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"content": "\u003cp>It's not exactly a secret that many plastic products have an additive called \"bisphenol A,\" or \"BPA,\" for short. NPR has covered the chemical substance many times, including \u003ca href=\"http://www.npr.org/2011/03/02/134196209/study-most-plastics-leach-hormone-like-chemicals\">here\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">here\u003c/a>, and \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/16/385747786/beyond-bpa-court-battle-reveals-a-shift-in-debate-over-plastic-safety\">here\u003c/a>.\u003c/p>\n\u003cp>Among other things, BPA helps make clear, hard plastic — the kind we associate with food storage containers and water bottles — and also lines the inside of many metal cans to prevent an aluminum taste from leaching into food or drink. The catch: Some studies suggest BPA could also disrupt our reproductive systems by \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2873014/pdf/rstb20080268.pdf\">changing sperm quality\u003c/a> and increasing the risk of reproductive cancers like \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24424067\">prostate\u003c/a> and \u003ca href=\"http://www.mcsresearch.net/Reports/stateoftheevidence2008.pdf\">breast cancer\u003c/a>.\u003c/p>\n\u003cp>Despite the coverage of BPA, when a reader wrote to the column and asked whether frozen dinner trays, rotisserie chicken containers, and other common items contained BPA, I was stumped. The reason? Manufacturers are not required to disclose whether their products contain BPA.\u003c/p>\n\u003cp>With limited information about what exactly goes into specific products, how should we view the materials in our kitchen? I reached out to academic scientists and the U.S. Food and Drug Administration for answers.\u003c/p>\n\u003cp>The root of scientists' concern about BPA in containers is that the chemical can leach out of packaging and into food. This happens when plastic deteriorates and releases its chemical contents, according to \u003ca href=\"https://people.healthsciences.ucla.edu/institution/personnel?personnel_id=45647\">Nancy Wayne\u003c/a>, a reproductive neuroendocrinologist at UCLA. Acidic foods, like tomato sauce, can break down plastic. Plastic also breaks down when heated; manufacturers may heat metal cans lined with BPA to sterilize them, and consumers frequently put plastic containers of food in the microwave. Once released, BPA can contaminate food and enter the human body, where it interferes with hormonal processes. This hormonal interference has been linked to cancer, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2800195/\">heart disease\u003c/a>, and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25311796\">obesity\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that the vast majority of Americans [95 percent according to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1278476/\">study\u003c/a>] have detectable levels of BPA in their blood and urine,\" Wayne says. \"We're constantly exposed to it.\"\u003c/p>\n\u003cp>Nonetheless, the FDA's \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm064437.htm\">official current position\u003c/a> is that the amount of BPA consumers encounter in packaging is safe.\u003c/p>\n\u003cp>\"We've done a \u003ca href=\"https://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/UCM424071.pdf\">systematic evaluation\u003c/a> of all the information we have,\" says Jason Aungst, a supervisory toxicologist at the FDA. \"At high doses of BPA, it's very clear there are [hormone]-related effects. But when you get to the low dose, there's no consistency. You see so many contradictions between different studies.\"\u003c/p>\n\u003cp>Aungst says the average consumer would have to be exposed to 100,000 times more BPA than is typical to suffer health effects, and that most agencies around the world agree with the FDA that BPA in packaging is safe.\u003c/p>\n\u003cp>But many scientists remain skeptical that BPA is harmless, and several \u003ca href=\"http://consumersunion.org/research/progress-in-protecting-our-children/\">states have partially banned BPA\u003c/a>. Plus, there's one more wrinkle: Products marketed as \"BPA-free\" might not actually be safer than products with BPA, according to \u003ca href=\"https://sites.cns.utexas.edu/bittnerlab/home\">George Bittner\u003c/a>, a professor of neurobiology and pharmacology at University of Texas, Austin. (Bittner also is the founder of PlastiPure, a company that evaluates materials for chemical effects on estrogen.) That's because \"BPA-free\" products may contain functionally identical compounds that go by different names, like BPS, Bittner explains.\u003c/p>\n\u003cp>Fortunately, consumers who are not fully comforted by the FDA's guidance have options. \"You do have some control,\" Wayne says. \"Just be very thoughtful.\"\u003c/p>\n\u003cp>Wayne switched all of her food storage containers from plastic to glass. When she noticed her parents had a collection of old, warped plastic food containers, she bought them glass too. Although Wayne admits buying glass may be pricier than plastic on the front end, she says glass lasts longer. As an alternative to plastic water bottles, Wayne recommends stainless steel. And to get more non-plastic options when shopping, she suggests talking to grocery store management.\u003c/p>\n\u003cp>For those who store or purchase food in plastic containers, Wayne has some cardinal rules: \"Never ever heat plastic in the microwave. And don't put it in the dishwasher. Wash it by hand with gentle detergent.\" And if the plastic begins to visibly degrade, it's time to get rid of it.\u003c/p>\n\u003cp>Finally, both Wayne and Bittner say more federal funding should be directed to developing new materials that don't have chemicals that could tamper with our hormonal wiring.\u003c/p>\n\u003cp>Until then, we'll have to live with the plastics we have, according to Wayne: \"It's the devil that we made a deal with.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's not exactly a secret that many plastic products have an additive called \"bisphenol A,\" or \"BPA,\" for short. NPR has covered the chemical substance many times, including \u003ca href=\"http://www.npr.org/2011/03/02/134196209/study-most-plastics-leach-hormone-like-chemicals\">here\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">here\u003c/a>, and \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/16/385747786/beyond-bpa-court-battle-reveals-a-shift-in-debate-over-plastic-safety\">here\u003c/a>.\u003c/p>\n\u003cp>Among other things, BPA helps make clear, hard plastic — the kind we associate with food storage containers and water bottles — and also lines the inside of many metal cans to prevent an aluminum taste from leaching into food or drink. The catch: Some studies suggest BPA could also disrupt our reproductive systems by \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2873014/pdf/rstb20080268.pdf\">changing sperm quality\u003c/a> and increasing the risk of reproductive cancers like \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24424067\">prostate\u003c/a> and \u003ca href=\"http://www.mcsresearch.net/Reports/stateoftheevidence2008.pdf\">breast cancer\u003c/a>.\u003c/p>\n\u003cp>Despite the coverage of BPA, when a reader wrote to the column and asked whether frozen dinner trays, rotisserie chicken containers, and other common items contained BPA, I was stumped. The reason? Manufacturers are not required to disclose whether their products contain BPA.\u003c/p>\n\u003cp>With limited information about what exactly goes into specific products, how should we view the materials in our kitchen? I reached out to academic scientists and the U.S. Food and Drug Administration for answers.\u003c/p>\n\u003cp>The root of scientists' concern about BPA in containers is that the chemical can leach out of packaging and into food. This happens when plastic deteriorates and releases its chemical contents, according to \u003ca href=\"https://people.healthsciences.ucla.edu/institution/personnel?personnel_id=45647\">Nancy Wayne\u003c/a>, a reproductive neuroendocrinologist at UCLA. Acidic foods, like tomato sauce, can break down plastic. Plastic also breaks down when heated; manufacturers may heat metal cans lined with BPA to sterilize them, and consumers frequently put plastic containers of food in the microwave. Once released, BPA can contaminate food and enter the human body, where it interferes with hormonal processes. This hormonal interference has been linked to cancer, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2800195/\">heart disease\u003c/a>, and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25311796\">obesity\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that the vast majority of Americans [95 percent according to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1278476/\">study\u003c/a>] have detectable levels of BPA in their blood and urine,\" Wayne says. \"We're constantly exposed to it.\"\u003c/p>\n\u003cp>Nonetheless, the FDA's \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm064437.htm\">official current position\u003c/a> is that the amount of BPA consumers encounter in packaging is safe.\u003c/p>\n\u003cp>\"We've done a \u003ca href=\"https://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/UCM424071.pdf\">systematic evaluation\u003c/a> of all the information we have,\" says Jason Aungst, a supervisory toxicologist at the FDA. \"At high doses of BPA, it's very clear there are [hormone]-related effects. But when you get to the low dose, there's no consistency. You see so many contradictions between different studies.\"\u003c/p>\n\u003cp>Aungst says the average consumer would have to be exposed to 100,000 times more BPA than is typical to suffer health effects, and that most agencies around the world agree with the FDA that BPA in packaging is safe.\u003c/p>\n\u003cp>But many scientists remain skeptical that BPA is harmless, and several \u003ca href=\"http://consumersunion.org/research/progress-in-protecting-our-children/\">states have partially banned BPA\u003c/a>. Plus, there's one more wrinkle: Products marketed as \"BPA-free\" might not actually be safer than products with BPA, according to \u003ca href=\"https://sites.cns.utexas.edu/bittnerlab/home\">George Bittner\u003c/a>, a professor of neurobiology and pharmacology at University of Texas, Austin. (Bittner also is the founder of PlastiPure, a company that evaluates materials for chemical effects on estrogen.) That's because \"BPA-free\" products may contain functionally identical compounds that go by different names, like BPS, Bittner explains.\u003c/p>\n\u003cp>Fortunately, consumers who are not fully comforted by the FDA's guidance have options. \"You do have some control,\" Wayne says. \"Just be very thoughtful.\"\u003c/p>\n\u003cp>Wayne switched all of her food storage containers from plastic to glass. When she noticed her parents had a collection of old, warped plastic food containers, she bought them glass too. Although Wayne admits buying glass may be pricier than plastic on the front end, she says glass lasts longer. As an alternative to plastic water bottles, Wayne recommends stainless steel. And to get more non-plastic options when shopping, she suggests talking to grocery store management.\u003c/p>\n\u003cp>For those who store or purchase food in plastic containers, Wayne has some cardinal rules: \"Never ever heat plastic in the microwave. And don't put it in the dishwasher. Wash it by hand with gentle detergent.\" And if the plastic begins to visibly degrade, it's time to get rid of it.\u003c/p>\n\u003cp>Finally, both Wayne and Bittner say more federal funding should be directed to developing new materials that don't have chemicals that could tamper with our hormonal wiring.\u003c/p>\n\u003cp>Until then, we'll have to live with the plastics we have, according to Wayne: \"It's the devil that we made a deal with.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>A year-long investigation by the Inspector General shows that imported organic foods are not up to standard.\u003c/em>\u003c/p>\n\u003cp>Can we trust organic food that has been produced overseas? That question has gained urgency lately as demand for organic products has outpaced domestic production, leading to steady growth in such imports. The total value of imported organic foods \u003ca href=\"https://www.ers.usda.gov/topics/natural-resources-environment/organic-agriculture/organic-trade/\">tracked by the U.S. Department of Agriculture (USDA\u003c/a>) grew from $667 million in 2011 to $1.65 billion in 2016.\u003c/p>\n\u003cp>An investigation by the \u003cem>Washington Post\u003c/em> earlier this year found that large shipments of conventionally grown \u003ca href=\"https://www.washingtonpost.com/business/economy/the-labels-said-organic-but-these-massive-imports-of-corn-and-soybeans-werent/2017/05/12/6d165984-2b76-11e7-a616-d7c8a68c1a66_story.html?utm_term=.f13087b03394\">corn and soy were improperly labeled organic\u003c/a>, bringing consumer concerns about the reliability of the USDA Organic label to a new level. For years, news reports have raised questions about the validity of organic certification for \u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html\">milk\u003c/a>, \u003ca href=\"https://theintercept.com/2017/09/15/whole-foods-free-range-chicken-animal-rights/\">chicken\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/07/13/more-than-a-million-hens-filling-barns-at-three-per-square-foot-and-yes-theyre-usda-organic/\">eggs\u003c/a>, and many \u003ca href=\"http://civileats.com/2011/04/04/caught-fake-organic-certificates-from-china%E2%80%A8%E2%80%A8/\">other types of organic products\u003c/a>.\u003c/p>\n\u003cp>“There’s nothing like fraud to put concern and distress in the minds of consumers,” explained the \u003ca href=\"https://ota.com/\">Organic Trade Association\u003c/a> (OTA)’s Gwendolyn Wyard, the regulatory and technical affairs vice-president leading the group’s task force on global supply chain integrity. “We need to send a loud and clear message that fraud isn’t tolerated, and we can stop it.”\u003c/p>\n\u003cp>Now, a \u003ca href=\"https://www.usda.gov/oig/webdocs/01601-0001-21.pdf\">new audit\u003c/a> of the National Organic Program’s (NOP) international trade arrangements and agreements, conducted by the USDA’s Office of Inspector General, underscores those concerns and shows that the organic industry has far to travel before Americans can trust what is sold as certified organic, up and down the supply chain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Weak Links in the Supply Chain\u003c/strong>\u003c/p>\n\u003cp>In order for producers in other countries to import products as organic to the U.S., the Secretary of Agriculture must certify that those countries’ certification schemes are substantially equivalent to the USDA’s. Currently, Canada, the European Union, Japan, Korea, and Switzerland all have these agreements in place. Mexico and Taiwan are in the midst of negotiations to earn equivalency.\u003c/p>\n\u003cp>The USDA’s audit spanned 13 months, from March 2016 to April 2017, and the agency’s summary report identifies four key shortcomings in how the agency works with goods imported from those countries that reveals weaknesses at every level.\u003c/p>\n\u003cp>The resounding issue is a lack of transparency. First, auditors found that the agency’s Agricultural Marketing Service (AMS), which houses the NOP, did not clearly share with stakeholders its methodology for determining how other countries’ organic standards compared to the USDA’s. And the on-site audits meant to ensure the efficacy of other countries’ certification practices were not conducted in a timely way, auditors found.\u003c/p>\n\u003cp>In addition, once products reached the U.S. border, auditors found that the agency did not provide reasonable assurance that inspectors reviewed the required documents proving organic practices at U.S. ports of entry. Finally, auditors also found that millions of pounds of organic products were sometimes fumigated with conventional pesticides to prevent invasive pests from entering the country, but still labeled and sold the food as organic.\u003c/p>\n\u003cp>“While most organic food is safe, and dramatically reduces your exposure to pesticides, the report reveals serious regulatory gaps that allow a few bad actors to ship sham ‘organic’ products to the U.S.,” explained Bill Freese, a science policy analyst at the Center for Food Safety. “The USDA must up its game to block these imports, both to protect consumers and ensure a level playing field for American organic farmers.”\u003c/p>\n\u003cp>Concerns about holes in the USDA Organic certification process have been on the agenda on Capitol Hill already this year. “It is \u003ca href=\"https://www.youtube.com/watch?v=i3FuZKFB0M4&feature=youtu.be\">absolutely USDA’s responsibility\u003c/a> to make sure that the cheaters, whether international or domestic, are held accountable to make sure those certifications are authentic,” Secretary of Agriculture Sonny Perdue said during an appropriations hearing exchange with Congresswoman Chellie Pingree (D-Maine), a member of the House agriculture appropriations subcommittee as well as a certified organic farmer. “The customer deserves that, and that’s the role USDA plays.”\u003c/p>\n\u003cp>Politicians, policymakers, and the public—who bought \u003ca href=\"https://www.ota.com/news/press-releases/19681\">$47 billion\u003c/a> worth of organic food last year—are in agreement that loopholes are likely allowing conventional food into the organic market. But getting them to agree on a timeline for addressing the problem won’t be easy.\u003c/p>\n\u003cp>\u003cstrong>July 2018 Timeline to Implement Change\u003c/strong>\u003c/p>\n\u003cp>The USDA accepted all nine of the Inspector General’s recommendations to address the audit’s findings, including better transparency about verifying and auditing other countries’ organic practices, better communication among USDA divisions about when organic products are fumigated, and better data collection about what organic foods are imported and under what conditions.\u003c/p>\n\u003cp>The USDA agreed to have those changes in place by July 2018, although given the recent news about \u003ca href=\"http://www.politico.com/story/2017/09/21/trump-agriculture-department-usda-campaign-workers-242951\">the quality of new hires\u003c/a> at the agency, as well as \u003ca href=\"http://civileats.com/2017/09/18/why-the-organic-industry-is-suing-the-usda-over-animal-welfare/\">the recent departure of NOP head Miles McEvoy\u003c/a>, implementation may be slow.\u003c/p>\n\u003cp>“Failing to uphold the organic standards could blow a hole in one of the fastest-growing areas of agriculture,” wrote Pingree \u003ca href=\"http://civileats.com/2017/06/22/rep-chellie-pingree-we-must-act-to-protect-integrity-of-the-certified-organic-label/\">in an op-ed\u003c/a> in Civil Eats earlier this year. “Inaction also harms certified organic farmers who are helping to grow the rural economy in states like mine by using the label to draw buyers and remain competitive.”\u003c/p>\n\u003cp>In a \u003ca href=\"https://pingree.house.gov/media-center/press-releases/usda-s-office-inspector-general-s-report-recommends-changes-protect\">statement\u003c/a> about the new report, Pingree said she’s committed to working with appropriations to make sure the USDA “has the resources it needs to accomplish the recommendations” and more fairly achieve enforcement of organic standards.\u003c/p>\n\u003cp>But OTA thinks organic companies can and should work faster than government to\u003cbr>\nstart making changes on their own. In a \u003ca href=\"http://www.newsfromota.com/ota-members/government-affairs-policy/nop-actions-underway-on-audit-regarding-trade/\">statement\u003c/a>, the group explained it is seeking to electronically modernize import systems and restrict operations lacking authentic certification. It’s also developing a best-practices guide for the private sector.\u003c/p>\n\u003cp>“The USDA’s July timeline is realistic, but we don’t want to wait to take action,” OTA’s Wyard told Civil Eats.\u003c/p>\n\u003cp>OTA also plans to advocate increases in the NOP’s budget in the next farm bill, so it has the necessary resources and technology for oversight. The NOP’s current paper system of tracking is “a dinosaur,” said Wyard, dying in an age of electronic traceability. OTA’s platform also takes aim at operations exempted from organic certification, which includes farmers annually making $5,000 gross or less, as well as brokers and traders passing along product without handling it—those operations are still expected to follow the USDA Organic regulations, but do not need to go through the certification process.\u003c/p>\n\u003cp>OTA is pragmatic about what to expect from the current Congress. “The farm bill is entering a tough budgetary environment. None of the organic programs are in the baseline, so we absolutely have to defend any small amount of money we can get,” said Wyard.\u003c/p>\n\u003cp>Many of these gaps in authenticity, which show up in USDA’s own sobering reports, have been at issue since the organic label’s inception. And while the organic industry has significantly grown in political power and market share, many companies seem still willing to sell products labeled organic whether or not the production practices line up. And that’s where the industry’s own watchdogging may need to be ramped up.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“Our position is that everyone has a role in fraud prevention,” said Wyard.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>A year-long investigation by the Inspector General shows that imported organic foods are not up to standard.\u003c/em>\u003c/p>\n\u003cp>Can we trust organic food that has been produced overseas? That question has gained urgency lately as demand for organic products has outpaced domestic production, leading to steady growth in such imports. The total value of imported organic foods \u003ca href=\"https://www.ers.usda.gov/topics/natural-resources-environment/organic-agriculture/organic-trade/\">tracked by the U.S. Department of Agriculture (USDA\u003c/a>) grew from $667 million in 2011 to $1.65 billion in 2016.\u003c/p>\n\u003cp>An investigation by the \u003cem>Washington Post\u003c/em> earlier this year found that large shipments of conventionally grown \u003ca href=\"https://www.washingtonpost.com/business/economy/the-labels-said-organic-but-these-massive-imports-of-corn-and-soybeans-werent/2017/05/12/6d165984-2b76-11e7-a616-d7c8a68c1a66_story.html?utm_term=.f13087b03394\">corn and soy were improperly labeled organic\u003c/a>, bringing consumer concerns about the reliability of the USDA Organic label to a new level. For years, news reports have raised questions about the validity of organic certification for \u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html\">milk\u003c/a>, \u003ca href=\"https://theintercept.com/2017/09/15/whole-foods-free-range-chicken-animal-rights/\">chicken\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/07/13/more-than-a-million-hens-filling-barns-at-three-per-square-foot-and-yes-theyre-usda-organic/\">eggs\u003c/a>, and many \u003ca href=\"http://civileats.com/2011/04/04/caught-fake-organic-certificates-from-china%E2%80%A8%E2%80%A8/\">other types of organic products\u003c/a>.\u003c/p>\n\u003cp>“There’s nothing like fraud to put concern and distress in the minds of consumers,” explained the \u003ca href=\"https://ota.com/\">Organic Trade Association\u003c/a> (OTA)’s Gwendolyn Wyard, the regulatory and technical affairs vice-president leading the group’s task force on global supply chain integrity. “We need to send a loud and clear message that fraud isn’t tolerated, and we can stop it.”\u003c/p>\n\u003cp>Now, a \u003ca href=\"https://www.usda.gov/oig/webdocs/01601-0001-21.pdf\">new audit\u003c/a> of the National Organic Program’s (NOP) international trade arrangements and agreements, conducted by the USDA’s Office of Inspector General, underscores those concerns and shows that the organic industry has far to travel before Americans can trust what is sold as certified organic, up and down the supply chain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Weak Links in the Supply Chain\u003c/strong>\u003c/p>\n\u003cp>In order for producers in other countries to import products as organic to the U.S., the Secretary of Agriculture must certify that those countries’ certification schemes are substantially equivalent to the USDA’s. Currently, Canada, the European Union, Japan, Korea, and Switzerland all have these agreements in place. Mexico and Taiwan are in the midst of negotiations to earn equivalency.\u003c/p>\n\u003cp>The USDA’s audit spanned 13 months, from March 2016 to April 2017, and the agency’s summary report identifies four key shortcomings in how the agency works with goods imported from those countries that reveals weaknesses at every level.\u003c/p>\n\u003cp>The resounding issue is a lack of transparency. First, auditors found that the agency’s Agricultural Marketing Service (AMS), which houses the NOP, did not clearly share with stakeholders its methodology for determining how other countries’ organic standards compared to the USDA’s. And the on-site audits meant to ensure the efficacy of other countries’ certification practices were not conducted in a timely way, auditors found.\u003c/p>\n\u003cp>In addition, once products reached the U.S. border, auditors found that the agency did not provide reasonable assurance that inspectors reviewed the required documents proving organic practices at U.S. ports of entry. Finally, auditors also found that millions of pounds of organic products were sometimes fumigated with conventional pesticides to prevent invasive pests from entering the country, but still labeled and sold the food as organic.\u003c/p>\n\u003cp>“While most organic food is safe, and dramatically reduces your exposure to pesticides, the report reveals serious regulatory gaps that allow a few bad actors to ship sham ‘organic’ products to the U.S.,” explained Bill Freese, a science policy analyst at the Center for Food Safety. “The USDA must up its game to block these imports, both to protect consumers and ensure a level playing field for American organic farmers.”\u003c/p>\n\u003cp>Concerns about holes in the USDA Organic certification process have been on the agenda on Capitol Hill already this year. “It is \u003ca href=\"https://www.youtube.com/watch?v=i3FuZKFB0M4&feature=youtu.be\">absolutely USDA’s responsibility\u003c/a> to make sure that the cheaters, whether international or domestic, are held accountable to make sure those certifications are authentic,” Secretary of Agriculture Sonny Perdue said during an appropriations hearing exchange with Congresswoman Chellie Pingree (D-Maine), a member of the House agriculture appropriations subcommittee as well as a certified organic farmer. “The customer deserves that, and that’s the role USDA plays.”\u003c/p>\n\u003cp>Politicians, policymakers, and the public—who bought \u003ca href=\"https://www.ota.com/news/press-releases/19681\">$47 billion\u003c/a> worth of organic food last year—are in agreement that loopholes are likely allowing conventional food into the organic market. But getting them to agree on a timeline for addressing the problem won’t be easy.\u003c/p>\n\u003cp>\u003cstrong>July 2018 Timeline to Implement Change\u003c/strong>\u003c/p>\n\u003cp>The USDA accepted all nine of the Inspector General’s recommendations to address the audit’s findings, including better transparency about verifying and auditing other countries’ organic practices, better communication among USDA divisions about when organic products are fumigated, and better data collection about what organic foods are imported and under what conditions.\u003c/p>\n\u003cp>The USDA agreed to have those changes in place by July 2018, although given the recent news about \u003ca href=\"http://www.politico.com/story/2017/09/21/trump-agriculture-department-usda-campaign-workers-242951\">the quality of new hires\u003c/a> at the agency, as well as \u003ca href=\"http://civileats.com/2017/09/18/why-the-organic-industry-is-suing-the-usda-over-animal-welfare/\">the recent departure of NOP head Miles McEvoy\u003c/a>, implementation may be slow.\u003c/p>\n\u003cp>“Failing to uphold the organic standards could blow a hole in one of the fastest-growing areas of agriculture,” wrote Pingree \u003ca href=\"http://civileats.com/2017/06/22/rep-chellie-pingree-we-must-act-to-protect-integrity-of-the-certified-organic-label/\">in an op-ed\u003c/a> in Civil Eats earlier this year. “Inaction also harms certified organic farmers who are helping to grow the rural economy in states like mine by using the label to draw buyers and remain competitive.”\u003c/p>\n\u003cp>In a \u003ca href=\"https://pingree.house.gov/media-center/press-releases/usda-s-office-inspector-general-s-report-recommends-changes-protect\">statement\u003c/a> about the new report, Pingree said she’s committed to working with appropriations to make sure the USDA “has the resources it needs to accomplish the recommendations” and more fairly achieve enforcement of organic standards.\u003c/p>\n\u003cp>But OTA thinks organic companies can and should work faster than government to\u003cbr>\nstart making changes on their own. In a \u003ca href=\"http://www.newsfromota.com/ota-members/government-affairs-policy/nop-actions-underway-on-audit-regarding-trade/\">statement\u003c/a>, the group explained it is seeking to electronically modernize import systems and restrict operations lacking authentic certification. It’s also developing a best-practices guide for the private sector.\u003c/p>\n\u003cp>“The USDA’s July timeline is realistic, but we don’t want to wait to take action,” OTA’s Wyard told Civil Eats.\u003c/p>\n\u003cp>OTA also plans to advocate increases in the NOP’s budget in the next farm bill, so it has the necessary resources and technology for oversight. The NOP’s current paper system of tracking is “a dinosaur,” said Wyard, dying in an age of electronic traceability. OTA’s platform also takes aim at operations exempted from organic certification, which includes farmers annually making $5,000 gross or less, as well as brokers and traders passing along product without handling it—those operations are still expected to follow the USDA Organic regulations, but do not need to go through the certification process.\u003c/p>\n\u003cp>OTA is pragmatic about what to expect from the current Congress. “The farm bill is entering a tough budgetary environment. None of the organic programs are in the baseline, so we absolutely have to defend any small amount of money we can get,” said Wyard.\u003c/p>\n\u003cp>Many of these gaps in authenticity, which show up in USDA’s own sobering reports, have been at issue since the organic label’s inception. And while the organic industry has significantly grown in political power and market share, many companies seem still willing to sell products labeled organic whether or not the production practices line up. And that’s where the industry’s own watchdogging may need to be ramped up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Our position is that everyone has a role in fraud prevention,” said Wyard.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will Fish Get a Humanely Harvested Label? These Brothers Bet $40 Million on It",
"title": "Will Fish Get a Humanely Harvested Label? These Brothers Bet $40 Million on It",
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"content": "\u003cp>When it comes to seafood, we're awash in labels. There are labels to identify sustainable\u003ca href=\"https://www.msc.org/\"> wild\u003c/a>, \u003ca href=\"http://www.asc-aqua.org/\"> farmed\u003c/a> or\u003ca href=\"http://fairtradeusa.org/certification/producers/seafood\">Fair Trade\u003c/a> fish. We're able to scout the\u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/22/520566711/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly\"> canned tuna\u003c/a> section for lingo like \"pole and line caught.\" And plenty of us use Seafood Watch's green, yellow or red color-rating system to help us avoid a side serving of guilt with our fish supper.\u003c/p>\n\u003cp>But there's another designation many consumers look for in land-based proteins like beef, poultry and pork that is largely missing from the conversation about seafood: humane treatment.\u003c/p>\n\u003cp>A pair long-time fishermen — Michael Burns and his brother, Patrick Burns — are trying to change that.\u003c/p>\n\u003cp>The brothers — now both in their 60s — spent decades fishing the Gulf of Alaska and Bering Sea for salmon, halibut and crab, finally settling on Pacific cod. But the inspiration for their humanely harvested seafood didn't come from the ocean. It came from their side business — a 400-head grass-fed\u003ca href=\"https://anchorbeef.com/\"> cattle ranch\u003c/a> in eastern Oregon — and from their deep admiration for scientist Temple Grandin and her advocacy of animal welfare and humane slaughter.\u003c/p>\n\u003cp>\"Fish aren't warm and fuzzy, but they are sentient beings. They experience pain and panic,\" says Michael Burns. \"We had been following Temple Grandin and the better treatment of livestock for years, and then it dawned on me: Maybe we could apply it to wild capture fish,\" while at the same time, creating a safer work environment for the crew.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That chance arrived last fall, when the Burns brothers launched their new $40 million, 191-foot fishing vessel\u003ca href=\"http://bluenorth.com/home/#/\"> Blue North\u003c/a>. The ship is designed to catch Pacific cod using\u003ca href=\"https://www.seafoodwatch.org/seafood-recommendations/groups/cod?o=1680843188,1679989215\"> bottom longlines\u003c/a>. The catch method has earned a green \"best choice\" rating from Seafood Watch, but it can still involve heart-thumpingly dangerous work for the crew.\u003c/p>\n\u003cfigure id=\"attachment_118206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/the-boat-1-986300083a509b525f52514344f1d7476fc4c9ae-e1497472721684.jpe\" alt=\"Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118206\">\u003cfigcaption class=\"wp-caption-text\">Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing. \u003ccite>(Courtesy of Blue North)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The image of a crew member with a gaff [fishing hook] hanging over the side of the boat, with ice in their beards, feeds the idea of the rough-and-tumble fisherman in the Bering Sea,\" says Michael. \"But people get hurt out there. We chose to go the route of safety and better conditions for the crew.\"\u003c/p>\n\u003cp>The Burns brothers replicated a design feature they had first seen on a Norwegian fishing vessel called a \"moon pool\" — a round opening in the center of the ship that allows the crew to work inside in a controlled environment, pulling fish up one at a time from the bottom of the boat. The moon pool improved crew safety, but on it's own, didn't address the problem of a thrashing, panicked cod. So the brothers brought in a tool often used in aquaculture to process farmed fish: a stun table.\u003c/p>\n\u003cp>Stunning fish to render them unconscious before processing is a method that's been used by companies like\u003ca href=\"http://www.cookeaqua.com/\"> Cooke Aquaculture\u003c/a>, the largest independent salmon farming operation in North America, for the last 15 years. The idea is to prevent fish from stressing and thrashing — an action which can build up lactic acid in the fish's flesh, creating unappetizing gaping in the fillets or affecting the color of the final product. While Cooke Aquaculture uses percussion stunning --- where a pneumatic hammer bops the farmed salmon on the head to knock them out — the same technique didn't work well for wild-caught cod.\u003c/p>\n\u003cp>\"We first started experimenting with concussion stunning, but the heads of [wild] cod vary too much,\" explains Patrick Burns. So \"we went to [a 48 volt, direct current] electrical stun.\"\u003c/p>\n\u003cp>So far, the Burns brothers say they're the only fishing vessel using this technique.\u003c/p>\n\u003cp>As for Grandin, who inspired their approach, \"I think it's excellent they're doing this,\" she says. \"Fish definitely feel fear.\" Whether or not fish feel pain is still\u003ca href=\"https://www.outsideonline.com/2106421/fish-have-feelings-does-mean-were-torturing-them\"> vigorously debated\u003c/a>. \"There are still some questions about pain. That's the million-dollar question right now.\"\u003c/p>\n\u003cp>Grandin believes it's an area that the seafood industry will be focusing on more going forward. \"Stunning [fish] is going to become a regular practice. People are concerned about it. That's why if you look, there are\u003ca href=\"https://patents.google.com/?q=fish&q=stunn&num=100\"> hundreds of patents\u003c/a> on GooglePatents for stunning fish.\" (We did. She's right.)\u003c/p>\n\u003cp>But the launch of a brand new fishing vessel like Blue North doesn't happen every day. Incorporating stunning tables on existing, older vessels could prove tricky. And fishing methods like\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/purseseine.htm\"> purse seining\u003c/a> or\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/bottomtrawl.htm\"> trawl\u003c/a> fishing — which bring up the catch all at once, in one giant haul — would make it difficult to use a stunning table.\u003c/p>\n\u003cp>Still, the idea of harvesting fish humanely is one that is starting to gain attention from a number of certification groups and retailers.\u003c/p>\n\u003cp>\"Animal welfare issues are definitely on ASC's radar,\" says Contessa Kellogg-Winters, spokesperson for the Aquaculture Stewardship Council, which certifies farm-raised seafood. \"Many salmon farms, for instance, that are taking care to slaughter fish in humane ways\" are making the processing as stress and pain-free as possible, she says.\u003c/p>\n\u003cp>The Marine Stewardship Council, which certifies wild-caught seafood, says that while it currently does not have set requirements for the humane harvest of wild fish, it is listening. \"Should humane capture become of heightened stakeholder interest, and of relevance to our mission, we would consider it through our review process,\" says spokesman Jon Corsiglia.\u003c/p>\n\u003cp>Whole Foods, which\u003ca href=\"http://www.wholefoodsmarket.com/mission-values/seafood-sustainability/whole-foods-market-stops-selling-live-lobsters\"> stopped carrying live lobster\u003c/a> in stores in 2006 over concerns about humane conditions for the crustaceans, has also included language in its\u003ca href=\"http://assets.wholefoodsmarket.com/www/missions-values/seafood-sustainability/WholeFoodsMarketQS_Farmed-finfish-shrimp_Jan1-2014.pdf\"> farmed fish standards\u003c/a> requiring producers to minimize stress to fish during harvesting, transport and slaughter: \"Fish should also be slaughtered in the most humane way possible. Mechanical or electrical stunning systems are preferred.\"\u003c/p>\n\u003cp>Mimi Dale Stein, director of operations for Humane Farm Animal Care, whose familiar\u003ca href=\"http://certifiedhumane.org/\"> Certified Humane label\u003c/a> can be found on meat, poultry, egg and dairy products, says the group is actively working on fish standards for several species. Meanwhile, Emily Moose, director of outreach for A Greener World, says it's something the organization is open to exploring as well \"if the demand is there.\" A Greener World certifies livestock and poultry through the Animal Welfare Approved, Certified Grassfed and Certified Non-GMO labels.\u003c/p>\n\u003cp>So far, most of Blue North's cod catch gets fed directly into the commodity market (much of it shipped overseas) where its \"humanely harvested\" pedigree gets left far behind. But the Burns brothers are hoping that other hook and line fishing vessels will join them — and that a \"humanely harvested\" label will become something consumers will eventually see displayed at the seafood counter.\u003c/p>\n\u003cp>\"It's our awareness or sensitivity to how the animals are treated,\" says Michael Burns. \"If we extend those sensitivities to cattle, why wouldn't we extend it to fish?\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Beef and poultry get labels designating humane treatment; seafood doesn't. Two fishermen want to change that. Their state-of-the-art ship makes fishing safer for crew and minimizes pain for fish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to seafood, we're awash in labels. There are labels to identify sustainable\u003ca href=\"https://www.msc.org/\"> wild\u003c/a>, \u003ca href=\"http://www.asc-aqua.org/\"> farmed\u003c/a> or\u003ca href=\"http://fairtradeusa.org/certification/producers/seafood\">Fair Trade\u003c/a> fish. We're able to scout the\u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/22/520566711/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly\"> canned tuna\u003c/a> section for lingo like \"pole and line caught.\" And plenty of us use Seafood Watch's green, yellow or red color-rating system to help us avoid a side serving of guilt with our fish supper.\u003c/p>\n\u003cp>But there's another designation many consumers look for in land-based proteins like beef, poultry and pork that is largely missing from the conversation about seafood: humane treatment.\u003c/p>\n\u003cp>A pair long-time fishermen — Michael Burns and his brother, Patrick Burns — are trying to change that.\u003c/p>\n\u003cp>The brothers — now both in their 60s — spent decades fishing the Gulf of Alaska and Bering Sea for salmon, halibut and crab, finally settling on Pacific cod. But the inspiration for their humanely harvested seafood didn't come from the ocean. It came from their side business — a 400-head grass-fed\u003ca href=\"https://anchorbeef.com/\"> cattle ranch\u003c/a> in eastern Oregon — and from their deep admiration for scientist Temple Grandin and her advocacy of animal welfare and humane slaughter.\u003c/p>\n\u003cp>\"Fish aren't warm and fuzzy, but they are sentient beings. They experience pain and panic,\" says Michael Burns. \"We had been following Temple Grandin and the better treatment of livestock for years, and then it dawned on me: Maybe we could apply it to wild capture fish,\" while at the same time, creating a safer work environment for the crew.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That chance arrived last fall, when the Burns brothers launched their new $40 million, 191-foot fishing vessel\u003ca href=\"http://bluenorth.com/home/#/\"> Blue North\u003c/a>. The ship is designed to catch Pacific cod using\u003ca href=\"https://www.seafoodwatch.org/seafood-recommendations/groups/cod?o=1680843188,1679989215\"> bottom longlines\u003c/a>. The catch method has earned a green \"best choice\" rating from Seafood Watch, but it can still involve heart-thumpingly dangerous work for the crew.\u003c/p>\n\u003cfigure id=\"attachment_118206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/the-boat-1-986300083a509b525f52514344f1d7476fc4c9ae-e1497472721684.jpe\" alt=\"Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118206\">\u003cfigcaption class=\"wp-caption-text\">Blue North is a new fishing vessel designed to catch Pacific cod using a Seafood Watch granted catch method. It also utilizes a stun table to render fish unconscious before processing. \u003ccite>(Courtesy of Blue North)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The image of a crew member with a gaff [fishing hook] hanging over the side of the boat, with ice in their beards, feeds the idea of the rough-and-tumble fisherman in the Bering Sea,\" says Michael. \"But people get hurt out there. We chose to go the route of safety and better conditions for the crew.\"\u003c/p>\n\u003cp>The Burns brothers replicated a design feature they had first seen on a Norwegian fishing vessel called a \"moon pool\" — a round opening in the center of the ship that allows the crew to work inside in a controlled environment, pulling fish up one at a time from the bottom of the boat. The moon pool improved crew safety, but on it's own, didn't address the problem of a thrashing, panicked cod. So the brothers brought in a tool often used in aquaculture to process farmed fish: a stun table.\u003c/p>\n\u003cp>Stunning fish to render them unconscious before processing is a method that's been used by companies like\u003ca href=\"http://www.cookeaqua.com/\"> Cooke Aquaculture\u003c/a>, the largest independent salmon farming operation in North America, for the last 15 years. The idea is to prevent fish from stressing and thrashing — an action which can build up lactic acid in the fish's flesh, creating unappetizing gaping in the fillets or affecting the color of the final product. While Cooke Aquaculture uses percussion stunning --- where a pneumatic hammer bops the farmed salmon on the head to knock them out — the same technique didn't work well for wild-caught cod.\u003c/p>\n\u003cp>\"We first started experimenting with concussion stunning, but the heads of [wild] cod vary too much,\" explains Patrick Burns. So \"we went to [a 48 volt, direct current] electrical stun.\"\u003c/p>\n\u003cp>So far, the Burns brothers say they're the only fishing vessel using this technique.\u003c/p>\n\u003cp>As for Grandin, who inspired their approach, \"I think it's excellent they're doing this,\" she says. \"Fish definitely feel fear.\" Whether or not fish feel pain is still\u003ca href=\"https://www.outsideonline.com/2106421/fish-have-feelings-does-mean-were-torturing-them\"> vigorously debated\u003c/a>. \"There are still some questions about pain. That's the million-dollar question right now.\"\u003c/p>\n\u003cp>Grandin believes it's an area that the seafood industry will be focusing on more going forward. \"Stunning [fish] is going to become a regular practice. People are concerned about it. That's why if you look, there are\u003ca href=\"https://patents.google.com/?q=fish&q=stunn&num=100\"> hundreds of patents\u003c/a> on GooglePatents for stunning fish.\" (We did. She's right.)\u003c/p>\n\u003cp>But the launch of a brand new fishing vessel like Blue North doesn't happen every day. Incorporating stunning tables on existing, older vessels could prove tricky. And fishing methods like\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/purseseine.htm\"> purse seining\u003c/a> or\u003ca href=\"http://www.nmfs.noaa.gov/pr/interactions/gear/bottomtrawl.htm\"> trawl\u003c/a> fishing — which bring up the catch all at once, in one giant haul — would make it difficult to use a stunning table.\u003c/p>\n\u003cp>Still, the idea of harvesting fish humanely is one that is starting to gain attention from a number of certification groups and retailers.\u003c/p>\n\u003cp>\"Animal welfare issues are definitely on ASC's radar,\" says Contessa Kellogg-Winters, spokesperson for the Aquaculture Stewardship Council, which certifies farm-raised seafood. \"Many salmon farms, for instance, that are taking care to slaughter fish in humane ways\" are making the processing as stress and pain-free as possible, she says.\u003c/p>\n\u003cp>The Marine Stewardship Council, which certifies wild-caught seafood, says that while it currently does not have set requirements for the humane harvest of wild fish, it is listening. \"Should humane capture become of heightened stakeholder interest, and of relevance to our mission, we would consider it through our review process,\" says spokesman Jon Corsiglia.\u003c/p>\n\u003cp>Whole Foods, which\u003ca href=\"http://www.wholefoodsmarket.com/mission-values/seafood-sustainability/whole-foods-market-stops-selling-live-lobsters\"> stopped carrying live lobster\u003c/a> in stores in 2006 over concerns about humane conditions for the crustaceans, has also included language in its\u003ca href=\"http://assets.wholefoodsmarket.com/www/missions-values/seafood-sustainability/WholeFoodsMarketQS_Farmed-finfish-shrimp_Jan1-2014.pdf\"> farmed fish standards\u003c/a> requiring producers to minimize stress to fish during harvesting, transport and slaughter: \"Fish should also be slaughtered in the most humane way possible. Mechanical or electrical stunning systems are preferred.\"\u003c/p>\n\u003cp>Mimi Dale Stein, director of operations for Humane Farm Animal Care, whose familiar\u003ca href=\"http://certifiedhumane.org/\"> Certified Humane label\u003c/a> can be found on meat, poultry, egg and dairy products, says the group is actively working on fish standards for several species. Meanwhile, Emily Moose, director of outreach for A Greener World, says it's something the organization is open to exploring as well \"if the demand is there.\" A Greener World certifies livestock and poultry through the Animal Welfare Approved, Certified Grassfed and Certified Non-GMO labels.\u003c/p>\n\u003cp>So far, most of Blue North's cod catch gets fed directly into the commodity market (much of it shipped overseas) where its \"humanely harvested\" pedigree gets left far behind. But the Burns brothers are hoping that other hook and line fishing vessels will join them — and that a \"humanely harvested\" label will become something consumers will eventually see displayed at the seafood counter.\u003c/p>\n\u003cp>\"It's our awareness or sensitivity to how the animals are treated,\" says Michael Burns. \"If we extend those sensitivities to cattle, why wouldn't we extend it to fish?\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can Fish Hubs Rebuild Demand for Local Fish?",
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"content": "\u003cp>\u003cem>Now that the West Coast groundfish are back, the Monterey Bay Fisheries Trust is launching a project to spur consumer demand.\u003c/em>\u003c/p>\n\u003cp>Once a major source of local fish in California, the coastal city of Monterey is now filled with restaurants serving farmed salmon and imported Asian shrimp. But a conservation group there wants to change that fact. Borrowing a marketing and distribution idea from its land-based counterparts, the Monterey Bay Fisheries Trust is planning to launch a “fish hub,” designed to market and sell products from a variety of local producers in one central location.\u003c/p>\n\u003cp>Still in the planning stages, the Monterey fish hub could take many forms—it could be a facility, entirely virtual, or simply shared marketing. But the idea is a transparent business that brings Monterey fish, identified by the region and by the name and practices of fisherman who caught it, to both individual customers and large institutions in the area.\u003c/p>\n\u003cp>“Fishermen need a place where we can actually meet the public and introduce our products, and it can’t just come from one source—it needs to be a community effort,” says third-generation fisherman Giuseppe “Joe” Pennisi, who first generated the fish hub idea with Fisheries Trust Executive Director Sherry Flumerfelt back in January, 2015. Based out of the port in Monterey, Pennisi says he has no local market for his catch.\u003c/p>\n\u003cfigure id=\"attachment_115046\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700.jpg\" alt=\"Giuseppe “Joe” Pennisi\" width=\"1200\" height=\"800\" class=\"size-full wp-image-115046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Giuseppe “Joe” Pennisi \u003ccite>(courtesy of \u003ca href=\"http://www.coreyfishes.com/\">Corey Arnold\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Fisheries Trust—which was founded by the city of Monterey and the Monterey Bay Aquarium in 2013—kicked off the fish hub discussion a few weeks ago, inviting board members and informal advisors including the city’s harbormaster, national environmental organizations’ representatives, business owners, and of course, fishermen, to weigh in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Everyone always asks me where they can find good local, fresh fish,” says Monterey cook and fishermen Kevin Butler, who attended the first Fisheries Trust meeting. “I tell them, ‘Well you’re going to need a boat.’ It’s that hard to find.”\u003c/p>\n\u003cp>Butler hopes establishing a fish hub will help reignite local demand. He brought a clear vision to the first meeting. In a perfect world, he says, he comes back in from fishing, and then goes directly to one, central location to first sell his fish to a distributor and then have it prepared by a fishmonger (like a fish butcher). And just a doorway away, there’s an open market with all the local fish, laid out on heaps of ice, in front of the customers. No endless phone calls while he looks for a buyer and his fish heats up in the sun; no frantic ice runs; no selling his fish to a middleman for the cheapest price and sending it off to a place where no one knows where, how, or who caught it.\u003c/p>\n\u003cp>“A proper local fish market that actually focuses on the local could make a difference,” Butler says, citing \u003ca href=\"https://www.pikeplacefish.com/\">Pike Place Market\u003c/a> in Seattle as a shining example. “Everyone who lives here is proud of being here,” Butler continues. “They’d walk into a place that’s half consumption and half education about where exactly that fish was landed, and with that knowledge there would be pride.”\u003c/p>\n\u003cp>While there are just a handful of other fish hubs across the country (there’s \u003ca href=\"https://www.redsbest.com/redsbest/\">Red’s Best\u003c/a> in Massachusetts and the \u003ca href=\"http://www.akmarine.org/alaska-community-seafood-hub-shines-as-a-winner-at-fish-2-0-and-with-usda-grant/\">Alaska Community Seafood Hub\u003c/a>) to look to as models, successful food hubs are paving the way. With more than 350 across the country now, the number of food hubs has \u003ca href=\"http://civileats.com/2016/06/20/want-to-launch-the-next-food-hub-heres-what-you-need-to-know/\">doubled\u003c/a> in the last eight years. With both for-profit and non-profit structures, food hubs initially began aggregating local food products at facility-based distribution centers; now, some websites are also serving as virtual hubs.\u003c/p>\n\u003cp>Karen Karp, a consultant who has helped launch local food projects for over 25 years (including \u003ca href=\"http://civileats.com/2016/09/13/the-hub-of-hubs-new-york-is-investing-15-million-in-a-large-scale-regional-food-distribution/\">the big new food hub\u003c/a> in New York), is in the process of conducting an initial assessment of a fish hub’s feasibility in Monterey. Funded by the National Fish and Wildlife Foundation, as well as a supplementary grant from the Monterey Bay Aquarium, her report is expected to be complete by late spring this year.\u003c/p>\n\u003cp>Although fish hubs in other areas have been successful, Karp recognizes the importance of tailoring a system to its particular community. “Often groups believe food distribution is so broken that there’s no opportunity to be using or leveraging the existing distribution mechanisms to achieve the goals they have,” Karp says. “Our first goal is always to understand what problem they are trying to solve.”\u003c/p>\n\u003cp>\u003cb>A Fishery Rebounds, But Not the Demand\u003c/b>\u003cbr>\nIn 2000, the federal government \u003ca href=\"http://www.publicaffairs.noaa.gov/releases2000/jan00/noaa00r103.html\">declared\u003c/a> the West Coast “groundfish” fishery a disaster and began enforcing some of the strictest regulations on the industry worldwide. Over the last decade, the groundfish fishery—which includes popular, bottom-dwelling species like cod, flounder, and sole—in Monterey has rebounded, and is now considered a \u003ca href=\"http://civileats.com/2015/12/16/the-west-coast-groundfish-recovery-the-best-fish-news-you-havent-heard-yet/\">success story\u003c/a> among scientists and environmentalists.\u003c/p>\n\u003cp>But the local fishing industry has been slow to recover: fishermen are buried under regulatory costs, processing infrastructure has deteriorated, and many consumers, who still believe the fishery to be unsustainable, remain alienated. While the market is slightly better for Dungeness crab, salmon, and squid in the region, these fisheries are not as resilient and reliable as the groundfish fishery, which now can provide fish year-round.\u003c/p>\n\u003cp>Pennisi was one of the few in his home port who refused to sell his boat during the difficult years. After taking a hiatus from fishing and getting his contractor’s license to make ends meet, he returned to his boat full-time in 2011. Nevertheless, Pennisi’s “Pioneer” was the only groundfish trawl boat that left the dock this year out of Monterey Bay ports—and it only went out twice. (Pennisi spent the rest of his season working in other fisheries, in regions such as Alaska and Oregon, where he was guaranteed a good market for the salmon and crab he caught.)\u003c/p>\n\u003cp>Rather than trawlers \u003ca href=\"http://www.pioneerseafoods.com/light-touch-trawl-gear\">like Pennisi’s\u003c/a>, which pull in greater loads of fish with big sweeping nets, the Fort Bragg-to-Monterey coastline is primarily occupied by “hook and line” fishermen who are taxed less for their smaller boats that typically have a lower environmental impact. But they also bring in significantly less fish. And, unfortunately for everyone, they are forced to compete with lower global prices when they do bring in a catch, because no one is willing to pay a premium price for local, sustainably and ethically caught seafood in Monterey—yet. \u003c/p>\n\u003cp>\u003cb>Building Capacity for Wholesale Buyers\u003c/b>\u003cbr>\nWhile Butler is a hook-and-line fisherman and Pennisi a trawler, they seem to agree on one thing: the small and big boats need to work together to create one, consistent local market. While Butler may only be able to come back with a couple hundred pounds of rockfish, he could add this to Pennisi’s catch for a large-scale buyer.\u003c/p>\n\u003cfigure id=\"attachment_115047\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fish-350x465.jpg\" alt=\"Photo courtesy of Joe Pennisi\" width=\"350\" height=\"465\" class=\"size-full wp-image-115047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465-240x319.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Joe Pennisi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How large are we talking?\u003c/strong>\u003cbr>\nButler is also the operations manager at Real Good Fish, a \u003ca href=\"http://civileats.com/2016/11/07/boat-to-school-programs-source-fresh-seafood-for-students/\">Monterey-based community supported fishery\u003c/a> (CSF) that, since its founding in 2012, has provided local seafood direct to consumers in the area through a subscription service that works similar to a community supported-agriculture (CSA) program. But founder and CEO Alan Lovewell, who is also serving as an advisor to the fish hub project, points out that his business can only grow so much—there simply isn’t enough fish in the area right now for Real Good Fish to sell to large institutions. “This project is completely aligned with what we are trying to do,” says Lovewell.\u003c/p>\n\u003cp>In order to gain insight on the art of scaling up production while still staying true to good fishing practices, the Fisheries Trust has referred to those with experience in sustainable agriculture. Advisor Brett Melone, who helped start \u003ca href=\"http://www.albafarmers.org/\">ALBA Organics Food Hub\u003c/a> in Salinas, CA, and is now the director of lending for \u003ca href=\"http://www.californiafarmlink.org/\">California FarmLink\u003c/a>, summarizes it well: “It’s amazing that fishermen are struggling like farmers were struggling 15 years ago. There’s interest in producing and harvesting fish that has an identity and that is done in an environmentally responsible way, but that identity and that value isn’t being passed on through the value chain.”\u003c/p>\n\u003cp>Melone emphasizes that it’s important to keep the identity and the story behind the food attached to the product throughout the different steps of the supply chain, and to make sure that information reaches the customers.\u003c/p>\n\u003cp>As the initial stage of the fish hub is set in motion, the Monterey Bay Fisheries Trust hopes to stay true to Melone’s advice. The best resource they have on hand is a tremendous story of a fishery rebounding and the fishermen and women who have committed their lives to being its stewards.\u003c/p>\n\u003cp>There’s so much enthusiasm from everyone around the fish hub, Flumerfelt says. “The point is, they’re landing this fish that should be recognized as sustainable, and ‘Joe caught it yesterday!’ —but instead it’s getting carted off to another town where it’s being merged in with fish from all over, where it loses its identity and its value.” She makes it clear that, one way or another, she’s out to keep the fish in Monterey.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAnna Guth has a degree in English and environmental studies from Wesleyan University. Currently a communications assistant for the Pesticide Action Network, she’s also written regularly for the Point Reyes Light. Previously, she managed her own Community Supported Agriculture Program and grew vegetables and fruit for more than 20 families.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Now that the West Coast groundfish are back, the Monterey Bay Fisheries Trust is launching a project to spur consumer demand.\u003c/em>\u003c/p>\n\u003cp>Once a major source of local fish in California, the coastal city of Monterey is now filled with restaurants serving farmed salmon and imported Asian shrimp. But a conservation group there wants to change that fact. Borrowing a marketing and distribution idea from its land-based counterparts, the Monterey Bay Fisheries Trust is planning to launch a “fish hub,” designed to market and sell products from a variety of local producers in one central location.\u003c/p>\n\u003cp>Still in the planning stages, the Monterey fish hub could take many forms—it could be a facility, entirely virtual, or simply shared marketing. But the idea is a transparent business that brings Monterey fish, identified by the region and by the name and practices of fisherman who caught it, to both individual customers and large institutions in the area.\u003c/p>\n\u003cp>“Fishermen need a place where we can actually meet the public and introduce our products, and it can’t just come from one source—it needs to be a community effort,” says third-generation fisherman Giuseppe “Joe” Pennisi, who first generated the fish hub idea with Fisheries Trust Executive Director Sherry Flumerfelt back in January, 2015. Based out of the port in Monterey, Pennisi says he has no local market for his catch.\u003c/p>\n\u003cfigure id=\"attachment_115046\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700.jpg\" alt=\"Giuseppe “Joe” Pennisi\" width=\"1200\" height=\"800\" class=\"size-full wp-image-115046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/140817_pioneer_Joe-e1485890789700-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Giuseppe “Joe” Pennisi \u003ccite>(courtesy of \u003ca href=\"http://www.coreyfishes.com/\">Corey Arnold\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Fisheries Trust—which was founded by the city of Monterey and the Monterey Bay Aquarium in 2013—kicked off the fish hub discussion a few weeks ago, inviting board members and informal advisors including the city’s harbormaster, national environmental organizations’ representatives, business owners, and of course, fishermen, to weigh in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Everyone always asks me where they can find good local, fresh fish,” says Monterey cook and fishermen Kevin Butler, who attended the first Fisheries Trust meeting. “I tell them, ‘Well you’re going to need a boat.’ It’s that hard to find.”\u003c/p>\n\u003cp>Butler hopes establishing a fish hub will help reignite local demand. He brought a clear vision to the first meeting. In a perfect world, he says, he comes back in from fishing, and then goes directly to one, central location to first sell his fish to a distributor and then have it prepared by a fishmonger (like a fish butcher). And just a doorway away, there’s an open market with all the local fish, laid out on heaps of ice, in front of the customers. No endless phone calls while he looks for a buyer and his fish heats up in the sun; no frantic ice runs; no selling his fish to a middleman for the cheapest price and sending it off to a place where no one knows where, how, or who caught it.\u003c/p>\n\u003cp>“A proper local fish market that actually focuses on the local could make a difference,” Butler says, citing \u003ca href=\"https://www.pikeplacefish.com/\">Pike Place Market\u003c/a> in Seattle as a shining example. “Everyone who lives here is proud of being here,” Butler continues. “They’d walk into a place that’s half consumption and half education about where exactly that fish was landed, and with that knowledge there would be pride.”\u003c/p>\n\u003cp>While there are just a handful of other fish hubs across the country (there’s \u003ca href=\"https://www.redsbest.com/redsbest/\">Red’s Best\u003c/a> in Massachusetts and the \u003ca href=\"http://www.akmarine.org/alaska-community-seafood-hub-shines-as-a-winner-at-fish-2-0-and-with-usda-grant/\">Alaska Community Seafood Hub\u003c/a>) to look to as models, successful food hubs are paving the way. With more than 350 across the country now, the number of food hubs has \u003ca href=\"http://civileats.com/2016/06/20/want-to-launch-the-next-food-hub-heres-what-you-need-to-know/\">doubled\u003c/a> in the last eight years. With both for-profit and non-profit structures, food hubs initially began aggregating local food products at facility-based distribution centers; now, some websites are also serving as virtual hubs.\u003c/p>\n\u003cp>Karen Karp, a consultant who has helped launch local food projects for over 25 years (including \u003ca href=\"http://civileats.com/2016/09/13/the-hub-of-hubs-new-york-is-investing-15-million-in-a-large-scale-regional-food-distribution/\">the big new food hub\u003c/a> in New York), is in the process of conducting an initial assessment of a fish hub’s feasibility in Monterey. Funded by the National Fish and Wildlife Foundation, as well as a supplementary grant from the Monterey Bay Aquarium, her report is expected to be complete by late spring this year.\u003c/p>\n\u003cp>Although fish hubs in other areas have been successful, Karp recognizes the importance of tailoring a system to its particular community. “Often groups believe food distribution is so broken that there’s no opportunity to be using or leveraging the existing distribution mechanisms to achieve the goals they have,” Karp says. “Our first goal is always to understand what problem they are trying to solve.”\u003c/p>\n\u003cp>\u003cb>A Fishery Rebounds, But Not the Demand\u003c/b>\u003cbr>\nIn 2000, the federal government \u003ca href=\"http://www.publicaffairs.noaa.gov/releases2000/jan00/noaa00r103.html\">declared\u003c/a> the West Coast “groundfish” fishery a disaster and began enforcing some of the strictest regulations on the industry worldwide. Over the last decade, the groundfish fishery—which includes popular, bottom-dwelling species like cod, flounder, and sole—in Monterey has rebounded, and is now considered a \u003ca href=\"http://civileats.com/2015/12/16/the-west-coast-groundfish-recovery-the-best-fish-news-you-havent-heard-yet/\">success story\u003c/a> among scientists and environmentalists.\u003c/p>\n\u003cp>But the local fishing industry has been slow to recover: fishermen are buried under regulatory costs, processing infrastructure has deteriorated, and many consumers, who still believe the fishery to be unsustainable, remain alienated. While the market is slightly better for Dungeness crab, salmon, and squid in the region, these fisheries are not as resilient and reliable as the groundfish fishery, which now can provide fish year-round.\u003c/p>\n\u003cp>Pennisi was one of the few in his home port who refused to sell his boat during the difficult years. After taking a hiatus from fishing and getting his contractor’s license to make ends meet, he returned to his boat full-time in 2011. Nevertheless, Pennisi’s “Pioneer” was the only groundfish trawl boat that left the dock this year out of Monterey Bay ports—and it only went out twice. (Pennisi spent the rest of his season working in other fisheries, in regions such as Alaska and Oregon, where he was guaranteed a good market for the salmon and crab he caught.)\u003c/p>\n\u003cp>Rather than trawlers \u003ca href=\"http://www.pioneerseafoods.com/light-touch-trawl-gear\">like Pennisi’s\u003c/a>, which pull in greater loads of fish with big sweeping nets, the Fort Bragg-to-Monterey coastline is primarily occupied by “hook and line” fishermen who are taxed less for their smaller boats that typically have a lower environmental impact. But they also bring in significantly less fish. And, unfortunately for everyone, they are forced to compete with lower global prices when they do bring in a catch, because no one is willing to pay a premium price for local, sustainably and ethically caught seafood in Monterey—yet. \u003c/p>\n\u003cp>\u003cb>Building Capacity for Wholesale Buyers\u003c/b>\u003cbr>\nWhile Butler is a hook-and-line fisherman and Pennisi a trawler, they seem to agree on one thing: the small and big boats need to work together to create one, consistent local market. While Butler may only be able to come back with a couple hundred pounds of rockfish, he could add this to Pennisi’s catch for a large-scale buyer.\u003c/p>\n\u003cfigure id=\"attachment_115047\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fish-350x465.jpg\" alt=\"Photo courtesy of Joe Pennisi\" width=\"350\" height=\"465\" class=\"size-full wp-image-115047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fish-350x465-240x319.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Joe Pennisi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How large are we talking?\u003c/strong>\u003cbr>\nButler is also the operations manager at Real Good Fish, a \u003ca href=\"http://civileats.com/2016/11/07/boat-to-school-programs-source-fresh-seafood-for-students/\">Monterey-based community supported fishery\u003c/a> (CSF) that, since its founding in 2012, has provided local seafood direct to consumers in the area through a subscription service that works similar to a community supported-agriculture (CSA) program. But founder and CEO Alan Lovewell, who is also serving as an advisor to the fish hub project, points out that his business can only grow so much—there simply isn’t enough fish in the area right now for Real Good Fish to sell to large institutions. “This project is completely aligned with what we are trying to do,” says Lovewell.\u003c/p>\n\u003cp>In order to gain insight on the art of scaling up production while still staying true to good fishing practices, the Fisheries Trust has referred to those with experience in sustainable agriculture. Advisor Brett Melone, who helped start \u003ca href=\"http://www.albafarmers.org/\">ALBA Organics Food Hub\u003c/a> in Salinas, CA, and is now the director of lending for \u003ca href=\"http://www.californiafarmlink.org/\">California FarmLink\u003c/a>, summarizes it well: “It’s amazing that fishermen are struggling like farmers were struggling 15 years ago. There’s interest in producing and harvesting fish that has an identity and that is done in an environmentally responsible way, but that identity and that value isn’t being passed on through the value chain.”\u003c/p>\n\u003cp>Melone emphasizes that it’s important to keep the identity and the story behind the food attached to the product throughout the different steps of the supply chain, and to make sure that information reaches the customers.\u003c/p>\n\u003cp>As the initial stage of the fish hub is set in motion, the Monterey Bay Fisheries Trust hopes to stay true to Melone’s advice. The best resource they have on hand is a tremendous story of a fishery rebounding and the fishermen and women who have committed their lives to being its stewards.\u003c/p>\n\u003cp>There’s so much enthusiasm from everyone around the fish hub, Flumerfelt says. “The point is, they’re landing this fish that should be recognized as sustainable, and ‘Joe caught it yesterday!’ —but instead it’s getting carted off to another town where it’s being merged in with fish from all over, where it loses its identity and its value.” She makes it clear that, one way or another, she’s out to keep the fish in Monterey.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nAnna Guth has a degree in English and environmental studies from Wesleyan University. Currently a communications assistant for the Pesticide Action Network, she’s also written regularly for the Point Reyes Light. Previously, she managed her own Community Supported Agriculture Program and grew vegetables and fruit for more than 20 families.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Budweiser's Super Bowl Ad About Immigration Reverberates In More Ways Than One",
"title": "Budweiser's Super Bowl Ad About Immigration Reverberates In More Ways Than One",
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"content": "\u003cp>\"You don't look like you're from around here,\" a young Adolphus Busch is told as he arrives in America from Germany to pursue his dream of making beer. So begins Budweiser's new Super Bowl ad, released earlier this week into an ongoing political maelstrom over immigration.\u003c/p>\n\u003cp>The ad depicts the company's founder trudging through swamps and mud, surviving a steamboat fire and being greeted with outright hostility before getting to St. Louis and meeting Eberhard Anheuser — i.e., the Anheuser in Anheuser-Busch. Despite the beer giant's protestations that the ad is not political, it has hit a nerve among conservatives for taking a seemingly pro-immigrant stance at a time of widespread protests against President Trump's ban on travelers from seven Muslim-majority nations.\u003c/p>\n\u003cp>But lost in all the brouhaha is the true story of the 19th-century German immigrants behind the rise of American brewing.\u003c/p>\n\u003cp>First, let's start with a little historical nitpicking with that ad. Historian Maureen Ogle, author of \u003cem>Ambitious Brew: The Story of American Beer,\u003c/em> says that when Busch arrived in St. Louis, Mo., he didn't just run into Eberhard Anheuser — he married his daughter and took over the small brewery that Anheuser, a prosperous soap-maker, had acquired.\u003c/p>\n\u003cp>Also, neither Anheuser nor Busch was the source of the original Budweiser. Ogle says the Bud brand was started by one of Busch's friends, Carl Conrad. Busch eventually bought Budweiser from Conrad — but that happened in the 1880s, long after he'd already become a successful brewer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there's one thing in the Budweiser ad that rings true to history: the anti-German immigrant hostility that Busch is depicted enduring on the streets. \"Go back home!\" a man tells him angrily.\u003c/p>\n\u003cp>While we don't know if Busch himself ever walked through such hostile crowds, Ogle says the 1850s were certainly an era marked by \"xenophobic turmoil.\"\u003c/p>\n\u003cp>Busch was part of a large wave of German immigrants, including Frederick Miller and Frederick Pabst, who helped build American brewing in the mid-1800s. The still-new nation was in the middle of a great debate over what it meant to be an American. And it was seeing a huge influx of immigrants — not just from Germany, but Ireland, too.\u003c/p>\n\u003cp>\"Both the Irish and Germans came from cultures where alcohol was a respectable habit,\" says Ogle.\u003c/p>\n\u003cp>Many native-born Americans were worried about how all those newcomers, and their customs, would affect national identity, Ogle says. That's partly what gave rise to the temperance movement. It wasn't just about condemning alcohol, it was about defining the moral character of America.\u003c/p>\n\u003cp>\"That was a serious culture clash,\" Ogle says. \"And it did fuel a really strong prohibition movement.\"\u003c/p>\n\u003cp>Many Germans who came over set up beer halls in towns with large German enclaves, like St. Louis, Cincinnati and Milwaukee.\u003c/p>\n\u003cp>\"Americans thought of it as disreputable — only low-class people drank,\" Ogle says. \"If you went into a tavern, you were going into the seventh circle of hell.\"\u003c/p>\n\u003cp>This was the 1840s and '50s, when America was still debating the great question of slavery, and whether to legalize it outside the South. Ogle says many working-class whites in the North who organized against the expansion of slavery did so, in part, out of fear that they'd be competing for low-skill jobs. These working-class whites were anti-immigrant for the same reasons, she says.\u003c/p>\n\u003cp>\"There were pitched battles in the streets where people were saying, 'You don't belong here. Go home. We don't want any more immigrants, ' \" Ogle says.\u003c/p>\n\u003cp>The Republican Party was born in Wisconsin in this climate, she says, to combat the expansion of slavery into the western territories, but also as a way for German immigrants to stand up for themselves.\u003c/p>\n\u003cp>\"In Milwaukee [the Republican Party] was made up of German immigrants who were determined to protect immigrant rights and who wanted to end slavery,\" she says.\u003c/p>\n\u003cp>As for Busch, he became an American citizen and was extremely proud of it, Ogle says. He died before the start of World War I — when anti-German sentiment became rampant in the U.S. His wife, Lilly Anheuser Busch, suffered a terrible indignity. Suspected of being a German spy, she was forced to undergo a full-body exam — body cavities included — by order of the attorney general on her way back from visiting relatives in Germany. And his family was denounced in newspapers as un-American, their loyalties to the nation openly questioned.\u003c/p>\n\u003cp>One other thing to note: Many of those German immigrants of the mid-19th century were essentially refugees. They were fleeing constant warfare in Europe and came to America in search of stability.\u003c/p>\n\u003cp>So while Budweiser's ad represents a glowing representation of the American Dream, the truth is more complicated and, in fact, reflects a history of immigration that reverberates today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Right now a little history is valuable for just about everything,\" Ogle says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Despite taking some historical liberties, Bud's new ad about its founder gets some things right — like the hostility toward new immigrants and suspicion of their un-American ways (like drinking).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"You don't look like you're from around here,\" a young Adolphus Busch is told as he arrives in America from Germany to pursue his dream of making beer. So begins Budweiser's new Super Bowl ad, released earlier this week into an ongoing political maelstrom over immigration.\u003c/p>\n\u003cp>The ad depicts the company's founder trudging through swamps and mud, surviving a steamboat fire and being greeted with outright hostility before getting to St. Louis and meeting Eberhard Anheuser — i.e., the Anheuser in Anheuser-Busch. Despite the beer giant's protestations that the ad is not political, it has hit a nerve among conservatives for taking a seemingly pro-immigrant stance at a time of widespread protests against President Trump's ban on travelers from seven Muslim-majority nations.\u003c/p>\n\u003cp>But lost in all the brouhaha is the true story of the 19th-century German immigrants behind the rise of American brewing.\u003c/p>\n\u003cp>First, let's start with a little historical nitpicking with that ad. Historian Maureen Ogle, author of \u003cem>Ambitious Brew: The Story of American Beer,\u003c/em> says that when Busch arrived in St. Louis, Mo., he didn't just run into Eberhard Anheuser — he married his daughter and took over the small brewery that Anheuser, a prosperous soap-maker, had acquired.\u003c/p>\n\u003cp>Also, neither Anheuser nor Busch was the source of the original Budweiser. Ogle says the Bud brand was started by one of Busch's friends, Carl Conrad. Busch eventually bought Budweiser from Conrad — but that happened in the 1880s, long after he'd already become a successful brewer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there's one thing in the Budweiser ad that rings true to history: the anti-German immigrant hostility that Busch is depicted enduring on the streets. \"Go back home!\" a man tells him angrily.\u003c/p>\n\u003cp>While we don't know if Busch himself ever walked through such hostile crowds, Ogle says the 1850s were certainly an era marked by \"xenophobic turmoil.\"\u003c/p>\n\u003cp>Busch was part of a large wave of German immigrants, including Frederick Miller and Frederick Pabst, who helped build American brewing in the mid-1800s. The still-new nation was in the middle of a great debate over what it meant to be an American. And it was seeing a huge influx of immigrants — not just from Germany, but Ireland, too.\u003c/p>\n\u003cp>\"Both the Irish and Germans came from cultures where alcohol was a respectable habit,\" says Ogle.\u003c/p>\n\u003cp>Many native-born Americans were worried about how all those newcomers, and their customs, would affect national identity, Ogle says. That's partly what gave rise to the temperance movement. It wasn't just about condemning alcohol, it was about defining the moral character of America.\u003c/p>\n\u003cp>\"That was a serious culture clash,\" Ogle says. \"And it did fuel a really strong prohibition movement.\"\u003c/p>\n\u003cp>Many Germans who came over set up beer halls in towns with large German enclaves, like St. Louis, Cincinnati and Milwaukee.\u003c/p>\n\u003cp>\"Americans thought of it as disreputable — only low-class people drank,\" Ogle says. \"If you went into a tavern, you were going into the seventh circle of hell.\"\u003c/p>\n\u003cp>This was the 1840s and '50s, when America was still debating the great question of slavery, and whether to legalize it outside the South. Ogle says many working-class whites in the North who organized against the expansion of slavery did so, in part, out of fear that they'd be competing for low-skill jobs. These working-class whites were anti-immigrant for the same reasons, she says.\u003c/p>\n\u003cp>\"There were pitched battles in the streets where people were saying, 'You don't belong here. Go home. We don't want any more immigrants, ' \" Ogle says.\u003c/p>\n\u003cp>The Republican Party was born in Wisconsin in this climate, she says, to combat the expansion of slavery into the western territories, but also as a way for German immigrants to stand up for themselves.\u003c/p>\n\u003cp>\"In Milwaukee [the Republican Party] was made up of German immigrants who were determined to protect immigrant rights and who wanted to end slavery,\" she says.\u003c/p>\n\u003cp>As for Busch, he became an American citizen and was extremely proud of it, Ogle says. He died before the start of World War I — when anti-German sentiment became rampant in the U.S. His wife, Lilly Anheuser Busch, suffered a terrible indignity. Suspected of being a German spy, she was forced to undergo a full-body exam — body cavities included — by order of the attorney general on her way back from visiting relatives in Germany. And his family was denounced in newspapers as un-American, their loyalties to the nation openly questioned.\u003c/p>\n\u003cp>One other thing to note: Many of those German immigrants of the mid-19th century were essentially refugees. They were fleeing constant warfare in Europe and came to America in search of stability.\u003c/p>\n\u003cp>So while Budweiser's ad represents a glowing representation of the American Dream, the truth is more complicated and, in fact, reflects a history of immigration that reverberates today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Right now a little history is valuable for just about everything,\" Ogle says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Let's say you're a farmer in the Midwest, growing conventional corn and soybeans. Times are tough right now. Prices are in the toilet.\u003c/p>\n\u003cp>If only you were selling organic soybeans and corn. They're worth almost \u003ca href=\"http://rodaleinstitute.org/farm/organic-price-report-tool/\">twice as much\u003c/a>, per bushel, as your conventional crops.\u003c/p>\n\u003cp>So why not grow organic crops instead? There's a catch. You'd have to follow the organic rules, renouncing synthetic pesticides and fertilizer, for three entire years before any of your crops could be sold as organic. For those three \"transition\" years, you'd have the worst of all worlds: Low organic yields and low conventional prices.\u003c/p>\n\u003cp>The Organic Trade Association, which represents America's biggest organic food companies, wants to make it easier for farmers to get over this hurdle. And its \u003ca href=\"https://www.ota.com/advocacy/organic-standards/organic-trade-association-usda-certified-transitional-program\">proposal\u003c/a> has just been \u003ca href=\"https://www.ams.usda.gov/content/ams-announces-accreditation-program-transitional-agricultural-products\">approved\u003c/a> by the U.S. Department of Agriculture. It's a new certification for food grown during this transition period. This certification, the OTA hopes, will put money in farmers' pockets and encourage them to take the leap into organic certification.\u003c/p>\n\u003cp>\"This is all about creating more organic farms here in America,\" says George Kalogridis, who works for the \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain Company\u003c/a> in Cerro Gordo, Ill. Clarkson Grain buys and sells both organic and non-GMO corn and soybeans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What's driven this is the organic animal-feed market,\" says Kalogridis. There's been a chronic shortage of organic grain in the United States in recent years, and without more organic grain to feed chickens and cows, it's hard to satisfy consumers' hunger for organic meat, milk and eggs.\u003c/p>\n\u003cp>Kalogridis says that many farmers are ready to go organic, and this new certification will make it feasible. \"We've identified 150,000 to 250,000 acres that could be transitioned,\" he says, \"and that could be ramped up rather quickly.\"\u003c/p>\n\u003cp>Clarkson Grain, he says, expects to offer farmers higher prices for transitional crops, about halfway between the prices of organic and conventional grain. The company will pass that increased price along to buyers, such as poultry farmers, who also are moving into organic production.\u003c/p>\n\u003cp>It's not clear, however, whether \"transitional\" food will fetch higher prices in a supermarket. One problem is the wording of a label for such food. The word \"transitional\" isn't exactly catchy marketing, and food companies may not be allowed to say much more than that.\u003c/p>\n\u003cp>\"On-package labeling [of transitional food] is going to be a challenge for retailers, says Nate Lewis, OTA's director of farm policy. According to Nate Lewis, food companies can't imply that \"transitional\" food is organic. In fact, the label on this food can't even mention the word organic. \"The O-word is clearly regulated by the National Organic Program,\" he says.\u003c/p>\n\u003cp>The value of this certification, Lewis say, may lie not in the supermarket but farther back the supply chain. Many egg producers or dairies also are interested in getting into organic production, and they're looking for new suppliers. They may pay extra for certified transitional grain, if it helps them lock in a reliable supply of organic animal feed for the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"disqusTitle": "Soy, Almond, Coconut: If It's Not From A Cow, Can You Legally Call It Milk?",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/12/20161221_me_soy_almond_coconut_if_its_not_from_a_cow_can_you_legally_call_it_milk.mp3\u003c/p>\n\u003cp>Beth Briczinski has been keeping a list of all the things companies are turning into products labeled as a kind of milk. \"There's soy and almond and rice,\" she says. \"Hemp, pistachio, macadamia nut, sunflower.\"\u003c/p>\n\u003cp>Briczinski is highly annoyed by these products. She's vice president for dairy foods and nutrition at the \u003ca href=\"http://www.nmpf.org/\">National Milk Producers Federation\u003c/a>, which represents the original milk producers: dairy farmers.\u003c/p>\n\u003cp>These other \"milk\" products, she says, are confusing consumers. She recalls a recent conversation in which one of her friends, who is trained as a food scientist, thought a plant-based product can be called milk \"because it has the same nutrients\" as milk.\u003c/p>\n\u003cp>This is exactly what those companies want you to think, Briczinski says. It's why they label their products \"milk\" and place them in the dairy aisle at the supermarket. But the products are not the same at all. Some milk-like drinks contain very little protein or calcium.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, a group of 32 members of Congress, many of them from big milk-producing states, came to Briczinski's aid. They wrote a \u003ca href=\"https://welch.house.gov/media-center/press-releases/welch-leads-bipartisan-effort-stop-illegal-branding-fake-milk-real-milk\">letter\u003c/a> to the Food and Drug Administration, calling on the FDA to order manufacturers of plant-based drinks to find some other name. Democratic Vermont Rep. Peter Welch, a co-author of the letter, points out that the FDA already has a legal definition of milk, and \"the FDA regulation defines milk as something that comes from a mammary gland. So we're asking the FDA basically to enforce its own regulation.\"\u003c/p>\n\u003cp>Nancy Chapman, executive director of the \u003ca href=\"http://www.soyfoods.org/about-us\">Soyfoods Association of North America\u003c/a>, responds to this with a question. \"If you break open a coconut, what's inside? Coconut milk.\"\u003c/p>\n\u003cp>\u003cstrong>Updated at 10 a.m.:\u003c/strong> Several alert listeners wrote to inform us that what's found inside a coconut is coconut water, not coconut milk. Coconut milk is a product that's made from the meat of the coconut.\u003c/p>\n\u003cp>Chapman says the word \"milk,\" in practice, has a very broad meaning. \"It's just a liquid that is taken from a particular protein source — a coconut, a soy[bean], a cow, a goat, a whatever.\"\u003c/p>\n\u003cp>This week's letter is only the latest round in a long-running battle over the milk label. In 2000, the National Milk Producers Federation filed a formal \u003ca href=\"http://www.dairynetwork.com/doc/milk-producers-sack-soy-beverages-0001\">complaint\u003c/a> with the FDA, asking the agency to crack down on the labeling of plant-based drinks as \"milk.\" Three years earlier, in 1997, the Soyfoods Association of America had \u003ca href=\"http://www.soyfoods.org/wp-content/uploads/SANA-Citizen-Petition-No.-97P-0078-2-28-97.pdf\">asked\u003c/a> the FDA to recognize that \"soymilk\" is the common and accepted name for a product derived from soybeans and water.\u003c/p>\n\u003cp>So far, the agency has declined to take a stand, and there's little sign that this week's letter from Capitol Hill will change things. An FDA spokesperson told The Salt in an email that the agency \"plans to respond directly to the lawmakers on their letter.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beth Briczinski has been keeping a list of all the things companies are turning into products labeled as a kind of milk. \"There's soy and almond and rice,\" she says. \"Hemp, pistachio, macadamia nut, sunflower.\"\u003c/p>\n\u003cp>Briczinski is highly annoyed by these products. She's vice president for dairy foods and nutrition at the \u003ca href=\"http://www.nmpf.org/\">National Milk Producers Federation\u003c/a>, which represents the original milk producers: dairy farmers.\u003c/p>\n\u003cp>These other \"milk\" products, she says, are confusing consumers. She recalls a recent conversation in which one of her friends, who is trained as a food scientist, thought a plant-based product can be called milk \"because it has the same nutrients\" as milk.\u003c/p>\n\u003cp>This is exactly what those companies want you to think, Briczinski says. It's why they label their products \"milk\" and place them in the dairy aisle at the supermarket. But the products are not the same at all. Some milk-like drinks contain very little protein or calcium.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This week, a group of 32 members of Congress, many of them from big milk-producing states, came to Briczinski's aid. They wrote a \u003ca href=\"https://welch.house.gov/media-center/press-releases/welch-leads-bipartisan-effort-stop-illegal-branding-fake-milk-real-milk\">letter\u003c/a> to the Food and Drug Administration, calling on the FDA to order manufacturers of plant-based drinks to find some other name. Democratic Vermont Rep. Peter Welch, a co-author of the letter, points out that the FDA already has a legal definition of milk, and \"the FDA regulation defines milk as something that comes from a mammary gland. So we're asking the FDA basically to enforce its own regulation.\"\u003c/p>\n\u003cp>Nancy Chapman, executive director of the \u003ca href=\"http://www.soyfoods.org/about-us\">Soyfoods Association of North America\u003c/a>, responds to this with a question. \"If you break open a coconut, what's inside? Coconut milk.\"\u003c/p>\n\u003cp>\u003cstrong>Updated at 10 a.m.:\u003c/strong> Several alert listeners wrote to inform us that what's found inside a coconut is coconut water, not coconut milk. Coconut milk is a product that's made from the meat of the coconut.\u003c/p>\n\u003cp>Chapman says the word \"milk,\" in practice, has a very broad meaning. \"It's just a liquid that is taken from a particular protein source — a coconut, a soy[bean], a cow, a goat, a whatever.\"\u003c/p>\n\u003cp>This week's letter is only the latest round in a long-running battle over the milk label. In 2000, the National Milk Producers Federation filed a formal \u003ca href=\"http://www.dairynetwork.com/doc/milk-producers-sack-soy-beverages-0001\">complaint\u003c/a> with the FDA, asking the agency to crack down on the labeling of plant-based drinks as \"milk.\" Three years earlier, in 1997, the Soyfoods Association of America had \u003ca href=\"http://www.soyfoods.org/wp-content/uploads/SANA-Citizen-Petition-No.-97P-0078-2-28-97.pdf\">asked\u003c/a> the FDA to recognize that \"soymilk\" is the common and accepted name for a product derived from soybeans and water.\u003c/p>\n\u003cp>So far, the agency has declined to take a stand, and there's little sign that this week's letter from Capitol Hill will change things. An FDA spokesperson told The Salt in an email that the agency \"plans to respond directly to the lawmakers on their letter.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Carrageenan is Everywhere. Is It Safe?",
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"content": "\u003cp>You probably don’t cook with it at home, but the odds are good that you’re eating carrageenan. Made from seaweed, carrageenan is used as a thickener, stabilizer, and emulsifying agent to keep the ingredients in many soft, creamy, and liquid products from separating. (Think: nondairy milks, salad dressing, ice cream, cottage cheese, sour cream, chocolate milk, etc.). Food manufacturers also say it helps increase \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">shelf-life\u003c/a>.\u003c/p>\n\u003cp>Now, after years of debate about the health risks associated with the additive, the U.S. Department of Agriculture (USDA) will soon decide whether to continue allowing carrageenan in organic food. In fact, it will be a hot topic when the agency’s National Organic Standards Board (NOSB) \u003ca href=\"https://www.ams.usda.gov/event/nosb-fall-2016-meeting-st-louis-mo\">meets in St. Louis later this month\u003c/a>.\u003c/p>\n\u003cp>Not surprisingly, \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CLb_o7GkktACFUVffgodWlAEsg\">the companies\u003c/a> that make and use carrageenan say it’s safe. But many \u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">food safety advocates\u003c/a> say the science on carrageenan’s potential to cause \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">gastrointestinal inflammation\u003c/a> and other adverse heath effects raises serious concerns.\u003c/p>\n\u003cp>Carageenan is made from \u003ca href=\"https://en.wikipedia.org/wiki/Polysaccharide\">polysaccharides\u003c/a> that are extracted from red seaweed. But what ends up in processed food doesn’t resemble seaweed as it’s found on the beach. For this reason, says Cameron Harsh, \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> senior manager for organic and animal policy, “It has always been a very controversial ingredient in organic food.”\u003c/p>\n\u003cp>\u003cstrong>Synthetics in Organic Food?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">Food Science Matters\u003c/a>—a website maintained by the \u003ca href=\"http://www.fmc.com/\">FMC Corporation\u003c/a>, a specialty chemical company whose products include carrageenan—says the carrageenan production process is “so simple that you could actually do it in your own kitchen.” And it says, “families in Ireland used to do so hundreds of years ago.”\u003c/p>\n\u003cp>But according to major carrageenan supplier \u003ca href=\"http://www.cargillfoods.com/na/en/products/hydrocolloids/carrageenan/manufacturing-process/index.jsp\">Cargill\u003c/a>, industrial carrageen production is a complex, multistep process. And as the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e0a.htm\">United Nations’ Food and Agricultural Organization \u003c/a>(FAO) explains, carrageenan extraction typically involves chemical solutions, before the product is washed, dried, and milled into a powder. And today, most seaweed harvested for carrageenan is cultivated in the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e09.htm\">Philippines, Indonesia\u003c/a> and \u003ca href=\"http://marinalg.org/news-resources/resources/how-is-carrageenan-made/\">East Africa\u003c/a>.\u003c/p>\n\u003cp>While \u003ca href=\"http://blogs.usda.gov/2012/01/25/organic-101-allowed-and-prohibited-substances/\">synthetic ingredients\u003c/a> are generally prohibited in organics, the USDA has approved some for use in certified organic food. These have been determined by a NOSB review process. If approved, these ingredients can remain in use for five years before they must be reevaluated. Carrageenan—first approved by the NOSB in the 1990s—is up for review this year. If not reapproved, it would have to be removed from all organic food in 2018. The NOSB evaluation, Harsh explained, includes determining “that a substance doesn’t negatively impact human health and the environment, and is essential to products.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">The Cornucopia Institute\u003c/a>, a vocal opponent of carrageenan’s use in food, argues that it’s “non-essential,” and has pointed out in comments submitted to USDA that many alternatives exist. The \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a> (OTA) explained in a statement that the “organic industry has been working hard to find alternatives to carrageenan and to … reformulate and phase out the use of carrageenan.” Indeed, a survey of supermarket shelves suggests that many products contain stabilizers and emulsifiers other than carrageenan, including \u003ca href=\"http://www.merriam-webster.com/dictionary/xanthan%20gum\">xanthan gum\u003c/a> and soy \u003ca href=\"http://www.dictionary.com/browse/lecithin\">lecithin\u003c/a>.\u003c/p>\n\u003cp>But this entire class of additives is raising health effects questions. Scientists studying \u003ca href=\"http://civileats.com/2015/02/25/how-emulsifiers-are-messing-with-our-guts-and-making-us-fat/\">other emulsifiers\u003c/a> used in processed food have found evidence that they may be \u003ca href=\"http://www.nature.com/nature/journal/v519/n7541/full/nature14232.html\">interfering with gut microbes\u003c/a> in ways that promote inflammation and conditions similar to those other research has linked to carrageenan.\u003c/p>\n\u003cp>\u003cstrong>Is it Safe?\u003c/strong>\u003c/p>\n\u003cp>There is a range of perspectives on carrageenan’s potential adverse health effects. But understanding precisely why some groups say people might want to avoid carrageenan requires some patience.\u003c/p>\n\u003cp>To begin, what’s referred to as “food-grade” carrageenan is also sometimes called “undegraded” carrageenan. On its own, this is generally considered safe by groups that include the U.S. Food and Drug Administration, and the World Health Organization (WHO). But, as a result of manufacturing, the carrageenan used by food manufacturers \u003ca href=\"https://books.google.com/books?id=19mM4xtgfOMC&pg=PA58&lpg=PA58&dq=FDA,+restrictions+on+degraded+carrageenan&source=bl&ots=MtI6IAGYEx&sig=REdNbl0Xm9AOF9ceQJuze_tMSqk&hl=en&sa=X&ved=0ahUKEwiAqsP055TQAhUCw2MKHfO-CeMQ6AEIPTAF#v=onepage&q=FDA%2C%20restrictions%20on%20degraded%20carrageenan&f=false\">often includes\u003c/a> some “degraded” carrageenan—which is of smaller molecular size and weight.\u003c/p>\n\u003cp>Degraded carrageenan is what prompts the most concern. Animal studies have linked it to \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201600545/full\">GI inflammation\u003c/a>, and conditions like \u003ca href=\"https://www.researchgate.net/publication/11677987_Review_of_Harmful_Gastrointestinal_Effects_of_Carrageenan_in_Animal_Experiments\">colitis\u003c/a>, as well as to intestinal tumors in laboratory mice. The WHO’s \u003ca href=\"http://www.inchem.org/documents/iarc/vol31/carrageenan.html\">International Agency for Research on Cancer\u003c/a> says degraded carrageenan is “\u003ca href=\"http://monographs.iarc.fr/ENG/Classification/\">possibly carcinogenic\u003c/a>.”\u003c/p>\n\u003cp>There are also questions about whether undegraded carrageenan \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">might break down\u003c/a> in the human digestive system into the potentially harmful smaller molecules. “In acidic conditions, like in the human stomach, carrageenan does break down into smaller pieces,” said \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a> senior staff scientist Michael Hansen. Hansen also pointed to studies that have linked carrageenan to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22011715\">insulin resistance\u003c/a>, a hallmark of diabetes.\u003c/p>\n\u003cp>However, \u003ca href=\"http://marinalg.org/about-us/\">Marinalg\u003c/a>, the trade association representing the \u003ca href=\"http://marinalg.org/our-members/\">seaweed processing industry\u003c/a>, questions such studies. Marinalg says these studies are not replicable, and instead points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17034924\">others\u003c/a> showing carrageenan’s lack of toxicity, including \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">one\u003c/a> published in August (funded by FMC and the \u003ca href=\"http://foodingredientfacts.org/\">International Food Additives Counci\u003c/a>l), which found carrageenan exposure produced \u003ca href=\"http://marinalg.org/new-study-proves-no-adverse-effects-of-carrageenan-in-human-cells/\">no adverse effects\u003c/a> on human cells.\u003c/p>\n\u003cp>Lisa Lefferts, a senior scientist for Center for Science in the Public Interest (CSPI), acknowledges that carrageenan safety is not a black and white issue. “We had a lot of internal debate about this compound,” she explained. Yet, she said, “It’s a complex material and there are questions about how much is broken down,” and how much exposure there is to the degraded form.\u003c/p>\n\u003cp>Hansen is more emphatic. “There’s enough data on the health side to raise questions about its use in conventional food. But organic food is supposed to have a higher bar,” he said. And he added, “The only reason [USDA] is allowing it is so it can be put into processed foods.”\u003c/p>\n\u003cp>\u003cstrong>The Alternatives\u003c/strong>\u003c/p>\n\u003cp>The NOSB says that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">its review\u003c/a> of the “scientific evidence does not support claims of widespread negative human health impacts” from consuming carrageenan in processed foods. Some people may be sensitive to carrageenan, says the NOSB, “but even that is not entirely clear.”\u003c/p>\n\u003cp>Yet the NOSB also acknowledges that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">consumer demand\u003c/a> has already led to carrageenan’s removal from various products and that food manufacturers could replace the additive if necessary. Based on the availability of alternatives, NOSB subcommittee members considering carrageenan are recommending that the additive be removed from the list of synthetics allowed in USDA certified organic food. But whether that will happen remains to be seen.\u003c/p>\n\u003cp>Faced with conflicting evidence, many food manufacturers and consumers may opt to follow CSPI’s recommendation, which is to approach carrageenan with \u003ca href=\"https://cspinet.org/eating-healthy/chemical-cuisine\">caution\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The NOSB meeting is open to the public and will be held on November 16 – 18. USDA will post a transcript after the meeting. Twitter users can follow along with the hashtag #NOSB.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You probably don’t cook with it at home, but the odds are good that you’re eating carrageenan. Made from seaweed, carrageenan is used as a thickener, stabilizer, and emulsifying agent to keep the ingredients in many soft, creamy, and liquid products from separating. (Think: nondairy milks, salad dressing, ice cream, cottage cheese, sour cream, chocolate milk, etc.). Food manufacturers also say it helps increase \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">shelf-life\u003c/a>.\u003c/p>\n\u003cp>Now, after years of debate about the health risks associated with the additive, the U.S. Department of Agriculture (USDA) will soon decide whether to continue allowing carrageenan in organic food. In fact, it will be a hot topic when the agency’s National Organic Standards Board (NOSB) \u003ca href=\"https://www.ams.usda.gov/event/nosb-fall-2016-meeting-st-louis-mo\">meets in St. Louis later this month\u003c/a>.\u003c/p>\n\u003cp>Not surprisingly, \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CLb_o7GkktACFUVffgodWlAEsg\">the companies\u003c/a> that make and use carrageenan say it’s safe. But many \u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">food safety advocates\u003c/a> say the science on carrageenan’s potential to cause \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">gastrointestinal inflammation\u003c/a> and other adverse heath effects raises serious concerns.\u003c/p>\n\u003cp>Carageenan is made from \u003ca href=\"https://en.wikipedia.org/wiki/Polysaccharide\">polysaccharides\u003c/a> that are extracted from red seaweed. But what ends up in processed food doesn’t resemble seaweed as it’s found on the beach. For this reason, says Cameron Harsh, \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> senior manager for organic and animal policy, “It has always been a very controversial ingredient in organic food.”\u003c/p>\n\u003cp>\u003cstrong>Synthetics in Organic Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">Food Science Matters\u003c/a>—a website maintained by the \u003ca href=\"http://www.fmc.com/\">FMC Corporation\u003c/a>, a specialty chemical company whose products include carrageenan—says the carrageenan production process is “so simple that you could actually do it in your own kitchen.” And it says, “families in Ireland used to do so hundreds of years ago.”\u003c/p>\n\u003cp>But according to major carrageenan supplier \u003ca href=\"http://www.cargillfoods.com/na/en/products/hydrocolloids/carrageenan/manufacturing-process/index.jsp\">Cargill\u003c/a>, industrial carrageen production is a complex, multistep process. And as the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e0a.htm\">United Nations’ Food and Agricultural Organization \u003c/a>(FAO) explains, carrageenan extraction typically involves chemical solutions, before the product is washed, dried, and milled into a powder. And today, most seaweed harvested for carrageenan is cultivated in the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e09.htm\">Philippines, Indonesia\u003c/a> and \u003ca href=\"http://marinalg.org/news-resources/resources/how-is-carrageenan-made/\">East Africa\u003c/a>.\u003c/p>\n\u003cp>While \u003ca href=\"http://blogs.usda.gov/2012/01/25/organic-101-allowed-and-prohibited-substances/\">synthetic ingredients\u003c/a> are generally prohibited in organics, the USDA has approved some for use in certified organic food. These have been determined by a NOSB review process. If approved, these ingredients can remain in use for five years before they must be reevaluated. Carrageenan—first approved by the NOSB in the 1990s—is up for review this year. If not reapproved, it would have to be removed from all organic food in 2018. The NOSB evaluation, Harsh explained, includes determining “that a substance doesn’t negatively impact human health and the environment, and is essential to products.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">The Cornucopia Institute\u003c/a>, a vocal opponent of carrageenan’s use in food, argues that it’s “non-essential,” and has pointed out in comments submitted to USDA that many alternatives exist. The \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a> (OTA) explained in a statement that the “organic industry has been working hard to find alternatives to carrageenan and to … reformulate and phase out the use of carrageenan.” Indeed, a survey of supermarket shelves suggests that many products contain stabilizers and emulsifiers other than carrageenan, including \u003ca href=\"http://www.merriam-webster.com/dictionary/xanthan%20gum\">xanthan gum\u003c/a> and soy \u003ca href=\"http://www.dictionary.com/browse/lecithin\">lecithin\u003c/a>.\u003c/p>\n\u003cp>But this entire class of additives is raising health effects questions. Scientists studying \u003ca href=\"http://civileats.com/2015/02/25/how-emulsifiers-are-messing-with-our-guts-and-making-us-fat/\">other emulsifiers\u003c/a> used in processed food have found evidence that they may be \u003ca href=\"http://www.nature.com/nature/journal/v519/n7541/full/nature14232.html\">interfering with gut microbes\u003c/a> in ways that promote inflammation and conditions similar to those other research has linked to carrageenan.\u003c/p>\n\u003cp>\u003cstrong>Is it Safe?\u003c/strong>\u003c/p>\n\u003cp>There is a range of perspectives on carrageenan’s potential adverse health effects. But understanding precisely why some groups say people might want to avoid carrageenan requires some patience.\u003c/p>\n\u003cp>To begin, what’s referred to as “food-grade” carrageenan is also sometimes called “undegraded” carrageenan. On its own, this is generally considered safe by groups that include the U.S. Food and Drug Administration, and the World Health Organization (WHO). But, as a result of manufacturing, the carrageenan used by food manufacturers \u003ca href=\"https://books.google.com/books?id=19mM4xtgfOMC&pg=PA58&lpg=PA58&dq=FDA,+restrictions+on+degraded+carrageenan&source=bl&ots=MtI6IAGYEx&sig=REdNbl0Xm9AOF9ceQJuze_tMSqk&hl=en&sa=X&ved=0ahUKEwiAqsP055TQAhUCw2MKHfO-CeMQ6AEIPTAF#v=onepage&q=FDA%2C%20restrictions%20on%20degraded%20carrageenan&f=false\">often includes\u003c/a> some “degraded” carrageenan—which is of smaller molecular size and weight.\u003c/p>\n\u003cp>Degraded carrageenan is what prompts the most concern. Animal studies have linked it to \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201600545/full\">GI inflammation\u003c/a>, and conditions like \u003ca href=\"https://www.researchgate.net/publication/11677987_Review_of_Harmful_Gastrointestinal_Effects_of_Carrageenan_in_Animal_Experiments\">colitis\u003c/a>, as well as to intestinal tumors in laboratory mice. The WHO’s \u003ca href=\"http://www.inchem.org/documents/iarc/vol31/carrageenan.html\">International Agency for Research on Cancer\u003c/a> says degraded carrageenan is “\u003ca href=\"http://monographs.iarc.fr/ENG/Classification/\">possibly carcinogenic\u003c/a>.”\u003c/p>\n\u003cp>There are also questions about whether undegraded carrageenan \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">might break down\u003c/a> in the human digestive system into the potentially harmful smaller molecules. “In acidic conditions, like in the human stomach, carrageenan does break down into smaller pieces,” said \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a> senior staff scientist Michael Hansen. Hansen also pointed to studies that have linked carrageenan to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22011715\">insulin resistance\u003c/a>, a hallmark of diabetes.\u003c/p>\n\u003cp>However, \u003ca href=\"http://marinalg.org/about-us/\">Marinalg\u003c/a>, the trade association representing the \u003ca href=\"http://marinalg.org/our-members/\">seaweed processing industry\u003c/a>, questions such studies. Marinalg says these studies are not replicable, and instead points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17034924\">others\u003c/a> showing carrageenan’s lack of toxicity, including \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">one\u003c/a> published in August (funded by FMC and the \u003ca href=\"http://foodingredientfacts.org/\">International Food Additives Counci\u003c/a>l), which found carrageenan exposure produced \u003ca href=\"http://marinalg.org/new-study-proves-no-adverse-effects-of-carrageenan-in-human-cells/\">no adverse effects\u003c/a> on human cells.\u003c/p>\n\u003cp>Lisa Lefferts, a senior scientist for Center for Science in the Public Interest (CSPI), acknowledges that carrageenan safety is not a black and white issue. “We had a lot of internal debate about this compound,” she explained. Yet, she said, “It’s a complex material and there are questions about how much is broken down,” and how much exposure there is to the degraded form.\u003c/p>\n\u003cp>Hansen is more emphatic. “There’s enough data on the health side to raise questions about its use in conventional food. But organic food is supposed to have a higher bar,” he said. And he added, “The only reason [USDA] is allowing it is so it can be put into processed foods.”\u003c/p>\n\u003cp>\u003cstrong>The Alternatives\u003c/strong>\u003c/p>\n\u003cp>The NOSB says that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">its review\u003c/a> of the “scientific evidence does not support claims of widespread negative human health impacts” from consuming carrageenan in processed foods. Some people may be sensitive to carrageenan, says the NOSB, “but even that is not entirely clear.”\u003c/p>\n\u003cp>Yet the NOSB also acknowledges that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">consumer demand\u003c/a> has already led to carrageenan’s removal from various products and that food manufacturers could replace the additive if necessary. Based on the availability of alternatives, NOSB subcommittee members considering carrageenan are recommending that the additive be removed from the list of synthetics allowed in USDA certified organic food. But whether that will happen remains to be seen.\u003c/p>\n\u003cp>Faced with conflicting evidence, many food manufacturers and consumers may opt to follow CSPI’s recommendation, which is to approach carrageenan with \u003ca href=\"https://cspinet.org/eating-healthy/chemical-cuisine\">caution\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The NOSB meeting is open to the public and will be held on November 16 – 18. USDA will post a transcript after the meeting. Twitter users can follow along with the hashtag #NOSB.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161003_me_fda_is_redefining_the_term_healthy_on_food_labels.mp3\u003c/p>\n\u003cp>So, you're looking for a quick grab-and-go snack, and there's a row of energy bars at the checkout counter. Are they a healthy option?\u003c/p>\n\u003cp>The maker of Kind bars thinks so. The company has used the phrase \"healthy and tasty\" on some of its products that contain lots of nuts. But, here's the issue: The bars contained too much fat to meet the Food and Drug Administration's strict low-fat definition of healthy. So, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/10/477514200/why-the-fda-is-reevaluating-the-nutty-definition-of-healthy-food\">reported last May\u003c/a>, the company helped launch a petition to challenge the status quo.\u003c/p>\n\u003cp>Now the FDA has \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm520695.htm\">begun the process of redefining the term\u003c/a> \"healthy\" on food labels. Policymakers are looking for input from food makers, health experts and the public. You can weigh in with your ideas about what factors and criteria should be used for the new definition. (\u003ca href=\"http://www.regulations.gov/\">Submit \u003c/a>electronic comments directly to the FDA).\u003c/p>\n\u003cp>\"As our understanding about nutrition has evolved, we need to make sure the definition for the 'healthy' labeling claim stays up to date,\" writes Douglas Balentine, who directs the Office of Nutrition and Food Labeling at the FDA's Center for Food Safety and Applied Nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, how has nutrition science — and the thinking about what's healthful — evolved?\u003c/p>\n\u003cp>Let's start with fat. The \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free era\u003c/a> has come and gone. \"The most recent public health recommendations now focus on type of fat, rather than amount of fat,\" Balentine writes in a blog post for the FDA.\u003c/p>\n\u003cp>For instance, the type of fats found in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day\">avocados \u003c/a>and \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=246549388\">nuts \u003c/a>are considered healthful fats. We're encouraged to eat more plant-based fats and omega-3s from fatty fish, whereas the U.S. Dietary Guidelines\u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/chapter-1/key-recommendations/\"> recommend\u003c/a> limiting saturated fats — the type of fat found in meat and other animal products — to less than 10 percent of your total daily calorie intake.\u003c/p>\n\u003cp>The modernized definition of \"healthy\" will also likely address sugar content. The FDA is taking into account all of the newer evidence \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">linking\u003c/a> excessive sugar intake to heart disease and obesity.\u003c/p>\n\u003cp>\"Our thinking about sugars has changed,\" Balentine told us, \"so I would think the amount of sugar in products is something we [will] take into account.\"\u003c/p>\n\u003cp>In an ideal world, people wouldn't need labels to signal which food choices are healthful. As nutrition guru \u003ca href=\"http://steinhardt.nyu.edu/faculty/Marion_Nestle\">Marion Nestle\u003c/a> of New York University, tells us, \"if people want to eat healthfully, we know how to do that. That's eating lots of fruits, vegetables and whole grains.\" And she says we should eat packaged and processed foods in much smaller amounts.\u003c/p>\n\u003cp>\"I don't think we should have health claims [on food packages] at all,\" Nestle tells us. \"They're inherently misleading,\" because food companies use them as a marketing tool.\u003c/p>\n\u003cp>But the FDA's Douglas Balentine pushes back, pointing out that Americans are looking for information on food packages to help them make better decisions.\u003c/p>\n\u003cp>\"The typical consumer makes a purchase decision in three to five seconds. They don't have a lot of time,\" Balentine says. So, he says, an up-to-date \"healthy\" label will give people a quick way to identify better-for-you options. \"We want to give consumers the best tools and information about the foods they choose.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, you're looking for a quick grab-and-go snack, and there's a row of energy bars at the checkout counter. Are they a healthy option?\u003c/p>\n\u003cp>The maker of Kind bars thinks so. The company has used the phrase \"healthy and tasty\" on some of its products that contain lots of nuts. But, here's the issue: The bars contained too much fat to meet the Food and Drug Administration's strict low-fat definition of healthy. So, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/05/10/477514200/why-the-fda-is-reevaluating-the-nutty-definition-of-healthy-food\">reported last May\u003c/a>, the company helped launch a petition to challenge the status quo.\u003c/p>\n\u003cp>Now the FDA has \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm520695.htm\">begun the process of redefining the term\u003c/a> \"healthy\" on food labels. Policymakers are looking for input from food makers, health experts and the public. You can weigh in with your ideas about what factors and criteria should be used for the new definition. (\u003ca href=\"http://www.regulations.gov/\">Submit \u003c/a>electronic comments directly to the FDA).\u003c/p>\n\u003cp>\"As our understanding about nutrition has evolved, we need to make sure the definition for the 'healthy' labeling claim stays up to date,\" writes Douglas Balentine, who directs the Office of Nutrition and Food Labeling at the FDA's Center for Food Safety and Applied Nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, how has nutrition science — and the thinking about what's healthful — evolved?\u003c/p>\n\u003cp>Let's start with fat. The \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free era\u003c/a> has come and gone. \"The most recent public health recommendations now focus on type of fat, rather than amount of fat,\" Balentine writes in a blog post for the FDA.\u003c/p>\n\u003cp>For instance, the type of fats found in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/07/375653050/take-a-swipe-at-bad-cholesterol-eat-an-avocado-a-day\">avocados \u003c/a>and \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=246549388\">nuts \u003c/a>are considered healthful fats. We're encouraged to eat more plant-based fats and omega-3s from fatty fish, whereas the U.S. Dietary Guidelines\u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/chapter-1/key-recommendations/\"> recommend\u003c/a> limiting saturated fats — the type of fat found in meat and other animal products — to less than 10 percent of your total daily calorie intake.\u003c/p>\n\u003cp>The modernized definition of \"healthy\" will also likely address sugar content. The FDA is taking into account all of the newer evidence \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">linking\u003c/a> excessive sugar intake to heart disease and obesity.\u003c/p>\n\u003cp>\"Our thinking about sugars has changed,\" Balentine told us, \"so I would think the amount of sugar in products is something we [will] take into account.\"\u003c/p>\n\u003cp>In an ideal world, people wouldn't need labels to signal which food choices are healthful. As nutrition guru \u003ca href=\"http://steinhardt.nyu.edu/faculty/Marion_Nestle\">Marion Nestle\u003c/a> of New York University, tells us, \"if people want to eat healthfully, we know how to do that. That's eating lots of fruits, vegetables and whole grains.\" And she says we should eat packaged and processed foods in much smaller amounts.\u003c/p>\n\u003cp>\"I don't think we should have health claims [on food packages] at all,\" Nestle tells us. \"They're inherently misleading,\" because food companies use them as a marketing tool.\u003c/p>\n\u003cp>But the FDA's Douglas Balentine pushes back, pointing out that Americans are looking for information on food packages to help them make better decisions.\u003c/p>\n\u003cp>\"The typical consumer makes a purchase decision in three to five seconds. They don't have a lot of time,\" Balentine says. So, he says, an up-to-date \"healthy\" label will give people a quick way to identify better-for-you options. \"We want to give consumers the best tools and information about the foods they choose.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sugar Shocked? The Rest Of Food Industry Pays For Lots Of Research, Too",
"title": "Sugar Shocked? The Rest Of Food Industry Pays For Lots Of Research, Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sugar shocked.\u003c/p>\n\u003cp>That describes the reaction of many Americans this week following \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat\">revelations\u003c/a> that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.\u003c/p>\n\u003cp>What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.\u003c/p>\n\u003cp>Nutrition scholar \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> of New York University spent a year informally tracking industry-funded studies on food. \"Roughly 90% of nearly 170 studies favored the sponsor's interest,\" Nestle tells us via email. Other, \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1001578\">systematic reviews\u003c/a> support her conclusions.\u003c/p>\n\u003cp>For instance, studies funded by Welch Foods — the brand behind Welch's 100% Grape Juice — found that drinking Concord grape juice daily may boost brain function. Another, funded by Quaker Oats, concluded, as a \u003cem>Daily Mail\u003c/em> \u003ca href=\"http://www.dailymail.co.uk/health/article-2655016/Want-lose-weight-Choose-porridge-cereal-Hot-oatmeal-breakfast-keeps-fuller-longer-staves-hunger-pangs.html\">story put it\u003c/a>, that \"hot oatmeal breakfast keeps you full for longer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While these examples might induce chuckles, the past year has seen several exposes that have raised serious concerns about the extent of industry's influence on food and nutrition research outcomes.\u003c/p>\n\u003cp>Last year, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://well.blogs.nytimes.com/2015/08/09/coca-cola-funds-scientists-who-shift-blame-for-obesity-away-from-bad-diets/?_r=0\">revealed\u003c/a> how Coca-Cola was funding high-profile scientists and organizations promoting a message that, in the battle against weight gain, people should pay more attention to exercise and less to what they eat and drink. In the aftermath of that investigation, Coca-Cola \u003ca href=\"http://transparency.coca-colacompany.com/\">released data\u003c/a> detailing its funding of several medical institutions and associations between 2010 and 2015, from the Academy of Family Physicians to the American Academy of Pediatrics. All told, Coca-Cola says it gave $132.8 million toward scientific research and partnerships.\u003c/p>\n\u003cp>And earlier this summer, the Associated Press \u003ca href=\"http://www.nola.com/dining/index.ssf/2016/06/candy_scientific_research_lsu.html\">released an investigation\u003c/a> that looked at research funded by the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, a trade group whose members include the makers of Tootsie Rolls, Hershey's kisses and Snickers bars. One study the group funded \u003ca href=\"http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5794\">concluded that\u003c/a> kids who eat candy tend to weigh less than those who don't. In an email to her co-author, the AP reported, one of the scientists behind that study wrote that the finding was \"thin and clearly padded.\" Nonetheless, the paper was published in a journal called \u003cem>Food & Nutrition Research.\u003c/em>\u003c/p>\n\u003cp>\"It's definitely a problem that so much research in nutrition and health is funded by industry,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a>, director of nutrition at the Center for Science in the Public Interest, a nonprofit advocacy group. \"When the food industry pays for research, it often gets what it pays for.\" And what it pays for is often a pro-industry finding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmossbooks.com/\">Michael Moss\u003c/a> is an investigative journalist who focuses on the food industry and author of the expose \u003cem>Salt, Sugar, Fat: How The Food Giants Hooked Us\u003c/em>. He says a lot of times, food firms are funding research that they know is going to go their way — a finding they can tout on their packaging to sway consumers to buy their products. The problem is, the findings that get published may be incomplete, highlighting positive outcomes while leaving out negative ones. And then, there are studies that are simply poorly designed.\u003c/p>\n\u003cp>As a researcher, notes Moss, one can tweak the experimental design \"in subtle ways that can lead to a desired conclusion — whether you're taking money from industry or you yourself have a passion or conclusion you want\" to see, he says. \"There's just a lot of bad research out there.\"\u003c/p>\n\u003cp>And yet, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">reported before\u003c/a>, this junk nutrition science frequently gets touted in press releases written to drum up interest, then picked up and disseminated by journalists who lack the wherewithal to spot the bad research methodology. In May 2015, science journalist John Bohannon highlighted exactly \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">how this process plays out\u003c/a>: He conducted a real — but really poorly designed — study that concluded eating chocolate can help you lose weight, then watched as media outlets ran with the study.\u003c/p>\n\u003cp>While Bohannon's study was a deliberate hoax designed to expose the flaws in nutrition science journalism, similarly bad studies get reported on all the time. As \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\">Gary Schwitzer\u003c/a> of \u003ca href=\"http://www.healthnewsreview.org/\">Health News Review\u003c/a>, a watchdog group for the media's coverage of health, told us last year, the problem is extensive. \"We have examples of journalists reporting on a study that was never done,\" he told us in 2015. \"We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\"\u003c/p>\n\u003cp>Given this environment, where bad science on what to eat or drink is pervasive, what's a consumer to do?\u003c/p>\n\u003cp>Be skeptical when reading about the latest finding in nutrition science, says Moss.\u003c/p>\n\u003cp>Ignore the latest study that pops up on your news feed, adds Liebman. \"Rely on health experts who've reviewed all the evidence,\" she says. She points to the official government Dietary Guidelines, which are based on reviews of dozens or hundreds of studies. \"Experts are able to sift through the evidence and separate the good from bad,\" she says.\u003c/p>\n\u003cp>And that expert advice remains pretty simple, says Nestle. \"We know what healthy diets are — lots of vegetables, not too much junk food, balanced calories. Everything else is really difficult to do experimentally.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sugar shocked.\u003c/p>\n\u003cp>That describes the reaction of many Americans this week following \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat\">revelations\u003c/a> that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.\u003c/p>\n\u003cp>What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.\u003c/p>\n\u003cp>Nutrition scholar \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> of New York University spent a year informally tracking industry-funded studies on food. \"Roughly 90% of nearly 170 studies favored the sponsor's interest,\" Nestle tells us via email. Other, \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1001578\">systematic reviews\u003c/a> support her conclusions.\u003c/p>\n\u003cp>For instance, studies funded by Welch Foods — the brand behind Welch's 100% Grape Juice — found that drinking Concord grape juice daily may boost brain function. Another, funded by Quaker Oats, concluded, as a \u003cem>Daily Mail\u003c/em> \u003ca href=\"http://www.dailymail.co.uk/health/article-2655016/Want-lose-weight-Choose-porridge-cereal-Hot-oatmeal-breakfast-keeps-fuller-longer-staves-hunger-pangs.html\">story put it\u003c/a>, that \"hot oatmeal breakfast keeps you full for longer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While these examples might induce chuckles, the past year has seen several exposes that have raised serious concerns about the extent of industry's influence on food and nutrition research outcomes.\u003c/p>\n\u003cp>Last year, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://well.blogs.nytimes.com/2015/08/09/coca-cola-funds-scientists-who-shift-blame-for-obesity-away-from-bad-diets/?_r=0\">revealed\u003c/a> how Coca-Cola was funding high-profile scientists and organizations promoting a message that, in the battle against weight gain, people should pay more attention to exercise and less to what they eat and drink. In the aftermath of that investigation, Coca-Cola \u003ca href=\"http://transparency.coca-colacompany.com/\">released data\u003c/a> detailing its funding of several medical institutions and associations between 2010 and 2015, from the Academy of Family Physicians to the American Academy of Pediatrics. All told, Coca-Cola says it gave $132.8 million toward scientific research and partnerships.\u003c/p>\n\u003cp>And earlier this summer, the Associated Press \u003ca href=\"http://www.nola.com/dining/index.ssf/2016/06/candy_scientific_research_lsu.html\">released an investigation\u003c/a> that looked at research funded by the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, a trade group whose members include the makers of Tootsie Rolls, Hershey's kisses and Snickers bars. One study the group funded \u003ca href=\"http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5794\">concluded that\u003c/a> kids who eat candy tend to weigh less than those who don't. In an email to her co-author, the AP reported, one of the scientists behind that study wrote that the finding was \"thin and clearly padded.\" Nonetheless, the paper was published in a journal called \u003cem>Food & Nutrition Research.\u003c/em>\u003c/p>\n\u003cp>\"It's definitely a problem that so much research in nutrition and health is funded by industry,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a>, director of nutrition at the Center for Science in the Public Interest, a nonprofit advocacy group. \"When the food industry pays for research, it often gets what it pays for.\" And what it pays for is often a pro-industry finding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmossbooks.com/\">Michael Moss\u003c/a> is an investigative journalist who focuses on the food industry and author of the expose \u003cem>Salt, Sugar, Fat: How The Food Giants Hooked Us\u003c/em>. He says a lot of times, food firms are funding research that they know is going to go their way — a finding they can tout on their packaging to sway consumers to buy their products. The problem is, the findings that get published may be incomplete, highlighting positive outcomes while leaving out negative ones. And then, there are studies that are simply poorly designed.\u003c/p>\n\u003cp>As a researcher, notes Moss, one can tweak the experimental design \"in subtle ways that can lead to a desired conclusion — whether you're taking money from industry or you yourself have a passion or conclusion you want\" to see, he says. \"There's just a lot of bad research out there.\"\u003c/p>\n\u003cp>And yet, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">reported before\u003c/a>, this junk nutrition science frequently gets touted in press releases written to drum up interest, then picked up and disseminated by journalists who lack the wherewithal to spot the bad research methodology. In May 2015, science journalist John Bohannon highlighted exactly \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">how this process plays out\u003c/a>: He conducted a real — but really poorly designed — study that concluded eating chocolate can help you lose weight, then watched as media outlets ran with the study.\u003c/p>\n\u003cp>While Bohannon's study was a deliberate hoax designed to expose the flaws in nutrition science journalism, similarly bad studies get reported on all the time. As \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\">Gary Schwitzer\u003c/a> of \u003ca href=\"http://www.healthnewsreview.org/\">Health News Review\u003c/a>, a watchdog group for the media's coverage of health, told us last year, the problem is extensive. \"We have examples of journalists reporting on a study that was never done,\" he told us in 2015. \"We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\"\u003c/p>\n\u003cp>Given this environment, where bad science on what to eat or drink is pervasive, what's a consumer to do?\u003c/p>\n\u003cp>Be skeptical when reading about the latest finding in nutrition science, says Moss.\u003c/p>\n\u003cp>Ignore the latest study that pops up on your news feed, adds Liebman. \"Rely on health experts who've reviewed all the evidence,\" she says. She points to the official government Dietary Guidelines, which are based on reviews of dozens or hundreds of studies. \"Experts are able to sift through the evidence and separate the good from bad,\" she says.\u003c/p>\n\u003cp>And that expert advice remains pretty simple, says Nestle. \"We know what healthy diets are — lots of vegetables, not too much junk food, balanced calories. Everything else is really difficult to do experimentally.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/09/20160907_atc_celebrating_the_choco_taco.mp3\u003c/p>\n\u003cp>It's a classic summertime treat, the kind you might get from an ice cream truck.\u003c/p>\n\u003cp>It's a sugar cone, in the shape of a taco, filled with light vanilla ice cream dipped in chocolate with nuts on top. It's the Choco Taco.\u003c/p>\n\u003cp>But where did this highly engineered dessert come from?\u003c/p>\n\u003cp>Food writer Jason Cohen took a \u003ca href=\"http://www.eater.com/2016/8/26/12636162/choco-taco-klondike-ice-cream-chocolate\" target=\"_blank\">deep dive into the history\u003c/a> of the Choco Taco and how it is inspiring high-end chefs and ice cream vendors across the country. He tells NPR's Audie Cornish the story of how this novelty was created.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cohen stumbled upon this story on a visit to Philadelphia. He was waiting in line at an exclusive pizza joint, when he struck up a conversation with the man in front of him.\u003c/p>\n\u003cp>\"The guy in front of me, you know we were just chatting, because that's what you do when you're waiting in line for food, and he's telling me secrets of how to get this pizza,\" Cohen says. \"And he turns to me and says, 'I'm famous, you know?' And I was like, 'Oh, really? For what?' And he tells me, 'I invented the Choco Taco.' \"\u003c/p>\n\u003cp>That man was Alan Drazen, who told Cohen he came up with the idea for the Choco Taco back in 1983. Drazen began as a truck driver for Good Humor in Philadelphia before going into management with Jack & Jill in 1974. It struck him that Jack & Jill didn't have anything unique beyond the usual ice cream fare.\u003c/p>\n\u003cp>\"He was just trying to come up with the product for the company, and Mexican food was the hot food category at the time, and somehow this magic moment struck,\" Cohen says.\u003c/p>\n\u003cp>Cohen says Drazen sometimes embellishes that story for dramatic affect.\u003c/p>\n\u003cp>\"But he knows that people don't want to hear that,\" Cohen says. \"What they want to hear is that he grew up loving ice cream and loving tacos and always dreamed of mixing it. Or he tells people that he was on a trip to Mexico and got stranded in the desert somewhere and saw it in mirage.\"\u003c/p>\n\u003cp>The Choco Taco was originally distributed through wholesalers selling it to ice cream trucks. It gradually entered the mainstream after the company that originally made and distributed it was bought by Unilever. When Taco Bell started carrying it, the Choco Taco became a mainstay in American food culture.\u003c/p>\n\u003cp>Though eating a Choco Taco doesn't typically remind one of eating Mexican food, the idea was tapping into a trend of that particular time.\u003c/p>\n\u003cp>\"Well, it's just a gimmick, obviously,\" Cohen says. \"But I guess at the time it was just before salsa was becoming the hotter condiment than ketchup in an off-cited statistic, and the fast casual Mexican-style food was starting to spread around the country. So he just knew it would be a good hook. And of course, it is a good hook because everything's better as a taco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's a classic summertime treat, the kind you might get from an ice cream truck.\u003c/p>\n\u003cp>It's a sugar cone, in the shape of a taco, filled with light vanilla ice cream dipped in chocolate with nuts on top. It's the Choco Taco.\u003c/p>\n\u003cp>But where did this highly engineered dessert come from?\u003c/p>\n\u003cp>Food writer Jason Cohen took a \u003ca href=\"http://www.eater.com/2016/8/26/12636162/choco-taco-klondike-ice-cream-chocolate\" target=\"_blank\">deep dive into the history\u003c/a> of the Choco Taco and how it is inspiring high-end chefs and ice cream vendors across the country. He tells NPR's Audie Cornish the story of how this novelty was created.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cohen stumbled upon this story on a visit to Philadelphia. He was waiting in line at an exclusive pizza joint, when he struck up a conversation with the man in front of him.\u003c/p>\n\u003cp>\"The guy in front of me, you know we were just chatting, because that's what you do when you're waiting in line for food, and he's telling me secrets of how to get this pizza,\" Cohen says. \"And he turns to me and says, 'I'm famous, you know?' And I was like, 'Oh, really? For what?' And he tells me, 'I invented the Choco Taco.' \"\u003c/p>\n\u003cp>That man was Alan Drazen, who told Cohen he came up with the idea for the Choco Taco back in 1983. Drazen began as a truck driver for Good Humor in Philadelphia before going into management with Jack & Jill in 1974. It struck him that Jack & Jill didn't have anything unique beyond the usual ice cream fare.\u003c/p>\n\u003cp>\"He was just trying to come up with the product for the company, and Mexican food was the hot food category at the time, and somehow this magic moment struck,\" Cohen says.\u003c/p>\n\u003cp>Cohen says Drazen sometimes embellishes that story for dramatic affect.\u003c/p>\n\u003cp>\"But he knows that people don't want to hear that,\" Cohen says. \"What they want to hear is that he grew up loving ice cream and loving tacos and always dreamed of mixing it. Or he tells people that he was on a trip to Mexico and got stranded in the desert somewhere and saw it in mirage.\"\u003c/p>\n\u003cp>The Choco Taco was originally distributed through wholesalers selling it to ice cream trucks. It gradually entered the mainstream after the company that originally made and distributed it was bought by Unilever. When Taco Bell started carrying it, the Choco Taco became a mainstay in American food culture.\u003c/p>\n\u003cp>Though eating a Choco Taco doesn't typically remind one of eating Mexican food, the idea was tapping into a trend of that particular time.\u003c/p>\n\u003cp>\"Well, it's just a gimmick, obviously,\" Cohen says. \"But I guess at the time it was just before salsa was becoming the hotter condiment than ketchup in an off-cited statistic, and the fast casual Mexican-style food was starting to spread around the country. So he just knew it would be a good hook. And of course, it is a good hook because everything's better as a taco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Organic Food Fights Back Against 'Non-GMO' Rival",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160803_atc_organic_food_fights_back_against_non-gmo_rival.mp3\u003c/p>\n\u003cp>I did a little experiment the other day. I stood outside a Whole Foods Market in Washington, D.C., with two cartons of large brown eggs. One carton had the words \"Non-GMO Project Verified\" on it, with a little orange butterfly. It also said cage-free. The other carton had a different label; a green and white circle with the words \"USDA Organic.\" One other crucial difference: the organic carton cost 50 cents more.\u003c/p>\n\u003cp>I asked shoppers which carton they would buy.\u003c/p>\n\u003cp>\"They both sound good,\" says Anna Hansen, sounding indecisive. \"If it's non-GMO, great. If it's USDA organic, great. I don't know!\" Then she pointed at the non-GMO carton. \"This one's a little cheaper, I guess I'd go with this one.\"\u003c/p>\n\u003cp>Most of the shoppers I met made the same choice, and they're joined by millions of shoppers across the country. \"We've seen exponential growth since our label first launched in 2010,\" says Megan Westgate, Executive Director of the \u003ca href=\"http://www.nongmoproject.org/\">Non-GMO Project\u003c/a>, which is responsible for that label on the eggs. \"We're currently at about $16 billion in annual sales of products that have the butterfly on them. Just two years ago, we were at $7 billion.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Organic food sales are growing, too, but not as rapidly. And it's creating some soul-searching among organic companies, some of which actually launched the Non-GMO Project because they wanted to have their products tested for the presence of GMOs.\u003cstrong> \u003c/strong>The official organic rules, while they prohibit the use of genetic engineering, do not require organic food companies to test their ingredients for the presence of GMOs.\u003c/p>\n\u003cp>\"There's a concern, for sure, that consumers are getting ripped off, or that they're not getting what they think they're getting,\" says \u003ca href=\"http://us.naturespath.com/company-info/our-people/dagfalck\">Dag Falck\u003c/a>, the organic program manager at Nature's Path Organic Foods.\u003c/p>\n\u003cp>The non-GMO label has always had its critics. Some people say it's misleading because it implies that non-GMO foods are better for you. Scientists and the U.S. Food and Drug Administration have said repeatedly that this is not true.\u003c/p>\n\u003cp>Now, organic food companies are starting — cautiously — to voice concerns about the non-GMO label, too. They're worried that shoppers have become so fixated on GMOs that they don't realize how little it actually means, compared to organic.\u003c/p>\n\u003cp>\"It's a little frustrating, to be honest,\" says Jesse LaFlamme, CEO and owner of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>. \"OK, it's great that there's a non-GMO symbol on there. But do you understand that that product might have been produced with pesticides, antibiotics, and with no regard for animal welfare?\"\u003c/p>\n\u003cp>Laura Batcha, executive director of the \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a>, puts it this way: \"Non-GMO is agriculture before GMOs were introduced, which is still chemical agriculture.\"\u003c/p>\n\u003cp>A good place to see what this means, in practice, is the farm near Cerro Gordo, Ill., where Allen Williams grows corn, soybeans and a variety of other crops. It's an unusual farm, because Williams grows crops three different ways: Some are organic, some are \"verified non-GMO\" and some are genetically modified.\u003c/p>\n\u003cp>But the way Williams sees it, there are basically two kinds of agriculture here: certified organic and conventional. He considers both the non-GMO and the GMO crops to be conventional, because when it comes to farming practices, both are very similar.\u003c/p>\n\u003cp>For both of those groups of crops, he uses factory-supplied fertilizers and chemical weedkillers. The only real difference is, he can use a cheaper weedkiller — glyphosate — on the genetically modified soybeans, and spray it right on top of the crops.\u003c/p>\n\u003cp>Then Williams shows me his organic farming. That's a whole different system. His organic soybeans are also non-GMO, but that's only a tiny part of what makes them organic.\u003c/p>\n\u003cp>He points out a huge pile of chicken manure, which he will use as fertilizer. To control the weeds, he doesn't spray chemicals. Instead, he brings in local high school students who walk the rows and clear out the weeds by hand.\u003c/p>\n\u003cp>A lot of farmers don't want to make the effort to grow crops this way, and as a result, there's a shortage of organic soybeans and corn, which are needed to feed organic animals. It's driven the price of organic crops sky-high. That's great for farmers like Allen Williams. He earned more than twice as much money for a bushel of his organic soybeans, compared to his non-GMO beans.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Expensive organic soybeans means expensive organic eggs.\u003c/p>\n\u003cp>Which brings us back to Hansen, the shopper who preferred the cheaper non-GMO eggs. When I tell her why the non-GMO eggs were cheaper, she changes her mind. \"Now that I know that, I'd definitely pick the USDA Organic,\" she says.\u003c/p>\n\u003cp>Organic food companies are trying to get that message out, but Falck says it's a tough fight. The big problem, he says, is that \"organic\" means \"literally hundreds of things.\" The organic rules cover everything from food additives to animal welfare to soil fertility. Consumers respond better, he says, to a message that focuses on just one thing — like a ban on GMOs.\u003c/p>\n\u003cp>\"We need to get better at talking about what organic means, and simplify that message,\" says Falck.\u003c/p>\n\u003cp>Megan Westgate, from the Non-GMO Project, says that her organization doesn't want to undermine the organic program, which she says \"covers a lot of important things that the Non-GMO project doesn't.\"\u003c/p>\n\u003cp>\"This is something that we are very sensitive to, and we talk about it a lot, how to protect that [organic] label,\" she says. \"We're trying not to step on anybody's toes. But at the same time, it's really important to test for GMOs.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sales of food labeled \"non-GMO\" are booming, and it's starting to annoy organic food companies. They see the non-GMO label as cut-rate competition that doesn't deliver what shoppers imagine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/08/20160803_atc_organic_food_fights_back_against_non-gmo_rival.mp3\u003c/p>\n\u003cp>I did a little experiment the other day. I stood outside a Whole Foods Market in Washington, D.C., with two cartons of large brown eggs. One carton had the words \"Non-GMO Project Verified\" on it, with a little orange butterfly. It also said cage-free. The other carton had a different label; a green and white circle with the words \"USDA Organic.\" One other crucial difference: the organic carton cost 50 cents more.\u003c/p>\n\u003cp>I asked shoppers which carton they would buy.\u003c/p>\n\u003cp>\"They both sound good,\" says Anna Hansen, sounding indecisive. \"If it's non-GMO, great. If it's USDA organic, great. I don't know!\" Then she pointed at the non-GMO carton. \"This one's a little cheaper, I guess I'd go with this one.\"\u003c/p>\n\u003cp>Most of the shoppers I met made the same choice, and they're joined by millions of shoppers across the country. \"We've seen exponential growth since our label first launched in 2010,\" says Megan Westgate, Executive Director of the \u003ca href=\"http://www.nongmoproject.org/\">Non-GMO Project\u003c/a>, which is responsible for that label on the eggs. \"We're currently at about $16 billion in annual sales of products that have the butterfly on them. Just two years ago, we were at $7 billion.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Organic food sales are growing, too, but not as rapidly. And it's creating some soul-searching among organic companies, some of which actually launched the Non-GMO Project because they wanted to have their products tested for the presence of GMOs.\u003cstrong> \u003c/strong>The official organic rules, while they prohibit the use of genetic engineering, do not require organic food companies to test their ingredients for the presence of GMOs.\u003c/p>\n\u003cp>\"There's a concern, for sure, that consumers are getting ripped off, or that they're not getting what they think they're getting,\" says \u003ca href=\"http://us.naturespath.com/company-info/our-people/dagfalck\">Dag Falck\u003c/a>, the organic program manager at Nature's Path Organic Foods.\u003c/p>\n\u003cp>The non-GMO label has always had its critics. Some people say it's misleading because it implies that non-GMO foods are better for you. Scientists and the U.S. Food and Drug Administration have said repeatedly that this is not true.\u003c/p>\n\u003cp>Now, organic food companies are starting — cautiously — to voice concerns about the non-GMO label, too. They're worried that shoppers have become so fixated on GMOs that they don't realize how little it actually means, compared to organic.\u003c/p>\n\u003cp>\"It's a little frustrating, to be honest,\" says Jesse LaFlamme, CEO and owner of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>. \"OK, it's great that there's a non-GMO symbol on there. But do you understand that that product might have been produced with pesticides, antibiotics, and with no regard for animal welfare?\"\u003c/p>\n\u003cp>Laura Batcha, executive director of the \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a>, puts it this way: \"Non-GMO is agriculture before GMOs were introduced, which is still chemical agriculture.\"\u003c/p>\n\u003cp>A good place to see what this means, in practice, is the farm near Cerro Gordo, Ill., where Allen Williams grows corn, soybeans and a variety of other crops. It's an unusual farm, because Williams grows crops three different ways: Some are organic, some are \"verified non-GMO\" and some are genetically modified.\u003c/p>\n\u003cp>But the way Williams sees it, there are basically two kinds of agriculture here: certified organic and conventional. He considers both the non-GMO and the GMO crops to be conventional, because when it comes to farming practices, both are very similar.\u003c/p>\n\u003cp>For both of those groups of crops, he uses factory-supplied fertilizers and chemical weedkillers. The only real difference is, he can use a cheaper weedkiller — glyphosate — on the genetically modified soybeans, and spray it right on top of the crops.\u003c/p>\n\u003cp>Then Williams shows me his organic farming. That's a whole different system. His organic soybeans are also non-GMO, but that's only a tiny part of what makes them organic.\u003c/p>\n\u003cp>He points out a huge pile of chicken manure, which he will use as fertilizer. To control the weeds, he doesn't spray chemicals. Instead, he brings in local high school students who walk the rows and clear out the weeds by hand.\u003c/p>\n\u003cp>A lot of farmers don't want to make the effort to grow crops this way, and as a result, there's a shortage of organic soybeans and corn, which are needed to feed organic animals. It's driven the price of organic crops sky-high. That's great for farmers like Allen Williams. He earned more than twice as much money for a bushel of his organic soybeans, compared to his non-GMO beans.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Expensive organic soybeans means expensive organic eggs.\u003c/p>\n\u003cp>Which brings us back to Hansen, the shopper who preferred the cheaper non-GMO eggs. When I tell her why the non-GMO eggs were cheaper, she changes her mind. \"Now that I know that, I'd definitely pick the USDA Organic,\" she says.\u003c/p>\n\u003cp>Organic food companies are trying to get that message out, but Falck says it's a tough fight. 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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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