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"content": "\u003cp>[aside tag='salmon' num='2' label='More on Salmon']\u003c/p>\n\u003cp>Trolling off the California coast, Sarah Bates leans over the side of her boat and pulls out a long, silvery fish prized by anglers and seafood lovers: wild king salmon.\u003c/p>\n\u003cp>Reeling in a fish “feels good every time,” but this year has been surprisingly good, said Bates, a commercial troller based in San Francisco.\u003c/p>\n\u003cp>She and other California fishermen are reporting one of the best salmon fishing seasons in years, thanks to heavy rain and snow that ended the state’s historic drought.\u003c/p>\n\u003cp>It’s a sharp reversal for chinook salmon, also known as king salmon, an iconic species that helps sustain many Pacific Coast fishing communities.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Commercial salmon catches have surpassed official preseason forecasts by about 50%, said Kandice Morgenstern, a marine scientist with the California Department of Fish and Wildlife. Harvests have been particularly strong in Morro Bay, Monterey and San Francisco, but weaker along California’s northern coast.\u003c/p>\n\u003cp>“We’re really surprised to be seeing this many fish being landed so far this season,” Morgenstern said.\u003c/p>\n\u003cp>The salmon rebound comes after three years of extremely low catches that resulted from poor ocean conditions and California’s five-year drought, which drained the state’s rivers and reservoirs.\u003c/p>\n\u003cp>Over the past several years, regulators imposed severe fishing restrictions to protect chinook salmon, and officials declared \u003ca href=\"https://www.apnews.com/62f6559d8010428699d63e7dcd12ffbe\">federal fishery disasters\u003c/a> in 2018 to assist fishing communities in California, Oregon and Washington.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=s_oZTViacZE\u003c/p>\n\u003cp>Pacific Coast fishermen are reeling in big hauls of wild king salmon after years of weak harvests due to severe drought and poor ocean conditions. The chinook salmon boom is good news for anglers, seafood lovers and coastal fishing communities.\u003c/p>\n\u003cp>This year’s adult salmon are the first class to benefit from record rainfall that filled California rivers and streams in early 2017, making it easier for juvenile chinook to migrate to the Pacific Ocean, where they grow into full-size fish.\u003c/p>\n\u003cp>Chinook salmon are also being helped by improved ocean conditions that have produced an abundance of anchovies, krill and other feed. Several years ago, an El Nino event brought unusually warm water to the Pacific Coast and disrupted the marine ecosystem.\u003c/p>\n\u003cp>“For the salmon fishermen who’ve been dealing with disaster for so long, this is an incredible boon to their livelihoods,” said Noah Oppenheim, who heads the Pacific Coast Federation of Fishermen’s Associations.\u003c/p>\n\u003cp>The strong salmon season, which typically runs from May to October, is positive environmental news at a time of growing anxiety about climate change. A \u003ca href=\"https://www.apnews.com/afb6990efd7c437da19c6d4d9976899c\">United Nations report\u003c/a> released this month warns that global warming threatens food supplies worldwide.\u003cbr>\n[aside postID='bayareabites_81655' align='left' label='How to Cook Your Salmon']\u003c/p>\n\u003cp>Morgenstern says climate change is creating greater fluctuations in ocean and river conditions, making chinook fisheries “less stable, less predictable and more challenging for fishery managers.”\u003c/p>\n\u003cp>Most of the chinook salmon now being caught come from the Sacramento River and its tributaries, where they spawn. Many were raised in state-run hatcheries then released into rivers to swim to the ocean. Harvests of chinook from rivers farther north have not been strong.\u003c/p>\n\u003cp>For consumers, the bountiful harvest has driven down wild salmon prices to $15 to $20 per pound, compared with $30 to $35 per pound in recent years. Fishermen are making up for the difference by catching more fish.\u003c/p>\n\u003cp>“The market is dictating right now that there’s a lot of salmon, so the customers don’t have to pay as much,” said Gordon Drysdale, culinary director at Scoma’s, a seafood restaurant at Fisherman’s Wharf in San Francisco.\u003c/p>\n\u003cp>The wharf is one of many California fishing communities now benefiting from the salmon boom. Pier 45, where boats unload their fish, hasn’t been this busy in many years, said Larry Collins, who runs the San Francisco Community Fishing Association.\u003c/p>\n\u003cp>“This year started out with a bang, and it’s just kept banging the whole time,” Collins said. “We’re all really excited and happy the fish showed up.”\u003c/p>\n\u003cp>On a recent morning, commercial fisherman Brand Little, who sells to customers in the Lake Tahoe area, returned from four days of fishing with nearly 200 salmon weighing more than 2,000 pounds (907 kilograms).\u003c/p>\n\u003cp>“Best trip of the season,” Little said. “It’s been a long time coming.”\u003c/p>\n\u003cp>The salmon boom is also welcomed by sport fishermen and the boat operators who take them out to the ocean.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“When the fish are biting, it’s always good for business for us,” said Mike Rescino, who runs a charter boat. “When the people see the big reports, they’re going to come out and go fishing with us.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Commercial salmon catches have surpassed official preseason forecasts by about 50%, said Kandice Morgenstern, a marine scientist with the California Department of Fish and Wildlife. Harvests have been particularly strong in Morro Bay, Monterey and San Francisco, but weaker along California’s northern coast.\u003c/p>\n\u003cp>“We’re really surprised to be seeing this many fish being landed so far this season,” Morgenstern said.\u003c/p>\n\u003cp>The salmon rebound comes after three years of extremely low catches that resulted from poor ocean conditions and California’s five-year drought, which drained the state’s rivers and reservoirs.\u003c/p>\n\u003cp>Over the past several years, regulators imposed severe fishing restrictions to protect chinook salmon, and officials declared \u003ca href=\"https://www.apnews.com/62f6559d8010428699d63e7dcd12ffbe\">federal fishery disasters\u003c/a> in 2018 to assist fishing communities in California, Oregon and Washington.\u003c/p>\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/s_oZTViacZE'\n title='//www.youtube.com/embed/s_oZTViacZE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Pacific Coast fishermen are reeling in big hauls of wild king salmon after years of weak harvests due to severe drought and poor ocean conditions. The chinook salmon boom is good news for anglers, seafood lovers and coastal fishing communities.\u003c/p>\n\u003cp>This year’s adult salmon are the first class to benefit from record rainfall that filled California rivers and streams in early 2017, making it easier for juvenile chinook to migrate to the Pacific Ocean, where they grow into full-size fish.\u003c/p>\n\u003cp>Chinook salmon are also being helped by improved ocean conditions that have produced an abundance of anchovies, krill and other feed. Several years ago, an El Nino event brought unusually warm water to the Pacific Coast and disrupted the marine ecosystem.\u003c/p>\n\u003cp>“For the salmon fishermen who’ve been dealing with disaster for so long, this is an incredible boon to their livelihoods,” said Noah Oppenheim, who heads the Pacific Coast Federation of Fishermen’s Associations.\u003c/p>\n\u003cp>The strong salmon season, which typically runs from May to October, is positive environmental news at a time of growing anxiety about climate change. A \u003ca href=\"https://www.apnews.com/afb6990efd7c437da19c6d4d9976899c\">United Nations report\u003c/a> released this month warns that global warming threatens food supplies worldwide.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Morgenstern says climate change is creating greater fluctuations in ocean and river conditions, making chinook fisheries “less stable, less predictable and more challenging for fishery managers.”\u003c/p>\n\u003cp>Most of the chinook salmon now being caught come from the Sacramento River and its tributaries, where they spawn. Many were raised in state-run hatcheries then released into rivers to swim to the ocean. Harvests of chinook from rivers farther north have not been strong.\u003c/p>\n\u003cp>For consumers, the bountiful harvest has driven down wild salmon prices to $15 to $20 per pound, compared with $30 to $35 per pound in recent years. Fishermen are making up for the difference by catching more fish.\u003c/p>\n\u003cp>“The market is dictating right now that there’s a lot of salmon, so the customers don’t have to pay as much,” said Gordon Drysdale, culinary director at Scoma’s, a seafood restaurant at Fisherman’s Wharf in San Francisco.\u003c/p>\n\u003cp>The wharf is one of many California fishing communities now benefiting from the salmon boom. Pier 45, where boats unload their fish, hasn’t been this busy in many years, said Larry Collins, who runs the San Francisco Community Fishing Association.\u003c/p>\n\u003cp>“This year started out with a bang, and it’s just kept banging the whole time,” Collins said. “We’re all really excited and happy the fish showed up.”\u003c/p>\n\u003cp>On a recent morning, commercial fisherman Brand Little, who sells to customers in the Lake Tahoe area, returned from four days of fishing with nearly 200 salmon weighing more than 2,000 pounds (907 kilograms).\u003c/p>\n\u003cp>“Best trip of the season,” Little said. “It’s been a long time coming.”\u003c/p>\n\u003cp>The salmon boom is also welcomed by sport fishermen and the boat operators who take them out to the ocean.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“When the fish are biting, it’s always good for business for us,” said Mike Rescino, who runs a charter boat. “When the people see the big reports, they’re going to come out and go fishing with us.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'You Cannot Hire American Here': Employers on Why They Hire Undocumented Workers",
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"content": "\u003cp>[aside tag='ice' num='2' label='More on ICE']\u003c/p>\n\u003cp>The lunch rush is over at a popular, cozy restaurant in a city somewhere in Missouri. The owner, Lynn, is sipping a glass of pinot grigio as her cooking crew cleans up.\u003c/p>\n\u003cp>Like thousands of other restaurants across America, Lynn's kitchen is staffed mainly with unauthorized Latino workers. She agreed to openly discuss this employment conundrum if NPR agreed not to give her last name, identify her restaurant, name the city, or even specify the type of cuisine. Like a lot of employers these days, she doesn't want to attract the attention of federal immigration agents.\u003c/p>\n\u003cp>When asked how many eating establishments have undocumented workers in the kitchen in her Midwestern city, Lynn states flatly: \"A hundred percent. You cannot hire American here.\"\u003c/p>\n\u003cp>Across the country, immigrants who are in the country unlawfully often do manual, low-paying jobs, and employers say they have no choice but to rely on them. Meanwhile, the Trump administration has vowed to ramp up workplace raids targeting this shadow workforce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two weeks ago, Immigration and Customs Enforcement raided seven chicken processing plants in Mississippi. Agents rounded up 680 workers in one of the largest workplace enforcement actions in contemporary history. They were earning $11 to $12 an hour to dismember poultry — dangerous, brutal, repetitive labor.\u003c/p>\n\u003cp>The raids have resurrected an old debate: if not immigrants, then who will do the tough jobs in America?\u003c/p>\n\u003cp>Cooking chicken in Lynn's restaurant kitchen is not as hard as processing chickens in an agro-business plant, but nonetheless she says it's challenging finding workers.\u003c/p>\n\u003cp>\"It's hard work,\" she says. \"You have to be able to stand on your feet all day. It's not a good paying job.\"\u003c/p>\n\u003cp>She pays dishwashers $11.50 an hour, $16 for cooks. That's more than the federal minimum wage, but they get no insurance, vacations or sick pay.\u003cbr>\n[aside postID='bayareabites_134383' align='left' label='About Those Chicken Processing Plants']\u003cbr>\nThe kitchen manager, Jaime, has been using a fake Social Security number since he came to the U.S. from Mexico 21 years ago. He says he paid an underground seller $60 for it and didn't ask any questions.\u003c/p>\n\u003cp>\"We had to pay to get a Social,\" he says. \"We know [that] is illegal,\" he says, and added that \"we don't have that, we not gonna have jobs.\" Jaime also agreed to speak frankly if his surname was not used.\u003c/p>\n\u003cp>Jaime stands in the kitchen wearing a black chef's uniform and an Adidas ball cap. His wife, also a cook, scrapes a pan next to him. He says every immigrant he knows is constantly fearful of ICE, and he spoke with NPR weeks before the high-profile chicken plant roundups.\u003c/p>\n\u003cp>\"We just need [to be] careful about everything. If we do something not correctly, we're gonna have troubles.\"\u003c/p>\n\u003cp>Lynn maintains that Jaime and the rest of the staff, all of whom come from Central Mexico, are key to her restaurant's success. She says they're dependable, loyal and incredibly hard working.\u003c/p>\n\u003cp>\"You cannot hire an American here that will show up to work. They will not be committed to their job. In America,\" she says, \"restaurant work is not a serious profession.\"\u003c/p>\n\u003cp>President Trump, who signed the \"Buy American and Hire American\" executive order that led to a crackdown on visa fraud, frequently argues that unauthorized immigrants take jobs away from U.S. workers. By that logic, Jaime is taking a job away from a citizen who wants it, to which Lynn responds with a laugh.\u003c/p>\n\u003cp>\"That is the biggest joke. I hear it all the time. We put ads on Craigslist, Facebook, in the window, in the newspaper,\" she says. \"The people that come in and apply to take our jobs will show up for one shift. They will not be clean. They will not probably be sober. They will ask for their money at the end of the shift and then they will not be back for the second shift.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.pewresearch.org/hispanic/2016/11/03/size-of-u-s-unauthorized-immigrant-workforce-stable-after-the-great-recession/\">The Pew Research Center estimates\u003c/a> there are 7.5 million unauthorized workers in the United States concentrated in agriculture, construction and the hospitality industry. In 2014, about 1.1 million, or 10%, of restaurant workers were unauthorized.\u003c/p>\n\u003cp>Would they choose another line of work if they had green cards and work authorization?\u003c/p>\n\u003cp>\"I like to cook and I like to work,\" says Jaime. Pressed about whether he would work somewhere else if he were a lawful permanent resident, Jaime says, \"I would like to do something else, I don't know, something different.\" He doesn't say what work he might choose if he had papers, and the fact is there's no path to citizenship for him.\u003c/p>\n\u003cp>ICE typically targets large employers with hundreds of unauthorized workers for its splashy enforcement actions. In the hypothetical, what would happen to Lynn's restaurant if every unauthorized worker in her city were deported tomorrow?\u003c/p>\n\u003cp>(The prospect of undocumented labor disappearing overnight has been spoofed in \u003ca href=\"https://www.youtube.com/watch?v=cYJcfhxMkrQ\">the 2004 cult movie\u003c/a>, \u003cem>A Day Without A Mexican.\u003c/em>)\u003c/p>\n\u003cp>\"We'd close,\" she says matter-of-factly. \"I'd sell everything for whatever we could get for it and we would close. Because there's not enough talented people who really do know how to cook.\"\u003c/p>\n\u003cp>But administration hard-liners say the law is the law.\u003c/p>\n\u003cp>\"Whether you're talking about a chicken plant with 200-plus illegal workers or a little restaurant that has half a dozen illegal workers, the issue's the same,\" says Mark Krikorian, executive director of the Center for Immigration Studies, a Washington, D.C., think tank that favors lower immigration. Krikorian insists there are U.S. citizens who will take these unattractive jobs, and he cheers on Trump's ICE raids.\u003c/p>\n\u003cp>\"And if that means a little restaurant somewhere ends up closing, that's unfortunate. I wish that on no one. But restaurants close every day,\" Krikorian says. \"And if the labor market is tighter, what that means is restaurants that do come up with a way of recruiting and retaining legal workers will have a competitive advantage.\"\u003c/p>\n\u003cp>In light of the Mississippi raids, Lynn says she's not really afraid of immigration agents targeting her tiny restaurant kitchen.\u003c/p>\n\u003cp>\"What I am worried about,\" she adds, \"is the cost of chicken going up.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/08/21/752336132/employers-struggle-with-hiring-undocumented-workers-you-cannot-hire-american-her\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The lunch rush is over at a popular, cozy restaurant in a city somewhere in Missouri. The owner, Lynn, is sipping a glass of pinot grigio as her cooking crew cleans up.\u003c/p>\n\u003cp>Like thousands of other restaurants across America, Lynn's kitchen is staffed mainly with unauthorized Latino workers. She agreed to openly discuss this employment conundrum if NPR agreed not to give her last name, identify her restaurant, name the city, or even specify the type of cuisine. Like a lot of employers these days, she doesn't want to attract the attention of federal immigration agents.\u003c/p>\n\u003cp>When asked how many eating establishments have undocumented workers in the kitchen in her Midwestern city, Lynn states flatly: \"A hundred percent. You cannot hire American here.\"\u003c/p>\n\u003cp>Across the country, immigrants who are in the country unlawfully often do manual, low-paying jobs, and employers say they have no choice but to rely on them. Meanwhile, the Trump administration has vowed to ramp up workplace raids targeting this shadow workforce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two weeks ago, Immigration and Customs Enforcement raided seven chicken processing plants in Mississippi. Agents rounded up 680 workers in one of the largest workplace enforcement actions in contemporary history. They were earning $11 to $12 an hour to dismember poultry — dangerous, brutal, repetitive labor.\u003c/p>\n\u003cp>The raids have resurrected an old debate: if not immigrants, then who will do the tough jobs in America?\u003c/p>\n\u003cp>Cooking chicken in Lynn's restaurant kitchen is not as hard as processing chickens in an agro-business plant, but nonetheless she says it's challenging finding workers.\u003c/p>\n\u003cp>\"It's hard work,\" she says. \"You have to be able to stand on your feet all day. It's not a good paying job.\"\u003c/p>\n\u003cp>She pays dishwashers $11.50 an hour, $16 for cooks. That's more than the federal minimum wage, but they get no insurance, vacations or sick pay.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe kitchen manager, Jaime, has been using a fake Social Security number since he came to the U.S. from Mexico 21 years ago. He says he paid an underground seller $60 for it and didn't ask any questions.\u003c/p>\n\u003cp>\"We had to pay to get a Social,\" he says. \"We know [that] is illegal,\" he says, and added that \"we don't have that, we not gonna have jobs.\" Jaime also agreed to speak frankly if his surname was not used.\u003c/p>\n\u003cp>Jaime stands in the kitchen wearing a black chef's uniform and an Adidas ball cap. His wife, also a cook, scrapes a pan next to him. He says every immigrant he knows is constantly fearful of ICE, and he spoke with NPR weeks before the high-profile chicken plant roundups.\u003c/p>\n\u003cp>\"We just need [to be] careful about everything. If we do something not correctly, we're gonna have troubles.\"\u003c/p>\n\u003cp>Lynn maintains that Jaime and the rest of the staff, all of whom come from Central Mexico, are key to her restaurant's success. She says they're dependable, loyal and incredibly hard working.\u003c/p>\n\u003cp>\"You cannot hire an American here that will show up to work. They will not be committed to their job. In America,\" she says, \"restaurant work is not a serious profession.\"\u003c/p>\n\u003cp>President Trump, who signed the \"Buy American and Hire American\" executive order that led to a crackdown on visa fraud, frequently argues that unauthorized immigrants take jobs away from U.S. workers. By that logic, Jaime is taking a job away from a citizen who wants it, to which Lynn responds with a laugh.\u003c/p>\n\u003cp>\"That is the biggest joke. I hear it all the time. We put ads on Craigslist, Facebook, in the window, in the newspaper,\" she says. \"The people that come in and apply to take our jobs will show up for one shift. They will not be clean. They will not probably be sober. They will ask for their money at the end of the shift and then they will not be back for the second shift.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.pewresearch.org/hispanic/2016/11/03/size-of-u-s-unauthorized-immigrant-workforce-stable-after-the-great-recession/\">The Pew Research Center estimates\u003c/a> there are 7.5 million unauthorized workers in the United States concentrated in agriculture, construction and the hospitality industry. In 2014, about 1.1 million, or 10%, of restaurant workers were unauthorized.\u003c/p>\n\u003cp>Would they choose another line of work if they had green cards and work authorization?\u003c/p>\n\u003cp>\"I like to cook and I like to work,\" says Jaime. Pressed about whether he would work somewhere else if he were a lawful permanent resident, Jaime says, \"I would like to do something else, I don't know, something different.\" He doesn't say what work he might choose if he had papers, and the fact is there's no path to citizenship for him.\u003c/p>\n\u003cp>ICE typically targets large employers with hundreds of unauthorized workers for its splashy enforcement actions. In the hypothetical, what would happen to Lynn's restaurant if every unauthorized worker in her city were deported tomorrow?\u003c/p>\n\u003cp>(The prospect of undocumented labor disappearing overnight has been spoofed in \u003ca href=\"https://www.youtube.com/watch?v=cYJcfhxMkrQ\">the 2004 cult movie\u003c/a>, \u003cem>A Day Without A Mexican.\u003c/em>)\u003c/p>\n\u003cp>\"We'd close,\" she says matter-of-factly. \"I'd sell everything for whatever we could get for it and we would close. Because there's not enough talented people who really do know how to cook.\"\u003c/p>\n\u003cp>But administration hard-liners say the law is the law.\u003c/p>\n\u003cp>\"Whether you're talking about a chicken plant with 200-plus illegal workers or a little restaurant that has half a dozen illegal workers, the issue's the same,\" says Mark Krikorian, executive director of the Center for Immigration Studies, a Washington, D.C., think tank that favors lower immigration. Krikorian insists there are U.S. citizens who will take these unattractive jobs, and he cheers on Trump's ICE raids.\u003c/p>\n\u003cp>\"And if that means a little restaurant somewhere ends up closing, that's unfortunate. I wish that on no one. But restaurants close every day,\" Krikorian says. \"And if the labor market is tighter, what that means is restaurants that do come up with a way of recruiting and retaining legal workers will have a competitive advantage.\"\u003c/p>\n\u003cp>In light of the Mississippi raids, Lynn says she's not really afraid of immigration agents targeting her tiny restaurant kitchen.\u003c/p>\n\u003cp>\"What I am worried about,\" she adds, \"is the cost of chicken going up.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "U.S. Recycling Industry Is Struggling To Figure Out A Future Without China",
"title": "U.S. Recycling Industry Is Struggling To Figure Out A Future Without China",
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"content": "\u003cp>[aside postID='science_1941477,forum_2010101871721' label='More on Recycling Plastics']\u003cbr>\nThe U.S. used to send a lot of its plastic waste to China to get recycled. But last year, China put the kibosh on imports of the world's waste. The policy, called National Sword, freaked out people in the U.S. — a huge market for plastic waste had just dried up.\u003c/p>\n\u003cp>Where was it all going to go now?\u003c/p>\n\u003cp>In March, executives from big companies that make or package everything from water to toothpaste in plastic met in Washington, D.C. Recyclers and the people who collect and sort trash were there too. It was the whole chain that makes up the plastic pipeline. It was a time of reckoning.\u003c/p>\n\u003cp>John Caturano of Nestlé Waters North America, which makes bottled water, said plastic is getting a bad reputation. \"The water bottle has in some ways become the mink coat or the pack of cigarettes. It's socially not very acceptable to the young folks, and that scares me,\" he said during a panel called Life After National Sword.\u003c/p>\n\u003cp>Sunil Bagaria, who runs recycling company GDB International, took his colleagues to task. \"Forever, we have depended on shipping our scrap overseas,\" he bemoaned. \"Let's stop that.\" European countries, he added, \"are recycling 35% to 40% [of their plastic waste]. The U.S. only recycles 10%. How tragic is that?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After a couple of days of this, a woman named Kara Pochiro from the Association of Plastic Recyclers stood up and said not to panic. \"Plastic recycling isn't dead, and it works, and it's important to protecting our environment, and it's essential to the circular economy,\" she reassured.\u003c/p>\n\u003cp>\"Circular economy\" is now a catchphrase that some say is a way out of the plastic mess. The idea is essentially this: Society needs plastic, but people need to recycle a lot more of it and use it again and again and again. That will eliminate a lot of waste and cut down on the avalanche of new plastic made every year.\u003c/p>\n\u003cp>So how does circularity actually work? A good place to find out is at a recycling company called TerraCycle in Trenton, N.J. The company's global vice president for research and development is Ernie Simpson. A cheerful man with a Jamaican accent, he works out of a small lab at TerraCycle's headquarters.\u003c/p>\n\u003cfigure id=\"attachment_134475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-offices_enl-48b0bd89ee7e6ef664f17834e0f408b14e2962a4-e1566359369460.jpg\" alt=\"Plastic bottles surround an employee at a workstation inside recycling company TerraCycle's headquarters in Trenton, N.J., in 2017.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134475\">\u003cfigcaption class=\"wp-caption-text\">Plastic bottles surround an employee at a workstation inside recycling company TerraCycle's headquarters in Trenton, N.J., in 2017. \u003ccite>(David Williams/Bloomberg via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He's also a physicist who's part of a collaboration with Procter & Gamble to turn plastic trash into new products. In his lab, Simpson has an array of very sophisticated and expensive equipment — a Fourier-transform infrared spectrometer and a calorimeter, which use light or heat, respectively, to determine the chemistry of plastic. What goes into those devices is junk.\u003c/p>\n\u003cp>Simpson holds up a clear plastic bag. Inside, he says, \"is the famous beach plastic from the ocean\": wrappers, caps, bottles. To recycle any of it, he has to know what kind of plastic each piece is made of.\u003c/p>\n\u003cp>How many kinds of plastic are there? \"Ohhhh,\" he sighs. \"Indefinite, just about. There are about 20 different categories of material, but there are blends and there are hybrids.\" Almost all possess their own characteristics, some easily recyclable, many not. Some can be melted down; others shredded mechanically or chemically broken down. They end up as pellets the size of small marbles. These go to fabricators that turn the material back into products.\u003cbr>\n[aside postID='news_11714223,news_11768467' align='left' label='More on the Recycling Industry']\u003cbr>\n\"And so that's how the famous Head & Shoulders shampoo bottle was created,\" Simpson says, referring to what P&G calls the \"world's first recyclable shampoo bottle made from beach plastic.\" That's a form of circularity — pouring old plastic into new bottles.\u003c/p>\n\u003cp>There's a catch though. \"This particular one,\" Simpson says of the beach plastic, \"is probably three times as expensive as virgin\" — virgin being brand-new plastic made straight from oil and gas out of the ground. This is one of the obstacles to circularity: It costs a lot. There's not a lot of money to be made from recycling to begin with, and it's tough for recycled plastic to compete with virgin plastic made cheap by the boom in U.S. oil and gas production. And there aren't nearly enough recyclers in the U.S. to handle the tsunami of new plastic pouring out of the petrochemical industry.\u003c/p>\n\u003cfigure id=\"attachment_134476\" class=\"wp-caption aligncenter\" style=\"max-width: 1893px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c.jpg\" alt=\"Material collected by TerraCycle is shredded for processing.\" width=\"1893\" height=\"1080\" class=\"size-full wp-image-134476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c.jpg 1893w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-1200x685.jpg 1200w\" sizes=\"(max-width: 1893px) 100vw, 1893px\">\u003cfigcaption class=\"wp-caption-text\">Material collected by TerraCycle is shredded for processing. \u003ccite>(Courtesy of TerraCycle)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_134477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a.jpg\" alt=\"Collected material, including plastic, is baled at TerraCycle.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collected material, including plastic, is baled at TerraCycle. \u003ccite>(Courtesy of TerraCycle)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Recycling is the underdog,\" says Keefe Harrison, CEO of the Recycling Partnership, a nonprofit that seeks to boost the industry. \"We're fighting an uphill battle to make it cost competitive from day one.\" One problem, she says, is the U.S. outsourced so much of its recycling to Asia that the domestic industry languished. And there's the fact that plastic manufacturers keep making more and more of it, and consumer brands like Procter & Gamble, Nestlé and Walmart keep wrapping more consumer goods in it.\u003c/p>\n\u003cp>Harrison explains: \"So we've got these companies producing this new packaging and new materials and new plastics in such a scientific- and business-driven way, and then [they] rely on the disjointed network that is recycling to get it back. And [recycling] is not robust.\" That's an assessment shared by others, such as global financial analysis company IHS Markit.\u003c/p>\n\u003cp>Several petrochemical companies have joined big consumer brands in pledging to make most of their plastic recyclable, reusable or compostable within the next decade or two. Their group, Alliance to End Plastic Waste, has promised to spend $1.5 billion over five years to do that.\u003c/p>\n\u003cp>But as environmental groups like Greenpeace and Break Free From Plastic point out, just because something can technically be recycled doesn't mean it will be. There has to be an industry robust enough to do it — and a profit at the end of the day. And, they say, building up recycling allows plastic producers to keep making 300 million tons of new plastic every year (half of which is for single use) and to put the burden of cleaning up the waste on someone else.\u003c/p>\n\u003cp>Pochiro, of the Association of Plastic Recyclers, says recycling does need help — from consumers, for example. \"We're trying to make consumers understand that recycling isn't just about putting your container in the bin,\" she says. \"You also need to buy recycled,\" meaning products that contain recycled plastic.\u003c/p>\n\u003cp>There's a growing market for such products, stuff like bottles, clothing, packaging or bags, for example. But it's tough to compete against cheap virgin plastic. Recycling companies need huge investments, and to get that, they have to show they have a market for their products. And for that, Pochiro says, they need commitments — voluntary or mandated by law — by consumer goods companies to buy recycled plastic.\u003c/p>\n\u003cp>\"If a recycler can't be confident enough that they have a market for at least maybe six months to a year,\" she says, \"then they aren't going to want to make that investment in their own facilities\" to make more recycled plastic.\u003c/p>\n\u003cp>But there's a disconnect underlying all this talk by the plastics industry to help recyclers and the circular economy of plastic.\u003c/p>\n\u003cp>A report from ICIS, a plastics market research company, says the petrochemical industry will likely double its plastic manufacturing capacity from 2016 to 2024. And the American Chemistry Council, which represents, among others, plastics manufacturers, says it expects industry to spend nearly $25 billion to build new plastic manufacturing capacity by 2025. (That compares with the $1.5 billion that the industry plans to spend on cleaning up plastic waste.) The World Economic Forum has issued a report on plastic that predicts a doubling of production in the next two decades.\u003c/p>\n\u003cp>One thing driving that growth is the belief that demand for petroleum-based fuels will decline — the oil and gas industry is looking to produce more plastics from petrochemicals to take up the slack.\u003c/p>\n\u003cp>So if a new circular plastics economy recycles — that is, reuses — more \u003cem>old\u003c/em> plastic, why is the petrochemical industry spending billions of dollars for a boom in \u003cem>new\u003c/em> plastic? Where is all that new plastic going to go? It seems the industry isn't too worried. The American Chemistry Council's analysis includes this statement about new plastic: \"In a virtuous cycle, as the manufacturing renaissance accelerates, demand for plastic products will be generated, reinforcing resin [raw plastic] demand.\"\u003c/p>\n\u003cp>Essentially, go ahead and make it, and people will find a way to use it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/08/20/750864036/u-s-recycling-industry-is-struggling-to-figure-out-a-future-without-china\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe U.S. used to send a lot of its plastic waste to China to get recycled. But last year, China put the kibosh on imports of the world's waste. The policy, called National Sword, freaked out people in the U.S. — a huge market for plastic waste had just dried up.\u003c/p>\n\u003cp>Where was it all going to go now?\u003c/p>\n\u003cp>In March, executives from big companies that make or package everything from water to toothpaste in plastic met in Washington, D.C. Recyclers and the people who collect and sort trash were there too. It was the whole chain that makes up the plastic pipeline. It was a time of reckoning.\u003c/p>\n\u003cp>John Caturano of Nestlé Waters North America, which makes bottled water, said plastic is getting a bad reputation. \"The water bottle has in some ways become the mink coat or the pack of cigarettes. It's socially not very acceptable to the young folks, and that scares me,\" he said during a panel called Life After National Sword.\u003c/p>\n\u003cp>Sunil Bagaria, who runs recycling company GDB International, took his colleagues to task. \"Forever, we have depended on shipping our scrap overseas,\" he bemoaned. \"Let's stop that.\" European countries, he added, \"are recycling 35% to 40% [of their plastic waste]. The U.S. only recycles 10%. How tragic is that?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After a couple of days of this, a woman named Kara Pochiro from the Association of Plastic Recyclers stood up and said not to panic. \"Plastic recycling isn't dead, and it works, and it's important to protecting our environment, and it's essential to the circular economy,\" she reassured.\u003c/p>\n\u003cp>\"Circular economy\" is now a catchphrase that some say is a way out of the plastic mess. The idea is essentially this: Society needs plastic, but people need to recycle a lot more of it and use it again and again and again. That will eliminate a lot of waste and cut down on the avalanche of new plastic made every year.\u003c/p>\n\u003cp>So how does circularity actually work? A good place to find out is at a recycling company called TerraCycle in Trenton, N.J. The company's global vice president for research and development is Ernie Simpson. A cheerful man with a Jamaican accent, he works out of a small lab at TerraCycle's headquarters.\u003c/p>\n\u003cfigure id=\"attachment_134475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-offices_enl-48b0bd89ee7e6ef664f17834e0f408b14e2962a4-e1566359369460.jpg\" alt=\"Plastic bottles surround an employee at a workstation inside recycling company TerraCycle's headquarters in Trenton, N.J., in 2017.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134475\">\u003cfigcaption class=\"wp-caption-text\">Plastic bottles surround an employee at a workstation inside recycling company TerraCycle's headquarters in Trenton, N.J., in 2017. \u003ccite>(David Williams/Bloomberg via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He's also a physicist who's part of a collaboration with Procter & Gamble to turn plastic trash into new products. In his lab, Simpson has an array of very sophisticated and expensive equipment — a Fourier-transform infrared spectrometer and a calorimeter, which use light or heat, respectively, to determine the chemistry of plastic. What goes into those devices is junk.\u003c/p>\n\u003cp>Simpson holds up a clear plastic bag. Inside, he says, \"is the famous beach plastic from the ocean\": wrappers, caps, bottles. To recycle any of it, he has to know what kind of plastic each piece is made of.\u003c/p>\n\u003cp>How many kinds of plastic are there? \"Ohhhh,\" he sighs. \"Indefinite, just about. There are about 20 different categories of material, but there are blends and there are hybrids.\" Almost all possess their own characteristics, some easily recyclable, many not. Some can be melted down; others shredded mechanically or chemically broken down. They end up as pellets the size of small marbles. These go to fabricators that turn the material back into products.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\"And so that's how the famous Head & Shoulders shampoo bottle was created,\" Simpson says, referring to what P&G calls the \"world's first recyclable shampoo bottle made from beach plastic.\" That's a form of circularity — pouring old plastic into new bottles.\u003c/p>\n\u003cp>There's a catch though. \"This particular one,\" Simpson says of the beach plastic, \"is probably three times as expensive as virgin\" — virgin being brand-new plastic made straight from oil and gas out of the ground. This is one of the obstacles to circularity: It costs a lot. There's not a lot of money to be made from recycling to begin with, and it's tough for recycled plastic to compete with virgin plastic made cheap by the boom in U.S. oil and gas production. And there aren't nearly enough recyclers in the U.S. to handle the tsunami of new plastic pouring out of the petrochemical industry.\u003c/p>\n\u003cfigure id=\"attachment_134476\" class=\"wp-caption aligncenter\" style=\"max-width: 1893px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c.jpg\" alt=\"Material collected by TerraCycle is shredded for processing.\" width=\"1893\" height=\"1080\" class=\"size-full wp-image-134476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c.jpg 1893w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-2_enl-791fc7ad00b2af7bc497fd6630dfe93a64d0736c-1200x685.jpg 1200w\" sizes=\"(max-width: 1893px) 100vw, 1893px\">\u003cfigcaption class=\"wp-caption-text\">Material collected by TerraCycle is shredded for processing. \u003ccite>(Courtesy of TerraCycle)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_134477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a.jpg\" alt=\"Collected material, including plastic, is baled at TerraCycle.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/terracycle-3_enl-ff129b0f2f05d93c384f9625f5eb6d6d213b9a2a-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collected material, including plastic, is baled at TerraCycle. \u003ccite>(Courtesy of TerraCycle)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Recycling is the underdog,\" says Keefe Harrison, CEO of the Recycling Partnership, a nonprofit that seeks to boost the industry. \"We're fighting an uphill battle to make it cost competitive from day one.\" One problem, she says, is the U.S. outsourced so much of its recycling to Asia that the domestic industry languished. And there's the fact that plastic manufacturers keep making more and more of it, and consumer brands like Procter & Gamble, Nestlé and Walmart keep wrapping more consumer goods in it.\u003c/p>\n\u003cp>Harrison explains: \"So we've got these companies producing this new packaging and new materials and new plastics in such a scientific- and business-driven way, and then [they] rely on the disjointed network that is recycling to get it back. And [recycling] is not robust.\" That's an assessment shared by others, such as global financial analysis company IHS Markit.\u003c/p>\n\u003cp>Several petrochemical companies have joined big consumer brands in pledging to make most of their plastic recyclable, reusable or compostable within the next decade or two. Their group, Alliance to End Plastic Waste, has promised to spend $1.5 billion over five years to do that.\u003c/p>\n\u003cp>But as environmental groups like Greenpeace and Break Free From Plastic point out, just because something can technically be recycled doesn't mean it will be. There has to be an industry robust enough to do it — and a profit at the end of the day. And, they say, building up recycling allows plastic producers to keep making 300 million tons of new plastic every year (half of which is for single use) and to put the burden of cleaning up the waste on someone else.\u003c/p>\n\u003cp>Pochiro, of the Association of Plastic Recyclers, says recycling does need help — from consumers, for example. \"We're trying to make consumers understand that recycling isn't just about putting your container in the bin,\" she says. \"You also need to buy recycled,\" meaning products that contain recycled plastic.\u003c/p>\n\u003cp>There's a growing market for such products, stuff like bottles, clothing, packaging or bags, for example. But it's tough to compete against cheap virgin plastic. Recycling companies need huge investments, and to get that, they have to show they have a market for their products. And for that, Pochiro says, they need commitments — voluntary or mandated by law — by consumer goods companies to buy recycled plastic.\u003c/p>\n\u003cp>\"If a recycler can't be confident enough that they have a market for at least maybe six months to a year,\" she says, \"then they aren't going to want to make that investment in their own facilities\" to make more recycled plastic.\u003c/p>\n\u003cp>But there's a disconnect underlying all this talk by the plastics industry to help recyclers and the circular economy of plastic.\u003c/p>\n\u003cp>A report from ICIS, a plastics market research company, says the petrochemical industry will likely double its plastic manufacturing capacity from 2016 to 2024. And the American Chemistry Council, which represents, among others, plastics manufacturers, says it expects industry to spend nearly $25 billion to build new plastic manufacturing capacity by 2025. (That compares with the $1.5 billion that the industry plans to spend on cleaning up plastic waste.) The World Economic Forum has issued a report on plastic that predicts a doubling of production in the next two decades.\u003c/p>\n\u003cp>One thing driving that growth is the belief that demand for petroleum-based fuels will decline — the oil and gas industry is looking to produce more plastics from petrochemicals to take up the slack.\u003c/p>\n\u003cp>So if a new circular plastics economy recycles — that is, reuses — more \u003cem>old\u003c/em> plastic, why is the petrochemical industry spending billions of dollars for a boom in \u003cem>new\u003c/em> plastic? Where is all that new plastic going to go? It seems the industry isn't too worried. The American Chemistry Council's analysis includes this statement about new plastic: \"In a virtuous cycle, as the manufacturing renaissance accelerates, demand for plastic products will be generated, reinforcing resin [raw plastic] demand.\"\u003c/p>\n\u003cp>Essentially, go ahead and make it, and people will find a way to use it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside tag='marijuana' label='More on Marijuana']\u003c/p>\n\u003cp>When U.S. officials opened a trailer full of jalapeno peppers last week, they found something a bit more illicit tucked among the spicy chilies.\u003c/p>\n\u003cp>U.S. Customs and Border Protection officers seized nearly four tons of weed mixed in with a large shipment of red and green jalapenos at the Otay Mesa cargo facility in San Diego.\u003c/p>\n\u003cp>\"I am proud of the officers for seizing this significant marijuana load,\" Otay Mesa Port Director Rosa Hernandez \u003ca href=\"https://www.cbp.gov/newsroom/local-media-release/otay-mesa-cbp-officers-seize-almost-4-tons-marijuana-inside-shipment\">said in a statement\u003c/a>. \"Not only did they prevent the drugs from reaching our community, they also prevented millions of dollars of potential profit from making it into the hands of a transnational criminal organization.\"\u003c/p>\n\u003cp>The drugs seized were valued at $2.3 million, CBP officials said. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>CBP says its officers pulled over the vehicle driven by a 37-year-old Mexican man on Thursday around 6:15 p.m. local time. It's not clear why the vehicle was flagged for secondary screening. The officers used a dog, which indicated there might be more inside the truck than just peppers. \u003c/p>\n\u003cp>\"CBP officers probed the shipment and discovered a leafy-green like substance that field-tested positive for the properties of marijuana,\" the statement added. \u003c/p>\n\u003cp>Photos from the scene show a stack of bulky green packages surrounded by chilies. They found 314 packages of the narcotics, weighing 7,560 pounds.\u003c/p>\n\u003cp>This isn't the biggest recent marijuana bust at the cargo facility. Two days prior to this find, officers seized more than 10,000 pounds of pot hidden in an auto parts shipment. \u003c/p>\n\u003cp>Marijuana is by far the \u003ca href=\"https://www.cbp.gov/newsroom/stats/cbp-enforcement-statistics\">most common drug\u003c/a> seized by CBP officials. From October 2018 through the end of July, they've seized more than 225,000 pounds of pot nationwide. The second-most common drug seized is cocaine, at more than 81,000 pounds during that same period.\u003c/p>\n\u003cp>Concealing drugs in produce shipments appears to be a common strategy for drug traffickers. Banana shipments, for example, seem to be a \u003ca href=\"https://www.npr.org/2018/09/23/650921591/a-bunch-of-cocaine-boxes-of-donated-bananas-contained-17-8-million-worth-of-drug\">favored hiding place\u003c/a> by traffickers of cocaine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/08/19/752333921/spicy-with-a-twist-nearly-4-tons-of-pot-found-in-jalape-o-shipment\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>CBP says its officers pulled over the vehicle driven by a 37-year-old Mexican man on Thursday around 6:15 p.m. local time. It's not clear why the vehicle was flagged for secondary screening. The officers used a dog, which indicated there might be more inside the truck than just peppers. \u003c/p>\n\u003cp>\"CBP officers probed the shipment and discovered a leafy-green like substance that field-tested positive for the properties of marijuana,\" the statement added. \u003c/p>\n\u003cp>Photos from the scene show a stack of bulky green packages surrounded by chilies. They found 314 packages of the narcotics, weighing 7,560 pounds.\u003c/p>\n\u003cp>This isn't the biggest recent marijuana bust at the cargo facility. Two days prior to this find, officers seized more than 10,000 pounds of pot hidden in an auto parts shipment. \u003c/p>\n\u003cp>Marijuana is by far the \u003ca href=\"https://www.cbp.gov/newsroom/stats/cbp-enforcement-statistics\">most common drug\u003c/a> seized by CBP officials. From October 2018 through the end of July, they've seized more than 225,000 pounds of pot nationwide. The second-most common drug seized is cocaine, at more than 81,000 pounds during that same period.\u003c/p>\n\u003cp>Concealing drugs in produce shipments appears to be a common strategy for drug traffickers. Banana shipments, for example, seem to be a \u003ca href=\"https://www.npr.org/2018/09/23/650921591/a-bunch-of-cocaine-boxes-of-donated-bananas-contained-17-8-million-worth-of-drug\">favored hiding place\u003c/a> by traffickers of cocaine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/08/19/752333921/spicy-with-a-twist-nearly-4-tons-of-pot-found-in-jalape-o-shipment\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Devastating Banana Fungus Arrives In Colombia, Threatening The Fruit's Future",
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"content": "\u003cp>[aside postID='bayareabites_105848' label='More on Tropical Race 4']\u003c/p>\n\u003cp>One of the biggest fears of the fresh fruit industry just came true.\u003c/p>\n\u003cp>A fungal disease that has been destroying banana plantations in Asia has arrived in Latin America.\u003c/p>\n\u003cp>\"For me, the worst moment was [seeing] the first pictures,\" says \u003ca href=\"https://www.keygene.com/news-events/keygenes-tr4-expert-coordinates-diagnostics-on-samples-from-suspected-colombian-banana-farms/\">Fernando Alexander García-Bastidas\u003c/a>, a banana researcher at the Dutch company Keygene, who carried out tests confirming what had happened.\u003c/p>\n\u003cp>Some farmers in Colombia, where García-Bastidas grew up, sent him photos of their banana plants two months ago. The plants were turning yellow and wilting, as if they didn't have water. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>García-Bastidas recognized the symptoms. He'd seen them before, in devastated banana plantations in the Philippines. These are the effects of a fungus called \u003cem>Fusarium\u003c/em>. But the implications were devastating, and García-Bastidas hoped he was wrong.\u003c/p>\n\u003cp>\"I felt this thing in my heart that was like kind of praying for a false positive, or something like that,\" García-Bastidas recalls. \"It was terrible\" — and doubly distressing because it affected his homeland.\u003c/p>\n\u003cp>For the next month, he says, he had trouble sleeping. He flew to Colombia, collected samples of the wilting plants and tested them. The results confirmed his fears. The plants were infected with a variant of \u003cem>Fusarium \u003c/em>fungus called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, or TR4.\u003c/p>\n\u003cp>TR4 \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4#Distribution\">began marching\u003c/a> through the world's banana-growing countries in the 1990s. First detected in Taiwan, it moved to Malaysia and Indonesia, then jumped to China, Australia and the Philippines. It showed up in Mozambique, in Africa, five years ago.\u003c/p>\n\u003cp>People involved in banana production or research have taken extreme measures to prevent it from spreading. When García-Bastidas visits an area where the fungus is present, he'll buy a new pair of shoes before entering another banana-growing region to avoid bringing in a speck of fungus-contaminated soil. The main international conference on banana research no longer takes place in any banana-growing country, to reduce the risk that the fungus might hitch a ride with one of the researchers. \u003c/p>\n\u003cp>Somehow, though, it has now hopped the ocean and arrived in Latin America. García-Bastidas says he expected it would happen someday, but not so quickly. \"It's very difficult to control the spread of this disease,\" he says. \u003c/p>\n\u003cp>The \u003cem>Fusarium \u003c/em>fungus lives in the soil. No one knows how to eradicate it or to treat infected plants. It invades banana plants through their roots and then blocks the vessels that carry water and nutrients, starving the plants. It kills most members of the banana family, including the variety called Cavendish that accounts for the vast majority of bananas traded internationally.\u003c/p>\n\u003cp>Colombian authorities have declared a national emergency and launched efforts to contain the fungus. Banana growers are destroying all banana plants anywhere near a plant that shows symptoms. \u003c/p>\n\u003cp>They may be too late, though. By the time symptoms appear, the fungus has already been present in the soil around that plant for at least a year. During that time, people may have been walking through the farms, perhaps picking up bits of fungus on their shoes and spreading it. \"I hope I'm wrong, but most likely it spread already to other places,\" says García-Bastidas.\u003c/p>\n\u003cp>The only good news may be that the disaster will unfold slowly. It can take years or decades for the fungus to move across entire countries or continents. In Asia, individual farms have been devastated, but many of the affected countries remain major banana producers.\u003c/p>\n\u003cp>Meanwhile, researchers are trying \u003ca href=\"https://www.npr.org/sections/thesalt/2016/01/11/462375558/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it\">desperately to find a new kind of banana\u003c/a> that can survive Tropical Race 4.\u003c/p>\n\u003cp>Scientists in Australia have created a fungus-resistant variety using genetic engineering. It's still being tested and would require government approval before it could be grown or sold. \u003c/p>\n\u003cp>Other scientists are looking through nature's storehouse. When García-Bastidas was a graduate student at Wageningen University, in the Netherlands, he tested 300 different members of the banana family. \u003c/p>\n\u003cp>\"Unfortunately, 80% of the [varieties] that I tested were susceptible to TR4,\" he says. \"But there is a little bit of hope with the other ones that were not susceptible.\"\u003c/p>\n\u003cp>None of those fungus-resistant plants are ready to replace the bananas that currently fill supermarket shelves. Most of them are cooking bananas, or plantains. Others are wild bananas with tiny fruit that's inedible; the pods are full of seeds.\u003c/p>\n\u003cp>The hope, however, is that plant breeders can take these plants and cross-pollinate them, mating them with other, more commercially viable bananas, reshuffling the genes to create new varieties that are both delicious and immune to TR4. The company where García-Bastidas now works, \u003ca href=\"https://www.keygene.com/\">Keygene\u003c/a>, is one of the research centers pursuing this goal.\u003c/p>\n\u003cp>Breeding bananas is so complicated that few people have ever tried it. For one thing, it takes bananas with seed-filled fruit, since those seeds represent the new genetic combinations that plant breeders want. Yet those seeds can't appear in the fruit of a commercial variety. \u003c/p>\n\u003cp>García-Bastidas says the task is very difficult. But it is possible. And now it's necessary.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/16/751499719/devastating-banana-fungus-arrives-in-colombia-threatening-the-fruits-future\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>García-Bastidas recognized the symptoms. He'd seen them before, in devastated banana plantations in the Philippines. These are the effects of a fungus called \u003cem>Fusarium\u003c/em>. But the implications were devastating, and García-Bastidas hoped he was wrong.\u003c/p>\n\u003cp>\"I felt this thing in my heart that was like kind of praying for a false positive, or something like that,\" García-Bastidas recalls. \"It was terrible\" — and doubly distressing because it affected his homeland.\u003c/p>\n\u003cp>For the next month, he says, he had trouble sleeping. He flew to Colombia, collected samples of the wilting plants and tested them. The results confirmed his fears. The plants were infected with a variant of \u003cem>Fusarium \u003c/em>fungus called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, or TR4.\u003c/p>\n\u003cp>TR4 \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4#Distribution\">began marching\u003c/a> through the world's banana-growing countries in the 1990s. First detected in Taiwan, it moved to Malaysia and Indonesia, then jumped to China, Australia and the Philippines. It showed up in Mozambique, in Africa, five years ago.\u003c/p>\n\u003cp>People involved in banana production or research have taken extreme measures to prevent it from spreading. When García-Bastidas visits an area where the fungus is present, he'll buy a new pair of shoes before entering another banana-growing region to avoid bringing in a speck of fungus-contaminated soil. The main international conference on banana research no longer takes place in any banana-growing country, to reduce the risk that the fungus might hitch a ride with one of the researchers. \u003c/p>\n\u003cp>Somehow, though, it has now hopped the ocean and arrived in Latin America. García-Bastidas says he expected it would happen someday, but not so quickly. \"It's very difficult to control the spread of this disease,\" he says. \u003c/p>\n\u003cp>The \u003cem>Fusarium \u003c/em>fungus lives in the soil. No one knows how to eradicate it or to treat infected plants. It invades banana plants through their roots and then blocks the vessels that carry water and nutrients, starving the plants. It kills most members of the banana family, including the variety called Cavendish that accounts for the vast majority of bananas traded internationally.\u003c/p>\n\u003cp>Colombian authorities have declared a national emergency and launched efforts to contain the fungus. Banana growers are destroying all banana plants anywhere near a plant that shows symptoms. \u003c/p>\n\u003cp>They may be too late, though. By the time symptoms appear, the fungus has already been present in the soil around that plant for at least a year. During that time, people may have been walking through the farms, perhaps picking up bits of fungus on their shoes and spreading it. \"I hope I'm wrong, but most likely it spread already to other places,\" says García-Bastidas.\u003c/p>\n\u003cp>The only good news may be that the disaster will unfold slowly. It can take years or decades for the fungus to move across entire countries or continents. In Asia, individual farms have been devastated, but many of the affected countries remain major banana producers.\u003c/p>\n\u003cp>Meanwhile, researchers are trying \u003ca href=\"https://www.npr.org/sections/thesalt/2016/01/11/462375558/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it\">desperately to find a new kind of banana\u003c/a> that can survive Tropical Race 4.\u003c/p>\n\u003cp>Scientists in Australia have created a fungus-resistant variety using genetic engineering. It's still being tested and would require government approval before it could be grown or sold. \u003c/p>\n\u003cp>Other scientists are looking through nature's storehouse. When García-Bastidas was a graduate student at Wageningen University, in the Netherlands, he tested 300 different members of the banana family. \u003c/p>\n\u003cp>\"Unfortunately, 80% of the [varieties] that I tested were susceptible to TR4,\" he says. \"But there is a little bit of hope with the other ones that were not susceptible.\"\u003c/p>\n\u003cp>None of those fungus-resistant plants are ready to replace the bananas that currently fill supermarket shelves. Most of them are cooking bananas, or plantains. Others are wild bananas with tiny fruit that's inedible; the pods are full of seeds.\u003c/p>\n\u003cp>The hope, however, is that plant breeders can take these plants and cross-pollinate them, mating them with other, more commercially viable bananas, reshuffling the genes to create new varieties that are both delicious and immune to TR4. The company where García-Bastidas now works, \u003ca href=\"https://www.keygene.com/\">Keygene\u003c/a>, is one of the research centers pursuing this goal.\u003c/p>\n\u003cp>Breeding bananas is so complicated that few people have ever tried it. For one thing, it takes bananas with seed-filled fruit, since those seeds represent the new genetic combinations that plant breeders want. Yet those seeds can't appear in the fruit of a commercial variety. \u003c/p>\n\u003cp>García-Bastidas says the task is very difficult. But it is possible. And now it's necessary.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/16/751499719/devastating-banana-fungus-arrives-in-colombia-threatening-the-fruits-future\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
"title": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
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"content": "\u003cp>[aside postID='bayareabites_129463,bayareabites_101583' label='More Taco Stories']\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\n\u003cp>http://www.instagram.com/p/Bv5-jg0BZNT/\u003c/p>\n\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n[aside postID='bayareabites_132646,bayareabites_118885' align='left' label='Eat More Tacos']\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n[aside postID='bayareabites_117626,bayareabites_103206' label='Make Your Own Tacos']\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Just as tacos are honored in 'Las Crónicas Del Taco', taqueros in the Bay Area are sharing and celebrating their own stories and traditions through their own taco offerings.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Grass-Fed Beef Really Better For The Planet? Here's The Science",
"title": "Is Grass-Fed Beef Really Better For The Planet? Here's The Science",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postid='news_11718100,news_11719669' label='More on Beef']\u003c/p>\n\u003cp>For the environmentally minded carnivore, meat poses a culinary conundrum. Producing it requires a great deal of land and water resources, and ruminants such as cows and sheep are responsible for half of all greenhouse gas emissions associated with agriculture, according to the World Resources Institute. \u003c/p>\n\u003cp>That's why many researchers are now calling for the world to \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/08/748416223/to-slow-global-warming-u-n-warns-agriculture-must-change\">cut back on its meat consumption\u003c/a>. But some advocates say there is a way to eat meat that's better for the planet and better for the animals: grass-fed beef.\u003c/p>\n\u003cp>But is grass-fed beef really greener than feedlot-finished beef? Let's parse the science.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between grass-fed and feedlot beef? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feedlot calves begin their lives on pasture with the cow that produced them. They're weaned after six to nine months, then grazed a bit more on pasture. They're then \"finished\" for about 120 days on high-energy corn and other grains in a feedlot, gaining weight fast and creating that fat-marbled beef that consumers like. At about 14 to 18 months of age, they are sent to slaughter. (One downside of the feedlot system, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/02/707406946/some-in-the-beef-industry-are-bucking-the-widespread-use-of-antibiotics-heres-ho\">as we've reported\u003c/a>, is that a diet of corn can lead to liver abscesses in cattle, which is why animals who eat it receive antibiotics as part of their feed.)\u003c/p>\n\u003cp>In a grass-fed and finished scenario, cattle spend their entire lives on grass. Since their feed is much lower in energy, they are sent to slaughter later — between 18 to 24 months of age, after a finishing period, still on grass, of 190 days. Their weight at slaughter averages about 1,200 pounds compared with about 1,350 pounds for feedlot animals.\u003c/p>\n\u003cp>\u003cstrong>What's the environmental argument for grass-fed beef? \u003c/strong>\u003c/p>\n\u003cp>The grass-fed movement is based on a large idea, one known as \u003ca href=\"https://regenerationinternational.org/why-regenerative-agriculture/\">regenerative agriculture\u003c/a> or holistic management. It holds that grazing ruminant populations are key to a healthy ecosystem.\u003c/p>\n\u003cp>Think of the hordes of bison that once roamed the prairies. Their manure returned nutrients to the soil. And because these animals grazed on grass, the land didn't have to be plowed to plant corn for feed, so deep-rooted grasses that prevent erosion flourished. Had those iconic herds still been around in the 1930s, the argument goes, they would have helped prevent the catastrophe of the Dust Bowl.\u003c/p>\n\u003cp>Fourth-generation Oregon rancher Cory Carman runs a 5,000-acre \u003ca href=\"https://carmanranch.com/\">grass-fed beef cattle operation\u003c/a>, where grazing is key to restoring ecosystem balance. \"Agricultural livestock are this incredible tool in promoting soil health,\" she says. \"The longer you can manage cattle on pasture range, the more they can contribute to ecosystem regeneration.\"\u003cbr>\n[aside postid='bayareabites_133231,bayareabites_131706' label='About Antibiotics in Beef Production' align='left']\u003cbr>\nReturning cattle and other ruminants to the land for their entire lives can result in multiple benefits, according to organizations like the \u003ca href=\"https://www.savory.global/\">Savory Institute\u003c/a>, including restoring soil microbial diversity, and making the land more resilient to flooding and drought. It can boost the nutrient content and flavor of livestock and plants. And because grasses trap atmospheric carbon dioxide, the grass-fed system can also help fight climate change. But it does require more land to produce the same amount of meat.\u003c/p>\n\u003cp>As Shauna Sadowski, head of sustainability for the natural and organic operating unit at General Mills, puts it, \"Our current model is an extractive one that has left our environment in a state of degradation — eroded soil, polluted water. We have to change the entire paradigm to use natural ecological processes to gather nutrients and build the soil.\"\u003c/p>\n\u003cp>\u003cstrong>Which type of beef has the smaller environmental footprint?\u003c/strong>\u003c/p>\n\u003cp>It's complicated. \u003c/p>\n\u003cp>To measure the environmental impact of a farming system, scientists rely on studies known as life-cycle assessments (LCAs), which take into account resources and energy use at all stages. \u003c/p>\n\u003cp>A \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24216416\">number of past studies\u003c/a> have found lower greenhouse gas emissions associated with the feedlot system. One reason is that grass-fed cows gain weight more slowly, so they produce more methane (mostly \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/22/552698446/gassy-cows-warm-the-planet-scientists-think-they-know-how-to-squelch-those-belch\">in the form of belches\u003c/a>) over their longer lifespans. \u003c/p>\n\u003cp>\u003ca href=\"https://ourenvironment.berkeley.edu/people/paige-stanley\">Paige Stanley\u003c/a>, a researcher at the University of California, Berkeley, says many of these studies have prioritized efficiency — high-energy feed, smaller land footprint — as a way of reducing greenhouse gas emissions. The larger the animal and the shorter its life, the lower its footprint. But she adds, \"We're learning that there are other dimensions: soil health, carbon and landscape health. Separating them is doing us a disservice.\" She and other researchers are trying to figure out how to incorporate those factors into an LCA analysis.\u003c/p>\n\u003cp>Stanley co-authored a \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S0308521X17310338#.WpHorNqe0qU.twitter\">recent LCA study,\u003c/a> led by Jason Rowntree of Michigan State University, that found carbon-trapping benefits of the grass-fed approach. Another recent \u003ca href=\"https://blog.whiteoakpastures.com/hubfs/WOP-LCA-Quantis-2019.pdf\">LCA study\u003c/a>, of Georgia's holistically managed\u003ca href=\"https://www.whiteoakpastures.com/meet-us/about-white-oak-pastures/\"> White Oak Pastures\u003c/a>, found that the 3,200-acre farm stored enough carbon in its grasses to offset not only all of the methane emissions from its grass-fed cattle, but also much of the farm's total emissions. (The latter study was funded by General Mills.)\u003c/p>\n\u003cp>Linus Blomqvist, director for conservation, food and agriculture for the Oakland, Calif.-based \u003ca href=\"https://thebreakthrough.org/\">Breakthrough Institute\u003c/a>, however, defends feedlot finishing, pointing out that the difference between the two systems is only the last third of the grass-fed cattle's life. Does the extra amount of pasture time sequester so much carbon that it offsets the advantage of the feedlot? \"We don't actually have very good evidence for that,\" he says.\u003cbr>\n[aside postid='bayareabites_133954,bayareabites_134201' label='More on Nutrition']\u003cbr>\n\u003ca href=\"https://animalscience.ucdavis.edu/people/faculty/alison-van-eenennaam\">Alison Van Eenennaam\u003c/a>, a specialist in animal genomics and biotechnology at the University of California, Davis, says grass-fed makes more sense in a country like Australia, which has a temperate climate, large tracts of grassland and no corn belt. But in the U.S., which does have a corn belt that suffers from cold winters, she believes grain finishing is the more efficient way to produce beef. \u003c/p>\n\u003cp>Which brings us to our next point.\u003c/p>\n\u003cp>\u003cstrong>Do you know where your grass-fed beef came from? \u003c/strong>\u003c/p>\n\u003cp>About 75% to 80% of grass-fed beef sold in the U.S. is grown abroad, from Australia, New Zealand and parts of South America, according to a 2017 \u003ca href=\"https://www.stonebarnscenter.org/wp-content/uploads/2017/10/Grassfed_Full_v2.pdf\">report\u003c/a> from the Stone Barns Center for Food and Agriculture. Those countries have the advantage of \"vast expanses of grassland, low-input beef that is not finished to a high level and is very inexpensive,\" says Rowntree — even with the cost of shipping it halfway around the world. Most of what comes from Australia is ground beef, not steaks, because the end result of their finishing process tends to be tough. \u003c/p>\n\u003cp>Many U.S. customers who want to support local food are likely unaware of the foreign origin of most grass-fed beef. By law, if meat is \"processed,\" or passes through a USDA-inspected plant (a requirement for all imported beef), it can be labeled as a product of the U.S. \u003c/p>\n\u003cp>\"But does it benefit the American farmer?\" Rowntree asks, comparing this market to the sheep industry, \"which lost out to imports from Australia and New Zealand.\"\u003c/p>\n\u003cp>The popularity of grass-fed beef is pulling U.S.-based multinational companies into the market as well, which will drive prices down further. Meat processor JBS now has a grass-fed line, Tyson is planning a Texas grass-fed program and earlier this year Perdue announced it was \u003ca href=\"https://www.bloomberg.com/news/articles/2019-05-23/most-grass-fed-beef-labeled-product-of-u-s-a-is-imported\">getting into the market\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Which system is better for animal welfare?\u003c/strong>\u003c/p>\n\u003cp>To many grass-fed advocates, this is one of the main reasons for switching to grass-fed beef. After all, cows evolved to live this way. \u003c/p>\n\u003cp>\"I've been on feedlots farms that have outstanding animal welfare, and I've been on small farms that would make you cringe,\" Rowntree says. But he adds, \"Managing cattle on pasture in a grass-finishing system to me epitomizes animal welfare.\" \u003c/p>\n\u003chr>\n\u003cp>\u003cem>Nancy Matsumoto is a journalist based in Toronto and New York City who writes about sustainability, food, sake and Japanese American culture.\u003c/em> \u003cem>You can read more of her work \u003c/em>\u003ca href=\"https://nancymatsumoto.com/\">here\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/13/746576239/is-grass-fed-beef-really-better-for-the-planet-heres-the-science\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the environmentally minded carnivore, meat poses a culinary conundrum. Producing it requires a great deal of land and water resources, and ruminants such as cows and sheep are responsible for half of all greenhouse gas emissions associated with agriculture, according to the World Resources Institute. \u003c/p>\n\u003cp>That's why many researchers are now calling for the world to \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/08/748416223/to-slow-global-warming-u-n-warns-agriculture-must-change\">cut back on its meat consumption\u003c/a>. But some advocates say there is a way to eat meat that's better for the planet and better for the animals: grass-fed beef.\u003c/p>\n\u003cp>But is grass-fed beef really greener than feedlot-finished beef? Let's parse the science.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between grass-fed and feedlot beef? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feedlot calves begin their lives on pasture with the cow that produced them. They're weaned after six to nine months, then grazed a bit more on pasture. They're then \"finished\" for about 120 days on high-energy corn and other grains in a feedlot, gaining weight fast and creating that fat-marbled beef that consumers like. At about 14 to 18 months of age, they are sent to slaughter. (One downside of the feedlot system, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/02/707406946/some-in-the-beef-industry-are-bucking-the-widespread-use-of-antibiotics-heres-ho\">as we've reported\u003c/a>, is that a diet of corn can lead to liver abscesses in cattle, which is why animals who eat it receive antibiotics as part of their feed.)\u003c/p>\n\u003cp>In a grass-fed and finished scenario, cattle spend their entire lives on grass. Since their feed is much lower in energy, they are sent to slaughter later — between 18 to 24 months of age, after a finishing period, still on grass, of 190 days. Their weight at slaughter averages about 1,200 pounds compared with about 1,350 pounds for feedlot animals.\u003c/p>\n\u003cp>\u003cstrong>What's the environmental argument for grass-fed beef? \u003c/strong>\u003c/p>\n\u003cp>The grass-fed movement is based on a large idea, one known as \u003ca href=\"https://regenerationinternational.org/why-regenerative-agriculture/\">regenerative agriculture\u003c/a> or holistic management. It holds that grazing ruminant populations are key to a healthy ecosystem.\u003c/p>\n\u003cp>Think of the hordes of bison that once roamed the prairies. Their manure returned nutrients to the soil. And because these animals grazed on grass, the land didn't have to be plowed to plant corn for feed, so deep-rooted grasses that prevent erosion flourished. Had those iconic herds still been around in the 1930s, the argument goes, they would have helped prevent the catastrophe of the Dust Bowl.\u003c/p>\n\u003cp>Fourth-generation Oregon rancher Cory Carman runs a 5,000-acre \u003ca href=\"https://carmanranch.com/\">grass-fed beef cattle operation\u003c/a>, where grazing is key to restoring ecosystem balance. \"Agricultural livestock are this incredible tool in promoting soil health,\" she says. \"The longer you can manage cattle on pasture range, the more they can contribute to ecosystem regeneration.\"\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nReturning cattle and other ruminants to the land for their entire lives can result in multiple benefits, according to organizations like the \u003ca href=\"https://www.savory.global/\">Savory Institute\u003c/a>, including restoring soil microbial diversity, and making the land more resilient to flooding and drought. It can boost the nutrient content and flavor of livestock and plants. And because grasses trap atmospheric carbon dioxide, the grass-fed system can also help fight climate change. But it does require more land to produce the same amount of meat.\u003c/p>\n\u003cp>As Shauna Sadowski, head of sustainability for the natural and organic operating unit at General Mills, puts it, \"Our current model is an extractive one that has left our environment in a state of degradation — eroded soil, polluted water. We have to change the entire paradigm to use natural ecological processes to gather nutrients and build the soil.\"\u003c/p>\n\u003cp>\u003cstrong>Which type of beef has the smaller environmental footprint?\u003c/strong>\u003c/p>\n\u003cp>It's complicated. \u003c/p>\n\u003cp>To measure the environmental impact of a farming system, scientists rely on studies known as life-cycle assessments (LCAs), which take into account resources and energy use at all stages. \u003c/p>\n\u003cp>A \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24216416\">number of past studies\u003c/a> have found lower greenhouse gas emissions associated with the feedlot system. One reason is that grass-fed cows gain weight more slowly, so they produce more methane (mostly \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/22/552698446/gassy-cows-warm-the-planet-scientists-think-they-know-how-to-squelch-those-belch\">in the form of belches\u003c/a>) over their longer lifespans. \u003c/p>\n\u003cp>\u003ca href=\"https://ourenvironment.berkeley.edu/people/paige-stanley\">Paige Stanley\u003c/a>, a researcher at the University of California, Berkeley, says many of these studies have prioritized efficiency — high-energy feed, smaller land footprint — as a way of reducing greenhouse gas emissions. The larger the animal and the shorter its life, the lower its footprint. But she adds, \"We're learning that there are other dimensions: soil health, carbon and landscape health. Separating them is doing us a disservice.\" She and other researchers are trying to figure out how to incorporate those factors into an LCA analysis.\u003c/p>\n\u003cp>Stanley co-authored a \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S0308521X17310338#.WpHorNqe0qU.twitter\">recent LCA study,\u003c/a> led by Jason Rowntree of Michigan State University, that found carbon-trapping benefits of the grass-fed approach. Another recent \u003ca href=\"https://blog.whiteoakpastures.com/hubfs/WOP-LCA-Quantis-2019.pdf\">LCA study\u003c/a>, of Georgia's holistically managed\u003ca href=\"https://www.whiteoakpastures.com/meet-us/about-white-oak-pastures/\"> White Oak Pastures\u003c/a>, found that the 3,200-acre farm stored enough carbon in its grasses to offset not only all of the methane emissions from its grass-fed cattle, but also much of the farm's total emissions. (The latter study was funded by General Mills.)\u003c/p>\n\u003cp>Linus Blomqvist, director for conservation, food and agriculture for the Oakland, Calif.-based \u003ca href=\"https://thebreakthrough.org/\">Breakthrough Institute\u003c/a>, however, defends feedlot finishing, pointing out that the difference between the two systems is only the last third of the grass-fed cattle's life. Does the extra amount of pasture time sequester so much carbon that it offsets the advantage of the feedlot? \"We don't actually have very good evidence for that,\" he says.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://animalscience.ucdavis.edu/people/faculty/alison-van-eenennaam\">Alison Van Eenennaam\u003c/a>, a specialist in animal genomics and biotechnology at the University of California, Davis, says grass-fed makes more sense in a country like Australia, which has a temperate climate, large tracts of grassland and no corn belt. But in the U.S., which does have a corn belt that suffers from cold winters, she believes grain finishing is the more efficient way to produce beef. \u003c/p>\n\u003cp>Which brings us to our next point.\u003c/p>\n\u003cp>\u003cstrong>Do you know where your grass-fed beef came from? \u003c/strong>\u003c/p>\n\u003cp>About 75% to 80% of grass-fed beef sold in the U.S. is grown abroad, from Australia, New Zealand and parts of South America, according to a 2017 \u003ca href=\"https://www.stonebarnscenter.org/wp-content/uploads/2017/10/Grassfed_Full_v2.pdf\">report\u003c/a> from the Stone Barns Center for Food and Agriculture. Those countries have the advantage of \"vast expanses of grassland, low-input beef that is not finished to a high level and is very inexpensive,\" says Rowntree — even with the cost of shipping it halfway around the world. Most of what comes from Australia is ground beef, not steaks, because the end result of their finishing process tends to be tough. \u003c/p>\n\u003cp>Many U.S. customers who want to support local food are likely unaware of the foreign origin of most grass-fed beef. By law, if meat is \"processed,\" or passes through a USDA-inspected plant (a requirement for all imported beef), it can be labeled as a product of the U.S. \u003c/p>\n\u003cp>\"But does it benefit the American farmer?\" Rowntree asks, comparing this market to the sheep industry, \"which lost out to imports from Australia and New Zealand.\"\u003c/p>\n\u003cp>The popularity of grass-fed beef is pulling U.S.-based multinational companies into the market as well, which will drive prices down further. Meat processor JBS now has a grass-fed line, Tyson is planning a Texas grass-fed program and earlier this year Perdue announced it was \u003ca href=\"https://www.bloomberg.com/news/articles/2019-05-23/most-grass-fed-beef-labeled-product-of-u-s-a-is-imported\">getting into the market\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Which system is better for animal welfare?\u003c/strong>\u003c/p>\n\u003cp>To many grass-fed advocates, this is one of the main reasons for switching to grass-fed beef. After all, cows evolved to live this way. \u003c/p>\n\u003cp>\"I've been on feedlots farms that have outstanding animal welfare, and I've been on small farms that would make you cringe,\" Rowntree says. But he adds, \"Managing cattle on pasture in a grass-finishing system to me epitomizes animal welfare.\" \u003c/p>\n\u003chr>\n\u003cp>\u003cem>Nancy Matsumoto is a journalist based in Toronto and New York City who writes about sustainability, food, sake and Japanese American culture.\u003c/em> \u003cem>You can read more of her work \u003c/em>\u003ca href=\"https://nancymatsumoto.com/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/13/746576239/is-grass-fed-beef-really-better-for-the-planet-heres-the-science\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chicken Plants See Little Fallout From Immigration Raids",
"title": "Chicken Plants See Little Fallout From Immigration Raids",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_101144' label='Want to adopt a chicken?']\u003cbr>\nFederal agents carried out one of the largest immigration raids in recent history this week, arresting nearly 700 workers at chicken processing plants in Mississippi. \u003c/p>\n\u003cp>But you can still buy a rotisserie bird at your local supermarket tonight for less than $10.\u003c/p>\n\u003cp>So far, the government crackdown has had little effect on the wider food processing industry, a dangerous business that is heavily reliant on immigrant labor.\u003c/p>\n\u003cp>The Trump administration says its crackdown helps discourage illegal immigration. But workers' advocates warn it leaves vulnerable employees open to exploitation and unsafe working conditions.\u003c/p>\n\u003cp>\"Americans really need to think about where their chicken and where their beef and their pork comes from and really demand that the industry raise labor standards,\" says Debbie Berkowitz, who directs a health and safety program at the National Employment Law Project. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Authorities raided seven Mississippi poultry plants on Wednesday, \u003ca href=\"https://www.justice.gov/usao-sdms/pr/largest-single-state-worksite-enforcement-action-nation-s-history-conducted-ice-and-doj\">arresting 680 people\u003c/a> suspected of living in the country illegally. So far, no charges have been brought against the five companies that run the plants, although federal officials say that could change as the investigation is ongoing.\u003c/p>\n\u003cp>The Trump administration has focused considerable resources on workplace immigration probes. \u003ca href=\"https://www.ice.gov/features/worksite-enforcement\">Investigations and audits more than tripled\u003c/a> last year, and arrests of workers rose even more. But there was no comparable increase in the number of employers cited. \u003c/p>\n\u003cp>\"These enforcement actions are always aimed toward the workforces,\" says Ted Genoways, whose 2014 book, \u003cem>The Chain,\u003c/em> focuses on the food processing industry. \"No one ever seems to ask how it is that a company comes to employ a factory full of people who do not have legal immigration status.\"\u003c/p>\n\u003cp>Genoways says that is reminiscent of other high-profile raids on a meatpacking plant in Postville, Iowa, in 2008 and at half a dozen Swift plants in 2006.\u003cbr>\n[aside postID='bayareabites_117913' label='Meet your meats']\u003cbr>\n\"In all those cases, there were work stoppages, huge numbers of people swept up, families divided, but little to no consequences for the people who did the hiring,\" he says. \"And those plants were back up and in production in fairly short order.\"\u003c/p>\n\u003cp>Koch Foods, one of the companies raided in Mississippi this week, said in \u003ca href=\"http://kochfoodsinc.com/news/2019/08/08/KochFoodsConfirmsMortonMSICERaid\">a statement\u003c/a> that it closed for one shift on Wednesday but planned to keep operating to \"minimize customer impact.\" The company also advertised a \u003ca href=\"https://www.facebook.com/events/1125933620950363/\">hiring fair\u003c/a> in Mississippi next Monday and advised job applicants to bring two forms of ID.\u003c/p>\n\u003cp>Koch Foods (no relation to Charles and David Koch, the majority shareholders of Koch Industries) — \u003ca href=\"https://www.eeoc.gov/eeoc/newsroom/release/8-1-18b.cfm\">paid nearly $4 million\u003c/a> last year to settle a complaint brought by the Equal Employment Opportunity Commission. Latina workers at the company's plant in Morton, Miss., accused the company of both racial and sexual harassment. The company admitted no wrongdoing. \u003c/p>\n\u003cp>Another of the companies raided this week, Peco Foods, had \u003ca href=\"https://www.nelp.org/publication/workplace-safety-enforcement-continues-decline-trump-administration/\">two workers suffer amputations last year\u003c/a> at a chicken processing plant in Arkansas.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.nationalchickencouncil.org/industry-issues/worker-safety-u-s-poultry-industry/\">chicken industry boasts\u003c/a> that its processing plants have gotten safer. The rate of workplace injuries was \u003ca href=\"https://www.ishn.com/articles/111233-poultry-industry-injuries-decreasing\">cut by half \u003c/a>between 2003 and 2016. But poultry workers are still twice as likely to suffer serious injuries and six times as likely to contract a workplace illness as other private sector employees. \u003c/p>\n\u003cp>Berkowitz, who was chief of staff at OSHA during the Obama administration, says those numbers are likely understated, because of \u003ca href=\"https://www.nelp.org/publication/workplace-safety-enforcement-continues-decline-trump-administration/\">declining government inspections\u003c/a>.\u003c/p>\n\u003cp>\"The industry is totally dependent on finding workers who will not raise issues and who, to a degree, live in fear of the company and they'll just keep their head down and do the work,\" Berkowitz says. \"For the last 30 years that's been immigrant labor.\" \u003c/p>\n\u003cp>A quarter-century ago, journalist Tony Horwitz documented the miserable conditions in a chicken processing plant in a \u003ca href=\"https://www.pulitzer.org/winners/tony-horwitz\">Pulitzer Prize-winning story\u003c/a> for \u003cem>The Wall Street Journal\u003c/em>. Industry observers say little has changed since then.\u003c/p>\n\u003cp>\"On a good day, the work is repetitive and stressful,\" Genoways says. \"On a bad day, if there's a single mistake made by anyone in a group, there's a high risk of accident.\"\u003c/p>\n\u003cp>If anything, the pressure on workers has only increased, as \u003ca href=\"https://www.nytimes.com/2019/08/09/business/pork-factory-regulations.html\">processing lines move ever faster\u003c/a>. \u003c/p>\n\u003cp>\"Meatpacking remains one of the most dangerous jobs in America,\" Genoways says. \"And because of that, for really more than a century it's been a job that's very often done by first-generation immigrants who are just looking for a foot in the door and a way up the economic ladder in America.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/08/09/749932968/chicken-plants-see-little-fallout-from-immigration-raids\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFederal agents carried out one of the largest immigration raids in recent history this week, arresting nearly 700 workers at chicken processing plants in Mississippi. \u003c/p>\n\u003cp>But you can still buy a rotisserie bird at your local supermarket tonight for less than $10.\u003c/p>\n\u003cp>So far, the government crackdown has had little effect on the wider food processing industry, a dangerous business that is heavily reliant on immigrant labor.\u003c/p>\n\u003cp>The Trump administration says its crackdown helps discourage illegal immigration. But workers' advocates warn it leaves vulnerable employees open to exploitation and unsafe working conditions.\u003c/p>\n\u003cp>\"Americans really need to think about where their chicken and where their beef and their pork comes from and really demand that the industry raise labor standards,\" says Debbie Berkowitz, who directs a health and safety program at the National Employment Law Project. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Authorities raided seven Mississippi poultry plants on Wednesday, \u003ca href=\"https://www.justice.gov/usao-sdms/pr/largest-single-state-worksite-enforcement-action-nation-s-history-conducted-ice-and-doj\">arresting 680 people\u003c/a> suspected of living in the country illegally. So far, no charges have been brought against the five companies that run the plants, although federal officials say that could change as the investigation is ongoing.\u003c/p>\n\u003cp>The Trump administration has focused considerable resources on workplace immigration probes. \u003ca href=\"https://www.ice.gov/features/worksite-enforcement\">Investigations and audits more than tripled\u003c/a> last year, and arrests of workers rose even more. But there was no comparable increase in the number of employers cited. \u003c/p>\n\u003cp>\"These enforcement actions are always aimed toward the workforces,\" says Ted Genoways, whose 2014 book, \u003cem>The Chain,\u003c/em> focuses on the food processing industry. \"No one ever seems to ask how it is that a company comes to employ a factory full of people who do not have legal immigration status.\"\u003c/p>\n\u003cp>Genoways says that is reminiscent of other high-profile raids on a meatpacking plant in Postville, Iowa, in 2008 and at half a dozen Swift plants in 2006.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\"In all those cases, there were work stoppages, huge numbers of people swept up, families divided, but little to no consequences for the people who did the hiring,\" he says. \"And those plants were back up and in production in fairly short order.\"\u003c/p>\n\u003cp>Koch Foods, one of the companies raided in Mississippi this week, said in \u003ca href=\"http://kochfoodsinc.com/news/2019/08/08/KochFoodsConfirmsMortonMSICERaid\">a statement\u003c/a> that it closed for one shift on Wednesday but planned to keep operating to \"minimize customer impact.\" The company also advertised a \u003ca href=\"https://www.facebook.com/events/1125933620950363/\">hiring fair\u003c/a> in Mississippi next Monday and advised job applicants to bring two forms of ID.\u003c/p>\n\u003cp>Koch Foods (no relation to Charles and David Koch, the majority shareholders of Koch Industries) — \u003ca href=\"https://www.eeoc.gov/eeoc/newsroom/release/8-1-18b.cfm\">paid nearly $4 million\u003c/a> last year to settle a complaint brought by the Equal Employment Opportunity Commission. Latina workers at the company's plant in Morton, Miss., accused the company of both racial and sexual harassment. The company admitted no wrongdoing. \u003c/p>\n\u003cp>Another of the companies raided this week, Peco Foods, had \u003ca href=\"https://www.nelp.org/publication/workplace-safety-enforcement-continues-decline-trump-administration/\">two workers suffer amputations last year\u003c/a> at a chicken processing plant in Arkansas.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.nationalchickencouncil.org/industry-issues/worker-safety-u-s-poultry-industry/\">chicken industry boasts\u003c/a> that its processing plants have gotten safer. The rate of workplace injuries was \u003ca href=\"https://www.ishn.com/articles/111233-poultry-industry-injuries-decreasing\">cut by half \u003c/a>between 2003 and 2016. But poultry workers are still twice as likely to suffer serious injuries and six times as likely to contract a workplace illness as other private sector employees. \u003c/p>\n\u003cp>Berkowitz, who was chief of staff at OSHA during the Obama administration, says those numbers are likely understated, because of \u003ca href=\"https://www.nelp.org/publication/workplace-safety-enforcement-continues-decline-trump-administration/\">declining government inspections\u003c/a>.\u003c/p>\n\u003cp>\"The industry is totally dependent on finding workers who will not raise issues and who, to a degree, live in fear of the company and they'll just keep their head down and do the work,\" Berkowitz says. \"For the last 30 years that's been immigrant labor.\" \u003c/p>\n\u003cp>A quarter-century ago, journalist Tony Horwitz documented the miserable conditions in a chicken processing plant in a \u003ca href=\"https://www.pulitzer.org/winners/tony-horwitz\">Pulitzer Prize-winning story\u003c/a> for \u003cem>The Wall Street Journal\u003c/em>. Industry observers say little has changed since then.\u003c/p>\n\u003cp>\"On a good day, the work is repetitive and stressful,\" Genoways says. \"On a bad day, if there's a single mistake made by anyone in a group, there's a high risk of accident.\"\u003c/p>\n\u003cp>If anything, the pressure on workers has only increased, as \u003ca href=\"https://www.nytimes.com/2019/08/09/business/pork-factory-regulations.html\">processing lines move ever faster\u003c/a>. \u003c/p>\n\u003cp>\"Meatpacking remains one of the most dangerous jobs in America,\" Genoways says. \"And because of that, for really more than a century it's been a job that's very often done by first-generation immigrants who are just looking for a foot in the door and a way up the economic ladder in America.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/08/09/749932968/chicken-plants-see-little-fallout-from-immigration-raids\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dairy Ice Cream, No Cow Needed: These Egg And Milk Proteins Are Made Without Animals",
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"content": "\u003cp>[aside postID='news_10710678,bayareabites_96566' label='More Ice Cream']\u003c/p>\n\u003cp>Earlier today, I ate a scoop of chocolate ice cream – creamy and pleasantly fatty feeling in my mouth. This would hardly seem newsworthy, except for the high-tech ingredient that made my frozen treat go down so smoothly: dairy proteins produced in a lab, no cows needed.\u003c/p>\n\u003cp>The realm of plant-based meat substitutes has gotten a lot of buzz lately. Think the Impossible Burger and Beyond Meat – companies that use biochemistry to mimic the taste and texture of meat using plant-based ingredients. There's another frontier along these lines – start-ups that use microbes to create egg, dairy and other animal proteins without the animals.\u003c/p>\n\u003cp>Their pitch: Sustainability. Livestock agriculture uses lots of water and land resources, and produces significant amounts of greenhouse gases.\u003c/p>\n\u003cp>\"If you can produce just the proteins that you want without keeping a living animal alive, that's going to be a lot more efficient, so it's better for the environment,\" says Bruce Friedrich of the \u003ca href=\"https://www.gfi.org/\">Good Food Institute\u003c/a>, which promotes plant- and cell-based alternatives to animal protein. And he says as the technology scales up, it should be a lot cheaper to produce proteins this way, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Among the early entrants in this field is \u003ca href=\"https://www.perfectdayfoods.com/\">Perfect Day\u003c/a>, producer of the aforementioned ice cream. The company took the genetic code for the main proteins in whey, a byproduct of cheese-making, then had it artificially synthesized into a molecule of DNA – so the process is \"totally animal free,\" says Perfect Day co-founder Ryan Pandya. Then they genetically engineered microbes to produce the same proteins through fermentation.\u003c/p>\n\u003cp>\"Just like cows eat plants and make milk, it turns out [micro]flora can eat plants and make milk. And that's all we've done,\" Pandya says.\u003c/p>\n\u003cp>\"The process is really simple,\" he says. You take a tank of microbes, feed them, and they turn into milk protein. \"Then you separated it out with filtration and drying and you're done.\"\u003c/p>\n\u003cp>Why focus on whey? In frozen desserts, whey protein provides velvety texture – Perfect Day released its ice cream in a limited run of about 1,000 3-pint boxes as a sort of proof of concept to introduce consumers to its technology. (Bonus: It's also lactose free.)\u003c/p>\n\u003cp>But the company's goal is actually to become an ingredient supplier to all the food companies that rely on whey to boost protein levels in a range of foods, from \u003ca href=\"https://www.npr.org/sections/thesalt/2012/11/08/164687100/you-can-thank-a-whey-refinery-for-that-protein-smoothie\">smoothies to power bars\u003c/a>. The target audience goes beyond vegans — to everyone.\u003c/p>\n\u003cp>\"Rather than try to compete with all these big food makers that are otherwise just going to buy a ton of whey protein from factory-farmed cows, we can actually give them a better supply chain and in so doing, we can have a lot more impact than we would on our own,\" Pandya says.\u003c/p>\n\u003cp>Other companies looking to shake up the food supply include \u003ca href=\"https://www.motifingredients.com/\">Motif Ingredients\u003c/a>, which launched earlier this year with $90 million in investor financing. It aims to produce proteins derived from dairy, egg and meat using microbial fermentation and supply them to food makers looking for alternatives to animal proteins.\u003c/p>\n\u003cp>\u003ca href=\"https://www.clarafoods.com/\">Clara Foods\u003c/a> is using a similar synthetic biology process to create egg white proteins, including a highly soluble protein that would be used in sports drinks and other beverages. That could hit the food market early next year, says Ranjan Patnaik, vice president for technology strategy and operational excellence. Another protein in the pipeline could be used as egg whites — think vegan meringue and baked goods.\u003c/p>\n\u003cp>\"We have made all kinds those of pound cake, meringue, other recipes\" in their development lab in the San Francisco Bay Area, Patnaik says.\u003c/p>\n\u003cp>\u003ca href=\"https://www.newculturefood.com/\">New Culture\u003c/a>, another California startup, is also targeting dairy: It's using microbial fermentation to make casein, milk proteins that give cheese its stretchy quality – which, alas, many vegan cheeses today seem to lack, says co-founder \u003ca href=\"https://www.linkedin.com/in/injaradman/\">Inja Radman.\u003c/a>\u003c/p>\n\u003cp>If all this sounds a little too futuristic, consider this: Much of the cheese produced today already relies on the same technology in the form of rennet, an enzyme used to curdle milk. Cheese makers used to get it from the stomachs of slaughtered calves but for many years now, \u003ca href=\"https://io9.gizmodo.com/you-can-thank-genetic-engineering-for-your-delicious-ch-1701156684\">much of the rennet used for cheese\u003c/a> has been made via microbial fermentation, notes Friedrich.\u003c/p>\n\u003cp>Given that this technology is already out there, and that the synthetic animals proteins produced are exact genetic replicas of the real thing, the companies making them don't anticipate major hurdles with regulators at the Food and Drug Administration.\u003c/p>\n\u003cp>Some critics — like \u003ca href=\"https://foe.org/team-members/dana-perls/\">Dana Perls\u003c/a>, senior food campaigner for the environmental group Friends of the Earth — are concerned that the FDA will not give sufficient scrutiny to this new wave of synthetic proteins. Perls worries that the adoption of these proteins will make our food supply even more dependent on the fruits of biotechnology. \"The real solution for climate chaos and animal welfare problems are the truly organic, plant-based sources of proteins and organic solutions for less and better meat,\" Perls says.\u003c/p>\n\u003cp>Many dairy farmers are also not on board. For one thing, says \u003ca href=\"https://www.nmpf.org/team/alan-bjerga/\">Alan Bjerga\u003c/a> of the National Milk Producers Federation, an industry group that represents dairy producers, products made with synthetic dairy proteins may not have the same nutritional profile – such as vitamin and mineral content — as those made with milk from real cows.\u003c/p>\n\u003cp>\"We want to make sure that consumers are very informed that these are not nutritionally the same,\" he says.\u003c/p>\n\u003cp>Others in the food industry, however, have embraced the new start-ups. Archer Daniels Midland, a global ingredient and food processing company, has partnered with Perfect Day. Fonterra, a multinational dairy giant based in New Zealand, is an investor in Motif Ingredients. And Clara Foods has teamed up with Ingredion, which supplies ingredients to the food and beverage industry, among others. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/02/747026144/dairy-ice-cream-no-cow-needed-these-egg-and-milk-proteins-are-made-without-anima\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier today, I ate a scoop of chocolate ice cream – creamy and pleasantly fatty feeling in my mouth. This would hardly seem newsworthy, except for the high-tech ingredient that made my frozen treat go down so smoothly: dairy proteins produced in a lab, no cows needed.\u003c/p>\n\u003cp>The realm of plant-based meat substitutes has gotten a lot of buzz lately. Think the Impossible Burger and Beyond Meat – companies that use biochemistry to mimic the taste and texture of meat using plant-based ingredients. There's another frontier along these lines – start-ups that use microbes to create egg, dairy and other animal proteins without the animals.\u003c/p>\n\u003cp>Their pitch: Sustainability. Livestock agriculture uses lots of water and land resources, and produces significant amounts of greenhouse gases.\u003c/p>\n\u003cp>\"If you can produce just the proteins that you want without keeping a living animal alive, that's going to be a lot more efficient, so it's better for the environment,\" says Bruce Friedrich of the \u003ca href=\"https://www.gfi.org/\">Good Food Institute\u003c/a>, which promotes plant- and cell-based alternatives to animal protein. And he says as the technology scales up, it should be a lot cheaper to produce proteins this way, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Among the early entrants in this field is \u003ca href=\"https://www.perfectdayfoods.com/\">Perfect Day\u003c/a>, producer of the aforementioned ice cream. The company took the genetic code for the main proteins in whey, a byproduct of cheese-making, then had it artificially synthesized into a molecule of DNA – so the process is \"totally animal free,\" says Perfect Day co-founder Ryan Pandya. Then they genetically engineered microbes to produce the same proteins through fermentation.\u003c/p>\n\u003cp>\"Just like cows eat plants and make milk, it turns out [micro]flora can eat plants and make milk. And that's all we've done,\" Pandya says.\u003c/p>\n\u003cp>\"The process is really simple,\" he says. You take a tank of microbes, feed them, and they turn into milk protein. \"Then you separated it out with filtration and drying and you're done.\"\u003c/p>\n\u003cp>Why focus on whey? In frozen desserts, whey protein provides velvety texture – Perfect Day released its ice cream in a limited run of about 1,000 3-pint boxes as a sort of proof of concept to introduce consumers to its technology. (Bonus: It's also lactose free.)\u003c/p>\n\u003cp>But the company's goal is actually to become an ingredient supplier to all the food companies that rely on whey to boost protein levels in a range of foods, from \u003ca href=\"https://www.npr.org/sections/thesalt/2012/11/08/164687100/you-can-thank-a-whey-refinery-for-that-protein-smoothie\">smoothies to power bars\u003c/a>. The target audience goes beyond vegans — to everyone.\u003c/p>\n\u003cp>\"Rather than try to compete with all these big food makers that are otherwise just going to buy a ton of whey protein from factory-farmed cows, we can actually give them a better supply chain and in so doing, we can have a lot more impact than we would on our own,\" Pandya says.\u003c/p>\n\u003cp>Other companies looking to shake up the food supply include \u003ca href=\"https://www.motifingredients.com/\">Motif Ingredients\u003c/a>, which launched earlier this year with $90 million in investor financing. It aims to produce proteins derived from dairy, egg and meat using microbial fermentation and supply them to food makers looking for alternatives to animal proteins.\u003c/p>\n\u003cp>\u003ca href=\"https://www.clarafoods.com/\">Clara Foods\u003c/a> is using a similar synthetic biology process to create egg white proteins, including a highly soluble protein that would be used in sports drinks and other beverages. That could hit the food market early next year, says Ranjan Patnaik, vice president for technology strategy and operational excellence. Another protein in the pipeline could be used as egg whites — think vegan meringue and baked goods.\u003c/p>\n\u003cp>\"We have made all kinds those of pound cake, meringue, other recipes\" in their development lab in the San Francisco Bay Area, Patnaik says.\u003c/p>\n\u003cp>\u003ca href=\"https://www.newculturefood.com/\">New Culture\u003c/a>, another California startup, is also targeting dairy: It's using microbial fermentation to make casein, milk proteins that give cheese its stretchy quality – which, alas, many vegan cheeses today seem to lack, says co-founder \u003ca href=\"https://www.linkedin.com/in/injaradman/\">Inja Radman.\u003c/a>\u003c/p>\n\u003cp>If all this sounds a little too futuristic, consider this: Much of the cheese produced today already relies on the same technology in the form of rennet, an enzyme used to curdle milk. Cheese makers used to get it from the stomachs of slaughtered calves but for many years now, \u003ca href=\"https://io9.gizmodo.com/you-can-thank-genetic-engineering-for-your-delicious-ch-1701156684\">much of the rennet used for cheese\u003c/a> has been made via microbial fermentation, notes Friedrich.\u003c/p>\n\u003cp>Given that this technology is already out there, and that the synthetic animals proteins produced are exact genetic replicas of the real thing, the companies making them don't anticipate major hurdles with regulators at the Food and Drug Administration.\u003c/p>\n\u003cp>Some critics — like \u003ca href=\"https://foe.org/team-members/dana-perls/\">Dana Perls\u003c/a>, senior food campaigner for the environmental group Friends of the Earth — are concerned that the FDA will not give sufficient scrutiny to this new wave of synthetic proteins. Perls worries that the adoption of these proteins will make our food supply even more dependent on the fruits of biotechnology. \"The real solution for climate chaos and animal welfare problems are the truly organic, plant-based sources of proteins and organic solutions for less and better meat,\" Perls says.\u003c/p>\n\u003cp>Many dairy farmers are also not on board. For one thing, says \u003ca href=\"https://www.nmpf.org/team/alan-bjerga/\">Alan Bjerga\u003c/a> of the National Milk Producers Federation, an industry group that represents dairy producers, products made with synthetic dairy proteins may not have the same nutritional profile – such as vitamin and mineral content — as those made with milk from real cows.\u003c/p>\n\u003cp>\"We want to make sure that consumers are very informed that these are not nutritionally the same,\" he says.\u003c/p>\n\u003cp>Others in the food industry, however, have embraced the new start-ups. Archer Daniels Midland, a global ingredient and food processing company, has partnered with Perfect Day. Fonterra, a multinational dairy giant based in New Zealand, is an investor in Motif Ingredients. And Clara Foods has teamed up with Ingredion, which supplies ingredients to the food and beverage industry, among others. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/02/747026144/dairy-ice-cream-no-cow-needed-these-egg-and-milk-proteins-are-made-without-anima\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_113252,bayareabites_92332' label='Get More Chiles']\u003cbr>\nIt’ll be one giant leap for chile-kind.\u003c/p>\n\u003cp>A hybrid version of a New Mexico chile plant has been selected to be grown in space as part of a NASA experiment.\u003c/p>\n\u003cp>The chile, from Española, New Mexico, is tentatively scheduled to be launched to the International Space Station for testing in March 2020, the Albuquerque Journal \u003ca href=\"https://www.abqjournal.com/1342933/new-mexico-chile-is-blasting-into-space-ex-nasa-testing-espantildeolahatch-hybrid-as-spacegrown-food-for-astronauts.html\">reports\u003c/a>.\u003c/p>\n\u003cp>A NASA group testing how to produce food beyond the Earth’s atmosphere and the chile plant was created with input from Jacob Torres — an Española native and NASA researcher.\u003c/p>\n\u003cp>Torres said the point of sending the chiles into space is to demonstrate how NASA’s Advanced Plant Habitat - which recreates environmental needs for plant growth like Co2, humidity and lighting - works not only for leafy greens, but for fruiting crops, as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Which means that if we do go on a deep space mission, or we do go to the moon or a mission to Mars, we will have to figure out a way to supplement our diets,” he said. “Understanding how to grow plants to supplement the astronaut’s diet would be essential to our mission to going to Mars. So that kind of fuels our research that we’re doing now.”\u003c/p>\n\u003cp>The “Española Improved” chile plant is a cross between a northern New Mexico seed and the popular Sandia seed from the Hatch Valley. It will be the first fruiting plant that the U.S. will grow aboard the Space Station.\u003c/p>\n\u003cp>NASA’s astronauts have previously grown greens, and a zinnia bloomed in space in 2016.\u003c/p>\n\u003cp>Matthew W. Romeyn, NASA’s lead scientist on the pepper project, said in an emailed statement that the group chose the Española-Sandia hybrid because of the shorter growth cycle, as well as its ability to thrive within the smaller confines of the Advanced Plant Habitat. The growth period may be longer in space.\u003c/p>\n\u003cp>“As a bonus, the Española Improved is one of the few chile pepper cultivars from the Hatch Valley that is also regularly consumed red, so we can leave it to the crew to decide if they would like their chile peppers green or to wait for the fruit to fully ripen to red,” Romeyn said.\u003c/p>\n\u003cp>Chiles could even boost morale, Torres said, when astronauts have something tasty and different from the pre-packaged meals.\u003c/p>\n\u003cp>“Just by having something fresh to eat, a type of crop you grew yourself, being away from home for a long time, that picks up your morale, it brings positivity and adds to the mission that you’re doing,” he said. “That’s one important aspect of the research that we’re doing.”\u003c/p>\n\u003cp>___\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Information from: Albuquerque Journal, http://www.abqjournal.com\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Which means that if we do go on a deep space mission, or we do go to the moon or a mission to Mars, we will have to figure out a way to supplement our diets,” he said. “Understanding how to grow plants to supplement the astronaut’s diet would be essential to our mission to going to Mars. So that kind of fuels our research that we’re doing now.”\u003c/p>\n\u003cp>The “Española Improved” chile plant is a cross between a northern New Mexico seed and the popular Sandia seed from the Hatch Valley. It will be the first fruiting plant that the U.S. will grow aboard the Space Station.\u003c/p>\n\u003cp>NASA’s astronauts have previously grown greens, and a zinnia bloomed in space in 2016.\u003c/p>\n\u003cp>Matthew W. Romeyn, NASA’s lead scientist on the pepper project, said in an emailed statement that the group chose the Española-Sandia hybrid because of the shorter growth cycle, as well as its ability to thrive within the smaller confines of the Advanced Plant Habitat. The growth period may be longer in space.\u003c/p>\n\u003cp>“As a bonus, the Española Improved is one of the few chile pepper cultivars from the Hatch Valley that is also regularly consumed red, so we can leave it to the crew to decide if they would like their chile peppers green or to wait for the fruit to fully ripen to red,” Romeyn said.\u003c/p>\n\u003cp>Chiles could even boost morale, Torres said, when astronauts have something tasty and different from the pre-packaged meals.\u003c/p>\n\u003cp>“Just by having something fresh to eat, a type of crop you grew yourself, being away from home for a long time, that picks up your morale, it brings positivity and adds to the mission that you’re doing,” he said. “That’s one important aspect of the research that we’re doing.”\u003c/p>\n\u003cp>___\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Information from: Albuquerque Journal, http://www.abqjournal.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='checkplease_20185,forum_2010101869557' label='More Restaurants to Try']\u003c/p>\n\u003cp>Earlier this year, multiple states passed laws that create strict restrictions on abortions; just this past month, Planned Parenthood and the ACLU \u003ca href=\"https://krcgtv.com/news/local/planned-parenthood-and-aclu-suing-over-missouri-abortion-law-07-31-2019\">sued Missouri\u003c/a> over the state’s eight-week abortion ban, which would take effect at on Aug. 28. \u003ca href=\"https://www.lamag.com/citythinkblog/alabama-abortion-ban-2019/\">California protects most abortions\u003c/a>, but, like famed filmmaker \u003ca href=\"https://twitter.com/ava/status/1128550307317698560\">Ava Duvernay said\u003c/a>, “It’s Alabama and abortion today. It’s you and your rights tomorrow. Your silence will not save you. So speak up.” group of women in the Bay Area food and beverage industries decided to speak up by asking you to dine out.\u003c/p>\n\u003cp>Christa Chase, Emily Hayward and Zeina Razek formed the \u003ca href=\"http://www.aborttheban.com/\">Bay Area Fight for Abortion Rights\u003c/a> (BAFAR) earlier this year, to “unite in solidarity with communities across the country to protect and fight for abortion rights.”\u003c/p>\n\u003cp>https://www.instagram.com/p/Bz7Y_4Nht4k/\u003c/p>\n\u003cp>The looming laws in Alabama (a near-total abortion ban), Georgia, Ohio, Kentucky, Mississippi and Louisiana initially ignited fear and fury among the three organizers, but the trio wanted to channel their energies into something productive. With BAFAR, “we’re fighting to protect reproductive healthcare and access to safe and legal abortions,” says Hayward. “We have all been personally affected by this issue in one way or another, and we were angry and frustrated by the continued politicization and policing of women’s bodies.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chase is the executive chef at San Francisco’s Tartine Manufactory, where Razek was once a sous chef, and Hayward is the Assistant General Manager at Rivoli & Corso Restaurants in Berkeley. As restaurant industry veterans, the three have also experienced a culture of misogyny firsthand. The Bay Area would turn up once a call went out, they believed; they went all in on BAFAR confident their community and the people they’ve served over the years would prove them right.\u003c/p>\n\u003cp>On Aug. 1, diners are invited to join BAFAR to #AbortTheBan by dining at partner restaurants—a percentage of each venue’s proceeds will go directly to Planned Parenthood.\u003c/p>\n\u003cp>https://www.instagram.com/p/B0lnnzEhx_P/\u003c/p>\n\u003cp>BAFAR’s original goal was to enlist 80 restaurants and bars, and, at the time of this post, they had \u003ca href=\"http://www.aborttheban.com/restaurants\">70 on board\u003c/a>. From San Francisco to San Ramon, there are some big names on the list, such as AL’s Place, Nyum Bai, The Slanted Door and Che Fico. Some restaurants like Kantine and Tartine Manufactory are offering a special tasting menu, and others have drink specials or exclusive dishes to raise money.\u003c/p>\n\u003cp>https://www.instagram.com/p/B0oUqsPB7F8/\u003c/p>\n\u003cp>During outreach, a number of local purveyors also jumped on board to offer up goods and services. Those donations will be raffled off at the afterparty at \u003ca href=\"http://www.rosestaproom.com/\">Roses’ Taproom\u003c/a>, starting at 4pm. Show up with a receipt from a partnering restaurant and gets you five free raffle tickets.\u003c/p>\n\u003cp>Merchandise created by Canary Marketing and graphic designer Carol Kammer will be available for purchase until Aug. 15, and donations are being accepted through the project’s \u003ca href=\"https://www.crowdrise.com/o/en/campaign/bay-area-fight-for-abortion-rights\">Crowdrise campaign\u003c/a>.\u003c/p>\n\u003cp>https://www.instagram.com/p/B0TrSrjBg1R/\u003c/p>\n\u003cp>Their goal is $40,000, but the organizers say pulling everything together over the past two months has been rewarding in itself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re feeling really excited, feeling pretty emotional,” says Hayward. “It’s a culmination of a lot of work, a lot of hours, and a lot of energy. And the outpouring of support has been truly humbling and really exciting.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The looming laws in Alabama (a near-total abortion ban), Georgia, Ohio, Kentucky, Mississippi and Louisiana initially ignited fear and fury among the three organizers, but the trio wanted to channel their energies into something productive. With BAFAR, “we’re fighting to protect reproductive healthcare and access to safe and legal abortions,” says Hayward. “We have all been personally affected by this issue in one way or another, and we were angry and frustrated by the continued politicization and policing of women’s bodies.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>BAFAR’s original goal was to enlist 80 restaurants and bars, and, at the time of this post, they had \u003ca href=\"http://www.aborttheban.com/restaurants\">70 on board\u003c/a>. From San Francisco to San Ramon, there are some big names on the list, such as AL’s Place, Nyum Bai, The Slanted Door and Che Fico. Some restaurants like Kantine and Tartine Manufactory are offering a special tasting menu, and others have drink specials or exclusive dishes to raise money.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During outreach, a number of local purveyors also jumped on board to offer up goods and services. Those donations will be raffled off at the afterparty at \u003ca href=\"http://www.rosestaproom.com/\">Roses’ Taproom\u003c/a>, starting at 4pm. Show up with a receipt from a partnering restaurant and gets you five free raffle tickets.\u003c/p>\n\u003cp>Merchandise created by Canary Marketing and graphic designer Carol Kammer will be available for purchase until Aug. 15, and donations are being accepted through the project’s \u003ca href=\"https://www.crowdrise.com/o/en/campaign/bay-area-fight-for-abortion-rights\">Crowdrise campaign\u003c/a>.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Their goal is $40,000, but the organizers say pulling everything together over the past two months has been rewarding in itself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re feeling really excited, feeling pretty emotional,” says Hayward. “It’s a culmination of a lot of work, a lot of hours, and a lot of energy. And the outpouring of support has been truly humbling and really exciting.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside tag='food-delivery' label='More on Food Delivery Services']\u003c/p>\n\u003cp>The smell of a mouthwatering meal is hard to ignore — especially when it belongs to someone else. At least that's the suggestion of a recent study which found that nearly 30% of drivers are snacking from the food they're responsible for delivering. \u003c/p>\n\u003cp>\u003ca href=\"https://www.usfoods.com/our-services/business-trends/2019-food-delivery-statistics.html\">The survey\u003c/a> conducted by US Foods, which supplies food to restaurants, gathered information from about 500 food delivery drivers and more than 1,500 customers in America who order through apps such as DoorDash, Postmates, Grubhub and UberEats. \u003c/p>\n\u003cp>Respondents ranged from 18 to 77 years old, with a median age of 31. Drivers who reported working for at least one food delivery app had a median age of 30. In an effort to better understand the process of ordering and delivering meals, the company asked both groups about their \"habits and pain points.\"\u003c/p>\n\u003cp>Fifty-four percent of the drivers surveyed admitted to being tempted by the smell of a customer's food, and about half of them actually took a bite. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're sorry to report that sometimes, impulse gets the best of deliverers, and they violate their sacred duty by taking some of the food!\" US Foods said in a statement. \u003c/p>\n\u003cp>When asked if they minded if their driver snagged a few fries, the average customer response was an 8.4 out of 10 — 1 represented \"no big deal\" and 10 signified \"absolutely unacceptable.\" \u003c/p>\n\u003cp>To remedy the problem, 85% of customers recommended adding \u003ca href=\"https://www.usfoods.com/great-food/featured-products/equipment-supplies/tamper-evident-label.html\">tamper-evident\u003c/a> labels or packaging, which commonly comes in the form of a sticker seal.\u003c/p>\n\u003cp>Some delivery services already have strategies in place.\u003c/p>\n\u003cp>Postmates told NPR that food tampering cases account for less than 0.06% of the reports it receives. The delivery service, however, still requires \"each person who completes a delivery using Postmates to expressly agree that all food and goods delivered will arrive in a tamper free form and in compliance with all applicable food health and safety laws.\" \u003c/p>\n\u003cp>In an online chat, a Grubhub representative said if a customer suspects that some of the food is missing, the company will potentially open an investigation and make a refund. \u003c/p>\n\u003cp>UberEats and DoorDash haven't responded to NPR's request for comment. \u003c/p>\n\u003cp>In its \u003ca href=\"https://www.uber.com/legal/community-guidelines/us-can-en/\">delivery guidelines\u003c/a>, UberEats said it will deactivate any account with fraudulent activity or misuse, including \"claiming to complete a delivery without ever picking up the delivery item; and picking up a delivery item but not delivering it in full.\"\u003c/p>\n\u003cp>\u003ca href=\"https://help.doordash.com/dashers/s/article/What-are-DoorDash-s-food-safety-handling-requirements?language=en_US\">Doordash \u003c/a>directs its drivers to not open food containers or tamper with the order in any way. If a customer suspects food tampering, the company \u003ca href=\"https://www.doordash.com/deactivationpolicy/\">states \u003c/a>it will deactivate the driver's account. \u003c/p>\n\u003cp>Overall, restaurant food delivery services are a growing business, transforming the way people receive their meals. \u003c/p>\n\u003cp>In 2018, \u003ca href=\"https://www.ubs.com/global/en/investment-bank/in-focus/2018/dead-kitchen.html\">UBS \u003c/a>found that on average, food delivery platforms were in the top 40 most-downloaded apps in major markets.\u003c/p>\n\u003cp>\"We think it's possible that by 2030 most meals currently cooked at home will instead be ordered online and delivered from restaurants or central kitchens,\" according to UBS. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/07/30/746600105/1-in-4-food-delivery-drivers-admit-to-eating-your-food\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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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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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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.",
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"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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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
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"source": "WNYC"
},
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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",
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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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"hidden-brain": {
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"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"
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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},
"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
},
"link": "/podcasts/hyphenacion",
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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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"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": {
"site": "news",
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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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",
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"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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},
"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": {
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"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",
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