, we lost two. We lose three? Watch out, man, I'm going to unemployment,\" says Juvenal Montemayor, the owner and founder of La Jolla. He says this is the best they can do.\u003c/p>\n\u003cp>Now, drilling a new well isn't a short-term option. \"You try to get a well done right now? No way. It's like a two-year waiting time for wells,\" he says.\u003c/p>\n\u003cp>Then there's the cost: a half-million dollars for a single well, he says. \"Now ask me if I want to make a well. No, I don't want to make a well. I don't have a choice,\" he says. \"I don't have a choice.\"\u003c/p>\n\u003cp>That's the tough situation La Jolla and many other farmers in the Central Valley face: They won't be getting any federal water.\u003c/p>\n\u003cp>Groundwater reserves are getting lower and lower as farmers and towns drill deeper and deeper, sucking out more water than there is coming in.\u003c/p>\n\u003cp>It's gotten so bad in the San Joaquin Valley that the ground is actually sinking. Last summer it sank a half-inch each month.\u003c/p>\n\u003cp>Back among the grapevines at La Jolla, Schlitz points to the mountains on the horizon, their tops barely sprinkled with snow.\u003c/p>\n\u003cp>The snow supplies roughly a third of all of California's water, on average. The Sierra Nevada snowpack is supposed to be a storage bank. It holds the snow late into the spring that then melts gradually. The runoff feeds reservoirs that supply water for millions of people — and the Central Valley. This year, California's chief snow surveyor says, there may not even be runoff.\u003c/p>\n\u003cp>\"That's our lifeblood up there,\" Schlitz says. \"Whatever comes out of there, you know, that's our lifeblood.\"\u003c/p>\n\u003cp>Schlitz says it's a scary time.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>With additional reporting by NPR's Kirk Siegler.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Heinz And Kraft: Before They Were Food Giants, They Were Men",
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"content": "\u003cfigure id=\"attachment_94310\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\">\u003cimg class=\"size-full wp-image-94310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\" alt=\"Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\" width=\"800\" height=\"398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-400x199.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-768x382.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-320x159.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/03/20150325_atc_heinz_and_kraft_before_the_were_food_giants_they_were_men.mp3\u003c/p>\n\u003cp>By NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395345479/heinz-and-kraft-before-the-were-food-giants-they-were-men\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cp>Heinz and Kraft.\u003c/p>\n\u003cp>When we hear those names we think ketchup and Velveeta, right?\u003c/p>\n\u003cp>But before they were products and companies that \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/25/395269545/heinz-kraft-announce-merger\">will merge\u003c/a> to become a giant with $28 billion in revenue, Heinz and Kraft were men.\u003c/p>\n\u003cfigure id=\"attachment_94305\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\">\u003cimg class=\"size-full wp-image-94305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\" alt=\"Henry J. Heinz. Photo: Library of Congress\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg 867w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-320x213.jpg 320w\" sizes=\"(max-width: 867px) 100vw, 867px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry J. Heinz. Photo: Library of Congress\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.johnheinzlegacy.org/heinz/heinzfamily.html\">Henry John Heinz\u003c/a> came along first. Born near Pittsburgh in 1844, he was bottling and selling condiments by the age of 15. By the time he was in his mid-20s, he had launched what would become the H.J. Heinz Company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food science and technology expert \u003ca href=\"http://chhs.gmu.edu/faculty-and-staff/petrick.cfm\">Gabriella Petrick\u003c/a> says that at first, ketchup was not what Heinz was known for.\u003c/p>\n\u003cp>\"He was largely known as a horseradish producer and a pickle producer,\" she notes, adding, \"At one point, Heinz was absolutely the largest food producer in the United States of commercially canned foods.\"\u003c/p>\n\u003cp>Petrick, who teaches at George Mason University in Fairfax, Va., says the ketchup brand was born in 1876. By then, Heinz was selling a long list of food items — more than the 57 varieties it advertised on its labels. Apparently, Heinz just liked that number.\u003c/p>\n\u003cp>\"It is a myth that there were 57 varieties\" of products that the company was selling, she says. \"But later on,\" she notes, \"in the 19-teens and '20s, the company went on to try to make 57 varieties [of products] and bring the legend into fact.\" It didn't quite happen.\u003c/p>\n\u003cp>And many years later, it was no coincidence that the deal that put the Heinz name on the Pittsburgh Steelers' stadium was for $\u003cem>57 million\u003c/em>.\u003c/p>\n\u003cp>A couple of years before Heinz started selling ketchup, \u003ca href=\"http://www.kraftfoodsgroup.com/about/history/jlkraftbio.aspx\">James Lewis Kraft\u003c/a> was born in Canada. That was in 1874. His family moved to Buffalo, N.Y., when he was a kid. The city was then the heart of America's cheese-making, according to Petrick.\u003c/p>\n\u003cp>As an adult, Kraft set up shop in Chicago and founded J.L. Kraft and Brothers.\u003c/p>\n\u003cp>\"He's really important,\" Petrick says. \"He brought cheese making into the industrial setting.\"\u003c/p>\n\u003cp>The company pasteurized its cheese — a rare thing at the time. Because Kraft cheese had a longer shelf life, the government ordered millions of pounds of it to feed troops during World War I.\u003c/p>\n\u003cp>Before Kraft got crafty with cheese, Americans had been eating a lot of cheddar. Kraft came up with something new: \"Yep, the originator of American cheese was Canadian,\" Petrick says. Later, in the 1920s, came Velveeta — a mixture of American, Colby and cheddar designed to melt smoothly. And the '30s brought Miracle Whip and the Kraft Macaroni & Cheese dinner.\u003c/p>\n\u003cp>But Kraft's legacy wasn't just cheesy. More broadly, Petrick says, he used \"science and technology to stabilized American food systems and actually, really make them safer.\" Likewise, she says, Heinz helped make food safer at a time when \"lots of people were getting sick.\"\u003c/p>\n\u003cp>Now Kraft and Heinz will be one. Feel free to celebrate this marriage tonight with some mac and cheese drizzled with ketchup. Bon appetit!\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": "Henry Heinz was big into pickles before ketchup came along. James Kraft gave the world American cheese. (Ironically, he was Canadian.) Now, two companies that revamped how we eat will become one.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94310\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\">\u003cimg class=\"size-full wp-image-94310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/kraft-heinz.jpg\" alt=\"Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\" width=\"800\" height=\"398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-400x199.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-768x382.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/kraft-heinz-320x159.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kraft mac and cheese and Heinz ketchup — a marriage made in processed-food heaven. Photos: M. Spencer Green/AP; Angelika Warmuth/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/03/20150325_atc_heinz_and_kraft_before_the_were_food_giants_they_were_men.mp3\u003c/p>\n\u003cp>By NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395345479/heinz-and-kraft-before-the-were-food-giants-they-were-men\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cp>Heinz and Kraft.\u003c/p>\n\u003cp>When we hear those names we think ketchup and Velveeta, right?\u003c/p>\n\u003cp>But before they were products and companies that \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/25/395269545/heinz-kraft-announce-merger\">will merge\u003c/a> to become a giant with $28 billion in revenue, Heinz and Kraft were men.\u003c/p>\n\u003cfigure id=\"attachment_94305\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\">\u003cimg class=\"size-full wp-image-94305\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg\" alt=\"Henry J. Heinz. Photo: Library of Congress\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71.jpg 867w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/3b11344u_2_slide-cdd0c053afeccf794b9266e64c436cbbbd63ad71-320x213.jpg 320w\" sizes=\"(max-width: 867px) 100vw, 867px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry J. Heinz. Photo: Library of Congress\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.johnheinzlegacy.org/heinz/heinzfamily.html\">Henry John Heinz\u003c/a> came along first. Born near Pittsburgh in 1844, he was bottling and selling condiments by the age of 15. By the time he was in his mid-20s, he had launched what would become the H.J. Heinz Company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food science and technology expert \u003ca href=\"http://chhs.gmu.edu/faculty-and-staff/petrick.cfm\">Gabriella Petrick\u003c/a> says that at first, ketchup was not what Heinz was known for.\u003c/p>\n\u003cp>\"He was largely known as a horseradish producer and a pickle producer,\" she notes, adding, \"At one point, Heinz was absolutely the largest food producer in the United States of commercially canned foods.\"\u003c/p>\n\u003cp>Petrick, who teaches at George Mason University in Fairfax, Va., says the ketchup brand was born in 1876. By then, Heinz was selling a long list of food items — more than the 57 varieties it advertised on its labels. Apparently, Heinz just liked that number.\u003c/p>\n\u003cp>\"It is a myth that there were 57 varieties\" of products that the company was selling, she says. \"But later on,\" she notes, \"in the 19-teens and '20s, the company went on to try to make 57 varieties [of products] and bring the legend into fact.\" It didn't quite happen.\u003c/p>\n\u003cp>And many years later, it was no coincidence that the deal that put the Heinz name on the Pittsburgh Steelers' stadium was for $\u003cem>57 million\u003c/em>.\u003c/p>\n\u003cp>A couple of years before Heinz started selling ketchup, \u003ca href=\"http://www.kraftfoodsgroup.com/about/history/jlkraftbio.aspx\">James Lewis Kraft\u003c/a> was born in Canada. That was in 1874. His family moved to Buffalo, N.Y., when he was a kid. The city was then the heart of America's cheese-making, according to Petrick.\u003c/p>\n\u003cp>As an adult, Kraft set up shop in Chicago and founded J.L. Kraft and Brothers.\u003c/p>\n\u003cp>\"He's really important,\" Petrick says. \"He brought cheese making into the industrial setting.\"\u003c/p>\n\u003cp>The company pasteurized its cheese — a rare thing at the time. Because Kraft cheese had a longer shelf life, the government ordered millions of pounds of it to feed troops during World War I.\u003c/p>\n\u003cp>Before Kraft got crafty with cheese, Americans had been eating a lot of cheddar. Kraft came up with something new: \"Yep, the originator of American cheese was Canadian,\" Petrick says. Later, in the 1920s, came Velveeta — a mixture of American, Colby and cheddar designed to melt smoothly. And the '30s brought Miracle Whip and the Kraft Macaroni & Cheese dinner.\u003c/p>\n\u003cp>But Kraft's legacy wasn't just cheesy. More broadly, Petrick says, he used \"science and technology to stabilized American food systems and actually, really make them safer.\" Likewise, she says, Heinz helped make food safer at a time when \"lots of people were getting sick.\"\u003c/p>\n\u003cp>Now Kraft and Heinz will be one. Feel free to celebrate this marriage tonight with some mac and cheese drizzled with ketchup. Bon appetit!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Arsenic In California Wines: Should Drinkers Be Concerned?",
"title": "Arsenic In California Wines: Should Drinkers Be Concerned?",
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"content": "\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\" rel=\"noopener\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395091550/arsenic-in-california-wines-should-drinkers-be-concerned\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cfigure id=\"attachment_94281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544.jpg\">\u003cimg class=\"size-medium wp-image-94281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg\" alt=\"A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>There's been a lot of buzz around the \u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">story\u003c/a> that some inexpensive California wines, including a \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/433\">Charles Shaw\u003c/a> (aka two-buck Chuck) white Zinfandel sold at Trader Joe's, have been found to contain traces of arsenic.\u003c/p>\n\u003cp>The wines were tested by a commercial laboratory called BeverageGrades. And a \u003ca href=\"https://irp-cdn.multiscreensite.com/f0533877/files/uploaded/Summons_Complaint.pdf\">lawsuit\u003c/a> filed in Los Angeles County Superior Court against a group of wine producers claims two other labs confirmed tests that found arsenic levels in some wines that exceeded what is allowed in drinking water.\u003c/p>\n\u003cp>With headlines like\u003cem> \"\u003c/em>\u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">Very High Levels of Arsenic\" In Top-Selling Wines\u003c/a> (from CBS's website), it's not a surprise that some wine drinkers are mystified. Since more than a few burning questions crossed \u003cem>our\u003c/em> minds here at The Salt, we went looking for answers.\u003c/p>\n\u003cp>\u003cstrong>How does arsenic end up in food and wine?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lots of foods and drinks contain trace levels of arsenic. As chemists \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">explain\u003c/a> it, arsenic is a natural element which is abundant in the Earth's crust, so it ends up in our soil and water.\u003c/p>\n\u003cp>And, as plants — including grapes — grow in the soil, they can take up, or absorb, the arsenic there. So, it's no surprise to chemists, or the wine industry, that there are trace levels detectable in wines.\u003c/p>\n\u003cp>\"Wines from throughout the world contain trace amounts of arsenic as do juices, vegetables, grains and other alcohol beverages,\" according to a \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/03192015\">statement\u003c/a> from the Wine Institute. And research, such as this \u003ca href=\"http://www.efsa.europa.eu/efsajournal\">analysis\u003c/a> from the European Food Safety Authority, confirms this is true.\u003c/p>\n\u003cp>\u003cstrong>Were there dangerous levels of arsenic in some of the California wines tested by BeverageGrades?\u003c/strong>\u003c/p>\n\u003cp>The U.S. government does not set an allowable limit for arsenic in wine. But Canada's government does.\u003c/p>\n\u003cp>The upper threshold, set by \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">Health Canada,\u003c/a> is 100 parts per billion, or ppb. And the limit set by \u003ca href=\"http://www.oiv.int/oiv/cms/index?lang=en\">OIV\u003c/a>, a European intergovernmental wine organization, is even higher at 200 ppb.\u003c/p>\n\u003cp>None of the California wines that were tested by \u003ca href=\"http://www.beveragegrades.com/contact-us/\">BeverageGrades\u003c/a> tested higher than 50 ppb, according to news reports. (Neither the company nor the lawyers have released the lab results.)\u003c/p>\n\u003cp>And three-quarters of the bottles of the roughly 1,300 bottles of wine reportedly tested below 10 ppb, which is the EPA's allowable limit for arsenic in drinking water.\u003c/p>\n\u003cp>So, by Canadian standards, the levels of arsenic in the California wines that were tested are acceptable.\u003c/p>\n\u003cp>In addition, the \u003ca href=\"http://www.lcbo.com/content/lcbo/en/corporate-pages/about.html\">Liquor Control Board of Ontario\u003c/a>, a government enterprise in Canada, has performed its own testing on arsenic in wines. The LCBO's spokesperson tells The Salt by email that last year, its laboratory tested 2,247 wines from California.\u003c/p>\n\u003cp>All of them tested below the maximum allowable limit for arsenic. In fact, 90 percent of the California wines tested below 10 parts per billion, and 99 percent had levels of 25 ppb or lower.\u003c/p>\n\u003cp>There are experts who've raised a red flag about the concentrations of arsenic detected in some California wines. \"Arsenic is highly toxic,\" \u003ca href=\"http://asrg.berkeley.edu/Index_files/Page351.htm\">Allan Smith\u003c/a>, director of the Arsenic Health Effects research program at the University of California, Berkeley, told CBS News. And, over time, that can be be deadly.\u003c/p>\n\u003cp>But, as many scientists point out, it's the overall exposure that determines the potential health effects.\u003c/p>\n\u003cp>\"Whenever you're talking about toxicity, it's the dose that makes the poison,\" \u003ca href=\"http://ffhi.ucdavis.edu/people/old/quality/susan-ebeler\">Susan Ebeler\u003c/a>, a professor and chemist in the Foods For Health Institute at the University of California, Davis, says.\u003c/p>\n\u003cp>As Health Canada \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">notes\u003c/a>, \"Studies of populations in Asia have associated the development of skin lesions, various cancers and neurotoxicity ... with chronic ingestion of drinking water containing elevated concentrations of arsenic ranging from 10 to 100 times greater than the current Canadian Drinking Water Quality Guideline for arsenic,\" or 10 ppb.\u003c/p>\n\u003cp>These exposures are also typically much higher than what Americans are exposed to through water, food or wine.\u003c/p>\n\u003cp>And, some experts say a drinking water standard shouldn't be used to determine how much trace arsenic should be tolerable in wine in part because people drink much less wine than water.\u003c/p>\n\u003cp>Also, the safety thresholds in drinking water must take into consideration the toxicity to young children, who are more vulnerable.\u003c/p>\n\u003cp>\u003cstrong>What about adults who drink wine or consume foods with trace levels of arsenic in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"There's no reason to believe that exposure to arsenic in food and wine is above levels that are considered to be safe,\" Ebeler says.\u003c/p>\n\u003cp>But, there are differences of opinion. The lawsuit filed in Los Angeles County Superior Court alleges that some California wineries produce and market wines that are \"dangerously high levels\" of arsenic.\u003c/p>\n\u003cp>\u003cstrong>Is there anything wine makers or food producers can do to lower the amount of arsenic in their products?\u003c/strong>\u003c/p>\n\u003cp>One strategy is to be aware of the geographic hot spots where concentrations of arsenic in surface soil are highest.\u003c/p>\n\u003cp>This \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">map\u003c/a> by the U.S. Geological Survey shows that some areas of the country have much higher levels than others — states like Nevada, Montana and Pennsylvania, among others.\u003c/p>\n\u003cp>The higher concentrations of arsenic can be explained by a number of factors. For instance, bedrock or glacial deposits that contain high levels of arsenic can influence the ground soil above them. In addition, mining and coal-burning activities release arsenic.\u003c/p>\n\u003cp>In other cases, there are residues from arsenic-based pesticides used decades ago to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">grow apples,\u003c/a> \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad\">rice\u003c/a> and other crops.\u003c/p>\n\u003cp>And another possibility: As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">reported\u003c/a>, traces of arsenic in some alcoholic beverages may come from a filtering process.\u003c/p>\n\u003cp>Some brewers or winemakers use natural materials such as diatomaceous earth or, in the case of wine, bentonite clay to filter out small bits of plant matter or anything that might make the liquid cloudy. So it's possible that the arsenic in these natural materials can leach into the beverage.\u003c/p>\n\u003cp>The lead attorney in the lawsuit against the winemakers \u003ca href=\"http://hosted.ap.org/dynamic/stories/U/US_ARSENIC_WINE?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT\">told\u003c/a> the AP that arsenic in wines might have been introduced in the wine-making process.\u003c/p>\n\u003cp>Ebeler has \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25442583\">published\u003c/a> a study that assesses how soils and processing and storage techniques can influence trace metal concentrations in wines.\u003c/p>\n\u003cp>But it's not clear whether a filtering process — or another processing or storage technique — influenced the levels of trace arsenic found in the California wines that were tested by BeverageGrades.\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": "A recent lawsuit raised a red flag about traces of arsenic in some lower-cost California wines. But, by European and Canadian standards, the trace levels are acceptable.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\" rel=\"noopener\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395091550/arsenic-in-california-wines-should-drinkers-be-concerned\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cfigure id=\"attachment_94281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544.jpg\">\u003cimg class=\"size-medium wp-image-94281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg\" alt=\"A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>There's been a lot of buzz around the \u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">story\u003c/a> that some inexpensive California wines, including a \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/433\">Charles Shaw\u003c/a> (aka two-buck Chuck) white Zinfandel sold at Trader Joe's, have been found to contain traces of arsenic.\u003c/p>\n\u003cp>The wines were tested by a commercial laboratory called BeverageGrades. And a \u003ca href=\"https://irp-cdn.multiscreensite.com/f0533877/files/uploaded/Summons_Complaint.pdf\">lawsuit\u003c/a> filed in Los Angeles County Superior Court against a group of wine producers claims two other labs confirmed tests that found arsenic levels in some wines that exceeded what is allowed in drinking water.\u003c/p>\n\u003cp>With headlines like\u003cem> \"\u003c/em>\u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">Very High Levels of Arsenic\" In Top-Selling Wines\u003c/a> (from CBS's website), it's not a surprise that some wine drinkers are mystified. Since more than a few burning questions crossed \u003cem>our\u003c/em> minds here at The Salt, we went looking for answers.\u003c/p>\n\u003cp>\u003cstrong>How does arsenic end up in food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lots of foods and drinks contain trace levels of arsenic. As chemists \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">explain\u003c/a> it, arsenic is a natural element which is abundant in the Earth's crust, so it ends up in our soil and water.\u003c/p>\n\u003cp>And, as plants — including grapes — grow in the soil, they can take up, or absorb, the arsenic there. So, it's no surprise to chemists, or the wine industry, that there are trace levels detectable in wines.\u003c/p>\n\u003cp>\"Wines from throughout the world contain trace amounts of arsenic as do juices, vegetables, grains and other alcohol beverages,\" according to a \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/03192015\">statement\u003c/a> from the Wine Institute. And research, such as this \u003ca href=\"http://www.efsa.europa.eu/efsajournal\">analysis\u003c/a> from the European Food Safety Authority, confirms this is true.\u003c/p>\n\u003cp>\u003cstrong>Were there dangerous levels of arsenic in some of the California wines tested by BeverageGrades?\u003c/strong>\u003c/p>\n\u003cp>The U.S. government does not set an allowable limit for arsenic in wine. But Canada's government does.\u003c/p>\n\u003cp>The upper threshold, set by \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">Health Canada,\u003c/a> is 100 parts per billion, or ppb. And the limit set by \u003ca href=\"http://www.oiv.int/oiv/cms/index?lang=en\">OIV\u003c/a>, a European intergovernmental wine organization, is even higher at 200 ppb.\u003c/p>\n\u003cp>None of the California wines that were tested by \u003ca href=\"http://www.beveragegrades.com/contact-us/\">BeverageGrades\u003c/a> tested higher than 50 ppb, according to news reports. (Neither the company nor the lawyers have released the lab results.)\u003c/p>\n\u003cp>And three-quarters of the bottles of the roughly 1,300 bottles of wine reportedly tested below 10 ppb, which is the EPA's allowable limit for arsenic in drinking water.\u003c/p>\n\u003cp>So, by Canadian standards, the levels of arsenic in the California wines that were tested are acceptable.\u003c/p>\n\u003cp>In addition, the \u003ca href=\"http://www.lcbo.com/content/lcbo/en/corporate-pages/about.html\">Liquor Control Board of Ontario\u003c/a>, a government enterprise in Canada, has performed its own testing on arsenic in wines. The LCBO's spokesperson tells The Salt by email that last year, its laboratory tested 2,247 wines from California.\u003c/p>\n\u003cp>All of them tested below the maximum allowable limit for arsenic. In fact, 90 percent of the California wines tested below 10 parts per billion, and 99 percent had levels of 25 ppb or lower.\u003c/p>\n\u003cp>There are experts who've raised a red flag about the concentrations of arsenic detected in some California wines. \"Arsenic is highly toxic,\" \u003ca href=\"http://asrg.berkeley.edu/Index_files/Page351.htm\">Allan Smith\u003c/a>, director of the Arsenic Health Effects research program at the University of California, Berkeley, told CBS News. And, over time, that can be be deadly.\u003c/p>\n\u003cp>But, as many scientists point out, it's the overall exposure that determines the potential health effects.\u003c/p>\n\u003cp>\"Whenever you're talking about toxicity, it's the dose that makes the poison,\" \u003ca href=\"http://ffhi.ucdavis.edu/people/old/quality/susan-ebeler\">Susan Ebeler\u003c/a>, a professor and chemist in the Foods For Health Institute at the University of California, Davis, says.\u003c/p>\n\u003cp>As Health Canada \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">notes\u003c/a>, \"Studies of populations in Asia have associated the development of skin lesions, various cancers and neurotoxicity ... with chronic ingestion of drinking water containing elevated concentrations of arsenic ranging from 10 to 100 times greater than the current Canadian Drinking Water Quality Guideline for arsenic,\" or 10 ppb.\u003c/p>\n\u003cp>These exposures are also typically much higher than what Americans are exposed to through water, food or wine.\u003c/p>\n\u003cp>And, some experts say a drinking water standard shouldn't be used to determine how much trace arsenic should be tolerable in wine in part because people drink much less wine than water.\u003c/p>\n\u003cp>Also, the safety thresholds in drinking water must take into consideration the toxicity to young children, who are more vulnerable.\u003c/p>\n\u003cp>\u003cstrong>What about adults who drink wine or consume foods with trace levels of arsenic in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"There's no reason to believe that exposure to arsenic in food and wine is above levels that are considered to be safe,\" Ebeler says.\u003c/p>\n\u003cp>But, there are differences of opinion. The lawsuit filed in Los Angeles County Superior Court alleges that some California wineries produce and market wines that are \"dangerously high levels\" of arsenic.\u003c/p>\n\u003cp>\u003cstrong>Is there anything wine makers or food producers can do to lower the amount of arsenic in their products?\u003c/strong>\u003c/p>\n\u003cp>One strategy is to be aware of the geographic hot spots where concentrations of arsenic in surface soil are highest.\u003c/p>\n\u003cp>This \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">map\u003c/a> by the U.S. Geological Survey shows that some areas of the country have much higher levels than others — states like Nevada, Montana and Pennsylvania, among others.\u003c/p>\n\u003cp>The higher concentrations of arsenic can be explained by a number of factors. For instance, bedrock or glacial deposits that contain high levels of arsenic can influence the ground soil above them. In addition, mining and coal-burning activities release arsenic.\u003c/p>\n\u003cp>In other cases, there are residues from arsenic-based pesticides used decades ago to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">grow apples,\u003c/a> \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad\">rice\u003c/a> and other crops.\u003c/p>\n\u003cp>And another possibility: As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">reported\u003c/a>, traces of arsenic in some alcoholic beverages may come from a filtering process.\u003c/p>\n\u003cp>Some brewers or winemakers use natural materials such as diatomaceous earth or, in the case of wine, bentonite clay to filter out small bits of plant matter or anything that might make the liquid cloudy. So it's possible that the arsenic in these natural materials can leach into the beverage.\u003c/p>\n\u003cp>The lead attorney in the lawsuit against the winemakers \u003ca href=\"http://hosted.ap.org/dynamic/stories/U/US_ARSENIC_WINE?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT\">told\u003c/a> the AP that arsenic in wines might have been introduced in the wine-making process.\u003c/p>\n\u003cp>Ebeler has \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25442583\">published\u003c/a> a study that assesses how soils and processing and storage techniques can influence trace metal concentrations in wines.\u003c/p>\n\u003cp>But it's not clear whether a filtering process — or another processing or storage technique — influenced the levels of trace arsenic found in the California wines that were tested by BeverageGrades.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Top Weedkiller Could Cause Cancer. Should We Be Scared?",
"title": "A Top Weedkiller Could Cause Cancer. Should We Be Scared?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\">\u003cimg class=\"size-full wp-image-94262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\" alt=\"Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>An international committee of cancer experts shocked the agribusiness world a few days ago when it \u003ca href=\"http://www.iarc.fr/en/media-centre/iarcnews/pdf/MonographVolume112.pdf\">announced\u003c/a> that two widely used pesticides are \"probably carcinogenic to humans.\" The well-respected International Agency for Research on Cancer published a brief explanation of its conclusions in \u003cem>The Lancet\u003c/em> and plans to issue a book-length version later this year.\u003c/p>\n\u003cp>The announcement set off a wave of feverish reaction, because one of these chemicals, glyphosate, is a pillar of large-scale farming. Better known by its trade name, Roundup, glyphosate is the most popular weedkiller in the world.\u003c/p>\n\u003cp>Farmers like it because many crops, including corn, soybeans and cotton, have been genetically modified to tolerate the chemical. Farmers can spray it across entire fields, killing weeds while their crops survive.\u003c/p>\n\u003cp>The IARC also classified the insecticide malathion as a probable human carcinogen. Malathion is often used to control mosquitoes. In the 1980s, it was sprayed across parts of California, including entire suburban communities, in an effort to eradicate the Mediterranean fruit fly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Monsanto, the company that invented both glyphosate and \"Roundup Ready\" crops, was indignant, calling the IARC's assessment \"junk science.\" Monsanto's chief technology officer, Robb Fraley, said in a \u003ca href=\"http://news.monsanto.com/press-release/research-and-development/monsanto-reinforces-decades-data-and-regulatory-review-clearl\">statement\u003c/a> that \"this result was reached by selective 'cherry picking' of data and is a clear example of agenda-driven bias.\" Fraley pointed out that the IARC assessment did not result from any new scientific data, and that regulatory authorities in many countries have repeatedly evaluated these studies and concluded that glyphosate is safe.\u003c/p>\n\u003cp>In fact, glyphosate has been widely considered among the safest pesticides. Compared to other agricultural chemicals, it causes \u003ca href=\"http://npic.orst.edu/factsheets/glyphotech.html\">little harm\u003c/a> to birds, fish and mammals, and it breaks down relatively quickly in the environment.\u003c/p>\n\u003cp>Opponents of genetic engineering, meanwhile, greeted the announcement as long-awaited vindication of their skepticism regarding GMOs. In a \u003ca href=\"http://www.justlabelit.org/press-room/cancer-risk-from-farm-chemicals-highlights-need-for-gmo-labeling/\">statement\u003c/a>, Gary Hirshberg, chairman of the Just Label It campaign, said that \"our worst fears are now confirmed,\" and argued that it confirmed the need for GMO labeling.\u003c/p>\n\u003cp>In fact, the IARC's assessment leaves many questions unanswered, including how much risk glyphosate poses.\u003c/p>\n\u003cp>\"What the IARC performs is hazard assessment,\" says \u003ca href=\"http://dceg.cancer.gov/about/staff-directory/biographies/A-J/blair-aaron\">Aaron Blair\u003c/a>, who chaired the group of scientists that prepared the IARC's assessment of glyphosate. Blair is a scientist emeritus at the National Cancer Institute. Hazard assessment, he explains, is concerned with a simple question: Could a substance cause damage \"in some circumstance, at some level of exposure?\" How commonly such circumstances or exposures actually occur in the real world, he says, is an entirely different question, and not one that IARC tries to answer.\u003c/p>\n\u003cp>In other words, the IARC is saying that glyphosate probably \u003cem>could\u003c/em> cause cancer in humans, but not that it probably \u003cem>does.\u003c/em>\u003c/p>\n\u003cp>Blair says that two types of evidence convinced the committee that the glyphosate has the potential to cause cancer. First, there were laboratory studies showing that the chemical can damage DNA and chromosomes in human cells. This type of damage can lead to the emergence of cancer. Second, Blair says, some studies showed increased rates of cancerous tumors in mice and rats that were exposed to glyphosate. These were rare forms of cancer that are unlikely to occur by themselves, adding to the evidence that glyphosate caused them.\u003c/p>\n\u003cp>On the other hand, studies of human health records did not turn up convincing evidence of glyphosate's cancer-causing potential. A long-running study of farm workers, for instance, did not show higher rates of cancer among those exposed to the chemical.\u003c/p>\n\u003cp>As for the impact of the IARC's assessment, the agency does not have any regulatory authority. The job of calculating the actual danger of glyphosate, taking into account real-world exposure levels, and of regulating its use in the U.S., falls to the Environmental Protection Agency. The EPA is currently reviewing the legal status of a host of pesticides, including glyphosate.\u003c/p>\n\u003cp>Blair points out that society often chooses simply to accept certain hazards. Among the other things that the IARC says probably cause cancer are burning wood in home fireplaces, disruption of circadian rhythms by working overnight shifts and working as a hairdresser.\u003c/p>\n\u003cp>The glyphosate assessment \"will be controversial\" even among scientists, says \u003ca href=\"http://cbns.ucr.edu/faculty/eastmond.html\">David Eastmond\u003c/a>, a professor at the University of California, Riverside, and a specialist on the risks posed by agricultural chemicals. \"It's conceivable that another group of experts might come to a different conclusion.\"\u003c/p>\n\u003cp>Both Eastmond and \u003ca href=\"http://workthatmatters.ncsu.edu/newhires/hoppin.php\">Jane Hoppin\u003c/a>, an environmental epidemiologist at North Carolina State University, say that they'll be interested in perusing the IARC committee's full report on glyphosate and the other four pesticides that it evaluated. That report, which runs some 400 pages, will be published later.\u003c/p>\n\u003cp>Hoppin says the IARC report should remind people that \"they should be careful and thoughtful about how they use these chemicals,\" because some of their biological effects remain uncertain. The risks, whatever they may be, mainly affect the people who work with them or who come in direct contact with areas where they are applied. This includes farmers, gardeners or children who play on lawns where pesticides were used.\u003c/p>\n\u003cp>Glyphosate residues on food, however, are not of great concern. The chemical is used in the early stages of growing crops like soybeans, corn, and canola. Those crops, if they even reach human consumers at all, are heavily processed first, destroying any glyphosate residues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\">\u003cimg class=\"size-full wp-image-94262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg\" alt=\"Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap100609081813_edit_wide-447af7a53033bf625415fd0d9f6c2572313361ba-e1427233141127-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Central Illinois corn farmer Jerry McCulley refills his sprayer with the weedkiller glyphosate on a farm near Auburn, Ill. A new assessment of the chemical finds that the (uncertain) risks mainly affect the people who work with it or who come in direct contact with areas where it's applied. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/24/15)\u003c/p>\n\u003cp>An international committee of cancer experts shocked the agribusiness world a few days ago when it \u003ca href=\"http://www.iarc.fr/en/media-centre/iarcnews/pdf/MonographVolume112.pdf\">announced\u003c/a> that two widely used pesticides are \"probably carcinogenic to humans.\" The well-respected International Agency for Research on Cancer published a brief explanation of its conclusions in \u003cem>The Lancet\u003c/em> and plans to issue a book-length version later this year.\u003c/p>\n\u003cp>The announcement set off a wave of feverish reaction, because one of these chemicals, glyphosate, is a pillar of large-scale farming. Better known by its trade name, Roundup, glyphosate is the most popular weedkiller in the world.\u003c/p>\n\u003cp>Farmers like it because many crops, including corn, soybeans and cotton, have been genetically modified to tolerate the chemical. Farmers can spray it across entire fields, killing weeds while their crops survive.\u003c/p>\n\u003cp>The IARC also classified the insecticide malathion as a probable human carcinogen. Malathion is often used to control mosquitoes. In the 1980s, it was sprayed across parts of California, including entire suburban communities, in an effort to eradicate the Mediterranean fruit fly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Monsanto, the company that invented both glyphosate and \"Roundup Ready\" crops, was indignant, calling the IARC's assessment \"junk science.\" Monsanto's chief technology officer, Robb Fraley, said in a \u003ca href=\"http://news.monsanto.com/press-release/research-and-development/monsanto-reinforces-decades-data-and-regulatory-review-clearl\">statement\u003c/a> that \"this result was reached by selective 'cherry picking' of data and is a clear example of agenda-driven bias.\" Fraley pointed out that the IARC assessment did not result from any new scientific data, and that regulatory authorities in many countries have repeatedly evaluated these studies and concluded that glyphosate is safe.\u003c/p>\n\u003cp>In fact, glyphosate has been widely considered among the safest pesticides. Compared to other agricultural chemicals, it causes \u003ca href=\"http://npic.orst.edu/factsheets/glyphotech.html\">little harm\u003c/a> to birds, fish and mammals, and it breaks down relatively quickly in the environment.\u003c/p>\n\u003cp>Opponents of genetic engineering, meanwhile, greeted the announcement as long-awaited vindication of their skepticism regarding GMOs. In a \u003ca href=\"http://www.justlabelit.org/press-room/cancer-risk-from-farm-chemicals-highlights-need-for-gmo-labeling/\">statement\u003c/a>, Gary Hirshberg, chairman of the Just Label It campaign, said that \"our worst fears are now confirmed,\" and argued that it confirmed the need for GMO labeling.\u003c/p>\n\u003cp>In fact, the IARC's assessment leaves many questions unanswered, including how much risk glyphosate poses.\u003c/p>\n\u003cp>\"What the IARC performs is hazard assessment,\" says \u003ca href=\"http://dceg.cancer.gov/about/staff-directory/biographies/A-J/blair-aaron\">Aaron Blair\u003c/a>, who chaired the group of scientists that prepared the IARC's assessment of glyphosate. Blair is a scientist emeritus at the National Cancer Institute. Hazard assessment, he explains, is concerned with a simple question: Could a substance cause damage \"in some circumstance, at some level of exposure?\" How commonly such circumstances or exposures actually occur in the real world, he says, is an entirely different question, and not one that IARC tries to answer.\u003c/p>\n\u003cp>In other words, the IARC is saying that glyphosate probably \u003cem>could\u003c/em> cause cancer in humans, but not that it probably \u003cem>does.\u003c/em>\u003c/p>\n\u003cp>Blair says that two types of evidence convinced the committee that the glyphosate has the potential to cause cancer. First, there were laboratory studies showing that the chemical can damage DNA and chromosomes in human cells. This type of damage can lead to the emergence of cancer. Second, Blair says, some studies showed increased rates of cancerous tumors in mice and rats that were exposed to glyphosate. These were rare forms of cancer that are unlikely to occur by themselves, adding to the evidence that glyphosate caused them.\u003c/p>\n\u003cp>On the other hand, studies of human health records did not turn up convincing evidence of glyphosate's cancer-causing potential. A long-running study of farm workers, for instance, did not show higher rates of cancer among those exposed to the chemical.\u003c/p>\n\u003cp>As for the impact of the IARC's assessment, the agency does not have any regulatory authority. The job of calculating the actual danger of glyphosate, taking into account real-world exposure levels, and of regulating its use in the U.S., falls to the Environmental Protection Agency. The EPA is currently reviewing the legal status of a host of pesticides, including glyphosate.\u003c/p>\n\u003cp>Blair points out that society often chooses simply to accept certain hazards. Among the other things that the IARC says probably cause cancer are burning wood in home fireplaces, disruption of circadian rhythms by working overnight shifts and working as a hairdresser.\u003c/p>\n\u003cp>The glyphosate assessment \"will be controversial\" even among scientists, says \u003ca href=\"http://cbns.ucr.edu/faculty/eastmond.html\">David Eastmond\u003c/a>, a professor at the University of California, Riverside, and a specialist on the risks posed by agricultural chemicals. \"It's conceivable that another group of experts might come to a different conclusion.\"\u003c/p>\n\u003cp>Both Eastmond and \u003ca href=\"http://workthatmatters.ncsu.edu/newhires/hoppin.php\">Jane Hoppin\u003c/a>, an environmental epidemiologist at North Carolina State University, say that they'll be interested in perusing the IARC committee's full report on glyphosate and the other four pesticides that it evaluated. That report, which runs some 400 pages, will be published later.\u003c/p>\n\u003cp>Hoppin says the IARC report should remind people that \"they should be careful and thoughtful about how they use these chemicals,\" because some of their biological effects remain uncertain. The risks, whatever they may be, mainly affect the people who work with them or who come in direct contact with areas where they are applied. This includes farmers, gardeners or children who play on lawns where pesticides were used.\u003c/p>\n\u003cp>Glyphosate residues on food, however, are not of great concern. The chemical is used in the early stages of growing crops like soybeans, corn, and canola. Those crops, if they even reach human consumers at all, are heavily processed first, destroying any glyphosate residues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Starbucks Will Stop Putting The Words 'Race Together' On Cups",
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"content": "\u003cfigure id=\"attachment_94222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\" alt=\"Larenda Myres holds an iced coffee drink with a "Race Together" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write "Race Together" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-94222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larenda Myres holds an iced coffee drink with a \"Race Together\" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write \"Race Together\" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/349243304/sam-sanders\" target=\"_blank\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/22/394710277/starbucks-will-stop-writing-race-together-on-coffee-cups\" target=\"_blank\">The Two-Way at NPR\u003c/a> (3/22/15) \u003c/p>\n\u003cp>The most visible part of Starbucks' campaign to get customers talking about race — putting the slogan \"Race Together\" on coffee cups — has come to an end.\u003c/p>\n\u003cp>In a \u003ca href=\"http://news.starbucks.com/news/a-letter-from-howard-schultz-to-starbucks-partners-regarding-race-together\">memo sent to all Starbucks employees\u003c/a> Sunday, CEO Howard Schultz wrote: \"This phase of the effort — writing 'Race Together' (or placing stickers) on cups, which was always just the catalyst for a much broader and longer term conversation — will be completed as originally planned today, March 22.\"\u003c/p>\n\u003cp>The company received widespread criticism of its Race Together Initiative, which was announced last week. But Starbucks spokeswoman Laurel Harper told NPR that the move occurred right on schedule and was unrelated to the fallout. \"This is not a change at all,\" Harper said. \"We are not straying from what we set out to do, in fact, we are doing more.\"\u003c/p>\n\u003cp>The company says a number of Race Together activities will still take place over the next few months, including open forums and special sections in \u003cem>USA Today. \u003c/em>Starbucks is also committing to hire 10,000 disadvantaged youth over the next three years and open new stores in communities with large minority populations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Reporting on the large amount of criticism the Race Together Initiative received since it was launched last week, \u003ca href=\"http://www.npr.org/2015/03/21/394517431/starbucks-race-together-campaign-begins\">NPR's Karen Grigsby Bates said\u003c/a>, \"Some people think it's just a naked marketing ploy, kind of a catalyst for free advertising ... Other people think it was well-intentioned but really poorly executed.\" And our \u003ca href=\"http://www.npr.org/blogs/codeswitch/2015/03/17/393562838/heres-what-people-are-saying-about-starbucks-race-together-campaign\">Code Switch blog noted\u003c/a> that some people thought the campaign was unfair to Starbucks employees, who could face possibly awkward or offensive reactions.\u003c/p>\n\u003cp>But in that memo Schultz sent to Starbucks employees, he seemed to double down on the campaign. \"While there has been criticism of the initiative — and I know this hasn't been easy for any of you — let me assure you that we didn't expect universal praise,\" he wrote. \"We leaned in because we believed that starting this dialogue is what matters most. We are learning a lot.\"\u003c/p>\n\u003cp>He continued, \"An issue as tough as racial and ethnic inequality requires risk-taking and tough-minded action. And let me reassure you that our conviction and commitment to the notion of equality and opportunity for all has never been stronger.\"\u003c/p>\n\u003cp>Whether reaction to Starbucks' continued focus on race will become more positive remains to be seen, but so far, the new push hasn't hurt the company financially. \u003ca href=\"http://finance.yahoo.com/echarts?s=SBUX+Interactive#%7B%22range%22%3A%225d%22%2C%22scale%22%3A%22linear%22%7D\">Starbucks stock actually went up\u003c/a> in spite of last week's backlash to the Race Together Initiative — it started last week at 94.03, and closed Friday at 97.45. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Reporting on the large amount of criticism the Race Together Initiative received since it was launched last week, \u003ca href=\"http://www.npr.org/2015/03/21/394517431/starbucks-race-together-campaign-begins\">NPR's Karen Grigsby Bates said\u003c/a>, \"Some people think it's just a naked marketing ploy, kind of a catalyst for free advertising ... Other people think it was well-intentioned but really poorly executed.\" And our \u003ca href=\"http://www.npr.org/blogs/codeswitch/2015/03/17/393562838/heres-what-people-are-saying-about-starbucks-race-together-campaign\">Code Switch blog noted\u003c/a> that some people thought the campaign was unfair to Starbucks employees, who could face possibly awkward or offensive reactions.\u003c/p>\n\u003cp>But in that memo Schultz sent to Starbucks employees, he seemed to double down on the campaign. \"While there has been criticism of the initiative — and I know this hasn't been easy for any of you — let me assure you that we didn't expect universal praise,\" he wrote. \"We leaned in because we believed that starting this dialogue is what matters most. We are learning a lot.\"\u003c/p>\n\u003cp>He continued, \"An issue as tough as racial and ethnic inequality requires risk-taking and tough-minded action. And let me reassure you that our conviction and commitment to the notion of equality and opportunity for all has never been stronger.\"\u003c/p>\n\u003cp>Whether reaction to Starbucks' continued focus on race will become more positive remains to be seen, but so far, the new push hasn't hurt the company financially. \u003ca href=\"http://finance.yahoo.com/echarts?s=SBUX+Interactive#%7B%22range%22%3A%225d%22%2C%22scale%22%3A%22linear%22%7D\">Starbucks stock actually went up\u003c/a> in spite of last week's backlash to the Race Together Initiative — it started last week at 94.03, and closed Friday at 97.45. \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": "FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics",
"title": "FDA Tests Turn Up Dairy Farmers Breaking The Law On Antibiotics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\" alt=\"FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-93723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/08/391248045/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/8/15)\u003c/p>\n\u003cp>When it comes to the current controversy over antibiotic use on farm animals, milk is in a special category.\u003c/p>\n\u003cp>Lactating cows, unlike hogs, cattle or chickens that are raised for their meat, don't receive antibiotics unless they are actually sick. That's because drug residues immediately appear in the cow's milk — a violation of food safety rules.\u003c/p>\n\u003cp>Milk shipments are tested for six of the most widely used antibiotics, and any truckload that tests positive is rejected. So when cows are treated, farmers discard their milk for several days until the residues disappear.\u003c/p>\n\u003cp>Yet a new \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/GuidanceComplianceEnforcement/ComplianceEnforcement/UCM435759.pdf\">report\u003c/a> from the Food and Drug Administration reveals that a few farmers are slipping through a hole in this enforcement net. These farmers are using antibiotics that the routine tests don't try to detect, because the drugs aren't supposed to be used on dairy cows at all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA looked for 31 different drugs in samples of milk from almost 2,000 dairy farms. About half of the farms — the \"targeted\" group — had come under suspicion for sending cows to slaughter that turned out to have drug residues in their meat. The other farms were a random sample of all milk producers.\u003c/p>\n\u003cp>Just over 1 percent of the samples from the \"targeted\" group, and 0.4 percent of the randomly collected samples, contained drug residues. An antibiotic called Florfenicol was the most common drug detected, but 11 other drugs also turned up. Perhaps most disturbing: None of the drugs that the FDA detected are approved for use in lactating dairy cows.\u003c/p>\n\u003cp>Because the survey was carried out for research purposes, the samples were collected anonymously, and the FDA cannot send investigators to the farms to find out what happened.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vet.k-state.edu/education/clinical-sciences/faculty-staff/faculty/apley/\">Mike Apley\u003c/a>, a researcher at Kansas State University's College of Veterinary Medicine, says that it is \"totally illegal\" for dairy farmers to use two of the drugs that the FDA detected: Ciproflaxacin and Sulfamethazine.\u003c/p>\n\u003cp>In the case of other drugs, he says, the situation is more complicated. It's illegal for farmers to use those drugs on their own, but veterinarians are allowed to authorize their use in dairy cows under certain strict conditions. Veterinarians also are supposed to ensure that no residues enter the food supply. For whatever reason, that veterinary safeguard didn't work in these cases.\u003c/p>\n\u003cp>Dr. William Flynn, deputy director for science policy in the FDA's Center for Veterinary Medicine, chose to focus on the fact that the violations were uncommon. \"These are encouraging findings,\" Flynn tells The Salt. The low number of violations indicates that \"things are working well.\"\u003c/p>\n\u003cp>Flynn says the FDA is working on plans to stop illegal drug use by dairy farmers. This could include testing all milk for a larger number of antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://vetmed.tamu.edu/vtpb/directorydetail?userid=346\">Morgan Scott\u003c/a>, a veterinary epidemiologist at Texas A&M University, noted that a small number of farmers, through their reckless use of drugs, may end up imposing substantial costs on all other dairy farmers.\u003c/p>\n\u003cp>\"That, to me, is tragic, that some farmers don't think that keeping the reputation of the industry intact is a priority,\" he says. \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": "Random tests of milk reveal that a few farmers are treating dairy cows with antibiotics that aren't supposed to be used on them. The FDA is now considering tighter controls to prevent such practices.",
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"description": "Random tests of milk reveal that a few farmers are treating dairy cows with antibiotics that aren't supposed to be used on them. The FDA is now considering tighter controls to prevent such practices.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg\" alt=\"FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-93723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000019322566xlarge_edit_custom-9d4c4a33422ae3c4775983ae0de71646537c78c4-e1425847073871-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FDA tests have turned up residues suggesting a few dairy farmers are illegally using antibiotics. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/08/391248045/fda-tests-turn-up-dairy-farmers-breaking-the-law-on-antibiotics\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/8/15)\u003c/p>\n\u003cp>When it comes to the current controversy over antibiotic use on farm animals, milk is in a special category.\u003c/p>\n\u003cp>Lactating cows, unlike hogs, cattle or chickens that are raised for their meat, don't receive antibiotics unless they are actually sick. That's because drug residues immediately appear in the cow's milk — a violation of food safety rules.\u003c/p>\n\u003cp>Milk shipments are tested for six of the most widely used antibiotics, and any truckload that tests positive is rejected. So when cows are treated, farmers discard their milk for several days until the residues disappear.\u003c/p>\n\u003cp>Yet a new \u003ca href=\"http://www.fda.gov/downloads/AnimalVeterinary/GuidanceComplianceEnforcement/ComplianceEnforcement/UCM435759.pdf\">report\u003c/a> from the Food and Drug Administration reveals that a few farmers are slipping through a hole in this enforcement net. These farmers are using antibiotics that the routine tests don't try to detect, because the drugs aren't supposed to be used on dairy cows at all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA looked for 31 different drugs in samples of milk from almost 2,000 dairy farms. About half of the farms — the \"targeted\" group — had come under suspicion for sending cows to slaughter that turned out to have drug residues in their meat. The other farms were a random sample of all milk producers.\u003c/p>\n\u003cp>Just over 1 percent of the samples from the \"targeted\" group, and 0.4 percent of the randomly collected samples, contained drug residues. An antibiotic called Florfenicol was the most common drug detected, but 11 other drugs also turned up. Perhaps most disturbing: None of the drugs that the FDA detected are approved for use in lactating dairy cows.\u003c/p>\n\u003cp>Because the survey was carried out for research purposes, the samples were collected anonymously, and the FDA cannot send investigators to the farms to find out what happened.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vet.k-state.edu/education/clinical-sciences/faculty-staff/faculty/apley/\">Mike Apley\u003c/a>, a researcher at Kansas State University's College of Veterinary Medicine, says that it is \"totally illegal\" for dairy farmers to use two of the drugs that the FDA detected: Ciproflaxacin and Sulfamethazine.\u003c/p>\n\u003cp>In the case of other drugs, he says, the situation is more complicated. It's illegal for farmers to use those drugs on their own, but veterinarians are allowed to authorize their use in dairy cows under certain strict conditions. Veterinarians also are supposed to ensure that no residues enter the food supply. For whatever reason, that veterinary safeguard didn't work in these cases.\u003c/p>\n\u003cp>Dr. William Flynn, deputy director for science policy in the FDA's Center for Veterinary Medicine, chose to focus on the fact that the violations were uncommon. \"These are encouraging findings,\" Flynn tells The Salt. The low number of violations indicates that \"things are working well.\"\u003c/p>\n\u003cp>Flynn says the FDA is working on plans to stop illegal drug use by dairy farmers. This could include testing all milk for a larger number of antibiotics.\u003c/p>\n\u003cp>\u003ca href=\"http://vetmed.tamu.edu/vtpb/directorydetail?userid=346\">Morgan Scott\u003c/a>, a veterinary epidemiologist at Texas A&M University, noted that a small number of farmers, through their reckless use of drugs, may end up imposing substantial costs on all other dairy farmers.\u003c/p>\n\u003cp>\"That, to me, is tragic, that some farmers don't think that keeping the reputation of the industry intact is a priority,\" he says. \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": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike",
"title": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Also featured: Farley's owner Chris Hillyard (left), Kiara Gomez, a cook at Farley's, and Actual Cafe and Victory Burger owner Sal Bednarz (right). Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland mayor \u003ca href=\"http://www2.oaklandnet.com/Government/o/Mayor/index.htm\" target=\"_blank\">Libby Schaaf \u003c/a>has plans for your weekend: “On Thursday, hit happy hour,” she said in a press conference Wednesday morning. “Friday, take your sweetie out to dinner. Saturday, get some breakfast. Sunday, there’s some great brunches around Oakland.”\u003c/p>\n\u003cp>The press conference--and Schaaf’s desire to see you enjoying bottomless mimosas over the weekend--marked the beginning of the city’s public awareness campaign about Oakland’s \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityAdministration/d/MinimumWage/OAK051451\" target=\"_blank\">new minimum wage\u003c/a>. The $12.25 an hour wage went into effect Monday, making it the highest minimum in the state. The hike, up from $9 an hour, was the result of \u003ca href=\"http://ballotpedia.org/City_of_Oakland_Minimum_Wage_Increase_Initiative,_Measure_FF_%28November_2014%29\" target=\"_blank\">Measure FF\u003c/a>, which won with an 82% majority last November.\u003c/p>\n\u003cp>The 36% wage increase has been challenging for many restaurant owners, who are searching for solutions to offset the jump in payroll costs. Some higher-end restaurants, like \u003ca href=\"http://homesteadoakland.com/\" target=\"_blank\">Homestead\u003c/a> and \u003ca href=\"http://bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>, have \u003ca href=\"http://www.eastbayexpress.com/oakland/the-tipping-point/Content?oid=4197067\" target=\"_blank\">jettisoned tipping \u003c/a>entirely, adding an across the board service fee, while many other restaurants have simply raised prices.\u003c/p>\n\u003cp>During the press conference, two restaurant owners--Chris Hillyard of \u003ca href=\"https://www.facebook.com/farleyseast\" target=\"_blank\">Farley’s\u003c/a>, and Sal Bednarz of \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>--spoke about the challenges they’re facing. Hillyard said it was the largest cost increase they’ve had to deal with during the six years he’s been running the cafe, and they’ve had to raise their prices.\u003c/p>\n\u003cp>Bednarz, who also raised prices, said the most important thing is for Oaklanders to recognize the significance behind the higher prices: “It was a difficult thing for me to do as a business owner, and I'm still unsure what the ongoing customer impact will be of having done that,” he said. “We’re here today to remind all of Oakland that we’re doing this for good reasons. Spend your dollar where your vote was. Support the minimum wage increase by supporting small businesses in Oakland.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s a sentiment Mayor Schaaf, echoed in a talk with BAB about the minimum wage and other food issues she’s tackling: “An overwhelming number of Oakland voters voted for Measure FF,” she said. “We will be calling on them to support our restaurants that have stepped up to change the way that we pay our workers. I think fair wage food tastes better.”\u003c/p>\n\u003cfigure id=\"attachment_93668\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\">\u003cimg class=\"size-full wp-image-93668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\" alt=\"A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\" width=\"1180\" height=\"812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-320x220.jpg 320w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the restaurant community been adjusting to the new wage?\u003c/strong>\u003c/p>\n\u003cp>We had several restaurant leaders that supported this initiative, even from its earliest stages. Charlie Hallowell, the owner of \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>, \u003ca href=\"http://www.bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe Service\u003c/a>, and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, was a very early supporter, recognizing that it’s good for everybody when people make a decent wage and they’re taken care of with things like sick leave.\u003c/p>\n\u003cp>I have expressed a lot of support and empathy for our restaurant community, recognizing that this is a big change and it’s going to be a little painful. But I’m confident that in the final analysis, this will be a really great thing for Oakland and our restaurant community, because at the end of the day people will have more money in their pockets to eat out.\u003c/p>\n\u003cp>\u003cstrong>How is your office helping restaurant owners with the transition?\u003c/strong>\u003c/p>\n\u003cp>One thing we’ve been doing is trying to make sure everyone understands the new laws and they feel like all their questions can be answered, that they have support in knowing what the new expectations are. Secondly, we’re starting a public awareness campaign for Oakland consumers, to encourage them to understand why prices may be going up and ask them to put their money where their vote was. They have the opportunity to put that vote into action by supporting Oakland small businesses. Oakland restaurants are worth it. I mean, where else is there so much creativity and inventiveness in food than in Oakland?\u003c/p>\n\u003cp>\u003cstrong>You’ve been vocal about bringing wealthy businesses into Oakland. How can the city balance new high-end restaurants catering to these new residents with traditional community standbys?\u003c/strong>\u003c/p>\n\u003cp>Oakland has seen explosive growth in our restaurant scene. Last year alone, we saw more than 300 new restaurants and bars open up in Oakland. I have tried to focus on supporting neighborhood businesses. The \u003cem>East Bay Express\u003c/em> just ran a story about their favorite Oakland restaurants, and they were very affordable, small, family-run restaurants that are off the beaten path--not in downtown, Jack London Square, Rockridge, Uptown, but in places like deep East Oakland, in the Bella Vista neighborhood.\u003c/p>\n\u003cp>I mean \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">Champa Garden,\u003c/a> man, that place has a line out the door all the time and it’s not in a neighborhood known for restaurants--or even businesses. Oaklanders are adventurous and they love going off the beaten path, and part of what gives Oakland its charm is its authenticity. We’re not fancy or stuffy, we are creative and real. The cultural diversity in this city is also quite tasty.\u003c/p>\n\u003cp>\u003cstrong>You've waited tables, how did that affect your opinion of the minimum wage increase?\u003c/strong>\u003c/p>\n\u003cp>I have worked several hospitality industry jobs and know how difficult it is to rely on tips. Some nights you have good nights and some weeks you have bad weeks. And that insecurity is extremely difficult. I’m really pleased that Oakland’s seen a lot more service and hospitality jobs but now the people that work in them have a little more security, a little bit more assurance that they can support themselves and take a day off if they’re sick and they need to.\u003c/p>\n\u003cp>\u003cstrong>Do you think $12.25 is enough? Would you like to see a higher minimum wage?\u003c/strong>\u003c/p>\n\u003cp>I appreciate this as a great starting place for Oakland. It is getting close to what we calculated the living wage is for Oakland. I would love to see the Bay Area become a little more affordable and the wages be better. I’d like to see movement on both ends of the spectrum because the cost of housing is a real issue throughout the Bay Area, including in Oakland.\u003c/p>\n\u003cp>This was a big push for businesses to adjust to, but in a perfect world we will get our workers to a living wage, so that when you put in a full week’s work, you have the security that you can live and support a family. Having an economy where someone has to work two full-time jobs just to live in the city where they work is not good for people’s health, it’s not good for their families, it’s not good for our community. I think if we’re looking at a sustainable economy, we’ve got to have fair wages and we’ve got to have affordable housing.\u003c/p>\n\u003cp>\u003cstrong>How are you planning to work on issues of food insecurity?\u003c/strong>\u003c/p>\n\u003cp>I’m very pleased we’re going to be opening a \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/real-estate/2014/12/oakland-grocery-store-tom-henderson-tribune-tower.html?page=all\" target=\"_blank\">new grocery store\u003c/a> in West Oakland, which has long needed one. I’m excited about the zoning changes we recently made to make backyard farming easier. We’re seeing some creative expression, where locally grown food is for sale in small baskets at local corner stores. In the meantime, while we wait to get full service grocery stores put into every neighborhood that needs them, [there are] these basket options, food carts, farmers’ markets. Some schools even [have] small farmers' markets from food that they’re growing at community gardens.\u003c/p>\n\u003cp>This whole different approach to awareness of where our food comes from and what healthy eating looks like is incredibly important, not just for sustainable communities, but for healthy families.\u003c/p>\n\u003cp>\u003cstrong>What’s the role of urban agriculture in Oakland’s food system?\u003c/strong>\u003c/p>\n\u003cp>Oakland’s a leader in promoting and encouraging backyard agriculture. We have focused on the growing of fruits and vegetables. I think a lot of people have raised very legitimate concerns around raising animals for meat. Our regulations have been recognized as very progressive and it’s been exciting to see a lot of nonprofits and community groups really embrace awareness of food security and health as something that all communities have an absolute right too.\u003c/p>\n\u003cp>\u003cstrong>Would you ever consider a tax break for urban farms like the one \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">San Francisco has\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I’m always open to creative ideas that are going to create a sustainable economy and make life healthier. It’s certainly something I’d be interested in learning more about.\u003c/p>\n\u003cp>\u003cstrong>What are some other food issues you’re excited to work on?\u003c/strong>\u003c/p>\n\u003cp>Oakland has a growing [number of] food manufacturing businesses and that’s a very promising part of our economy. We have one of the cleanest public water supplies in the country, which makes us very ideal for food manufacturing. \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a> is the largest fair trade tea company in the world and it’s headquartered here in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ochocandy.com/\" target=\"_blank\">Ocho Candy,\u003c/a> organic candies that are sold in Whole Foods, are a great success story. I’ll be honest: they initially had a lot of trepidation about the new minimum wage law. And now Dennis Ring is one of the biggest Oakland business boosters. He moved into a larger space, he’s expanded his business, he’s even employing formerly incarcerated workers and is loving it. It’s a really great example of a phenomenal Oakland food business. It’s sweet on so many levels.\u003c/p>\n\u003cp>\u003cstrong>In your campaign, you specifically mentioned food trucks when you talked about making it easier to start a small business.\u003c/strong>\u003c/p>\n\u003cp>That’s another place where Oakland’s food culture and arts culture kind of mesh together in a wonderful explosion of vitality. We are foodies but we also love culture, we love community, we love diversity and so by having this growing culture of local food vending and pods of food trucks, that becomes a social event, and it’s often tied with arts and culture.\u003c/p>\n\u003cp>It’s a lot of what people talk about when they talk about Oakland as one of the hottest new tourist destinations in the country, but it’s also a fantastic way for entrepreneurs to start in the business. I worked for years in the Fruitvale neighborhood. Most of those brick and mortar restaurant owners started out with a truck.\u003c/p>\n\u003cp>Another thing I’m very passionate about is the Kiva Zip lending model. These are interest free loans and we were the \u003ca href=\"http://blog.kiva.org/kivablog/2013/05/24/week-in-review-oakland-is-the-first-city-to-become-a-kiva-zip-trustee\" target=\"_blank\">first city in the country \u003c/a>to be a trustee on Kiva Zip. A lot of the businesses that we’ve endorsed for loans. \u003ca href=\"http://www.popartbakeshop.com/\" target=\"_blank\">Pop Art Bakery\u003c/a> is just my favorite. I mean, oh my God, have you ever had one of their almond tassies? It’s a bite of heaven--with a lot of butter in it. They are just fantastic, a fantastic company that really benefited from a Kiva Zip loan.\u003c/p>\n\u003cfigure id=\"attachment_93667\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\">\u003cimg class=\"size-full wp-image-93667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\" alt=\"Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-75x75.jpg 75w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To end on a less serious note: where do you like to eat?\u003c/strong>\u003c/p>\n\u003cp>I love \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>. My husband and I have celebrated Valentine’s Day there for the last two years, partially because we’re not organized enough to make reservations. It just has phenomenal food, such a warm atmosphere and again, their food tastes better because I know that they’ve always paid a living wage to their workers.\u003c/p>\n\u003cp>When my kids were babies, the first restaurant I ever took them out to was called \u003ca href=\"http://www.yelp.com/biz/messob-ethiopian-restaurant-oakland\" target=\"_blank\">Messob\u003c/a> on Piedmont Ave. It’s Ethiopian food and it’s a great place to bring a baby because everyone eats with their fingers. I had this proud Oakland mother moment when my son’s class was studying bread--each child was supposed to bring in their favorite bread, and my son’s favorite bread was injera.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My favorite ice cream is a place called \u003ca href=\"http://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco de Mayo \u003c/a>in the Fruitvale Public Market. They have wild flavors, like rose petal, and my favorite is cheese. Cheese ice cream. It’s like the stuffing of my mother-in-law’s cannoli, but made into ice cream. It’s out of this world.\u003c/p>\n\n",
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"excerpt": "Oakland's new mayor discusses the $12.25 minimum wage, urban agriculture, and where to get the best cheese ice cream.",
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"title": "“Fair Wage Food Tastes Better”: Oakland Mayor Libby Schaaf Talks Minimum Wage Hike | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage. Also featured: Farley's owner Chris Hillyard (left), Kiara Gomez, a cook at Farley's, and Actual Cafe and Victory Burger owner Sal Bednarz (right). Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland mayor \u003ca href=\"http://www2.oaklandnet.com/Government/o/Mayor/index.htm\" target=\"_blank\">Libby Schaaf \u003c/a>has plans for your weekend: “On Thursday, hit happy hour,” she said in a press conference Wednesday morning. “Friday, take your sweetie out to dinner. Saturday, get some breakfast. Sunday, there’s some great brunches around Oakland.”\u003c/p>\n\u003cp>The press conference--and Schaaf’s desire to see you enjoying bottomless mimosas over the weekend--marked the beginning of the city’s public awareness campaign about Oakland’s \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityAdministration/d/MinimumWage/OAK051451\" target=\"_blank\">new minimum wage\u003c/a>. The $12.25 an hour wage went into effect Monday, making it the highest minimum in the state. The hike, up from $9 an hour, was the result of \u003ca href=\"http://ballotpedia.org/City_of_Oakland_Minimum_Wage_Increase_Initiative,_Measure_FF_%28November_2014%29\" target=\"_blank\">Measure FF\u003c/a>, which won with an 82% majority last November.\u003c/p>\n\u003cp>The 36% wage increase has been challenging for many restaurant owners, who are searching for solutions to offset the jump in payroll costs. Some higher-end restaurants, like \u003ca href=\"http://homesteadoakland.com/\" target=\"_blank\">Homestead\u003c/a> and \u003ca href=\"http://bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>, have \u003ca href=\"http://www.eastbayexpress.com/oakland/the-tipping-point/Content?oid=4197067\" target=\"_blank\">jettisoned tipping \u003c/a>entirely, adding an across the board service fee, while many other restaurants have simply raised prices.\u003c/p>\n\u003cp>During the press conference, two restaurant owners--Chris Hillyard of \u003ca href=\"https://www.facebook.com/farleyseast\" target=\"_blank\">Farley’s\u003c/a>, and Sal Bednarz of \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>--spoke about the challenges they’re facing. Hillyard said it was the largest cost increase they’ve had to deal with during the six years he’s been running the cafe, and they’ve had to raise their prices.\u003c/p>\n\u003cp>Bednarz, who also raised prices, said the most important thing is for Oaklanders to recognize the significance behind the higher prices: “It was a difficult thing for me to do as a business owner, and I'm still unsure what the ongoing customer impact will be of having done that,” he said. “We’re here today to remind all of Oakland that we’re doing this for good reasons. Spend your dollar where your vote was. Support the minimum wage increase by supporting small businesses in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a sentiment Mayor Schaaf, echoed in a talk with BAB about the minimum wage and other food issues she’s tackling: “An overwhelming number of Oakland voters voted for Measure FF,” she said. “We will be calling on them to support our restaurants that have stepped up to change the way that we pay our workers. I think fair wage food tastes better.”\u003c/p>\n\u003cfigure id=\"attachment_93668\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\">\u003cimg class=\"size-full wp-image-93668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg\" alt=\"A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\" width=\"1180\" height=\"812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/GettyImages_464660186-1180x812-320x220.jpg 320w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A supporter of Oakland's new $12.25 minimum wage. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the restaurant community been adjusting to the new wage?\u003c/strong>\u003c/p>\n\u003cp>We had several restaurant leaders that supported this initiative, even from its earliest stages. Charlie Hallowell, the owner of \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>, \u003ca href=\"http://www.bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe Service\u003c/a>, and \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, was a very early supporter, recognizing that it’s good for everybody when people make a decent wage and they’re taken care of with things like sick leave.\u003c/p>\n\u003cp>I have expressed a lot of support and empathy for our restaurant community, recognizing that this is a big change and it’s going to be a little painful. But I’m confident that in the final analysis, this will be a really great thing for Oakland and our restaurant community, because at the end of the day people will have more money in their pockets to eat out.\u003c/p>\n\u003cp>\u003cstrong>How is your office helping restaurant owners with the transition?\u003c/strong>\u003c/p>\n\u003cp>One thing we’ve been doing is trying to make sure everyone understands the new laws and they feel like all their questions can be answered, that they have support in knowing what the new expectations are. Secondly, we’re starting a public awareness campaign for Oakland consumers, to encourage them to understand why prices may be going up and ask them to put their money where their vote was. They have the opportunity to put that vote into action by supporting Oakland small businesses. Oakland restaurants are worth it. I mean, where else is there so much creativity and inventiveness in food than in Oakland?\u003c/p>\n\u003cp>\u003cstrong>You’ve been vocal about bringing wealthy businesses into Oakland. How can the city balance new high-end restaurants catering to these new residents with traditional community standbys?\u003c/strong>\u003c/p>\n\u003cp>Oakland has seen explosive growth in our restaurant scene. Last year alone, we saw more than 300 new restaurants and bars open up in Oakland. I have tried to focus on supporting neighborhood businesses. The \u003cem>East Bay Express\u003c/em> just ran a story about their favorite Oakland restaurants, and they were very affordable, small, family-run restaurants that are off the beaten path--not in downtown, Jack London Square, Rockridge, Uptown, but in places like deep East Oakland, in the Bella Vista neighborhood.\u003c/p>\n\u003cp>I mean \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">Champa Garden,\u003c/a> man, that place has a line out the door all the time and it’s not in a neighborhood known for restaurants--or even businesses. Oaklanders are adventurous and they love going off the beaten path, and part of what gives Oakland its charm is its authenticity. We’re not fancy or stuffy, we are creative and real. The cultural diversity in this city is also quite tasty.\u003c/p>\n\u003cp>\u003cstrong>You've waited tables, how did that affect your opinion of the minimum wage increase?\u003c/strong>\u003c/p>\n\u003cp>I have worked several hospitality industry jobs and know how difficult it is to rely on tips. Some nights you have good nights and some weeks you have bad weeks. And that insecurity is extremely difficult. I’m really pleased that Oakland’s seen a lot more service and hospitality jobs but now the people that work in them have a little more security, a little bit more assurance that they can support themselves and take a day off if they’re sick and they need to.\u003c/p>\n\u003cp>\u003cstrong>Do you think $12.25 is enough? Would you like to see a higher minimum wage?\u003c/strong>\u003c/p>\n\u003cp>I appreciate this as a great starting place for Oakland. It is getting close to what we calculated the living wage is for Oakland. I would love to see the Bay Area become a little more affordable and the wages be better. I’d like to see movement on both ends of the spectrum because the cost of housing is a real issue throughout the Bay Area, including in Oakland.\u003c/p>\n\u003cp>This was a big push for businesses to adjust to, but in a perfect world we will get our workers to a living wage, so that when you put in a full week’s work, you have the security that you can live and support a family. Having an economy where someone has to work two full-time jobs just to live in the city where they work is not good for people’s health, it’s not good for their families, it’s not good for our community. I think if we’re looking at a sustainable economy, we’ve got to have fair wages and we’ve got to have affordable housing.\u003c/p>\n\u003cp>\u003cstrong>How are you planning to work on issues of food insecurity?\u003c/strong>\u003c/p>\n\u003cp>I’m very pleased we’re going to be opening a \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/real-estate/2014/12/oakland-grocery-store-tom-henderson-tribune-tower.html?page=all\" target=\"_blank\">new grocery store\u003c/a> in West Oakland, which has long needed one. I’m excited about the zoning changes we recently made to make backyard farming easier. We’re seeing some creative expression, where locally grown food is for sale in small baskets at local corner stores. In the meantime, while we wait to get full service grocery stores put into every neighborhood that needs them, [there are] these basket options, food carts, farmers’ markets. Some schools even [have] small farmers' markets from food that they’re growing at community gardens.\u003c/p>\n\u003cp>This whole different approach to awareness of where our food comes from and what healthy eating looks like is incredibly important, not just for sustainable communities, but for healthy families.\u003c/p>\n\u003cp>\u003cstrong>What’s the role of urban agriculture in Oakland’s food system?\u003c/strong>\u003c/p>\n\u003cp>Oakland’s a leader in promoting and encouraging backyard agriculture. We have focused on the growing of fruits and vegetables. I think a lot of people have raised very legitimate concerns around raising animals for meat. Our regulations have been recognized as very progressive and it’s been exciting to see a lot of nonprofits and community groups really embrace awareness of food security and health as something that all communities have an absolute right too.\u003c/p>\n\u003cp>\u003cstrong>Would you ever consider a tax break for urban farms like the one \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">San Francisco has\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>I’m always open to creative ideas that are going to create a sustainable economy and make life healthier. It’s certainly something I’d be interested in learning more about.\u003c/p>\n\u003cp>\u003cstrong>What are some other food issues you’re excited to work on?\u003c/strong>\u003c/p>\n\u003cp>Oakland has a growing [number of] food manufacturing businesses and that’s a very promising part of our economy. We have one of the cleanest public water supplies in the country, which makes us very ideal for food manufacturing. \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a> is the largest fair trade tea company in the world and it’s headquartered here in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ochocandy.com/\" target=\"_blank\">Ocho Candy,\u003c/a> organic candies that are sold in Whole Foods, are a great success story. I’ll be honest: they initially had a lot of trepidation about the new minimum wage law. And now Dennis Ring is one of the biggest Oakland business boosters. He moved into a larger space, he’s expanded his business, he’s even employing formerly incarcerated workers and is loving it. It’s a really great example of a phenomenal Oakland food business. It’s sweet on so many levels.\u003c/p>\n\u003cp>\u003cstrong>In your campaign, you specifically mentioned food trucks when you talked about making it easier to start a small business.\u003c/strong>\u003c/p>\n\u003cp>That’s another place where Oakland’s food culture and arts culture kind of mesh together in a wonderful explosion of vitality. We are foodies but we also love culture, we love community, we love diversity and so by having this growing culture of local food vending and pods of food trucks, that becomes a social event, and it’s often tied with arts and culture.\u003c/p>\n\u003cp>It’s a lot of what people talk about when they talk about Oakland as one of the hottest new tourist destinations in the country, but it’s also a fantastic way for entrepreneurs to start in the business. I worked for years in the Fruitvale neighborhood. Most of those brick and mortar restaurant owners started out with a truck.\u003c/p>\n\u003cp>Another thing I’m very passionate about is the Kiva Zip lending model. These are interest free loans and we were the \u003ca href=\"http://blog.kiva.org/kivablog/2013/05/24/week-in-review-oakland-is-the-first-city-to-become-a-kiva-zip-trustee\" target=\"_blank\">first city in the country \u003c/a>to be a trustee on Kiva Zip. A lot of the businesses that we’ve endorsed for loans. \u003ca href=\"http://www.popartbakeshop.com/\" target=\"_blank\">Pop Art Bakery\u003c/a> is just my favorite. I mean, oh my God, have you ever had one of their almond tassies? It’s a bite of heaven--with a lot of butter in it. They are just fantastic, a fantastic company that really benefited from a Kiva Zip loan.\u003c/p>\n\u003cfigure id=\"attachment_93667\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\">\u003cimg class=\"size-full wp-image-93667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg\" alt=\"Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/927385_1442788919327973_841009208_n-75x75.jpg 75w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayor Schaaf eats at Genny's Fire Pit during her campaign. Photo: Peggy Moore\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To end on a less serious note: where do you like to eat?\u003c/strong>\u003c/p>\n\u003cp>I love \u003ca href=\"http://penroseoakland.com/\" target=\"_blank\">Penrose\u003c/a>. My husband and I have celebrated Valentine’s Day there for the last two years, partially because we’re not organized enough to make reservations. It just has phenomenal food, such a warm atmosphere and again, their food tastes better because I know that they’ve always paid a living wage to their workers.\u003c/p>\n\u003cp>When my kids were babies, the first restaurant I ever took them out to was called \u003ca href=\"http://www.yelp.com/biz/messob-ethiopian-restaurant-oakland\" target=\"_blank\">Messob\u003c/a> on Piedmont Ave. It’s Ethiopian food and it’s a great place to bring a baby because everyone eats with their fingers. I had this proud Oakland mother moment when my son’s class was studying bread--each child was supposed to bring in their favorite bread, and my son’s favorite bread was injera.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My favorite ice cream is a place called \u003ca href=\"http://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco de Mayo \u003c/a>in the Fruitvale Public Market. They have wild flavors, like rose petal, and my favorite is cheese. Cheese ice cream. It’s like the stuffing of my mother-in-law’s cannoli, but made into ice cream. It’s out of this world.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dump The Lumps: The World Health Organization Says Eat Less Sugar",
"title": "Dump The Lumps: The World Health Organization Says Eat Less Sugar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/15)\u003c/p>\n\u003cp>Sugar is sweet.\u003c/p>\n\u003cp>But too much of it can expand our waistlines, rot our teeth and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">increase the risk\u003c/a> of Type 2 diabetes and heart disease.\u003c/p>\n\u003cp>So the World Health Organization has new \u003ca href=\"http://www.who.int/nutrition/publications/guidelines/sugar_intake_information_note_en.pdf?ua=1\">advice\u003c/a>: Limit sugars to less than 10 percent of total calories consumed each day. And capping your sugar intake at just 5 percent of your daily calories \"would provide additional health benefits,\" the guideline says.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Easy On The Sweet Tooth\u003c/strong>\u003cbr>\nThe World Health Organization guidelines call for limiting sugars to 10 percent of your daily calories. Based on a 2,000-calorie diet, this means no more than 200 calories should come from sugar. And WHO says reducing it to 5 percent — or just 100 calories in our scenario — may be even better. These cubes may look like a lot of sugar, but remember, lots of sugar is added to the processed foods we eat, including yogurts, condiments and snacks.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_93657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg\" alt=\"The World Health Organization recommends cutting sugar intake. Photo: Meredith Rizzo/NPR\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The World Health Organization recommends cutting sugar intake. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The WHO recommendation echoes the advice of the Dietary Guidelines Advisory Committee, the panel that helps shape federal nutrition policy, which released its \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">report\u003c/a> a few weeks ago.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And just what would it take to comply with WHO's sweet-tooth limits? Well, consider the soda-drinking habits of Warren Buffett.\u003c/p>\n\u003cp>Just this week, \u003cem>Fortune\u003c/em> quoted the Oracle of Omaha as \u003ca href=\"http://fortune.com/2015/02/25/warren-buffett-diet-coke/\">saying\u003c/a>: \"If I eat 2,700 calories a day, a quarter of that is Coca-Cola. I drink at least five 12-ounce servings. I do it every day,\" says the major Coca-Cola shareholder.\u003c/p>\n\u003cp>So that's 700 calories of soda. And, yep, that's about 25 percent of Buffett's daily calories.\u003c/p>\n\u003cp>If Buffett decided he wanted to follow the WHO guidelines, he'd need to cut out three Cokes a day. And he'd need to skip other favorite sugary treats, such as the \u003ca href=\"http://www.washingtonpost.com/blogs/on-leadership/wp/2015/03/02/the-leadership-wisdom-in-warren-buffetts-letter/\">giant root beer floats\u003c/a> served at \u003ca href=\"http://piccolopetesrestaurant.net/page2.cfm\">Piccolo Pete's\u003c/a> in Omaha — a dessert the billionaire has\u003cstrong> \u003c/strong>enthusiastically endorsed.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>As for the rest of us, cutting back to less than 10 percent of calories from added sugar may mean rethinking our favorite snacks and beverages.\u003c/p>\n\u003cp>WHO says the types of sugars we want to cut back on include all of the sweeteners added to foods, such as sucrose (aka table sugar) and high fructose corn syrup, as well as sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.\u003c/p>\n\u003cp>The only sugars that we don't need to limit, according to WHO, are\u003cem> \u003c/em>intrinsic sugars, which are naturally present in foods such as whole fresh fruits and vegetables.\u003c/p>\n\u003cp>The WHO recommendations to cut back on sugar are not sitting well with the global beverage industry. The\u003ca href=\"http://www.icba-net.org/\"> International Council of Beverages Associations\u003c/a>, which includes the \u003ca href=\"http://www.ameribev.org/members/active-members/\">American Beverage Association\u003c/a> (whose members include The Coca-Cola Co. and PepsiCo), released the following statement:\u003c/p>\n\u003cp>\"ICBA is disappointed that the WHO has confirmed the conditional recommendation suggesting a further reduction of the intake of free sugars to below 5 percent of total energy intake, as it does not reflect scientific agreement on the totality of evidence.\"\u003c/p>\n\u003cp>The release went on to say that the industry \"will continue to offer innovative ways to help consumers to achieve calorie balance though smaller portion sizes, no- and low-calorie beverages and transparent, fact-based nutrition information.\"\u003c/p>\n\u003cp>But public health advocates say the new WHO sugar guidelines are an important tool to help push back against the food and beverage industry — which has been resistant to limits on sugar.\u003c/p>\n\u003cp>\"The guidelines are based on two meta-analyses of more than 120 scientific studies,\" \u003ca href=\"http://www.law.georgetown.edu/oneillinstitute/faculty/SarahRoache.cfm\">Sarah Roache\u003c/a>, a fellow at the O'Neill Institute for National and Global Health Law at Georgetown University Law Center, said in a statement.\u003c/p>\n\u003cp>Roache, who was not involved in the study, says, \"These guidelines are a crucial tool for developing and implementing policies to address weight-gain and obesity, such as food labeling laws, restrictions on advertising foods and beverages, and restrictions on sales of unhealthy products in regulated settings like schools and hospitals.\"\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>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/15)\u003c/p>\n\u003cp>Sugar is sweet.\u003c/p>\n\u003cp>But too much of it can expand our waistlines, rot our teeth and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">increase the risk\u003c/a> of Type 2 diabetes and heart disease.\u003c/p>\n\u003cp>So the World Health Organization has new \u003ca href=\"http://www.who.int/nutrition/publications/guidelines/sugar_intake_information_note_en.pdf?ua=1\">advice\u003c/a>: Limit sugars to less than 10 percent of total calories consumed each day. And capping your sugar intake at just 5 percent of your daily calories \"would provide additional health benefits,\" the guideline says.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Easy On The Sweet Tooth\u003c/strong>\u003cbr>\nThe World Health Organization guidelines call for limiting sugars to 10 percent of your daily calories. Based on a 2,000-calorie diet, this means no more than 200 calories should come from sugar. And WHO says reducing it to 5 percent — or just 100 calories in our scenario — may be even better. These cubes may look like a lot of sugar, but remember, lots of sugar is added to the processed foods we eat, including yogurts, condiments and snacks.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_93657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg\" alt=\"The World Health Organization recommends cutting sugar intake. Photo: Meredith Rizzo/NPR\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-93657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sugar-wide1_wide-87c022a8365b9b7099774588e7b7c8483d0b8c3f-e1425518723758-320x180.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The World Health Organization recommends cutting sugar intake. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The WHO recommendation echoes the advice of the Dietary Guidelines Advisory Committee, the panel that helps shape federal nutrition policy, which released its \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">report\u003c/a> a few weeks ago.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And just what would it take to comply with WHO's sweet-tooth limits? Well, consider the soda-drinking habits of Warren Buffett.\u003c/p>\n\u003cp>Just this week, \u003cem>Fortune\u003c/em> quoted the Oracle of Omaha as \u003ca href=\"http://fortune.com/2015/02/25/warren-buffett-diet-coke/\">saying\u003c/a>: \"If I eat 2,700 calories a day, a quarter of that is Coca-Cola. I drink at least five 12-ounce servings. I do it every day,\" says the major Coca-Cola shareholder.\u003c/p>\n\u003cp>So that's 700 calories of soda. And, yep, that's about 25 percent of Buffett's daily calories.\u003c/p>\n\u003cp>If Buffett decided he wanted to follow the WHO guidelines, he'd need to cut out three Cokes a day. And he'd need to skip other favorite sugary treats, such as the \u003ca href=\"http://www.washingtonpost.com/blogs/on-leadership/wp/2015/03/02/the-leadership-wisdom-in-warren-buffetts-letter/\">giant root beer floats\u003c/a> served at \u003ca href=\"http://piccolopetesrestaurant.net/page2.cfm\">Piccolo Pete's\u003c/a> in Omaha — a dessert the billionaire has\u003cstrong> \u003c/strong>enthusiastically endorsed.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>As for the rest of us, cutting back to less than 10 percent of calories from added sugar may mean rethinking our favorite snacks and beverages.\u003c/p>\n\u003cp>WHO says the types of sugars we want to cut back on include all of the sweeteners added to foods, such as sucrose (aka table sugar) and high fructose corn syrup, as well as sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.\u003c/p>\n\u003cp>The only sugars that we don't need to limit, according to WHO, are\u003cem> \u003c/em>intrinsic sugars, which are naturally present in foods such as whole fresh fruits and vegetables.\u003c/p>\n\u003cp>The WHO recommendations to cut back on sugar are not sitting well with the global beverage industry. The\u003ca href=\"http://www.icba-net.org/\"> International Council of Beverages Associations\u003c/a>, which includes the \u003ca href=\"http://www.ameribev.org/members/active-members/\">American Beverage Association\u003c/a> (whose members include The Coca-Cola Co. and PepsiCo), released the following statement:\u003c/p>\n\u003cp>\"ICBA is disappointed that the WHO has confirmed the conditional recommendation suggesting a further reduction of the intake of free sugars to below 5 percent of total energy intake, as it does not reflect scientific agreement on the totality of evidence.\"\u003c/p>\n\u003cp>The release went on to say that the industry \"will continue to offer innovative ways to help consumers to achieve calorie balance though smaller portion sizes, no- and low-calorie beverages and transparent, fact-based nutrition information.\"\u003c/p>\n\u003cp>But public health advocates say the new WHO sugar guidelines are an important tool to help push back against the food and beverage industry — which has been resistant to limits on sugar.\u003c/p>\n\u003cp>\"The guidelines are based on two meta-analyses of more than 120 scientific studies,\" \u003ca href=\"http://www.law.georgetown.edu/oneillinstitute/faculty/SarahRoache.cfm\">Sarah Roache\u003c/a>, a fellow at the O'Neill Institute for National and Global Health Law at Georgetown University Law Center, said in a statement.\u003c/p>\n\u003cp>Roache, who was not involved in the study, says, \"These guidelines are a crucial tool for developing and implementing policies to address weight-gain and obesity, such as food labeling laws, restrictions on advertising foods and beverages, and restrictions on sales of unhealthy products in regulated settings like schools and hospitals.\"\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 Shark Finning Bans Aren't Keeping Sharks Off The Plate (Yet)",
"title": "Why Shark Finning Bans Aren't Keeping Sharks Off The Plate (Yet)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\" alt=\"Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\" width=\"1920\" height=\"1185\" class=\"size-full wp-image-93646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-400x247.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1440x889.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1180x728.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-320x198.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/03/390449252/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/3/15)\u003c/p>\n\u003cp>For decades, sharks have gotten a raw deal on the high seas, where fishermen have butchered them alive by the hundreds of millions and thrown their carcasses overboard, keeping only the prized fins to sell to Asian markets. This gruesome practice — called finning — has come under fire from conservationists, who say the shark fin trade has decimated species like silky, oceanic whitetip and dusky sharks around the world.\u003c/p>\n\u003cp>Where have all those fins gone? They're a base ingredient in shark fin soup, a traditional Chinese dish that is today both esteemed and, increasingly, scorned as a symbol of wanton waste and cruelty.\u003c/p>\n\u003cp>Now, thanks in part to publicity campaigns condemning the delicacy, imports of shark fins into Hong Kong, historically a major market, have dropped by 29 percent since 2011. That's according to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0006320715000397\">new research\u003c/a> published in the journal \u003cem>Biological Conservation\u003c/em>. This dip comes in the wake of new laws around the world that make it illegal to sell shark fins.\u003c/p>\n\u003cp>But it may be a bit early to celebrate. Sharks are still being overfished, according to several researchers who study them. And while the trade in shark fins may be down, the trade in shark meat, it turns out, is going strong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\">reported\u003c/a> in August, sharks like mako and blacktip were hot menu items in the U.S. during Discovery Channel's hugely popular television series \"Shark Week.\" And according to an analysis by the United Nations' Food and Agriculture Organization, imports of shark meat around the world increased by \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">42 percent\u003c/a> from 2000 to 2011.\u003c/p>\n\u003cp>And the shark finning bans could have something to do with it.\u003c/p>\n\u003cfigure id=\"attachment_93647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\" alt=\"A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Shelley Clarke, an independent researcher based in Japan and coauthor of the \u003cem>Biological Conservation\u003c/em> study (and a less technical \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">companion paper)\u003c/a>, says bans on finning could actually be driving new markets for shark flesh. That, she speculates, is because in places where sharks were once de-finned and their carcasses dumped at sea, now whole sharks are being delivered to port. While their fins would remain the more valued item, it is likely that fishermen may be selling the meat and creating new appetites for a product that wasn't before utilized – bad news for sharks.\u003c/p>\n\u003cp>In still other places where the meat has long been consumed, including Mexico's Sea of Cortez, demand for it remains the same.\u003c/p>\n\u003cp>In the U.S., conservation campaigns have produced a handful of state-by-state bans on sale of shark fins. And the new fishing regulations have been lauded as effective advances in shark conservation efforts.\u003c/p>\n\u003cp>According to Jonathan Gonzalez, a Santa Barbara sustainability activist who lobbied for the California-wide 2012 ban on selling shark fins, the \u003ca href=\"http://www.leginfo.ca.gov/pub/11-12/bill/asm/ab_0351-0400/ab_376_bill_20111007_chaptered.html\">bill\u003c/a> \"did not save a single shark from our local gillnet fleet. State-by-state fin bans are a feel-good step.\"\u003c/p>\n\u003cfigure id=\"attachment_93645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\" alt=\"A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-93645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-320x206.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But Gonzalez's main objective in backing the legislation was to deal a blow to foreign fisheries that sold fins — even fins of widely protected species like the great white — in places like San Francisco's Chinatown. Foreign shark fisheries, he says, can be especially problematic due to their lack of transparency, especially if fins are brought to port detached from the shark. This makes it almost impossible for scientists to track which species are being fished.\u003c/p>\n\u003cp>Gonzalez says that virtually every shark landed in an American port today is sold for its meat, not its fins. And in the Sea of Cortez, shrimp trawlers who accidentally catch sharks have traditionally brought the entire animal ashore, as both the meat and fins have value, according to Maria Johnson, a conservation fellow with \u003ca href=\"http://www.prescott.edu/kino-bay-center/staff/index.html\">Prescott College's Kino Bay\u003c/a> fishery research program. In such fisheries, bans on finning and on the sale of the fins would have no effect.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sharkadvocates.org/sonja_fordham.html\">Sonja Fordham\u003c/a>, president of the The Ocean Foundation's Shark Advocates International project has worked for years on implementing finning bans. She admits that banning finning doesn't necessarily reduce shark mortality.\u003c/p>\n\u003cp>\"It's just a sensible first step [toward shark conservation] to get the ball rolling,\" Fordham tells The Salt. A worldwide ban on killing threatened species of sharks would be more effective, she says.\u003c/p>\n\u003cp>But even such rules will not guarantee that sharks released after capture will survive. Clarke has reported that sharks accidentally caught, then released, face great odds of mortality — as high as 84 percent.\u003c/p>\n\u003cp>While few, if any, shark advocates trivialize the importance of recent shark fin-related restrictions, \u003ca href=\"http://wildaid.org/people/peter-knights\">Peter Knights\u003c/a>, executive director of Wild Aid, says regulations won't help sharks if demand for the animals is not eventually dampened. \"Just like with elephants, tigers, rhinos — if the financial incentive to break the law is too strong, the protective measures will fail,\" Knights says.\u003c/p>\n\u003cp>Fortunately, education campaigns that highlight the environmental consequences of eating certain shark species, as well as health consequences of eating sharks with high mercury content, seem to have had some impact. According to Clarke's research, shark fin sales in Asia have plunged as the increasingly taboo delicacy has become shunned where it was once relished.\u003c/p>\n\u003cp>Gonzalez, who runs a website called \u003ca href=\"http://organiccreativity.com/eatusseafood/category/my-journey/\">Eat U.S. Seafood\u003c/a>, says he thinks that overall there's been progress.\u003c/p>\n\u003cp>\"I'm just happy I can walk into a shop in [San Francisco's] Chinatown now and not see imported fins of great white sharks,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\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>\u003cfigure id=\"attachment_93646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\" alt=\"Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\" width=\"1920\" height=\"1185\" class=\"size-full wp-image-93646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-400x247.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1440x889.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1180x728.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-320x198.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/03/390449252/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/3/15)\u003c/p>\n\u003cp>For decades, sharks have gotten a raw deal on the high seas, where fishermen have butchered them alive by the hundreds of millions and thrown their carcasses overboard, keeping only the prized fins to sell to Asian markets. This gruesome practice — called finning — has come under fire from conservationists, who say the shark fin trade has decimated species like silky, oceanic whitetip and dusky sharks around the world.\u003c/p>\n\u003cp>Where have all those fins gone? They're a base ingredient in shark fin soup, a traditional Chinese dish that is today both esteemed and, increasingly, scorned as a symbol of wanton waste and cruelty.\u003c/p>\n\u003cp>Now, thanks in part to publicity campaigns condemning the delicacy, imports of shark fins into Hong Kong, historically a major market, have dropped by 29 percent since 2011. That's according to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0006320715000397\">new research\u003c/a> published in the journal \u003cem>Biological Conservation\u003c/em>. This dip comes in the wake of new laws around the world that make it illegal to sell shark fins.\u003c/p>\n\u003cp>But it may be a bit early to celebrate. Sharks are still being overfished, according to several researchers who study them. And while the trade in shark fins may be down, the trade in shark meat, it turns out, is going strong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\">reported\u003c/a> in August, sharks like mako and blacktip were hot menu items in the U.S. during Discovery Channel's hugely popular television series \"Shark Week.\" And according to an analysis by the United Nations' Food and Agriculture Organization, imports of shark meat around the world increased by \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">42 percent\u003c/a> from 2000 to 2011.\u003c/p>\n\u003cp>And the shark finning bans could have something to do with it.\u003c/p>\n\u003cfigure id=\"attachment_93647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\" alt=\"A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Shelley Clarke, an independent researcher based in Japan and coauthor of the \u003cem>Biological Conservation\u003c/em> study (and a less technical \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">companion paper)\u003c/a>, says bans on finning could actually be driving new markets for shark flesh. That, she speculates, is because in places where sharks were once de-finned and their carcasses dumped at sea, now whole sharks are being delivered to port. While their fins would remain the more valued item, it is likely that fishermen may be selling the meat and creating new appetites for a product that wasn't before utilized – bad news for sharks.\u003c/p>\n\u003cp>In still other places where the meat has long been consumed, including Mexico's Sea of Cortez, demand for it remains the same.\u003c/p>\n\u003cp>In the U.S., conservation campaigns have produced a handful of state-by-state bans on sale of shark fins. And the new fishing regulations have been lauded as effective advances in shark conservation efforts.\u003c/p>\n\u003cp>According to Jonathan Gonzalez, a Santa Barbara sustainability activist who lobbied for the California-wide 2012 ban on selling shark fins, the \u003ca href=\"http://www.leginfo.ca.gov/pub/11-12/bill/asm/ab_0351-0400/ab_376_bill_20111007_chaptered.html\">bill\u003c/a> \"did not save a single shark from our local gillnet fleet. State-by-state fin bans are a feel-good step.\"\u003c/p>\n\u003cfigure id=\"attachment_93645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\" alt=\"A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-93645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-320x206.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But Gonzalez's main objective in backing the legislation was to deal a blow to foreign fisheries that sold fins — even fins of widely protected species like the great white — in places like San Francisco's Chinatown. Foreign shark fisheries, he says, can be especially problematic due to their lack of transparency, especially if fins are brought to port detached from the shark. This makes it almost impossible for scientists to track which species are being fished.\u003c/p>\n\u003cp>Gonzalez says that virtually every shark landed in an American port today is sold for its meat, not its fins. And in the Sea of Cortez, shrimp trawlers who accidentally catch sharks have traditionally brought the entire animal ashore, as both the meat and fins have value, according to Maria Johnson, a conservation fellow with \u003ca href=\"http://www.prescott.edu/kino-bay-center/staff/index.html\">Prescott College's Kino Bay\u003c/a> fishery research program. In such fisheries, bans on finning and on the sale of the fins would have no effect.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sharkadvocates.org/sonja_fordham.html\">Sonja Fordham\u003c/a>, president of the The Ocean Foundation's Shark Advocates International project has worked for years on implementing finning bans. She admits that banning finning doesn't necessarily reduce shark mortality.\u003c/p>\n\u003cp>\"It's just a sensible first step [toward shark conservation] to get the ball rolling,\" Fordham tells The Salt. A worldwide ban on killing threatened species of sharks would be more effective, she says.\u003c/p>\n\u003cp>But even such rules will not guarantee that sharks released after capture will survive. Clarke has reported that sharks accidentally caught, then released, face great odds of mortality — as high as 84 percent.\u003c/p>\n\u003cp>While few, if any, shark advocates trivialize the importance of recent shark fin-related restrictions, \u003ca href=\"http://wildaid.org/people/peter-knights\">Peter Knights\u003c/a>, executive director of Wild Aid, says regulations won't help sharks if demand for the animals is not eventually dampened. \"Just like with elephants, tigers, rhinos — if the financial incentive to break the law is too strong, the protective measures will fail,\" Knights says.\u003c/p>\n\u003cp>Fortunately, education campaigns that highlight the environmental consequences of eating certain shark species, as well as health consequences of eating sharks with high mercury content, seem to have had some impact. According to Clarke's research, shark fin sales in Asia have plunged as the increasingly taboo delicacy has become shunned where it was once relished.\u003c/p>\n\u003cp>Gonzalez, who runs a website called \u003ca href=\"http://organiccreativity.com/eatusseafood/category/my-journey/\">Eat U.S. Seafood\u003c/a>, says he thinks that overall there's been progress.\u003c/p>\n\u003cp>\"I'm just happy I can walk into a shop in [San Francisco's] Chinatown now and not see imported fins of great white sharks,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\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": "Farmers Fear Legal Status For Workers Would Lead Them Off The Farm",
"title": "Farmers Fear Legal Status For Workers Would Lead Them Off The Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93570\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\" alt=\"Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150226_me_do_your_veggies_depend_on_workers_who_lack_legal_rights.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/26/387698016/do-your-veggies-depend-on-workers-who-lack-legal-rights\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/15)\u003c/p>\n\u003cp>The political battle over immigration, now provoking a confrontation between Congress and the White House, touches all of us in one very direct way: our food. That salad mix, and those apples, may well have been harvested by workers who arrived here in the U.S. illegally.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.farmworkerjustice.org/sites/default/files/NAWS%20data%20factsht%201-13-15FINAL.pdf\">surveys\u003c/a>, about half of all farm workers in the country lack legitimate documents, and live in what's often described as a \"shadow world,\" without legal rights. The farmers who employ those workers, meanwhile, are deeply ambivalent about this situation.\u003c/p>\n\u003cp>\"They present bona fide documents that show that they're a legal worker. Do I believe that they're 100 percent correct? No,\" says \u003ca href=\"http://www.westsideproduce.com/index.php/our-team/85-people/111-stephen-patricio\">Stephen Patricio\u003c/a>, president of Westside Produce, a big melon packer in California's Central Valley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Patricio is frustrated with federal immigration policies that make life difficult for his workers. Those feelings are partly rooted in self-interest because he needs them. But they're mixed with sympathy.\u003c/p>\n\u003cp>\"They're just trying to feed their families,\" he says. \"And to punish people for seeking a better life, which we've held up as our mantra throughout the world, is wrong!\"\u003c/p>\n\u003cp>So one part of Patricio was happy when, last fall, President Obama \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/11/20/365519963/obama-will-announce-relief-for-up-to-5-million-immigrants\">promised\u003c/a> more protection for millions of immigrants, such those who have children who are U.S. citizens. This executive action probably covers hundreds of thousands of farm workers — but it is now in limbo, because a federal judge in Texas has \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/02/17/386905806/federal-judge-blocks-obama-s-executive-actions-on-immigration\">blocked\u003c/a> it, at least for now.\u003c/p>\n\u003cp>Patricio, however, also has another reaction, one that illustrates deeper conflicts over U.S. immigration policy.\u003c/p>\n\u003cp>He says that giving more legal rights to those workers is probably bad for his business. He believes that some of these workers are in the Central Valley, working in agriculture, because it's a good place to hide from the authorities.\u003c/p>\n\u003cp>If those workers gain legal status, \"that pressure is off. Now they can go to the cities and look for construction jobs, or manufacturing jobs,\" he says.\u003c/p>\n\u003cp>In the late 1980s, millions of immigrants gained legal status. Patricio believes that, as a result, many left agriculture.\u003c/p>\n\u003cp>But back then, employers had an alternative. The border was more porous than it is now, and employers were able turn to a fresh wave of immigrants. That flow has now slowed to a trickle, and Patricio says this has created a real shortage of farm workers.\u003c/p>\n\u003cp>Traveling around the Central Valley, I heard same argument from several different employers. Among the most vocal was Manuel Cunha, Jr., who is president of the \u003ca href=\"http://www.niseifarmersleague.com/index.htm\">Nisei Farmers League\u003c/a>, based in Fresno.\u003c/p>\n\u003cp>Many workers who get legal protections \"are going to go find full-time jobs, because now they're safe,\" Cunha said. \"And I have nothing to replace them with. Nothing!\"\u003c/p>\n\u003cfigure id=\"attachment_93571\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\" alt=\"Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At first, I was surprised to hear this argument. It seemed self-incriminating for employers to suggest that their workers are trapped in these jobs by their lack of legal status.\u003c/p>\n\u003cp>But there's a political and historical background to Cunha's argument. Cunha, along with many farm leaders, wants to resurrect some form of the guest worker program that they relied on in the 1950s and the 1960s. This program brought in large numbers of farm workers for seasonal work, but did not promise citizenship.\u003c/p>\n\u003cp>Groups representing farm employers have been lobbying Congress for a new guest worker program, so far without success.\u003c/p>\n\u003cp>However, there's debate over whether farm workers do, in fact, stay in agriculture because they lack legal status. Many farm workers themselves deny it.\u003c/p>\n\u003cp>Among them is Lorena Hernandez, who lives in Madera, Calif. She came to the U.S. from Mexico eight years ago. Since then, she married and now has a child.\u003c/p>\n\u003cp>Because of that daughter, who is an American citizen, Hernandez and her husband would be covered by the Obama Administration's executive action; if it went into effect, she'd be able to work legally — at least for the next two years.\u003c/p>\n\u003cp>I met Hernandez before the recent court decision that put this on hold. So it looked at that time as though she would soon be able to get a real social security card. It would change a lot of things for her, she said, but not her job.\u003c/p>\n\u003cp>\"I'm still going to be working in the fields,\" she told me. \"I like it.\"\u003c/p>\n\u003cp>Her friends and co-workers feel the same way, she says. \"I was talking to them about it, and it seems like they're not interested in any other work. They're just interested in working in the fields.\"\u003c/p>\n\u003cp>Rick Mines, who ran a national survey of farm workers for the Department of Labor during the 1980s and 90s, says those surveys also \u003ca href=\"http://newamericamedia.org/2013/02/in-immigration-reform-debate-is-agribusiness-crying-wolf.php\">show\u003c/a> that workers who gain legal status are no more likely to leave farm work.\u003c/p>\n\u003cp>Many workers do leave agriculture, says, and many employers believe that legalization is the reason. But in reality, Mines says, \"those farm workers leave because they can't make a living at it. And whether or not they're legal is not that relevant.\"\u003c/p>\n\u003cfigure id=\"attachment_93572\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\" alt=\"Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mines also is not a fan of a new guest worker program. Such programs have been criticized for abusing workers in the past. And according to Mines, many of the workers end up violating the rules and staying in the country.\u003c/p>\n\u003cp>Mines says that farmers simply will need to adapt to the closed border and compete for the workers who are here. This could mean paying workers more, or adapting farm operations so that workers have jobs year-round. The shortage of workers, in fact, has been one factor behind California's shift to almond growing, which is much more mechanized and requires less labor.\u003c/p>\n\u003cp>Vegetable farmer \u003ca href=\"http://www.abundantharvestorganics.com/farmers/tom-denesse-willey/\">Tom Willey\u003c/a>, meanwhile, tries to attract and keep workers by offering them better working conditions. He and his wife Denesse are among the pioneers of organic farming in California.\u003c/p>\n\u003cp>They \u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">grow\u003c/a> a huge variety of vegetables, in part so that they can offer year-round work and develop a more stable, cohesive team. \"Creating that sense of community, in which people feel that they're working in a non-coercive environment, is something that I focus a great deal on,\" says Willey.\u003c/p>\n\u003cp>But Willey doesn't pretend that he's solved all the problems. He still can't pay very much. As it is, 70 percent of his farm's revenue goes to paying the workers. And they're competing with other farms, not just in California, but also in Mexico and Central America, where workers earn \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">even less\u003c/a>.\u003c/p>\n\u003cp>We may be allowing fewer people to cross the border, Willey points out, but imports of vegetables from Mexico are way up.\u003c/p>\n\u003cp>[ad floatright]\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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"excerpt": "Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.",
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"description": "Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93570\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg\" alt=\"Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-3_enl-0c2c1c37ed632b8d2e1ccacb82be04aca34011f2-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nahun Villagomez Sanchez washes freshly dug Red LaSoda potatoes at T&D Willey Farms near Madera, Calif. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150226_me_do_your_veggies_depend_on_workers_who_lack_legal_rights.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/26/387698016/do-your-veggies-depend-on-workers-who-lack-legal-rights\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/15)\u003c/p>\n\u003cp>The political battle over immigration, now provoking a confrontation between Congress and the White House, touches all of us in one very direct way: our food. That salad mix, and those apples, may well have been harvested by workers who arrived here in the U.S. illegally.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.farmworkerjustice.org/sites/default/files/NAWS%20data%20factsht%201-13-15FINAL.pdf\">surveys\u003c/a>, about half of all farm workers in the country lack legitimate documents, and live in what's often described as a \"shadow world,\" without legal rights. The farmers who employ those workers, meanwhile, are deeply ambivalent about this situation.\u003c/p>\n\u003cp>\"They present bona fide documents that show that they're a legal worker. Do I believe that they're 100 percent correct? No,\" says \u003ca href=\"http://www.westsideproduce.com/index.php/our-team/85-people/111-stephen-patricio\">Stephen Patricio\u003c/a>, president of Westside Produce, a big melon packer in California's Central Valley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Patricio is frustrated with federal immigration policies that make life difficult for his workers. Those feelings are partly rooted in self-interest because he needs them. But they're mixed with sympathy.\u003c/p>\n\u003cp>\"They're just trying to feed their families,\" he says. \"And to punish people for seeking a better life, which we've held up as our mantra throughout the world, is wrong!\"\u003c/p>\n\u003cp>So one part of Patricio was happy when, last fall, President Obama \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/11/20/365519963/obama-will-announce-relief-for-up-to-5-million-immigrants\">promised\u003c/a> more protection for millions of immigrants, such those who have children who are U.S. citizens. This executive action probably covers hundreds of thousands of farm workers — but it is now in limbo, because a federal judge in Texas has \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/02/17/386905806/federal-judge-blocks-obama-s-executive-actions-on-immigration\">blocked\u003c/a> it, at least for now.\u003c/p>\n\u003cp>Patricio, however, also has another reaction, one that illustrates deeper conflicts over U.S. immigration policy.\u003c/p>\n\u003cp>He says that giving more legal rights to those workers is probably bad for his business. He believes that some of these workers are in the Central Valley, working in agriculture, because it's a good place to hide from the authorities.\u003c/p>\n\u003cp>If those workers gain legal status, \"that pressure is off. Now they can go to the cities and look for construction jobs, or manufacturing jobs,\" he says.\u003c/p>\n\u003cp>In the late 1980s, millions of immigrants gained legal status. Patricio believes that, as a result, many left agriculture.\u003c/p>\n\u003cp>But back then, employers had an alternative. The border was more porous than it is now, and employers were able turn to a fresh wave of immigrants. That flow has now slowed to a trickle, and Patricio says this has created a real shortage of farm workers.\u003c/p>\n\u003cp>Traveling around the Central Valley, I heard same argument from several different employers. Among the most vocal was Manuel Cunha, Jr., who is president of the \u003ca href=\"http://www.niseifarmersleague.com/index.htm\">Nisei Farmers League\u003c/a>, based in Fresno.\u003c/p>\n\u003cp>Many workers who get legal protections \"are going to go find full-time jobs, because now they're safe,\" Cunha said. \"And I have nothing to replace them with. Nothing!\"\u003c/p>\n\u003cfigure id=\"attachment_93571\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg\" alt=\"Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-2_enl-51e4233938c735c8ae25134d98cbcfa5bc7afa35-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farm worker Lorena Hernandez (right) with her daughter Luzliliana. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At first, I was surprised to hear this argument. It seemed self-incriminating for employers to suggest that their workers are trapped in these jobs by their lack of legal status.\u003c/p>\n\u003cp>But there's a political and historical background to Cunha's argument. Cunha, along with many farm leaders, wants to resurrect some form of the guest worker program that they relied on in the 1950s and the 1960s. This program brought in large numbers of farm workers for seasonal work, but did not promise citizenship.\u003c/p>\n\u003cp>Groups representing farm employers have been lobbying Congress for a new guest worker program, so far without success.\u003c/p>\n\u003cp>However, there's debate over whether farm workers do, in fact, stay in agriculture because they lack legal status. Many farm workers themselves deny it.\u003c/p>\n\u003cp>Among them is Lorena Hernandez, who lives in Madera, Calif. She came to the U.S. from Mexico eight years ago. Since then, she married and now has a child.\u003c/p>\n\u003cp>Because of that daughter, who is an American citizen, Hernandez and her husband would be covered by the Obama Administration's executive action; if it went into effect, she'd be able to work legally — at least for the next two years.\u003c/p>\n\u003cp>I met Hernandez before the recent court decision that put this on hold. So it looked at that time as though she would soon be able to get a real social security card. It would change a lot of things for her, she said, but not her job.\u003c/p>\n\u003cp>\"I'm still going to be working in the fields,\" she told me. \"I like it.\"\u003c/p>\n\u003cp>Her friends and co-workers feel the same way, she says. \"I was talking to them about it, and it seems like they're not interested in any other work. They're just interested in working in the fields.\"\u003c/p>\n\u003cp>Rick Mines, who ran a national survey of farm workers for the Department of Labor during the 1980s and 90s, says those surveys also \u003ca href=\"http://newamericamedia.org/2013/02/in-immigration-reform-debate-is-agribusiness-crying-wolf.php\">show\u003c/a> that workers who gain legal status are no more likely to leave farm work.\u003c/p>\n\u003cp>Many workers do leave agriculture, says, and many employers believe that legalization is the reason. But in reality, Mines says, \"those farm workers leave because they can't make a living at it. And whether or not they're legal is not that relevant.\"\u003c/p>\n\u003cfigure id=\"attachment_93572\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg\" alt=\"Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-93572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/farmers-1_enl-698ceb4d58428fb28b9b76910c4170580018253c-320x213.jpg 320w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Willey grows a big variety of organic vegetables near Madera, Calif., and employs about 50 people year-round. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mines also is not a fan of a new guest worker program. Such programs have been criticized for abusing workers in the past. And according to Mines, many of the workers end up violating the rules and staying in the country.\u003c/p>\n\u003cp>Mines says that farmers simply will need to adapt to the closed border and compete for the workers who are here. This could mean paying workers more, or adapting farm operations so that workers have jobs year-round. The shortage of workers, in fact, has been one factor behind California's shift to almond growing, which is much more mechanized and requires less labor.\u003c/p>\n\u003cp>Vegetable farmer \u003ca href=\"http://www.abundantharvestorganics.com/farmers/tom-denesse-willey/\">Tom Willey\u003c/a>, meanwhile, tries to attract and keep workers by offering them better working conditions. He and his wife Denesse are among the pioneers of organic farming in California.\u003c/p>\n\u003cp>They \u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">grow\u003c/a> a huge variety of vegetables, in part so that they can offer year-round work and develop a more stable, cohesive team. \"Creating that sense of community, in which people feel that they're working in a non-coercive environment, is something that I focus a great deal on,\" says Willey.\u003c/p>\n\u003cp>But Willey doesn't pretend that he's solved all the problems. He still can't pay very much. As it is, 70 percent of his farm's revenue goes to paying the workers. And they're competing with other farms, not just in California, but also in Mexico and Central America, where workers earn \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">even less\u003c/a>.\u003c/p>\n\u003cp>We may be allowing fewer people to cross the border, Willey points out, but imports of vegetables from Mexico are way up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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