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"content": "\u003cp>\u003cb>UPDATE: 3:25 p.m., Nov. 26\u003c/b>\u003c/p>\n\u003cp>KQED has confirmed four cases in California related to the E. coli outbreak: in Marin, Ventura and Orange counties, and in a fourth unidentified small county in Northern California.\u003c/p>\n\u003cp>In two of cases, both patients—a Marin County resident in September and an Orange County resident in October—were not hospitalized and have since recovered. No details were confirmed about the other two cases.\u003c/p>\n\u003cp>\u003cem>Reporting by Peter Jon Shuler\u003c/em>\u003c/p>\n\u003cp>__________________________________\u003c/p>\n\u003cp>[aside postID='bayareabites_131475' label='More Lettuce News']\u003cbr>\n\u003cem>\u003cstrong>This original article from the Associated Press was published Nov. 22:\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>U.S. health officials on Friday told people to avoid romaine lettuce grown in Salinas because of another food poisoning outbreak.\u003c/p>\n\u003cp>The warning comes almost exactly one year after a similar outbreak led to a blanket warning about tainted romaine.\u003c/p>\n\u003cp>The officials urged people not to eat the leafy green if the label doesn’t say where it was grown. They also urged supermarkets and restaurants not to serve or sell the lettuce, unless they’re sure it’s grown elsewhere.\u003c/p>\n\u003cp>Officials say the warning applies to all types of romaine from the Salinas region, include whole heads, hearts of romaine and pre-cut salad mixes that have romaine.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration is investigating an E. coli outbreak that has sickened 40 people in more than a dozen states. The agency said its inquiry led investigators to farms in Salinas and that they were looking for the contamination source.\u003c/p>\n\u003cp>Romaine has been tied to repeated food poisoning outbreaks, including \u003ca href=\"https://apnews.com/6dbebae486064291bccd840bca1ab996\" target=\"_blank\" rel=\"noopener noreferrer\">the one right before Thanksgiving last year\u003c/a>. It’s not clear exactly why romaine keeps sickening people, but food safety experts note the \u003ca href=\"https://apnews.com/85ccda34a1604d47a72c48ea905ffae3\" target=\"_blank\" rel=\"noopener noreferrer\">difficulty of eliminating risk\u003c/a> for produce grown in open fields and eaten raw.\u003c/p>\n\u003cp>“It’s very, very disturbing. Very frustrating all around,” said Trevor Suslow of the Produce Marketing Association.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">A new batch of emojis including several food ones are arriving to your smartphones following a round of approvals by Unicode Technical Committee, the body responsible for standardizing digital text globally. In the pantry of food emojis, you’ll now find an unpeeled yellow onion sitting at a tilt, a full head of garlic, a single Belgian waffle, several falafels atop tahini, a stick of butter, a single shucked oyster, yerba mate in a gourd and finally, a juice box. \u003c/span>\u003cbr>\n[aside postID='bayareabites_131913,bayareabites_134687' label='More Food + Art News']\u003cbr>\n\u003cspan style=\"font-weight: 400\">The latter was proposed by \u003c/span>\u003ca href=\"https://en.wikipedia.org/wiki/Theo_Schear\">\u003cspan style=\"font-weight: 400\">Theo Schear\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an Oakland-based filmmaker, writer and emoji creator, and co-designed by illustrator \u003c/span>\u003ca href=\"https://apheemesser.com/emojis\">\u003cspan style=\"font-weight: 400\">Aphee Messer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. (Schear has also co-authored several other emojis including an upcoming disco ball emoji.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I realized there's eight alcohol emojis but only milk for kids,” says Schear who uses the term “digital alcoholism” to address the overrepresentation of alcoholic beverages in our emoji vernacular. In fact, the juice box emoji is relevant not only to kids but folks of all ages around the world who don’t drink alcohol. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once approved, the juice box, or \u003ca href=\"https://emojipedia.org/beverage-box/\">beverage box\u003c/a>, got a spin from the different emoji makers of the digital realm from Apple, who went with an apple juice box for their version to Samsung who is partial to orange juice. Google kept their design close to Schear’s original grape design. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135357\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-135357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Juice_Emoji.jpg\" alt=\"Theo Schear and Aphee Messer's original juice box design.\" width=\"720\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji-160x160.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Theo Schear and Aphee Messer's original juice box design.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Schear came to \u003c/span>\u003ca href=\"https://www.unicode.org/L2/L2018/18130-juice-emoji.pdf\">\u003cspan style=\"font-weight: 400\">propose\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> the emoji through his friendship with Jennifer 8. Lee, the vice chair of the Emoji Subcommittee of the Unicode Consortium. Lee has co-authored several emojis including the dumpling and the hijab emojis. She also co-founded \u003c/span>\u003ca href=\"http://www.emojination.org/\">\u003cspan style=\"font-weight: 400\">Emojination\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a non-profit organization dedicated to making the proposal process accessible to all and emojis more representative of the diverse people and quotidian objects of the world. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Emojination’s website lists proposed emojis as well as their status in the approval process. Lettuce, for example, was considered redundant and was not submitted to the Unicode’s Emoji Subcommittee whereas beans, dosa, fufu, and durian have all been submitted and are awaiting approval. Soon, you could employ a flatbread emoji which has recently been approved by the subcommittee. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In her newsletter \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-it-comes-to-emojis-a-banana-is-never-just-a-14803280.php\">\u003cspan style=\"font-weight: 400\">this week\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, San Francisco Food Critic Soleil Ho went deep on the falafel emoji and the thinking that helped shape it, literally, from the number of falafels to a split or whole presentation. Just like the language we write to describe food, emojis hold cultural power but perhaps the most interesting lives that emojis live are outside of their original meaning and in the adaptations that users across the globe devise for them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What will garlic serve as a proxy for? Along with the tomato and pepper emojis, the onion can form an emoji sentence that can read as salsa. As for the juice box emoji, time will tell what it’ll be a stand-in for. Naturally, juice at first but soon, maybe some other things too. Rapper Juice WRLD can certainly find a succinct ideogram and Lizzo’s “Juice” could have an emoji-led revival.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BjGBq7GBc5S/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Schear, the appeal of emojis lived in the impact of their reach. “To read comments from random people all over the world about this thing that I made is nuts,” he says. “I'll never make a film that so many people will see. It's a silly little thing but it's still in some measure a huge accomplishment.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The latter was proposed by \u003c/span>\u003ca href=\"https://en.wikipedia.org/wiki/Theo_Schear\">\u003cspan style=\"font-weight: 400\">Theo Schear\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an Oakland-based filmmaker, writer and emoji creator, and co-designed by illustrator \u003c/span>\u003ca href=\"https://apheemesser.com/emojis\">\u003cspan style=\"font-weight: 400\">Aphee Messer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. (Schear has also co-authored several other emojis including an upcoming disco ball emoji.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I realized there's eight alcohol emojis but only milk for kids,” says Schear who uses the term “digital alcoholism” to address the overrepresentation of alcoholic beverages in our emoji vernacular. In fact, the juice box emoji is relevant not only to kids but folks of all ages around the world who don’t drink alcohol. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once approved, the juice box, or \u003ca href=\"https://emojipedia.org/beverage-box/\">beverage box\u003c/a>, got a spin from the different emoji makers of the digital realm from Apple, who went with an apple juice box for their version to Samsung who is partial to orange juice. Google kept their design close to Schear’s original grape design. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135357\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-135357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Juice_Emoji.jpg\" alt=\"Theo Schear and Aphee Messer's original juice box design.\" width=\"720\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji-160x160.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Theo Schear and Aphee Messer's original juice box design.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Schear came to \u003c/span>\u003ca href=\"https://www.unicode.org/L2/L2018/18130-juice-emoji.pdf\">\u003cspan style=\"font-weight: 400\">propose\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> the emoji through his friendship with Jennifer 8. Lee, the vice chair of the Emoji Subcommittee of the Unicode Consortium. Lee has co-authored several emojis including the dumpling and the hijab emojis. She also co-founded \u003c/span>\u003ca href=\"http://www.emojination.org/\">\u003cspan style=\"font-weight: 400\">Emojination\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a non-profit organization dedicated to making the proposal process accessible to all and emojis more representative of the diverse people and quotidian objects of the world. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Emojination’s website lists proposed emojis as well as their status in the approval process. Lettuce, for example, was considered redundant and was not submitted to the Unicode’s Emoji Subcommittee whereas beans, dosa, fufu, and durian have all been submitted and are awaiting approval. Soon, you could employ a flatbread emoji which has recently been approved by the subcommittee. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In her newsletter \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-it-comes-to-emojis-a-banana-is-never-just-a-14803280.php\">\u003cspan style=\"font-weight: 400\">this week\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, San Francisco Food Critic Soleil Ho went deep on the falafel emoji and the thinking that helped shape it, literally, from the number of falafels to a split or whole presentation. Just like the language we write to describe food, emojis hold cultural power but perhaps the most interesting lives that emojis live are outside of their original meaning and in the adaptations that users across the globe devise for them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What will garlic serve as a proxy for? Along with the tomato and pepper emojis, the onion can form an emoji sentence that can read as salsa. As for the juice box emoji, time will tell what it’ll be a stand-in for. Naturally, juice at first but soon, maybe some other things too. Rapper Juice WRLD can certainly find a succinct ideogram and Lizzo’s “Juice” could have an emoji-led revival.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Schear, the appeal of emojis lived in the impact of their reach. “To read comments from random people all over the world about this thing that I made is nuts,” he says. “I'll never make a film that so many people will see. It's a silly little thing but it's still in some measure a huge accomplishment.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When Efforts To Eat 'Clean' Become An Unhealthy Obsession",
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"content": "\u003cp> [aside postID='bayareabites_134729,bayareabites_134201' label='More on Clean Eating']\u003c/p>\n\u003cp>Whether it's gluten-free, dairy-free, raw food, or all-organic, many people these days are committed to so-called \"clean eating\" — the idea that choosing only whole foods in their natural state and avoiding processed ones can improve health.\u003c/p>\n\u003cp>It's not necessarily a bad thing to eat this way, but sometimes these kinds of food preferences can begin to take over people's lives, making them fear social events where they won't be able to find the \"right\" foods. When a healthful eating pattern goes too far, it may turn into an eating disorder that scientists are just beginning to study.\u003c/p>\n\u003cp>Alex Everakes, 25, is a public relations account executive from Chicago. As a kid, he struggled with being overweight. In his teens and 20s, he tried to diet, and he gained and lost and regained about 100 pounds.\u003c/p>\n\u003cp>When he moved to Los Angeles after college, he took his diet to a new level. He started working out twice a day. At one point, he ate just 10 foods — \"Spinach, chicken, egg whites, red peppers — because green peppers make you bloated — spaghetti squash, asparagus, salmon, berries, unsweetened almond milk, almond butter,\" Everakes says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He went from 250 pounds at his heaviest, down to 140. He posted pictures of his six-pack abs and his\u003cstrong> \u003c/strong>\"clean\" diet online and was praised for it. He felt virtuous, but at the same time, he was starving, tired and lonely.\u003c/p>\n\u003cp>\"My life literally was modeled to put myself away from destruction of my fitness,\" Everakes says.\u003c/p>\n\u003cp>He became afraid to eat certain foods. He worked at home to avoid office parties where he'd have to eat in front of others. He didn't go out or make friends because he didn't want to have to explain his diet.\u003c/p>\n\u003cp>It turns out Everakes was struggling with something called orthorexia nervosa.\u003c/p>\n\u003cp>Orthorexia is a fairly recent phenomenon. Dr. \u003ca href=\"http://www.orthorexia.com\">Steven Bratman\u003c/a>, an alternative medicine practitioner in the 1990s, first coined the term in an \u003ca href=\"https://www.orthorexia.com/original-orthorexia-essay/\">essay\u003c/a> in the nonscientific \u003cem>Yoga Journal\u003c/em> in 1997. Many of his patients eschewed traditional medicine and believed that the key to good health was simply eating the \"right\" foods. Some of them would ask him what foods they should cut out.\u003c/p>\n\u003cfigure id=\"attachment_134968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-clean-eating-1_enl-ef6455f001273b6490ef00992dc0c71071b3977c-e1570463420973.jpg\" alt=\"Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134968\">\u003cfigcaption class=\"wp-caption-text\">Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"People would think they should cut out all dairy and they should cut out all lentils, all wheat ... And it dawned on me gradually that many of these patients, their primary problem was that they were ... far too strict with themselves,\" he says.\u003c/p>\n\u003cp>So Bratman made up the name orthorexia,\u003cem> \u003c/em>borrowing\u003cem> ortho\u003c/em> from the Greek word meaning \"right\" and \u003cem>-orexia\u003c/em> meaning \"appetite.\" He added \u003cem>nervosa\u003c/em> as a reference to \u003cem>anorexia nervosa\u003c/em>, the well-known eating disorder which causes people to starve themselves to be thin.\u003c/p>\n\u003cp>\"From then on, whenever a patient would ask me what food to cut out, I would say, 'We need to work on your orthorexia.' This would often make them laugh and let them loosen up, and sometimes it helped people move from extremism to moderation,\" he recalls.\u003c/p>\n\u003cp>Bratman had no idea that the concept of \"clean eating\"\u003cstrong> \u003c/strong>would explode over the next two decades.\u003c/p>\n\u003cp>Where dieters once gobbled down no-sugar gelatin or fat-free shakes, now they might seek out organic kale and wild salmon.\u003c/p>\n\u003cp>The rise of celebrity diet gurus and glamorous food photos on social media reinforce the idea that eating only certain foods and avoiding others is a virtue — practically a religion.\u003c/p>\n\u003cp>\u003ca href=\"https://sondrakronberg.com\">Sondra Kronberg\u003c/a>, founder and executive director of the Eating Disorder Treatment Collaborative outside New York City, has seen a lot of diet trends over the past 40 years.\u003c/p>\n\u003cp>\"So orthorexia is a reflection on a larger scale of the cultural perspective on 'eating cleanly,' eating ... healthfully, avoiding toxins — including foods that might have some 'super power,' \" she says.\u003c/p>\n\u003cp>Now, Kronberg and other nutritionists applaud efforts to eat healthfully.\u003cstrong> \u003c/strong>The problem comes, she says, when you are so focused on your diet that \"it begins to infringe on the quality of your life — your ability to be spontaneous and engage.\" That's when you should start to worry about an eating disorder, she says.\u003c/p>\n\u003cp>\"In the case of orthorexia, it centers around eating 'cleanly' and purely, where the other eating disorders center around size and weight and a drive for thinness,\" she says.\u003c/p>\n\u003cp>Sometimes these problems overlap, and some people who only eat \"clean\" foods miss critical nutrients from the foods they cut out or don't consume enough calories. \"It could become a health hazard and ultimately, it can be fatal,\" Kronberg says.\u003c/p>\n\u003cfigure id=\"attachment_134969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-7_enl-be6a21f7656e19fa42295b2c277c1cfbc156e76e-e1570463492211.jpg\" alt=\"The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134969\">\u003cfigcaption class=\"wp-caption-text\">The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While people with these symptoms are showing up in clinics like Kronberg's, scientists don't agree on what orthorexia is.\u003c/p>\n\u003cp>Dr. \u003ca href=\"https://www.psychologytoday.com/us/psychiatrists/se-specter-md-phd-beverly-hills-ca/119623\">S.E. Specter\u003c/a>, a psychiatrist and nutrition scientist based in Beverly Hills who specializes in eating disorders, notes that there are only 145 published scientific articles on orthorexia. \"For anorexia nervosa, there are 16,064 published studies and for eating disorders in general, there are 41,258. So [orthorexia] doesn't stack up in terms of the knowledge base so far,\" he says.\u003c/p>\n\u003cp>A 2018 \u003ca href=\"https://www.researchgate.net/publication/328844651_Definition_and_diagnostic_criteria_for_orthorexia_nervosa_a_narrative_review_of_the_literature\">review\u003c/a> of orthorexia studies published in the journal \u003cem>Eating and Weight Disorders\u003c/em> finds no common definition, standard diagnostic criteria, or reliable ways to measure orthorexia's psychological impact.\u003c/p>\n\u003cp>Orthorexia is not listed specifically in the DSM — the \u003cem>Diagnostic and Statistical Manual of Mental Disorders \u003c/em>— but that doesn't mean it's untreatable.\u003c/p>\n\u003cp>\"I just think orthorexia is maybe a little bit too hard to pin down, or it's looked at as a piece of the other related disorders — the eating disorders, obsessive compulsive disorder, and general anxiety disorder as well,\" Specter says.\u003c/p>\n\u003cp>To treat it, \"we have to look at the thought process and try to disentangle the beliefs that a person has. They become very entrenched,\" he says.\u003c/p>\n\u003cp>\"It's a very kind of gradual process for ... many in terms of trying to back out of a need to always check to see that, you know, locks are locked or that a food is not going to be harmful to them — cause their skin to break out or increase their risk of cancer,\" he says.\u003c/p>\n\u003cp>Alex Everakes has been in treatment for two years. While he's still significantly underweight, he says he's happier and learning to see his diet a little differently.\u003c/p>\n\u003cp>Everakes eats more freely on the weekends now and tries to add a new food every few days. He's made some friends who don't restrict their eating.\u003c/p>\n\u003cp>For Everakes, taking control of his orthorexia is \"knowing that your world isn't going to come crashing down if you have like, a piece of pizza.\"\u003c/p>\n\u003cp>He's managed this by taking baby steps. Instead of going right for a slice of standard pizza, he started with cauliflower crust pizza. He ordered frozen yogurt before going for full-fat ice cream.\u003c/p>\n\u003cp>Eating disorders can \u003ca href=\"https://www.npr.org/2019/02/28/698863824/how-eating-disorders-can-affect-anyone\">strike anyone\u003c/a>. Roughly 1 in 3 people struggling with eating disorders is male, according to the \u003ca href=\"https://www.nationaleatingdisorders.org/learn/general-information/research-on-males\">National Eating Disorders Association\u003c/a>. And these disorders affect athletes at a higher rate than the rest of the population.\u003c/p>\n\u003cp>If you think you have orthorexia or any eating disorder, it's important to seek professional help and friends who support you, Everakes says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/10/07/766847274/when-efforts-to-eat-clean-become-an-unhealthy-obsession\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether it's gluten-free, dairy-free, raw food, or all-organic, many people these days are committed to so-called \"clean eating\" — the idea that choosing only whole foods in their natural state and avoiding processed ones can improve health.\u003c/p>\n\u003cp>It's not necessarily a bad thing to eat this way, but sometimes these kinds of food preferences can begin to take over people's lives, making them fear social events where they won't be able to find the \"right\" foods. When a healthful eating pattern goes too far, it may turn into an eating disorder that scientists are just beginning to study.\u003c/p>\n\u003cp>Alex Everakes, 25, is a public relations account executive from Chicago. As a kid, he struggled with being overweight. In his teens and 20s, he tried to diet, and he gained and lost and regained about 100 pounds.\u003c/p>\n\u003cp>When he moved to Los Angeles after college, he took his diet to a new level. He started working out twice a day. At one point, he ate just 10 foods — \"Spinach, chicken, egg whites, red peppers — because green peppers make you bloated — spaghetti squash, asparagus, salmon, berries, unsweetened almond milk, almond butter,\" Everakes says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He went from 250 pounds at his heaviest, down to 140. He posted pictures of his six-pack abs and his\u003cstrong> \u003c/strong>\"clean\" diet online and was praised for it. He felt virtuous, but at the same time, he was starving, tired and lonely.\u003c/p>\n\u003cp>\"My life literally was modeled to put myself away from destruction of my fitness,\" Everakes says.\u003c/p>\n\u003cp>He became afraid to eat certain foods. He worked at home to avoid office parties where he'd have to eat in front of others. He didn't go out or make friends because he didn't want to have to explain his diet.\u003c/p>\n\u003cp>It turns out Everakes was struggling with something called orthorexia nervosa.\u003c/p>\n\u003cp>Orthorexia is a fairly recent phenomenon. Dr. \u003ca href=\"http://www.orthorexia.com\">Steven Bratman\u003c/a>, an alternative medicine practitioner in the 1990s, first coined the term in an \u003ca href=\"https://www.orthorexia.com/original-orthorexia-essay/\">essay\u003c/a> in the nonscientific \u003cem>Yoga Journal\u003c/em> in 1997. Many of his patients eschewed traditional medicine and believed that the key to good health was simply eating the \"right\" foods. Some of them would ask him what foods they should cut out.\u003c/p>\n\u003cfigure id=\"attachment_134968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-clean-eating-1_enl-ef6455f001273b6490ef00992dc0c71071b3977c-e1570463420973.jpg\" alt=\"Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134968\">\u003cfigcaption class=\"wp-caption-text\">Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"People would think they should cut out all dairy and they should cut out all lentils, all wheat ... And it dawned on me gradually that many of these patients, their primary problem was that they were ... far too strict with themselves,\" he says.\u003c/p>\n\u003cp>So Bratman made up the name orthorexia,\u003cem> \u003c/em>borrowing\u003cem> ortho\u003c/em> from the Greek word meaning \"right\" and \u003cem>-orexia\u003c/em> meaning \"appetite.\" He added \u003cem>nervosa\u003c/em> as a reference to \u003cem>anorexia nervosa\u003c/em>, the well-known eating disorder which causes people to starve themselves to be thin.\u003c/p>\n\u003cp>\"From then on, whenever a patient would ask me what food to cut out, I would say, 'We need to work on your orthorexia.' This would often make them laugh and let them loosen up, and sometimes it helped people move from extremism to moderation,\" he recalls.\u003c/p>\n\u003cp>Bratman had no idea that the concept of \"clean eating\"\u003cstrong> \u003c/strong>would explode over the next two decades.\u003c/p>\n\u003cp>Where dieters once gobbled down no-sugar gelatin or fat-free shakes, now they might seek out organic kale and wild salmon.\u003c/p>\n\u003cp>The rise of celebrity diet gurus and glamorous food photos on social media reinforce the idea that eating only certain foods and avoiding others is a virtue — practically a religion.\u003c/p>\n\u003cp>\u003ca href=\"https://sondrakronberg.com\">Sondra Kronberg\u003c/a>, founder and executive director of the Eating Disorder Treatment Collaborative outside New York City, has seen a lot of diet trends over the past 40 years.\u003c/p>\n\u003cp>\"So orthorexia is a reflection on a larger scale of the cultural perspective on 'eating cleanly,' eating ... healthfully, avoiding toxins — including foods that might have some 'super power,' \" she says.\u003c/p>\n\u003cp>Now, Kronberg and other nutritionists applaud efforts to eat healthfully.\u003cstrong> \u003c/strong>The problem comes, she says, when you are so focused on your diet that \"it begins to infringe on the quality of your life — your ability to be spontaneous and engage.\" That's when you should start to worry about an eating disorder, she says.\u003c/p>\n\u003cp>\"In the case of orthorexia, it centers around eating 'cleanly' and purely, where the other eating disorders center around size and weight and a drive for thinness,\" she says.\u003c/p>\n\u003cp>Sometimes these problems overlap, and some people who only eat \"clean\" foods miss critical nutrients from the foods they cut out or don't consume enough calories. \"It could become a health hazard and ultimately, it can be fatal,\" Kronberg says.\u003c/p>\n\u003cfigure id=\"attachment_134969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-7_enl-be6a21f7656e19fa42295b2c277c1cfbc156e76e-e1570463492211.jpg\" alt=\"The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134969\">\u003cfigcaption class=\"wp-caption-text\">The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While people with these symptoms are showing up in clinics like Kronberg's, scientists don't agree on what orthorexia is.\u003c/p>\n\u003cp>Dr. \u003ca href=\"https://www.psychologytoday.com/us/psychiatrists/se-specter-md-phd-beverly-hills-ca/119623\">S.E. Specter\u003c/a>, a psychiatrist and nutrition scientist based in Beverly Hills who specializes in eating disorders, notes that there are only 145 published scientific articles on orthorexia. \"For anorexia nervosa, there are 16,064 published studies and for eating disorders in general, there are 41,258. So [orthorexia] doesn't stack up in terms of the knowledge base so far,\" he says.\u003c/p>\n\u003cp>A 2018 \u003ca href=\"https://www.researchgate.net/publication/328844651_Definition_and_diagnostic_criteria_for_orthorexia_nervosa_a_narrative_review_of_the_literature\">review\u003c/a> of orthorexia studies published in the journal \u003cem>Eating and Weight Disorders\u003c/em> finds no common definition, standard diagnostic criteria, or reliable ways to measure orthorexia's psychological impact.\u003c/p>\n\u003cp>Orthorexia is not listed specifically in the DSM — the \u003cem>Diagnostic and Statistical Manual of Mental Disorders \u003c/em>— but that doesn't mean it's untreatable.\u003c/p>\n\u003cp>\"I just think orthorexia is maybe a little bit too hard to pin down, or it's looked at as a piece of the other related disorders — the eating disorders, obsessive compulsive disorder, and general anxiety disorder as well,\" Specter says.\u003c/p>\n\u003cp>To treat it, \"we have to look at the thought process and try to disentangle the beliefs that a person has. They become very entrenched,\" he says.\u003c/p>\n\u003cp>\"It's a very kind of gradual process for ... many in terms of trying to back out of a need to always check to see that, you know, locks are locked or that a food is not going to be harmful to them — cause their skin to break out or increase their risk of cancer,\" he says.\u003c/p>\n\u003cp>Alex Everakes has been in treatment for two years. While he's still significantly underweight, he says he's happier and learning to see his diet a little differently.\u003c/p>\n\u003cp>Everakes eats more freely on the weekends now and tries to add a new food every few days. He's made some friends who don't restrict their eating.\u003c/p>\n\u003cp>For Everakes, taking control of his orthorexia is \"knowing that your world isn't going to come crashing down if you have like, a piece of pizza.\"\u003c/p>\n\u003cp>He's managed this by taking baby steps. Instead of going right for a slice of standard pizza, he started with cauliflower crust pizza. He ordered frozen yogurt before going for full-fat ice cream.\u003c/p>\n\u003cp>Eating disorders can \u003ca href=\"https://www.npr.org/2019/02/28/698863824/how-eating-disorders-can-affect-anyone\">strike anyone\u003c/a>. Roughly 1 in 3 people struggling with eating disorders is male, according to the \u003ca href=\"https://www.nationaleatingdisorders.org/learn/general-information/research-on-males\">National Eating Disorders Association\u003c/a>. And these disorders affect athletes at a higher rate than the rest of the population.\u003c/p>\n\u003cp>If you think you have orthorexia or any eating disorder, it's important to seek professional help and friends who support you, Everakes says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/10/07/766847274/when-efforts-to-eat-clean-become-an-unhealthy-obsession\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_100021,news_11691757' label='More Food History']\u003c/p>\n\u003cp>The scene is a familiar one. People sit around a rectangular table, the bulk of which is taken up by a smooth iron cooktop. Gas flames flicker underneath. A man wearing a tall red hat and a white chef's uniform approaches, pulling a cart filled with cold food, large cooking utensils and various bottles of sauces. He holds a spatula and a large metal fork. He brings them together: cling-clang, cling-clang. Eyes sparkling, he looks around the table. \"Welcome to Benihana.\"\u003c/p>\n\u003cp>More commonly referred to as hibachi, Japanese teppanyaki-style cooking has become part of the American dining experience. The combination of noodles, rice, vegetables and meat fried up on a griddle draws customers to these restaurants as much as the loud and showy flair of the chefs cooking at the table.\u003c/p>\n\u003cp>One of the more subtle curiosities of teppanyaki restaurants — beyond the stacked onion rings of fire and behind-the-back toss of metal utensils — is a creamy orange-pink sauce placed beside your steaming meal. Almost every teppanyaki restaurant will serve it, though its name differs depending on whom you talk to. White sauce (a deceptive moniker), shrimp sauce, yummy sauce, yum yum sauce — are all used interchangeably. \u003c/p>\n\u003cp>Considered by many in America to be a Japanese classic (one Reddit \u003ca href=\"https://www.reddit.com/r/asianeats/comments/2h47tc/where_can_i_find_the_infamous_whiteish_sauce_they/\">user\u003c/a> called it \"infamous\"; a \u003ca href=\"https://www.mashed.com/94639/yum-yum-sauce-recipe/\">blogger\u003c/a> speculated that there are really only \"two types of folk that dine at a hibachi restaurant, those that get double white sauce and those that don't know you can get double white sauce\"), the sauce's sweet, slightly tangy flavor varies between restaurants and regions as much as the name does. A little more sweetness in one place. A little more tang in another. Some versions are reminiscent of \u003ca href=\"https://www.eater.com/2016/8/6/12054512/fry-sauce-ketchup-mayo-utah-condiment\">fry sauce\u003c/a>, popular in the South. Such variety calls into question whether the sauce we taste in our local teppanyaki restaurants is even Japanese at all. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maybe not surprisingly, the answer, it appears, is no.\u003c/p>\n\u003cp>\u003ca href=\"https://www.nancysingletonhachisu.com/\">Nancy Singleton Hachisu\u003c/a>, author of three cookbooks on traditional and modern Japanese cuisine, was confused when I first asked her about the sauce. She hadn't heard of it being used in Japan and actually objected to my initial question about hibachi restaurants. \"Since hibachi is a traditional charcoal heater for the room,\" she told me, \"I cannot think that Japan would yield information on this topic.\"\u003c/p>\n\u003cp>Once I sent her a description of the sauce, which I called shrimp sauce and she called \"basically pink mayo,\" she told me that there is no evidence of its use in Japanese cuisine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tasteofculture.com/\">Elizabeth Andoh\u003c/a>, who has lived in Japan for half a century and runs the Japanese culinary education program A Taste of Culture, was also puzzled. \"I don't know of any white sauce or shrimp sauce that is served with Japanese steak,\" she said. When I prompted her with a more detailed description, she responded, \"This sort of mayo-based ... tomato sauce is \u003cem>not\u003c/em> part of any Japanese steakhouse repertoire I know of.\"\u003c/p>\n\u003cp>And \u003ca href=\"https://www.pacific.edu/academics/schools-and-colleges/college-of-the-pacific/academics/departments-and-programs/food-studies/faculty.html\">Polly Adema\u003c/a>, director of the food studies program at California's College of the Pacific, said that the sauce's origins are fuzzy, though probably not deeply rooted in Japanese culture. Perhaps, she said, the sauce stems from congruent American and modern Japanese tastes for mayonnaise.\u003c/p>\n\u003cp>Andoh did say that, in general, the Japanese are \"mayo crazy.\" But such speculation doesn't get you very far.\u003c/p>\n\u003cp>\"Which came first: an affection for mayo or a mayo-enriched dish?\" Adema asked. \"[It's] one of those questions we may never be able to answer.\"\u003c/p>\n\u003cp>The recipe for the sauce is equally difficult to come by. I reached out to 15 different restaurants around the U.S. — large chains and independently run joints — but each turned down my request. \"We cannot divulge that information,\" a Benihana manager in Maryland told me. I received similar answers from a Sakura in New Jersey, an Edohana in Texas and a Flame in New York.\u003c/p>\n\u003cp>Chuck Cutler ran into a very similar problem 25 years ago, when he first tasted what he calls white sauce in a teppanyaki restaurant. \"I noticed that all the other people at the table were asking for two bowls of white sauce ... so I tried it. I was instantly hooked.\"\u003c/p>\n\u003cp>Cutler spent a decade asking different restaurants for the recipe, to no avail. \"It's a Japanese secret,\" chefs would tell him. One day, though, in a Florida grocery store, he stumbled across a sauce produced by a teppanyaki restaurant. He remembers it being called vegetable sauce. So he bought a bottle \"and darned if it didn't taste exactly like what I had been looking for.\"\u003c/p>\n\u003cp>Using the ingredients listed on the vegetable sauce bottle, Cutler was able to come up with his own recipe (Chuck's Easy Recipe), which, in a form of revenge against the restaurants that had rejected him, he made a website for:\u003ca href=\"http://japanese-steakhouse-white-sauce.com/\"> Japanese-Steakhouse-White-Sauce.com\u003c/a>. According to Cutler, it was the first good recipe online. Created almost a decade and a half ago, the website now has 229 pages of comments from visitors. There \"are thousands of comments from people all over the world saying, 'Oh my God, I've been looking for this forever,' \" he said. \"Ninety-eight percent of them are positive.\"\u003c/p>\n\u003cp>The popularity and intrigue around the sauce led one teppanyaki restaurant owner, Terry Ho, to start bottling it in bulk. Ho owns more than 20 restaurants in the South — some teppanyaki and some Chinese. He has lived in Albany, Ga., since the 1970s, when his grandfather immigrated to the U.S. from Taiwan.\u003c/p>\n\u003cp>Ho's sauce is called \u003ca href=\"https://www.terryhosauce.com/\">Terry Ho's Yum Yum Sauce\u003c/a>.\u003c/p>\n\u003cp>The name is distinctive — and a nifty branding move. According to Ho, \"Yum Yum Sauce\" is much more appealing than white sauce or shrimp sauce, neither of which is even a vaguely accurate description of the actual sauce. \"There's no shrimp in this recipe,\" he said. \"Why are you calling it shrimp sauce?\" Yum Yum Sauce, though, is fitting: \"Well, I mean, it tastes yummy.\"\u003c/p>\n\u003cp>For years, Southerners who had tasted or heard about Ho's Yum Yum Sauce — which he made a little differently from others (less oil and sugar) — would come to his restaurants asking for 16 or 20 ounces of it. He would dole it out in Styrofoam containers.\u003c/p>\n\u003cfigure id=\"attachment_134294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/unknown-4_custom-843417781433058a5cdbbaff7c8ee1e9e1e135f1-e1564439292913.jpg\" alt=\"Terry Ho's Yum Yum Sauce is manufactured at a plant in Leesburg, Ga.\" width=\"1920\" height=\"1211\" class=\"size-full wp-image-134294\">\u003cfigcaption class=\"wp-caption-text\">Terry Ho's Yum Yum Sauce is manufactured at a plant in Leesburg, Ga. \u003ccite>(Terry Ho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seeing the business potential, Ho started manufacturing and bottling the sauce on a mass scale about a decade ago. Success came quickly. The sauce worked its way to larger and larger outlets, diffusing throughout the United States. It is now sold in around 30,000 grocery stores nationwide. Ho said the company is growing by 10 to 15% every year. The sauce is also stocked in U.S. military commissaries around the world. \"There are people in Germany and Saudi Arabia buying the sauce,\" Ho proudly said.\u003c/p>\n\u003cp>\"My plan is to turn Yum Yum Sauce into the next American condiment,\" he told me. \"We don't want to be just [perceived as] an Asian sauce. We want to be the next ranch.\"\u003c/p>\n\u003cp>When I asked Cutler about Terry Ho's Yum Yum Sauce, he sighed. \"I tried that one, and I didn't think it was that great.\" But of course, he acknowledged, tastes are tastes. Different sauces will appeal to different people in different regions.\u003c/p>\n\u003cp>The sauce — delicious as it is —\u003cem> is\u003c/em> something different to everyone. It's what's available. What's memorable. Maybe even what has the most creative name. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/29/741912379/yum-yum-sauce-the-making-of-an-american-condiment\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Japanese steakhouses often serve a creamy orange-pink sauce alongside a steaming meal. Online, fans obsess over hacking the recipe for this \"Japanese classic,\" but its roots are firmly American.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The scene is a familiar one. People sit around a rectangular table, the bulk of which is taken up by a smooth iron cooktop. Gas flames flicker underneath. A man wearing a tall red hat and a white chef's uniform approaches, pulling a cart filled with cold food, large cooking utensils and various bottles of sauces. He holds a spatula and a large metal fork. He brings them together: cling-clang, cling-clang. Eyes sparkling, he looks around the table. \"Welcome to Benihana.\"\u003c/p>\n\u003cp>More commonly referred to as hibachi, Japanese teppanyaki-style cooking has become part of the American dining experience. The combination of noodles, rice, vegetables and meat fried up on a griddle draws customers to these restaurants as much as the loud and showy flair of the chefs cooking at the table.\u003c/p>\n\u003cp>One of the more subtle curiosities of teppanyaki restaurants — beyond the stacked onion rings of fire and behind-the-back toss of metal utensils — is a creamy orange-pink sauce placed beside your steaming meal. Almost every teppanyaki restaurant will serve it, though its name differs depending on whom you talk to. White sauce (a deceptive moniker), shrimp sauce, yummy sauce, yum yum sauce — are all used interchangeably. \u003c/p>\n\u003cp>Considered by many in America to be a Japanese classic (one Reddit \u003ca href=\"https://www.reddit.com/r/asianeats/comments/2h47tc/where_can_i_find_the_infamous_whiteish_sauce_they/\">user\u003c/a> called it \"infamous\"; a \u003ca href=\"https://www.mashed.com/94639/yum-yum-sauce-recipe/\">blogger\u003c/a> speculated that there are really only \"two types of folk that dine at a hibachi restaurant, those that get double white sauce and those that don't know you can get double white sauce\"), the sauce's sweet, slightly tangy flavor varies between restaurants and regions as much as the name does. A little more sweetness in one place. A little more tang in another. Some versions are reminiscent of \u003ca href=\"https://www.eater.com/2016/8/6/12054512/fry-sauce-ketchup-mayo-utah-condiment\">fry sauce\u003c/a>, popular in the South. Such variety calls into question whether the sauce we taste in our local teppanyaki restaurants is even Japanese at all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maybe not surprisingly, the answer, it appears, is no.\u003c/p>\n\u003cp>\u003ca href=\"https://www.nancysingletonhachisu.com/\">Nancy Singleton Hachisu\u003c/a>, author of three cookbooks on traditional and modern Japanese cuisine, was confused when I first asked her about the sauce. She hadn't heard of it being used in Japan and actually objected to my initial question about hibachi restaurants. \"Since hibachi is a traditional charcoal heater for the room,\" she told me, \"I cannot think that Japan would yield information on this topic.\"\u003c/p>\n\u003cp>Once I sent her a description of the sauce, which I called shrimp sauce and she called \"basically pink mayo,\" she told me that there is no evidence of its use in Japanese cuisine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tasteofculture.com/\">Elizabeth Andoh\u003c/a>, who has lived in Japan for half a century and runs the Japanese culinary education program A Taste of Culture, was also puzzled. \"I don't know of any white sauce or shrimp sauce that is served with Japanese steak,\" she said. When I prompted her with a more detailed description, she responded, \"This sort of mayo-based ... tomato sauce is \u003cem>not\u003c/em> part of any Japanese steakhouse repertoire I know of.\"\u003c/p>\n\u003cp>And \u003ca href=\"https://www.pacific.edu/academics/schools-and-colleges/college-of-the-pacific/academics/departments-and-programs/food-studies/faculty.html\">Polly Adema\u003c/a>, director of the food studies program at California's College of the Pacific, said that the sauce's origins are fuzzy, though probably not deeply rooted in Japanese culture. Perhaps, she said, the sauce stems from congruent American and modern Japanese tastes for mayonnaise.\u003c/p>\n\u003cp>Andoh did say that, in general, the Japanese are \"mayo crazy.\" But such speculation doesn't get you very far.\u003c/p>\n\u003cp>\"Which came first: an affection for mayo or a mayo-enriched dish?\" Adema asked. \"[It's] one of those questions we may never be able to answer.\"\u003c/p>\n\u003cp>The recipe for the sauce is equally difficult to come by. I reached out to 15 different restaurants around the U.S. — large chains and independently run joints — but each turned down my request. \"We cannot divulge that information,\" a Benihana manager in Maryland told me. I received similar answers from a Sakura in New Jersey, an Edohana in Texas and a Flame in New York.\u003c/p>\n\u003cp>Chuck Cutler ran into a very similar problem 25 years ago, when he first tasted what he calls white sauce in a teppanyaki restaurant. \"I noticed that all the other people at the table were asking for two bowls of white sauce ... so I tried it. I was instantly hooked.\"\u003c/p>\n\u003cp>Cutler spent a decade asking different restaurants for the recipe, to no avail. \"It's a Japanese secret,\" chefs would tell him. One day, though, in a Florida grocery store, he stumbled across a sauce produced by a teppanyaki restaurant. He remembers it being called vegetable sauce. So he bought a bottle \"and darned if it didn't taste exactly like what I had been looking for.\"\u003c/p>\n\u003cp>Using the ingredients listed on the vegetable sauce bottle, Cutler was able to come up with his own recipe (Chuck's Easy Recipe), which, in a form of revenge against the restaurants that had rejected him, he made a website for:\u003ca href=\"http://japanese-steakhouse-white-sauce.com/\"> Japanese-Steakhouse-White-Sauce.com\u003c/a>. According to Cutler, it was the first good recipe online. Created almost a decade and a half ago, the website now has 229 pages of comments from visitors. There \"are thousands of comments from people all over the world saying, 'Oh my God, I've been looking for this forever,' \" he said. \"Ninety-eight percent of them are positive.\"\u003c/p>\n\u003cp>The popularity and intrigue around the sauce led one teppanyaki restaurant owner, Terry Ho, to start bottling it in bulk. Ho owns more than 20 restaurants in the South — some teppanyaki and some Chinese. He has lived in Albany, Ga., since the 1970s, when his grandfather immigrated to the U.S. from Taiwan.\u003c/p>\n\u003cp>Ho's sauce is called \u003ca href=\"https://www.terryhosauce.com/\">Terry Ho's Yum Yum Sauce\u003c/a>.\u003c/p>\n\u003cp>The name is distinctive — and a nifty branding move. According to Ho, \"Yum Yum Sauce\" is much more appealing than white sauce or shrimp sauce, neither of which is even a vaguely accurate description of the actual sauce. \"There's no shrimp in this recipe,\" he said. \"Why are you calling it shrimp sauce?\" Yum Yum Sauce, though, is fitting: \"Well, I mean, it tastes yummy.\"\u003c/p>\n\u003cp>For years, Southerners who had tasted or heard about Ho's Yum Yum Sauce — which he made a little differently from others (less oil and sugar) — would come to his restaurants asking for 16 or 20 ounces of it. He would dole it out in Styrofoam containers.\u003c/p>\n\u003cfigure id=\"attachment_134294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/unknown-4_custom-843417781433058a5cdbbaff7c8ee1e9e1e135f1-e1564439292913.jpg\" alt=\"Terry Ho's Yum Yum Sauce is manufactured at a plant in Leesburg, Ga.\" width=\"1920\" height=\"1211\" class=\"size-full wp-image-134294\">\u003cfigcaption class=\"wp-caption-text\">Terry Ho's Yum Yum Sauce is manufactured at a plant in Leesburg, Ga. \u003ccite>(Terry Ho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seeing the business potential, Ho started manufacturing and bottling the sauce on a mass scale about a decade ago. Success came quickly. The sauce worked its way to larger and larger outlets, diffusing throughout the United States. It is now sold in around 30,000 grocery stores nationwide. Ho said the company is growing by 10 to 15% every year. The sauce is also stocked in U.S. military commissaries around the world. \"There are people in Germany and Saudi Arabia buying the sauce,\" Ho proudly said.\u003c/p>\n\u003cp>\"My plan is to turn Yum Yum Sauce into the next American condiment,\" he told me. \"We don't want to be just [perceived as] an Asian sauce. We want to be the next ranch.\"\u003c/p>\n\u003cp>When I asked Cutler about Terry Ho's Yum Yum Sauce, he sighed. \"I tried that one, and I didn't think it was that great.\" But of course, he acknowledged, tastes are tastes. Different sauces will appeal to different people in different regions.\u003c/p>\n\u003cp>The sauce — delicious as it is —\u003cem> is\u003c/em> something different to everyone. It's what's available. What's memorable. Maybe even what has the most creative name. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside tag='beer' label='More on Beer']\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Americans are buying less beer from big breweries, so companies are getting creative to attract customers. Pabst is testing what one customer describes as a \"Frappuccino\" — with an alcoholic kick.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Seafood Without The Sea: Will Lab-Grown Fish Hook Consumers?",
"title": "Seafood Without The Sea: Will Lab-Grown Fish Hook Consumers?",
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"content": "\u003cp>High-tech meat alternatives are grabbing a lot of headlines these days. Last month, the Impossible Burger marked a meatless milestone with its debut as a Burger King Whopper. Meanwhile, Lou Cooperhouse was in a San Diego office park quietly forging plans to disrupt another more fragmented and opaque sector of the food industry: seafood.\u003c/p>\n\u003cp>His company, BlueNalu (a play on a Hawaiian term that means both ocean waves and mindfulness), is racing to bring to market what's known as cell-based seafood --- that is, seafood grown from cells in a lab, not harvested from the oceans.\u003c/p>\n\u003cp>BlueNalu is aiming for serious scalability — a future where cities around the globe will be home to 150,000-square-foot facilities, each able to produce enough cell-based seafood to meet the consumption demands of more than 10 million nearby residents.\u003c/p>\n\u003cp>But unlike Impossible Foods, BlueNalu is not creating a\u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\"> plant-based seafood alternative\u003c/a> like vegan Toona or shrimpless shrimp. Instead, Cooperhouse and his team are extracting a needle biopsy's worth of muscle cells from a single fish, such as a Patagonian toothfish, orange roughy and mahi-mahi. \u003c/p>\n\u003cp>Those cells are then carefully cultivated and fed a proprietary custom blend of liquid vitamins, amino acids and sugars. Eventually, the cells will grow into broad sheets of whole muscle tissue that can be cut into filets and sold fresh, frozen or packaged into other types of seafood entrees. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But unlike today's wild-caught or farmed fish options, BlueNalu's version of seafood will have no head, no tail, no bones, no blood. It's finfish, just without the swimming and breathing part. It's seafood without the sea.\u003c/p>\n\u003cp>The idea was compelling enough to prompt 58-year-old Cooperhouse to to abandon his lucrative consulting business and role as the executive director of the Rutgers Food Innovation Center, where he assisted scores of other start-ups (including Impossible Foods). In 2017, he formed a partnership with entrepreneurs Chris Somogyi and Chris Dammann, and together the team scored $4.5 million in seed funding.\u003c/p>\n\u003cp>\"Consumers are changing. They're looking at health. They're focused on the planet. This is not a fad or a trend — this is happening,\" says Cooperhouse. \"We will produce real seafood products directly from fish cells.\"\u003c/p>\n\u003cp>According to the Good Food Institute, a non-profit focused on animal-protein alternatives, BlueNalu is among a tiny handful of companies attempting this. Globally, there are roughly two dozen companies working on growing animal meat from cells, but most of them are looking at traditional livestock meats, like beef, chicken and lamb. Only six are focused on cell-based seafood, and three of them are based in California: BlueNalu is setting its sights on a variety of species, but especially those that cannot be easily farmed; Finless Foods is primarily focused on a bluefin tuna product; while the team at Wild Type is working on cell-based salmon. All are likely five to 10 years away from having actual product on the market.\u003c/p>\n\u003cp>Few of these cell-based seafood companies are able to offer tasteable products at this point, says Jen Lamy, sustainable seafood initiative manager with Good Food Institute. Indeed, at last month's Disruption in Food and Sustainability Summit in Singapore, only three people\u003ca href=\"https://www.channelnewsasia.com/news/singapore/siew-mai-goes-high-tech-singapore-s-first-cell-based-shrimp-11393320\"> were able to sample\u003c/a> \u003ca href=\"https://shiokmeats.com/\">Shiok Meat's\u003c/a> lab-grown shrimp, served in the form of traditional-looking shumai dumplings. (The rest of the audience only looked on, hoping for a shrimp-scented whiff.) Michael Selden, co-founder and CEO of Finless Foods, says they, too, are now at the stage where they have enough cell-grown bluefin tuna for sampling.\u003c/p>\n\u003cp>Cooperhouse says BlueNalu is not looking to replace wild-caught or farm-raised seafood, but is aiming to become a third alternative for seafood eaters. For vegans and vegetarians, it's a product that may blur the line. After all, in the case of BlueNalu, cells only need to be drawn from a fish once, not repeatedly, and the fish could theoretically be returned to the water. Grown without brains, organs, skin or any sentience, it's a product that may appeal to those who would normally opt for plant-based protein and — unlike some companies developing cellular meat — Cooperhouse says BlueNalu does not rely on fetal bovine serum to feed fish cells. \u003c/p>\n\u003cp>Even so, the fledgling cellular seafood industry is already poking a finger into the traditional seafood industry's most tender spots: illegal fishing and overfishing, warming ocean temperatures, ocean acidification, animal welfare and issues surrounding food waste. \u003c/p>\n\u003cp>Cooperhouse notes that cell-based seafood is free from potential contaminants that can be found in its ocean-caught counterparts — like mercury, toxins, pathogens and parasites, and even \"micro-particles of plastics,\" as the company's website notes.\u003c/p>\n\u003cp>Likewise, Finless Foods' website boasts that its product will require \"no commercial fishing from our precious oceans. No fish farming. No contaminants.\" And Good Food Institute's own\u003ca href=\"https://www.gfi.org/seafood\"> 39-page cell-based seafood report\u003c/a> begins with several pages of dire warnings of pressing environmental threats and worrisome risks to seafood-eaters — a lens through which the nonprofit make its case for growing the cell-based seafood market.\u003c/p>\n\u003cp>It's a market positioning that likely will not sit with the existing seafood industry.\u003c/p>\n\u003cp>\"If you're working on a revolutionary product in a lab, and your hope is to feed the world a healthy protein, tell people that. There's no need to scare people into your camp. Hyperbole is not transparency,\" warns Gavin Gibbons, spokesman for the National Fisheries Institute, a seafood industry trade group. \"Starting a marketing war will not sell seafood products. That will not be a successful road to go down.\"\u003c/p>\n\u003cp>Exactly what cell-based seafood will ultimately be called is also still up for grabs. A jumble of terms are already being floated: Lab-grown seafood, cultured seafood, clean seafood, slaughter-free seafood. BlueNalu\u003ca href=\"https://trademarks.justia.com/880/95/cellular-88095389.html\"> applied to trademark the term\u003c/a> \"cellular aquaculture,\" but Cooperhouse says it's unlikely to be approved\u003cstrong>, \u003c/strong>so the company is modifying its application to allow the term for use as a design mark instead. Finless Foods CEO Selden prefers the phrase \"clean seafood\" but says for now, his company is defaulting to the name the FDA uses: cell-based fish.\u003c/p>\n\u003cp>As for which government agency will regulate this new type of seafood? That's still somewhat murky. As of March, it appears that cell-based fish will fall within the Food and Drug Administration's oversight. But the specific details of what that will look like, how the products are to be labeled, or how inspections will be structured have\u003cstrong> \u003c/strong>not been sorted out yet.\u003c/p>\n\u003cp>Cooperhouse's partner in BlueNalu, Chris Somogyi, is confident the products won't end up languishing within the FDA for years, the way AquaBounty's genetically modified salmon did — in part because BlueNalu is not using any genetic modification.\u003c/p>\n\u003cp>\"We aren't using CRISPR technology. We aren't introducing new molecules into the diet. We're not introducing a new entity that doesn't exist in nature,\" he says. \"The approval will be about whether this is safe, clean and are the manufacturing processes reliable and accountable.\" \u003c/p>\n\u003cp>This part of the food industry is still so new that there's no existing trade association or lobbying group to champion cell-based meat and seafood with lawmakers and the public. But Selden says the companies within this sector are currently in the process of forming one.\u003c/p>\n\u003cp>\"We're working on the structure of it, but it's a bit slow and doesn't have a name yet,\" says Selden.\u003c/p>\n\u003cp>Finding a way to feed the world fresh, healthy and delicious seafood without harvesting the ocean's maxed-out or depleted stocks would seem to dovetail with ocean-facing NGOs that are working on serious issues of illegal fishing and habitat destruction. But so far, these groups are still lukewarm on cell-based fish.\u003c/p>\n\u003cp>Most, including Monterey Bay Aquarium's Seafood Watch, Ocean Foundation, WWF, Greenpeace and others say that for now, they're just keeping a close eye on the emerging sector. And until there's actual product available, Aaron A. McNevin, director of sustainable food for WWF, says trying to make side-by-side comparisons would be impossible.\u003c/p>\n\u003cp>\"Most alternative protein companies won't share their intellectual property without non-disclosure agreements, which is understandable,\" says McNevin. \"For example, cell culturing can be energy intensive. But we do not know the magnitude of energy it takes to culture a specific alternative, and there's no equivalency for greenhouse gas emissions vs. an amount of wild fish captured.\"\u003c/p>\n\u003cp>None of the ocean-related NGOs that NPR spoke with say they feel confident that cell-based seafood will live up to promises about reducing pressure on wild fish stocks. After all, the aquaculture side of the industry offered similar claims decades ago, but it would be difficult, for example, to prove that farm-raised salmon relieved any pressure on wild salmon stocks. Instead, we've just increased overall salmon consumption.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact for Environmental Defense Fund, says the group is also paying close attention to the advent of cell-based seafood. But he emphasized that EDF's efforts will remain focused on the recovery of wild fisheries — stocks that the U.N. says more than \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__www.fao.org_3_I9540EN_i9540en.pdf&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=csy4yufLKIminpmXiymfLw&m=5Cgpt3pOTTPpWvE8azS9mfVfpNDSiYunEIdMFkLUSlk&s=XTirHCum83G5nQXTZi9MaUhDQpf3SMgnua6xJ2BNMrg&e=\">3.2 billion people globally\u003c/a> depend upon for at least a portion of their protein.\u003c/p>\n\u003cp>But Cooperhouse insists there's more than enough room globally for all three — wild caught, aquaculture and cell-grown seafoods.\u003c/p>\n\u003cp>\"Catch, grow or make it, I'm not even sure we'll be able to meet demand,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/05/720041152/seafood-without-the-sea-will-lab-grown-fish-hook-consumers\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "The seafood industry has some well-publicized problems: from overfishing to contaminants that make their way into fish. Now, a handful of startups aim to offer a \"clean\" alternative grown from cells.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>High-tech meat alternatives are grabbing a lot of headlines these days. Last month, the Impossible Burger marked a meatless milestone with its debut as a Burger King Whopper. Meanwhile, Lou Cooperhouse was in a San Diego office park quietly forging plans to disrupt another more fragmented and opaque sector of the food industry: seafood.\u003c/p>\n\u003cp>His company, BlueNalu (a play on a Hawaiian term that means both ocean waves and mindfulness), is racing to bring to market what's known as cell-based seafood --- that is, seafood grown from cells in a lab, not harvested from the oceans.\u003c/p>\n\u003cp>BlueNalu is aiming for serious scalability — a future where cities around the globe will be home to 150,000-square-foot facilities, each able to produce enough cell-based seafood to meet the consumption demands of more than 10 million nearby residents.\u003c/p>\n\u003cp>But unlike Impossible Foods, BlueNalu is not creating a\u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\"> plant-based seafood alternative\u003c/a> like vegan Toona or shrimpless shrimp. Instead, Cooperhouse and his team are extracting a needle biopsy's worth of muscle cells from a single fish, such as a Patagonian toothfish, orange roughy and mahi-mahi. \u003c/p>\n\u003cp>Those cells are then carefully cultivated and fed a proprietary custom blend of liquid vitamins, amino acids and sugars. Eventually, the cells will grow into broad sheets of whole muscle tissue that can be cut into filets and sold fresh, frozen or packaged into other types of seafood entrees. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But unlike today's wild-caught or farmed fish options, BlueNalu's version of seafood will have no head, no tail, no bones, no blood. It's finfish, just without the swimming and breathing part. It's seafood without the sea.\u003c/p>\n\u003cp>The idea was compelling enough to prompt 58-year-old Cooperhouse to to abandon his lucrative consulting business and role as the executive director of the Rutgers Food Innovation Center, where he assisted scores of other start-ups (including Impossible Foods). In 2017, he formed a partnership with entrepreneurs Chris Somogyi and Chris Dammann, and together the team scored $4.5 million in seed funding.\u003c/p>\n\u003cp>\"Consumers are changing. They're looking at health. They're focused on the planet. This is not a fad or a trend — this is happening,\" says Cooperhouse. \"We will produce real seafood products directly from fish cells.\"\u003c/p>\n\u003cp>According to the Good Food Institute, a non-profit focused on animal-protein alternatives, BlueNalu is among a tiny handful of companies attempting this. Globally, there are roughly two dozen companies working on growing animal meat from cells, but most of them are looking at traditional livestock meats, like beef, chicken and lamb. Only six are focused on cell-based seafood, and three of them are based in California: BlueNalu is setting its sights on a variety of species, but especially those that cannot be easily farmed; Finless Foods is primarily focused on a bluefin tuna product; while the team at Wild Type is working on cell-based salmon. All are likely five to 10 years away from having actual product on the market.\u003c/p>\n\u003cp>Few of these cell-based seafood companies are able to offer tasteable products at this point, says Jen Lamy, sustainable seafood initiative manager with Good Food Institute. Indeed, at last month's Disruption in Food and Sustainability Summit in Singapore, only three people\u003ca href=\"https://www.channelnewsasia.com/news/singapore/siew-mai-goes-high-tech-singapore-s-first-cell-based-shrimp-11393320\"> were able to sample\u003c/a> \u003ca href=\"https://shiokmeats.com/\">Shiok Meat's\u003c/a> lab-grown shrimp, served in the form of traditional-looking shumai dumplings. (The rest of the audience only looked on, hoping for a shrimp-scented whiff.) Michael Selden, co-founder and CEO of Finless Foods, says they, too, are now at the stage where they have enough cell-grown bluefin tuna for sampling.\u003c/p>\n\u003cp>Cooperhouse says BlueNalu is not looking to replace wild-caught or farm-raised seafood, but is aiming to become a third alternative for seafood eaters. For vegans and vegetarians, it's a product that may blur the line. After all, in the case of BlueNalu, cells only need to be drawn from a fish once, not repeatedly, and the fish could theoretically be returned to the water. Grown without brains, organs, skin or any sentience, it's a product that may appeal to those who would normally opt for plant-based protein and — unlike some companies developing cellular meat — Cooperhouse says BlueNalu does not rely on fetal bovine serum to feed fish cells. \u003c/p>\n\u003cp>Even so, the fledgling cellular seafood industry is already poking a finger into the traditional seafood industry's most tender spots: illegal fishing and overfishing, warming ocean temperatures, ocean acidification, animal welfare and issues surrounding food waste. \u003c/p>\n\u003cp>Cooperhouse notes that cell-based seafood is free from potential contaminants that can be found in its ocean-caught counterparts — like mercury, toxins, pathogens and parasites, and even \"micro-particles of plastics,\" as the company's website notes.\u003c/p>\n\u003cp>Likewise, Finless Foods' website boasts that its product will require \"no commercial fishing from our precious oceans. No fish farming. No contaminants.\" And Good Food Institute's own\u003ca href=\"https://www.gfi.org/seafood\"> 39-page cell-based seafood report\u003c/a> begins with several pages of dire warnings of pressing environmental threats and worrisome risks to seafood-eaters — a lens through which the nonprofit make its case for growing the cell-based seafood market.\u003c/p>\n\u003cp>It's a market positioning that likely will not sit with the existing seafood industry.\u003c/p>\n\u003cp>\"If you're working on a revolutionary product in a lab, and your hope is to feed the world a healthy protein, tell people that. There's no need to scare people into your camp. Hyperbole is not transparency,\" warns Gavin Gibbons, spokesman for the National Fisheries Institute, a seafood industry trade group. \"Starting a marketing war will not sell seafood products. That will not be a successful road to go down.\"\u003c/p>\n\u003cp>Exactly what cell-based seafood will ultimately be called is also still up for grabs. A jumble of terms are already being floated: Lab-grown seafood, cultured seafood, clean seafood, slaughter-free seafood. BlueNalu\u003ca href=\"https://trademarks.justia.com/880/95/cellular-88095389.html\"> applied to trademark the term\u003c/a> \"cellular aquaculture,\" but Cooperhouse says it's unlikely to be approved\u003cstrong>, \u003c/strong>so the company is modifying its application to allow the term for use as a design mark instead. Finless Foods CEO Selden prefers the phrase \"clean seafood\" but says for now, his company is defaulting to the name the FDA uses: cell-based fish.\u003c/p>\n\u003cp>As for which government agency will regulate this new type of seafood? That's still somewhat murky. As of March, it appears that cell-based fish will fall within the Food and Drug Administration's oversight. But the specific details of what that will look like, how the products are to be labeled, or how inspections will be structured have\u003cstrong> \u003c/strong>not been sorted out yet.\u003c/p>\n\u003cp>Cooperhouse's partner in BlueNalu, Chris Somogyi, is confident the products won't end up languishing within the FDA for years, the way AquaBounty's genetically modified salmon did — in part because BlueNalu is not using any genetic modification.\u003c/p>\n\u003cp>\"We aren't using CRISPR technology. We aren't introducing new molecules into the diet. We're not introducing a new entity that doesn't exist in nature,\" he says. \"The approval will be about whether this is safe, clean and are the manufacturing processes reliable and accountable.\" \u003c/p>\n\u003cp>This part of the food industry is still so new that there's no existing trade association or lobbying group to champion cell-based meat and seafood with lawmakers and the public. But Selden says the companies within this sector are currently in the process of forming one.\u003c/p>\n\u003cp>\"We're working on the structure of it, but it's a bit slow and doesn't have a name yet,\" says Selden.\u003c/p>\n\u003cp>Finding a way to feed the world fresh, healthy and delicious seafood without harvesting the ocean's maxed-out or depleted stocks would seem to dovetail with ocean-facing NGOs that are working on serious issues of illegal fishing and habitat destruction. But so far, these groups are still lukewarm on cell-based fish.\u003c/p>\n\u003cp>Most, including Monterey Bay Aquarium's Seafood Watch, Ocean Foundation, WWF, Greenpeace and others say that for now, they're just keeping a close eye on the emerging sector. And until there's actual product available, Aaron A. McNevin, director of sustainable food for WWF, says trying to make side-by-side comparisons would be impossible.\u003c/p>\n\u003cp>\"Most alternative protein companies won't share their intellectual property without non-disclosure agreements, which is understandable,\" says McNevin. \"For example, cell culturing can be energy intensive. But we do not know the magnitude of energy it takes to culture a specific alternative, and there's no equivalency for greenhouse gas emissions vs. an amount of wild fish captured.\"\u003c/p>\n\u003cp>None of the ocean-related NGOs that NPR spoke with say they feel confident that cell-based seafood will live up to promises about reducing pressure on wild fish stocks. After all, the aquaculture side of the industry offered similar claims decades ago, but it would be difficult, for example, to prove that farm-raised salmon relieved any pressure on wild salmon stocks. Instead, we've just increased overall salmon consumption.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact for Environmental Defense Fund, says the group is also paying close attention to the advent of cell-based seafood. But he emphasized that EDF's efforts will remain focused on the recovery of wild fisheries — stocks that the U.N. says more than \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__www.fao.org_3_I9540EN_i9540en.pdf&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=csy4yufLKIminpmXiymfLw&m=5Cgpt3pOTTPpWvE8azS9mfVfpNDSiYunEIdMFkLUSlk&s=XTirHCum83G5nQXTZi9MaUhDQpf3SMgnua6xJ2BNMrg&e=\">3.2 billion people globally\u003c/a> depend upon for at least a portion of their protein.\u003c/p>\n\u003cp>But Cooperhouse insists there's more than enough room globally for all three — wild caught, aquaculture and cell-grown seafoods.\u003c/p>\n\u003cp>\"Catch, grow or make it, I'm not even sure we'll be able to meet demand,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/05/720041152/seafood-without-the-sea-will-lab-grown-fish-hook-consumers\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab",
"title": "Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With an all-star lineup, the San Francisco Cooking School's Food Media Lab intends to connect, inspire and educate food media professionals at all levels.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Social Media May Sway Kids To Eat More Cookies — And More Calories",
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"content": "\u003cp>Any kid with a cellphone or social media account is likely to be following one or more of thousands of social media influencers who regularly post about what they do, what they like and what they eat.\u003c/p>\n\u003cp>Generally, these are people in their 20s who are successful, outgoing, positive, energetic and \"highly appealing\" to the younger crowd, according to \u003ca href=\"https://www.liverpool.ac.uk/psychology/staff/anna-coates/\">Anna Coates\u003c/a>, a doctoral student at the School of Psychology at the University of Liverpool in the U.K.\u003c/p>\n\u003cp>Coates wanted to know just how much kids' diets could be influenced by these video bloggers. So she and her colleagues conducted a study involving 176 children ages 9 to 11. The kids were divided into three groups. All the groups were shown images from real YouTube videos posted by popular vloggers in the U.K.\u003c/p>\n\u003cp>One group viewed vloggers who were not eating but holding an iPhone or sneaker, for example. Another group viewed images of vloggers eating healthy snacks like fruits or carrots. The third group viewed images of junk food being consumed, which included items like Mars chocolate bars, chocolate biscuits, and cookies.\u003c/p>\n\u003cp>After viewing the images, children had 10 minutes to choose between healthy snacks (carrot sticks and grapes) and unhealthy snacks (jelly beans and chocolate buttons). Watching the social media influencers consume healthy snacks did not make a significant difference in which foods — or how much — the children chose to eat after viewing the images.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for those children who viewed vloggers eating unhealthy snacks, it was a different story: They consumed 32 percent more calories from unhealthy snacks compared with the children who viewed no food being eaten. And that translated to an extra 90 calories per day.\u003c/p>\n\u003cp>\"It only takes an extra 70 calories a day for a child of normal weight to become overweight,\" says \u003ca href=\"https://www.drnataliemuth.com/\">Dr. Natalie Muth\u003c/a>, a spokesperson for the \u003ca href=\"https://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a>.\u003c/p>\n\u003cp>As a pediatrician, Muth says many of her patients are overweight or obese, which puts them at risk for a variety of diseases later in life — or even while they're still in childhood: She says she's seeing an increase in the number of children diagnosed with \u003ca href=\"http://www.diabetes.org/diabetes-basics/type-2/\">Type 2 diabetes\u003c/a>, a disease formerly suffered by mostly adults.\u003c/p>\n\u003cp>It's well-known that junk food ads on TV can strongly \u003ca href=\"https://publichealthlawcenter.org/topics/healthy-eating/food-marketing-kids\">influence\u003c/a> what kids want to eat. Muth worries that the added influence of social media will exacerbate an already unhealthy food environment, where kids are constantly being \"bombarded by media images to eat junk food and drink unhealthy sugary drinks.\"\u003c/p>\n\u003cp>Coates and her co-authors conclude that food marketing restrictions should be applied to new forms of digital marketing, particularly on social media, where \"vulnerable young people spend a lot of their time.\" More research is needed to understand the impact of digital food marketing.\u003c/p>\n\u003cp>In the meantime, Coates suggests that parents prepare their children for the junk food onslaught by talking with them about what's healthy and what's not. Her study is \u003ca href=\"https://doi.org/10.1542/peds.2018-2554\">published \u003c/a>this week in the journal \u003cem>Pediatrics\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/04/699588187/social-media-may-sway-kids-to-eat-more-cookies-and-more-calories\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any kid with a cellphone or social media account is likely to be following one or more of thousands of social media influencers who regularly post about what they do, what they like and what they eat.\u003c/p>\n\u003cp>Generally, these are people in their 20s who are successful, outgoing, positive, energetic and \"highly appealing\" to the younger crowd, according to \u003ca href=\"https://www.liverpool.ac.uk/psychology/staff/anna-coates/\">Anna Coates\u003c/a>, a doctoral student at the School of Psychology at the University of Liverpool in the U.K.\u003c/p>\n\u003cp>Coates wanted to know just how much kids' diets could be influenced by these video bloggers. So she and her colleagues conducted a study involving 176 children ages 9 to 11. The kids were divided into three groups. All the groups were shown images from real YouTube videos posted by popular vloggers in the U.K.\u003c/p>\n\u003cp>One group viewed vloggers who were not eating but holding an iPhone or sneaker, for example. Another group viewed images of vloggers eating healthy snacks like fruits or carrots. The third group viewed images of junk food being consumed, which included items like Mars chocolate bars, chocolate biscuits, and cookies.\u003c/p>\n\u003cp>After viewing the images, children had 10 minutes to choose between healthy snacks (carrot sticks and grapes) and unhealthy snacks (jelly beans and chocolate buttons). Watching the social media influencers consume healthy snacks did not make a significant difference in which foods — or how much — the children chose to eat after viewing the images.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for those children who viewed vloggers eating unhealthy snacks, it was a different story: They consumed 32 percent more calories from unhealthy snacks compared with the children who viewed no food being eaten. And that translated to an extra 90 calories per day.\u003c/p>\n\u003cp>\"It only takes an extra 70 calories a day for a child of normal weight to become overweight,\" says \u003ca href=\"https://www.drnataliemuth.com/\">Dr. Natalie Muth\u003c/a>, a spokesperson for the \u003ca href=\"https://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a>.\u003c/p>\n\u003cp>As a pediatrician, Muth says many of her patients are overweight or obese, which puts them at risk for a variety of diseases later in life — or even while they're still in childhood: She says she's seeing an increase in the number of children diagnosed with \u003ca href=\"http://www.diabetes.org/diabetes-basics/type-2/\">Type 2 diabetes\u003c/a>, a disease formerly suffered by mostly adults.\u003c/p>\n\u003cp>It's well-known that junk food ads on TV can strongly \u003ca href=\"https://publichealthlawcenter.org/topics/healthy-eating/food-marketing-kids\">influence\u003c/a> what kids want to eat. Muth worries that the added influence of social media will exacerbate an already unhealthy food environment, where kids are constantly being \"bombarded by media images to eat junk food and drink unhealthy sugary drinks.\"\u003c/p>\n\u003cp>Coates and her co-authors conclude that food marketing restrictions should be applied to new forms of digital marketing, particularly on social media, where \"vulnerable young people spend a lot of their time.\" More research is needed to understand the impact of digital food marketing.\u003c/p>\n\u003cp>In the meantime, Coates suggests that parents prepare their children for the junk food onslaught by talking with them about what's healthy and what's not. Her study is \u003ca href=\"https://doi.org/10.1542/peds.2018-2554\">published \u003c/a>this week in the journal \u003cem>Pediatrics\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/04/699588187/social-media-may-sway-kids-to-eat-more-cookies-and-more-calories\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Campbell's To Kellogg's, Classic Brands Are Feeling The Crunch",
"title": "From Campbell's To Kellogg's, Classic Brands Are Feeling The Crunch",
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"content": "\u003cp>Think about the last time you went to the supermarket. You probably spent no more than a few seconds choosing from all the different brands of toothpaste, frozen peas or oatmeal.\u003c/p>\n\u003cp>Those few seconds used to be the holy grail for brands, the moment you would get hooked forever on that Tide detergent or Heinz ketchup — an event referred to as \"the first moment of truth.\" But lately, the moment of truth has moved to the Internet. What's more, ripples from the 2008 recession have changed us as shoppers.\u003c/p>\n\u003cp>More and more people have started saying: \"I'm not a brand person.\"\u003c/p>\n\u003cp>Those five fateful words come from Juliet McFadden, 23, an office manager in Boston. For consumer brands used to owning American cupboards and closets, that sentiment spells trouble and signals a turning point: evolve or wither.\u003c/p>\n\u003cp>It has been a tumultuous period for giant consumer brand companies. Campbell Soup Co. is in the process of selling off parts of its business and \u003ca href=\"https://www.nytimes.com/2018/12/20/business/campbell-soup-chief-executive-clouse.html\">welcoming a new\u003c/a> chief executive. Procter & Gamble is \u003ca href=\"https://www.cnbc.com/2018/11/08/pg-to-restructure-company-as-maker-of-gillette-simplifies-units.html\">restructuring\u003c/a>. Unilever, which makes Dove soap and Hellmann's mayonnaise, has also \u003ca href=\"https://www.wsj.com/articles/unilever-picks-insider-as-new-ceo-1543478395\">hired a new CEO\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As far back as 2015, research firm Catalina\u003ca href=\"https://assets.ctfassets.net/oyvkhyupj8l5/2ZYjJLIB2gsMyaOgmQC2WW/8ece3950dea3f20122cf71ea80229c1a/2015-Mid-Year-Review.pdf\"> reported\u003c/a> that 90 of the top 100 brands in consumer packaged goods had lost market share.\u003c/p>\n\u003cp>To understand that trend, consider a shopper like McFadden. She is just starting to build her finances and lifelong shopping habits. This makes her a prime target for consumer-goods companies like Procter & Gamble, Kraft Heinz or General Mills. But she's not easy to win over.\u003c/p>\n\u003cp>For example, McFadden doesn't like cereal. \"I just don't usually eat breakfast,\" she says. She doesn't drink soda and dislikes yogurts \"with a ton of sugar with them.\" She doesn't buy paper towels and prefers reusable washable rags. \"Paper towels are expensive,\" she says. \"Stuff like that adds up.\"\u003c/p>\n\u003cp>The tastes of McFadden's generation often get treated with the tired trope about millennials killing \u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\">breakfast cereal\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/lifestyle/home/do-you-use-paper-towels-as-napkins-at-the-dinner-table-you-are-not-alone/2016/03/25/d0d076b0-eb8c-11e5-b0fd-073d5930a7b7_story.html?utm_term=.b908ac3c1d9b\">napkins\u003c/a>, \u003ca href=\"https://www.marketwatch.com/story/millennials-are-killing-bar-soap-2017-06-09\">bar soap\u003c/a>, \u003ca href=\"https://www.wsj.com/articles/tuna-makers-look-to-hook-younger-consumers-1543766400\">canned tuna\u003c/a>. But really, most Americans could make a similar list. Maybe you choose the store brand of toilet paper; or you buy a fancier condiment instead of Hellmann's mayo; or you order eco-friendly diapers on the Internet.\u003c/p>\n\u003cp>\"Rather than just relying on brand familiarity, consumers buy today what performs for them. They are much less brand-loyal,\" says David Luttenberger of market-research firm Mintel. \"They are more driven by performance, by convenience, by price.\"\u003c/p>\n\u003cp>During the Great Recession, Americans warmed up to cheaper off-brand products, like generic or store brands. And then, they kept buying them even as the economy improved.\u003c/p>\n\u003cp>Plus, the Internet — of course — has completely shaken up shopping.\u003c/p>\n\u003cp>Think about how people used to discover new brands. Only the biggest conglomerates could afford prime TV advertising and prominent placement in stores, right around eye level.\u003c/p>\n\u003cp>And so the baby boomer generation of shoppers grew up reaching for ubiquitous products like Campbell's soup, Heinz ketchup, Oscar Mayer hot dogs or P&G's Crest toothpaste.\u003c/p>\n\u003cp>Some of these names remain longtime favorites among loyal older shoppers. In a 2018 \u003ca href=\"https://morningconsult.com/most-loved-brands/#most-loved\">Morning Consult poll\u003c/a>, Procter & Gamble and Kimberly-Clark were the two top brands preferred by boomers, far more than U.S. adults overall.\u003c/p>\n\u003cp>Meanwhile, tech investors have been funding startups to bring Silicon Valley \"disruption\" to products such as toothbrushes, vitamins and tampons. Wall Street has become cautious about once-dominant consumer brands. Shares of companies like \u003ca href=\"https://finance.yahoo.com/chart/K#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%3D%3D\">Kellogg\u003c/a>, \u003ca href=\"https://finance.yahoo.com/chart/KHC#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%3D\">Kraft Heinz\u003c/a> and \u003ca href=\"https://finance.yahoo.com/chart/GIS#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%3D%3D\">General Mills\u003c/a> recently hit their lowest levels in years.\u003c/p>\n\u003cp>\"They're in a bit of a pickle,\" says Americus Reed, marketing professor at the University of Pennsylvania's Wharton School. \"Like in the music industry, very few artists can continue being successful in the sophomore and junior album, right? ... It is a big challenge to reinvent yourself over and over again.\"\u003c/p>\n\u003cp>But that's exactly what companies are trying to do with brands to survive. In 2017, Procter & Gamble\u003ca href=\"https://www.washingtonpost.com/business/capitalbusiness/how-hipster-brands-have-the-king-of-razors-on-the-run/2017/04/05/edca3af6-1a27-11e7-9887-1a5314b56a08_story.html?utm_term=.a33dde70e338\"> cut the price\u003c/a> of its razors and replacement blades to compete against online-subscription upstarts Dollar Shave Club and Harry's. Rival Unilever went all in and \u003ca href=\"https://www.wsj.com/articles/unilever-buys-dollar-shave-club-1468987836?mod=article_inline\">bought\u003c/a> the Dollar Shave Club for $1 billion.\u003c/p>\n\u003cp>Kimberly-Clark — whose brands include Kleenex, Huggies and Kotex —\u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/01/23/580029629/kimberly-clark-announces-layoffs-along-with-3-3-billion-in-operating-profit\"> was struggling so much that it announced plans\u003c/a> to lay off 13 percent of its workers and shutter 10 plants. Among various brand revamps, the company has launched a new Scott toilet paper without the center tube to appeal to the environmentally conscious shopper.\u003c/p>\n\u003cp>General Mills renamed the classic Hamburger Helper as simply \"Helper.\" In a\u003ca href=\"https://www.eater.com/2016/3/7/11173858/kraft-mac-and-cheese-different\"> quiet feat\u003c/a>, Kraft Heinz managed to take out artificial preservatives and dyes from its classic macaroni and cheese without angering devotees.\u003c/p>\n\u003cp>The 149-year-old Campbell Soup Co. has been \u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\">the poster child\u003c/a> of the struggle to adjust to an age where people want convenient, fresher products with ingredients they can pronounce.\u003c/p>\n\u003cp>Canonized by Andy Warhol in the heat-and-serve postwar era, Campbell is\u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\"> acutely feeling\u003c/a> Americans' waning appetite for canned and condensed soups. It's trying to hold on to its huge share of the market with cleaner labels showing fresh ingredients, containers meant for sipping and modern flavors like toasted barley.\u003c/p>\n\u003cp>Another staple feeling the pressure is breakfast cereal, with nostalgic brands like Kellogg's Frosted Flakes and Froot Loops; General Mills' Lucky Charms and Cheerios; PepsiCo's Life and Cap'n Crunch. Sales here have been\u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\"> declining \u003c/a>for years. Mintel predicts an additional 5 percent decline through 2023, as people aren't swayed by reduced-sugar offerings and choose to skip breakfast or opt for more portable, warmer and more nutritious options.\u003c/p>\n\u003cp>\"You've got a lot of CEOs that are at their wits' end trying to figure out growth,\" \u003cem>The Wall Street Journal \u003c/em>\u003ca href=\"https://www.wsj.com/articles/packaged-food-companies-churn-through-ceos-desperate-for-fresh-ideas-1527598800?mod=article_inline\">cited\u003c/a> \"a now-retired big-food-company chief\" as saying in May 2018. The article said at least 16 CEOs of major packaged-food and beverage companies had stepped down in the previous two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The challenge for these legacy brands is that the people that were born into them are going to die,\" says Reed, the marketing professor, \"and so you better have a plan to talk to these younger types of consumers.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=From+Campbell%27s+To+Kellogg%27s%2C+Classic+Brands+Are+Feeling+The+Crunch&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Big mainstream consumer brands, which have owned our cupboards and closets, face a turning point: a time to evolve or wither. The Internet and the echoes of the recession have changed us as shoppers.",
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"description": "Big mainstream consumer brands, which have owned our cupboards and closets, face a turning point: a time to evolve or wither. The Internet and the echoes of the recession have changed us as shoppers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think about the last time you went to the supermarket. You probably spent no more than a few seconds choosing from all the different brands of toothpaste, frozen peas or oatmeal.\u003c/p>\n\u003cp>Those few seconds used to be the holy grail for brands, the moment you would get hooked forever on that Tide detergent or Heinz ketchup — an event referred to as \"the first moment of truth.\" But lately, the moment of truth has moved to the Internet. What's more, ripples from the 2008 recession have changed us as shoppers.\u003c/p>\n\u003cp>More and more people have started saying: \"I'm not a brand person.\"\u003c/p>\n\u003cp>Those five fateful words come from Juliet McFadden, 23, an office manager in Boston. For consumer brands used to owning American cupboards and closets, that sentiment spells trouble and signals a turning point: evolve or wither.\u003c/p>\n\u003cp>It has been a tumultuous period for giant consumer brand companies. Campbell Soup Co. is in the process of selling off parts of its business and \u003ca href=\"https://www.nytimes.com/2018/12/20/business/campbell-soup-chief-executive-clouse.html\">welcoming a new\u003c/a> chief executive. Procter & Gamble is \u003ca href=\"https://www.cnbc.com/2018/11/08/pg-to-restructure-company-as-maker-of-gillette-simplifies-units.html\">restructuring\u003c/a>. Unilever, which makes Dove soap and Hellmann's mayonnaise, has also \u003ca href=\"https://www.wsj.com/articles/unilever-picks-insider-as-new-ceo-1543478395\">hired a new CEO\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far back as 2015, research firm Catalina\u003ca href=\"https://assets.ctfassets.net/oyvkhyupj8l5/2ZYjJLIB2gsMyaOgmQC2WW/8ece3950dea3f20122cf71ea80229c1a/2015-Mid-Year-Review.pdf\"> reported\u003c/a> that 90 of the top 100 brands in consumer packaged goods had lost market share.\u003c/p>\n\u003cp>To understand that trend, consider a shopper like McFadden. She is just starting to build her finances and lifelong shopping habits. This makes her a prime target for consumer-goods companies like Procter & Gamble, Kraft Heinz or General Mills. But she's not easy to win over.\u003c/p>\n\u003cp>For example, McFadden doesn't like cereal. \"I just don't usually eat breakfast,\" she says. She doesn't drink soda and dislikes yogurts \"with a ton of sugar with them.\" She doesn't buy paper towels and prefers reusable washable rags. \"Paper towels are expensive,\" she says. \"Stuff like that adds up.\"\u003c/p>\n\u003cp>The tastes of McFadden's generation often get treated with the tired trope about millennials killing \u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\">breakfast cereal\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/lifestyle/home/do-you-use-paper-towels-as-napkins-at-the-dinner-table-you-are-not-alone/2016/03/25/d0d076b0-eb8c-11e5-b0fd-073d5930a7b7_story.html?utm_term=.b908ac3c1d9b\">napkins\u003c/a>, \u003ca href=\"https://www.marketwatch.com/story/millennials-are-killing-bar-soap-2017-06-09\">bar soap\u003c/a>, \u003ca href=\"https://www.wsj.com/articles/tuna-makers-look-to-hook-younger-consumers-1543766400\">canned tuna\u003c/a>. But really, most Americans could make a similar list. Maybe you choose the store brand of toilet paper; or you buy a fancier condiment instead of Hellmann's mayo; or you order eco-friendly diapers on the Internet.\u003c/p>\n\u003cp>\"Rather than just relying on brand familiarity, consumers buy today what performs for them. They are much less brand-loyal,\" says David Luttenberger of market-research firm Mintel. \"They are more driven by performance, by convenience, by price.\"\u003c/p>\n\u003cp>During the Great Recession, Americans warmed up to cheaper off-brand products, like generic or store brands. And then, they kept buying them even as the economy improved.\u003c/p>\n\u003cp>Plus, the Internet — of course — has completely shaken up shopping.\u003c/p>\n\u003cp>Think about how people used to discover new brands. Only the biggest conglomerates could afford prime TV advertising and prominent placement in stores, right around eye level.\u003c/p>\n\u003cp>And so the baby boomer generation of shoppers grew up reaching for ubiquitous products like Campbell's soup, Heinz ketchup, Oscar Mayer hot dogs or P&G's Crest toothpaste.\u003c/p>\n\u003cp>Some of these names remain longtime favorites among loyal older shoppers. In a 2018 \u003ca href=\"https://morningconsult.com/most-loved-brands/#most-loved\">Morning Consult poll\u003c/a>, Procter & Gamble and Kimberly-Clark were the two top brands preferred by boomers, far more than U.S. adults overall.\u003c/p>\n\u003cp>Meanwhile, tech investors have been funding startups to bring Silicon Valley \"disruption\" to products such as toothbrushes, vitamins and tampons. Wall Street has become cautious about once-dominant consumer brands. Shares of companies like \u003ca href=\"https://finance.yahoo.com/chart/K#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%3D%3D\">Kellogg\u003c/a>, \u003ca href=\"https://finance.yahoo.com/chart/KHC#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%3D\">Kraft Heinz\u003c/a> and \u003ca href=\"https://finance.yahoo.com/chart/GIS#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%3D%3D\">General Mills\u003c/a> recently hit their lowest levels in years.\u003c/p>\n\u003cp>\"They're in a bit of a pickle,\" says Americus Reed, marketing professor at the University of Pennsylvania's Wharton School. \"Like in the music industry, very few artists can continue being successful in the sophomore and junior album, right? ... It is a big challenge to reinvent yourself over and over again.\"\u003c/p>\n\u003cp>But that's exactly what companies are trying to do with brands to survive. In 2017, Procter & Gamble\u003ca href=\"https://www.washingtonpost.com/business/capitalbusiness/how-hipster-brands-have-the-king-of-razors-on-the-run/2017/04/05/edca3af6-1a27-11e7-9887-1a5314b56a08_story.html?utm_term=.a33dde70e338\"> cut the price\u003c/a> of its razors and replacement blades to compete against online-subscription upstarts Dollar Shave Club and Harry's. Rival Unilever went all in and \u003ca href=\"https://www.wsj.com/articles/unilever-buys-dollar-shave-club-1468987836?mod=article_inline\">bought\u003c/a> the Dollar Shave Club for $1 billion.\u003c/p>\n\u003cp>Kimberly-Clark — whose brands include Kleenex, Huggies and Kotex —\u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/01/23/580029629/kimberly-clark-announces-layoffs-along-with-3-3-billion-in-operating-profit\"> was struggling so much that it announced plans\u003c/a> to lay off 13 percent of its workers and shutter 10 plants. Among various brand revamps, the company has launched a new Scott toilet paper without the center tube to appeal to the environmentally conscious shopper.\u003c/p>\n\u003cp>General Mills renamed the classic Hamburger Helper as simply \"Helper.\" In a\u003ca href=\"https://www.eater.com/2016/3/7/11173858/kraft-mac-and-cheese-different\"> quiet feat\u003c/a>, Kraft Heinz managed to take out artificial preservatives and dyes from its classic macaroni and cheese without angering devotees.\u003c/p>\n\u003cp>The 149-year-old Campbell Soup Co. has been \u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\">the poster child\u003c/a> of the struggle to adjust to an age where people want convenient, fresher products with ingredients they can pronounce.\u003c/p>\n\u003cp>Canonized by Andy Warhol in the heat-and-serve postwar era, Campbell is\u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\"> acutely feeling\u003c/a> Americans' waning appetite for canned and condensed soups. It's trying to hold on to its huge share of the market with cleaner labels showing fresh ingredients, containers meant for sipping and modern flavors like toasted barley.\u003c/p>\n\u003cp>Another staple feeling the pressure is breakfast cereal, with nostalgic brands like Kellogg's Frosted Flakes and Froot Loops; General Mills' Lucky Charms and Cheerios; PepsiCo's Life and Cap'n Crunch. Sales here have been\u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\"> declining \u003c/a>for years. Mintel predicts an additional 5 percent decline through 2023, as people aren't swayed by reduced-sugar offerings and choose to skip breakfast or opt for more portable, warmer and more nutritious options.\u003c/p>\n\u003cp>\"You've got a lot of CEOs that are at their wits' end trying to figure out growth,\" \u003cem>The Wall Street Journal \u003c/em>\u003ca href=\"https://www.wsj.com/articles/packaged-food-companies-churn-through-ceos-desperate-for-fresh-ideas-1527598800?mod=article_inline\">cited\u003c/a> \"a now-retired big-food-company chief\" as saying in May 2018. The article said at least 16 CEOs of major packaged-food and beverage companies had stepped down in the previous two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The challenge for these legacy brands is that the people that were born into them are going to die,\" says Reed, the marketing professor, \"and so you better have a plan to talk to these younger types of consumers.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=From+Campbell%27s+To+Kellogg%27s%2C+Classic+Brands+Are+Feeling+The+Crunch&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Cash Needed At This Cafe. Students Pay The Tab With Their Personal Data",
"title": "No Cash Needed At This Cafe. Students Pay The Tab With Their Personal Data",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Shiru Cafe looks like a regular coffee shop. Inside, machines whir, baristas dispense caffeine and customers hammer away on laptops. But all of the customers are students, and there's a reason for that. At Shiru Cafe, no college ID means no caffeine.\u003c/p>\n\u003cp>\"We definitely have some people that walk in off the street that are a little confused and a little taken aback when we can't sell them any coffee,\" said Sarah Ferris, assistant manager at the Shiru Cafe branch in Providence, R.I., located near Brown University.\u003c/p>\n\u003cp>Ferris will turn away customers if they're not college students or faculty members. The cafe allows professors to pay, but students have something else the shop wants: their personal information.\u003c/p>\n\u003cp>To get the free coffee, university students must give away their names, phone numbers, email addresses and majors, or in Brown's lingo, concentrations. Students also provide dates of birth and professional interests, entering all of the information in an online form. By doing so, the students also open themselves up to receiving information from corporate sponsors who pay the cafe to reach its clientele through logos, apps, digital advertisements on screens in stores and on mobile devices, signs, surveys and even baristas.\u003c/p>\n\u003cp>According to \u003ca href=\"https://global.shirucafe.com/mission.php\">Shiru's website\u003c/a>: \"We have specially trained staff members who give students additional information about our sponsors while they enjoy their coffee.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The website for the Japanese-owned cafe also explains Shiru's mission and philosophy: \"Through a free drink we try to give students some information which sponsor company would like to inform exclusively for university students to diverse the choices of their future career.\"\u003c/p>\n\u003cp>Companies can host recruitment sessions inside the cafe. Two Brown students, \u003ca href=\"http://www.browndailyherald.com/2018/05/08/letter-boycott-shiru-cafe/\">in a letter\u003c/a> to \u003cem>The Brown Daily Herald,\u003c/em> called for a boycott of the cafe in December, calling into question the principles of some sponsor companies:\u003c/p>\n\u003cblockquote>\n\u003cp>\"According to \u003cem>The Herald's\u003c/em> article about the Shiru Cafe, 'last year, 40 percent of JP Morgan Japan's new hires were Shiru Cafe patrons.' This statistic is alarming, given that JP Morgan engaged in deceitful financial practices which likely contributed [to] the 2008 financial crisis and then became the only large financial institution to make a profit during the crisis.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But if handing over personal data seems invasive, Ferris said the students don't seem to mind. She doesn't think she has seen a single customer refuse to give up the data.\u003c/p>\n\u003cp>It certainly didn't seem to bother Nina Wolff Landau, a junior at Brown University. She is studying environmental studies, which the cafe already knows. Landau said the data collected are easily accessible on LinkedIn or other websites with a quick Google search.\u003c/p>\n\u003cp>\"Maybe I should have been more apprehensive, but everyone has your information at this point anyway,\" she said. \"To give out my name and email and what I study does not seem so risky to me.\"\u003c/p>\n\u003cp>Owned by Japanese company Enrission, Shiru Cafe operates similar shops in Japan and India. In other locations, corporate sponsors have included big names such as Microsoft, Nissan and Suzuki.\u003c/p>\n\u003cp>In response to a request for more information, Alex Inoue, Shiru Cafe's general manager, wrote in an email that the cafe does not give out data on specific students. But it does provide general, aggregate data such as student majors and expected graduation years.\u003c/p>\n\u003cp>Sitting at the Shiru Cafe location in Providence, Daniel Traver, environmental engineering student at Brown, said he thinks future corporate sponsorships will bring in more career-focused students — but also more controversy.\u003c/p>\n\u003cp>\"I think there will be some sort of pushback. I think a lot of people could be against some of those sponsors,\" Traver said.\u003c/p>\n\u003cp>But corporate connections aside, should students be more wary of giving up so much personal information? Nicholas Tella, director of information security at Johnson & Wales, a private nonprofit university that has a campus in Providence, was a little more skeptical than the customers inside Shiru Cafe.\u003c/p>\n\u003cp>\"If they're giving you something for free, this data that's being collected, for any vendor, there seems to be more value in the data than in the product,\" Tella said.\u003c/p>\n\u003cp>In an \u003ca href=\"http://nymag.com/selectall/2018/08/shiru-cafs-offer-students-free-coffee-for-harvested-data.html\">article in New York Magazine\u003c/a>, Jacob Furst, a professor of computer security at DePaul University, said that concerns could arise if students were required to connect to the cafe's Wi-Fi, which would allow access to a much wider range of information that could be accessed by third parties.\u003c/p>\n\u003cp>Right now, Shiru Cafe in Providence doesn't have any sponsors. Ferris said the student information she and her staff are collecting will be used to narrow down the companies the cafe will bring on as sponsors. She said the student information is securely held and will not be sold to third-party companies.\u003c/p>\n\u003cp>\"They're very good about keeping everyone's information close. They don't sell it, they don't do anything of that sort,\" Ferris said.\u003c/p>\n\u003cp>The Providence location is the only Shiru Cafe currently operating in the U.S. But the company hopes to open up more cafes near Amherst College, Harvard, Yale and Princeton.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cem> Listen to the audio \u003c/em>\u003ca href=\"http://www.ripr.org/post/want-free-coffee-personal-data-way-pay#stream/0\">here\u003c/a>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Rhode Island Public Radio. To see more, visit \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=No+Cash+Needed+At+This+Cafe.+Students+Pay+The+Tab+With+Their+Personal+Data&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "For free coffee, students can provide their names, phone numbers, email, majors and interests. This information is then provided to corporate sponsors who want to \"diversify students' career choices.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shiru Cafe looks like a regular coffee shop. Inside, machines whir, baristas dispense caffeine and customers hammer away on laptops. But all of the customers are students, and there's a reason for that. At Shiru Cafe, no college ID means no caffeine.\u003c/p>\n\u003cp>\"We definitely have some people that walk in off the street that are a little confused and a little taken aback when we can't sell them any coffee,\" said Sarah Ferris, assistant manager at the Shiru Cafe branch in Providence, R.I., located near Brown University.\u003c/p>\n\u003cp>Ferris will turn away customers if they're not college students or faculty members. The cafe allows professors to pay, but students have something else the shop wants: their personal information.\u003c/p>\n\u003cp>To get the free coffee, university students must give away their names, phone numbers, email addresses and majors, or in Brown's lingo, concentrations. Students also provide dates of birth and professional interests, entering all of the information in an online form. By doing so, the students also open themselves up to receiving information from corporate sponsors who pay the cafe to reach its clientele through logos, apps, digital advertisements on screens in stores and on mobile devices, signs, surveys and even baristas.\u003c/p>\n\u003cp>According to \u003ca href=\"https://global.shirucafe.com/mission.php\">Shiru's website\u003c/a>: \"We have specially trained staff members who give students additional information about our sponsors while they enjoy their coffee.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The website for the Japanese-owned cafe also explains Shiru's mission and philosophy: \"Through a free drink we try to give students some information which sponsor company would like to inform exclusively for university students to diverse the choices of their future career.\"\u003c/p>\n\u003cp>Companies can host recruitment sessions inside the cafe. Two Brown students, \u003ca href=\"http://www.browndailyherald.com/2018/05/08/letter-boycott-shiru-cafe/\">in a letter\u003c/a> to \u003cem>The Brown Daily Herald,\u003c/em> called for a boycott of the cafe in December, calling into question the principles of some sponsor companies:\u003c/p>\n\u003cblockquote>\n\u003cp>\"According to \u003cem>The Herald's\u003c/em> article about the Shiru Cafe, 'last year, 40 percent of JP Morgan Japan's new hires were Shiru Cafe patrons.' This statistic is alarming, given that JP Morgan engaged in deceitful financial practices which likely contributed [to] the 2008 financial crisis and then became the only large financial institution to make a profit during the crisis.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But if handing over personal data seems invasive, Ferris said the students don't seem to mind. She doesn't think she has seen a single customer refuse to give up the data.\u003c/p>\n\u003cp>It certainly didn't seem to bother Nina Wolff Landau, a junior at Brown University. She is studying environmental studies, which the cafe already knows. Landau said the data collected are easily accessible on LinkedIn or other websites with a quick Google search.\u003c/p>\n\u003cp>\"Maybe I should have been more apprehensive, but everyone has your information at this point anyway,\" she said. \"To give out my name and email and what I study does not seem so risky to me.\"\u003c/p>\n\u003cp>Owned by Japanese company Enrission, Shiru Cafe operates similar shops in Japan and India. In other locations, corporate sponsors have included big names such as Microsoft, Nissan and Suzuki.\u003c/p>\n\u003cp>In response to a request for more information, Alex Inoue, Shiru Cafe's general manager, wrote in an email that the cafe does not give out data on specific students. But it does provide general, aggregate data such as student majors and expected graduation years.\u003c/p>\n\u003cp>Sitting at the Shiru Cafe location in Providence, Daniel Traver, environmental engineering student at Brown, said he thinks future corporate sponsorships will bring in more career-focused students — but also more controversy.\u003c/p>\n\u003cp>\"I think there will be some sort of pushback. I think a lot of people could be against some of those sponsors,\" Traver said.\u003c/p>\n\u003cp>But corporate connections aside, should students be more wary of giving up so much personal information? Nicholas Tella, director of information security at Johnson & Wales, a private nonprofit university that has a campus in Providence, was a little more skeptical than the customers inside Shiru Cafe.\u003c/p>\n\u003cp>\"If they're giving you something for free, this data that's being collected, for any vendor, there seems to be more value in the data than in the product,\" Tella said.\u003c/p>\n\u003cp>In an \u003ca href=\"http://nymag.com/selectall/2018/08/shiru-cafs-offer-students-free-coffee-for-harvested-data.html\">article in New York Magazine\u003c/a>, Jacob Furst, a professor of computer security at DePaul University, said that concerns could arise if students were required to connect to the cafe's Wi-Fi, which would allow access to a much wider range of information that could be accessed by third parties.\u003c/p>\n\u003cp>Right now, Shiru Cafe in Providence doesn't have any sponsors. Ferris said the student information she and her staff are collecting will be used to narrow down the companies the cafe will bring on as sponsors. She said the student information is securely held and will not be sold to third-party companies.\u003c/p>\n\u003cp>\"They're very good about keeping everyone's information close. They don't sell it, they don't do anything of that sort,\" Ferris said.\u003c/p>\n\u003cp>The Providence location is the only Shiru Cafe currently operating in the U.S. But the company hopes to open up more cafes near Amherst College, Harvard, Yale and Princeton.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cem> Listen to the audio \u003c/em>\u003ca href=\"http://www.ripr.org/post/want-free-coffee-personal-data-way-pay#stream/0\">here\u003c/a>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Rhode Island Public Radio. To see more, visit \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=No+Cash+Needed+At+This+Cafe.+Students+Pay+The+Tab+With+Their+Personal+Data&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "Apples Or Fries With That? When It Comes To Kids Meals, Fries Are Hard To Beat",
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"content": "\u003cp>In the last few years, consumer advocacy groups have pressed restaurant chains to offer healthier kids meals and more nutritious side options like milk and fruit, and the restaurants have responded.\u003c/p>\n\u003cp>In 2013, McDonald's \u003ca href=\"https://www.healthiergeneration.org/news__events/2013/09/26/820/mcdonalds_joins\">pledged\u003c/a> to remove all mentions and images of soda from Happy Meal menu boards, and shortly thereafter, other fast food restaurants began to devise policies to introduce nutritious drink and side options beyond fries and dessert. McDonald's, Burger King, Wendy's, and Subway — the four biggest fast food chains — \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">replaced\u003c/a> soda on kids' meal menus with low-fat milk, water, and 100 percent juice, and McDonald's and Subway \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">promised\u003c/a> to make fruit and vegetable sides available.\u003c/p>\n\u003cp>So have the voluntary pledges to make fast food healthier mean parents are purchasing more of the healthier food for their kids at the restaurants?\u003c/p>\n\u003cp>Not really, says a \u003ca href=\"http://uconnruddcenter.org/files/272-10%20%20Healthier%20Kids'%20Meals%20Parent%20Survey%20Report_Release_8_31_18.pdf\">study\u003c/a> released Thursday by the University of Connecticut's Rudd Center for Food Policy and Obesity. And that may not be a good sign for children's health.\u003c/p>\n\u003cp>The study documented about 800 parents' purchases for their children at McDonald's, Burger King, Wendy's and Subway through online surveys conducted in 2010, 2013 and 2016.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Between 2010 and 2016, the percentage of parents who purchased kids' meals and received healthier drinks remained about the same at 59-60 percent. And, from 2013 to 2016, the percentage of parents who purchased kids' meals with healthier sides actually declined from 67 percent in 2013 to 50 percent in 2016.\u003c/p>\n\u003cp>Also, parents report buying fast food for their children more often. In fact, 91 percent of parents surveyed in 2016 said they purchased a meal for their child at the four largest fast-food chains in the past week, compared to 79 percent in 2010.\u003c/p>\n\u003cp>\"It appears that restaurants' voluntary policies as currently implemented are unlikely to substantially reduce children's fast-food consumption overall, or increase their consumption of healthy items,\" the study says.\u003c/p>\n\u003cp>The report doesn't really surprise researchers. Past studies conducted by Rudd have shown that fast food restaurants are following their own voluntary pledges inconsistently.\u003c/p>\n\u003cp>For example, at one McDonald's location, the cashier may automatically include soda with a kids' meal, at another location you might need to ask, and the same goes for french fries, the study found. While all chains removed the items listed in their pledges from their online menus, many still listed soda on kids' meal menus in the brick-and-mortar restaurants.\u003c/p>\n\u003cp>Still, the \"health halo\" of the healthy offering policies seems to resonate with parents. Nearly all parents surveyed in the latest Rudd study said they would purchase food for their children at that restaurant more frequently because of the healthy offerings. But Harris says while they may have health in mind when entering the restaurant, this doesn't always lead to healthy choices.\u003c/p>\n\u003cp>\"The marketing of the healthy options available is getting people in the door, but it's unlikely they'll take the effort to ask if [the restaurant has] something healthier,\" says the study's lead author \u003ca href=\"http://www.uconnruddcenter.org/faculty-and-staff-jennifer-harris\">Dr. Jennifer L. Harris\u003c/a>, the director of marketing initiatives at the Rudd Center.\u003c/p>\n\u003cp>Instead, Harris says, the best option for public health would be to automatically include the healthy options with the kids' meals. \"If fast food restaurants start automatically giving patients healthy choices, that would be encouraging,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"https://cspinet.org/biography/hillary-caron\">Hillary Caron\u003c/a>, a senior policy associate at the Center for Science in the Public Interest, says that the Rudd Center's study is particularly interesting because it demonstrates the power of defaults in consumer decision-making. That is, if the meal comes with fries unless you ask for apple slices instead, you're likely to get fries.\u003c/p>\n\u003cp>Some government officials have already taken this message to heart. Just last week, California became to first state to pass a healthy kids' meal policy when Governor Jerry Brown signed \u003ca href=\"https://losangeles.cbslocal.com/2018/09/20/kids-meals-drinks-law/\">legislation\u003c/a> that prohibits soda and other sugary drinks from being the designated beverages that come with kids' meals. Similar bills have passed in cities like \u003ca href=\"https://health.baltimorecity.gov/news/press-releases/2018-07-18-baltimore-city-healthy-kids-meals-bill-becomes-law\">Baltimore \u003c/a>and \u003ca href=\"https://louisvilleky.gov/news/louisville-metro-council-passes-first-nation-ordinance\">Louisville\u003c/a>, and have been proposed in \u003ca href=\"https://council.nyc.gov/press/2018/08/27/1636/\">New York City\u003c/a> and \u003ca href=\"https://cspinet.org/news/healthy-kids%25E2%2580%2599-meal-bill-introduced-district-columbia-20180918\">D.C.\u003c/a>\u003c/p>\n\u003cp>Harris says that the findings of the latest Rudd study indicate a need for such public policies. Voluntary and mandatory policies could work hand in hand, though, according to Caron.\u003c/p>\n\u003cp>\"Both approaches reinforce each other,\" Caron writes in an email to NPR. Voluntary commitments from restaurants, she says, help make the case for state and local policies because they show that the changes are achievable. But state and local policies ensure that the principles apply to all restaurants, not just chains that propose voluntary health policies.\u003c/p>\n\u003cp>Still, Harris wants people to remember that even if the fast food offered at restaurants is billed as healthy, most fast food meals still consist of chicken nuggets, burgers, and fries.\u003c/p>\n\u003cp>\"It's important to communicate that fast food meals are not healthy options,\" Harris says. \"Replacing soda with milk or water doesn't make the meal healthy,\" she adds. \"It's a small step, but in the right direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Rachel D. Cohen is an intern on NPR's Science Desk.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Apples+Or+Fries+With+That%3F+When+It+Comes+To+Kids+Meals%2C+Fries+Are+Hard+To+Beat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the last few years, consumer advocacy groups have pressed restaurant chains to offer healthier kids meals and more nutritious side options like milk and fruit, and the restaurants have responded.\u003c/p>\n\u003cp>In 2013, McDonald's \u003ca href=\"https://www.healthiergeneration.org/news__events/2013/09/26/820/mcdonalds_joins\">pledged\u003c/a> to remove all mentions and images of soda from Happy Meal menu boards, and shortly thereafter, other fast food restaurants began to devise policies to introduce nutritious drink and side options beyond fries and dessert. McDonald's, Burger King, Wendy's, and Subway — the four biggest fast food chains — \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">replaced\u003c/a> soda on kids' meal menus with low-fat milk, water, and 100 percent juice, and McDonald's and Subway \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">promised\u003c/a> to make fruit and vegetable sides available.\u003c/p>\n\u003cp>So have the voluntary pledges to make fast food healthier mean parents are purchasing more of the healthier food for their kids at the restaurants?\u003c/p>\n\u003cp>Not really, says a \u003ca href=\"http://uconnruddcenter.org/files/272-10%20%20Healthier%20Kids'%20Meals%20Parent%20Survey%20Report_Release_8_31_18.pdf\">study\u003c/a> released Thursday by the University of Connecticut's Rudd Center for Food Policy and Obesity. And that may not be a good sign for children's health.\u003c/p>\n\u003cp>The study documented about 800 parents' purchases for their children at McDonald's, Burger King, Wendy's and Subway through online surveys conducted in 2010, 2013 and 2016.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between 2010 and 2016, the percentage of parents who purchased kids' meals and received healthier drinks remained about the same at 59-60 percent. And, from 2013 to 2016, the percentage of parents who purchased kids' meals with healthier sides actually declined from 67 percent in 2013 to 50 percent in 2016.\u003c/p>\n\u003cp>Also, parents report buying fast food for their children more often. In fact, 91 percent of parents surveyed in 2016 said they purchased a meal for their child at the four largest fast-food chains in the past week, compared to 79 percent in 2010.\u003c/p>\n\u003cp>\"It appears that restaurants' voluntary policies as currently implemented are unlikely to substantially reduce children's fast-food consumption overall, or increase their consumption of healthy items,\" the study says.\u003c/p>\n\u003cp>The report doesn't really surprise researchers. Past studies conducted by Rudd have shown that fast food restaurants are following their own voluntary pledges inconsistently.\u003c/p>\n\u003cp>For example, at one McDonald's location, the cashier may automatically include soda with a kids' meal, at another location you might need to ask, and the same goes for french fries, the study found. While all chains removed the items listed in their pledges from their online menus, many still listed soda on kids' meal menus in the brick-and-mortar restaurants.\u003c/p>\n\u003cp>Still, the \"health halo\" of the healthy offering policies seems to resonate with parents. Nearly all parents surveyed in the latest Rudd study said they would purchase food for their children at that restaurant more frequently because of the healthy offerings. But Harris says while they may have health in mind when entering the restaurant, this doesn't always lead to healthy choices.\u003c/p>\n\u003cp>\"The marketing of the healthy options available is getting people in the door, but it's unlikely they'll take the effort to ask if [the restaurant has] something healthier,\" says the study's lead author \u003ca href=\"http://www.uconnruddcenter.org/faculty-and-staff-jennifer-harris\">Dr. Jennifer L. Harris\u003c/a>, the director of marketing initiatives at the Rudd Center.\u003c/p>\n\u003cp>Instead, Harris says, the best option for public health would be to automatically include the healthy options with the kids' meals. \"If fast food restaurants start automatically giving patients healthy choices, that would be encouraging,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"https://cspinet.org/biography/hillary-caron\">Hillary Caron\u003c/a>, a senior policy associate at the Center for Science in the Public Interest, says that the Rudd Center's study is particularly interesting because it demonstrates the power of defaults in consumer decision-making. That is, if the meal comes with fries unless you ask for apple slices instead, you're likely to get fries.\u003c/p>\n\u003cp>Some government officials have already taken this message to heart. Just last week, California became to first state to pass a healthy kids' meal policy when Governor Jerry Brown signed \u003ca href=\"https://losangeles.cbslocal.com/2018/09/20/kids-meals-drinks-law/\">legislation\u003c/a> that prohibits soda and other sugary drinks from being the designated beverages that come with kids' meals. Similar bills have passed in cities like \u003ca href=\"https://health.baltimorecity.gov/news/press-releases/2018-07-18-baltimore-city-healthy-kids-meals-bill-becomes-law\">Baltimore \u003c/a>and \u003ca href=\"https://louisvilleky.gov/news/louisville-metro-council-passes-first-nation-ordinance\">Louisville\u003c/a>, and have been proposed in \u003ca href=\"https://council.nyc.gov/press/2018/08/27/1636/\">New York City\u003c/a> and \u003ca href=\"https://cspinet.org/news/healthy-kids%25E2%2580%2599-meal-bill-introduced-district-columbia-20180918\">D.C.\u003c/a>\u003c/p>\n\u003cp>Harris says that the findings of the latest Rudd study indicate a need for such public policies. Voluntary and mandatory policies could work hand in hand, though, according to Caron.\u003c/p>\n\u003cp>\"Both approaches reinforce each other,\" Caron writes in an email to NPR. Voluntary commitments from restaurants, she says, help make the case for state and local policies because they show that the changes are achievable. But state and local policies ensure that the principles apply to all restaurants, not just chains that propose voluntary health policies.\u003c/p>\n\u003cp>Still, Harris wants people to remember that even if the fast food offered at restaurants is billed as healthy, most fast food meals still consist of chicken nuggets, burgers, and fries.\u003c/p>\n\u003cp>\"It's important to communicate that fast food meals are not healthy options,\" Harris says. \"Replacing soda with milk or water doesn't make the meal healthy,\" she adds. \"It's a small step, but in the right direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Rachel D. Cohen is an intern on NPR's Science Desk.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Apples+Or+Fries+With+That%3F+When+It+Comes+To+Kids+Meals%2C+Fries+Are+Hard+To+Beat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "3 Reasons to be Concerned about the USDA’s Proposed GMO Labeling Rules",
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"content": "\u003cp>\u003cem>Advocates say the rules raise a number of red flags, and could end up causing more confusion than clarity.\u003c/em>\u003c/p>\n\u003cp>Food labels help consumers quickly discern whether their food contains gluten, aspartame, high fructose corn syrup, trans-fats, or MSG. This same right to know should be clearly offered for foods that are genetically engineered (“GE” or “GMO”), especially since \u003ca href=\"https://www.centerforfoodsafety.org/issues/976/ge-food-labeling/us-polls-on-ge-food-labeling\">polls consistently show\u003c/a> that Americans overwhelmingly believe they have the right to know if their food is GE, with roughly 90 percent regularly voicing support for mandatory GMO labeling as a result of concerns about health, food safety, and environmental impacts from GE foods.\u003c/p>\n\u003cp>That’s why the U.S. Department of Agriculture’s (USDA) long-awaited proposed regulations for GMO labeling on food are so surprising.\u003c/p>\n\u003cp>Released in May, the regulations come out of a \u003ca href=\"https://www.congress.gov/114/plaws/publ216/PLAW-114publ216.pdf\">2016 law\u003c/a> signed by President Obama prohibiting existing state GE labeling laws, such as \u003ca href=\"https://www.npr.org/sections/thesalt/2016/03/27/471759643/how-little-vermont-got-big-food-companies-to-label-gmos\">Vermont’s\u003c/a>, which required on-package mandatory labeling, and instead created a nationwide standard. Instead of proposing straightforward rules, the 100-page USDA document presents a range of alternatives on a number of key issues, and leaves a handful of questions open for comment, to be decided in the final rule.\u003c/p>\n\u003cp>For many consumers and influencers in the food movement, the federal GE labeling law has offered a ray of hope for transparency about what’s in our food and how it’s produced. After the 2016 law was passed, food journalist \u003ca href=\"https://www.nytimes.com/2016/09/02/opinion/gmo-labeling-law-could-stir-a-revolution.html\">Mark Bittman wrote\u003c/a> that the law “could stir a revolution” of folks wanting to know more about their food, including whether antibiotics or pesticides were used in the production of those foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, for those of us advocating for true transparency of foods produced using genetic engineering, the new USDA rules raise a number of big red flags. Here are the three ways the rules could end up causing more confusion than clarity.\u003c/p>\n\u003cp>\u003cstrong>1. They Propose Using “Bioengineered,” and the Acronym BE Instead of “Genetically Engineered” or GMO.\u003c/strong>\u003c/p>\n\u003cp>The term GMO has been used by farmers, food manufacturers, retailers, and the government for over a decade and is widely familiar to many. The National Organic Program, proposed by the USDA in 2000, excluded the use of GMOs in organic production and handling. The \u003ca href=\"https://www.nongmoproject.org/about/history/\">Non-GMO Project\u003c/a>, founded in 2007, tests food products for the presence of GMOs and has certified thousands of food products in the marketplace.\u003c/p>\n\u003cp>The USDA proposes \u003cem>only\u003c/em> allowing the term “bioengineered,” or “BE,” on products produced using genetic engineering, and does not allow other more well-known terms—a scenario that would likely confuse many consumers.\u003c/p>\n\u003cp>Government-mandated speech such as food labeling should be presented in a neutral way. The 2016 law requires that for purposes of the regulations, “a bioengineered food … shall not be treated as safer than, or not as safe as, a non-bioengineered counterpart.” Yet the symbols proposed to be used on packaging include an image of a sun, and another that uses the letters BE to create a smiley-face—both project an image that these foods are healthy and beneficial for the environment.\u003c/p>\n\u003cfigure id=\"attachment_129244\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg\" alt=\"GMO Labeling -Do these symbols say GMO to you?\" width=\"700\" height=\"324\" class=\"size-full wp-image-129244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-240x111.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-375x174.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-520x241.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Do these symbols say GMO to you? \u003ccite>(Courtesy of Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. They Propose the Use of Digital QR Codes Instead of On-Package Text Labeling.\u003c/strong>\u003c/p>\n\u003cp>The agency proposes that QR codes (encoded images on a package that must be scanned with a smartphone) be allowed as a substitute for clear, legible language on the package. In 2017, the Center for Food Safety (CFS) \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/5061/victory-usda-releases-gmo-labeling-study\">forced the public disclosure\u003c/a> of the USDA’s own \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/USDADeloitteStudyofElectronicorDigitalDisclosure20170801.pdf\">study\u003c/a> on the efficacy of this labeling, which showed it would not provide adequate disclosure to millions of Americans.\u003c/p>\n\u003cp>Among other things, the study concluded that consumers are: unfamiliar with QR codes or do not know that digital links contain food information; may not have equipment capable of scanning digital links on their own; may be unable to connect to broadband, or connect at a speed that is so slow that they cannot load information; and that technological challenges disproportionately impact low-income earners, rural residents, and Americans over the age of 65. By not mandating on-package text labeling, the proposed rule discriminates against more than 100 million Americans who do not have adequate access to this technology.\u003c/p>\n\u003cp>\u003cstrong>3. It Proposes that Highly Refined Foods such as Oils and Candy be Exempt from Labeling.\u003c/strong>\u003c/p>\n\u003cp>Another big question left unanswered in the proposed rules is whether or not genetically engineered foods such as cooking oil, candy, and soda will get labeled. These are ingredients that are typically derived from GE crops, but they’ve been processed in such a way that the GE content may or may not be detectable by a genetic test in the final product. This puts labeling on thousands of GE products in question.\u003c/p>\n\u003cp>In addition to these big three issues, the USDA’s proposal also seeks comments on how to deal with newer forms of genetic engineering—such as \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/MSExcludedMethodsNOPFall2017.pdf\">synthetic biology\u003c/a>, \u003ca href=\"https://www.fda.gov/Food/IngredientsPackagingLabeling/GEPlants/ucm537109.htm\">gene-editing\u003c/a>, and CRISPR—and whether or not to include foods produced using this technology.\u003c/p>\n\u003cp>The USDA will be \u003ca href=\"https://www.regulations.gov/document?D=AMS_FRDOC_0001-1709\">accepting public comments\u003c/a> on the proposed rule until July 3, 2018.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/22/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Advocates say the rules raise a number of red flags, and could end up causing more confusion than clarity.\u003c/em>\u003c/p>\n\u003cp>Food labels help consumers quickly discern whether their food contains gluten, aspartame, high fructose corn syrup, trans-fats, or MSG. This same right to know should be clearly offered for foods that are genetically engineered (“GE” or “GMO”), especially since \u003ca href=\"https://www.centerforfoodsafety.org/issues/976/ge-food-labeling/us-polls-on-ge-food-labeling\">polls consistently show\u003c/a> that Americans overwhelmingly believe they have the right to know if their food is GE, with roughly 90 percent regularly voicing support for mandatory GMO labeling as a result of concerns about health, food safety, and environmental impacts from GE foods.\u003c/p>\n\u003cp>That’s why the U.S. Department of Agriculture’s (USDA) long-awaited proposed regulations for GMO labeling on food are so surprising.\u003c/p>\n\u003cp>Released in May, the regulations come out of a \u003ca href=\"https://www.congress.gov/114/plaws/publ216/PLAW-114publ216.pdf\">2016 law\u003c/a> signed by President Obama prohibiting existing state GE labeling laws, such as \u003ca href=\"https://www.npr.org/sections/thesalt/2016/03/27/471759643/how-little-vermont-got-big-food-companies-to-label-gmos\">Vermont’s\u003c/a>, which required on-package mandatory labeling, and instead created a nationwide standard. Instead of proposing straightforward rules, the 100-page USDA document presents a range of alternatives on a number of key issues, and leaves a handful of questions open for comment, to be decided in the final rule.\u003c/p>\n\u003cp>For many consumers and influencers in the food movement, the federal GE labeling law has offered a ray of hope for transparency about what’s in our food and how it’s produced. After the 2016 law was passed, food journalist \u003ca href=\"https://www.nytimes.com/2016/09/02/opinion/gmo-labeling-law-could-stir-a-revolution.html\">Mark Bittman wrote\u003c/a> that the law “could stir a revolution” of folks wanting to know more about their food, including whether antibiotics or pesticides were used in the production of those foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, for those of us advocating for true transparency of foods produced using genetic engineering, the new USDA rules raise a number of big red flags. Here are the three ways the rules could end up causing more confusion than clarity.\u003c/p>\n\u003cp>\u003cstrong>1. They Propose Using “Bioengineered,” and the Acronym BE Instead of “Genetically Engineered” or GMO.\u003c/strong>\u003c/p>\n\u003cp>The term GMO has been used by farmers, food manufacturers, retailers, and the government for over a decade and is widely familiar to many. The National Organic Program, proposed by the USDA in 2000, excluded the use of GMOs in organic production and handling. The \u003ca href=\"https://www.nongmoproject.org/about/history/\">Non-GMO Project\u003c/a>, founded in 2007, tests food products for the presence of GMOs and has certified thousands of food products in the marketplace.\u003c/p>\n\u003cp>The USDA proposes \u003cem>only\u003c/em> allowing the term “bioengineered,” or “BE,” on products produced using genetic engineering, and does not allow other more well-known terms—a scenario that would likely confuse many consumers.\u003c/p>\n\u003cp>Government-mandated speech such as food labeling should be presented in a neutral way. The 2016 law requires that for purposes of the regulations, “a bioengineered food … shall not be treated as safer than, or not as safe as, a non-bioengineered counterpart.” Yet the symbols proposed to be used on packaging include an image of a sun, and another that uses the letters BE to create a smiley-face—both project an image that these foods are healthy and beneficial for the environment.\u003c/p>\n\u003cfigure id=\"attachment_129244\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg\" alt=\"GMO Labeling -Do these symbols say GMO to you?\" width=\"700\" height=\"324\" class=\"size-full wp-image-129244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-240x111.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-375x174.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-520x241.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Do these symbols say GMO to you? \u003ccite>(Courtesy of Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. They Propose the Use of Digital QR Codes Instead of On-Package Text Labeling.\u003c/strong>\u003c/p>\n\u003cp>The agency proposes that QR codes (encoded images on a package that must be scanned with a smartphone) be allowed as a substitute for clear, legible language on the package. In 2017, the Center for Food Safety (CFS) \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/5061/victory-usda-releases-gmo-labeling-study\">forced the public disclosure\u003c/a> of the USDA’s own \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/USDADeloitteStudyofElectronicorDigitalDisclosure20170801.pdf\">study\u003c/a> on the efficacy of this labeling, which showed it would not provide adequate disclosure to millions of Americans.\u003c/p>\n\u003cp>Among other things, the study concluded that consumers are: unfamiliar with QR codes or do not know that digital links contain food information; may not have equipment capable of scanning digital links on their own; may be unable to connect to broadband, or connect at a speed that is so slow that they cannot load information; and that technological challenges disproportionately impact low-income earners, rural residents, and Americans over the age of 65. By not mandating on-package text labeling, the proposed rule discriminates against more than 100 million Americans who do not have adequate access to this technology.\u003c/p>\n\u003cp>\u003cstrong>3. It Proposes that Highly Refined Foods such as Oils and Candy be Exempt from Labeling.\u003c/strong>\u003c/p>\n\u003cp>Another big question left unanswered in the proposed rules is whether or not genetically engineered foods such as cooking oil, candy, and soda will get labeled. These are ingredients that are typically derived from GE crops, but they’ve been processed in such a way that the GE content may or may not be detectable by a genetic test in the final product. This puts labeling on thousands of GE products in question.\u003c/p>\n\u003cp>In addition to these big three issues, the USDA’s proposal also seeks comments on how to deal with newer forms of genetic engineering—such as \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/MSExcludedMethodsNOPFall2017.pdf\">synthetic biology\u003c/a>, \u003ca href=\"https://www.fda.gov/Food/IngredientsPackagingLabeling/GEPlants/ucm537109.htm\">gene-editing\u003c/a>, and CRISPR—and whether or not to include foods produced using this technology.\u003c/p>\n\u003cp>The USDA will be \u003ca href=\"https://www.regulations.gov/document?D=AMS_FRDOC_0001-1709\">accepting public comments\u003c/a> on the proposed rule until July 3, 2018.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/22/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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