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"content": "\u003cfigure id=\"attachment_93473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877.jpg\" alt='Crew members pull an oyster dredge in Tangier Sound of the Chesapeake Bay near Deal Island, Md., in 2013. A study found that the Chesapeake Bay shellfishery is a \"hot zone\" for ocean acidification. Photo: Patrick Semansky/AP' width=\"1920\" height=\"1279\" class=\"size-full wp-image-93473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crew members pull an oyster dredge in Tangier Sound of the Chesapeake Bay near Deal Island, Md., in 2013. A study found that the Chesapeake Bay shellfishery is a \"hot zone\" for ocean acidification. Photo: Patrick Semansky/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By Christopher Joyce, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/23/388480482/acidifying-waters-are-endangering-your-oysters-and-mussels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/23/15)\u003c/p>\n\u003cp>Bad news for bivalves comes this week from scientists studying ocean acidification.\u003c/p>\n\u003cp>Ocean water in parts of the world is changing. Its chemistry is very slowly becoming more acidic, like lemon juice, and less alkaline, a la baking soda.\u003c/p>\n\u003cp>The change so far is small — you wouldn't notice if you swam in the ocean or even drank it (not recommended, in any case). But numerous scientific studies show that it could get worse. One reason is that as humans produce more carbon dioxide, a lot is absorbed into the oceans. That makes the water more acidic.\u003c/p>\n\u003cfigure id=\"attachment_93474\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shellfish_enl-16ea4dfedb5196147021c3f62d9f6f5ef994ada8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shellfish_enl-16ea4dfedb5196147021c3f62d9f6f5ef994ada8-290x193.jpg\" alt=\"Eastern oysters in South Kingston, RI on July 25, 2013. Photo: Rick Friedman/Nature \" width=\"290\" height=\"193\" class=\"size-medium wp-image-93474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eastern oysters in South Kingston, RI on July 25, 2013. Photo: Rick Friedman/Nature\u003c/figcaption>\u003c/figure>\n\u003cp>So, shellfish. Why is this bad news for them, and the $1 billion industry devoted to them in the U.S.?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, anything that builds a shell depends on calcium compounds in water. If water gets too acidic, it interferes with the chemistry of shell-building. So oysters, mussels, scallops and lots more will suffer in an increasingly acidic ocean. Crabs and lobsters and \u003ca href=\"http://www.npr.org/2013/04/18/177721483/can-acid-neutralizers-help-coral-reefs-to-bounce-back\">coral reefs\u003c/a> will feel it as well, but mollusks are most vulnerable.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.nature.com/nclimate/journal/vaop/ncurrent/full/nclimate2508.html\">research\u003c/a> published Monday in the journal \u003cem>Nature Climate Change\u003c/em>, you can already measure the harmful effects on shellfish in places like the Pacific Northwest.\u003c/p>\n\u003cp>The study is billed as the first analysis of how shellfisheries in 15 states in the U.S. are likely to fare as this acidification continues. With 17 authors from 13 academic, government and environmental institutions, it examines not just ocean chemistry but local coastal pollution and how that combines with acidification.\u003c/p>\n\u003cp>And the news for the mollusk industry, as we said, is bad, though not without hope.\u003c/p>\n\u003cfigure id=\"attachment_93480\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/noaa-monitoringmap.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/noaa-monitoringmap.jpg\" alt=\"NOAA Map: National Oceanic and Atmospheric Administration \" width=\"800\" height=\"600\" class=\"size-full wp-image-93480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/noaa-monitoringmap.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/noaa-monitoringmap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/noaa-monitoringmap-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOAA Map: National Oceanic and Atmospheric Administration\u003c/figcaption>\u003c/figure>\n\u003cp>Some of the coastal areas could see damage from acidification within a few years. Southern Maine and southern Massachusetts are hot spots, as are estuaries along the East Coast, like the Chesapeake Bay and Long Island Sound. The latter are suffering from a lot of nitrogen pollution already from agricultural and sewage runoff. That pollution exacerbates the effects of acidification.\u003c/p>\n\u003cp>The study also points to the Gulf of Mexico as particularly vulnerable, in part because so few species of shellfish are harvested there. The more diverse the species, the study authors argue, the better chance a few will be resistant to the Gulf's changing chemistry.\u003c/p>\n\u003cp>The study also points to coastal communities in New Jersey, Virginia and Louisiana that have relatively less monitoring of ocean acidity under way.\u003c/p>\n\u003cp>The hopeful note in the research is that there are solutions short of stopping the emission of carbon dioxide into the air. Reducing local nitrogen pollution in rivers and bays along the coasts is one. Raising shellfish where the ocean is less affected is another. There may also be strains of oysters that are resistant to acidity.\u003c/p>\n\u003cp>\"There is plenty we can do to help these at-risk communities while protecting the environment,\" Lisa Suatoni, an ecologist at the Natural Resources Defense Council and one of the authors, said in a statement.\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_93473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877.jpg\" alt='Crew members pull an oyster dredge in Tangier Sound of the Chesapeake Bay near Deal Island, Md., in 2013. A study found that the Chesapeake Bay shellfishery is a \"hot zone\" for ocean acidification. Photo: Patrick Semansky/AP' width=\"1920\" height=\"1279\" class=\"size-full wp-image-93473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oystermen1_enl-ce5932a8171cbc9b4d464b3eab5376af31858493-e1424796582877-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crew members pull an oyster dredge in Tangier Sound of the Chesapeake Bay near Deal Island, Md., in 2013. A study found that the Chesapeake Bay shellfishery is a \"hot zone\" for ocean acidification. Photo: Patrick Semansky/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By Christopher Joyce, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/23/388480482/acidifying-waters-are-endangering-your-oysters-and-mussels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/23/15)\u003c/p>\n\u003cp>Bad news for bivalves comes this week from scientists studying ocean acidification.\u003c/p>\n\u003cp>Ocean water in parts of the world is changing. Its chemistry is very slowly becoming more acidic, like lemon juice, and less alkaline, a la baking soda.\u003c/p>\n\u003cp>The change so far is small — you wouldn't notice if you swam in the ocean or even drank it (not recommended, in any case). But numerous scientific studies show that it could get worse. One reason is that as humans produce more carbon dioxide, a lot is absorbed into the oceans. That makes the water more acidic.\u003c/p>\n\u003cfigure id=\"attachment_93474\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shellfish_enl-16ea4dfedb5196147021c3f62d9f6f5ef994ada8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shellfish_enl-16ea4dfedb5196147021c3f62d9f6f5ef994ada8-290x193.jpg\" alt=\"Eastern oysters in South Kingston, RI on July 25, 2013. Photo: Rick Friedman/Nature \" width=\"290\" height=\"193\" class=\"size-medium wp-image-93474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eastern oysters in South Kingston, RI on July 25, 2013. Photo: Rick Friedman/Nature\u003c/figcaption>\u003c/figure>\n\u003cp>So, shellfish. Why is this bad news for them, and the $1 billion industry devoted to them in the U.S.?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, anything that builds a shell depends on calcium compounds in water. If water gets too acidic, it interferes with the chemistry of shell-building. So oysters, mussels, scallops and lots more will suffer in an increasingly acidic ocean. Crabs and lobsters and \u003ca href=\"http://www.npr.org/2013/04/18/177721483/can-acid-neutralizers-help-coral-reefs-to-bounce-back\">coral reefs\u003c/a> will feel it as well, but mollusks are most vulnerable.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.nature.com/nclimate/journal/vaop/ncurrent/full/nclimate2508.html\">research\u003c/a> published Monday in the journal \u003cem>Nature Climate Change\u003c/em>, you can already measure the harmful effects on shellfish in places like the Pacific Northwest.\u003c/p>\n\u003cp>The study is billed as the first analysis of how shellfisheries in 15 states in the U.S. are likely to fare as this acidification continues. With 17 authors from 13 academic, government and environmental institutions, it examines not just ocean chemistry but local coastal pollution and how that combines with acidification.\u003c/p>\n\u003cp>And the news for the mollusk industry, as we said, is bad, though not without hope.\u003c/p>\n\u003cfigure id=\"attachment_93480\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/noaa-monitoringmap.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/noaa-monitoringmap.jpg\" alt=\"NOAA Map: National Oceanic and Atmospheric Administration \" width=\"800\" height=\"600\" class=\"size-full wp-image-93480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/noaa-monitoringmap.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/noaa-monitoringmap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/noaa-monitoringmap-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOAA Map: National Oceanic and Atmospheric Administration\u003c/figcaption>\u003c/figure>\n\u003cp>Some of the coastal areas could see damage from acidification within a few years. Southern Maine and southern Massachusetts are hot spots, as are estuaries along the East Coast, like the Chesapeake Bay and Long Island Sound. The latter are suffering from a lot of nitrogen pollution already from agricultural and sewage runoff. That pollution exacerbates the effects of acidification.\u003c/p>\n\u003cp>The study also points to the Gulf of Mexico as particularly vulnerable, in part because so few species of shellfish are harvested there. The more diverse the species, the study authors argue, the better chance a few will be resistant to the Gulf's changing chemistry.\u003c/p>\n\u003cp>The study also points to coastal communities in New Jersey, Virginia and Louisiana that have relatively less monitoring of ocean acidity under way.\u003c/p>\n\u003cp>The hopeful note in the research is that there are solutions short of stopping the emission of carbon dioxide into the air. Reducing local nitrogen pollution in rivers and bays along the coasts is one. Raising shellfish where the ocean is less affected is another. There may also be strains of oysters that are resistant to acidity.\u003c/p>\n\u003cp>\"There is plenty we can do to help these at-risk communities while protecting the environment,\" Lisa Suatoni, an ecologist at the Natural Resources Defense Council and one of the authors, said in a statement.\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 Some States Want To Legalize Raw Milk Sales",
"title": "Why Some States Want To Legalize Raw Milk Sales",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\" alt=\"The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-93425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>By Abby Wendle, \u003ca href=\"http://tspr.org/\" target=\"_blank\">Tri States Public Radio\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/20/387558373/why-some-states-want-to-legalize-raw-milk-sales\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/15)\u003c/p>\n\u003cp>The federal government banned the sale of raw milk across state lines nearly three decades ago because it poses a threat to public health. The Centers for Disease Control and Prevention, the American Academy of Pediatrics and the American Medical Association all \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/raw-milk-index.html\">strongly advise\u003c/a> people not to drink it.\u003c/p>\n\u003cp>But individual states still control raw milk sales within their borders. And despite the health warnings, some Midwestern states have recently proposed legalizing raw milk sales in order to impose strict regulations on the risky — and growing — market.\u003c/p>\n\u003cp>Raw milk has become popular in recent years as part of the local food movement: An estimated \u003ca href=\"http://www.cdc.gov/foodnet/surveys/foodnetexposureatlas0607_508.pdf\">3 percent of the population\u003c/a> drinks at least one glass a week. Many of its fans are fiercely passionate about what they see as its benefits. They say they buy raw milk because it doesn't contain the growth hormone rGBH, they like the taste, and they enjoy having a direct connection to the food they eat.\u003c/p>\n\u003cp>\"I like having a relationship with the people who are producing the food I put in my body,\" says Holly Stovall, a raw milk consumer and advocate from Macomb, Ill.\u003c/p>\n\u003cfigure id=\"attachment_93426\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-e1424471955699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-290x194.jpg\" alt=\"Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\" width=\"290\" height=\"194\" class=\"size-medium wp-image-93426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>But raw milk is particularly fertile for germs. By definition, raw milk is not pasteurized — the process of heating milk to 161 degrees Fahrenheit for 15 seconds to kill harmful bacteria like salmonella, E. coli and campylobacter. Milk contaminated with these bacteria does not look, smell or taste different from milk that's safe to drink, but it can lead to severe illness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Dr. Robert Tauxe\u003c/a>, the deputy director of the foodborne, waterborne and environmental disease division at the CDC, says that children, the elderly and pregnant women are most at risk. And no one is immune.\u003c/p>\n\u003cp>\"Healthy people of any age can get very sick, or even possibly die, if they drink contaminated raw milk,\" he says.\u003c/p>\n\u003cp>But warnings from federal health regulators haven't dissuaded those determined to drink it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nasda.org/About/Staff/4436.aspx\">Bob Ehart\u003c/a>, senior policy and science adviser at the National Association of State Departments of Agriculture (NASDA), has been tracking raw milk policy in all 50 states for the past decade. He says more and more states are legalizing its sale.\u003c/p>\n\u003cp>According to NASDA's \u003ca href=\"http://www.nasda.org/file.aspx?id=3916\">most recent survey\u003c/a>, conducted in 2011, raw milk sales are legal in 30 states, with a variety of restrictions on how it can be sold. Twelve, including California, Pennsylvania and Utah, allow raw milk sales in retail stores. In Missouri, Kansas and Nebraska, customers have to go to the farm to buy it. And in Colorado, consumers enter into a legal contract with the farmer in what's called a \u003ca href=\"http://www.realmilk.com/wp-content/uploads/2000/01/CowShareTrifold.pdf\">cow-share\u003c/a> — a CSA-style operation in which consumers buy a share of a cow in exchange for raw milk.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The CDC has been monitoring this move towards broader legalization and recently reported a corresponding increase in the number of illnesses attributed to raw milk: \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">up four fold\u003c/a> from years past. From 2007 to 2012, there were 81 outbreaks reported — an average of 13 per year that led to nearly 1,000 \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">illnesses and 73 hospitalizations\u003c/a>. That's compared to just three outbreaks a year, on average, from 1993 to 2006.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The greatest jump was in outbreaks of severe diarrhea, often the result of drinking raw milk tainted with campylobacter-infected feces. Tauxe says that spike should serve as a reminder that no amount of regulation can make raw milk safe.\u003c/p>\n\u003cp>But NASDA's Ehart suggests some states may not be legalizing raw milk sales to condone it. Rather, he says legalization may give public health agencies the power to regulate a market that might otherwise exist underground.\u003c/p>\n\u003cp>\"Some would say that it would be worse if there's nothing on the books that allows the agency to do anything,\" Ehart says. \"This at least allows them to do something if there's an exposure level that affects public health.\"\u003c/p>\n\u003cp>The battle over raw milk regulation is raging in Illinois. Despite being illegal, raw milk sales in the state have grown. Dozens of dairies now supply nearly a half-million customers.\u003c/p>\n\u003cp>Joe Zanger's three Guernsey cows produce up to 30 gallons of raw milk a day. For the past few years, he's been selling the unpasteurized stuff by the gallon, in glass jars, to a growing number of customers living in Quincy, Ill., the city down the road from his dairy.\u003c/p>\n\u003cfigure id=\"attachment_93427\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\" alt=\"Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Zanger says he earns a few hundred dollars a week from this side business — enough to pay for animal feed, vet bills and milking barn maintenance. He believes that one day, it could turn into a profitable venture.\u003c/p>\n\u003cp>\"This is something that I can maybe grow a little bit, if I pick up more customers and buy more cows and just keep recycling that money\" into the business, he says.\u003c/p>\n\u003cp>When Illinois became aware of the growing market, the health department proposed rules that would technically legalize raw milk, but \u003ca href=\"http://www.wbez.org/news/culture/illinois-regulators-put-squeeze-raw-milk-rules-110769\">impose strict regulations\u003c/a> on the industry. Similar to other states in the region, sales would be limited to the farm.\u003c/p>\n\u003cp>Farmers would also be required to place a warning label on the product, sell it within five days of milking, and keep records of whom they sell to. By keeping track of where raw milk flows, public health officials say they'll be able to more effectively respond to outbreaks, if they happen. But farmers complain it's an unnecessary headache.\u003c/p>\n\u003cp>When it comes to the milking operation, the proposed rules mandate that all farmers keep their dairy cows \"free from dirt\" and routinely have their milk tested for harmful bacteria. Farmers would also have to upgrade their infrastructure to have an easily cleanable milking barn, proper plumbing, and a separate milk house to store the product in a refrigerated, stainless-steel tank.\u003c/p>\n\u003cp>The Illinois proposal is currently on indefinite hold. Legislation to open the market in both \u003ca href=\"http://www.foodsafetynews.com/2013/03/sale-and-delivery-of-raw-milk-goes-down-the-funnel-in-iowa/#.VND4xGTF-iE\">Iowa\u003c/a> and \u003ca href=\"http://www.foodsafetynews.com/2013/03/indiana-follows/#.VND6MGTF-iE\">Indiana\u003c/a> was proposed in 2013, but stalled in committee.\u003c/p>\n\u003cp>The proposed regulations in Illinois have garnered fierce resistance from raw milk consumers and producers, who see them as an attack on small businesses and personal freedom.\u003c/p>\n\u003cp>\"The free market has taken us so far already. Why not just keep letting it go?\" asks dairyman Zanger. \"If you come out to my farm and you see something you don't like that makes you not want to buy my milk, you have every right to say, 'No, thanks.' If everything looks appropriate, why can't you buy it?\"\u003c/p>\n\u003cp>In the absence of legislation in Illinois, producers like Zanger are left wondering whether they'll have to pay for expensive upgrades in the near future — or worse, be shut down by regulators.\u003c/p>\n\u003cp>For now, Zanger continues to sell raw milk and cream to his customers. Even though it's illegal, the thirst is there, and Zanger says so is his commitment to quenching it.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abby Wendle is a reporter for Tri States Public Radio. A version of this story appeared on the site of \u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003c/em> \u003cem>a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em>\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.tristatesradio.com\" target=\"_blank\">Tri States Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Selling unpasteurized milk across state lines is illegal because it poses a threat to public health. But raw milk sales are growing nonetheless. Legalization would let states regulate a risky market.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg\" alt=\"The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-93425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-1_enl-636f8d1ed04d096d7f5b88cb5a16b7824d821769-e1424471371747-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>By Abby Wendle, \u003ca href=\"http://tspr.org/\" target=\"_blank\">Tri States Public Radio\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/20/387558373/why-some-states-want-to-legalize-raw-milk-sales\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/15)\u003c/p>\n\u003cp>The federal government banned the sale of raw milk across state lines nearly three decades ago because it poses a threat to public health. The Centers for Disease Control and Prevention, the American Academy of Pediatrics and the American Medical Association all \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/raw-milk-index.html\">strongly advise\u003c/a> people not to drink it.\u003c/p>\n\u003cp>But individual states still control raw milk sales within their borders. And despite the health warnings, some Midwestern states have recently proposed legalizing raw milk sales in order to impose strict regulations on the risky — and growing — market.\u003c/p>\n\u003cp>Raw milk has become popular in recent years as part of the local food movement: An estimated \u003ca href=\"http://www.cdc.gov/foodnet/surveys/foodnetexposureatlas0607_508.pdf\">3 percent of the population\u003c/a> drinks at least one glass a week. Many of its fans are fiercely passionate about what they see as its benefits. They say they buy raw milk because it doesn't contain the growth hormone rGBH, they like the taste, and they enjoy having a direct connection to the food they eat.\u003c/p>\n\u003cp>\"I like having a relationship with the people who are producing the food I put in my body,\" says Holly Stovall, a raw milk consumer and advocate from Macomb, Ill.\u003c/p>\n\u003cfigure id=\"attachment_93426\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-e1424471955699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-3_enl-754aea6e6352b2533c7d50264601e1c9e1f36612-290x194.jpg\" alt=\"Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\" width=\"290\" height=\"194\" class=\"size-medium wp-image-93426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Gruver is the milkman for a group of raw milk drinkers in Macomb, Ill. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>But raw milk is particularly fertile for germs. By definition, raw milk is not pasteurized — the process of heating milk to 161 degrees Fahrenheit for 15 seconds to kill harmful bacteria like salmonella, E. coli and campylobacter. Milk contaminated with these bacteria does not look, smell or taste different from milk that's safe to drink, but it can lead to severe illness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Dr. Robert Tauxe\u003c/a>, the deputy director of the foodborne, waterborne and environmental disease division at the CDC, says that children, the elderly and pregnant women are most at risk. And no one is immune.\u003c/p>\n\u003cp>\"Healthy people of any age can get very sick, or even possibly die, if they drink contaminated raw milk,\" he says.\u003c/p>\n\u003cp>But warnings from federal health regulators haven't dissuaded those determined to drink it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nasda.org/About/Staff/4436.aspx\">Bob Ehart\u003c/a>, senior policy and science adviser at the National Association of State Departments of Agriculture (NASDA), has been tracking raw milk policy in all 50 states for the past decade. He says more and more states are legalizing its sale.\u003c/p>\n\u003cp>According to NASDA's \u003ca href=\"http://www.nasda.org/file.aspx?id=3916\">most recent survey\u003c/a>, conducted in 2011, raw milk sales are legal in 30 states, with a variety of restrictions on how it can be sold. Twelve, including California, Pennsylvania and Utah, allow raw milk sales in retail stores. In Missouri, Kansas and Nebraska, customers have to go to the farm to buy it. And in Colorado, consumers enter into a legal contract with the farmer in what's called a \u003ca href=\"http://www.realmilk.com/wp-content/uploads/2000/01/CowShareTrifold.pdf\">cow-share\u003c/a> — a CSA-style operation in which consumers buy a share of a cow in exchange for raw milk.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The CDC has been monitoring this move towards broader legalization and recently reported a corresponding increase in the number of illnesses attributed to raw milk: \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">up four fold\u003c/a> from years past. From 2007 to 2012, there were 81 outbreaks reported — an average of 13 per year that led to nearly 1,000 \u003ca href=\"http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks-2012.html\">illnesses and 73 hospitalizations\u003c/a>. That's compared to just three outbreaks a year, on average, from 1993 to 2006.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The greatest jump was in outbreaks of severe diarrhea, often the result of drinking raw milk tainted with campylobacter-infected feces. Tauxe says that spike should serve as a reminder that no amount of regulation can make raw milk safe.\u003c/p>\n\u003cp>But NASDA's Ehart suggests some states may not be legalizing raw milk sales to condone it. Rather, he says legalization may give public health agencies the power to regulate a market that might otherwise exist underground.\u003c/p>\n\u003cp>\"Some would say that it would be worse if there's nothing on the books that allows the agency to do anything,\" Ehart says. \"This at least allows them to do something if there's an exposure level that affects public health.\"\u003c/p>\n\u003cp>The battle over raw milk regulation is raging in Illinois. Despite being illegal, raw milk sales in the state have grown. Dozens of dairies now supply nearly a half-million customers.\u003c/p>\n\u003cp>Joe Zanger's three Guernsey cows produce up to 30 gallons of raw milk a day. For the past few years, he's been selling the unpasteurized stuff by the gallon, in glass jars, to a growing number of customers living in Quincy, Ill., the city down the road from his dairy.\u003c/p>\n\u003cfigure id=\"attachment_93427\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg\" alt=\"Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/raw-milk-2_enl-0a4f2db61565e012ed02b69be8eea265e2b5a8e1-e1424472036593-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Zanger and his son, Abram, clean out the cow barn. For the past few years, Zanger has been selling raw milk by the gallon to a growing number of customers living in Quincy, Ill., the city down the road from his dairy. Photo: Abby Wendle/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Zanger says he earns a few hundred dollars a week from this side business — enough to pay for animal feed, vet bills and milking barn maintenance. He believes that one day, it could turn into a profitable venture.\u003c/p>\n\u003cp>\"This is something that I can maybe grow a little bit, if I pick up more customers and buy more cows and just keep recycling that money\" into the business, he says.\u003c/p>\n\u003cp>When Illinois became aware of the growing market, the health department proposed rules that would technically legalize raw milk, but \u003ca href=\"http://www.wbez.org/news/culture/illinois-regulators-put-squeeze-raw-milk-rules-110769\">impose strict regulations\u003c/a> on the industry. Similar to other states in the region, sales would be limited to the farm.\u003c/p>\n\u003cp>Farmers would also be required to place a warning label on the product, sell it within five days of milking, and keep records of whom they sell to. By keeping track of where raw milk flows, public health officials say they'll be able to more effectively respond to outbreaks, if they happen. But farmers complain it's an unnecessary headache.\u003c/p>\n\u003cp>When it comes to the milking operation, the proposed rules mandate that all farmers keep their dairy cows \"free from dirt\" and routinely have their milk tested for harmful bacteria. Farmers would also have to upgrade their infrastructure to have an easily cleanable milking barn, proper plumbing, and a separate milk house to store the product in a refrigerated, stainless-steel tank.\u003c/p>\n\u003cp>The Illinois proposal is currently on indefinite hold. Legislation to open the market in both \u003ca href=\"http://www.foodsafetynews.com/2013/03/sale-and-delivery-of-raw-milk-goes-down-the-funnel-in-iowa/#.VND4xGTF-iE\">Iowa\u003c/a> and \u003ca href=\"http://www.foodsafetynews.com/2013/03/indiana-follows/#.VND6MGTF-iE\">Indiana\u003c/a> was proposed in 2013, but stalled in committee.\u003c/p>\n\u003cp>The proposed regulations in Illinois have garnered fierce resistance from raw milk consumers and producers, who see them as an attack on small businesses and personal freedom.\u003c/p>\n\u003cp>\"The free market has taken us so far already. Why not just keep letting it go?\" asks dairyman Zanger. \"If you come out to my farm and you see something you don't like that makes you not want to buy my milk, you have every right to say, 'No, thanks.' If everything looks appropriate, why can't you buy it?\"\u003c/p>\n\u003cp>In the absence of legislation in Illinois, producers like Zanger are left wondering whether they'll have to pay for expensive upgrades in the near future — or worse, be shut down by regulators.\u003c/p>\n\u003cp>For now, Zanger continues to sell raw milk and cream to his customers. Even though it's illegal, the thirst is there, and Zanger says so is his commitment to quenching it.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003cem>Abby Wendle is a reporter for Tri States Public Radio. A version of this story appeared on the site of \u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003c/em> \u003cem>a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Heaps Of Oranges Could Rot As West Coast Dock Dispute Drags On",
"title": "Heaps Of Oranges Could Rot As West Coast Dock Dispute Drags On",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\" alt=\"Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\" width=\"1200\" height=\"799\" class=\"size-full wp-image-93382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/387256612/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>California citrus growers are caught in the middle of a labor dispute between dockworkers and shipping lines that could end with millions of pounds of rotten oranges.\u003c/p>\n\u003cp>The bitter negotiations over a new union contract for dockworkers has resulted in \u003ca href=\"http://www.npr.org/2015/02/14/386199926/west-coast-port-closures-are-hitting-several-industries-hard\">major slowdowns\u003c/a> in the unloading and loading of cargo ships at major West Coast ports, causing a serious bottleneck in the entire nation's economy. The conflict has coincided with unusually hot weather throughout the drought-baked state, which is causing oranges to ripen a month ahead of schedule.\u003c/p>\n\u003cp>Heaps of fruit are now stranded in portside warehouses and on half-loaded boats in Los Angeles, Long Beach and Oakland. That puts a great deal of the crop at risk of spoiling during what is normally the busiest time of year for packers sending citrus to Asia.\u003c/p>\n\u003cp>\"At the current rate, there will be fruit discarded,\" says Tom Wollenman, vice-president and general manager of \u003ca href=\"http://www.lobuecitrus.com/about.php\" target=\"_blank\">LoBue Citrus\u003c/a>, a grower and packer in California's San Joaquin Valley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California is forecast to produce just over 300 million pounds of oranges this season, of which more than a quarter could be exported, according to Bob Blakely, vice-president of the industry group \u003ca href=\"http://www.cacitrusmutual.com/\" target=\"_blank\">California Citrus Mutual\u003c/a>. He says the voyage from the California coast to South Korea, China and Japan — major destinations for California's prized navel oranges — usually takes 14 to 21 days.\u003c/p>\n\u003cp>\"These delays will add 10 days to two weeks to the trip,\" he says. \"The fruit really starts to break down after three or four weeks.\"\u003c/p>\n\u003cp>Farmers, not those handling the fruit, will take the heaviest hit if the produce spoils before reaching Asia. Wollenman says farmers generally don't receive money for their shipped fruit until after receivers buy it. On average, a farmer will make a profit of roughly $13 on a 40-pound carton of oranges, Wollenman says. \u003c/p>\n\u003cp>But if the fruit perishes at sea, California farmers waiting for paychecks could get nothing. \"They might even get a bill,\" says Wollenman. He explains that receivers who must dispose of rotten fruit may charge the sender $2 to $3 per box.\u003c/p>\n\u003cp>California's farmers are desperately trying to avoid such losses. Many are simply delaying picking, since the safest place to store oranges and other citrus fruit for long periods of time is often on the tree.\u003c/p>\n\u003cp>Trouble is, this method works best in cold weather. This winter has been exceptionally mild, with daytime high temperatures recently soaring into the 70s throughout the state. The spring-like weather is hastening the ripening of fruit, and many ready-to-eat oranges are dropping from the trees at a time when chilly winter air would normally provide outdoor refrigeration conditions. Blakely says cold storage facilities are not an option for most growers.\u003c/p>\n\u003cp>Other farmers have sent their fruit to Houston, to be rerouted to Asia via the Panama Canal.\u003c/p>\n\u003cp>\"That adds a week to travel time, but at least it gets the fruit on the water,\" Blakely says.\u003c/p>\n\u003cp>A few farmers, he says, have even driven out to the Port of Oakland to try and retrieve their oranges from the holds of cargo ships stalled by the port impasse. Many growers are looking for opportunities to sell their oranges domestically while the dock crisis plays out, Blakely says.\u003c/p>\n\u003cp>But selling a surplus of citrus in the U.S. may not be possible. Even if the fruit is\u003cstrong> \u003c/strong>offered at discounted prices, Americans tend to eat only so many oranges, lemons and tangerines, Blakely says. Wollenman says the best deal for some farmers may be to turn over their valuable oranges to the juice market at a meager buck per box.\u003c/p>\n\u003cp>The federal government is trying to resolve the port conflict, but Blakely fears the delays will continue for weeks more. The orange harvest, he says, often continues into July.\u003c/p>\n\u003cp>Other California producers who rely on Asian markets include growers of alfalfa, almonds, walnuts, rice and wine. But Blakely says the labor strife puts fresh fruit, like oranges, at particular risk.\u003c/p>\n\u003cp>\"Almonds aren't a perishable crop,\" he says. \"But the product of our labor is rotting on the docks.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a journalist based in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Millions of pounds of citrus fruit are stranded and at risk of spoiling in warehouses and boats at major ports in California. It's the result of a dockworker labor dispute that's jammed operations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\" alt=\"Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\" width=\"1200\" height=\"799\" class=\"size-full wp-image-93382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/387256612/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>California citrus growers are caught in the middle of a labor dispute between dockworkers and shipping lines that could end with millions of pounds of rotten oranges.\u003c/p>\n\u003cp>The bitter negotiations over a new union contract for dockworkers has resulted in \u003ca href=\"http://www.npr.org/2015/02/14/386199926/west-coast-port-closures-are-hitting-several-industries-hard\">major slowdowns\u003c/a> in the unloading and loading of cargo ships at major West Coast ports, causing a serious bottleneck in the entire nation's economy. The conflict has coincided with unusually hot weather throughout the drought-baked state, which is causing oranges to ripen a month ahead of schedule.\u003c/p>\n\u003cp>Heaps of fruit are now stranded in portside warehouses and on half-loaded boats in Los Angeles, Long Beach and Oakland. That puts a great deal of the crop at risk of spoiling during what is normally the busiest time of year for packers sending citrus to Asia.\u003c/p>\n\u003cp>\"At the current rate, there will be fruit discarded,\" says Tom Wollenman, vice-president and general manager of \u003ca href=\"http://www.lobuecitrus.com/about.php\" target=\"_blank\">LoBue Citrus\u003c/a>, a grower and packer in California's San Joaquin Valley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California is forecast to produce just over 300 million pounds of oranges this season, of which more than a quarter could be exported, according to Bob Blakely, vice-president of the industry group \u003ca href=\"http://www.cacitrusmutual.com/\" target=\"_blank\">California Citrus Mutual\u003c/a>. He says the voyage from the California coast to South Korea, China and Japan — major destinations for California's prized navel oranges — usually takes 14 to 21 days.\u003c/p>\n\u003cp>\"These delays will add 10 days to two weeks to the trip,\" he says. \"The fruit really starts to break down after three or four weeks.\"\u003c/p>\n\u003cp>Farmers, not those handling the fruit, will take the heaviest hit if the produce spoils before reaching Asia. Wollenman says farmers generally don't receive money for their shipped fruit until after receivers buy it. On average, a farmer will make a profit of roughly $13 on a 40-pound carton of oranges, Wollenman says. \u003c/p>\n\u003cp>But if the fruit perishes at sea, California farmers waiting for paychecks could get nothing. \"They might even get a bill,\" says Wollenman. He explains that receivers who must dispose of rotten fruit may charge the sender $2 to $3 per box.\u003c/p>\n\u003cp>California's farmers are desperately trying to avoid such losses. Many are simply delaying picking, since the safest place to store oranges and other citrus fruit for long periods of time is often on the tree.\u003c/p>\n\u003cp>Trouble is, this method works best in cold weather. This winter has been exceptionally mild, with daytime high temperatures recently soaring into the 70s throughout the state. The spring-like weather is hastening the ripening of fruit, and many ready-to-eat oranges are dropping from the trees at a time when chilly winter air would normally provide outdoor refrigeration conditions. Blakely says cold storage facilities are not an option for most growers.\u003c/p>\n\u003cp>Other farmers have sent their fruit to Houston, to be rerouted to Asia via the Panama Canal.\u003c/p>\n\u003cp>\"That adds a week to travel time, but at least it gets the fruit on the water,\" Blakely says.\u003c/p>\n\u003cp>A few farmers, he says, have even driven out to the Port of Oakland to try and retrieve their oranges from the holds of cargo ships stalled by the port impasse. Many growers are looking for opportunities to sell their oranges domestically while the dock crisis plays out, Blakely says.\u003c/p>\n\u003cp>But selling a surplus of citrus in the U.S. may not be possible. Even if the fruit is\u003cstrong> \u003c/strong>offered at discounted prices, Americans tend to eat only so many oranges, lemons and tangerines, Blakely says. Wollenman says the best deal for some farmers may be to turn over their valuable oranges to the juice market at a meager buck per box.\u003c/p>\n\u003cp>The federal government is trying to resolve the port conflict, but Blakely fears the delays will continue for weeks more. The orange harvest, he says, often continues into July.\u003c/p>\n\u003cp>Other California producers who rely on Asian markets include growers of alfalfa, almonds, walnuts, rice and wine. But Blakely says the labor strife puts fresh fruit, like oranges, at particular risk.\u003c/p>\n\u003cp>\"Almonds aren't a perishable crop,\" he says. \"But the product of our labor is rotting on the docks.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a journalist based in San Francisco.\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": "Heavy Metal Valentine: Is There Lead in Your Chocolate?",
"title": "Heavy Metal Valentine: Is There Lead in Your Chocolate?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93241\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg\" alt=\"Chocolate. Photo: Lukas Gojda / Shutterstock \" width=\"680\" height=\"323\" class=\"size-full wp-image-93241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg 680w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock-400x190.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock-320x152.jpg 320w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate. Photo: Lukas Gojda / Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/egrossman/\" target=\"_blank\">Elizabeth Grossman\u003c/a>, \u003ca href=\"http://civileats.com/2015/02/11/heavy-metal-valentine-is-there-lead-in-your-chocolate/\" target=\"_blank\">Civil Eats\u003c/a> (2/11/15) \u003c/p>\n\u003cp>We’ve begun to expect unusual flavors like chili, salt, and lavender in chocolate. But there might be another surprising addition to your Valentine’s Day sweets: heavy metals.\u003c/p>\n\u003cp>According to the consumer health watchdog \u003ca href=\"http://www.asyousow.org/\" target=\"_blank\">As You Sow\u003c/a>, there’s a good chance that chocolate you buy may contain lead or cadmium. Lab test results obtained by the group examined 42 products, 26 of which contained lead and/or cadmium at levels above what the state of California considers safe. The brands that tested positive for heavy metals included Hershey’s, Mars, Ghirardelli, Godiva, See’s, Lindt, Whole Foods, and Green and Black’s.\u003c/p>\n\u003cp>Some of the chocolate tested contained lead at levels up to 5.9 times California’s “\u003ca href=\"http://oehha.ca.gov/prop65/getNSRLs.html\" target=\"_blank\">safe harbor\u003c/a>” level—or the maximum allowable daily limit—for reproductive harm, and found cadmium at levels up to 8.2 times the limit.\u003c/p>\n\u003cp>“No one expects heavy metals in their chocolate,” said Eleanne van Vliet, As You Sow’s director of toxic chemicals research. “We hope to convince chocolate manufacturers to remove heavy metals from their products,” said As You Sow president Danielle Fugere.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lead is well known to cause neurological damage, particularly in children. In 2012, the \u003ca href=\"http://www.cdc.gov/nceh/lead/acclpp/blood_lead_levels.htm\" target=\"_blank\">Centers for Disease Control and Prevention lowered\u003c/a> what it considers “elevated lead exposure” for children from 10 to 5 parts per million. What this amounts to, says Boston University School of Medicine professor of pediatrics and public health Sean Palfrey, is that “No amount of lead ingestion is safe for children.” What’s more, “lead exposure is cumulative”—it builds up in the body—explains Bruce Lanphear, Faculty of Health Sciences professor at Simon Fraser University.\u003c/p>\n\u003cp>As both Lanphear and Palfrey explain, chocolate is unlikely to be the only source of lead to which someone is exposed. And as anyone with a sweet tooth can attest, it can be hard to stick with a single recommended serving.\u003c/p>\n\u003cp>Long-term, low-level exposure to cadmium can cause bone, kidney, and liver damage. In animal studies, cadmium has also been shown to cause developmental, reproductive, and neurological harm. There are also concerns about prenatal exposure to both cadmium and lead.\u003c/p>\n\u003cp>It’s for these reasons that California has established safety limits and requires warnings on products that exceed them. And it’s on this basis that As You Sow filed notices of legal action today against three major chocolate brands alleging violation of California’s law known as \u003ca href=\"http://oehha.ca.gov/prop65/background/p65plain.html\" target=\"_blank\">Proposition 65\u003c/a>, for failing to warn consumers of cadmium in their chocolate products–and against 13 brands for failure to issue warnings about lead and cadmium.\u003c/p>\n\u003cp>This is the fourth time As You Sow has filed notices against chocolate companies on such grounds. The organization filed notices–naming many of the same brands in today’s filings–in \u003ca href=\"http://oag.ca.gov/prop65/60-Day-Notice-2014-00635\" target=\"_blank\">July, November, and December 2014\u003c/a>. Another organization filed such notices back in 2002, but they were withdrawn before coming to trial.\u003c/p>\n\u003cp>Research into \u003ca href=\"https://www.sciencenews.org/blog/food-thought/leaden-chocolates\" target=\"_blank\">lead and cadmium contamination\u003c/a> of chocolate and cocoa dates back at least 10 to 15 years. Studies have found these metals in chocolate purchased all around the world. A survey by the U.S. Food and Drug Administration (FDA) published in 2000 found milk chocolate bars to have the fourth highest lead concentration of all the food it tested. Lead content in some dark chocolates do exceed what FDA considers an \u003ca href=\"http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm172050.htm\" target=\"_blank\">acceptable children’s exposure level\u003c/a>, but because children don’t eat very much dark chocolate, the agency does not appear to be concerned about this exposure.\u003c/p>\n\u003cp>How do these heavy metals get into chocolate in the first place? Scientists point to environmental contamination, primarily of soil, as a likely culprit. But air pollution may also be a factor as cacao beans are often dried outdoors. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1281277/\" target=\"_blank\">2005 study\u003c/a> found high levels of lead in chocolate sourced from Nigeria. The authors suspected that air and soil contamination from leaded gasoline were to blame. It’s also thought that lead may enter at other points in the chocolate manufacturing practice.\u003c/p>\n\u003cp>Meanwhile, the industry group \u003ca href=\"http://responsiblecocoa.com/about-us/\" target=\"_blank\">Responsible Cocoa\u003c/a>, an international coalition of chocolate manufacturers that works in the U.S. with the \u003ca href=\"http://www.candyusa.com/\" target=\"_blank\">National Confectioners Association\u003c/a>, says that “most of the naturally-occurring lead is in the cacao bean shell, which is removed during processing.” It also notes that “FDA and other health authorities have determined that tiny traces of naturally occurring heavy metals in foods are unavoidable and present no public health risk.”\u003c/p>\n\u003cp>Asked about heavy metals in chocolate, \u003ca href=\"http://www.hersheys.com/\" target=\"_blank\">Hershey’s\u003c/a>, which owns \u003ca href=\"http://www.dagobachocolate.com/\" target=\"_blank\">Dagoba\u003c/a>—one of the brands named—said in a statement, “People have been eating cocoa and chocolate for centuries with no evidence of a single incident of concern regarding these naturally occurring minerals.”\u003c/p>\n\u003cp>As You Sow disagrees with the industry’s use of the term “naturally occurring,” explaining that these contaminants end up in the environment and hence in cacao due to anthropogenic—or human caused—processes. Proposition 65 regards environmental contaminants in the same way.\u003c/p>\n\u003cp>As You Sow has not identified any specific links between where the chocolate comes from and its lead content—but that’s mostly because manufacturers don’t typically reveal cacao origins, says van Vliet. There also appears to be no clear pattern of brands affected as they span the range of chocolate on the market.\u003c/p>\n\u003cp>So how concerned should we be? According to Palfrey and Lanphear—both practicing pediatricians and lead experts—the lead an adult might be exposed to in chocolate may be small, but it adds up and can be harmful to infants and children. And there’s no easy way to find lead-free brands. As Palfry sees it, more testing throughout the process would be a step in the right direction. “These exposures are preventable,” he says—before chocolate gets to the store shelf.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>. \u003c/p>\n\n",
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"excerpt": "A California group takes legal action against 16 companies for failing to warn consumers. ",
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"title": "Heavy Metal Valentine: Is There Lead in Your Chocolate? | KQED",
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"headline": "Heavy Metal Valentine: Is There Lead in Your Chocolate?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93241\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg\" alt=\"Chocolate. Photo: Lukas Gojda / Shutterstock \" width=\"680\" height=\"323\" class=\"size-full wp-image-93241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock.jpg 680w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock-400x190.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/chocolate-lukas-gojda-shutterstock-320x152.jpg 320w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate. Photo: Lukas Gojda / Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/egrossman/\" target=\"_blank\">Elizabeth Grossman\u003c/a>, \u003ca href=\"http://civileats.com/2015/02/11/heavy-metal-valentine-is-there-lead-in-your-chocolate/\" target=\"_blank\">Civil Eats\u003c/a> (2/11/15) \u003c/p>\n\u003cp>We’ve begun to expect unusual flavors like chili, salt, and lavender in chocolate. But there might be another surprising addition to your Valentine’s Day sweets: heavy metals.\u003c/p>\n\u003cp>According to the consumer health watchdog \u003ca href=\"http://www.asyousow.org/\" target=\"_blank\">As You Sow\u003c/a>, there’s a good chance that chocolate you buy may contain lead or cadmium. Lab test results obtained by the group examined 42 products, 26 of which contained lead and/or cadmium at levels above what the state of California considers safe. The brands that tested positive for heavy metals included Hershey’s, Mars, Ghirardelli, Godiva, See’s, Lindt, Whole Foods, and Green and Black’s.\u003c/p>\n\u003cp>Some of the chocolate tested contained lead at levels up to 5.9 times California’s “\u003ca href=\"http://oehha.ca.gov/prop65/getNSRLs.html\" target=\"_blank\">safe harbor\u003c/a>” level—or the maximum allowable daily limit—for reproductive harm, and found cadmium at levels up to 8.2 times the limit.\u003c/p>\n\u003cp>“No one expects heavy metals in their chocolate,” said Eleanne van Vliet, As You Sow’s director of toxic chemicals research. “We hope to convince chocolate manufacturers to remove heavy metals from their products,” said As You Sow president Danielle Fugere.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lead is well known to cause neurological damage, particularly in children. In 2012, the \u003ca href=\"http://www.cdc.gov/nceh/lead/acclpp/blood_lead_levels.htm\" target=\"_blank\">Centers for Disease Control and Prevention lowered\u003c/a> what it considers “elevated lead exposure” for children from 10 to 5 parts per million. What this amounts to, says Boston University School of Medicine professor of pediatrics and public health Sean Palfrey, is that “No amount of lead ingestion is safe for children.” What’s more, “lead exposure is cumulative”—it builds up in the body—explains Bruce Lanphear, Faculty of Health Sciences professor at Simon Fraser University.\u003c/p>\n\u003cp>As both Lanphear and Palfrey explain, chocolate is unlikely to be the only source of lead to which someone is exposed. And as anyone with a sweet tooth can attest, it can be hard to stick with a single recommended serving.\u003c/p>\n\u003cp>Long-term, low-level exposure to cadmium can cause bone, kidney, and liver damage. In animal studies, cadmium has also been shown to cause developmental, reproductive, and neurological harm. There are also concerns about prenatal exposure to both cadmium and lead.\u003c/p>\n\u003cp>It’s for these reasons that California has established safety limits and requires warnings on products that exceed them. And it’s on this basis that As You Sow filed notices of legal action today against three major chocolate brands alleging violation of California’s law known as \u003ca href=\"http://oehha.ca.gov/prop65/background/p65plain.html\" target=\"_blank\">Proposition 65\u003c/a>, for failing to warn consumers of cadmium in their chocolate products–and against 13 brands for failure to issue warnings about lead and cadmium.\u003c/p>\n\u003cp>This is the fourth time As You Sow has filed notices against chocolate companies on such grounds. The organization filed notices–naming many of the same brands in today’s filings–in \u003ca href=\"http://oag.ca.gov/prop65/60-Day-Notice-2014-00635\" target=\"_blank\">July, November, and December 2014\u003c/a>. Another organization filed such notices back in 2002, but they were withdrawn before coming to trial.\u003c/p>\n\u003cp>Research into \u003ca href=\"https://www.sciencenews.org/blog/food-thought/leaden-chocolates\" target=\"_blank\">lead and cadmium contamination\u003c/a> of chocolate and cocoa dates back at least 10 to 15 years. Studies have found these metals in chocolate purchased all around the world. A survey by the U.S. Food and Drug Administration (FDA) published in 2000 found milk chocolate bars to have the fourth highest lead concentration of all the food it tested. Lead content in some dark chocolates do exceed what FDA considers an \u003ca href=\"http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm172050.htm\" target=\"_blank\">acceptable children’s exposure level\u003c/a>, but because children don’t eat very much dark chocolate, the agency does not appear to be concerned about this exposure.\u003c/p>\n\u003cp>How do these heavy metals get into chocolate in the first place? Scientists point to environmental contamination, primarily of soil, as a likely culprit. But air pollution may also be a factor as cacao beans are often dried outdoors. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1281277/\" target=\"_blank\">2005 study\u003c/a> found high levels of lead in chocolate sourced from Nigeria. The authors suspected that air and soil contamination from leaded gasoline were to blame. It’s also thought that lead may enter at other points in the chocolate manufacturing practice.\u003c/p>\n\u003cp>Meanwhile, the industry group \u003ca href=\"http://responsiblecocoa.com/about-us/\" target=\"_blank\">Responsible Cocoa\u003c/a>, an international coalition of chocolate manufacturers that works in the U.S. with the \u003ca href=\"http://www.candyusa.com/\" target=\"_blank\">National Confectioners Association\u003c/a>, says that “most of the naturally-occurring lead is in the cacao bean shell, which is removed during processing.” It also notes that “FDA and other health authorities have determined that tiny traces of naturally occurring heavy metals in foods are unavoidable and present no public health risk.”\u003c/p>\n\u003cp>Asked about heavy metals in chocolate, \u003ca href=\"http://www.hersheys.com/\" target=\"_blank\">Hershey’s\u003c/a>, which owns \u003ca href=\"http://www.dagobachocolate.com/\" target=\"_blank\">Dagoba\u003c/a>—one of the brands named—said in a statement, “People have been eating cocoa and chocolate for centuries with no evidence of a single incident of concern regarding these naturally occurring minerals.”\u003c/p>\n\u003cp>As You Sow disagrees with the industry’s use of the term “naturally occurring,” explaining that these contaminants end up in the environment and hence in cacao due to anthropogenic—or human caused—processes. Proposition 65 regards environmental contaminants in the same way.\u003c/p>\n\u003cp>As You Sow has not identified any specific links between where the chocolate comes from and its lead content—but that’s mostly because manufacturers don’t typically reveal cacao origins, says van Vliet. There also appears to be no clear pattern of brands affected as they span the range of chocolate on the market.\u003c/p>\n\u003cp>So how concerned should we be? According to Palfrey and Lanphear—both practicing pediatricians and lead experts—the lead an adult might be exposed to in chocolate may be small, but it adds up and can be harmful to infants and children. And there’s no easy way to find lead-free brands. As Palfry sees it, more testing throughout the process would be a step in the right direction. “These exposures are preventable,” he says—before chocolate gets to the store shelf.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California's Strawberry Feud Ends, But Who Will Breed New Berries?",
"title": "California's Strawberry Feud Ends, But Who Will Breed New Berries?",
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"content": "\u003cfigure id=\"attachment_93129\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\" alt=\"Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\" width=\"800\" height=\"553\" class=\"size-full wp-image-93129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-320x221.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\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/2015/02/10/384982148/californias-strawberry-feud-ends-but-who-will-breed-new-berries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/10/15)\u003c/p>\n\u003cp>The future of strawberry breeding at the University of California has been secured. Perhaps.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">reported\u003c/a> last summer, more than half of the strawberries that you pick up in supermarkets got their start in greenhouses and test plots at the University of California, Davis. It's one of the biggest breeding programs in academia, and possibly the most \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327355935/big-bucks-from-strawberry-genes-lead-to-conflict-at-uc-davis\">lucrative\u003c/a>, generating millions of dollars each year in royalties for the university.\u003c/p>\n\u003cp>For the past year, though, a feud worthy of a soap opera has been stewing there. The scientist who ran the breeding program jumped ship, accusing the university of not valuing his work or paying him enough.\u003c/p>\n\u003cp>He's now starting a private company that will compete with the university. The university allegedly considered shutting down its strawberry breeding, which in turn convinced an industry group, the California Strawberry Commission, to sue the university and accuse it of betraying a public trust. The university responded by suing the commission.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, it appears, all is forgiven. Both sides announced that the lawsuits are history. As part of this reconciliation, the university has hired a scientist who will \"design a new strawberry breeding program for the 21st century,\" according to the university's \u003ca href=\"http://news.ucdavis.edu/search/news_detail.lasso?id=11151\">statement\u003c/a>.\u003c/p>\n\u003cp>The new boss is Steven Knapp, who spent 19 years teaching at Oregon State University, but most recently held the imposing title of global director for vegetable breeding technology at Monsanto, the giant biotech and seed company. In that position, Knapp managed more than 200 scientists in far corners of the world.\u003c/p>\n\u003cp>\"I missed academia,\" Knapp tells The Salt. He'd just walked into his university office and had to do some investigating to find his new phone number. This particular academic job, he says, is \"a dream come true.\"\u003c/p>\n\u003cp>But Knapp has not previously worked with strawberries. For a few years, at least, he'll have to rely on others as he learns this new crop. What he brings, instead, is management experience. Evidently, university administrators wanted someone with the political skills to smooth the conflicts that erupted last year.\u003c/p>\n\u003cp>Those conflicts involve the program's essential purpose. In recent decades, the UC Davis strawberry program has acted much like a private company. Its leaders focused on creating new varieties and guarding their intellectual property. The strawberry farmers who grow those varieties, in fact, want the university to continue doing exactly that.\u003c/p>\n\u003cp>Some university administrators, though, want it to behave more like an academic program, devoted to research that isn't guaranteed to pay off commercially. And paradoxically, the new hire from Monsanto is singing exactly the same tune. Knapp tells us he's \"creating a true academic program\" that will have more \"transparency.\" The previous breeder, Douglas Shaw, was noted for his secrecy.\u003c/p>\n\u003cp>Knapp admits that this new strategy may eventually hurt the program's financial bottom line, which currently benefits from royalties that farmers pay for the right to grow the university's commercial varieties. But he says this may be an inevitable outcome. \"The reality is, there's more competition,\" he says. \"Will [the UC Davis program] remain the Juggernaut that it's been? The trends suggest probably not.\"\u003c/p>\n\u003cp>In fact, Shaw, Knapp's predecessor at UC Davis, is among the private competitors that are hoping to eat the university's royalty lunch. Shaw has not announced details of his new venture, but other strawberry breeders have been trading rumors about it.\u003c/p>\n\u003cp>According to those rumors, Shaw already has begun raising a new crop of strawberry seedlings — which perhaps will be the ancestors of strawberries that you will eat one day in the future.\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": "Strawberry farmers have dropped a lawsuit against the University of California, Davis, and the university has hired a new strawberry breeder. But the future of academic berry breeding is uncertain.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93129\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/strawberries-albion.jpg\" alt=\"Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\" width=\"800\" height=\"553\" class=\"size-full wp-image-93129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/strawberries-albion-320x221.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Albion strawberries, a variety created at UC Davis, grow on the Chino family farm in Rancho Santa Fe, Calif., on March 7, 2013. Photo: Mike Blake/Reuters/Corbis\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/2015/02/10/384982148/californias-strawberry-feud-ends-but-who-will-breed-new-berries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/10/15)\u003c/p>\n\u003cp>The future of strawberry breeding at the University of California has been secured. Perhaps.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327256662/breeding-battle-threatens-key-source-of-california-strawberries\">reported\u003c/a> last summer, more than half of the strawberries that you pick up in supermarkets got their start in greenhouses and test plots at the University of California, Davis. It's one of the biggest breeding programs in academia, and possibly the most \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/02/327355935/big-bucks-from-strawberry-genes-lead-to-conflict-at-uc-davis\">lucrative\u003c/a>, generating millions of dollars each year in royalties for the university.\u003c/p>\n\u003cp>For the past year, though, a feud worthy of a soap opera has been stewing there. The scientist who ran the breeding program jumped ship, accusing the university of not valuing his work or paying him enough.\u003c/p>\n\u003cp>He's now starting a private company that will compete with the university. The university allegedly considered shutting down its strawberry breeding, which in turn convinced an industry group, the California Strawberry Commission, to sue the university and accuse it of betraying a public trust. The university responded by suing the commission.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This week, it appears, all is forgiven. Both sides announced that the lawsuits are history. As part of this reconciliation, the university has hired a scientist who will \"design a new strawberry breeding program for the 21st century,\" according to the university's \u003ca href=\"http://news.ucdavis.edu/search/news_detail.lasso?id=11151\">statement\u003c/a>.\u003c/p>\n\u003cp>The new boss is Steven Knapp, who spent 19 years teaching at Oregon State University, but most recently held the imposing title of global director for vegetable breeding technology at Monsanto, the giant biotech and seed company. In that position, Knapp managed more than 200 scientists in far corners of the world.\u003c/p>\n\u003cp>\"I missed academia,\" Knapp tells The Salt. He'd just walked into his university office and had to do some investigating to find his new phone number. This particular academic job, he says, is \"a dream come true.\"\u003c/p>\n\u003cp>But Knapp has not previously worked with strawberries. For a few years, at least, he'll have to rely on others as he learns this new crop. What he brings, instead, is management experience. Evidently, university administrators wanted someone with the political skills to smooth the conflicts that erupted last year.\u003c/p>\n\u003cp>Those conflicts involve the program's essential purpose. In recent decades, the UC Davis strawberry program has acted much like a private company. Its leaders focused on creating new varieties and guarding their intellectual property. The strawberry farmers who grow those varieties, in fact, want the university to continue doing exactly that.\u003c/p>\n\u003cp>Some university administrators, though, want it to behave more like an academic program, devoted to research that isn't guaranteed to pay off commercially. And paradoxically, the new hire from Monsanto is singing exactly the same tune. Knapp tells us he's \"creating a true academic program\" that will have more \"transparency.\" The previous breeder, Douglas Shaw, was noted for his secrecy.\u003c/p>\n\u003cp>Knapp admits that this new strategy may eventually hurt the program's financial bottom line, which currently benefits from royalties that farmers pay for the right to grow the university's commercial varieties. But he says this may be an inevitable outcome. \"The reality is, there's more competition,\" he says. \"Will [the UC Davis program] remain the Juggernaut that it's been? The trends suggest probably not.\"\u003c/p>\n\u003cp>In fact, Shaw, Knapp's predecessor at UC Davis, is among the private competitors that are hoping to eat the university's royalty lunch. Shaw has not announced details of his new venture, but other strawberry breeders have been trading rumors about it.\u003c/p>\n\u003cp>According to those rumors, Shaw already has begun raising a new crop of strawberry seedlings — which perhaps will be the ancestors of strawberries that you will eat one day in the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_92954\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\" alt=\"Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\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/2015/02/06/384103870/outrage-over-governments-animal-experiments-leads-to-usda-review\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/6/15)\u003c/p>\n\u003cp>Revelations about animal suffering at a federal animal research facility have sure gotten the attention of lawmakers on Capitol Hill.\u003c/p>\n\u003cp>They've also prompted the U.S. Department of Agriculture, which oversees the facility through its \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, to name its first ever animal welfare ombudsman — as well as review and update its animal welfare strategy.\u003c/p>\n\u003cp>If you read Michael Moss'\u003ca href=\"http://www.nytimes.com/2015/01/20/dining/animal-welfare-at-risk-in-experiments-for-meat-industry.html?_r=0\"> investigation\u003c/a> in \u003cem>The New York Times\u003c/em> about research practices at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=30-40-05-00\">U.S. Meat Animal Research Center\u003c/a> in Nebraska, you might recall some of these details:\u003c/p>\n\u003cul>\n\u003cli>An experiment where pigs died after being locked in steam chambers. The goal of this taxpayer-funded study was to evaluate how varying temperatures influenced the pigs' appetites.\u003c/li>\n\u003cli>A study that left lambs abandoned by their mothers in pastures to die of exposure or starvation.\u003c/li>\n\u003cli>An account of the fetuses of 119 pigs being \"gently crushed\" during an experiment. According to the \u003ca href=\"http://www.nytimes.com/interactive/2015/01/20/dining/In-Quest-for-Pork-Painful-Experiments.html\">Times\u003c/a>, \"the aim was to see if empty space in the uterus affected the intervals between pregnancies. But trial results, published in 2011, were inconclusive.\"\u003c/li>\n\u003c/ul>\n\u003cp>Animal rights activists were outraged by these and other activities at the center over the past few decades. \"An American Horror Story\" is how Matthew Bershadker, president and CEO of the ASPCA (American Society for the Prevention of Cruelty to Animals), \u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\">dubbed\u003c/a> it.\u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\"> \u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rep. Louise Slaughter, a Democrat from New York, expressed alarm as well. In a letter to Agriculture Secretary Tom Vilsack, Slaughter wrote: \"Such heinous examples of egregious cruelty, which would violate the minimum standards of any approved research protocol ... should not occur anywhere for any reason.\"\u003c/p>\n\u003cp>As the \u003cem>Times\u003c/em> report points out, farm animals used in agricultural research are exempt from protections spelled out in the \u003ca href=\"http://awic.nal.usda.gov/government-and-professional-resources/federal-laws/animal-welfare-act\">Animal Welfare Act\u003c/a>. Many institutions, including universities and companies, that conduct research on animals abide by independent animal-welfare protocols. But the federal law has big loopholes, according to animal welfare advocates.\u003c/p>\n\u003cp>Slaughter is hoping to change the law. This week, Slaughter, along with a bipartisan group of co-sponsors, introduced a bill known as the Animal Welfare in Agricultural Research Endeavors (AWARE) Act. It aims to end exemptions from protections under the Animal Welfare Act for farm animals used in agricultural experiments at federal facilities.\u003c/p>\n\u003cp>One of the co-sponsors of the legislation, \u003ca href=\"http://fitzpatrick.house.gov/\">Rep. Mike Fitzpatrick,\u003c/a> a Pennsylvania Republican, said in a statement: \"As stewards of taxpayer dollars, we felt a responsibility to present a legislative fix that holds the USDA to the same humane standards that countless research facilities across the country are held to.\"\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The USDA issued a statement this week saying it is \"taking action to ensure animals are respected and treated humanely.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_woteki.xml\">Catherine Woteki\u003c/a>, undersecretary for research, education and economics at USDA, added in a statement that \"two of the research projects featured in the \u003cem>Times\u003c/em> article had already been terminated,\" and \"some of the specific incidents described were from many years or decades ago.\"\u003c/p>\n\u003cp>The statement went on to say that Vilsack has ordered a review of research practices at the Nebraska center and other USDA research facilities. The agency says reviewers will provide recommendations to strengthen the procedures for humane handling of animals.\u003c/p>\n\u003cp>Perhaps the strongest sign of growing accountability over animal welfare at the agency is the appointment of the agency's first animal welfare ombudsman. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=48042\">Chavonda Jacobs-Young\u003c/a>, the administrator of the USDA's \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, informally named \u003ca href=\"http://ars.usda.gov/pandp/people/people.htm?personid=42447\">Eileen Thacker\u003c/a> — an ARS veterinarian — to the post. She announced the appointment in an email to ARS staff.\u003c/p>\n\u003cp>In the email to her staff, Jacobs-Young wrote, \"Please remember we all own the responsibility for animal welfare; if you see something that disturbs you, please report it.\"\u003c/p>\n\u003cp>The email also announced the development of an updated animal welfare strategy within 60 days. \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": "Lawmakers also introduced a bill to strengthen laws protecting farm animals used in research. Both moves come out of a \u003cem>New York Times\u003c/em> investigation of animal suffering at a federal research center.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92954\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\" alt=\"Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\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/2015/02/06/384103870/outrage-over-governments-animal-experiments-leads-to-usda-review\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/6/15)\u003c/p>\n\u003cp>Revelations about animal suffering at a federal animal research facility have sure gotten the attention of lawmakers on Capitol Hill.\u003c/p>\n\u003cp>They've also prompted the U.S. Department of Agriculture, which oversees the facility through its \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, to name its first ever animal welfare ombudsman — as well as review and update its animal welfare strategy.\u003c/p>\n\u003cp>If you read Michael Moss'\u003ca href=\"http://www.nytimes.com/2015/01/20/dining/animal-welfare-at-risk-in-experiments-for-meat-industry.html?_r=0\"> investigation\u003c/a> in \u003cem>The New York Times\u003c/em> about research practices at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=30-40-05-00\">U.S. Meat Animal Research Center\u003c/a> in Nebraska, you might recall some of these details:\u003c/p>\n\u003cul>\n\u003cli>An experiment where pigs died after being locked in steam chambers. The goal of this taxpayer-funded study was to evaluate how varying temperatures influenced the pigs' appetites.\u003c/li>\n\u003cli>A study that left lambs abandoned by their mothers in pastures to die of exposure or starvation.\u003c/li>\n\u003cli>An account of the fetuses of 119 pigs being \"gently crushed\" during an experiment. According to the \u003ca href=\"http://www.nytimes.com/interactive/2015/01/20/dining/In-Quest-for-Pork-Painful-Experiments.html\">Times\u003c/a>, \"the aim was to see if empty space in the uterus affected the intervals between pregnancies. But trial results, published in 2011, were inconclusive.\"\u003c/li>\n\u003c/ul>\n\u003cp>Animal rights activists were outraged by these and other activities at the center over the past few decades. \"An American Horror Story\" is how Matthew Bershadker, president and CEO of the ASPCA (American Society for the Prevention of Cruelty to Animals), \u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\">dubbed\u003c/a> it.\u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\"> \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rep. Louise Slaughter, a Democrat from New York, expressed alarm as well. In a letter to Agriculture Secretary Tom Vilsack, Slaughter wrote: \"Such heinous examples of egregious cruelty, which would violate the minimum standards of any approved research protocol ... should not occur anywhere for any reason.\"\u003c/p>\n\u003cp>As the \u003cem>Times\u003c/em> report points out, farm animals used in agricultural research are exempt from protections spelled out in the \u003ca href=\"http://awic.nal.usda.gov/government-and-professional-resources/federal-laws/animal-welfare-act\">Animal Welfare Act\u003c/a>. Many institutions, including universities and companies, that conduct research on animals abide by independent animal-welfare protocols. But the federal law has big loopholes, according to animal welfare advocates.\u003c/p>\n\u003cp>Slaughter is hoping to change the law. This week, Slaughter, along with a bipartisan group of co-sponsors, introduced a bill known as the Animal Welfare in Agricultural Research Endeavors (AWARE) Act. It aims to end exemptions from protections under the Animal Welfare Act for farm animals used in agricultural experiments at federal facilities.\u003c/p>\n\u003cp>One of the co-sponsors of the legislation, \u003ca href=\"http://fitzpatrick.house.gov/\">Rep. Mike Fitzpatrick,\u003c/a> a Pennsylvania Republican, said in a statement: \"As stewards of taxpayer dollars, we felt a responsibility to present a legislative fix that holds the USDA to the same humane standards that countless research facilities across the country are held to.\"\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The USDA issued a statement this week saying it is \"taking action to ensure animals are respected and treated humanely.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_woteki.xml\">Catherine Woteki\u003c/a>, undersecretary for research, education and economics at USDA, added in a statement that \"two of the research projects featured in the \u003cem>Times\u003c/em> article had already been terminated,\" and \"some of the specific incidents described were from many years or decades ago.\"\u003c/p>\n\u003cp>The statement went on to say that Vilsack has ordered a review of research practices at the Nebraska center and other USDA research facilities. The agency says reviewers will provide recommendations to strengthen the procedures for humane handling of animals.\u003c/p>\n\u003cp>Perhaps the strongest sign of growing accountability over animal welfare at the agency is the appointment of the agency's first animal welfare ombudsman. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=48042\">Chavonda Jacobs-Young\u003c/a>, the administrator of the USDA's \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, informally named \u003ca href=\"http://ars.usda.gov/pandp/people/people.htm?personid=42447\">Eileen Thacker\u003c/a> — an ARS veterinarian — to the post. She announced the appointment in an email to ARS staff.\u003c/p>\n\u003cp>In the email to her staff, Jacobs-Young wrote, \"Please remember we all own the responsibility for animal welfare; if you see something that disturbs you, please report it.\"\u003c/p>\n\u003cp>The email also announced the development of an updated animal welfare strategy within 60 days. \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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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\" alt=\"Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"664\" class=\"size-full wp-image-92835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/4/15) \u003c/p>\n\u003cp>College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics — like cooking.\u003c/p>\n\u003cp>\"I've had a student say to me, 'I don't even know how to fry an egg,' \" says \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/executive-directors-message\">Eric Montell\u003c/a>, who runs the dining program at Stanford University. \"You know, they have such a rich academic program here at Stanford. But students sometimes forget the practical part of, 'Wait a minute. I'm going to graduate and I'm going to have to cook for myself.' \"\u003c/p>\n\u003cp>All that may change soon.\u003c/p>\n\u003cp>Last month, with the help of celebrity chef \u003ca href=\"http://www.npr.org/books/authors/137940577/jamie-oliver\">Jamie Oliver\u003c/a>, the university launched the \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/teaching-kitchen\">Teaching Kitchen @ Stanford\u003c/a>, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they're at school, and after they graduate, Montell says. \"And also to inspire them, and get them excited about food.\"\u003c/p>\n\u003cp>For the program's inaugural class, Oliver himself came down to teach a small group of students how to make risotto. Upcoming classes include Healthy Cooking on a Budget, Hosting Your First Dinner Party and, for Valentine's Day, a class all about chocolate, taught in conjunction with the Culinary Institute of America.\u003c/p>\n\u003cp>The chefs at Stanford's dining program are working with Oliver's nonprofit \u003ca href=\"http://www.jamieoliverfoodfoundation.org/\">Food Foundation\u003c/a> to create a full curriculum by the start of the new school year this fall. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.\u003c/p>\n\u003cp>Teaching college kids how to cook is more important now than ever, Montell tells The Salt, especially with obesity rates on the rise.\u003c/p>\n\u003cp>\"If you look at the restaurants they have in most towns across the country, there's not just healthy food that's out there,\" he says. \"And from a global climate [change] perspective, making sustainable food choices can have a bigger impact than even driving a Prius.\"\u003c/p>\n\u003cfigure id=\"attachment_92836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\" alt=\"Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>Several universities around the country have started offering one-off cooking courses. And groups like Oliver's international Food Foundation, chef Alice Waters' \u003ca href=\"http://edibleschoolyard.org/our-story\">Edible Schoolyard Project\u003c/a> in Berkeley, Calif., and the \u003ca href=\"http://www.urbannutrition.org/\">Urban Nutrition Initiative\u003c/a> in Philadelphia are working to teach young kids about growing food and eating healthfully. But Stanford's program is one of the first comprehensive cooking programs designed specifically for young adults.\u003c/p>\n\u003cp>Kathleen Howell, a freshman at Stanford who attended Oliver's risotto class, admits she didn't really know who the TV chef was at first. \"When I told my friends I was doing a class with Jamie Oliver, they were really excited, so I had to figure out why,\" she says.\u003c/p>\n\u003cp>Howell says her cooking skills are fairly basic at this point. \"I think it's definitely a skill lacking in a lot of students,\" she says. \"So when I told my dorm mates that Stanford would be offering classes, they were all really excited about it.\"\u003c/p>\n\u003cp>Like all freshmen who live in Stanford's dorms, Howell eats at the school's dining halls, and she doesn't have access to a full kitchen. Older students do, she says — but they don't always know how to use them effectively.\u003c/p>\n\u003cp>\"I really think it's a confidence issue,\" says \u003ca href=\"http://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/meet-our-chefs-david-iott\">David Iott\u003c/a>, a chef and instructor at the Teaching Kitchen. Iott has been helping to feed Stanford students since 2004, and he says he has fielded lots of cooking-related questions from students over the years.\u003c/p>\n\u003cp>\"'They'll ask me, 'How do you roast correctly?' or 'Which knife do I use for which task?' \" Iott says. \"What we're trying to do with the Teaching Kitchen is demystify the kitchen a little bit.\"\u003c/p>\n\u003cp>The explosion of food blogs and YouTube tutorials means it's easy for \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/30/382714469/college-life-doesnt-have-to-mean-crummy-cuisine-says-dorm-room-chef\">students to teach themselves\u003c/a> how to cook these days, Iott notes, but working with students face to face can help build confidence. \"Once you take a few classes, you can start building a repertoire of easy, go-to meals,\" he says.\u003c/p>\n\u003cp>For students who don't have access to cooking classes, Iott does have a few pointers. The whole process starts at the grocery store, he says. \"My No. 1 tip would be eat local and seasonal. That's when your produce is the best and least expensive.\"\u003c/p>\n\u003cp>Eating mostly vegetarian meals is another good way to bring down that grocery bill, he adds. \"And never go to the grocery store hungry, or you'll buy too much.\"\u003c/p>\n\u003cp>Back at the kitchen, staples like eggs and salmon are not only healthy but also easy to cook in lots of different ways, he suggests. Or time-crunched students could try making a big pot of something to eat for the rest of the week.\u003c/p>\n\u003cp>\"But the biggest thing,\" he says, \"is if students aren't completely successful their first time cooking, we want them to be confident trying again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\" alt=\"Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"664\" class=\"size-full wp-image-92835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/4/15) \u003c/p>\n\u003cp>College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics — like cooking.\u003c/p>\n\u003cp>\"I've had a student say to me, 'I don't even know how to fry an egg,' \" says \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/executive-directors-message\">Eric Montell\u003c/a>, who runs the dining program at Stanford University. \"You know, they have such a rich academic program here at Stanford. But students sometimes forget the practical part of, 'Wait a minute. I'm going to graduate and I'm going to have to cook for myself.' \"\u003c/p>\n\u003cp>All that may change soon.\u003c/p>\n\u003cp>Last month, with the help of celebrity chef \u003ca href=\"http://www.npr.org/books/authors/137940577/jamie-oliver\">Jamie Oliver\u003c/a>, the university launched the \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/teaching-kitchen\">Teaching Kitchen @ Stanford\u003c/a>, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they're at school, and after they graduate, Montell says. \"And also to inspire them, and get them excited about food.\"\u003c/p>\n\u003cp>For the program's inaugural class, Oliver himself came down to teach a small group of students how to make risotto. Upcoming classes include Healthy Cooking on a Budget, Hosting Your First Dinner Party and, for Valentine's Day, a class all about chocolate, taught in conjunction with the Culinary Institute of America.\u003c/p>\n\u003cp>The chefs at Stanford's dining program are working with Oliver's nonprofit \u003ca href=\"http://www.jamieoliverfoodfoundation.org/\">Food Foundation\u003c/a> to create a full curriculum by the start of the new school year this fall. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.\u003c/p>\n\u003cp>Teaching college kids how to cook is more important now than ever, Montell tells The Salt, especially with obesity rates on the rise.\u003c/p>\n\u003cp>\"If you look at the restaurants they have in most towns across the country, there's not just healthy food that's out there,\" he says. \"And from a global climate [change] perspective, making sustainable food choices can have a bigger impact than even driving a Prius.\"\u003c/p>\n\u003cfigure id=\"attachment_92836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\" alt=\"Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>Several universities around the country have started offering one-off cooking courses. And groups like Oliver's international Food Foundation, chef Alice Waters' \u003ca href=\"http://edibleschoolyard.org/our-story\">Edible Schoolyard Project\u003c/a> in Berkeley, Calif., and the \u003ca href=\"http://www.urbannutrition.org/\">Urban Nutrition Initiative\u003c/a> in Philadelphia are working to teach young kids about growing food and eating healthfully. But Stanford's program is one of the first comprehensive cooking programs designed specifically for young adults.\u003c/p>\n\u003cp>Kathleen Howell, a freshman at Stanford who attended Oliver's risotto class, admits she didn't really know who the TV chef was at first. \"When I told my friends I was doing a class with Jamie Oliver, they were really excited, so I had to figure out why,\" she says.\u003c/p>\n\u003cp>Howell says her cooking skills are fairly basic at this point. \"I think it's definitely a skill lacking in a lot of students,\" she says. \"So when I told my dorm mates that Stanford would be offering classes, they were all really excited about it.\"\u003c/p>\n\u003cp>Like all freshmen who live in Stanford's dorms, Howell eats at the school's dining halls, and she doesn't have access to a full kitchen. Older students do, she says — but they don't always know how to use them effectively.\u003c/p>\n\u003cp>\"I really think it's a confidence issue,\" says \u003ca href=\"http://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/meet-our-chefs-david-iott\">David Iott\u003c/a>, a chef and instructor at the Teaching Kitchen. Iott has been helping to feed Stanford students since 2004, and he says he has fielded lots of cooking-related questions from students over the years.\u003c/p>\n\u003cp>\"'They'll ask me, 'How do you roast correctly?' or 'Which knife do I use for which task?' \" Iott says. \"What we're trying to do with the Teaching Kitchen is demystify the kitchen a little bit.\"\u003c/p>\n\u003cp>The explosion of food blogs and YouTube tutorials means it's easy for \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/30/382714469/college-life-doesnt-have-to-mean-crummy-cuisine-says-dorm-room-chef\">students to teach themselves\u003c/a> how to cook these days, Iott notes, but working with students face to face can help build confidence. \"Once you take a few classes, you can start building a repertoire of easy, go-to meals,\" he says.\u003c/p>\n\u003cp>For students who don't have access to cooking classes, Iott does have a few pointers. The whole process starts at the grocery store, he says. \"My No. 1 tip would be eat local and seasonal. That's when your produce is the best and least expensive.\"\u003c/p>\n\u003cp>Eating mostly vegetarian meals is another good way to bring down that grocery bill, he adds. \"And never go to the grocery store hungry, or you'll buy too much.\"\u003c/p>\n\u003cp>Back at the kitchen, staples like eggs and salmon are not only healthy but also easy to cook in lots of different ways, he suggests. Or time-crunched students could try making a big pot of something to eat for the rest of the week.\u003c/p>\n\u003cp>\"But the biggest thing,\" he says, \"is if students aren't completely successful their first time cooking, we want them to be confident trying again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_92800\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naturespath.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naturespath.jpg\" alt=\"Photo of Nature's Path cereal Nora Kuby. Photo of farm fields courtesy of Nature's Path.\" width=\"680\" height=\"247\" class=\"size-full wp-image-92800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naturespath.jpg 680w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naturespath-400x145.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naturespath-320x116.jpg 320w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo of Nature's Path cereal Nora Kuby. Photo of farm fields courtesy of Nature's Path.\u003c/figcaption>\u003c/figure>\n\u003cp>by Leilani Clark, \u003ca href=\"http://civileats.com/2015/01/28/growing-organic-cereal-from-the-ground-up/\" target=\"_blank\">Civil Eats\u003c/a> (1/28/15)\u003c/p>\n\u003cp>These days, consumers expect organic food manufacturers to pay close attention to how ingredients are sourced. But, one company has taken the process a step further. Nature’s Path, the British Columbia-based organic cereal manufacturer, has kicked off an innovative crop-sharing model with local farmers by purchasing 5,640 combined acres of farmland in Canada and northern Montana.\u003c/p>\n\u003cp>Why would a company that sells over $300 million worth of boxed organic cereal in outlets like Whole Foods and Trader Joe’s dive into the organic farmland business?\u003c/p>\n\u003cp>Look to the market, says Dag Falck, organic farm manager at Nature’s Path Foods. Even as \u003ca href=\"http://www.researchandmarkets.com/research/ssjjd6/united_states\" target=\"_blank\">consumer demand for organic products is projected to grow 14 percent per year\u003c/a> through 2018, organic farming in the U.S. isn’t nearly keeping up the pace. Organic agriculture \u003ca href=\"http://orgprints.org/19517/1/Paull2011DecadeJSDS.pdf\" target=\"_blank\">increased worldwide 8.9 percent per year from 2001 to 2011\u003c/a>, but the U.S. has \u003ca href=\"http://www.worldwatch.org/achieving-sustainable-food-system-organic-farming\" target=\"_blank\">lagged behind other countries in adopting sustainable farming methods\u003c/a>.\u003c/p>\n\u003cp>“We wanted to be a helpful factor in transitioning more land to organic,” says Falck.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a press statement, CEO and founder Arran Stephens put it this way: “By purchasing fertile land and working with organic family farmers, we ensure the purity of our foods, increase organic acreage to sustain growth, prevent poisoning the environment, and provide for future generations.”\u003c/p>\n\u003cp>In 2008, Nature’s Path bought two farms in Saskatchewan. Most of the wheat, oats, Kamut, and spelt cultivated on the farms is used in the company’s products. Anything left over, mainly lentils and peas, is sold on the commodity market. The farmers choose the grains and legumes they’ll grow each year, depending on rainfall patterns and other factors.\u003c/p>\n\u003cp>In lieu of charging rent, Nature’s Path agrees to a crop share with the farmers—meaning they give up a percentage of each year’s harvest when it’s time to sell their crops, rather than paying rent on land ahead of the season when they might not have the cash-flow. The risk is lessened for farmers, who get a nice cushion in bad years when their crops are plagued by pests, bad weather or natural disasters.\u003c/p>\n\u003cp>“On the other hand, if there is a bumper crop, we all share the bounty,” adds Falck.\u003c/p>\n\u003cp>Not all of the ingredients grown on the land they lease in Saskatchewan and Montana, actually end up in Nature’s Path products. In fact, the amount of grains its own farmers produce varies quite a lot each year. Without monoculture’s automation, tracking patterns and finding consistency in the output of diversified organic crops is a challenge.\u003c/p>\n\u003cp>“We’ve experienced hail storms where 200 acres of Kamut were decimated,” Falck says.\u003c/p>\n\u003cp>Doug Crabtree and Anna Jones-Crabtree own and operate Vilicus Farms, an organic operation in northern Montana. In 2009, they bought 1,280 acres, most of which was farmed conventionally before it was set aside and given a rest through the \u003ca href=\"http://www.fsa.usda.gov/FSA/webapp?area=home&subject=copr&topic=crp\" target=\"_blank\">Conservation Reserve Program\u003c/a> (CRP). Now, because it has been left to go wild, it won’t require a \u003ca href=\"http://en.wikipedia.org/wiki/Organic_certification\" target=\"_blank\">three-year transition period\u003c/a> before it can be certified organic.\u003c/p>\n\u003cp>The Crabtrees entered into a partnership with Nature’s Path in 2014, after years of networking culminated in a face-to-face meeting with Stephens at Natural Products Expo West.\u003c/p>\n\u003cp>“We had a conversation about our farming philosophy and our desire to expand on it,” says Doug Crabtree. “We fit [with] their goals and they fit [with] ours; we signed the lease and it’s all going forward.”\u003c/p>\n\u003cp>The deal finalized in May 2014, when Nature’s Path bought 2,700 acres of land near the Crabtrees. The couple are considered the land’s stewards. They practice dryland farming, with an emphasis on soil-building, conservation strips, native pollinator habitats, and crop rotation. Last year, they harvested 15 different crops and seeded six additional covercrops for soil health. This year, they’ll grow spring peas, lentils, red winter wheat, oats and a few other grains as part of a six-year rotation. Since 80 percent of the cropland in northern Montana is wheat, and farmed on a fallow system, Vilicus Farms “looks a little different,” says Doug Crabtree.\u003c/p>\n\u003cp>To further their mission of expanding organic farming in the Northern Plains, the couple launched the \u003ca href=\"http://www.vilicusfarms.com/2015VilicusApprenticeApplication.pdf\" target=\"_blank\">Vilicus Farms Organic Farming Apprenticeship\u003c/a> last year. The program trains young grain farmers, especially first-generation farmers, on the nuts and bolts of the business. They hope the program will inspire a new generation to embrace organic grain farming—and keep the supply chain strong in the U.S.\u003c/p>\n\u003cp>“Companies whose product line is dependent on organic grain may end up going overseas to import some of the supply if we don’t have adequate farmland to meet the growing demand,” says Jones-Crabtree.\u003c/p>\n\u003cp>Ultimately, the company’s leaders would like nothing less than to effect a “wholesale change in farming communities, where organic becomes known as a real opportunity,” says Falck. Take it one step further and they’d like to see non-organic farmers open to the financial, environmental, and health benefits of organic farming and make the switch.\u003c/p>\n\u003cp>For now, Nature’s Path is enjoying the ride. “Not only are we making cereal, we are seeing crops growing in the field,” says Falck. “It’s exciting to be involved in the process from the ground up.”\u003c/p>\n\u003cp>\u003cem>Nature’s Path founder Arran Stephens and his son Arjan Stephens will both be \u003ca href=\"http://www.organicology.org/speakers/\" target=\"_blank\">keynote speakers\u003c/a> at the \u003ca href=\"http://www.organicology.org/\" target=\"_blank\">Organicology conference\u003c/a> February 5-7 in Portland, Oregon. Civil Eats is an official media sponsor of the conference.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Leilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian\u003c/em>, \u003cem>Made Local\u003c/em>, \u003cem>Shareable\u003c/em>, \u003cem>Yes, The Orlando Weekly\u003c/em>, and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92800\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naturespath.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naturespath.jpg\" alt=\"Photo of Nature's Path cereal Nora Kuby. Photo of farm fields courtesy of Nature's Path.\" width=\"680\" height=\"247\" class=\"size-full wp-image-92800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naturespath.jpg 680w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naturespath-400x145.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naturespath-320x116.jpg 320w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo of Nature's Path cereal Nora Kuby. Photo of farm fields courtesy of Nature's Path.\u003c/figcaption>\u003c/figure>\n\u003cp>by Leilani Clark, \u003ca href=\"http://civileats.com/2015/01/28/growing-organic-cereal-from-the-ground-up/\" target=\"_blank\">Civil Eats\u003c/a> (1/28/15)\u003c/p>\n\u003cp>These days, consumers expect organic food manufacturers to pay close attention to how ingredients are sourced. But, one company has taken the process a step further. Nature’s Path, the British Columbia-based organic cereal manufacturer, has kicked off an innovative crop-sharing model with local farmers by purchasing 5,640 combined acres of farmland in Canada and northern Montana.\u003c/p>\n\u003cp>Why would a company that sells over $300 million worth of boxed organic cereal in outlets like Whole Foods and Trader Joe’s dive into the organic farmland business?\u003c/p>\n\u003cp>Look to the market, says Dag Falck, organic farm manager at Nature’s Path Foods. Even as \u003ca href=\"http://www.researchandmarkets.com/research/ssjjd6/united_states\" target=\"_blank\">consumer demand for organic products is projected to grow 14 percent per year\u003c/a> through 2018, organic farming in the U.S. isn’t nearly keeping up the pace. Organic agriculture \u003ca href=\"http://orgprints.org/19517/1/Paull2011DecadeJSDS.pdf\" target=\"_blank\">increased worldwide 8.9 percent per year from 2001 to 2011\u003c/a>, but the U.S. has \u003ca href=\"http://www.worldwatch.org/achieving-sustainable-food-system-organic-farming\" target=\"_blank\">lagged behind other countries in adopting sustainable farming methods\u003c/a>.\u003c/p>\n\u003cp>“We wanted to be a helpful factor in transitioning more land to organic,” says Falck.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a press statement, CEO and founder Arran Stephens put it this way: “By purchasing fertile land and working with organic family farmers, we ensure the purity of our foods, increase organic acreage to sustain growth, prevent poisoning the environment, and provide for future generations.”\u003c/p>\n\u003cp>In 2008, Nature’s Path bought two farms in Saskatchewan. Most of the wheat, oats, Kamut, and spelt cultivated on the farms is used in the company’s products. Anything left over, mainly lentils and peas, is sold on the commodity market. The farmers choose the grains and legumes they’ll grow each year, depending on rainfall patterns and other factors.\u003c/p>\n\u003cp>In lieu of charging rent, Nature’s Path agrees to a crop share with the farmers—meaning they give up a percentage of each year’s harvest when it’s time to sell their crops, rather than paying rent on land ahead of the season when they might not have the cash-flow. The risk is lessened for farmers, who get a nice cushion in bad years when their crops are plagued by pests, bad weather or natural disasters.\u003c/p>\n\u003cp>“On the other hand, if there is a bumper crop, we all share the bounty,” adds Falck.\u003c/p>\n\u003cp>Not all of the ingredients grown on the land they lease in Saskatchewan and Montana, actually end up in Nature’s Path products. In fact, the amount of grains its own farmers produce varies quite a lot each year. Without monoculture’s automation, tracking patterns and finding consistency in the output of diversified organic crops is a challenge.\u003c/p>\n\u003cp>“We’ve experienced hail storms where 200 acres of Kamut were decimated,” Falck says.\u003c/p>\n\u003cp>Doug Crabtree and Anna Jones-Crabtree own and operate Vilicus Farms, an organic operation in northern Montana. In 2009, they bought 1,280 acres, most of which was farmed conventionally before it was set aside and given a rest through the \u003ca href=\"http://www.fsa.usda.gov/FSA/webapp?area=home&subject=copr&topic=crp\" target=\"_blank\">Conservation Reserve Program\u003c/a> (CRP). Now, because it has been left to go wild, it won’t require a \u003ca href=\"http://en.wikipedia.org/wiki/Organic_certification\" target=\"_blank\">three-year transition period\u003c/a> before it can be certified organic.\u003c/p>\n\u003cp>The Crabtrees entered into a partnership with Nature’s Path in 2014, after years of networking culminated in a face-to-face meeting with Stephens at Natural Products Expo West.\u003c/p>\n\u003cp>“We had a conversation about our farming philosophy and our desire to expand on it,” says Doug Crabtree. “We fit [with] their goals and they fit [with] ours; we signed the lease and it’s all going forward.”\u003c/p>\n\u003cp>The deal finalized in May 2014, when Nature’s Path bought 2,700 acres of land near the Crabtrees. The couple are considered the land’s stewards. They practice dryland farming, with an emphasis on soil-building, conservation strips, native pollinator habitats, and crop rotation. Last year, they harvested 15 different crops and seeded six additional covercrops for soil health. This year, they’ll grow spring peas, lentils, red winter wheat, oats and a few other grains as part of a six-year rotation. Since 80 percent of the cropland in northern Montana is wheat, and farmed on a fallow system, Vilicus Farms “looks a little different,” says Doug Crabtree.\u003c/p>\n\u003cp>To further their mission of expanding organic farming in the Northern Plains, the couple launched the \u003ca href=\"http://www.vilicusfarms.com/2015VilicusApprenticeApplication.pdf\" target=\"_blank\">Vilicus Farms Organic Farming Apprenticeship\u003c/a> last year. The program trains young grain farmers, especially first-generation farmers, on the nuts and bolts of the business. They hope the program will inspire a new generation to embrace organic grain farming—and keep the supply chain strong in the U.S.\u003c/p>\n\u003cp>“Companies whose product line is dependent on organic grain may end up going overseas to import some of the supply if we don’t have adequate farmland to meet the growing demand,” says Jones-Crabtree.\u003c/p>\n\u003cp>Ultimately, the company’s leaders would like nothing less than to effect a “wholesale change in farming communities, where organic becomes known as a real opportunity,” says Falck. Take it one step further and they’d like to see non-organic farmers open to the financial, environmental, and health benefits of organic farming and make the switch.\u003c/p>\n\u003cp>For now, Nature’s Path is enjoying the ride. “Not only are we making cereal, we are seeing crops growing in the field,” says Falck. “It’s exciting to be involved in the process from the ground up.”\u003c/p>\n\u003cp>\u003cem>Nature’s Path founder Arran Stephens and his son Arjan Stephens will both be \u003ca href=\"http://www.organicology.org/speakers/\" target=\"_blank\">keynote speakers\u003c/a> at the \u003ca href=\"http://www.organicology.org/\" target=\"_blank\">Organicology conference\u003c/a> February 5-7 in Portland, Oregon. Civil Eats is an official media sponsor of the conference.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Leilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian\u003c/em>, \u003cem>Made Local\u003c/em>, \u003cem>Shareable\u003c/em>, \u003cem>Yes, The Orlando Weekly\u003c/em>, and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Fish Could Change What It Means For Food To Be Organic",
"title": "How Fish Could Change What It Means For Food To Be Organic",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92779\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\" alt=\"At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://kbia.org/\" target=\"_blank\">KBIA\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/03/383360748/how-fish-could-change-what-it-means-for-food-to-be-organic\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/3/15) \u003c/p>\n\u003cp>When it comes to organic certification, food producers must follow strict guidelines.\u003c/p>\n\u003cp>For an organic steak, for instance, the cow it came from has to be raised on organic feed, and the feed mix can't be produced with pesticides, chemical fertilizers or genetic engineering.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don't go far enough to meet the strict standards of other organic foods.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246161040/can-a-fish-farm-be-organic-thats-up-for-debate\">feed\u003c/a> that the fish eat is at the center of the debate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On one side of the issue: the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\">National Organic Standards Board\u003c/a>, a federal advisory board whose members are appointed by the secretary of agriculture. NOSB recommended guidelines for how fish can be grown organically in pens in the ocean and how much wild-caught fish can be ground up as fish meal to feed the fish.\u003c/p>\n\u003cp>\"What the National Organic Standards Board recommended was that there would be some allowance for nonorganic fish feed that would be phased out after a 12-year period of time,\" says Miles McEvoy, the deputy administrator of the USDA's National Organic Program.\u003c/p>\n\u003cfigure id=\"attachment_92780\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\" alt=\"Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Many organic stakeholders, however, say an organic diet is important for organic livestock and fish.\u003c/p>\n\u003cp>Lisa Bunin, the organic policy director at the \u003ca href=\"http://www.centerforfoodsafety.org/reports/3552/like-water-and-oil-ocean-based-fish-farming-and-organic-dont-mix\">Center for Food Safety\u003c/a>, says fish farmed under the recommended standards shouldn't be certified as organic, because the wild fish used in the fish meal can't be certified as organic.\u003c/p>\n\u003cp>\"It's not 100 percent organic — and organic requires all animals to have an organic diet,\" she says.\u003c/p>\n\u003cp>Bunin is also concerned about raising farmed fish in pens in the open ocean, as farmers can't control the toxins the fish are exposed to. Ocean-based fish farms could also be a source of pollution. Diseases can pass between populations of wild and farmed fish.\u003c/p>\n\u003cp>\"The particles from these facilities eventually settle on the ocean floor and can dramatically alter the oxygen [available] and reduce the population of bottom-dwelling animals,\" Bunin says.\u003c/p>\n\u003cp>Consumer groups like \u003ca href=\"http://www.foodandwaterwatch.org/common-resources/fish/seafood/labeling/organic-seafood-fact-or-fiction/\">Food and Water Watch\u003c/a> and Consumers Union have also opposed the recommended standards for organically farmed fish.\u003c/p>\n\u003cp>The labeling question has big monetary implications: The organic food market is exploding — it's currently worth about $35 billion a year — and many fish farmers and retailers want in.\u003c/p>\n\u003cp>But some in the organic industry worry that certifying farmed fish as organic would mark a watering down of organic standards.\u003c/p>\n\u003cp>\"There will be a significant consumer education piece involved in what is the difference between a conventionally farmed fish and an organically farmed one,\" says Nathaniel Lewis with the Organic Trade Association. \"And how does that relate to the difference between a conventional egg and an organic egg?\"\u003c/p>\n\u003cp>With so many labels on food products at the grocery store, some worry that an organic label might lose its power.\u003c/p>\n\u003cp>Fish farmers and scientists are working to create more sustainable aquaculture. Some farms are using closed loop systems that recycle water. And researchers are \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/14/141273483/scientists-seek-a-break-in-aquacultures-fish-eat-fish-chain\">experimenting with fish feed\u003c/a> made from ingredients like soybeans and animal byproducts, which could possibly make up certified organic feed.\u003c/p>\n\u003cp>The organic debate is an important one for fish farmers like Merritt Van Landuyt. She and her husband, Dennis, run Troutdale Farm, which sits at the end of a dirt road near the edge of Missouri's Lake of the Ozarks. An upwelling spring feeds about a dozen cement raceways filled with rainbow trout. Workers use nets to pull out basketfuls of fully grown fish.\u003c/p>\n\u003cfigure id=\"attachment_92781\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3-290x193.jpg\" alt=\"Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>The Van Landuyts took over the farm in 2002 and revamped it with a new water system. They also decided against the use of any chemical additives, growth hormones or antibiotics. It's a minimalist approach that Merritt Van Landuyt says she's proud of.\u003c/p>\n\u003cp>\"We just decided to build a system that seemed like it could actually be more sustainable into the future,\" she says.\u003c/p>\n\u003cp>The Troutdale fish aren't technically organic, but Van Landuyt says she'll consider seeking that certification if regulations are passed. Ultimately, she says, it will depend on what her customers want — and on what the added cost will be to her farm.\u003c/p>\n\u003cp>\"It's really fun to go out and play with the fish,\" she says. \"And it's really nice to see those little eggs grow. But darn it, you're still a business.\"\u003c/p>\n\u003cp>The USDA plans to publish its organic standard proposal for farmed fish by summer. That will open a public comment period of at least 60 days.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristofor Husted is a reporter with member station KBIA in Columbia, Mo. This \u003ca href=\"http://harvestpublicmedia.org/article/how-fish-could-change-what-it-means-food-be-organic\">story\u003c/a> comes to us via Harvest Public Media.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kbia.org\" target=\"_blank\">KBIA-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The USDA is considering a set of rules for certifying farmed fish as organic. But some consumer groups say the recommendations don't go far enough to meet the strict standards of other organic foods.",
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"description": "The USDA is considering a set of rules for certifying farmed fish as organic. But some consumer groups say the recommendations don't go far enough to meet the strict standards of other organic foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92779\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\" alt=\"At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://kbia.org/\" target=\"_blank\">KBIA\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/03/383360748/how-fish-could-change-what-it-means-for-food-to-be-organic\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/3/15) \u003c/p>\n\u003cp>When it comes to organic certification, food producers must follow strict guidelines.\u003c/p>\n\u003cp>For an organic steak, for instance, the cow it came from has to be raised on organic feed, and the feed mix can't be produced with pesticides, chemical fertilizers or genetic engineering.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don't go far enough to meet the strict standards of other organic foods.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246161040/can-a-fish-farm-be-organic-thats-up-for-debate\">feed\u003c/a> that the fish eat is at the center of the debate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On one side of the issue: the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\">National Organic Standards Board\u003c/a>, a federal advisory board whose members are appointed by the secretary of agriculture. NOSB recommended guidelines for how fish can be grown organically in pens in the ocean and how much wild-caught fish can be ground up as fish meal to feed the fish.\u003c/p>\n\u003cp>\"What the National Organic Standards Board recommended was that there would be some allowance for nonorganic fish feed that would be phased out after a 12-year period of time,\" says Miles McEvoy, the deputy administrator of the USDA's National Organic Program.\u003c/p>\n\u003cfigure id=\"attachment_92780\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\" alt=\"Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Many organic stakeholders, however, say an organic diet is important for organic livestock and fish.\u003c/p>\n\u003cp>Lisa Bunin, the organic policy director at the \u003ca href=\"http://www.centerforfoodsafety.org/reports/3552/like-water-and-oil-ocean-based-fish-farming-and-organic-dont-mix\">Center for Food Safety\u003c/a>, says fish farmed under the recommended standards shouldn't be certified as organic, because the wild fish used in the fish meal can't be certified as organic.\u003c/p>\n\u003cp>\"It's not 100 percent organic — and organic requires all animals to have an organic diet,\" she says.\u003c/p>\n\u003cp>Bunin is also concerned about raising farmed fish in pens in the open ocean, as farmers can't control the toxins the fish are exposed to. Ocean-based fish farms could also be a source of pollution. Diseases can pass between populations of wild and farmed fish.\u003c/p>\n\u003cp>\"The particles from these facilities eventually settle on the ocean floor and can dramatically alter the oxygen [available] and reduce the population of bottom-dwelling animals,\" Bunin says.\u003c/p>\n\u003cp>Consumer groups like \u003ca href=\"http://www.foodandwaterwatch.org/common-resources/fish/seafood/labeling/organic-seafood-fact-or-fiction/\">Food and Water Watch\u003c/a> and Consumers Union have also opposed the recommended standards for organically farmed fish.\u003c/p>\n\u003cp>The labeling question has big monetary implications: The organic food market is exploding — it's currently worth about $35 billion a year — and many fish farmers and retailers want in.\u003c/p>\n\u003cp>But some in the organic industry worry that certifying farmed fish as organic would mark a watering down of organic standards.\u003c/p>\n\u003cp>\"There will be a significant consumer education piece involved in what is the difference between a conventionally farmed fish and an organically farmed one,\" says Nathaniel Lewis with the Organic Trade Association. \"And how does that relate to the difference between a conventional egg and an organic egg?\"\u003c/p>\n\u003cp>With so many labels on food products at the grocery store, some worry that an organic label might lose its power.\u003c/p>\n\u003cp>Fish farmers and scientists are working to create more sustainable aquaculture. Some farms are using closed loop systems that recycle water. And researchers are \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/14/141273483/scientists-seek-a-break-in-aquacultures-fish-eat-fish-chain\">experimenting with fish feed\u003c/a> made from ingredients like soybeans and animal byproducts, which could possibly make up certified organic feed.\u003c/p>\n\u003cp>The organic debate is an important one for fish farmers like Merritt Van Landuyt. She and her husband, Dennis, run Troutdale Farm, which sits at the end of a dirt road near the edge of Missouri's Lake of the Ozarks. An upwelling spring feeds about a dozen cement raceways filled with rainbow trout. Workers use nets to pull out basketfuls of fully grown fish.\u003c/p>\n\u003cfigure id=\"attachment_92781\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3-290x193.jpg\" alt=\"Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>The Van Landuyts took over the farm in 2002 and revamped it with a new water system. They also decided against the use of any chemical additives, growth hormones or antibiotics. It's a minimalist approach that Merritt Van Landuyt says she's proud of.\u003c/p>\n\u003cp>\"We just decided to build a system that seemed like it could actually be more sustainable into the future,\" she says.\u003c/p>\n\u003cp>The Troutdale fish aren't technically organic, but Van Landuyt says she'll consider seeking that certification if regulations are passed. Ultimately, she says, it will depend on what her customers want — and on what the added cost will be to her farm.\u003c/p>\n\u003cp>\"It's really fun to go out and play with the fish,\" she says. \"And it's really nice to see those little eggs grow. But darn it, you're still a business.\"\u003c/p>\n\u003cp>The USDA plans to publish its organic standard proposal for farmed fish by summer. That will open a public comment period of at least 60 days.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristofor Husted is a reporter with member station KBIA in Columbia, Mo. This \u003ca href=\"http://harvestpublicmedia.org/article/how-fish-could-change-what-it-means-food-be-organic\">story\u003c/a> comes to us via Harvest Public Media.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kbia.org\" target=\"_blank\">KBIA-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Modern Farmer' Owner Says It Will Live On, Despite Staff Exit",
"title": "'Modern Farmer' Owner Says It Will Live On, Despite Staff Exit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92286\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/leadsheep_enl-516bd1f9708bbfe548faafcf83f560e168d0d4c3-e1422084279740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/leadsheep_enl-516bd1f9708bbfe548faafcf83f560e168d0d4c3-e1422084279740.jpg\" alt=\"Modern Farmer has a particular fondness for stories about anything having to do with goats. Photo: Courtesy of Modern Farmer\" width=\"500\" class=\"size-full wp-image-92286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Modern Farmer has a particular fondness for stories about anything having to do with goats. Photo: Courtesy of Modern Farmer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/01/23/379446569/modern-farmer-owner-says-it-will-live-on-despite-staff-exit\" target=\"_blank\">The Two-Way\u003c/a> at NPR News (1/23/15)\u003c/p>\n\u003cp>A hip chronicle of ag life isn't dead yet, the owner of \u003cem>Modern Farmer\u003c/em> says. The National Magazine Award winner lost its last paid editorial staff Friday, \u003cem>The New York Times\u003c/em> reports. But the story comes with a clarification: \u003cem>Modern Farmer's\u003c/em> owner says he'll publish again this summer.\u003c/p>\n\u003cp>Despite that plan, several people associated with \u003cem>Modern Farmer\u003c/em> tweeted their farewells to the magazine that became known for printing arch photos of handsome animals and writing headlines that once made \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/30/360181799/with-style-and-silo-modern-farmer-melds-agrarian-with-urban-hip\">some here at NPR\u003c/a> wonder if the magazine was \"a kind agricultural version of \u003cem>The Onion.\u003c/em>\"\u003c/p>\n\u003cp>Here's a sampling, from former managing editor Molly Birnbaum, former deputy editor Reyhan Harmanci and contributing writer Monica Kim:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Very moved to see all the \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a> love. This was an actual picture a reader sent in; we had the best jobs. \u003ca href=\"http://t.co/9KZu9wATW4\">pic.twitter.com/9KZu9wATW4\u003c/a>\u003c/p>\n\u003cp>— Reyhan Harmanci (@harmancipants) \u003ca href=\"https://twitter.com/harmancipants/status/558715596809187329\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>while we're on the topic, a \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a> highlight for me was when i got to eat goat testicles in tennessee: \u003ca href=\"http://t.co/EbdEvy6NcH\">http://t.co/EbdEvy6NcH\u003c/a>\u003c/p>\n\u003cp>— Molly Birnbaum (@mollybirnbaum) \u003ca href=\"https://twitter.com/mollybirnbaum/status/558672063473668096\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>RIP \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a>. A wonderful, weird place to write for, with editors I will love forever. Goat parkour, never forget: \u003ca href=\"http://t.co/XQRwxwXwwK\">http://t.co/XQRwxwXwwK\u003c/a>\u003c/p>\n\u003cp>— Monica Kim (@monicamkim) \u003ca href=\"https://twitter.com/monicamkim/status/558719585474846721\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They were responding to news that the last two editors at Modern Farmer had decided it was time to go, meaning two interns were all that remained of the editorial staff, \u003ca href=\"http://www.nytimes.com/2015/01/24/dining/modern-farmers-future-in-doubt.html\">The New York Times\u003c/a> reported.\u003c/p>\n\u003cp>But Friday afternoon, \u003cem>Modern Farmer's\u003c/em> official accounts on Twitter and Facebook broadcast the same message: \"The rumors of our death are greatly exaggerated...stay tuned for our summer issue!\"\u003c/p>\n\u003cp>The \u003cem>Times\u003c/em> added a correction to its story, apparently after receiving a statement from representatives of the magazine's owner, Canadian businessman Frank Giustra.\u003c/p>\n\u003cp>The newspaper said:\u003c/p>\n\u003cblockquote>\n\u003cp>\"An earlier version of this article referred imprecisely to the status of Modern Farmer. The magazine has suspended, rather than ceased, publication. Although the paid editorial staff has left and advertisers have been told there will be no spring issue, a public relations firm for the owner said he had plans to hire new staff and publish in the summer.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Today's news follows the departure last month of \u003cem>Modern Farmer's\u003c/em> founding editor-in-chief, Ann Marie Gardner, who ran the magazine out of Hudson, New York.\u003c/p>\n\u003cp>Since it began publication in 2013, the magazine had attracted a small but devoted following, Gardner told NPR's The Salt back in October. She added that its finances were finally getting on track.\u003c/p>\n\u003cp>Gardner acknowledged that her staff both had fun and took farming very seriously, and that the magazine had found a certain niche, through its \u003ca href=\"http://modernfarmer.com/\">website\u003c/a> and \u003ca href=\"https://www.facebook.com/ModernFarmerMedia\">social media\u003c/a>.\u003c/p>\n\u003cp>NPR's Allison Aubrey and Dan Charles wrote:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Ask her about some of her favorite headlines, though, and Gardner collapses into giggles. \u003cem>Modern Farmer\u003c/em> has a particular fondness for stories about crime on the farm, as well as anything having to do with goats. 'Goats are kind of the Cats of Buzzfeed for us,\" she says. 'They're just always a winner.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92286\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/leadsheep_enl-516bd1f9708bbfe548faafcf83f560e168d0d4c3-e1422084279740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/leadsheep_enl-516bd1f9708bbfe548faafcf83f560e168d0d4c3-e1422084279740.jpg\" alt=\"Modern Farmer has a particular fondness for stories about anything having to do with goats. Photo: Courtesy of Modern Farmer\" width=\"500\" class=\"size-full wp-image-92286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Modern Farmer has a particular fondness for stories about anything having to do with goats. Photo: Courtesy of Modern Farmer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/01/23/379446569/modern-farmer-owner-says-it-will-live-on-despite-staff-exit\" target=\"_blank\">The Two-Way\u003c/a> at NPR News (1/23/15)\u003c/p>\n\u003cp>A hip chronicle of ag life isn't dead yet, the owner of \u003cem>Modern Farmer\u003c/em> says. The National Magazine Award winner lost its last paid editorial staff Friday, \u003cem>The New York Times\u003c/em> reports. But the story comes with a clarification: \u003cem>Modern Farmer's\u003c/em> owner says he'll publish again this summer.\u003c/p>\n\u003cp>Despite that plan, several people associated with \u003cem>Modern Farmer\u003c/em> tweeted their farewells to the magazine that became known for printing arch photos of handsome animals and writing headlines that once made \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/30/360181799/with-style-and-silo-modern-farmer-melds-agrarian-with-urban-hip\">some here at NPR\u003c/a> wonder if the magazine was \"a kind agricultural version of \u003cem>The Onion.\u003c/em>\"\u003c/p>\n\u003cp>Here's a sampling, from former managing editor Molly Birnbaum, former deputy editor Reyhan Harmanci and contributing writer Monica Kim:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Very moved to see all the \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a> love. This was an actual picture a reader sent in; we had the best jobs. \u003ca href=\"http://t.co/9KZu9wATW4\">pic.twitter.com/9KZu9wATW4\u003c/a>\u003c/p>\n\u003cp>— Reyhan Harmanci (@harmancipants) \u003ca href=\"https://twitter.com/harmancipants/status/558715596809187329\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>while we're on the topic, a \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a> highlight for me was when i got to eat goat testicles in tennessee: \u003ca href=\"http://t.co/EbdEvy6NcH\">http://t.co/EbdEvy6NcH\u003c/a>\u003c/p>\n\u003cp>— Molly Birnbaum (@mollybirnbaum) \u003ca href=\"https://twitter.com/mollybirnbaum/status/558672063473668096\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>RIP \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a>. A wonderful, weird place to write for, with editors I will love forever. Goat parkour, never forget: \u003ca href=\"http://t.co/XQRwxwXwwK\">http://t.co/XQRwxwXwwK\u003c/a>\u003c/p>\n\u003cp>— Monica Kim (@monicamkim) \u003ca href=\"https://twitter.com/monicamkim/status/558719585474846721\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They were responding to news that the last two editors at Modern Farmer had decided it was time to go, meaning two interns were all that remained of the editorial staff, \u003ca href=\"http://www.nytimes.com/2015/01/24/dining/modern-farmers-future-in-doubt.html\">The New York Times\u003c/a> reported.\u003c/p>\n\u003cp>But Friday afternoon, \u003cem>Modern Farmer's\u003c/em> official accounts on Twitter and Facebook broadcast the same message: \"The rumors of our death are greatly exaggerated...stay tuned for our summer issue!\"\u003c/p>\n\u003cp>The \u003cem>Times\u003c/em> added a correction to its story, apparently after receiving a statement from representatives of the magazine's owner, Canadian businessman Frank Giustra.\u003c/p>\n\u003cp>The newspaper said:\u003c/p>\n\u003cblockquote>\n\u003cp>\"An earlier version of this article referred imprecisely to the status of Modern Farmer. The magazine has suspended, rather than ceased, publication. Although the paid editorial staff has left and advertisers have been told there will be no spring issue, a public relations firm for the owner said he had plans to hire new staff and publish in the summer.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Today's news follows the departure last month of \u003cem>Modern Farmer's\u003c/em> founding editor-in-chief, Ann Marie Gardner, who ran the magazine out of Hudson, New York.\u003c/p>\n\u003cp>Since it began publication in 2013, the magazine had attracted a small but devoted following, Gardner told NPR's The Salt back in October. She added that its finances were finally getting on track.\u003c/p>\n\u003cp>Gardner acknowledged that her staff both had fun and took farming very seriously, and that the magazine had found a certain niche, through its \u003ca href=\"http://modernfarmer.com/\">website\u003c/a> and \u003ca href=\"https://www.facebook.com/ModernFarmerMedia\">social media\u003c/a>.\u003c/p>\n\u003cp>NPR's Allison Aubrey and Dan Charles wrote:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Ask her about some of her favorite headlines, though, and Gardner collapses into giggles. \u003cem>Modern Farmer\u003c/em> has a particular fondness for stories about crime on the farm, as well as anything having to do with goats. 'Goats are kind of the Cats of Buzzfeed for us,\" she says. 'They're just always a winner.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chipotle's Pulled Pork Highlights Debate Over Sow Welfare",
"title": "Chipotle's Pulled Pork Highlights Debate Over Sow Welfare",
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"content": "\u003cfigure id=\"attachment_92225\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\" alt=\" Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-92225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/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/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.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/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/19/15)\u003c/p>\n\u003cp>About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.\u003c/p>\n\u003cp>The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's \u003ca href=\"http://www.chipotle.com/en-us/fwi/animals/animals.aspx\">animal welfare standards\u003c/a>.\u003c/p>\n\u003cp>But when David Maren heard the news, he had a pretty good idea what the problem was.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maren is the founder of \u003ca href=\"http://www.grassfedbeef.org/Beyond-Organic-Pork/\">Tendergrass Farms\u003c/a>, near Roanoke, Va. It's an online marketer of meat and organic lard from a network of farmers. The farmers raise their pigs Chipotle-style: The animals get no antibiotics or growth-promoting drugs. They aren't confined inside buildings. In fact, most of them spend their whole life on pasture.\u003c/p>\n\u003cp>Maren says it's not hard to persuade pork producers to adopt part of that package. They don't mind so much cutting out the drugs.\u003c/p>\n\u003cp>But there are two technologies that many farmers cannot imagine giving up, and these are things that Chipotle does not allow: farrowing crates and slatted-floor housing.\u003c/p>\n\u003cp>Farrowing crates are small pens, measuring about 6 feet by 2 feet, where mother pigs, or sows, are confined for a period that starts just before farrowing, or giving birth. The sows stay in the crates for about three weeks while their piglets are nursing. These pens are different from \"gestation crates,\" which confine a sow during most of her adult life.\u003c/p>\n\u003cp>\"The purpose [of farrowing crates] is to protect the baby pigs,\" says Maren. Metal walls keep sows from stepping on the piglets. This also means that the sows cannot move much or turn around.\u003c/p>\n\u003cfigure id=\"attachment_92222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\" alt=\"A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Slatted floors, meanwhile, are a basic feature of most standard hog houses. They allow farmers to raise lots of pigs indoors, out of the weather, and keep them clean. Manure drops down through the slats into collection pits. Critics say it is unnatural and inhumane to keep pigs inside on a hard, bare surface.\u003c/p>\n\u003cp>An industry source has confirmed Maren's guess. These two issues were the cause of Chipotle's pork problems this past week, after it discovered the supplier was using the methods the company bans.\u003c/p>\n\u003cp>Maren is surprisingly conflicted about these rules.\u003c/p>\n\u003cp>Even though his farmers' methods meet — and actually exceed — Chipotle's standards, he says, he's not really sure that these rules make much sense for a large-scale buyer of pork.\u003c/p>\n\u003cp>Take farrowing crates, he says. Confining a sow looks inhumane, \"but the alternative is, if you put a picture right beside that of a farmer walking out of his alternative farrowing house with a five-gallon bucket full of dead baby pigs, you have to ask yourself, which is more humane?\"\u003c/p>\n\u003cp>Or consider slatted-floor housing. It's true that this is not a natural environment for pigs, but it allows farmers to handle large numbers of pigs. What Chipotle wants — pigs living in \"deeply bedded pens\" that they can dig around in — takes a lot more work, space and bedding material, such as straw.\u003c/p>\n\u003cp>\"It's all about scalability,\" Maren says. \"They can find a few hundred farmers to do that, and they have. Can they find a few thousand, or tens of thousands, to feed America? I think that's going to be challenging.\"\u003c/p>\n\u003cp>Chipotle's head of communication, Chris Arnold, says this has not been a problem so far. The current shortfall in pork was a one-time problem with a single supplier, he says. In general, he says, Chipotle has had little difficulty finding pork suppliers who are willing and able to follow its rules.\u003c/p>\n\u003cp>Arnold would not identify the offending pork producer. He says the supplier may simply not have fully understood Chipotle's requirements.\u003c/p>\n\u003cp>\"We believe that these are good people who are trying to do the right thing, and if they bring their protocols into [compliance] with our standards, we'd certainly consider having them back as part of our supply network,\" Arnold says.\u003c/p>\n\u003cp>That won't happen quickly, though. It would mean building another style of farrowing pens and new barns to house the pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Wondering why your local Chipotle is no longer serving pork? It's because a big supplier was housing pigs in confined quarters. But there's debate about whether that's really worse for the animals.",
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"headline": "Chipotle's Pulled Pork Highlights Debate Over Sow Welfare",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92225\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\" alt=\" Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-92225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/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/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.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/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/19/15)\u003c/p>\n\u003cp>About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.\u003c/p>\n\u003cp>The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's \u003ca href=\"http://www.chipotle.com/en-us/fwi/animals/animals.aspx\">animal welfare standards\u003c/a>.\u003c/p>\n\u003cp>But when David Maren heard the news, he had a pretty good idea what the problem was.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maren is the founder of \u003ca href=\"http://www.grassfedbeef.org/Beyond-Organic-Pork/\">Tendergrass Farms\u003c/a>, near Roanoke, Va. It's an online marketer of meat and organic lard from a network of farmers. The farmers raise their pigs Chipotle-style: The animals get no antibiotics or growth-promoting drugs. They aren't confined inside buildings. In fact, most of them spend their whole life on pasture.\u003c/p>\n\u003cp>Maren says it's not hard to persuade pork producers to adopt part of that package. They don't mind so much cutting out the drugs.\u003c/p>\n\u003cp>But there are two technologies that many farmers cannot imagine giving up, and these are things that Chipotle does not allow: farrowing crates and slatted-floor housing.\u003c/p>\n\u003cp>Farrowing crates are small pens, measuring about 6 feet by 2 feet, where mother pigs, or sows, are confined for a period that starts just before farrowing, or giving birth. The sows stay in the crates for about three weeks while their piglets are nursing. These pens are different from \"gestation crates,\" which confine a sow during most of her adult life.\u003c/p>\n\u003cp>\"The purpose [of farrowing crates] is to protect the baby pigs,\" says Maren. Metal walls keep sows from stepping on the piglets. This also means that the sows cannot move much or turn around.\u003c/p>\n\u003cfigure id=\"attachment_92222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\" alt=\"A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Slatted floors, meanwhile, are a basic feature of most standard hog houses. They allow farmers to raise lots of pigs indoors, out of the weather, and keep them clean. Manure drops down through the slats into collection pits. Critics say it is unnatural and inhumane to keep pigs inside on a hard, bare surface.\u003c/p>\n\u003cp>An industry source has confirmed Maren's guess. These two issues were the cause of Chipotle's pork problems this past week, after it discovered the supplier was using the methods the company bans.\u003c/p>\n\u003cp>Maren is surprisingly conflicted about these rules.\u003c/p>\n\u003cp>Even though his farmers' methods meet — and actually exceed — Chipotle's standards, he says, he's not really sure that these rules make much sense for a large-scale buyer of pork.\u003c/p>\n\u003cp>Take farrowing crates, he says. Confining a sow looks inhumane, \"but the alternative is, if you put a picture right beside that of a farmer walking out of his alternative farrowing house with a five-gallon bucket full of dead baby pigs, you have to ask yourself, which is more humane?\"\u003c/p>\n\u003cp>Or consider slatted-floor housing. It's true that this is not a natural environment for pigs, but it allows farmers to handle large numbers of pigs. What Chipotle wants — pigs living in \"deeply bedded pens\" that they can dig around in — takes a lot more work, space and bedding material, such as straw.\u003c/p>\n\u003cp>\"It's all about scalability,\" Maren says. \"They can find a few hundred farmers to do that, and they have. Can they find a few thousand, or tens of thousands, to feed America? I think that's going to be challenging.\"\u003c/p>\n\u003cp>Chipotle's head of communication, Chris Arnold, says this has not been a problem so far. The current shortfall in pork was a one-time problem with a single supplier, he says. In general, he says, Chipotle has had little difficulty finding pork suppliers who are willing and able to follow its rules.\u003c/p>\n\u003cp>Arnold would not identify the offending pork producer. He says the supplier may simply not have fully understood Chipotle's requirements.\u003c/p>\n\u003cp>\"We believe that these are good people who are trying to do the right thing, and if they bring their protocols into [compliance] with our standards, we'd certainly consider having them back as part of our supply network,\" Arnold says.\u003c/p>\n\u003cp>That won't happen quickly, though. It would mean building another style of farrowing pens and new barns to house the pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Marijuana Edibles: Cannabis Goes Gourmet",
"title": "Marijuana Edibles: Cannabis Goes Gourmet",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92178\" class=\"wp-caption alignnone\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/2014-12-13-emerald-cup-154.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/2014-12-13-emerald-cup-154.jpg\" alt=\"Cannabis-Infused Creme Brulee from Beezle's Creamery\" width=\"667\" height=\"1000\" class=\"size-full wp-image-92178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not your average creme brulee\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. Even \u003ca href=\"http://www.foodrepublic.com/2015/01/13/michael-ruhlman-wants-teach-you-proper-ratios-cook\" target=\"_blank\">Ruhlman\u003c/a> is weighing in on how to cook with cannabis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mj-sales-chart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mj-sales-chart.jpg\" alt=\"U.S. Marijuana Sales Estimates 2013-2018 (Source: Marijuana Business Factbook 2014, CannaBusiness Media)\" width=\"431\" height=\"277\" class=\"alignnone size-full wp-image-92183\">\u003c/a>\u003c/p>\n\u003cp>In 2014 legal marijuana sales in the US came in at an estimated $2.6 billion. That number is estimated to reach $8.2 billion by 2018. A big part of that number will be due to edibles. In Colorado (the first of four states to legalize the recreational use of marijuana), edibles are a major part of the cannabis market, accounting for \u003ca href=\"http://mmjbusinessdaily.com/backlash-sinks-proposed-edibles-ban-in-colorado/\" target=\"_blank\">50% or more of sales\u003c/a> at some retail shops. \u003c/p>\n\u003cp>The quality and variety of edibles available on the market has grown by leaps and bounds. At the \u003ca href=\"http://theemeraldcup.com/\" target=\"_blank\">Emerald Cup\u003c/a> hosted last month in Santa Rosa, we saw everything from cannabis infused cotton candy to medicated creme brulee. When we walked the expo hall at the \u003ca href=\"https://mmjbusinessdaily.com/conference/\" target=\"_blank\">Marijuana Business Conference\u003c/a>, there were times when we could easily have been at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/09/bay-area-foodmakers-command-a-huge-presence-at-sfs-fancy-food-show/\">Fancy Food Show\u003c/a>, checking out booths of artisanal sodas and fair trade chocolate. Times have changed, edibles are more sophisticated than ever before, and with the growing focus on lab testing, products that are rising to the top are those that can deliver accurate and consistent dosing. \u003c/p>\n\u003cp>It’s not surprising that cannabis patients in the Bay Area have their choice of delicious ways to medicate. We are a food-loving, food-obsessed tribe, who care about what we eat and how it tastes, and from the looks of it, edibles producers have taken note. So, if you are looking to medicate with the delicious in mind, look no further: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/kiva.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/kiva.jpg\" alt=\"KIVA Confections Chocolate Bars\" width=\"1000\" height=\"682\" class=\"alignnone size-full wp-image-92181\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>KIVA Confections, Chocolate Bars\u003c/strong>\u003cbr>\n\u003cem>(180 mg per bar, 45 mg per square)\u003c/em>\u003c/p>\n\u003cp>The first thing we noticed about \u003ca href=\"http://www.kivaconfections.com/\" target=\"_blank\">KIVA’s chocolate bars\u003c/a> was how darn pretty they are! Their aesthetic is spot on — polished and contemporary, one of these chocolate bars would be right at home on the shelf at Whole Foods. Judge this book by its cover, because the chocolate inside that trendy kraft packaging tastes as good as it looks. Added bonus, each chocolate bar is segmented into four squares to make dosing easier. The chocolate comes in a variety of flavors like Vanilla Chai Milk Chocolate or Tangerine Dark Chocolate. \u003c/p>\n\u003cp>We’re also big fans of \u003ca href=\"http://www.kivaconfections.com/products/bites/bites-espresso\" target=\"_blank\">KIVA’s Terra Bites\u003c/a>, chocolate covered espresso beans. Each bean is approximately 5 mg of THC, so this is a particularly great option for beginners looking for a low dose product.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Auntie-Dolores-Glazed-Pecans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Auntie-Dolores-Glazed-Pecans.jpg\" alt=\"Cannabis-Infused Glazed Pecans from Auntie Dolores\" width=\"1000\" height=\"1000\" class=\"alignnone size-full wp-image-92179\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Auntie Dolores, Glazed Pecans\u003c/strong>\u003cbr>\n\u003cem>(100 mg per pouch, 3-5 mg per pecan)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://auntiedolores.com/\" target=\"_blank\">Auntie Dolores\u003c/a> is all about “The Every Day Edible” because sometimes, you don’t necessarily want a rich, decadent calorie bomb. Sometimes you want something snack-y and savory. Or maybe you’re looking for a gluten-free or vegan option. This is where Auntie Dolores shines with products like savory pretzels, spiced nuts, and crackers. We particularly adore their \u003cstrong>Glazed Pecans\u003c/strong>. Lightly sweetened with coconut sugar and kicked up with a touch of white balsamic vinegar, chipotle powder, and cayenne, these glazed nuts are totally addictive. Eat them on their own, or go the extra healthy mile and throw them on a salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/madame-munchie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/madame-munchie.jpg\" alt=\"Cannabis Macarons from Madame Munchie\" width=\"668\" height=\"1000\" class=\"alignnone size-full wp-image-92182\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Madame Munchie, Macarons\u003c/strong>\u003cbr>\n\u003cem>(100 mg per box, 20 mg per macaron)\u003c/em>\u003c/p>\n\u003cp>Medicated. Macarons. Yes, this exists! In true Cali-locavore form, these gorgeous hand-crafted macarons are made from local and organic ingredients. See what I did there? I just used about four foodie buzz words to describe a cannabis company. \u003ca href=\"http://madamemunchie.com/\" target=\"_blank\">Madame Munchie’s Artisanal Cannabis Macarons\u003c/a> come in foodie-approved flavors like Citrus à l’amande, made with almond butter and topped with orange zest, and Grilled PB&J, complete with darling grill marks and all. \u003c/p>\n\u003cp>They are almost too beautiful to eat, but trust us, you’ll be glad you did. If only all medicine came in the form of macarons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beezles-creamery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beezles-creamery.jpg\" alt=\"Cannabis Ice Cream from Beezle's Creamery\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-92180\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beezle’s Creamery, Ice Cream Push Pops\u003c/strong>\u003cbr>\n\u003cem>(50 mg per pop)\u003c/em>\u003c/p>\n\u003cp>Cannabis-infused ice cream, could there be anything more delightful? The push pop container is a brilliant method of dispensing \u003ca href=\"http://instagram.com/beezlescreamery/\" target=\"_blank\">Beezle’s Creamery\u003c/a>'s dreamy organic ice cream. The line features fun flavors like Buttered + Toasted, a peanut butter cream with Cinnamon Toast Crunch, and vegan options like Gone Bananers, a banana “ice cream” with nut and seed butter. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sweetleaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sweetleaf.jpg\" alt=\"CBD Oils from SweetLeaf\" width=\"750\" height=\"1000\" class=\"alignnone size-full wp-image-92184\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SweetLeaf, CBD Extract Oils & Tinctures\u003c/strong>\u003c/p>\n\u003cp>We’d be remiss if we didn’t mention the burgeoning interest in \u003ca href=\"http://www.projectcbd.org/\" target=\"_blank\">high CBD\u003c/a> products as more studies are showing the great potential of this non-psychoactive cannabinoid in treating \u003ca href=\"http://steephilllab.com/cannabis-science-what-are-cannabinoids/\" target=\"_blank\">numerous ailments\u003c/a>. \u003ca href=\"http://www.sweetleafco.com/\" target=\"_blank\">SweetLeaf\u003c/a> offers oils and tinctures in three CBD-to-THC ratios (20:1, 3:1, and 1:1) each targeting certain conditions. SweetLeaf patients are successfully using these extracts for everything from neurological disorders like epilepsy (20:1) to auto-immune diseases like Multiple Sclerosis (3:1) to pain relief (1:1). You can add the oils or tinctures to the tasty beverage or food of your choice, or you can enjoy one of SweetLeaf’s CBD-rich edibles. Sriracha Kale Chips, anyone? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/CBACard_web.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/CBACard_web.jpg\" alt=\"Edibles Education, CannabisAlliance.org\" width=\"800\" height=\"595\" class=\"alignnone size-full wp-image-92190\">\u003c/a>\u003c/p>\n\u003cp>As cannabis consumption becomes less taboo and as more research is done on the medicinal benefits of the plant, there’s no doubt that this is an industry just itching to stretch its legs. Especially when it comes to edibles, education and titration are key to an enjoyable and safe experience. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Start Low\u003c/strong>, \u003cstrong>Go Slow\u003c/strong>...and enjoy the ride. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92178\" class=\"wp-caption alignnone\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/2014-12-13-emerald-cup-154.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/2014-12-13-emerald-cup-154.jpg\" alt=\"Cannabis-Infused Creme Brulee from Beezle's Creamery\" width=\"667\" height=\"1000\" class=\"size-full wp-image-92178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not your average creme brulee\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. Even \u003ca href=\"http://www.foodrepublic.com/2015/01/13/michael-ruhlman-wants-teach-you-proper-ratios-cook\" target=\"_blank\">Ruhlman\u003c/a> is weighing in on how to cook with cannabis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mj-sales-chart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mj-sales-chart.jpg\" alt=\"U.S. Marijuana Sales Estimates 2013-2018 (Source: Marijuana Business Factbook 2014, CannaBusiness Media)\" width=\"431\" height=\"277\" class=\"alignnone size-full wp-image-92183\">\u003c/a>\u003c/p>\n\u003cp>In 2014 legal marijuana sales in the US came in at an estimated $2.6 billion. That number is estimated to reach $8.2 billion by 2018. A big part of that number will be due to edibles. In Colorado (the first of four states to legalize the recreational use of marijuana), edibles are a major part of the cannabis market, accounting for \u003ca href=\"http://mmjbusinessdaily.com/backlash-sinks-proposed-edibles-ban-in-colorado/\" target=\"_blank\">50% or more of sales\u003c/a> at some retail shops. \u003c/p>\n\u003cp>The quality and variety of edibles available on the market has grown by leaps and bounds. At the \u003ca href=\"http://theemeraldcup.com/\" target=\"_blank\">Emerald Cup\u003c/a> hosted last month in Santa Rosa, we saw everything from cannabis infused cotton candy to medicated creme brulee. When we walked the expo hall at the \u003ca href=\"https://mmjbusinessdaily.com/conference/\" target=\"_blank\">Marijuana Business Conference\u003c/a>, there were times when we could easily have been at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/09/bay-area-foodmakers-command-a-huge-presence-at-sfs-fancy-food-show/\">Fancy Food Show\u003c/a>, checking out booths of artisanal sodas and fair trade chocolate. Times have changed, edibles are more sophisticated than ever before, and with the growing focus on lab testing, products that are rising to the top are those that can deliver accurate and consistent dosing. \u003c/p>\n\u003cp>It’s not surprising that cannabis patients in the Bay Area have their choice of delicious ways to medicate. We are a food-loving, food-obsessed tribe, who care about what we eat and how it tastes, and from the looks of it, edibles producers have taken note. So, if you are looking to medicate with the delicious in mind, look no further: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/kiva.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/kiva.jpg\" alt=\"KIVA Confections Chocolate Bars\" width=\"1000\" height=\"682\" class=\"alignnone size-full wp-image-92181\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>KIVA Confections, Chocolate Bars\u003c/strong>\u003cbr>\n\u003cem>(180 mg per bar, 45 mg per square)\u003c/em>\u003c/p>\n\u003cp>The first thing we noticed about \u003ca href=\"http://www.kivaconfections.com/\" target=\"_blank\">KIVA’s chocolate bars\u003c/a> was how darn pretty they are! Their aesthetic is spot on — polished and contemporary, one of these chocolate bars would be right at home on the shelf at Whole Foods. Judge this book by its cover, because the chocolate inside that trendy kraft packaging tastes as good as it looks. Added bonus, each chocolate bar is segmented into four squares to make dosing easier. The chocolate comes in a variety of flavors like Vanilla Chai Milk Chocolate or Tangerine Dark Chocolate. \u003c/p>\n\u003cp>We’re also big fans of \u003ca href=\"http://www.kivaconfections.com/products/bites/bites-espresso\" target=\"_blank\">KIVA’s Terra Bites\u003c/a>, chocolate covered espresso beans. Each bean is approximately 5 mg of THC, so this is a particularly great option for beginners looking for a low dose product.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Auntie-Dolores-Glazed-Pecans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Auntie-Dolores-Glazed-Pecans.jpg\" alt=\"Cannabis-Infused Glazed Pecans from Auntie Dolores\" width=\"1000\" height=\"1000\" class=\"alignnone size-full wp-image-92179\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Auntie Dolores, Glazed Pecans\u003c/strong>\u003cbr>\n\u003cem>(100 mg per pouch, 3-5 mg per pecan)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://auntiedolores.com/\" target=\"_blank\">Auntie Dolores\u003c/a> is all about “The Every Day Edible” because sometimes, you don’t necessarily want a rich, decadent calorie bomb. Sometimes you want something snack-y and savory. Or maybe you’re looking for a gluten-free or vegan option. This is where Auntie Dolores shines with products like savory pretzels, spiced nuts, and crackers. We particularly adore their \u003cstrong>Glazed Pecans\u003c/strong>. Lightly sweetened with coconut sugar and kicked up with a touch of white balsamic vinegar, chipotle powder, and cayenne, these glazed nuts are totally addictive. Eat them on their own, or go the extra healthy mile and throw them on a salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/madame-munchie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/madame-munchie.jpg\" alt=\"Cannabis Macarons from Madame Munchie\" width=\"668\" height=\"1000\" class=\"alignnone size-full wp-image-92182\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Madame Munchie, Macarons\u003c/strong>\u003cbr>\n\u003cem>(100 mg per box, 20 mg per macaron)\u003c/em>\u003c/p>\n\u003cp>Medicated. Macarons. Yes, this exists! In true Cali-locavore form, these gorgeous hand-crafted macarons are made from local and organic ingredients. See what I did there? I just used about four foodie buzz words to describe a cannabis company. \u003ca href=\"http://madamemunchie.com/\" target=\"_blank\">Madame Munchie’s Artisanal Cannabis Macarons\u003c/a> come in foodie-approved flavors like Citrus à l’amande, made with almond butter and topped with orange zest, and Grilled PB&J, complete with darling grill marks and all. \u003c/p>\n\u003cp>They are almost too beautiful to eat, but trust us, you’ll be glad you did. If only all medicine came in the form of macarons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beezles-creamery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beezles-creamery.jpg\" alt=\"Cannabis Ice Cream from Beezle's Creamery\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-92180\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beezle’s Creamery, Ice Cream Push Pops\u003c/strong>\u003cbr>\n\u003cem>(50 mg per pop)\u003c/em>\u003c/p>\n\u003cp>Cannabis-infused ice cream, could there be anything more delightful? The push pop container is a brilliant method of dispensing \u003ca href=\"http://instagram.com/beezlescreamery/\" target=\"_blank\">Beezle’s Creamery\u003c/a>'s dreamy organic ice cream. The line features fun flavors like Buttered + Toasted, a peanut butter cream with Cinnamon Toast Crunch, and vegan options like Gone Bananers, a banana “ice cream” with nut and seed butter. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sweetleaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sweetleaf.jpg\" alt=\"CBD Oils from SweetLeaf\" width=\"750\" height=\"1000\" class=\"alignnone size-full wp-image-92184\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SweetLeaf, CBD Extract Oils & Tinctures\u003c/strong>\u003c/p>\n\u003cp>We’d be remiss if we didn’t mention the burgeoning interest in \u003ca href=\"http://www.projectcbd.org/\" target=\"_blank\">high CBD\u003c/a> products as more studies are showing the great potential of this non-psychoactive cannabinoid in treating \u003ca href=\"http://steephilllab.com/cannabis-science-what-are-cannabinoids/\" target=\"_blank\">numerous ailments\u003c/a>. \u003ca href=\"http://www.sweetleafco.com/\" target=\"_blank\">SweetLeaf\u003c/a> offers oils and tinctures in three CBD-to-THC ratios (20:1, 3:1, and 1:1) each targeting certain conditions. SweetLeaf patients are successfully using these extracts for everything from neurological disorders like epilepsy (20:1) to auto-immune diseases like Multiple Sclerosis (3:1) to pain relief (1:1). You can add the oils or tinctures to the tasty beverage or food of your choice, or you can enjoy one of SweetLeaf’s CBD-rich edibles. Sriracha Kale Chips, anyone? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/CBACard_web.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/CBACard_web.jpg\" alt=\"Edibles Education, CannabisAlliance.org\" width=\"800\" height=\"595\" class=\"alignnone size-full wp-image-92190\">\u003c/a>\u003c/p>\n\u003cp>As cannabis consumption becomes less taboo and as more research is done on the medicinal benefits of the plant, there’s no doubt that this is an industry just itching to stretch its legs. Especially when it comes to edibles, education and titration are key to an enjoyable and safe experience. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Start Low\u003c/strong>, \u003cstrong>Go Slow\u003c/strong>...and enjoy the ride. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
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