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"content": "\u003cp>Since calorie labeling on most alcoholic beverages is voluntary, it's often hard to know how many calories are in your favorite brew.\u003c/p>\n\u003cp>And — perhaps — ignorance is bliss. But ignoring those liquid calories is about to get a lot tougher. Soon, calorie counts may be staring you in the face.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.beerinstitute.org/\">Beer Institute,\u003c/a> a trade group that includes the biggest brewing names, including Anheuser-Busch, MillerCoors and Heineken USA, has \u003ca href=\"http://www.beerinstitute.org/news-media/press-releases/voluntary-disclosure-announcement\">announced\u003c/a> a new initiative aimed at transparency.\u003c/p>\n\u003cp>Brewers will list calories, carbs, alcohol by volume (ABV) and other nutrition information right on their bottles and cans.\u003c/p>\n\u003cp>The group says participating brewers will also include a freshness date and an ingredient list, which consumers can access by a QR code or on secondary packaging, such as the box or carton.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beer Institute CEO James McGreevy says six leading beer companies — which produce about 80 percent of all the beer sold in the U.S. — have agreed to follow the new standards.\u003c/p>\n\u003cp>\"We've seen poll after poll that indicates\u003cstrong> ...\u003c/strong> consumers are interested in knowing calories and other information,\" says McGreevy. He points to a recent Harris Poll that found 72 percent of beer drinkers \"think it's important to read nutritional labels when buying food and beverages.\"\u003c/p>\n\u003cp>\"We're proud of this initiative,\" says McGreevey. And he urges wine and spirit makers to follow suit.\u003c/p>\n\u003cfigure id=\"attachment_110909\" class=\"wp-caption aligncenter\" style=\"max-width: 774px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM.png\" alt=\"How Many Beer Calories Are you Drinking?\" width=\"774\" height=\"644\" class=\"size-full wp-image-110909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM.png 774w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM-400x333.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM-768x639.png 768w\" sizes=\"(max-width: 774px) 100vw, 774px\">\u003cfigcaption class=\"wp-caption-text\">How Many Beer Calories Are you Drinking? \u003ccite>(Source: \u003ca href=\"http://www.nutritionaction.com/daily/calories-in-food/how-many-calories-are-in-beer-wine-and-cocktails/\">Nutrition Action\u003c/a>. Credit: Katie Park and Rhitu Chatterjee/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, not all brewers will add labels right away. The Beer Institute is planning a three-year implementation period.\u003c/p>\n\u003cp>\u003ca href=\"http://craftbrew.com/2016/06/13/craft-brew-alliance-expands-its-world-class-brewery-innovation-team-with-tom-bleigh-as-innovation-brewmaster/\">Craft Brew Alliance,\u003c/a> a publicly traded company based in Portland, Ore., the company that markets brands including \u003ca href=\"http://redhook.com/\">Redhook\u003c/a> and \u003ca href=\"http://konabrewingco.com/\">Kona Brewing\u003c/a>, says it's still working out how it will comply.\u003c/p>\n\u003cp>\"We are 100% committed to disclosing this information for all of our brands, but are still evaluating where the information will be located,\" Andy Thomas, CEO of Craft Brew Alliance, told us by email. For instance, the information could be posted on secondary packaging or the packaging could reference a website link.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewersassociation.org/\">Brewers Association\u003c/a>, a trade association for craft brewers, says don't expect all small breweries to label calories on their bottles.\u003c/p>\n\u003cp>\"The Brewers Association supports transparency in labeling,\" the association's Paul Gatza told us in an email. But \"the approach the large brewers have taken may not be feasible for smaller brewers, many of whom offer dozens of small scale, seasonal products every year.\"\u003c/p>\n\u003cp>A recent analysis of beers by the \u003ca href=\"https://cspinet.org/\">Center for Science in the Public Interest\u003c/a> finds the calorie counts vary greatly.\u003c/p>\n\u003cp>Who knew that a bolder-tasting stout or IPAs can have double, or in some cases triple the number of calories compared to lighter beers.\u003c/p>\n\u003cp>\"I was surprised,\" says \u003ca href=\"https://cspinet.org/biography/lindsay-moyer\">Lindsay Moyer\u003c/a> of the Center for Science in the Public Interest. \"Surprised to see how high in calories some of these craft beers can get.\"\u003c/p>\n\u003cp>A 12-ounce can of Budweiser has 145 calories. Compare this, says Moyer, to a Sierra Nevada Torpedo Extra IPA, which has about 240 calories.\u003c/p>\n\u003cp>And what about the higher-end beers?\u003c/p>\n\u003cp>\"Brooklyn Brewery Chocolate Stout Beer has 320 calories,\" says Moyer. \"Beers like the [chocolate stout] tend to be both higher in alcohol and carbohydrates.\" And the general rule of thumb is that higher-alcohol beers are also higher in calories.\u003c/p>\n\u003cp>So if that one beer you planned to drink becomes two — because hey, who's counting? — \"You're looking at upwards of 500 calories, easily!\" says Moyer.\u003c/p>\n\u003cp>And remember, these calorie estimates are for 12-ounce cans. If you order a draft pour in a bar or restaurant, the serving size — and yes, the calorie count, too — goes up. \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>Since calorie labeling on most alcoholic beverages is voluntary, it's often hard to know how many calories are in your favorite brew.\u003c/p>\n\u003cp>And — perhaps — ignorance is bliss. But ignoring those liquid calories is about to get a lot tougher. Soon, calorie counts may be staring you in the face.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.beerinstitute.org/\">Beer Institute,\u003c/a> a trade group that includes the biggest brewing names, including Anheuser-Busch, MillerCoors and Heineken USA, has \u003ca href=\"http://www.beerinstitute.org/news-media/press-releases/voluntary-disclosure-announcement\">announced\u003c/a> a new initiative aimed at transparency.\u003c/p>\n\u003cp>Brewers will list calories, carbs, alcohol by volume (ABV) and other nutrition information right on their bottles and cans.\u003c/p>\n\u003cp>The group says participating brewers will also include a freshness date and an ingredient list, which consumers can access by a QR code or on secondary packaging, such as the box or carton.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beer Institute CEO James McGreevy says six leading beer companies — which produce about 80 percent of all the beer sold in the U.S. — have agreed to follow the new standards.\u003c/p>\n\u003cp>\"We've seen poll after poll that indicates\u003cstrong> ...\u003c/strong> consumers are interested in knowing calories and other information,\" says McGreevy. He points to a recent Harris Poll that found 72 percent of beer drinkers \"think it's important to read nutritional labels when buying food and beverages.\"\u003c/p>\n\u003cp>\"We're proud of this initiative,\" says McGreevey. And he urges wine and spirit makers to follow suit.\u003c/p>\n\u003cfigure id=\"attachment_110909\" class=\"wp-caption aligncenter\" style=\"max-width: 774px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM.png\" alt=\"How Many Beer Calories Are you Drinking?\" width=\"774\" height=\"644\" class=\"size-full wp-image-110909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM.png 774w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM-400x333.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM-768x639.png 768w\" sizes=\"(max-width: 774px) 100vw, 774px\">\u003cfigcaption class=\"wp-caption-text\">How Many Beer Calories Are you Drinking? \u003ccite>(Source: \u003ca href=\"http://www.nutritionaction.com/daily/calories-in-food/how-many-calories-are-in-beer-wine-and-cocktails/\">Nutrition Action\u003c/a>. Credit: Katie Park and Rhitu Chatterjee/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, not all brewers will add labels right away. The Beer Institute is planning a three-year implementation period.\u003c/p>\n\u003cp>\u003ca href=\"http://craftbrew.com/2016/06/13/craft-brew-alliance-expands-its-world-class-brewery-innovation-team-with-tom-bleigh-as-innovation-brewmaster/\">Craft Brew Alliance,\u003c/a> a publicly traded company based in Portland, Ore., the company that markets brands including \u003ca href=\"http://redhook.com/\">Redhook\u003c/a> and \u003ca href=\"http://konabrewingco.com/\">Kona Brewing\u003c/a>, says it's still working out how it will comply.\u003c/p>\n\u003cp>\"We are 100% committed to disclosing this information for all of our brands, but are still evaluating where the information will be located,\" Andy Thomas, CEO of Craft Brew Alliance, told us by email. For instance, the information could be posted on secondary packaging or the packaging could reference a website link.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewersassociation.org/\">Brewers Association\u003c/a>, a trade association for craft brewers, says don't expect all small breweries to label calories on their bottles.\u003c/p>\n\u003cp>\"The Brewers Association supports transparency in labeling,\" the association's Paul Gatza told us in an email. But \"the approach the large brewers have taken may not be feasible for smaller brewers, many of whom offer dozens of small scale, seasonal products every year.\"\u003c/p>\n\u003cp>A recent analysis of beers by the \u003ca href=\"https://cspinet.org/\">Center for Science in the Public Interest\u003c/a> finds the calorie counts vary greatly.\u003c/p>\n\u003cp>Who knew that a bolder-tasting stout or IPAs can have double, or in some cases triple the number of calories compared to lighter beers.\u003c/p>\n\u003cp>\"I was surprised,\" says \u003ca href=\"https://cspinet.org/biography/lindsay-moyer\">Lindsay Moyer\u003c/a> of the Center for Science in the Public Interest. \"Surprised to see how high in calories some of these craft beers can get.\"\u003c/p>\n\u003cp>A 12-ounce can of Budweiser has 145 calories. Compare this, says Moyer, to a Sierra Nevada Torpedo Extra IPA, which has about 240 calories.\u003c/p>\n\u003cp>And what about the higher-end beers?\u003c/p>\n\u003cp>\"Brooklyn Brewery Chocolate Stout Beer has 320 calories,\" says Moyer. \"Beers like the [chocolate stout] tend to be both higher in alcohol and carbohydrates.\" And the general rule of thumb is that higher-alcohol beers are also higher in calories.\u003c/p>\n\u003cp>So if that one beer you planned to drink becomes two — because hey, who's counting? — \"You're looking at upwards of 500 calories, easily!\" says Moyer.\u003c/p>\n\u003cp>And remember, these calorie estimates are for 12-ounce cans. If you order a draft pour in a bar or restaurant, the serving size — and yes, the calorie count, too — goes up. \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": "Congress Just Passed A GMO Labeling Bill. Nobody's Super Happy About It",
"title": "Congress Just Passed A GMO Labeling Bill. Nobody's Super Happy About It",
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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/2016/07/20160714_atc_gmo_labels.mp3\u003c/p>\n\u003cp>After years of bitter debate and legislative stalemate over the labeling of genetically modified ingredients, a compromise proposal sailed through Congress in breathtaking speed over the past three weeks.\u003c/p>\n\u003cp>The House of Representative passed the \u003ca href=\"http://www.agriculture.senate.gov/imo/media/doc/Mandatory%20Labeling%20Bill.pdf\">measure\u003c/a> on Thursday with solid support from both Democrats and Republicans. It now goes to the White House, where President Obama is expected to sign it.\u003c/p>\n\u003cp>Within a few years, consumers will be able to find out whether any food in the supermarket contains GMO ingredients. But they won't necessarily see that information on the package. Instead, consumers may have to scan a \"QR code\" — those little square codes that you see on airline boarding passes — to get that information.\u003c/p>\n\u003cp>Neither side in the labeling battle sounded completely satisfied. \"I don't think that it's the best bill that we could have, but it's the best bill we could pass,\" says Richard Wilkins, a Delaware farmer who is president of the American Soybean Association, which opposes mandatory GMO labels.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're not supporting the final bill, because it does allow companies to use the option of a QR code,\" says Scott Faber, from the Environmental Working Group, which supports mandatory labels.\u003c/p>\n\u003cp>Congress was forced into this compromise by Vermont, which passed its own GMO labeling law. It went into effect this month.\u003c/p>\n\u003cp>Faber says mandatory labeling is necessary in order to provide consumers the information they need to ensure \"that their values are reflected in their food dollar.\"\u003c/p>\n\u003cp>Food companies and farm groups, meanwhile, are convinced that pro-labeling groups are simply trying to use labels to drive consumers away from GMOs — a tactic that worked in Europe.\u003c/p>\n\u003cp>\"Their first step was to require a mandatory label, and their second step was to force those products out of the marketplace,\" Wilkins says.\u003c/p>\n\u003cp>Wilkins also says mandatory labeling of GMOs suggests that those foods are inferior or unsafe, which is simply not true. The U.S. Food and Drug Administration has said labeling isn't necessary because GMO foods aren't any different than regular ones.\u003c/p>\n\u003cp>This is why food companies and farm groups lobbied Congress to ban mandatory GMO labeling laws, including the one in Vermont. That previous proposal passed in the House, but not the Senate, where Michigan Sen. Debbie Stabenow — the ranking Democrat on the agriculture committee — dug in her heels against it.\u003c/p>\n\u003cp>In the end, the two sides settled on a compromise that does nullify Vermont's law, but still requires a form of GMO labeling.\u003c/p>\n\u003cp>Under this compromise, food companies will have to reveal whether products contain GMO ingredients, but they won't have to print it on the package label. Instead, they can make that information available through a QR code. Shoppers would have to scan it with their smartphones. Small food companies also have the option of printing a website URL or a phone number that customers can call for more information.\u003c/p>\n\u003cp>The proposal opened up sharp divisions among groups that had previously presented a united front in favor of GMO labeling. Some critics condemned the compromise as a \"\u003ca href=\"http://www.fooddemocracynow.org/blog/2016/jul/8\">betrayal\u003c/a>,\" a \"\u003ca href=\"http://consumersunion.org/news/three-reasons-the-senate-gmo-labeling-bill-is-a-sham/\">sham\u003c/a>\" and \"\u003ca href=\"https://www.organicconsumers.org/press/oca-statement-passage-bill-denying-consumers-clear-package-labeling-gmos\">inexcusable\u003c/a>.\"\u003c/p>\n\u003cp>Yet the Organic Trade Association, which supports GMO labeling, decided to \u003ca href=\"https://www.ota.com/advocacy/gmos/gmo-labeling\">support\u003c/a> the compromise, in part because the law includes some special benefits for the organic industry. It includes, for instance, a provision that allows organic food companies to label their products as non-GMO.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.justlabelit.org/\">Just Label It\u003c/a> coalition, which includes the Environmental Working Group and a long list of food companies, declared the bill a victory of sorts, even while refusing to support it. \"It's not an insignificant achievement that a Republican Congress has decided to mandate a national GMO disclosure on every food package that contains genetically engineered ingredients,\" says Scott Faber.\u003c/p>\n\u003cp>At the same time, the GMO labeling battle isn't over. For one thing, the law leaves many details of the new labeling scheme to be worked out by the U.S. Department of Agriculture. These include, for instance, whether refined products like soy oil or sugar from beets will need to be labeled. While they are made from GMO crops, the final product doesn't contain any genetically modified material, such as proteins or DNA.\u003c/p>\n\u003cp>Gary Hirshberg, chairman of the Just Label It coalition, released a statement sayin that \"the fight for national mandatory GMO transparency now shifts to USDA and to the marketplace, where companies should think twice before they remove GMO labels from their packages.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/07/20160714_atc_gmo_labels.mp3\u003c/p>\n\u003cp>After years of bitter debate and legislative stalemate over the labeling of genetically modified ingredients, a compromise proposal sailed through Congress in breathtaking speed over the past three weeks.\u003c/p>\n\u003cp>The House of Representative passed the \u003ca href=\"http://www.agriculture.senate.gov/imo/media/doc/Mandatory%20Labeling%20Bill.pdf\">measure\u003c/a> on Thursday with solid support from both Democrats and Republicans. It now goes to the White House, where President Obama is expected to sign it.\u003c/p>\n\u003cp>Within a few years, consumers will be able to find out whether any food in the supermarket contains GMO ingredients. But they won't necessarily see that information on the package. Instead, consumers may have to scan a \"QR code\" — those little square codes that you see on airline boarding passes — to get that information.\u003c/p>\n\u003cp>Neither side in the labeling battle sounded completely satisfied. \"I don't think that it's the best bill that we could have, but it's the best bill we could pass,\" says Richard Wilkins, a Delaware farmer who is president of the American Soybean Association, which opposes mandatory GMO labels.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're not supporting the final bill, because it does allow companies to use the option of a QR code,\" says Scott Faber, from the Environmental Working Group, which supports mandatory labels.\u003c/p>\n\u003cp>Congress was forced into this compromise by Vermont, which passed its own GMO labeling law. It went into effect this month.\u003c/p>\n\u003cp>Faber says mandatory labeling is necessary in order to provide consumers the information they need to ensure \"that their values are reflected in their food dollar.\"\u003c/p>\n\u003cp>Food companies and farm groups, meanwhile, are convinced that pro-labeling groups are simply trying to use labels to drive consumers away from GMOs — a tactic that worked in Europe.\u003c/p>\n\u003cp>\"Their first step was to require a mandatory label, and their second step was to force those products out of the marketplace,\" Wilkins says.\u003c/p>\n\u003cp>Wilkins also says mandatory labeling of GMOs suggests that those foods are inferior or unsafe, which is simply not true. The U.S. Food and Drug Administration has said labeling isn't necessary because GMO foods aren't any different than regular ones.\u003c/p>\n\u003cp>This is why food companies and farm groups lobbied Congress to ban mandatory GMO labeling laws, including the one in Vermont. That previous proposal passed in the House, but not the Senate, where Michigan Sen. Debbie Stabenow — the ranking Democrat on the agriculture committee — dug in her heels against it.\u003c/p>\n\u003cp>In the end, the two sides settled on a compromise that does nullify Vermont's law, but still requires a form of GMO labeling.\u003c/p>\n\u003cp>Under this compromise, food companies will have to reveal whether products contain GMO ingredients, but they won't have to print it on the package label. Instead, they can make that information available through a QR code. Shoppers would have to scan it with their smartphones. Small food companies also have the option of printing a website URL or a phone number that customers can call for more information.\u003c/p>\n\u003cp>The proposal opened up sharp divisions among groups that had previously presented a united front in favor of GMO labeling. Some critics condemned the compromise as a \"\u003ca href=\"http://www.fooddemocracynow.org/blog/2016/jul/8\">betrayal\u003c/a>,\" a \"\u003ca href=\"http://consumersunion.org/news/three-reasons-the-senate-gmo-labeling-bill-is-a-sham/\">sham\u003c/a>\" and \"\u003ca href=\"https://www.organicconsumers.org/press/oca-statement-passage-bill-denying-consumers-clear-package-labeling-gmos\">inexcusable\u003c/a>.\"\u003c/p>\n\u003cp>Yet the Organic Trade Association, which supports GMO labeling, decided to \u003ca href=\"https://www.ota.com/advocacy/gmos/gmo-labeling\">support\u003c/a> the compromise, in part because the law includes some special benefits for the organic industry. It includes, for instance, a provision that allows organic food companies to label their products as non-GMO.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.justlabelit.org/\">Just Label It\u003c/a> coalition, which includes the Environmental Working Group and a long list of food companies, declared the bill a victory of sorts, even while refusing to support it. \"It's not an insignificant achievement that a Republican Congress has decided to mandate a national GMO disclosure on every food package that contains genetically engineered ingredients,\" says Scott Faber.\u003c/p>\n\u003cp>At the same time, the GMO labeling battle isn't over. For one thing, the law leaves many details of the new labeling scheme to be worked out by the U.S. Department of Agriculture. These include, for instance, whether refined products like soy oil or sugar from beets will need to be labeled. While they are made from GMO crops, the final product doesn't contain any genetically modified material, such as proteins or DNA.\u003c/p>\n\u003cp>Gary Hirshberg, chairman of the Just Label It coalition, released a statement sayin that \"the fight for national mandatory GMO transparency now shifts to USDA and to the marketplace, where companies should think twice before they remove GMO labels from their packages.\" \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": "As Bagged Salad Kits Boom, Americans Eat More Greens",
"title": "As Bagged Salad Kits Boom, Americans Eat More Greens",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160712_me_as_bagged_salad_kits_boom_americans_eat_more_greens.mp3\u003c/p>\n\u003cp>Cleaning a freshly picked head of lettuce \u003cem>can\u003c/em> be an act of mindfulness, your worries melting away as you wash and tear each leaf. And the payoff, along with the beautiful summer salad, is a feeling of virtuous accomplishment.\u003c/p>\n\u003cp>But if you're a busy working parent, the rip-and-release salad kit in a bag can take some hassle out of dinner prep.\u003c/p>\n\u003cp>As a culture, it's clear which direction we're headed. Per capita sales of fresh iceberg lettuce have fallen by half over the past 25 years, but there's been a boom in bagged greens and salad kits, sales of which are\u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\"> projected\u003c/a> to reach $7 billion a year.\u003c/p>\n\u003cp>According to the Nielsen Perishables Group, which tracks such things, Americans bought twice as many bags of packaged salads as heads of lettuce last year. And over the past five years, sales of bagged lettuce have been increasing by 6.5 percent every year. Sales of intact lettuce heads have remained flat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, if you're like us, you may have some hesitation about grab-and-go salads. Do bagged greens lose freshness? Are they less nutritious or less safe? Or are these suspicions simply the result of old-fashioned prejudice?\u003c/p>\n\u003cp>We decided to find some answers.\u003c/p>\n\u003cp>Let's start with safety. Though you may remember food-borne illness \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/25/464310352/the-mystery-of-the-listeria-that-lurked-in-bags-of-dole-salad\">outbreaks\u003c/a> linked to bagged greens, the risk is actually quite low, and apparently no higher than from traditional wash-at-home lettuce heads.\u003c/p>\n\u003cp>Big processors triple wash their greens and have taken aggressive steps to reduce the risk of pathogens on their farms, testing irrigation water and trying to \u003ca href=\"http://www.npr.org/sections/thesalt/2012/04/23/151047957/how-making-food-safe-can-harm-wildlife-and-water\">prevent wildlife\u003c/a> from entering fields, since birds and rodents can carry disease-causing microbes. Some of these measures were put into place following an \u003cem>E. coli\u003c/em> outbreak linked to bagged \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/2007/ucm108873.htm\">spinach\u003c/a> a decade ago.\u003c/p>\n\u003cp>Food safety expert \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=35&ds=183\">Trevor Suslow\u003c/a>, from the University of California, Davis, told us in an email that \"detectable contamination in both whole head lettuce and mixed salad greens categories are very very low, typically less than 0.1% positives [for pathogen detection],\" and that there's little evidence that bagged lettuces carry any more or less pathogen risk compared with heads.\u003c/p>\n\u003cp>In terms of freshness, it's fair to say that chopping and shredding can lead to browning and wilting.\u003c/p>\n\u003cp>But large producers — such as Fresh Express, Taylor Farms and Earthbound Farms — process and ship their products to retail grocery chains and food service outlets with pretty impressive efficiency.\u003c/p>\n\u003cp>\"For major supply chains, lettuce and leafy greens are harvested, cooled, and shipped within 24 [hours] or only slightly longer,\" explains Suslow.\u003c/p>\n\u003cp>The bagged greens also benefit from a crucial technological innovation, called \"modified atmosphere packaging.\" Essentially, the plastic packaging is engineered in such a way that it \"breathes\" but also maintains an atmosphere inside the package that will minimize browning and spoilage. Typically, that means a lower level of oxygen, and more carbon dioxide, than the natural atmosphere.\u003c/p>\n\u003cp>Now, when it comes to nutrition, opinions are easier to come by than facts. Intuitively, it seems there must be\u003cem> something\u003c/em> lost in an industrial-scale packaging facility. After all, the greens are typically rinsed in chlorinated water.\u003c/p>\n\u003cp>But one published study we found concluded that bagged, fresh-cut spinach in those modified-atmosphere packages maintained lots of its nutrients, including concentrations of vitamin C and other beneficial compounds known as flavonoids. The researchers did, however, point to a decline in antioxidants during storage.\u003c/p>\n\u003cp>Decades ago, head lettuce — widely recognized as iceberg — and Romaine were the most common options. But these two greens are not nearly as nutrient-dense as the mixes of dark, leafy greens that are now widely available — yes, in bags.\u003c/p>\n\u003cp>Just yesterday, we picked up a $5 clamshell of Earthbound Farm's Herb Blend, which includes varieties of lettuces such as Lolla Rosa and Asian Mizuna that we might otherwise never eat.\u003c/p>\n\u003cp>The clamshells also pack in arugula, spinach, chard and other dark greens that can serve up a whole day's worth of vitamins A and K in a big salad. (There's also lots of vitamin C, as well as dietary minerals such as magnesium and potassium that we're told to consume more of.)\u003c/p>\n\u003cp>And here's the kicker. It's reasonable to conclude that the convenience and availability of bagged salad kits has nudged Americans to consume more.\u003c/p>\n\u003cp>Consider this: Since 1985, our consumption of leaf and Romaine lettuce has more than tripled (from about 3 pounds per person per year, to more than 11 pounds per person), according to data from the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Considering that eight in 10 Americans don't currently eat the \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6426a1.htm\">recommended levels\u003c/a> of vegetables, this has to be a good thing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/07/20160712_me_as_bagged_salad_kits_boom_americans_eat_more_greens.mp3\u003c/p>\n\u003cp>Cleaning a freshly picked head of lettuce \u003cem>can\u003c/em> be an act of mindfulness, your worries melting away as you wash and tear each leaf. And the payoff, along with the beautiful summer salad, is a feeling of virtuous accomplishment.\u003c/p>\n\u003cp>But if you're a busy working parent, the rip-and-release salad kit in a bag can take some hassle out of dinner prep.\u003c/p>\n\u003cp>As a culture, it's clear which direction we're headed. Per capita sales of fresh iceberg lettuce have fallen by half over the past 25 years, but there's been a boom in bagged greens and salad kits, sales of which are\u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\"> projected\u003c/a> to reach $7 billion a year.\u003c/p>\n\u003cp>According to the Nielsen Perishables Group, which tracks such things, Americans bought twice as many bags of packaged salads as heads of lettuce last year. And over the past five years, sales of bagged lettuce have been increasing by 6.5 percent every year. Sales of intact lettuce heads have remained flat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, if you're like us, you may have some hesitation about grab-and-go salads. Do bagged greens lose freshness? Are they less nutritious or less safe? Or are these suspicions simply the result of old-fashioned prejudice?\u003c/p>\n\u003cp>We decided to find some answers.\u003c/p>\n\u003cp>Let's start with safety. Though you may remember food-borne illness \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/25/464310352/the-mystery-of-the-listeria-that-lurked-in-bags-of-dole-salad\">outbreaks\u003c/a> linked to bagged greens, the risk is actually quite low, and apparently no higher than from traditional wash-at-home lettuce heads.\u003c/p>\n\u003cp>Big processors triple wash their greens and have taken aggressive steps to reduce the risk of pathogens on their farms, testing irrigation water and trying to \u003ca href=\"http://www.npr.org/sections/thesalt/2012/04/23/151047957/how-making-food-safe-can-harm-wildlife-and-water\">prevent wildlife\u003c/a> from entering fields, since birds and rodents can carry disease-causing microbes. Some of these measures were put into place following an \u003cem>E. coli\u003c/em> outbreak linked to bagged \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/2007/ucm108873.htm\">spinach\u003c/a> a decade ago.\u003c/p>\n\u003cp>Food safety expert \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=35&ds=183\">Trevor Suslow\u003c/a>, from the University of California, Davis, told us in an email that \"detectable contamination in both whole head lettuce and mixed salad greens categories are very very low, typically less than 0.1% positives [for pathogen detection],\" and that there's little evidence that bagged lettuces carry any more or less pathogen risk compared with heads.\u003c/p>\n\u003cp>In terms of freshness, it's fair to say that chopping and shredding can lead to browning and wilting.\u003c/p>\n\u003cp>But large producers — such as Fresh Express, Taylor Farms and Earthbound Farms — process and ship their products to retail grocery chains and food service outlets with pretty impressive efficiency.\u003c/p>\n\u003cp>\"For major supply chains, lettuce and leafy greens are harvested, cooled, and shipped within 24 [hours] or only slightly longer,\" explains Suslow.\u003c/p>\n\u003cp>The bagged greens also benefit from a crucial technological innovation, called \"modified atmosphere packaging.\" Essentially, the plastic packaging is engineered in such a way that it \"breathes\" but also maintains an atmosphere inside the package that will minimize browning and spoilage. Typically, that means a lower level of oxygen, and more carbon dioxide, than the natural atmosphere.\u003c/p>\n\u003cp>Now, when it comes to nutrition, opinions are easier to come by than facts. Intuitively, it seems there must be\u003cem> something\u003c/em> lost in an industrial-scale packaging facility. After all, the greens are typically rinsed in chlorinated water.\u003c/p>\n\u003cp>But one published study we found concluded that bagged, fresh-cut spinach in those modified-atmosphere packages maintained lots of its nutrients, including concentrations of vitamin C and other beneficial compounds known as flavonoids. The researchers did, however, point to a decline in antioxidants during storage.\u003c/p>\n\u003cp>Decades ago, head lettuce — widely recognized as iceberg — and Romaine were the most common options. But these two greens are not nearly as nutrient-dense as the mixes of dark, leafy greens that are now widely available — yes, in bags.\u003c/p>\n\u003cp>Just yesterday, we picked up a $5 clamshell of Earthbound Farm's Herb Blend, which includes varieties of lettuces such as Lolla Rosa and Asian Mizuna that we might otherwise never eat.\u003c/p>\n\u003cp>The clamshells also pack in arugula, spinach, chard and other dark greens that can serve up a whole day's worth of vitamins A and K in a big salad. (There's also lots of vitamin C, as well as dietary minerals such as magnesium and potassium that we're told to consume more of.)\u003c/p>\n\u003cp>And here's the kicker. It's reasonable to conclude that the convenience and availability of bagged salad kits has nudged Americans to consume more.\u003c/p>\n\u003cp>Consider this: Since 1985, our consumption of leaf and Romaine lettuce has more than tripled (from about 3 pounds per person per year, to more than 11 pounds per person), according to data from the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Considering that eight in 10 Americans don't currently eat the \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6426a1.htm\">recommended levels\u003c/a> of vegetables, this has to be a good thing.\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>After months of bargaining and backroom arguments, the Senate has voted in favor of a new national standard for labeling food that contains ingredients from genetically modified crops. The essence of the deal: Companies will have to \u003cem>disclose\u003c/em> their GMO ingredients, but they won't have to put that information right on the label.\u003c/p>\n\u003cp>Many food companies are fiercely opposed to such GMO labels because they believe consumers will perceive them — incorrectly — as a warning that those products are nutritionally inferior or even unsafe to eat.\u003c/p>\n\u003cp>If this bill becomes law, companies will be allowed instead to disclose their GMO ingredients through a QR code on the package. That's the kind of square bar code that you've seen on airline boarding passes. Consumers could scan that code with their smartphones to retrieve the information. Small companies could just print a phone number or a web address where consumers could find out whether a particular product contains GMOs.\u003c/p>\n\u003cp>Many advocates of GMO labeling attacked the bill. Wenonah Hauter, executive director of Food and Water Watch, released a statement calling it \"a slap in the face for all of the activists\" who have worked to pass mandatory GMO labels. Senators from Vermont opposed the bill because it strikes down Vermont's own law that required GMO labels right on the package.\u003c/p>\n\u003cp>But the Senate proposal won support from the Organic Trade Association, which represents major organic food companies and has long supported labeling of GMOs. On June 27, the leaders of the OTA sent a long and occasionally anguished-sounding \u003ca href=\"https://www.ota.com/GMO-labeling-letter-from-leadership\">message\u003c/a> to the OTA membership, explaining why they supported the Senate bill. They argued that Congress was inevitably going to pass some sort of bill to preempt Vermont's labeling law, and that this proposal contained key advantages for the organic industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Senate bill, for instance, says that any organic product can automatically be labeled \"non-GMO.\" Currently, some organic manufacturers pay substantial fees to organizations such as The Non-GMO Project in order to get their products certified as non-GMO.\u003c/p>\n\u003cp>The OTA letter also revealed deep concern in the organic industry about the rise of conventional, but non-GMO, food products, such as eggs or milk. These products are typically much cheaper to produce than organic products. The OTA letter called such non-GMO claims \"bogus, misleading and meaningless.\"\u003c/p>\n\u003cp>The Senate bill has not yet been considered in the House. \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>After months of bargaining and backroom arguments, the Senate has voted in favor of a new national standard for labeling food that contains ingredients from genetically modified crops. The essence of the deal: Companies will have to \u003cem>disclose\u003c/em> their GMO ingredients, but they won't have to put that information right on the label.\u003c/p>\n\u003cp>Many food companies are fiercely opposed to such GMO labels because they believe consumers will perceive them — incorrectly — as a warning that those products are nutritionally inferior or even unsafe to eat.\u003c/p>\n\u003cp>If this bill becomes law, companies will be allowed instead to disclose their GMO ingredients through a QR code on the package. That's the kind of square bar code that you've seen on airline boarding passes. Consumers could scan that code with their smartphones to retrieve the information. Small companies could just print a phone number or a web address where consumers could find out whether a particular product contains GMOs.\u003c/p>\n\u003cp>Many advocates of GMO labeling attacked the bill. Wenonah Hauter, executive director of Food and Water Watch, released a statement calling it \"a slap in the face for all of the activists\" who have worked to pass mandatory GMO labels. Senators from Vermont opposed the bill because it strikes down Vermont's own law that required GMO labels right on the package.\u003c/p>\n\u003cp>But the Senate proposal won support from the Organic Trade Association, which represents major organic food companies and has long supported labeling of GMOs. On June 27, the leaders of the OTA sent a long and occasionally anguished-sounding \u003ca href=\"https://www.ota.com/GMO-labeling-letter-from-leadership\">message\u003c/a> to the OTA membership, explaining why they supported the Senate bill. They argued that Congress was inevitably going to pass some sort of bill to preempt Vermont's labeling law, and that this proposal contained key advantages for the organic industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Be it SpongeBob SquarePants or Tony the Tiger, food companies have long used cartoon characters to market their products to children. But that tactic can also sway younger kids to eat fresh vegetables, according to a new study.\u003c/p>\n\u003cp>Sammy Spinach, Oliver Onion, Colby Carrot, Suzy Sweet Pea and a slew of cartoon vegetable characters with superpowers were developed as puppets by a nonprofit organization called \u003ca href=\"http://supersprowtz.com/sprowtz/oliver-onion-and-gita-garlic/\">Super Sprowtz\u003c/a>. Using live puppet performances across the country and short videos featuring the veggie characters with stars like basketball legend Shaquille O' Neal, the organization has been trying to make vegetables more appealing to children.\u003c/p>\n\u003cp>One video has all the characters singing and dancing to the tune of Beyoncé's \"Put a Ring On It.\" The revamped chorus? \"If you'd like to eat healthy, put a veggie on it.\" (Perhaps the creators were acquainted with \u003ca href=\"https://www.youtube.com/watch?v=DyCJiZh8dsw\">little kids' love of this song\u003c/a>.)\u003c/p>\n\u003cp>\u003ca href=\"http://dyson.cornell.edu/people/david-just\">David Just\u003c/a>, a behavioral economist at Cornell University, and his colleagues wanted to know if Beyoncé-belting veggie superheroes could actually change children's eating habits. So they joined forces with Super Sprowtz and borrowed their characters to test them in elementary school cafeterias.\u003c/p>\n\u003cp>https://youtu.be/Fiuns9WLP-c\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In three participating schools, the researchers showed the Super Sprowtz videos on TVs in the cafeterias near the salad bar. In two schools, they festooned the salad bar with a large vinyl banner showing the brightly colored veggie heroes. In three additional schools, the cafeteria featured both the videos and the salad bar banner, while two other schools had neither the videos nor the banner and served as a controls for the experiment.\u003c/p>\n\u003cp>Students in schools with the banner alone grabbed nearly twice as many servings of vegetables as those in control schools. But in the schools with both the banner and the video messages, the effect was even more pronounced: Students put three times as many vegetables on their lunch trays. The schools where only videos were shown didn't see a significant increase in how much veggies kids served themselves.\u003c/p>\n\u003cp>\"The [banners] are visible from a long ways away,\"\u003cstrong> \u003c/strong>Just notes. He thinks that drew more children to the salad bar. \"And if they had the TV once they got there, then they were [even] more likely to try\" the vegetables.\u003c/p>\n\u003cp>The study included students from kindergarten through fifth grade. It makes sense that kids in this age range would be swayed by cartoon characters, says \u003ca href=\"http://fic.osu.edu/members/directory/h/hanks-drew.html\">Andrew Hanks\u003c/a>, a scientist at Ohio State University's Food Innovation Center and the main author of the study. \"These are animated characters, and kids at that age like these kinds of things,\" he says.\u003c/p>\n\u003cp>Food and beverage companies know this, too, says \u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, a nutrition policy expert at the Center for Science in the Public Interest\u003cstrong>. \u003c/strong>\"Kids are exposed to $2 billion worth of food marketing to kids each year,\" she says. Most of this marketing, she says, is \"using characters to promote unhealthy food to kids\" — highly processed foods like cereals or sugar-filled fruit snacks.\u003c/p>\n\u003cfigure id=\"attachment_110579\" class=\"wp-caption aligncenter\" style=\"max-width: 1821px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d.jpg\" alt=\"Former White House chef Sam Kass and Colby Carrot at a salad bar launch in New York City.\" width=\"1821\" height=\"1365\" class=\"size-full wp-image-110579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d.jpg 1821w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-960x720.jpg 960w\" sizes=\"(max-width: 1821px) 100vw, 1821px\">\u003cfigcaption class=\"wp-caption-text\">Former White House chef Sam Kass and Colby Carrot at a salad bar launch in New York City. \u003ccite>(Courtesy of Super Sprowtz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"My take on this is that these kids are going to experience marketing in some form,\" says Hanks. \"Why don't we expose them to marketing to make healthy choices? As we show in this study, it can have a powerful impact.\"\u003c/p>\n\u003cp>Wootan agrees. She's part of a group of organizations that has \u003ca href=\"https://cspinet.org/new/pdf/Margo-Wootan-Testimony-IWG-Forum.pdf\">pushed the food industry\u003c/a> to cut down on the use of cartoon characters to sell foods high in calories, fat, sodium and sugar to children.\u003c/p>\n\u003cp>Schools trying to sell kids on healthier lunches are at a comparative disadvantage, she says, because \"they are not marketing school lunch as cool.\" Using Zach Zucchini and Miki Mushroom is a great way to make healthier lunch seem hipper to students, she adds. And while familiar media characters may be more persuasive, she says that most schools don't have the money to license SpongeBob to market healthful lunches.\u003c/p>\n\u003cp>\"I think doing something like this, certainly you can target entire schools,\" says \u003ca href=\"http://www.childobesity180.org/leadership-team\">Christina Economos\u003c/a>, a childhood nutrition researcher at Tufts University. She says the findings also suggest that researchers need to better explore the role of branded media in getting kids to eat healthier foods. Child health activists have already tried similar experiments. For example, three years ago, Sesame Workshop partnered with the Produce Marketing Association and Partnership for a Healthier America \u003ca href=\"http://www.sesameworkshop.org/our-blog/2013/10/30/beloved-sesame-street-characters-to-promote-fresh-fruit-and-vegetable-consumption-to-kids/\">to use Big Bird, Elmo and Abby Cadabby in messaging that aimed \u003c/a> to make vegetables and fruits more appealing to kids.\u003c/p>\n\u003cp>However, marketing campaigns alone can't ensure that kids continue to choose healthful foods, cautions Economos. These efforts will need to be complemented with the good old (but less cool) tool called nutrition education, which has been shown to be effective in changing children's food habits. \"There has to be education that supplements this,\" Economos says.\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": "The food industry has long marketed highly processed products to kids with characters like Tony the Tiger. But similar tactics can also work to sway school kids to eat more vegetables, a study finds.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Be it SpongeBob SquarePants or Tony the Tiger, food companies have long used cartoon characters to market their products to children. But that tactic can also sway younger kids to eat fresh vegetables, according to a new study.\u003c/p>\n\u003cp>Sammy Spinach, Oliver Onion, Colby Carrot, Suzy Sweet Pea and a slew of cartoon vegetable characters with superpowers were developed as puppets by a nonprofit organization called \u003ca href=\"http://supersprowtz.com/sprowtz/oliver-onion-and-gita-garlic/\">Super Sprowtz\u003c/a>. Using live puppet performances across the country and short videos featuring the veggie characters with stars like basketball legend Shaquille O' Neal, the organization has been trying to make vegetables more appealing to children.\u003c/p>\n\u003cp>One video has all the characters singing and dancing to the tune of Beyoncé's \"Put a Ring On It.\" The revamped chorus? \"If you'd like to eat healthy, put a veggie on it.\" (Perhaps the creators were acquainted with \u003ca href=\"https://www.youtube.com/watch?v=DyCJiZh8dsw\">little kids' love of this song\u003c/a>.)\u003c/p>\n\u003cp>\u003ca href=\"http://dyson.cornell.edu/people/david-just\">David Just\u003c/a>, a behavioral economist at Cornell University, and his colleagues wanted to know if Beyoncé-belting veggie superheroes could actually change children's eating habits. So they joined forces with Super Sprowtz and borrowed their characters to test them in elementary school cafeterias.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Fiuns9WLP-c'\n title='//www.youtube.com/embed/Fiuns9WLP-c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In three participating schools, the researchers showed the Super Sprowtz videos on TVs in the cafeterias near the salad bar. In two schools, they festooned the salad bar with a large vinyl banner showing the brightly colored veggie heroes. In three additional schools, the cafeteria featured both the videos and the salad bar banner, while two other schools had neither the videos nor the banner and served as a controls for the experiment.\u003c/p>\n\u003cp>Students in schools with the banner alone grabbed nearly twice as many servings of vegetables as those in control schools. But in the schools with both the banner and the video messages, the effect was even more pronounced: Students put three times as many vegetables on their lunch trays. The schools where only videos were shown didn't see a significant increase in how much veggies kids served themselves.\u003c/p>\n\u003cp>\"The [banners] are visible from a long ways away,\"\u003cstrong> \u003c/strong>Just notes. He thinks that drew more children to the salad bar. \"And if they had the TV once they got there, then they were [even] more likely to try\" the vegetables.\u003c/p>\n\u003cp>The study included students from kindergarten through fifth grade. It makes sense that kids in this age range would be swayed by cartoon characters, says \u003ca href=\"http://fic.osu.edu/members/directory/h/hanks-drew.html\">Andrew Hanks\u003c/a>, a scientist at Ohio State University's Food Innovation Center and the main author of the study. \"These are animated characters, and kids at that age like these kinds of things,\" he says.\u003c/p>\n\u003cp>Food and beverage companies know this, too, says \u003ca href=\"http://www.cspinet.org/about/margo-wootan.html\">Margo Wootan\u003c/a>, a nutrition policy expert at the Center for Science in the Public Interest\u003cstrong>. \u003c/strong>\"Kids are exposed to $2 billion worth of food marketing to kids each year,\" she says. Most of this marketing, she says, is \"using characters to promote unhealthy food to kids\" — highly processed foods like cereals or sugar-filled fruit snacks.\u003c/p>\n\u003cfigure id=\"attachment_110579\" class=\"wp-caption aligncenter\" style=\"max-width: 1821px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d.jpg\" alt=\"Former White House chef Sam Kass and Colby Carrot at a salad bar launch in New York City.\" width=\"1821\" height=\"1365\" class=\"size-full wp-image-110579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d.jpg 1821w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/colbycarrot-1c96094b3bd0ba183260e1a5746ae51ac18ffd1d-960x720.jpg 960w\" sizes=\"(max-width: 1821px) 100vw, 1821px\">\u003cfigcaption class=\"wp-caption-text\">Former White House chef Sam Kass and Colby Carrot at a salad bar launch in New York City. \u003ccite>(Courtesy of Super Sprowtz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"My take on this is that these kids are going to experience marketing in some form,\" says Hanks. \"Why don't we expose them to marketing to make healthy choices? As we show in this study, it can have a powerful impact.\"\u003c/p>\n\u003cp>Wootan agrees. She's part of a group of organizations that has \u003ca href=\"https://cspinet.org/new/pdf/Margo-Wootan-Testimony-IWG-Forum.pdf\">pushed the food industry\u003c/a> to cut down on the use of cartoon characters to sell foods high in calories, fat, sodium and sugar to children.\u003c/p>\n\u003cp>Schools trying to sell kids on healthier lunches are at a comparative disadvantage, she says, because \"they are not marketing school lunch as cool.\" Using Zach Zucchini and Miki Mushroom is a great way to make healthier lunch seem hipper to students, she adds. And while familiar media characters may be more persuasive, she says that most schools don't have the money to license SpongeBob to market healthful lunches.\u003c/p>\n\u003cp>\"I think doing something like this, certainly you can target entire schools,\" says \u003ca href=\"http://www.childobesity180.org/leadership-team\">Christina Economos\u003c/a>, a childhood nutrition researcher at Tufts University. She says the findings also suggest that researchers need to better explore the role of branded media in getting kids to eat healthier foods. Child health activists have already tried similar experiments. For example, three years ago, Sesame Workshop partnered with the Produce Marketing Association and Partnership for a Healthier America \u003ca href=\"http://www.sesameworkshop.org/our-blog/2013/10/30/beloved-sesame-street-characters-to-promote-fresh-fruit-and-vegetable-consumption-to-kids/\">to use Big Bird, Elmo and Abby Cadabby in messaging that aimed \u003c/a> to make vegetables and fruits more appealing to kids.\u003c/p>\n\u003cp>However, marketing campaigns alone can't ensure that kids continue to choose healthful foods, cautions Economos. These efforts will need to be complemented with the good old (but less cool) tool called nutrition education, which has been shown to be effective in changing children's food habits. \"There has to be education that supplements this,\" Economos says.\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": "Senators Reach Deal On National GMO Labeling Bill",
"title": "Senators Reach Deal On National GMO Labeling Bill",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Just a week before a Vermont law kicks in requiring labels on food containing genetically modified ingredients, U.S. Senate agriculture leaders announced a deal Thursday that takes the power out of states' hands — and sets a mandatory national system for GM disclosures on food products.\u003c/p>\n\u003cp>Sen. Pat Roberts, R-Kansas, the chairman of the U.S. Senate Committee on Agriculture, Nutrition, and Forestry, unveiled the plan that had been negotiated for weeks with U.S. Sen. Debbie Stabenow, D-Michigan.\u003c/p>\n\u003cp>Senate Democrats from farm country called it a win for consumers and families, while Roberts said it would end \"denigrating biotechnology and causing confusion in the marketplace\" brought on by Vermont's state law.\u003c/p>\n\u003cp>But it was clearly an uneasy compromise, with critics of the plan making for strange bedfellows on opposite ends of the political spectrum. Both Sen. Bernie Sanders, the Vermont Democrat who supports his state's mandatory law, and the American Farm Bureau Federation, which wants a voluntary GMO labeling standard, announced their opposition to the Roberts-Stabenow deal.\u003c/p>\n\u003cp>Under the plan, food companies would be required to disclose which products contain genetically modified ingredients. But companies would have a range of options in just \u003cem>how\u003c/em> they make that disclosure: They could place text on food packaging, provide a QR (Quick Response) code, or direct consumers to a phone number or a website with more information.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>News of the deal comes as many large food companies, including Campbell Soup Co., Kellogg's and General Mills, have already begun labeling some of their products in anticipation of the Vermont law. Roughly 75 percent of processed foods in the U.S. contain genetically modified ingredients, according to estimates from the \u003ca href=\"http://www.centerforfoodsafety.org/issues/311/ge-foods/about-ge-foods\">Center for Food Safety\u003c/a>.\u003c/p>\n\u003cp>The deal falls short for those who wanted a national standard much like Vermont's.\u003c/p>\n\u003cp>Gary Hirshberg of Stonyfield Farm, the maker of organic yogurt, and chairman of the Just Label It campaign, \u003ca href=\"http://www.justlabelit.org/press-room/7109-2/\">released an announcement\u003c/a> saying he was pleased that the new plan will create a national, mandatory labeling system and even cover more products than the Vermont law. But, he said he's disappointed that consumers will now have to rely on smartphones to learn about their food.\u003c/p>\n\u003cp>\"This proposal falls short of what consumers rightly expect — a simple at-a-glance disclosure on the package,\" Hirshberg said.\u003c/p>\n\u003cp>The deal also was a tough sell for U.S. Sen. Chuck Grassley, an Iowa Republican, who said he was glad it would solve the problem of a patchwork of state labeling laws. But, while he will support the plan, he said he hopes lawmakers would move away from \"a non-science based agenda driving law and rules.\"\u003c/p>\n\u003cp>\"The science has proven that GMO foods are safe and equivalent to non-GMO foods from a safety perspective,\" Grassley said. \"Giving consumers a choice is a good thing, and it's time to realize that there's a place for all types of food in our consumer-driven economy without stigmatizing another scientifically safe alternative.\"\u003c/p>\n\u003cp>Pamela Bailey, president and CEO of the Grocery Manufacturers Association, \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-praises-bipartisan-agreement-on-national-food-labeling-legislation/\">said she was pleased\u003c/a> with the bill and hopes the Senate passes it quickly.\u003c/p>\n\u003cp>\"This bipartisan agreement ensures consumers across the nation can get clear, consistent information about their food and beverage ingredients and prevents a patchwork of confusing and costly state labeling laws,\" she said.\u003c/p>\n\u003cp>Zippy Duvall, president of the American Farm Bureau Federation, said his group will take some time to review the plan as it opposes mandatory food labels.\u003c/p>\n\u003cp>\"There are no – and never have been any – documented health risks from genetically engineered food in the marketplace,\" he said.\u003c/p>\n\u003cp>Meanwhile, the Vermont law will go into effect on July 1 but would presumably be nullified when Congress finalizes a bill. Just how long that will take is uncertain. Roberts and Stabenow are working on the bill and haven't yet set a time to bring it to a vote, said Sarah Little, a Roberts spokeswoman.\u003c/p>\n\u003cp>Should it pass the Agriculture Committee and the full Senate, the plan will also have to be run through the U.S. House, which \u003ca href=\"http://harvestpublicmedia.org/content/four-reasons-care-about-bill-blocking-state-gmo-laws#.V2xIvOK1Veg\">passed a bill last July\u003c/a> that barred states from creating such laws but established a voluntary labeling system. \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": "The new bill would require companies to disclose genetically modified ingredients in food products. But critics dislike that this information does not have to appear directly on the food label.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just a week before a Vermont law kicks in requiring labels on food containing genetically modified ingredients, U.S. Senate agriculture leaders announced a deal Thursday that takes the power out of states' hands — and sets a mandatory national system for GM disclosures on food products.\u003c/p>\n\u003cp>Sen. Pat Roberts, R-Kansas, the chairman of the U.S. Senate Committee on Agriculture, Nutrition, and Forestry, unveiled the plan that had been negotiated for weeks with U.S. Sen. Debbie Stabenow, D-Michigan.\u003c/p>\n\u003cp>Senate Democrats from farm country called it a win for consumers and families, while Roberts said it would end \"denigrating biotechnology and causing confusion in the marketplace\" brought on by Vermont's state law.\u003c/p>\n\u003cp>But it was clearly an uneasy compromise, with critics of the plan making for strange bedfellows on opposite ends of the political spectrum. Both Sen. Bernie Sanders, the Vermont Democrat who supports his state's mandatory law, and the American Farm Bureau Federation, which wants a voluntary GMO labeling standard, announced their opposition to the Roberts-Stabenow deal.\u003c/p>\n\u003cp>Under the plan, food companies would be required to disclose which products contain genetically modified ingredients. But companies would have a range of options in just \u003cem>how\u003c/em> they make that disclosure: They could place text on food packaging, provide a QR (Quick Response) code, or direct consumers to a phone number or a website with more information.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>News of the deal comes as many large food companies, including Campbell Soup Co., Kellogg's and General Mills, have already begun labeling some of their products in anticipation of the Vermont law. Roughly 75 percent of processed foods in the U.S. contain genetically modified ingredients, according to estimates from the \u003ca href=\"http://www.centerforfoodsafety.org/issues/311/ge-foods/about-ge-foods\">Center for Food Safety\u003c/a>.\u003c/p>\n\u003cp>The deal falls short for those who wanted a national standard much like Vermont's.\u003c/p>\n\u003cp>Gary Hirshberg of Stonyfield Farm, the maker of organic yogurt, and chairman of the Just Label It campaign, \u003ca href=\"http://www.justlabelit.org/press-room/7109-2/\">released an announcement\u003c/a> saying he was pleased that the new plan will create a national, mandatory labeling system and even cover more products than the Vermont law. But, he said he's disappointed that consumers will now have to rely on smartphones to learn about their food.\u003c/p>\n\u003cp>\"This proposal falls short of what consumers rightly expect — a simple at-a-glance disclosure on the package,\" Hirshberg said.\u003c/p>\n\u003cp>The deal also was a tough sell for U.S. Sen. Chuck Grassley, an Iowa Republican, who said he was glad it would solve the problem of a patchwork of state labeling laws. But, while he will support the plan, he said he hopes lawmakers would move away from \"a non-science based agenda driving law and rules.\"\u003c/p>\n\u003cp>\"The science has proven that GMO foods are safe and equivalent to non-GMO foods from a safety perspective,\" Grassley said. \"Giving consumers a choice is a good thing, and it's time to realize that there's a place for all types of food in our consumer-driven economy without stigmatizing another scientifically safe alternative.\"\u003c/p>\n\u003cp>Pamela Bailey, president and CEO of the Grocery Manufacturers Association, \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-praises-bipartisan-agreement-on-national-food-labeling-legislation/\">said she was pleased\u003c/a> with the bill and hopes the Senate passes it quickly.\u003c/p>\n\u003cp>\"This bipartisan agreement ensures consumers across the nation can get clear, consistent information about their food and beverage ingredients and prevents a patchwork of confusing and costly state labeling laws,\" she said.\u003c/p>\n\u003cp>Zippy Duvall, president of the American Farm Bureau Federation, said his group will take some time to review the plan as it opposes mandatory food labels.\u003c/p>\n\u003cp>\"There are no – and never have been any – documented health risks from genetically engineered food in the marketplace,\" he said.\u003c/p>\n\u003cp>Meanwhile, the Vermont law will go into effect on July 1 but would presumably be nullified when Congress finalizes a bill. Just how long that will take is uncertain. Roberts and Stabenow are working on the bill and haven't yet set a time to bring it to a vote, said Sarah Little, a Roberts spokeswoman.\u003c/p>\n\u003cp>Should it pass the Agriculture Committee and the full Senate, the plan will also have to be run through the U.S. House, which \u003ca href=\"http://harvestpublicmedia.org/content/four-reasons-care-about-bill-blocking-state-gmo-laws#.V2xIvOK1Veg\">passed a bill last July\u003c/a> that barred states from creating such laws but established a voluntary labeling system. \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>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/06/20160607_atc_celebs_promote_sugary_food.mp3\u003c/p>\n\u003cp>Imagine getting paid an estimated $6 million for your involvement in this three-word jingle: \"I'm Lovin' It.\" Yep, Justin Timberlake inked a lucrative deal with McDonald's. (Guess you could say he wants you to \"\u003ca href=\"https://www.youtube.com/watch?v=Eo-KmOd3i7s\">buy buy buy.\u003c/a>\")\u003c/p>\n\u003cp>Or how about earning an estimated $50 million to promote Pepsi products?That's the endorsement deal mega-star Beyonce signed up for back in 2012.\u003c/p>\n\u003cp>A new \u003ca href=\"http://pediatrics.aappublications.org/content/early/2016/06/02/peds.2015-3977\">study\u003c/a> published in the journal \u003cem>Pediatrics\u003c/em> describes the lucrative endorsement deals of 65 music celebrities — including Britney Spears, Maroon 5, Timberlake and other stars popular with teens and young adults. These celebrities promoted 57 different food and beverage brands (see chart), ranging from soda to energy drinks to pizza, Pop Tarts and candy.\u003c/p>\n\u003cp>\"We found the vast majority of food and beverage products were unhealthy,\" says researcher \u003ca href=\"http://www.med.nyu.edu/pophealth/faculty/braggm01\">Marie Bragg\u003c/a> of New York University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her study didn't analyze how endorsements influence consumption, but she points to one anecdote that represents the potential influence of celebrities. It involves the rapper Pitbull's endorsement of Dr. Pepper.\u003c/p>\n\u003cp>\"When Dr. Pepper asked Pitbull to endorse, they got 4.6 million advertising impressions and sales went up 1.7 percent [among Latinos] - despite declining sales in the overall soft drink category,\" Bragg told us.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM.png\" alt=\"Screen shot 2016-06-07 at 3.47.45 PM\" width=\"710\" height=\"900\" class=\"aligncenter size-full wp-image-109954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM.png 710w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM-400x507.png 400w\" sizes=\"(max-width: 710px) 100vw, 710px\">\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/health-shots/2014/04/09/300512450/pop-stars-are-sippin-on-patron-and-teens-are-binging\">reported\u003c/a>, musicians can influence the thinking — and perhaps the habits — of their young fans. A study published last year found that teens and young adults who reported enjoying hit songs that referenced brands of alcohol (think Ke$ha and her bottle of Jack) were more likely to drink compared to those who didn't like these songs.\u003c/p>\n\u003cp>When it comes to food and non-alcoholic beverage choices, the\u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/08/404977153/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv\"> influence of TV \u003c/a>advertising has been well-documented. As the Institute of Medicine concluded almost 10 years ago, \"television advertising influences children to prefer and request high-calorie and low-nutrient foods and beverages.\"\u003c/p>\n\u003cp>The food industry has pledged to cut back on marketing unhealthful foods to children aged 12 and under. More than a dozen of the largest food companies — including Coca-Cola, McDonald's and Kellogg — have joined this self-policing effort, called the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\">Children's Food and Beverage Advertising Initiative\u003c/a>.\u003c/p>\n\u003cp>Now, there's pressure on the industry from some public health advocates to cut back on advertising directed at teenagers. Experts point to rising obesity rates among teenagers, as \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2526638\">reported\u003c/a> by the Centers for Disease Control and Prevention this week.\u003c/p>\n\u003cp>\"Given that we have a childhood and teen obesity problem in the country, [these endorsements of unhealthy foods] are sending the wrong message to young people, and likely contributing to poor dietary habits,\" author Marie Bragg told us.\u003c/p>\n\u003cp>Though her study did not assess the link to dietary habits, she says, \"we do know that exposure to food ads leads young people to overeat products that they see.\"\u003c/p>\n\u003cp>The industry says there's not strong evidence that teens are swayed by the products that they see or hear endorsed in the media. And Elaine Kolish of the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\">Children's Food and Beverage Advertising Initiative\u003c/a> says it's unlikely that the industry would expand it efforts to include teenagers.\u003c/p>\n\u003cp>\"We think that as a society, we've made a judgement not to treat teens like toddlers. We give them more rights and responsibilities,\" says Kolish.\u003c/p>\n\u003cp>\"We focus on the under-12 group because those children are the ones who need special protections,\" Kolish told us.\u003c/p>\n\u003cp>There are optimists who point to some progress in promoting more healthful foods. For instance, the Partnership for a Healthier America — a group that works with companies that want to make commitments to health — has launched a fruit and vegetable advertising campaign. They have \u003ca href=\"http://www.fnv.com/team\">celebrity endorsements\u003c/a> from Cam Newton, Kristen Bell, Jessica Alba, Stephan Curry and others.\u003c/p>\n\u003cp>\"We are absolutely taking a play from a playbook that works,\" Drew Nannis, chief marketing officer of the partnership, told us. Since celebrity ads are shown to be effective, it makes sense to use them to promote fruits and veggies, Nannis says.\u003c/p>\n\u003cp>Now, of course, the fruit and vegetable campaign won't have nearly as big of an advertising budget as Pepsi or McDonald's, so will it have an impact? Nannis says he is encouraged by recent survey data: It found that 7 out of 10 people who had seen or heard of the campaign reported eating more fruits and vegetables afterwards.\u003c/p>\n\u003cp>What's certain is this: Celebrity-backed food is here to stay. Even Oprah is poised to get in on the branded-food bandwagon.\u003c/p>\n\u003cp>A search of the the U.S. Patent and Trademark Office database shows Oprah has applied to trademark a range of food products — from Oprah pancakes and popcorn to pizza, to name just a few on the list. \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": "Beyonce got $50 million to push Pepsi. Justin Timberlake: $6 million in a deal with McDonald's. A study describes the lucrative deals celebs popular with teens and young adults inked to sell food.",
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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/2016/06/20160607_atc_celebs_promote_sugary_food.mp3\u003c/p>\n\u003cp>Imagine getting paid an estimated $6 million for your involvement in this three-word jingle: \"I'm Lovin' It.\" Yep, Justin Timberlake inked a lucrative deal with McDonald's. (Guess you could say he wants you to \"\u003ca href=\"https://www.youtube.com/watch?v=Eo-KmOd3i7s\">buy buy buy.\u003c/a>\")\u003c/p>\n\u003cp>Or how about earning an estimated $50 million to promote Pepsi products?That's the endorsement deal mega-star Beyonce signed up for back in 2012.\u003c/p>\n\u003cp>A new \u003ca href=\"http://pediatrics.aappublications.org/content/early/2016/06/02/peds.2015-3977\">study\u003c/a> published in the journal \u003cem>Pediatrics\u003c/em> describes the lucrative endorsement deals of 65 music celebrities — including Britney Spears, Maroon 5, Timberlake and other stars popular with teens and young adults. These celebrities promoted 57 different food and beverage brands (see chart), ranging from soda to energy drinks to pizza, Pop Tarts and candy.\u003c/p>\n\u003cp>\"We found the vast majority of food and beverage products were unhealthy,\" says researcher \u003ca href=\"http://www.med.nyu.edu/pophealth/faculty/braggm01\">Marie Bragg\u003c/a> of New York University.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her study didn't analyze how endorsements influence consumption, but she points to one anecdote that represents the potential influence of celebrities. It involves the rapper Pitbull's endorsement of Dr. Pepper.\u003c/p>\n\u003cp>\"When Dr. Pepper asked Pitbull to endorse, they got 4.6 million advertising impressions and sales went up 1.7 percent [among Latinos] - despite declining sales in the overall soft drink category,\" Bragg told us.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM.png\" alt=\"Screen shot 2016-06-07 at 3.47.45 PM\" width=\"710\" height=\"900\" class=\"aligncenter size-full wp-image-109954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM.png 710w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM-400x507.png 400w\" sizes=\"(max-width: 710px) 100vw, 710px\">\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/health-shots/2014/04/09/300512450/pop-stars-are-sippin-on-patron-and-teens-are-binging\">reported\u003c/a>, musicians can influence the thinking — and perhaps the habits — of their young fans. A study published last year found that teens and young adults who reported enjoying hit songs that referenced brands of alcohol (think Ke$ha and her bottle of Jack) were more likely to drink compared to those who didn't like these songs.\u003c/p>\n\u003cp>When it comes to food and non-alcoholic beverage choices, the\u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/08/404977153/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv\"> influence of TV \u003c/a>advertising has been well-documented. As the Institute of Medicine concluded almost 10 years ago, \"television advertising influences children to prefer and request high-calorie and low-nutrient foods and beverages.\"\u003c/p>\n\u003cp>The food industry has pledged to cut back on marketing unhealthful foods to children aged 12 and under. More than a dozen of the largest food companies — including Coca-Cola, McDonald's and Kellogg — have joined this self-policing effort, called the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\">Children's Food and Beverage Advertising Initiative\u003c/a>.\u003c/p>\n\u003cp>Now, there's pressure on the industry from some public health advocates to cut back on advertising directed at teenagers. Experts point to rising obesity rates among teenagers, as \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2526638\">reported\u003c/a> by the Centers for Disease Control and Prevention this week.\u003c/p>\n\u003cp>\"Given that we have a childhood and teen obesity problem in the country, [these endorsements of unhealthy foods] are sending the wrong message to young people, and likely contributing to poor dietary habits,\" author Marie Bragg told us.\u003c/p>\n\u003cp>Though her study did not assess the link to dietary habits, she says, \"we do know that exposure to food ads leads young people to overeat products that they see.\"\u003c/p>\n\u003cp>The industry says there's not strong evidence that teens are swayed by the products that they see or hear endorsed in the media. And Elaine Kolish of the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\">Children's Food and Beverage Advertising Initiative\u003c/a> says it's unlikely that the industry would expand it efforts to include teenagers.\u003c/p>\n\u003cp>\"We think that as a society, we've made a judgement not to treat teens like toddlers. We give them more rights and responsibilities,\" says Kolish.\u003c/p>\n\u003cp>\"We focus on the under-12 group because those children are the ones who need special protections,\" Kolish told us.\u003c/p>\n\u003cp>There are optimists who point to some progress in promoting more healthful foods. For instance, the Partnership for a Healthier America — a group that works with companies that want to make commitments to health — has launched a fruit and vegetable advertising campaign. They have \u003ca href=\"http://www.fnv.com/team\">celebrity endorsements\u003c/a> from Cam Newton, Kristen Bell, Jessica Alba, Stephan Curry and others.\u003c/p>\n\u003cp>\"We are absolutely taking a play from a playbook that works,\" Drew Nannis, chief marketing officer of the partnership, told us. Since celebrity ads are shown to be effective, it makes sense to use them to promote fruits and veggies, Nannis says.\u003c/p>\n\u003cp>Now, of course, the fruit and vegetable campaign won't have nearly as big of an advertising budget as Pepsi or McDonald's, so will it have an impact? Nannis says he is encouraged by recent survey data: It found that 7 out of 10 people who had seen or heard of the campaign reported eating more fruits and vegetables afterwards.\u003c/p>\n\u003cp>What's certain is this: Celebrity-backed food is here to stay. Even Oprah is poised to get in on the branded-food bandwagon.\u003c/p>\n\u003cp>A search of the the U.S. Patent and Trademark Office database shows Oprah has applied to trademark a range of food products — from Oprah pancakes and popcorn to pizza, to name just a few on the list. \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": "Evaporated Cane Juice? Puh-leeze. Just Call It Sugar, FDA Says",
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"content": "\u003cp>The Food and Drug Administration seems intent on bringing sugar out of the shadows.\u003c/p>\n\u003cp>Not only will food companies have to \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/20/the-added-sugar-label-is-coming-to-a-packaged-food-near-you/\">reveal\u003c/a>, right on the package, how much sugar they've added to food; they also will have to call it by its real name.\u003c/p>\n\u003cp>The FDA is taking \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">aim\u003c/a> at one of sugar's cover identities: evaporated cane juice. This ingredient made its appearance about 25 years ago and has been especially popular among companies that have cultivated a healthful image, including Amy's Kitchen, Kind and Chobani.\u003c/p>\n\u003cp>Just like sugar, this ingredient is created by crushing sugar cane to extract the juice, then purifying that juice, getting rid of the water and turning it into fine crystals. However, it still contains a bit of molasses, which is completely removed from the cane sugar you find in the store.\u003c/p>\n\u003cp>Food companies that use this ingredient maintain that it's different from sugar and that \"evaporated cane juice\" is its proper name. Others disagree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Evaporated cane juice is the food industry's latest attempt to convince you that crystallizing sugar by this particular method will make you think it is natural and healthy,\" \u003ca href=\"http://www.foodpolitics.com/2014/04/evaporated-cane-juice-sugar-by-any-other-name/\">wrote\u003c/a> Marion Nestle, author of \u003cem>Food Politics,\u003c/em> in her blog in 2014.\u003c/p>\n\u003cp>The FDA didn't make up its mind on the matter until this week. Back in 2009, the agency released a proposed \"guidance\" document that advised companies not to use the term \"evaporated cane juice.\" The FDA proposed instead that companies call it \"dried cane syrup.\"\u003c/p>\n\u003cp>Now, after years of listening to critical comments on that proposal, the FDA has changed its mind. Its new and final \"Guidance for Industry,\" just \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm\">released\u003c/a>, instructs food companies to call this ingredient \"sugar.\" Companies can add modifying adjectives, perhaps calling it \"organic cane sugar,\" but the word \"sugar\" should be included.\u003c/p>\n\u003cp>Such \"guidance\" from the FDA is not legally binding but can be powerful nonetheless. Several companies, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/10/18/163098211/evaporated-cane-juice-sugar-in-disguise\">most prominently Chobani\u003c/a>, have been sued by consumers who consider the use of \"evaporated cane juice\" misleading. Some of the judges presiding over these cases have been \u003ca href=\"http://www.foodnavigator-usa.com/Regulation/Judge-to-FDA-Make-a-decision-on-evaporated-cane-juice-labeling\">waiting\u003c/a> for the FDA to weigh in.\u003c/p>\n\u003cp>Florida Crystals Corp., a producer and defender of the product, said in a statement it is reviewing the FDA's guidance but is \"not yet in a position to fully comment on it.\"\u003c/p>\n\u003cp>Nestle, in an email to The Salt, wrote: \"At last. A sensible decision. Sugar is sugar, no matter what it is called. Now the FDA needs to do this with all the other euphemisms.\"\u003c/p>\n\u003cp>Other ingredients that are nearly equivalent to sugar include rice syrup, sorghum syrup, malt and corn sweetener. \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>The Food and Drug Administration seems intent on bringing sugar out of the shadows.\u003c/p>\n\u003cp>Not only will food companies have to \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/20/the-added-sugar-label-is-coming-to-a-packaged-food-near-you/\">reveal\u003c/a>, right on the package, how much sugar they've added to food; they also will have to call it by its real name.\u003c/p>\n\u003cp>The FDA is taking \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">aim\u003c/a> at one of sugar's cover identities: evaporated cane juice. This ingredient made its appearance about 25 years ago and has been especially popular among companies that have cultivated a healthful image, including Amy's Kitchen, Kind and Chobani.\u003c/p>\n\u003cp>Just like sugar, this ingredient is created by crushing sugar cane to extract the juice, then purifying that juice, getting rid of the water and turning it into fine crystals. However, it still contains a bit of molasses, which is completely removed from the cane sugar you find in the store.\u003c/p>\n\u003cp>Food companies that use this ingredient maintain that it's different from sugar and that \"evaporated cane juice\" is its proper name. Others disagree.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Evaporated cane juice is the food industry's latest attempt to convince you that crystallizing sugar by this particular method will make you think it is natural and healthy,\" \u003ca href=\"http://www.foodpolitics.com/2014/04/evaporated-cane-juice-sugar-by-any-other-name/\">wrote\u003c/a> Marion Nestle, author of \u003cem>Food Politics,\u003c/em> in her blog in 2014.\u003c/p>\n\u003cp>The FDA didn't make up its mind on the matter until this week. Back in 2009, the agency released a proposed \"guidance\" document that advised companies not to use the term \"evaporated cane juice.\" The FDA proposed instead that companies call it \"dried cane syrup.\"\u003c/p>\n\u003cp>Now, after years of listening to critical comments on that proposal, the FDA has changed its mind. Its new and final \"Guidance for Industry,\" just \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm181491.htm\">released\u003c/a>, instructs food companies to call this ingredient \"sugar.\" Companies can add modifying adjectives, perhaps calling it \"organic cane sugar,\" but the word \"sugar\" should be included.\u003c/p>\n\u003cp>Such \"guidance\" from the FDA is not legally binding but can be powerful nonetheless. Several companies, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/10/18/163098211/evaporated-cane-juice-sugar-in-disguise\">most prominently Chobani\u003c/a>, have been sued by consumers who consider the use of \"evaporated cane juice\" misleading. Some of the judges presiding over these cases have been \u003ca href=\"http://www.foodnavigator-usa.com/Regulation/Judge-to-FDA-Make-a-decision-on-evaporated-cane-juice-labeling\">waiting\u003c/a> for the FDA to weigh in.\u003c/p>\n\u003cp>Florida Crystals Corp., a producer and defender of the product, said in a statement it is reviewing the FDA's guidance but is \"not yet in a position to fully comment on it.\"\u003c/p>\n\u003cp>Nestle, in an email to The Salt, wrote: \"At last. A sensible decision. Sugar is sugar, no matter what it is called. Now the FDA needs to do this with all the other euphemisms.\"\u003c/p>\n\u003cp>Other ingredients that are nearly equivalent to sugar include rice syrup, sorghum syrup, malt and corn sweetener. \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": "New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions",
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"content": "\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When \u003ca href=\"http://www.soundandsavor.com/#!meet-phil/h9nb8\">Philip Gelb\u003c/a> was a young music student in Tallahassee, Fla., he had an unusual friend and mentor: the great jazz musician Sam Rivers.\u003c/p>\n\u003cp>Rivers, who died in 2011, was known for his improvisational style, and for the gatherings he would host in the '70s at Studio Rivbea, a New York City loft where musicians would come together and just, well, jam. He wanted to create a space for artists to experiment.\u003c/p>\n\u003cp>https://youtu.be/J2lnek_Z_Zs\u003c/p>\n\u003cp>Decades later, Gelb, 51, is now a professional chef, though he still teaches music. And for the past 10 years, he's been creating a culinary version of those jam sessions at his own industrial loft in West Oakland, Calif. As often as several times a month, he hosts an underground supper club called \"\u003ca href=\"http://www.soundandsavor.com/\">Sound & Savor\u003c/a>\" — intimate dinner concerts for about 20 paying guests. The multi-course menu is an act of improvisation, and so too, in a sense, is the entertainment served up by top-flight musicians who often play larger venues.\u003c/p>\n\u003cp>Gelb plays the \u003cem>shakuhachi,\u003c/em> a Japanese bamboo flute. Though he once toured with leading musicians, including trailblazing composer \u003ca href=\"http://www.nytimes.com/2012/08/12/arts/music/the-composer-pauline-oliveros-stays-busy-at-80.html?_r=0\">Pauline Oliveros\u003c/a>, he couldn't make ends meet. \"And the only other skill I had was cooking,\" he says. So, along with a catering business, he started the dinner and concert series, inviting his musician friends to play.\u003c/p>\n\u003cfigure id=\"attachment_109629\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/soundandsavornewcro-_custom-eba1a6d73d33ec7b640f0180ed71f2cb13190e27-s800-c85-400x500.jpg\" alt='For the last decade, musician and vegan chef Philip Gelb has hosted an underground supper club called \"Sound & Savor\" — intimate dinner concerts for about 20 paying guests — in his loft in West Oakland, Calif.' width=\"400\" height=\"500\" class=\"size-thumbnail wp-image-109629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcro-_custom-eba1a6d73d33ec7b640f0180ed71f2cb13190e27-s800-c85-400x500.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcro-_custom-eba1a6d73d33ec7b640f0180ed71f2cb13190e27-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcro-_custom-eba1a6d73d33ec7b640f0180ed71f2cb13190e27-s800-c85-768x960.jpg 768w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">For the last decade, musician and vegan chef Philip Gelb has hosted an underground supper club called \"Sound & Savor\" — intimate dinner concerts for about 20 paying guests — in his loft in West Oakland, Calif. \u003ccite>(Hannah Kaminsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"For many of the musicians who have performed on my series, improvisation is an integral aspect of their approach to creating music,\" Gelb writes in his new cookbook,\u003cem> \u003ca href=\"http://www.soundandsavor.com/#!books/l1ji0\">Notes From An Underground Restaurant\u003c/a>.\u003c/em> As a musician, he's always been intrigued by the idea of composing in real time. \"And this interest extends to the kitchen.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The performers featured on the series over the years aren't household names, but many are innovative figures who have challenged boundaries within their genres. They include people like double bassist Mark Dresser and saxophonist Oliver Lake – who also played at Sam Rivers' Studio Rivbea sessions. Booking Lake was an act of serendipity, Gelb says.\u003c/p>\n\u003cp>\"One time a woman was at [my] cooking class and she's like, 'Oh, my friend Oliver Lake is going to be in town. Would you like to have him play here?' My jaw just dropped.\"\u003c/p>\n\u003cp>https://youtu.be/GWwHvOCsyQk\u003c/p>\n\u003cp>Sometimes, the meal is directly inspired by the artist. For instance, when musician Stuart Dempster played, Gelb whipped up multi-layered dishes as an homage to the trombonist's multi-layered sound.\u003c/p>\n\u003cp>\"When I first heard Stuart, it was one of his solo records, recorded in a big cathedral with a 13-second reverb,\" Gelb explains. \"What he was doing on that recording was playing a note, letting it resonate and then just stacking up layers on top of it, all using layers of natural reverb. ... We had an eggplant Napoleon with five different treatments of eggplants, all stacked on top of each other.\"\u003c/p>\n\u003cp>Other times, an ingredient itself becomes Gelb's muse, such as peaches grown on the Central Valley, Calif., farm of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\">Mas Masumoto\u003c/a>, a pioneering figure in the organic agriculture movement who first gained fame for his eloquent defense of heirloom peaches. \"I became a huge fan of him as a person ... and then I got to taste his peaches,\" Gelb says. Now, each summer, Gelb hosts a dinner in which each course features Masumoto's peaches – raw, roasted, grilled and served over salad, alcohol-marinated, in teas and smoothies.\u003c/p>\n\u003cp>At just 750 square feet, the loft is an intimate space. The dinners and music playing take place in the kitchen, so cooking becomes part of the performance. The bassist Dresser once performed a solo while apples baked in an oven right behind him, Gelb says.\u003c/p>\n\u003cp>https://youtu.be/w1FCv5ltMPY\u003c/p>\n\u003cp>Gelb is a vegan, and so are all of his locally sourced menus, which share with the entertainment the ethos of improvisation. For instance, a pistachio-matcha ice cream was born of a desire to blend two ingredients with the same beautiful green hue, he says. Then he and his sous chef tossed in some dried cherries. It's \"spur of the moment ideas that I would refer to as improvisation,\" he says. Just as musicians aren't expected to play a certain piece the same way each time, he says, chefs should feel free to riff off recipes.\u003c/p>\n\u003cp>Why this approach to cooking? \"Most chefs, when they're young, they're in the kitchen working with great chefs. I was on stage working with great musicians. And I went out to eat with them,\" says Gelb.\u003c/p>\n\u003cfigure id=\"attachment_109631\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/soundandsavornewcrop2_custom-793f6b6f594047b67f95194c18b054719600091c-s800-c85-400x500.jpg\" alt=\"San Francisco Bay Area jazz saxophonist Howard Wiley performs at a Sound & Savor event.\" width=\"400\" height=\"500\" class=\"size-thumbnail wp-image-109631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcrop2_custom-793f6b6f594047b67f95194c18b054719600091c-s800-c85-400x500.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcrop2_custom-793f6b6f594047b67f95194c18b054719600091c-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcrop2_custom-793f6b6f594047b67f95194c18b054719600091c-s800-c85-768x960.jpg 768w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco Bay Area jazz saxophonist Howard Wiley performs at a Sound & Savor event. \u003ccite>(Hannah Kaminsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gelb's vegan repertoire is wide-ranging: His cookbook runs the gamut from Mexican to Chinese to Jewish soul food. He says he approaches cuisines as he does compositions: He immerses himself in \"as much tradition as I can, and then throw it out the window and go from there.\"\u003c/p>\n\u003cp>Over the years, Gelb has hosted close to 100 musicians from more than 14 countries and many different genres: from \u003ca href=\"http://www.yangjingmusic.com/index.php/reviewscvs/cv-english\">Yang Jing\u003c/a>, a soloist on the Chinese lute (or pipa), to Japanese-American rapper Shingo Annen. Gelb estimates well over 1,000 guests have paid for the pleasure of dinner and a show at his loft. (Tickets usually go for about $60 each.)\u003c/p>\n\u003cp>\"Underground restaurants have been around for a long time,\" Gelb says. \"So have house concerts. The idea of blending them is relatively new, especially at the level we're doing it.\"\u003c/p>\n\u003cp>What does he hope his guests take away?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>'A smile, I hope, a full heart, a full belly, a full mind. We want these experiences to be all encompassing. Of course, you have to eat to survive. But every culture has music, which says something. ... We need it. ... We're trying to feed not just the body but the spirit as well.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"http://www.soundandsavor.com/#!meet-phil/h9nb8\">Philip Gelb\u003c/a> was a young music student in Tallahassee, Fla., he had an unusual friend and mentor: the great jazz musician Sam Rivers.\u003c/p>\n\u003cp>Rivers, who died in 2011, was known for his improvisational style, and for the gatherings he would host in the '70s at Studio Rivbea, a New York City loft where musicians would come together and just, well, jam. He wanted to create a space for artists to experiment.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/J2lnek_Z_Zs'\n title='//www.youtube.com/embed/J2lnek_Z_Zs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Decades later, Gelb, 51, is now a professional chef, though he still teaches music. And for the past 10 years, he's been creating a culinary version of those jam sessions at his own industrial loft in West Oakland, Calif. As often as several times a month, he hosts an underground supper club called \"\u003ca href=\"http://www.soundandsavor.com/\">Sound & Savor\u003c/a>\" — intimate dinner concerts for about 20 paying guests. The multi-course menu is an act of improvisation, and so too, in a sense, is the entertainment served up by top-flight musicians who often play larger venues.\u003c/p>\n\u003cp>Gelb plays the \u003cem>shakuhachi,\u003c/em> a Japanese bamboo flute. Though he once toured with leading musicians, including trailblazing composer \u003ca href=\"http://www.nytimes.com/2012/08/12/arts/music/the-composer-pauline-oliveros-stays-busy-at-80.html?_r=0\">Pauline Oliveros\u003c/a>, he couldn't make ends meet. \"And the only other skill I had was cooking,\" he says. So, along with a catering business, he started the dinner and concert series, inviting his musician friends to play.\u003c/p>\n\u003cfigure id=\"attachment_109629\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/soundandsavornewcro-_custom-eba1a6d73d33ec7b640f0180ed71f2cb13190e27-s800-c85-400x500.jpg\" alt='For the last decade, musician and vegan chef Philip Gelb has hosted an underground supper club called \"Sound & Savor\" — intimate dinner concerts for about 20 paying guests — in his loft in West Oakland, Calif.' width=\"400\" height=\"500\" class=\"size-thumbnail wp-image-109629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcro-_custom-eba1a6d73d33ec7b640f0180ed71f2cb13190e27-s800-c85-400x500.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcro-_custom-eba1a6d73d33ec7b640f0180ed71f2cb13190e27-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcro-_custom-eba1a6d73d33ec7b640f0180ed71f2cb13190e27-s800-c85-768x960.jpg 768w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">For the last decade, musician and vegan chef Philip Gelb has hosted an underground supper club called \"Sound & Savor\" — intimate dinner concerts for about 20 paying guests — in his loft in West Oakland, Calif. \u003ccite>(Hannah Kaminsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"For many of the musicians who have performed on my series, improvisation is an integral aspect of their approach to creating music,\" Gelb writes in his new cookbook,\u003cem> \u003ca href=\"http://www.soundandsavor.com/#!books/l1ji0\">Notes From An Underground Restaurant\u003c/a>.\u003c/em> As a musician, he's always been intrigued by the idea of composing in real time. \"And this interest extends to the kitchen.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The performers featured on the series over the years aren't household names, but many are innovative figures who have challenged boundaries within their genres. They include people like double bassist Mark Dresser and saxophonist Oliver Lake – who also played at Sam Rivers' Studio Rivbea sessions. Booking Lake was an act of serendipity, Gelb says.\u003c/p>\n\u003cp>\"One time a woman was at [my] cooking class and she's like, 'Oh, my friend Oliver Lake is going to be in town. Would you like to have him play here?' My jaw just dropped.\"\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/GWwHvOCsyQk'\n title='//www.youtube.com/embed/GWwHvOCsyQk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Sometimes, the meal is directly inspired by the artist. For instance, when musician Stuart Dempster played, Gelb whipped up multi-layered dishes as an homage to the trombonist's multi-layered sound.\u003c/p>\n\u003cp>\"When I first heard Stuart, it was one of his solo records, recorded in a big cathedral with a 13-second reverb,\" Gelb explains. \"What he was doing on that recording was playing a note, letting it resonate and then just stacking up layers on top of it, all using layers of natural reverb. ... We had an eggplant Napoleon with five different treatments of eggplants, all stacked on top of each other.\"\u003c/p>\n\u003cp>Other times, an ingredient itself becomes Gelb's muse, such as peaches grown on the Central Valley, Calif., farm of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\">Mas Masumoto\u003c/a>, a pioneering figure in the organic agriculture movement who first gained fame for his eloquent defense of heirloom peaches. \"I became a huge fan of him as a person ... and then I got to taste his peaches,\" Gelb says. Now, each summer, Gelb hosts a dinner in which each course features Masumoto's peaches – raw, roasted, grilled and served over salad, alcohol-marinated, in teas and smoothies.\u003c/p>\n\u003cp>At just 750 square feet, the loft is an intimate space. The dinners and music playing take place in the kitchen, so cooking becomes part of the performance. The bassist Dresser once performed a solo while apples baked in an oven right behind him, Gelb says.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/w1FCv5ltMPY'\n title='//www.youtube.com/embed/w1FCv5ltMPY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Gelb is a vegan, and so are all of his locally sourced menus, which share with the entertainment the ethos of improvisation. For instance, a pistachio-matcha ice cream was born of a desire to blend two ingredients with the same beautiful green hue, he says. Then he and his sous chef tossed in some dried cherries. It's \"spur of the moment ideas that I would refer to as improvisation,\" he says. Just as musicians aren't expected to play a certain piece the same way each time, he says, chefs should feel free to riff off recipes.\u003c/p>\n\u003cp>Why this approach to cooking? \"Most chefs, when they're young, they're in the kitchen working with great chefs. I was on stage working with great musicians. And I went out to eat with them,\" says Gelb.\u003c/p>\n\u003cfigure id=\"attachment_109631\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/soundandsavornewcrop2_custom-793f6b6f594047b67f95194c18b054719600091c-s800-c85-400x500.jpg\" alt=\"San Francisco Bay Area jazz saxophonist Howard Wiley performs at a Sound & Savor event.\" width=\"400\" height=\"500\" class=\"size-thumbnail wp-image-109631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcrop2_custom-793f6b6f594047b67f95194c18b054719600091c-s800-c85-400x500.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcrop2_custom-793f6b6f594047b67f95194c18b054719600091c-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/soundandsavornewcrop2_custom-793f6b6f594047b67f95194c18b054719600091c-s800-c85-768x960.jpg 768w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco Bay Area jazz saxophonist Howard Wiley performs at a Sound & Savor event. \u003ccite>(Hannah Kaminsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gelb's vegan repertoire is wide-ranging: His cookbook runs the gamut from Mexican to Chinese to Jewish soul food. He says he approaches cuisines as he does compositions: He immerses himself in \"as much tradition as I can, and then throw it out the window and go from there.\"\u003c/p>\n\u003cp>Over the years, Gelb has hosted close to 100 musicians from more than 14 countries and many different genres: from \u003ca href=\"http://www.yangjingmusic.com/index.php/reviewscvs/cv-english\">Yang Jing\u003c/a>, a soloist on the Chinese lute (or pipa), to Japanese-American rapper Shingo Annen. Gelb estimates well over 1,000 guests have paid for the pleasure of dinner and a show at his loft. (Tickets usually go for about $60 each.)\u003c/p>\n\u003cp>\"Underground restaurants have been around for a long time,\" Gelb says. \"So have house concerts. The idea of blending them is relatively new, especially at the level we're doing it.\"\u003c/p>\n\u003cp>What does he hope his guests take away?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>'A smile, I hope, a full heart, a full belly, a full mind. We want these experiences to be all encompassing. Of course, you have to eat to survive. But every culture has music, which says something. ... We need it. ... We're trying to feed not just the body but the spirit as well.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The 'Added Sugar' Label Is Coming To A Packaged Food Near You",
"title": "The 'Added Sugar' Label Is Coming To A Packaged Food Near You",
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"content": "\u003cfigure id=\"attachment_109611\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg\" alt=\"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.\" width=\"400\" height=\"556\" class=\"size-thumbnail wp-image-109611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently. \u003ccite>(U.S. Food and Drug Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new, redesigned \"Nutrition Facts\" label is coming. The Food and Drug Administration has \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2016/05/unveiling-the-new-nutrition-facts-label/\">announced\u003c/a> that the new label will be required on most packaged food by July.\u003c/p>\n\u003cp>The big change: The label will have a separate line showing how much sugar has been added to each food. The amount of \"added sugar\" will be expressed in grams and as a percentage of a \"Daily Value\" — an amount of sugar consumption that nutritionists think would be reasonable as part of a daily 2,000-calorie diet. The label also will display calories per serving, and serving size, more prominently.\u003c/p>\n\u003cp>As one example, a 20-ounce bottle of Coke could show 65 grams of added sugar, representing 130 percent of a recommended daily intake.\u003c/p>\n\u003cp>The change reflects increasing concern about the amount of sugar that Americans consume, and the amount of sugar that's added to common foods.\u003c/p>\n\u003cp>Several advocacy groups cheered the FDA's move. Michael Jacobson, founder of the Center for Science in the Public Interest, released a \u003ca href=\"http://www.cspinet.org/new/201605201.html\">statement\u003c/a> saying that the new labels will allow consumers to make more informed choices and \"should also spur food manufacturers to add less sugar to their products.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/24/425908798/no-more-hidden-sugar-fda-proposes-new-label-rule\">proposed\u003c/a> including \"added sugar\" on the label last summer, and many food companies, such as \u003ca href=\"https://assets.documentcloud.org/documents/1692004/general-mills-nutrition-labeling-comments.pdf\">General Mills\u003c/a>, opposed it. The companies argued that from a health point of view, it doesn't matter whether sugar is added or is already present naturally in ingredients such as fruit. The existing labels already show the amount of total sugars in packaged food, and food manufacturers argued that this already tells consumers what they need to know.\u003c/p>\n\u003cp>Now that the FDA has made its decision, however, the Grocery Manufacturers Association does not seem interested in continuing the fight. The GMA released a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-on-nutrition-facts-panel-revision/\">statement\u003c/a> welcoming the FDA's revised food label and calling for a \"robust consumer education effort\" to help explain it.\u003c/p>\n\u003cp>The Sugar Association, on the other hand, was outraged, \u003ca href=\"https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/\">calling\u003c/a> the FDA's decision a \"dangerous precedent that is not grounded in science.\" \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>\u003cfigure id=\"attachment_109611\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg\" alt=\"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.\" width=\"400\" height=\"556\" class=\"size-thumbnail wp-image-109611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently. \u003ccite>(U.S. Food and Drug Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new, redesigned \"Nutrition Facts\" label is coming. The Food and Drug Administration has \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2016/05/unveiling-the-new-nutrition-facts-label/\">announced\u003c/a> that the new label will be required on most packaged food by July.\u003c/p>\n\u003cp>The big change: The label will have a separate line showing how much sugar has been added to each food. The amount of \"added sugar\" will be expressed in grams and as a percentage of a \"Daily Value\" — an amount of sugar consumption that nutritionists think would be reasonable as part of a daily 2,000-calorie diet. The label also will display calories per serving, and serving size, more prominently.\u003c/p>\n\u003cp>As one example, a 20-ounce bottle of Coke could show 65 grams of added sugar, representing 130 percent of a recommended daily intake.\u003c/p>\n\u003cp>The change reflects increasing concern about the amount of sugar that Americans consume, and the amount of sugar that's added to common foods.\u003c/p>\n\u003cp>Several advocacy groups cheered the FDA's move. Michael Jacobson, founder of the Center for Science in the Public Interest, released a \u003ca href=\"http://www.cspinet.org/new/201605201.html\">statement\u003c/a> saying that the new labels will allow consumers to make more informed choices and \"should also spur food manufacturers to add less sugar to their products.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The FDA \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/24/425908798/no-more-hidden-sugar-fda-proposes-new-label-rule\">proposed\u003c/a> including \"added sugar\" on the label last summer, and many food companies, such as \u003ca href=\"https://assets.documentcloud.org/documents/1692004/general-mills-nutrition-labeling-comments.pdf\">General Mills\u003c/a>, opposed it. The companies argued that from a health point of view, it doesn't matter whether sugar is added or is already present naturally in ingredients such as fruit. The existing labels already show the amount of total sugars in packaged food, and food manufacturers argued that this already tells consumers what they need to know.\u003c/p>\n\u003cp>Now that the FDA has made its decision, however, the Grocery Manufacturers Association does not seem interested in continuing the fight. The GMA released a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-on-nutrition-facts-panel-revision/\">statement\u003c/a> welcoming the FDA's revised food label and calling for a \"robust consumer education effort\" to help explain it.\u003c/p>\n\u003cp>The Sugar Association, on the other hand, was outraged, \u003ca href=\"https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/\">calling\u003c/a> the FDA's decision a \"dangerous precedent that is not grounded in science.\" \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": "Under Attack, Commodity Promotion Programs Try To Hide Their Emails",
"title": "Under Attack, Commodity Promotion Programs Try To Hide Their Emails",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>An increasing number of people are discovering, to their embarrassment, that their emails are subject to the Freedom of Information Act. Scientists at state-funded universities have been forced to disclose \u003ca href=\"http://www.nytimes.com/2015/09/06/us/food-industry-enlisted-academics-in-gmo-lobbying-war-emails-show.html?_r=0\">emails\u003c/a> that revealed cozy ties with the public relations arms of biotech and organic food companies. And last year, a FOIA request compelled the American Egg Board to turn over \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/03/how-big-egg-tried-to-bring-down-little-mayo-and-failed/\">documents\u003c/a> showing that its president tried to organize a public relations campaign against a vegan competitor called Just Mayo.\u003c/p>\n\u003cp>If the House Appropriations Committee has its way, though, the Egg Board's private emails will remain private in the future. This past week, the committee passed its version of the U.S. Department of Agriculture's 2017 budget. And in an accompanying report, the panel \u003ca href=\"http://files.ctctcdn.com/1d652835401/9d382a6b-8609-4857-8b34-198cf306e50a.pdf\">urged\u003c/a> the USDA to make sure that FOIA does not apply to the American Egg Board and all similar \"Research and Promotion boards that the USDA oversees.\"\u003c/p>\n\u003cp>This language refers to a dozen or so \"checkoff programs\" that promote beef, pork, soybeans and other commodities. They are the source of advertising campaigns like \"Pork: The Other White Meat\" and \"Beef - It's What's For Dinner.\"\u003c/p>\n\u003cp>These programs have long been \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/23/440935380/why-does-the-government-act-as-tax-collector-for-agribusiness\">controversial\u003c/a> because they use government authority to collect money for private commercial goals, such as advertising campaigns and research on the nutritional quality of particular foods. Farmers themselves vote to set up such programs, but Congress then establishes them and at that point, every farmer is required, by law, to contribute to them.\u003c/p>\n\u003cp>So do these operations belong to industry or the government? The industry groups \"very much want to have it both ways,\" says \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/parke-wilde\">Parke Wilde\u003c/a>, a specialist on food policy at Tufts University and a long-time critic of the checkoff programs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2005, Wilde points out, industry groups argued before the Supreme Court that the checkoff programs were, in fact, \"government speech.\" At that time, the groups were facing a challenge from farmers who didn't want to pay for those programs. If the programs were part of the government, though, the farmers could be forced to pay up, just as they are forced to pay taxes. The Supreme Court \u003ca href=\"https://www.law.cornell.edu/supct/html/03-1164.ZO.html\">agreed\u003c/a>.\u003c/p>\n\u003cp>Now that they wish to escape from the FOIA, however, the checkoff programs are emphasizing their private nature. In early April, a dozen agricultural industry groups — but not the checkoff programs themselves, because they aren't allowed to lobby Congress --- asked Congress to declare the checkoff programs exempt from the FOIA because they \"are funded solely with producer dollars, and therefore are not agencies of the federal government.\" The House Appropriations Committee has now adopted that view. Even if it became law, the language could face a challenge in the courts. \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": "Federal programs that collect money from farmers in order to promote pork, beef and eggs have been under attack. They now want to exempt their documents from the Freedom of Information Act.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An increasing number of people are discovering, to their embarrassment, that their emails are subject to the Freedom of Information Act. Scientists at state-funded universities have been forced to disclose \u003ca href=\"http://www.nytimes.com/2015/09/06/us/food-industry-enlisted-academics-in-gmo-lobbying-war-emails-show.html?_r=0\">emails\u003c/a> that revealed cozy ties with the public relations arms of biotech and organic food companies. And last year, a FOIA request compelled the American Egg Board to turn over \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/03/how-big-egg-tried-to-bring-down-little-mayo-and-failed/\">documents\u003c/a> showing that its president tried to organize a public relations campaign against a vegan competitor called Just Mayo.\u003c/p>\n\u003cp>If the House Appropriations Committee has its way, though, the Egg Board's private emails will remain private in the future. This past week, the committee passed its version of the U.S. Department of Agriculture's 2017 budget. And in an accompanying report, the panel \u003ca href=\"http://files.ctctcdn.com/1d652835401/9d382a6b-8609-4857-8b34-198cf306e50a.pdf\">urged\u003c/a> the USDA to make sure that FOIA does not apply to the American Egg Board and all similar \"Research and Promotion boards that the USDA oversees.\"\u003c/p>\n\u003cp>This language refers to a dozen or so \"checkoff programs\" that promote beef, pork, soybeans and other commodities. They are the source of advertising campaigns like \"Pork: The Other White Meat\" and \"Beef - It's What's For Dinner.\"\u003c/p>\n\u003cp>These programs have long been \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/23/440935380/why-does-the-government-act-as-tax-collector-for-agribusiness\">controversial\u003c/a> because they use government authority to collect money for private commercial goals, such as advertising campaigns and research on the nutritional quality of particular foods. Farmers themselves vote to set up such programs, but Congress then establishes them and at that point, every farmer is required, by law, to contribute to them.\u003c/p>\n\u003cp>So do these operations belong to industry or the government? The industry groups \"very much want to have it both ways,\" says \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/parke-wilde\">Parke Wilde\u003c/a>, a specialist on food policy at Tufts University and a long-time critic of the checkoff programs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2005, Wilde points out, industry groups argued before the Supreme Court that the checkoff programs were, in fact, \"government speech.\" At that time, the groups were facing a challenge from farmers who didn't want to pay for those programs. If the programs were part of the government, though, the farmers could be forced to pay up, just as they are forced to pay taxes. The Supreme Court \u003ca href=\"https://www.law.cornell.edu/supct/html/03-1164.ZO.html\">agreed\u003c/a>.\u003c/p>\n\u003cp>Now that they wish to escape from the FOIA, however, the checkoff programs are emphasizing their private nature. In early April, a dozen agricultural industry groups — but not the checkoff programs themselves, because they aren't allowed to lobby Congress --- asked Congress to declare the checkoff programs exempt from the FOIA because they \"are funded solely with producer dollars, and therefore are not agencies of the federal government.\" The House Appropriations Committee has now adopted that view. Even if it became law, the language could face a challenge in the courts. \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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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
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},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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