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"content": "\u003cfigure id=\"attachment_65821\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworkers-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworkers-lg.jpg\" alt=\"Farmworkers harvest and package cantaloupes near Firebaugh, Calif. Photo: Gosia Wozniacka/AP\" width=\"1120\" height=\"629\" class=\"size-full wp-image-65821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers harvest and package cantaloupes near Firebaugh, Calif. Photo: Gosia Wozniacka/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish\">The Salt at NPR Food\u003c/a> (7/18/13)\u003c/p>\n\u003cp>Advocates for farmworkers, especially those who grow America's leafy greens and fresh vegetables, are \u003ca href=\"http://farmworkerjustice.org/press/new-farmworker-justice-report-profiles-dangers-pesticide-poisoning-offers-recommendations-epa\">pushing\u003c/a> the government to do more to protect those workers from exposure to pesticides.\u003c/p>\n\u003cp>A 20-year-old regulation — the \u003ca href=\"http://www.epa.gov/agriculture/twor.html\">Worker Protection Standard\u003c/a> — is supposed to prevent harmful pesticide exposures on the farm. But activist groups like \u003ca href=\"http://farmworkerjustice.org/\">Farmworker Justice\u003c/a> say it falls short, and the Environmental Protection Agency is currently working on a \u003ca href=\"http://yosemite.epa.gov/opei/rulegate.nsf/byRIN/2070-AJ22\">new version\u003c/a>.\u003c/p>\n\u003cp>A new \u003ca href=\"http://farmworkerjustice.org/sites/default/files/aExposed%20and%20Ignored%20by%20Farmworker%20Justice%20singles%20compressed.pdf\">report\u003c/a> from Farmworker Justice points out that under the current rules, farm workers don't get nearly as much information about hazardous chemicals they may encounter as, say, factory workers. (Industrial workers are covered by different regulations, issued by the Occupational Safety and Health Administration.)\u003c/p>\n\u003cp>And then there's the barrier of language. Pesticides carry warning labels that spell out health risks and how workers should protect themselves — but those labels are usually in English. More than 80 percent of the workers in the \"salad bowls\" of Salinas, California, or Yuma, Arizona, are Hispanic. Many have difficulty communicating in English.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Farmworkers \"are frustrated about their lack of knowledge about these chemicals,\" says Virginia Ruiz, director of Occupational and Environmental Health at Farmworker Justice. Her group, along with many others, submitted formal \u003ca href=\"http://www.regulations.gov/contentStreamer?objectId=0900006480eb5cf5&disposition=attachment&contentType=pdf\">comments\u003c/a> to the EPA arguing that \"without bilingual labeling, today's Spanish-speaking agricultural workforce is at great risk for pesticide exposure.\"\u003c/p>\n\u003cp>Pesticide companies appear to be split on the issue. One industry trade association, Responsible Industry for a Sound Environment, has \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=EPA-HQ-OPP-2011-0014-0206\">opposed\u003c/a> bilingual labels, arguing that Spanish translations were unnecessary and would make labels more cumbersome to design. The agricultural chemical company Syngenta, on the other hand, \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=EPA-HQ-OPP-2011-0014-0223\">endorsed\u003c/a> the idea.\u003c/p>\n\u003cp>The proposed regulations face a long road before they'd ever take effect. Once the EPA finishes its draft, the document has to go through a review by the White House before it is even released for public comment. It could be years before the regulations are final.\u003c/p>\n\u003cp>In the meantime, though, some activist groups (including Farmworker Justice and \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam America\u003c/a>) have joined forces with food companies (Costco!) to attack the problem on their own, through a new \u003ca href=\"http://www.equitablefood.net/\">Equitable Food Initiative\u003c/a>. The initiative is based on the idea that giving farmworkers more power, responsibility, and money will lead to better, higher-quality food production.\u003c/p>\n\u003cp>The initiative has drawn up standards that (among many other things) are supposed to reduce the use of pesticides and share information — in any language — about how to handle them safely. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Farmworkers \"are frustrated about their lack of knowledge about these chemicals,\" says Virginia Ruiz, director of Occupational and Environmental Health at Farmworker Justice. Her group, along with many others, submitted formal \u003ca href=\"http://www.regulations.gov/contentStreamer?objectId=0900006480eb5cf5&disposition=attachment&contentType=pdf\">comments\u003c/a> to the EPA arguing that \"without bilingual labeling, today's Spanish-speaking agricultural workforce is at great risk for pesticide exposure.\"\u003c/p>\n\u003cp>Pesticide companies appear to be split on the issue. One industry trade association, Responsible Industry for a Sound Environment, has \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=EPA-HQ-OPP-2011-0014-0206\">opposed\u003c/a> bilingual labels, arguing that Spanish translations were unnecessary and would make labels more cumbersome to design. The agricultural chemical company Syngenta, on the other hand, \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=EPA-HQ-OPP-2011-0014-0223\">endorsed\u003c/a> the idea.\u003c/p>\n\u003cp>The proposed regulations face a long road before they'd ever take effect. Once the EPA finishes its draft, the document has to go through a review by the White House before it is even released for public comment. It could be years before the regulations are final.\u003c/p>\n\u003cp>In the meantime, though, some activist groups (including Farmworker Justice and \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam America\u003c/a>) have joined forces with food companies (Costco!) to attack the problem on their own, through a new \u003ca href=\"http://www.equitablefood.net/\">Equitable Food Initiative\u003c/a>. The initiative is based on the idea that giving farmworkers more power, responsibility, and money will lead to better, higher-quality food production.\u003c/p>\n\u003cp>The initiative has drawn up standards that (among many other things) are supposed to reduce the use of pesticides and share information — in any language — about how to handle them safely. On each farm, a worker-manager team is responsible for meeting the standard.\u003c/p>\n\u003cp>\"The whole point is to get the team on-site to own this obligation,\" says Peter O'Driscoll, the initiative's project manager, who works with Oxfam America. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Love Of Quinoa Is Good News For Andean Farmers",
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"content": "\u003cfigure id=\"attachment_65726\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\" alt=\"Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\" width=\"1120\" height=\"838\" class=\"size-full wp-image-65726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">The Salt at NPR Food\u003c/a> (7/17/13)\u003c/p>\n\u003cp>Quinoa lovers have been put on a bit of a guilt trip with \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">stories\u003c/a> suggesting that the increased demand in the U.S. has put the superfood out of reach for those living closest to where it's grown.\u003c/p>\n\u003cp>How can poor Bolivians in La Paz afford to pay three times more for quinoa than they would pay for rice, critics have asked?\u003c/p>\n\u003cp>So some quinoa farmers in Bolivia and distributors are talking back. And what they want us to know is that their incomes are rising. As the price of quinoa has tripled since 2006, and farmers plant more of the crop, they're typically making more money.\u003c/p>\n\u003cfigure id=\"attachment_65727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster-290x217.jpg\" alt=\"A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"To me, quinoa ... is absolutely changing the lives of our regional community of people,\" German Nina, a quinoa farmer, said during a conference call organized by \u003ca href=\"http://www.alterecofoods.com/\">Alter Eco Foods\u003c/a>, which sells quinoa products that are fair trade certified.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eduoard Rollet of Alter Eco adds that when he visits the farmers that he buys from in Bolivia, he finds that they are typically setting aside a portion of the quinoa they grow so that they can eat it themselves throughout the year.\u003c/p>\n\u003cp>\"The farmers who have been eating quinoa traditionally are still eating quinoa,\" he told me. And since their incomes are up, \"they're able to now afford [foods such as] tomatoes and salads and veggies, and foods that they weren't able to afford before,\" Rollet says.\u003c/p>\n\u003cp>And he's not alone in thinking that the quinoa boom has been good, on balance, for rural communities in Bolivia.\u003c/p>\n\u003cp>It is \"very good news for small, indigenous farmers,\" says Pablo Laguna, an anthropologist who has studied quinoa's influence on local communities in Bolivia. Quinoa's popularity, he says, is bringing more income to the southern highlands, traditionally one of the poorest regions in Bolivia. Laguna has also worked as a consultant to Alter Eco.\u003c/p>\n\u003cp>Laguna acknowledges that \"quinoa prices are definitely higher\" for locals. But among the rural and farm families of southwest Bolivia, \"households have not diminished ... their quinoa consumption,\" he says.\u003c/p>\n\u003cp>In some instances, Laguna says, llama herders in the regions are eating a bit less quinoa because of the price, but they're still eating more than most other households in the world.\u003c/p>\n\u003cp>He says that these families recognize and appreciate quinoa's nutritional value. Nutritionally, it's a superstar, since it contains an ideal blend of essential amino acids that form a complete protein. And quinoa has become a vegan-foodie favorite, known for its nutty taste and satisfying texture.\u003c/p>\n\u003cfigure id=\"attachment_65728\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\" alt=\"A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\" width=\"300\" class=\"size-full wp-image-65728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\u003c/figcaption>\u003c/figure>\n\u003cp>So if quinoa farmers are still enjoying this crop, what is the downside of the boom?\u003c/p>\n\u003cp>Some would point to the cities of Bolivia and Peru. I've already mentioned that quinoa is three times more expensive than rice in La Paz markets. And according to an \u003ca href=\"http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\">article\u003c/a> in \u003cem>The Guardian,\u003c/em> quinoa is more expensive than chicken in markets in Lima.\u003c/p>\n\u003cp>These prices do likely put quinoa out of reach for poorer people. But Laguna notes that while quinoa has been a staple for rural Bolivians, it isn't one for city folks.\u003c/p>\n\u003cp>Bolivian President Evo Morales has weighed in on the issue as well. Though some \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">press reports from 2011\u003c/a> suggested domestic consumption was down, Morales says otherwise.\u003c/p>\n\u003cp>\"It's not true that due to an increase in the price of quinoa, less and less is being consumed\" in Bolivia, The Associated Press quoted Morales as saying in an \u003ca href=\"http://bigstory.ap.org/article/boom-quinoa-demand-stresses-bolivia-highlands\">article\u003c/a> in February.\u003c/p>\n\u003cp>In fact, Morales pointed to a threefold increase in domestic consumption of quinoa over the past four years. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Despite reports to the contrary, the global quinoa boom has not put the superfood out of reach for the people in Bolivia and Peru who grow it — though it has raised prices. And these farmers want consumers to know that overall, the world's love affair with quinoa is raising their standard of living.",
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"description": "Despite reports to the contrary, the global quinoa boom has not put the superfood out of reach for the people in Bolivia and Peru who grow it — though it has raised prices. And these farmers want consumers to know that overall, the world's love affair with quinoa is raising their standard of living.",
"title": "Your Love Of Quinoa Is Good News For Andean Farmers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65726\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoabolovia1.jpg\" alt=\"Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\" width=\"1120\" height=\"838\" class=\"size-full wp-image-65726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia, in February. A burgeoning global demand for quinoa has led to a threefold price increase since 2006. Photo: Juan Karita/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/16/202737139/is-our-love-of-quinoa-hurting-or-helping-farmers-who-grow-it\">The Salt at NPR Food\u003c/a> (7/17/13)\u003c/p>\n\u003cp>Quinoa lovers have been put on a bit of a guilt trip with \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">stories\u003c/a> suggesting that the increased demand in the U.S. has put the superfood out of reach for those living closest to where it's grown.\u003c/p>\n\u003cp>How can poor Bolivians in La Paz afford to pay three times more for quinoa than they would pay for rice, critics have asked?\u003c/p>\n\u003cp>So some quinoa farmers in Bolivia and distributors are talking back. And what they want us to know is that their incomes are rising. As the price of quinoa has tripled since 2006, and farmers plant more of the crop, they're typically making more money.\u003c/p>\n\u003cfigure id=\"attachment_65727\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoacombineharverster-290x217.jpg\" alt=\"A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A combine harverster at work in a quinoa field in Pukara, southern Bolivia, in March. Bolivia produces 70 percent of the world's quinoa. Photo: Aizar Raldes/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"To me, quinoa ... is absolutely changing the lives of our regional community of people,\" German Nina, a quinoa farmer, said during a conference call organized by \u003ca href=\"http://www.alterecofoods.com/\">Alter Eco Foods\u003c/a>, which sells quinoa products that are fair trade certified.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eduoard Rollet of Alter Eco adds that when he visits the farmers that he buys from in Bolivia, he finds that they are typically setting aside a portion of the quinoa they grow so that they can eat it themselves throughout the year.\u003c/p>\n\u003cp>\"The farmers who have been eating quinoa traditionally are still eating quinoa,\" he told me. And since their incomes are up, \"they're able to now afford [foods such as] tomatoes and salads and veggies, and foods that they weren't able to afford before,\" Rollet says.\u003c/p>\n\u003cp>And he's not alone in thinking that the quinoa boom has been good, on balance, for rural communities in Bolivia.\u003c/p>\n\u003cp>It is \"very good news for small, indigenous farmers,\" says Pablo Laguna, an anthropologist who has studied quinoa's influence on local communities in Bolivia. Quinoa's popularity, he says, is bringing more income to the southern highlands, traditionally one of the poorest regions in Bolivia. Laguna has also worked as a consultant to Alter Eco.\u003c/p>\n\u003cp>Laguna acknowledges that \"quinoa prices are definitely higher\" for locals. But among the rural and farm families of southwest Bolivia, \"households have not diminished ... their quinoa consumption,\" he says.\u003c/p>\n\u003cp>In some instances, Laguna says, llama herders in the regions are eating a bit less quinoa because of the price, but they're still eating more than most other households in the world.\u003c/p>\n\u003cp>He says that these families recognize and appreciate quinoa's nutritional value. Nutritionally, it's a superstar, since it contains an ideal blend of essential amino acids that form a complete protein. And quinoa has become a vegan-foodie favorite, known for its nutty taste and satisfying texture.\u003c/p>\n\u003cfigure id=\"attachment_65728\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/quinoadish.jpg\" alt=\"A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\" width=\"300\" class=\"size-full wp-image-65728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of asparagus and quinoa, a superfood prized for its nutty taste, satisfying texture and protein content. Photo: Larry Crowe/AP\u003c/figcaption>\u003c/figure>\n\u003cp>So if quinoa farmers are still enjoying this crop, what is the downside of the boom?\u003c/p>\n\u003cp>Some would point to the cities of Bolivia and Peru. I've already mentioned that quinoa is three times more expensive than rice in La Paz markets. And according to an \u003ca href=\"http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\">article\u003c/a> in \u003cem>The Guardian,\u003c/em> quinoa is more expensive than chicken in markets in Lima.\u003c/p>\n\u003cp>These prices do likely put quinoa out of reach for poorer people. But Laguna notes that while quinoa has been a staple for rural Bolivians, it isn't one for city folks.\u003c/p>\n\u003cp>Bolivian President Evo Morales has weighed in on the issue as well. Though some \u003ca href=\"http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=0\">press reports from 2011\u003c/a> suggested domestic consumption was down, Morales says otherwise.\u003c/p>\n\u003cp>\"It's not true that due to an increase in the price of quinoa, less and less is being consumed\" in Bolivia, The Associated Press quoted Morales as saying in an \u003ca href=\"http://bigstory.ap.org/article/boom-quinoa-demand-stresses-bolivia-highlands\">article\u003c/a> in February.\u003c/p>\n\u003cp>In fact, Morales pointed to a threefold increase in domestic consumption of quinoa over the past four years. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland's Jack London District: A Food Desert For The Wealthy?",
"title": "Oakland's Jack London District: A Food Desert For The Wealthy?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\" alt=\"Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\" width=\"1000\" height=\"640\" class=\"size-full wp-image-65545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\u003c/figcaption>\u003c/figure>\n\u003cp>The Jack London District might finally get something it's been lacking since its booming development: a real grocery store. \u003c/p>\n\u003cp>After decades of growth and restructuring, a number of notable restaurants like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\">Forge\u003c/a>, and smaller artisans like \u003ca href=\"https://www.miette.com/\">Miette\u003c/a> opened their doors on Jack London Square's waterfront and within the surrounding residential areas. Even so, the district remains a food desert meaning that access to fresh produce is limited. Aside from a farmers' market, which happens only once a week, the closest grocery store to the Jack London District is in Chinatown.\u003c/p>\n\u003cp>A startup team decided that it was time to shake things up. Tommaso Boggia and La Wanda Knox are co-founders of \u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>, a soon-to-be cooperative whose mission will be to provide residents in the Jack London District with fresh, local and organic produce. The team plans to build a 5000-square-foot community market. \u003c/p>\n\u003cp>The hip neighborhood has attracted investors, restaurants and festivals but Boggia says this type of business development doesn't necessarily reflect the residents' wishes.\u003c/p>\n\u003cp>\"I have been working with a neighborhood association for over a year, researching how Jack London residents, visitors, employees and business owners would like to see the neighborhood improve,\" Boggia explains. \"Over and over again, the number one concern is having more residential amenities and more specifically, a grocery store.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Boggia is from Italy. He moved to the U.S. nine years ago and was shocked by the lack of access to fresh food.\u003c/p>\n\u003cp>\"I was not able to walk to a place to get fresh and healthy food,\" he says. \"And I lived in Santa Cruz!”\u003c/p>\n\u003cfigure id=\"attachment_65541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\" alt=\"For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Knox is a business developer and the mastermind behind Portside Community Market's business strategy. \u003c/p>\n\u003cp>\"I come from Bayview in San Francisco,\" she says. \"It's what you would call another food desert.\"\u003c/p>\n\u003cp>Knox believes the market is an opportunity to build wealth and support the local economy. It is also an opportunity for her to grow professionally. Her stint as a corporate consultant left her feeling frustrated and she hopes that a cooperative business will offer a better working environment.\u003c/p>\n\u003cp>\"I have worked in the corporate world and it is not friendly to African American women,\" she says. \"I always plateaued.\" \u003c/p>\n\u003cp>Brahm Ahmadi from \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> inspired her. Ahmadi and his team are undertaking a similar venture in West Oakland called the \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>. Ahmadi is currently fundraising for his West Oakland project. After meeting with Ahmadi, she gained a better understanding of the challenges ahead, like the lack of \"real\" support from the City of Oakland. \u003c/p>\n\u003cp>\"The city of Oakland says it supports the concept but at the same time officials haven't put anything behind it,\" she says. \u003c/p>\n\u003cfigure id=\"attachment_65540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\" alt=\"La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But let's be honest, Jack London Square brings massive revenue to the city of Oakland and residents aren't living in poverty. Jack London's 2000 residents do not have the same \"needs\" as West Oakland's 25,000 residents, \u003ca href=\"http://www.sfgate.com/business/article/West-Oakland-supermarket-shops-for-funds-4292021.php\">half of whom do not own a car\u003c/a>, which makes walking 1.5 miles to the nearest grocery store a real challenge. So, I ask, why Jack London?\u003c/p>\n\u003cp>\"I was not going go to a community of need and impose something on a community that is not my own,\" Boggia says while Knox nods in approval. \"This is the community that I know, that I live in and that's why I wanted to start it here. From the beginning our idea was to create a replicable model whether through franchise or just though creating a way to support a sister cooperative in a community that is more in need but it will be driven from the people of that community,\" he says. \u003c/p>\n\u003ch3>Jack London: A Food Desert and Vacant Buildings\u003c/h3>\n\u003cp>The district of Jack London is home to more than 2000 residents and workers but it is also a harbor of vacant buildings. Since the 1970s, numerous developers attempted to redesign Jack London Square only to leave behind empty spaces. In the 1970s, European-style pathways and storefronts popped up but the project never succeeded in exciting the masses. Barnes and Noble, which open in the 1980s, closed in 2010 and the building has been vacant ever since. That same year, Jack London Square Ventures LLC, a partnership between Ellis LLC and Divco West, envisioned a ferry-building-style market and built a \u003ca href=\"http://www.jacklondonmarket.com/\">six-story glass building\u003c/a> composed of office and retail space. 90 percent of the office space is now leased to restaurants like Haven or Bocanova but the 72,000 square feet of retail space is still market-less. \u003c/p>\n\u003cfigure id=\"attachment_65544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\" alt=\"Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\" width=\"1000\" height=\"663\" class=\"size-full wp-image-65544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003ch3>What's Next?\u003c/h3>\n\u003cp>\"The next step is figuring out our fundraising logistics and as soon as we are incorporated, we can start finalizing the location,\" Boggia says. \u003c/p>\n\u003cp>\"We are looking at visibility, parking, square footage and proximity to residential areas,\" Knox adds. \u003c/p>\n\u003cfigure id=\"attachment_65542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\" alt=\"Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But that's easier said than done. Boggia says that some of the major challenges the team faces have been plaguing the district for years: property owners' lack of strategy or unrealistic goals. He says that some of them, like Jack London Partners, are waiting for big box grocery stores like Whole Foods or Trader Joe's, to lease or buy their properties. \u003c/p>\n\u003cp>\"That's never going to happen,\" he says. \"There isn't the residential density for it and even then they keep telling us that they don't want something smaller.\"\u003c/p>\n\u003cfigure id=\"attachment_65543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\" alt=\"This location on Alice and 3rd is Knox's preference. "It has character," she says. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This location on Alice and 3rd is Knox's preference. \"It has character,\" she says. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The team has recently launched a \u003ca href=\"https://www.surveymonkey.com/s/portsidemarket\">\u003cstrong>survey\u003c/strong>\u003c/a> asking what residents would like their grocery store to look like. Boggia is convinced that the Portside Community Market will thrive even with competitors like Whole Foods because the project is truly community-oriented. \u003c/p>\n\u003cp>\"We'll reflect the neighborhood's character, we are adaptable and we are worker-owned,\" he says smiling. \u003c/p>\n\u003ch3>More Information\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/PortsideCommunityMarket\">Portside Community Market\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Jack London District might finally get something it's been lacking since its booming development: a real grocery store. ",
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"headline": "Oakland's Jack London District: A Food Desert For The Wealthy?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\" alt=\"Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\" width=\"1000\" height=\"640\" class=\"size-full wp-image-65545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\u003c/figcaption>\u003c/figure>\n\u003cp>The Jack London District might finally get something it's been lacking since its booming development: a real grocery store. \u003c/p>\n\u003cp>After decades of growth and restructuring, a number of notable restaurants like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\">Forge\u003c/a>, and smaller artisans like \u003ca href=\"https://www.miette.com/\">Miette\u003c/a> opened their doors on Jack London Square's waterfront and within the surrounding residential areas. Even so, the district remains a food desert meaning that access to fresh produce is limited. Aside from a farmers' market, which happens only once a week, the closest grocery store to the Jack London District is in Chinatown.\u003c/p>\n\u003cp>A startup team decided that it was time to shake things up. Tommaso Boggia and La Wanda Knox are co-founders of \u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>, a soon-to-be cooperative whose mission will be to provide residents in the Jack London District with fresh, local and organic produce. The team plans to build a 5000-square-foot community market. \u003c/p>\n\u003cp>The hip neighborhood has attracted investors, restaurants and festivals but Boggia says this type of business development doesn't necessarily reflect the residents' wishes.\u003c/p>\n\u003cp>\"I have been working with a neighborhood association for over a year, researching how Jack London residents, visitors, employees and business owners would like to see the neighborhood improve,\" Boggia explains. \"Over and over again, the number one concern is having more residential amenities and more specifically, a grocery store.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Boggia is from Italy. He moved to the U.S. nine years ago and was shocked by the lack of access to fresh food.\u003c/p>\n\u003cp>\"I was not able to walk to a place to get fresh and healthy food,\" he says. \"And I lived in Santa Cruz!”\u003c/p>\n\u003cfigure id=\"attachment_65541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\" alt=\"For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Knox is a business developer and the mastermind behind Portside Community Market's business strategy. \u003c/p>\n\u003cp>\"I come from Bayview in San Francisco,\" she says. \"It's what you would call another food desert.\"\u003c/p>\n\u003cp>Knox believes the market is an opportunity to build wealth and support the local economy. It is also an opportunity for her to grow professionally. Her stint as a corporate consultant left her feeling frustrated and she hopes that a cooperative business will offer a better working environment.\u003c/p>\n\u003cp>\"I have worked in the corporate world and it is not friendly to African American women,\" she says. \"I always plateaued.\" \u003c/p>\n\u003cp>Brahm Ahmadi from \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> inspired her. Ahmadi and his team are undertaking a similar venture in West Oakland called the \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>. Ahmadi is currently fundraising for his West Oakland project. After meeting with Ahmadi, she gained a better understanding of the challenges ahead, like the lack of \"real\" support from the City of Oakland. \u003c/p>\n\u003cp>\"The city of Oakland says it supports the concept but at the same time officials haven't put anything behind it,\" she says. \u003c/p>\n\u003cfigure id=\"attachment_65540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\" alt=\"La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But let's be honest, Jack London Square brings massive revenue to the city of Oakland and residents aren't living in poverty. Jack London's 2000 residents do not have the same \"needs\" as West Oakland's 25,000 residents, \u003ca href=\"http://www.sfgate.com/business/article/West-Oakland-supermarket-shops-for-funds-4292021.php\">half of whom do not own a car\u003c/a>, which makes walking 1.5 miles to the nearest grocery store a real challenge. So, I ask, why Jack London?\u003c/p>\n\u003cp>\"I was not going go to a community of need and impose something on a community that is not my own,\" Boggia says while Knox nods in approval. \"This is the community that I know, that I live in and that's why I wanted to start it here. From the beginning our idea was to create a replicable model whether through franchise or just though creating a way to support a sister cooperative in a community that is more in need but it will be driven from the people of that community,\" he says. \u003c/p>\n\u003ch3>Jack London: A Food Desert and Vacant Buildings\u003c/h3>\n\u003cp>The district of Jack London is home to more than 2000 residents and workers but it is also a harbor of vacant buildings. Since the 1970s, numerous developers attempted to redesign Jack London Square only to leave behind empty spaces. In the 1970s, European-style pathways and storefronts popped up but the project never succeeded in exciting the masses. Barnes and Noble, which open in the 1980s, closed in 2010 and the building has been vacant ever since. That same year, Jack London Square Ventures LLC, a partnership between Ellis LLC and Divco West, envisioned a ferry-building-style market and built a \u003ca href=\"http://www.jacklondonmarket.com/\">six-story glass building\u003c/a> composed of office and retail space. 90 percent of the office space is now leased to restaurants like Haven or Bocanova but the 72,000 square feet of retail space is still market-less. \u003c/p>\n\u003cfigure id=\"attachment_65544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\" alt=\"Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\" width=\"1000\" height=\"663\" class=\"size-full wp-image-65544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003ch3>What's Next?\u003c/h3>\n\u003cp>\"The next step is figuring out our fundraising logistics and as soon as we are incorporated, we can start finalizing the location,\" Boggia says. \u003c/p>\n\u003cp>\"We are looking at visibility, parking, square footage and proximity to residential areas,\" Knox adds. \u003c/p>\n\u003cfigure id=\"attachment_65542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\" alt=\"Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But that's easier said than done. Boggia says that some of the major challenges the team faces have been plaguing the district for years: property owners' lack of strategy or unrealistic goals. He says that some of them, like Jack London Partners, are waiting for big box grocery stores like Whole Foods or Trader Joe's, to lease or buy their properties. \u003c/p>\n\u003cp>\"That's never going to happen,\" he says. \"There isn't the residential density for it and even then they keep telling us that they don't want something smaller.\"\u003c/p>\n\u003cfigure id=\"attachment_65543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\" alt=\"This location on Alice and 3rd is Knox's preference. "It has character," she says. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This location on Alice and 3rd is Knox's preference. \"It has character,\" she says. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The team has recently launched a \u003ca href=\"https://www.surveymonkey.com/s/portsidemarket\">\u003cstrong>survey\u003c/strong>\u003c/a> asking what residents would like their grocery store to look like. Boggia is convinced that the Portside Community Market will thrive even with competitors like Whole Foods because the project is truly community-oriented. \u003c/p>\n\u003cp>\"We'll reflect the neighborhood's character, we are adaptable and we are worker-owned,\" he says smiling. \u003c/p>\n\u003ch3>More Information\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/PortsideCommunityMarket\">Portside Community Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Oregon, The GMO Wheat Mystery Deepens",
"title": "In Oregon, The GMO Wheat Mystery Deepens",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65684\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wheat-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wheat-lg-1024x656.jpg\" alt=\"Wheat grows in a test field at Oregon State University in Corvallis. Some scientists believe that there's a chance that genetically modified wheat found in one farmer's field in May is still in the seed supply. Photo: Natalie Behring/Bloomberg via Getty Images\" width=\"1024\" height=\"656\" class=\"size-large wp-image-65684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat grows in a test field at Oregon State University in Corvallis. Some scientists believe that there's a chance that genetically modified wheat found in one farmer's field in May is still in the seed supply. Photo: Natalie Behring/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/202684064/in-oregon-the-gmo-wheat-mystery-deepens\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130717_me_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/202684064/in-oregon-the-gmo-wheat-mystery-deepens\">The Salt at NPR Food\u003c/a> (7/17/13)\u003c/p>\n\u003cp>The strange case of genetically engineered wheat on a farm in Oregon remains as mysterious as ever. If anything, it's grown more baffling.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">reported\u003c/a> almost two months ago, the presence of this wheat was revealed earlier this spring when a farmer in eastern Oregon sprayed a field with the weedkiller glyphosate, or Roundup. Most vegetation died, as the farmer intended, but clumps of green wheat stalks kept growing. They apparently had sprouted from grain that was leftover in the field from last year's crop.\u003c/p>\n\u003cp>It was such a strange sight that the farmer wondered if this wheat might be genetically modified to be resistant to glyphosate, just like the popular Roundup Ready versions of corn and soybeans. He called a weed scientist named \u003ca href=\"http://cropandsoil.oregonstate.edu/content/carol-mallory-smith\">Carol Mallory-Smith\u003c/a> at Oregon State University to ask her opinion.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I said I didn't think so,\" recalls Mallory-Smith. The biotech company Monsanto had developed such wheat years earlier, and carried out field trials of it, but those trials ended at least eight years ago. Monsanto never asked for government approval to sell such wheat, and growing it without a permit from the U.S. Department of Agriculture actually would violate the law.\u003c/p>\n\u003cp>\"So I was pretty skeptical, but I said, 'If you send me some samples, I'll test it,' \" Mallory-Smith says.\u003c/p>\n\u003cp>To her surprise the tests came back positive. She passed the samples on to the USDA, which confirmed her results and \u003ca href=\"http://www.aphis.usda.gov/newsroom/2013/05/ge_wheat_detection.shtml\">launched\u003c/a> an investigation.\u003c/p>\n\u003cp>The USDA is trying to answer two big questions about this wheat. First, where else can it be found? Second, how did it get into this farmer's field?\u003c/p>\n\u003cp>Hundreds of millions of dollars could hang on the answer to the first question. If rogue genes are present in America's wheat harvest, some customers — especially in Japan and Korea — say they won't take it.\u003c/p>\n\u003cp>Fortunately for American wheat farmers, the search so far has come up empty. Korea has been testing shipments of U.S. wheat and the USDA has tested thousands of samples collected from farms and seed companies — including the business where that Oregon farmer bought his seed. They've found no GMOs, anywhere.\u003c/p>\n\u003cp>Blake Rowe, CEO of the \u003ca href=\"http://www.owgl.org/about-us/oregon-wheat-commission/\">Oregon Wheat Commission\u003c/a>, expects Japan, which has suspended its purchases of U.S. wheat, to resuming buying when it's sure the wheat is GMO-free. \"We're confident they will come back to the market, but there's a lot of concern about how quickly that will happen,\" he says.\u003c/p>\n\u003cp>Every test that comes up negative eases the worries of the wheat industry, but it also makes the source of this GMO wheat a bigger mystery. Investigators are finding no trail that leads from the Oregon farm back to Monsanto's research operation.\u003c/p>\n\u003cp>Across the wheat-growing areas of the Pacific Northwest, farmers and wheat dealers now are trading speculative theories about how this might have happened.\u003c/p>\n\u003cp>Monsanto's chief technology officer, \u003ca href=\"http://www.monsanto.com/whoweare/Pages/robert-fraley-bio.aspx\">Robert Fraley\u003c/a>, \u003ca href=\"http://www.monsanto.com/gmwheat/Documents/roundup-ready-wheat-briefing-06-21-13.pdf\">laid out\u003c/a> a particularly attention-grabbing scenario a few weeks ago during in a conference call with reporters. \"The fact pattern indicates the strong possibility that someone intentionally introduced wheat seed containing the CP4 event into his field, sometime after that farmer initially planted it,\" Fraley said, referring to Monsanto's Roundup resistance gene\u003c/p>\n\u003cp>As for a motive, \"there are folks who don't like biotechnology and would use this as an opportunity to create problems,\" Fraley continued. He speculated that anti-biotech activists may have stolen wheat from one of Monsanto's field trials of GMO wheat. They could have stored this grain for a decade, then planted it in a field and waited for a farmer to discover it.\u003c/p>\n\u003cp>Others find Monsanto's theory dubious, or \"a stretch,\" as \u003ca href=\"http://cropandsoil.oregonstate.edu/content/robert-zemetra\">Bob Zemetra\u003c/a>, a wheat breeder at Oregon State, puts it.\u003c/p>\n\u003cp>Zemetra thinks an ordinary mistake is more likely: that somebody involved in Monsanto's GMO wheat trials just happened to misplace a bag of wheat at some point. \"Or you have a bag that gets mislabeled and gets put on the shelf and just sits there,\" he says.\u003c/p>\n\u003cp>In this scenario, somewhere along the way someone picks up that bag and treats it like normal, conventional wheat seed. Some goes to that farm. Maybe the amount of GMO wheat is so small that tests now miss it.\u003c/p>\n\u003cp>Zemetra admits that his scenario isn't exactly convincing, either. But he's heard nothing better.\u003c/p>\n\u003cp>Bernadette Juarez, an official with the USDA's Animal and Plant Health Inspection Service who is in charge of the investigation, says the agency is now analyzing the genetic makeup of the GMO wheat, to figure out exactly which genetic variety of wheat it is. This will be a clue to its source; it should pinpoint, for instance, which of Monsanto's many different field trials involved that variety.\u003c/p>\n\u003cp>Maybe investigators will be able to pick up a trail of rogue wheat leading from one of those trials to the farm in eastern Oregon. If not, the case may remain a mystery. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Government investigators are trying to solve an agricultural whodunit: How did genetically engineered wheat that was never approved for sale end up in a farmer's field in Oregon? Some are raising the possibility of sabotage; others suspect simple human error.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65684\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wheat-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wheat-lg-1024x656.jpg\" alt=\"Wheat grows in a test field at Oregon State University in Corvallis. Some scientists believe that there's a chance that genetically modified wheat found in one farmer's field in May is still in the seed supply. Photo: Natalie Behring/Bloomberg via Getty Images\" width=\"1024\" height=\"656\" class=\"size-large wp-image-65684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat grows in a test field at Oregon State University in Corvallis. Some scientists believe that there's a chance that genetically modified wheat found in one farmer's field in May is still in the seed supply. Photo: Natalie Behring/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/202684064/in-oregon-the-gmo-wheat-mystery-deepens\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/202684064/in-oregon-the-gmo-wheat-mystery-deepens\">The Salt at NPR Food\u003c/a> (7/17/13)\u003c/p>\n\u003cp>The strange case of genetically engineered wheat on a farm in Oregon remains as mysterious as ever. If anything, it's grown more baffling.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187103955/gmo-wheat-found-in-oregon-field-howd-it-get-there\">reported\u003c/a> almost two months ago, the presence of this wheat was revealed earlier this spring when a farmer in eastern Oregon sprayed a field with the weedkiller glyphosate, or Roundup. Most vegetation died, as the farmer intended, but clumps of green wheat stalks kept growing. They apparently had sprouted from grain that was leftover in the field from last year's crop.\u003c/p>\n\u003cp>It was such a strange sight that the farmer wondered if this wheat might be genetically modified to be resistant to glyphosate, just like the popular Roundup Ready versions of corn and soybeans. He called a weed scientist named \u003ca href=\"http://cropandsoil.oregonstate.edu/content/carol-mallory-smith\">Carol Mallory-Smith\u003c/a> at Oregon State University to ask her opinion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I said I didn't think so,\" recalls Mallory-Smith. The biotech company Monsanto had developed such wheat years earlier, and carried out field trials of it, but those trials ended at least eight years ago. Monsanto never asked for government approval to sell such wheat, and growing it without a permit from the U.S. Department of Agriculture actually would violate the law.\u003c/p>\n\u003cp>\"So I was pretty skeptical, but I said, 'If you send me some samples, I'll test it,' \" Mallory-Smith says.\u003c/p>\n\u003cp>To her surprise the tests came back positive. She passed the samples on to the USDA, which confirmed her results and \u003ca href=\"http://www.aphis.usda.gov/newsroom/2013/05/ge_wheat_detection.shtml\">launched\u003c/a> an investigation.\u003c/p>\n\u003cp>The USDA is trying to answer two big questions about this wheat. First, where else can it be found? Second, how did it get into this farmer's field?\u003c/p>\n\u003cp>Hundreds of millions of dollars could hang on the answer to the first question. If rogue genes are present in America's wheat harvest, some customers — especially in Japan and Korea — say they won't take it.\u003c/p>\n\u003cp>Fortunately for American wheat farmers, the search so far has come up empty. Korea has been testing shipments of U.S. wheat and the USDA has tested thousands of samples collected from farms and seed companies — including the business where that Oregon farmer bought his seed. They've found no GMOs, anywhere.\u003c/p>\n\u003cp>Blake Rowe, CEO of the \u003ca href=\"http://www.owgl.org/about-us/oregon-wheat-commission/\">Oregon Wheat Commission\u003c/a>, expects Japan, which has suspended its purchases of U.S. wheat, to resuming buying when it's sure the wheat is GMO-free. \"We're confident they will come back to the market, but there's a lot of concern about how quickly that will happen,\" he says.\u003c/p>\n\u003cp>Every test that comes up negative eases the worries of the wheat industry, but it also makes the source of this GMO wheat a bigger mystery. Investigators are finding no trail that leads from the Oregon farm back to Monsanto's research operation.\u003c/p>\n\u003cp>Across the wheat-growing areas of the Pacific Northwest, farmers and wheat dealers now are trading speculative theories about how this might have happened.\u003c/p>\n\u003cp>Monsanto's chief technology officer, \u003ca href=\"http://www.monsanto.com/whoweare/Pages/robert-fraley-bio.aspx\">Robert Fraley\u003c/a>, \u003ca href=\"http://www.monsanto.com/gmwheat/Documents/roundup-ready-wheat-briefing-06-21-13.pdf\">laid out\u003c/a> a particularly attention-grabbing scenario a few weeks ago during in a conference call with reporters. \"The fact pattern indicates the strong possibility that someone intentionally introduced wheat seed containing the CP4 event into his field, sometime after that farmer initially planted it,\" Fraley said, referring to Monsanto's Roundup resistance gene\u003c/p>\n\u003cp>As for a motive, \"there are folks who don't like biotechnology and would use this as an opportunity to create problems,\" Fraley continued. He speculated that anti-biotech activists may have stolen wheat from one of Monsanto's field trials of GMO wheat. They could have stored this grain for a decade, then planted it in a field and waited for a farmer to discover it.\u003c/p>\n\u003cp>Others find Monsanto's theory dubious, or \"a stretch,\" as \u003ca href=\"http://cropandsoil.oregonstate.edu/content/robert-zemetra\">Bob Zemetra\u003c/a>, a wheat breeder at Oregon State, puts it.\u003c/p>\n\u003cp>Zemetra thinks an ordinary mistake is more likely: that somebody involved in Monsanto's GMO wheat trials just happened to misplace a bag of wheat at some point. \"Or you have a bag that gets mislabeled and gets put on the shelf and just sits there,\" he says.\u003c/p>\n\u003cp>In this scenario, somewhere along the way someone picks up that bag and treats it like normal, conventional wheat seed. Some goes to that farm. Maybe the amount of GMO wheat is so small that tests now miss it.\u003c/p>\n\u003cp>Zemetra admits that his scenario isn't exactly convincing, either. But he's heard nothing better.\u003c/p>\n\u003cp>Bernadette Juarez, an official with the USDA's Animal and Plant Health Inspection Service who is in charge of the investigation, says the agency is now analyzing the genetic makeup of the GMO wheat, to figure out exactly which genetic variety of wheat it is. This will be a clue to its source; it should pinpoint, for instance, which of Monsanto's many different field trials involved that variety.\u003c/p>\n\u003cp>Maybe investigators will be able to pick up a trail of rogue wheat leading from one of those trials to the farm in eastern Oregon. If not, the case may remain a mystery. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_65258\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/apples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/apples-1024x788.jpg\" alt=\"The FDA's proposal follows concerns raised by consumer groups about levels of inorganic arsenic, a carcinogen, in apple juice. Photo: iStockphoto.com\" width=\"1024\" height=\"788\" class=\"size-large wp-image-65258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The FDA's proposal follows concerns raised by consumer groups about levels of inorganic arsenic, a carcinogen, in apple juice. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">The Salt at NPR Food\u003c/a> (7/12/13)\u003c/p>\n\u003cp>Here's some news for parents of the sippy-cup crowd: The Food and Drug Administration has proposed a 10 parts-per-billion threshold for levels of inorganic arsenic in apple juice. This is the same level set by the EPA for arsenic in drinking water. Right now, there is no FDA standard for apple juice.\u003c/p>\n\u003cp>Now, we've told you about the brouhaha over trace levels of arsenic commonly found in apple juice before.\u003c/p>\n\u003cp>Back in 2011, after Dr. Mehmet Oz released the results of an \u003ca href=\"http://www.doctoroz.com/videos/arsenic-apple-juice\">investigation\u003c/a> that found that some of the nation's best-known brands contained arsenic, he was criticized for needlessly worrying parents.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/health/2011/09/15/140511284/tempest-in-a-lunch-box-arsenic-traces-in-apple-juice\">reported\u003c/a> back then, Dr. Richard Besser, former acting head of the Centers for Disease Control and Prevention, took on Dr. Oz in a \u003ca href=\"http://abcnews.go.com/blogs/health/2011/09/15/dr-besser-vs-dr-oz-apple-juice-showdown-on-gma/\">heated exchange\u003c/a> on \u003cem>Good Morning America\u003c/em>, calling the report \"extremely irresponsible,\" since the study only looked at total levels of arsenic. In other words, the study did not distinguish between organic arsenic, which occurs in nature and passes quickly through the body, and inorganic arsenic, the carcinogenic form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since arsenic is present naturally in the environment, lots of foods, from rice to chicken, include trace levels. And past use of arsenic-containing pesticides has also led to concentrations of arsenic in soils. Additionally, much of the apple juice sold in the U.S. is made with apples from China.\u003c/p>\n\u003cp>But Oz was not alone in raising alarm bells. A few months after the controversy surrounding Oz's study, Consumer Reports published the \u003ca href=\"http://www.consumerreports.org/cro/magazine/2012/01/arsenic-in-your-juice/index.htm\">results\u003c/a> of its own investigation that found roughly 10 percent of juice samples in its testing had total levels of arsenic that exceeded federal drinking-water standards — and \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/30/142961997/tainted-nectar-consumer-group-warns-of-arsenic-in-fruit-juice\">most of that arsenic was the toxic kind\u003c/a>.\u003c/p>\n\u003cp>In proposing the new arsenic threshold, FDA Commissioner Margaret Hamburg said in a release, \"We have been studying this issue comprehensively, and based on the agency's data and analytical work, the FDA is confident in the overall safety of apple juice for children and adults.\"\u003c/p>\n\u003cp>The FDA has been monitoring levels of arsenic in apple juice for 20 years. In its latest analysis, released last year, of 94 samples of apple juice, the agency found that 100 percent of the samples fell below 10 ppb for inorganic arsenic.\u003c/p>\n\u003cp>Concerns have also been raised about the levels of arsenic found in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/19/161403235/fda-weighs-federal-standard-to-limit-exposure-to-arsenic-in-rice\">rice\u003c/a>. An FDA spokesperson told us by email that the administration is following the same process it used with apple juice to assess arsenic levels in rice. \"Once we complete our analysis, we will begin our risk assessment\" and determine the next steps.\u003c/p>\n\u003cp>Consumer Reports was quick to weigh in on the FDA's announcement.\u003c/p>\n\u003cp>\"We are pleased to see the Food and Drug Administration taking this action,\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability at Consumer Reports. \"Proposing a 10 ppb guidance for apple juice — the same level set for water — is a reasonable first step in protecting consumers from unnecessary exposure to arsenic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65258\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/apples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/apples-1024x788.jpg\" alt=\"The FDA's proposal follows concerns raised by consumer groups about levels of inorganic arsenic, a carcinogen, in apple juice. Photo: iStockphoto.com\" width=\"1024\" height=\"788\" class=\"size-large wp-image-65258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The FDA's proposal follows concerns raised by consumer groups about levels of inorganic arsenic, a carcinogen, in apple juice. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">The Salt at NPR Food\u003c/a> (7/12/13)\u003c/p>\n\u003cp>Here's some news for parents of the sippy-cup crowd: The Food and Drug Administration has proposed a 10 parts-per-billion threshold for levels of inorganic arsenic in apple juice. This is the same level set by the EPA for arsenic in drinking water. Right now, there is no FDA standard for apple juice.\u003c/p>\n\u003cp>Now, we've told you about the brouhaha over trace levels of arsenic commonly found in apple juice before.\u003c/p>\n\u003cp>Back in 2011, after Dr. Mehmet Oz released the results of an \u003ca href=\"http://www.doctoroz.com/videos/arsenic-apple-juice\">investigation\u003c/a> that found that some of the nation's best-known brands contained arsenic, he was criticized for needlessly worrying parents.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/health/2011/09/15/140511284/tempest-in-a-lunch-box-arsenic-traces-in-apple-juice\">reported\u003c/a> back then, Dr. Richard Besser, former acting head of the Centers for Disease Control and Prevention, took on Dr. Oz in a \u003ca href=\"http://abcnews.go.com/blogs/health/2011/09/15/dr-besser-vs-dr-oz-apple-juice-showdown-on-gma/\">heated exchange\u003c/a> on \u003cem>Good Morning America\u003c/em>, calling the report \"extremely irresponsible,\" since the study only looked at total levels of arsenic. In other words, the study did not distinguish between organic arsenic, which occurs in nature and passes quickly through the body, and inorganic arsenic, the carcinogenic form.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since arsenic is present naturally in the environment, lots of foods, from rice to chicken, include trace levels. And past use of arsenic-containing pesticides has also led to concentrations of arsenic in soils. Additionally, much of the apple juice sold in the U.S. is made with apples from China.\u003c/p>\n\u003cp>But Oz was not alone in raising alarm bells. A few months after the controversy surrounding Oz's study, Consumer Reports published the \u003ca href=\"http://www.consumerreports.org/cro/magazine/2012/01/arsenic-in-your-juice/index.htm\">results\u003c/a> of its own investigation that found roughly 10 percent of juice samples in its testing had total levels of arsenic that exceeded federal drinking-water standards — and \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/30/142961997/tainted-nectar-consumer-group-warns-of-arsenic-in-fruit-juice\">most of that arsenic was the toxic kind\u003c/a>.\u003c/p>\n\u003cp>In proposing the new arsenic threshold, FDA Commissioner Margaret Hamburg said in a release, \"We have been studying this issue comprehensively, and based on the agency's data and analytical work, the FDA is confident in the overall safety of apple juice for children and adults.\"\u003c/p>\n\u003cp>The FDA has been monitoring levels of arsenic in apple juice for 20 years. In its latest analysis, released last year, of 94 samples of apple juice, the agency found that 100 percent of the samples fell below 10 ppb for inorganic arsenic.\u003c/p>\n\u003cp>Concerns have also been raised about the levels of arsenic found in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/19/161403235/fda-weighs-federal-standard-to-limit-exposure-to-arsenic-in-rice\">rice\u003c/a>. An FDA spokesperson told us by email that the administration is following the same process it used with apple juice to assess arsenic levels in rice. \"Once we complete our analysis, we will begin our risk assessment\" and determine the next steps.\u003c/p>\n\u003cp>Consumer Reports was quick to weigh in on the FDA's announcement.\u003c/p>\n\u003cp>\"We are pleased to see the Food and Drug Administration taking this action,\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability at Consumer Reports. \"Proposing a 10 ppb guidance for apple juice — the same level set for water — is a reasonable first step in protecting consumers from unnecessary exposure to arsenic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Are Antibiotics On The Farm Risky Business? ",
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"content": "\u003cfigure id=\"attachment_65164\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs.jpg\" alt=\"Craig Rowles tends to his pigs in a barn near Carroll, Iowa. Photo: Dan Charles/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-65164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Rowles tends to his pigs in a barn near Carroll, Iowa. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130711_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">The Salt at NPR Food\u003c/a> (7/12/13)\u003c/p>\n\u003cp>You've probably seen the labels on meat in the store: \"Raised without antibiotics.\" They're a selling point for people who don't like how many drugs are used on chickens, turkey, hogs and beef cattle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.keepantibioticsworking.com/\">Activist groups\u003c/a>, as well as prominent \u003ca href=\"http://www.who.int/mediacentre/news/statements/2011/whd_20110407/en/index.html\">medical organizations\u003c/a>, are calling for stricter rules on how these drugs are used. At the moment, there are few restrictions on agricultural use; farmers can buy most antibiotics for the animals over-the-counter.\u003c/p>\n\u003cp>There's a passionate but often confusing debate about this. Here at The Salt, we've decided to spend some time digging into this issue to provide more clarity. (To be honest, we needed a little clarity ourselves.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, we're starting with one very narrow question: What exactly is the danger of antibiotic use on the farm? Also, why do scientists disagree about how big that danger might be?\u003c/p>\n\u003cp>Let's start on the farm: Craig Rowles's hog operation, in Carroll, Iowa.\u003c/p>\n\u003cp>He takes me into a large room, the nursery, filled with 1,000 little pigs. They're a month old, just weaned from their mothers a week earlier. This is when they're most likely to get sick. And Rowles tells me that some are sick with the flu.\u003c/p>\n\u003cp>He won't try to treat the flu directly, but he does try to keep it from leading to more deadly bacterial infections. So he's giving all the pigs in this barn two different antibiotics in their drinking water: tetracycline, which is an older antibiotic; and tylvalosin, a newer drug, part of the class of antibiotics called macrolides, which includes the human drug azithromycin.\u003c/p>\n\u003cp>They'll get those drugs for a seven to ten days - or maybe longer if they still seem in danger. \"When they need it, we treat them. If they don't need it, we don't,\" Rowles says.\u003c/p>\n\u003cp>A couple of months from now, when these pigs leave the nursery, they'll start getting another antibiotic in their feed, even if they're healthy. This drug, virginiamycin, is supposed to help pigs grow faster, or use feed more efficiently.\u003c/p>\n\u003cp>This pattern of antibiotic use is fairly typical. Most chicken farmers, pig farmers, and beef producers use antibiotics to treat disease, prevent disease and promote faster growth. The percentage of antibiotics used for growth promotion is a matter of dispute, because the Food and Drug Administration's annual \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM338170.pdf\">report\u003c/a> on antibiotic use in farm animals doesn't provide that data. Some critics have claimed that it makes up most antibiotic use on the farm. A \u003ca href=\"http://www.nppc.org/wp-content/uploads/Swine-in-feed-use-estimates.pdf\">survey\u003c/a> of antibiotic use in the pork industry found that the share was about 20 percent.\u003c/p>\n\u003cp>It all adds up to a statistic that shocks many people, and it's quoted often by critics of antibiotic use on the farm: 80 percent of all the antibiotics in the United States go into farm animals.\u003c/p>\n\u003cp>But this is where the big argument starts. Scientists disagree about whether this is something that we should worry about.\u003c/p>\n\u003cp>The worry is not so much that antibiotics will be in the meat we eat. By the time an animal is slaughtered, those residues are supposed to be gone. According to the Department of Agriculture, almost all of the time, they are.\u003c/p>\n\u003cp>The concern is around a different risk: That using antibiotics on the farm will mean that these drugs won't work when we humans need them because in theory, the more an antibiotic is given to animals, the more quickly bacteria will adapt and become resistant to it.\u003c/p>\n\u003cfigure id=\"attachment_65165\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs1.jpg\" alt=\"These pigs, newly weaned from their mothers, are at their most vulnerable stage of life. They're getting antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-65165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs, newly weaned from their mothers, are at their most vulnerable stage of life. They're getting antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Here's an example: A few months ago, a patient was going through chemotherapy at the National Institutes of Health near Washington, D.C. He came down with a terrible case of diarrhea. \"He constantly needed to be rehydrated. We moved him to the ICU for a little bit of monitoring for a while,\" says Elise O'Connell, a physician in training at the NIH, who was caring for the patient.\u003c/p>\n\u003cp>Tests revealed that the man was infected with campylobacter, a bacteria that you usually pick up from contaminated chicken or turkey. This seemed odd, until the physicians realized that this patient's family had brought in some food from home, and that another member of the family who'd eaten that dish also had gotten sick for a couple of days.\u003c/p>\n\u003cp>The choice of treatment seemed obvious. \"We started him on an antibiotic called azithromycin,\" recalls O'Connell.\u003c/p>\n\u003cp>At first the patient got better — and then he got worse again. Azithromycin wasn't working.\u003c/p>\n\u003cp>O'Connell switched to a different antibiotic, and that one did work.\u003c/p>\n\u003cp>So - why didn't azithromycin work?\u003c/p>\n\u003cp>Possibly, because on a farm somewhere, chickens were getting treated with macrolide antibiotics — very similar to azithromycin. Campylobacter in the chicken may have become resistant to these antibiotics, then hitched a ride aboard meat to O'Connell's patient.\u003c/p>\n\u003cp>That's the risk many people working in public health say is very real. But there's passionate disagreement about how worrisome it is, and what we should do about it.\u003c/p>\n\u003cp>On the one hand, we have \u003ca href=\"http://vetmed.iastate.edu/research/labs/food-risk-modeling-and-policy-lab/faculty-and-staff\">Scott Hurd\u003c/a>, a veterinarian at Iowa State University who's generally sympathetic to meat producers. He points out that it's not enough just to show that something can happen. \"In order to make effective, science-based decisions, we have to move beyond the 'cans' to actually calculating the probabilities,\" he says.\u003c/p>\n\u003cp>Think of all the things that have to come together before this actually would happen, he says.\u003c/p>\n\u003cp>First of all, bacteria have to become resistant to an antibiotic that's actually used to treat people. But in fact, around three-quarters of the antibiotics that farmers use on animals are not used at all by humans or are used infrequently, such as tetracyclines or virginiamycin. So only a small portion of farm use could create bacteria that are resistant to drugs that you'll use.\u003c/p>\n\u003cp>\"And then you've got to get those bacteria off the farm. And then someone has to get sick with those bacteria,\" he continues. This also shouldn't happen very often, he says, if people are careful about cooking and handling meat.\u003c/p>\n\u003cp>Finally, you have to get so sick from the contaminated meat that you need antibiotics. That doesn't happen very often, either. O'Connell's patient needed treatment because he was in chemotherapy; his immune system was compromised.\u003c/p>\n\u003cp>The point is, this whole chain of events is rare, Hurd says. It's not a big danger to the public. \"All published, peer-reviewed scientific articles to date have demonstrated negligible risk from on-farm antibiotic use,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a>, a veterinarian who is now working with the Pew Health Group and a critic of antibiotic use on the farm, is unimpressed by Hurd's analysis. \"If you just look at - does this antibiotic, given to this animal, make this person sick, so we can't treat them with that same antibiotic — that's such a very narrow piece of this whole interconnected puzzle,\" she says.\u003c/p>\n\u003cp>First of all, this kind of case may not happen often, but it's a big deal if it happens to you, she says.\u003c/p>\n\u003cp>But there are other risks that can't be so easily calculated.\u003c/p>\n\u003cp>For instance, bacteria have the peculiar ability to share genes, including genes that make them resistant to particular antibiotics. So there can be drug-resistant bacteria on meat that don't make us sick. Once in your gut, they could pass along their drug-resistance to bacteria that can make us sick.\u003c/p>\n\u003cp>\"The other thing to remember is that most of the bacteria don't end in our meat,\" Hansen says. \"That's the good news. Most of the bacteria in animals stay in their manure and don't end up on your meat. But that manure ends up somewhere.\"\u003c/p>\n\u003cp>It's spread on fields; it can go into waterways. There's not much research on this, but it probably increases the number of antibiotic-resistant bacteria everywhere.\u003c/p>\n\u003cp>When and how might some of those bacteria make us sick? We don't really know, Hansen says, but it's not a risk we should take. \"If we don't have all the information we need to know for sure whether something is bad or not, let's give the environment and the people and the animals the benefit of the doubt, and not continue to do something that might be harmful,\" she says.\u003c/p>\n\u003cp>So this is where the argument ends up: When risks are uncertain, what do you do?\u003c/p>\n\u003cp>The Food and Drug Administration is working on rules that would stop antibiotics from being used just to help animals grow faster. The rules may also require farmers to get a veterinarian's approval before using most of these drugs.\u003c/p>\n\u003cp>Hansen wants the agency to go further and allow antibiotic use only when animals are sick or clearly in danger of getting sick. Scott Hurd disagrees; he says if farmers can't use antibiotics to prevent disease outbreaks, they'll end up with more sick animals. And that's not good for farmers or consumers.\u003c/p>\n\u003cp>It's a balance between agriculture and human medicine. It's also a balance between capturing the benefits of these \"wonder drugs\" now, and keeping them working in the future. \u003c/p>\n\u003cp>\u003cstrong>View a chart:\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">Comparing Antibiotics Used In Animals And People\u003c/a> (npr.org)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Farmers give antibiotics routinely to pigs, beef cattle and poultry. They say the drugs help keep animals healthy and get them to market faster. Others say this practice practically guarantees that bacteria will develop resistance to these antibiotics more quickly, endangering human lives and the long-term viability of the drugs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65164\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs.jpg\" alt=\"Craig Rowles tends to his pigs in a barn near Carroll, Iowa. Photo: Dan Charles/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-65164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Rowles tends to his pigs in a barn near Carroll, Iowa. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">The Salt at NPR Food\u003c/a> (7/12/13)\u003c/p>\n\u003cp>You've probably seen the labels on meat in the store: \"Raised without antibiotics.\" They're a selling point for people who don't like how many drugs are used on chickens, turkey, hogs and beef cattle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.keepantibioticsworking.com/\">Activist groups\u003c/a>, as well as prominent \u003ca href=\"http://www.who.int/mediacentre/news/statements/2011/whd_20110407/en/index.html\">medical organizations\u003c/a>, are calling for stricter rules on how these drugs are used. At the moment, there are few restrictions on agricultural use; farmers can buy most antibiotics for the animals over-the-counter.\u003c/p>\n\u003cp>There's a passionate but often confusing debate about this. Here at The Salt, we've decided to spend some time digging into this issue to provide more clarity. (To be honest, we needed a little clarity ourselves.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, we're starting with one very narrow question: What exactly is the danger of antibiotic use on the farm? Also, why do scientists disagree about how big that danger might be?\u003c/p>\n\u003cp>Let's start on the farm: Craig Rowles's hog operation, in Carroll, Iowa.\u003c/p>\n\u003cp>He takes me into a large room, the nursery, filled with 1,000 little pigs. They're a month old, just weaned from their mothers a week earlier. This is when they're most likely to get sick. And Rowles tells me that some are sick with the flu.\u003c/p>\n\u003cp>He won't try to treat the flu directly, but he does try to keep it from leading to more deadly bacterial infections. So he's giving all the pigs in this barn two different antibiotics in their drinking water: tetracycline, which is an older antibiotic; and tylvalosin, a newer drug, part of the class of antibiotics called macrolides, which includes the human drug azithromycin.\u003c/p>\n\u003cp>They'll get those drugs for a seven to ten days - or maybe longer if they still seem in danger. \"When they need it, we treat them. If they don't need it, we don't,\" Rowles says.\u003c/p>\n\u003cp>A couple of months from now, when these pigs leave the nursery, they'll start getting another antibiotic in their feed, even if they're healthy. This drug, virginiamycin, is supposed to help pigs grow faster, or use feed more efficiently.\u003c/p>\n\u003cp>This pattern of antibiotic use is fairly typical. Most chicken farmers, pig farmers, and beef producers use antibiotics to treat disease, prevent disease and promote faster growth. The percentage of antibiotics used for growth promotion is a matter of dispute, because the Food and Drug Administration's annual \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM338170.pdf\">report\u003c/a> on antibiotic use in farm animals doesn't provide that data. Some critics have claimed that it makes up most antibiotic use on the farm. A \u003ca href=\"http://www.nppc.org/wp-content/uploads/Swine-in-feed-use-estimates.pdf\">survey\u003c/a> of antibiotic use in the pork industry found that the share was about 20 percent.\u003c/p>\n\u003cp>It all adds up to a statistic that shocks many people, and it's quoted often by critics of antibiotic use on the farm: 80 percent of all the antibiotics in the United States go into farm animals.\u003c/p>\n\u003cp>But this is where the big argument starts. Scientists disagree about whether this is something that we should worry about.\u003c/p>\n\u003cp>The worry is not so much that antibiotics will be in the meat we eat. By the time an animal is slaughtered, those residues are supposed to be gone. According to the Department of Agriculture, almost all of the time, they are.\u003c/p>\n\u003cp>The concern is around a different risk: That using antibiotics on the farm will mean that these drugs won't work when we humans need them because in theory, the more an antibiotic is given to animals, the more quickly bacteria will adapt and become resistant to it.\u003c/p>\n\u003cfigure id=\"attachment_65165\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs1.jpg\" alt=\"These pigs, newly weaned from their mothers, are at their most vulnerable stage of life. They're getting antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-65165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs, newly weaned from their mothers, are at their most vulnerable stage of life. They're getting antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Here's an example: A few months ago, a patient was going through chemotherapy at the National Institutes of Health near Washington, D.C. He came down with a terrible case of diarrhea. \"He constantly needed to be rehydrated. We moved him to the ICU for a little bit of monitoring for a while,\" says Elise O'Connell, a physician in training at the NIH, who was caring for the patient.\u003c/p>\n\u003cp>Tests revealed that the man was infected with campylobacter, a bacteria that you usually pick up from contaminated chicken or turkey. This seemed odd, until the physicians realized that this patient's family had brought in some food from home, and that another member of the family who'd eaten that dish also had gotten sick for a couple of days.\u003c/p>\n\u003cp>The choice of treatment seemed obvious. \"We started him on an antibiotic called azithromycin,\" recalls O'Connell.\u003c/p>\n\u003cp>At first the patient got better — and then he got worse again. Azithromycin wasn't working.\u003c/p>\n\u003cp>O'Connell switched to a different antibiotic, and that one did work.\u003c/p>\n\u003cp>So - why didn't azithromycin work?\u003c/p>\n\u003cp>Possibly, because on a farm somewhere, chickens were getting treated with macrolide antibiotics — very similar to azithromycin. Campylobacter in the chicken may have become resistant to these antibiotics, then hitched a ride aboard meat to O'Connell's patient.\u003c/p>\n\u003cp>That's the risk many people working in public health say is very real. But there's passionate disagreement about how worrisome it is, and what we should do about it.\u003c/p>\n\u003cp>On the one hand, we have \u003ca href=\"http://vetmed.iastate.edu/research/labs/food-risk-modeling-and-policy-lab/faculty-and-staff\">Scott Hurd\u003c/a>, a veterinarian at Iowa State University who's generally sympathetic to meat producers. He points out that it's not enough just to show that something can happen. \"In order to make effective, science-based decisions, we have to move beyond the 'cans' to actually calculating the probabilities,\" he says.\u003c/p>\n\u003cp>Think of all the things that have to come together before this actually would happen, he says.\u003c/p>\n\u003cp>First of all, bacteria have to become resistant to an antibiotic that's actually used to treat people. But in fact, around three-quarters of the antibiotics that farmers use on animals are not used at all by humans or are used infrequently, such as tetracyclines or virginiamycin. So only a small portion of farm use could create bacteria that are resistant to drugs that you'll use.\u003c/p>\n\u003cp>\"And then you've got to get those bacteria off the farm. And then someone has to get sick with those bacteria,\" he continues. This also shouldn't happen very often, he says, if people are careful about cooking and handling meat.\u003c/p>\n\u003cp>Finally, you have to get so sick from the contaminated meat that you need antibiotics. That doesn't happen very often, either. O'Connell's patient needed treatment because he was in chemotherapy; his immune system was compromised.\u003c/p>\n\u003cp>The point is, this whole chain of events is rare, Hurd says. It's not a big danger to the public. \"All published, peer-reviewed scientific articles to date have demonstrated negligible risk from on-farm antibiotic use,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a>, a veterinarian who is now working with the Pew Health Group and a critic of antibiotic use on the farm, is unimpressed by Hurd's analysis. \"If you just look at - does this antibiotic, given to this animal, make this person sick, so we can't treat them with that same antibiotic — that's such a very narrow piece of this whole interconnected puzzle,\" she says.\u003c/p>\n\u003cp>First of all, this kind of case may not happen often, but it's a big deal if it happens to you, she says.\u003c/p>\n\u003cp>But there are other risks that can't be so easily calculated.\u003c/p>\n\u003cp>For instance, bacteria have the peculiar ability to share genes, including genes that make them resistant to particular antibiotics. So there can be drug-resistant bacteria on meat that don't make us sick. Once in your gut, they could pass along their drug-resistance to bacteria that can make us sick.\u003c/p>\n\u003cp>\"The other thing to remember is that most of the bacteria don't end in our meat,\" Hansen says. \"That's the good news. Most of the bacteria in animals stay in their manure and don't end up on your meat. But that manure ends up somewhere.\"\u003c/p>\n\u003cp>It's spread on fields; it can go into waterways. There's not much research on this, but it probably increases the number of antibiotic-resistant bacteria everywhere.\u003c/p>\n\u003cp>When and how might some of those bacteria make us sick? We don't really know, Hansen says, but it's not a risk we should take. \"If we don't have all the information we need to know for sure whether something is bad or not, let's give the environment and the people and the animals the benefit of the doubt, and not continue to do something that might be harmful,\" she says.\u003c/p>\n\u003cp>So this is where the argument ends up: When risks are uncertain, what do you do?\u003c/p>\n\u003cp>The Food and Drug Administration is working on rules that would stop antibiotics from being used just to help animals grow faster. The rules may also require farmers to get a veterinarian's approval before using most of these drugs.\u003c/p>\n\u003cp>Hansen wants the agency to go further and allow antibiotic use only when animals are sick or clearly in danger of getting sick. Scott Hurd disagrees; he says if farmers can't use antibiotics to prevent disease outbreaks, they'll end up with more sick animals. And that's not good for farmers or consumers.\u003c/p>\n\u003cp>It's a balance between agriculture and human medicine. It's also a balance between capturing the benefits of these \"wonder drugs\" now, and keeping them working in the future. \u003c/p>\n\u003cp>\u003cstrong>View a chart:\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">Comparing Antibiotics Used In Animals And People\u003c/a> (npr.org)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Foods and Beverages that Nourish, Heal and Protect Your Skin",
"title": "5 Foods and Beverages that Nourish, Heal and Protect Your Skin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\" alt=\"Foods and beverages that nourish the skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foods and beverages that nourish the skin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It can be argued that no one physical characteristic symbolizes youth and beauty more that healthy skin. But it is an uphill battle to preserve skin health over time. Excessive sun exposure, poor nutrition, and genetics all play a role in the development of eczema, wrinkles and skin cancer. However, the food we eat can have a significant impact on health and some foods that benefit the skin may surprise you. Here is a list of five foods that will nourish your skin as well as satisfy your taste buds.\u003c/p>\n\u003cfigure id=\"attachment_64925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\" alt=\"Nuts and Seeds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nuts and Seeds. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Nuts and Seeds\u003c/h2>\n\u003cp>The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17921406/\">omega-6 oils\u003c/a> are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257702/\">vitamin E\u003c/a> which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.\u003c/p>\n\u003cfigure id=\"attachment_64919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\" alt=\"Coffee has been studied as good for skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee has been studied as good for skin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Coffee and Tea\u003c/h2>\n\u003cp>Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22752299\">drink coffee\u003c/a> and green tea have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17923816\">lower rates of skin cancer\u003c/a>. Green tea also protects against the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12871030\">premature aging\u003c/a> caused by sun exposure. Both coffee and tea are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11809367\">antioxidant compounds\u003c/a>, but the actual caffeine may also be beneficial. It is not clear why caffeine is helpful but it may stem from increased circulation. Don’t worry if caffeinated beverages are not for you. You can still reap benefits from a variety of creams and salves. Used topically the caffeine and tannins present in these beverages constrict blood vessels, tightens skin and reduces puffiness. \u003c/p>\n\u003cfigure id=\"attachment_64922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\" alt=\"Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Strawberries and other foods high in vitamin C\u003c/h2>\n\u003cp>Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has also been shown that dietary consumption of vitamin C will raise the concentration of \u003ca href=\"http://lpi.oregonstate.edu/infocenter/skin/vitaminC/\">vitamin C in the skin\u003c/a>. Luckily this vitamin is easy to get from fresh \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/\">fruits and vegetables\u003c/a>. Strawberries, oranges, kiwi, broccoli and peppers are all rich sources. Just one cup of these foods can meet or exceed the daily requirements for vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source. \u003c/p>\n\u003cfigure id=\"attachment_64926\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\" alt=\"Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Watermelon and other foods high in carotenoids\u003c/h2>\n\u003cp>Do you want to eat with the seasons? Watermelon in the summer is an excellent choice because it can actually prevent sunburn. It is the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18086246/\">carotenoid\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16465309\">lycopene\u003c/a> that is protective. Lycopene has long been touted for its benefits in prostate health but its \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17914160\">skin saving properties\u003c/a> are well documented. It is found in high concentrations in \u003ca href=\"http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm\">watermelon\u003c/a>, guava and papaya and unlike the lycopene from tomatoes, it doesn’t have to be cooked to be well absorbed. But don’t throw away your sunscreen, carotenoids aren’t enough to completely shield you from the sun. For the best protection they should be combined with a high quality sunscreen and \u003ca href=\"http://en.wikipedia.org/wiki/Sun_protective_clothing\">UPF clothing\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_64927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\" alt=\"Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Honey\u003c/h2>\n\u003cp> Honey is an excellent replacement for refined sugar, and it is a good \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3611628/\">source of vitamins and minerals\u003c/a>. In fact some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23337559\">studies\u003c/a> show that honey can improve blood sugar regulation and heal the pancreas. But it is as a topical agent that honey truly promotes skin health. Honey has been used topically for centuries as a moisturizer, an antiseptic and a substance that promotes wound healing. There are many commercially available creams and salves but pure honey can also be applied directly to the skin. Honey has unparalleled benefits for conditions ranging from burns to eczema. Many of its benefits are only present in raw honey so it pays to find a \u003ca href=\"http://www.marshallshoney.com/\">pure, raw source\u003c/a>.\u003cbr>\n\u003cem>Note: \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001384.htm\">raw honey should never be given to children under one year old\u003c/a>!\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64924\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\" alt=\"Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "You are what you eat and it shows! Dr. Dara Thompson talks about which foods feed the skin and some that may help to prevent skin cancer and sunburns.",
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"description": "You are what you eat and it shows! Dr. Dara Thompson talks about which foods feed the skin and some that may help to prevent skin cancer and sunburns.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/foods1000.jpg\" alt=\"Foods and beverages that nourish the skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foods and beverages that nourish the skin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It can be argued that no one physical characteristic symbolizes youth and beauty more that healthy skin. But it is an uphill battle to preserve skin health over time. Excessive sun exposure, poor nutrition, and genetics all play a role in the development of eczema, wrinkles and skin cancer. However, the food we eat can have a significant impact on health and some foods that benefit the skin may surprise you. Here is a list of five foods that will nourish your skin as well as satisfy your taste buds.\u003c/p>\n\u003cfigure id=\"attachment_64925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/nuts-seeds1000.jpg\" alt=\"Nuts and Seeds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nuts and Seeds. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Nuts and Seeds\u003c/h2>\n\u003cp>The body needs healthy oils for healthy skin. The fats serve as the building blocks for the sebaceous glands (the oil producing glands in the skin). These natural secretions reduce dryness and form a protective barrier, our first line of defense against the outside world. Polyunsaturated \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17921406/\">omega-6 oils\u003c/a> are especially important. Unfortunately, most Americans consume poor quality refined omega-6 oils from corn and soy. These oils are frequently rancid from extended storage and may have residues from chemical solvents. The optimal way to consume your omega-6 fatty acids is from whole foods. Raw nuts and seeds are one of the richest sources of omega-6 oils. They are also a natural source of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257702/\">vitamin E\u003c/a> which is extremely beneficial for the skin. In addition, nuts are packed with fiber and healthy phyto-chemicals like plant sterols which aid in detox and improve digestion.\u003c/p>\n\u003cfigure id=\"attachment_64919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/coffee1000.jpg\" alt=\"Coffee has been studied as good for skin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee has been studied as good for skin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Coffee and Tea\u003c/h2>\n\u003cp>Although there may be many reasons to avoid caffeine, healthy skin is not one of them. Studies show that people who regularly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22752299\">drink coffee\u003c/a> and green tea have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17923816\">lower rates of skin cancer\u003c/a>. Green tea also protects against the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12871030\">premature aging\u003c/a> caused by sun exposure. Both coffee and tea are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11809367\">antioxidant compounds\u003c/a>, but the actual caffeine may also be beneficial. It is not clear why caffeine is helpful but it may stem from increased circulation. Don’t worry if caffeinated beverages are not for you. You can still reap benefits from a variety of creams and salves. Used topically the caffeine and tannins present in these beverages constrict blood vessels, tightens skin and reduces puffiness. \u003c/p>\n\u003cfigure id=\"attachment_64922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/greentea1000.jpg\" alt=\"Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green tea also protects against the premature aging caused by sun exposure. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Strawberries and other foods high in vitamin C\u003c/h2>\n\u003cp>Collagen is the main protein that forms the foundation of our skin. Age, sun damage and poor circulation can weaken collagen and lead to sagging skin, wrinkles and poor wound healing. Vitamins C is a vital cofactor in the synthesis of collagen and it is well known that vitamin C deficiency leads to skin weakness and damage. It has also been shown that dietary consumption of vitamin C will raise the concentration of \u003ca href=\"http://lpi.oregonstate.edu/infocenter/skin/vitaminC/\">vitamin C in the skin\u003c/a>. Luckily this vitamin is easy to get from fresh \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/\">fruits and vegetables\u003c/a>. Strawberries, oranges, kiwi, broccoli and peppers are all rich sources. Just one cup of these foods can meet or exceed the daily requirements for vitamin C. Prolonged cooking can destroy vitamin C, so fruits and veggies need to be raw or lightly cooked to be a good source. \u003c/p>\n\u003cfigure id=\"attachment_64926\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/strawberries1000.jpg\" alt=\"Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries, oranges, kiwi, broccoli and peppers are all rich sources of Vitamin C. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Watermelon and other foods high in carotenoids\u003c/h2>\n\u003cp>Do you want to eat with the seasons? Watermelon in the summer is an excellent choice because it can actually prevent sunburn. It is the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18086246/\">carotenoid\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16465309\">lycopene\u003c/a> that is protective. Lycopene has long been touted for its benefits in prostate health but its \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17914160\">skin saving properties\u003c/a> are well documented. It is found in high concentrations in \u003ca href=\"http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm\">watermelon\u003c/a>, guava and papaya and unlike the lycopene from tomatoes, it doesn’t have to be cooked to be well absorbed. But don’t throw away your sunscreen, carotenoids aren’t enough to completely shield you from the sun. For the best protection they should be combined with a high quality sunscreen and \u003ca href=\"http://en.wikipedia.org/wiki/Sun_protective_clothing\">UPF clothing\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_64927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/watermelon1000.jpg\" alt=\"Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon in the summer is an excellent choice because it can actually prevent sunburn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Honey\u003c/h2>\n\u003cp> Honey is an excellent replacement for refined sugar, and it is a good \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3611628/\">source of vitamins and minerals\u003c/a>. In fact some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23337559\">studies\u003c/a> show that honey can improve blood sugar regulation and heal the pancreas. But it is as a topical agent that honey truly promotes skin health. Honey has been used topically for centuries as a moisturizer, an antiseptic and a substance that promotes wound healing. There are many commercially available creams and salves but pure honey can also be applied directly to the skin. Honey has unparalleled benefits for conditions ranging from burns to eczema. Many of its benefits are only present in raw honey so it pays to find a \u003ca href=\"http://www.marshallshoney.com/\">pure, raw source\u003c/a>.\u003cbr>\n\u003cem>Note: \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/001384.htm\">raw honey should never be given to children under one year old\u003c/a>!\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64924\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/honey1000.jpg\" alt=\"Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-64924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honey has unparalleled benefits for conditions ranging from burns to eczema. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Eating On The Wild Side:' A Field Guide To Nutritious Food",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/195592468/Eating-On-The-Wild-Side-A-Field-Guide-To-Nutritious-Food?ft=1&f=13\">Fresh Air WHYY\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/07/20130710_fa_02.mp3\"] \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/eating-wild-side.jpg\" alt=\"Eating on the Wild Side\" width=\"300\" height=\"465\" class=\"alignleft size-full wp-image-65064\">\u003c/a>We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.\u003c/p>\n\u003cp>In her \u003ca href=\"http://www.amazon.com/Eating-Wild-Side-Missing-Optimum/dp/0316227943\">new book\u003c/a>, \u003cem>Eating on the Wild Side\u003c/em>, Robinson argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far healthier than the stuff we buy today at farmers' markets.\u003c/p>\n\u003cp>But this change, she says, isn't the result of the much-bemoaned modern, industrial food system. It has been thousands of years in the making — ever since humans first took up farming (some \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/05/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal/\">12,000 years ago\u003c/a>, more or less) and decided to \"cultivate the wild plants that were the most pleasurable to eat,\" she writes. More pleasurable generally meant less bitter and higher in sugar, starch or oil.\u003c/p>\n\u003cp>\"Basically,\" Robinson tells \u003cem>Fresh Air\u003c/em>'s Dave Davies, \"we looked around at all this wild food that we had been eating for millennia, forever, and we kind of said to each other, 'We're getting tired of eating this bitter, chewy, fibrous, low-sugar food, and we can do better than that!'\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But over the centuries, Robinson says, those choices in human agriculture led to a dramatic loss in the nutrient value of the plants we eat most commonly — something she says we had no way of knowing until recently, when modern technology made it possible to do so.\u003c/p>\n\u003cp>But Robinson isn't arguing that we should all go back to foraging for our dinner. Rather, she calls her book \"a field guide to nutritious food.\" Drawing on hundreds of scientific studies, she uses her book to lay out which commonly available foods offer the best nutritional bang for the bite.\u003c/p>\n\u003cp>We learn, for example, that longer cooking can boost tomatoes' health benefits. And that broccoli begins to lose cancer-fighting compounds within 24 hours of harvest — that's why it's one of the foods that Robinson suggests people eat \"as fresh as possible.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_65067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/robinson-author.jpg\" alt=\"For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\" width=\"300\" class=\"size-full wp-image-65067\">\u003cfigcaption class=\"wp-caption-text\">For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On prehistoric bananas\u003c/strong>\u003cbr>\n\"To peel them you had to get a machete or something similar to that to take off the skins, so we looked around and one of our remote ancestors came upon a mutant banana. This was nature's mutant — nature is making mutations all the time — and that's how we get all of the varieties that we have in our fruits and vegetables. Well, this particular mutation did away with the seeds, so that the seeds had been diminished to tiny black dots, and if you look at the bananas in our supermarket, that's what you'll see: no viable seeds but just these little dots.\"\u003c/p>\n\u003cp>\u003cstrong> On her focus on 'phytonutrients'\u003c/strong>\u003cbr>\n\"These are molecular nutrients; they're not macronutrients, and the reason that I'm focusing on them is that we're just beginning to realize that these plant compounds — the technical name for them is 'polyphenols' [but] I call them 'phytonutrients' — they play a role in every cell and system of our bodies, and every month, new information is published showing these phytonutrients are really essential for optimum health. ... [T]hese are the things we've reduced more than any of the other nutrients.\"\u003c/p>\n\u003cp>\u003cstrong> On why we should eat dandelions\u003c/strong>\u003cbr>\n\"[G]o out and find a dandelion leaf, rinse it well, and take a bite, and pay attention to your senses. For the first 10 seconds you won't sense much at all, except you'll notice that the leaf is hairy, and quite dense, quite chewy. Then, this bloom of bitterness [will] come at the roof of your mouth and go down your throat, and it's going to stay there for about 10 minutes. And many of the wild plants that we used to eat had levels of bitterness similar to that dandelion. ... Compared to spinach, which we consider a superfood, [a dandelion] has twice as much calcium, and three times as much vitamin A, five times more vitamins K and E, and eight times more antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong> On maximizing the nutrients in lettuce\u003c/strong>\u003cbr>\n\"If you take your lettuce right from the store and rinse it and dry it and then, if you rip it into bite-sized pieces before you store it, you're going to increase the antioxidant activity ... fourfold. The next time you eat it, it's going to have four times as many antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong>On which produce you should eat as fresh as possible\u003c/strong>\u003cbr>\n\"There [are] fruits and vegetables that also burn up their antioxidants and their sugar at a really rapid rate, and they happen to be those superstars of nutrition that we're all encouraged to eat. So I'm just going to give you a list of things you should get as fresh as possible, perhaps from a farmers' market, which ... is going to be probably fresher than from the supermarket, and eat as soon as possible. So it would be artichokes, arugula, asparagus, broccoli, Brussels sprouts, kale, lettuce, parsley, mushrooms and spinach. ...\u003c/p>\n\u003cp>I think you should have an 'Eat Me First' list on your refrigerator of those [foods] that you should eat the day you bring them home, or the next day. It could [make] a measurable difference in your health.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health#excerpt\">Read an Excerpt from \u003cem>Eating On The Wild Side\u003c/em>\u003c/a> (NPR.org)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Our modern fruits, grains and vegetables aren't nearly as nutrition-packed as their wild counterparts were thousands of years ago, says health writer Jo Robinson. Her new book offers advice on how to shop the produce aisle to select for foods that offer the best nutritional bang for the bite.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/195592468/Eating-On-The-Wild-Side-A-Field-Guide-To-Nutritious-Food?ft=1&f=13\">Fresh Air WHYY\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/eating-wild-side.jpg\" alt=\"Eating on the Wild Side\" width=\"300\" height=\"465\" class=\"alignleft size-full wp-image-65064\">\u003c/a>We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.\u003c/p>\n\u003cp>In her \u003ca href=\"http://www.amazon.com/Eating-Wild-Side-Missing-Optimum/dp/0316227943\">new book\u003c/a>, \u003cem>Eating on the Wild Side\u003c/em>, Robinson argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far healthier than the stuff we buy today at farmers' markets.\u003c/p>\n\u003cp>But this change, she says, isn't the result of the much-bemoaned modern, industrial food system. It has been thousands of years in the making — ever since humans first took up farming (some \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/05/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal/\">12,000 years ago\u003c/a>, more or less) and decided to \"cultivate the wild plants that were the most pleasurable to eat,\" she writes. More pleasurable generally meant less bitter and higher in sugar, starch or oil.\u003c/p>\n\u003cp>\"Basically,\" Robinson tells \u003cem>Fresh Air\u003c/em>'s Dave Davies, \"we looked around at all this wild food that we had been eating for millennia, forever, and we kind of said to each other, 'We're getting tired of eating this bitter, chewy, fibrous, low-sugar food, and we can do better than that!'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But over the centuries, Robinson says, those choices in human agriculture led to a dramatic loss in the nutrient value of the plants we eat most commonly — something she says we had no way of knowing until recently, when modern technology made it possible to do so.\u003c/p>\n\u003cp>But Robinson isn't arguing that we should all go back to foraging for our dinner. Rather, she calls her book \"a field guide to nutritious food.\" Drawing on hundreds of scientific studies, she uses her book to lay out which commonly available foods offer the best nutritional bang for the bite.\u003c/p>\n\u003cp>We learn, for example, that longer cooking can boost tomatoes' health benefits. And that broccoli begins to lose cancer-fighting compounds within 24 hours of harvest — that's why it's one of the foods that Robinson suggests people eat \"as fresh as possible.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_65067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/robinson-author.jpg\" alt=\"For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\" width=\"300\" class=\"size-full wp-image-65067\">\u003cfigcaption class=\"wp-caption-text\">For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On prehistoric bananas\u003c/strong>\u003cbr>\n\"To peel them you had to get a machete or something similar to that to take off the skins, so we looked around and one of our remote ancestors came upon a mutant banana. This was nature's mutant — nature is making mutations all the time — and that's how we get all of the varieties that we have in our fruits and vegetables. Well, this particular mutation did away with the seeds, so that the seeds had been diminished to tiny black dots, and if you look at the bananas in our supermarket, that's what you'll see: no viable seeds but just these little dots.\"\u003c/p>\n\u003cp>\u003cstrong> On her focus on 'phytonutrients'\u003c/strong>\u003cbr>\n\"These are molecular nutrients; they're not macronutrients, and the reason that I'm focusing on them is that we're just beginning to realize that these plant compounds — the technical name for them is 'polyphenols' [but] I call them 'phytonutrients' — they play a role in every cell and system of our bodies, and every month, new information is published showing these phytonutrients are really essential for optimum health. ... [T]hese are the things we've reduced more than any of the other nutrients.\"\u003c/p>\n\u003cp>\u003cstrong> On why we should eat dandelions\u003c/strong>\u003cbr>\n\"[G]o out and find a dandelion leaf, rinse it well, and take a bite, and pay attention to your senses. For the first 10 seconds you won't sense much at all, except you'll notice that the leaf is hairy, and quite dense, quite chewy. Then, this bloom of bitterness [will] come at the roof of your mouth and go down your throat, and it's going to stay there for about 10 minutes. And many of the wild plants that we used to eat had levels of bitterness similar to that dandelion. ... Compared to spinach, which we consider a superfood, [a dandelion] has twice as much calcium, and three times as much vitamin A, five times more vitamins K and E, and eight times more antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong> On maximizing the nutrients in lettuce\u003c/strong>\u003cbr>\n\"If you take your lettuce right from the store and rinse it and dry it and then, if you rip it into bite-sized pieces before you store it, you're going to increase the antioxidant activity ... fourfold. The next time you eat it, it's going to have four times as many antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong>On which produce you should eat as fresh as possible\u003c/strong>\u003cbr>\n\"There [are] fruits and vegetables that also burn up their antioxidants and their sugar at a really rapid rate, and they happen to be those superstars of nutrition that we're all encouraged to eat. So I'm just going to give you a list of things you should get as fresh as possible, perhaps from a farmers' market, which ... is going to be probably fresher than from the supermarket, and eat as soon as possible. So it would be artichokes, arugula, asparagus, broccoli, Brussels sprouts, kale, lettuce, parsley, mushrooms and spinach. ...\u003c/p>\n\u003cp>I think you should have an 'Eat Me First' list on your refrigerator of those [foods] that you should eat the day you bring them home, or the next day. It could [make] a measurable difference in your health.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health#excerpt\">Read an Excerpt from \u003cem>Eating On The Wild Side\u003c/em>\u003c/a> (NPR.org)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Smithfield Says Pork Won't Change, But Some Aren't Buying It",
"title": "Smithfield Says Pork Won't Change, But Some Aren't Buying It",
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"content": "\u003cfigure id=\"attachment_65026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1-1024x625.jpg\" alt=\"A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\" width=\"1024\" height=\"625\" class=\"size-large wp-image-65026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The Senate Agriculture Committee met Wednesday afternoon to hear testimony about the acquisition of Smithfield Foods by a Chinese company. Smithfield CEO Larry Pope tried to defend the proposed deal, but most committee members made their opposition clear.\u003cbr>\nStory by \u003ca href=\"http://www.npr.org/people/2101404/john-ydstie\">John Ydstie\u003c/a> and \u003ca href=\"http://wvtf.drupal.publicbroadcasting.net/people/robert-siegel\">Robert Siegel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/07/10/200823494/lawmakers-express-concern-about-u-s-chinese-pork-deal\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130710_atc_18.mp3\"] \u003c/p>\n\u003cp>Post by Marilyn Geewax, \u003ca href=\"http://www.npr.org/2013/07/09/200393587/smithfield-says-pork-won-t-change-but-some-aren-t-buying-it\">NPR Food News\u003c/a> (7/10/13)\u003c/p>\n\u003cp>Americans will get the same ham slabs and bacon slices they have enjoyed for generations, even after Smithfield Foods becomes a Chinese subsidiary, Smithfield CEO Larry Pope told Congress on Wednesday.\u003c/p>\n\u003cp>\"It will be the same old Smithfield, only better,\" Pope said in prepared testimony at a \u003ca href=\"http://www.ag.senate.gov/hearings/smithfield-and-beyond_examining-foreign-purchases-of-american-food-companies\">Senate Agriculture Committee hearing\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But several senators weren't buying the bacon-will-be-unbroken story once Hong Kong-based Shuanghui International Holdings owns Smithfield.\u003c/p>\n\u003cp>Worried about the impact on the U.S. consumer, farmer and even the taxpayer, they expressed qualms about Chinese intentions.\u003c/p>\n\u003cp>\"Is Shuanghui focused on acquiring Smithfield's technology, which was developed with considerable assistance by U.S. taxpayers?\" asked Debbie Stabenow, the Michigan Democrat who chairs the Senate committee.\u003c/p>\n\u003cp>\"Can we expect that after the company has adopted Smithfield's technology and practices, they will increase exports to Japan, our largest export market, in competition with U.S. products?\" she asked in her prepared statement.\u003c/p>\n\u003cul>\nStabenow also raised questions about:\n\u003cli>Fairness. \"Can we really expect increased access for our pork products in China?\"\u003c/li>\n\u003cli>Consumers. \"Will we see volatility in prices?\"\u003c/li>\n\u003cli>Precedent. \"One pork company alone might not be enough to affect our national security, but it's our job to be thinking about the big picture.\"\u003c/li>\n\u003c/ul>\n\u003cp>The deal is being reviewed by the \u003ca href=\"http://www.treasury.gov/resource-center/international/foreign-investment/Pages/cfius-overview.aspx\">Committee on Foreign Investment in the United States\u003c/a>, known as CFIUS, which monitors and reviews foreign investments.\u003c/p>\n\u003cp>Pope deflected Stabenow's questions with upbeat assessments. Having Shuanghui purchase Virginia-based Smithfield would \"provide enormous benefits for our two companies,\" he said. \"It is a partnership that is all about growth.\"\u003c/p>\n\u003cp>For one thing, the transaction would generate a windfall for Smithfield shareholders. Pope said Shuanghui is offering $34 per share in cash, a 31 percent premium over the company's closing stock price on May 28, the last trading day before the deal was announced.\u003c/p>\n\u003cp>But one of the witnesses before the panel suggested the deal would be a lousy one for consumers.\u003c/p>\n\u003cp>The transaction will indeed provide \"short-term benefits to Smithfield's managers, shareholders and pension funds,\" said Usha Haley, director of West Virginia University's Robbins Center for Global Business and Strategy. \"However, the medium- and long-term benefits to U.S. consumers, industry and society are highly questionable.\"\u003c/p>\n\u003cp>Haley said in prepared testimony that the Chinese company has a poor reputation for food purity. \"Shuanghui's and China's food-industry culture exudes outrageous food-safety violations and a history of food adulteration,\" she said.\u003c/p>\n\u003cp>\"Shuanghui apologized in March 2011 over illegal additives found in its meat and halted output after a CCTV report that farmers in Henan province fed the additive to their pigs and then sold them to a Shuanghui slaughterhouse,\" Haley said.\u003c/p>\n\u003cp>But Pope said nothing will change in this country. Shuanghui \"is committed to maintaining Smithfield's operation, staff and management,\" he said.\u003c/p>\n\u003cp>Smithfield, founded in 1936, has 46,000 U.S. workers, more than half of whom belong to the United Food and Commercial Workers union.\u003c/p>\n\u003cp>\"Shuanghui will honor the collective bargaining agreements in place with Smithfield's union-represented employees,\" Pope said.\u003c/p>\n\u003cp>He said the transaction would \"drive growth ... for the entire U.S. pork industry\" because China has a rapidly growing middle class.\u003c/p>\n\u003cp>Those wealthier Chinese consumers have a hunger for \"more and better-quality protein in their and their family's diets,\" he said. \"And pork is what is on the menu for Chinese consumers.\"\u003c/p>\n\u003cp>For the Chinese, pork is the No. 1 source of protein, while in this country, it's only No. 3 and \"pork demand in the U.S. has been declining for almost 15 years,\" he said.\u003c/p>\n\u003cp>Stabenow recently led a group of senators in \u003ca href=\"http://www.stabenow.senate.gov/?p=press_release&id=1061\">writing to the White House, \u003c/a>urging the Obama administration to toughen the CFIUS review. Pope said Smithfield volunteered for the CFIUS review. \u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187163300/will-chinese-firm-bring-home-the-bacon-with-smithfield-deal\">Will Chinese Firm Bring Home The Bacon With Smithfield Deal?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/31/187351539/can-a-huge-hog-deal-pose-a-national-security-risk\">Can A Huge Hog Deal Pose A National Security Risk?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1-1024x625.jpg\" alt=\"A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\" width=\"1024\" height=\"625\" class=\"size-large wp-image-65026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The Senate Agriculture Committee met Wednesday afternoon to hear testimony about the acquisition of Smithfield Foods by a Chinese company. Smithfield CEO Larry Pope tried to defend the proposed deal, but most committee members made their opposition clear.\u003cbr>\nStory by \u003ca href=\"http://www.npr.org/people/2101404/john-ydstie\">John Ydstie\u003c/a> and \u003ca href=\"http://wvtf.drupal.publicbroadcasting.net/people/robert-siegel\">Robert Siegel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/07/10/200823494/lawmakers-express-concern-about-u-s-chinese-pork-deal\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But several senators weren't buying the bacon-will-be-unbroken story once Hong Kong-based Shuanghui International Holdings owns Smithfield.\u003c/p>\n\u003cp>Worried about the impact on the U.S. consumer, farmer and even the taxpayer, they expressed qualms about Chinese intentions.\u003c/p>\n\u003cp>\"Is Shuanghui focused on acquiring Smithfield's technology, which was developed with considerable assistance by U.S. taxpayers?\" asked Debbie Stabenow, the Michigan Democrat who chairs the Senate committee.\u003c/p>\n\u003cp>\"Can we expect that after the company has adopted Smithfield's technology and practices, they will increase exports to Japan, our largest export market, in competition with U.S. products?\" she asked in her prepared statement.\u003c/p>\n\u003cul>\nStabenow also raised questions about:\n\u003cli>Fairness. \"Can we really expect increased access for our pork products in China?\"\u003c/li>\n\u003cli>Consumers. \"Will we see volatility in prices?\"\u003c/li>\n\u003cli>Precedent. \"One pork company alone might not be enough to affect our national security, but it's our job to be thinking about the big picture.\"\u003c/li>\n\u003c/ul>\n\u003cp>The deal is being reviewed by the \u003ca href=\"http://www.treasury.gov/resource-center/international/foreign-investment/Pages/cfius-overview.aspx\">Committee on Foreign Investment in the United States\u003c/a>, known as CFIUS, which monitors and reviews foreign investments.\u003c/p>\n\u003cp>Pope deflected Stabenow's questions with upbeat assessments. Having Shuanghui purchase Virginia-based Smithfield would \"provide enormous benefits for our two companies,\" he said. \"It is a partnership that is all about growth.\"\u003c/p>\n\u003cp>For one thing, the transaction would generate a windfall for Smithfield shareholders. Pope said Shuanghui is offering $34 per share in cash, a 31 percent premium over the company's closing stock price on May 28, the last trading day before the deal was announced.\u003c/p>\n\u003cp>But one of the witnesses before the panel suggested the deal would be a lousy one for consumers.\u003c/p>\n\u003cp>The transaction will indeed provide \"short-term benefits to Smithfield's managers, shareholders and pension funds,\" said Usha Haley, director of West Virginia University's Robbins Center for Global Business and Strategy. \"However, the medium- and long-term benefits to U.S. consumers, industry and society are highly questionable.\"\u003c/p>\n\u003cp>Haley said in prepared testimony that the Chinese company has a poor reputation for food purity. \"Shuanghui's and China's food-industry culture exudes outrageous food-safety violations and a history of food adulteration,\" she said.\u003c/p>\n\u003cp>\"Shuanghui apologized in March 2011 over illegal additives found in its meat and halted output after a CCTV report that farmers in Henan province fed the additive to their pigs and then sold them to a Shuanghui slaughterhouse,\" Haley said.\u003c/p>\n\u003cp>But Pope said nothing will change in this country. Shuanghui \"is committed to maintaining Smithfield's operation, staff and management,\" he said.\u003c/p>\n\u003cp>Smithfield, founded in 1936, has 46,000 U.S. workers, more than half of whom belong to the United Food and Commercial Workers union.\u003c/p>\n\u003cp>\"Shuanghui will honor the collective bargaining agreements in place with Smithfield's union-represented employees,\" Pope said.\u003c/p>\n\u003cp>He said the transaction would \"drive growth ... for the entire U.S. pork industry\" because China has a rapidly growing middle class.\u003c/p>\n\u003cp>Those wealthier Chinese consumers have a hunger for \"more and better-quality protein in their and their family's diets,\" he said. \"And pork is what is on the menu for Chinese consumers.\"\u003c/p>\n\u003cp>For the Chinese, pork is the No. 1 source of protein, while in this country, it's only No. 3 and \"pork demand in the U.S. has been declining for almost 15 years,\" he said.\u003c/p>\n\u003cp>Stabenow recently led a group of senators in \u003ca href=\"http://www.stabenow.senate.gov/?p=press_release&id=1061\">writing to the White House, \u003c/a>urging the Obama administration to toughen the CFIUS review. Pope said Smithfield volunteered for the CFIUS review. \u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187163300/will-chinese-firm-bring-home-the-bacon-with-smithfield-deal\">Will Chinese Firm Bring Home The Bacon With Smithfield Deal?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/31/187351539/can-a-huge-hog-deal-pose-a-national-security-risk\">Can A Huge Hog Deal Pose A National Security Risk?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Is Farm Runoff Doing To The Water? Scientists Wade In",
"title": "What Is Farm Runoff Doing To The Water? Scientists Wade In",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64763\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1-1024x574.jpg\" alt=\"Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"574\" class=\"size-large wp-image-64763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130705_atc_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kbia.org/people/abbie-fentress-swanson\">Abbie Fentress Swanson\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">The Salt at NPR Food\u003c/a> (7/5/13)\u003c/p>\n\u003cp>America's hugely productive food system is one of its success stories. The nation will export a projected $139.5 billion in agricultural products this fiscal year alone. It's an industry that supports \"more than 1 million jobs,\" according to Agriculture Secretary Tom Vilsack.\u003c/p>\n\u003cp>But all that productivity has taken a toll on the environment, especially rivers and lakes: Agriculture is the nation's leading cause of impaired water quality, according to the \u003ca href=\"http://water.epa.gov/polwaste/nps/outreach/point1.cfm\">U.S. Environmental Protection Agency\u003c/a>.\u003c/p>\n\u003cp>Scientists want to get a better sense of how all that agricultural runoff is affecting water quality. So this summer, three dozen scientists from the EPA and U.S. Geological Survey are wading into some 100 streams, from Ohio to Nebraska. Their mission: Test for hundreds of pesticides and nutrients used in farming, and check for possible effects on what's living in the streams.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the first time scientists have tested for so many chemicals in a whole region's waters or considered the impact of agricultural runoff on fish, frogs, bugs and algae at this scale. The study is costing the USGS $6 million and the EPA $570,000.\u003c/p>\n\u003cp>\"These aren't the kinds of studies that are done routinely, because they are pretty difficult to do,\" says USGS biologist \u003ca href=\"http://www.cerc.usgs.gov/StaffMembers.aspx?StaffMemberId=327\">Diana Papoulias\u003c/a>. \"But we know that some of these chemicals that we're finding in the runoff from the ag fields can affect [aquatic] reproduction and egg production. Whether they are at the concentrations that can do that or not — we don't know yet.\"\u003c/p>\n\u003cp>Some tests being conducted can measure even the tiniest amounts of mercury, livestock hormones and pesticides, including the weed killer glyphosate — better known by its trade name, Roundup.\u003c/p>\n\u003cp>Farm runoff has become an even more pressing concern this year because of the Midwest's extremely wet spring. In between the frequent storms, farmers had only brief stretches of weather dry enough to apply pesticides and fertilizers.\u003c/p>\n\u003cp>\"Whether we want to blame it on climate change or just variability in the weather conditions, anytime you have these heavier rainfalls during the spring, after a drier period when you could have got something put in the field, you're going to see, in most cases, a large amount of runoff,\" says \u003ca href=\"http://fsb.missouri.edu/extension/faculty/broz-r.php\">Bob Broz\u003c/a>, a water quality specialist with the University of Missouri Extension.\u003c/p>\n\u003cp>\"It's been happening for years,\" he says. \"The problem is now we seem to be seeing more of these more intense rainfalls. And that, in turn, creates a huge amount of nutrient loss.\"\u003c/p>\n\u003cp>Nutrients like nitrogen and phosphorus are essential for growing crops, but they can also trigger algal growth in rivers, lakes and bays.\u003c/p>\n\u003cp>Because last year's drought prevented some parched fields from absorbing fertilizers, an extra load of nutrients is flowing into Midwest waterways and will end up in the Gulf of Mexico. Once there, the chemicals can threaten aquatic life, says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3318\">Bob Lerch\u003c/a>, a USDA soil scientist.\u003c/p>\n\u003cp>\"There's the direct impact on the aquatic ecosystem,\" Lerch says. \"And then there's the downstream impacts on say, drinking water, or a reservoir, or a recreational [body of water].\"\u003c/p>\n\u003cp>Agricultural runoff flows into the lakes and rivers that hundreds of towns draw their water from. For example, herbicide runoff from a farm in Centralia, Mo., might end up in Goodwater Creek, which empties into the Salt River, which then flows into Mark Twain Lake. That lake provides drinking water for 70,000 residents. Water treatment plants spend millions on chemicals to clean up that surface water.\u003c/p>\n\u003cfigure id=\"attachment_64764\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2-1024x472.jpg\" alt=\"Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"472\" class=\"size-large wp-image-64764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>In northeast Missouri, for example, the Clarence Cannon Wholesale Water Commission treats 1.5 billion gallons of water each year. On a walk through the plant, Mark McNally, the commission's general manager, points out a massive, 900-pound bag of powdered activated carbon being funneled into untreated water.\u003c/p>\n\u003cp>The powder is used to remove atrazine, a herbicide widely applied to cornfields in the spring. The chemical alone costs roughly $130,000 a year, McNally says. The plant passes that bill on to customers.\u003c/p>\n\u003cp>\"Aunt Agnes, you know, on Third Street, has to pay more for her water because we have to recoup our money,\" McNally says. \"I mean, we're not in the business to make money. But we can't go broke.\"\u003c/p>\n\u003cp>In Iowa's Raccoon and Des Moines rivers, record-high levels of nitrate runoff this year are making it extremely difficult to meet the demand for clean drinking water. The general manager of Des Moines Water Works, Bill Stowe, fears long-term effects.\u003c/p>\n\u003cp>\"Our concern, obviously, is that once you shake customers' faith in the safety of tap water, you turn them to other sources like bottled water, which is ... certainly a competitor,\" Stowe says. \"It changes our business model and puts us at risk in the long term as a viable utility.\"\u003c/p>\n\u003cp>Scientists say they'll have results from their Midwest stream study after the fieldwork is completed in August. Over the next several years, the U.S. Geological Survey plans to replicate the study in other regions.\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Across the Midwest this summer, scientists are wading into 100 streams to collect water samples and check cages for fish eggs. It's part of a large study to understand how pesticides and agricultural chemicals from farms are affecting the nation's streams.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64763\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1-1024x574.jpg\" alt=\"Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"574\" class=\"size-large wp-image-64763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kbia.org/people/abbie-fentress-swanson\">Abbie Fentress Swanson\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">The Salt at NPR Food\u003c/a> (7/5/13)\u003c/p>\n\u003cp>America's hugely productive food system is one of its success stories. The nation will export a projected $139.5 billion in agricultural products this fiscal year alone. It's an industry that supports \"more than 1 million jobs,\" according to Agriculture Secretary Tom Vilsack.\u003c/p>\n\u003cp>But all that productivity has taken a toll on the environment, especially rivers and lakes: Agriculture is the nation's leading cause of impaired water quality, according to the \u003ca href=\"http://water.epa.gov/polwaste/nps/outreach/point1.cfm\">U.S. Environmental Protection Agency\u003c/a>.\u003c/p>\n\u003cp>Scientists want to get a better sense of how all that agricultural runoff is affecting water quality. So this summer, three dozen scientists from the EPA and U.S. Geological Survey are wading into some 100 streams, from Ohio to Nebraska. Their mission: Test for hundreds of pesticides and nutrients used in farming, and check for possible effects on what's living in the streams.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the first time scientists have tested for so many chemicals in a whole region's waters or considered the impact of agricultural runoff on fish, frogs, bugs and algae at this scale. The study is costing the USGS $6 million and the EPA $570,000.\u003c/p>\n\u003cp>\"These aren't the kinds of studies that are done routinely, because they are pretty difficult to do,\" says USGS biologist \u003ca href=\"http://www.cerc.usgs.gov/StaffMembers.aspx?StaffMemberId=327\">Diana Papoulias\u003c/a>. \"But we know that some of these chemicals that we're finding in the runoff from the ag fields can affect [aquatic] reproduction and egg production. Whether they are at the concentrations that can do that or not — we don't know yet.\"\u003c/p>\n\u003cp>Some tests being conducted can measure even the tiniest amounts of mercury, livestock hormones and pesticides, including the weed killer glyphosate — better known by its trade name, Roundup.\u003c/p>\n\u003cp>Farm runoff has become an even more pressing concern this year because of the Midwest's extremely wet spring. In between the frequent storms, farmers had only brief stretches of weather dry enough to apply pesticides and fertilizers.\u003c/p>\n\u003cp>\"Whether we want to blame it on climate change or just variability in the weather conditions, anytime you have these heavier rainfalls during the spring, after a drier period when you could have got something put in the field, you're going to see, in most cases, a large amount of runoff,\" says \u003ca href=\"http://fsb.missouri.edu/extension/faculty/broz-r.php\">Bob Broz\u003c/a>, a water quality specialist with the University of Missouri Extension.\u003c/p>\n\u003cp>\"It's been happening for years,\" he says. \"The problem is now we seem to be seeing more of these more intense rainfalls. And that, in turn, creates a huge amount of nutrient loss.\"\u003c/p>\n\u003cp>Nutrients like nitrogen and phosphorus are essential for growing crops, but they can also trigger algal growth in rivers, lakes and bays.\u003c/p>\n\u003cp>Because last year's drought prevented some parched fields from absorbing fertilizers, an extra load of nutrients is flowing into Midwest waterways and will end up in the Gulf of Mexico. Once there, the chemicals can threaten aquatic life, says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3318\">Bob Lerch\u003c/a>, a USDA soil scientist.\u003c/p>\n\u003cp>\"There's the direct impact on the aquatic ecosystem,\" Lerch says. \"And then there's the downstream impacts on say, drinking water, or a reservoir, or a recreational [body of water].\"\u003c/p>\n\u003cp>Agricultural runoff flows into the lakes and rivers that hundreds of towns draw their water from. For example, herbicide runoff from a farm in Centralia, Mo., might end up in Goodwater Creek, which empties into the Salt River, which then flows into Mark Twain Lake. That lake provides drinking water for 70,000 residents. Water treatment plants spend millions on chemicals to clean up that surface water.\u003c/p>\n\u003cfigure id=\"attachment_64764\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2-1024x472.jpg\" alt=\"Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"472\" class=\"size-large wp-image-64764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>In northeast Missouri, for example, the Clarence Cannon Wholesale Water Commission treats 1.5 billion gallons of water each year. On a walk through the plant, Mark McNally, the commission's general manager, points out a massive, 900-pound bag of powdered activated carbon being funneled into untreated water.\u003c/p>\n\u003cp>The powder is used to remove atrazine, a herbicide widely applied to cornfields in the spring. The chemical alone costs roughly $130,000 a year, McNally says. The plant passes that bill on to customers.\u003c/p>\n\u003cp>\"Aunt Agnes, you know, on Third Street, has to pay more for her water because we have to recoup our money,\" McNally says. \"I mean, we're not in the business to make money. But we can't go broke.\"\u003c/p>\n\u003cp>In Iowa's Raccoon and Des Moines rivers, record-high levels of nitrate runoff this year are making it extremely difficult to meet the demand for clean drinking water. The general manager of Des Moines Water Works, Bill Stowe, fears long-term effects.\u003c/p>\n\u003cp>\"Our concern, obviously, is that once you shake customers' faith in the safety of tap water, you turn them to other sources like bottled water, which is ... certainly a competitor,\" Stowe says. \"It changes our business model and puts us at risk in the long term as a viable utility.\"\u003c/p>\n\u003cp>Scientists say they'll have results from their Midwest stream study after the fieldwork is completed in August. Over the next several years, the U.S. Geological Survey plans to replicate the study in other regions.\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coke Changed Caramel Color To Avoid Cancer Warning; Pepsi In Transition",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/03/198040172/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition\">The Salt at NPR Food\u003c/a> (7/3/13)\u003c/p>\n\u003cfigure id=\"attachment_64564\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pepsi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pepsi.jpg\" alt=\"Pepsi says it plans to reformulate all its colas sold in the U.S. by February 2014 to eliminate 4-MEI, a chemical listed as a carcinogen by the state of California. Photo: PR Newswire\" width=\"300\" class=\"size-full wp-image-64564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi says it plans to reformulate all its colas sold in the U.S. by February 2014 to eliminate 4-MEI, a chemical listed as a carcinogen by the state of California. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the state of California created a problem for the soda industry.\u003c/p>\n\u003cp>The caramel color that Coke and Pepsi used to give colas that distinctive brown hue contained a chemical, 4-methylimidazole — 4-MEI — that is listed as a carcinogen by the state.\u003c/p>\n\u003cp>And in accordance with California's Proposition 65 law, the levels of 4-MEI found in sodas would have warranted a cancer warning label on every can sold in the state.\u003c/p>\n\u003cp>So, as I \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148075310/coca-cola-modifies-caramel-color-to-avoid-cancer-warning-label\">reported\u003c/a> last year, Coke and Pepsi both said they would switch to a reformulated caramel color, one that did not contain 4-MEI.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, it appears that both companies have managed to complete this transition for sodas sold in the state of California.\u003c/p>\n\u003cp>But a new analysis by the \u003ca href=\"http://www.ceh.org/\">Center for Environmental Health\u003c/a> found that 10 of 10 samples of Pepsi products purchased nationwide during the month of June (in locations outside California) contained levels of 4-MEI that were about four to eight times higher than the safety thresholds set by California. The testing was conducted by Eurofins Analytical laboratory in Metairie, La.\u003c/p>\n\u003cp>In contrast, nine of the 10 samples of Coke products purchased in locations outside California contained little or no trace of 4-MEI.\u003c/p>\n\u003cp>\"We applaud Coke,\" wrote \u003ca href=\"http://www.ceh.org/about-us/staff\">Michael Green\u003c/a>, executive director of the Center for Environmental Health, in a release announcing the findings.\u003c/p>\n\u003cp>\"Pepsi's delay is inexplicable,\" Green added. \"We urge the company to take swift action.\"\u003c/p>\n\u003cp>A Pepsi spokesperson tells The Salt that sodas sold throughout the U.S. should complete the transition to the new caramel coloring by February 2014. The company says efforts are also underway to switch the color formulation for sodas distributed globally.\u003c/p>\n\u003cp>\"The FDA and other regulatory agencies around the world, including the European Food Safety Authority and Health Canada, consider our caramel coloring safe for use in foods and beverages,\" Pepsi Co. wrote in an email to The Salt.\u003c/p>\n\u003cp>So, are the higher levels of 4-MEI found in sodas using the old formulation a threat to human health? Well, consider the dose.\u003c/p>\n\u003cp>The FDA issued a statement last year, before the formulation of caramel coloring was changed, stating that a consumer would have to drink more than 1,000 cans of soda a day to reach the doses that have been shown to lead to cancer in rodents.\u003c/p>\n\u003cp>And the \u003ca href=\"http://www.ameribev.org/\">American Beverage Association\u003c/a> wrote in a statement last year that \"the science simply does not show that 4-MEI in foods or beverages is a threat to human health.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/03/198040172/coke-changed-caramel-color-to-avoid-cancer-warning-pepsi-in-transition\">The Salt at NPR Food\u003c/a> (7/3/13)\u003c/p>\n\u003cfigure id=\"attachment_64564\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pepsi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pepsi.jpg\" alt=\"Pepsi says it plans to reformulate all its colas sold in the U.S. by February 2014 to eliminate 4-MEI, a chemical listed as a carcinogen by the state of California. Photo: PR Newswire\" width=\"300\" class=\"size-full wp-image-64564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepsi says it plans to reformulate all its colas sold in the U.S. by February 2014 to eliminate 4-MEI, a chemical listed as a carcinogen by the state of California. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the state of California created a problem for the soda industry.\u003c/p>\n\u003cp>The caramel color that Coke and Pepsi used to give colas that distinctive brown hue contained a chemical, 4-methylimidazole — 4-MEI — that is listed as a carcinogen by the state.\u003c/p>\n\u003cp>And in accordance with California's Proposition 65 law, the levels of 4-MEI found in sodas would have warranted a cancer warning label on every can sold in the state.\u003c/p>\n\u003cp>So, as I \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148075310/coca-cola-modifies-caramel-color-to-avoid-cancer-warning-label\">reported\u003c/a> last year, Coke and Pepsi both said they would switch to a reformulated caramel color, one that did not contain 4-MEI.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, it appears that both companies have managed to complete this transition for sodas sold in the state of California.\u003c/p>\n\u003cp>But a new analysis by the \u003ca href=\"http://www.ceh.org/\">Center for Environmental Health\u003c/a> found that 10 of 10 samples of Pepsi products purchased nationwide during the month of June (in locations outside California) contained levels of 4-MEI that were about four to eight times higher than the safety thresholds set by California. The testing was conducted by Eurofins Analytical laboratory in Metairie, La.\u003c/p>\n\u003cp>In contrast, nine of the 10 samples of Coke products purchased in locations outside California contained little or no trace of 4-MEI.\u003c/p>\n\u003cp>\"We applaud Coke,\" wrote \u003ca href=\"http://www.ceh.org/about-us/staff\">Michael Green\u003c/a>, executive director of the Center for Environmental Health, in a release announcing the findings.\u003c/p>\n\u003cp>\"Pepsi's delay is inexplicable,\" Green added. \"We urge the company to take swift action.\"\u003c/p>\n\u003cp>A Pepsi spokesperson tells The Salt that sodas sold throughout the U.S. should complete the transition to the new caramel coloring by February 2014. The company says efforts are also underway to switch the color formulation for sodas distributed globally.\u003c/p>\n\u003cp>\"The FDA and other regulatory agencies around the world, including the European Food Safety Authority and Health Canada, consider our caramel coloring safe for use in foods and beverages,\" Pepsi Co. wrote in an email to The Salt.\u003c/p>\n\u003cp>So, are the higher levels of 4-MEI found in sodas using the old formulation a threat to human health? Well, consider the dose.\u003c/p>\n\u003cp>The FDA issued a statement last year, before the formulation of caramel coloring was changed, stating that a consumer would have to drink more than 1,000 cans of soda a day to reach the doses that have been shown to lead to cancer in rodents.\u003c/p>\n\u003cp>And the \u003ca href=\"http://www.ameribev.org/\">American Beverage Association\u003c/a> wrote in a statement last year that \"the science simply does not show that 4-MEI in foods or beverages is a threat to human health.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Avocado-Fed Pork? Why Animal Feed Is Going Gourmet",
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"content": "\u003cfigure id=\"attachment_64491\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/avocadofedpork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/avocadofedpork-1024x768.jpg\" alt=\"Russ Kremer with some of his hogs on his farm in Frankenstein, Mo., in 2009. Instead of buying conventional feed, Kremer grazes his hogs in a pasture, and grows grains and legumes for them. Photo: Jeff Roberson /AP\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64491\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ Kremer with some of his hogs on his farm in Frankenstein, Mo., in 2009. Instead of buying conventional feed, Kremer grazes his hogs in a pasture, and grows grains and legumes for them. Photo: Jeff Roberson /AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"https://twitter.com/twyspy\">Twilight Greenaway\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/28/196645982/avocado-fed-pork-why-animal-feed-is-going-gourmet\">The Salt at NPR Food\u003c/a> (6/28/13)\u003c/p>\n\u003cp>Peanuts, flax, sprouts and avocados: It's not the menu at a health food deli, but the menu inside some barns. What's more, many farmers experimenting with these gourmet feeds are growing the ingredients themselves.\u003c/p>\n\u003cp> Take Russ Kremer, the Missouri pig farmer whose operation served as the inspiration for the \u003ca href=\"http://www.youtube.com/watch?v=aMfSGt6rHos\">2011 Chipotle ad\u003c/a>. Kremer hasn't bought commercial animal feed in 30 years. Instead, he grazes his hogs in a pasture, and grows (or buys from neighbors) grains and legumes to supplement their nutrition.\u003c/p>\n\u003cp> Kremer and some of the other farmers developing specialty feed say they are willing to shoulder the extra cost and time to produce it because they're turned off by conventional feed mixes. The conventional mixes are what most of the hogs in the U.S. consume, and can include commodity corn and soybeans, blood protein, animal waste and rendered fats, according to Kremer.\u003c/p>\n\u003cp> Kremer also runs a co-op where farmers can pool resources to mill their own feed. \"We opt for grains like barley and oats as often as possible, because most corn and soy is now [genetically modified],\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> The scarcity of non-GMO corn and soybeans is what led hog farmers Kelley and Mark Escobedo of \u003ca href=\"http://www.southtexasheritagepork.com/\">South Texas Heritage Pork\u003c/a> to experiment with peanuts.\u003c/p>\n\u003cp> Using their own 1950s-era mill, the farmers combine peanuts, peanut hay, and oats to boost the animals' protein intake and overall health — especially important because they raise their animals without antibiotics. The resulting meat has a delicate, nutty flavor that has helped them attract a loyal customer base willing to pay a higher price for the meat. \"I've never had anyone come back and say it's not worth it,\" says Escobedo.\u003c/p>\n\u003cp> She and other farmers even take custom feed requests. Case in point: One restaurant shaped a special meal around a single hog that the Escobedos fed avocados (along with the peanut-based feed) for the last 6 weeks of its life.\u003c/p>\n\u003cp> \"The meat was soft and delicious,\" Escobedo recalls. \"It was the most delightful dinner I've ever eaten.\" (Pot-fed pigs are getting similarly rave reviews in Washington state, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/20/washington-state-butcher-spikes-pig-feed-with-weed/\">we've reported\u003c/a>.)\u003c/p>\n\u003cp>Farmers are supplementing animal feed with other ingredients found in gourmet kitchens, too. To boost his animals' immunity, Kremer uses \u003ca href=\"http://www.nytimes.com/2012/12/26/science/chicken-farms-try-oregano-as-antibiotic-substitute.html?partner=rss&emc=rss&_r=2&\">oregano oil\u003c/a>. To add omega-3 fatty acids, many cattlemen are adding the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/17/flax-seed-the-next-superfood-for-cows-and-beef/\">superfood flax\u003c/a> to feed. And Nigel Walker of California's Eatwell Farm not only grows his own wheat to feed his egg=-laying hens, he also \u003ca href=\"http://eatwell.com/2009/05/05/chickens-love-sprouted-wheat/\">sprouts the grains\u003c/a> for added nutrition.\u003c/p>\n\u003cp> Even as farmers learn to market meat from animals raised on special diets, only a small percent of consumers are willing to pay extra for it. A pastured chicken fed with homegrown grains, for instance, can cost as much as $20 to 25, compared with $10 for a conventional chicken in the grocery store.\u003c/p>\n\u003cp> The cost to farmers, in terms of both dollars and time, also remains significant. Kremer says he can afford homegrown feed because he saves money on veterinary care since he doesn't use antibiotics. His pigs also have a higher survival rate than average (just 1 percent mortality compared to nearly 5 percent industry-wide). But his operation is also much smaller than average, so the risks are different from a large hog operation.\u003c/p>\n\u003cp> Jack Lazor, author of the forthcoming book \u003ca href=\"http://www.chelseagreen.com/bookstore/item/the_organic_grain_grower:hardcover,%20plc#sthash.NDrPj62M.dpuf\">\u003cem>The Organic Grain Grower\u003c/em>\u003c/a>, and owner of Butterworks Farm in Vermont, says homegrown animal feed has fundamentally transformed his farm. Lazor supplements his dairy cows' diets with homegrown grains and feeds his laying hens kelp and soybeans he grows and roasts himself, using a \u003ca href=\"http://avianaquamiser.com/posts/Joel_Salatin__39__s_chicken_feed_recipes/\">recipe\u003c/a> developed by Polyface Farm's Joel Salatin. The birds gain more weight, and the eggs are yellower, but more important to Lazor is the sense of being in complete control of what he calls the \"craft of farming.\"\u003c/p>\n\u003cp>\"When you're feeding an animal you can tweak it one way or the other based on the herd or the season,\" he says. \"Plus, it just adds more meaning to your life.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64491\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/avocadofedpork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/avocadofedpork-1024x768.jpg\" alt=\"Russ Kremer with some of his hogs on his farm in Frankenstein, Mo., in 2009. Instead of buying conventional feed, Kremer grazes his hogs in a pasture, and grows grains and legumes for them. Photo: Jeff Roberson /AP\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64491\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ Kremer with some of his hogs on his farm in Frankenstein, Mo., in 2009. Instead of buying conventional feed, Kremer grazes his hogs in a pasture, and grows grains and legumes for them. Photo: Jeff Roberson /AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"https://twitter.com/twyspy\">Twilight Greenaway\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/28/196645982/avocado-fed-pork-why-animal-feed-is-going-gourmet\">The Salt at NPR Food\u003c/a> (6/28/13)\u003c/p>\n\u003cp>Peanuts, flax, sprouts and avocados: It's not the menu at a health food deli, but the menu inside some barns. What's more, many farmers experimenting with these gourmet feeds are growing the ingredients themselves.\u003c/p>\n\u003cp> Take Russ Kremer, the Missouri pig farmer whose operation served as the inspiration for the \u003ca href=\"http://www.youtube.com/watch?v=aMfSGt6rHos\">2011 Chipotle ad\u003c/a>. Kremer hasn't bought commercial animal feed in 30 years. Instead, he grazes his hogs in a pasture, and grows (or buys from neighbors) grains and legumes to supplement their nutrition.\u003c/p>\n\u003cp> Kremer and some of the other farmers developing specialty feed say they are willing to shoulder the extra cost and time to produce it because they're turned off by conventional feed mixes. The conventional mixes are what most of the hogs in the U.S. consume, and can include commodity corn and soybeans, blood protein, animal waste and rendered fats, according to Kremer.\u003c/p>\n\u003cp> Kremer also runs a co-op where farmers can pool resources to mill their own feed. \"We opt for grains like barley and oats as often as possible, because most corn and soy is now [genetically modified],\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> The scarcity of non-GMO corn and soybeans is what led hog farmers Kelley and Mark Escobedo of \u003ca href=\"http://www.southtexasheritagepork.com/\">South Texas Heritage Pork\u003c/a> to experiment with peanuts.\u003c/p>\n\u003cp> Using their own 1950s-era mill, the farmers combine peanuts, peanut hay, and oats to boost the animals' protein intake and overall health — especially important because they raise their animals without antibiotics. The resulting meat has a delicate, nutty flavor that has helped them attract a loyal customer base willing to pay a higher price for the meat. \"I've never had anyone come back and say it's not worth it,\" says Escobedo.\u003c/p>\n\u003cp> She and other farmers even take custom feed requests. Case in point: One restaurant shaped a special meal around a single hog that the Escobedos fed avocados (along with the peanut-based feed) for the last 6 weeks of its life.\u003c/p>\n\u003cp> \"The meat was soft and delicious,\" Escobedo recalls. \"It was the most delightful dinner I've ever eaten.\" (Pot-fed pigs are getting similarly rave reviews in Washington state, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/20/washington-state-butcher-spikes-pig-feed-with-weed/\">we've reported\u003c/a>.)\u003c/p>\n\u003cp>Farmers are supplementing animal feed with other ingredients found in gourmet kitchens, too. To boost his animals' immunity, Kremer uses \u003ca href=\"http://www.nytimes.com/2012/12/26/science/chicken-farms-try-oregano-as-antibiotic-substitute.html?partner=rss&emc=rss&_r=2&\">oregano oil\u003c/a>. To add omega-3 fatty acids, many cattlemen are adding the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/17/flax-seed-the-next-superfood-for-cows-and-beef/\">superfood flax\u003c/a> to feed. And Nigel Walker of California's Eatwell Farm not only grows his own wheat to feed his egg=-laying hens, he also \u003ca href=\"http://eatwell.com/2009/05/05/chickens-love-sprouted-wheat/\">sprouts the grains\u003c/a> for added nutrition.\u003c/p>\n\u003cp> Even as farmers learn to market meat from animals raised on special diets, only a small percent of consumers are willing to pay extra for it. A pastured chicken fed with homegrown grains, for instance, can cost as much as $20 to 25, compared with $10 for a conventional chicken in the grocery store.\u003c/p>\n\u003cp> The cost to farmers, in terms of both dollars and time, also remains significant. Kremer says he can afford homegrown feed because he saves money on veterinary care since he doesn't use antibiotics. His pigs also have a higher survival rate than average (just 1 percent mortality compared to nearly 5 percent industry-wide). But his operation is also much smaller than average, so the risks are different from a large hog operation.\u003c/p>\n\u003cp> Jack Lazor, author of the forthcoming book \u003ca href=\"http://www.chelseagreen.com/bookstore/item/the_organic_grain_grower:hardcover,%20plc#sthash.NDrPj62M.dpuf\">\u003cem>The Organic Grain Grower\u003c/em>\u003c/a>, and owner of Butterworks Farm in Vermont, says homegrown animal feed has fundamentally transformed his farm. Lazor supplements his dairy cows' diets with homegrown grains and feeds his laying hens kelp and soybeans he grows and roasts himself, using a \u003ca href=\"http://avianaquamiser.com/posts/Joel_Salatin__39__s_chicken_feed_recipes/\">recipe\u003c/a> developed by Polyface Farm's Joel Salatin. The birds gain more weight, and the eggs are yellower, but more important to Lazor is the sense of being in complete control of what he calls the \"craft of farming.\"\u003c/p>\n\u003cp>\"When you're feeding an animal you can tweak it one way or the other based on the herd or the season,\" he says. \"Plus, it just adds more meaning to your life.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"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. ",
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"jerrybrown": {
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"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. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"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",
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"link": "/radio/program/latino-usa",
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},
"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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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
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