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"content": "\u003cp>When orchardist \u003ca href=\"https://elizapples.com/tag/eliza-greenman/\">Eliza Greenman\u003c/a> walks through a field of apple trees and gazes upon a pocked array of blemished and buckled fruits — scarred from fighting fungus, heat and pests — she feels a little thrill of joy. \"I'm absolutely infatuated with the idea of stress in an orchard,\" says Greenman, who custom grafts and grows pesticide-free hard cider apples in Hamilton, Va. These forlorn, scabbed apples, says Greenman, may actually be sweeter.\u003c/p>\n\u003cp>In an unofficial experiment, Greenman tested scabbed and unscabbed Parma apples, a high-sugar variety native to southwestern Virginia, and found the scarred apples had a 2 to 5 percent higher sugar content than unmarred apples from the same tree. More sugar means a higher alcohol content once fermented, producing a tastier hard cider.\u003c/p>\n\u003cp>But she loves these ugly apples for another reason: They may be more nutritious and have a higher antioxidant content. Says Greenman: \"I believe stress can help create a super fruit.\"\u003c/p>\n\u003cp>Ugly fruits and vegetables are today's pocked and scaly, dimpled, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/28/389511968/silly-saucy-scary-photos-show-the-many-faces-of-ugly-fruit\">misshapen darlings\u003c/a> — and there is a\u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462429929/ugly-fruit-is-ripe-for-a-close-up-as-shark-tank-takes-on-food-waste\"> growing movement\u003c/a> to sell such produce, not dump it into municipal landfills. As The Salt has reported, we toss out enough food to fill \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/16/its-time-to-get-serious-about-reducing-food-waste-feds-say/\">44 skyscrapers\u003c/a> each year. Why waste perfectly good food? This April \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/08/from-ugly-to-hip-misfit-fruits-and-veggies-coming-to-whole-foods/\">a handful of Whole Foods\u003c/a> stores in California will sell the cosmetically marred but nutritious produce for the first time.\u003c/p>\n\u003cp>But does some blemished produce pack an unexpected nutritional punch — courtesy of its own battles to survive?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We already suspect this is the case with organic fruits and vegetables. A \u003ca href=\"http://journals.cambridge.org/action/displayAbstract;jsessionid=CE5356433362DD0761990E60F0C28167.journals?aid=9325471&fileId=S0007114514001366\">2014 review\u003c/a> of 343 studies found that organic produce had lower pesticide residue and a 20 to 40 percent higher antioxidant content than conventional produce. Those antioxidants include compounds such as flavonoids, phenolic acids, anthocyanins and carotenoids, all produced by plants as defense mechanisms when they are stressed by pests. The study authors suggested that organic crops may be subject to more stress because they may receive fewer pesticides, in lower doses, and with less potent killing effects.\u003c/p>\n\u003cp>Another study of both conventional and organic apple varieties \u003ca href=\"http://www.nature.com/ejcn/journal/v60/n9/full/1602430a.html\">found higher antioxidant phenols\u003c/a> and fruit acids in organic apples. The study authors noted,\u003cstrong> \"\u003c/strong>The regular consumption of fruit acids is helpful in preventing illness and metabolic disorders. We recommend the consumption of regional organically grown varieties rather than of cultivars from integrated cultivation.\"\u003c/p>\n\u003cp>Ugly fruits actually bear the visible scars of their successful battles — dimpled or scarred where they fought off a biting or gnawing insect or surface infection. Greenman's ideal is a truly wild apple, one left to its own defenses in nature — with the cosmetic imperfections to prove it.\u003cstrong> \u003c/strong>Though not all pests and diseases are benign, she notes, a few common apple infestations are the result of harmless fungi that result in sooty \"blotch\" (dark patches) and fly speck (black dots), but do not harm taste or texture nor infect humans. These blotches are a result of the plant fighting off environmental insults — relying on its antioxidant defenses to do so. Greenman suspects those unsightly scars may reflect higher nutrition.\u003c/p>\n\u003cp>She may be right. One study showed that an apple covered in scab has \u003ca href=\"http://publik.tuwien.ac.at/files/PubDat_194363.pdf\">more healthy, antioxidant phenolic compounds\u003c/a>, called phenylpropanoids, than a scab-free apple peel. Another study showed that apple leaves infected with scab \u003ca href=\"http://link.springer.com/article/10.1007%2Fs10535-011-0176-6#/page-1\">have 10 to 20 percent more phenolic compounds\u003c/a>. Similar research has found \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0048405976900771\">high levels of resveratrol in grape leaves\u003c/a> infected with fungi or simply exposed to the stress of ultraviolet light. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/21624119/\">study of Japanese knotweed\u003c/a>, a plant with a long tradition of use in Chinese and Japanese herbal medicine, found that infection with common fungi boosted its resveratrol content\u003cstrong> \u003c/strong>as well. Resveratrol is an antioxidant that's been well-studied for its potential cardio-protective action. All these antioxidants protect both plants, and probably the humans who eat them.\u003c/p>\n\u003cp>This does not mean that we should turn away from conventional agriculture, or make hard and fast assumptions about crops, says environmental biologist \u003ca href=\"http://www.clemson.edu/public/rec/coastal/faculty_staff/ward.html\">Brian Ward, of Clemson University\u003c/a> in Columbia, S.C. \"There are so many factors contributing to antioxidant content,\" says Ward, who oversees research in both conventional and organic agriculture. \"The most important factor is the plant itself — and the variety. That's genetic. Then there is the soil, its mineral content, and whether conventional or organic fertilizer is used. But yes, there is some interesting data that when plants are stressed by insects or disease, they produce metabolites that are good for us.\"\u003c/p>\n\u003cp>Greenman's insight intrigues microbiologist Martin L. Pall, professor emeritus at Washington State University. Pall says that our own innate, potent protective mechanisms can be activated by compounds in fruits and vegetables. In fact, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25672622\">he suggests in a recent research paper\u003c/a>, those antioxidants may serve as mild stressors that kick our repair mechanisms into high gear. They activate a molecule in our cells known as Nrf2, which itself can trigger the activity of over 500 genes, most of which have cell-protective functions.\u003c/p>\n\u003cp>\"This is certainly true of compounds like resveratrol,\" he says. \"That part of the story is pretty clear.\" He says there's intriguing evidence that other plant compounds that increase under stress may be good for our health, too, but those benefits are not as well-documented.\u003c/p>\n\u003cp>Pall contends that we have co-evolved for eons with plants whose compounds benefit us. He points out that known \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/11/398325030/eating-to-break-100-longevity-diet-tips-from-the-blue-zones\">longevity diets\u003c/a> — such as the traditional Mediterranean and Okinawan cuisine — are rich in exactly these compounds and antioxidants.\u003c/p>\n\u003cp>So, backyard organic gardeners, rejoice: Your imperfect produce may be more perfect than you thought. Next time you hesitate over a flawed fruit, remember that it may be a hardy survivor bearing hidden nutritive gifts.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>We already suspect this is the case with organic fruits and vegetables. A \u003ca href=\"http://journals.cambridge.org/action/displayAbstract;jsessionid=CE5356433362DD0761990E60F0C28167.journals?aid=9325471&fileId=S0007114514001366\">2014 review\u003c/a> of 343 studies found that organic produce had lower pesticide residue and a 20 to 40 percent higher antioxidant content than conventional produce. Those antioxidants include compounds such as flavonoids, phenolic acids, anthocyanins and carotenoids, all produced by plants as defense mechanisms when they are stressed by pests. The study authors suggested that organic crops may be subject to more stress because they may receive fewer pesticides, in lower doses, and with less potent killing effects.\u003c/p>\n\u003cp>Another study of both conventional and organic apple varieties \u003ca href=\"http://www.nature.com/ejcn/journal/v60/n9/full/1602430a.html\">found higher antioxidant phenols\u003c/a> and fruit acids in organic apples. The study authors noted,\u003cstrong> \"\u003c/strong>The regular consumption of fruit acids is helpful in preventing illness and metabolic disorders. We recommend the consumption of regional organically grown varieties rather than of cultivars from integrated cultivation.\"\u003c/p>\n\u003cp>Ugly fruits actually bear the visible scars of their successful battles — dimpled or scarred where they fought off a biting or gnawing insect or surface infection. Greenman's ideal is a truly wild apple, one left to its own defenses in nature — with the cosmetic imperfections to prove it.\u003cstrong> \u003c/strong>Though not all pests and diseases are benign, she notes, a few common apple infestations are the result of harmless fungi that result in sooty \"blotch\" (dark patches) and fly speck (black dots), but do not harm taste or texture nor infect humans. These blotches are a result of the plant fighting off environmental insults — relying on its antioxidant defenses to do so. Greenman suspects those unsightly scars may reflect higher nutrition.\u003c/p>\n\u003cp>She may be right. One study showed that an apple covered in scab has \u003ca href=\"http://publik.tuwien.ac.at/files/PubDat_194363.pdf\">more healthy, antioxidant phenolic compounds\u003c/a>, called phenylpropanoids, than a scab-free apple peel. Another study showed that apple leaves infected with scab \u003ca href=\"http://link.springer.com/article/10.1007%2Fs10535-011-0176-6#/page-1\">have 10 to 20 percent more phenolic compounds\u003c/a>. Similar research has found \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0048405976900771\">high levels of resveratrol in grape leaves\u003c/a> infected with fungi or simply exposed to the stress of ultraviolet light. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/21624119/\">study of Japanese knotweed\u003c/a>, a plant with a long tradition of use in Chinese and Japanese herbal medicine, found that infection with common fungi boosted its resveratrol content\u003cstrong> \u003c/strong>as well. Resveratrol is an antioxidant that's been well-studied for its potential cardio-protective action. All these antioxidants protect both plants, and probably the humans who eat them.\u003c/p>\n\u003cp>This does not mean that we should turn away from conventional agriculture, or make hard and fast assumptions about crops, says environmental biologist \u003ca href=\"http://www.clemson.edu/public/rec/coastal/faculty_staff/ward.html\">Brian Ward, of Clemson University\u003c/a> in Columbia, S.C. \"There are so many factors contributing to antioxidant content,\" says Ward, who oversees research in both conventional and organic agriculture. \"The most important factor is the plant itself — and the variety. That's genetic. Then there is the soil, its mineral content, and whether conventional or organic fertilizer is used. But yes, there is some interesting data that when plants are stressed by insects or disease, they produce metabolites that are good for us.\"\u003c/p>\n\u003cp>Greenman's insight intrigues microbiologist Martin L. Pall, professor emeritus at Washington State University. Pall says that our own innate, potent protective mechanisms can be activated by compounds in fruits and vegetables. In fact, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25672622\">he suggests in a recent research paper\u003c/a>, those antioxidants may serve as mild stressors that kick our repair mechanisms into high gear. They activate a molecule in our cells known as Nrf2, which itself can trigger the activity of over 500 genes, most of which have cell-protective functions.\u003c/p>\n\u003cp>\"This is certainly true of compounds like resveratrol,\" he says. \"That part of the story is pretty clear.\" He says there's intriguing evidence that other plant compounds that increase under stress may be good for our health, too, but those benefits are not as well-documented.\u003c/p>\n\u003cp>Pall contends that we have co-evolved for eons with plants whose compounds benefit us. He points out that known \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/11/398325030/eating-to-break-100-longevity-diet-tips-from-the-blue-zones\">longevity diets\u003c/a> — such as the traditional Mediterranean and Okinawan cuisine — are rich in exactly these compounds and antioxidants.\u003c/p>\n\u003cp>So, backyard organic gardeners, rejoice: Your imperfect produce may be more perfect than you thought. Next time you hesitate over a flawed fruit, remember that it may be a hardy survivor bearing hidden nutritive gifts.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Plateau But No Decline: Child Obesity Rates Hold Steady",
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"content": "\u003cp>When it comes to reversing the obesity epidemic, there have been glimmers of hope that the U.S. might be making headway, especially with young children.\u003c/p>\n\u003cp>For instance, back in 2013, the Centers for Disease Control and Prevention \u003ca href=\"http://www.npr.org/sections/health-shots/2013/08/06/209213524/falling-obesity-rates-among-preschoolers-mark-healthful-trend\">documented declines\u003c/a> in obesity rates among low-income preschoolers in many states. And \u003ca href=\"http://www.rwjf.org/content/dam/farm/reports/issue_briefs/2013/rwjf401163\">case studies\u003c/a> in cities including Kearney, Neb., Vance, N.C., and New York , N.Y., have reported progress, too.\u003c/p>\n\u003cp>But a \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/oby.21518/abstract\">new study\u003c/a> published in the journal \u003cem>Obesity \u003c/em>concludes that — though the prevalence of obesity among U.S. children has plateaued in recent years — there is no indication of a national decline.\u003c/p>\n\u003cp>\"If you look at the long-term from 1999 to 2014, we see a pretty consistent increase in obesity across all-aged children,\" says study author \u003ca href=\"https://medicine.duke.edu/faculty/asheley-cockrell-skinner-phd\">Asheley Cockrell Skinner\u003c/a>, a researcher at the Duke Clinical Research Institute at Duke University. And she points to a continued increase in the rate of severe, or morbid, obesity among teens, which rose from 6 percent in 1999 to about 10 percent in 2014.\u003c/p>\n\u003cp>According to the study, which is based on NHANES data — a nationally representative survey and study on nutrition and health — 33 percent of children between the ages of 2 and 19 are overweight, and 17 percent are obese. Skinner says the estimates are reliable, in part because of the way the data is collected. Health professionals weigh and measure the kids who participate in the study, so researchers are not relying on self-reports from parents.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study echoes findings from last November, when the CDC \u003ca href=\"http://www.npr.org/2015/11/13/455862562/despite-encouragement-to-eat-better-obesity-still-rises-among-u-s-adults\">released\u003c/a> numbers pointing to the stubborn rate of obesity among U.S. adults.\u003c/p>\n\u003cp>Skinner says she hopes these findings don't overshadow the success stories out there. Certainly, there are many promising efforts aimed at helping people make healthier choices. There's also more attention on preventing obesity among primary care doctors and pediatricians.\u003c/p>\n\u003cp>\"If we take a multi-pronged approach, we may start to see some declines,\" says Skinner. But so far, she says these messages — and public health interventions aimed at helping — \"are not reaching everybody.\"\u003c/p>\n\u003cp>Experts say a multi-pronged approach is needed to reverse the epidemic, and there are many efforts underway that show promise in nudging Americans' lifestyle choices in a healthier direction.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/health/2013/07/31/207285165/more-moms-are-breastfeeding-but-many-babies-still-miss-out\">reported\u003c/a>, there's been an increase in the number of moms breastfeeding their infants as the results of \u003ca href=\"http://www.cdc.gov/breastfeeding/promotion/\">support programs\u003c/a> in hospitals nationwide. These efforts may lower the risk of obesity. And the overhaul of school lunch has shown promise in promoting better eating habits.\u003c/p>\n\u003cp>And municipalities, health providers and employers across the country have introduced all sorts of initiatives to encourage healthier lifestyles. Some doctors are even \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/24/205124705/nyc-doctors-are-now-prescribing-fruits-and-veggies\">prescribing fruits and vegetables\u003c/a> for their patients.\u003c/p>\n\u003cp>Also, as we reported back in 2013, pediatricians say they're much more assertive about obesity-prevention efforts than they were a decade ago. \"It used to be a very awkward, embarrassing conversation to have [with overweight families],\" \u003ca href=\"https://mydoctor.kaiserpermanente.org/ncal/provider/mdesler\">Dr. Margaret Desler\u003c/a>, a pediatrician with Kaiser Permanente, \u003ca href=\"http://www.npr.org/sections/health-shots/2013/08/06/209213524/falling-obesity-rates-among-preschoolers-mark-healthful-trend\">told us\u003c/a> in 2013.\u003c/p>\n\u003cp>But that's changing. Desler told us she charted kids' \u003ca href=\"http://www.nhlbi.nih.gov/guidelines/obesity/BMI/bmicalc.htm\">body mass indexes\u003c/a>, or BMIs, at every visit and talked with patients and their families about their eating and exercise habits. \"It just opens up communication lines,\" Desler said.\u003c/p>\n\u003cp>So there are lots of efforts underway aimed at getting people to think anew about their daily habits. As \u003ca href=\"http://healthpolicy.stanford.edu/people/thomas_n_robinson\">Dr. Tom Robinson\u003c/a> at Stanford University told us in 2013, \"small changes can magnify into large improvements in health\" over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>When it comes to reversing the obesity epidemic, there have been glimmers of hope that the U.S. might be making headway, especially with young children.\u003c/p>\n\u003cp>For instance, back in 2013, the Centers for Disease Control and Prevention \u003ca href=\"http://www.npr.org/sections/health-shots/2013/08/06/209213524/falling-obesity-rates-among-preschoolers-mark-healthful-trend\">documented declines\u003c/a> in obesity rates among low-income preschoolers in many states. And \u003ca href=\"http://www.rwjf.org/content/dam/farm/reports/issue_briefs/2013/rwjf401163\">case studies\u003c/a> in cities including Kearney, Neb., Vance, N.C., and New York , N.Y., have reported progress, too.\u003c/p>\n\u003cp>But a \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/oby.21518/abstract\">new study\u003c/a> published in the journal \u003cem>Obesity \u003c/em>concludes that — though the prevalence of obesity among U.S. children has plateaued in recent years — there is no indication of a national decline.\u003c/p>\n\u003cp>\"If you look at the long-term from 1999 to 2014, we see a pretty consistent increase in obesity across all-aged children,\" says study author \u003ca href=\"https://medicine.duke.edu/faculty/asheley-cockrell-skinner-phd\">Asheley Cockrell Skinner\u003c/a>, a researcher at the Duke Clinical Research Institute at Duke University. And she points to a continued increase in the rate of severe, or morbid, obesity among teens, which rose from 6 percent in 1999 to about 10 percent in 2014.\u003c/p>\n\u003cp>According to the study, which is based on NHANES data — a nationally representative survey and study on nutrition and health — 33 percent of children between the ages of 2 and 19 are overweight, and 17 percent are obese. Skinner says the estimates are reliable, in part because of the way the data is collected. Health professionals weigh and measure the kids who participate in the study, so researchers are not relying on self-reports from parents.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study echoes findings from last November, when the CDC \u003ca href=\"http://www.npr.org/2015/11/13/455862562/despite-encouragement-to-eat-better-obesity-still-rises-among-u-s-adults\">released\u003c/a> numbers pointing to the stubborn rate of obesity among U.S. adults.\u003c/p>\n\u003cp>Skinner says she hopes these findings don't overshadow the success stories out there. Certainly, there are many promising efforts aimed at helping people make healthier choices. There's also more attention on preventing obesity among primary care doctors and pediatricians.\u003c/p>\n\u003cp>\"If we take a multi-pronged approach, we may start to see some declines,\" says Skinner. But so far, she says these messages — and public health interventions aimed at helping — \"are not reaching everybody.\"\u003c/p>\n\u003cp>Experts say a multi-pronged approach is needed to reverse the epidemic, and there are many efforts underway that show promise in nudging Americans' lifestyle choices in a healthier direction.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/health/2013/07/31/207285165/more-moms-are-breastfeeding-but-many-babies-still-miss-out\">reported\u003c/a>, there's been an increase in the number of moms breastfeeding their infants as the results of \u003ca href=\"http://www.cdc.gov/breastfeeding/promotion/\">support programs\u003c/a> in hospitals nationwide. These efforts may lower the risk of obesity. And the overhaul of school lunch has shown promise in promoting better eating habits.\u003c/p>\n\u003cp>And municipalities, health providers and employers across the country have introduced all sorts of initiatives to encourage healthier lifestyles. Some doctors are even \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/24/205124705/nyc-doctors-are-now-prescribing-fruits-and-veggies\">prescribing fruits and vegetables\u003c/a> for their patients.\u003c/p>\n\u003cp>Also, as we reported back in 2013, pediatricians say they're much more assertive about obesity-prevention efforts than they were a decade ago. \"It used to be a very awkward, embarrassing conversation to have [with overweight families],\" \u003ca href=\"https://mydoctor.kaiserpermanente.org/ncal/provider/mdesler\">Dr. Margaret Desler\u003c/a>, a pediatrician with Kaiser Permanente, \u003ca href=\"http://www.npr.org/sections/health-shots/2013/08/06/209213524/falling-obesity-rates-among-preschoolers-mark-healthful-trend\">told us\u003c/a> in 2013.\u003c/p>\n\u003cp>But that's changing. Desler told us she charted kids' \u003ca href=\"http://www.nhlbi.nih.gov/guidelines/obesity/BMI/bmicalc.htm\">body mass indexes\u003c/a>, or BMIs, at every visit and talked with patients and their families about their eating and exercise habits. \"It just opens up communication lines,\" Desler said.\u003c/p>\n\u003cp>So there are lots of efforts underway aimed at getting people to think anew about their daily habits. As \u003ca href=\"http://healthpolicy.stanford.edu/people/thomas_n_robinson\">Dr. Tom Robinson\u003c/a> at Stanford University told us in 2013, \"small changes can magnify into large improvements in health\" over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Do We Really Need Probiotics In Our Coffee, Granola And Nut Butter?",
"title": "Do We Really Need Probiotics In Our Coffee, Granola And Nut Butter?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Picture a dusty, nomadic herdsman around 5000 B.C., trudging with his mare somewhere in Central Asia, and pausing to quaff a refreshingly tart yogurt drink from his gourd. Fast-forward to the present day, and it seems all you need for your daily dose of friendly flora is to wander into the kitchen and pop a \u003ca href=\"http://www.sweetearthfoods.com/our-products/#functional-burritos\" target=\"_blank\">breakfast burrito\u003c/a> in the microwave.\u003c/p>\n\u003cp>The market for food-based probiotics is growing so rapidly that probiotics are now showing up in dozens of packaged foods, from drinks to desserts, cold brew coffee and cheese bits. Forty-two percent of Americans want more probiotics in their diet, up from only 12 percent in 2008, according to a 2015 poll by Maryellen Molyneaux, president of \u003ca href=\"http://www.nmisolutions.com/\" target=\"_blank\">Natural Marketing Institute\u003c/a>, a health and wellness market-research firm.\u003c/p>\n\u003cp>\"Seven out of 10 probiotic users get their daily dose from yogurt and supplements,\" says Mollyneux, \"but many other sources are emerging, from sauerkraut to kombucha.\"\u003c/p>\n\u003cp>Sales of kombucha — the tangy, fermented tea beverage cultured with a blend of yeast and bacteria — \u003ca href=\"http://blog.euromonitor.com/2015/10/teas-health-halo-creates-opportunities-for-carbonated-rtd-tea-to-grow.html\" target=\"_blank\">soared to nearly $400 million in 2014\u003c/a>, up from $100 million in 2009, according to global market research firm \u003ca href=\"http://www.euromonitor.com/\" target=\"_blank\">Euromonitor International.\u003c/a> One can now find probiotics in butter substitutes, granola, \"pressed probiotic water\" — even \u003ca href=\"http://www.biogaia.com/\" target=\"_blank\">drinking straws \u003c/a>packed with probiotics, which you can dip into the beverage of your choice.\u003c/p>\n\u003cp>But what exactly do these designer foods with friendly flora actually offer — besides a high price tag and fancy packaging?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It depends how you define a probiotic,\" says Gregor Reid, a professor of microbiology and immunology at the University of Western Ontario in Canada, and director of the \u003ca href=\"http://www.lawsonresearch.com/\" target=\"_blank\">Canadian Research and Development Center for Probiotics\u003c/a>. \"I would argue that probiotics are beneficial organisms that humans have evolved with and that are naturally present in the healthy gut.\"\u003c/p>\n\u003cp>These include \u003cem>Lactobacillus\u003c/em> and \u003cem>Bifidus\u003c/em> bacteria, which produce short-chain fatty acids that research suggests may be beneficial to health, help modulate immunity, and keep pathogenic organisms in check. A healthy diet rich in prebiotic fibers — plant fibers that we don't digest, but the good bacteria in our gut do metabolize and thrive on — and fermented foods such as kefirs, yogurts, and sauerkraut helps maintain healthy digestive function, says Reid.\u003c/p>\n\u003cp>But some claims outpace the science, he says, especially for novel organisms such as \u003cem>Bacillus coagulans,\u003c/em> a soil-based organism that is stable when heated or pasteurized. Most probiotics are inherently fragile and must be protected from excess heat. The stability of \u003cem>B. coagulans,\u003c/em> along with the fact that the organism is technically vegan (not isolated from a mammal's gut), has made it a popular addition in many designer probiotic products — including the aforementioned breakfast burrito (from Get Cultured) and pressed probiotic water (from Suja Juice).\u003c/p>\n\u003cp>\u003cem>B. coagulans\u003c/em> is even included in a butter substitute called \u003ca href=\"http://www.meltorganic.com/\" target=\"_blank\">Melt\u003c/a>, which advertises that it \"delivers active cultures more effectively than yogurt.\" Organism per organism, this may be true, simply because of heat resistance. But Reid says, \"We don't know what role this organism plays in healthy people. Why do you want to take it in the first place? Until scientists definitively show in human studies what it really does for you, I wouldn't recommend it for anybody.\"\u003c/p>\n\u003cp>Others beg to differ.\u003c/p>\n\u003cp>\"Probiotics do not necessarily have to be native to our guts,\" says food microbiologist Glenn Gibson of \u003ca href=\"http://www.reading.ac.uk/\" target=\"_blank\">the University of Reading \u003c/a>in London. Microbiota in humans vary across individuals and cultures, so what is a native and natural inhabitant of one person's gut may not even live in another person's gut.\u003c/p>\n\u003cp>What matters, he says, is that they \"are safe and beneficial.\" And \u003cem>B. coagulans,\u003c/em> he asserts, passes that test.\u003c/p>\n\u003cp>\"There is good research showing it improves gut health in the elderly and inhibits pathogens. We've done a few of those studies ourselves,\" Gibson says.\u003c/p>\n\u003cp>And while it's true that the organisms in your food need to survive in the finished product for you to get a benefit from consuming them, the absolute number of microbes in your meal may not be as important as we're led to believe, Gibson says. \"We already know that bacterial pathogens can exert effects at tiny doses, so why wouldn't we expect the same of probiotics?\"\u003c/p>\n\u003cp>Gastroenterologist \u003ca href=\"http://www.houstonmethodist.org/doctor/eamonn-quigley\" target=\"_blank\">Eammon Quigley\u003c/a> of Houston Methodist Hospital in Houston, who specializes in the impact of probiotics on functional bowel disease and metabolic liver disease, agrees that consumers shouldn't necessarily be swayed by claims of high counts of beneficial organisms in their food. \"You hear about billions and trillions and how they are better than millions, but there is no data to support most of those claims. Probiotics may be part of a healthy diet, but be skeptical of their impact in formulations that have not been formally tested,\" he advises.\u003c/p>\n\u003cp>So what is a cautious consumer to do? Both Quigley and Reid suggest taking a look at the \u003ca href=\"https://play.google.com/store/apps/details?id=com.probiotic.usa&hl=en\" target=\"_blank\">Clinical Guide to Probiotic Products Available in the US\u003c/a>; the 2016 version was just released (a separate guide is available for Canada \u003ca href=\"http://www.probioticchart.ca/\" target=\"_blank\">here\u003c/a>). The guide reviews indications, dosages, and clinical evidence to date for dozens of common organisms and strains. \"This guide lets you know which organisms have been documented sufficiently to be recommended,\" says Reid.\u003c/p>\n\u003cp>If that sounds like a lot of work, just keep it simple, Reid says. He recommends sticking to the strains and simple foods that have stood the test of time and science.\u003c/p>\n\u003cp>After all, humans have evolved and thrived for many thousands of years noshing on fermented foods — from kimchi to natto, kefir to kombucha, miso to yogurt to tempeh. \"We should all be eating kefirs, yogurts and sauerkraut,\" says Reid. \"Their lactic acid bacteria are good for us.\"\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>Picture a dusty, nomadic herdsman around 5000 B.C., trudging with his mare somewhere in Central Asia, and pausing to quaff a refreshingly tart yogurt drink from his gourd. Fast-forward to the present day, and it seems all you need for your daily dose of friendly flora is to wander into the kitchen and pop a \u003ca href=\"http://www.sweetearthfoods.com/our-products/#functional-burritos\" target=\"_blank\">breakfast burrito\u003c/a> in the microwave.\u003c/p>\n\u003cp>The market for food-based probiotics is growing so rapidly that probiotics are now showing up in dozens of packaged foods, from drinks to desserts, cold brew coffee and cheese bits. Forty-two percent of Americans want more probiotics in their diet, up from only 12 percent in 2008, according to a 2015 poll by Maryellen Molyneaux, president of \u003ca href=\"http://www.nmisolutions.com/\" target=\"_blank\">Natural Marketing Institute\u003c/a>, a health and wellness market-research firm.\u003c/p>\n\u003cp>\"Seven out of 10 probiotic users get their daily dose from yogurt and supplements,\" says Mollyneux, \"but many other sources are emerging, from sauerkraut to kombucha.\"\u003c/p>\n\u003cp>Sales of kombucha — the tangy, fermented tea beverage cultured with a blend of yeast and bacteria — \u003ca href=\"http://blog.euromonitor.com/2015/10/teas-health-halo-creates-opportunities-for-carbonated-rtd-tea-to-grow.html\" target=\"_blank\">soared to nearly $400 million in 2014\u003c/a>, up from $100 million in 2009, according to global market research firm \u003ca href=\"http://www.euromonitor.com/\" target=\"_blank\">Euromonitor International.\u003c/a> One can now find probiotics in butter substitutes, granola, \"pressed probiotic water\" — even \u003ca href=\"http://www.biogaia.com/\" target=\"_blank\">drinking straws \u003c/a>packed with probiotics, which you can dip into the beverage of your choice.\u003c/p>\n\u003cp>But what exactly do these designer foods with friendly flora actually offer — besides a high price tag and fancy packaging?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It depends how you define a probiotic,\" says Gregor Reid, a professor of microbiology and immunology at the University of Western Ontario in Canada, and director of the \u003ca href=\"http://www.lawsonresearch.com/\" target=\"_blank\">Canadian Research and Development Center for Probiotics\u003c/a>. \"I would argue that probiotics are beneficial organisms that humans have evolved with and that are naturally present in the healthy gut.\"\u003c/p>\n\u003cp>These include \u003cem>Lactobacillus\u003c/em> and \u003cem>Bifidus\u003c/em> bacteria, which produce short-chain fatty acids that research suggests may be beneficial to health, help modulate immunity, and keep pathogenic organisms in check. A healthy diet rich in prebiotic fibers — plant fibers that we don't digest, but the good bacteria in our gut do metabolize and thrive on — and fermented foods such as kefirs, yogurts, and sauerkraut helps maintain healthy digestive function, says Reid.\u003c/p>\n\u003cp>But some claims outpace the science, he says, especially for novel organisms such as \u003cem>Bacillus coagulans,\u003c/em> a soil-based organism that is stable when heated or pasteurized. Most probiotics are inherently fragile and must be protected from excess heat. The stability of \u003cem>B. coagulans,\u003c/em> along with the fact that the organism is technically vegan (not isolated from a mammal's gut), has made it a popular addition in many designer probiotic products — including the aforementioned breakfast burrito (from Get Cultured) and pressed probiotic water (from Suja Juice).\u003c/p>\n\u003cp>\u003cem>B. coagulans\u003c/em> is even included in a butter substitute called \u003ca href=\"http://www.meltorganic.com/\" target=\"_blank\">Melt\u003c/a>, which advertises that it \"delivers active cultures more effectively than yogurt.\" Organism per organism, this may be true, simply because of heat resistance. But Reid says, \"We don't know what role this organism plays in healthy people. Why do you want to take it in the first place? Until scientists definitively show in human studies what it really does for you, I wouldn't recommend it for anybody.\"\u003c/p>\n\u003cp>Others beg to differ.\u003c/p>\n\u003cp>\"Probiotics do not necessarily have to be native to our guts,\" says food microbiologist Glenn Gibson of \u003ca href=\"http://www.reading.ac.uk/\" target=\"_blank\">the University of Reading \u003c/a>in London. Microbiota in humans vary across individuals and cultures, so what is a native and natural inhabitant of one person's gut may not even live in another person's gut.\u003c/p>\n\u003cp>What matters, he says, is that they \"are safe and beneficial.\" And \u003cem>B. coagulans,\u003c/em> he asserts, passes that test.\u003c/p>\n\u003cp>\"There is good research showing it improves gut health in the elderly and inhibits pathogens. We've done a few of those studies ourselves,\" Gibson says.\u003c/p>\n\u003cp>And while it's true that the organisms in your food need to survive in the finished product for you to get a benefit from consuming them, the absolute number of microbes in your meal may not be as important as we're led to believe, Gibson says. \"We already know that bacterial pathogens can exert effects at tiny doses, so why wouldn't we expect the same of probiotics?\"\u003c/p>\n\u003cp>Gastroenterologist \u003ca href=\"http://www.houstonmethodist.org/doctor/eamonn-quigley\" target=\"_blank\">Eammon Quigley\u003c/a> of Houston Methodist Hospital in Houston, who specializes in the impact of probiotics on functional bowel disease and metabolic liver disease, agrees that consumers shouldn't necessarily be swayed by claims of high counts of beneficial organisms in their food. \"You hear about billions and trillions and how they are better than millions, but there is no data to support most of those claims. Probiotics may be part of a healthy diet, but be skeptical of their impact in formulations that have not been formally tested,\" he advises.\u003c/p>\n\u003cp>So what is a cautious consumer to do? Both Quigley and Reid suggest taking a look at the \u003ca href=\"https://play.google.com/store/apps/details?id=com.probiotic.usa&hl=en\" target=\"_blank\">Clinical Guide to Probiotic Products Available in the US\u003c/a>; the 2016 version was just released (a separate guide is available for Canada \u003ca href=\"http://www.probioticchart.ca/\" target=\"_blank\">here\u003c/a>). The guide reviews indications, dosages, and clinical evidence to date for dozens of common organisms and strains. \"This guide lets you know which organisms have been documented sufficiently to be recommended,\" says Reid.\u003c/p>\n\u003cp>If that sounds like a lot of work, just keep it simple, Reid says. He recommends sticking to the strains and simple foods that have stood the test of time and science.\u003c/p>\n\u003cp>After all, humans have evolved and thrived for many thousands of years noshing on fermented foods — from kimchi to natto, kefir to kombucha, miso to yogurt to tempeh. \"We should all be eating kefirs, yogurts and sauerkraut,\" says Reid. \"Their lactic acid bacteria are good for us.\"\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3\u003c/p>\n\u003cp>If you melt at the creaminess of full-fat yogurt, read on.\u003c/p>\n\u003cp>A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes.\u003c/p>\n\u003cp>The research, \u003ca href=\"http://circ.ahajournals.org/content/early/2016/03/22/CIRCULATIONAHA.115.018410.abstract\">published\u003c/a> in the journal \u003cem>Circulation,\u003c/em> included 3,333 adults. Beginning in the late 1980s, researchers took blood samples from the participants and measured circulating levels of biomarkers of dairy fat in their blood. Then, over the next two decades, the researchers tracked who among the participants developed diabetes.\u003c/p>\n\u003cp>\"People who had the most dairy fat in their diet had about a 50 percent lower risk of diabetes\" compared with people who consumed the least dairy fat, says \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, who is also an author of the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study does not prove a cause and effect, but it builds on a body of evidence suggesting that dairy fat may have protective effects, both in cutting the risk of diabetes and in helping people control body weight.\u003c/p>\n\u003cp>\"For a long time we've had this notion that saturated fat [the kind found in dairy products] is always bad for you,\" says \u003ca href=\"http://uvahealth.com/findadoctor/profile/Mark-D-DeBoer\">Mark DeBoer\u003c/a>, a pediatrician at the University of Virginia.\u003c/p>\n\u003cp>But this assumption is being questioned. As we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174739752/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids\">reported\u003c/a>, DeBoer has studied the connection between dairy fat and children's body weight. And he published a surprising finding.\u003c/p>\n\u003cp>\"It appears that children who have a higher intake of whole milk or 2 percent milk gain less weight over time\" compared with kids who consume skim or nonfat dairy products, explains DeBoer.\u003c/p>\n\u003cp>And there's some evidence that dairy fat may help adults manage weight as well. As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\"> reported\u003c/a>, researchers in Sweden found that \u003cem>\u003c/em>middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared with men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>So, in other words, the butter and whole-milk eaters did better at keeping the pounds off. In addition, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">meta-analysis\u003c/a> -\u003cem>-\u003c/em> which included data from 16 observational studies — also found evidence that high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>Researchers can't fully explain these counterintuitive findings.\u003c/p>\n\u003cp>It's possible that \"the fat in dairy makes you less hungry to eat some other foods,\" says DeBoer.\u003c/p>\n\u003cp>And there's evidence that \"when people consume more low-fat dairy, they eat more carbohydrates\" as a way of compensating, says Mozaffarian.\u003c/p>\n\u003cp>Many high-carb foods such as cereals, breads and snacks that contain highly refined grains are less satiating and can prompt people to eat more calories.\u003c/p>\n\u003cp>With all the new evidence that challenges the low-fat-is-best orthodoxy, Mozaffarian says it may be time to reconsider the National School Lunch Program rules, which allow only skim and low-fat milk.\u003c/p>\n\u003cp>\"Our research indicates that the national policy should be neutral about dairy fat, until we learn more,\" says Mozaffarian. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3\u003c/p>\n\u003cp>If you melt at the creaminess of full-fat yogurt, read on.\u003c/p>\n\u003cp>A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes.\u003c/p>\n\u003cp>The research, \u003ca href=\"http://circ.ahajournals.org/content/early/2016/03/22/CIRCULATIONAHA.115.018410.abstract\">published\u003c/a> in the journal \u003cem>Circulation,\u003c/em> included 3,333 adults. Beginning in the late 1980s, researchers took blood samples from the participants and measured circulating levels of biomarkers of dairy fat in their blood. Then, over the next two decades, the researchers tracked who among the participants developed diabetes.\u003c/p>\n\u003cp>\"People who had the most dairy fat in their diet had about a 50 percent lower risk of diabetes\" compared with people who consumed the least dairy fat, says \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, who is also an author of the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study does not prove a cause and effect, but it builds on a body of evidence suggesting that dairy fat may have protective effects, both in cutting the risk of diabetes and in helping people control body weight.\u003c/p>\n\u003cp>\"For a long time we've had this notion that saturated fat [the kind found in dairy products] is always bad for you,\" says \u003ca href=\"http://uvahealth.com/findadoctor/profile/Mark-D-DeBoer\">Mark DeBoer\u003c/a>, a pediatrician at the University of Virginia.\u003c/p>\n\u003cp>But this assumption is being questioned. As we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174739752/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids\">reported\u003c/a>, DeBoer has studied the connection between dairy fat and children's body weight. And he published a surprising finding.\u003c/p>\n\u003cp>\"It appears that children who have a higher intake of whole milk or 2 percent milk gain less weight over time\" compared with kids who consume skim or nonfat dairy products, explains DeBoer.\u003c/p>\n\u003cp>And there's some evidence that dairy fat may help adults manage weight as well. As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\"> reported\u003c/a>, researchers in Sweden found that \u003cem>\u003c/em>middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared with men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>So, in other words, the butter and whole-milk eaters did better at keeping the pounds off. In addition, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">meta-analysis\u003c/a> -\u003cem>-\u003c/em> which included data from 16 observational studies — also found evidence that high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>Researchers can't fully explain these counterintuitive findings.\u003c/p>\n\u003cp>It's possible that \"the fat in dairy makes you less hungry to eat some other foods,\" says DeBoer.\u003c/p>\n\u003cp>And there's evidence that \"when people consume more low-fat dairy, they eat more carbohydrates\" as a way of compensating, says Mozaffarian.\u003c/p>\n\u003cp>Many high-carb foods such as cereals, breads and snacks that contain highly refined grains are less satiating and can prompt people to eat more calories.\u003c/p>\n\u003cp>With all the new evidence that challenges the low-fat-is-best orthodoxy, Mozaffarian says it may be time to reconsider the National School Lunch Program rules, which allow only skim and low-fat milk.\u003c/p>\n\u003cp>\"Our research indicates that the national policy should be neutral about dairy fat, until we learn more,\" says Mozaffarian. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Coffee Workers' Concerns Brew Over Chemical's Link To Lung Disease",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160415_me_coffee_roasters_guard_against_chemical_that_may_cause_lung_disease.mp3\u003c/p>\n\u003cp>Step into Mike Moon's Madison, Wis., coffee roasting plant and the aroma of beans — from Brazil to Laos — immediately washes over you.\u003c/p>\n\u003cp>Moon says he aims to run an efficient and safe plant — and that starts the minute beans spill out of the roaster. He points to a cooling can that is \"designed to draw air from the room over the beans and exhausts that air out of the facility. So it is really grabbing a lot of all of the gases coming off the coffee,\" he explains.\u003c/p>\n\u003cp>Why are these gases so worrisome? Because they contain a chemical called \u003ca href=\"https://www.osha.gov/dsg/guidance/diacetyl-guidance.html\">diacetyl\u003c/a> — a natural byproduct of the coffee roasting process that, in large concentrations, can infiltrate the lungs and cause a \u003ca href=\"Obliterative%20bronchiolitis,%20an%20irreversible%20form%20of%20lung%20disease%20in%20which%20the%20smallest%20airways%20in%20the%20lung%20(the%20bronchioles)%20become%20scarred%20and%20constricted,%20blocking%20the%20movement%20of%20air\">severe form of lung disease\u003c/a>.\u003c/p>\n\u003cp>You might remember hearing about diacetyl several years ago, when a synthetic version of the chemical, which is used to give a buttery flavor to certain snack foods, was implicated in causing \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/20/161489994/man-wins-7-million-in-suit-claiming-microwave-popcorn-caused-lung-disease\">severe lung problems \u003c/a>among workers at a microwave popcorn facility.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now it looks like that chemical could affect the coffee world as well. People at home grinding or brewing up a pot need not worry, but the chemical could pose a danger to people working in commercial coffee roasting plants.\u003c/p>\n\u003cp>The issue first caught the attention of investigators at the Centers for Disease Control and Prevention back in 2012.\u003c/p>\n\u003cp>Workers at a coffee roasting plant in Texas were getting sick. \"Physicians at a nearby university medical center had diagnosed five former workers with a very severe lung disease called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9845757\">obliterative bronchiolitis\u003c/a>,\" says Rachel Bailey, a medical officer at the CDC's \u003ca href=\"http://www.cdc.gov/niosh/\">National Institute for Occupational Safety and Health\u003c/a>. \"So we visited the facility.\"\u003c/p>\n\u003cp>What Bailey and her colleagues found was diacetyl — high levels of it. This particular coffee roaster in Texas added flavorings to some of its beans. And indeed, Bailey says, \"We found the highest concentrations in the flavoring room.\"\u003c/p>\n\u003cp>But they also found significant levels of diacetyl in the area where the natural, unflavored coffee beans were being processed, \"in the grinding and packaging room where they packaged nonflavored coffee.\"\u003c/p>\n\u003cp>A couple of years later, reporters at the \u003cem>Milwaukee Journal Sentinel\u003c/em> began digging into the issue. The newspaper's \u003ca href=\"http://www.jsonline.com/watchdog/gasping-for-action-322988651.html\">multipart investigation\u003c/a> explored the potential that high levels of diacetyl could be causing respiratory illness in workers across the state.\u003c/p>\n\u003cp>In Madison, Moon says he knew nothing about the chemical, but that changed when a \u003cem>Journal Sentinel\u003c/em> reporter asked him to allow an industrial hygienist to check his business for the presence of diacetyl.\u003c/p>\n\u003cp>The results raised concern and Moon immediately asked NIOSH to dig deeper. He's waiting for a final report, but for now he's following NIOSH's advice to take precautions.\u003c/p>\n\u003cp>\"We're circulating air in the facility more,\" he says, \"and bringing fresh air.\"\u003c/p>\n\u003cp>Now NIOSH is juggling a dozen requests from roasters around the country who want their facilities assessed, though none of these roasters are reporting diacetyl-related health problems by their employees.\u003c/p>\n\u003cp>Meanwhile, the National Coffee Association is carrying out its own analysis. \"We are looking further, because current science does not indicate any support for the premise that exposure to diacetyl alone — created naturally in the roasting and grinding of unflavored coffee — increases the risk of obstructive lung disease,\" says \u003ca href=\"http://www.ncausa.org/About-NCA/Staff\">Joseph DeRupo\u003c/a>, a spokesman for the association.\u003c/p>\n\u003cp>While researchers have found strong links between exposure to the chemical and lung disease, they are still trying to work out exactly how much exposure is too much.\u003c/p>\n\u003cp>A spokesman from the Occupational Safety and Health Administration says currently, there are no plans to make rules regulating diacetyl exposure in workplaces. NIOSH — which can't pass regulations on this, but can make recommendations — issued a draft version of guidance for safe exposure in August 2011 and expects to release a final version later this year.\u003c/p>\n\u003cp>In the meantime, some coffee processing plants are taking preliminary precautions. In Milwaukee, Lincoln Fowler, a co-owner of Colectivo Coffee, says he has established some best practices. And they appear to be working.\u003c/p>\n\u003cp>He spent years perfecting his shop's air flow system and recently called in experts to test it. The diacetyl count there came in well below NIOSH's proposed standards.\u003c/p>\n\u003cp>But Fowler thinks concerns about workplace well-being should be put in perspective.\u003c/p>\n\u003cp>His workers handle hundreds of pounds of coffee on a daily basis, Fowler says. \"I'm constantly after our staff to be careful about how you lift,\" he says. \"I would argue that potential back problems are probably a much more significant threat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.wuwm.com/\">Milwaukee Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160415_me_coffee_roasters_guard_against_chemical_that_may_cause_lung_disease.mp3\u003c/p>\n\u003cp>Step into Mike Moon's Madison, Wis., coffee roasting plant and the aroma of beans — from Brazil to Laos — immediately washes over you.\u003c/p>\n\u003cp>Moon says he aims to run an efficient and safe plant — and that starts the minute beans spill out of the roaster. He points to a cooling can that is \"designed to draw air from the room over the beans and exhausts that air out of the facility. So it is really grabbing a lot of all of the gases coming off the coffee,\" he explains.\u003c/p>\n\u003cp>Why are these gases so worrisome? Because they contain a chemical called \u003ca href=\"https://www.osha.gov/dsg/guidance/diacetyl-guidance.html\">diacetyl\u003c/a> — a natural byproduct of the coffee roasting process that, in large concentrations, can infiltrate the lungs and cause a \u003ca href=\"Obliterative%20bronchiolitis,%20an%20irreversible%20form%20of%20lung%20disease%20in%20which%20the%20smallest%20airways%20in%20the%20lung%20(the%20bronchioles)%20become%20scarred%20and%20constricted,%20blocking%20the%20movement%20of%20air\">severe form of lung disease\u003c/a>.\u003c/p>\n\u003cp>You might remember hearing about diacetyl several years ago, when a synthetic version of the chemical, which is used to give a buttery flavor to certain snack foods, was implicated in causing \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/20/161489994/man-wins-7-million-in-suit-claiming-microwave-popcorn-caused-lung-disease\">severe lung problems \u003c/a>among workers at a microwave popcorn facility.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now it looks like that chemical could affect the coffee world as well. People at home grinding or brewing up a pot need not worry, but the chemical could pose a danger to people working in commercial coffee roasting plants.\u003c/p>\n\u003cp>The issue first caught the attention of investigators at the Centers for Disease Control and Prevention back in 2012.\u003c/p>\n\u003cp>Workers at a coffee roasting plant in Texas were getting sick. \"Physicians at a nearby university medical center had diagnosed five former workers with a very severe lung disease called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9845757\">obliterative bronchiolitis\u003c/a>,\" says Rachel Bailey, a medical officer at the CDC's \u003ca href=\"http://www.cdc.gov/niosh/\">National Institute for Occupational Safety and Health\u003c/a>. \"So we visited the facility.\"\u003c/p>\n\u003cp>What Bailey and her colleagues found was diacetyl — high levels of it. This particular coffee roaster in Texas added flavorings to some of its beans. And indeed, Bailey says, \"We found the highest concentrations in the flavoring room.\"\u003c/p>\n\u003cp>But they also found significant levels of diacetyl in the area where the natural, unflavored coffee beans were being processed, \"in the grinding and packaging room where they packaged nonflavored coffee.\"\u003c/p>\n\u003cp>A couple of years later, reporters at the \u003cem>Milwaukee Journal Sentinel\u003c/em> began digging into the issue. The newspaper's \u003ca href=\"http://www.jsonline.com/watchdog/gasping-for-action-322988651.html\">multipart investigation\u003c/a> explored the potential that high levels of diacetyl could be causing respiratory illness in workers across the state.\u003c/p>\n\u003cp>In Madison, Moon says he knew nothing about the chemical, but that changed when a \u003cem>Journal Sentinel\u003c/em> reporter asked him to allow an industrial hygienist to check his business for the presence of diacetyl.\u003c/p>\n\u003cp>The results raised concern and Moon immediately asked NIOSH to dig deeper. He's waiting for a final report, but for now he's following NIOSH's advice to take precautions.\u003c/p>\n\u003cp>\"We're circulating air in the facility more,\" he says, \"and bringing fresh air.\"\u003c/p>\n\u003cp>Now NIOSH is juggling a dozen requests from roasters around the country who want their facilities assessed, though none of these roasters are reporting diacetyl-related health problems by their employees.\u003c/p>\n\u003cp>Meanwhile, the National Coffee Association is carrying out its own analysis. \"We are looking further, because current science does not indicate any support for the premise that exposure to diacetyl alone — created naturally in the roasting and grinding of unflavored coffee — increases the risk of obstructive lung disease,\" says \u003ca href=\"http://www.ncausa.org/About-NCA/Staff\">Joseph DeRupo\u003c/a>, a spokesman for the association.\u003c/p>\n\u003cp>While researchers have found strong links between exposure to the chemical and lung disease, they are still trying to work out exactly how much exposure is too much.\u003c/p>\n\u003cp>A spokesman from the Occupational Safety and Health Administration says currently, there are no plans to make rules regulating diacetyl exposure in workplaces. NIOSH — which can't pass regulations on this, but can make recommendations — issued a draft version of guidance for safe exposure in August 2011 and expects to release a final version later this year.\u003c/p>\n\u003cp>In the meantime, some coffee processing plants are taking preliminary precautions. In Milwaukee, Lincoln Fowler, a co-owner of Colectivo Coffee, says he has established some best practices. And they appear to be working.\u003c/p>\n\u003cp>He spent years perfecting his shop's air flow system and recently called in experts to test it. The diacetyl count there came in well below NIOSH's proposed standards.\u003c/p>\n\u003cp>But Fowler thinks concerns about workplace well-being should be put in perspective.\u003c/p>\n\u003cp>His workers handle hundreds of pounds of coffee on a daily basis, Fowler says. \"I'm constantly after our staff to be careful about how you lift,\" he says. \"I would argue that potential back problems are probably a much more significant threat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.wuwm.com/\">Milwaukee Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda",
"title": "Ceres Community Project Brings Healing Food and Youth Empowerment to Alameda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It all started with a simple request. In 2006, Cathryn Couch was working as a chef, making home-delivery meals for clients. One day, a friend called and asked: did Couch have any cooking jobs for her teenage daughter? She didn’t, but the friend persisted. Couch eventually came up with a project for her and the daughter: making meals and delivering them to a local homeless center.\u003c/p>\n\u003cp>After seeing how excited and proud the daughter was after making the meals, Couch decided to replicate their lesson on a grander scale, and in 2007, the \u003ca href=\"http://www.ceresproject.org/index.html\" target=\"_blank\">Ceres Community Project\u003c/a> was born. Named for the Roman goddess of agriculture and nurturing, the Sonoma County-based program recruited teen volunteers to cook healthy, all-organic meals and deliver them to local patients with cancer and other debilitating conditions.\u003c/p>\n\u003cp>The program took off. That first year, 21 volunteers made 4,500 meals. In 2015, they had over 400 volunteers who prepared over 90,000 meals. They came out with \u003ca href=\"http://www.ceresproject.org/cookbook/index.html\" target=\"_blank\">a cookbook.\u003c/a> They expanded the program, to Marin and Sonoma Valley, and helped launch \u003ca href=\"http://www.ceresproject.org/affiliateBecoming.html\" target=\"_blank\">similar programs\u003c/a> in cities like Eugene, Oregon and Madison, Wisconsin. They partnered with Whole Foods: all the Whole Foods stores in Sonoma and Marin counties sell salads made by Ceres, with a dollar from each pint of salad going back to the organization.\u003c/p>\n\u003cp>And now, the group has expanded into the East Bay. In February, the Ceres Project opened up \u003ca href=\"http://www.ceresproject.org/contactAlameda.html\" target=\"_blank\">in Alameda\u003c/a>, in conjunction with the \u003ca href=\"http://apcollaborative.org/\" target=\"_blank\">Alameda Point Collaborative\u003c/a>. (Much of the funding came from a $100,000 bequest earmarked for an East Bay site left by a Walnut Creek woman who passed away from breast cancer. Generally, \u003ca href=\"http://www.ceresproject.org/AR2014/AR2014_Financials.html\" target=\"_blank\">their funding\u003c/a> comes from a mix of individual, foundation and in-kind donations.) Teens from the Collaborative--a supportive housing community that offers housing and job training to formerly homeless families that have at least one adult with a permanent disability--cook healthy meals (chickpea pumpkin burgers with date chutney, baked salmon with wild rice) with produce from the one-site garden in an after-school program. Adult volunteers then deliver the meals to the \u003ca href=\"http://www.charlottemaxwell.org/\" target=\"_blank\">Charlotte Maxwell Clinic\u003c/a> in Oakland, a nonprofit serving women with cancer and their families whose incomes are at or below 200% of the federal poverty level.\u003c/p>\n\u003cfigure id=\"attachment_108139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image003-2.jpg\" alt=\"Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Alameda program has already been a success, said Aileen Suzara, the location’s Program Coordinator and Chef. “A lot of the kids, I’m seeing their natural leadership come out in the kitchen. I see a spark from some of the kids,” Suzara said. “They have a sense of how this is really touching someone’s life. The kids are resonating especially with the part of connecting to someone--even if they haven’t met yet--through food.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The program’s focus on their teen volunteers comes from Couch’s belief in something she once heard from a Buddhist teacher: the most important person in a room is the youngest.\u003c/p>\n\u003cblockquote>\u003cp>“From an upstream prevention standpoint, if we could influence how young people see their relationship with food--if we can make them excited about the impact of their food choices on their own health, on the health of the people that they love and on the planet--then we’re going to help raise a generation of people who will help to shape a healthier food system and a healthier healthcare system,” she said.\n\u003c/p>\u003c/blockquote>\n\u003cp>Ceres is also able to make a bigger impact on how people eat through working with teens, she said. “If we change a young person’s eating habits, that’s going to impact them for 60 years. If we have a client who’s 60 and we impact their eating habits, that’s maybe going to impact them for 20 years.”\u003c/p>\n\u003cp>But the scope of that impact has been surprising, Couch said. When she first started the program, she assumed that the cooking skills the teens learn would be the most valuable part of the program. Instead, “they start to see that they can have power in impacting the world around them through the choices they make with food,” she said. “It’s really about that they matter in the world, that their choices make a difference, and finding that agency in themselves.” That’s especially true in the Alameda program. Many of teens at the Collaborative have spent their lives as the beneficiaries of such services. Seeing that they can have a tangible impact has helped give them a sense of confidence, Couch said.\u003c/p>\n\u003cp>“All the kids at Ceres learn how to cook and eat kale, but the really transformational moment is when they sit with one of our clients and that client says to them, ‘Thank you for helping save my life,’” Couch said. “Because what young people most need is to feel their belonging as part of a community, to feel their ability to actually influence the world around them.”\u003c/p>\n\u003cfigure id=\"attachment_108138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108138\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image002-2.jpg\" alt=\"Teen volunteers eating together after cooking for the Clinic.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teen volunteers eating together after cooking for the Clinic. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are other groups in the East Bay that focus on meal delivery for ill clients--\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">Project Open Hand\u003c/a>, \u003ca href=\"http://www.feedingseniors.org/\" target=\"_blank\">Meals on Wheels\u003c/a>--Ceres occupies a specific place in that landscape. They’re only feeding the Charlotte Maxwell Clinic, which isn’t served by any other food groups, and they’re the only group whose meals are all-organic, which they see as the best choice for both their clients and the environment. Ceres follows the \u003ca href=\"http://www.aicr.org/new-american-plate/cancer-preventive-diet-model-plate.html\" target=\"_blank\">American Institute of Cancer Research’s recommendation\u003c/a> that meals should be ⅔ plant-based whole foods, and they don’t include any white flour, white sugar or processed foods and source locally-grown produce as much as possible.\u003c/p>\n\u003cp>Going forward, Ceres (\u003ca href=\"http://www.openhand.org/about-us/food-medicine-pilot-study\" target=\"_blank\">like Project Open Hand\u003c/a>) is working on research projects to prove the health benefits and lower healthcare costs that come from programs like theirs. One day, they hope that health insurers will see what they see--that a plant-based diet can play a significant role in improving the health of ill patients--and incorporate food and nutrition reimbursements into healthcare costs.\u003c/p>\n\u003cp>But as central as food is to the group’s work and the patient’s healing, there's another facet that’s equally, if not more, important, said Couch. It’s the connection--the connection between volunteer and client, the sense of security, comfort, and caring that comes from eating a homemade meal someone made you.\u003c/p>\n\u003cblockquote>\u003cp>“I realized that the food was a vehicle for people to feel like they were cared for, that they were part of the community and they were connected. And that is as important a nourishment as what’s in the food itself,” Couch said.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We are a food delivery organization; but we are also using that model as a structure to reconnect young people, our adult volunteers, our clients; to help people find their way back to a meaningful way of being connected with one another--because we know that’s important for democracy and it’s also important for people’s health.”\u003c/p>\n\n",
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"excerpt": "The influential meal-delivery nonprofit starts serving the East Bay.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It all started with a simple request. In 2006, Cathryn Couch was working as a chef, making home-delivery meals for clients. One day, a friend called and asked: did Couch have any cooking jobs for her teenage daughter? She didn’t, but the friend persisted. Couch eventually came up with a project for her and the daughter: making meals and delivering them to a local homeless center.\u003c/p>\n\u003cp>After seeing how excited and proud the daughter was after making the meals, Couch decided to replicate their lesson on a grander scale, and in 2007, the \u003ca href=\"http://www.ceresproject.org/index.html\" target=\"_blank\">Ceres Community Project\u003c/a> was born. Named for the Roman goddess of agriculture and nurturing, the Sonoma County-based program recruited teen volunteers to cook healthy, all-organic meals and deliver them to local patients with cancer and other debilitating conditions.\u003c/p>\n\u003cp>The program took off. That first year, 21 volunteers made 4,500 meals. In 2015, they had over 400 volunteers who prepared over 90,000 meals. They came out with \u003ca href=\"http://www.ceresproject.org/cookbook/index.html\" target=\"_blank\">a cookbook.\u003c/a> They expanded the program, to Marin and Sonoma Valley, and helped launch \u003ca href=\"http://www.ceresproject.org/affiliateBecoming.html\" target=\"_blank\">similar programs\u003c/a> in cities like Eugene, Oregon and Madison, Wisconsin. They partnered with Whole Foods: all the Whole Foods stores in Sonoma and Marin counties sell salads made by Ceres, with a dollar from each pint of salad going back to the organization.\u003c/p>\n\u003cp>And now, the group has expanded into the East Bay. In February, the Ceres Project opened up \u003ca href=\"http://www.ceresproject.org/contactAlameda.html\" target=\"_blank\">in Alameda\u003c/a>, in conjunction with the \u003ca href=\"http://apcollaborative.org/\" target=\"_blank\">Alameda Point Collaborative\u003c/a>. (Much of the funding came from a $100,000 bequest earmarked for an East Bay site left by a Walnut Creek woman who passed away from breast cancer. Generally, \u003ca href=\"http://www.ceresproject.org/AR2014/AR2014_Financials.html\" target=\"_blank\">their funding\u003c/a> comes from a mix of individual, foundation and in-kind donations.) Teens from the Collaborative--a supportive housing community that offers housing and job training to formerly homeless families that have at least one adult with a permanent disability--cook healthy meals (chickpea pumpkin burgers with date chutney, baked salmon with wild rice) with produce from the one-site garden in an after-school program. Adult volunteers then deliver the meals to the \u003ca href=\"http://www.charlottemaxwell.org/\" target=\"_blank\">Charlotte Maxwell Clinic\u003c/a> in Oakland, a nonprofit serving women with cancer and their families whose incomes are at or below 200% of the federal poverty level.\u003c/p>\n\u003cfigure id=\"attachment_108139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image003-2.jpg\" alt=\"Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image003-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals being prepared for clients at the Charlotte Maxwell Clinic during the after-school cooking program. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Alameda program has already been a success, said Aileen Suzara, the location’s Program Coordinator and Chef. “A lot of the kids, I’m seeing their natural leadership come out in the kitchen. I see a spark from some of the kids,” Suzara said. “They have a sense of how this is really touching someone’s life. The kids are resonating especially with the part of connecting to someone--even if they haven’t met yet--through food.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The program’s focus on their teen volunteers comes from Couch’s belief in something she once heard from a Buddhist teacher: the most important person in a room is the youngest.\u003c/p>\n\u003cblockquote>\u003cp>“From an upstream prevention standpoint, if we could influence how young people see their relationship with food--if we can make them excited about the impact of their food choices on their own health, on the health of the people that they love and on the planet--then we’re going to help raise a generation of people who will help to shape a healthier food system and a healthier healthcare system,” she said.\n\u003c/p>\u003c/blockquote>\n\u003cp>Ceres is also able to make a bigger impact on how people eat through working with teens, she said. “If we change a young person’s eating habits, that’s going to impact them for 60 years. If we have a client who’s 60 and we impact their eating habits, that’s maybe going to impact them for 20 years.”\u003c/p>\n\u003cp>But the scope of that impact has been surprising, Couch said. When she first started the program, she assumed that the cooking skills the teens learn would be the most valuable part of the program. Instead, “they start to see that they can have power in impacting the world around them through the choices they make with food,” she said. “It’s really about that they matter in the world, that their choices make a difference, and finding that agency in themselves.” That’s especially true in the Alameda program. Many of teens at the Collaborative have spent their lives as the beneficiaries of such services. Seeing that they can have a tangible impact has helped give them a sense of confidence, Couch said.\u003c/p>\n\u003cp>“All the kids at Ceres learn how to cook and eat kale, but the really transformational moment is when they sit with one of our clients and that client says to them, ‘Thank you for helping save my life,’” Couch said. “Because what young people most need is to feel their belonging as part of a community, to feel their ability to actually influence the world around them.”\u003c/p>\n\u003cfigure id=\"attachment_108138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108138\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image002-2.jpg\" alt=\"Teen volunteers eating together after cooking for the Clinic.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image002-2-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teen volunteers eating together after cooking for the Clinic. \u003ccite>(Kim Stuffelbeam, Ceres Community Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are other groups in the East Bay that focus on meal delivery for ill clients--\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">Project Open Hand\u003c/a>, \u003ca href=\"http://www.feedingseniors.org/\" target=\"_blank\">Meals on Wheels\u003c/a>--Ceres occupies a specific place in that landscape. They’re only feeding the Charlotte Maxwell Clinic, which isn’t served by any other food groups, and they’re the only group whose meals are all-organic, which they see as the best choice for both their clients and the environment. Ceres follows the \u003ca href=\"http://www.aicr.org/new-american-plate/cancer-preventive-diet-model-plate.html\" target=\"_blank\">American Institute of Cancer Research’s recommendation\u003c/a> that meals should be ⅔ plant-based whole foods, and they don’t include any white flour, white sugar or processed foods and source locally-grown produce as much as possible.\u003c/p>\n\u003cp>Going forward, Ceres (\u003ca href=\"http://www.openhand.org/about-us/food-medicine-pilot-study\" target=\"_blank\">like Project Open Hand\u003c/a>) is working on research projects to prove the health benefits and lower healthcare costs that come from programs like theirs. One day, they hope that health insurers will see what they see--that a plant-based diet can play a significant role in improving the health of ill patients--and incorporate food and nutrition reimbursements into healthcare costs.\u003c/p>\n\u003cp>But as central as food is to the group’s work and the patient’s healing, there's another facet that’s equally, if not more, important, said Couch. It’s the connection--the connection between volunteer and client, the sense of security, comfort, and caring that comes from eating a homemade meal someone made you.\u003c/p>\n\u003cblockquote>\u003cp>“I realized that the food was a vehicle for people to feel like they were cared for, that they were part of the community and they were connected. And that is as important a nourishment as what’s in the food itself,” Couch said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We are a food delivery organization; but we are also using that model as a structure to reconnect young people, our adult volunteers, our clients; to help people find their way back to a meaningful way of being connected with one another--because we know that’s important for democracy and it’s also important for people’s health.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Whole Foods Wants A Slower-Growing Chicken",
"title": "Why Whole Foods Wants A Slower-Growing Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/03/20160330_me_why_whole_foods_wants_a_slower-growing_chicken.mp3\u003c/p>\n\u003cp>A century ago, your typical chicken was really kind of scrawny. It took about four months to grow to a weight of 3 pounds. One result: Americans really didn't eat much chicken.\u003c/p>\n\u003cp>Today, the typical broiler, or meat chicken, turns feed into meat at a mind-boggling pace. Compared with the bird of yesteryear, it grows to twice the size in half the time. But some animal welfare advocates want the poultry industry to turn back the clock. Modern meat chickens are growing so fast, they say, that they are suffering.\u003c/p>\n\u003cp>\u003ca href=\"https://ag.purdue.edu/ansc/Pages/Profile.aspx?strAlias=bmuir\">William Muir\u003c/a>, a poultry geneticist at Purdue University, says this transformation was mainly a triumph of chicken breeding. \"This is what genetics does. We can actually make more from less,\" he says — more chicken meat from less feed, in less time.\u003c/p>\n\u003cfigure id=\"attachment_108127\" class=\"wp-caption aligncenter\" style=\"max-width: 721px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-Shot-2016-03-30-at-10.19.14-AM.png\" alt=\"Source: National Chicken Council\" width=\"721\" height=\"337\" class=\"size-full wp-image-108127\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-03-30-at-10.19.14-AM.png 721w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-03-30-at-10.19.14-AM-400x187.png 400w\" sizes=\"(max-width: 721px) 100vw, 721px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/u-s-broiler-performance/\" target=\"_blank\">National Chicken Council\u003c/a> \u003ccite>(Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn't magic or genetic engineering. Muir says poultry breeders simply got their fastest-growing chickens to mate with each other, generation after generation. \"We just breed the best to the best, and you get the best,\" Muir says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \"best\" chicken, for the past century, has been one that put on muscle quickly. But according to Muir, a trait that was great for the poultry industry turned out to be not so great for the chickens themselves.\u003c/p>\n\u003cp>All that weight, accumulated quickly, can overwhelm a young chicken's bones.\u003c/p>\n\u003cp>\"We're having problems with legs,\" Muir says. \"They can't support the weight. We have problems with splayed legs, joint problems. This is a major well-being concern, if the bird can't walk.\"\u003c/p>\n\u003cp>Studies have observed these problems in anywhere from 15 to 30 percent of chickens grown for their meat, known as broilers.\u003c/p>\n\u003cp>Broiler chickens are slaughtered when they're still young, but others are kept around in order to reproduce. They are the so-called breeder flocks — the source of the billions of chickens that people eat.\u003c/p>\n\u003cp>Because these chickens live longer, Muir says, they have a special problem. \"They're so big and heavy, if we let them keep on eating, they couldn't reproduce. So they have to be on a diet, a severe diet, and they're always hungry.\"\u003c/p>\n\u003cp>For all those reasons, some animal welfare advocates have been calling on poultry companies to turn back the clock and return to slower-growing breeds of chickens.\u003c/p>\n\u003cp>Those breeds still do exist. Poultry producers can order them from the same big chicken-breeding companies that created the fast-growing chicken.\u003c/p>\n\u003cp>There's increasing demand for slower-growing breeds in Europe. In the U.S., they're mainly used by farmers who want to raise their chickens the old-fashioned way, running around outdoors.\u003c/p>\n\u003cp>\u003ca href=\"http://media.wholefoodsmarket.com/experts/subject-experts/theo-weening\">Theo Weening\u003c/a>, the global meat buyer for Whole Foods Market, says his stores do stock small quantities of such pastured poultry. \"Actually, I'm on my way this afternoon to Arkansas, to \u003ca href=\"http://crystallakefarms.com/\">Crystal Lake Farms\u003c/a>, [which] uses a slow-growing chicken,\" he told The Salt.\u003c/p>\n\u003cp>Whole Foods recently \u003ca href=\"http://media.wholefoodsmarket.com/spotlight/whole-foods-market-applauds-global-animal-partnerships-enhanced-animal-welf\">announced\u003c/a> that it wants all of its suppliers, even those raising large numbers of broilers indoors, to shift over to slower-growing breeds of chickens.\u003c/p>\n\u003cp>The shift will take eight years. Whole Foods and the \u003ca href=\"http://www.globalanimalpartnership.org/\">Global Animal Partnership\u003c/a>, an organization that Whole Foods set up to create welfare standards for its suppliers, say that this will apply to 277 million birds annually. That represents about 3 percent of the country's broilers.\u003c/p>\n\u003cp>The slow-growing bird \"is a much better, healthier chicken, and at the same time it's a much [more] flavorful chicken as well,\" Weening says.\u003c/p>\n\u003cp>But he admits that this chicken will come with a cost. Slower-growing breeds consume more feed per pound of meat. According to data on the website of the poultry breeding company \u003ca href=\"http://en.aviagen.com/\">Aviagen\u003c/a>, a slower-growing breed called \u003ca href=\"http://en.aviagen.com/rowan-ranger/\">Rowan Ranger\u003c/a> consumes about 25 percent more feed while growing to a weight of 6 pounds than the \u003ca href=\"http://en.aviagen.com/ross-308/\">Ross 308\u003c/a> breed, which the company says is the \"world's most popular broiler.\"\u003c/p>\n\u003cp>After the Whole Foods announcement, the \u003ca href=\"http://www.nationalchickencouncil.org/\">National Chicken Council\u003c/a>, which represents major poultry producers, released a statement disputing the idea that faster-growing chickens are less healthy or are suffering.\u003c/p>\n\u003cp>The Chicken Council also pointed out the benefits of the industry's push for ever greater efficiency. It has cut the cost of growing chickens, reduced the amount of land required to grow chicken feed, and made chicken the most popular meat in America. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A modern broiler, or meat chicken, grows incredibly fast. The bird suffers as a result, and some critics say its flavor does too. Now Whole Foods wants its suppliers to shift to slower-growing breeds.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/03/20160330_me_why_whole_foods_wants_a_slower-growing_chicken.mp3\u003c/p>\n\u003cp>A century ago, your typical chicken was really kind of scrawny. It took about four months to grow to a weight of 3 pounds. One result: Americans really didn't eat much chicken.\u003c/p>\n\u003cp>Today, the typical broiler, or meat chicken, turns feed into meat at a mind-boggling pace. Compared with the bird of yesteryear, it grows to twice the size in half the time. But some animal welfare advocates want the poultry industry to turn back the clock. Modern meat chickens are growing so fast, they say, that they are suffering.\u003c/p>\n\u003cp>\u003ca href=\"https://ag.purdue.edu/ansc/Pages/Profile.aspx?strAlias=bmuir\">William Muir\u003c/a>, a poultry geneticist at Purdue University, says this transformation was mainly a triumph of chicken breeding. \"This is what genetics does. We can actually make more from less,\" he says — more chicken meat from less feed, in less time.\u003c/p>\n\u003cfigure id=\"attachment_108127\" class=\"wp-caption aligncenter\" style=\"max-width: 721px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-Shot-2016-03-30-at-10.19.14-AM.png\" alt=\"Source: National Chicken Council\" width=\"721\" height=\"337\" class=\"size-full wp-image-108127\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-03-30-at-10.19.14-AM.png 721w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-03-30-at-10.19.14-AM-400x187.png 400w\" sizes=\"(max-width: 721px) 100vw, 721px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/u-s-broiler-performance/\" target=\"_blank\">National Chicken Council\u003c/a> \u003ccite>(Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn't magic or genetic engineering. Muir says poultry breeders simply got their fastest-growing chickens to mate with each other, generation after generation. \"We just breed the best to the best, and you get the best,\" Muir says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \"best\" chicken, for the past century, has been one that put on muscle quickly. But according to Muir, a trait that was great for the poultry industry turned out to be not so great for the chickens themselves.\u003c/p>\n\u003cp>All that weight, accumulated quickly, can overwhelm a young chicken's bones.\u003c/p>\n\u003cp>\"We're having problems with legs,\" Muir says. \"They can't support the weight. We have problems with splayed legs, joint problems. This is a major well-being concern, if the bird can't walk.\"\u003c/p>\n\u003cp>Studies have observed these problems in anywhere from 15 to 30 percent of chickens grown for their meat, known as broilers.\u003c/p>\n\u003cp>Broiler chickens are slaughtered when they're still young, but others are kept around in order to reproduce. They are the so-called breeder flocks — the source of the billions of chickens that people eat.\u003c/p>\n\u003cp>Because these chickens live longer, Muir says, they have a special problem. \"They're so big and heavy, if we let them keep on eating, they couldn't reproduce. So they have to be on a diet, a severe diet, and they're always hungry.\"\u003c/p>\n\u003cp>For all those reasons, some animal welfare advocates have been calling on poultry companies to turn back the clock and return to slower-growing breeds of chickens.\u003c/p>\n\u003cp>Those breeds still do exist. Poultry producers can order them from the same big chicken-breeding companies that created the fast-growing chicken.\u003c/p>\n\u003cp>There's increasing demand for slower-growing breeds in Europe. In the U.S., they're mainly used by farmers who want to raise their chickens the old-fashioned way, running around outdoors.\u003c/p>\n\u003cp>\u003ca href=\"http://media.wholefoodsmarket.com/experts/subject-experts/theo-weening\">Theo Weening\u003c/a>, the global meat buyer for Whole Foods Market, says his stores do stock small quantities of such pastured poultry. \"Actually, I'm on my way this afternoon to Arkansas, to \u003ca href=\"http://crystallakefarms.com/\">Crystal Lake Farms\u003c/a>, [which] uses a slow-growing chicken,\" he told The Salt.\u003c/p>\n\u003cp>Whole Foods recently \u003ca href=\"http://media.wholefoodsmarket.com/spotlight/whole-foods-market-applauds-global-animal-partnerships-enhanced-animal-welf\">announced\u003c/a> that it wants all of its suppliers, even those raising large numbers of broilers indoors, to shift over to slower-growing breeds of chickens.\u003c/p>\n\u003cp>The shift will take eight years. Whole Foods and the \u003ca href=\"http://www.globalanimalpartnership.org/\">Global Animal Partnership\u003c/a>, an organization that Whole Foods set up to create welfare standards for its suppliers, say that this will apply to 277 million birds annually. That represents about 3 percent of the country's broilers.\u003c/p>\n\u003cp>The slow-growing bird \"is a much better, healthier chicken, and at the same time it's a much [more] flavorful chicken as well,\" Weening says.\u003c/p>\n\u003cp>But he admits that this chicken will come with a cost. Slower-growing breeds consume more feed per pound of meat. According to data on the website of the poultry breeding company \u003ca href=\"http://en.aviagen.com/\">Aviagen\u003c/a>, a slower-growing breed called \u003ca href=\"http://en.aviagen.com/rowan-ranger/\">Rowan Ranger\u003c/a> consumes about 25 percent more feed while growing to a weight of 6 pounds than the \u003ca href=\"http://en.aviagen.com/ross-308/\">Ross 308\u003c/a> breed, which the company says is the \"world's most popular broiler.\"\u003c/p>\n\u003cp>After the Whole Foods announcement, the \u003ca href=\"http://www.nationalchickencouncil.org/\">National Chicken Council\u003c/a>, which represents major poultry producers, released a statement disputing the idea that faster-growing chickens are less healthy or are suffering.\u003c/p>\n\u003cp>The Chicken Council also pointed out the benefits of the industry's push for ever greater efficiency. It has cut the cost of growing chickens, reduced the amount of land required to grow chicken feed, and made chicken the most popular meat in America. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "Organic Foods Still Aren't As Mass Market As You Might Think",
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"content": "\u003cp>Organic food has gone majorly mainstream, right? Wal-Mart has been \u003ca href=\"http://www.forbes.com/sites/clareoconnor/2014/04/10/watch-out-whole-foods-walmart-aims-to-drive-down-organic-prices-with-new-cheaper-line/#1c4a5c8f1a68\">driving down\u003c/a> the price of organic with an in-house organic line. Whole Foods has begun experimenting with \u003ca href=\"http://www.bloomberg.com/news/articles/2015-05-14/whole-foods-walmart-costco-steal-growth-in-organic-groceries\">cheaper stores \u003c/a>to catch up. And the increase in sales of organic food has \u003ca href=\"http://www.foodnavigator-usa.com/Markets/US-organic-food-market-to-grow-14-from-2013-18\">dramatically outpaced\u003c/a> that of conventional food. What's more, 30 percent of shoppers report an \u003ca href=\"http://www.icn-net.com/docs/12086_FMIN_Trends2012_v5.pdf\">interest in paying more for organic \u003c/a>food — and a significant interest even in low-income neighborhoods. Given all that, it's easy to assume that organic has become just as common in downmarket groceries as in upscale ones.\u003c/p>\n\u003cp>But that's not necessarily the case, suggests a \u003ca href=\"http://www.tandfonline.com/doi/full/10.1080/10454446.2015.1048023#abstract\">recent\u003c/a> study in the \u003cem>Journal of Food Products Marketing\u003c/em>.\u003c/p>\n\u003cp>Researchers undertook a painstaking quantification of organic food sales across Manhattan. They visited 1,256 stores, assessing whether each retail location sold organic, local or conventional versions of 24 foods that are among the most common to be sold organically.\u003c/p>\n\u003cp>What they found surprised them: Stores selling more than a handful of organic products were overwhelmingly concentrated on the Upper East and Upper West sides —neighborhoods that are wealthy and highly educated. Sixty percent of the borough's stores did not offer a single organic item on the list, and one-third offered 12 items or less. Only 5 percent of the stores offered at least half of the 24 items in organic versions.\u003c/p>\n\u003cp>\"I was surprised at how few stores had a good offering of organic products,\" says study co-author \u003ca href=\"http://steinhardt.nyu.edu/faculty/Carolyn_Dimitri\">Carolyn Dimitri\u003c/a>, a professor at New York University's Food Studies Program. \"I thought organic food was everywhere ... but when you take a look, [organic food] does seem to be concentrated in a few select neighborhoods, rather than the wide availability that was implied by the industry.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indeed, only five organic items were found in 10 percent or more of stores: cheese, eggs, milk, packaged lettuce and yogurt. Organic milk, the most common item, was found in just 35 percent of stores.\u003c/p>\n\u003cp>Some of the findings, such as a correlation between store size and number of organic items offered, may be somewhat specific to Manhattan, says Dimitri. Real estate pressures put shelf space at a premium in New York, limiting retailers' interest in stocking products with lower turnover — as may be the case with organics. That would likely be less of an issue for the large-scale stores common in suburban American, such as Wal-Mart.\u003c/p>\n\u003cp>Still, the finding that organics are more common in affluent neighborhoods doesn't mean lower-income Americans don't care about organics, says Alexis Baden-Meyers, political director for the \u003ca href=\"http://https/www.organicconsumers.org/\">Organic Consumers Association\u003c/a>, who said it's easy to confuse consumer interest with consumer budgets.\u003c/p>\n\u003cp>\"Most people want to buy organic and will buy it whenever it's available and they can afford it,\" says Baden-Meyers.\u003c/p>\n\u003cp>But because organic foods aren't just rare, but routinely command a significantly higher price than conventional — anywhere from \u003ca href=\"http://www.cnbc.com/2016/02/16/organics-premium-prices-may-not-be-high-enough-report.html\">20 percent for lettuce to 173 percent for beef\u003c/a>, according to recent CNBC coverage — fewer Americans buy organics than they otherwise would. \"It's less about demand,\" says Baden-Mayers, \"[and] more about how to make it more accessible and affordable.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "With Wal-Mart now selling organic food, and Whole Foods testing cheaper stores, it's easy to think organic has gone mainstream. But one study finds organics are still far more common in richer areas.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Organic food has gone majorly mainstream, right? Wal-Mart has been \u003ca href=\"http://www.forbes.com/sites/clareoconnor/2014/04/10/watch-out-whole-foods-walmart-aims-to-drive-down-organic-prices-with-new-cheaper-line/#1c4a5c8f1a68\">driving down\u003c/a> the price of organic with an in-house organic line. Whole Foods has begun experimenting with \u003ca href=\"http://www.bloomberg.com/news/articles/2015-05-14/whole-foods-walmart-costco-steal-growth-in-organic-groceries\">cheaper stores \u003c/a>to catch up. And the increase in sales of organic food has \u003ca href=\"http://www.foodnavigator-usa.com/Markets/US-organic-food-market-to-grow-14-from-2013-18\">dramatically outpaced\u003c/a> that of conventional food. What's more, 30 percent of shoppers report an \u003ca href=\"http://www.icn-net.com/docs/12086_FMIN_Trends2012_v5.pdf\">interest in paying more for organic \u003c/a>food — and a significant interest even in low-income neighborhoods. Given all that, it's easy to assume that organic has become just as common in downmarket groceries as in upscale ones.\u003c/p>\n\u003cp>But that's not necessarily the case, suggests a \u003ca href=\"http://www.tandfonline.com/doi/full/10.1080/10454446.2015.1048023#abstract\">recent\u003c/a> study in the \u003cem>Journal of Food Products Marketing\u003c/em>.\u003c/p>\n\u003cp>Researchers undertook a painstaking quantification of organic food sales across Manhattan. They visited 1,256 stores, assessing whether each retail location sold organic, local or conventional versions of 24 foods that are among the most common to be sold organically.\u003c/p>\n\u003cp>What they found surprised them: Stores selling more than a handful of organic products were overwhelmingly concentrated on the Upper East and Upper West sides —neighborhoods that are wealthy and highly educated. Sixty percent of the borough's stores did not offer a single organic item on the list, and one-third offered 12 items or less. Only 5 percent of the stores offered at least half of the 24 items in organic versions.\u003c/p>\n\u003cp>\"I was surprised at how few stores had a good offering of organic products,\" says study co-author \u003ca href=\"http://steinhardt.nyu.edu/faculty/Carolyn_Dimitri\">Carolyn Dimitri\u003c/a>, a professor at New York University's Food Studies Program. \"I thought organic food was everywhere ... but when you take a look, [organic food] does seem to be concentrated in a few select neighborhoods, rather than the wide availability that was implied by the industry.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indeed, only five organic items were found in 10 percent or more of stores: cheese, eggs, milk, packaged lettuce and yogurt. Organic milk, the most common item, was found in just 35 percent of stores.\u003c/p>\n\u003cp>Some of the findings, such as a correlation between store size and number of organic items offered, may be somewhat specific to Manhattan, says Dimitri. Real estate pressures put shelf space at a premium in New York, limiting retailers' interest in stocking products with lower turnover — as may be the case with organics. That would likely be less of an issue for the large-scale stores common in suburban American, such as Wal-Mart.\u003c/p>\n\u003cp>Still, the finding that organics are more common in affluent neighborhoods doesn't mean lower-income Americans don't care about organics, says Alexis Baden-Meyers, political director for the \u003ca href=\"http://https/www.organicconsumers.org/\">Organic Consumers Association\u003c/a>, who said it's easy to confuse consumer interest with consumer budgets.\u003c/p>\n\u003cp>\"Most people want to buy organic and will buy it whenever it's available and they can afford it,\" says Baden-Meyers.\u003c/p>\n\u003cp>But because organic foods aren't just rare, but routinely command a significantly higher price than conventional — anywhere from \u003ca href=\"http://www.cnbc.com/2016/02/16/organics-premium-prices-may-not-be-high-enough-report.html\">20 percent for lettuce to 173 percent for beef\u003c/a>, according to recent CNBC coverage — fewer Americans buy organics than they otherwise would. \"It's less about demand,\" says Baden-Mayers, \"[and] more about how to make it more accessible and affordable.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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": "How Little Vermont Got Big Food Companies To Label GMOs",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/03/20160327_wesun_how_little_vermont_got_big_food_companies_to_label_gmos.mp3\u003c/p>\n\u003cp>You'll soon know whether many of the packaged foods you buy contain ingredients derived from genetically modified plants, such as soybeans and corn.\u003c/p>\n\u003cp>Over the past week or so, big companies including General Mills, Mars and Kellogg have \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">announced\u003c/a> plans to label such products – even though they still don't think it's a good idea.\u003c/p>\n\u003cp>The reason, in a word, is Vermont. The tiny state has boxed big food companies into a corner. Two years ago, the state passed legislation requiring mandatory labeling.\u003c/p>\n\u003cp>The Grocery Manufacturers Association has fought back against the law, both in court and in Congress, but so far it's been unsuccessful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last week, as \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/16/470677241/bill-that-would-block-states-from-mandating-gmo-labels-stalls-in-senate\">we reported\u003c/a>, Congress failed to pass an industry-supported measure that would have created a voluntary national standard for labeling — and also would have preempted Vermont's law. Which means for now, food industry giants still face a July 1 deadline to comply with the state's labeling mandate.\u003c/p>\n\u003cp>And since food companies can't create different packaging just for Vermont, it appears that the tiniest of states has created a labeling standard that will go into effect nationwide.\u003c/p>\n\u003cp>This \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">statement\u003c/a>, from General Mills' Jeff Harmening, sums it up:\u003c/p>\n\u003cp>\"Vermont state law requires us to start labeling certain grocery store food packages that contain GMO ingredients or face significant fines,\" Harmening wrote on the General Mills blogs.\u003c/p>\n\u003cp>\"We can't label our products for only one state without significantly driving up costs for our consumers and we simply will not do that,\" explains Harmening.\u003c/p>\n\u003cp>So, as a result: \"Consumers all over the U.S. will soon begin seeing words legislated by the state of Vermont on the labels of many of their favorite General Mills products,\" he concludes.\u003c/p>\n\u003cp>Chocolate giant Mars struck a similar tone in its \u003ca href=\"http://www.mars.com/global/press-center/gmo.aspx\">announcement\u003c/a>: \"To comply with [the Vermont] law, Mars is introducing clear, on-pack labeling on our products that contain GM ingredients nationwide,\" the company statement says.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration does not require such labels because - as this \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm059098.htm\">guidance document\u003c/a> explains - the agency has determined that the nutritional quality and safety of GMO ingredients, such as corn starch or soybean oil, are no different from the same ingredients derived from conventional crops.\u003c/p>\n\u003cp>According to Mars, \"we firmly believe GM ingredients are safe.\" But consumer expectations are changing. \"We aim to deliver products that match the different tastes, preferences and perceptions of consumers,\" the Mars statement says.\u003c/p>\n\u003cp>According to a 2015 \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">poll\u003c/a>, two-thirds of Americans support labeling of foods that contain genetically modified ingredients.\u003c/p>\n\u003cp>\"Consumers are pushing for more transparency,\" food industry analyst Jack Russo \u003ca href=\"http://www.npr.org/2016/03/16/470715871/senate-blocks-bill-to-create-voluntary-national-standards-for-labeling-gmos\">told us\u003c/a>. Earlier this year, the Campbell Soup Co. acknowledged this when it became the first major food company to \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">switch its position\u003c/a> and come out in support of mandatory GMO labels.\u003c/p>\n\u003cp>The food industry overall is still hoping that the federal government will step in.\u003c/p>\n\u003cp>\"We continue to strongly urge Congress to pass a uniform, federal solution for the labeling of GMOs to avoid a confusing patchwork of state-by-state rules,\" wrote Paul Norman, president of Kellogg North America in an emailed statement.\u003c/p>\n\u003cp>But it's clear that companies can no longer wait for this federal action. \"The horse [is] out the barn,\" says attorney David Wallace, of the firm Herbert Smith Freehills, who specializes in food issues. Companies are already preparing new labels to begin hitting store shelves in a few weeks.\u003c/p>\n\u003cp>\"Companies had no choice. ... They've been making plans for this. They had to,\" explains Wallace.\u003c/p>\n\u003cp>As a result, both sides in the debate over GMO labeling now will learn the answer to a question that many have posed over the past 20 years: How will consumers react to a label that says \"produced with genetic engineering?\"\u003c/p>\n\u003cp>Food companies have argued that such a label will scare consumers away, because they'll see it – incorrectly – as a warning. If it has that effect, companies will react by removing genetically modified ingredients from their products. In fact, food companies see the labeling campaign as a veiled attempt to drive genetically engineered crops out of agriculture.\u003c/p>\n\u003cp>Privately, however, many companies are hoping that consumers will disregard those labels and continue to buy the same products as always. Consumers who are motivated to avoid GMOs may be doing that already, by buying organic or non-GMO products.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If that's the case, those GMO labels will turn out to be just extra words on the package.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In the coming weeks, major brands including General Mills, Kellogg and Mars will start labeling foods produced with genetic engineering. That's all because of a Vermont law set to take effect July 1.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/03/20160327_wesun_how_little_vermont_got_big_food_companies_to_label_gmos.mp3\u003c/p>\n\u003cp>You'll soon know whether many of the packaged foods you buy contain ingredients derived from genetically modified plants, such as soybeans and corn.\u003c/p>\n\u003cp>Over the past week or so, big companies including General Mills, Mars and Kellogg have \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">announced\u003c/a> plans to label such products – even though they still don't think it's a good idea.\u003c/p>\n\u003cp>The reason, in a word, is Vermont. The tiny state has boxed big food companies into a corner. Two years ago, the state passed legislation requiring mandatory labeling.\u003c/p>\n\u003cp>The Grocery Manufacturers Association has fought back against the law, both in court and in Congress, but so far it's been unsuccessful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last week, as \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/16/470677241/bill-that-would-block-states-from-mandating-gmo-labels-stalls-in-senate\">we reported\u003c/a>, Congress failed to pass an industry-supported measure that would have created a voluntary national standard for labeling — and also would have preempted Vermont's law. Which means for now, food industry giants still face a July 1 deadline to comply with the state's labeling mandate.\u003c/p>\n\u003cp>And since food companies can't create different packaging just for Vermont, it appears that the tiniest of states has created a labeling standard that will go into effect nationwide.\u003c/p>\n\u003cp>This \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">statement\u003c/a>, from General Mills' Jeff Harmening, sums it up:\u003c/p>\n\u003cp>\"Vermont state law requires us to start labeling certain grocery store food packages that contain GMO ingredients or face significant fines,\" Harmening wrote on the General Mills blogs.\u003c/p>\n\u003cp>\"We can't label our products for only one state without significantly driving up costs for our consumers and we simply will not do that,\" explains Harmening.\u003c/p>\n\u003cp>So, as a result: \"Consumers all over the U.S. will soon begin seeing words legislated by the state of Vermont on the labels of many of their favorite General Mills products,\" he concludes.\u003c/p>\n\u003cp>Chocolate giant Mars struck a similar tone in its \u003ca href=\"http://www.mars.com/global/press-center/gmo.aspx\">announcement\u003c/a>: \"To comply with [the Vermont] law, Mars is introducing clear, on-pack labeling on our products that contain GM ingredients nationwide,\" the company statement says.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration does not require such labels because - as this \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm059098.htm\">guidance document\u003c/a> explains - the agency has determined that the nutritional quality and safety of GMO ingredients, such as corn starch or soybean oil, are no different from the same ingredients derived from conventional crops.\u003c/p>\n\u003cp>According to Mars, \"we firmly believe GM ingredients are safe.\" But consumer expectations are changing. \"We aim to deliver products that match the different tastes, preferences and perceptions of consumers,\" the Mars statement says.\u003c/p>\n\u003cp>According to a 2015 \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">poll\u003c/a>, two-thirds of Americans support labeling of foods that contain genetically modified ingredients.\u003c/p>\n\u003cp>\"Consumers are pushing for more transparency,\" food industry analyst Jack Russo \u003ca href=\"http://www.npr.org/2016/03/16/470715871/senate-blocks-bill-to-create-voluntary-national-standards-for-labeling-gmos\">told us\u003c/a>. Earlier this year, the Campbell Soup Co. acknowledged this when it became the first major food company to \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">switch its position\u003c/a> and come out in support of mandatory GMO labels.\u003c/p>\n\u003cp>The food industry overall is still hoping that the federal government will step in.\u003c/p>\n\u003cp>\"We continue to strongly urge Congress to pass a uniform, federal solution for the labeling of GMOs to avoid a confusing patchwork of state-by-state rules,\" wrote Paul Norman, president of Kellogg North America in an emailed statement.\u003c/p>\n\u003cp>But it's clear that companies can no longer wait for this federal action. \"The horse [is] out the barn,\" says attorney David Wallace, of the firm Herbert Smith Freehills, who specializes in food issues. Companies are already preparing new labels to begin hitting store shelves in a few weeks.\u003c/p>\n\u003cp>\"Companies had no choice. ... They've been making plans for this. They had to,\" explains Wallace.\u003c/p>\n\u003cp>As a result, both sides in the debate over GMO labeling now will learn the answer to a question that many have posed over the past 20 years: How will consumers react to a label that says \"produced with genetic engineering?\"\u003c/p>\n\u003cp>Food companies have argued that such a label will scare consumers away, because they'll see it – incorrectly – as a warning. If it has that effect, companies will react by removing genetically modified ingredients from their products. In fact, food companies see the labeling campaign as a veiled attempt to drive genetically engineered crops out of agriculture.\u003c/p>\n\u003cp>Privately, however, many companies are hoping that consumers will disregard those labels and continue to buy the same products as always. Consumers who are motivated to avoid GMOs may be doing that already, by buying organic or non-GMO products.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If that's the case, those GMO labels will turn out to be just extra words on the package.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016\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": "First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set",
"title": "First Peek: Oakland’s Newly-Expanded 'Preserved' Offers Everything for the DIY Set",
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"content": "\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n",
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"excerpt": "Want to learn how to make your own cheese, kombucha, bitters, yogurt, sauerkraut, kimchi, kefir, sausage, pickles, vinegar, pickled fish or beer? Preserved in Oakland should be your first stop.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Elizabeth Vecchiarelli managed to do a lot with 100 square feet of space. For a year, she sold wares related to food preservation and DIY in a backyard shed called Preserved on Oakland’s Piedmont Avenue and taught classes on how to make your own sauerkraut, kimchi, vinegar and kombucha on a bench right outside. But after a year, she has moved into much grander digs in Temescal, on a popular stretch of Telegraph Avenue (her presence next to Bakesale Betty’s guarantees \u003cem>a lot\u003c/em> of foot traffic). The second iteration of her store, also called \u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">Preserved\u003c/a>, had its grand opening March 4.\u003c/p>\n\u003cp>“This is 500 square feet, but it feels way bigger than five times the size of the last one,” said Vecchiarelli.\u003c/p>\n\u003cp>While her shed was filled floor to ceiling, the store is as well, with a ladder needed to reach the highest shelves. Vecchiarelli is hoping to fill a niche that didn’t exist in the East Bay before Preserved.\u003c/p>\n\u003cp>When the fermentation enthusiast first moved here four years ago from Portland, she realized she couldn’t find one-stop shopping to buy all the supplies she might need for various food projects. While \u003ca href=\"http://biofueloasis.com\" target=\"_blank\">Biofuel Oasis\u003c/a> had some, their selection was small, and while \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> has an excellent kitchenware section, it required crossing the bridge.\u003c/p>\n\u003cp>Broken down by section, Preserved carries supplies for making your own: sauerkraut, kimchi and other fermented vegetables; jams, jellies and vinegars; sourdough and other breads; yogurt, cheese and butter; beer, cider and mead; kombucha, \u003ca href=\"https://en.wikipedia.org/wiki/Kefir\" target=\"_blank\">kefir\u003c/a> – both milk and water – bitters and tinctures; soap, salves, and then what Vecchiarelli calls “functional kitchen wares,” things like old school food mills, mortars and pestles, and many sizes of strainers.\u003c/p>\n\u003cfigure id=\"attachment_107819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1868-1920.jpg\" alt=\"Part of the bread section at Preserved.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1868-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the bread section at Preserved. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m trying to bring in things that are affordable, functional and economical,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preserved sells fermentation crocks that span a range of prices, from handmade ceramic ones to those that are mass-produced; as well as a wide variety of mason jars.\u003c/p>\n\u003cp>Then there are the stranger things like a jerky gun (to make beef and other jerkies); a deluxe cherry pitter, which uses suction to excise the stone; and a non-electric dehydrator that hangs from a hook, allowing fruits and vegetables to air-dry.\u003c/p>\n\u003cp>Less affordable is the food section, as she carries things like \u003ca href=\"http://www.southrivermiso.com\" target=\"_blank\">South River\u003c/a> miso, which can cost up to four times as much as the brands of miso found at the market.\u003c/p>\n\u003cp>“The misos I carry are aged a minimum of one to two years,” she said. “They are traditionally fermented using old wooden barrels and are unpasteurized. Most miso you get from the grocery store has been fermenting only a couple of weeks. These are not only more healthful, but much more flavorful. The taste of these is unparalleled, and you use much less of it. Once you taste these, you won’t want anything else.”\u003c/p>\n\u003cfigure id=\"attachment_107821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1884-1920.jpg\" alt=\"The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1884-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store is stocked floor to ceiling with items needed for DIY projects in the kitchen. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She says the same about Red Boat fish sauce – she is very choosy about the products she features – and says it’s head and shoulders above most brands.\u003c/p>\n\u003cp>She also carries other Japanese products, like tamari and umeboshi plum vinegar, both of which are organic and made using traditional methods with no preservatives. She stocks many local producers, like jam from \u003ca href=\"http://bluechairfruit.com\" target=\"_blank\">Blue Chair Fruit\u003c/a>, shrubs from \u003ca href=\"http://innajam.com\" target=\"_blank\">Inna\u003c/a> and spices from \u003ca href=\"http://oaktownspiceshop.com\" target=\"_blank\">Oaktown Spice Shop\u003c/a> (she’s working on some custom blends with them, stay tuned). Refrigerated products include: cheeses from local producers like \u003ca href=\"http://sierranevadacheese.com\" target=\"_blank\">Sierra Nevada Cheese Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com\" target=\"_blank\">Bellwether Farms\u003c/a> and \u003ca href=\"http://gardenvarietycheese.com\" target=\"_blank\">Garden Variety\u003c/a>, a producer of sheeps’ milk products in Watsonville. Also stocked are the cultures to make a variety of cheeses at home. While in Portland Vecchiarelli worked at the award-winning \u003ca href=\"http://www.olympiaprovisions.com\" target=\"_blank\">Olympia Provisions\u003c/a>, so she carries a number of their salamis and other cured meats.\u003c/p>\n\u003cp>Raised in New Jersey, Vecchiarelli’s entrée into the food world, and specifically the area of fermentation, occurred when she moved to Philadelphia and worked at a wine, cheese and beer bar called \u003ca href=\"https://www.triaphilly.com\" target=\"_blank\">Tria\u003c/a>.\u003c/p>\n\u003cp>“Not only were we as a staff required to do weekly trainings on how different cheeses are made, but on the different styles of cheeses,” she said. “We had blind tastings, and we also had a little school there for customers to take classes, which I eventually got involved in.”\u003c/p>\n\u003cp>Later, Vecchiarelli got into farming, and with that came her introduction to Sandor Katz’s fermentation bible: \u003ca href=\"http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237/ref=sr_1_1?ie=UTF8&qid=1458237014&sr=8-1&keywords=wild+fermentation\" target=\"_blank\">“Wild Fermentation.”\u003c/a>\u003c/p>\n\u003cp>That book was completely eye-opening for Vecchiarelli, because while she had been already immersed in the world of wine, cheese and beer; she hadn’t considered that foods like yogurt, tempeh and sourdough were all fermented, too.\u003c/p>\n\u003cp>While Katz’s book led Vecchiarelli to begin experimenting with preserving her own vegetables, she found she wasn’t successful at it right off the bat. But the more she tinkered, the more delicious her ferments became. When she moved to Portland, she began offering classes to friends and then friends of friends.\u003c/p>\n\u003cfigure id=\"attachment_107820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107820\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_1873-1920.jpg\" alt=\"The cheese and butter-making section features books from different authors on how to make them.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_1873-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cheese and butter-making section features books from different authors on how to make them. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Classes are awesome because they’re community-based and give people a direct connection to ask questions. And people feel more comfortable in groups. I had a great experience and that really empowered me to teach,” she said.\u003c/p>\n\u003cp>When Vecchiarelli began reading up on the health effects of fermented products, she decided to become more educated in nutrition and moved to the East Bay to attend \u003ca href=\"http://www.baumancollege.org\" target=\"_blank\">Bauman College\u003c/a>. While studying nutrition, she worked in front of the house at the Oakland restaurant \u003ca href=\"http://www.caminorestaurant.com\" target=\"_blank\">Camino\u003c/a> for three years.\u003c/p>\n\u003cp>“They are on message with everything I believe in,” she said. “I familiarized myself with food culture in the Bay. While I had been immersed in the food world for over a decade, this was a great crash course into all the local farms. [Chef Russell Moore] also does a ton of fermentation and preserving, so even though I had quite the repertoire, he introduced me to new things. ‘You’re a fermenter, and you’re not making your own vinegar?’ he asked me.”\u003c/p>\n\u003cp>(Camino’s vinegar is one that is in stock as well).\u003c/p>\n\u003cp>Ultimately, Vecchiarelli is hoping to educate the masses about how to make all of these products, and sell the supplies to make them at an affordable price-point while she’s at it.\u003c/p>\n\u003cp>“A main mission is to make all of this approachable on an economic and educational level,” she said.\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com/#!classroom/c1675\" target=\"_blank\">Classes\u003c/a> are offered twice weekly, both Thursday evenings and Saturday mornings, and whether you take a kombucha class or a kimchi and sauerkraut class, you can then buy whatever supplies you need to do-it-yourself at home. Vecchiarelli teaches many of the classes herself, but some are offered by other local experts-- Rachel Saunders of Blue Chair Fruit teaches the jam class, and Camino chef Danny Keiser teaches the sausage-making class.\u003c/p>\n\u003cp>While most supplies can be bought individually, Vecchiarelli makes her own starter kits as well, with more coming soon. She also writes her own recipe cards, which, she believes “make all of these things wholly approachable, so people think, ‘I really can go home and do this right now.’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.preservedgoods.com\" target=\"_blank\">\u003cstrong>Preserved\u003c/strong>\u003c/a>\u003cbr>\n5032 Telegraph Avenue [\u003ca href=\"https://goo.gl/X0zfdO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nTel: (510) 922-8434\u003cbr>\nHours: Wed-Sun 12pm-7pm, Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Preserved-555931467868433/\" target=\"_blank\">Preserved\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/preservedgoods\" target=\"_blank\">@preservedgoods\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/preservedgoods/\" target=\"_blank\">preservedgoods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>With a July 1 deadline looming, Congress was scrambling this week to quickly set a national standard for labeling food products that contain genetically modified ingredients.\u003c/p>\n\u003cp>While most lawmakers mentioned polls showing the \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">majority of Americans support GMO\u003c/a> labeling, they differed on whether a national system should be voluntary or mandatory. A \u003ca href=\"http://harvestpublicmedia.org/content/four-reasons-care-about-bill-blocking-state-gmo-laws#.VtnGrOLHl_A\">measure passed in the U.S. House\u003c/a> last summer sets voluntary labeling standards.\u003c/p>\n\u003cp>The first \u003cem>mandatory\u003c/em> GMO labeling law is set to go into effect in Vermont in July – Kansas Republican Sen. Pat Roberts has called it a \"wrecking ball\" headed the food industry's way. Roberts, the chair of the Senate Agriculture, Nutrition and Forestry Committee, won first-round approval on Tuesday for his own GMO labeling bill – which would preempt Vermont's law.\u003c/p>\n\u003cp>Roberts' bill would create a \u003cem>voluntary \u003c/em>USDA labeling standard for GMO foods. Perhaps more importantly, it specifically prevents states from creating their own labeling standards.\u003c/p>\n\u003cp>The labeling issue has created a conundrum for lawmakers. They must weigh the competing interests of activists who want more transparency in the food system, industrial agriculture, and large food companies, while also maneuvering the always-tricky issue of state rights. Pro-GMO forces worry that such labels would inherently imply that something is wrong with these foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the complicated dynamics involved, Sen. Heidi Heitkamp, a North Dakota Democrat, chastised her fellow committee members for passing the Roberts bill \"in a pretty cavalier way.\" Although she, too, voted for the measure, Heitkamp worried that the committee had essentially voted to \"preempt a state law.\" As she put it, lawmakers were telling Americans \"we know better than they do\" about their right to know what's in their food.\u003c/p>\n\u003cp>\"That's a tough sell,\" Heitkamp told her colleagues. \"It's a tough sell in a political environment where people think that Washington, D.C., doesn't listen to them.\"\u003c/p>\n\u003cp>Roberts' bill now moves to the Senate floor, but he doesn't believe he has the 60 votes needed to get it passed, so a compromise will have to be crafted.\u003c/p>\n\u003cp>Earlier this year, U.S. Agriculture Secretary Tom Vilsack oversaw negotiations on labeling rules between organic companies and conventional food manufacturers. But those talks broke down, and \u003ca href=\"http://www.agri-pulse.com/Vilsack-Congress-must-resolve-GMO-labeling-dispute-02112016.asp\">Vilsack said the issue\u003c/a> is now in the hands of Congress.\u003c/p>\n\u003cp>Meanwhile, a competing labeling measure popped up this week: Democratic Sen. Jeff Merkley of Oregon introduced a bill that would make it mandatory for companies to disclose GMO ingredients as part of nutrition facts labels.\u003c/p>\n\u003cp>Campbell Soup Co., which \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">announced in January\u003c/a> that it would begin disclosing GMO ingredients on its products, applauded Merkley's bill \u003ca href=\"https://twitter.com/CampbellSoupCo\">via Twitter\u003c/a>.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">We applaud \u003ca href=\"https://twitter.com/SenJeffMerkley\">@SenJeffMerkley\u003c/a> on intro of \u003ca href=\"https://twitter.com/hashtag/GMO?src=hash\">#GMO\u003c/a> nat'l labeling bill. Provides clear & consistent info consumers seek. \u003ca href=\"https://t.co/MqGJCeqnce\">https://t.co/MqGJCeqnce\u003c/a>\u003c/p>\n\u003cp>— Campbell Soup Co (@CampbellSoupCo) \u003ca href=\"https://twitter.com/CampbellSoupCo/status/705162835253436416\">March 2, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\"Provides clear & consistent info consumers seek,\" the Tweet reads.\u003c/p>\n\u003cp>A fourth potential plan, a possible compromise from Sen. Joe Donnelly, an Indiana Democrat, was offered as an amendment during the ag committee meeting this week. It would create a voluntary disclosure program, which could become mandatory in three years if less than 85 percent of companies were listing GMO ingredients.\u003c/p>\n\u003cp>Donnelly characterized his plan as setting \"ambitious goals\" for companies to be more transparent.\u003c/p>\n\u003cp>\"Instead of pitting conventional farmers versus organic [farmers], or concerned parents versus biotech companies, we need to quickly enact legislation that ensures consumers can get the information they want, without sticking misleading labels on every food product,\" he told the committee.\u003c/p>\n\u003cp>This issue wasn't so controversial in the House, where a voluntary labeling measure — sponsored by Kansas Republican Rep. Mike Pompeo — passed easily last July on a bipartisan vote of 275-150.\u003c/p>\n\u003cp>That both bills seeking a voluntary labeling system were sponsored by Republicans based in Midwest farm country shouldn't come as a surprise. The majority of crops grown in the U.S. have been genetically engineered. \u003ca href=\"http://www.centerforfoodsafety.org/issues/311/ge-foods/about-ge-foods\">According to the USDA\u003c/a>, in 2015, 94 percent of soybean acreage and 92 percent of corn acreage are GE seeds.\u003c/p>\n\u003cp>And most of the large farm groups support Roberts' bill, including \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/02/national-corn-growers-association-applauds-introduction-of-proposal-to-avoid-patchwork-of-state-labeling-laws\">the National Corn Growers\u003c/a> and the \u003ca href=\"http://www.oklahomafarmreport.com/wire/news/2016/02/01271_ASAReactsGMOLabeling021916_165536.php#.VsyznOLUXL8\">American Soybean Association\u003c/a>.\u003c/p>\n\u003cp>On the other side of the issue are environmentalists like \u003ca href=\"http://www.foodandwaterwatch.org/insight/case-gmo-labeling\">Food & Water Watch\u003c/a> and a group called Just Label It. They call Roberts' and Pompeo's bills the \"Deny Americans the Right to Know\" or \u003ca href=\"http://www.justlabelit.org/dark-act/\">DARK Act.\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is investigations editor for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a> and \u003ca href=\"http://kcur.org/#stream/0\">KCUR\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.lcc.edu/radio/\" target=\"_blank\">WLNZ-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Congress is scrambling to piece together a national standard for labeling foods that contain genetically modified ingredients before July 1. That's when Vermont's mandatory labeling law kicks in.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With a July 1 deadline looming, Congress was scrambling this week to quickly set a national standard for labeling food products that contain genetically modified ingredients.\u003c/p>\n\u003cp>While most lawmakers mentioned polls showing the \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">majority of Americans support GMO\u003c/a> labeling, they differed on whether a national system should be voluntary or mandatory. A \u003ca href=\"http://harvestpublicmedia.org/content/four-reasons-care-about-bill-blocking-state-gmo-laws#.VtnGrOLHl_A\">measure passed in the U.S. House\u003c/a> last summer sets voluntary labeling standards.\u003c/p>\n\u003cp>The first \u003cem>mandatory\u003c/em> GMO labeling law is set to go into effect in Vermont in July – Kansas Republican Sen. Pat Roberts has called it a \"wrecking ball\" headed the food industry's way. Roberts, the chair of the Senate Agriculture, Nutrition and Forestry Committee, won first-round approval on Tuesday for his own GMO labeling bill – which would preempt Vermont's law.\u003c/p>\n\u003cp>Roberts' bill would create a \u003cem>voluntary \u003c/em>USDA labeling standard for GMO foods. Perhaps more importantly, it specifically prevents states from creating their own labeling standards.\u003c/p>\n\u003cp>The labeling issue has created a conundrum for lawmakers. They must weigh the competing interests of activists who want more transparency in the food system, industrial agriculture, and large food companies, while also maneuvering the always-tricky issue of state rights. Pro-GMO forces worry that such labels would inherently imply that something is wrong with these foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the complicated dynamics involved, Sen. Heidi Heitkamp, a North Dakota Democrat, chastised her fellow committee members for passing the Roberts bill \"in a pretty cavalier way.\" Although she, too, voted for the measure, Heitkamp worried that the committee had essentially voted to \"preempt a state law.\" As she put it, lawmakers were telling Americans \"we know better than they do\" about their right to know what's in their food.\u003c/p>\n\u003cp>\"That's a tough sell,\" Heitkamp told her colleagues. \"It's a tough sell in a political environment where people think that Washington, D.C., doesn't listen to them.\"\u003c/p>\n\u003cp>Roberts' bill now moves to the Senate floor, but he doesn't believe he has the 60 votes needed to get it passed, so a compromise will have to be crafted.\u003c/p>\n\u003cp>Earlier this year, U.S. Agriculture Secretary Tom Vilsack oversaw negotiations on labeling rules between organic companies and conventional food manufacturers. But those talks broke down, and \u003ca href=\"http://www.agri-pulse.com/Vilsack-Congress-must-resolve-GMO-labeling-dispute-02112016.asp\">Vilsack said the issue\u003c/a> is now in the hands of Congress.\u003c/p>\n\u003cp>Meanwhile, a competing labeling measure popped up this week: Democratic Sen. Jeff Merkley of Oregon introduced a bill that would make it mandatory for companies to disclose GMO ingredients as part of nutrition facts labels.\u003c/p>\n\u003cp>Campbell Soup Co., which \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">announced in January\u003c/a> that it would begin disclosing GMO ingredients on its products, applauded Merkley's bill \u003ca href=\"https://twitter.com/CampbellSoupCo\">via Twitter\u003c/a>.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">We applaud \u003ca href=\"https://twitter.com/SenJeffMerkley\">@SenJeffMerkley\u003c/a> on intro of \u003ca href=\"https://twitter.com/hashtag/GMO?src=hash\">#GMO\u003c/a> nat'l labeling bill. Provides clear & consistent info consumers seek. \u003ca href=\"https://t.co/MqGJCeqnce\">https://t.co/MqGJCeqnce\u003c/a>\u003c/p>\n\u003cp>— Campbell Soup Co (@CampbellSoupCo) \u003ca href=\"https://twitter.com/CampbellSoupCo/status/705162835253436416\">March 2, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\"Provides clear & consistent info consumers seek,\" the Tweet reads.\u003c/p>\n\u003cp>A fourth potential plan, a possible compromise from Sen. Joe Donnelly, an Indiana Democrat, was offered as an amendment during the ag committee meeting this week. It would create a voluntary disclosure program, which could become mandatory in three years if less than 85 percent of companies were listing GMO ingredients.\u003c/p>\n\u003cp>Donnelly characterized his plan as setting \"ambitious goals\" for companies to be more transparent.\u003c/p>\n\u003cp>\"Instead of pitting conventional farmers versus organic [farmers], or concerned parents versus biotech companies, we need to quickly enact legislation that ensures consumers can get the information they want, without sticking misleading labels on every food product,\" he told the committee.\u003c/p>\n\u003cp>This issue wasn't so controversial in the House, where a voluntary labeling measure — sponsored by Kansas Republican Rep. Mike Pompeo — passed easily last July on a bipartisan vote of 275-150.\u003c/p>\n\u003cp>That both bills seeking a voluntary labeling system were sponsored by Republicans based in Midwest farm country shouldn't come as a surprise. The majority of crops grown in the U.S. have been genetically engineered. \u003ca href=\"http://www.centerforfoodsafety.org/issues/311/ge-foods/about-ge-foods\">According to the USDA\u003c/a>, in 2015, 94 percent of soybean acreage and 92 percent of corn acreage are GE seeds.\u003c/p>\n\u003cp>And most of the large farm groups support Roberts' bill, including \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/02/national-corn-growers-association-applauds-introduction-of-proposal-to-avoid-patchwork-of-state-labeling-laws\">the National Corn Growers\u003c/a> and the \u003ca href=\"http://www.oklahomafarmreport.com/wire/news/2016/02/01271_ASAReactsGMOLabeling021916_165536.php#.VsyznOLUXL8\">American Soybean Association\u003c/a>.\u003c/p>\n\u003cp>On the other side of the issue are environmentalists like \u003ca href=\"http://www.foodandwaterwatch.org/insight/case-gmo-labeling\">Food & Water Watch\u003c/a> and a group called Just Label It. They call Roberts' and Pompeo's bills the \"Deny Americans the Right to Know\" or \u003ca href=\"http://www.justlabelit.org/dark-act/\">DARK Act.\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is investigations editor for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a> and \u003ca href=\"http://kcur.org/#stream/0\">KCUR\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.lcc.edu/radio/\" target=\"_blank\">WLNZ-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/03/20160302_atc_hungry_for_sleep_new_study_links_too_litte.mp3\u003c/p>\n\u003cp>There's lots of evidence that getting too little sleep is associated with overeating and an increased body weight.\u003c/p>\n\u003cp>The question is, why? Part of the answer seems to be that skimping on sleep can \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/10/389596946/circadian-surprise-how-our-body-clocks-help-shape-our-waistlines\">disrupt our circadian rhythms\u003c/a>. Lack of sleep can also \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130432596\">alter hunger and satiety hormones\u003c/a>.\u003c/p>\n\u003cp>Now, a \u003ca href=\"http://www.journalsleep.org/ViewAbstract.aspx?pid=30492\">new study\u003c/a> finds evidence that sleep deprivation (getting less than five hours of sleep per night) produces higher peaks of a lipid in our bloodstream known as an endocannabinoid that may make eating more pleasurable.\u003c/p>\n\u003cp>So, what's an endocannabinoid? If you look at the word closely, you may already have a clue. The prefix endo means inner, or within. And cannabinoid looks like ... you got it: cannabis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our bodies produce compounds that seem to act on the same parts of the brain as marijuana does. And, we've all heard of the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/18/387033071/how-marijuana-hijacks-your-brain-to-create-the-munchies\">marijuana munchies\u003c/a>, right?\u003c/p>\n\u003cp>The new study, based on blood samples, documents a novel finding: The daily rhythm of a particular endocannabinoid, known as 2-AG, is altered by a lack of sleep.\u003c/p>\n\u003cp>And these changes \"could be driving intake for more palatable foods,\" Erin Hanlon, a neuroscientist at the University of Chicago Medical Center, told us. She's an author of the new study, published in the journal \u003cem>Sleep.\u003c/em>\u003c/p>\n\u003cp>\"We found that sleep restriction boosts a signal that may increase the hedonic aspect of food intake,\" says Hanlon. In other words, being sleep-deprived may produce a stronger desire to eat.\u003c/p>\n\u003cp>To study how sleep influences appetite and eating, Hanlon and her colleagues recruited 14 healthy, young adults to take part in an experiment at the university's sleep lab.\u003c/p>\n\u003cp>\"These were all people who were ... normal sleepers,\" says Hanlon. They typically slept about eight hours a night.\u003c/p>\n\u003cp>The study was divided into two parts, each lasting four days. For one session, the participants were allowed to follow a normal sleep schedule, about eight-and-a-half hours per night.\u003c/p>\n\u003cp>But during the other session, they agreed to a crazy schedule. They went to bed at 1 a.m. and were woken up at 5:30 a.m., so that they got a maximum of just 4.5 hours of sleep per night.\u003c/p>\n\u003cp>In both sessions, study participants were offered buffet-style meals and plenty of snacks, including candy and chips.\u003c/p>\n\u003cp>\"They were given way more food than they could ever eat, \"says Hanlon.\u003c/p>\n\u003cp>It turned out that when participants were sleep deprived, they ate about 400 more calories from snacks. That's \"a lot more,\" Hanlon says.\u003c/p>\n\u003cp>Generally, circulating levels of 2-AG rise slowly during the day and peak in early afternoon. But this study found that, when people were sleep deprived, their 2-AG levels peaked higher and stayed elevated longer.\u003c/p>\n\u003cp>And that peak \"corresponds to the same time of day when [the participants] said they were feeling hungrier, or their desire to eat was stronger,\" Hanlon told us.\u003c/p>\n\u003cp>\u003ca href=\"https://sleep.med.harvard.edu/people/faculty/242/frank+a+j+l+scheer+phd\">Frank Scheer\u003c/a>, a chronobiologist at Harvard Medical School, wrote a commentary on the new study that also appears in the journal \u003cem>Sleep.\u003c/em>\u003c/p>\n\u003cp>\"The idea is that when the levels of endocannabinoids are higher, food [is] more appealing,\" Scheer explains.\u003c/p>\n\u003cp>He says this paper makes an important contribution. \"We did not know whether there would be an effect of sleep restriction on endocannabinoids, so this is really the first study to nicely show that,\" Scheer says.\u003c/p>\n\u003cp>Scheer says the new findings fit with brain-imaging studies of sleep-deprived people. These studies have found \"that the brain areas involved in reward show increased activity when people [see] images of food\" — especially salty, sugary and fatty snacks.\u003c/p>\n\u003cp>There's still a lot to learn about all the ways that sleep can influence our appetites and eating behaviors, but these findings serve as a reminder of the importance of getting a good night's sleep. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
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