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"content": "\u003cp>Many lifelong carrot eaters feel a little betrayed.\u003c/p>\n\u003cp>\"There is no way [carrots] affect eyesight,\" says Silvio Fontecchio, a project manager at a print shop in Tallahassee, Fla., whose parents told him when he was young that munching the orange veggie would help his eyes. \"As a kid, my go-to snack was carrots and ranch [dressing], and I have really bad nearsighted vision.\"\u003c/p>\n\u003cp>For some, disillusion comes even earlier: When Rozalynn Goodwin, a health care executive in Columbia, S.C., told her 6-year-old son to eat his carrots to help his eyesight, he said, \"I've been eating carrots, and I still had to get glasses.\" Goodwin didn't have a response.\u003c/p>\n\u003cp>We've all been sold the bill of goods that carrots improve eyesight. Yet many faithful crunchers still find themselves squinting at street signs. So, do carrots actually help us see better?\u003c/p>\n\u003cp>Absolutely, according to ophthalmologist \u003ca href=\"http://www.tneyemds.org/?page=131\">Rebecca Taylor\u003c/a>, a clinical spokesperson for the American Academy of Ophthalmology — and one of the most enthusiastic carrot champions around.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's a reason why these adages become adages: in large part because they're true,\" says Taylor. \"When you eat a carrot, you're helping your body take a light source [and interpret it]. ... That makes food pretty darn important. That's the stuff that will keep me up at night, it's so exciting.\"\u003c/p>\n\u003cp>For eyesight, a carrot's nutritional punch comes from beta carotene, a \"carotenoid\" the body can convert into vitamin A, according to \u003ca href=\"https://irp.nih.gov/pi/t-michael-redmond\">T. Michael Redmond\u003c/a>, chief of the \u003ca href=\"https://nei.nih.gov/intramural/lrcmb\" target=\"_blank\">Laboratory of Retinal Cell and Molecular Biology\u003c/a> at the National Eye Institute. Vitamin A enables opsin proteins to form in \"cone cells\" and rhodopsin protein to form in \u003ca href=\"https://askabiologist.asu.edu/rods-and-cones\">\"rod cells\" near the back of the eye\u003c/a>. Cone cells process light in daytime conditions, while rhodopsin does the same in dim light. When light hits rhodopsin or cone opsins, it creates an electric impulse that travels to the brain for interpretation, helping us see.\u003c/p>\n\u003cp>Vitamin A deficiency \u003ca href=\"http://ajcn.nutrition.org/content/81/2/461.full.pdf\">can lead to night blindness\u003c/a>, a condition in which people have difficulty adjusting their vision to low levels of light. \"You go into a movie theater,\" Taylor explains, \"and you see nothing. You can't process the little bit of light that's in there.\"\u003c/p>\n\u003cp>But night blindness is rare in the U.S. because \u003ca href=\"https://www.cdc.gov/nutritionreport/pdf/4page_%202nd%20nutrition%20report_508_032912.pdf\">vitamin A deficiency is rare in this country\u003c/a>, according to the Centers for Disease Control and Prevention. That may help explain why carrot enthusiasts don't have superior eagle eyes compared with carrot detractors: Even without carrots, most people are getting enough vitamin A from other sources. (Sweet potatoes can provide even more vitamin A than carrots do, and dark leafy greens like spinach and kale are also vitamin A treasure troves.)\u003c/p>\n\u003cp>Enabling vision is not the same as improving vision. According to the online \u003ca href=\"http://www.carrotmuseum.co.uk/ww2seeinthedark.html\">World Carrot Museum\u003c/a> — which exists — the British government began touting carrots' health benefits during World War II to lure consumers away from rationed foods. Part of that campaign emphasized vitamin A's role in seeing in the dark. From the campaign, the myth grew that carrots improved already-healthy vision in the dark — for example, during blackouts. That claim is false, according to \u003ca href=\"http://www.health.harvard.edu/healthbeat/safeguarding-your-sight\">Harvard Health Publications\u003c/a>.\u003c/p>\n\u003cp>\"Vitamin A will [help]\u003cstrong> \u003c/strong>keep your vision healthy; it won't improve your vision,\" Taylor says. \"It won't keep you from needing glasses or contacts.\"\u003c/p>\n\u003cp>There's one more catch to vitamin A's powers. Because vitamin A is a fat-soluble vitamin, one needs to eat it with fat in order to fully absorb it and its benefits. Eating a raw carrot won't deliver as much vitamin A punch. \"That's why you need to dip it in ranch,\" quips Taylor.\u003c/p>\n\u003cp>Because the process of converting beta carotene to vitamin A is somewhat inefficient, the National Eye Institute's Redmond says it's important to eat orange-colored foods frequently, as well as other foods with vitamin A, like dairy and fish.\u003c/p>\n\u003cp>To make nourishing the eye easier, Taylor recommends an ideal plate for healthy vision. Most of the plate would be taken up with a spinach and kale salad, red peppers, almonds and carrots on top — \u003ca href=\"https://www.cdc.gov/nutritionreport/99-02/pdf/nr_ch2a.pdf\">good sources of vitamin A, E and C\u003c/a>, all of which support eye health. An oily dressing helps with intake of fat-soluble vitamins A and E. (Some hard-boiled eggs would also add carotenoids that protect vision, as well as fat to help absorption.) On the side, kiwi and oranges provide vitamin C, and fish like swordfish or salmon offer zinc, another key ingredient for eye health.\u003c/p>\n\u003cp>But if that doesn't tickle your fancy, Taylor recommends a favorite from childhood. \"I used to grow carrots with my daddy in the garden,\" Taylor says. \"Try roasting carrots, parsnips, beets and fingerling potatoes with olive oil, rosemary and sea salt. ... Life just doesn't get better than that.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003cstrong>Let us know via our\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\"> contact form\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The orange vegetable helps us see — but that's different from improving our vision. That said, carrots are part of a diet designed for eye health.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many lifelong carrot eaters feel a little betrayed.\u003c/p>\n\u003cp>\"There is no way [carrots] affect eyesight,\" says Silvio Fontecchio, a project manager at a print shop in Tallahassee, Fla., whose parents told him when he was young that munching the orange veggie would help his eyes. \"As a kid, my go-to snack was carrots and ranch [dressing], and I have really bad nearsighted vision.\"\u003c/p>\n\u003cp>For some, disillusion comes even earlier: When Rozalynn Goodwin, a health care executive in Columbia, S.C., told her 6-year-old son to eat his carrots to help his eyesight, he said, \"I've been eating carrots, and I still had to get glasses.\" Goodwin didn't have a response.\u003c/p>\n\u003cp>We've all been sold the bill of goods that carrots improve eyesight. Yet many faithful crunchers still find themselves squinting at street signs. So, do carrots actually help us see better?\u003c/p>\n\u003cp>Absolutely, according to ophthalmologist \u003ca href=\"http://www.tneyemds.org/?page=131\">Rebecca Taylor\u003c/a>, a clinical spokesperson for the American Academy of Ophthalmology — and one of the most enthusiastic carrot champions around.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's a reason why these adages become adages: in large part because they're true,\" says Taylor. \"When you eat a carrot, you're helping your body take a light source [and interpret it]. ... That makes food pretty darn important. That's the stuff that will keep me up at night, it's so exciting.\"\u003c/p>\n\u003cp>For eyesight, a carrot's nutritional punch comes from beta carotene, a \"carotenoid\" the body can convert into vitamin A, according to \u003ca href=\"https://irp.nih.gov/pi/t-michael-redmond\">T. Michael Redmond\u003c/a>, chief of the \u003ca href=\"https://nei.nih.gov/intramural/lrcmb\" target=\"_blank\">Laboratory of Retinal Cell and Molecular Biology\u003c/a> at the National Eye Institute. Vitamin A enables opsin proteins to form in \"cone cells\" and rhodopsin protein to form in \u003ca href=\"https://askabiologist.asu.edu/rods-and-cones\">\"rod cells\" near the back of the eye\u003c/a>. Cone cells process light in daytime conditions, while rhodopsin does the same in dim light. When light hits rhodopsin or cone opsins, it creates an electric impulse that travels to the brain for interpretation, helping us see.\u003c/p>\n\u003cp>Vitamin A deficiency \u003ca href=\"http://ajcn.nutrition.org/content/81/2/461.full.pdf\">can lead to night blindness\u003c/a>, a condition in which people have difficulty adjusting their vision to low levels of light. \"You go into a movie theater,\" Taylor explains, \"and you see nothing. You can't process the little bit of light that's in there.\"\u003c/p>\n\u003cp>But night blindness is rare in the U.S. because \u003ca href=\"https://www.cdc.gov/nutritionreport/pdf/4page_%202nd%20nutrition%20report_508_032912.pdf\">vitamin A deficiency is rare in this country\u003c/a>, according to the Centers for Disease Control and Prevention. That may help explain why carrot enthusiasts don't have superior eagle eyes compared with carrot detractors: Even without carrots, most people are getting enough vitamin A from other sources. (Sweet potatoes can provide even more vitamin A than carrots do, and dark leafy greens like spinach and kale are also vitamin A treasure troves.)\u003c/p>\n\u003cp>Enabling vision is not the same as improving vision. According to the online \u003ca href=\"http://www.carrotmuseum.co.uk/ww2seeinthedark.html\">World Carrot Museum\u003c/a> — which exists — the British government began touting carrots' health benefits during World War II to lure consumers away from rationed foods. Part of that campaign emphasized vitamin A's role in seeing in the dark. From the campaign, the myth grew that carrots improved already-healthy vision in the dark — for example, during blackouts. That claim is false, according to \u003ca href=\"http://www.health.harvard.edu/healthbeat/safeguarding-your-sight\">Harvard Health Publications\u003c/a>.\u003c/p>\n\u003cp>\"Vitamin A will [help]\u003cstrong> \u003c/strong>keep your vision healthy; it won't improve your vision,\" Taylor says. \"It won't keep you from needing glasses or contacts.\"\u003c/p>\n\u003cp>There's one more catch to vitamin A's powers. Because vitamin A is a fat-soluble vitamin, one needs to eat it with fat in order to fully absorb it and its benefits. Eating a raw carrot won't deliver as much vitamin A punch. \"That's why you need to dip it in ranch,\" quips Taylor.\u003c/p>\n\u003cp>Because the process of converting beta carotene to vitamin A is somewhat inefficient, the National Eye Institute's Redmond says it's important to eat orange-colored foods frequently, as well as other foods with vitamin A, like dairy and fish.\u003c/p>\n\u003cp>To make nourishing the eye easier, Taylor recommends an ideal plate for healthy vision. Most of the plate would be taken up with a spinach and kale salad, red peppers, almonds and carrots on top — \u003ca href=\"https://www.cdc.gov/nutritionreport/99-02/pdf/nr_ch2a.pdf\">good sources of vitamin A, E and C\u003c/a>, all of which support eye health. An oily dressing helps with intake of fat-soluble vitamins A and E. (Some hard-boiled eggs would also add carotenoids that protect vision, as well as fat to help absorption.) On the side, kiwi and oranges provide vitamin C, and fish like swordfish or salmon offer zinc, another key ingredient for eye health.\u003c/p>\n\u003cp>But if that doesn't tickle your fancy, Taylor recommends a favorite from childhood. \"I used to grow carrots with my daddy in the garden,\" Taylor says. \"Try roasting carrots, parsnips, beets and fingerling potatoes with olive oil, rosemary and sea salt. ... Life just doesn't get better than that.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003cstrong>Let us know via our\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\"> contact form\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms",
"title": "What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms",
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"content": "\u003cp>“What are mushrooms doing in my coffee?” I wonder as I sit in my Holistic Nutrition class looking at the beverage I grabbed from Whole Foods to satisfy my caffeine craving earlier this morning. I was half asleep when I plucked the first bottle I saw that said “cold brew” from the seemingly never-ending wall of drinks in the refrigerated section. It is only later that I realized I picked up \u003ca href=\"http://rebbl.co/\">REBBL’s\u003c/a>, Reishi Mushroom cold brew coffee. The drink had the familiar deep taste of coffee with earthy notes and some creamy sweetness, but the most intriguing element was that I was drinking fungi! I love trying different food concoctions, but what’s with the mushrooms? Is this a thing? My thirst was quenched, but my curiosity was peaked. I looked on REBBL’s website and found that they describe the reishi mushrooms as an “adaptogen” that “decreases the flood of stress hormones into the body.” Hmm, that sounds too good to be true.\u003c/p>\n\u003cp>I reached out to Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up many culinary creations with fungi. I was interested in learning more about the royal kingdom of fungi and how I could incorporate them in more than just my coffee.\u003c/p>\n\u003cp>\u003cstrong>How did you get into mushrooms?\u003c/strong>\u003c/p>\n\u003cp>My whole family is from Russia and I have very vivid memories of going mushroom hunting as a kid. Five years ago I tapped back into that passion when I started working at a farmers’ market mushroom stand in Baltimore, that’s when my obsession with fungi really flourished.\u003c/p>\n\u003cp>Actually, mushrooms are a big reason why I moved to the Bay Area. There is so much more community around fungi here and a longer foraging season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How long have humans been using mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Mushrooms have been used for thousands of years around the world in traditional Chinese medicine, Russia and even \u003ca href=\"https://en.wikipedia.org/wiki/%C3%96tzi\">Otzi\u003c/a>, the iceman who lived in 3,300 BCE was found to have two different types of medicinal mushrooms on him when he was discovered. So humans have used mushrooms for quite a long time as food, medicine, tinder and even paper.\u003c/p>\n\u003cp>Yeasts are single-celled fungi, so thanks to fungi we have fermentation! Humans have been fermenting food for thousands of years, and we wouldn't have bread, wine, beer, cheese, etc. without fungi.\u003c/p>\n\u003cp>Comparatively, mycology as a field is fairly new and it wasn’t until a few hundred years ago that people differentiated mushrooms from plants.\u003c/p>\n\u003cp>\u003cstrong>How are mushrooms different from plants?\u003c/strong>\u003c/p>\n\u003cp>On a cellular level, mushrooms are more similar to animals than they are to plants. They have a dense protein-like substance in their cell walls called \u003cem>chitin\u003c/em> that is also found in arthropods and mollusks.\u003c/p>\n\u003cp>Fungi don't have cellulose in their cell walls like plants do and have a different way of getting energy. Mushrooms have evolved to have symbiotic relationships with plants since fungi are not capable of photosynthesis. Fungi act as a decomposer and break down decaying matter, transforming nutrients for plants to take up through their roots. Meanwhile, plants utilize photosynthesis and make carbohydrates that nourish the fungi.\u003c/p>\n\u003cp>\"Mushroom\" and \"fungi\" can be used interchangeably, but to be clear, a fungus is the whole organism and a mushroom is just the fruiting body of the organism. Just like the apple of a tree. Most of the organism is underground as mycelium, a web-like hyphal network of nutrient and information exchange.\u003c/p>\n\u003cp>Mushrooms definitely have their own kingdom for a reason.\u003c/p>\n\u003cfigure id=\"attachment_117820\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mushroom2_edited-1.jpg\" alt=\"Illustrated mushrooms\" width=\"2765\" height=\"1743\" class=\"size-full wp-image-117820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-520x328.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Illustrated mushrooms \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the most popular mushrooms?\u003c/strong>\u003c/p>\n\u003cp>I’d say Reishi (\u003cem>Ganoderma lucidum\u003c/em>), Turkey Tail (\u003cem>Trametes versicolor\u003c/em>), Shiitake (\u003cem>Lentinula edodes\u003c/em>), Oyster (\u003cem>Pleurotus ostreatus\u003c/em>), Chaga (Inonotus obliquus), Lion’s Mayne (\u003cem>Hericium erinaceus\u003c/em>) and there are so many more.\u003c/p>\n\u003cp>Marketing for mushrooms is a big determining factor as to how the public sees them. They are being touted as these new “super foods” and are increasingly found in supplements, beverages and smoothies. A lot is left unaddressed around the preparation and sustainability of using some of these fungi. For example \u003ca href=\"http://michaelvertolli.blogspot.com/2013/09/chaga-and-wild-harvesting-dilemma.html\">Chaga\u003c/a>, is a parasitic mushroom that only grows on birch trees and it is over-harvested and killing acres of forest in places like Russia.\u003c/p>\n\u003cp>I am really happy that mushrooms are getting more into popular consciousness and are being used medicinally. I just want to make sure people are informed consumers and that they also keep in mind sustainability in their choice of mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are some health benefits of mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Some mushrooms have adaptogenic qualities that help the body maintain balance and adapt to stress. They can also nourish the adrenal glands, stimulate the immune system and have been studied to support treatment for certain types of cancers.\u003c/p>\n\u003cp>Reishi, is probably the most researched medicinal mushroom and is very popular in traditional Chinese medicine for its therapeutic effects.\u003c/p>\n\u003cp>I make my own \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">double extractions\u003c/a> of reishi and take it medicinally when I feel like I’m starting to get sick. I think that in addition to the ones that are considered “medicinal,” even mushrooms that are considered “gourmet” have a ton of beneficial properties.\u003c/p>\n\u003cp>Renowned fungi experts, \u003ca href=\"http://www.christopherhobbs.com/library/featured-articles/mushroom-articles/\">Christopher Hobbs\u003c/a> and \u003ca href=\"https://www.ted.com/speakers/paul_stamets\">Paul Stamets\u003c/a> have great resources for using different mushrooms for healing.\u003c/p>\n\u003cp>\u003cstrong>What are some of the best ways to prepare mushrooms?\u003c/strong>\u003c/p>\n\u003cp>It’s super important to cook mushrooms! They need heat to break down the \u003ca href=\"https://en.wikipedia.org/wiki/Chitin\" target=\"_blank\">\u003cem>chitin\u003c/em>\u003c/a> so we can access the \u003ca href=\"https://en.wikipedia.org/wiki/Beta-glucan\" target=\"_blank\">beta-glucans\u003c/a>, which are the immune boosting properties in mushrooms for humans.\u003c/p>\n\u003cp>A common misconception that has been over-generalized from the plant world to the mushroom world is that eating mushrooms raw is better for you. That’s not the case because they are actually really difficult to digest raw, and in some cases toxic.\u003c/p>\n\u003cp>Between you and me I’d like to see less raw slices of button mushrooms in salad bars.\u003c/p>\n\u003cp>Another way to consume mushrooms is through making a double extraction, which uses alcohol and water to draw out the beneficial elements of the mushrooms. (you can find out how to make it at \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">mountainroseherbs.com\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>How do you like to prepare mushrooms as food?\u003c/strong>\u003c/p>\n\u003cp>I like simply sautéing mushrooms in butter, such as chanterelle, maitake, oyster mushrooms and shitake. We are really lucky to live in an area where these mushrooms are easy to get either in the wild or locally at grocery stores. One of my favorite dishes to make is a miso mushroom soup (\u003cem>see recipe below\u003c/em>).\u003c/p>\n\u003cp>For woodier mushrooms like reishi and turkey tail, you can’t really just cook and eat them because they are super tough. (It’s like trying to munch on a tree.) I like making these mushrooms in a decoction (\u003cem>see recipe below\u003c/em>), which is when dried mushrooms are simmered in water for 20-45 minutes and then the liquid is used in soups, stews and beverages.\u003c/p>\n\u003cp>If you have a powerful high-speed blender, you can even blend the previously cooked mushrooms and dehydrate the mixture, making a powder to be used in other recipes, like baked goods. This way, you are getting the beneficial beta-glucans from the mushrooms that have become more bioavailable by cooking.\u003c/p>\n\u003cp>\u003cstrong>Where can you buy quality mushrooms?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> in the Ferry Building has a great selection of fresh and dried mushrooms. They even have kits for you to grow mushrooms at home. And if you’re in the East Bay, \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> have pretty great varieties of fresh mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are good resources for folks who want to connect with people around mushrooms?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, \u003ca href=\"http://bayareamushrooms.org/\">Bay Area Mycological Society\u003c/a> and the \u003ca href=\"https://bayarearadicalmycologytest.wordpress.com/\">Bay Area Applied Mycology\u003c/a> have great monthly meet-ups, classes and events about mushrooms. This is a great place to start if you are interested in foraging your own mushrooms too.\u003c/p>\n\u003chr>\n\u003cp>After my chat with Rivkah, I felt inspired to get started exploring all the creative ways I could involve fungi in my life. I also found studies that support mushrooms’ medicinal functions in relation to chronic \u003ca href=\"http://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e968661ff5d957,09001a9418679e96.html\">Hepatitis B\u003c/a> and their \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3339609/\">anti-tumor potential\u003c/a>. Maybe I can forget the coffee and just go straight for the mushrooms. Their \u003ca href=\"https://www.uspharmacist.com/article/adaptogenic-or-medicinal-mushrooms\">adaptogenic qualities\u003c/a> may give me a more supportive morning boost.\u003c/p>\n\u003cp>\u003cstrong>How to make a mushroom decoction:\u003c/strong>\u003c/p>\n\u003cp>Decoctions are a great way to use woodier mushrooms, such as reishi or turkey tail.\u003c/p>\n\u003cp>Place 2-4 tablespoons of dried mushrooms ground into fine pieces in a medium saucepan and cover with a quart of cold water. Bring the mixture to a boil and then turn down the heat and simmer for 20 to 45 minutes depending on desired strength.\u003c/p>\n\u003cp>Then strain the mushrooms and save the liquid in a jar or freeze in an ice cube tray for easy single servings.\u003c/p>\n\u003ch2>Recipe: Rivkah’s Mushroomy Miso Soup:\u003c/h2>\n\u003cp>Using a mix of fresh and dried mushrooms gives the soup a nice variety of textures. I also tear fresh maitake and oyster mushroom instead of cutting them because I think it seals in the flavor better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves 6 people\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tbsp coconut oil\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>4-5 cloves garlic, minced\u003c/li>\n\u003cli>1-inch piece of ginger, peeled and minced\u003c/li>\n\u003cli>1-2 carrots, sliced into rounds\u003c/li>\n\u003cli>1 head baby bok choy thinly sliced lengthwise\u003c/li>\n\u003cli>1 oz. dried shitake mushrooms\u003c/li>\n\u003cli>1 oz. dried woodear mushrooms\u003c/li>\n\u003cli>4 oz. fresh maitake mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>4 oz. fresh oyster mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>¼ cup white miso\u003c/li>\n\u003cli>½ gallon water\u003c/li>\n\u003cli>pinch of salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For each serving, add to taste:\u003c/strong>\n\u003cli>1 tsp tamari/soy sauce\u003c/li>\n\u003cli>1 tsp hot pepper sesame oil\u003c/li>\n\u003cli>1 sheet of nori seaweed ripped into pieces\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put dried mushrooms in a bowl, cover with boiling water and let sit for 10 minutes.\u003c/li>\n\u003cli>Meanwhile set a pot with 1/2 gallon of water to boil.\u003c/li>\n\u003cli>In another large pot, melt the coconut oil over medium heat, and add the onion, garlic, ginger, and carrot. Add a pinch of salt, stir to coat in the oil, cover with a lid and let cook for a few minutes until the onions are glassy and the carrots are tender.\u003c/li>\n\u003cli>When the water boils add the fresh mushrooms to the pot and stir. Leave them to cook for about 7 minutes with the lid off.\u003c/li>\n\u003cli>Strain the rehydrated (dried) mushrooms, reserving the liquid, and add the mushrooms to the pot, stirring for a couple minutes, then add the mushroom liquid.\u003c/li>\n\u003cli>By this time, your pot of water should at least be steaming—it's okay if it's not boiling yet, you just want it hot so it won't halt the cooking process—slowly pour the water and mushrooms into the other pot. If you like your soups fairly dense you may not need all of the water, if you like thin soups you may need more.\u003c/li>\n\u003cli>Add the bok choy.\u003c/li>\n\u003cli>Keep an eye on the pot so it doesn't boil because that’s too hot a temperature for the delicate, beneficial microorganisms in miso. Once the pot is starting to steam, turn off the heat, put the miso into a medium bowl, ladle out a half cup of the hot liquid and mix to make a paste. Gradually thin with more liquid, and pour back into the pot.\u003c/li>\n\u003cli>Ladle soup into serving bowls, add tamari/soy sauce, hot pepper sesame oil, and nori to taste, and enjoy.\u003c/li>\n\u003cli>Feel free to experiment! I like to eat this soup by itself or sometimes I serve it over rice or soba noodles I also modify this recipe by adding kabocha squash or sweet potato cubes.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up culinary creations with fungi, shares her knowledge about: types of mushroom, local mycology resources, cooking preparation, best places to buy a variety of quality fungi, health benefits, and a recipe for Mushroomy Miso Soup.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“What are mushrooms doing in my coffee?” I wonder as I sit in my Holistic Nutrition class looking at the beverage I grabbed from Whole Foods to satisfy my caffeine craving earlier this morning. I was half asleep when I plucked the first bottle I saw that said “cold brew” from the seemingly never-ending wall of drinks in the refrigerated section. It is only later that I realized I picked up \u003ca href=\"http://rebbl.co/\">REBBL’s\u003c/a>, Reishi Mushroom cold brew coffee. The drink had the familiar deep taste of coffee with earthy notes and some creamy sweetness, but the most intriguing element was that I was drinking fungi! I love trying different food concoctions, but what’s with the mushrooms? Is this a thing? My thirst was quenched, but my curiosity was peaked. I looked on REBBL’s website and found that they describe the reishi mushrooms as an “adaptogen” that “decreases the flood of stress hormones into the body.” Hmm, that sounds too good to be true.\u003c/p>\n\u003cp>I reached out to Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up many culinary creations with fungi. I was interested in learning more about the royal kingdom of fungi and how I could incorporate them in more than just my coffee.\u003c/p>\n\u003cp>\u003cstrong>How did you get into mushrooms?\u003c/strong>\u003c/p>\n\u003cp>My whole family is from Russia and I have very vivid memories of going mushroom hunting as a kid. Five years ago I tapped back into that passion when I started working at a farmers’ market mushroom stand in Baltimore, that’s when my obsession with fungi really flourished.\u003c/p>\n\u003cp>Actually, mushrooms are a big reason why I moved to the Bay Area. There is so much more community around fungi here and a longer foraging season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How long have humans been using mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Mushrooms have been used for thousands of years around the world in traditional Chinese medicine, Russia and even \u003ca href=\"https://en.wikipedia.org/wiki/%C3%96tzi\">Otzi\u003c/a>, the iceman who lived in 3,300 BCE was found to have two different types of medicinal mushrooms on him when he was discovered. So humans have used mushrooms for quite a long time as food, medicine, tinder and even paper.\u003c/p>\n\u003cp>Yeasts are single-celled fungi, so thanks to fungi we have fermentation! Humans have been fermenting food for thousands of years, and we wouldn't have bread, wine, beer, cheese, etc. without fungi.\u003c/p>\n\u003cp>Comparatively, mycology as a field is fairly new and it wasn’t until a few hundred years ago that people differentiated mushrooms from plants.\u003c/p>\n\u003cp>\u003cstrong>How are mushrooms different from plants?\u003c/strong>\u003c/p>\n\u003cp>On a cellular level, mushrooms are more similar to animals than they are to plants. They have a dense protein-like substance in their cell walls called \u003cem>chitin\u003c/em> that is also found in arthropods and mollusks.\u003c/p>\n\u003cp>Fungi don't have cellulose in their cell walls like plants do and have a different way of getting energy. Mushrooms have evolved to have symbiotic relationships with plants since fungi are not capable of photosynthesis. Fungi act as a decomposer and break down decaying matter, transforming nutrients for plants to take up through their roots. Meanwhile, plants utilize photosynthesis and make carbohydrates that nourish the fungi.\u003c/p>\n\u003cp>\"Mushroom\" and \"fungi\" can be used interchangeably, but to be clear, a fungus is the whole organism and a mushroom is just the fruiting body of the organism. Just like the apple of a tree. Most of the organism is underground as mycelium, a web-like hyphal network of nutrient and information exchange.\u003c/p>\n\u003cp>Mushrooms definitely have their own kingdom for a reason.\u003c/p>\n\u003cfigure id=\"attachment_117820\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mushroom2_edited-1.jpg\" alt=\"Illustrated mushrooms\" width=\"2765\" height=\"1743\" class=\"size-full wp-image-117820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-520x328.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Illustrated mushrooms \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the most popular mushrooms?\u003c/strong>\u003c/p>\n\u003cp>I’d say Reishi (\u003cem>Ganoderma lucidum\u003c/em>), Turkey Tail (\u003cem>Trametes versicolor\u003c/em>), Shiitake (\u003cem>Lentinula edodes\u003c/em>), Oyster (\u003cem>Pleurotus ostreatus\u003c/em>), Chaga (Inonotus obliquus), Lion’s Mayne (\u003cem>Hericium erinaceus\u003c/em>) and there are so many more.\u003c/p>\n\u003cp>Marketing for mushrooms is a big determining factor as to how the public sees them. They are being touted as these new “super foods” and are increasingly found in supplements, beverages and smoothies. A lot is left unaddressed around the preparation and sustainability of using some of these fungi. For example \u003ca href=\"http://michaelvertolli.blogspot.com/2013/09/chaga-and-wild-harvesting-dilemma.html\">Chaga\u003c/a>, is a parasitic mushroom that only grows on birch trees and it is over-harvested and killing acres of forest in places like Russia.\u003c/p>\n\u003cp>I am really happy that mushrooms are getting more into popular consciousness and are being used medicinally. I just want to make sure people are informed consumers and that they also keep in mind sustainability in their choice of mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are some health benefits of mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Some mushrooms have adaptogenic qualities that help the body maintain balance and adapt to stress. They can also nourish the adrenal glands, stimulate the immune system and have been studied to support treatment for certain types of cancers.\u003c/p>\n\u003cp>Reishi, is probably the most researched medicinal mushroom and is very popular in traditional Chinese medicine for its therapeutic effects.\u003c/p>\n\u003cp>I make my own \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">double extractions\u003c/a> of reishi and take it medicinally when I feel like I’m starting to get sick. I think that in addition to the ones that are considered “medicinal,” even mushrooms that are considered “gourmet” have a ton of beneficial properties.\u003c/p>\n\u003cp>Renowned fungi experts, \u003ca href=\"http://www.christopherhobbs.com/library/featured-articles/mushroom-articles/\">Christopher Hobbs\u003c/a> and \u003ca href=\"https://www.ted.com/speakers/paul_stamets\">Paul Stamets\u003c/a> have great resources for using different mushrooms for healing.\u003c/p>\n\u003cp>\u003cstrong>What are some of the best ways to prepare mushrooms?\u003c/strong>\u003c/p>\n\u003cp>It’s super important to cook mushrooms! They need heat to break down the \u003ca href=\"https://en.wikipedia.org/wiki/Chitin\" target=\"_blank\">\u003cem>chitin\u003c/em>\u003c/a> so we can access the \u003ca href=\"https://en.wikipedia.org/wiki/Beta-glucan\" target=\"_blank\">beta-glucans\u003c/a>, which are the immune boosting properties in mushrooms for humans.\u003c/p>\n\u003cp>A common misconception that has been over-generalized from the plant world to the mushroom world is that eating mushrooms raw is better for you. That’s not the case because they are actually really difficult to digest raw, and in some cases toxic.\u003c/p>\n\u003cp>Between you and me I’d like to see less raw slices of button mushrooms in salad bars.\u003c/p>\n\u003cp>Another way to consume mushrooms is through making a double extraction, which uses alcohol and water to draw out the beneficial elements of the mushrooms. (you can find out how to make it at \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">mountainroseherbs.com\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>How do you like to prepare mushrooms as food?\u003c/strong>\u003c/p>\n\u003cp>I like simply sautéing mushrooms in butter, such as chanterelle, maitake, oyster mushrooms and shitake. We are really lucky to live in an area where these mushrooms are easy to get either in the wild or locally at grocery stores. One of my favorite dishes to make is a miso mushroom soup (\u003cem>see recipe below\u003c/em>).\u003c/p>\n\u003cp>For woodier mushrooms like reishi and turkey tail, you can’t really just cook and eat them because they are super tough. (It’s like trying to munch on a tree.) I like making these mushrooms in a decoction (\u003cem>see recipe below\u003c/em>), which is when dried mushrooms are simmered in water for 20-45 minutes and then the liquid is used in soups, stews and beverages.\u003c/p>\n\u003cp>If you have a powerful high-speed blender, you can even blend the previously cooked mushrooms and dehydrate the mixture, making a powder to be used in other recipes, like baked goods. This way, you are getting the beneficial beta-glucans from the mushrooms that have become more bioavailable by cooking.\u003c/p>\n\u003cp>\u003cstrong>Where can you buy quality mushrooms?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> in the Ferry Building has a great selection of fresh and dried mushrooms. They even have kits for you to grow mushrooms at home. And if you’re in the East Bay, \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> have pretty great varieties of fresh mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are good resources for folks who want to connect with people around mushrooms?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, \u003ca href=\"http://bayareamushrooms.org/\">Bay Area Mycological Society\u003c/a> and the \u003ca href=\"https://bayarearadicalmycologytest.wordpress.com/\">Bay Area Applied Mycology\u003c/a> have great monthly meet-ups, classes and events about mushrooms. This is a great place to start if you are interested in foraging your own mushrooms too.\u003c/p>\n\u003chr>\n\u003cp>After my chat with Rivkah, I felt inspired to get started exploring all the creative ways I could involve fungi in my life. I also found studies that support mushrooms’ medicinal functions in relation to chronic \u003ca href=\"http://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e968661ff5d957,09001a9418679e96.html\">Hepatitis B\u003c/a> and their \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3339609/\">anti-tumor potential\u003c/a>. Maybe I can forget the coffee and just go straight for the mushrooms. Their \u003ca href=\"https://www.uspharmacist.com/article/adaptogenic-or-medicinal-mushrooms\">adaptogenic qualities\u003c/a> may give me a more supportive morning boost.\u003c/p>\n\u003cp>\u003cstrong>How to make a mushroom decoction:\u003c/strong>\u003c/p>\n\u003cp>Decoctions are a great way to use woodier mushrooms, such as reishi or turkey tail.\u003c/p>\n\u003cp>Place 2-4 tablespoons of dried mushrooms ground into fine pieces in a medium saucepan and cover with a quart of cold water. Bring the mixture to a boil and then turn down the heat and simmer for 20 to 45 minutes depending on desired strength.\u003c/p>\n\u003cp>Then strain the mushrooms and save the liquid in a jar or freeze in an ice cube tray for easy single servings.\u003c/p>\n\u003ch2>Recipe: Rivkah’s Mushroomy Miso Soup:\u003c/h2>\n\u003cp>Using a mix of fresh and dried mushrooms gives the soup a nice variety of textures. I also tear fresh maitake and oyster mushroom instead of cutting them because I think it seals in the flavor better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6 people\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tbsp coconut oil\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>4-5 cloves garlic, minced\u003c/li>\n\u003cli>1-inch piece of ginger, peeled and minced\u003c/li>\n\u003cli>1-2 carrots, sliced into rounds\u003c/li>\n\u003cli>1 head baby bok choy thinly sliced lengthwise\u003c/li>\n\u003cli>1 oz. dried shitake mushrooms\u003c/li>\n\u003cli>1 oz. dried woodear mushrooms\u003c/li>\n\u003cli>4 oz. fresh maitake mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>4 oz. fresh oyster mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>¼ cup white miso\u003c/li>\n\u003cli>½ gallon water\u003c/li>\n\u003cli>pinch of salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For each serving, add to taste:\u003c/strong>\n\u003cli>1 tsp tamari/soy sauce\u003c/li>\n\u003cli>1 tsp hot pepper sesame oil\u003c/li>\n\u003cli>1 sheet of nori seaweed ripped into pieces\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put dried mushrooms in a bowl, cover with boiling water and let sit for 10 minutes.\u003c/li>\n\u003cli>Meanwhile set a pot with 1/2 gallon of water to boil.\u003c/li>\n\u003cli>In another large pot, melt the coconut oil over medium heat, and add the onion, garlic, ginger, and carrot. Add a pinch of salt, stir to coat in the oil, cover with a lid and let cook for a few minutes until the onions are glassy and the carrots are tender.\u003c/li>\n\u003cli>When the water boils add the fresh mushrooms to the pot and stir. Leave them to cook for about 7 minutes with the lid off.\u003c/li>\n\u003cli>Strain the rehydrated (dried) mushrooms, reserving the liquid, and add the mushrooms to the pot, stirring for a couple minutes, then add the mushroom liquid.\u003c/li>\n\u003cli>By this time, your pot of water should at least be steaming—it's okay if it's not boiling yet, you just want it hot so it won't halt the cooking process—slowly pour the water and mushrooms into the other pot. If you like your soups fairly dense you may not need all of the water, if you like thin soups you may need more.\u003c/li>\n\u003cli>Add the bok choy.\u003c/li>\n\u003cli>Keep an eye on the pot so it doesn't boil because that’s too hot a temperature for the delicate, beneficial microorganisms in miso. Once the pot is starting to steam, turn off the heat, put the miso into a medium bowl, ladle out a half cup of the hot liquid and mix to make a paste. Gradually thin with more liquid, and pour back into the pot.\u003c/li>\n\u003cli>Ladle soup into serving bowls, add tamari/soy sauce, hot pepper sesame oil, and nori to taste, and enjoy.\u003c/li>\n\u003cli>Feel free to experiment! I like to eat this soup by itself or sometimes I serve it over rice or soba noodles I also modify this recipe by adding kabocha squash or sweet potato cubes.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Chocolate, A Little Each Week, May Lower The Risk Of A Heart Flutter",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170524_atc_eating_chocolate_-_a_little_each_week_-_can_lower_risk_of_a_fluttery_heart.mp3\u003c/p>\n\u003cp>There's a rich body of evidence that links chocolate to heart health.\u003c/p>\n\u003cp>Now comes a new study that finds people who consume small amounts of chocolate each week have a lower risk of developing atrial fibrillation, a heart condition characterized by a rapid or irregular heartbeat.\u003c/p>\n\u003cp>\"The rate of atrial fibrillation was 20 percent lower for people consuming two to six servings [of chocolate] per week\" compared with people who ate chocolate less than once per month, explains study author \u003ca href=\"https://www.hsph.harvard.edu/elizabeth-mostofsky/\">Elizabeth Mostofsky\u003c/a>, an epidemiologist at the Harvard T.H. Chan School of Public Health. The findings are \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-310357\">published\u003c/a> in the journal \u003cem>BMJ Heart.\u003c/em>\u003c/p>\n\u003cp>Atrial fibrillation, also known as AFib, can increase the risk of heart failure, stroke and cognitive impairment. It affects over 33 million people around the globe, and an estimated 25 percent of adults will develop the condition during their lifetime, according to an editorial \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-311026\">published\u003c/a> alongside the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To assess how chocolate consumption can influence the risk of AFib, Mostofsky and her collaborators analyzed data from a Danish \u003ca href=\"http://epic.iarc.fr/centers/denmark.php\">study\u003c/a> the includes 55,000 people. All of the participants had completed detailed questionnaires about their lifestyles, everything from exercise habits to what they ate and drank, including how much chocolate they consumed.\u003c/p>\n\u003cp>\"These people were followed over time,\" explains Mostofsky. \"So we were able to identify all of the diagnoses of atrial fibrillation.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">reported\u003c/a>, prior studies have found that habitual chocolate eaters seem to have lower risks of heart disease. Researchers have found that the compounds in cocoa, known as polyphenols, can improve vascular health by increasing blood flow. Cocoa compounds may also help suppress inflammation.\u003c/p>\n\u003cp>The rule of thumb is that dark chocolate is a better choice than milk chocolate, since dark chocolate typically contains more cocoa solids.\u003c/p>\n\u003cp>Many people in Denmark, where the study took place, typically consume milk chocolate. So Mostofsky says she wasn't sure she'd find such a significant reduction in risk.\u003c/p>\n\u003cp>\"We were pleasantly surprised that — despite the fact that most of the chocolate may have [had] relatively low cocoa concentrations — we were still able to see robust findings,\" she says.\u003c/p>\n\u003cp>Now, these findings are not the green light to add lots of candy bars to your diet. Candy comes with lots of sugar and packs in calories, too. So — though this may seem obvious — moderation is key.\u003c/p>\n\u003cp>\"If you're a chocolate lover, eat a nice, one-ounce piece of chocolate,\" says \u003ca href=\"http://explore.georgetown.edu/people/shermant/\">Tom Sherman\u003c/a>, a professor at the Georgetown University Medical Center, who was not involved in the study.\u003c/p>\n\u003cp>The reduction in AFib was highest for people who consumed two to 6 servings of chocolate a week. But people who consumed just one serving a week had a reduced risk of the condition as well.\u003c/p>\n\u003cp>This study is not the final word on how chocolate consumption may influence heart health. And it's possible that the reduction in AFib risk found in the chocolate eaters could be explained by other factors, too.\u003c/p>\n\u003cp>For instance, the accompanying editorial points out that the chocolate eaters in the study \"had less hypertension, less diabetes and lower blood pressure.\" Also, the chocolate eaters \"had higher levels of education, which is often associated with improved health status.\"\u003c/p>\n\u003cp>But the editorial concludes that regardless of these limitations, \"the findings are interesting and warrant further consideration.\"\u003c/p>\n\u003cp>Indeed, lots of researchers are involved in nailing down the potential health benefits of cocoa. As we've reported, scientists are now \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health\">studying whether a \"chocolate pill\" \u003c/a>made of cocoa extract can boost health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The latest evidence that a chocolate habit may lower your risk of heart disease: A study finds people who ate small amounts of chocolate several times a week had a lower risk of atrial fibrillation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's a rich body of evidence that links chocolate to heart health.\u003c/p>\n\u003cp>Now comes a new study that finds people who consume small amounts of chocolate each week have a lower risk of developing atrial fibrillation, a heart condition characterized by a rapid or irregular heartbeat.\u003c/p>\n\u003cp>\"The rate of atrial fibrillation was 20 percent lower for people consuming two to six servings [of chocolate] per week\" compared with people who ate chocolate less than once per month, explains study author \u003ca href=\"https://www.hsph.harvard.edu/elizabeth-mostofsky/\">Elizabeth Mostofsky\u003c/a>, an epidemiologist at the Harvard T.H. Chan School of Public Health. The findings are \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-310357\">published\u003c/a> in the journal \u003cem>BMJ Heart.\u003c/em>\u003c/p>\n\u003cp>Atrial fibrillation, also known as AFib, can increase the risk of heart failure, stroke and cognitive impairment. It affects over 33 million people around the globe, and an estimated 25 percent of adults will develop the condition during their lifetime, according to an editorial \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-311026\">published\u003c/a> alongside the paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To assess how chocolate consumption can influence the risk of AFib, Mostofsky and her collaborators analyzed data from a Danish \u003ca href=\"http://epic.iarc.fr/centers/denmark.php\">study\u003c/a> the includes 55,000 people. All of the participants had completed detailed questionnaires about their lifestyles, everything from exercise habits to what they ate and drank, including how much chocolate they consumed.\u003c/p>\n\u003cp>\"These people were followed over time,\" explains Mostofsky. \"So we were able to identify all of the diagnoses of atrial fibrillation.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">reported\u003c/a>, prior studies have found that habitual chocolate eaters seem to have lower risks of heart disease. Researchers have found that the compounds in cocoa, known as polyphenols, can improve vascular health by increasing blood flow. Cocoa compounds may also help suppress inflammation.\u003c/p>\n\u003cp>The rule of thumb is that dark chocolate is a better choice than milk chocolate, since dark chocolate typically contains more cocoa solids.\u003c/p>\n\u003cp>Many people in Denmark, where the study took place, typically consume milk chocolate. So Mostofsky says she wasn't sure she'd find such a significant reduction in risk.\u003c/p>\n\u003cp>\"We were pleasantly surprised that — despite the fact that most of the chocolate may have [had] relatively low cocoa concentrations — we were still able to see robust findings,\" she says.\u003c/p>\n\u003cp>Now, these findings are not the green light to add lots of candy bars to your diet. Candy comes with lots of sugar and packs in calories, too. So — though this may seem obvious — moderation is key.\u003c/p>\n\u003cp>\"If you're a chocolate lover, eat a nice, one-ounce piece of chocolate,\" says \u003ca href=\"http://explore.georgetown.edu/people/shermant/\">Tom Sherman\u003c/a>, a professor at the Georgetown University Medical Center, who was not involved in the study.\u003c/p>\n\u003cp>The reduction in AFib was highest for people who consumed two to 6 servings of chocolate a week. But people who consumed just one serving a week had a reduced risk of the condition as well.\u003c/p>\n\u003cp>This study is not the final word on how chocolate consumption may influence heart health. And it's possible that the reduction in AFib risk found in the chocolate eaters could be explained by other factors, too.\u003c/p>\n\u003cp>For instance, the accompanying editorial points out that the chocolate eaters in the study \"had less hypertension, less diabetes and lower blood pressure.\" Also, the chocolate eaters \"had higher levels of education, which is often associated with improved health status.\"\u003c/p>\n\u003cp>But the editorial concludes that regardless of these limitations, \"the findings are interesting and warrant further consideration.\"\u003c/p>\n\u003cp>Indeed, lots of researchers are involved in nailing down the potential health benefits of cocoa. As we've reported, scientists are now \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health\">studying whether a \"chocolate pill\" \u003c/a>made of cocoa extract can boost health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost",
"title": "Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost",
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"content": "\u003cp>The year was 1945, and 2-year-old Lindy Thomson had been given a few weeks to live. She suffered from diarrhea and projectile vomiting, and was so thin and weak, she could no longer walk. Her parents had taken her from doctor to doctor. Finally, one in Buffalo, N.Y. — Dr. Douglas Arnold — offered a most unusual prescription: She was to eat bananas.\u003c/p>\n\u003cp>\"At least seven bananas a day,\" recalls the patient – who now goes by her married name, Lindy Redmond.\u003c/p>\n\u003cp>\"To whom it may concern,\" the doctor wrote on a prescription pad that Lindy still has as a keepsake, Lindy Thomson \"has celiac disease, a nutritional disorder.\"\u003c/p>\n\u003cfigure id=\"attachment_117691\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg\" alt=\"The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet.\" width=\"639\" height=\"479\" class=\"size-full wp-image-117691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg 639w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-520x390.jpg 520w\" sizes=\"(max-width: 639px) 100vw, 639px\">\u003cfigcaption class=\"wp-caption-text\">The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold recommended that Lindy move to the clean mountain air in California and follow a high-calorie, banana-based diet invented by Dr. Sidney Haas in 1924. The diet forbade starches but included numerous daily bananas, along with milk, cottage cheese, meat and vegetables. It was so effective in patients with celiac disease that in the 1930s, the University of Maryland endorsed the diet, according to pediatric gastroenterologist \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">Alessio Fasano,\u003c/a> chair of pediatrics at Harvard Medical School and a specialist in celiac disease.\u003c/p>\n\u003cp>\"At that time, around 30 percent of children with celiac died. Parents were instructed to drop their children off at the hospital for six months,\" says Fasano. If the children survived and thrived on the banana-based diet, the parents could then \"pick them up and take them home.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We now know that celiac is an autoimmune disorder that strikes genetically predisposed people. It's triggered by gluten in grains such as wheat, barley and rye. In the presence of gluten, the immune system of people with celiac disease attacks the small intestine, damaging the precious, fingerlike projections called villi that line it. This damage can lead to malnutrition, as well as a panoply of problems — from gas and bloating to fatigue, anemia, osteoporosis, and an increased risk of certain cancers. The disease is estimated to affect 1 in 100 people worldwide.\u003c/p>\n\u003cfigure id=\"attachment_117692\" class=\"wp-caption alignright\" style=\"max-width: 468px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg\" alt=\"A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't.\" width=\"468\" height=\"624\" class=\"size-full wp-image-117692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-375x500.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But in 1924, decades before gluten was discovered to be the culprit, celiac disease was a black box of mystery.\u003c/p>\n\u003cp>\"The diet was unintentionally gluten free and also incredibly high in calories,\" explains Tricia Thompson, founder of \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>. \"It is incredible what the mothers and fathers did, going down to the docks to meet the ships and buy multiple bananas hanging on branches. So many people were so very grateful to him,\" she says of Haas. \"He saved their lives.\"\u003c/p>\n\u003cp>Haas arrived at his banana diet through an honest error — one that, unfortunately, had serious repercussions for people with celiac disease. In his 1924 paper, he wrote of a town in Puerto Rico where \"dwellers who eat much bread suffer from [celiac] sprue while the farmers who live largely on bananas never.\"\u003c/p>\n\u003cp>Haas skipped over the role of wheat and focused instead on the exotic bananas, which he thought held curative powers. (Not unlike the esteem in which exotic \"superfruits\" such as mangosteen and acai berry are held today). \"Dr. Haas' approach,\" says Fasano, \"was based on the fact that bananas had the best characteristics to counterbalance the purging diarrhea that was the typical clinical presentation of celiac disease at that time.\"\u003c/p>\n\u003cp>Parents and children came to Haas from all over the U.S. He eventually treated over 600 people with celiac disease. One of his \"banana babies\" \u003ca href=\"https://www.glutenfreewatchdog.org/news/banana-baby-a-former-patient-of-dr-sidney-haas-tells-her-story/\">wrote down her memories\u003c/a> for Gluten Free Watchdog's site, recalling how Haas' \"office was filled with children of all ages and many I remember looked like they came from the concentration camps ... with their sunken eyes and swollen stomachs.\" Once on the diet, the children recovered.\u003c/p>\n\u003cp>For a time, belief in the healing properties of the banana was widespread and extended beyond celiac disease. Mothers were told to feed their infants bananas starting at four weeks. And at Johns Hopkins University, a doctor named George Harrop tried a version of the banana diet on people with diabetes and found that it helped them lose weight.\u003c/p>\n\u003cp>\"The public went bananas,\" says Alan Levinovitz, a religion professor at James Madison University in Harrisonburg, Va., and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Gluten-Lie-Other-Myths-About/dp/1941393063\">\u003cem>The Gluten Lie: And Other Myths About What You Eat.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>But Haas' honest error led to serious consequences. As the children recovered, wheat was reintroduced.\u003c/p>\n\u003cp>\"All my life I have told doctors I had celiac as a child,\" says Lindy Redmond, \"and that I grew out of it. And all my life I have eaten wheat.\" It was only when she was 66 that her doctor gave her a test and took seven intestinal biopsies.\u003c/p>\n\u003cp>\"My intestine was very damaged,\" she reports. \"My doctor said she didn't know if it would ever recover.\"\u003c/p>\n\u003cp>It was then that Redmond wondered about the possible connection between lifelong, untreated celiac disease and her two \u003ca href=\"http://www.reuters.com/article/us-health-celiac-pregnancy-idUSKBN0N72CR20150417\">miscarriages\u003c/a>, frequent bouts of colds and bronchitis, and interminable constipation. Now 74 and off gluten, Redmond says the colds and constipation are gone.\u003c/p>\n\u003cp>It was a Dutch pediatrician, Willem Karel Dicke, who first realized that wheat might be linked to celiac disease. He noticed that in the last few years of World War II, when bread was unavailable in the Netherlands, the mortality rate from celiac disease dropped to zero. In 1952, \u003ca href=\"http://archive.protomag.com/assets/celiac-disease-timeline-a-glutinous-history\">Dicke and his colleagues identified gluten\u003c/a> as the trigger for celiac disease, and the gluten-free diet was born.\u003c/p>\n\u003cp>But Haas railed against the gluten-free diet and went on promoting his banana-based cure, according to Levinovitz.\u003c/p>\n\u003cp>\"Haas saw these miraculous reversals,\" explains Levinovitz, \"and didn't want to give up his status as a trailblazing savior.\"\u003c/p>\n\u003cp>Only the banana diet, Haas claimed, could achieve \"a cure which is permanent.\"\u003c/p>\n\u003cp>As a result, says Levinovitz, celiac disease was taken more seriously in Europe and continued to be \"massively underdiagnosed here in the U.S.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an award-winning science journalist and an author of adult and children's books. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In the early 20th century, kids with the disease faced severe malnutrition, even death. The banana-based diet doctors came up with seemed to cure them — but led kids back to foods that made them sick.",
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"description": "In the early 20th century, kids with the disease faced severe malnutrition, even death. The banana-based diet doctors came up with seemed to cure them — but led kids back to foods that made them sick.",
"title": "Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The year was 1945, and 2-year-old Lindy Thomson had been given a few weeks to live. She suffered from diarrhea and projectile vomiting, and was so thin and weak, she could no longer walk. Her parents had taken her from doctor to doctor. Finally, one in Buffalo, N.Y. — Dr. Douglas Arnold — offered a most unusual prescription: She was to eat bananas.\u003c/p>\n\u003cp>\"At least seven bananas a day,\" recalls the patient – who now goes by her married name, Lindy Redmond.\u003c/p>\n\u003cp>\"To whom it may concern,\" the doctor wrote on a prescription pad that Lindy still has as a keepsake, Lindy Thomson \"has celiac disease, a nutritional disorder.\"\u003c/p>\n\u003cfigure id=\"attachment_117691\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg\" alt=\"The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet.\" width=\"639\" height=\"479\" class=\"size-full wp-image-117691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg 639w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-520x390.jpg 520w\" sizes=\"(max-width: 639px) 100vw, 639px\">\u003cfigcaption class=\"wp-caption-text\">The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold recommended that Lindy move to the clean mountain air in California and follow a high-calorie, banana-based diet invented by Dr. Sidney Haas in 1924. The diet forbade starches but included numerous daily bananas, along with milk, cottage cheese, meat and vegetables. It was so effective in patients with celiac disease that in the 1930s, the University of Maryland endorsed the diet, according to pediatric gastroenterologist \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">Alessio Fasano,\u003c/a> chair of pediatrics at Harvard Medical School and a specialist in celiac disease.\u003c/p>\n\u003cp>\"At that time, around 30 percent of children with celiac died. Parents were instructed to drop their children off at the hospital for six months,\" says Fasano. If the children survived and thrived on the banana-based diet, the parents could then \"pick them up and take them home.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We now know that celiac is an autoimmune disorder that strikes genetically predisposed people. It's triggered by gluten in grains such as wheat, barley and rye. In the presence of gluten, the immune system of people with celiac disease attacks the small intestine, damaging the precious, fingerlike projections called villi that line it. This damage can lead to malnutrition, as well as a panoply of problems — from gas and bloating to fatigue, anemia, osteoporosis, and an increased risk of certain cancers. The disease is estimated to affect 1 in 100 people worldwide.\u003c/p>\n\u003cfigure id=\"attachment_117692\" class=\"wp-caption alignright\" style=\"max-width: 468px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg\" alt=\"A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't.\" width=\"468\" height=\"624\" class=\"size-full wp-image-117692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-375x500.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But in 1924, decades before gluten was discovered to be the culprit, celiac disease was a black box of mystery.\u003c/p>\n\u003cp>\"The diet was unintentionally gluten free and also incredibly high in calories,\" explains Tricia Thompson, founder of \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>. \"It is incredible what the mothers and fathers did, going down to the docks to meet the ships and buy multiple bananas hanging on branches. So many people were so very grateful to him,\" she says of Haas. \"He saved their lives.\"\u003c/p>\n\u003cp>Haas arrived at his banana diet through an honest error — one that, unfortunately, had serious repercussions for people with celiac disease. In his 1924 paper, he wrote of a town in Puerto Rico where \"dwellers who eat much bread suffer from [celiac] sprue while the farmers who live largely on bananas never.\"\u003c/p>\n\u003cp>Haas skipped over the role of wheat and focused instead on the exotic bananas, which he thought held curative powers. (Not unlike the esteem in which exotic \"superfruits\" such as mangosteen and acai berry are held today). \"Dr. Haas' approach,\" says Fasano, \"was based on the fact that bananas had the best characteristics to counterbalance the purging diarrhea that was the typical clinical presentation of celiac disease at that time.\"\u003c/p>\n\u003cp>Parents and children came to Haas from all over the U.S. He eventually treated over 600 people with celiac disease. One of his \"banana babies\" \u003ca href=\"https://www.glutenfreewatchdog.org/news/banana-baby-a-former-patient-of-dr-sidney-haas-tells-her-story/\">wrote down her memories\u003c/a> for Gluten Free Watchdog's site, recalling how Haas' \"office was filled with children of all ages and many I remember looked like they came from the concentration camps ... with their sunken eyes and swollen stomachs.\" Once on the diet, the children recovered.\u003c/p>\n\u003cp>For a time, belief in the healing properties of the banana was widespread and extended beyond celiac disease. Mothers were told to feed their infants bananas starting at four weeks. And at Johns Hopkins University, a doctor named George Harrop tried a version of the banana diet on people with diabetes and found that it helped them lose weight.\u003c/p>\n\u003cp>\"The public went bananas,\" says Alan Levinovitz, a religion professor at James Madison University in Harrisonburg, Va., and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Gluten-Lie-Other-Myths-About/dp/1941393063\">\u003cem>The Gluten Lie: And Other Myths About What You Eat.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>But Haas' honest error led to serious consequences. As the children recovered, wheat was reintroduced.\u003c/p>\n\u003cp>\"All my life I have told doctors I had celiac as a child,\" says Lindy Redmond, \"and that I grew out of it. And all my life I have eaten wheat.\" It was only when she was 66 that her doctor gave her a test and took seven intestinal biopsies.\u003c/p>\n\u003cp>\"My intestine was very damaged,\" she reports. \"My doctor said she didn't know if it would ever recover.\"\u003c/p>\n\u003cp>It was then that Redmond wondered about the possible connection between lifelong, untreated celiac disease and her two \u003ca href=\"http://www.reuters.com/article/us-health-celiac-pregnancy-idUSKBN0N72CR20150417\">miscarriages\u003c/a>, frequent bouts of colds and bronchitis, and interminable constipation. Now 74 and off gluten, Redmond says the colds and constipation are gone.\u003c/p>\n\u003cp>It was a Dutch pediatrician, Willem Karel Dicke, who first realized that wheat might be linked to celiac disease. He noticed that in the last few years of World War II, when bread was unavailable in the Netherlands, the mortality rate from celiac disease dropped to zero. In 1952, \u003ca href=\"http://archive.protomag.com/assets/celiac-disease-timeline-a-glutinous-history\">Dicke and his colleagues identified gluten\u003c/a> as the trigger for celiac disease, and the gluten-free diet was born.\u003c/p>\n\u003cp>But Haas railed against the gluten-free diet and went on promoting his banana-based cure, according to Levinovitz.\u003c/p>\n\u003cp>\"Haas saw these miraculous reversals,\" explains Levinovitz, \"and didn't want to give up his status as a trailblazing savior.\"\u003c/p>\n\u003cp>Only the banana diet, Haas claimed, could achieve \"a cure which is permanent.\"\u003c/p>\n\u003cp>As a result, says Levinovitz, celiac disease was taken more seriously in Europe and continued to be \"massively underdiagnosed here in the U.S.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an award-winning science journalist and an author of adult and children's books. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nacho Cheese Sauce Tainted With Botulism Kills California Man",
"title": "Nacho Cheese Sauce Tainted With Botulism Kills California Man",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A rare outbreak of botulism has hospitalized nine people and killed one man in northern California, health officials say.\u003c/p>\n\u003cp>The outbreak began early last month when several people fell ill after eating nacho cheese sauce bought at a gas station in Walnut Grove, Calif., just outside Sacramento.\u003c/p>\n\u003cp>Health officials removed four batches of nacho cheese sauce from the Valley Oak Food and Fuel gas station on May 5. Now, that cheese has tested positive for the botulinum toxin, the California Department of Public Health \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">says\u003c/a>.\u003c/p>\n\u003cp>In a statement issued Monday, the department said it \"believes there is no continuing risk to the public.\"\u003c/p>\n\u003cp>The man who died, Martin Galindo, had been in the hospital for several weeks before his death, according to a \u003ca href=\"https://www.gofundme.com/support-for-martins-recovery\">GoFundMe page\u003c/a> created by his family. He had been on a ventilator and eventually fell into a coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Botulism is \u003ca href=\"https://www.cdc.gov/botulism/\">caused by\u003c/a> a toxin secreted by the bacterium \u003cem>Clostridium botulinum. \u003c/em>The toxin attacks the nervous system, causing blurry vision, slurred speech, paralysis and difficulty breathing. In about 3 to 5 percent of cases, botulism is fatal, even when it's treated with antitoxin.\u003c/p>\n\u003cp>Botulism is rare these days. Each year, there only about 20 cases in adults, linked to food poisoning, \u003ca href=\"https://www.cdc.gov/botulism/surveillance.html\">according to\u003c/a> the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>The source is often \u003ca href=\"https://www.cdc.gov/botulism/consumer.html\">home-canned food\u003c/a>, although sometimes the toxin does show up in retail products, like chopped garlic in oil, carrot juice and \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm179201.htm\">chili pepper sauce\u003c/a>.\u003c/p>\n\u003cp>\"As we head into the summer barbecue season, both indoor and outdoor chefs need to be on guard against all foodborne illnesses,\" said Dr. Karen Smith of the California Department of Public Health in a \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">statement\u003c/a> Monday.\u003c/p>\n\u003cp>The U.S. Department of Agriculture gives detailed \u003ca href=\"http://nchfp.uga.edu/publications/publications_usda.html\">instructions\u003c/a> for how to can foods safely, and the CDC has a list of recommendations to help prevent botulism in your canned food. For example:\u003c/p>\n\u003cul>\n\u003cli>Store the food at 50 to 70 degrees Fahrenheit before opening.\u003c/li>\n\u003cli>Use the food within one year after canning.\u003c/li>\n\u003cli>Don't use cans that are swollen, cracked or squirt liquid or foam when you open them.\u003c/li>\n\u003cli>Boil foods low in acid for 10 minutes before eating. These foods include asparagus, beets, green beans, potatoes, some tomatoes, seafood and meat. High temperature will inactivate the toxin.\u003c/li>\n\u003c/ul>\n\u003cp>For retail products, store oils infused with garlic, chili sauces and canned cheeses in the refrigerator. And don't use them after their expiration dates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A rare outbreak of botulism has hospitalized nine people and killed one man in northern California, health officials say.\u003c/p>\n\u003cp>The outbreak began early last month when several people fell ill after eating nacho cheese sauce bought at a gas station in Walnut Grove, Calif., just outside Sacramento.\u003c/p>\n\u003cp>Health officials removed four batches of nacho cheese sauce from the Valley Oak Food and Fuel gas station on May 5. Now, that cheese has tested positive for the botulinum toxin, the California Department of Public Health \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">says\u003c/a>.\u003c/p>\n\u003cp>In a statement issued Monday, the department said it \"believes there is no continuing risk to the public.\"\u003c/p>\n\u003cp>The man who died, Martin Galindo, had been in the hospital for several weeks before his death, according to a \u003ca href=\"https://www.gofundme.com/support-for-martins-recovery\">GoFundMe page\u003c/a> created by his family. He had been on a ventilator and eventually fell into a coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Botulism is \u003ca href=\"https://www.cdc.gov/botulism/\">caused by\u003c/a> a toxin secreted by the bacterium \u003cem>Clostridium botulinum. \u003c/em>The toxin attacks the nervous system, causing blurry vision, slurred speech, paralysis and difficulty breathing. In about 3 to 5 percent of cases, botulism is fatal, even when it's treated with antitoxin.\u003c/p>\n\u003cp>Botulism is rare these days. Each year, there only about 20 cases in adults, linked to food poisoning, \u003ca href=\"https://www.cdc.gov/botulism/surveillance.html\">according to\u003c/a> the Centers for Disease Control and Prevention.\u003c/p>\n\u003cp>The source is often \u003ca href=\"https://www.cdc.gov/botulism/consumer.html\">home-canned food\u003c/a>, although sometimes the toxin does show up in retail products, like chopped garlic in oil, carrot juice and \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm179201.htm\">chili pepper sauce\u003c/a>.\u003c/p>\n\u003cp>\"As we head into the summer barbecue season, both indoor and outdoor chefs need to be on guard against all foodborne illnesses,\" said Dr. Karen Smith of the California Department of Public Health in a \u003ca href=\"https://www.cdph.ca.gov/Programs/OPA/Pages/NR17-047.aspx\">statement\u003c/a> Monday.\u003c/p>\n\u003cp>The U.S. Department of Agriculture gives detailed \u003ca href=\"http://nchfp.uga.edu/publications/publications_usda.html\">instructions\u003c/a> for how to can foods safely, and the CDC has a list of recommendations to help prevent botulism in your canned food. For example:\u003c/p>\n\u003cul>\n\u003cli>Store the food at 50 to 70 degrees Fahrenheit before opening.\u003c/li>\n\u003cli>Use the food within one year after canning.\u003c/li>\n\u003cli>Don't use cans that are swollen, cracked or squirt liquid or foam when you open them.\u003c/li>\n\u003cli>Boil foods low in acid for 10 minutes before eating. These foods include asparagus, beets, green beans, potatoes, some tomatoes, seafood and meat. High temperature will inactivate the toxin.\u003c/li>\n\u003c/ul>\n\u003cp>For retail products, store oils infused with garlic, chili sauces and canned cheeses in the refrigerator. And don't use them after their expiration dates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Are Americans Drinking Less Cow's Milk? Its Appeal Has Curdled",
"title": "Why Are Americans Drinking Less Cow's Milk? Its Appeal Has Curdled",
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"content": "\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/528460207/528657299\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nWhen's the last time you had a glass of cow's milk?\u003c/p>\n\u003cp>Americans are drinking a lot less milk than they used to. According to the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Estimated_Fluid_Products_Milk_Sales.pdf\">U. S. Department of Agriculture\u003c/a>, the average person drinks 18 gallons a year. Back in the 1970s it was more like 30 gallons a year. We once hoisted a glass with dinner, soaked our breakfast cereal or dipped into the occasional milkshake. This habitual milk drinking was no accident.\u003c/p>\n\u003cp>It started in the 1800s, when Americans moved from farms to cities. \"First, you had to have the rise of milk trains that would bring milk from the countryside. That milk was refrigerated with ice,\" says \u003ca href=\"http://www.pace.edu/dyson/sections/meet-the-faculty/faculty-profile?username=edupuis\">Melanie DuPuis\u003c/a>, a professor at Pace University and author of \u003cem>Nature's Perfect Food: How Milk Became America's Drink\u003c/em>.\u003c/p>\n\u003cp>Before that, she says, milk was not a reliable source of nutrition for city dwellers. Nor was it all that safe. In the 1850s there was a \u003ca href=\"http://query.nytimes.com/gst/abstract.html?res=9E0DE1DA163CEE34BC4F53DFBF66838C649FDE&legacy=true\">major scandal\u003c/a> in New York after thousands of babies died from drinking swill milk — the stuff that came from sickly cows, animals fed from the waste of city grain-alcohol distilleries.\u003c/p>\n\u003cp>This led to reformers calling for safe milk. At the same time, rural and upstate dairy farmers wanted customers. A political bargain was born. \"We are going to make this deal, where we're going to feed those children and enable them to get enough nutrition through this thing that the nutritionists were calling a protective food,\" says DuPuis. \"That will enable your farmers and your farm regions to have a vibrant economy.\"\u003c/p>\n\u003ch3>\u003cstrong>Milk get its healthy halo \u003c/strong>\u003c/h3>\n\u003cp>DuPuis says early-20th century nutritionists mounted studies to better understand the health benefits of milk. For instance, they'd feed dairy products or vegetable oil to rats or dogs, and then they'd measure the results.\u003c/p>\n\u003cfigure id=\"attachment_117453\" class=\"wp-caption alignright\" style=\"max-width: 595px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f.jpg\" alt=\"This 1940s poster from public health agencies promotes drinking cow's milk for "food" and "energy."\" width=\"595\" height=\"794\" class=\"size-full wp-image-117453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f.jpg 595w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f-520x694.jpg 520w\" sizes=\"(max-width: 595px) 100vw, 595px\">\u003cfigcaption class=\"wp-caption-text\">This 1940s poster from public health agencies promotes drinking cow's milk for \"food\" and \"energy.\" \u003ccite>(\u003ca href=\"https://www.loc.gov/resource/cph.3f05653/\">Library of Congress\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"These rats that had dairy products would be sleek and healthy-looking and larger, and the other animals would look scrawny and unhealthy,\" adds DuPuis. Groups that represented milk interests embraced the research and infused their advertisements with glowing claims about milk's health benefits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the mid-20th century, Americans were told to drink two to three glasses of milk a day. And for generations, we did. Dairy companies like Borden boomed. Dairy industry marketing? That was the stuff of legend.\u003c/p>\n\u003cp>But by the time the famous '90s-era \"Got Milk\" advertising campaign hit the airwaves and pages of magazines, liquid milk sales were already on the decline.\u003c/p>\n\u003cp>Marion Nestle, a professor of nutrition, food studies and public health at New York University and author of \u003ca href=\"http://www.foodpolitics.com/\">Food Politics,\u003c/a> points to the 1970s as a time when new research raised questions about milk's effectiveness in preventing osteoporosis.\u003c/p>\n\u003cp>\"Milk is the perfect food – for calves,\" Nestle says. \"There is no question about that. But for humans, it may not be. And it may not be necessary, and there is plenty of evidence that it isn't necessary.\"\u003c/p>\n\u003cp>The key word there is necessary. Nestle says if you want to drink cow's milk, go ahead — it's still a healthy and nutritious option. The problem for the dairy industry is that it's no longer the only beverage option with a health halo. Juice makers offer calcium and Vitamin D-fortified drinks. Dairy-free diets are widespread. The lactose intolerant no longer believe they need milk to have a complete diet.\u003c/p>\n\u003cp>Meanwhile, the political debate over how dairy cows were raised also became a factor. The genetically modified growth hormone that was fed to cows to increase dairy production became a major consumer turnoff, says Nestle. \"That's why it's not being used that much anymore.\"\u003c/p>\n\u003cp>Nestle says the animal rights movement that led many people to become vegetarians or vegans also contributed to the long-term decline in cow's milk consumption.\u003c/p>\n\u003ch3>\u003cstrong>More choices for kids — and moms\u003c/strong>\u003c/h3>\n\u003cp>But the biggest hit to milk drinking in the U.S. may have come from teens and the youngest dairy consumers, kids ages 2 to 8.\u003c/p>\n\u003cp>That's what keeps Julia Kadison up at night. Kadison is the chief executive officer at \u003ca href=\"https://www.milkpep.org/user?destination=node/733\">MilkPep\u003c/a> – The Milk Processor Education Program. \"What's going on with that decline in the young kids really has a lot to do with their gatekeeper moms, \"she explains. Kadison says her group believes moms are still the key decision makers when it comes to what kids are drinking. With moms choosing alternative milks – soy, almond, coconut and the like — kids are embracing those options as well.\u003c/p>\n\u003cp>\"Now there's so much choice in the marketplace,\" Kadison says. \"You have all kinds of different waters and sports beverages and energy drinks, so there's just a lot of choice out there. It's a culture of choice.\"\u003c/p>\n\u003cp>Kadison points to the fact that sales for dairy in other forms are still doing well – a fact she attributes to simple innovations like changes in packaging.\u003c/p>\n\u003cp>\"When you go to the yogurt aisle, you will see, probably, depending on the store, half or 40 percent of that is dedicated to kid's products,\" Kadison explains. \"There are all kinds of flavors, there are all kinds of packages, and I am sorry to say but in the milk category that has not been the case. It's like carton or jug, basically. \"\u003c/p>\n\u003cp>What's more, plant-based milks have been steadily gaining ground. According \u003ca href=\"http://www.nielsen.com/us/en/insights/news/2016/americans-are-nuts-for-almond-milk.html\">to Nielsen's\u003c/a>, almond milk, for instance, has seen sales grow 250 percent over the past five years.\u003c/p>\n\u003cp>Milk drinking has always been in part about habit and marketing, and milk alternatives capitalize on both.\u003c/p>\n\u003cp>Even using the word \"milk\" has become a source of controversy. \"What would you call it? Almond slurry?\" asks Nestle. \"They are deliberately marketing them as a substitute for cow's milk, and it's very successful: More and more people are using those products.\" As a result, lawmakers from dairy states earlier this year called on the Food and Drug Administration to better enforce rules on \u003ca href=\"http://www.npr.org/sections/thesalt/2016/12/21/506319408/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk\">what is labeled \"milk.\"\u003c/a>\u003c/p>\n\u003cp>Despite the decades-long decline, the dairy industry thinks it can boost milk consumption. The industry still managed to ring up \u003ca href=\"http://adage.com/article/news/milk-dropped-national-milk-industry-tactics/291819/\">more than $14 billion\u003c/a> in North American sales in 2013. Alternative milks sell a fraction of that. There are also some positive trends for the industry — foodies embracing organic whole milk again; athletes taking to chocolate milk as a recovery drink.\u003c/p>\n\u003cp>But Marion Nestle still has her doubts. \"The dairy industry has a lot of public relations that it is going to need to do to convince the public that it is producing a product that is healthy, good for animals, good for people and good for the planet.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/528460207/528657299\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nWhen's the last time you had a glass of cow's milk?\u003c/p>\n\u003cp>Americans are drinking a lot less milk than they used to. According to the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Estimated_Fluid_Products_Milk_Sales.pdf\">U. S. Department of Agriculture\u003c/a>, the average person drinks 18 gallons a year. Back in the 1970s it was more like 30 gallons a year. We once hoisted a glass with dinner, soaked our breakfast cereal or dipped into the occasional milkshake. This habitual milk drinking was no accident.\u003c/p>\n\u003cp>It started in the 1800s, when Americans moved from farms to cities. \"First, you had to have the rise of milk trains that would bring milk from the countryside. That milk was refrigerated with ice,\" says \u003ca href=\"http://www.pace.edu/dyson/sections/meet-the-faculty/faculty-profile?username=edupuis\">Melanie DuPuis\u003c/a>, a professor at Pace University and author of \u003cem>Nature's Perfect Food: How Milk Became America's Drink\u003c/em>.\u003c/p>\n\u003cp>Before that, she says, milk was not a reliable source of nutrition for city dwellers. Nor was it all that safe. In the 1850s there was a \u003ca href=\"http://query.nytimes.com/gst/abstract.html?res=9E0DE1DA163CEE34BC4F53DFBF66838C649FDE&legacy=true\">major scandal\u003c/a> in New York after thousands of babies died from drinking swill milk — the stuff that came from sickly cows, animals fed from the waste of city grain-alcohol distilleries.\u003c/p>\n\u003cp>This led to reformers calling for safe milk. At the same time, rural and upstate dairy farmers wanted customers. A political bargain was born. \"We are going to make this deal, where we're going to feed those children and enable them to get enough nutrition through this thing that the nutritionists were calling a protective food,\" says DuPuis. \"That will enable your farmers and your farm regions to have a vibrant economy.\"\u003c/p>\n\u003ch3>\u003cstrong>Milk get its healthy halo \u003c/strong>\u003c/h3>\n\u003cp>DuPuis says early-20th century nutritionists mounted studies to better understand the health benefits of milk. For instance, they'd feed dairy products or vegetable oil to rats or dogs, and then they'd measure the results.\u003c/p>\n\u003cfigure id=\"attachment_117453\" class=\"wp-caption alignright\" style=\"max-width: 595px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f.jpg\" alt=\"This 1940s poster from public health agencies promotes drinking cow's milk for "food" and "energy."\" width=\"595\" height=\"794\" class=\"size-full wp-image-117453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f.jpg 595w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/milkasenergy-2_vert-09c2452ec7de3405a3091f93f0a7feacb56a5b7f-520x694.jpg 520w\" sizes=\"(max-width: 595px) 100vw, 595px\">\u003cfigcaption class=\"wp-caption-text\">This 1940s poster from public health agencies promotes drinking cow's milk for \"food\" and \"energy.\" \u003ccite>(\u003ca href=\"https://www.loc.gov/resource/cph.3f05653/\">Library of Congress\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"These rats that had dairy products would be sleek and healthy-looking and larger, and the other animals would look scrawny and unhealthy,\" adds DuPuis. Groups that represented milk interests embraced the research and infused their advertisements with glowing claims about milk's health benefits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the mid-20th century, Americans were told to drink two to three glasses of milk a day. And for generations, we did. Dairy companies like Borden boomed. Dairy industry marketing? That was the stuff of legend.\u003c/p>\n\u003cp>But by the time the famous '90s-era \"Got Milk\" advertising campaign hit the airwaves and pages of magazines, liquid milk sales were already on the decline.\u003c/p>\n\u003cp>Marion Nestle, a professor of nutrition, food studies and public health at New York University and author of \u003ca href=\"http://www.foodpolitics.com/\">Food Politics,\u003c/a> points to the 1970s as a time when new research raised questions about milk's effectiveness in preventing osteoporosis.\u003c/p>\n\u003cp>\"Milk is the perfect food – for calves,\" Nestle says. \"There is no question about that. But for humans, it may not be. And it may not be necessary, and there is plenty of evidence that it isn't necessary.\"\u003c/p>\n\u003cp>The key word there is necessary. Nestle says if you want to drink cow's milk, go ahead — it's still a healthy and nutritious option. The problem for the dairy industry is that it's no longer the only beverage option with a health halo. Juice makers offer calcium and Vitamin D-fortified drinks. Dairy-free diets are widespread. The lactose intolerant no longer believe they need milk to have a complete diet.\u003c/p>\n\u003cp>Meanwhile, the political debate over how dairy cows were raised also became a factor. The genetically modified growth hormone that was fed to cows to increase dairy production became a major consumer turnoff, says Nestle. \"That's why it's not being used that much anymore.\"\u003c/p>\n\u003cp>Nestle says the animal rights movement that led many people to become vegetarians or vegans also contributed to the long-term decline in cow's milk consumption.\u003c/p>\n\u003ch3>\u003cstrong>More choices for kids — and moms\u003c/strong>\u003c/h3>\n\u003cp>But the biggest hit to milk drinking in the U.S. may have come from teens and the youngest dairy consumers, kids ages 2 to 8.\u003c/p>\n\u003cp>That's what keeps Julia Kadison up at night. Kadison is the chief executive officer at \u003ca href=\"https://www.milkpep.org/user?destination=node/733\">MilkPep\u003c/a> – The Milk Processor Education Program. \"What's going on with that decline in the young kids really has a lot to do with their gatekeeper moms, \"she explains. Kadison says her group believes moms are still the key decision makers when it comes to what kids are drinking. With moms choosing alternative milks – soy, almond, coconut and the like — kids are embracing those options as well.\u003c/p>\n\u003cp>\"Now there's so much choice in the marketplace,\" Kadison says. \"You have all kinds of different waters and sports beverages and energy drinks, so there's just a lot of choice out there. It's a culture of choice.\"\u003c/p>\n\u003cp>Kadison points to the fact that sales for dairy in other forms are still doing well – a fact she attributes to simple innovations like changes in packaging.\u003c/p>\n\u003cp>\"When you go to the yogurt aisle, you will see, probably, depending on the store, half or 40 percent of that is dedicated to kid's products,\" Kadison explains. \"There are all kinds of flavors, there are all kinds of packages, and I am sorry to say but in the milk category that has not been the case. It's like carton or jug, basically. \"\u003c/p>\n\u003cp>What's more, plant-based milks have been steadily gaining ground. According \u003ca href=\"http://www.nielsen.com/us/en/insights/news/2016/americans-are-nuts-for-almond-milk.html\">to Nielsen's\u003c/a>, almond milk, for instance, has seen sales grow 250 percent over the past five years.\u003c/p>\n\u003cp>Milk drinking has always been in part about habit and marketing, and milk alternatives capitalize on both.\u003c/p>\n\u003cp>Even using the word \"milk\" has become a source of controversy. \"What would you call it? Almond slurry?\" asks Nestle. \"They are deliberately marketing them as a substitute for cow's milk, and it's very successful: More and more people are using those products.\" As a result, lawmakers from dairy states earlier this year called on the Food and Drug Administration to better enforce rules on \u003ca href=\"http://www.npr.org/sections/thesalt/2016/12/21/506319408/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk\">what is labeled \"milk.\"\u003c/a>\u003c/p>\n\u003cp>Despite the decades-long decline, the dairy industry thinks it can boost milk consumption. The industry still managed to ring up \u003ca href=\"http://adage.com/article/news/milk-dropped-national-milk-industry-tactics/291819/\">more than $14 billion\u003c/a> in North American sales in 2013. Alternative milks sell a fraction of that. There are also some positive trends for the industry — foodies embracing organic whole milk again; athletes taking to chocolate milk as a recovery drink.\u003c/p>\n\u003cp>But Marion Nestle still has her doubts. \"The dairy industry has a lot of public relations that it is going to need to do to convince the public that it is producing a product that is healthy, good for animals, good for people and good for the planet.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Businesses Give Restaurant Workers The Tips They Ache For: Wellness",
"title": "New Businesses Give Restaurant Workers The Tips They Ache For: Wellness",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_117308\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09.jpg\" alt=\"Casey Raub is a bartender at a busy brunch spot in Brooklyn, New York City. After injuring himself in an accident, he found that his work, like hoisting heavy buckets of ice, compounded his lower back pain.\" width=\"2000\" height=\"1310\" class=\"size-full wp-image-117308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-1020x668.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-520x341.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Casey Raub is a bartender at a busy brunch spot in Brooklyn, New York City. After injuring himself in an accident, he found that his work, like hoisting heavy buckets of ice, compounded his lower back pain. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Casey Raub can easily deadlift over 100 pounds — not thanks to the gym, but from his work as a bartender at ever-packed Brooklyn brunch hotspot Five Leaves. Raub, 35, regularly hoists heavy boxes of liquor and massive buckets of ice for an endless stream of gin gimlets and grapefruit margaritas. Two and a half years ago, he was injured in a cycling accident, and his work routine only compounded his back pain.\u003c/p>\n\u003cp>While pouring a coffee for a customer named Dy Elise, he mentioned his chronic pain to her. Elise, owner of a nearby wellness center called Human@Ease, encouraged him to come in for a rehabilitative workout focusing on his back. \"One of the most important things for restaurant workers is to do lower-back exercises, because the lower back is constantly working to stabilize you,\" Elise says.\u003c/p>\n\u003cp>Raub began working out on low-intensity machines with Elise, who treats many of the borough's bartenders, servers and chefs. Within weeks, they had strengthened his back and core so he could continue bringing home a mostly painless paycheck.\u003c/p>\n\u003cp>\"I've had positive gains in building muscle mass in just a couple low-intensity, 20-to-30-minute sessions a week, and improvements in the areas that are fatigued through bartending, like my lower back,\" Raub says. \"People can do this job for a while, but I think for people in my age group of mid-to-late 30s, it's taxing and you need to find a way to be healthy long-term — or you need to get out.\"\u003c/p>\n\u003cfigure id=\"attachment_117320\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85.jpg\" alt=\"Dy Elise has Casey Raub come in for a couple of low-intensity, 20-to-30-minute sessions a week to strengthen the areas that are fatigued through bartending, like his lower back.\" width=\"1200\" height=\"809\" class=\"size-full wp-image-117320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-960x647.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-520x351.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dy Elise has Casey Raub come in for a couple of low-intensity, 20-to-30-minute sessions a week to strengthen the areas that are fatigued through bartending, like his lower back. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The average leisure and hospitality employee stays at one job for only 2.2 years. With \u003ca href=\"http://rocunited.org/publications/roc-serving-while-sick/\">hazardous working conditions\u003c/a> and low rates of health benefits, high levels of attrition are hardly surprising. With a \u003ca href=\"https://www.nytimes.com/2015/10/21/dining/restaurant-kitchen-chef-shortage.html\">chef shortage\u003c/a>, \u003ca href=\"http://www.therail.media/stories/2016/3/17/hidden-costs-restaurant-staff-turnover\">attrition is costly\u003c/a> and retention is vital for the restaurant industry. Chefs may love cooking, servers may have a passion for hospitality, and bartenders may excel at making drinks, but a harsh working environment may knock some would-be long-termers out of the game early.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Several national organizations have been established recently to help restaurant workers cope with and stay in the game. For instance, there's \u003ca href=\"http://chefswithissues.com/\">Chefs With Issues\u003c/a>, which hones in on anxiety, depression and addiction. \u003ca href=\"http://restaurantrecovery.org/\">Restaurant Recovery\u003c/a> focuses solely on addiction. \u003ca href=\"https://yourjournee.com/\">Journee\u003c/a> works with the industry at large, providing discussion groups, mentorship suppers and networking conferences for a wide variety of restaurant employees. \u003ca href=\"http://theliquidmuse.com/bartender-retreats/\">Mind Body Spirit(s)\u003c/a> helps bartenders deal with burnout — it offers seminars addressing health initiatives and community outreach, like yoga retreats.\u003c/p>\n\u003cp>Yoga and pilates in particular have found a rapt audience in the restaurant world because of their ability to relax the body and help practitioners manage emotional stress.\u003c/p>\n\u003cp>Emily Branden, who teaches yoga at Mind Body Spirits' annual seminar in Santa Fe, N.M., sees \"the dudes who are all tatted up and working in all the great dive bars\" actively participating in the new Champagne Yoga brunches she hosts with a chef.\u003c/p>\n\u003cp>\"They are taking to it — really listening and learning the concept of meditation,\" Branden says. \"We do yoga and then drink champagne, and I teach simple restorative poses, such as lying down on the floor when they get home at night and putting their legs up on the couch to reverse the blood flow to the legs, so they can sleep better. They learn breath work to deal with the chaotic world at work.\"\u003c/p>\n\u003cp>For years, Raub, the bartender, assiduously visited Worksong, a sliding-scale, community-based acupuncture practice in Greenpoint, Brooklyn. Owner Isobeau Trybula says she's seeing an increase in hospitality-industry workers among her clients.\u003c/p>\n\u003cfigure id=\"attachment_117321\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85.jpg\" alt=\"Bartender Casey Raub says that after a few weeks of low-intensity strength training with Dy Elise, he had conditioned his back and core. Elise owns a Brooklyn wellness center called Human@Ease and treats many of the borough's bartenders, servers and chefs.\" width=\"1200\" height=\"799\" class=\"size-full wp-image-117321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-520x346.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Bartender Casey Raub says that after a few weeks of low-intensity strength training with Dy Elise, he had conditioned his back and core. Elise owns a Brooklyn wellness center called Human@Ease and treats many of the borough's bartenders, servers and chefs. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I often get a person who's maybe 23, who took Adderall for four or five years to get them through a very prestigious college, and they now live with four or five people and work in the service industry,\" Trybula says. \"But there is a wall you hit at around 27. \"\u003c/p>\n\u003cp>Trybula treats service-industry workers for a variety of ailments, from plantar fasciitis from all-day standing and carpal tunnel from shaking cocktails, to sleep disorders from pounding coffee to stay awake for late-night shifts.\u003c/p>\n\u003cp>In 2008, during the Great Recession, Trybula says she saw a spike in stressed-out clients, with more underemployed and uninsured every year. She believes restaurant owners are asking for more work from their employees than ever, with \"people waiting behind you to do your job.\" Trybula wants young, vulnerable food service workers to focus more on long-term wellness in anticipation of lengthy careers.\u003c/p>\n\u003cfigure id=\"attachment_117322\" class=\"wp-caption alignright\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85.jpg\" alt=\"Weight-resistant strength training isn't the only method restaurant workers seek to curb their pain. Yoga, pilates and acupuncture are also popular options.\" width=\"500\" height=\"750\" class=\"size-full wp-image-117322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-375x563.jpg 375w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Weight-resistant strength training isn't the only method restaurant workers seek to curb their pain. Yoga, pilates and acupuncture are also popular options. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there's diet.\u003c/p>\n\u003cp>The irony is that many of the people who make and serve food and drink have pretty erratic eating habits of their own. Think a quickly-shoveled meal before going to work, followed by a grueling 7-to-10-hour shift (with bites of bread snuck in), and band-aided by a drink with coworkers afterward to nurse exhaustion and depression. All that might be capped off at midnight with a bowl of instant ramen at home before passing out. Others subsist merely on coffee, cigarettes and alcohol. They then repeat the process the next day, potentially over a double shift.\u003c/p>\n\u003cp>Nutritionist Christy Harrison works with restaurant industry workers to help them make better daily food choices for long-term health.\u003c/p>\n\u003cp>\"Our focus is often to help them carve out time during their shifts to eat their own meals and snacks, and to be aware of their own energy levels and hunger/thirst as they're working, since a busy shift can cause people to completely tune out of their own physical needs,\" Harrison says.\u003c/p>\n\u003cp>San Francisco server Michael Procopio has been in the industry for 26 years. He knew he needed to quit his unhealthy habits when, already afflicted with depression, he rapidly suffered appendicitis, followed by a heart attack and then the death of his mother later that year.\u003c/p>\n\u003cp>So he cut out his post-shift drink (which he called \"self-medicating\"), dropped smoking on doctor's orders, lessened his shifts and joined the gym.\u003c/p>\n\u003cp>\"I'd never given it much thought before, connections of my own wellness and waiting tables, but the restaurant lifestyle wasn't helpful for my heart, with its late hours,\" Procopio says. \"I've had those concerns and fears of doing this when I'm 60, and I don't know if my body can handle doing it.\"\u003c/p>\n\u003cp>One of his biggest preventives is psychotherapy. \"I don't take the bad stuff home anymore, and part of that is therapy,\" he says.\" But his insurance does not cover mental therapy.\u003c/p>\n\u003cp>While the rise of businesses catering to the long-term wellness of workers is welcome, restaurant worker advocate organizations like ROC-United \u003ca href=\"http://rocunited.org/publications/taking-the-high-road-a-how-to-guide-for-successful-restaurant-employers-2/\">says\u003c/a> that broader industry changes like a \u003ca href=\"http://livingwage.mit.edu/\">livable wage\u003c/a>, employer-sponsored insurance and sick days are needed in order to create a thriving, long-term industry.\u003c/p>\n\u003cp>While waiting for the industry to catch up, Trybula begs restaurant workers to prioritize their own health. \"People say, 'I have a hard time waking up early.' I totally get it, I really do. That's a huge reason we're open until 9 p.m. Making a routine for self-care makes everything better.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Dakota Kim is a food editor and culture writer currently living in Brooklyn. Tweet her @dakotakim1\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Waiting, cooking and tending bar can take a heavy toll on the body and mind. Several health-minded support services are springing up to help workers stay in the game for the long term.",
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"description": "Waiting, cooking and tending bar can take a heavy toll on the body and mind. Several health-minded support services are springing up to help workers stay in the game for the long term.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117308\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09.jpg\" alt=\"Casey Raub is a bartender at a busy brunch spot in Brooklyn, New York City. After injuring himself in an accident, he found that his work, like hoisting heavy buckets of ice, compounded his lower back pain.\" width=\"2000\" height=\"1310\" class=\"size-full wp-image-117308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-1020x668.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_06_custom-5a0a3104827f51f4ecd59ad1631c213e444ead09-520x341.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Casey Raub is a bartender at a busy brunch spot in Brooklyn, New York City. After injuring himself in an accident, he found that his work, like hoisting heavy buckets of ice, compounded his lower back pain. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Casey Raub can easily deadlift over 100 pounds — not thanks to the gym, but from his work as a bartender at ever-packed Brooklyn brunch hotspot Five Leaves. Raub, 35, regularly hoists heavy boxes of liquor and massive buckets of ice for an endless stream of gin gimlets and grapefruit margaritas. Two and a half years ago, he was injured in a cycling accident, and his work routine only compounded his back pain.\u003c/p>\n\u003cp>While pouring a coffee for a customer named Dy Elise, he mentioned his chronic pain to her. Elise, owner of a nearby wellness center called Human@Ease, encouraged him to come in for a rehabilitative workout focusing on his back. \"One of the most important things for restaurant workers is to do lower-back exercises, because the lower back is constantly working to stabilize you,\" Elise says.\u003c/p>\n\u003cp>Raub began working out on low-intensity machines with Elise, who treats many of the borough's bartenders, servers and chefs. Within weeks, they had strengthened his back and core so he could continue bringing home a mostly painless paycheck.\u003c/p>\n\u003cp>\"I've had positive gains in building muscle mass in just a couple low-intensity, 20-to-30-minute sessions a week, and improvements in the areas that are fatigued through bartending, like my lower back,\" Raub says. \"People can do this job for a while, but I think for people in my age group of mid-to-late 30s, it's taxing and you need to find a way to be healthy long-term — or you need to get out.\"\u003c/p>\n\u003cfigure id=\"attachment_117320\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85.jpg\" alt=\"Dy Elise has Casey Raub come in for a couple of low-intensity, 20-to-30-minute sessions a week to strengthen the areas that are fatigued through bartending, like his lower back.\" width=\"1200\" height=\"809\" class=\"size-full wp-image-117320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-960x647.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_17_custom-04069e3eb6eae83ef1b6e5e5a555c41b46847889-s1200-c85-520x351.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dy Elise has Casey Raub come in for a couple of low-intensity, 20-to-30-minute sessions a week to strengthen the areas that are fatigued through bartending, like his lower back. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The average leisure and hospitality employee stays at one job for only 2.2 years. With \u003ca href=\"http://rocunited.org/publications/roc-serving-while-sick/\">hazardous working conditions\u003c/a> and low rates of health benefits, high levels of attrition are hardly surprising. With a \u003ca href=\"https://www.nytimes.com/2015/10/21/dining/restaurant-kitchen-chef-shortage.html\">chef shortage\u003c/a>, \u003ca href=\"http://www.therail.media/stories/2016/3/17/hidden-costs-restaurant-staff-turnover\">attrition is costly\u003c/a> and retention is vital for the restaurant industry. Chefs may love cooking, servers may have a passion for hospitality, and bartenders may excel at making drinks, but a harsh working environment may knock some would-be long-termers out of the game early.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Several national organizations have been established recently to help restaurant workers cope with and stay in the game. For instance, there's \u003ca href=\"http://chefswithissues.com/\">Chefs With Issues\u003c/a>, which hones in on anxiety, depression and addiction. \u003ca href=\"http://restaurantrecovery.org/\">Restaurant Recovery\u003c/a> focuses solely on addiction. \u003ca href=\"https://yourjournee.com/\">Journee\u003c/a> works with the industry at large, providing discussion groups, mentorship suppers and networking conferences for a wide variety of restaurant employees. \u003ca href=\"http://theliquidmuse.com/bartender-retreats/\">Mind Body Spirit(s)\u003c/a> helps bartenders deal with burnout — it offers seminars addressing health initiatives and community outreach, like yoga retreats.\u003c/p>\n\u003cp>Yoga and pilates in particular have found a rapt audience in the restaurant world because of their ability to relax the body and help practitioners manage emotional stress.\u003c/p>\n\u003cp>Emily Branden, who teaches yoga at Mind Body Spirits' annual seminar in Santa Fe, N.M., sees \"the dudes who are all tatted up and working in all the great dive bars\" actively participating in the new Champagne Yoga brunches she hosts with a chef.\u003c/p>\n\u003cp>\"They are taking to it — really listening and learning the concept of meditation,\" Branden says. \"We do yoga and then drink champagne, and I teach simple restorative poses, such as lying down on the floor when they get home at night and putting their legs up on the couch to reverse the blood flow to the legs, so they can sleep better. They learn breath work to deal with the chaotic world at work.\"\u003c/p>\n\u003cp>For years, Raub, the bartender, assiduously visited Worksong, a sliding-scale, community-based acupuncture practice in Greenpoint, Brooklyn. Owner Isobeau Trybula says she's seeing an increase in hospitality-industry workers among her clients.\u003c/p>\n\u003cfigure id=\"attachment_117321\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85.jpg\" alt=\"Bartender Casey Raub says that after a few weeks of low-intensity strength training with Dy Elise, he had conditioned his back and core. Elise owns a Brooklyn wellness center called Human@Ease and treats many of the borough's bartenders, servers and chefs.\" width=\"1200\" height=\"799\" class=\"size-full wp-image-117321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_18_custom-633f932ad7b19cd43bee166acef0127e0a97c5a2-s1200-c85-520x346.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Bartender Casey Raub says that after a few weeks of low-intensity strength training with Dy Elise, he had conditioned his back and core. Elise owns a Brooklyn wellness center called Human@Ease and treats many of the borough's bartenders, servers and chefs. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I often get a person who's maybe 23, who took Adderall for four or five years to get them through a very prestigious college, and they now live with four or five people and work in the service industry,\" Trybula says. \"But there is a wall you hit at around 27. \"\u003c/p>\n\u003cp>Trybula treats service-industry workers for a variety of ailments, from plantar fasciitis from all-day standing and carpal tunnel from shaking cocktails, to sleep disorders from pounding coffee to stay awake for late-night shifts.\u003c/p>\n\u003cp>In 2008, during the Great Recession, Trybula says she saw a spike in stressed-out clients, with more underemployed and uninsured every year. She believes restaurant owners are asking for more work from their employees than ever, with \"people waiting behind you to do your job.\" Trybula wants young, vulnerable food service workers to focus more on long-term wellness in anticipation of lengthy careers.\u003c/p>\n\u003cfigure id=\"attachment_117322\" class=\"wp-caption alignright\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85.jpg\" alt=\"Weight-resistant strength training isn't the only method restaurant workers seek to curb their pain. Yoga, pilates and acupuncture are also popular options.\" width=\"500\" height=\"750\" class=\"size-full wp-image-117322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/brenner_npr_bartending_20_custom-2ebcf0ffdb8e377937fdbf904a5d33be78cdd7e4-s500-c85-375x563.jpg 375w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Weight-resistant strength training isn't the only method restaurant workers seek to curb their pain. Yoga, pilates and acupuncture are also popular options. \u003ccite>(Tom Brenner for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there's diet.\u003c/p>\n\u003cp>The irony is that many of the people who make and serve food and drink have pretty erratic eating habits of their own. Think a quickly-shoveled meal before going to work, followed by a grueling 7-to-10-hour shift (with bites of bread snuck in), and band-aided by a drink with coworkers afterward to nurse exhaustion and depression. All that might be capped off at midnight with a bowl of instant ramen at home before passing out. Others subsist merely on coffee, cigarettes and alcohol. They then repeat the process the next day, potentially over a double shift.\u003c/p>\n\u003cp>Nutritionist Christy Harrison works with restaurant industry workers to help them make better daily food choices for long-term health.\u003c/p>\n\u003cp>\"Our focus is often to help them carve out time during their shifts to eat their own meals and snacks, and to be aware of their own energy levels and hunger/thirst as they're working, since a busy shift can cause people to completely tune out of their own physical needs,\" Harrison says.\u003c/p>\n\u003cp>San Francisco server Michael Procopio has been in the industry for 26 years. He knew he needed to quit his unhealthy habits when, already afflicted with depression, he rapidly suffered appendicitis, followed by a heart attack and then the death of his mother later that year.\u003c/p>\n\u003cp>So he cut out his post-shift drink (which he called \"self-medicating\"), dropped smoking on doctor's orders, lessened his shifts and joined the gym.\u003c/p>\n\u003cp>\"I'd never given it much thought before, connections of my own wellness and waiting tables, but the restaurant lifestyle wasn't helpful for my heart, with its late hours,\" Procopio says. \"I've had those concerns and fears of doing this when I'm 60, and I don't know if my body can handle doing it.\"\u003c/p>\n\u003cp>One of his biggest preventives is psychotherapy. \"I don't take the bad stuff home anymore, and part of that is therapy,\" he says.\" But his insurance does not cover mental therapy.\u003c/p>\n\u003cp>While the rise of businesses catering to the long-term wellness of workers is welcome, restaurant worker advocate organizations like ROC-United \u003ca href=\"http://rocunited.org/publications/taking-the-high-road-a-how-to-guide-for-successful-restaurant-employers-2/\">says\u003c/a> that broader industry changes like a \u003ca href=\"http://livingwage.mit.edu/\">livable wage\u003c/a>, employer-sponsored insurance and sick days are needed in order to create a thriving, long-term industry.\u003c/p>\n\u003cp>While waiting for the industry to catch up, Trybula begs restaurant workers to prioritize their own health. \"People say, 'I have a hard time waking up early.' I totally get it, I really do. That's a huge reason we're open until 9 p.m. Making a routine for self-care makes everything better.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Dakota Kim is a food editor and culture writer currently living in Brooklyn. Tweet her @dakotakim1\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "At TED This Week, Two Speakers Got To The Root Of Things",
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"content": "\u003cp>https://www.youtube.com/watch?v=vKGxMnAlMWE\u003c/p>\n\u003cp>At the TED Conference in Vancouver this week two TED Fellows talked about putting ideas to work to invigorate marginalized communities from within, while harnessing the collective power, creativity, and good will of residents who want to live in thriving, healthy and safe neighborhoods.\u003c/p>\n\u003cp>Devita Davison, executive director of FoodLab Detroit, offered a different means of taking action: \"transformation and hope: through food.\" She began by reminding the audience of Detroit's apex in the 1950s, when the city's name itself represented the strength of America's manufacturing capabilities and ingenuity. \"Now, today, just a half a century later, Detroit is the poster child for urban decay.\"\u003c/p>\n\u003cp>Between a shrinking population and decades of disinvestment, Davison pointed to the persistent problem of scarcity for its mostly African-American population. \"There is a scarcity in Detroit. There is a scarcity of retail. More specifically: fresh food retail. Resulting in a city,\" she said, \"where 70 percent of Detroiters are obese and overweight. And they struggle... to access nutritious food.\"\u003c/p>\n\u003cp>Emphasizing the proliferation of fast food and convenience stores — and the shortage of supermarkets and fresh produce — Davison said, \"this is not good news about the city of Detroit. But this is... the story Detroiters intend to change. No... this is the story that Detroiters ARE changing. Through urban agriculture and food entrepreneurship.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Despite — or perhaps because of — deindustrialization and a rapidly shrinking population, Detroit has, what she calls, \"unique assets.\" Specifically, the city has some 40 square miles of vacant lots. It is close to water, the soil is fertile and there are a lot of people willing to work, people who also want fresh fruits and vegetables. And what's happening, Davison said, is, \"a people-powered grass roots movement... transforming this city to what was the capital of American industry into an agrarian paradise.\"\u003c/p>\n\u003cp>As the audience applauded, Davison continued, \"For those of us who are working in urban agriculture in Detroit, Michigan today, our vision for the future of the city is very clear. We're working to make sure Detroit is the most sustainable, most food secure city on planet earth! And we're just getting started.\"\u003c/p>\n\u003cp>She detailed some of the grassroots progress underway: more than 1,500 urban farms and gardens where more than just produce is being grown. Community is also being cultivated on these plots of land as people grow food together. Davison invites the audience along, \"Come walk with me, I want to take you to a few Detroit neighborhoods, and I want you to see what it looks like... folks who are moving the needle in low-income communities and people of color.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/BNbcHn7BrSc/\u003c/p>\n\u003cp>She showed a photo of Oakland Avenue Farms, in Detroit's North End neighborhood. It looks like a small city park, except for the abundant plants pouring out of tidy planters and growing in large, green bushes from the ground. Davison described the five acres as, \"art, architecture, sustainable ecologies and new market practices. In the truest sense of the word, this is what agriCULTURE looks like in the city of Detroit.\"\u003c/p>\n\u003cp>A $500,000 grant will allow the farm to do everything from designing an irrigation system to rehabbing a vacant house and building a store produce to sell. They'll host culinary events where guests will not just tour the farm and meet the grower, but have chefs prepare farm-to-table dinners with produce at peak season. \"We want to change people's relationship to food. We want them to know exactly where their food comes from that is grown on that farm that's on the plate.\"\u003c/p>\n\u003cp>Davison's tour traverses the city to the Brightmoor neighborhood on the west side of Detroit, a lower income community with about 13,000 residents. In this community, Davison explains, they're taking a block-by-block approach to addressing the lack of access to healthy food. \"You'll find a 21-block 'micro-neighborhood' called Brightmoor Farmway. Now what was a notorious, unsafe, underserved community has transformed into a welcoming, beautiful, safe farmway, lush with parks and gardens and farms and greenhouses.\" She showed images of a blossoming youth garden, an abandoned house that's been painted into a giant blackboard where people draw bright messages for each other and a building the community bought out of foreclosure that's been transformed into a community kitchen and cafe.\u003c/p>\n\u003cp>Her final example is a nonprofit organization, Keep Growing Detroit, whose aim is to have most of the city's produce grown locally. To that end, the organization has distributed 70,000 seeds which helped lead to some 550,000 pounds of produce being grown in the Motor City.\u003c/p>\n\u003cp>\"In a city like Detroit where far too many African-Americans are dying as a result of diet-related diseases,\" she acknowledges the progress being made on the food scene there, pointing to Detroit Vegan Soul, a restaurant that grew from delivery to catering to two restaurants that serve plant-based food. \"Detroiters are hungry for culturally appropriate, fresh, delicious food.\"\u003c/p>\n\u003cp>Davison ended her time on the TED stage by describing the work of her organization, Food Lab Detroit. They help local food entrepreneurs build their businesses with everything from incubation, to workshops to access to experts and mentors so that they can, \"grow and scale.\" While acknowledging that Detroit's problems are deep and systemic, Davison offers some hope: those small businesses, run by people traditionally excluded from the business world, last year provided 252 jobs and generated more than $7.5 million in revenue. Not mention lots of delicious, nutritious meals grown from the ground of what's for too long been seeded with despair and decay.\u003c/p>\n\u003cp>Before interdisciplinary artist and TED Fellow, Damon Davis, took to the stage on Monday, an excerpt from his film, \"Whose Streets,\" was shown. The documentary, about the unrest in Ferguson in 2014, premiered earlier this year at the Sundance Film Festival and will open in theaters on August 11.\u003c/p>\n\u003cfigure id=\"attachment_117020\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851.jpg\" alt=\"Interdisciplinary artist and TED Fellow, Damon Davis.\" width=\"911\" height=\"683\" class=\"size-full wp-image-117020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851.jpg 911w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-520x390.jpg 520w\" sizes=\"(max-width: 911px) 100vw, 911px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interdisciplinary artist and TED Fellow, Damon Davis. \u003ccite>(Maarten de Boer/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Davis began his talk by acknowledging his fear while standing onstage. \"But what happens when, even in the face of... fear, you do what you gotta do. That's called courage. And just like fear, courage is contagious.\"\u003c/p>\n\u003cp>From East St. Louis, Illinois, Damon said that when Michael Brown, Jr., was gunned down by police, he thought, \"He ain't the first, and he won't be the last young kid to lose his life to law enforcement. But see,\" he continued, \"his death was different. When Mike was killed, I remember the powers that be trying to use fear as a weapon. The police response to a community in mourning was to use force to impose fear. Fear of militarized police, imprisonment, fines. The media even tried to make us afraid of each other by the way that they spun the story... this time was different.\"\u003c/p>\n\u003cp>A musician and an artist whose work is in the permanent collection at the Smithsonian Museum of African American History and Culture, Davis' work tells the story of contemporary African-Americans. After the protests had gone on for a few days, he felt compelled to go see what was going on. \"When I got out there, I found something surprising. I found anger... but what I found more of was love — people with love for themselves, love for their community, and it was beautiful. Until them police showed up. Then a new emotion was interjected into the conversation: fear.\"\u003c/p>\n\u003cp>Then, he said, that fear turned to action: yelling, screaming, protesting. Davis went home and started \"making things specific to the protest... things that would give people voice and things that would fortify them for the road ahead.\"\u003c/p>\n\u003cp>He took photographs of the hands of the people there, portraits of protest. He posted them on boarded-up buildings and hoped it would boost the community's morale. Those photos are now in the permanent collection of the Smithsonian Museum of African American History and Culture.\u003c/p>\n\u003cp>But he and his filmmaking partner, Sabaah Folayan, wanted to do more. So they started making their documentary, \"Whose Streets.\"\u003c/p>\n\u003cp>\"I kinda became a conduit for all of this courage that was given to me. And I think that's part of our job as artists. I think we should be conveyors of courage in the work that we do. We are the wall between the normal folks and the people that use their power to spread fear and hate, especially in times like these.\"\u003c/p>\n\u003cp>As the TED audience, which includes powerful leaders from corporate and cultural institutions, sat rapt, in silence, he turned to them, \"I'm going to ask you, y'all the movers and shakers, y'know,\" he whispered, \"the 'thought leaders.' What are you going to do with the gifts that you've been given to break us from the fear that binds us every day? Because, see, I'm afraid every day. I can't remember a time when I wasn't... but once I figured out how to use that fear, I found my power.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite — or perhaps because of — deindustrialization and a rapidly shrinking population, Detroit has, what she calls, \"unique assets.\" Specifically, the city has some 40 square miles of vacant lots. It is close to water, the soil is fertile and there are a lot of people willing to work, people who also want fresh fruits and vegetables. And what's happening, Davison said, is, \"a people-powered grass roots movement... transforming this city to what was the capital of American industry into an agrarian paradise.\"\u003c/p>\n\u003cp>As the audience applauded, Davison continued, \"For those of us who are working in urban agriculture in Detroit, Michigan today, our vision for the future of the city is very clear. We're working to make sure Detroit is the most sustainable, most food secure city on planet earth! And we're just getting started.\"\u003c/p>\n\u003cp>She detailed some of the grassroots progress underway: more than 1,500 urban farms and gardens where more than just produce is being grown. Community is also being cultivated on these plots of land as people grow food together. Davison invites the audience along, \"Come walk with me, I want to take you to a few Detroit neighborhoods, and I want you to see what it looks like... folks who are moving the needle in low-income communities and people of color.\"\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>She showed a photo of Oakland Avenue Farms, in Detroit's North End neighborhood. It looks like a small city park, except for the abundant plants pouring out of tidy planters and growing in large, green bushes from the ground. Davison described the five acres as, \"art, architecture, sustainable ecologies and new market practices. In the truest sense of the word, this is what agriCULTURE looks like in the city of Detroit.\"\u003c/p>\n\u003cp>A $500,000 grant will allow the farm to do everything from designing an irrigation system to rehabbing a vacant house and building a store produce to sell. They'll host culinary events where guests will not just tour the farm and meet the grower, but have chefs prepare farm-to-table dinners with produce at peak season. \"We want to change people's relationship to food. We want them to know exactly where their food comes from that is grown on that farm that's on the plate.\"\u003c/p>\n\u003cp>Davison's tour traverses the city to the Brightmoor neighborhood on the west side of Detroit, a lower income community with about 13,000 residents. In this community, Davison explains, they're taking a block-by-block approach to addressing the lack of access to healthy food. \"You'll find a 21-block 'micro-neighborhood' called Brightmoor Farmway. Now what was a notorious, unsafe, underserved community has transformed into a welcoming, beautiful, safe farmway, lush with parks and gardens and farms and greenhouses.\" She showed images of a blossoming youth garden, an abandoned house that's been painted into a giant blackboard where people draw bright messages for each other and a building the community bought out of foreclosure that's been transformed into a community kitchen and cafe.\u003c/p>\n\u003cp>Her final example is a nonprofit organization, Keep Growing Detroit, whose aim is to have most of the city's produce grown locally. To that end, the organization has distributed 70,000 seeds which helped lead to some 550,000 pounds of produce being grown in the Motor City.\u003c/p>\n\u003cp>\"In a city like Detroit where far too many African-Americans are dying as a result of diet-related diseases,\" she acknowledges the progress being made on the food scene there, pointing to Detroit Vegan Soul, a restaurant that grew from delivery to catering to two restaurants that serve plant-based food. \"Detroiters are hungry for culturally appropriate, fresh, delicious food.\"\u003c/p>\n\u003cp>Davison ended her time on the TED stage by describing the work of her organization, Food Lab Detroit. They help local food entrepreneurs build their businesses with everything from incubation, to workshops to access to experts and mentors so that they can, \"grow and scale.\" While acknowledging that Detroit's problems are deep and systemic, Davison offers some hope: those small businesses, run by people traditionally excluded from the business world, last year provided 252 jobs and generated more than $7.5 million in revenue. Not mention lots of delicious, nutritious meals grown from the ground of what's for too long been seeded with despair and decay.\u003c/p>\n\u003cp>Before interdisciplinary artist and TED Fellow, Damon Davis, took to the stage on Monday, an excerpt from his film, \"Whose Streets,\" was shown. The documentary, about the unrest in Ferguson in 2014, premiered earlier this year at the Sundance Film Festival and will open in theaters on August 11.\u003c/p>\n\u003cfigure id=\"attachment_117020\" class=\"wp-caption aligncenter\" style=\"max-width: 911px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851.jpg\" alt=\"Interdisciplinary artist and TED Fellow, Damon Davis.\" width=\"911\" height=\"683\" class=\"size-full wp-image-117020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851.jpg 911w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-639821392-ae1dcb9e2af6219903804878ece0062843223851-520x390.jpg 520w\" sizes=\"(max-width: 911px) 100vw, 911px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interdisciplinary artist and TED Fellow, Damon Davis. \u003ccite>(Maarten de Boer/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Davis began his talk by acknowledging his fear while standing onstage. \"But what happens when, even in the face of... fear, you do what you gotta do. That's called courage. And just like fear, courage is contagious.\"\u003c/p>\n\u003cp>From East St. Louis, Illinois, Damon said that when Michael Brown, Jr., was gunned down by police, he thought, \"He ain't the first, and he won't be the last young kid to lose his life to law enforcement. But see,\" he continued, \"his death was different. When Mike was killed, I remember the powers that be trying to use fear as a weapon. The police response to a community in mourning was to use force to impose fear. Fear of militarized police, imprisonment, fines. The media even tried to make us afraid of each other by the way that they spun the story... this time was different.\"\u003c/p>\n\u003cp>A musician and an artist whose work is in the permanent collection at the Smithsonian Museum of African American History and Culture, Davis' work tells the story of contemporary African-Americans. After the protests had gone on for a few days, he felt compelled to go see what was going on. \"When I got out there, I found something surprising. I found anger... but what I found more of was love — people with love for themselves, love for their community, and it was beautiful. Until them police showed up. Then a new emotion was interjected into the conversation: fear.\"\u003c/p>\n\u003cp>Then, he said, that fear turned to action: yelling, screaming, protesting. Davis went home and started \"making things specific to the protest... things that would give people voice and things that would fortify them for the road ahead.\"\u003c/p>\n\u003cp>He took photographs of the hands of the people there, portraits of protest. He posted them on boarded-up buildings and hoped it would boost the community's morale. Those photos are now in the permanent collection of the Smithsonian Museum of African American History and Culture.\u003c/p>\n\u003cp>But he and his filmmaking partner, Sabaah Folayan, wanted to do more. So they started making their documentary, \"Whose Streets.\"\u003c/p>\n\u003cp>\"I kinda became a conduit for all of this courage that was given to me. And I think that's part of our job as artists. I think we should be conveyors of courage in the work that we do. We are the wall between the normal folks and the people that use their power to spread fear and hate, especially in times like these.\"\u003c/p>\n\u003cp>As the TED audience, which includes powerful leaders from corporate and cultural institutions, sat rapt, in silence, he turned to them, \"I'm going to ask you, y'all the movers and shakers, y'know,\" he whispered, \"the 'thought leaders.' What are you going to do with the gifts that you've been given to break us from the fear that binds us every day? Because, see, I'm afraid every day. I can't remember a time when I wasn't... but once I figured out how to use that fear, I found my power.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Is It Safe To Eat Moldy Bread?",
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"content": "\u003cp>Like politics and music, the question of whether to eat moldy food can divide families, with relatives' admonishments reverberating in one's head for years.\u003c/p>\n\u003cp>\"Every time I throw out moldy bread, I can still hear my dad lecturing me: 'That's perfectly good! Just cut that part off! It's penicillin!'\" says Shawna Iwaniuk, a graphic designer in Alberta, Canada. \"But ... I just can't.\"\u003c/p>\n\u003cp>So, who's right? Is the furry green stuff a death knell for a baguette, or just a minor setback?\u003c/p>\n\u003cp>For food safety experts, the answer is clear: Moldy bread is bad news.\u003c/p>\n\u003cp>\"We don't recommend cutting mold off of bread, because it's a soft food,\" says Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture. \"With soft food, it's very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate\" deeper into the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Molds, which look like \u003ca href=\"http://fineartamerica.com/featured/bread-mold-fungus-rhizopus-nigricans-gregory-g-dimijian.html\">mini-mushrooms\u003c/a> under a microscope, are actually \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/ct_index\">a type of fungi\u003c/a>, with visible spores on the surface and a network of microscopic roots that twist deep below that are often invisible to the naked eye. So a mold's penetration into a piece of bread may be greater than a quick look-over suggests, says Gravely.\u003c/p>\n\u003cp>You might have slightly more leeway when it comes to sliced bread in a bag: If after careful inspection of the interior and exterior of the bread on a long loaf, you can tell one end is unaffected, keep it, Gravely says. But otherwise, it should be tossed — the fact that bread is sliced is no guarantor that mold hasn't spread.\u003c/p>\n\u003cp>\"I have seen mold spread from one slice to the next,\" she says.\u003c/p>\n\u003cp>What's more, by the time mold has moved in, other harmful kinds of bacteria associated with food spoiling may also have infiltrated the food.\u003c/p>\n\u003cp>Some molds, like those used for Gorgonzola cheese, are safe to eat. But the mold dotting bread isn't a benign source of extra fiber. Gravely says people who eat moldy food may suffer \u003ca href=\"https://www.cdc.gov/mold/faqs.htm#affect\">allergic reactions and respiratory problems\u003c/a>. Even inhaling mold can be dangerous. To avoid breathing mold, the USDA recommends putting food in a plastic bag and then in a covered trashcan, out of the reach of children and animals.\u003c/p>\n\u003cp>\"I'm sure some people would really want to press the situation, but bread is cheap,\" says Gravely. \"Go buy some more.\"\u003c/p>\n\u003cp>Soft fruits, lunch meats and jams also must be tossed once moldy, she adds. But for those who mourn their castaway croissants, there's some good news: Tougher foods are salvageable even after fungus has invaded. Hard cheeses, salamis and vegetables like carrots, bell peppers and cabbage have tougher surfaces, making it more difficult for a mold's roots to move through. So you can excise the mold at the surface before it ruins the food's interior. For such foods, Gravely recommends cutting the mold out with a clean knife, allowing an inch of buffer on each side of a fuzzy patch.\u003c/p>\n\u003cp>Of course, the best way to cut down on funeral dirges for food past its prime is not to let the food get moldy in the first place. Gravely advises inspecting produce sold in plastic containers before buying it at the store. If shoppers discover a couple of moldy strawberries once at home, no need to jettison the entire bunch — just wash the other strawberries well and make sure the mold hasn't spread. The U.S. Department of Health and Human Services also \u003ca href=\"https://www.foodsafety.gov/keep/foodkeeperapp/index.html\">has an app\u003c/a> that helps consumers know how long different types of food generally last. Refrigerating food keeps it fresh longer, and cleaning the refrigerator every few months helps purge any food beginning to mold.\u003c/p>\n\u003cp>\"They're pretty clever and adaptable,\" Gravely says of mold spores. \"They prefer moist environments and warm temperatures, but they can grow in the refrigerator, and they can grow in sweet things or salty things.\"\u003c/p>\n\u003cp>But consumers shouldn't feel overwhelmed by the puny kitchen invaders, she says. After all, she adds, remember who's in charge: \"Food in your kitchen is completely within your control.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003cstrong>Let us know via our\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\"> contact form\u003c/a>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "No, say food safety experts. Molds can easily penetrate deep into a soft food, like bread. But you can salvage other foods with tougher surfaces, like cabbages, carrots and hard cheeses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like politics and music, the question of whether to eat moldy food can divide families, with relatives' admonishments reverberating in one's head for years.\u003c/p>\n\u003cp>\"Every time I throw out moldy bread, I can still hear my dad lecturing me: 'That's perfectly good! Just cut that part off! It's penicillin!'\" says Shawna Iwaniuk, a graphic designer in Alberta, Canada. \"But ... I just can't.\"\u003c/p>\n\u003cp>So, who's right? Is the furry green stuff a death knell for a baguette, or just a minor setback?\u003c/p>\n\u003cp>For food safety experts, the answer is clear: Moldy bread is bad news.\u003c/p>\n\u003cp>\"We don't recommend cutting mold off of bread, because it's a soft food,\" says Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture. \"With soft food, it's very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate\" deeper into the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Molds, which look like \u003ca href=\"http://fineartamerica.com/featured/bread-mold-fungus-rhizopus-nigricans-gregory-g-dimijian.html\">mini-mushrooms\u003c/a> under a microscope, are actually \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/ct_index\">a type of fungi\u003c/a>, with visible spores on the surface and a network of microscopic roots that twist deep below that are often invisible to the naked eye. So a mold's penetration into a piece of bread may be greater than a quick look-over suggests, says Gravely.\u003c/p>\n\u003cp>You might have slightly more leeway when it comes to sliced bread in a bag: If after careful inspection of the interior and exterior of the bread on a long loaf, you can tell one end is unaffected, keep it, Gravely says. But otherwise, it should be tossed — the fact that bread is sliced is no guarantor that mold hasn't spread.\u003c/p>\n\u003cp>\"I have seen mold spread from one slice to the next,\" she says.\u003c/p>\n\u003cp>What's more, by the time mold has moved in, other harmful kinds of bacteria associated with food spoiling may also have infiltrated the food.\u003c/p>\n\u003cp>Some molds, like those used for Gorgonzola cheese, are safe to eat. But the mold dotting bread isn't a benign source of extra fiber. Gravely says people who eat moldy food may suffer \u003ca href=\"https://www.cdc.gov/mold/faqs.htm#affect\">allergic reactions and respiratory problems\u003c/a>. Even inhaling mold can be dangerous. To avoid breathing mold, the USDA recommends putting food in a plastic bag and then in a covered trashcan, out of the reach of children and animals.\u003c/p>\n\u003cp>\"I'm sure some people would really want to press the situation, but bread is cheap,\" says Gravely. \"Go buy some more.\"\u003c/p>\n\u003cp>Soft fruits, lunch meats and jams also must be tossed once moldy, she adds. But for those who mourn their castaway croissants, there's some good news: Tougher foods are salvageable even after fungus has invaded. Hard cheeses, salamis and vegetables like carrots, bell peppers and cabbage have tougher surfaces, making it more difficult for a mold's roots to move through. So you can excise the mold at the surface before it ruins the food's interior. For such foods, Gravely recommends cutting the mold out with a clean knife, allowing an inch of buffer on each side of a fuzzy patch.\u003c/p>\n\u003cp>Of course, the best way to cut down on funeral dirges for food past its prime is not to let the food get moldy in the first place. Gravely advises inspecting produce sold in plastic containers before buying it at the store. If shoppers discover a couple of moldy strawberries once at home, no need to jettison the entire bunch — just wash the other strawberries well and make sure the mold hasn't spread. The U.S. Department of Health and Human Services also \u003ca href=\"https://www.foodsafety.gov/keep/foodkeeperapp/index.html\">has an app\u003c/a> that helps consumers know how long different types of food generally last. Refrigerating food keeps it fresh longer, and cleaning the refrigerator every few months helps purge any food beginning to mold.\u003c/p>\n\u003cp>\"They're pretty clever and adaptable,\" Gravely says of mold spores. \"They prefer moist environments and warm temperatures, but they can grow in the refrigerator, and they can grow in sweet things or salty things.\"\u003c/p>\n\u003cp>But consumers shouldn't feel overwhelmed by the puny kitchen invaders, she says. After all, she adds, remember who's in charge: \"Food in your kitchen is completely within your control.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003cstrong>Let us know via our\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\"> contact form\u003c/a>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A year and a half ago, the Environmental Protection Agency (EPA) \u003ca href=\"http://www.foxnews.com/politics/2015/10/30/epa-may-ban-common-pesticide-used-on-fruits-and-vegetables.html\">announced\u003c/a> it would ban the use of the neurotoxic \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/order-denying-petition-revoke-all-tolerances-pesticide\">insecticide chlorpyrifos\u003c/a> on food crops. Then, at the end of March—reversing course on decades of agency science and a decision that was years in the making—EPA Administrator Scott Pruitt announced that the agency \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/order-denying-petition-revoke-all-tolerances-pesticide\">would not ban\u003c/a> the pesticide after all.\u003c/p>\n\u003cp>In the wake of Pruitt’s decision, and given overwhelming scientific evidence of adverse impacts on \u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">children’s neurological development\u003c/a>, environmental and farmworker \u003ca href=\"http://www.panna.org/press-release/trumps-epa-ignores-its-own-science-farmworker-communities-call-california-ban\">advocates in California\u003c/a> are calling on their state, which uses more chlorpyrifos than any other, to ban the insecticide. As it has for other environmental issues—air quality, for example—California could take action on chlorpyrifos that would have nationwide impacts.\u003c/p>\n\u003cp>Chlorpyrifos has long been on the radar of California’s environmental health advocates. Since 1999, University of California, Berkeley \u003ca href=\"http://www.healthresearchforaction.org/sph/chamacos-cohort-study\">researchers have been studying\u003c/a> the effects of \u003ca href=\"http://bit.ly/2oNPjW8\">organophosphate\u003c/a>pesticides—including \u003ca href=\"http://civileats.com/2015/09/16/5-reasons-to-care-whether-the-epa-bans-chlorpyrifos-on-your-food/\">chlorpyrifos\u003c/a>—on children in the state’s farming communities. They’ve consistently found that exposure, which often begins prenatally, is linked to lower IQ, \u003ca href=\"http://e360.yale.edu/features/from_the_fields_to_inner_city_pesticides_affect_childrens_iq\">cognition\u003c/a> and\u003ca href=\"http://pediatrics.aappublications.org/content/118/6/e1845?download=true&sso=1&sso_redirect_count=2&nfstatus=401&nftoken=00000000-0000-0000-0000-000000000000&nfstatusdescription=ERROR%3A%20No%20local%20token&nfstatus=401&nftoken=00000000-0000-0000-0000-000000000000&nfstatusdescription=ERROR%3a+No+local+token\">attention problems\u003c/a>, and other adverse effects. State data also shows children’s exposure to be widespread.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.cehtp.org/file/pesticides_schools_report_april2014_pdf\">2014 California Department of Public Health report\u003c/a> found chlorpyrifos among the top 10 pesticides used within a quarter-mile of schools in the 15 agricultural counties studied. This puts thousands of children at risk of exposure.\u003c/p>\n\u003cp>Approximately one million pounds of chlorpyrifos—about 20 percent of what’s used nationwide—are applied annually in California to dozens of food crops, including almonds, citrus, grapes, and broccoli. The greatest use is in agricultural counties, like Fresno, Kern, and Tulare counties, where homes and schools are often adjacent to agricultural fields. State air monitoring in several of these communities has found chlorpyrifos levels that \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">exceed EPA safety targets by three to 44 times\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s time to get it out of the fields,” said United Farm Workers national vice president, Erik Nicholson.\u003c/p>\n\u003cp>\u003cstrong>EPA’s Contradictory Decision\u003c/strong>\u003c/p>\n\u003cp>With \u003ca href=\"http://civileats.com/2015/09/16/5-reasons-to-care-whether-the-epa-bans-chlorpyrifos-on-your-food/\">adverse neurodevelopmental effects\u003c/a> well documented, the \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/chlorpyrifos\">EPA has been restricting chlorpyrifos’ use\u003c/a>. Most indoor residential uses, and use on tomatoes, are now banned. Use on various other food crops is restricted. The EPA also requires buffer zones around public spaces and homes. And in its 2016 \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/revised-human-health-risk-assessment-chlorpyrifos\">human health risk assessment\u003c/a>, the agency concluded that chlorpyrifos may be causing \u003ca href=\"https://www.regulations.gov/document?D=EPA-HQ-OPP-2015-0653-0454\">neurodevelopmental problems\u003c/a> at \u003ca href=\"https://www.regulations.gov/document?D=EPA-HQ-OPP-2015-0653-0454\">extremely low levels\u003c/a> of exposure. The EPA has also found \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/epa-toxic-pesticide-fruitsveggies-puts-kids-risk\">residues on food at levels far above\u003c/a> what it considers safe.\u003c/p>\n\u003cp>These neurodevelopmental effects have been found in lab studies and long-term studies of children exposed to chlorpyrifos. Additional research has found \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22547821\">physical alterations in the brains\u003c/a> of chlorpyrifos-exposed children that correspond to learning and behavior disorders.\u003c/p>\n\u003cp>“These results are really very consistent,” said Irva Hertz-Picciotto, professor of public health at the University of California, Davis and director of the university’s Environmental Health Sciences Center. She calls the outcome of children’s exposure to neurotoxic chemicals like chlorpyrifos “\u003ca href=\"https://ehp.niehs.nih.gov/EHP358/\">a chronic, silent epidemic\u003c/a>.”\u003c/p>\n\u003cp>The EPA’s current decision results from a 10-year legal process that began in 2007. In October 2015, the agency proposed (in a \u003ca href=\"https://web.archive.org/web/20160415171542/https://www.epa.gov/pesticides/epa-proposes-revoke-chlorpyrifos-food-residue-tolerances\">press release\u003c/a> that is \u003ca href=\"https://www.epa.gov/newsreleases/search/year/2015?filter=&page=11\">no longer available\u003c/a> on the EPA’s \u003ca href=\"https://www.epa.gov/pesticides/epa-proposes-revoke-chlorpyrifos-food-residue-tolerances\">website\u003c/a>) to \u003ca href=\"https://www.epa.gov/sites/production/files/2015-10/documents/chlorpyrifos_nprm_prepublicationcopy_2015-10-28.pdf\">ban\u003c/a>chlorpyrifos for food crops because cumulative food and drinking water exposures could exceed safety limits.\u003c/p>\n\u003cp>Now, under Pruitt, the EPA says more study is needed and chlorpyrifos’ safety doesn’t have to be reconsidered until 2022.\u003c/p>\n\u003cp>“I think this is a very unfortunate decision,” said Philip Landrigan, dean of global health and a pediatrics professor at Mt. Sinai Hospital in New York. “Not only is it scientifically wrong but it’s also morally wrong. And it shows a blatant disregard for a very strong body of science.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.epa.gov/newsreleases/agriculture-community-reacts-recent-epa-action\">Agricultural trade groups,\u003c/a> including the American Farm Bureau Federation and Corn Growers Association, \u003ca href=\"https://www.ccgga.org/epa-denies-activist-petition-aimed-to-ban-chlorpyrifos/\">welcomed the EPA decision\u003c/a>, as did \u003ca href=\"http://www.chlorpyrifos.com/news-and-resources/news/2017/20170329a.htm\">Dow AgroSciences\u003c/a>, a major chlorpyrifos producer.\u003c/p>\n\u003cp>\u003cstrong>California has Authority to Ban Chlorpyrifos\u003c/strong>\u003c/p>\n\u003cp>On March 31, Californians for Pesticide Reform held \u003ca href=\"http://www.panna.org/press-release/trumps-epa-ignores-its-own-science-farmworker-communities-call-california-ban\">rallies protesting the EPA’s decision\u003c/a>—and calling for a state ban on chlorpyrifos—in Salinas, Fresno, and other agricultural communities in the state. “California has the independent authority to ban chlorpyrifos here,” Natural Resource Defense Council (NRDC) senior scientist Miriam Rotkin-Ellman told Civil Eats. “What we need is for California to follow the science.”\u003c/p>\n\u003cp>In fact, California can do just that. If state authorities determine the science doesn’t support its use, state-level authorities have the authority to ban a pesticide. For example, due to concern for its toxicity to bees, California refused to allow the pesticide \u003ca href=\"https://www.pressreader.com/usa/los-angeles-times/20150911/281835757480818\">sulfloxaflor\u003c/a> to be used in the same way the EPA did. And under the state’s safe drinking water law, California is in the process of listing\u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">glyphosate\u003c/a>—the active ingredient in Roundup—as a \u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">carcinogen\u003c/a>, a move that goes well beyond the EPA.\u003c/p>\n\u003cp>A California chlorpyrifos ban would be a powerful market signal, since the state grows \u003ca href=\"https://www.cdfa.ca.gov/statistics/\">more than a third\u003c/a> of U.S. vegetables and \u003ca href=\"https://www.cdfa.ca.gov/statistics/\">two-thirds\u003c/a> of U.S. fruits and nuts. It could also significantly reduce children’s exposures, given the proximity of California homes and schools to active farm fields.\u003c/p>\n\u003cp>“It’s my hope that our Governor will follow through on his promise to lead when the feds fail us,” said Lucia Calderon, \u003ca href=\"http://safeagsafeschools.org/\">Safe Ag Safe Schools coalition\u003c/a> coordinator in California’s Monterey and Santa Cruz Counties.\u003c/p>\n\u003cp>The state’s chlorpyrifos restrictions already exceed federal requirements. “In California, the pesticide cannot be used without licensing, training, and oversight by a county agricultural commission,” explained California Department of Pesticide Regulation (CDPR) spokesperson Charlotte Fadipe. California growers must explain “when, where, and how they want to use the pesticide,” and obtain county permits. Some counties require buffers of up to 150 feet between pesticide application and schools, rivers, or other sensitive sites.\u003c/p>\n\u003cp>In January, CDPR announced it would increase air monitoring for pesticides, including chlorpyrifos. “California,” Fadipe explained, “is the only state that monitors air as part of its continuous reevaluation of pesticides to ensure the protection of workers, public health, and the environment.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">environmental health advocates\u003c/a> say more rigorous monitoring is warranted, given the \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">high levels found\u003c/a> in \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">agricultural communities\u003c/a>. They’d also like to see tighter restrictions on pesticide use around schools, including for chlorpyrifos, which can easily drift from where it’s applied. “It’s fairly clear that the buffer zones currently proposed are nowhere [near] what’s needed to protect against chlorpyrifos,” said Rotkin-Ellman.\u003c/p>\n\u003cp>“The implication of the EPA’s decision could be far-reaching and that concerns me,” said Brenda Eskenazi, director of the University of California Berkeley’s \u003ca href=\"http://cerch.berkeley.edu/\">Center for Environment Research and Children’s Health\u003c/a>, who has led \u003ca href=\"http://sph.berkeley.edu/brenda-eskenazi\">groundbreaking research\u003c/a> investigating organophosphate pesticides’ impacts on children’s health. “These chemicals are poison and we have enough doubt about their safety that we need to be reconsidering their use.”\u003c/p>\n\u003cp>As for the EPA decision, “It’s not over yet,” said Patti Goldman, managing attorney with \u003ca href=\"http://earthjustice.org/features/what-you-need-to-know-about-chlorpyrifos\">Earthjustice\u003c/a>, which is representing NRDC and PANNA in a lawsuit aimed at compelling the EPA to act rather than wait for more evidence. “The real tragedy,” said Goldman, is “as the delay keeps going on, more children are being exposed every year.”\u003c/p>\n\u003cp>“It’s an outrage that the science is being ignored at the federal level but a real travesty to have it ignored in the state when we know what’s at stake for children’s lives,” said Rotkin-Ellman.\u003c/p>\n\u003cp>\u003cem>Editor’s note: This post has been updated to reflect the fact that sulfloxaflor is not a neonicotinoid pesticide, though it does also have significant negative impacts to bees, and that California significantly restricted but did not fully ban its use.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nElizabeth Grossman is a senior reporter for Civil Eats focused on environmental and science issues. She is the author of \u003cem>Chasing Molecules\u003c/em>, \u003cem>High Tech Trash\u003c/em>, \u003cem>Watershed\u003c/em> and other books. Her work has appeared in a variety of publications, including National Geographic News, \u003cem>The Guardian\u003c/em>, The Intercept, \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, Ensia, \u003cem>High Country News\u003c/em>, \u003cem>The Washington Post\u003c/em>, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n",
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"excerpt": "Lawmakers in the Golden State have the power to go beyond the agency’s recent decision not to ban chlorpyrifos, a neurotoxin that impacts thousands of children, farmworkers, and rural communities.",
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"description": "Lawmakers in the Golden State have the power to go beyond the agency’s recent decision not to ban chlorpyrifos, a neurotoxin that impacts thousands of children, farmworkers, and rural communities.",
"title": "Can California Reverse EPA’s U-Turn on Pesticide Ban? | KQED",
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"headline": "Can California Reverse EPA’s U-Turn on Pesticide Ban?",
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"nprByline": "\u003ca href=\"http://civileats.com/author/egrossman/\">Elizabeth Grossman\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A year and a half ago, the Environmental Protection Agency (EPA) \u003ca href=\"http://www.foxnews.com/politics/2015/10/30/epa-may-ban-common-pesticide-used-on-fruits-and-vegetables.html\">announced\u003c/a> it would ban the use of the neurotoxic \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/order-denying-petition-revoke-all-tolerances-pesticide\">insecticide chlorpyrifos\u003c/a> on food crops. Then, at the end of March—reversing course on decades of agency science and a decision that was years in the making—EPA Administrator Scott Pruitt announced that the agency \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/order-denying-petition-revoke-all-tolerances-pesticide\">would not ban\u003c/a> the pesticide after all.\u003c/p>\n\u003cp>In the wake of Pruitt’s decision, and given overwhelming scientific evidence of adverse impacts on \u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">children’s neurological development\u003c/a>, environmental and farmworker \u003ca href=\"http://www.panna.org/press-release/trumps-epa-ignores-its-own-science-farmworker-communities-call-california-ban\">advocates in California\u003c/a> are calling on their state, which uses more chlorpyrifos than any other, to ban the insecticide. As it has for other environmental issues—air quality, for example—California could take action on chlorpyrifos that would have nationwide impacts.\u003c/p>\n\u003cp>Chlorpyrifos has long been on the radar of California’s environmental health advocates. Since 1999, University of California, Berkeley \u003ca href=\"http://www.healthresearchforaction.org/sph/chamacos-cohort-study\">researchers have been studying\u003c/a> the effects of \u003ca href=\"http://bit.ly/2oNPjW8\">organophosphate\u003c/a>pesticides—including \u003ca href=\"http://civileats.com/2015/09/16/5-reasons-to-care-whether-the-epa-bans-chlorpyrifos-on-your-food/\">chlorpyrifos\u003c/a>—on children in the state’s farming communities. They’ve consistently found that exposure, which often begins prenatally, is linked to lower IQ, \u003ca href=\"http://e360.yale.edu/features/from_the_fields_to_inner_city_pesticides_affect_childrens_iq\">cognition\u003c/a> and\u003ca href=\"http://pediatrics.aappublications.org/content/118/6/e1845?download=true&sso=1&sso_redirect_count=2&nfstatus=401&nftoken=00000000-0000-0000-0000-000000000000&nfstatusdescription=ERROR%3A%20No%20local%20token&nfstatus=401&nftoken=00000000-0000-0000-0000-000000000000&nfstatusdescription=ERROR%3a+No+local+token\">attention problems\u003c/a>, and other adverse effects. State data also shows children’s exposure to be widespread.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.cehtp.org/file/pesticides_schools_report_april2014_pdf\">2014 California Department of Public Health report\u003c/a> found chlorpyrifos among the top 10 pesticides used within a quarter-mile of schools in the 15 agricultural counties studied. This puts thousands of children at risk of exposure.\u003c/p>\n\u003cp>Approximately one million pounds of chlorpyrifos—about 20 percent of what’s used nationwide—are applied annually in California to dozens of food crops, including almonds, citrus, grapes, and broccoli. The greatest use is in agricultural counties, like Fresno, Kern, and Tulare counties, where homes and schools are often adjacent to agricultural fields. State air monitoring in several of these communities has found chlorpyrifos levels that \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">exceed EPA safety targets by three to 44 times\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s time to get it out of the fields,” said United Farm Workers national vice president, Erik Nicholson.\u003c/p>\n\u003cp>\u003cstrong>EPA’s Contradictory Decision\u003c/strong>\u003c/p>\n\u003cp>With \u003ca href=\"http://civileats.com/2015/09/16/5-reasons-to-care-whether-the-epa-bans-chlorpyrifos-on-your-food/\">adverse neurodevelopmental effects\u003c/a> well documented, the \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/chlorpyrifos\">EPA has been restricting chlorpyrifos’ use\u003c/a>. Most indoor residential uses, and use on tomatoes, are now banned. Use on various other food crops is restricted. The EPA also requires buffer zones around public spaces and homes. And in its 2016 \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/revised-human-health-risk-assessment-chlorpyrifos\">human health risk assessment\u003c/a>, the agency concluded that chlorpyrifos may be causing \u003ca href=\"https://www.regulations.gov/document?D=EPA-HQ-OPP-2015-0653-0454\">neurodevelopmental problems\u003c/a> at \u003ca href=\"https://www.regulations.gov/document?D=EPA-HQ-OPP-2015-0653-0454\">extremely low levels\u003c/a> of exposure. The EPA has also found \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/epa-toxic-pesticide-fruitsveggies-puts-kids-risk\">residues on food at levels far above\u003c/a> what it considers safe.\u003c/p>\n\u003cp>These neurodevelopmental effects have been found in lab studies and long-term studies of children exposed to chlorpyrifos. Additional research has found \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22547821\">physical alterations in the brains\u003c/a> of chlorpyrifos-exposed children that correspond to learning and behavior disorders.\u003c/p>\n\u003cp>“These results are really very consistent,” said Irva Hertz-Picciotto, professor of public health at the University of California, Davis and director of the university’s Environmental Health Sciences Center. She calls the outcome of children’s exposure to neurotoxic chemicals like chlorpyrifos “\u003ca href=\"https://ehp.niehs.nih.gov/EHP358/\">a chronic, silent epidemic\u003c/a>.”\u003c/p>\n\u003cp>The EPA’s current decision results from a 10-year legal process that began in 2007. In October 2015, the agency proposed (in a \u003ca href=\"https://web.archive.org/web/20160415171542/https://www.epa.gov/pesticides/epa-proposes-revoke-chlorpyrifos-food-residue-tolerances\">press release\u003c/a> that is \u003ca href=\"https://www.epa.gov/newsreleases/search/year/2015?filter=&page=11\">no longer available\u003c/a> on the EPA’s \u003ca href=\"https://www.epa.gov/pesticides/epa-proposes-revoke-chlorpyrifos-food-residue-tolerances\">website\u003c/a>) to \u003ca href=\"https://www.epa.gov/sites/production/files/2015-10/documents/chlorpyrifos_nprm_prepublicationcopy_2015-10-28.pdf\">ban\u003c/a>chlorpyrifos for food crops because cumulative food and drinking water exposures could exceed safety limits.\u003c/p>\n\u003cp>Now, under Pruitt, the EPA says more study is needed and chlorpyrifos’ safety doesn’t have to be reconsidered until 2022.\u003c/p>\n\u003cp>“I think this is a very unfortunate decision,” said Philip Landrigan, dean of global health and a pediatrics professor at Mt. Sinai Hospital in New York. “Not only is it scientifically wrong but it’s also morally wrong. And it shows a blatant disregard for a very strong body of science.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.epa.gov/newsreleases/agriculture-community-reacts-recent-epa-action\">Agricultural trade groups,\u003c/a> including the American Farm Bureau Federation and Corn Growers Association, \u003ca href=\"https://www.ccgga.org/epa-denies-activist-petition-aimed-to-ban-chlorpyrifos/\">welcomed the EPA decision\u003c/a>, as did \u003ca href=\"http://www.chlorpyrifos.com/news-and-resources/news/2017/20170329a.htm\">Dow AgroSciences\u003c/a>, a major chlorpyrifos producer.\u003c/p>\n\u003cp>\u003cstrong>California has Authority to Ban Chlorpyrifos\u003c/strong>\u003c/p>\n\u003cp>On March 31, Californians for Pesticide Reform held \u003ca href=\"http://www.panna.org/press-release/trumps-epa-ignores-its-own-science-farmworker-communities-call-california-ban\">rallies protesting the EPA’s decision\u003c/a>—and calling for a state ban on chlorpyrifos—in Salinas, Fresno, and other agricultural communities in the state. “California has the independent authority to ban chlorpyrifos here,” Natural Resource Defense Council (NRDC) senior scientist Miriam Rotkin-Ellman told Civil Eats. “What we need is for California to follow the science.”\u003c/p>\n\u003cp>In fact, California can do just that. If state authorities determine the science doesn’t support its use, state-level authorities have the authority to ban a pesticide. For example, due to concern for its toxicity to bees, California refused to allow the pesticide \u003ca href=\"https://www.pressreader.com/usa/los-angeles-times/20150911/281835757480818\">sulfloxaflor\u003c/a> to be used in the same way the EPA did. And under the state’s safe drinking water law, California is in the process of listing\u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">glyphosate\u003c/a>—the active ingredient in Roundup—as a \u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">carcinogen\u003c/a>, a move that goes well beyond the EPA.\u003c/p>\n\u003cp>A California chlorpyrifos ban would be a powerful market signal, since the state grows \u003ca href=\"https://www.cdfa.ca.gov/statistics/\">more than a third\u003c/a> of U.S. vegetables and \u003ca href=\"https://www.cdfa.ca.gov/statistics/\">two-thirds\u003c/a> of U.S. fruits and nuts. It could also significantly reduce children’s exposures, given the proximity of California homes and schools to active farm fields.\u003c/p>\n\u003cp>“It’s my hope that our Governor will follow through on his promise to lead when the feds fail us,” said Lucia Calderon, \u003ca href=\"http://safeagsafeschools.org/\">Safe Ag Safe Schools coalition\u003c/a> coordinator in California’s Monterey and Santa Cruz Counties.\u003c/p>\n\u003cp>The state’s chlorpyrifos restrictions already exceed federal requirements. “In California, the pesticide cannot be used without licensing, training, and oversight by a county agricultural commission,” explained California Department of Pesticide Regulation (CDPR) spokesperson Charlotte Fadipe. California growers must explain “when, where, and how they want to use the pesticide,” and obtain county permits. Some counties require buffers of up to 150 feet between pesticide application and schools, rivers, or other sensitive sites.\u003c/p>\n\u003cp>In January, CDPR announced it would increase air monitoring for pesticides, including chlorpyrifos. “California,” Fadipe explained, “is the only state that monitors air as part of its continuous reevaluation of pesticides to ensure the protection of workers, public health, and the environment.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">environmental health advocates\u003c/a> say more rigorous monitoring is warranted, given the \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">high levels found\u003c/a> in \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">agricultural communities\u003c/a>. They’d also like to see tighter restrictions on pesticide use around schools, including for chlorpyrifos, which can easily drift from where it’s applied. “It’s fairly clear that the buffer zones currently proposed are nowhere [near] what’s needed to protect against chlorpyrifos,” said Rotkin-Ellman.\u003c/p>\n\u003cp>“The implication of the EPA’s decision could be far-reaching and that concerns me,” said Brenda Eskenazi, director of the University of California Berkeley’s \u003ca href=\"http://cerch.berkeley.edu/\">Center for Environment Research and Children’s Health\u003c/a>, who has led \u003ca href=\"http://sph.berkeley.edu/brenda-eskenazi\">groundbreaking research\u003c/a> investigating organophosphate pesticides’ impacts on children’s health. “These chemicals are poison and we have enough doubt about their safety that we need to be reconsidering their use.”\u003c/p>\n\u003cp>As for the EPA decision, “It’s not over yet,” said Patti Goldman, managing attorney with \u003ca href=\"http://earthjustice.org/features/what-you-need-to-know-about-chlorpyrifos\">Earthjustice\u003c/a>, which is representing NRDC and PANNA in a lawsuit aimed at compelling the EPA to act rather than wait for more evidence. “The real tragedy,” said Goldman, is “as the delay keeps going on, more children are being exposed every year.”\u003c/p>\n\u003cp>“It’s an outrage that the science is being ignored at the federal level but a real travesty to have it ignored in the state when we know what’s at stake for children’s lives,” said Rotkin-Ellman.\u003c/p>\n\u003cp>\u003cem>Editor’s note: This post has been updated to reflect the fact that sulfloxaflor is not a neonicotinoid pesticide, though it does also have significant negative impacts to bees, and that California significantly restricted but did not fully ban its use.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nElizabeth Grossman is a senior reporter for Civil Eats focused on environmental and science issues. She is the author of \u003cem>Chasing Molecules\u003c/em>, \u003cem>High Tech Trash\u003c/em>, \u003cem>Watershed\u003c/em> and other books. Her work has appeared in a variety of publications, including National Geographic News, \u003cem>The Guardian\u003c/em>, The Intercept, \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, Ensia, \u003cem>High Country News\u003c/em>, \u003cem>The Washington Post\u003c/em>, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Monsanto’s Driverless Car: Is CRISPR Gene Editing Driving Seed Consolidation?",
"title": "Monsanto’s Driverless Car: Is CRISPR Gene Editing Driving Seed Consolidation?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the CEOs of both Monsanto and Bayer met with Donald Trump to talk about their potential merger just three days before the inauguration, they made some \u003ca href=\"https://www.bloomberg.com/politics/articles/2017-01-17/bayer-to-invest-8-billion-and-add-3-000-jobs-trump-aide-says\">big promises\u003c/a>. If the union between the world’s largest seed company and the German multinational chemical, pharmaceutical, and life-sciences company is blessed by antitrust regulators, the companies have pledged to add 3,000 high-tech American jobs and to combine—rather than consolidate and trim—their R&D budgets to the tune of $16 billion over the next six years, or $2.7 billion a year.\u003c/p>\n\u003cp>The two companies have been locked in a dance since May 2016, when Monsanto \u003ca href=\"https://www.wsj.com/articles/monsanto-rejects-bayer-merger-offer-says-its-open-to-talks-1464110057\">rejected\u003c/a> Bayer’s initial $62 billion offer. Then, last fall, the merger reappeared in the news in a noteworthy chain of events.\u003c/p>\n\u003cp>On September 14, Bayer upped its offer to $66 billion and Monsanto accepted, putting a third major seed company merger on the table, beside ChemChina’s \u003ca href=\"https://www.wsj.com/articles/chemchina-offers-more-than-43-billion-for-syngenta-1454480529\">$43 billion takeover\u003c/a> of Syngenta and Dow Chemical’s \u003ca href=\"https://www.bloomberg.com/news/articles/2017-01-24/dupont-earnings-top-estimates-on-sales-of-plastics-to-carmakers\">intended merger\u003c/a> with DuPont. On the day it was announced, the \u003cem>Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/business/wp/2016/09/14/bayer-and-monsanto-merge-in-mega-deal-aimed-at-domi-worlds-food-supply/?utm_term=.70f457ae8a04\">called the Bayer-Monsanto deal\u003c/a> the “mega-deal that could reshape [the] world’s food supply.”\u003c/p>\n\u003cp>Less than a week later, spokespeople for the companies behind all three mergers were asked to \u003ca href=\"https://www.judiciary.senate.gov/meetings/consolidation-and-competition-in-the-us-seed-and-agrochemical-industry\">testify\u003c/a> before the senate judiciary committee, on what senator Chuck Grassley (R-Iowa) called a “\u003ca href=\"http://bigstory.ap.org/article/05fc5120c295442fbc7c0f2a11ce19cd/senate-panel-scrutinize-proposed-bayer-monsanto-merger\">merger tsunami\u003c/a>.” Then, just two days later, Monsanto \u003ca href=\"http://news.monsanto.com/press-release/corporate/monsanto-announces-global-licensing-agreement-broad-institute-key-genome-edi\">announced\u003c/a> it had licensed the rights to use CRISPR/Cas9 gene editing—a technology that has been \u003ca href=\"http://www.newyorker.com/magazine/2015/11/16/the-gene-hackers\">called\u003c/a> the “Model T of genetics” for its power to change the way we live.\u003c/p>\n\u003cp>This rapid-fire timing may have been a coincidence, but it also may be a sign of what’s to come. And it’s just one of many indications that CRISPR/Cas9 and other next-generation gene editing technologies will likely be at the forefront of the seed industry in the years ahead. Some even see gene editing, which is said to be simpler, less expensive, and more consumer-friendly than traditional genetic engineering, as one factor \u003ca href=\"http://www.theepochtimes.com/n3/2162211-why-crispr-is-key-to-massive-agribusiness-consolidations/\">driving\u003c/a> the mergers. And while that’s up for debate, it’s clearly an important part of the strategy for companies looking to control, and profit from, the world’s seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last week the European Union \u003ca href=\"https://www.nytimes.com/2017/04/05/business/syngenta-chemchina-takeover.html?mwrsm=Email&_r=0\">cleared the way\u003c/a> for the ChemChina–Syngenta takeover, suggesting the other two mergers may be imminent. If that happens, the resulting three companies would control nearly 60 percent of global seedstocks (including as much as 80 percent of U.S. corn seeds) and 70 percent of the global pesticide market. And these companies are also making a bid to control much more than seeds and pesticides. Monsanto, for example, is already making a play to control many other facets of modern agriculture—including tools for precision planting and high-tech \u003ca href=\"https://techcrunch.com/2013/10/02/monsanto-acquires-weather-big-data-company-climate-corporation-for-930m/\">weather prediction\u003c/a>.\u003c/p>\n\u003cp>So while much of the \u003ca href=\"http://www.nationalgeographic.com/magazine/2016/08/dna-crispr-gene-editing-science-ethics/\">media coverage\u003c/a> of \u003ca href=\"http://gizmodo.com/everything-you-need-to-know-about-crispr-the-new-tool-1702114381\">gene editing\u003c/a> has pointed to its potential to break molds and change the genetic playing field, when it comes to agriculture, it will likely follow a more familiar path: CRISPR and other similar technology will most likely be used by scientists mainly to continue developing seeds that withstand consistent doses of pesticides on large, industrialized farms.\u003c/p>\n\u003cp>“Monsanto has been conducting research with genome-editing techniques for years, and we are excited to be integrating additional technology from licensing partners in to this body of work,” Tom Adams, biotechnology lead for Monsanto, said in an email. Over the past year, the company has announced several licensing agreements that will allow it to access gene-editing technologies, such as CRISPR/Cas9 and CRISPR-Cpf1 (which is said to be \u003ca href=\"http://www.nature.com/articles/ncomms14406\">more precise\u003c/a>), as well as a tool from Dow AgroScience called EXZACT™ Precision Technology\u003csup>®\u003c/sup> Platform\u003cu>,\u003c/u> among others.\u003c/p>\n\u003cp>Although Adams said this work is still in its early days, he added, “we believe that genome-editing techniques have great potential to improve and unlock capabilities across our leading germplasm and genome libraries to enable a wide variety of improvements across crop systems.” However, he added, “We do not view it as a replacement for plant biotechnology.”\u003c/p>\n\u003cp>\u003cstrong>SEED: The Untold Story will premiere on the PBS series \u003ci>Independent Lens\u003c/i> on \u003cspan class=\"aBn\" tabindex=\"0\" data-term=\"goog_1829742120\">\u003cspan class=\"aQJ\">April 17, 2017 at 10PM\u003c/span>\u003c/span>. \u003ca href=\"http://www.pbs.org/independentlens/films/seed-the-untold-story/\">Learn more\u003c/a>. \u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/3ys0fgZ7hmA\u003c/p>\n\u003cp>\u003cstrong>Gene Editing vs. Genetic Engineering\u003c/strong>\u003c/p>\n\u003cp>Since 1996, Monsanto has released a series of genetically engineered herbicide-resistant seeds, beginning with Roundup Ready soybeans in 1996, and moving on to corn, cotton, sugar beets, canola, and more. Today, Roundup Ready crops account for over \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">94 percent of the soybeans and 89 percent of the corn\u003c/a> grown in the United States.\u003c/p>\n\u003cp>As these products have come to dominate the farm landscape, weeds have also become resistant to Roundup. According to the \u003ca href=\"http://wssa.net/wp-content/uploads/WSSA-Fact-Sheet-on-Superweeds_16-Sep-2014.pdf\">Weed Science Society of America\u003c/a>, “overreliance on herbicides with a single mechanism of action to control certain weeds has led to the selection of weeds resistant to that mechanism of action.” Similarly, incidents of pesticide resistance have also \u003ca href=\"https://www.wsj.com/articles/limits-sought-on-gmo-corn-as-pest-resistance-grows-1425587078\">been on the rise\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_116814\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/170410-crispr-2.jpg\" alt=\"Roundup\" width=\"400\" height=\"300\" class=\"size-full wp-image-116814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-375x281.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roundup \u003ccite>( \u003ca href=\"https://www.flickr.com/photos/jeepersmedia/26673445341\">Mike Mozart\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a result, farmers often find themselves on what critics call a \u003ca href=\"http://www.panna.org/gmos-pesticides-profit/pesticide-treadmill\">pesticide treadmill\u003c/a>, where each new form of resistance requires a more powerful solution. Companies have spent the last several years working on seeds with “stacked traits,” which combine two or more genes of interest into a single plant. In the case of Monsanto, that has meant, for instance, \u003ca href=\"https://www.fool.com/investing/2016/09/03/are-you-ready-for-monsantos-1-billion-herbicide-fa.aspx\">breeding seeds\u003c/a> that tolerate both glyphosate and a second herbicide called dicamba.\u003c/p>\n\u003cp>The main difference between gene editing and classical genetic engineering is that the former allows scientists to manipulate the genetic makeup of an organism—by changing or “knocking out” the function of a gene—without introducing genes from other organisms. This last part is key, because it’s often the combination of parts of various organisms—such as genes from bacteria added to corn to create herbicide resistance or genes from an arctic flounder added to strawberries to make them able to withstand cold weather—that has made the public wary of GMOs in their food.\u003c/p>\n\u003cp>But the image of CRISPR/Cas9 and other gene editing tools as an “entirely pristine” technology that rules out all foreign DNA isn’t entirely accurate, says Maywa Montenegro, a Ph.D. candidate in Environmental Science, Policy, and Management at University of California, Berkeley.\u003c/p>\n\u003cp>“They aren’t wrong in saying CRISPR doesn’t need to introduce foreign DNA, but it absolutely can. That’s what it’s very good at,” she said. “But it’s also important for people to understand that you can create huge, impactful changes in a plant’s functioning without introducing anything foreign.” De-activating, or knocking out, a gene function, can significantly change the plants and animals involved.\u003c/p>\n\u003cp>In the case of the \u003ca href=\"http://www.nature.com/nbt/journal/v32/n9/full/nbt.2969.html\">mildew-resistant wheat\u003c/a> developed in China, for instance, scientists were able to introduce “targeted mutations” using CRISPR/Cas9 without inserting new genes. In another example, Cibus, a San Diego-based startup, has produced (and commercialized) an \u003ca href=\"https://www.cibus.com/\">herbicide-resistant canola\u003c/a> using another early gene-editing technique called Rapid Trait Development System (RTDS).\u003c/p>\n\u003cp>The company also \u003ca href=\"http://www.agriculture.com/technology/how-gene-editing-will-change-agriculture\">says\u003c/a> it has other crops, such as herbicide-resistant rice and flax seeds, in the pipeline. DuPont is also working with the Berkeley-based start-up Caribou Biosciences (founded by \u003ca href=\"http://www.dailycal.org/2016/02/18/caribou-biosciences-co-founded-campus-researcher-jennifer-doudna-receives-intellectual-property-rights-crispr-technology/\">Jennifer Doudna\u003c/a>, one of the founders and patent-holders of CRISPR/Cas9 technology) to develop gene-edited, drought-resistant corn and wheat varieties.\u003c/p>\n\u003cp>The most widely discussed food produced using gene editing today is a \u003ca href=\"http://agsci.psu.edu/magazine/articles/2016/fall-winter/a-crispr-mushroom\">non-browning mushroom\u003c/a> developed using CRISPR/Cas9 at Pennsylvania State University. The mushroom received a great deal of media attention last spring, when the Penn State scientists received \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">a letter\u003c/a> from the U.S. Department of Agriculture (USDA) informing them that the agency would not be regulating its field testing.\u003c/p>\n\u003cp>At the time, a number of media outlets reported that the mushroom had “\u003ca href=\"http://www.nature.com/news/gene-edited-crispr-mushroom-escapes-us-regulation-1.19754\">escaped regulation\u003c/a>,” suggesting that gene editing was not only remarkably different than tradition genetic engineering in crucial ways, but that it also might be the key to avoiding government oversight. But on both accounts, the reality may be less cut and dried.\u003c/p>\n\u003cp>\u003cstrong>Will Gene-Edited Seeds be Regulated?\u003c/strong>\u003c/p>\n\u003cp>Doug Gurian-Sherman, director of sustainable agriculture and senior scientist for the \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> (CFS), says the letter USDA sent to Penn State about the non-browning mushroom was just one of over 30 that went out at that time in response to requests by a variety of entities working with gene-editing technology.\u003c/p>\n\u003cp>While the USDA did clearly mention the fact that the mushroom didn’t contain any foreign DNA in its response, that wasn’t the only reason it abdicated its regulatory authority. Just as important, it seems, is the fact that the mushroom was not in any way considered a “plant pest.”\u003c/p>\n\u003cp>You see, when it comes to regulating GMO crops, plant pests have been at the heart of the USDA’s regulation approach; all other genetically engineered products fall under the auspices of either the U.S. Food and Drug Administration (FDA) or the Environmental Protection Agency (EPA). (A document from the Pew Charitable Trusts includes a \u003ca href=\"http://www.pewtrusts.org/~/media/legacy/uploadedfiles/wwwpewtrustsorg/reports/food_and_biotechnology/hhsbiotech0901pdf.pdf\">handy chart\u003c/a> detailing which agency is supposed to regulate what types of organisms.)\u003c/p>\n\u003cp>In fact, the \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">letter\u003c/a> sent to Penn State concluded with this sentence: “Please be advised that the white button mushroom variety described in your letter may still be subject to other regulatory authorities such as the FDA or EPA.”\u003c/p>\n\u003cp>So gene editing was by no means the only factor at hand. “As soon as they put genes in from any plant pest they would immediately become regulated by USDA,” said Gurian-Sherman.\u003c/p>\n\u003cp>Of course, exactly how the FDA plans to regulate gene editing is yet to be seen. Since January, the agency has been \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2017-00840.pdf\">seeking public input\u003c/a> on the topic in both medical research and agriculture. One core question at hand is whether gene editing will be considered “genetic engineering.” And at a time when a growing number of consumers want to know exactly what’s in their food—and around \u003ca href=\"http://abcnews.go.com/Technology/story?id=97567&page=1\">90 percent\u003c/a> of Americans say they want to see genetically engineered ingredients in food labeled—this is as much a question of consumer demand as it is a question of regulation.\u003c/p>\n\u003cp>“We already see lots of people who are supportive of genetic engineering, calling [gene editing] ‘advanced breeding,’” said Gurian-Sherman. But, he added, “In terms of most of the legal definitions of genetic engineering that are out there right now, it applies. I think it is a legitimate area for argument whether this is generally safer or not or more acceptable, but they clearly don’t want to label it genetic engineering.”\u003c/p>\n\u003cp>According to Michael Hansen, senior staff scientist at Consumers Union, “the FDA’s documents now \u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm059098.htm\">clearly say\u003c/a> their definition of bioengineering is the same as the \u003ca href=\"http://civileats.com/2017/04/10/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/definition%2520of%2520modern%2520biotechnolgy\">definition\u003c/a> of modern biotechnology held by \u003ca href=\"http://www.fao.org/fao-who-codexalimentarius/en/\">Codex Alimentarius\u003c/a>.” That’s the “Food Code” established by the U.N. Food and Agriculture Organization and the World Health Organization. The Codex definition refers to any organism made using “the application of in vitro nucleic acid techniques.” And since gene editing does precisely that, Hansen believes the answer is clear: Gene editing should be seen as genetic engineering.\u003c/p>\n\u003cp>But not everyone agrees. In an \u003ca href=\"http://www.nature.com/ng/journal/v48/n2/full/ng.3505.html\">editorial\u003c/a> last January, for instance, the editors of \u003cem>Nature\u003c/em> endorsed “the principle of transparency in the production of genome-edited crops and livestock…with no further need for regulation or distinction of these goods from the products of traditional breeding.”\u003c/p>\n\u003cp>U.C. Berkeley’s Montenegro describes CRISPR/Cas9 as a kind of Swiss army knife with the potential to be paradigm-shifting. But, she adds that, for that reason, it calls for a lot more scrutiny and regulatory oversight\u003c/p>\n\u003cp>Hansen agrees. Using gene editing, he said, “You can identify a key sequence you want to cut. But wherever that sequence occurs in the genome, you would get a cut. And you will also get a cut at sequences that look similar.”\u003c/p>\n\u003cp>Hansen also points to the fact that scientists have experienced at least some \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/febs.13586/full\">off-target effects\u003c/a> with most gene editing technology to date. He points to the case of an \u003ca href=\"http://www.nature.com/news/hiv-overcomes-crispr-gene-editing-attack-1.19712\">effort to destroy the HIV virus\u003c/a> with CRISPR/Cas9. Although scientists engineered T-cells with CRISPR to recognize and destroy HIV, he said, “it took the HIV just a couple of weeks to evolve resistance to CRISPR.”\u003c/p>\n\u003cp>And in a recent effort to \u003ca href=\"http://arep.med.harvard.edu/pdf/Ostrov_Church_2016.pdf\">artificially synthesize\u003c/a> a new genome for \u003cem>E. coli\u003c/em>, a group of scientists decided not to use gene editing because, they wrote, “these strategies…likely would introduce off-target mutations.”\u003c/p>\n\u003cp>Despite these concerns, CFS’s Gurian-Sherman says there are big questions about how regulatory bodies under the Trump administration will choose to respond to the technology. For one, he says, gene editing could be much harder to test for.\u003c/p>\n\u003cp>“Detecting [transgenic] engineered changes, for a molecular biologist is really, really easy,” he said. But some of these [gene edits] are not going to leave much of a fingerprint, if at all, and they’re going to be very hard to trace,” he said. “So something like the kind of testing the \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO Project\u003c/a> does probably wouldn’t be possible in foods edited with CRISPR.”\u003c/p>\n\u003cp>Ultimately, Monsanto appears to be preparing for the possibility of regulation. When Lux Research, an independent technology research and advisory firm, looked into the Monsanto-Bayer merger in December, they surmised that gene editing was an important part of Monsanto’s appeal to Bayer, but that it was by no means the only technology they’re banking on.\u003c/p>\n\u003cp>“Monsanto’s advantage in the space is that they’re super diverse and they have their hands in all the cookie jars,” said Laura Lee, the author of \u003ca href=\"https://members.luxresearchinc.com/research/report/21808\">Lux’s report\u003c/a>. “So they’d be able to advance traits using CRISPR, or if the regulatory bodies step in and decide to classify CRISPR as genetic modification or put a harmful label on it, they’ll have of other options.”\u003c/p>\n\u003cp>\u003cstrong>“More Accessible” Technology\u003c/strong>\u003c/p>\n\u003cp>While CRISPR and other gene editing tools are seen as more affordable and more efficient, they’re also being touted as more accessible than traditional genetic engineering—and they are already being used in small private laboratories.\u003c/p>\n\u003cp>“We think the fact that this science is accessible to and being explored by many researchers across the public and private sectors is exciting—and will only improve the types of products that will ultimately be accessible to farmers,” said Monsanto’s Tom Adams.\u003c/p>\n\u003cp>Indeed, most traditional genetically engineered traits take years and cost millions to produce (an average of $\u003ca href=\"https://croplife.org/wp-content/uploads/pdf_files/Getting-a-Biotech-Crop-to-Market-Phillips-McDougall-Study.pdf\">136 million\u003c/a> to be exact). So bringing that number down could bring more constituents into the fold, despite the consolidation at the top.\u003c/p>\n\u003cp>But seeds produced this way will still be subject to strict intellectual property fines, says Gurian-Sherman. “[CRISPR] won’t be as controllable by the big companies, but the patenting (or lack thereof) could really be a limiting factor for smaller companies,” he said. Case in point, a non-exclusive license to use CRISPR/Cas9 is valued at \u003ca href=\"https://www.forbes.com/sites/jacobsherkow/2017/02/21/how-much-is-a-crispr-patent-license-worth/#141d34066b77\">$265 million\u003c/a>.\u003c/p>\n\u003cp>Of course, if that license is used to create a handful of seed traits, it could be more than worth the investment for a company like Monsanto—particularly if it can deliver on sought-after traits such as drought tolerance. And it might lead one to deduce that a newly merged company such as Monsanto-Bayer would use gene editing to bring down its overall R&D budget.\u003c/p>\n\u003cp>But that’s not necessarily the case, says Montenegro. In addition to facing pressure from the Trump Administration to spend mightily in the U.S., she points to an economic phenomenon called \u003ca href=\"https://en.wikipedia.org/wiki/Jevons_paradox\">Jevons paradox\u003c/a>, wherein technology makes a process more efficient, but that efficiency ends up leading to increasing demand. (Jevon first observed the phenomenon while observing the coal industry of the 19th Century.)\u003c/p>\n\u003cp>Another important question is whether this more accessible technology will be put to use to create seeds designed for alternative or more sustainable farming systems.\u003c/p>\n\u003cp>Montenegro says she has heard from one plant breeder at the University of Minnesota who was interested in using CRISPR/Cas9 for \u003ca href=\"http://open-pollinated-seeds.org.uk/participatory-plant-breeding/\">participatory plant breeding\u003c/a>—a tactic involving farmers that is often used in the developing world—and to breed plants that could be amenable to diversified organic farming systems. But she says it’s not likely that a wider playing field will change the basic premise of the bulk of the work done using gene-editing technology—which is to engineer seeds used on large-scale industrial farms.\u003c/p>\n\u003cp>“While I don’t want to foreclose the possibility of using CRISPR for agroecology, [companies and institutions] are underinvesting and undercutting basic agroecology research to such a large degree that even the lower-hanging fruit hasn’t yet been picked,” Montenegro said. This “massive asymmetry” makes her doubtful that the technology will help researchers tread new paths when it comes to sustainable practices.\u003c/p>\n\u003cp>Gurian-Sherman is no more optimistic. “There are ways you can breed or adapt crops for sustainable agricultural systems that don’t rely on inputs like fertilizers and pesticides as much,” he said. “You can breed crops that attract natural enemies, or take advantage of the slower release of organic nutrients from cover crops and manure. I can go on and on about traits that are valuable to sustainable farming. But that’s not going to be of interest to these companies because they’re actually antithetical to their business models.”\u003c/p>\n\u003cp>Consumers Union’s Hansen says the current excitement about gene editing reminds him of the very early days or genetic engineering. “In the late 80s and early 90s, they were saying they’d be able to do everything with GE. Thirty years later, all you have is herbicide-tolerant plants and Bt plants. Or that’s the vast majority.”\u003c/p>\n\u003cp>\u003cem>This story was created in partnership with \u003ca href=\"https://itvs.org/\">ITVS\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nTwilight Greenaway is the Managing Editor of Civil Eats. Her articles about food and farming have appeared in The New York Times, NPR.org, The Guardian, TakePart, Modern Farmer, Gastronomica and on Grist, where she served as the food editor from 2011-2012. See more at \u003ca href=\"http://www.twilightgreenaway.com/\">TwilightGreenaway.com\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Gene editing technology is being heralded as a game-changer, but it raises serious questions as five of the Big Six agriculture and chemical companies seek to merge.",
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"description": "Gene editing technology is being heralded as a game-changer, but it raises serious questions as five of the Big Six agriculture and chemical companies seek to merge.",
"title": "Monsanto’s Driverless Car: Is CRISPR Gene Editing Driving Seed Consolidation? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the CEOs of both Monsanto and Bayer met with Donald Trump to talk about their potential merger just three days before the inauguration, they made some \u003ca href=\"https://www.bloomberg.com/politics/articles/2017-01-17/bayer-to-invest-8-billion-and-add-3-000-jobs-trump-aide-says\">big promises\u003c/a>. If the union between the world’s largest seed company and the German multinational chemical, pharmaceutical, and life-sciences company is blessed by antitrust regulators, the companies have pledged to add 3,000 high-tech American jobs and to combine—rather than consolidate and trim—their R&D budgets to the tune of $16 billion over the next six years, or $2.7 billion a year.\u003c/p>\n\u003cp>The two companies have been locked in a dance since May 2016, when Monsanto \u003ca href=\"https://www.wsj.com/articles/monsanto-rejects-bayer-merger-offer-says-its-open-to-talks-1464110057\">rejected\u003c/a> Bayer’s initial $62 billion offer. Then, last fall, the merger reappeared in the news in a noteworthy chain of events.\u003c/p>\n\u003cp>On September 14, Bayer upped its offer to $66 billion and Monsanto accepted, putting a third major seed company merger on the table, beside ChemChina’s \u003ca href=\"https://www.wsj.com/articles/chemchina-offers-more-than-43-billion-for-syngenta-1454480529\">$43 billion takeover\u003c/a> of Syngenta and Dow Chemical’s \u003ca href=\"https://www.bloomberg.com/news/articles/2017-01-24/dupont-earnings-top-estimates-on-sales-of-plastics-to-carmakers\">intended merger\u003c/a> with DuPont. On the day it was announced, the \u003cem>Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/business/wp/2016/09/14/bayer-and-monsanto-merge-in-mega-deal-aimed-at-domi-worlds-food-supply/?utm_term=.70f457ae8a04\">called the Bayer-Monsanto deal\u003c/a> the “mega-deal that could reshape [the] world’s food supply.”\u003c/p>\n\u003cp>Less than a week later, spokespeople for the companies behind all three mergers were asked to \u003ca href=\"https://www.judiciary.senate.gov/meetings/consolidation-and-competition-in-the-us-seed-and-agrochemical-industry\">testify\u003c/a> before the senate judiciary committee, on what senator Chuck Grassley (R-Iowa) called a “\u003ca href=\"http://bigstory.ap.org/article/05fc5120c295442fbc7c0f2a11ce19cd/senate-panel-scrutinize-proposed-bayer-monsanto-merger\">merger tsunami\u003c/a>.” Then, just two days later, Monsanto \u003ca href=\"http://news.monsanto.com/press-release/corporate/monsanto-announces-global-licensing-agreement-broad-institute-key-genome-edi\">announced\u003c/a> it had licensed the rights to use CRISPR/Cas9 gene editing—a technology that has been \u003ca href=\"http://www.newyorker.com/magazine/2015/11/16/the-gene-hackers\">called\u003c/a> the “Model T of genetics” for its power to change the way we live.\u003c/p>\n\u003cp>This rapid-fire timing may have been a coincidence, but it also may be a sign of what’s to come. And it’s just one of many indications that CRISPR/Cas9 and other next-generation gene editing technologies will likely be at the forefront of the seed industry in the years ahead. Some even see gene editing, which is said to be simpler, less expensive, and more consumer-friendly than traditional genetic engineering, as one factor \u003ca href=\"http://www.theepochtimes.com/n3/2162211-why-crispr-is-key-to-massive-agribusiness-consolidations/\">driving\u003c/a> the mergers. And while that’s up for debate, it’s clearly an important part of the strategy for companies looking to control, and profit from, the world’s seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last week the European Union \u003ca href=\"https://www.nytimes.com/2017/04/05/business/syngenta-chemchina-takeover.html?mwrsm=Email&_r=0\">cleared the way\u003c/a> for the ChemChina–Syngenta takeover, suggesting the other two mergers may be imminent. If that happens, the resulting three companies would control nearly 60 percent of global seedstocks (including as much as 80 percent of U.S. corn seeds) and 70 percent of the global pesticide market. And these companies are also making a bid to control much more than seeds and pesticides. Monsanto, for example, is already making a play to control many other facets of modern agriculture—including tools for precision planting and high-tech \u003ca href=\"https://techcrunch.com/2013/10/02/monsanto-acquires-weather-big-data-company-climate-corporation-for-930m/\">weather prediction\u003c/a>.\u003c/p>\n\u003cp>So while much of the \u003ca href=\"http://www.nationalgeographic.com/magazine/2016/08/dna-crispr-gene-editing-science-ethics/\">media coverage\u003c/a> of \u003ca href=\"http://gizmodo.com/everything-you-need-to-know-about-crispr-the-new-tool-1702114381\">gene editing\u003c/a> has pointed to its potential to break molds and change the genetic playing field, when it comes to agriculture, it will likely follow a more familiar path: CRISPR and other similar technology will most likely be used by scientists mainly to continue developing seeds that withstand consistent doses of pesticides on large, industrialized farms.\u003c/p>\n\u003cp>“Monsanto has been conducting research with genome-editing techniques for years, and we are excited to be integrating additional technology from licensing partners in to this body of work,” Tom Adams, biotechnology lead for Monsanto, said in an email. Over the past year, the company has announced several licensing agreements that will allow it to access gene-editing technologies, such as CRISPR/Cas9 and CRISPR-Cpf1 (which is said to be \u003ca href=\"http://www.nature.com/articles/ncomms14406\">more precise\u003c/a>), as well as a tool from Dow AgroScience called EXZACT™ Precision Technology\u003csup>®\u003c/sup> Platform\u003cu>,\u003c/u> among others.\u003c/p>\n\u003cp>Although Adams said this work is still in its early days, he added, “we believe that genome-editing techniques have great potential to improve and unlock capabilities across our leading germplasm and genome libraries to enable a wide variety of improvements across crop systems.” However, he added, “We do not view it as a replacement for plant biotechnology.”\u003c/p>\n\u003cp>\u003cstrong>SEED: The Untold Story will premiere on the PBS series \u003ci>Independent Lens\u003c/i> on \u003cspan class=\"aBn\" tabindex=\"0\" data-term=\"goog_1829742120\">\u003cspan class=\"aQJ\">April 17, 2017 at 10PM\u003c/span>\u003c/span>. \u003ca href=\"http://www.pbs.org/independentlens/films/seed-the-untold-story/\">Learn more\u003c/a>. \u003c/strong>\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/3ys0fgZ7hmA'\n title='//www.youtube.com/embed/3ys0fgZ7hmA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Gene Editing vs. Genetic Engineering\u003c/strong>\u003c/p>\n\u003cp>Since 1996, Monsanto has released a series of genetically engineered herbicide-resistant seeds, beginning with Roundup Ready soybeans in 1996, and moving on to corn, cotton, sugar beets, canola, and more. Today, Roundup Ready crops account for over \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">94 percent of the soybeans and 89 percent of the corn\u003c/a> grown in the United States.\u003c/p>\n\u003cp>As these products have come to dominate the farm landscape, weeds have also become resistant to Roundup. According to the \u003ca href=\"http://wssa.net/wp-content/uploads/WSSA-Fact-Sheet-on-Superweeds_16-Sep-2014.pdf\">Weed Science Society of America\u003c/a>, “overreliance on herbicides with a single mechanism of action to control certain weeds has led to the selection of weeds resistant to that mechanism of action.” Similarly, incidents of pesticide resistance have also \u003ca href=\"https://www.wsj.com/articles/limits-sought-on-gmo-corn-as-pest-resistance-grows-1425587078\">been on the rise\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_116814\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/170410-crispr-2.jpg\" alt=\"Roundup\" width=\"400\" height=\"300\" class=\"size-full wp-image-116814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-375x281.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roundup \u003ccite>( \u003ca href=\"https://www.flickr.com/photos/jeepersmedia/26673445341\">Mike Mozart\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a result, farmers often find themselves on what critics call a \u003ca href=\"http://www.panna.org/gmos-pesticides-profit/pesticide-treadmill\">pesticide treadmill\u003c/a>, where each new form of resistance requires a more powerful solution. Companies have spent the last several years working on seeds with “stacked traits,” which combine two or more genes of interest into a single plant. In the case of Monsanto, that has meant, for instance, \u003ca href=\"https://www.fool.com/investing/2016/09/03/are-you-ready-for-monsantos-1-billion-herbicide-fa.aspx\">breeding seeds\u003c/a> that tolerate both glyphosate and a second herbicide called dicamba.\u003c/p>\n\u003cp>The main difference between gene editing and classical genetic engineering is that the former allows scientists to manipulate the genetic makeup of an organism—by changing or “knocking out” the function of a gene—without introducing genes from other organisms. This last part is key, because it’s often the combination of parts of various organisms—such as genes from bacteria added to corn to create herbicide resistance or genes from an arctic flounder added to strawberries to make them able to withstand cold weather—that has made the public wary of GMOs in their food.\u003c/p>\n\u003cp>But the image of CRISPR/Cas9 and other gene editing tools as an “entirely pristine” technology that rules out all foreign DNA isn’t entirely accurate, says Maywa Montenegro, a Ph.D. candidate in Environmental Science, Policy, and Management at University of California, Berkeley.\u003c/p>\n\u003cp>“They aren’t wrong in saying CRISPR doesn’t need to introduce foreign DNA, but it absolutely can. That’s what it’s very good at,” she said. “But it’s also important for people to understand that you can create huge, impactful changes in a plant’s functioning without introducing anything foreign.” De-activating, or knocking out, a gene function, can significantly change the plants and animals involved.\u003c/p>\n\u003cp>In the case of the \u003ca href=\"http://www.nature.com/nbt/journal/v32/n9/full/nbt.2969.html\">mildew-resistant wheat\u003c/a> developed in China, for instance, scientists were able to introduce “targeted mutations” using CRISPR/Cas9 without inserting new genes. In another example, Cibus, a San Diego-based startup, has produced (and commercialized) an \u003ca href=\"https://www.cibus.com/\">herbicide-resistant canola\u003c/a> using another early gene-editing technique called Rapid Trait Development System (RTDS).\u003c/p>\n\u003cp>The company also \u003ca href=\"http://www.agriculture.com/technology/how-gene-editing-will-change-agriculture\">says\u003c/a> it has other crops, such as herbicide-resistant rice and flax seeds, in the pipeline. DuPont is also working with the Berkeley-based start-up Caribou Biosciences (founded by \u003ca href=\"http://www.dailycal.org/2016/02/18/caribou-biosciences-co-founded-campus-researcher-jennifer-doudna-receives-intellectual-property-rights-crispr-technology/\">Jennifer Doudna\u003c/a>, one of the founders and patent-holders of CRISPR/Cas9 technology) to develop gene-edited, drought-resistant corn and wheat varieties.\u003c/p>\n\u003cp>The most widely discussed food produced using gene editing today is a \u003ca href=\"http://agsci.psu.edu/magazine/articles/2016/fall-winter/a-crispr-mushroom\">non-browning mushroom\u003c/a> developed using CRISPR/Cas9 at Pennsylvania State University. The mushroom received a great deal of media attention last spring, when the Penn State scientists received \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">a letter\u003c/a> from the U.S. Department of Agriculture (USDA) informing them that the agency would not be regulating its field testing.\u003c/p>\n\u003cp>At the time, a number of media outlets reported that the mushroom had “\u003ca href=\"http://www.nature.com/news/gene-edited-crispr-mushroom-escapes-us-regulation-1.19754\">escaped regulation\u003c/a>,” suggesting that gene editing was not only remarkably different than tradition genetic engineering in crucial ways, but that it also might be the key to avoiding government oversight. But on both accounts, the reality may be less cut and dried.\u003c/p>\n\u003cp>\u003cstrong>Will Gene-Edited Seeds be Regulated?\u003c/strong>\u003c/p>\n\u003cp>Doug Gurian-Sherman, director of sustainable agriculture and senior scientist for the \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> (CFS), says the letter USDA sent to Penn State about the non-browning mushroom was just one of over 30 that went out at that time in response to requests by a variety of entities working with gene-editing technology.\u003c/p>\n\u003cp>While the USDA did clearly mention the fact that the mushroom didn’t contain any foreign DNA in its response, that wasn’t the only reason it abdicated its regulatory authority. Just as important, it seems, is the fact that the mushroom was not in any way considered a “plant pest.”\u003c/p>\n\u003cp>You see, when it comes to regulating GMO crops, plant pests have been at the heart of the USDA’s regulation approach; all other genetically engineered products fall under the auspices of either the U.S. Food and Drug Administration (FDA) or the Environmental Protection Agency (EPA). (A document from the Pew Charitable Trusts includes a \u003ca href=\"http://www.pewtrusts.org/~/media/legacy/uploadedfiles/wwwpewtrustsorg/reports/food_and_biotechnology/hhsbiotech0901pdf.pdf\">handy chart\u003c/a> detailing which agency is supposed to regulate what types of organisms.)\u003c/p>\n\u003cp>In fact, the \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">letter\u003c/a> sent to Penn State concluded with this sentence: “Please be advised that the white button mushroom variety described in your letter may still be subject to other regulatory authorities such as the FDA or EPA.”\u003c/p>\n\u003cp>So gene editing was by no means the only factor at hand. “As soon as they put genes in from any plant pest they would immediately become regulated by USDA,” said Gurian-Sherman.\u003c/p>\n\u003cp>Of course, exactly how the FDA plans to regulate gene editing is yet to be seen. Since January, the agency has been \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2017-00840.pdf\">seeking public input\u003c/a> on the topic in both medical research and agriculture. One core question at hand is whether gene editing will be considered “genetic engineering.” And at a time when a growing number of consumers want to know exactly what’s in their food—and around \u003ca href=\"http://abcnews.go.com/Technology/story?id=97567&page=1\">90 percent\u003c/a> of Americans say they want to see genetically engineered ingredients in food labeled—this is as much a question of consumer demand as it is a question of regulation.\u003c/p>\n\u003cp>“We already see lots of people who are supportive of genetic engineering, calling [gene editing] ‘advanced breeding,’” said Gurian-Sherman. But, he added, “In terms of most of the legal definitions of genetic engineering that are out there right now, it applies. I think it is a legitimate area for argument whether this is generally safer or not or more acceptable, but they clearly don’t want to label it genetic engineering.”\u003c/p>\n\u003cp>According to Michael Hansen, senior staff scientist at Consumers Union, “the FDA’s documents now \u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm059098.htm\">clearly say\u003c/a> their definition of bioengineering is the same as the \u003ca href=\"http://civileats.com/2017/04/10/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/definition%2520of%2520modern%2520biotechnolgy\">definition\u003c/a> of modern biotechnology held by \u003ca href=\"http://www.fao.org/fao-who-codexalimentarius/en/\">Codex Alimentarius\u003c/a>.” That’s the “Food Code” established by the U.N. Food and Agriculture Organization and the World Health Organization. The Codex definition refers to any organism made using “the application of in vitro nucleic acid techniques.” And since gene editing does precisely that, Hansen believes the answer is clear: Gene editing should be seen as genetic engineering.\u003c/p>\n\u003cp>But not everyone agrees. In an \u003ca href=\"http://www.nature.com/ng/journal/v48/n2/full/ng.3505.html\">editorial\u003c/a> last January, for instance, the editors of \u003cem>Nature\u003c/em> endorsed “the principle of transparency in the production of genome-edited crops and livestock…with no further need for regulation or distinction of these goods from the products of traditional breeding.”\u003c/p>\n\u003cp>U.C. Berkeley’s Montenegro describes CRISPR/Cas9 as a kind of Swiss army knife with the potential to be paradigm-shifting. But, she adds that, for that reason, it calls for a lot more scrutiny and regulatory oversight\u003c/p>\n\u003cp>Hansen agrees. Using gene editing, he said, “You can identify a key sequence you want to cut. But wherever that sequence occurs in the genome, you would get a cut. And you will also get a cut at sequences that look similar.”\u003c/p>\n\u003cp>Hansen also points to the fact that scientists have experienced at least some \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/febs.13586/full\">off-target effects\u003c/a> with most gene editing technology to date. He points to the case of an \u003ca href=\"http://www.nature.com/news/hiv-overcomes-crispr-gene-editing-attack-1.19712\">effort to destroy the HIV virus\u003c/a> with CRISPR/Cas9. Although scientists engineered T-cells with CRISPR to recognize and destroy HIV, he said, “it took the HIV just a couple of weeks to evolve resistance to CRISPR.”\u003c/p>\n\u003cp>And in a recent effort to \u003ca href=\"http://arep.med.harvard.edu/pdf/Ostrov_Church_2016.pdf\">artificially synthesize\u003c/a> a new genome for \u003cem>E. coli\u003c/em>, a group of scientists decided not to use gene editing because, they wrote, “these strategies…likely would introduce off-target mutations.”\u003c/p>\n\u003cp>Despite these concerns, CFS’s Gurian-Sherman says there are big questions about how regulatory bodies under the Trump administration will choose to respond to the technology. For one, he says, gene editing could be much harder to test for.\u003c/p>\n\u003cp>“Detecting [transgenic] engineered changes, for a molecular biologist is really, really easy,” he said. But some of these [gene edits] are not going to leave much of a fingerprint, if at all, and they’re going to be very hard to trace,” he said. “So something like the kind of testing the \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO Project\u003c/a> does probably wouldn’t be possible in foods edited with CRISPR.”\u003c/p>\n\u003cp>Ultimately, Monsanto appears to be preparing for the possibility of regulation. When Lux Research, an independent technology research and advisory firm, looked into the Monsanto-Bayer merger in December, they surmised that gene editing was an important part of Monsanto’s appeal to Bayer, but that it was by no means the only technology they’re banking on.\u003c/p>\n\u003cp>“Monsanto’s advantage in the space is that they’re super diverse and they have their hands in all the cookie jars,” said Laura Lee, the author of \u003ca href=\"https://members.luxresearchinc.com/research/report/21808\">Lux’s report\u003c/a>. “So they’d be able to advance traits using CRISPR, or if the regulatory bodies step in and decide to classify CRISPR as genetic modification or put a harmful label on it, they’ll have of other options.”\u003c/p>\n\u003cp>\u003cstrong>“More Accessible” Technology\u003c/strong>\u003c/p>\n\u003cp>While CRISPR and other gene editing tools are seen as more affordable and more efficient, they’re also being touted as more accessible than traditional genetic engineering—and they are already being used in small private laboratories.\u003c/p>\n\u003cp>“We think the fact that this science is accessible to and being explored by many researchers across the public and private sectors is exciting—and will only improve the types of products that will ultimately be accessible to farmers,” said Monsanto’s Tom Adams.\u003c/p>\n\u003cp>Indeed, most traditional genetically engineered traits take years and cost millions to produce (an average of $\u003ca href=\"https://croplife.org/wp-content/uploads/pdf_files/Getting-a-Biotech-Crop-to-Market-Phillips-McDougall-Study.pdf\">136 million\u003c/a> to be exact). So bringing that number down could bring more constituents into the fold, despite the consolidation at the top.\u003c/p>\n\u003cp>But seeds produced this way will still be subject to strict intellectual property fines, says Gurian-Sherman. “[CRISPR] won’t be as controllable by the big companies, but the patenting (or lack thereof) could really be a limiting factor for smaller companies,” he said. Case in point, a non-exclusive license to use CRISPR/Cas9 is valued at \u003ca href=\"https://www.forbes.com/sites/jacobsherkow/2017/02/21/how-much-is-a-crispr-patent-license-worth/#141d34066b77\">$265 million\u003c/a>.\u003c/p>\n\u003cp>Of course, if that license is used to create a handful of seed traits, it could be more than worth the investment for a company like Monsanto—particularly if it can deliver on sought-after traits such as drought tolerance. And it might lead one to deduce that a newly merged company such as Monsanto-Bayer would use gene editing to bring down its overall R&D budget.\u003c/p>\n\u003cp>But that’s not necessarily the case, says Montenegro. In addition to facing pressure from the Trump Administration to spend mightily in the U.S., she points to an economic phenomenon called \u003ca href=\"https://en.wikipedia.org/wiki/Jevons_paradox\">Jevons paradox\u003c/a>, wherein technology makes a process more efficient, but that efficiency ends up leading to increasing demand. (Jevon first observed the phenomenon while observing the coal industry of the 19th Century.)\u003c/p>\n\u003cp>Another important question is whether this more accessible technology will be put to use to create seeds designed for alternative or more sustainable farming systems.\u003c/p>\n\u003cp>Montenegro says she has heard from one plant breeder at the University of Minnesota who was interested in using CRISPR/Cas9 for \u003ca href=\"http://open-pollinated-seeds.org.uk/participatory-plant-breeding/\">participatory plant breeding\u003c/a>—a tactic involving farmers that is often used in the developing world—and to breed plants that could be amenable to diversified organic farming systems. But she says it’s not likely that a wider playing field will change the basic premise of the bulk of the work done using gene-editing technology—which is to engineer seeds used on large-scale industrial farms.\u003c/p>\n\u003cp>“While I don’t want to foreclose the possibility of using CRISPR for agroecology, [companies and institutions] are underinvesting and undercutting basic agroecology research to such a large degree that even the lower-hanging fruit hasn’t yet been picked,” Montenegro said. This “massive asymmetry” makes her doubtful that the technology will help researchers tread new paths when it comes to sustainable practices.\u003c/p>\n\u003cp>Gurian-Sherman is no more optimistic. “There are ways you can breed or adapt crops for sustainable agricultural systems that don’t rely on inputs like fertilizers and pesticides as much,” he said. “You can breed crops that attract natural enemies, or take advantage of the slower release of organic nutrients from cover crops and manure. I can go on and on about traits that are valuable to sustainable farming. But that’s not going to be of interest to these companies because they’re actually antithetical to their business models.”\u003c/p>\n\u003cp>Consumers Union’s Hansen says the current excitement about gene editing reminds him of the very early days or genetic engineering. “In the late 80s and early 90s, they were saying they’d be able to do everything with GE. Thirty years later, all you have is herbicide-tolerant plants and Bt plants. Or that’s the vast majority.”\u003c/p>\n\u003cp>\u003cem>This story was created in partnership with \u003ca href=\"https://itvs.org/\">ITVS\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nTwilight Greenaway is the Managing Editor of Civil Eats. Her articles about food and farming have appeared in The New York Times, NPR.org, The Guardian, TakePart, Modern Farmer, Gastronomica and on Grist, where she served as the food editor from 2011-2012. See more at \u003ca href=\"http://www.twilightgreenaway.com/\">TwilightGreenaway.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
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