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"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
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"disqusTitle": "How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt",
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"content": "\u003cfigure id=\"attachment_89507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\" alt=\"Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"680\" class=\"size-full wp-image-89507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/5/14)\u003c/p>\n\u003cp>It's no secret that the American Beverage Association spent a lot of money to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">defeat soda tax initiatives\u003c/a> in California this election season.\u003c/p>\n\u003cp>As local media \u003ca href=\"http://www.berkeleyside.com/2014/10/09/beverage-companies-spend-1-675-million-to-defeat-berkeley-soda-tax/\">reported\u003c/a>, ABA ads blanketed a Berkeley train station in the weeks leading up to Election Day. They were \"plastered on the walls across from the trains, pinned to spaces near the ticket machine, and laid out on the floor of the station,\" according to Berkeleyside.com.\u003c/p>\n\u003cp>So the grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a> in Berkeley, Calif., that succeeded in getting 75 percent of voters to support the first-of-its-kind \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax \u003c/a> in the nation is celebrating.\u003c/p>\n\u003cp>\"It was a thrilling campaign, and I think it will be the first of many,\"\u003ca href=\"http://www.tramutola.com/\"> Larry Tramutola\u003c/a>, a consultant to the coalition, said during a post-election debrief Wednesday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The measure imposes a penny-per-ounce tax on most sugar-sweetened beverages. The coalition says it studied how the American Beverage Association worked to \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_21857220/more-than-2-million-spending-richmond-soda-tax\">defeat\u003c/a> a similar sugar-sweetened-beverage tax initiative in Richmond, Calif., in 2012.\u003c/p>\n\u003cp>\"Knowing the opposition, and knowing what they were likely to do, was important,\" Tramutola says.\u003c/p>\n\u003cp>One thing that most likely helped the Berkeley coalition succeed: sizable infusions of cash.\u003c/p>\n\u003cp>The American Heart Association and the Center for Science in the Public Interest put their \u003ca href=\"http://www.capoliticalreview.com/capoliticalnewsandviews/former-nyc-mayor-michael-bloomberg-donates-85000-to-support-berkeleys-proposed-soda-tax/\">support\u003c/a> behind the effort. And perhaps the most notable donor: \u003ca href=\"http://www.bloomberg.org/about/?gclid=Cj0KEQiAsueiBRCT8YOM4PDElsYBEiQAaiI4IHN4E71poB4YbGV0CrTkFIhY1OqxKTAbschojrt6xwIaAqJD8P8HAQ\">Michael Bloomberg\u003c/a> — who, during his tenure as the mayor of New York City,\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\"> pushed for\u003c/a> limits on big, sugary drinks — stepped in during the final weeks of this election season with \u003ca href=\"http://www.berkeleyside.com/2014/10/27/michael-bloomberg-has-now-spent-370k-in-support-of-measure-d-other-berkeley-election-news/\">donations\u003c/a>. Reports suggest Bloomberg gave $370,000 during the course of the campaign.\u003c/p>\n\u003cp>The Bloomberg cash infusions helped pay for television ads that ran on local, San Francisco-area broadcasts during the World Series.\u003c/p>\n\u003cp>During a conference call Wednesday, Howard Wolfson, senior adviser to Michael Bloomberg, said, \"Last night was a huge defeat for Big Soda and a big victory for public health. The results will surely encourage other municipalities across the nation to pursue similar initiatives to fight obesity and diabetes.\"\u003c/p>\n\u003cp>Wolfson also indicated that Bloomberg may be willing to support organizers in other towns or municipalities that want to rally behind a soda tax in their communities. \"We look for a strong, locally led effort,\" Wolfson explains.\u003c/p>\n\u003cp>He says the movement can't be led from the top down; it's got to be bottom up. So, he says, \"we stand ready to assess and assist other local efforts in the coming election cycle.\"\u003c/p>\n\u003cp>Following its defeat in the Berkeley soda tax battle, the American Beverage Association \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/337/\">released a statement\u003c/a> on its website saying, \"People don't support taxes and bans on common grocery items, like soft drinks.\"\u003c/p>\n\u003cp>And the ABA says the debate should move on from taxes and bans \"onto \u003ca href=\"http://deliveringchoices.org/\">real solutions\u003c/a>.\" Leading beverage companies, the ABA says, have \"set a goal to reduce beverage calories consumed per person by 20 percent by 2025.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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_89507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\" alt=\"Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"680\" class=\"size-full wp-image-89507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/5/14)\u003c/p>\n\u003cp>It's no secret that the American Beverage Association spent a lot of money to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">defeat soda tax initiatives\u003c/a> in California this election season.\u003c/p>\n\u003cp>As local media \u003ca href=\"http://www.berkeleyside.com/2014/10/09/beverage-companies-spend-1-675-million-to-defeat-berkeley-soda-tax/\">reported\u003c/a>, ABA ads blanketed a Berkeley train station in the weeks leading up to Election Day. They were \"plastered on the walls across from the trains, pinned to spaces near the ticket machine, and laid out on the floor of the station,\" according to Berkeleyside.com.\u003c/p>\n\u003cp>So the grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a> in Berkeley, Calif., that succeeded in getting 75 percent of voters to support the first-of-its-kind \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax \u003c/a> in the nation is celebrating.\u003c/p>\n\u003cp>\"It was a thrilling campaign, and I think it will be the first of many,\"\u003ca href=\"http://www.tramutola.com/\"> Larry Tramutola\u003c/a>, a consultant to the coalition, said during a post-election debrief Wednesday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The measure imposes a penny-per-ounce tax on most sugar-sweetened beverages. The coalition says it studied how the American Beverage Association worked to \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_21857220/more-than-2-million-spending-richmond-soda-tax\">defeat\u003c/a> a similar sugar-sweetened-beverage tax initiative in Richmond, Calif., in 2012.\u003c/p>\n\u003cp>\"Knowing the opposition, and knowing what they were likely to do, was important,\" Tramutola says.\u003c/p>\n\u003cp>One thing that most likely helped the Berkeley coalition succeed: sizable infusions of cash.\u003c/p>\n\u003cp>The American Heart Association and the Center for Science in the Public Interest put their \u003ca href=\"http://www.capoliticalreview.com/capoliticalnewsandviews/former-nyc-mayor-michael-bloomberg-donates-85000-to-support-berkeleys-proposed-soda-tax/\">support\u003c/a> behind the effort. And perhaps the most notable donor: \u003ca href=\"http://www.bloomberg.org/about/?gclid=Cj0KEQiAsueiBRCT8YOM4PDElsYBEiQAaiI4IHN4E71poB4YbGV0CrTkFIhY1OqxKTAbschojrt6xwIaAqJD8P8HAQ\">Michael Bloomberg\u003c/a> — who, during his tenure as the mayor of New York City,\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\"> pushed for\u003c/a> limits on big, sugary drinks — stepped in during the final weeks of this election season with \u003ca href=\"http://www.berkeleyside.com/2014/10/27/michael-bloomberg-has-now-spent-370k-in-support-of-measure-d-other-berkeley-election-news/\">donations\u003c/a>. Reports suggest Bloomberg gave $370,000 during the course of the campaign.\u003c/p>\n\u003cp>The Bloomberg cash infusions helped pay for television ads that ran on local, San Francisco-area broadcasts during the World Series.\u003c/p>\n\u003cp>During a conference call Wednesday, Howard Wolfson, senior adviser to Michael Bloomberg, said, \"Last night was a huge defeat for Big Soda and a big victory for public health. The results will surely encourage other municipalities across the nation to pursue similar initiatives to fight obesity and diabetes.\"\u003c/p>\n\u003cp>Wolfson also indicated that Bloomberg may be willing to support organizers in other towns or municipalities that want to rally behind a soda tax in their communities. \"We look for a strong, locally led effort,\" Wolfson explains.\u003c/p>\n\u003cp>He says the movement can't be led from the top down; it's got to be bottom up. So, he says, \"we stand ready to assess and assist other local efforts in the coming election cycle.\"\u003c/p>\n\u003cp>Following its defeat in the Berkeley soda tax battle, the American Beverage Association \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/337/\">released a statement\u003c/a> on its website saying, \"People don't support taxes and bans on common grocery items, like soft drinks.\"\u003c/p>\n\u003cp>And the ABA says the debate should move on from taxes and bans \"onto \u003ca href=\"http://deliveringchoices.org/\">real solutions\u003c/a>.\" Leading beverage companies, the ABA says, have \"set a goal to reduce beverage calories consumed per person by 20 percent by 2025.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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": "More Cities Are Making It Illegal To Hand Out Food To The Homeless",
"title": "More Cities Are Making It Illegal To Hand Out Food To The Homeless",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/homelessfood_wide-933c67b9420c54f467eac1229d7a7c027e2b565c-e1414029550525.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/homelessfood_wide-933c67b9420c54f467eac1229d7a7c027e2b565c-e1414029550525.jpg\" alt=\"The homeless and others in need enjoy lunch at the Los Angeles Mission on Nov. 23, 2011, in celebration of Thanksgiving. Legislation to ban organizations from serving food to homeless people in public places has been proposed in Los Angeles. Photo: Frederic J. Brown/AFP/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The homeless and others in need enjoy lunch at the Los Angeles Mission on Nov. 23, 2011, in celebration of Thanksgiving. Legislation to ban organizations from serving food to homeless people in public places has been proposed in Los Angeles. Photo: Frederic J. Brown/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/22/357846415/more-cities-are-making-it-illegal-to-hand-out-food-to-the-homeless\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/22/14) \u003c/p>\n\u003cp>If you don't have a place to live, getting enough to eat clearly may be a struggle. And since homelessness in the U.S. \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/21/246589487/number-of-homeless-declines-again-but-gains-arent-universal\">isn't going away\u003c/a> and is even rising in some cities, more charitable groups and individuals have been stepping up the past few years to share food with these vulnerable folks in their communities.\u003c/p>\n\u003cp>But just as more people reach out to help, cities are biting back at those hands feeding the homeless.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://nationalhomeless.org/wp-content/uploads/2014/10/Food-Sharing2014.pdf\">report\u003c/a> released Monday by the National Coalition for the Homeless, 21 cities have passed measures aimed at restricting the people who feed the homeless since January 2013. In that same time, similar legislation was introduced in more than 10 cities. Combined, these measures represent a 47 percent increase in the number of cities that have passed or introduced legislation to restrict food sharing since the coalition last counted in 2010.\u003c/p>\n\u003cp>The latest city to crack down is Fort Lauderdale, Fla. According to the \u003cem>Sun Sentinel,\u003c/em> the city's commissioners \u003ca href=\"http://www.sun-sentinel.com/local/broward/fort-lauderdale/fl-lauderdale-homeless-feeding-sites-20141021-story.html\">passed a measure\u003c/a> early Wednesday that will require feeding sites to be more than 500 feet away from each other, with only one allowed per city block. They'll also have to be at least 500 feet from residential properties.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://nationalhomeless.org/about-us/who-we-are/\">Michael Stoops\u003c/a>, director of community organizing for the coalition and the editor of the report, says that as cities have felt more pressure to make economic development and tourism priorities, they've decided that food sharing programs — especially those that happen in public spaces and draw dozens, if not hundreds of people — are problematic.\u003c/p>\n\u003cp>\"We consider measures like the one in Fort Lauderdale to be criminalizing being homeless or helping the homeless,\" says Stoops.\u003c/p>\n\u003cp>And yet, Stoops argues that the measures will ultimately be ineffective in addressing the real problem: homelessness itself.\u003c/p>\n\u003cp>\"Cities' hope is that restricting sharing of food will somehow make [the] homeless disappear and go away,\" Stoops tells The Salt. \"But I can promise you that even if these ordinances are adopted, it's not going to get rid of homelessness.\"\u003c/p>\n\u003cp>The measures that restrict food distribution tend to take one of two forms: new rules on the use of public property and new food-safety regulations. Salt Lake City, for example, now requires that anyone preparing and serving food to the homeless get a food handler's permit.\u003c/p>\n\u003cp>In some cities, like Charlotte, N.C., it's not the local government that pressures the food groups to relocate or limit their programs — it's community groups practicing \"not in my backyard\" politics, or NIMBYism, according to the coalition's report. (The coalition notes that its report focuses on cities it has been able to track, but that many more cities may have anti-homeless-feeding legislation that the coalition may not be aware of.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.marbutconsulting.com/About_Us.html\">Robert Marbut\u003c/a>, a consultant based in San Antonio, helps cities and counties deal with the problem of homelessness. He says he falls somewhere in the middle in this debate. While he's opposed to criminalization, he thinks \"street feeding\" programs that distribute food in parks and under bridges can do more harm than good.\u003c/p>\n\u003cp>\"Street feeding is one of the worst things to do, because it keeps people in homeless status,\" he says. \"I think it's very unproductive, very enabling, and it keeps people out of recovery programs.\"\u003c/p>\n\u003cp>Instead, he thinks food sharing programs should only be located near what he calls the \"core areas of recovery\": mental health, substance abuse and job readiness services. Otherwise, he says, homeless people may spend more time pursuing food than the services that will help them get back on their feet.\u003c/p>\n\u003cp>Stoops says that he agrees there should be options for the homeless to eat meals indoors — with heat and air conditioning at shelters, churches and other sites. But he points out that those programs can't meet the full scope of needs.\u003c/p>\n\u003cp>\"Not everyone wants to go to a shelter or a meal program. In the best of all worlds, the homeless agencies get out of the office and go with ministry programs to bring services to where people are,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Lots of groups and individuals try to help the homeless in their communities by offering them food. But a report finds that cities are increasingly passing measures to restrict these efforts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/homelessfood_wide-933c67b9420c54f467eac1229d7a7c027e2b565c-e1414029550525.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/homelessfood_wide-933c67b9420c54f467eac1229d7a7c027e2b565c-e1414029550525.jpg\" alt=\"The homeless and others in need enjoy lunch at the Los Angeles Mission on Nov. 23, 2011, in celebration of Thanksgiving. Legislation to ban organizations from serving food to homeless people in public places has been proposed in Los Angeles. Photo: Frederic J. Brown/AFP/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The homeless and others in need enjoy lunch at the Los Angeles Mission on Nov. 23, 2011, in celebration of Thanksgiving. Legislation to ban organizations from serving food to homeless people in public places has been proposed in Los Angeles. Photo: Frederic J. Brown/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/22/357846415/more-cities-are-making-it-illegal-to-hand-out-food-to-the-homeless\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/22/14) \u003c/p>\n\u003cp>If you don't have a place to live, getting enough to eat clearly may be a struggle. And since homelessness in the U.S. \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/21/246589487/number-of-homeless-declines-again-but-gains-arent-universal\">isn't going away\u003c/a> and is even rising in some cities, more charitable groups and individuals have been stepping up the past few years to share food with these vulnerable folks in their communities.\u003c/p>\n\u003cp>But just as more people reach out to help, cities are biting back at those hands feeding the homeless.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://nationalhomeless.org/wp-content/uploads/2014/10/Food-Sharing2014.pdf\">report\u003c/a> released Monday by the National Coalition for the Homeless, 21 cities have passed measures aimed at restricting the people who feed the homeless since January 2013. In that same time, similar legislation was introduced in more than 10 cities. Combined, these measures represent a 47 percent increase in the number of cities that have passed or introduced legislation to restrict food sharing since the coalition last counted in 2010.\u003c/p>\n\u003cp>The latest city to crack down is Fort Lauderdale, Fla. According to the \u003cem>Sun Sentinel,\u003c/em> the city's commissioners \u003ca href=\"http://www.sun-sentinel.com/local/broward/fort-lauderdale/fl-lauderdale-homeless-feeding-sites-20141021-story.html\">passed a measure\u003c/a> early Wednesday that will require feeding sites to be more than 500 feet away from each other, with only one allowed per city block. They'll also have to be at least 500 feet from residential properties.\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://nationalhomeless.org/about-us/who-we-are/\">Michael Stoops\u003c/a>, director of community organizing for the coalition and the editor of the report, says that as cities have felt more pressure to make economic development and tourism priorities, they've decided that food sharing programs — especially those that happen in public spaces and draw dozens, if not hundreds of people — are problematic.\u003c/p>\n\u003cp>\"We consider measures like the one in Fort Lauderdale to be criminalizing being homeless or helping the homeless,\" says Stoops.\u003c/p>\n\u003cp>And yet, Stoops argues that the measures will ultimately be ineffective in addressing the real problem: homelessness itself.\u003c/p>\n\u003cp>\"Cities' hope is that restricting sharing of food will somehow make [the] homeless disappear and go away,\" Stoops tells The Salt. \"But I can promise you that even if these ordinances are adopted, it's not going to get rid of homelessness.\"\u003c/p>\n\u003cp>The measures that restrict food distribution tend to take one of two forms: new rules on the use of public property and new food-safety regulations. Salt Lake City, for example, now requires that anyone preparing and serving food to the homeless get a food handler's permit.\u003c/p>\n\u003cp>In some cities, like Charlotte, N.C., it's not the local government that pressures the food groups to relocate or limit their programs — it's community groups practicing \"not in my backyard\" politics, or NIMBYism, according to the coalition's report. (The coalition notes that its report focuses on cities it has been able to track, but that many more cities may have anti-homeless-feeding legislation that the coalition may not be aware of.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.marbutconsulting.com/About_Us.html\">Robert Marbut\u003c/a>, a consultant based in San Antonio, helps cities and counties deal with the problem of homelessness. He says he falls somewhere in the middle in this debate. While he's opposed to criminalization, he thinks \"street feeding\" programs that distribute food in parks and under bridges can do more harm than good.\u003c/p>\n\u003cp>\"Street feeding is one of the worst things to do, because it keeps people in homeless status,\" he says. \"I think it's very unproductive, very enabling, and it keeps people out of recovery programs.\"\u003c/p>\n\u003cp>Instead, he thinks food sharing programs should only be located near what he calls the \"core areas of recovery\": mental health, substance abuse and job readiness services. Otherwise, he says, homeless people may spend more time pursuing food than the services that will help them get back on their feet.\u003c/p>\n\u003cp>Stoops says that he agrees there should be options for the homeless to eat meals indoors — with heat and air conditioning at shelters, churches and other sites. But he points out that those programs can't meet the full scope of needs.\u003c/p>\n\u003cp>\"Not everyone wants to go to a shelter or a meal program. In the best of all worlds, the homeless agencies get out of the office and go with ministry programs to bring services to where people are,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Banned Drugs Still Turning Up In Weight-Loss Supplements",
"title": "Banned Drugs Still Turning Up In Weight-Loss Supplements",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\" alt='Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration' width=\"1000\" height=\"750\" class=\"size-full wp-image-89179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141022_me_banned_drugs_still_turning_up_in_weight_loss_supplements.mp3\u003c/p>\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/health/2014/10/22/357831203/banned-drugs-still-turning-up-in-weight-loss-supplements\" target=\"_blank\">Shots at NPR Health\u003c/a> (10/22/14)\u003c/p>\n\u003cp>Americans spend about $4 billion a year on weight-loss supplements. And the Food and Drug Administration spends a lot of effort policing distributors who market fraudulent products that are tainted with unsafe, banned drugs.\u003c/p>\n\u003cp>But a study published Tuesday finds that buyers should beware: Just because the FDA recalls a product because it contains dangerous substances, doesn't mean the product disappears from the market.\u003c/p>\n\u003cp>Researchers from the Cambridge Health Alliance, a health care network affiliated with Harvard University, got a list of 274 dietary supplements that the FDA recalled between 2009 and 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, they analyzed 27 products (including supplements marketed for weight loss, sexual enhancement and sports performance enhancement) that were still being sold months after being recalled. They found that two-thirds of the products still contained banned ingredients.\u003c/p>\n\u003cp>\"I was so disheartened to see that manufacturers would have the chutzpah to sell the exact same product\" even after it had been recalled, says Harvard's \u003ca href=\"http://www.challiance.org/Main/PhysicianLocator/Cohen_Pieter_MD_7.aspx\">Dr. Pieter Cohen\u003c/a>, a Cambridge Health Alliance researcher and internist. His findings are published in the current issue of \u003cem>JAMA,\u003c/em> the Journal of the American Medical Association.\u003c/p>\n\u003cp>Consider, for example, a weight-loss product called Zi Xiu Tang Bee Pollen Capsule.\u003c/p>\n\u003cp>The FDA took action to recall the product in October 2012. But when Cohen and his colleagues purchased the product in July 2013, it still contained sibutramine — the banned drug that led to its recall in 2012.\u003c/p>\n\u003cp>Sibutramine, once marketed as the diet drug Meridia, was \u003ca href=\"http://www.npr.org/blogs/health/2010/10/08/130430170/abbott-pulls-plug-on-meridia-diet-drug\">pulled from the market\u003c/a> in 2010 after research linked it to an increased risk of heart attack and stroke. (Six of the 27 recalled products analyzed in the \u003cem>JAMA\u003c/em> study contained sibutramine.)\u003c/p>\n\u003cp>And, despite \u003ca href=\"http://www.fda.gov/safety/medwatch/safetyinformation/safetyalertsforhumanmedicalproducts/ucm392202.htm\">warnings\u003c/a> by the FDA, Zi Xiu Tang Bee Pollen is still \u003ca href=\"http://zixiutangofficial.com/\">marketed\u003c/a> on the Internet.\u003c/p>\n\u003cp>It's possible that the manufacturer has changed the formulation since the \u003cem>JAMA\u003c/em> study testing was conducted, but we were unable to reach the distributor for comment. Our email was returned as undeliverable.\u003c/p>\n\u003cp>\"People selling these products should be enforced against to the fullest extent of the law,\" says \u003ca href=\"http://www.nutraingredients-usa.com/Regulation/Fabricant-leaves-FDA-replaces-Shaw-as-head-of-NPA\">Daniel Fabricant\u003c/a>, CEO of the Natural Product Association, a nonprofit trade association that represents supplement makers and other companies.\u003c/p>\n\u003cp>Fabricant points out that products adulterated with drugs are not considered to be supplements, so he chafed at the use of the term \"dietary supplements\" to describe the products analyzed in the \u003cem>JAMA\u003c/em> study.\u003c/p>\n\u003cp>\"The products analyzed in this study aren't supplements,\" Fabricant told NPR. \"People selling these products online don't represent the industry.\"\u003c/p>\n\u003cp>In a written statement, the FDA told NPR that the agency has pursued civil and criminal enforcement against people who illegally market these products, but it's tough to crack down.\u003c/p>\n\u003cp>\"The supply chain for these products is extremely fragmented,\" an FDA spokesperson said in an email. \"One product manufactured by an unknown company overseas may be sold by dozens of different distributors in the United States.\"\u003c/p>\n\u003cp>In the case of the Zi Xiu Tang Bee Pollen capsules, for example, even if one distributor is detected and shut down, many more may still be selling the product.\u003c/p>\n\u003cp>And it can be tough for consumers to know which products might pose dangers.\u003c/p>\n\u003cp>Given the uncertainty, \u003ca href=\"http://clinicalpharmacy.ucsf.edu/faculty/bio.asp?bioid=%7BE6FB98E8-1170-4B8C-A5A1-622F3343B78A%7D\">Candy Tsourounis\u003c/a>, a professor of clinical pharmacy at the University of California, San Francisco, says her advice is to steer clear of all weight-loss supplements.\u003c/p>\n\u003cp>\"I think what's most striking about [the findings of the study] is that these supplements pose a significant health risk,\" Tsourounis says.\u003c/p>\n\u003cp>And even when weight loss products don't contain banned substances, she says, they're unlikely to help.\u003c/p>\n\u003cp>\"None of these supplements,\" Tsourounis says, \"has been adequately tested to demonstrate that it will work\" to help sustain weight loss over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_89179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\" alt='Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration' width=\"1000\" height=\"750\" class=\"size-full wp-image-89179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141022_me_banned_drugs_still_turning_up_in_weight_loss_supplements.mp3\u003c/p>\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/health/2014/10/22/357831203/banned-drugs-still-turning-up-in-weight-loss-supplements\" target=\"_blank\">Shots at NPR Health\u003c/a> (10/22/14)\u003c/p>\n\u003cp>Americans spend about $4 billion a year on weight-loss supplements. And the Food and Drug Administration spends a lot of effort policing distributors who market fraudulent products that are tainted with unsafe, banned drugs.\u003c/p>\n\u003cp>But a study published Tuesday finds that buyers should beware: Just because the FDA recalls a product because it contains dangerous substances, doesn't mean the product disappears from the market.\u003c/p>\n\u003cp>Researchers from the Cambridge Health Alliance, a health care network affiliated with Harvard University, got a list of 274 dietary supplements that the FDA recalled between 2009 and 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, they analyzed 27 products (including supplements marketed for weight loss, sexual enhancement and sports performance enhancement) that were still being sold months after being recalled. They found that two-thirds of the products still contained banned ingredients.\u003c/p>\n\u003cp>\"I was so disheartened to see that manufacturers would have the chutzpah to sell the exact same product\" even after it had been recalled, says Harvard's \u003ca href=\"http://www.challiance.org/Main/PhysicianLocator/Cohen_Pieter_MD_7.aspx\">Dr. Pieter Cohen\u003c/a>, a Cambridge Health Alliance researcher and internist. His findings are published in the current issue of \u003cem>JAMA,\u003c/em> the Journal of the American Medical Association.\u003c/p>\n\u003cp>Consider, for example, a weight-loss product called Zi Xiu Tang Bee Pollen Capsule.\u003c/p>\n\u003cp>The FDA took action to recall the product in October 2012. But when Cohen and his colleagues purchased the product in July 2013, it still contained sibutramine — the banned drug that led to its recall in 2012.\u003c/p>\n\u003cp>Sibutramine, once marketed as the diet drug Meridia, was \u003ca href=\"http://www.npr.org/blogs/health/2010/10/08/130430170/abbott-pulls-plug-on-meridia-diet-drug\">pulled from the market\u003c/a> in 2010 after research linked it to an increased risk of heart attack and stroke. (Six of the 27 recalled products analyzed in the \u003cem>JAMA\u003c/em> study contained sibutramine.)\u003c/p>\n\u003cp>And, despite \u003ca href=\"http://www.fda.gov/safety/medwatch/safetyinformation/safetyalertsforhumanmedicalproducts/ucm392202.htm\">warnings\u003c/a> by the FDA, Zi Xiu Tang Bee Pollen is still \u003ca href=\"http://zixiutangofficial.com/\">marketed\u003c/a> on the Internet.\u003c/p>\n\u003cp>It's possible that the manufacturer has changed the formulation since the \u003cem>JAMA\u003c/em> study testing was conducted, but we were unable to reach the distributor for comment. Our email was returned as undeliverable.\u003c/p>\n\u003cp>\"People selling these products should be enforced against to the fullest extent of the law,\" says \u003ca href=\"http://www.nutraingredients-usa.com/Regulation/Fabricant-leaves-FDA-replaces-Shaw-as-head-of-NPA\">Daniel Fabricant\u003c/a>, CEO of the Natural Product Association, a nonprofit trade association that represents supplement makers and other companies.\u003c/p>\n\u003cp>Fabricant points out that products adulterated with drugs are not considered to be supplements, so he chafed at the use of the term \"dietary supplements\" to describe the products analyzed in the \u003cem>JAMA\u003c/em> study.\u003c/p>\n\u003cp>\"The products analyzed in this study aren't supplements,\" Fabricant told NPR. \"People selling these products online don't represent the industry.\"\u003c/p>\n\u003cp>In a written statement, the FDA told NPR that the agency has pursued civil and criminal enforcement against people who illegally market these products, but it's tough to crack down.\u003c/p>\n\u003cp>\"The supply chain for these products is extremely fragmented,\" an FDA spokesperson said in an email. \"One product manufactured by an unknown company overseas may be sold by dozens of different distributors in the United States.\"\u003c/p>\n\u003cp>In the case of the Zi Xiu Tang Bee Pollen capsules, for example, even if one distributor is detected and shut down, many more may still be selling the product.\u003c/p>\n\u003cp>And it can be tough for consumers to know which products might pose dangers.\u003c/p>\n\u003cp>Given the uncertainty, \u003ca href=\"http://clinicalpharmacy.ucsf.edu/faculty/bio.asp?bioid=%7BE6FB98E8-1170-4B8C-A5A1-622F3343B78A%7D\">Candy Tsourounis\u003c/a>, a professor of clinical pharmacy at the University of California, San Francisco, says her advice is to steer clear of all weight-loss supplements.\u003c/p>\n\u003cp>\"I think what's most striking about [the findings of the study] is that these supplements pose a significant health risk,\" Tsourounis says.\u003c/p>\n\u003cp>And even when weight loss products don't contain banned substances, she says, they're unlikely to help.\u003c/p>\n\u003cp>\"None of these supplements,\" Tsourounis says, \"has been adequately tested to demonstrate that it will work\" to help sustain weight loss over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "From NFL To 'Scandal,' Whole Foods Buys TV Ads To Boost Its Brand",
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"content": "\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/21/357620168/from-nfl-to-scandal-whole-foods-buys-tv-ads-to-boost-its-brand\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/21/14)\u003c/p>\n\u003cp>If you tune into Game 1 of the World Series tonight, you may catch this ad for Whole Foods Market.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=5DCow4J-pDE]\u003c/p>\n\u003cp>The chain is launching its first-ever national brand campaign, including TV ads during buzzworthy network and cable shows. Think \u003cem>Modern Family\u003c/em> and \u003cem>Scandal,\u003c/em> as well as late-night shows — including \u003cem>The Tonight Show\u003c/em> with Jimmy Fallon, \u003cem>Jimmy Kimmel Live\u003c/em> and the NFL's \u003cem>Thursday Night Football.\u003c/em>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The ad campaign is part of Whole Foods' effort to brand itself as America's Healthiest Grocery Store, at a time when competition has eaten into its profits. As mainstream grocers — from Harris Teeter to Wegmans to Wal-Mart — have beefed up their local and organic offerings, Whole Foods may no longer seem as unique to shoppers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And Whole Foods shareholders have taken note. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/10/16/business/whole-foods-to-rate-its-produce-and-flowers-for-environmental-impact.html?_r=1\">pointed out\u003c/a> last week, the company's stock is down more than 30 percent this year.\u003c/p>\n\u003cp>I spoke to Jeannine D'Addario, Whole Foods' new global vice president of communication, who is teeing up the new campaign.\u003c/p>\n\u003cp>\"Competition makes us all better,\" she told The Salt, when asked why the company had chosen this particular moment to launch a national ad campaign.\u003c/p>\n\u003cp>\"We are leaders and pioneers in this industry,\" D'Addario told us. And as the chain seeks to introduce its brand to new customers, \"it's important for us to talk about who we are and what we offer,\" she says.\u003c/p>\n\u003cp>Millennials, after all, may not remember a time when Whole Foods stood out as the first grocer — save for local food co-ops — to tout its local produce, its commitment to sustainable growing practices and its relationships with farmers and ranchers.\u003c/p>\n\u003cp>The chain is also working to overcome its \"Whole Paycheck\" reputation. \"We've worked really hard over the last few years to really move away from a high-price perception,\" D'Addario says. She says the chain has cut operating expenses so it can pass along savings to shoppers.\u003c/p>\n\u003cp>\"We don't consider ourselves as a luxury brand or a bargain brand,\" she says, adding, \"We cater to all demographics. For example, if you want to eat healthy on $5 a day at Whole Foods Market, you certainly can.\"\u003c/p>\n\u003cp>D'Addario points to the chain's 365 Every Day Value line as examples of good value. And of course, if you want to splurge, the chains offers plenty of opportunities.\u003c/p>\n\u003cp>After all, Whole Foods isn't just targeting millennials — who may be a little more cash-strapped than boomers — with its new ad campaign. D'Addario says the company is also targeting a broader demographic, 25- to 49-year-old, \"socially conscious\" consumers who \"care about their health, care about quality products and really want the information about where their food comes from.\"\u003c/p>\n\u003cp>D'Addario comes to Whole Foods from Stanford Children's Health. Before that, she worked for the Walt Disney Co. overseeing marketing for infant, toddler and preschool brands. I asked her how working for Disney prepared her for the challenge at Whole Foods.\u003c/p>\n\u003cp>\"Disney is all about telling wonderful stories that delight and enhance and provide optimism to consumers, as well as great consumer experiences — and that is really what Whole Foods does,\" she says.\u003c/p>\n\u003cp>Whether you're talking \u003cem>Frozen\u003c/em> princesses or groceries, it's all \"about authentic storytelling,\" she says — as illustrated by the new ads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A pioneer in selling organic, sustainable groceries, Whole Foods now finds itself beset by competitors. So it's launching its first national ad blitz to sell socially conscious consumers on its story.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/21/357620168/from-nfl-to-scandal-whole-foods-buys-tv-ads-to-boost-its-brand\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/21/14)\u003c/p>\n\u003cp>If you tune into Game 1 of the World Series tonight, you may catch this ad for Whole Foods Market.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5DCow4J-pDE'\n title='//www.youtube.com/embed/5DCow4J-pDE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The chain is launching its first-ever national brand campaign, including TV ads during buzzworthy network and cable shows. Think \u003cem>Modern Family\u003c/em> and \u003cem>Scandal,\u003c/em> as well as late-night shows — including \u003cem>The Tonight Show\u003c/em> with Jimmy Fallon, \u003cem>Jimmy Kimmel Live\u003c/em> and the NFL's \u003cem>Thursday Night Football.\u003c/em>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The ad campaign is part of Whole Foods' effort to brand itself as America's Healthiest Grocery Store, at a time when competition has eaten into its profits. As mainstream grocers — from Harris Teeter to Wegmans to Wal-Mart — have beefed up their local and organic offerings, Whole Foods may no longer seem as unique to shoppers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And Whole Foods shareholders have taken note. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/10/16/business/whole-foods-to-rate-its-produce-and-flowers-for-environmental-impact.html?_r=1\">pointed out\u003c/a> last week, the company's stock is down more than 30 percent this year.\u003c/p>\n\u003cp>I spoke to Jeannine D'Addario, Whole Foods' new global vice president of communication, who is teeing up the new campaign.\u003c/p>\n\u003cp>\"Competition makes us all better,\" she told The Salt, when asked why the company had chosen this particular moment to launch a national ad campaign.\u003c/p>\n\u003cp>\"We are leaders and pioneers in this industry,\" D'Addario told us. And as the chain seeks to introduce its brand to new customers, \"it's important for us to talk about who we are and what we offer,\" she says.\u003c/p>\n\u003cp>Millennials, after all, may not remember a time when Whole Foods stood out as the first grocer — save for local food co-ops — to tout its local produce, its commitment to sustainable growing practices and its relationships with farmers and ranchers.\u003c/p>\n\u003cp>The chain is also working to overcome its \"Whole Paycheck\" reputation. \"We've worked really hard over the last few years to really move away from a high-price perception,\" D'Addario says. She says the chain has cut operating expenses so it can pass along savings to shoppers.\u003c/p>\n\u003cp>\"We don't consider ourselves as a luxury brand or a bargain brand,\" she says, adding, \"We cater to all demographics. For example, if you want to eat healthy on $5 a day at Whole Foods Market, you certainly can.\"\u003c/p>\n\u003cp>D'Addario points to the chain's 365 Every Day Value line as examples of good value. And of course, if you want to splurge, the chains offers plenty of opportunities.\u003c/p>\n\u003cp>After all, Whole Foods isn't just targeting millennials — who may be a little more cash-strapped than boomers — with its new ad campaign. D'Addario says the company is also targeting a broader demographic, 25- to 49-year-old, \"socially conscious\" consumers who \"care about their health, care about quality products and really want the information about where their food comes from.\"\u003c/p>\n\u003cp>D'Addario comes to Whole Foods from Stanford Children's Health. Before that, she worked for the Walt Disney Co. overseeing marketing for infant, toddler and preschool brands. I asked her how working for Disney prepared her for the challenge at Whole Foods.\u003c/p>\n\u003cp>\"Disney is all about telling wonderful stories that delight and enhance and provide optimism to consumers, as well as great consumer experiences — and that is really what Whole Foods does,\" she says.\u003c/p>\n\u003cp>Whether you're talking \u003cem>Frozen\u003c/em> princesses or groceries, it's all \"about authentic storytelling,\" she says — as illustrated by the new ads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "What's Really In A Big Mac? McDonald's Says It's Ready To Tell All",
"title": "What's Really In A Big Mac? McDonald's Says It's Ready To Tell All",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\" alt=\"McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/14/356115015/what-s-really-in-that-big-mac-mcdonald-s-is-ready-to-tell-almost-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/14/14)\u003c/p>\n\u003cp>Did you hear the one about the McDonald's hamburger that \u003ca href=\"http://oldesthamburger.blogspot.com/2013/02/new-pictures-of-oldest-hamburger.html\">still hadn't decomposed\u003c/a> after 14 years?\u003c/p>\n\u003cp>And \"pink slime\" — how much goes into McDonald's beef?\u003c/p>\n\u003cp>Over the years, fast-food behemoth McDonald's has faced some pretty disturbing questions about the ingredients that go into its meals. And lately, its North American sales have been slumping. That may have something to do with the growing ranks of consumers asking pesky questions about what Big Food is feeding them.\u003c/p>\n\u003cp>So perhaps it's not so surprising that this week, McDonald's USA decided to tell the public, all right, we're throwing open the doors. On Monday, the company launched \"\u003ca href=\"http://www.mcdonalds.com/content/us/en/your_questions/our_food.html\">Your Questions, Our Food\u003c/a>,\" a new advertising blitz aimed at dispelling the rumors and convincing consumers it has nothing to hide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This new tell-all, social media-based approach\u003cstrong> — \u003c/strong>\"in many ways, it's the way the world is going,\" Ben Stringfellow, vice president of communications for McDonald's USA, \u003ca href=\"http://bigstory.ap.org/article/a8951f4b99d749ebba8986cd192b450e/mcdonalds-invites-questions-about-its-food\">told the Associated Press\u003c/a>.\u003c/p>\n\u003cp>As part of that effort, the company is inviting questions via Facebook and Twitter. And it has enlisted the help of Grant Imahara, former co-host of the Discovery Channel's \u003cem>Mythbusters,\u003c/em> to help address some of the most persistent concerns. In a video posted on the company's website, Imahara tours a factory in Fresno, Calif., run by Cargill, which supplies the beef used in McD's burgers.\u003c/p>\n\u003cp>During the tour, we learn that no, there are no eyeballs or lips in the meat and no, there's no ammonia or lean, finely textured beef (the so-called pink slime), either.\u003c/p>\n\u003cp>\"Beef in and beef out — nothing else is added,\" one Cargill worker tells Imahara.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=wXgSnUmhdws]\u003c/p>\n\u003cp>What the video fails to mention is that yes, McDonald's burgers at one point did contain lean, finely textured beef, though the company phased it out in 2011. The company does acknowledge this in a \u003ca href=\"http://www.mcdonalds.com/us/en/your_questions/our_food/burgers-and-sandwiches.html\">longer Q&A\u003c/a> on its website, which addresses other unsavory issues, like the fact that most of its beef comes from cattle treated with hormones.\u003c/p>\n\u003cp>The new campaign follows similar efforts to pull back the curtain at McDonald's Australian and Canadian divisions, which released a highly publicized video that let us \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272112028/oh-so-thats-what-goes-into-a-mcdonalds-chicken-mcnugget\">witness the birth of a chicken McNugget\u003c/a> earlier this year. (Perhaps the most illuminating bit of information from that video was that the iconic chicken lumps are made in four shapes — the bell, ball, bow tie and boot.)\u003c/p>\n\u003cp>The shift in tone also comes as McDonald's sales falter at its U.S. stores. Same-store sales slipped 1.5 percent during the most recent fiscal quarter, and the company is having a tough time appealing to millennials. Since 2011, the number of 19- to 21-year-olds who visited a McDonald's each month has dropped by 12.9 percentage points, as the demographic flocks to fast-casual chains like Chipotle and Five Guys, according to \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-millennial-challenge-1408928743\">data\u003c/a> the restaurant consulting group Technomic gathered for \u003cem>The Wall Street Journal. \u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>While consumers may welcome McDonald's move toward more transparency, some critics say what's really needed is a change in its core menu.\u003c/p>\n\u003cp>\"Most people simply don't think of McDonald's as a healthy place to eat, despite its efforts to offer more menu choices,\" Civil Eats co-founder Naomi Starkman\u003ca href=\"http://civileats.com/2014/10/13/how-mcdonalds-could-serve-up-a-happier-meal/\"> writes\u003c/a>. In a world where farm-to-table increasingly dominates eating ethos, McDonald's is still essentially serving up \"factory farm-to-table,\" she says.\u003c/p>\n\u003cp>\"The truth is,\" she writes, \"McDonald's is facing a marketplace where people no longer want fast food, but good food served fast.\"\u003c/p>\n\u003cp>Adds Sriram Madhusoodanan of Corporate Accountability International, an advocacy group that has called on McDonald's to stop marketing to kids, \"Instead of addressing people's concerns with the corporation's marketing practices and food quality, McDonald's continues to double-down on advertising that simply won't make its problems go away.\"\u003c/p>\n\u003cp>Speaking of things that won't go away, remember that burger-that-never ages we mentioned? Yeah, it's scientifically possible, McDonald's has \u003ca href=\"http://news.mcdonalds.com/US/Media-Statements/Response-to-Happy-Meal-Food--Experiment-\">previously acknowledged\u003c/a>, if you stored the thing in superdry conditions where bacteria and mold can't form. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Pink slime? Eyeballs? Rumors about what goes into McD's food have dogged it for years. As U.S. sales falter, the firm's new ad campaign aims to tackle those concerns by inviting consumers' questions.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\" alt=\"McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/14/356115015/what-s-really-in-that-big-mac-mcdonald-s-is-ready-to-tell-almost-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/14/14)\u003c/p>\n\u003cp>Did you hear the one about the McDonald's hamburger that \u003ca href=\"http://oldesthamburger.blogspot.com/2013/02/new-pictures-of-oldest-hamburger.html\">still hadn't decomposed\u003c/a> after 14 years?\u003c/p>\n\u003cp>And \"pink slime\" — how much goes into McDonald's beef?\u003c/p>\n\u003cp>Over the years, fast-food behemoth McDonald's has faced some pretty disturbing questions about the ingredients that go into its meals. And lately, its North American sales have been slumping. That may have something to do with the growing ranks of consumers asking pesky questions about what Big Food is feeding them.\u003c/p>\n\u003cp>So perhaps it's not so surprising that this week, McDonald's USA decided to tell the public, all right, we're throwing open the doors. On Monday, the company launched \"\u003ca href=\"http://www.mcdonalds.com/content/us/en/your_questions/our_food.html\">Your Questions, Our Food\u003c/a>,\" a new advertising blitz aimed at dispelling the rumors and convincing consumers it has nothing to hide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This new tell-all, social media-based approach\u003cstrong> — \u003c/strong>\"in many ways, it's the way the world is going,\" Ben Stringfellow, vice president of communications for McDonald's USA, \u003ca href=\"http://bigstory.ap.org/article/a8951f4b99d749ebba8986cd192b450e/mcdonalds-invites-questions-about-its-food\">told the Associated Press\u003c/a>.\u003c/p>\n\u003cp>As part of that effort, the company is inviting questions via Facebook and Twitter. And it has enlisted the help of Grant Imahara, former co-host of the Discovery Channel's \u003cem>Mythbusters,\u003c/em> to help address some of the most persistent concerns. In a video posted on the company's website, Imahara tours a factory in Fresno, Calif., run by Cargill, which supplies the beef used in McD's burgers.\u003c/p>\n\u003cp>During the tour, we learn that no, there are no eyeballs or lips in the meat and no, there's no ammonia or lean, finely textured beef (the so-called pink slime), either.\u003c/p>\n\u003cp>\"Beef in and beef out — nothing else is added,\" one Cargill worker tells Imahara.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wXgSnUmhdws'\n title='//www.youtube.com/embed/wXgSnUmhdws'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What the video fails to mention is that yes, McDonald's burgers at one point did contain lean, finely textured beef, though the company phased it out in 2011. The company does acknowledge this in a \u003ca href=\"http://www.mcdonalds.com/us/en/your_questions/our_food/burgers-and-sandwiches.html\">longer Q&A\u003c/a> on its website, which addresses other unsavory issues, like the fact that most of its beef comes from cattle treated with hormones.\u003c/p>\n\u003cp>The new campaign follows similar efforts to pull back the curtain at McDonald's Australian and Canadian divisions, which released a highly publicized video that let us \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272112028/oh-so-thats-what-goes-into-a-mcdonalds-chicken-mcnugget\">witness the birth of a chicken McNugget\u003c/a> earlier this year. (Perhaps the most illuminating bit of information from that video was that the iconic chicken lumps are made in four shapes — the bell, ball, bow tie and boot.)\u003c/p>\n\u003cp>The shift in tone also comes as McDonald's sales falter at its U.S. stores. Same-store sales slipped 1.5 percent during the most recent fiscal quarter, and the company is having a tough time appealing to millennials. Since 2011, the number of 19- to 21-year-olds who visited a McDonald's each month has dropped by 12.9 percentage points, as the demographic flocks to fast-casual chains like Chipotle and Five Guys, according to \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-millennial-challenge-1408928743\">data\u003c/a> the restaurant consulting group Technomic gathered for \u003cem>The Wall Street Journal. \u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>While consumers may welcome McDonald's move toward more transparency, some critics say what's really needed is a change in its core menu.\u003c/p>\n\u003cp>\"Most people simply don't think of McDonald's as a healthy place to eat, despite its efforts to offer more menu choices,\" Civil Eats co-founder Naomi Starkman\u003ca href=\"http://civileats.com/2014/10/13/how-mcdonalds-could-serve-up-a-happier-meal/\"> writes\u003c/a>. In a world where farm-to-table increasingly dominates eating ethos, McDonald's is still essentially serving up \"factory farm-to-table,\" she says.\u003c/p>\n\u003cp>\"The truth is,\" she writes, \"McDonald's is facing a marketplace where people no longer want fast food, but good food served fast.\"\u003c/p>\n\u003cp>Adds Sriram Madhusoodanan of Corporate Accountability International, an advocacy group that has called on McDonald's to stop marketing to kids, \"Instead of addressing people's concerns with the corporation's marketing practices and food quality, McDonald's continues to double-down on advertising that simply won't make its problems go away.\"\u003c/p>\n\u003cp>Speaking of things that won't go away, remember that burger-that-never ages we mentioned? Yeah, it's scientifically possible, McDonald's has \u003ca href=\"http://news.mcdonalds.com/US/Media-Statements/Response-to-Happy-Meal-Food--Experiment-\">previously acknowledged\u003c/a>, if you stored the thing in superdry conditions where bacteria and mold can't form. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "New GMOs Get A Regulatory Green Light, With A Hint Of Yellow",
"title": "New GMOs Get A Regulatory Green Light, With A Hint Of Yellow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\" alt=\"Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\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/2014/10/15/356416365/new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/15/14)\u003c/p>\n\u003cp>Government regulators have approved a new generation of genetically engineered corn and soybeans. They're the latest weapon in an arms race between farmers and weeds, and the government's green light is provoking angry opposition from environmentalists.\u003c/p>\n\u003cp>The actual \u003ca href=\"http://yosemite.epa.gov/opa/admpress.nsf/bd4379a92ceceeac8525735900400c27/72fde554930f3f6985257d7200591180!OpenDocument\">decision\u003c/a>, at first glance, seems narrow and technical. The Environmental Protection Agency has announced it had \"registered\" a new weedkiller formula that contains two older herbicides: glyphosate (better known as Roundup) and 2, 4-D.\u003c/p>\n\u003cp>Versions of these weedkillers have been around for decades. But farmers in six Midwestern states will be allowed to use the new formula, called Enlist Duo, on their corn and soybeans. And that counts as big news.\u003c/p>\n\u003cfigure id=\"attachment_88868\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\" alt=\"The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP \" width=\"300\" class=\"size-full wp-image-88868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers will now be able to plant new \u003ca href=\"http://content.govdelivery.com/accounts/USDAAPHIS/bulletins/cf9cff\">types\u003c/a> of corn and soybeans that have been genetically engineered by the biotech company Dow Agrosciences to tolerate doses of those two weedkillers. (The beauty of herbicide-resistant crops is that they make the herbicides exquisitely selective: They kill the weeds but not the crop.) So farmers can spray either glyphosate or 2, 4-D (or both) to wipe out weeds without harming their corn or soybeans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that may actually be one of the most significant developments the world of weedkilling in more than a decade.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Another similar new weedkilling combination of the chemical dicamba and genetically engineered, dicamba-resistant crops is awaiting government approval. Promoters of these new herbicide-crop combinations say they are a big step forward. Critics are calling them a mindless step into ever-increasing dependence on toxic chemicals.\u003c/p>\n\u003cp>There's demand for such technologies because the last great weed-fighting weapon is starting to fail. Over the past two decades, farmers have come to rely, to an extraordinary extent, on glyphosate paired with \"Roundup Ready\" crops. But an increasing number of weeds have now evolved resistance to glyphosate. Farmers have had to resort to weedkilling chemicals that are more costly and often harder to manage. Many of those chemicals can't be sprayed directly on crops because they'd kill them.\u003c/p>\n\u003cp>Environmentalists and critics of genetically engineered crops condemned the EPA's decision Wednesday, arguing that it leads farmers \"further down the futile path of chemical dependency,\" in the words of Andrew Kimbrell from the Center for Food Safety. Mary Ellen Kustin, from the Environmental Working Group, said in a \u003ca href=\"http://www.ewg.org/release/epa-ignores-public-outcry-approves-dangerous-weed-killer\">statement\u003c/a> that \"this continued arms race between chemical companies and superweeds is a threat to sustainable farming and public health. EPA's decision to up the ante of Roundup by approving Enlist Duo is unconscionable.\"\u003c/p>\n\u003cp>In fact, the EPA's green light to Enlist Duo did contain some unusual provisions that the agency could eventually use to restrict its use. The EPA is requiring that Dow monitor the use of the new herbicide, work with farmers to avoid overusing it and come up plans to fight weeds that become resistant to the new weedkiller. In addition, the EPA's approval of Enlist Duo is temporary, and will expire in six years.\u003c/p>\n\u003cp>On the same day that the EPA approved the new herbicide, the U.S. Department of Agriculture \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/10/0227.xml&contentidonly=true\">announced\u003c/a> a new program aimed at fighting the problem of herbicide-resistant weeds. According to the USDA statement, this problem \"will not be solved solely through the application of new herbicides.\" USDA scientists will carry out research on non-chemical ways to control weeds, such as cover crops, and promote their use among farmers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_88864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\" alt=\"Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\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/2014/10/15/356416365/new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/15/14)\u003c/p>\n\u003cp>Government regulators have approved a new generation of genetically engineered corn and soybeans. They're the latest weapon in an arms race between farmers and weeds, and the government's green light is provoking angry opposition from environmentalists.\u003c/p>\n\u003cp>The actual \u003ca href=\"http://yosemite.epa.gov/opa/admpress.nsf/bd4379a92ceceeac8525735900400c27/72fde554930f3f6985257d7200591180!OpenDocument\">decision\u003c/a>, at first glance, seems narrow and technical. The Environmental Protection Agency has announced it had \"registered\" a new weedkiller formula that contains two older herbicides: glyphosate (better known as Roundup) and 2, 4-D.\u003c/p>\n\u003cp>Versions of these weedkillers have been around for decades. But farmers in six Midwestern states will be allowed to use the new formula, called Enlist Duo, on their corn and soybeans. And that counts as big news.\u003c/p>\n\u003cfigure id=\"attachment_88868\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\" alt=\"The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP \" width=\"300\" class=\"size-full wp-image-88868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers will now be able to plant new \u003ca href=\"http://content.govdelivery.com/accounts/USDAAPHIS/bulletins/cf9cff\">types\u003c/a> of corn and soybeans that have been genetically engineered by the biotech company Dow Agrosciences to tolerate doses of those two weedkillers. (The beauty of herbicide-resistant crops is that they make the herbicides exquisitely selective: They kill the weeds but not the crop.) So farmers can spray either glyphosate or 2, 4-D (or both) to wipe out weeds without harming their corn or soybeans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that may actually be one of the most significant developments the world of weedkilling in more than a decade.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Another similar new weedkilling combination of the chemical dicamba and genetically engineered, dicamba-resistant crops is awaiting government approval. Promoters of these new herbicide-crop combinations say they are a big step forward. Critics are calling them a mindless step into ever-increasing dependence on toxic chemicals.\u003c/p>\n\u003cp>There's demand for such technologies because the last great weed-fighting weapon is starting to fail. Over the past two decades, farmers have come to rely, to an extraordinary extent, on glyphosate paired with \"Roundup Ready\" crops. But an increasing number of weeds have now evolved resistance to glyphosate. Farmers have had to resort to weedkilling chemicals that are more costly and often harder to manage. Many of those chemicals can't be sprayed directly on crops because they'd kill them.\u003c/p>\n\u003cp>Environmentalists and critics of genetically engineered crops condemned the EPA's decision Wednesday, arguing that it leads farmers \"further down the futile path of chemical dependency,\" in the words of Andrew Kimbrell from the Center for Food Safety. Mary Ellen Kustin, from the Environmental Working Group, said in a \u003ca href=\"http://www.ewg.org/release/epa-ignores-public-outcry-approves-dangerous-weed-killer\">statement\u003c/a> that \"this continued arms race between chemical companies and superweeds is a threat to sustainable farming and public health. EPA's decision to up the ante of Roundup by approving Enlist Duo is unconscionable.\"\u003c/p>\n\u003cp>In fact, the EPA's green light to Enlist Duo did contain some unusual provisions that the agency could eventually use to restrict its use. The EPA is requiring that Dow monitor the use of the new herbicide, work with farmers to avoid overusing it and come up plans to fight weeds that become resistant to the new weedkiller. In addition, the EPA's approval of Enlist Duo is temporary, and will expire in six years.\u003c/p>\n\u003cp>On the same day that the EPA approved the new herbicide, the U.S. Department of Agriculture \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/10/0227.xml&contentidonly=true\">announced\u003c/a> a new program aimed at fighting the problem of herbicide-resistant weeds. According to the USDA statement, this problem \"will not be solved solely through the application of new herbicides.\" USDA scientists will carry out research on non-chemical ways to control weeds, such as cover crops, and promote their use among farmers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Two For One: Subsidies Help Food Stamp Recipients Buy Fresh Food",
"title": "Two For One: Subsidies Help Food Stamp Recipients Buy Fresh Food",
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"content": "\u003cfigure id=\"attachment_88429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodbucks_wide-04980f86fa9d971eaa9fbea8dc3c3a658144cf9b-e1412441141115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodbucks_wide-04980f86fa9d971eaa9fbea8dc3c3a658144cf9b-e1412441141115.jpg\" alt=\"Tokens representing $1, which can be used specifically for fresh fruits and vegetables, are displayed at a Electronic Benefits Transfer, or food stamp, station in the GrowNYC Greenmarket in Union Square on September 18, 2013 in New York City. Photo: Andrew Burton/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tokens representing $1, which can be used specifically for fresh fruits and vegetables, are displayed at a Electronic Benefits Transfer, or food stamp, station in the GrowNYC Greenmarket in Union Square on September 18, 2013 in New York City. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey and Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/04/353522055/two-for-one-subsidies-help-food-stamp-recipients-buy-fresh-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/4/14)\u003c/p>\n\u003cp>The U.S. Department of Agriculture \u003ca href=\"http://www.fns.usda.gov/pressrelease/2014/021514\">just announced\u003c/a> that $31.5 million is now available as grants to programs that help make farm-fresh fruits and vegetables more affordable for families who rely on food stamps.\u003c/p>\n\u003cp>The Food Insecurity Nutrition Program is modeled on the Fair Food Network's \u003ca href=\"http://www.fairfoodnetwork.org/what-we-do/projects/double-up-food-bucks\">Double Up Food Bucks\u003c/a> initiative in Michigan and Wholesome Wave's \u003ca href=\"http://www.wholesomewave.org/our-initiatives/double-value-coupon-program/\">Double Value Coupon program\u003c/a> at 350 farmers markets across the country.\u003c/p>\n\u003cp>Both programs boost the purchasing power of SNAP, or food stamps, at farmers markets. If a SNAP recipient uses $10 of their benefits at a farm market, they get $20 dollars worth of produce. The USDA grants, which have to be matched by private donations, will provide the $10 subsidy.\u003c/p>\n\u003cp>Those dollars benefit both low-income consumers and local, small-scale farmers. Backers of such programs say that's good for public health and local communities. \"Helping families purchase more fresh produce is clearly good for families' health, helps contribute to lower health costs for the country, and increases local food sales for family farmers,\" Agriculture Secretary Tom Vilsack said in a statement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The USDA also \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/09/0216.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">announced\u003c/a> $52 million in grants to support organic farming and local and regional \"food hubs.\" To illustrate what this means, Vilsack paid a visit to a Virginia farm operation (and USDA grantee) called Milton's Local Harvest, which calls itself a virtual marketplace. It connects local farmers with large-scale institutional purchasers of food who'd like to buy local but aren't set up to deal with lots of small farmers.\u003c/p>\n\u003cp>Both pots of money were created through the 2014 Farm Bill. \"These new programs will not only empower low-income Americans to provide their families with more healthy fruits and vegetables, they will also help strengthen local economies by investing in local food systems and organic agriculture,\" wrote Michigan Sen. Debbie Stabenow in \u003ca href=\"http://www.ag.senate.gov/newsroom/press/release/chairwoman-stabenow-applauds-new-programs\">statement\u003c/a>. Stabenow chairs the Senate's agriculture committee, and played a big role in creating the new programs.\u003c/p>\n\u003cp>Sales of locally produced food have expanded a lot over the last few years, and the USDA says this has led to new jobs. A 2011 USDA \u003ca href=\"http://www.usda.gov/documents/1-Whatandwhy.pdf\">study\u003c/a> concluded that produce growers supplying local and regional markets generate 13 full-time operator jobs for each million dollars in revenue earned, for a total of 61,000 jobs in 2008.\u003c/p>\n\u003cp>\"Consumers are increasingly demanding more local and organic options. Investing in local and regional food systems supports the livelihoods of farmers and ranchers, especially smaller operations, while strengthening economies in communities across the country, \" Vilsack said.\u003c/p>\n\u003cp>We sat down with the founder of Wholesome Wave, \u003ca href=\"http://www.wholesomewave.org/about-us/board/michel-nischan/\">Michel Nischan\u003c/a>, to chat about what these initiatives are likely to accomplish. He thinks they'll have a huge impact. SNAP purchases, he points out, add up to close to $80 billion a year. \"We think that if we can shift a good chunk of that $80 billion towards local and regional farming, it can actually change the food system.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "There a big new pot of government money available for programs that boost the buying power of food stamps. But there's a catch: The cash has to spent on local fruit and vegetables.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodbucks_wide-04980f86fa9d971eaa9fbea8dc3c3a658144cf9b-e1412441141115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodbucks_wide-04980f86fa9d971eaa9fbea8dc3c3a658144cf9b-e1412441141115.jpg\" alt=\"Tokens representing $1, which can be used specifically for fresh fruits and vegetables, are displayed at a Electronic Benefits Transfer, or food stamp, station in the GrowNYC Greenmarket in Union Square on September 18, 2013 in New York City. Photo: Andrew Burton/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tokens representing $1, which can be used specifically for fresh fruits and vegetables, are displayed at a Electronic Benefits Transfer, or food stamp, station in the GrowNYC Greenmarket in Union Square on September 18, 2013 in New York City. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey and Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/04/353522055/two-for-one-subsidies-help-food-stamp-recipients-buy-fresh-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/4/14)\u003c/p>\n\u003cp>The U.S. Department of Agriculture \u003ca href=\"http://www.fns.usda.gov/pressrelease/2014/021514\">just announced\u003c/a> that $31.5 million is now available as grants to programs that help make farm-fresh fruits and vegetables more affordable for families who rely on food stamps.\u003c/p>\n\u003cp>The Food Insecurity Nutrition Program is modeled on the Fair Food Network's \u003ca href=\"http://www.fairfoodnetwork.org/what-we-do/projects/double-up-food-bucks\">Double Up Food Bucks\u003c/a> initiative in Michigan and Wholesome Wave's \u003ca href=\"http://www.wholesomewave.org/our-initiatives/double-value-coupon-program/\">Double Value Coupon program\u003c/a> at 350 farmers markets across the country.\u003c/p>\n\u003cp>Both programs boost the purchasing power of SNAP, or food stamps, at farmers markets. If a SNAP recipient uses $10 of their benefits at a farm market, they get $20 dollars worth of produce. The USDA grants, which have to be matched by private donations, will provide the $10 subsidy.\u003c/p>\n\u003cp>Those dollars benefit both low-income consumers and local, small-scale farmers. Backers of such programs say that's good for public health and local communities. \"Helping families purchase more fresh produce is clearly good for families' health, helps contribute to lower health costs for the country, and increases local food sales for family farmers,\" Agriculture Secretary Tom Vilsack said in a statement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The USDA also \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/09/0216.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">announced\u003c/a> $52 million in grants to support organic farming and local and regional \"food hubs.\" To illustrate what this means, Vilsack paid a visit to a Virginia farm operation (and USDA grantee) called Milton's Local Harvest, which calls itself a virtual marketplace. It connects local farmers with large-scale institutional purchasers of food who'd like to buy local but aren't set up to deal with lots of small farmers.\u003c/p>\n\u003cp>Both pots of money were created through the 2014 Farm Bill. \"These new programs will not only empower low-income Americans to provide their families with more healthy fruits and vegetables, they will also help strengthen local economies by investing in local food systems and organic agriculture,\" wrote Michigan Sen. Debbie Stabenow in \u003ca href=\"http://www.ag.senate.gov/newsroom/press/release/chairwoman-stabenow-applauds-new-programs\">statement\u003c/a>. Stabenow chairs the Senate's agriculture committee, and played a big role in creating the new programs.\u003c/p>\n\u003cp>Sales of locally produced food have expanded a lot over the last few years, and the USDA says this has led to new jobs. A 2011 USDA \u003ca href=\"http://www.usda.gov/documents/1-Whatandwhy.pdf\">study\u003c/a> concluded that produce growers supplying local and regional markets generate 13 full-time operator jobs for each million dollars in revenue earned, for a total of 61,000 jobs in 2008.\u003c/p>\n\u003cp>\"Consumers are increasingly demanding more local and organic options. Investing in local and regional food systems supports the livelihoods of farmers and ranchers, especially smaller operations, while strengthening economies in communities across the country, \" Vilsack said.\u003c/p>\n\u003cp>We sat down with the founder of Wholesome Wave, \u003ca href=\"http://www.wholesomewave.org/about-us/board/michel-nischan/\">Michel Nischan\u003c/a>, to chat about what these initiatives are likely to accomplish. He thinks they'll have a huge impact. SNAP purchases, he points out, add up to close to $80 billion a year. \"We think that if we can shift a good chunk of that $80 billion towards local and regional farming, it can actually change the food system.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Locavore Losses: California’s Chefs, Artisans Feel the Drought",
"title": "Locavore Losses: California’s Chefs, Artisans Feel the Drought",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\" alt=\"Locavore Losses: California’s Chefs, Artisans Feel the Drought \" width=\"680\" height=\"312\" class=\"aligncenter size-full wp-image-88406\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"http://civileats.com/2014/10/01/locavore-losses-californias-chefs-artisans-feel-the-drought/\" target=\"_blank\">Civil Eats\u003c/a> (10/1/14)\u003c/p>\n\u003cp>At \u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">Nopalito\u003c/a>, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips.\u003c/p>\n\u003cp>In mid-September, Nopalito’s owner, Laurence Jossel, learned that \u003ca href=\"http://giustos.com/\" target=\"_blank\">Giusto’s\u003c/a>, the Northern California grain processor and wholesaler from which Nopalito sources its flours, had run out of corn after severe drought conditions caused the product to dry up. “It’s been a mad scramble,” says Jossel. He and his head chef called restaurants all over the city, searching for a locally-grown equivalent, without luck. In a pinch, they settled on more expensive organic corn flour from Montana and some from as far as Mexico.\u003c/p>\n\u003cp>“We can’t run a restaurant based on [corn] without it,” says Jossel. With no end to the California drought in sight, chefs like Jossel, and many artisan food makers who rely on local food, are feeling the squeeze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In January 2014, California governor Jerry Brown declared a \u003ca href=\"http://gov.ca.gov/news.php?id=18368\" target=\"_blank\">state of emergency\u003c/a> due to severe drought conditions. Eight months later, with the continuation of one of the driest years on record, 95 percent of the state continues to suffer under “\u003ca href=\"http://droughtmonitor.unl.edu/Home/StateDroughtMonitor.aspx?CA\" target=\"_blank\">extreme drought conditions.\u003c/a>” Reservoir levels are \u003ca href=\"http://www.dailymail.co.uk/news/article-2731091/California-s-vanishing-lakes-Before-photos-reveal-shocking-shriveling-effect-state-s-devastating-drought-decades.html\" target=\"_blank\">shockingly low\u003c/a> and wells are going dry, a fact that lead Governor Brown to sign \u003ca href=\"http://www.utsandiego.com/news/2014/sep/19/california-governor-orders-help-for-dry-wells/\" target=\"_blank\">emergency groundwater regulation\u003c/a> legislation on September 16.\u003c/p>\n\u003cp>As widely reported, California’s large-scale agricultural operations, most notably livestock and dairy, have been \u003ca href=\"http://www.newyorker.com/culture/photo-booth/california-paradise-burning\" target=\"_blank\">severely impacted\u003c/a>. Across the state, the financial hit to agriculture will reach an estimated \u003ca href=\"http://www.nbcbayarea.com/news/local/California-Wells-Could-Run-Dry-in-One-Year-UC-Davis-Study-267185971.html\" target=\"_blank\">$2.2 billion\u003c/a>, say economists at University of California Davis. As harvest season ramps up, the true impact of the drought for everyone, not just Big Agriculture, is coming into high relief.\u003c/p>\n\u003cp>On September 17, the same day Jossel’s wholesale corn order dried up, he visited the Berkeley Farmers’ Market, only to discover that \u003ca href=\"http://www.dirtygirlproduce.com/\" target=\"_blank\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz, had run out of its \u003ca href=\"http://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/\" target=\"_blank\">famous dry-farmed tomatoes\u003c/a> two months earlier than normal. Sadly, says farmer Joel Schirmer, “those two months usually generate the highest income of the year.”\u003c/p>\n\u003cp>Schirmer’s tomatoes depend on winter rain for moisture, which is then trapped in the soil through mulching. The first wave, planted in early spring, did fine. The second wave couldn’t tap enough moisture in the soil to survive summer’s heat stress; Schirmer says at least 20 inches of rain are needed to set a baseline for the plants. This time of year, he and his workers should be packing up wholesale crates for shipment to Whole Foods and other large retailers. Instead, the farmer says he’ll lose an estimated $100,000 in sales.\u003c/p>\n\u003cp>And he’s not out of the woods yet. Schirmer relies on well water for the rest of his fall crops and says, “We could have a well go down on a piece of property that’s filled with baby plants. That would be devastating.”\u003c/p>\n\u003cp>Still, Schirmer says, farming requires him to evolve or die. “It’s a lesson not to put all your eggs in one basket.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.junetaylorjams.com/\" target=\"_blank\">June Taylor Jams\u003c/a> in Berkeley, flexibility is equally as important. Owner June Taylor uses Dirty Girl tomatoes into late fall for small-batch production of ketchup, paste, and sauces, but she too received word about the season’s untimely end.\u003c/p>\n\u003cp>“If I can’t get major fruits–pears, tomatoes–that is going to be difficult,” says Taylor. At the same time, with the unusually early arrival of apples, pears and figs, September has been busy.\u003c/p>\n\u003cp>“I used to think of September as a month where we could take a break after getting through the summer production,” says Taylor, who’s been preserving local produce for 25 years. “But now it’s as busy as June. The rhythms seem out-of-whack and water is one of the key components.”\u003c/p>\n\u003cp>Tough decisions about water are all in a day’s work at Toluma Farms, a 160-acre goat ranch outside of Tomales, California. In 2013, husband-and-wife team Tamara Hicks and David Jablons ventured into cheesemaking with \u003ca href=\"http://www.tolumafarms.com/creamery.html\" target=\"_blank\">Tomales Farmstead Creamery\u003c/a>. They don’t have “a normative baseline” for what it’s like to make cheese outside of drought conditions, says Hicks, but it requires a lot of water.\u003c/p>\n\u003cp>Toluma Farms is well known in the community for having good water, she explains. But that didn’t prevent a water scare last year when one of their two streams dried up. She and Jablons had to cut down to a single daily milking and eliminate one water-intensive cleaning of the milking parlor.\u003c/p>\n\u003cp>This year, the pastures where the goats feed greened-up three months later than usual, resulting in a gap in nutrition for the animals. Trucking in alfalfa cost $8,000 for two months of feed, a financial cut that hit the new business hard. They ended up growing their own combination of dry-farmed oats, rye, and clover for the animals–an alternative that is lower in protein, but beneficial in other ways. It’s a solution for now, but Hicks does say if the drought worsens this year, “all bets are off.”\u003c/p>\n\u003cp>The flavor and consistency of the goat’s milk has also been impacted, creating a challenge for head cheesemaker Jennifer Kirkham. In dry times, milk tends to be higher in fat and contain less moisture. It also becomes less predictable as an ingredient. Last December, just as the ranch scrambled to replace the goat’s normal feed, Kirkham had to stop making \u003ca href=\"http://culturecheesemag.com/cheese-library/Kenne\" target=\"_blank\">Kenne\u003c/a>, a soft ripened cheese, because the batch failed. Small percentage changes in the butterfat and protein content of the milk, due to changes in the animal feed, prevented the cheese from draining fast enough, so that it didn’t set properly.\u003c/p>\n\u003cp>“We’re having conversations based on what the goats are eating, which is based on rain and water,” says Hicks. “We’ll probably only make hard cheeses during the winter.”\u003c/p>\n\u003cp>Like other small farmers, ranchers, and artisans, Hicks and her husband are having hard conversations about what comes next, while operating on the premise that they might be up against a \u003ca href=\"http://blogs.kqed.org/science/2014/09/29/the-connection-between-californias-drought-and-climate-change/\" target=\"_blank\">long-term climatic shift\u003c/a>. “We have to figure out how not to be operating in crisis mode,” explains Hicks.\u003c/p>\n\u003cp>Decades of working with seasonal produce has taught jam-maker June Taylor to work first with what nature has on offer, but she too believes the changes chefs and artisans are seeing now could have a lasting impact.\u003c/p>\n\u003cp>“People have to think about what this means on a broader and longer-term basis regarding what farmers can produce in California and what won’t work,” she says. “We keep saying ‘If we just get some rain,’ but I don’t think one winter of rain will rebalance things.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\" alt=\"Locavore Losses: California’s Chefs, Artisans Feel the Drought \" width=\"680\" height=\"312\" class=\"aligncenter size-full wp-image-88406\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"http://civileats.com/2014/10/01/locavore-losses-californias-chefs-artisans-feel-the-drought/\" target=\"_blank\">Civil Eats\u003c/a> (10/1/14)\u003c/p>\n\u003cp>At \u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">Nopalito\u003c/a>, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips.\u003c/p>\n\u003cp>In mid-September, Nopalito’s owner, Laurence Jossel, learned that \u003ca href=\"http://giustos.com/\" target=\"_blank\">Giusto’s\u003c/a>, the Northern California grain processor and wholesaler from which Nopalito sources its flours, had run out of corn after severe drought conditions caused the product to dry up. “It’s been a mad scramble,” says Jossel. He and his head chef called restaurants all over the city, searching for a locally-grown equivalent, without luck. In a pinch, they settled on more expensive organic corn flour from Montana and some from as far as Mexico.\u003c/p>\n\u003cp>“We can’t run a restaurant based on [corn] without it,” says Jossel. With no end to the California drought in sight, chefs like Jossel, and many artisan food makers who rely on local food, are feeling the squeeze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In January 2014, California governor Jerry Brown declared a \u003ca href=\"http://gov.ca.gov/news.php?id=18368\" target=\"_blank\">state of emergency\u003c/a> due to severe drought conditions. Eight months later, with the continuation of one of the driest years on record, 95 percent of the state continues to suffer under “\u003ca href=\"http://droughtmonitor.unl.edu/Home/StateDroughtMonitor.aspx?CA\" target=\"_blank\">extreme drought conditions.\u003c/a>” Reservoir levels are \u003ca href=\"http://www.dailymail.co.uk/news/article-2731091/California-s-vanishing-lakes-Before-photos-reveal-shocking-shriveling-effect-state-s-devastating-drought-decades.html\" target=\"_blank\">shockingly low\u003c/a> and wells are going dry, a fact that lead Governor Brown to sign \u003ca href=\"http://www.utsandiego.com/news/2014/sep/19/california-governor-orders-help-for-dry-wells/\" target=\"_blank\">emergency groundwater regulation\u003c/a> legislation on September 16.\u003c/p>\n\u003cp>As widely reported, California’s large-scale agricultural operations, most notably livestock and dairy, have been \u003ca href=\"http://www.newyorker.com/culture/photo-booth/california-paradise-burning\" target=\"_blank\">severely impacted\u003c/a>. Across the state, the financial hit to agriculture will reach an estimated \u003ca href=\"http://www.nbcbayarea.com/news/local/California-Wells-Could-Run-Dry-in-One-Year-UC-Davis-Study-267185971.html\" target=\"_blank\">$2.2 billion\u003c/a>, say economists at University of California Davis. As harvest season ramps up, the true impact of the drought for everyone, not just Big Agriculture, is coming into high relief.\u003c/p>\n\u003cp>On September 17, the same day Jossel’s wholesale corn order dried up, he visited the Berkeley Farmers’ Market, only to discover that \u003ca href=\"http://www.dirtygirlproduce.com/\" target=\"_blank\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz, had run out of its \u003ca href=\"http://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/\" target=\"_blank\">famous dry-farmed tomatoes\u003c/a> two months earlier than normal. Sadly, says farmer Joel Schirmer, “those two months usually generate the highest income of the year.”\u003c/p>\n\u003cp>Schirmer’s tomatoes depend on winter rain for moisture, which is then trapped in the soil through mulching. The first wave, planted in early spring, did fine. The second wave couldn’t tap enough moisture in the soil to survive summer’s heat stress; Schirmer says at least 20 inches of rain are needed to set a baseline for the plants. This time of year, he and his workers should be packing up wholesale crates for shipment to Whole Foods and other large retailers. Instead, the farmer says he’ll lose an estimated $100,000 in sales.\u003c/p>\n\u003cp>And he’s not out of the woods yet. Schirmer relies on well water for the rest of his fall crops and says, “We could have a well go down on a piece of property that’s filled with baby plants. That would be devastating.”\u003c/p>\n\u003cp>Still, Schirmer says, farming requires him to evolve or die. “It’s a lesson not to put all your eggs in one basket.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.junetaylorjams.com/\" target=\"_blank\">June Taylor Jams\u003c/a> in Berkeley, flexibility is equally as important. Owner June Taylor uses Dirty Girl tomatoes into late fall for small-batch production of ketchup, paste, and sauces, but she too received word about the season’s untimely end.\u003c/p>\n\u003cp>“If I can’t get major fruits–pears, tomatoes–that is going to be difficult,” says Taylor. At the same time, with the unusually early arrival of apples, pears and figs, September has been busy.\u003c/p>\n\u003cp>“I used to think of September as a month where we could take a break after getting through the summer production,” says Taylor, who’s been preserving local produce for 25 years. “But now it’s as busy as June. The rhythms seem out-of-whack and water is one of the key components.”\u003c/p>\n\u003cp>Tough decisions about water are all in a day’s work at Toluma Farms, a 160-acre goat ranch outside of Tomales, California. In 2013, husband-and-wife team Tamara Hicks and David Jablons ventured into cheesemaking with \u003ca href=\"http://www.tolumafarms.com/creamery.html\" target=\"_blank\">Tomales Farmstead Creamery\u003c/a>. They don’t have “a normative baseline” for what it’s like to make cheese outside of drought conditions, says Hicks, but it requires a lot of water.\u003c/p>\n\u003cp>Toluma Farms is well known in the community for having good water, she explains. But that didn’t prevent a water scare last year when one of their two streams dried up. She and Jablons had to cut down to a single daily milking and eliminate one water-intensive cleaning of the milking parlor.\u003c/p>\n\u003cp>This year, the pastures where the goats feed greened-up three months later than usual, resulting in a gap in nutrition for the animals. Trucking in alfalfa cost $8,000 for two months of feed, a financial cut that hit the new business hard. They ended up growing their own combination of dry-farmed oats, rye, and clover for the animals–an alternative that is lower in protein, but beneficial in other ways. It’s a solution for now, but Hicks does say if the drought worsens this year, “all bets are off.”\u003c/p>\n\u003cp>The flavor and consistency of the goat’s milk has also been impacted, creating a challenge for head cheesemaker Jennifer Kirkham. In dry times, milk tends to be higher in fat and contain less moisture. It also becomes less predictable as an ingredient. Last December, just as the ranch scrambled to replace the goat’s normal feed, Kirkham had to stop making \u003ca href=\"http://culturecheesemag.com/cheese-library/Kenne\" target=\"_blank\">Kenne\u003c/a>, a soft ripened cheese, because the batch failed. Small percentage changes in the butterfat and protein content of the milk, due to changes in the animal feed, prevented the cheese from draining fast enough, so that it didn’t set properly.\u003c/p>\n\u003cp>“We’re having conversations based on what the goats are eating, which is based on rain and water,” says Hicks. “We’ll probably only make hard cheeses during the winter.”\u003c/p>\n\u003cp>Like other small farmers, ranchers, and artisans, Hicks and her husband are having hard conversations about what comes next, while operating on the premise that they might be up against a \u003ca href=\"http://blogs.kqed.org/science/2014/09/29/the-connection-between-californias-drought-and-climate-change/\" target=\"_blank\">long-term climatic shift\u003c/a>. “We have to figure out how not to be operating in crisis mode,” explains Hicks.\u003c/p>\n\u003cp>Decades of working with seasonal produce has taught jam-maker June Taylor to work first with what nature has on offer, but she too believes the changes chefs and artisans are seeing now could have a lasting impact.\u003c/p>\n\u003cp>“People have to think about what this means on a broader and longer-term basis regarding what farmers can produce in California and what won’t work,” she says. “We keep saying ‘If we just get some rain,’ but I don’t think one winter of rain will rebalance things.”\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>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Cracks Down On Farmers Market Cheaters",
"title": "California Cracks Down On Farmers Market Cheaters",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cafarmers_wide-64d81a5286ab402c4cf9e7617a76bed8aaa91c00-e1412270495702.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cafarmers_wide-64d81a5286ab402c4cf9e7617a76bed8aaa91c00-e1412270495702.jpg\" alt=\"A customer shops for produce at the Ferry Plaza Farmers Market in San Francisco in March. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for produce at the Ferry Plaza Farmers Market in San Francisco in March. Photo: Justin Sullivan/Getty Images\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/2014/10/02/352979875/california-cracks-down-on-farmers-market-cheaters\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/2/14)\u003c/p>\n\u003cp>Could that beloved farmer at your farmers market possibly be lying to you, passing off supermarket produce as locally grown?\u003c/p>\n\u003cp>California's state officials seem to think so. Last week, Gov. Jerry Brown signed a new \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml\">law\u003c/a> that will raise a million dollars to deploy a small army of inspectors to farmers markets around the state. The inspectors will check for signs that farmers are selling fruits and vegetables that they didn't actually grow themselves, but instead picked up wholesale.\u003c/p>\n\u003cp>There have been some well-publicized cases of fraud. In 2010, an investigative team from an NBC affiliate in Los Angeles \u003ca href=\"http://www.nbclosangeles.com/news/local/Hidden-Camera-Investigation-Farmers-Markets-103577594.html\">followed\u003c/a> one farmer's truck to the LA wholesale market, where he picked up a load of produce, including Mexican cantaloupes. That produce, according to the report, was later sold at farmers markets.\u003c/p>\n\u003cp>In response, Los Angeles County dispatched a few inspectors to look for evidence of mislabeled produce. According to the \u003cem>Los Angeles Times\u003c/em>, 19 vendors were \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-tighter-enforcement-snares-farmers-market-cheaters-20131226-story.html#axzz2ohNbL2P7&page=1\">fined\u003c/a> in 2013 for misrepresenting their products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new law will drastically increase funding for such inspections by raising fees that farmers pay to participate in farmers markets.\u003c/p>\n\u003cp>Eli Cook, owner of Spring Valley Farm and Orchard in Slanesville, W.Va., says nonlocal produce is a \"common problem\" at farmers markets. A casual consumer may not notice, he says, but \"I can spot it a mile away. I can tell you who's doing it and who's not doing it.\"\u003c/p>\n\u003cp>At the same time, Cook says, competition from wholesale produce \"is the least of my worries.\" The re-sellers, he says, \"can't control quality, and they sure aren't going to out-sell me.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.freshfarmmarkets.org/\">FreshFarm Markets\u003c/a>, which runs several of the markets where Cook sells his harvest, tries to verify that farmers are selling only their own produce at these markets. \"They do come around and check\" to make sure that a farm is growing the types of produce it's selling at the market, says Cook.\u003c/p>\n\u003cp>What's more difficult is verifying production quantities, making sure that farmers aren't adding a few extra boxes of tomatoes from the wholesale market. \"They almost have to be a doggone private investigator to catch some of this stuff,\" Cook says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.wholesomewave.org/about-us/board/gus-schumacher/\">Gus Schumacher\u003c/a>, a former USDA official who's been a close observer and promoter of farmers markets for several decades, the most successful farmers markets in the country are \"producer only,\" with strict rules against selling produce acquired elsewhere. But he's also seen some markets survive and prosper with a more lax policy. The two types of produce can co-exist, Schumacher says, \"as long as it's transparent, and the product is clearly labeled.\"\u003c/p>\n\u003cp>Schumacher, who now is a vice president at \u003ca href=\"http://www.wholesomewave.org/\">Wholesome Wave\u003c/a>, an organization that tries to promote access to fresh and local food, says he was \"surprised\" that California officials felt a new law was needed. \"My sense is, the markets are self-policing,\" he says. \"Farmers monitor farmers. I see very little purchased product.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Did your local farmer really grow that heirloom apple he just sold you? California wants to know, so it's sending more inspectors out to make sure the produce sold at markets is really local.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cafarmers_wide-64d81a5286ab402c4cf9e7617a76bed8aaa91c00-e1412270495702.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cafarmers_wide-64d81a5286ab402c4cf9e7617a76bed8aaa91c00-e1412270495702.jpg\" alt=\"A customer shops for produce at the Ferry Plaza Farmers Market in San Francisco in March. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for produce at the Ferry Plaza Farmers Market in San Francisco in March. Photo: Justin Sullivan/Getty Images\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/2014/10/02/352979875/california-cracks-down-on-farmers-market-cheaters\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/2/14)\u003c/p>\n\u003cp>Could that beloved farmer at your farmers market possibly be lying to you, passing off supermarket produce as locally grown?\u003c/p>\n\u003cp>California's state officials seem to think so. Last week, Gov. Jerry Brown signed a new \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml\">law\u003c/a> that will raise a million dollars to deploy a small army of inspectors to farmers markets around the state. The inspectors will check for signs that farmers are selling fruits and vegetables that they didn't actually grow themselves, but instead picked up wholesale.\u003c/p>\n\u003cp>There have been some well-publicized cases of fraud. In 2010, an investigative team from an NBC affiliate in Los Angeles \u003ca href=\"http://www.nbclosangeles.com/news/local/Hidden-Camera-Investigation-Farmers-Markets-103577594.html\">followed\u003c/a> one farmer's truck to the LA wholesale market, where he picked up a load of produce, including Mexican cantaloupes. That produce, according to the report, was later sold at farmers markets.\u003c/p>\n\u003cp>In response, Los Angeles County dispatched a few inspectors to look for evidence of mislabeled produce. According to the \u003cem>Los Angeles Times\u003c/em>, 19 vendors were \u003ca href=\"http://www.latimes.com/food/dailydish/la-dd-tighter-enforcement-snares-farmers-market-cheaters-20131226-story.html#axzz2ohNbL2P7&page=1\">fined\u003c/a> in 2013 for misrepresenting their products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new law will drastically increase funding for such inspections by raising fees that farmers pay to participate in farmers markets.\u003c/p>\n\u003cp>Eli Cook, owner of Spring Valley Farm and Orchard in Slanesville, W.Va., says nonlocal produce is a \"common problem\" at farmers markets. A casual consumer may not notice, he says, but \"I can spot it a mile away. I can tell you who's doing it and who's not doing it.\"\u003c/p>\n\u003cp>At the same time, Cook says, competition from wholesale produce \"is the least of my worries.\" The re-sellers, he says, \"can't control quality, and they sure aren't going to out-sell me.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.freshfarmmarkets.org/\">FreshFarm Markets\u003c/a>, which runs several of the markets where Cook sells his harvest, tries to verify that farmers are selling only their own produce at these markets. \"They do come around and check\" to make sure that a farm is growing the types of produce it's selling at the market, says Cook.\u003c/p>\n\u003cp>What's more difficult is verifying production quantities, making sure that farmers aren't adding a few extra boxes of tomatoes from the wholesale market. \"They almost have to be a doggone private investigator to catch some of this stuff,\" Cook says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.wholesomewave.org/about-us/board/gus-schumacher/\">Gus Schumacher\u003c/a>, a former USDA official who's been a close observer and promoter of farmers markets for several decades, the most successful farmers markets in the country are \"producer only,\" with strict rules against selling produce acquired elsewhere. But he's also seen some markets survive and prosper with a more lax policy. The two types of produce can co-exist, Schumacher says, \"as long as it's transparent, and the product is clearly labeled.\"\u003c/p>\n\u003cp>Schumacher, who now is a vice president at \u003ca href=\"http://www.wholesomewave.org/\">Wholesome Wave\u003c/a>, an organization that tries to promote access to fresh and local food, says he was \"surprised\" that California officials felt a new law was needed. \"My sense is, the markets are self-policing,\" he says. \"Farmers monitor farmers. I see very little purchased product.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "European Activists Say They Don't Want Any U.S. 'Chlorine Chicken'",
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"content": "\u003cfigure id=\"attachment_88221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chickens-europe-e1412093628761.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chickens-europe-e1412093628761.jpg\" alt=\"A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Photo: Christophe Di Pascale/Corbis\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Photo: Christophe Di Pascale/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/09/20140930_me_european_activists_say_they_dont_want_any_us_chlorine_chicken.mp3\u003c/p>\n\u003cp>by Susanna Capelouto, \u003ca href=\"http://www.gpb.org/\" target=\"_blank\">Georgia Public Broadcasting\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/30/351774240/european-activists-say-they-dont-want-any-u-s-chlorine-chicken\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/30/14)\u003c/p>\n\u003cp>Mute Schimpf doesn't want to eat American chicken. That's because most U.S. poultry is chilled in antimicrobial baths that can include chlorine to keep salmonella and other bacteria in check. In Europe, chlorine treatment was banned in the 1990s out of fear that it could cause cancer.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"In Europe there is definitely a disgust about chlorinated chicken,\" says Schimpf, a food activist with Friends of the Earth Europe, an environmental group.\u003c/p>\n\u003cp>The chlorine vs. no chlorine debate has come up a lot recently in the context of a massive trans-Atlantic trade agreement. This week, negotiators from Europe and the U.S. are meeting in Washington for a seventh round of talks aimed at creating the Transatlantic Trade and Investment Partnership, or TTIP.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The agreement would create the world's biggest free-trade zone and touch everything from banking to agriculture. But there's a lot of opposition to TTIP in Europe, where some fear it would degrade their food standards. And activists have found the perfect symbol for their fight in chlorinated American chicken.\u003c/p>\n\u003cp>On the German equivalent of \u003cem>The Daily Show\u003c/em>, called the \u003cem>\u003ca href=\"http://heuteshow.zdf.de/\">Heute Show\u003c/a>,\u003c/em> American poultry has become a running joke. In one \u003ca href=\"https://www.youtube.com/watch?v=smRF8R7Ug6s\">skit\u003c/a>, a reporter is in the White House kitchen eating a chicken nugget.\u003c/p>\n\u003cp>\"You can't be mad at someone who makes such a tasty chlorinated chicken,\" he quips. \"Mmm, it has a slight aroma of kiddy pool.\"\u003c/p>\n\u003cp>But the chlorine isn't really a public health concern, says \u003ca href=\"http://www.poultry.uga.edu/personnel/russell.htm\">Scott Russell\u003c/a>, a professor of poultry processing at the University of Georgia. \"Most of these concerns about chemical use and those kinds of things are blown up in the media to become a problem that really doesn't exist,\" he says.\u003c/p>\n\u003cp>American processors use about a cap full of chlorine per gallon, or 50 parts per million, in a water tank that chills the chicken carcasses. That chlorine, he explains, is used to disinfect the poultry. He says it gets washed off and poses no health threat to consumers.\u003c/p>\n\u003cp>But the EU takes a different approach — it operates on the precautionary principle, a kind of abundance of caution when it comes to any substance that enters your body.\u003c/p>\n\u003cp>\"In Europe, their efforts to control foodborne illness is all in the live bird. For example, the grandparent stock, the breeder stock that makes the egg of the chicken we eat eventually — all of those flocks of chicken are tested regularly for salmonella,\" Russell says. If any of these chickens test positive, farmers have to get rid of the entire flock.\u003c/p>\n\u003cp>With this method, Europeans have reduced salmonella in their chicken to just 2 percent, Russell says, but the process took 20 years.\u003c/p>\n\u003cp>Europeans have pushed for some of the toughest food-safety standards in the world. They want to eat fresh chicken that's air-chilled rather than dumped in chlorinated water tanks, says \u003ca href=\"http://www.avec-poultry.eu/structure\">Cees Vermeeren\u003c/a>, who manages the European Association of Poultry Processors and Poultry Trade.\u003c/p>\n\u003cp>\"The main principle of the European food policy is a farm-to-fork approach, and you may say that is fundamentally different from what's happening outside Europe in many places,\" Vermeeren says.\u003c/p>\n\u003cp>That strict food policy makes poultry production more expensive. A \u003ca href=\"http://www.avec-poultry.eu/communications-position-papers\">study \u003c/a>by Wageningen University in the Netherlands found it takes about a dollar in Europe to produce a pound of chicken, compared with less than 80 cents in America.\u003c/p>\n\u003cp>Over 120 countries accept the U.S. processing method, says \u003ca href=\"http://www.usapeec.org/contact/\">James Sumner\u003c/a>, the president of the U.S.A. Poultry and Egg Export Council. It's cheaper, he says, and Europe doesn't want U.S. competition. \"If the truth were to be known, that's the real reason they don't want is there, and chlorine is a convenient excuse,\" he says.\u003c/p>\n\u003cp>For activists like Mute Schimpf who are trying to sway the public to reject a big treaty that's full of legal jargon and complicated regulations, the chicken argument works. \"Very often the chlorinated chicken is used as a symbol of what European citizens and consumers don't want to have as an outcome from the trade talks,\" she says.\u003c/p>\n\u003cp>Besides changes in chicken production, activists are also fighting the possibility of hormone-treated beef and genetically engineered crops entering the European market if TTIP succeeds.\u003c/p>\n\u003cp>Though the talks between the U.S. and the EU are held in secret, any agreement needs approval from the European parliament, which is elected by a public that worries a lot about its food supply. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\" target=\"_blank\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chickens-europe-e1412093628761.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chickens-europe-e1412093628761.jpg\" alt=\"A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Photo: Christophe Di Pascale/Corbis\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A poultry processing plant in France. Europe banned treating chicken carcasses with chlorine in the 1990s out of fear that it could cause cancer. Photo: Christophe Di Pascale/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/09/20140930_me_european_activists_say_they_dont_want_any_us_chlorine_chicken.mp3\u003c/p>\n\u003cp>by Susanna Capelouto, \u003ca href=\"http://www.gpb.org/\" target=\"_blank\">Georgia Public Broadcasting\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/30/351774240/european-activists-say-they-dont-want-any-u-s-chlorine-chicken\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/30/14)\u003c/p>\n\u003cp>Mute Schimpf doesn't want to eat American chicken. That's because most U.S. poultry is chilled in antimicrobial baths that can include chlorine to keep salmonella and other bacteria in check. In Europe, chlorine treatment was banned in the 1990s out of fear that it could cause cancer.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"In Europe there is definitely a disgust about chlorinated chicken,\" says Schimpf, a food activist with Friends of the Earth Europe, an environmental group.\u003c/p>\n\u003cp>The chlorine vs. no chlorine debate has come up a lot recently in the context of a massive trans-Atlantic trade agreement. This week, negotiators from Europe and the U.S. are meeting in Washington for a seventh round of talks aimed at creating the Transatlantic Trade and Investment Partnership, or TTIP.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The agreement would create the world's biggest free-trade zone and touch everything from banking to agriculture. But there's a lot of opposition to TTIP in Europe, where some fear it would degrade their food standards. And activists have found the perfect symbol for their fight in chlorinated American chicken.\u003c/p>\n\u003cp>On the German equivalent of \u003cem>The Daily Show\u003c/em>, called the \u003cem>\u003ca href=\"http://heuteshow.zdf.de/\">Heute Show\u003c/a>,\u003c/em> American poultry has become a running joke. In one \u003ca href=\"https://www.youtube.com/watch?v=smRF8R7Ug6s\">skit\u003c/a>, a reporter is in the White House kitchen eating a chicken nugget.\u003c/p>\n\u003cp>\"You can't be mad at someone who makes such a tasty chlorinated chicken,\" he quips. \"Mmm, it has a slight aroma of kiddy pool.\"\u003c/p>\n\u003cp>But the chlorine isn't really a public health concern, says \u003ca href=\"http://www.poultry.uga.edu/personnel/russell.htm\">Scott Russell\u003c/a>, a professor of poultry processing at the University of Georgia. \"Most of these concerns about chemical use and those kinds of things are blown up in the media to become a problem that really doesn't exist,\" he says.\u003c/p>\n\u003cp>American processors use about a cap full of chlorine per gallon, or 50 parts per million, in a water tank that chills the chicken carcasses. That chlorine, he explains, is used to disinfect the poultry. He says it gets washed off and poses no health threat to consumers.\u003c/p>\n\u003cp>But the EU takes a different approach — it operates on the precautionary principle, a kind of abundance of caution when it comes to any substance that enters your body.\u003c/p>\n\u003cp>\"In Europe, their efforts to control foodborne illness is all in the live bird. For example, the grandparent stock, the breeder stock that makes the egg of the chicken we eat eventually — all of those flocks of chicken are tested regularly for salmonella,\" Russell says. If any of these chickens test positive, farmers have to get rid of the entire flock.\u003c/p>\n\u003cp>With this method, Europeans have reduced salmonella in their chicken to just 2 percent, Russell says, but the process took 20 years.\u003c/p>\n\u003cp>Europeans have pushed for some of the toughest food-safety standards in the world. They want to eat fresh chicken that's air-chilled rather than dumped in chlorinated water tanks, says \u003ca href=\"http://www.avec-poultry.eu/structure\">Cees Vermeeren\u003c/a>, who manages the European Association of Poultry Processors and Poultry Trade.\u003c/p>\n\u003cp>\"The main principle of the European food policy is a farm-to-fork approach, and you may say that is fundamentally different from what's happening outside Europe in many places,\" Vermeeren says.\u003c/p>\n\u003cp>That strict food policy makes poultry production more expensive. A \u003ca href=\"http://www.avec-poultry.eu/communications-position-papers\">study \u003c/a>by Wageningen University in the Netherlands found it takes about a dollar in Europe to produce a pound of chicken, compared with less than 80 cents in America.\u003c/p>\n\u003cp>Over 120 countries accept the U.S. processing method, says \u003ca href=\"http://www.usapeec.org/contact/\">James Sumner\u003c/a>, the president of the U.S.A. Poultry and Egg Export Council. It's cheaper, he says, and Europe doesn't want U.S. competition. \"If the truth were to be known, that's the real reason they don't want is there, and chlorine is a convenient excuse,\" he says.\u003c/p>\n\u003cp>For activists like Mute Schimpf who are trying to sway the public to reject a big treaty that's full of legal jargon and complicated regulations, the chicken argument works. \"Very often the chlorinated chicken is used as a symbol of what European citizens and consumers don't want to have as an outcome from the trade talks,\" she says.\u003c/p>\n\u003cp>Besides changes in chicken production, activists are also fighting the possibility of hormone-treated beef and genetically engineered crops entering the European market if TTIP succeeds.\u003c/p>\n\u003cp>Though the talks between the U.S. and the EU are held in secret, any agreement needs approval from the European parliament, which is elected by a public that worries a lot about its food supply. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\" target=\"_blank\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GMO Wheat Investigation Closed, But Another One Opens",
"title": "GMO Wheat Investigation Closed, But Another One Opens",
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"content": "\u003cfigure id=\"attachment_88074\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/wheat_wide1-e1411773652535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/wheat_wide1-e1411773652535.jpg\" alt=\"How did that genetically modified wheat end up in a field in Oregon? Investigators still don't know, but now they've found GMO wheat in Montana, too. Photo: iStockphoto\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88074\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How did that genetically modified wheat end up in a field in Oregon? Investigators still don't know, but now they've found GMO wheat in Montana, too. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/26/351785294/gmo-wheat-investigation-closed-but-another-one-opens\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/26/14)\u003c/p>\n\u003cp>Investigators from the U.S. Department of Agriculture's Animal and Plant Health Inspection Service (APHIS) say that they cannot figure out how genetically engineered wheat \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">appeared\u003c/a>, as if by magic, in a farmer's field in eastern Oregon in the spring of 2013.\u003c/p>\n\u003cp>Having \"exhausted all leads,\" the agency has now \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/newsroom/news/!ut/p/a1/04_Sj9CPykssy0xPLMnMz0vMAfGjzOK9_D2MDJ0MjDzdXUyMDTzdPA2cAtz8jT1dTIEKIoEKnN0dPUzMfQwMDEwsjAw8XZw8XMwtfQ0MPM2I02-AAzgaENIfrh-FqsTfyMPCwNPPySjEP8DA2MDdDKoAnxPBCvC4oSA3NMIg01MRAL7m6Pg!/?1dmy&urile=wcm%3apath%3a%2FAPHIS_Content_Library%2FSA_Newsroom%2FSA_News%2FSA_By_Date%2FSA_2014%2FSA_09%2FCT_ge_wheat\">closed\u003c/a> the investigation. But that announcement was almost overshadowed by a new mini-bombshell: More unapproved GMO wheat was discovered this past summer at Montana State University's Southern Agricultural Research Center (SARC) in Huntley, Mont.\u003c/p>\n\u003cp>It was discovered when workers tried to clear a small field using the weedkiller glyphosate. Some wheat plants survived, because they carried the glyphosate-tolerance gene that the Monsanto Corporation had inserted into its GM varieties.\u003c/p>\n\u003cp>There were field trials of such wheat at that research station from 2000 to 2003, but all the grain from those trials should have been removed or destroyed. If some unharvested GMO grain remained in the field, it could have grown unnoticed in the intervening years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alan Tracy, president of \u003ca href=\"http://www.uswheat.org/\">U.S. Wheat Associates\u003c/a>, which represents wheat exporters, downplayed the Montana discovery. \"We don't expect any reaction\" from wheat buyers, he says, because the GM wheat was found at a research station, rather than a commercial field.\u003c/p>\n\u003cp>The 2013 discovery, on the other hand, rocked wheat markets. The genetically modified grain was never approved for sale, and it's unwelcome in countries that buy U.S. grain. Since it was found in a commercial wheat field, foreign buyers worried that GM wheat might have contaminated the entire American harvest, just as unapproved \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6734070\">GM rice\u003c/a> did in 2006. Japan and South Korea stopped buying U.S. wheat for a time.\u003c/p>\n\u003cp>Tests relieved those worries. GM wheat was never found anywhere else — not in commercial seed, nor in shipments of grain. Normal trade resumed.\u003c/p>\n\u003cp>But these tests only deepened the mystery. Where had this wheat come from? Investigators from APHIS interviewed farmers and took samples of wheat seed throughout the wheat-growing areas of Oregon and Washington, looking for clues.\u003c/p>\n\u003cp>They also carried out genetic analysis of the wheat that was found in the farmer's field, hoping to match it with a specific variety of wheat, and thus with a particular field trial in which that type of wheat was grown. (Monsanto carried out numerous field trials of GMO wheat until 2005, when it cancelled the program.)\u003c/p>\n\u003cp>No clues emerged. The genetic tests showed that this GM wheat was a genetic mixture of different types of wheat. Wheat breeders create such mixtures in the course of their work, but seed companies don't sell them or carry out field trials of them.\u003c/p>\n\u003cp>Monsanto's chief technology officer, Robert Fraley, floated his own hypothesis in a teleconference with reporters last year. \"The fact pattern indicates the strong possibility that someone intentionally introduced wheat seed containing [Monsanto's new gene] into his field,\" he said at the time. He speculated that this could have been an act of sabotage carried out by anti-biotech activists who somehow had acquired genetically engineered seed.\u003c/p>\n\u003cp>USDA investigators declined to endorse that scenario. \"We were not able to determine how it took place,\" says Bernadette Juarez, who led the APHIS investigation.\u003c/p>\n\u003cp>Carol Mallory-Smith, a professor of weed science at Oregon State University, said that the rogue wheat — and other cases in which genetically modified crops have wandered far afield from their designated research plots — show that APHIS needs to monitor field trials of genetically modified crops more carefully.\u003c/p>\n\u003cp>People also need to realize that plant genes are likely to persist in the environment, once they're planted in open fields, she says.\u003c/p>\n\u003cp>\"Any time a new trait is put into the environment, there's really no way of retracting that gene or bringing it back and saying, 'We've changed our mind,' \" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_88074\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/wheat_wide1-e1411773652535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/wheat_wide1-e1411773652535.jpg\" alt=\"How did that genetically modified wheat end up in a field in Oregon? Investigators still don't know, but now they've found GMO wheat in Montana, too. Photo: iStockphoto\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88074\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How did that genetically modified wheat end up in a field in Oregon? Investigators still don't know, but now they've found GMO wheat in Montana, too. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/26/351785294/gmo-wheat-investigation-closed-but-another-one-opens\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/26/14)\u003c/p>\n\u003cp>Investigators from the U.S. Department of Agriculture's Animal and Plant Health Inspection Service (APHIS) say that they cannot figure out how genetically engineered wheat \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">appeared\u003c/a>, as if by magic, in a farmer's field in eastern Oregon in the spring of 2013.\u003c/p>\n\u003cp>Having \"exhausted all leads,\" the agency has now \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/newsroom/news/!ut/p/a1/04_Sj9CPykssy0xPLMnMz0vMAfGjzOK9_D2MDJ0MjDzdXUyMDTzdPA2cAtz8jT1dTIEKIoEKnN0dPUzMfQwMDEwsjAw8XZw8XMwtfQ0MPM2I02-AAzgaENIfrh-FqsTfyMPCwNPPySjEP8DA2MDdDKoAnxPBCvC4oSA3NMIg01MRAL7m6Pg!/?1dmy&urile=wcm%3apath%3a%2FAPHIS_Content_Library%2FSA_Newsroom%2FSA_News%2FSA_By_Date%2FSA_2014%2FSA_09%2FCT_ge_wheat\">closed\u003c/a> the investigation. But that announcement was almost overshadowed by a new mini-bombshell: More unapproved GMO wheat was discovered this past summer at Montana State University's Southern Agricultural Research Center (SARC) in Huntley, Mont.\u003c/p>\n\u003cp>It was discovered when workers tried to clear a small field using the weedkiller glyphosate. Some wheat plants survived, because they carried the glyphosate-tolerance gene that the Monsanto Corporation had inserted into its GM varieties.\u003c/p>\n\u003cp>There were field trials of such wheat at that research station from 2000 to 2003, but all the grain from those trials should have been removed or destroyed. If some unharvested GMO grain remained in the field, it could have grown unnoticed in the intervening years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alan Tracy, president of \u003ca href=\"http://www.uswheat.org/\">U.S. Wheat Associates\u003c/a>, which represents wheat exporters, downplayed the Montana discovery. \"We don't expect any reaction\" from wheat buyers, he says, because the GM wheat was found at a research station, rather than a commercial field.\u003c/p>\n\u003cp>The 2013 discovery, on the other hand, rocked wheat markets. The genetically modified grain was never approved for sale, and it's unwelcome in countries that buy U.S. grain. Since it was found in a commercial wheat field, foreign buyers worried that GM wheat might have contaminated the entire American harvest, just as unapproved \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6734070\">GM rice\u003c/a> did in 2006. Japan and South Korea stopped buying U.S. wheat for a time.\u003c/p>\n\u003cp>Tests relieved those worries. GM wheat was never found anywhere else — not in commercial seed, nor in shipments of grain. Normal trade resumed.\u003c/p>\n\u003cp>But these tests only deepened the mystery. Where had this wheat come from? Investigators from APHIS interviewed farmers and took samples of wheat seed throughout the wheat-growing areas of Oregon and Washington, looking for clues.\u003c/p>\n\u003cp>They also carried out genetic analysis of the wheat that was found in the farmer's field, hoping to match it with a specific variety of wheat, and thus with a particular field trial in which that type of wheat was grown. (Monsanto carried out numerous field trials of GMO wheat until 2005, when it cancelled the program.)\u003c/p>\n\u003cp>No clues emerged. The genetic tests showed that this GM wheat was a genetic mixture of different types of wheat. Wheat breeders create such mixtures in the course of their work, but seed companies don't sell them or carry out field trials of them.\u003c/p>\n\u003cp>Monsanto's chief technology officer, Robert Fraley, floated his own hypothesis in a teleconference with reporters last year. \"The fact pattern indicates the strong possibility that someone intentionally introduced wheat seed containing [Monsanto's new gene] into his field,\" he said at the time. He speculated that this could have been an act of sabotage carried out by anti-biotech activists who somehow had acquired genetically engineered seed.\u003c/p>\n\u003cp>USDA investigators declined to endorse that scenario. \"We were not able to determine how it took place,\" says Bernadette Juarez, who led the APHIS investigation.\u003c/p>\n\u003cp>Carol Mallory-Smith, a professor of weed science at Oregon State University, said that the rogue wheat — and other cases in which genetically modified crops have wandered far afield from their designated research plots — show that APHIS needs to monitor field trials of genetically modified crops more carefully.\u003c/p>\n\u003cp>People also need to realize that plant genes are likely to persist in the environment, once they're planted in open fields, she says.\u003c/p>\n\u003cp>\"Any time a new trait is put into the environment, there's really no way of retracting that gene or bringing it back and saying, 'We've changed our mind,' \" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Supermarkets Waste Tons Of Food As They Woo Shoppers",
"title": "Supermarkets Waste Tons Of Food As They Woo Shoppers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88043\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\" alt=\"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Harvest Public Media\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/25/14)\u003c/p>\n\u003cp>Supermarkets and restaurants serve up more than 400 million pounds of food each year, but nearly a third of it never makes it to a stomach.\u003c/p>\n\u003cp>With consumers demanding large displays of unblemished, fresh produce, many retailers end up tossing a mountain of perfectly edible food. Despite efforts to cut down on all that waste, in the U.S., the consumer end of the food chain still accounts for the largest share. It comes down to shoppers demanding stocked shelves, buying too much and generally treating food as a renewable resource.\u003c/p>\n\u003cp>A recent visit to the Hy-Vee supermarket in Independence, Mo., illustrates the problem. Shopper Shirley Phelps scans the banana stand, looking for the perfect bunch.\u003c/p>\n\u003cp>\"I don't want them too ripe,\" she says, skipping over brown-spotted bananas in favor of a bunch still tinged with green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Historically, produce like those brown-dotted bananas would be headed for the landfill. \"[It's a] perfectly good banana,\" says store director Paul Hoppman. But \"it won't sell because it just doesn't look good.\"\u003c/p>\n\u003cfigure id=\"attachment_88045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\" alt=\"Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Hoppman says presentation is paramount to keeping business. That means culling fruit deemed too ripe and making sure the stands are stocked to the brim with perfect bounty year-round.\u003c/p>\n\u003cp>\"It's a fine line you're walking, having the best fruit out there that is going to taste good to the customer but not breaking down yet,\" Hoppman says. So stores are always rotating out the less desirable produce.\u003c/p>\n\u003cp>A full 10 percent of the available food supply in the U.S. is wasted every year at the retail level, according to the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VBIJHmMgtCM\">U.S. Department of Agriculture\u003c/a>, and about 20 percent is wasted at home. That's food worth more than $160 billion. And it's food that could go toward feeding the estimated \u003ca href=\"http://www.ers.usda.gov/media/1565410/err173_summary.pdf\">1 in 7\u003c/a> American households that can't find enough to eat.\u003c/p>\n\u003cp>One group that aims to rescue food from the rubbish bin to better purpose is Indiana-based \u003ca href=\"http://food-finders.org/about/\">Food Finders\u003c/a>. The group redistributes unsellable food from supermarkets and restaurants to food banks. But the group's biggest challenge, says its executive director, Katy Bunder, is finding a useful afterlife for the ready-made meals that supermarkets serve up to cater to convenience shoppers.\u003c/p>\n\u003cp>\"To me the biggest amount of wasted food is prepared food,\" says Bunder. \u003c/p>\n\u003cp>\"We can't repackage it, freeze it, hold on to it and then distribute it through our mobile pantry the next days,\" she says. In some states, the law requires that food that's been cooked be served right away.\u003c/p>\n\u003cp>But those appetizer plates, specialized salads and hot-and-ready-to serve rotisserie chickens are unlikely to disappear from the aisles so long as hungry, harried shoppers keep scooping them up.\u003c/p>\n\u003cp>Another big source of retail food waste? Consumer confusion over date labels.\u003c/p>\n\u003cp>Food safety specialist Londa Nwadike says consumers often mistake \"sell by\" and \"best by\" dates for expiration dates — which they're NOT. They're actually meant to indicate how long food has been around, not how safe it is. (Here's our \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/26/dont-fear-that-expired-food/\">post\u003c/a> explaining the labeling problem.)\u003c/p>\n\u003cp>One study in the United Kingdom found that label confusion was responsible for 20 percent of the perfectly edible food that gets tossed out in homes. That confusion also sticks supermarket directors, like Hy-Vee's Paul Hoppman, with heaps of healthful food that no one will buy.\u003c/p>\n\u003cp>To reduce the food waste that gets trucked to a landfill, many supermarkets are turning to compost. Compost companies can take organic waste and turn it into a valuable soil amendment.\u003c/p>\n\u003cp>The Hy-Vee store in Independence has cut its landfill deliveries from three times a week to three times a month, thanks to the compost pile. The store also works with church food banks that swing by daily to pick up unsold food. That earns the company a small tax write-off.\u003c/p>\n\u003cp>Around the country, supermarkets are also using software that projects how much food to order from the warehouse, so they're not stuck with massive amounts of extra. But, Hoppman says, although these advancements are helpful, food waste remains a problem.\u003c/p>\n\u003cp>\"As the stores have grown, that food waste [has grown] more and more all the time,\" he says. \"My progression of working in stores was 20,000- to a 30,000- to a 60,000-square-foot store, and then this store is 82,000 square feet.\"\u003c/p>\n\u003cp>That's a lot of square feet of food that might go uneaten.\u003c/p>\n\u003cp>\u003cem>This story is part of the Harvest Public Media series \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Tossed Out: Food Waste in America\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88043\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\" alt=\"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Harvest Public Media\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/25/14)\u003c/p>\n\u003cp>Supermarkets and restaurants serve up more than 400 million pounds of food each year, but nearly a third of it never makes it to a stomach.\u003c/p>\n\u003cp>With consumers demanding large displays of unblemished, fresh produce, many retailers end up tossing a mountain of perfectly edible food. Despite efforts to cut down on all that waste, in the U.S., the consumer end of the food chain still accounts for the largest share. It comes down to shoppers demanding stocked shelves, buying too much and generally treating food as a renewable resource.\u003c/p>\n\u003cp>A recent visit to the Hy-Vee supermarket in Independence, Mo., illustrates the problem. Shopper Shirley Phelps scans the banana stand, looking for the perfect bunch.\u003c/p>\n\u003cp>\"I don't want them too ripe,\" she says, skipping over brown-spotted bananas in favor of a bunch still tinged with green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Historically, produce like those brown-dotted bananas would be headed for the landfill. \"[It's a] perfectly good banana,\" says store director Paul Hoppman. But \"it won't sell because it just doesn't look good.\"\u003c/p>\n\u003cfigure id=\"attachment_88045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\" alt=\"Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Hoppman says presentation is paramount to keeping business. That means culling fruit deemed too ripe and making sure the stands are stocked to the brim with perfect bounty year-round.\u003c/p>\n\u003cp>\"It's a fine line you're walking, having the best fruit out there that is going to taste good to the customer but not breaking down yet,\" Hoppman says. So stores are always rotating out the less desirable produce.\u003c/p>\n\u003cp>A full 10 percent of the available food supply in the U.S. is wasted every year at the retail level, according to the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VBIJHmMgtCM\">U.S. Department of Agriculture\u003c/a>, and about 20 percent is wasted at home. That's food worth more than $160 billion. And it's food that could go toward feeding the estimated \u003ca href=\"http://www.ers.usda.gov/media/1565410/err173_summary.pdf\">1 in 7\u003c/a> American households that can't find enough to eat.\u003c/p>\n\u003cp>One group that aims to rescue food from the rubbish bin to better purpose is Indiana-based \u003ca href=\"http://food-finders.org/about/\">Food Finders\u003c/a>. The group redistributes unsellable food from supermarkets and restaurants to food banks. But the group's biggest challenge, says its executive director, Katy Bunder, is finding a useful afterlife for the ready-made meals that supermarkets serve up to cater to convenience shoppers.\u003c/p>\n\u003cp>\"To me the biggest amount of wasted food is prepared food,\" says Bunder. \u003c/p>\n\u003cp>\"We can't repackage it, freeze it, hold on to it and then distribute it through our mobile pantry the next days,\" she says. In some states, the law requires that food that's been cooked be served right away.\u003c/p>\n\u003cp>But those appetizer plates, specialized salads and hot-and-ready-to serve rotisserie chickens are unlikely to disappear from the aisles so long as hungry, harried shoppers keep scooping them up.\u003c/p>\n\u003cp>Another big source of retail food waste? Consumer confusion over date labels.\u003c/p>\n\u003cp>Food safety specialist Londa Nwadike says consumers often mistake \"sell by\" and \"best by\" dates for expiration dates — which they're NOT. They're actually meant to indicate how long food has been around, not how safe it is. (Here's our \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/26/dont-fear-that-expired-food/\">post\u003c/a> explaining the labeling problem.)\u003c/p>\n\u003cp>One study in the United Kingdom found that label confusion was responsible for 20 percent of the perfectly edible food that gets tossed out in homes. That confusion also sticks supermarket directors, like Hy-Vee's Paul Hoppman, with heaps of healthful food that no one will buy.\u003c/p>\n\u003cp>To reduce the food waste that gets trucked to a landfill, many supermarkets are turning to compost. Compost companies can take organic waste and turn it into a valuable soil amendment.\u003c/p>\n\u003cp>The Hy-Vee store in Independence has cut its landfill deliveries from three times a week to three times a month, thanks to the compost pile. The store also works with church food banks that swing by daily to pick up unsold food. That earns the company a small tax write-off.\u003c/p>\n\u003cp>Around the country, supermarkets are also using software that projects how much food to order from the warehouse, so they're not stuck with massive amounts of extra. But, Hoppman says, although these advancements are helpful, food waste remains a problem.\u003c/p>\n\u003cp>\"As the stores have grown, that food waste [has grown] more and more all the time,\" he says. \"My progression of working in stores was 20,000- to a 30,000- to a 60,000-square-foot store, and then this store is 82,000 square feet.\"\u003c/p>\n\u003cp>That's a lot of square feet of food that might go uneaten.\u003c/p>\n\u003cp>\u003cem>This story is part of the Harvest Public Media series \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Tossed Out: Food Waste in America\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
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"video-tv": {},
"events": {},
"support": {}
}
}
}