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"content": "\u003cp>In his competitive diving career, four-time Olympic diving gold medalist and five-time world champion Greg Louganis has been all over the world. Now he'll be in one place that's eluded him for years: your kitchen table.\u003c/p>\n\u003cp>Wheaties announced that Louganis — who is \u003ca href=\"http://greglouganis.com/category/activist/\">openly gay and HIV-positive\u003c/a> — along with two other former Olympians, hurdler Edwin Moses and swimmer Janet Evans, will be featured on the cereal boxes as part of the revamped \"legends\" series.\u003c/p>\n\u003cp>In a 2015 HBO documentary called \u003cem>Back on Board: Greg Louganis,\u003c/em> the diver said he understood that he wasn't featured on the Wheaties box during the prime of his career in the 1980s because he didn't fit the company's requirement of a \"wholesome image,\" as he was rumored to be gay. He came out publicly about his sexual identity and HIV-positive status in 1995.\u003c/p>\n\u003cp>Louganis says he is glad to finally be getting the recognition.\u003c/p>\n\u003cfigure id=\"attachment_108487\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-400x618.jpg\" alt=\"Janet Evans is one of the greatest women's distance swimmers in U.S. history..\" width=\"400\" height=\"618\" class=\"size-thumbnail wp-image-108487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-400x618.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-800x1236.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-768x1187.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-1440x2225.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-1180x1823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-960x1483.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Janet Evans is one of the greatest women's distance swimmers in U.S. history.. \u003ccite>(Courtesy Of General Mills)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"[It's] so incredible to be honored with the likes of Edwin Moses — we were in our first Olympic games in 1976 together,\" Louganis told NPR's \u003cem>All Things Considered\u003c/em>. \"Janet Evans — we trained at Mission Viejo together — I watched her grow up.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Louganis became the only man to sweep the \u003ca href=\"http://www.olympic.org/gregory-louganis\">Olympic diving events\u003c/a> in back-to-back games when he won gold medals in both springboard and platform diving in the '84 and '88 Olympics. He's now a role model for other athletes including British Olympic diver Tom Daley, who came out as gay when he was around 20 years old.\u003c/p>\n\u003cp>\"I would have always wanted someone like him as a role model on the front of a cereal box,\" Daley told NPR's Ari Shapiro. \"He's a great model and forever will be the greatest diver to walk this earth.\"\u003c/p>\n\u003cp>General Mills spokesman Mike Siemienas told NPR he couldn't provide an answer as to why Louganis wasn't on the box previously because no one who was involved in those decisions still worked at the company. Siemienas said a committee is responsible for determining which athletes are on the boxes.\u003c/p>\n\u003cfigure id=\"attachment_108488\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-400x618.jpg\" alt=\"Edwin Moses was a three-time world champion in the 400-meter hurdles.\" width=\"400\" height=\"618\" class=\"size-thumbnail wp-image-108488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-400x618.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-800x1236.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-768x1187.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-1440x2225.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-1180x1823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-960x1483.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Edwin Moses was a three-time world champion in the 400-meter hurdles. \u003ccite>(Courtesy Of General Mills)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wheaties unveiled the \"legends\" cereal boxes after the documentary detailing Louganis' athletic career and experiences as a gay man sparked a petition on \u003ca href=\"https://www.change.org/p/general-mills-put-greg-louganis-on-the-wheaties-box\">Change.org\u003c/a> to get the diver on the iconic Wheaties cereal box. Created by Julie Sondgerath, who had never met Louganis, the petition garnered nearly 45,000 signatures.\u003c/p>\n\u003cp>Wheaties told NPR that the petition did not factor into the decision to put Louganis on a Wheaties box.\u003c/p>\n\u003cp>\"We were aware of the petition, as we see this all the time from fans wanting their favorite athlete on the box,\" Siemienas said. \"But appearing on a Wheaties box is not a popularity contest. Wheaties chooses athletes based on their achievements on and off their field of play.\"\u003c/p>\n\u003cp>As for Louganis, he says that he appreciates the honor more now than he would have in the 1980s.\u003c/p>\n\u003cp>\"Back in '95, I wasn't expected to live very long because we thought of HIV-AIDS as a death sentence, so to be here today, now 56, the box means so much more to me than it would have then because I feel like I'm being embraced as a whole person, not just for my athletic achievements.\"\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>In his competitive diving career, four-time Olympic diving gold medalist and five-time world champion Greg Louganis has been all over the world. Now he'll be in one place that's eluded him for years: your kitchen table.\u003c/p>\n\u003cp>Wheaties announced that Louganis — who is \u003ca href=\"http://greglouganis.com/category/activist/\">openly gay and HIV-positive\u003c/a> — along with two other former Olympians, hurdler Edwin Moses and swimmer Janet Evans, will be featured on the cereal boxes as part of the revamped \"legends\" series.\u003c/p>\n\u003cp>In a 2015 HBO documentary called \u003cem>Back on Board: Greg Louganis,\u003c/em> the diver said he understood that he wasn't featured on the Wheaties box during the prime of his career in the 1980s because he didn't fit the company's requirement of a \"wholesome image,\" as he was rumored to be gay. He came out publicly about his sexual identity and HIV-positive status in 1995.\u003c/p>\n\u003cp>Louganis says he is glad to finally be getting the recognition.\u003c/p>\n\u003cfigure id=\"attachment_108487\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-400x618.jpg\" alt=\"Janet Evans is one of the greatest women's distance swimmers in U.S. history..\" width=\"400\" height=\"618\" class=\"size-thumbnail wp-image-108487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-400x618.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-800x1236.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-768x1187.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-1440x2225.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-1180x1823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/evans_custom-2121964c31ad0f4327bdd3db4373a7251c24b80f-960x1483.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Janet Evans is one of the greatest women's distance swimmers in U.S. history.. \u003ccite>(Courtesy Of General Mills)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"[It's] so incredible to be honored with the likes of Edwin Moses — we were in our first Olympic games in 1976 together,\" Louganis told NPR's \u003cem>All Things Considered\u003c/em>. \"Janet Evans — we trained at Mission Viejo together — I watched her grow up.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Louganis became the only man to sweep the \u003ca href=\"http://www.olympic.org/gregory-louganis\">Olympic diving events\u003c/a> in back-to-back games when he won gold medals in both springboard and platform diving in the '84 and '88 Olympics. He's now a role model for other athletes including British Olympic diver Tom Daley, who came out as gay when he was around 20 years old.\u003c/p>\n\u003cp>\"I would have always wanted someone like him as a role model on the front of a cereal box,\" Daley told NPR's Ari Shapiro. \"He's a great model and forever will be the greatest diver to walk this earth.\"\u003c/p>\n\u003cp>General Mills spokesman Mike Siemienas told NPR he couldn't provide an answer as to why Louganis wasn't on the box previously because no one who was involved in those decisions still worked at the company. Siemienas said a committee is responsible for determining which athletes are on the boxes.\u003c/p>\n\u003cfigure id=\"attachment_108488\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-400x618.jpg\" alt=\"Edwin Moses was a three-time world champion in the 400-meter hurdles.\" width=\"400\" height=\"618\" class=\"size-thumbnail wp-image-108488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-400x618.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-800x1236.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-768x1187.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-1440x2225.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-1180x1823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/edwin_custom-b94f08722c2d731521067ca48d5a09ba94dad083-960x1483.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Edwin Moses was a three-time world champion in the 400-meter hurdles. \u003ccite>(Courtesy Of General Mills)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wheaties unveiled the \"legends\" cereal boxes after the documentary detailing Louganis' athletic career and experiences as a gay man sparked a petition on \u003ca href=\"https://www.change.org/p/general-mills-put-greg-louganis-on-the-wheaties-box\">Change.org\u003c/a> to get the diver on the iconic Wheaties cereal box. Created by Julie Sondgerath, who had never met Louganis, the petition garnered nearly 45,000 signatures.\u003c/p>\n\u003cp>Wheaties told NPR that the petition did not factor into the decision to put Louganis on a Wheaties box.\u003c/p>\n\u003cp>\"We were aware of the petition, as we see this all the time from fans wanting their favorite athlete on the box,\" Siemienas said. \"But appearing on a Wheaties box is not a popularity contest. Wheaties chooses athletes based on their achievements on and off their field of play.\"\u003c/p>\n\u003cp>As for Louganis, he says that he appreciates the honor more now than he would have in the 1980s.\u003c/p>\n\u003cp>\"Back in '95, I wasn't expected to live very long because we thought of HIV-AIDS as a death sentence, so to be here today, now 56, the box means so much more to me than it would have then because I feel like I'm being embraced as a whole person, not just for my athletic achievements.\"\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>Organic food has gone majorly mainstream, right? Wal-Mart has been \u003ca href=\"http://www.forbes.com/sites/clareoconnor/2014/04/10/watch-out-whole-foods-walmart-aims-to-drive-down-organic-prices-with-new-cheaper-line/#1c4a5c8f1a68\">driving down\u003c/a> the price of organic with an in-house organic line. Whole Foods has begun experimenting with \u003ca href=\"http://www.bloomberg.com/news/articles/2015-05-14/whole-foods-walmart-costco-steal-growth-in-organic-groceries\">cheaper stores \u003c/a>to catch up. And the increase in sales of organic food has \u003ca href=\"http://www.foodnavigator-usa.com/Markets/US-organic-food-market-to-grow-14-from-2013-18\">dramatically outpaced\u003c/a> that of conventional food. What's more, 30 percent of shoppers report an \u003ca href=\"http://www.icn-net.com/docs/12086_FMIN_Trends2012_v5.pdf\">interest in paying more for organic \u003c/a>food — and a significant interest even in low-income neighborhoods. Given all that, it's easy to assume that organic has become just as common in downmarket groceries as in upscale ones.\u003c/p>\n\u003cp>But that's not necessarily the case, suggests a \u003ca href=\"http://www.tandfonline.com/doi/full/10.1080/10454446.2015.1048023#abstract\">recent\u003c/a> study in the \u003cem>Journal of Food Products Marketing\u003c/em>.\u003c/p>\n\u003cp>Researchers undertook a painstaking quantification of organic food sales across Manhattan. They visited 1,256 stores, assessing whether each retail location sold organic, local or conventional versions of 24 foods that are among the most common to be sold organically.\u003c/p>\n\u003cp>What they found surprised them: Stores selling more than a handful of organic products were overwhelmingly concentrated on the Upper East and Upper West sides —neighborhoods that are wealthy and highly educated. Sixty percent of the borough's stores did not offer a single organic item on the list, and one-third offered 12 items or less. Only 5 percent of the stores offered at least half of the 24 items in organic versions.\u003c/p>\n\u003cp>\"I was surprised at how few stores had a good offering of organic products,\" says study co-author \u003ca href=\"http://steinhardt.nyu.edu/faculty/Carolyn_Dimitri\">Carolyn Dimitri\u003c/a>, a professor at New York University's Food Studies Program. \"I thought organic food was everywhere ... but when you take a look, [organic food] does seem to be concentrated in a few select neighborhoods, rather than the wide availability that was implied by the industry.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indeed, only five organic items were found in 10 percent or more of stores: cheese, eggs, milk, packaged lettuce and yogurt. Organic milk, the most common item, was found in just 35 percent of stores.\u003c/p>\n\u003cp>Some of the findings, such as a correlation between store size and number of organic items offered, may be somewhat specific to Manhattan, says Dimitri. Real estate pressures put shelf space at a premium in New York, limiting retailers' interest in stocking products with lower turnover — as may be the case with organics. That would likely be less of an issue for the large-scale stores common in suburban American, such as Wal-Mart.\u003c/p>\n\u003cp>Still, the finding that organics are more common in affluent neighborhoods doesn't mean lower-income Americans don't care about organics, says Alexis Baden-Meyers, political director for the \u003ca href=\"http://https/www.organicconsumers.org/\">Organic Consumers Association\u003c/a>, who said it's easy to confuse consumer interest with consumer budgets.\u003c/p>\n\u003cp>\"Most people want to buy organic and will buy it whenever it's available and they can afford it,\" says Baden-Meyers.\u003c/p>\n\u003cp>But because organic foods aren't just rare, but routinely command a significantly higher price than conventional — anywhere from \u003ca href=\"http://www.cnbc.com/2016/02/16/organics-premium-prices-may-not-be-high-enough-report.html\">20 percent for lettuce to 173 percent for beef\u003c/a>, according to recent CNBC coverage — fewer Americans buy organics than they otherwise would. \"It's less about demand,\" says Baden-Mayers, \"[and] more about how to make it more accessible and affordable.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "With Wal-Mart now selling organic food, and Whole Foods testing cheaper stores, it's easy to think organic has gone mainstream. But one study finds organics are still far more common in richer areas.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Organic food has gone majorly mainstream, right? Wal-Mart has been \u003ca href=\"http://www.forbes.com/sites/clareoconnor/2014/04/10/watch-out-whole-foods-walmart-aims-to-drive-down-organic-prices-with-new-cheaper-line/#1c4a5c8f1a68\">driving down\u003c/a> the price of organic with an in-house organic line. Whole Foods has begun experimenting with \u003ca href=\"http://www.bloomberg.com/news/articles/2015-05-14/whole-foods-walmart-costco-steal-growth-in-organic-groceries\">cheaper stores \u003c/a>to catch up. And the increase in sales of organic food has \u003ca href=\"http://www.foodnavigator-usa.com/Markets/US-organic-food-market-to-grow-14-from-2013-18\">dramatically outpaced\u003c/a> that of conventional food. What's more, 30 percent of shoppers report an \u003ca href=\"http://www.icn-net.com/docs/12086_FMIN_Trends2012_v5.pdf\">interest in paying more for organic \u003c/a>food — and a significant interest even in low-income neighborhoods. Given all that, it's easy to assume that organic has become just as common in downmarket groceries as in upscale ones.\u003c/p>\n\u003cp>But that's not necessarily the case, suggests a \u003ca href=\"http://www.tandfonline.com/doi/full/10.1080/10454446.2015.1048023#abstract\">recent\u003c/a> study in the \u003cem>Journal of Food Products Marketing\u003c/em>.\u003c/p>\n\u003cp>Researchers undertook a painstaking quantification of organic food sales across Manhattan. They visited 1,256 stores, assessing whether each retail location sold organic, local or conventional versions of 24 foods that are among the most common to be sold organically.\u003c/p>\n\u003cp>What they found surprised them: Stores selling more than a handful of organic products were overwhelmingly concentrated on the Upper East and Upper West sides —neighborhoods that are wealthy and highly educated. Sixty percent of the borough's stores did not offer a single organic item on the list, and one-third offered 12 items or less. Only 5 percent of the stores offered at least half of the 24 items in organic versions.\u003c/p>\n\u003cp>\"I was surprised at how few stores had a good offering of organic products,\" says study co-author \u003ca href=\"http://steinhardt.nyu.edu/faculty/Carolyn_Dimitri\">Carolyn Dimitri\u003c/a>, a professor at New York University's Food Studies Program. \"I thought organic food was everywhere ... but when you take a look, [organic food] does seem to be concentrated in a few select neighborhoods, rather than the wide availability that was implied by the industry.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indeed, only five organic items were found in 10 percent or more of stores: cheese, eggs, milk, packaged lettuce and yogurt. Organic milk, the most common item, was found in just 35 percent of stores.\u003c/p>\n\u003cp>Some of the findings, such as a correlation between store size and number of organic items offered, may be somewhat specific to Manhattan, says Dimitri. Real estate pressures put shelf space at a premium in New York, limiting retailers' interest in stocking products with lower turnover — as may be the case with organics. That would likely be less of an issue for the large-scale stores common in suburban American, such as Wal-Mart.\u003c/p>\n\u003cp>Still, the finding that organics are more common in affluent neighborhoods doesn't mean lower-income Americans don't care about organics, says Alexis Baden-Meyers, political director for the \u003ca href=\"http://https/www.organicconsumers.org/\">Organic Consumers Association\u003c/a>, who said it's easy to confuse consumer interest with consumer budgets.\u003c/p>\n\u003cp>\"Most people want to buy organic and will buy it whenever it's available and they can afford it,\" says Baden-Meyers.\u003c/p>\n\u003cp>But because organic foods aren't just rare, but routinely command a significantly higher price than conventional — anywhere from \u003ca href=\"http://www.cnbc.com/2016/02/16/organics-premium-prices-may-not-be-high-enough-report.html\">20 percent for lettuce to 173 percent for beef\u003c/a>, according to recent CNBC coverage — fewer Americans buy organics than they otherwise would. \"It's less about demand,\" says Baden-Mayers, \"[and] more about how to make it more accessible and affordable.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Little Vermont Got Big Food Companies To Label GMOs",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/03/20160327_wesun_how_little_vermont_got_big_food_companies_to_label_gmos.mp3\u003c/p>\n\u003cp>You'll soon know whether many of the packaged foods you buy contain ingredients derived from genetically modified plants, such as soybeans and corn.\u003c/p>\n\u003cp>Over the past week or so, big companies including General Mills, Mars and Kellogg have \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">announced\u003c/a> plans to label such products – even though they still don't think it's a good idea.\u003c/p>\n\u003cp>The reason, in a word, is Vermont. The tiny state has boxed big food companies into a corner. Two years ago, the state passed legislation requiring mandatory labeling.\u003c/p>\n\u003cp>The Grocery Manufacturers Association has fought back against the law, both in court and in Congress, but so far it's been unsuccessful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last week, as \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/16/470677241/bill-that-would-block-states-from-mandating-gmo-labels-stalls-in-senate\">we reported\u003c/a>, Congress failed to pass an industry-supported measure that would have created a voluntary national standard for labeling — and also would have preempted Vermont's law. Which means for now, food industry giants still face a July 1 deadline to comply with the state's labeling mandate.\u003c/p>\n\u003cp>And since food companies can't create different packaging just for Vermont, it appears that the tiniest of states has created a labeling standard that will go into effect nationwide.\u003c/p>\n\u003cp>This \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">statement\u003c/a>, from General Mills' Jeff Harmening, sums it up:\u003c/p>\n\u003cp>\"Vermont state law requires us to start labeling certain grocery store food packages that contain GMO ingredients or face significant fines,\" Harmening wrote on the General Mills blogs.\u003c/p>\n\u003cp>\"We can't label our products for only one state without significantly driving up costs for our consumers and we simply will not do that,\" explains Harmening.\u003c/p>\n\u003cp>So, as a result: \"Consumers all over the U.S. will soon begin seeing words legislated by the state of Vermont on the labels of many of their favorite General Mills products,\" he concludes.\u003c/p>\n\u003cp>Chocolate giant Mars struck a similar tone in its \u003ca href=\"http://www.mars.com/global/press-center/gmo.aspx\">announcement\u003c/a>: \"To comply with [the Vermont] law, Mars is introducing clear, on-pack labeling on our products that contain GM ingredients nationwide,\" the company statement says.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration does not require such labels because - as this \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm059098.htm\">guidance document\u003c/a> explains - the agency has determined that the nutritional quality and safety of GMO ingredients, such as corn starch or soybean oil, are no different from the same ingredients derived from conventional crops.\u003c/p>\n\u003cp>According to Mars, \"we firmly believe GM ingredients are safe.\" But consumer expectations are changing. \"We aim to deliver products that match the different tastes, preferences and perceptions of consumers,\" the Mars statement says.\u003c/p>\n\u003cp>According to a 2015 \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">poll\u003c/a>, two-thirds of Americans support labeling of foods that contain genetically modified ingredients.\u003c/p>\n\u003cp>\"Consumers are pushing for more transparency,\" food industry analyst Jack Russo \u003ca href=\"http://www.npr.org/2016/03/16/470715871/senate-blocks-bill-to-create-voluntary-national-standards-for-labeling-gmos\">told us\u003c/a>. Earlier this year, the Campbell Soup Co. acknowledged this when it became the first major food company to \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">switch its position\u003c/a> and come out in support of mandatory GMO labels.\u003c/p>\n\u003cp>The food industry overall is still hoping that the federal government will step in.\u003c/p>\n\u003cp>\"We continue to strongly urge Congress to pass a uniform, federal solution for the labeling of GMOs to avoid a confusing patchwork of state-by-state rules,\" wrote Paul Norman, president of Kellogg North America in an emailed statement.\u003c/p>\n\u003cp>But it's clear that companies can no longer wait for this federal action. \"The horse [is] out the barn,\" says attorney David Wallace, of the firm Herbert Smith Freehills, who specializes in food issues. Companies are already preparing new labels to begin hitting store shelves in a few weeks.\u003c/p>\n\u003cp>\"Companies had no choice. ... They've been making plans for this. They had to,\" explains Wallace.\u003c/p>\n\u003cp>As a result, both sides in the debate over GMO labeling now will learn the answer to a question that many have posed over the past 20 years: How will consumers react to a label that says \"produced with genetic engineering?\"\u003c/p>\n\u003cp>Food companies have argued that such a label will scare consumers away, because they'll see it – incorrectly – as a warning. If it has that effect, companies will react by removing genetically modified ingredients from their products. In fact, food companies see the labeling campaign as a veiled attempt to drive genetically engineered crops out of agriculture.\u003c/p>\n\u003cp>Privately, however, many companies are hoping that consumers will disregard those labels and continue to buy the same products as always. Consumers who are motivated to avoid GMOs may be doing that already, by buying organic or non-GMO products.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If that's the case, those GMO labels will turn out to be just extra words on the package.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/03/20160327_wesun_how_little_vermont_got_big_food_companies_to_label_gmos.mp3\u003c/p>\n\u003cp>You'll soon know whether many of the packaged foods you buy contain ingredients derived from genetically modified plants, such as soybeans and corn.\u003c/p>\n\u003cp>Over the past week or so, big companies including General Mills, Mars and Kellogg have \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">announced\u003c/a> plans to label such products – even though they still don't think it's a good idea.\u003c/p>\n\u003cp>The reason, in a word, is Vermont. The tiny state has boxed big food companies into a corner. Two years ago, the state passed legislation requiring mandatory labeling.\u003c/p>\n\u003cp>The Grocery Manufacturers Association has fought back against the law, both in court and in Congress, but so far it's been unsuccessful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last week, as \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/16/470677241/bill-that-would-block-states-from-mandating-gmo-labels-stalls-in-senate\">we reported\u003c/a>, Congress failed to pass an industry-supported measure that would have created a voluntary national standard for labeling — and also would have preempted Vermont's law. Which means for now, food industry giants still face a July 1 deadline to comply with the state's labeling mandate.\u003c/p>\n\u003cp>And since food companies can't create different packaging just for Vermont, it appears that the tiniest of states has created a labeling standard that will go into effect nationwide.\u003c/p>\n\u003cp>This \u003ca href=\"http://www.blog.generalmills.com/2016/03/we-need-a-national-solution-for-gmo-labeling/\">statement\u003c/a>, from General Mills' Jeff Harmening, sums it up:\u003c/p>\n\u003cp>\"Vermont state law requires us to start labeling certain grocery store food packages that contain GMO ingredients or face significant fines,\" Harmening wrote on the General Mills blogs.\u003c/p>\n\u003cp>\"We can't label our products for only one state without significantly driving up costs for our consumers and we simply will not do that,\" explains Harmening.\u003c/p>\n\u003cp>So, as a result: \"Consumers all over the U.S. will soon begin seeing words legislated by the state of Vermont on the labels of many of their favorite General Mills products,\" he concludes.\u003c/p>\n\u003cp>Chocolate giant Mars struck a similar tone in its \u003ca href=\"http://www.mars.com/global/press-center/gmo.aspx\">announcement\u003c/a>: \"To comply with [the Vermont] law, Mars is introducing clear, on-pack labeling on our products that contain GM ingredients nationwide,\" the company statement says.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration does not require such labels because - as this \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm059098.htm\">guidance document\u003c/a> explains - the agency has determined that the nutritional quality and safety of GMO ingredients, such as corn starch or soybean oil, are no different from the same ingredients derived from conventional crops.\u003c/p>\n\u003cp>According to Mars, \"we firmly believe GM ingredients are safe.\" But consumer expectations are changing. \"We aim to deliver products that match the different tastes, preferences and perceptions of consumers,\" the Mars statement says.\u003c/p>\n\u003cp>According to a 2015 \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">poll\u003c/a>, two-thirds of Americans support labeling of foods that contain genetically modified ingredients.\u003c/p>\n\u003cp>\"Consumers are pushing for more transparency,\" food industry analyst Jack Russo \u003ca href=\"http://www.npr.org/2016/03/16/470715871/senate-blocks-bill-to-create-voluntary-national-standards-for-labeling-gmos\">told us\u003c/a>. Earlier this year, the Campbell Soup Co. acknowledged this when it became the first major food company to \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">switch its position\u003c/a> and come out in support of mandatory GMO labels.\u003c/p>\n\u003cp>The food industry overall is still hoping that the federal government will step in.\u003c/p>\n\u003cp>\"We continue to strongly urge Congress to pass a uniform, federal solution for the labeling of GMOs to avoid a confusing patchwork of state-by-state rules,\" wrote Paul Norman, president of Kellogg North America in an emailed statement.\u003c/p>\n\u003cp>But it's clear that companies can no longer wait for this federal action. \"The horse [is] out the barn,\" says attorney David Wallace, of the firm Herbert Smith Freehills, who specializes in food issues. Companies are already preparing new labels to begin hitting store shelves in a few weeks.\u003c/p>\n\u003cp>\"Companies had no choice. ... They've been making plans for this. They had to,\" explains Wallace.\u003c/p>\n\u003cp>As a result, both sides in the debate over GMO labeling now will learn the answer to a question that many have posed over the past 20 years: How will consumers react to a label that says \"produced with genetic engineering?\"\u003c/p>\n\u003cp>Food companies have argued that such a label will scare consumers away, because they'll see it – incorrectly – as a warning. If it has that effect, companies will react by removing genetically modified ingredients from their products. In fact, food companies see the labeling campaign as a veiled attempt to drive genetically engineered crops out of agriculture.\u003c/p>\n\u003cp>Privately, however, many companies are hoping that consumers will disregard those labels and continue to buy the same products as always. Consumers who are motivated to avoid GMOs may be doing that already, by buying organic or non-GMO products.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If that's the case, those GMO labels will turn out to be just extra words on the package.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Diet Foods Are Tanking. So The Diet Industry Is Now Selling 'Health'",
"title": "Diet Foods Are Tanking. So The Diet Industry Is Now Selling 'Health'",
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"content": "\u003cp>For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products.\u003c/p>\n\u003cp>But it seems those days are over, according to industry analysts and nutritionists. \"Dieting is not a fashionable word these days,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/q-z/susan-b-roberts-ph-d/\">Susan Roberts\u003c/a>, a professor of nutrition and psychiatry at Tufts University. \"[Consumers] equate the word diet with deprivation, and they know deprivation doesn't work.\"\u003c/p>\n\u003cp>According to Mintel, a market research firm, few people are purchasing diet products anymore. A \u003ca href=\"http://store.mintel.com/diet-trends-us-october-2015\">survey\u003c/a> of 2,000 people released by the firm in October found that 94 percent of respondents no longer saw themselves as dieters. They were also disillusioned with the industry: 77 percent of the consumers surveyed said that diet products are not as healthy as they claim to be, and 61 percent said most diets are not actually healthy.\u003c/p>\n\u003cp>\"Consumers are not dieting in the traditional sense anymore – being on programs or buying foods specific to programs,\" says Marissa Gilbert, an analyst from Mintel who worked on the report. \"And there's greater societal acceptance of different body sizes.\"\u003c/p>\n\u003cp>That's really hurt the dieting industry, Gilbert says. From summer 2014 to summer 2015, Lean Cuisine's frozen meal sales dropped from around $700 million to about $600 million, or about 15 percent. Weight Watchers, Medifast and Jenny Craig have also seen revenues wither over the past few years. Sales of diet pills have dropped 20 percent in the last year, according to the Mintel report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roberts says it's likely because many people who wanted to lose weight tried these diets and programs but weren't successful. \"They've tried Weight Watchers and Jenny Craig and books and things of their own design,\" she says. \"It didn't work.\"\u003c/p>\n\u003cp>As Jean Fain, a Harvard Medical School-affiliated psychotherapist and author, has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/09/455322454/is-the-weight-watchers-oprah-winfrey-partnership-good-for-dieters\">noted\u003c/a>, programs like Weight Watchers typically are just \"a short-term fix and conditional support for long-standing eating issues\" and can even exacerbate them.\u003c/p>\n\u003cp>With each subsequent failure, people become more skeptical about the products. Some give up on losing weight altogether, Roberts adds.\u003c/p>\n\u003cp>But many people do still want to lose weight, and increasingly they're hoping good nutrition and \"healthy eating\" will get them there, says R.J. Hottovy, a senior equity analyst with market research firm Morningstar. \"Consumers are looking for a more holistic, more health and wellness approach,\" he says. \"The shift in food trends is toward fresher and more natural ingredients.\"\u003c/p>\n\u003cp>The problem is there's a lot of disagreement over what a healthy, well-balanced meal looks like. Half of the people in Mintel's survey said they didn't know what to think about nutrition and wellness information.\u003c/p>\n\u003cp>As we've reported, even the federal government isn't sure what \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">\"natural\u003c/a>\" means. And increasingly consumers have to contend with terms like \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten-free\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/29/426743443/to-shed-pounds-going-vegetarian-or-vegan-may-help\">vegan\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/19/432774389/gmos-are-becoming-a-proxy-for-bigger-concerns-about-the-food-system\">non-GMO\u003c/a> in the grocery store. These and other restrictive notions of eating have been quick to catch on, but often don't have consistent scientific evidence backing them up as healthful or effective for weight loss.\u003c/p>\n\u003cp>Roberts, who also founded a weight loss start-up called \u003ca href=\"https://www.theidiet.com/\">iDiet \u003c/a>but says she doesn't currently make money from it, observes that food companies are taking advantage of the chaos. \"Companies are bombarding [consumers] with gluten-free, sugar-free, cholesterol-free, and it's got us to a very bad place because people don't know what to think anymore,\" she says. \"I think what [consumers] want to do is lose weight by eating sensibly. That's the holy grail of weight loss, and\u003cstrong> \u003c/strong>the companies say, 'We'll lock into that.' \"\u003c/p>\n\u003cp>And while Weight Watchers' point system emphasizes \"natural\" fare and home-cooked meals, \u003ca href=\"http://www.eatyourbest.com/\">it's still manufacturing\u003c/a> processed, high-sodium, low-fiber products.\u003c/p>\n\u003cp>According to Julie Lehman, marketing director for Lean Cuisine, the company, which is owned by Nestle, has put new labels on products that were already cholesterol-free or gluten-free without changing their formulations. \"Lean Cuisine is an emblem of the diet culture that we've all grown up with. We know that and we want to walk away from that and focus on eating well and eating healthy,\" she says. The brand has added \"No Preservatives\" and \"Gluten-Free\" and \"Non-GMO\" labels and a new line of frozen meals, certified organic by the nonprofit Oregon Tilth. \"Consumers are demanding some of these things, and we want to offer it to them,\" Lehman says.\u003c/p>\n\u003cp>Roberts is unconvinced. She doesn't see the products getting any healthier. \"They can relabel them, but the meals are not any different. If you open a box of Lean Cuisine or something like that, you'll see about a quarter cup of veggies in there. Is that an outstandingly healthy meal? By my standards, it's not.\"\u003c/p>\n\u003cp>People will still be hungry and still feel deprived, and may ultimately not meet weight loss goals, she says. \"They'll give healthy eating a bad name just as they gave dieting a bad name.\"\u003c/p>\n\u003cp>Meanwhile, the evidence suggests that a variety of different strategies may help individuals lose weight. For some people, a pattern of eating like \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/05/462036387/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings\">DASH \u003c/a>might be best. Others are arguing for \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">low glycemic foods and eating slowly\u003c/a>. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/15/463071516/place-a-bet-on-your-weight-loss-goal-and-you-may-win-twice\">Financial incentives\u003c/a> like a wager on weight seem to work, too. Still others see hope in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/30/461382451/the-joy-of-half-a-cookie-and-other-mindful-mantras-for-weight-loss\">mindfulness strategies\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health\">intermittent minifasting\u003c/a>. But if there's a consensus, it's that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free\u003c/a>, high-sugar products are out. \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>For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products.\u003c/p>\n\u003cp>But it seems those days are over, according to industry analysts and nutritionists. \"Dieting is not a fashionable word these days,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/q-z/susan-b-roberts-ph-d/\">Susan Roberts\u003c/a>, a professor of nutrition and psychiatry at Tufts University. \"[Consumers] equate the word diet with deprivation, and they know deprivation doesn't work.\"\u003c/p>\n\u003cp>According to Mintel, a market research firm, few people are purchasing diet products anymore. A \u003ca href=\"http://store.mintel.com/diet-trends-us-october-2015\">survey\u003c/a> of 2,000 people released by the firm in October found that 94 percent of respondents no longer saw themselves as dieters. They were also disillusioned with the industry: 77 percent of the consumers surveyed said that diet products are not as healthy as they claim to be, and 61 percent said most diets are not actually healthy.\u003c/p>\n\u003cp>\"Consumers are not dieting in the traditional sense anymore – being on programs or buying foods specific to programs,\" says Marissa Gilbert, an analyst from Mintel who worked on the report. \"And there's greater societal acceptance of different body sizes.\"\u003c/p>\n\u003cp>That's really hurt the dieting industry, Gilbert says. From summer 2014 to summer 2015, Lean Cuisine's frozen meal sales dropped from around $700 million to about $600 million, or about 15 percent. Weight Watchers, Medifast and Jenny Craig have also seen revenues wither over the past few years. Sales of diet pills have dropped 20 percent in the last year, according to the Mintel report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roberts says it's likely because many people who wanted to lose weight tried these diets and programs but weren't successful. \"They've tried Weight Watchers and Jenny Craig and books and things of their own design,\" she says. \"It didn't work.\"\u003c/p>\n\u003cp>As Jean Fain, a Harvard Medical School-affiliated psychotherapist and author, has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/09/455322454/is-the-weight-watchers-oprah-winfrey-partnership-good-for-dieters\">noted\u003c/a>, programs like Weight Watchers typically are just \"a short-term fix and conditional support for long-standing eating issues\" and can even exacerbate them.\u003c/p>\n\u003cp>With each subsequent failure, people become more skeptical about the products. Some give up on losing weight altogether, Roberts adds.\u003c/p>\n\u003cp>But many people do still want to lose weight, and increasingly they're hoping good nutrition and \"healthy eating\" will get them there, says R.J. Hottovy, a senior equity analyst with market research firm Morningstar. \"Consumers are looking for a more holistic, more health and wellness approach,\" he says. \"The shift in food trends is toward fresher and more natural ingredients.\"\u003c/p>\n\u003cp>The problem is there's a lot of disagreement over what a healthy, well-balanced meal looks like. Half of the people in Mintel's survey said they didn't know what to think about nutrition and wellness information.\u003c/p>\n\u003cp>As we've reported, even the federal government isn't sure what \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">\"natural\u003c/a>\" means. And increasingly consumers have to contend with terms like \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/09/173840841/gluten-goodbye-one-third-of-americans-say-theyre-trying-to-shun-it\">gluten-free\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/29/426743443/to-shed-pounds-going-vegetarian-or-vegan-may-help\">vegan\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/19/432774389/gmos-are-becoming-a-proxy-for-bigger-concerns-about-the-food-system\">non-GMO\u003c/a> in the grocery store. These and other restrictive notions of eating have been quick to catch on, but often don't have consistent scientific evidence backing them up as healthful or effective for weight loss.\u003c/p>\n\u003cp>Roberts, who also founded a weight loss start-up called \u003ca href=\"https://www.theidiet.com/\">iDiet \u003c/a>but says she doesn't currently make money from it, observes that food companies are taking advantage of the chaos. \"Companies are bombarding [consumers] with gluten-free, sugar-free, cholesterol-free, and it's got us to a very bad place because people don't know what to think anymore,\" she says. \"I think what [consumers] want to do is lose weight by eating sensibly. That's the holy grail of weight loss, and\u003cstrong> \u003c/strong>the companies say, 'We'll lock into that.' \"\u003c/p>\n\u003cp>And while Weight Watchers' point system emphasizes \"natural\" fare and home-cooked meals, \u003ca href=\"http://www.eatyourbest.com/\">it's still manufacturing\u003c/a> processed, high-sodium, low-fiber products.\u003c/p>\n\u003cp>According to Julie Lehman, marketing director for Lean Cuisine, the company, which is owned by Nestle, has put new labels on products that were already cholesterol-free or gluten-free without changing their formulations. \"Lean Cuisine is an emblem of the diet culture that we've all grown up with. We know that and we want to walk away from that and focus on eating well and eating healthy,\" she says. The brand has added \"No Preservatives\" and \"Gluten-Free\" and \"Non-GMO\" labels and a new line of frozen meals, certified organic by the nonprofit Oregon Tilth. \"Consumers are demanding some of these things, and we want to offer it to them,\" Lehman says.\u003c/p>\n\u003cp>Roberts is unconvinced. She doesn't see the products getting any healthier. \"They can relabel them, but the meals are not any different. If you open a box of Lean Cuisine or something like that, you'll see about a quarter cup of veggies in there. Is that an outstandingly healthy meal? By my standards, it's not.\"\u003c/p>\n\u003cp>People will still be hungry and still feel deprived, and may ultimately not meet weight loss goals, she says. \"They'll give healthy eating a bad name just as they gave dieting a bad name.\"\u003c/p>\n\u003cp>Meanwhile, the evidence suggests that a variety of different strategies may help individuals lose weight. For some people, a pattern of eating like \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/05/462036387/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings\">DASH \u003c/a>might be best. Others are arguing for \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">low glycemic foods and eating slowly\u003c/a>. \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/15/463071516/place-a-bet-on-your-weight-loss-goal-and-you-may-win-twice\">Financial incentives\u003c/a> like a wager on weight seem to work, too. Still others see hope in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/30/461382451/the-joy-of-half-a-cookie-and-other-mindful-mantras-for-weight-loss\">mindfulness strategies\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/12/376712920/minifasting-how-occasionally-skipping-meals-may-boost-health\">intermittent minifasting\u003c/a>. But if there's a consensus, it's that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">fat-free\u003c/a>, high-sugar products are out. \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": "If Big Food Buys Your Favorite 'Natural' Food Brand, Will You Trust It?",
"title": "If Big Food Buys Your Favorite 'Natural' Food Brand, Will You Trust It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151012_atc_if_big_food_buys_your_favorite_natural_food_brand_will_you_trust_it.mp3\u003c/p>\n\u003cp>Big food companies are buying up small ones. \u003ca href=\"http://www.coca-colacompany.com/brands/honest-tea\">Honest Tea\u003c/a> is now part of Coca-Cola. The French company Danone controls \u003ca href=\"http://www.stonyfield.com/\">Stonyfield\u003c/a> yogurt. Hormel owns \u003ca href=\"http://www.applegate.com/\">Applegate\u003c/a> natural and organic meats.\u003c/p>\n\u003cp>The Cornucopia Institute has put together a \u003ca href=\"http://www.cornucopia.org/who-owns-organic/\">poster\u003c/a> that shows the full extent of the merger wave, at least for the organic industry. In the latest deal, announced a few weeks ago, Perdue Farms, a big poultry producer based in Maryland, \u003ca href=\"http://www.bloomberg.com/news/articles/2015-09-08/perdue-farms-to-buy-natural-food-holdings-from-lnk-partners\">bought\u003c/a> Niman Ranch, which started as an idealistic group of farmers protesting against companies like Perdue.\u003c/p>\n\u003cp>For shoppers who like their food natural, local and organic, though, these deals can be unsettling. Will they still trust a food brand if someone else now owns it?\u003c/p>\n\u003cp>As it happens, some of the founders of those companies wonder the same thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Take these three: Bill Niman, Gene Kahn and Grant Lundberg. Niman started Niman Ranch, Kahn founded \u003ca href=\"http://www.cascadianfarm.com/\">Cascadian Farm\u003c/a>, a pioneer of organic food, and Grant Lundberg is CEO of \u003ca href=\"http://www.lundberg.com/\">Lundberg Family Farms\u003c/a>, which sells organic rice.\u003c/p>\n\u003cp>Each of these companies started with its own vision of a better way to grow food. \"For us, the innovation was raising animals without the use of pharmaceuticals and chemicals,\" Niman says.\u003c/p>\n\u003cp>At roughly the same time, in the early 1970s, Gene Kahn started a back-to-the-land experiment that turned into a business. \"I became enamored by the whole notion of agriculture, and farming, and improving the environmental performance of agriculture,\" he says. Grant Lundberg's grandparents, for their part, were influenced by the trauma of the Dust Bowl. \"Remembering some of those experiences, they started to farm a little different from their neighbors,\" Lundberg says.\u003c/p>\n\u003cfigure id=\"attachment_102134\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/nimanranch.jpg\" alt=\"A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \" width=\"300\" height=\"300\" class=\"size-full wp-image-102134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/eehgow/7146901015/\" target=\"_blank\">Ego Faylona/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to a vision, though, these companies had ambition. They wanted to expand, and they did, riding a wave of demand for humanely raised meat, organic fruit and organic rice.\u003c/p>\n\u003cp>That's when big, conventional food companies started calling with marriage proposals.\u003c/p>\n\u003cp>\"We have offers a lot,\" Lundberg says. \"They want to explore, they want to talk about the idea of purchasing, or making an investment in the company.\"\u003c/p>\n\u003cp>So these founders (or, in the case of the Lundberg family, the grandchildren of the founders) all faced a choice. Should they sell? Would it be selling out?\u003c/p>\n\u003cp>Gene Kahn, from Cascadian Farm, can't stand that phrase \"because it's so akin to selling out your soul to the devil.\"\u003c/p>\n\u003cp>He says it's not that simple. Part of the pitch that the big companies typically make involves a promise to expand the company's vision, converting more land to organic farming, or raising more animals without hormones and drugs.\u003c/p>\n\u003cp>\"Who do you want to work with, if you're really committed to improving agriculture?\" Kahn asks. \"Who is it that you want to talk [to]? Do you want to just talk to yourself? Or do you want to talk to the people who control all the acres?\"\u003c/p>\n\u003cp>None of these food idealists has anything against the sheer size of big food companies, by the way. They agree: Big can be good. Efficiency makes food affordable.\u003c/p>\n\u003cp>\"You're a cynic if you say only small companies can ... have values, aren't you?\" Lundberg says. \"Somehow you have to believe that size doesn't matter.\"\u003c/p>\n\u003cp>Each founder, however, has pursued a different path.\u003c/p>\n\u003cp>The Lundberg family has spurned all offers. Grant Lundberg says that his company doesn't really need investors. And if you sell, he says, there's no way to make sure that the name Lundberg Family Farms \"would continue to represent that commitment to the environment, producing high-quality food.\"\u003c/p>\n\u003cp>Gene Kahn, though, sold Cascadian Farm to one of the biggest food companies in America: General Mills. That was 15 years ago.\u003c/p>\n\u003cp>He says it's worked out really well. \"They've not only preserved the ethics and the whole vision of the company, they've improved it,\" he says.\u003c/p>\n\u003cp>Bill Niman, meanwhile, has complicated feelings about the recent sale of Niman Ranch to Perdue.\u003c/p>\n\u003cp>\"Right now, I feel pretty good about it,\" he says. Niman has some emotional distance, by now, to the company that he founded. He actually left Niman Ranch eight years ago.\u003c/p>\n\u003cp>\"The important thing is that Perdue is very capable of adhering to the same kind of standards for treating animals better, and treating farmers more respectably,\" he says.\u003c/p>\n\u003cp>In fact, Perdue may be forced to follow that way of operating, Niman says. The poultry giant just spent a lot of money for the Niman Ranch name and reputation. It wouldn't want to ruin that asset, he says.\u003c/p>\n\u003cp>But Niman still worries that the new owners will just try to maintain that reputation through marketing, with slogans that don't mean much. \"These bigger outfits have a lot of marketing power, and they're able to spin things and create confusion in the marketplace, which is a little bit frightening for me.\"\u003c/p>\n\u003cp>He admits that he doesn't feel the same about Applegate products, now that Hormel owns it. He doesn't buy Stonyfield yogurt anymore. He says he just doesn't trust the new owners quite as much.\u003c/p>\n\u003cp>To keep that trust, big food companies may have to do more than buy a brand. They may need to show skeptical consumers that they're sticking with the principles of that company's founders. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Many alternative food brands have been swallowed by big food companies. Recently, Perdue bought Niman Ranch, which sells \"natural\" meat. But after a sale, will shoppers feel the product is the same?",
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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/2015/10/20151012_atc_if_big_food_buys_your_favorite_natural_food_brand_will_you_trust_it.mp3\u003c/p>\n\u003cp>Big food companies are buying up small ones. \u003ca href=\"http://www.coca-colacompany.com/brands/honest-tea\">Honest Tea\u003c/a> is now part of Coca-Cola. The French company Danone controls \u003ca href=\"http://www.stonyfield.com/\">Stonyfield\u003c/a> yogurt. Hormel owns \u003ca href=\"http://www.applegate.com/\">Applegate\u003c/a> natural and organic meats.\u003c/p>\n\u003cp>The Cornucopia Institute has put together a \u003ca href=\"http://www.cornucopia.org/who-owns-organic/\">poster\u003c/a> that shows the full extent of the merger wave, at least for the organic industry. In the latest deal, announced a few weeks ago, Perdue Farms, a big poultry producer based in Maryland, \u003ca href=\"http://www.bloomberg.com/news/articles/2015-09-08/perdue-farms-to-buy-natural-food-holdings-from-lnk-partners\">bought\u003c/a> Niman Ranch, which started as an idealistic group of farmers protesting against companies like Perdue.\u003c/p>\n\u003cp>For shoppers who like their food natural, local and organic, though, these deals can be unsettling. Will they still trust a food brand if someone else now owns it?\u003c/p>\n\u003cp>As it happens, some of the founders of those companies wonder the same thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take these three: Bill Niman, Gene Kahn and Grant Lundberg. Niman started Niman Ranch, Kahn founded \u003ca href=\"http://www.cascadianfarm.com/\">Cascadian Farm\u003c/a>, a pioneer of organic food, and Grant Lundberg is CEO of \u003ca href=\"http://www.lundberg.com/\">Lundberg Family Farms\u003c/a>, which sells organic rice.\u003c/p>\n\u003cp>Each of these companies started with its own vision of a better way to grow food. \"For us, the innovation was raising animals without the use of pharmaceuticals and chemicals,\" Niman says.\u003c/p>\n\u003cp>At roughly the same time, in the early 1970s, Gene Kahn started a back-to-the-land experiment that turned into a business. \"I became enamored by the whole notion of agriculture, and farming, and improving the environmental performance of agriculture,\" he says. Grant Lundberg's grandparents, for their part, were influenced by the trauma of the Dust Bowl. \"Remembering some of those experiences, they started to farm a little different from their neighbors,\" Lundberg says.\u003c/p>\n\u003cfigure id=\"attachment_102134\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/nimanranch.jpg\" alt=\"A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \" width=\"300\" height=\"300\" class=\"size-full wp-image-102134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/eehgow/7146901015/\" target=\"_blank\">Ego Faylona/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to a vision, though, these companies had ambition. They wanted to expand, and they did, riding a wave of demand for humanely raised meat, organic fruit and organic rice.\u003c/p>\n\u003cp>That's when big, conventional food companies started calling with marriage proposals.\u003c/p>\n\u003cp>\"We have offers a lot,\" Lundberg says. \"They want to explore, they want to talk about the idea of purchasing, or making an investment in the company.\"\u003c/p>\n\u003cp>So these founders (or, in the case of the Lundberg family, the grandchildren of the founders) all faced a choice. Should they sell? Would it be selling out?\u003c/p>\n\u003cp>Gene Kahn, from Cascadian Farm, can't stand that phrase \"because it's so akin to selling out your soul to the devil.\"\u003c/p>\n\u003cp>He says it's not that simple. Part of the pitch that the big companies typically make involves a promise to expand the company's vision, converting more land to organic farming, or raising more animals without hormones and drugs.\u003c/p>\n\u003cp>\"Who do you want to work with, if you're really committed to improving agriculture?\" Kahn asks. \"Who is it that you want to talk [to]? Do you want to just talk to yourself? Or do you want to talk to the people who control all the acres?\"\u003c/p>\n\u003cp>None of these food idealists has anything against the sheer size of big food companies, by the way. They agree: Big can be good. Efficiency makes food affordable.\u003c/p>\n\u003cp>\"You're a cynic if you say only small companies can ... have values, aren't you?\" Lundberg says. \"Somehow you have to believe that size doesn't matter.\"\u003c/p>\n\u003cp>Each founder, however, has pursued a different path.\u003c/p>\n\u003cp>The Lundberg family has spurned all offers. Grant Lundberg says that his company doesn't really need investors. And if you sell, he says, there's no way to make sure that the name Lundberg Family Farms \"would continue to represent that commitment to the environment, producing high-quality food.\"\u003c/p>\n\u003cp>Gene Kahn, though, sold Cascadian Farm to one of the biggest food companies in America: General Mills. That was 15 years ago.\u003c/p>\n\u003cp>He says it's worked out really well. \"They've not only preserved the ethics and the whole vision of the company, they've improved it,\" he says.\u003c/p>\n\u003cp>Bill Niman, meanwhile, has complicated feelings about the recent sale of Niman Ranch to Perdue.\u003c/p>\n\u003cp>\"Right now, I feel pretty good about it,\" he says. Niman has some emotional distance, by now, to the company that he founded. He actually left Niman Ranch eight years ago.\u003c/p>\n\u003cp>\"The important thing is that Perdue is very capable of adhering to the same kind of standards for treating animals better, and treating farmers more respectably,\" he says.\u003c/p>\n\u003cp>In fact, Perdue may be forced to follow that way of operating, Niman says. The poultry giant just spent a lot of money for the Niman Ranch name and reputation. It wouldn't want to ruin that asset, he says.\u003c/p>\n\u003cp>But Niman still worries that the new owners will just try to maintain that reputation through marketing, with slogans that don't mean much. \"These bigger outfits have a lot of marketing power, and they're able to spin things and create confusion in the marketplace, which is a little bit frightening for me.\"\u003c/p>\n\u003cp>He admits that he doesn't feel the same about Applegate products, now that Hormel owns it. He doesn't buy Stonyfield yogurt anymore. He says he just doesn't trust the new owners quite as much.\u003c/p>\n\u003cp>To keep that trust, big food companies may have to do more than buy a brand. They may need to show skeptical consumers that they're sticking with the principles of that company's founders. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Big Egg Tried To Bring Down Little 'Mayo' (And Failed)",
"title": "How Big Egg Tried To Bring Down Little 'Mayo' (And Failed)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/09/20150903_atc_big_egg_just_mayo_conspiracy.mp3\u003c/p>\n\u003cp>In the annals of ill-conceived public relations campaigns, the egg industry's war on Just Mayo deserves at least a mention.\u003c/p>\n\u003cp>\u003ca href=\"https://www.hamptoncreek.com/just-mayo\">Just Mayo\u003c/a> is a product that looks like mayonnaise, tastes like mayonnaise and yet contains no eggs. The company behind it, Hampton Creek, has been getting lots of attention.\u003c/p>\n\u003cp>Josh Tetrick, the company's founder, has big ambitions. \"If we're successful, there are a lot of [food] industries out there that are going to have to adjust,\" says Tetrick.\u003c/p>\n\u003cp>That kind of attitude apparently provoked agitation at the headquarters of the \u003ca href=\"http://www.aeb.org/\">American Egg Board\u003c/a>. Two years ago, the board's president, Joanne Ivy, sent an email to her organization's public relations consultants at Edelman. \"It would be a good idea if Edelman looked at this product as a crisis and major threat to the future of the egg product business,\" she wrote. She wanted something done about it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In later emails, officials at the American Egg Board talked about how the name Just Mayo was misleading the public. They discussed alerting the Food and Drug Administration to this fact. They asked another consultant to call Whole Foods, to try to persuade the supermarket to drop Just Mayo. There was even a joke about putting a gangster-style hit on Hampton Creek's CEO, which was a bit of a shock for Tetrick when he eventually saw the emails.\u003c/p>\n\u003cp>\"I'm sure that was joking, but nonetheless, that was unexpected, to see this entity talking about putting a hit out on me,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://s3.amazonaws.com/5082679272/foia-slides.pdf\">emails\u003c/a> all came to light because the American Egg Board is technically part of the government. It's funded by the egg industry, but it's run by the U.S. Department of Agriculture.\u003c/p>\n\u003cp>This means that it is covered by the Freedom of Information Act, and \u003ca href=\"http://web.mit.edu/hasts/graduate/shapiro.html\">Ryan Shapiro\u003c/a>, a FOIA expert at the Massachusetts Institute of Technology, and Shapiro's Washington, D.C.-based FOIA-specialist attorney, Jeffrey Light, used the law to get all these documents. Shapiro sent them to Hampton Creek, which released them to journalists. The documents led to a wave of \u003ca href=\"http://www.eatdrinkpolitics.com/2015/09/02/hampton-creek-targeted-by-usda-controlled-egg-industry-program/\">stories\u003c/a> calling the campaign a government \u003ca href=\"http://qz.com/493958/there-is-literally-a-us-government-conspiracy-against-vegan-mayo/\">conspiracy\u003c/a> to bring down Just Mayo. It's hard to imagine better publicity for the product that the egg board was trying to fight.\u003c/p>\n\u003cfigure id=\"attachment_100023\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/3661879364_aa9903cff5_b_custom-680653385f996cb9f6a4ee433b0271ab50ca31d1-400x284.jpg\" alt='Officials at the American Egg Board have said that the name \"Just Mayo\" misleads the public.' width=\"400\" height=\"284\" class=\"size-thumbnail wp-image-100023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3661879364_aa9903cff5_b_custom-680653385f996cb9f6a4ee433b0271ab50ca31d1-400x284.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/3661879364_aa9903cff5_b_custom-680653385f996cb9f6a4ee433b0271ab50ca31d1-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/3661879364_aa9903cff5_b_custom-680653385f996cb9f6a4ee433b0271ab50ca31d1-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/3661879364_aa9903cff5_b_custom-680653385f996cb9f6a4ee433b0271ab50ca31d1.jpg 1024w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Officials at the American Egg Board have said that the name \"Just Mayo\" misleads the public. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/briannalehman/3661879364/in/photolist-bR9Xar-52oKwu-bCwVEr-bkNVqH-oniakP-693Jn7-3YoJiq-9zWzqk-9D6164-4e9FUa-bVRVGy-e4Z1oL-7Tpubd-8aUB4H-oQ3c7U-gBKpBC-dYBDcb-6zA6a7-4CMXXB-2bZNg-5UaVQp-7MJ1rz-mcaBie-6426NW-e7niq6-e6vaBv-4qK8LC\">Brianna Lehman/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The emails seemed particularly provocative because the American Egg Board appeared to be violating the spirit of special rules that govern such government-industry partnerships. (There's a whole family of such organizations, including the National Pork Board and the United Soybean Board.)\u003c/p>\n\u003cp>\"The egg board is supposed to promote eggs. It's not supposed to take down competitors,\" says Michele Simon, a frequent critic of the food industry who runs a consulting business called \u003ca href=\"http://www.eatdrinkpolitics.com/\">Eat, Drink, Politics\u003c/a>.\u003c/p>\n\u003cp>The egg board also is not supposed to try to influence government regulators like the FDA, she says, \"and yet these emails reveal discussions around how to make a complaint to FDA and who should make a complaint.\"\u003c/p>\n\u003cp>Ivy, the egg board's president, wrote in a statement that the board never did, in the end, contact the FDA, and that \"we remain extremely confident that AEB has not broken any laws.\" Its efforts, she wrote, were simply intended to \"educate consumers about the benefits of eggs, especially as they are faced with new egg replacement options.\"\u003c/p>\n\u003cp>As it happens, the FDA did send Hampton Creek a \u003ca href=\"http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm458824.htm\">warning letter\u003c/a> a few weeks ago, informing the company that its products violate FDA rules. \"The use of the term 'Just' together with 'Mayo' reinforces the impression that the products are real mayonnaise,\" the FDA wrote. According to the FDA, real mayonnaise legally has to contain eggs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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/2015/09/20150903_atc_big_egg_just_mayo_conspiracy.mp3\u003c/p>\n\u003cp>In the annals of ill-conceived public relations campaigns, the egg industry's war on Just Mayo deserves at least a mention.\u003c/p>\n\u003cp>\u003ca href=\"https://www.hamptoncreek.com/just-mayo\">Just Mayo\u003c/a> is a product that looks like mayonnaise, tastes like mayonnaise and yet contains no eggs. The company behind it, Hampton Creek, has been getting lots of attention.\u003c/p>\n\u003cp>Josh Tetrick, the company's founder, has big ambitions. \"If we're successful, there are a lot of [food] industries out there that are going to have to adjust,\" says Tetrick.\u003c/p>\n\u003cp>That kind of attitude apparently provoked agitation at the headquarters of the \u003ca href=\"http://www.aeb.org/\">American Egg Board\u003c/a>. Two years ago, the board's president, Joanne Ivy, sent an email to her organization's public relations consultants at Edelman. \"It would be a good idea if Edelman looked at this product as a crisis and major threat to the future of the egg product business,\" she wrote. She wanted something done about it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In later emails, officials at the American Egg Board talked about how the name Just Mayo was misleading the public. They discussed alerting the Food and Drug Administration to this fact. They asked another consultant to call Whole Foods, to try to persuade the supermarket to drop Just Mayo. There was even a joke about putting a gangster-style hit on Hampton Creek's CEO, which was a bit of a shock for Tetrick when he eventually saw the emails.\u003c/p>\n\u003cp>\"I'm sure that was joking, but nonetheless, that was unexpected, to see this entity talking about putting a hit out on me,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://s3.amazonaws.com/5082679272/foia-slides.pdf\">emails\u003c/a> all came to light because the American Egg Board is technically part of the government. It's funded by the egg industry, but it's run by the U.S. Department of Agriculture.\u003c/p>\n\u003cp>This means that it is covered by the Freedom of Information Act, and \u003ca href=\"http://web.mit.edu/hasts/graduate/shapiro.html\">Ryan Shapiro\u003c/a>, a FOIA expert at the Massachusetts Institute of Technology, and Shapiro's Washington, D.C.-based FOIA-specialist attorney, Jeffrey Light, used the law to get all these documents. Shapiro sent them to Hampton Creek, which released them to journalists. The documents led to a wave of \u003ca href=\"http://www.eatdrinkpolitics.com/2015/09/02/hampton-creek-targeted-by-usda-controlled-egg-industry-program/\">stories\u003c/a> calling the campaign a government \u003ca href=\"http://qz.com/493958/there-is-literally-a-us-government-conspiracy-against-vegan-mayo/\">conspiracy\u003c/a> to bring down Just Mayo. It's hard to imagine better publicity for the product that the egg board was trying to fight.\u003c/p>\n\u003cfigure id=\"attachment_100023\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/3661879364_aa9903cff5_b_custom-680653385f996cb9f6a4ee433b0271ab50ca31d1-400x284.jpg\" alt='Officials at the American Egg Board have said that the name \"Just Mayo\" misleads the public.' width=\"400\" height=\"284\" class=\"size-thumbnail wp-image-100023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/3661879364_aa9903cff5_b_custom-680653385f996cb9f6a4ee433b0271ab50ca31d1-400x284.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/3661879364_aa9903cff5_b_custom-680653385f996cb9f6a4ee433b0271ab50ca31d1-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/3661879364_aa9903cff5_b_custom-680653385f996cb9f6a4ee433b0271ab50ca31d1-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/3661879364_aa9903cff5_b_custom-680653385f996cb9f6a4ee433b0271ab50ca31d1.jpg 1024w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Officials at the American Egg Board have said that the name \"Just Mayo\" misleads the public. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/briannalehman/3661879364/in/photolist-bR9Xar-52oKwu-bCwVEr-bkNVqH-oniakP-693Jn7-3YoJiq-9zWzqk-9D6164-4e9FUa-bVRVGy-e4Z1oL-7Tpubd-8aUB4H-oQ3c7U-gBKpBC-dYBDcb-6zA6a7-4CMXXB-2bZNg-5UaVQp-7MJ1rz-mcaBie-6426NW-e7niq6-e6vaBv-4qK8LC\">Brianna Lehman/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The emails seemed particularly provocative because the American Egg Board appeared to be violating the spirit of special rules that govern such government-industry partnerships. (There's a whole family of such organizations, including the National Pork Board and the United Soybean Board.)\u003c/p>\n\u003cp>\"The egg board is supposed to promote eggs. It's not supposed to take down competitors,\" says Michele Simon, a frequent critic of the food industry who runs a consulting business called \u003ca href=\"http://www.eatdrinkpolitics.com/\">Eat, Drink, Politics\u003c/a>.\u003c/p>\n\u003cp>The egg board also is not supposed to try to influence government regulators like the FDA, she says, \"and yet these emails reveal discussions around how to make a complaint to FDA and who should make a complaint.\"\u003c/p>\n\u003cp>Ivy, the egg board's president, wrote in a statement that the board never did, in the end, contact the FDA, and that \"we remain extremely confident that AEB has not broken any laws.\" Its efforts, she wrote, were simply intended to \"educate consumers about the benefits of eggs, especially as they are faced with new egg replacement options.\"\u003c/p>\n\u003cp>As it happens, the FDA did send Hampton Creek a \u003ca href=\"http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm458824.htm\">warning letter\u003c/a> a few weeks ago, informing the company that its products violate FDA rules. \"The use of the term 'Just' together with 'Mayo' reinforces the impression that the products are real mayonnaise,\" the FDA wrote. According to the FDA, real mayonnaise legally has to contain eggs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \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": "In The Search For The Perfect Sugar Substitute, Another Candidate Emerges",
"title": "In The Search For The Perfect Sugar Substitute, Another Candidate Emerges",
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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/2015/08/20150825_atc_in_the_hunt_for_the_perfect_sugar_substitute_another_candidate_emerges.mp3\u003c/p>\n\u003cp>There's a new candidate in the century-old quest for perfect, guiltless sweetness.\u003c/p>\n\u003cp>I encountered it at the annual meeting of the \u003ca href=\"http://www.am-fe.ift.org/cms/\">Institute of Food Technologists\u003c/a>, a combination of Super Bowl, Mecca, and Disneyland for the folks who put the processing in processed food.\u003c/p>\n\u003cp>It was right in the middle of the vast exhibition hall, at the \u003ca href=\"http://www.tateandlyle.com/Pages/default.aspx\">Tate & Lyle\u003c/a> booth. This is the company that \u003ca href=\"http://www.tateandlyle.com/aboutus/history/Pages/History.aspx\">introduced\u003c/a> the British Empire to the sugar cube, back in 1875. A century later, it invented sucralose, aka Splenda. \"We have a deep understanding of sweetening,\" says Michael Harrison, Tate & Lyle's vice president of new product development.\u003c/p>\n\u003cp>This year, his company launched its latest gift to your sweet tooth. It's called allulose.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a rare sugar. A sugar that's found in nature,\" Harrison explains.\u003c/p>\n\u003cp>Chemically speaking, it's almost identical to ordinary sugar. It has the same chemical formula as fructose and glucose, but the atoms of hydrogen and oxygen are arranged slightly differently.\u003c/p>\n\u003cp>And that slight difference means that my body won't turn this sugar into calories.\u003c/p>\n\u003cp>A few feet from us, people are lining up to taste it, in cups of chocolate and vanilla soft serve ice cream.\u003c/p>\n\u003cp>I try it. It's good. Sweet.\u003c/p>\n\u003cp>That's not so unusual, of course. There are plenty of low-calorie sugar substitutes. But Harrison says most of them wouldn't work in this ice cream. Because sugar, and allulose, do more than deliver sweetness: They also keep the ice cream from freezing solid.\u003c/p>\n\u003cp>\"It allows that ice cream to be soft-served. It's a smooth, creamy texture,\" Harrison says. \"It's bringing the functionality of sugar because it \u003cem>is\u003c/em> sugar.\"\u003c/p>\n\u003cp>Tate & Lyle has now come up with a way to manufacture this rare sugar in large quantities.\u003c/p>\n\u003cp>To my ears, it all sounds practically perfect. All the pleasure of sugar with none of the pain.\u003c/p>\n\u003cp>Could this finally be a free lunch?\u003c/p>\n\u003cp>I called \u003ca href=\"http://ansci.illinois.edu/directory/gcfahey\">George Fahey\u003c/a>, a nutrition expert at the University of Illinois.\u003c/p>\n\u003cp>Fahey is actually a fan of allulose. He signed off on a \u003ca href=\"http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/UCM277372\">report\u003c/a> to the Food and Drug Administration, arguing that allulose is safe. (Relying in part on that report, the FDA \u003ca href=\"http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm319617.htm\">considers\u003c/a> allulose, also called psicose, \"generally recognized as safe.\")\u003c/p>\n\u003cp>But Fahey says that there's also good reason to be careful with low-calorie sugar substitutes like allulose. The same quality that makes them attractive can also make them quite unpleasant.\u003c/p>\n\u003cp>Our bodies don't digest them, he says. \"They travel right through the small intestine and get into the large bowel.\"\u003c/p>\n\u003cp>They're just dietary fiber, Fahey says. Which is good. We need more fiber. But, he says, \"the bad news is, you have to be very cautious about how much you eat of this stuff.\" Because once it goes into the large bowel, all the bacteria that live there may start feasting on it. In other words, the allulose might ferment, releasing gas and creating painful intestinal problems.\u003c/p>\n\u003cp>\u003cstrong>UPDATE: August 25, 7:30 p.m\u003c/strong>. — Tate & Lyle tells us that this doesn't happen, at least not very much, with allulose. This particular low-calorie sugar, the company says, \"is absorbed by the small intestine and excreted in the urine without being significantly metabolized.\" According to one study, in which 14 people consumed allulose, more than two-thirds of it was excreted in the urine. The rest presumably went into the large bowel, but according to Tate & Lyle, it did not appear to be very fermentable.)\u003c/p>\n\u003cp>\u003cem>Our original story continues below.\u003c/em>\u003c/p>\n\u003cp>But this is what happens to lactose — the sugar in milk — when people who are lactose-intolerant consume it. Lacking the lactase enzyme, they can't digest lactose. For them, lactose is, in fact, a low-calorie sugar, but eating it is not pleasant at all.\u003c/p>\n\u003cp>\"When we come up with a carbohydrate that excapes intestinal digestion, you have to worry a lot about what happens when it gets into the large bowel,\" says Fahey.\u003c/p>\n\u003cp>The companies that are planning to use allulose in foods have assured the Food and Drug Administration that they won't use a lot of it. Allulose will never replace all the ordinary sugar in food.\u003c/p>\n\u003cp>Such small amounts of allulose, they say, won't cause any problems.\u003c/p>\n\u003cp>But there also could be other effects that aren't as well understood. \u003ca href=\"http://www.monell.org/faculty/people/margolskee\">Robert Margolskee\u003c/a>, director of the \u003ca href=\"http://www.monell.org/\">Monell Chemical Senses Center\u003c/a> in Philadelphia, says that when a once-rare carbohydrate like allulose enters the food supply, it could affect the living community of microbes in our gut — the so-called microbiome.\u003c/p>\n\u003cp>\"That would be another issue that one would want to know about with any of these compounds,\" Margolskee says. \"What do they do to the microbiome? And then what does that do to the person?\"\u003c/p>\n\u003cp>The effect could be positive. It could also be not so positive.\u003c/p>\n\u003cp>A few believe that effects on the microbiome could help explain a curious observation. In some \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\">studies\u003c/a>, people who ate lots of sugar and people who ate lots of low-calorie sweeteners \u003cem>both\u003c/em> seemed more prone to obesity and type II diabetes.\u003c/p>\n\u003cp>There are other theories that may also explain this. Perhaps people who've just consumed low-calorie sweeteners then feel entitled to add some additional high-caloric foods to their plate.\u003c/p>\n\u003cp>But the bottom line? No free lunch, probably.\u003c/p>\n\u003cp>Sorry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "There's a new contender in the century-old quest for perfect, guiltless sweetness: allulose. It's sugar — but in a form that our bodies don't convert into calories. Perfect? Not quite.",
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"headline": "In The Search For The Perfect Sugar Substitute, Another Candidate Emerges",
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"nprStoryDate": "Tue, 25 Aug 2015 16:22:00 -0400",
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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/2015/08/20150825_atc_in_the_hunt_for_the_perfect_sugar_substitute_another_candidate_emerges.mp3\u003c/p>\n\u003cp>There's a new candidate in the century-old quest for perfect, guiltless sweetness.\u003c/p>\n\u003cp>I encountered it at the annual meeting of the \u003ca href=\"http://www.am-fe.ift.org/cms/\">Institute of Food Technologists\u003c/a>, a combination of Super Bowl, Mecca, and Disneyland for the folks who put the processing in processed food.\u003c/p>\n\u003cp>It was right in the middle of the vast exhibition hall, at the \u003ca href=\"http://www.tateandlyle.com/Pages/default.aspx\">Tate & Lyle\u003c/a> booth. This is the company that \u003ca href=\"http://www.tateandlyle.com/aboutus/history/Pages/History.aspx\">introduced\u003c/a> the British Empire to the sugar cube, back in 1875. A century later, it invented sucralose, aka Splenda. \"We have a deep understanding of sweetening,\" says Michael Harrison, Tate & Lyle's vice president of new product development.\u003c/p>\n\u003cp>This year, his company launched its latest gift to your sweet tooth. It's called allulose.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a rare sugar. A sugar that's found in nature,\" Harrison explains.\u003c/p>\n\u003cp>Chemically speaking, it's almost identical to ordinary sugar. It has the same chemical formula as fructose and glucose, but the atoms of hydrogen and oxygen are arranged slightly differently.\u003c/p>\n\u003cp>And that slight difference means that my body won't turn this sugar into calories.\u003c/p>\n\u003cp>A few feet from us, people are lining up to taste it, in cups of chocolate and vanilla soft serve ice cream.\u003c/p>\n\u003cp>I try it. It's good. Sweet.\u003c/p>\n\u003cp>That's not so unusual, of course. There are plenty of low-calorie sugar substitutes. But Harrison says most of them wouldn't work in this ice cream. Because sugar, and allulose, do more than deliver sweetness: They also keep the ice cream from freezing solid.\u003c/p>\n\u003cp>\"It allows that ice cream to be soft-served. It's a smooth, creamy texture,\" Harrison says. \"It's bringing the functionality of sugar because it \u003cem>is\u003c/em> sugar.\"\u003c/p>\n\u003cp>Tate & Lyle has now come up with a way to manufacture this rare sugar in large quantities.\u003c/p>\n\u003cp>To my ears, it all sounds practically perfect. All the pleasure of sugar with none of the pain.\u003c/p>\n\u003cp>Could this finally be a free lunch?\u003c/p>\n\u003cp>I called \u003ca href=\"http://ansci.illinois.edu/directory/gcfahey\">George Fahey\u003c/a>, a nutrition expert at the University of Illinois.\u003c/p>\n\u003cp>Fahey is actually a fan of allulose. He signed off on a \u003ca href=\"http://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/UCM277372\">report\u003c/a> to the Food and Drug Administration, arguing that allulose is safe. (Relying in part on that report, the FDA \u003ca href=\"http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/ucm319617.htm\">considers\u003c/a> allulose, also called psicose, \"generally recognized as safe.\")\u003c/p>\n\u003cp>But Fahey says that there's also good reason to be careful with low-calorie sugar substitutes like allulose. The same quality that makes them attractive can also make them quite unpleasant.\u003c/p>\n\u003cp>Our bodies don't digest them, he says. \"They travel right through the small intestine and get into the large bowel.\"\u003c/p>\n\u003cp>They're just dietary fiber, Fahey says. Which is good. We need more fiber. But, he says, \"the bad news is, you have to be very cautious about how much you eat of this stuff.\" Because once it goes into the large bowel, all the bacteria that live there may start feasting on it. In other words, the allulose might ferment, releasing gas and creating painful intestinal problems.\u003c/p>\n\u003cp>\u003cstrong>UPDATE: August 25, 7:30 p.m\u003c/strong>. — Tate & Lyle tells us that this doesn't happen, at least not very much, with allulose. This particular low-calorie sugar, the company says, \"is absorbed by the small intestine and excreted in the urine without being significantly metabolized.\" According to one study, in which 14 people consumed allulose, more than two-thirds of it was excreted in the urine. The rest presumably went into the large bowel, but according to Tate & Lyle, it did not appear to be very fermentable.)\u003c/p>\n\u003cp>\u003cem>Our original story continues below.\u003c/em>\u003c/p>\n\u003cp>But this is what happens to lactose — the sugar in milk — when people who are lactose-intolerant consume it. Lacking the lactase enzyme, they can't digest lactose. For them, lactose is, in fact, a low-calorie sugar, but eating it is not pleasant at all.\u003c/p>\n\u003cp>\"When we come up with a carbohydrate that excapes intestinal digestion, you have to worry a lot about what happens when it gets into the large bowel,\" says Fahey.\u003c/p>\n\u003cp>The companies that are planning to use allulose in foods have assured the Food and Drug Administration that they won't use a lot of it. Allulose will never replace all the ordinary sugar in food.\u003c/p>\n\u003cp>Such small amounts of allulose, they say, won't cause any problems.\u003c/p>\n\u003cp>But there also could be other effects that aren't as well understood. \u003ca href=\"http://www.monell.org/faculty/people/margolskee\">Robert Margolskee\u003c/a>, director of the \u003ca href=\"http://www.monell.org/\">Monell Chemical Senses Center\u003c/a> in Philadelphia, says that when a once-rare carbohydrate like allulose enters the food supply, it could affect the living community of microbes in our gut — the so-called microbiome.\u003c/p>\n\u003cp>\"That would be another issue that one would want to know about with any of these compounds,\" Margolskee says. \"What do they do to the microbiome? And then what does that do to the person?\"\u003c/p>\n\u003cp>The effect could be positive. It could also be not so positive.\u003c/p>\n\u003cp>A few believe that effects on the microbiome could help explain a curious observation. In some \u003ca href=\"http://www.npr.org/sections/thesalt/2014/09/17/349270927/diet-soda-may-alter-our-gut-microbes-and-the-risk-of-diabetes\">studies\u003c/a>, people who ate lots of sugar and people who ate lots of low-calorie sweeteners \u003cem>both\u003c/em> seemed more prone to obesity and type II diabetes.\u003c/p>\n\u003cp>There are other theories that may also explain this. Perhaps people who've just consumed low-calorie sweeteners then feel entitled to add some additional high-caloric foods to their plate.\u003c/p>\n\u003cp>But the bottom line? No free lunch, probably.\u003c/p>\n\u003cp>Sorry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Big Food is Spending Millions to Lobby for Less Transparency",
"title": "Big Food is Spending Millions to Lobby for Less Transparency",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>By all accounts, Americans want a more transparent food system. Recent \u003ca href=\"http://consumersunion.org/news/new-consumer-reports-poll-shows-consumer-demand-for-strong-federal-standards-for-genetically-engineered-food/\">polling\u003c/a> suggests the majority of Americans \u003ca href=\"http://www.prnewswire.com/news-releases/consumer-reports-survey-majority-of-americans-look-for-natural-label-when-shopping-believe-it-carries-benefits-despite-the-contrary-263259671.html\">favor labeling\u003c/a> that tells them exactly how and \u003ca href=\"http://www.prnewswire.com/news-releases/consumer-reports-survey-majority-of-americans-look-for-natural-label-when-shopping-believe-it-carries-benefits-despite-the-contrary-263259671.html\">where\u003c/a> their food is produced. And yet, several bills are currently moving through Congress that could make it much harder to learn about the source of our food.\u003c/p>\n\u003cp>These bills would prevent state and local governments from requiring \u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/1599\">labeling of GMOs\u003c/a>; remove country-of-origin labeling (COOL) requirements for most of the meat we buy; and make it harder to know where \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1500\">pesticides are used.\u003c/a> The \u003ca href=\"http://civileats.com/2015/05/18/what-do-international-trade-agreements-have-to-do-with-dinner/\">international trade agreements\u003c/a> now being negotiated also include provisions that could make such information less available to consumers.\u003c/p>\n\u003cp>The food industry is spending an enormous amount of money to promote and lobby for this legislation. Food companies may have shelled out over $100 million* in the first six months of 2015 alone, according to federal lobbying disclosure reports.\u003c/p>\n\u003cp>Businesses and \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-calls-on-us-house-to-pass-safe-and-accu/\">trade groups\u003c/a> promoting these policies say putting more information on food labels will send the wrong message about food safety, add costs, and pose barriers to trade. And in some cases, they worry it will open U.S. food producers and other companies to \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-applauds-house-passage-of-country-of-origin-labeling-reform-bill/\">punitive import-export taxes\u003c/a>.\u003c/p>\n\u003cp>But good food advocates disagree. “This is basic transparency,” says Patty Lovera, assistant director of the advocacy group \u003ca href=\"http://www.foodandwaterwatch.org/\">Food & Water Watch\u003c/a>. “We’re not saying anything’s unsafe,” says \u003ca href=\"http://www.ewg.org/research/big-food-companies-spend-millions-defeat-gmo-labeling\">Environmental Working Group\u003c/a> (EWG) policy analyst Libby Foley. “We’re saying it’s about consumer choice.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are the numbers the food industry doesn’t want you to see:\u003c/p>\n\u003cp>\u003cstrong>GMO Labeling\u003c/strong>\u003c/p>\n\u003cp>So far this year, food and beverage companies have spent $51.6 million on a series of lobbying including efforts efforts to defeat GMO labeling laws such as the Safe and Accurate Food Labeling Act of 2015 (\u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/1599\">H.R. 1599\u003c/a>), which opponents have dubbed the “Deny Americans the Right to Know” or \u003ca href=\"http://civileats.com/2015/07/20/5-things-to-know-about-the-dark-act/\">DARK Act\u003c/a>. According to a \u003ca href=\"http://www.ewg.org/research/big-food-companies-spend-millions-defeat-gmo-labeling\">recent analysis\u003c/a> by EWG, nearly a quarter of this money—$12.6 million—comes from just six companies: Coca-Cola, General Mills, Kellogg’s, Land O’Lakes, and PepsiCo.\u003c/p>\n\u003cp>Other big spenders in these efforts include the Grocery Manufacturers Association ($5.1 million); American Farm Bureau (nearly $1 million); and the National Restaurant Association ($2 million). Many state farm bureaus have also chipped in—among them, Alabama, Florida, Iowa, Kansas, Missouri, Michigan, Minnesota, Nebraska, New York, North Carolina, and Oregon. Big name food producers, including Campbell Soup, Mars, Inc., Mondelez, Nestlé, OceanSpray, Safeway, and Unilever, are all spending significant amounts money on this issue as well.\u003c/p>\n\u003cp>In addition to direct lobbying of members of the House, Senate, and other federal policy-makers, some of the groups lobbying for H.R. 1599 have come together as the \u003ca href=\"http://coalitionforsafeaffordablefood.org/coalition/\">Coalition for Safe Affordable Food\u003c/a>, running a consumer-oriented \u003ca href=\"http://coalitionforsafeaffordablefood.org/category/news/\">website\u003c/a>, as well as \u003ca href=\"http://cjonline.com/news/2015-08-16/anti-gmo-labeling-group-airing-television-ads-kansas\">television ads\u003c/a> and a \u003ca href=\"https://www.facebook.com/safeaffordablefood\">social media\u003c/a> \u003ca href=\"https://twitter.com/safeaffordable\">campaign\u003c/a>. And the money tallied by EWG was spent specifically on federal lobbying so it doesn’t include the millions spent last fall to defeat state GMO labeling measures—like those in \u003ca href=\"http://inewsnetwork.org/2014/10/20/in-gmo-labeling-initiative-fight-those-against-are-spending-all-the-money/\">Colorado\u003c/a> and \u003ca href=\"http://www.oregonlive.com/politics/index.ssf/2014/11/measure_92_gmo-labeling_initia.html\">Oregon\u003c/a> or on the ongoing legal challenge to the GMO-labeling bill passed in \u003ca href=\"http://www.burlingtonfreepress.com/story/news/local/2015/07/23/welch-blasts-food-giants-gmo-vote/30580331/\">Vermont\u003c/a>.\u003c/p>\n\u003cp>H.R. 1599 \u003ca href=\"http://civileats.com/2015/07/24/all-the-news-thats-fit-to-eat-house-passes-dark-act-a-fast-food-worker-victory-farmers-tap-recycled-water/\">passed the House\u003c/a> on in July. No companion bill has yet been introduced in the Senate.\u003c/p>\n\u003cp>An additional $4.1 million has been spent so far this year by companies to promote \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/24/413755699/genetically-modified-salmon-coming-to-a-river-near-you\">genetically engineered salmon\u003c/a>, with most of this coming from the \u003ca href=\"https://www.bio.org/\">Biotechnology Industry Association\u003c/a>, which is also supporting H.R. 1599. There’s also plenty of lobbying going on to keep GE salmon out of Pacific coast waters, where salmon fishing is big business.\u003c/p>\n\u003cp>\u003cstrong>Meat Labeling\u003c/strong>\u003c/p>\n\u003cp>Many of the same companies and organizations spending heavily to block GMO labeling requirements have also been lobbying to repeal existing country of origin labeling (COOL) requirements for beef, chicken, and pork through the Country of Origin Labeling Amendments Act of 2015 (\u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/2393/actions\">H.R. 2393\u003c/a>).\u003c/p>\n\u003cp>Among them are the Grocery Manufacturers Association, Campbell Soup, Cargill, Coca-Cola, General Mills, Kraft Foods, PepsiCo, and Unilever. They are joined by others in the meat business, including Tyson Foods, Smithfield, Hormel, the National Pork Producers Association, and the National Cattlemen’s Beef Association, as well as Walmart and the big-spending U.S. Chamber of Commerce. Together, the supporters of this bill have spent at least $54.2 million.*\u003c/p>\n\u003cp>Those spending money to repeal COOL argue that labeling meat with the country of origin would increase costs for producers and therefore for consumers—with the threat that tariffs could be levied against U.S. producers if the labeling is found in violations of World Trade Organization (WTO) provisions.\u003c/p>\n\u003cp>Canada and Mexico have argued that COOL labels hurt sales of their meat by signaling to U.S. consumers that the product is somehow less safe or desirable. While the Obama administration is defending the existing policy, meat and other food producers fear that if Canada and Mexico prevail, those countries would impose costly tariffs that would harm U.S. exports. H.R. 2393 passed the house in June, but its companion Senate bill, \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1844/actions\">S. 1844\u003c/a> has not yet had a committee hearing.\u003c/p>\n\u003cp>And a heads up: Provisions in the \u003ca href=\"http://civileats.com/2015/05/18/what-do-international-trade-agreements-have-to-do-with-dinner/\">TTP and TTIP could facilitate similar policies\u003c/a> to those of the WTO—making it possible, not only for countries but also individual companies to file objections to labeling if it harms trade.\u003c/p>\n\u003cp>\u003cstrong>Pesticides\u003c/strong>\u003c/p>\n\u003cp>Yet another bill that would curtail access to agricultural information is the \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1500/text\">Sensible Environmental Protection Act\u003c/a> of 2015 (S. 1500). It would eliminate permits now required to discharge pesticides into rivers, lakes, streams, and other bodies of water regulated under the Clean Water Act.\u003c/p>\n\u003cp>\u003ca href=\"http://www.croplifeamerica.org/news/cla/6415-Senate-Introduces-Sensible-Environmental-Protection-Act-to-Affirm-FIFRA\">CropLife America\u003c/a>—a trade association for agri-chemical producers and users—explains that the bill is designed to reverse a 2009 federal court decision that directed the EPA to require permits from pesticide applicators who spray over “navigable waters.” \u003ca href=\"http://www.epw.senate.gov/public/index.cfm/press-releases-democratic?ID=A99C3910-6FEA-4B31-8DD4-04C0B45AF2EE\">Senator Barbara Boxer\u003c/a> (D-California) has called S.1500 “a far-reaching bill that is dangerous to people” that would “would allow pesticides to be sprayed where kids are swimming, which would expose them to substances that are known to be toxic.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.panna.org/\">Pesticide Action Network \u003c/a>(PAN) says the bill would remove the EPA’s ability to monitor and take action on waterways contaminated by pesticides. This, said PAN spokesperson Paul Towers, would leave both the EPA and the public “in the dark” and put “the health of waterways and public health in jeopardy.”\u003c/p>\n\u003cp>Because the bill was just introduced in June, a good accounting of lobbying on its behalf is not yet available through Congressional disclosure filings. But when virtually the \u003ca href=\"https://www.opensecrets.org/lobby/billsum.php?id=s802-113\">same bill was introduced in 2013\u003c/a>, it garnered support from agribusinesses and agricultural organizations and trade associations including the American Farm Bureau, CropLife America, Agricultural Retailers Association, Missouri Farm Bureau, Monsanto, North Carolina Farm Bureau, National Council of Farmer Co-ops, and the Florida Fruit and Vegetable Association. These groups spent more than $11 million lobbying for the bill during 2013 and 2014.\u003c/p>\n\u003cp>The fate of all these bills is uncertain given the limited time before Congress adjourns for the year. But given how contentious these issues have become—and what food producers and agribusinesses perceive as high financial stakes—it’s unlikely that they will disappear.\u003c/p>\n\u003cp>One note of optimism for transparency-in-food-production advocates, but disappointment for Idaho dairy groups, is the ruling earlier this month by the U.S. District Court in Idaho striking down the state’s so-called “ag-gag” law—formally the “\u003ca href=\"http://civileats.com/2015/08/19/big-food-is-spending-millions-to-lobby-for-less-transparency/%2522Agricultural%2520Security%2520Act%2522\">Agricultural Security Act\u003c/a>” that made illegal undercover documentation of farming operations. Citing First Amendment free speech protections, Judge B. Lynn Winmill ruled the bill unconstitutional.\u003c/p>\n\u003cp>So where does this leave consumers? Right now, the only way to be sure the food you buy doesn’t contain genetically engineered foods is to seek out the USDA’s certified organic and \u003ca href=\"http://www.nongmoproject.org/\">Non-GMO Project\u003c/a>‘s GMO-free label. As for meat and fish—if it is not cooked or prepared before it reaches store shelves, its country of origin is probably still labeled. But that could change. And if the new trade agreements go into effect, these and other labeling provisions could be open to challenge.\u003c/p>\n\u003cp>Meanwhile a sizable fortune is being spent trying to keep this information off food labels. “This has turned into a bigger fight than either side anticipated,” says EWG’s Foley. And that may be one point on which both sides can agree.\u003c/p>\n\u003cp>*This estimate is based on lobbying expenditures listed on disclosure forms filed with the Clerk of the U.S. House of Representatives and the Secretary of the U.S. Senate and compiled by the Center for Responsive Politics. It is only a partial accounting as this represents spending by 20 of the approximately 100 members of the COOL Reform Coalition that signed a June 8 letter to Congress voicing support for H.R. 2393. This is the same source—and method—that EWG used to estimate spending to oppose GMO labeling bills.\u003c/p>\n\u003cp>* Because of the limitations of the Lobbying Disclosure Act, the numbers in this post are all estimates.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including\u003cem>Scientific American\u003c/em>,\u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>,\u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch,\u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n",
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"excerpt": "From GMO labeling to pesticides to the source of the meat you buy, a handful of companies are spending heavily to keep information off your food labels.",
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"description": "From GMO labeling to pesticides to the source of the meat you buy, a handful of companies are spending heavily to keep information off your food labels.",
"title": "Big Food is Spending Millions to Lobby for Less Transparency | KQED",
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"nprByline": "\u003ca href=\"http://civileats.com/author/egrossman/\">Elizabeth Grossman, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By all accounts, Americans want a more transparent food system. Recent \u003ca href=\"http://consumersunion.org/news/new-consumer-reports-poll-shows-consumer-demand-for-strong-federal-standards-for-genetically-engineered-food/\">polling\u003c/a> suggests the majority of Americans \u003ca href=\"http://www.prnewswire.com/news-releases/consumer-reports-survey-majority-of-americans-look-for-natural-label-when-shopping-believe-it-carries-benefits-despite-the-contrary-263259671.html\">favor labeling\u003c/a> that tells them exactly how and \u003ca href=\"http://www.prnewswire.com/news-releases/consumer-reports-survey-majority-of-americans-look-for-natural-label-when-shopping-believe-it-carries-benefits-despite-the-contrary-263259671.html\">where\u003c/a> their food is produced. And yet, several bills are currently moving through Congress that could make it much harder to learn about the source of our food.\u003c/p>\n\u003cp>These bills would prevent state and local governments from requiring \u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/1599\">labeling of GMOs\u003c/a>; remove country-of-origin labeling (COOL) requirements for most of the meat we buy; and make it harder to know where \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1500\">pesticides are used.\u003c/a> The \u003ca href=\"http://civileats.com/2015/05/18/what-do-international-trade-agreements-have-to-do-with-dinner/\">international trade agreements\u003c/a> now being negotiated also include provisions that could make such information less available to consumers.\u003c/p>\n\u003cp>The food industry is spending an enormous amount of money to promote and lobby for this legislation. Food companies may have shelled out over $100 million* in the first six months of 2015 alone, according to federal lobbying disclosure reports.\u003c/p>\n\u003cp>Businesses and \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-calls-on-us-house-to-pass-safe-and-accu/\">trade groups\u003c/a> promoting these policies say putting more information on food labels will send the wrong message about food safety, add costs, and pose barriers to trade. And in some cases, they worry it will open U.S. food producers and other companies to \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-applauds-house-passage-of-country-of-origin-labeling-reform-bill/\">punitive import-export taxes\u003c/a>.\u003c/p>\n\u003cp>But good food advocates disagree. “This is basic transparency,” says Patty Lovera, assistant director of the advocacy group \u003ca href=\"http://www.foodandwaterwatch.org/\">Food & Water Watch\u003c/a>. “We’re not saying anything’s unsafe,” says \u003ca href=\"http://www.ewg.org/research/big-food-companies-spend-millions-defeat-gmo-labeling\">Environmental Working Group\u003c/a> (EWG) policy analyst Libby Foley. “We’re saying it’s about consumer choice.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are the numbers the food industry doesn’t want you to see:\u003c/p>\n\u003cp>\u003cstrong>GMO Labeling\u003c/strong>\u003c/p>\n\u003cp>So far this year, food and beverage companies have spent $51.6 million on a series of lobbying including efforts efforts to defeat GMO labeling laws such as the Safe and Accurate Food Labeling Act of 2015 (\u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/1599\">H.R. 1599\u003c/a>), which opponents have dubbed the “Deny Americans the Right to Know” or \u003ca href=\"http://civileats.com/2015/07/20/5-things-to-know-about-the-dark-act/\">DARK Act\u003c/a>. According to a \u003ca href=\"http://www.ewg.org/research/big-food-companies-spend-millions-defeat-gmo-labeling\">recent analysis\u003c/a> by EWG, nearly a quarter of this money—$12.6 million—comes from just six companies: Coca-Cola, General Mills, Kellogg’s, Land O’Lakes, and PepsiCo.\u003c/p>\n\u003cp>Other big spenders in these efforts include the Grocery Manufacturers Association ($5.1 million); American Farm Bureau (nearly $1 million); and the National Restaurant Association ($2 million). Many state farm bureaus have also chipped in—among them, Alabama, Florida, Iowa, Kansas, Missouri, Michigan, Minnesota, Nebraska, New York, North Carolina, and Oregon. Big name food producers, including Campbell Soup, Mars, Inc., Mondelez, Nestlé, OceanSpray, Safeway, and Unilever, are all spending significant amounts money on this issue as well.\u003c/p>\n\u003cp>In addition to direct lobbying of members of the House, Senate, and other federal policy-makers, some of the groups lobbying for H.R. 1599 have come together as the \u003ca href=\"http://coalitionforsafeaffordablefood.org/coalition/\">Coalition for Safe Affordable Food\u003c/a>, running a consumer-oriented \u003ca href=\"http://coalitionforsafeaffordablefood.org/category/news/\">website\u003c/a>, as well as \u003ca href=\"http://cjonline.com/news/2015-08-16/anti-gmo-labeling-group-airing-television-ads-kansas\">television ads\u003c/a> and a \u003ca href=\"https://www.facebook.com/safeaffordablefood\">social media\u003c/a> \u003ca href=\"https://twitter.com/safeaffordable\">campaign\u003c/a>. And the money tallied by EWG was spent specifically on federal lobbying so it doesn’t include the millions spent last fall to defeat state GMO labeling measures—like those in \u003ca href=\"http://inewsnetwork.org/2014/10/20/in-gmo-labeling-initiative-fight-those-against-are-spending-all-the-money/\">Colorado\u003c/a> and \u003ca href=\"http://www.oregonlive.com/politics/index.ssf/2014/11/measure_92_gmo-labeling_initia.html\">Oregon\u003c/a> or on the ongoing legal challenge to the GMO-labeling bill passed in \u003ca href=\"http://www.burlingtonfreepress.com/story/news/local/2015/07/23/welch-blasts-food-giants-gmo-vote/30580331/\">Vermont\u003c/a>.\u003c/p>\n\u003cp>H.R. 1599 \u003ca href=\"http://civileats.com/2015/07/24/all-the-news-thats-fit-to-eat-house-passes-dark-act-a-fast-food-worker-victory-farmers-tap-recycled-water/\">passed the House\u003c/a> on in July. No companion bill has yet been introduced in the Senate.\u003c/p>\n\u003cp>An additional $4.1 million has been spent so far this year by companies to promote \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/24/413755699/genetically-modified-salmon-coming-to-a-river-near-you\">genetically engineered salmon\u003c/a>, with most of this coming from the \u003ca href=\"https://www.bio.org/\">Biotechnology Industry Association\u003c/a>, which is also supporting H.R. 1599. There’s also plenty of lobbying going on to keep GE salmon out of Pacific coast waters, where salmon fishing is big business.\u003c/p>\n\u003cp>\u003cstrong>Meat Labeling\u003c/strong>\u003c/p>\n\u003cp>Many of the same companies and organizations spending heavily to block GMO labeling requirements have also been lobbying to repeal existing country of origin labeling (COOL) requirements for beef, chicken, and pork through the Country of Origin Labeling Amendments Act of 2015 (\u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/2393/actions\">H.R. 2393\u003c/a>).\u003c/p>\n\u003cp>Among them are the Grocery Manufacturers Association, Campbell Soup, Cargill, Coca-Cola, General Mills, Kraft Foods, PepsiCo, and Unilever. They are joined by others in the meat business, including Tyson Foods, Smithfield, Hormel, the National Pork Producers Association, and the National Cattlemen’s Beef Association, as well as Walmart and the big-spending U.S. Chamber of Commerce. Together, the supporters of this bill have spent at least $54.2 million.*\u003c/p>\n\u003cp>Those spending money to repeal COOL argue that labeling meat with the country of origin would increase costs for producers and therefore for consumers—with the threat that tariffs could be levied against U.S. producers if the labeling is found in violations of World Trade Organization (WTO) provisions.\u003c/p>\n\u003cp>Canada and Mexico have argued that COOL labels hurt sales of their meat by signaling to U.S. consumers that the product is somehow less safe or desirable. While the Obama administration is defending the existing policy, meat and other food producers fear that if Canada and Mexico prevail, those countries would impose costly tariffs that would harm U.S. exports. H.R. 2393 passed the house in June, but its companion Senate bill, \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1844/actions\">S. 1844\u003c/a> has not yet had a committee hearing.\u003c/p>\n\u003cp>And a heads up: Provisions in the \u003ca href=\"http://civileats.com/2015/05/18/what-do-international-trade-agreements-have-to-do-with-dinner/\">TTP and TTIP could facilitate similar policies\u003c/a> to those of the WTO—making it possible, not only for countries but also individual companies to file objections to labeling if it harms trade.\u003c/p>\n\u003cp>\u003cstrong>Pesticides\u003c/strong>\u003c/p>\n\u003cp>Yet another bill that would curtail access to agricultural information is the \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/1500/text\">Sensible Environmental Protection Act\u003c/a> of 2015 (S. 1500). It would eliminate permits now required to discharge pesticides into rivers, lakes, streams, and other bodies of water regulated under the Clean Water Act.\u003c/p>\n\u003cp>\u003ca href=\"http://www.croplifeamerica.org/news/cla/6415-Senate-Introduces-Sensible-Environmental-Protection-Act-to-Affirm-FIFRA\">CropLife America\u003c/a>—a trade association for agri-chemical producers and users—explains that the bill is designed to reverse a 2009 federal court decision that directed the EPA to require permits from pesticide applicators who spray over “navigable waters.” \u003ca href=\"http://www.epw.senate.gov/public/index.cfm/press-releases-democratic?ID=A99C3910-6FEA-4B31-8DD4-04C0B45AF2EE\">Senator Barbara Boxer\u003c/a> (D-California) has called S.1500 “a far-reaching bill that is dangerous to people” that would “would allow pesticides to be sprayed where kids are swimming, which would expose them to substances that are known to be toxic.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.panna.org/\">Pesticide Action Network \u003c/a>(PAN) says the bill would remove the EPA’s ability to monitor and take action on waterways contaminated by pesticides. This, said PAN spokesperson Paul Towers, would leave both the EPA and the public “in the dark” and put “the health of waterways and public health in jeopardy.”\u003c/p>\n\u003cp>Because the bill was just introduced in June, a good accounting of lobbying on its behalf is not yet available through Congressional disclosure filings. But when virtually the \u003ca href=\"https://www.opensecrets.org/lobby/billsum.php?id=s802-113\">same bill was introduced in 2013\u003c/a>, it garnered support from agribusinesses and agricultural organizations and trade associations including the American Farm Bureau, CropLife America, Agricultural Retailers Association, Missouri Farm Bureau, Monsanto, North Carolina Farm Bureau, National Council of Farmer Co-ops, and the Florida Fruit and Vegetable Association. These groups spent more than $11 million lobbying for the bill during 2013 and 2014.\u003c/p>\n\u003cp>The fate of all these bills is uncertain given the limited time before Congress adjourns for the year. But given how contentious these issues have become—and what food producers and agribusinesses perceive as high financial stakes—it’s unlikely that they will disappear.\u003c/p>\n\u003cp>One note of optimism for transparency-in-food-production advocates, but disappointment for Idaho dairy groups, is the ruling earlier this month by the U.S. District Court in Idaho striking down the state’s so-called “ag-gag” law—formally the “\u003ca href=\"http://civileats.com/2015/08/19/big-food-is-spending-millions-to-lobby-for-less-transparency/%2522Agricultural%2520Security%2520Act%2522\">Agricultural Security Act\u003c/a>” that made illegal undercover documentation of farming operations. Citing First Amendment free speech protections, Judge B. Lynn Winmill ruled the bill unconstitutional.\u003c/p>\n\u003cp>So where does this leave consumers? Right now, the only way to be sure the food you buy doesn’t contain genetically engineered foods is to seek out the USDA’s certified organic and \u003ca href=\"http://www.nongmoproject.org/\">Non-GMO Project\u003c/a>‘s GMO-free label. As for meat and fish—if it is not cooked or prepared before it reaches store shelves, its country of origin is probably still labeled. But that could change. And if the new trade agreements go into effect, these and other labeling provisions could be open to challenge.\u003c/p>\n\u003cp>Meanwhile a sizable fortune is being spent trying to keep this information off food labels. “This has turned into a bigger fight than either side anticipated,” says EWG’s Foley. And that may be one point on which both sides can agree.\u003c/p>\n\u003cp>*This estimate is based on lobbying expenditures listed on disclosure forms filed with the Clerk of the U.S. House of Representatives and the Secretary of the U.S. Senate and compiled by the Center for Responsive Politics. It is only a partial accounting as this represents spending by 20 of the approximately 100 members of the COOL Reform Coalition that signed a June 8 letter to Congress voicing support for H.R. 2393. This is the same source—and method—that EWG used to estimate spending to oppose GMO labeling bills.\u003c/p>\n\u003cp>* Because of the limitations of the Lobbying Disclosure Act, the numbers in this post are all estimates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including\u003cem>Scientific American\u003c/em>,\u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>,\u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch,\u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'GMO-Free' Is A Boon For Companies Chasing 'Health Halo' Profits",
"title": "'GMO-Free' Is A Boon For Companies Chasing 'Health Halo' Profits",
"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/2015/08/20150819_me_gmos_are_becoming_a_proxy_for_bigger_concerns_about_the_food_system.mp3\u003c/p>\n\u003cp>The Chipotle Cultivate Festival in Kansas City on July 18 had it all: an indie pop band on stage, long lines at the beer booths. It was like a Grateful Dead concert, only with free burritos.\u003c/p>\n\u003cp>But this and the three other \u003ca href=\"http://chipotlecultivate.com/\">Chipotle Cultivate\u003c/a> events held across the country this summer were more than just a classic summertime music festival. Billed as offering \"food, ideas and music,\" the festival offers a chance to \"learn a free burrito,\" by going through four exhibits.\u003c/p>\n\u003cp>Chipotle, the chain whose slogan is \"food with integrity,\" was the first national restaurant chain to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\">eliminate genetically modified ingredients\u003c/a> from most of its menu. Now, the company is going a step further: using its anti-GMO stance as a marketing opportunity.\u003c/p>\n\u003cfigure id=\"attachment_99532\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg\" alt=\"Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18.\" width=\"1800\" height=\"995\" class=\"size-full wp-image-99532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1440x796.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1180x652.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-960x531.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-672x372.jpg 672w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18. \u003ccite>(Peggy Lowe/Harvest Public Media )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alex Jessee, a young mother, went through the \"GMO Experience,\" one of the four exhibits. She says she learned from it \"that these GMOs could be harmful to us, the environment, but they don't necessarily have to tell us that we're eating them. Which isn't very cool.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That perspective dovetails nicely with Chipotle's marketing plan. And it's the side more consumers are choosing, too: Surveys show the majority of consumers — as much as 93 percent, according to a \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/07/28/science/strong-support-for-labeling-modified-foods.html?_r=2&\">poll\u003c/a> — want their food labeled with GMO information. That's even though the \u003ca href=\"http://www.aaas.org/sites/default/files/AAAS_GM_statement.pdf\">world's leading scientists\u003c/a> say GMOs are safe.\u003c/p>\n\u003cp>As sales of GMO food \u003ca href=\"https://www.specialtyfood.com/news/article/us-non-gmo-sales-reach-200-billion/\">skyrocket into the billions\u003c/a>, savvy companies are noticing. The demand for those foods falls under what the industry calls the \"health halo,\" the perception that a food is healthy. And that brings us to the marketing of such products as GMO-free potato chips.\u003c/p>\n\u003cp>\"It's almost like the era of Mad Men where the slick marketers and the big money could convince people that things that weren't good for them were good for them,\" says Cathy Calfo, executive director of California Certified Organic Farmers. She says all those people who want non-GMO labels already have one. It's called \"organic,\" and if you buy anything with that green USDA-stamp, you will be eating GMO-free food.\u003c/p>\n\u003cp>Now, organic companies don't want to criticize other food companies, but they do worry that marketing a product as GMO-free can mislead consumers who may think that food is healthy. And they're watching while the demand for GMO-free foods outpaces organics.\u003c/p>\n\u003cp>\"When push comes to shove, the premium you pay for organic foods may be just too much for most families to afford in practice and non-GMO may be a much more affordable sense of wholesomeness that you get,\" says Lars Perner, a marketing professor at the University of Southern California.\u003c/p>\n\u003cp>And in a case \"if you can't beat 'em, join 'em,\" the California Certified Organic Farmers recently created another label. It reads \"Non-GMO & More,\" which the group hopes will help organics tap into the growing, non-GMO multi-billion dollar business.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Researchers say GMO-free has become a proxy for what consumers really want: less processed, natural food. And advocates says here's already a name for food that's GMO-free: \"organic.\"",
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"description": "Researchers say GMO-free has become a proxy for what consumers really want: less processed, natural food. And advocates says here's already a name for food that's GMO-free: "organic."",
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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/2015/08/20150819_me_gmos_are_becoming_a_proxy_for_bigger_concerns_about_the_food_system.mp3\u003c/p>\n\u003cp>The Chipotle Cultivate Festival in Kansas City on July 18 had it all: an indie pop band on stage, long lines at the beer booths. It was like a Grateful Dead concert, only with free burritos.\u003c/p>\n\u003cp>But this and the three other \u003ca href=\"http://chipotlecultivate.com/\">Chipotle Cultivate\u003c/a> events held across the country this summer were more than just a classic summertime music festival. Billed as offering \"food, ideas and music,\" the festival offers a chance to \"learn a free burrito,\" by going through four exhibits.\u003c/p>\n\u003cp>Chipotle, the chain whose slogan is \"food with integrity,\" was the first national restaurant chain to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\">eliminate genetically modified ingredients\u003c/a> from most of its menu. Now, the company is going a step further: using its anti-GMO stance as a marketing opportunity.\u003c/p>\n\u003cfigure id=\"attachment_99532\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg\" alt=\"Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18.\" width=\"1800\" height=\"995\" class=\"size-full wp-image-99532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1440x796.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-1180x652.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-960x531.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/080315_gmo_label_stage1_custom-fbd2dd75da20f8da1f7f4e37084efe0db818c77e-672x372.jpg 672w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Pop indie group Small Pools played at the Chipotle Cultivate Festival, held in Kansas City on July 18. \u003ccite>(Peggy Lowe/Harvest Public Media )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alex Jessee, a young mother, went through the \"GMO Experience,\" one of the four exhibits. She says she learned from it \"that these GMOs could be harmful to us, the environment, but they don't necessarily have to tell us that we're eating them. Which isn't very cool.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That perspective dovetails nicely with Chipotle's marketing plan. And it's the side more consumers are choosing, too: Surveys show the majority of consumers — as much as 93 percent, according to a \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/07/28/science/strong-support-for-labeling-modified-foods.html?_r=2&\">poll\u003c/a> — want their food labeled with GMO information. That's even though the \u003ca href=\"http://www.aaas.org/sites/default/files/AAAS_GM_statement.pdf\">world's leading scientists\u003c/a> say GMOs are safe.\u003c/p>\n\u003cp>As sales of GMO food \u003ca href=\"https://www.specialtyfood.com/news/article/us-non-gmo-sales-reach-200-billion/\">skyrocket into the billions\u003c/a>, savvy companies are noticing. The demand for those foods falls under what the industry calls the \"health halo,\" the perception that a food is healthy. And that brings us to the marketing of such products as GMO-free potato chips.\u003c/p>\n\u003cp>\"It's almost like the era of Mad Men where the slick marketers and the big money could convince people that things that weren't good for them were good for them,\" says Cathy Calfo, executive director of California Certified Organic Farmers. She says all those people who want non-GMO labels already have one. It's called \"organic,\" and if you buy anything with that green USDA-stamp, you will be eating GMO-free food.\u003c/p>\n\u003cp>Now, organic companies don't want to criticize other food companies, but they do worry that marketing a product as GMO-free can mislead consumers who may think that food is healthy. And they're watching while the demand for GMO-free foods outpaces organics.\u003c/p>\n\u003cp>\"When push comes to shove, the premium you pay for organic foods may be just too much for most families to afford in practice and non-GMO may be a much more affordable sense of wholesomeness that you get,\" says Lars Perner, a marketing professor at the University of Southern California.\u003c/p>\n\u003cp>And in a case \"if you can't beat 'em, join 'em,\" the California Certified Organic Farmers recently created another label. It reads \"Non-GMO & More,\" which the group hopes will help organics tap into the growing, non-GMO multi-billion dollar business.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kcur.org/\" target=\"_blank\">KCUR-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Do Fish Names Encourage Fishy Business?",
"title": "Do Fish Names Encourage Fishy Business?",
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"content": "\u003cp>Order a rockfish at a restaurant in Maryland, and you'll likely get a striped bass. Place the same order in California, and you could end up with a Vermilion rockfish, a Pacific Ocean perch or one of dozens of other fish species on your plate.\u003c/p>\n\u003cp>This jumble of names is perfectly legal. But it's confusing to diners — and it can also hamper efforts to combat illegal fishing and seafood fraud, says the ocean conservation group \u003ca href=\"http://usa.oceana.org/\">Oceana\u003c/a>.\u003c/p>\n\u003cp>Under current Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=sea%20bass\">rules\u003c/a>, a single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name.\u003c/p>\n\u003cp>For example, that \"grouper\" on a menu could be one of 64 different species. It could be a fish known by the common name sand perch (scientific name: \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&id=Diplectrum_formosum&sort=SLSN&order=ASC&startrow=1&type=basic&search=grouper\">\u003cem>Diplectrum formosum\u003c/em>\u003c/a>), which is plentiful. Or it could be a goliath grouper, a critically endangered species. The FDA says all can be sold under the acceptable market name \"grouper.\"\u003c/p>\n\u003cp>Oceana wants the entire supply chain — from boat to plate — to ditch the FDA's list of \"acceptable market names\" for seafood. Instead, it wants the FDA to require that a species' Latin scientific name or common name be used in all cases.\u003c/p>\n\u003ch3>What's In A Fish Name?\u003c/h3>\n\u003cp>A single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name. Here's a look at some popular fish with multiple identities.\u003c/p>\n\u003cfigure id=\"attachment_98735\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wreckfish.jpg\" alt=\"Wreckfish\" width=\"600\" height=\"450\" class=\"size-full wp-image-98735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wreckfish \u003ccite>(AlexRaths/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sea bass”\u003c/h3>\n\u003cp>Based on their common names, you might not think these fish have much in common. But the FDA’s official \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/?set=seafoodlist\">Seafood List\u003c/a> says it’s OK for a fishmarket or chef to label all of these as “sea bass.”\u003c/p>\n\u003cul>\n\u003cli>Wreckfish \u003cem>(Polyprion americanus)\u003c/em>\u003c/li>\n\u003cli>Atlantic creolefish \u003cem>(Paranthias furcifer)\u003c/em>\u003c/li>\n\u003cli>Pacific creolefish \u003cem>(Paranthias colonus)\u003c/em>\u003c/li>\n\u003cli>Hapuka \u003cem>(Polyprion oxygeneios)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98733\" class=\"wp-caption aligncenter\" style=\"max-width: 398px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pacific-ocean-perch.jpg\" alt=\"Pacific Ocean perch\" width=\"398\" height=\"299\" class=\"size-full wp-image-98733\">\u003cfigcaption class=\"wp-caption-text\">Pacific Ocean perch \u003ccite>(National Oceanic and Atmospheric Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Rockfish”\u003c/h3>\n\u003cp>In parts of the East Coast, it’s common to call striped bass “rockfish” — and it’s legal, so long as the fish is sold in the state where it’s caught. But cross a state line, and this tasty fish will need to be called “bass” — the FDA’s only acceptable market name. There are plenty of other “rockfish” out there, though. More than 60 fish species have the FDA’s permission to be sold as “rockfish.” That includes the fish listed below, whose common names don’t even include the word “rockfish:”\u003c/p>\n\u003cul>\n\u003cli>Pacific Ocean perch \u003cem>(Sebastes alutus)\u003c/em>\u003c/li>\n\u003cli>Chilipepper (fish) \u003cem>(Sebastes goodei)\u003c/em>\u003c/li>\n\u003cli>Cowcod \u003cem>(Sebastes levis)\u003c/em>\u003c/li>\n\u003cli>Treefish \u003cem>(Sebastes serriceps)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98734\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/tiger-grouper.jpg\" alt=\"Tiger grouper\" width=\"533\" height=\"400\" class=\"size-full wp-image-98734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper-400x300.jpg 400w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Tiger grouper \u003ccite>(BrianLasenby/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Grouper”\u003c/h3>\n\u003cp>Surprise! That tasty pan-seared grouper you ordered for dinner could be one of 64 different species, including:\u003c/p>\n\u003cul>\n\u003cli>Sand perch \u003cem>(Diplectrum formosum)\u003c/em>\u003c/li>\n\u003cli>Coney \u003cem>(Cephalopholis fulva)\u003c/em>\u003c/li>\n\u003cli>Graysby \u003cem>(Cephalopholis cruentata)\u003c/em>\u003c/li>\n\u003cli>Tiger grouper \u003cem>(Mycteroperca tigris)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98737\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-snapper.jpg\" alt=\"Yellowtail snapper\" width=\"600\" height=\"450\" class=\"size-full wp-image-98737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail snapper \u003ccite>(Florida Sea Grant/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Snapper”\u003c/h3>\n\u003cp>If these fish show up in your seaside snapper sandwich, that’s OK with the FDA. Their common names are all different, but what they all share is that “snapper” is their FDA-approved accepted market name. All told, some 56 fish species can legally be sold as snapper.\u003c/p>\n\u003cul>\n\u003cli>Wenchman \u003cem>(Pristipomoides aquilonaris)\u003c/em>\u003c/li>\n\u003cli>Crimson jobfish \u003cem>(Pristipomoides filamentosus)\u003c/em>\u003c/li>\n\u003cli>Pinjalo \u003cem>(Pinjalo pinjalo)\u003c/em>\u003c/li>\n\u003cli>Yellowtail snapper \u003cem>(Ocyurus chrysurus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98736\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-flounder.jpg\" alt=\"Yellowtail flounder \" width=\"600\" height=\"450\" class=\"size-full wp-image-98736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail flounder \u003ccite>(Museum of Comparative Zoology, Harvard University via Encyclopedia of Life)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sole”\u003c/h3>\n\u003cp>If it’s a flat fish, can you just stuff it and call it sole? For these fish, the answer is yes. Never mind that the common names for these fish all contain the word flounder. And one of our examples, the \u003ca href=\"http://www.iucnredlist.org/details/17710/0\">yellowtail flounder\u003c/a>, is even listed as a species of concern by the International Union for Conservation of Nature.\u003c/p>\n\u003cul>\n\u003cli>Blackback flounder \u003cem>(Pseudopleuronectes americanus)\u003c/em>\u003c/li>\n\u003cli>Yellowtail flounder \u003cem>(Limanda ferruginea, aka Pleuronectes ferrugineus)\u003c/em>\u003cspan class=\"concern\"> — species of concern\u003c/span>\u003c/li>\n\u003cli>Bigmouth flounder \u003cem>(Hippoglossina stomata)\u003c/em>\u003c/li>\n\u003cli>Witch flounder \u003cem>(Glyptocephalus cynoglossus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Source: FDA Seafood List\u003c/em>\u003cbr>\n\u003cem>Credit: Clare Leschin-Hoar, Maria Godoy and Alyson Hurt/NPR\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oceana says more precise labeling of seafood — the kind it calls for in its\u003ca href=\"http://usa.oceana.org/OneNameOneFish\"> One Name, One Fish\u003c/a> report — will go a long way toward protecting vulnerable or endangered species and deterring illegal fishing. And it says it will help to put a stop to seafood fraud — an issue the nonprofit group\u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\"> has been working\u003c/a> on since 2011.\u003c/p>\n\u003cp>\"It's another tool to help with enforcement,\" says Oceana senior campaign director Beth Lowell. \"People have a right to know about the food they eat. It shouldn't be that hard to find out what fish I'm eating without having to do a DNA test or ask the server, who has to ask the manager, who has to ask the distributor.\"\u003c/p>\n\u003cp>Jeremy Sewall is the chef and owner of the Boston-area seafood restaurants Row 34 and Island Creek Oyster Bar. He orders all his fish whole so that he knows exactly what species he's getting. He says he's all for accurate labeling and transparency in the seafood world.\u003c/p>\n\u003cp>\"We work hard to find out where our fish is from and are extremely happy to share it with our consumers,\" he says. But the idea of using only a fish's common name or scientific name on menus \"only adds confusion to an incredibly confusing industry,\" he says.\u003c/p>\n\u003cp>For instance, Sewall notes that he often serves local hake. But there are several local hake species. Does he change the scientific name listed on the menu each night, depending on what the catch of the day is? Requiring that kind of constant updating would be ridiculous, he says, not to mention a nightmare to manage.\u003c/p>\n\u003cp>But if guests do ask for specifics on their seafood supper, he says his staff is always eager and able to answer.\u003c/p>\n\u003cp>For example, \"if we're serving snapper for ceviche or crudo, we buy genuine American Red Snapper from the Gulf of Mexico and adjacent Pacific waters. We try to trace it back to where it comes from, and we label it as American Red Snapper,\" he says.\u003c/p>\n\u003cp>Snapper is one of the species on Oceana's hot list. It calls out the FDA for \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=\">allowing\u003c/a> 56 species — everything from mullet snapper to Colorado snapper to golden snapper — to be sold simply as \"snapper.\" It's not only that so many different fish species can be called \"snapper;\" according to Oceana's sampling of retail outlets, many fish sold as \"snapper\" are something else entirely. Oceana's sampling in 2013 \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">found\u003c/a> that, in all, one-third of the seafood sold at the retail level did not match its label.\u003c/p>\n\u003cp>\"People should be able to know what they're buying. If they're buying a snapper, they should get a snapper,\" says Oceana's Lowell.\u003c/p>\n\u003cp>The FDA's own testing at the wholesale level has found fish fraud to be less prevalent but still problematic: A report released by the FDA in 2014 \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Seafood/UCM419983.pdf\">found\u003c/a> that 15 percent of seafood products at the wholesale level were mislabeled.\u003c/p>\n\u003cp>Some in the fishing industry are backing Oceana's call for \"one name, one fish.\" That includes \u003ca href=\"http://www.trimarinegroup.com/\">Tri-Marine\u003c/a>, a Washington-state based global tuna supplier, and the \u003ca href=\"http://www.shrimpalliance.com/\">Southern Shrimp Alliance\u003c/a>, an industry group. Both groups submitted comments in favor of specific labeling to President Obama's task force on illegal fishing and seafood. The shrimp group notes that farmed shrimp — which could have come from countries where antibiotics are widely used — are often mislabeled as Gulf shrimp.\u003c/p>\n\u003cp>But Gavin Gibbons, a spokesman for the \u003ca href=\"https://www.aboutseafood.com/\">National Fisheries Institute\u003c/a>, the seafood industry trade group, says creating a \"one name, one fish\" rule \"will have zero effect.\" He says most fish fraud occurs not because of name confusion, but because of intentional deceit. He says what's really needed is better enforcement through DNA testing, which the FDA is now ramping up.\u003c/p>\n\u003cp>Even if the seafood industry were in agreement behind the \"one name, one fish\" policy, it's not clear most consumers would care. Although many chefs like Sewall are willing to go the extra mile to make sure guests know the snapper is the real deal, the fact is, the effort often goes unnoticed by customers.\u003c/p>\n\u003cp>\"The reality is, they're not interested,\" says Sewall. \"They're hungry.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Legally, a single fish species can go by many names from sea to plate, and different fish can go by the same name. An environmental group says that hampers efforts to combat illegal fishing and fraud.",
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"description": "Legally, a single fish species can go by many names from sea to plate, and different fish can go by the same name. An environmental group says that hampers efforts to combat illegal fishing and fraud.",
"title": "Do Fish Names Encourage Fishy Business? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Order a rockfish at a restaurant in Maryland, and you'll likely get a striped bass. Place the same order in California, and you could end up with a Vermilion rockfish, a Pacific Ocean perch or one of dozens of other fish species on your plate.\u003c/p>\n\u003cp>This jumble of names is perfectly legal. But it's confusing to diners — and it can also hamper efforts to combat illegal fishing and seafood fraud, says the ocean conservation group \u003ca href=\"http://usa.oceana.org/\">Oceana\u003c/a>.\u003c/p>\n\u003cp>Under current Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=sea%20bass\">rules\u003c/a>, a single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name.\u003c/p>\n\u003cp>For example, that \"grouper\" on a menu could be one of 64 different species. It could be a fish known by the common name sand perch (scientific name: \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&id=Diplectrum_formosum&sort=SLSN&order=ASC&startrow=1&type=basic&search=grouper\">\u003cem>Diplectrum formosum\u003c/em>\u003c/a>), which is plentiful. Or it could be a goliath grouper, a critically endangered species. The FDA says all can be sold under the acceptable market name \"grouper.\"\u003c/p>\n\u003cp>Oceana wants the entire supply chain — from boat to plate — to ditch the FDA's list of \"acceptable market names\" for seafood. Instead, it wants the FDA to require that a species' Latin scientific name or common name be used in all cases.\u003c/p>\n\u003ch3>What's In A Fish Name?\u003c/h3>\n\u003cp>A single fish species can go by multiple names from the time it's caught to the time it ends up on your plate. Conversely, lots of different fish legally can be sold under a single name. Here's a look at some popular fish with multiple identities.\u003c/p>\n\u003cfigure id=\"attachment_98735\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wreckfish.jpg\" alt=\"Wreckfish\" width=\"600\" height=\"450\" class=\"size-full wp-image-98735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wreckfish-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wreckfish \u003ccite>(AlexRaths/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sea bass”\u003c/h3>\n\u003cp>Based on their common names, you might not think these fish have much in common. But the FDA’s official \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/?set=seafoodlist\">Seafood List\u003c/a> says it’s OK for a fishmarket or chef to label all of these as “sea bass.”\u003c/p>\n\u003cul>\n\u003cli>Wreckfish \u003cem>(Polyprion americanus)\u003c/em>\u003c/li>\n\u003cli>Atlantic creolefish \u003cem>(Paranthias furcifer)\u003c/em>\u003c/li>\n\u003cli>Pacific creolefish \u003cem>(Paranthias colonus)\u003c/em>\u003c/li>\n\u003cli>Hapuka \u003cem>(Polyprion oxygeneios)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98733\" class=\"wp-caption aligncenter\" style=\"max-width: 398px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pacific-ocean-perch.jpg\" alt=\"Pacific Ocean perch\" width=\"398\" height=\"299\" class=\"size-full wp-image-98733\">\u003cfigcaption class=\"wp-caption-text\">Pacific Ocean perch \u003ccite>(National Oceanic and Atmospheric Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Rockfish”\u003c/h3>\n\u003cp>In parts of the East Coast, it’s common to call striped bass “rockfish” — and it’s legal, so long as the fish is sold in the state where it’s caught. But cross a state line, and this tasty fish will need to be called “bass” — the FDA’s only acceptable market name. There are plenty of other “rockfish” out there, though. More than 60 fish species have the FDA’s permission to be sold as “rockfish.” That includes the fish listed below, whose common names don’t even include the word “rockfish:”\u003c/p>\n\u003cul>\n\u003cli>Pacific Ocean perch \u003cem>(Sebastes alutus)\u003c/em>\u003c/li>\n\u003cli>Chilipepper (fish) \u003cem>(Sebastes goodei)\u003c/em>\u003c/li>\n\u003cli>Cowcod \u003cem>(Sebastes levis)\u003c/em>\u003c/li>\n\u003cli>Treefish \u003cem>(Sebastes serriceps)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98734\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/tiger-grouper.jpg\" alt=\"Tiger grouper\" width=\"533\" height=\"400\" class=\"size-full wp-image-98734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/tiger-grouper-400x300.jpg 400w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Tiger grouper \u003ccite>(BrianLasenby/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Grouper”\u003c/h3>\n\u003cp>Surprise! That tasty pan-seared grouper you ordered for dinner could be one of 64 different species, including:\u003c/p>\n\u003cul>\n\u003cli>Sand perch \u003cem>(Diplectrum formosum)\u003c/em>\u003c/li>\n\u003cli>Coney \u003cem>(Cephalopholis fulva)\u003c/em>\u003c/li>\n\u003cli>Graysby \u003cem>(Cephalopholis cruentata)\u003c/em>\u003c/li>\n\u003cli>Tiger grouper \u003cem>(Mycteroperca tigris)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98737\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-snapper.jpg\" alt=\"Yellowtail snapper\" width=\"600\" height=\"450\" class=\"size-full wp-image-98737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-snapper-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail snapper \u003ccite>(Florida Sea Grant/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Snapper”\u003c/h3>\n\u003cp>If these fish show up in your seaside snapper sandwich, that’s OK with the FDA. Their common names are all different, but what they all share is that “snapper” is their FDA-approved accepted market name. All told, some 56 fish species can legally be sold as snapper.\u003c/p>\n\u003cul>\n\u003cli>Wenchman \u003cem>(Pristipomoides aquilonaris)\u003c/em>\u003c/li>\n\u003cli>Crimson jobfish \u003cem>(Pristipomoides filamentosus)\u003c/em>\u003c/li>\n\u003cli>Pinjalo \u003cem>(Pinjalo pinjalo)\u003c/em>\u003c/li>\n\u003cli>Yellowtail snapper \u003cem>(Ocyurus chrysurus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_98736\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/yellowtail-flounder.jpg\" alt=\"Yellowtail flounder \" width=\"600\" height=\"450\" class=\"size-full wp-image-98736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/yellowtail-flounder-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Yellowtail flounder \u003ccite>(Museum of Comparative Zoology, Harvard University via Encyclopedia of Life)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Sole”\u003c/h3>\n\u003cp>If it’s a flat fish, can you just stuff it and call it sole? For these fish, the answer is yes. Never mind that the common names for these fish all contain the word flounder. And one of our examples, the \u003ca href=\"http://www.iucnredlist.org/details/17710/0\">yellowtail flounder\u003c/a>, is even listed as a species of concern by the International Union for Conservation of Nature.\u003c/p>\n\u003cul>\n\u003cli>Blackback flounder \u003cem>(Pseudopleuronectes americanus)\u003c/em>\u003c/li>\n\u003cli>Yellowtail flounder \u003cem>(Limanda ferruginea, aka Pleuronectes ferrugineus)\u003c/em>\u003cspan class=\"concern\"> — species of concern\u003c/span>\u003c/li>\n\u003cli>Bigmouth flounder \u003cem>(Hippoglossina stomata)\u003c/em>\u003c/li>\n\u003cli>Witch flounder \u003cem>(Glyptocephalus cynoglossus)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Source: FDA Seafood List\u003c/em>\u003cbr>\n\u003cem>Credit: Clare Leschin-Hoar, Maria Godoy and Alyson Hurt/NPR\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oceana says more precise labeling of seafood — the kind it calls for in its\u003ca href=\"http://usa.oceana.org/OneNameOneFish\"> One Name, One Fish\u003c/a> report — will go a long way toward protecting vulnerable or endangered species and deterring illegal fishing. And it says it will help to put a stop to seafood fraud — an issue the nonprofit group\u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\"> has been working\u003c/a> on since 2011.\u003c/p>\n\u003cp>\"It's another tool to help with enforcement,\" says Oceana senior campaign director Beth Lowell. \"People have a right to know about the food they eat. It shouldn't be that hard to find out what fish I'm eating without having to do a DNA test or ask the server, who has to ask the manager, who has to ask the distributor.\"\u003c/p>\n\u003cp>Jeremy Sewall is the chef and owner of the Boston-area seafood restaurants Row 34 and Island Creek Oyster Bar. He orders all his fish whole so that he knows exactly what species he's getting. He says he's all for accurate labeling and transparency in the seafood world.\u003c/p>\n\u003cp>\"We work hard to find out where our fish is from and are extremely happy to share it with our consumers,\" he says. But the idea of using only a fish's common name or scientific name on menus \"only adds confusion to an incredibly confusing industry,\" he says.\u003c/p>\n\u003cp>For instance, Sewall notes that he often serves local hake. But there are several local hake species. Does he change the scientific name listed on the menu each night, depending on what the catch of the day is? Requiring that kind of constant updating would be ridiculous, he says, not to mention a nightmare to manage.\u003c/p>\n\u003cp>But if guests do ask for specifics on their seafood supper, he says his staff is always eager and able to answer.\u003c/p>\n\u003cp>For example, \"if we're serving snapper for ceviche or crudo, we buy genuine American Red Snapper from the Gulf of Mexico and adjacent Pacific waters. We try to trace it back to where it comes from, and we label it as American Red Snapper,\" he says.\u003c/p>\n\u003cp>Snapper is one of the species on Oceana's hot list. It calls out the FDA for \u003ca href=\"http://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=seafoodlist&sort=SLSN&order=ASC&showAll=true&type=basic&search=\">allowing\u003c/a> 56 species — everything from mullet snapper to Colorado snapper to golden snapper — to be sold simply as \"snapper.\" It's not only that so many different fish species can be called \"snapper;\" according to Oceana's sampling of retail outlets, many fish sold as \"snapper\" are something else entirely. Oceana's sampling in 2013 \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/21/172589997/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled\">found\u003c/a> that, in all, one-third of the seafood sold at the retail level did not match its label.\u003c/p>\n\u003cp>\"People should be able to know what they're buying. If they're buying a snapper, they should get a snapper,\" says Oceana's Lowell.\u003c/p>\n\u003cp>The FDA's own testing at the wholesale level has found fish fraud to be less prevalent but still problematic: A report released by the FDA in 2014 \u003ca href=\"http://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Seafood/UCM419983.pdf\">found\u003c/a> that 15 percent of seafood products at the wholesale level were mislabeled.\u003c/p>\n\u003cp>Some in the fishing industry are backing Oceana's call for \"one name, one fish.\" That includes \u003ca href=\"http://www.trimarinegroup.com/\">Tri-Marine\u003c/a>, a Washington-state based global tuna supplier, and the \u003ca href=\"http://www.shrimpalliance.com/\">Southern Shrimp Alliance\u003c/a>, an industry group. Both groups submitted comments in favor of specific labeling to President Obama's task force on illegal fishing and seafood. The shrimp group notes that farmed shrimp — which could have come from countries where antibiotics are widely used — are often mislabeled as Gulf shrimp.\u003c/p>\n\u003cp>But Gavin Gibbons, a spokesman for the \u003ca href=\"https://www.aboutseafood.com/\">National Fisheries Institute\u003c/a>, the seafood industry trade group, says creating a \"one name, one fish\" rule \"will have zero effect.\" He says most fish fraud occurs not because of name confusion, but because of intentional deceit. He says what's really needed is better enforcement through DNA testing, which the FDA is now ramping up.\u003c/p>\n\u003cp>Even if the seafood industry were in agreement behind the \"one name, one fish\" policy, it's not clear most consumers would care. Although many chefs like Sewall are willing to go the extra mile to make sure guests know the snapper is the real deal, the fact is, the effort often goes unnoticed by customers.\u003c/p>\n\u003cp>\"The reality is, they're not interested,\" says Sewall. \"They're hungry.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can Subway Freshen Up Its Image After Jared?",
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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/2015/07/20150708_atc_subway_sans_jared_moving_past_the_story_of_a_guy_who_slimmed_down.mp3\u003c/p>\n\u003cp>If you can't picture Jared Fogle's face, you may remember his pants.\u003c/p>\n\u003cp>Before he lost a jaw-dropping 245 pounds, he was once an obese college student wearing blue jeans with a 60-inch waist.\u003c/p>\n\u003cp>He often held up those jeans in early commercials and TV appearances for Subway, a relic of the days before he swapped greasy food for a steady diet of the chain's low-fat sandwiches. Those pants, Fogle told CNN in 2013, \"are way more famous than I am.\"\u003c/p>\n\u003cp>For 15 years, Fogle has been known as the \"Subway guy.\" His story of dramatic weight loss became the centerpiece of Subway's marketing campaign.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the chain has suspended its relationship with Fogle after law enforcement searched his home in connection with a criminal investigation.\u003c/p>\n\u003cp>https://youtu.be/DJ3gwbDLjQM\u003c/p>\n\u003cp>\"Subway and Jared Fogle have mutually agreed to suspend their relationship due to the current investigation,\" a Subway spokesman told The Salt via email.\u003c/p>\n\u003cp>\"Jared continues to cooperate with authorities and he expects no actions to be forthcoming. Both Jared and Subway agree that this was the appropriate step to take,\" the spokesman wrote.\u003c/p>\n\u003cp>Fogle's slimmed-down waistline helped his bank account grow. (His net worth is an \u003ca href=\"http://www.celebritynetworth.com/richest-celebrities/models/jared-subway-net-worth/\">estimated \u003c/a>$15 million.)\u003c/p>\n\u003cp>And along the way, says \u003ca href=\"http://www.sju.edu/about-sju/faculty-staff/faculty-experts/john-stanton-phd\">John Stanton\u003c/a>, a food marketing professor at St. Joseph's University, Fogle also helped changed the public's perception of fast food.\u003c/p>\n\u003cp>\"I don't think there's any doubt that he was the first person to draw attention to the fact that fast food is not necessarily bad for you\" — if you make good choices, Stanton says. Fogle actually lost weight eating these sandwiches every day.\u003c/p>\n\u003cp>This message that Fogle shared — that it was possible to lose weight eating Subway sandwiches — says Stanton, helped transform the sandwich chain.\u003c/p>\n\u003cp>\"I think he really helped Subway move into a position of being a dominant player in fast food,\" Stanton says.\u003c/p>\n\u003cp>Even before this latest trouble, Fogle's profile had begun to take a bit of a back seat. Subway now has ad campaigns starring sports players, and new menu items.\u003c/p>\n\u003cp>But the sandwich chain has also hit challenges of late: According to industry market research firm Technomic, \u003ca href=\"https://blogs.technomic.com/what-subways-sales-decline-says-about-the-restaurant-industry/\">Subway slipped\u003c/a> from the second-largest restaurant chain to no. 3 in 2014.\u003c/p>\n\u003cp>And while Subway has long used the slogan \"eat fresh,\" what consumers consider to be fresh has changed in recent years.\u003c/p>\n\u003cp>In a blog post this spring, Technomic \u003ca href=\"https://blogs.technomic.com/what-subways-sales-decline-says-about-the-restaurant-industry/\">warned\u003c/a> that \"as Subway's prices have crept upward ... perceived freshness and quality have not.\"\u003c/p>\n\u003cp>And, as Technomic pointed out, other fast-casual brands \"have also made inroads into Subway's positioning as the health leader in limited service\" restaurants.\u003c/p>\n\u003cp>Last month, Subway announced it was ditching artificial ingredients from its offerings, becoming part of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">a growing list\u003c/a> of fast-food eateries and food companies to make similar moves.\u003c/p>\n\u003cp>So as Subway tries out new ways to appeal to health-conscious eaters, it has already moved beyond just the story of one guy who slimmed down.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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/2015/07/20150708_atc_subway_sans_jared_moving_past_the_story_of_a_guy_who_slimmed_down.mp3\u003c/p>\n\u003cp>If you can't picture Jared Fogle's face, you may remember his pants.\u003c/p>\n\u003cp>Before he lost a jaw-dropping 245 pounds, he was once an obese college student wearing blue jeans with a 60-inch waist.\u003c/p>\n\u003cp>He often held up those jeans in early commercials and TV appearances for Subway, a relic of the days before he swapped greasy food for a steady diet of the chain's low-fat sandwiches. Those pants, Fogle told CNN in 2013, \"are way more famous than I am.\"\u003c/p>\n\u003cp>For 15 years, Fogle has been known as the \"Subway guy.\" His story of dramatic weight loss became the centerpiece of Subway's marketing campaign.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the chain has suspended its relationship with Fogle after law enforcement searched his home in connection with a criminal investigation.\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/DJ3gwbDLjQM'\n title='//www.youtube.com/embed/DJ3gwbDLjQM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\"Subway and Jared Fogle have mutually agreed to suspend their relationship due to the current investigation,\" a Subway spokesman told The Salt via email.\u003c/p>\n\u003cp>\"Jared continues to cooperate with authorities and he expects no actions to be forthcoming. Both Jared and Subway agree that this was the appropriate step to take,\" the spokesman wrote.\u003c/p>\n\u003cp>Fogle's slimmed-down waistline helped his bank account grow. (His net worth is an \u003ca href=\"http://www.celebritynetworth.com/richest-celebrities/models/jared-subway-net-worth/\">estimated \u003c/a>$15 million.)\u003c/p>\n\u003cp>And along the way, says \u003ca href=\"http://www.sju.edu/about-sju/faculty-staff/faculty-experts/john-stanton-phd\">John Stanton\u003c/a>, a food marketing professor at St. Joseph's University, Fogle also helped changed the public's perception of fast food.\u003c/p>\n\u003cp>\"I don't think there's any doubt that he was the first person to draw attention to the fact that fast food is not necessarily bad for you\" — if you make good choices, Stanton says. Fogle actually lost weight eating these sandwiches every day.\u003c/p>\n\u003cp>This message that Fogle shared — that it was possible to lose weight eating Subway sandwiches — says Stanton, helped transform the sandwich chain.\u003c/p>\n\u003cp>\"I think he really helped Subway move into a position of being a dominant player in fast food,\" Stanton says.\u003c/p>\n\u003cp>Even before this latest trouble, Fogle's profile had begun to take a bit of a back seat. Subway now has ad campaigns starring sports players, and new menu items.\u003c/p>\n\u003cp>But the sandwich chain has also hit challenges of late: According to industry market research firm Technomic, \u003ca href=\"https://blogs.technomic.com/what-subways-sales-decline-says-about-the-restaurant-industry/\">Subway slipped\u003c/a> from the second-largest restaurant chain to no. 3 in 2014.\u003c/p>\n\u003cp>And while Subway has long used the slogan \"eat fresh,\" what consumers consider to be fresh has changed in recent years.\u003c/p>\n\u003cp>In a blog post this spring, Technomic \u003ca href=\"https://blogs.technomic.com/what-subways-sales-decline-says-about-the-restaurant-industry/\">warned\u003c/a> that \"as Subway's prices have crept upward ... perceived freshness and quality have not.\"\u003c/p>\n\u003cp>And, as Technomic pointed out, other fast-casual brands \"have also made inroads into Subway's positioning as the health leader in limited service\" restaurants.\u003c/p>\n\u003cp>Last month, Subway announced it was ditching artificial ingredients from its offerings, becoming part of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">a growing list\u003c/a> of fast-food eateries and food companies to make similar moves.\u003c/p>\n\u003cp>So as Subway tries out new ways to appeal to health-conscious eaters, it has already moved beyond just the story of one guy who slimmed down.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \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": "Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters",
"title": "Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters",
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"content": "\u003cp>When you buy a pound of hamburger in the grocery store, you’re likely to be bombarded by an incredible assortment of labels. With all-natural, grass-fed, free-range, pastured, sustainably sourced, and certified organic options to choose from, it’s not easy to parse which beef is actually the best.\u003c/p>\n\u003cp>In recent years, demand for grass-fed beef has grown rapidly, thanks to the popularity of \u003ca href=\"http://civileats.com/2015/04/16/4-things-you-should-know-about-the-paleo-diet/\">high-protein diets\u003c/a> and growing consumer awareness about the \u003ca href=\"https://consumersunion.org/news/the-overuse-of-antibiotics-in-food-animals-threatens-public-health-2/\">overuse of antibiotics on farms\u003c/a> and other related concerns. Grass-fed beef is also seen as nutritionally superior to its corn-fed counterparts, thanks to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">the omega-3 fatty acids that cows ingest\u003c/a> when they graze on clover and other grasses. Grass-fed burger chains are \u003ca href=\"http://civileats.com/2015/04/01/how-a-family-of-farmers-opened-a-restaurant-and-created-their-own-supply-chain/\">popping up\u003c/a> all over the country, and even Carl’s Jr. began \u003ca href=\"http://www.takepart.com/article/2014/12/10/carls-jr-grass-fed-hamburgers\">offering\u003c/a> a grass-fed burger earlier this year.\u003c/p>\n\u003cp>But what exactly do we mean when we say “grass-fed”? And is all grass-fed beef the same?\u003c/p>\n\u003cp>\u003cstrong>It’s All in the Finishing\u003c/strong>\u003c/p>\n\u003cp>“All cattle are grass-fed at one time in their life, until most end up in a feedlot where they’re finished on grain,” says Texas rancher Gerry Shudde. Indeed, most cows spend at least six months eating grass, before they are “finished,” or fattened up, with grain. \u003ca href=\"http://www.beefusa.org/uDocs/Feedlot%20finishing%20fact%20sheet%20FINAL_4%2026%2006.pdf\">The National Cattlemen’s Beef Association puts that number at 12 months\u003c/a>, but most grain-finished beef cows don’t live beyond 18 months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to rancher and the author of \u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a> Nicolette Hahn Niman, the real number likely falls somewhere in the middle. “On average, the cattle in the U.S. that is going through feedlots is slaughtered at 14-16 months,” she says. “They do grow fatter and faster if they’re being fed grain, so they’re going into feedlots at younger ages to shorten that time as much as possible.” In a feedlot environment, grain causes cows to put on about one pound for every six pounds of feed they eat. In contrast, grass-fed cows are slaughtered anywhere between 18-36 months.\u003c/p>\n\u003cp>“When you keep cattle on grass their whole lives, and truly have them forage for a diet that their bodies have evolved to eat, you allow them to grow at a slower pace,” says Niman. Not surprisingly, caring for the animal for so long can be expensive for ranchers and consumers.\u003c/p>\n\u003cp>Many informed eaters will tell you that this slower process results in a signature flavor and distinct leanness that sets it apart from its corn-fed counterpart, but the fact is that beef producers can label their product “grass-fed,” even if the animal is fed grain over the course of its lifetime. Unlike the lengthy auditing process involved in U.S. Department of Agriculture’s (USDA) organic certification, the use of “grass-fed” is only regulated under the agency’s “\u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&rightNav1=GrassFedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=GrassFedMarketingClaims&resultType=\">marketing claim standards.\u003c/a>”\u003c/p>\n\u003cp>According to these standards, grass-fed cows are supposed to be given continuous access to rangeland, and they cannot be fed grains or grain by-products. In the event of drought or other “adverse weather conditions,” farmers are allowed to bend these rules if the animal’s wellness is in jeopardy, but they must maintain meticulous records. Unfortunately, these regulations are, for the most part, a paper tiger.\u003c/p>\n\u003cp>\u003cstrong>Missing Oversight\u003c/strong>\u003c/p>\n\u003cp>Marilyn Noble of the \u003ca href=\"http://www.americangrassfed.org/\">American Grassfed Association\u003c/a> argues that beef producers have little incentive to stick with those rules. “It’s a big issue, and there is a lot of misunderstanding. The Agricultural Marketing Service developed the grass-fed standard, but the Food Safety and Inspection Service actually enforces it,” says Noble. “The two organizations, even though they’re both part of the USDA, don’t communicate especially well. You see a lot of beef labeled as ‘grass-fed,’ but whether or not it actually meets that standard is questionable.”\u003c/p>\n\u003cp>Noble’s skepticism is rooted in the fact that, for the most part, the USDA allows producers to determine whether or not their beef meets the grass-fed beef marketing claim standard. Noble says farms “self-certify” their own beef, and the Food Safety and Inspection Service generally goes along with their claim. The ubiquitous “naturally raised” label on meat \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">has no enforceable meaning either\u003c/a>, and further muddles a consumer’s ability to find beef that has been exclusively raised on pasture.\u003c/p>\n\u003cp>The American Grassfed Association, established in 2003, has far more stringent standards for its own label than the USDA, and hires third-party auditors to inspect the farms of its \u003ca href=\"http://www.americangrassfed.org/producer-profiles/\">100-plus certified producers\u003c/a> across the country each year.\u003c/p>\n\u003cp>Farmers’ markets are also often full of vendors offering grass-fed beef from their own pastures. And the rising popularity of \u003ca href=\"http://www.localharvest.org/store/meats.jsp\">meat CSAs\u003c/a> and \u003ca href=\"http://www.eatwild.com/products/\">whole animal buying clubs\u003c/a> is an indication of how dramatically this trend has grown in recent years. With these options, consumers can talk directly to farmers to find out how their beef was raised. Many of these producers have begun using the term “pasture raised,” another unregulated labeling term that is popular among ranchers.\u003c/p>\n\u003cp>Even Whole Foods has adopted some of this farm-to-market language in its meat sourcing standards. For example, “pasture-centered” farms score a 4 out of 5 on the grocer’s \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards\">Animal Welfare Rating scale (owned by Global Animal Partnership)\u003c/a>. In reality, Niman says, these animals may not be doing much of the foraging that gives grass-fed beef its nutritional benefits.\u003c/p>\n\u003cp>“[Whole Foods] has been encouraging this segment of beef in the marketplace where animals are roaming on a small area with vegetative cover,” says Niman. “But they’re being provided feed, and not actually getting most of their nutrition from foraging. It’s almost like a feedlot.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.eatlikeitmatters.com/\">BN Ranch\u003c/a>, which Nicolette operates with her husband, Bill Niman, “the godfather of sustainable meat” and founder of Niman Ranch, cattle is given more time to slowly develop fat over a period of more than two years. For the Nimans, good “eating quality” in the beef is paramount. But, Nicolette says, that’s not always the case on farms where people are “doing it for philosophical reasons. They believe that grazing is ecologically superior, and that it is the right way to raise cattle. The things that are motivating them are not eating quality.”\u003c/p>\n\u003cp>As a result, grass-fed beef’s lean flavor is often seen as inferior. Some chefs, particularly in fine-dining steakhouses, still resist serving grass-fed beef in favor of corn-fed, USDA prime beef, because of its fat content.\u003c/p>\n\u003cp>\u003cstrong>Worth the Wait\u003c/strong>\u003c/p>\n\u003cp>Michael Sohocki, chef of \u003ca href=\"http://www.restaurantgwendolyn.com/\">Restaurant Gwendolyn\u003c/a> in San Antonio, Texas, chooses grass-fed beef over the cheaper, richer, corn-fed cuts because he firmly believes that the process is worth the extra time and money. And his discerning diners come to his restaurant because they know the meat has been properly sourced. “When you eat stockyard beef, all of that beef is the same,” says Sohocki. “It’s done that way to guarantee its consistency. That’s what McDonald’s specializes in.”\u003c/p>\n\u003cp>Sohocki calls grass-fed beef “the only trustworthy product left in this world.” He sources it from nearby \u003ca href=\"http://www.shudderanch.com/\">Shudde Ranch\u003c/a>, where Jeanne and Gerry Shudde make a point of raising a specialized cross-breed of species suited to naturally develop fat on pasture.\u003c/p>\n\u003cp>“Our [cows] are on grass when they’re with their mother. And when separated, they stay on the grass,” says Gerry Shudde.\u003c/p>\n\u003cp>The Shuddes decided to go grass-fed by chance after acquiring a herd of Longhorn cattle that they planned to cross-breed with their own. The offspring did not fare well, but the Shuddes ultimately decided to keep the longhorn cows. When they butchered a six-year-old cow, which had been raised on grass for much longer than usual, Jeanne says, “It was really tender. We thought ‘gosh, this tastes better than what we get in the grocery store.’”\u003c/p>\n\u003cp>From there, the Shuddes developed their own, new breed of grass-fed cattle. They were already raising cows without antibiotics or hormones, and their farm eventually evolved into a completely grass-fed operation by 2002. Still, they had to find the right cow to produce the quality of beef that they desired. “Most of the animals that you find today have been genetically selected to do well in a feedlot environment,” says Jeanne. “If you take them and put them on grass and think they will [taste good], I’d say maybe, maybe not. But if you take an animal that is genetically survival-oriented, it will become well-marbled on grass.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Their own cows are now a cross between that original herd of Longhorn cattle and a heritage Devon bull. “Our belief is that if they eat what they evolved to eat, and live in the way that they have evolved to, the nutrition for the animal’s survival will be there,” says Jeanne. “If the nutrition is there, humans will get that nutrition when we eat the meat.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you buy a pound of hamburger in the grocery store, you’re likely to be bombarded by an incredible assortment of labels. With all-natural, grass-fed, free-range, pastured, sustainably sourced, and certified organic options to choose from, it’s not easy to parse which beef is actually the best.\u003c/p>\n\u003cp>In recent years, demand for grass-fed beef has grown rapidly, thanks to the popularity of \u003ca href=\"http://civileats.com/2015/04/16/4-things-you-should-know-about-the-paleo-diet/\">high-protein diets\u003c/a> and growing consumer awareness about the \u003ca href=\"https://consumersunion.org/news/the-overuse-of-antibiotics-in-food-animals-threatens-public-health-2/\">overuse of antibiotics on farms\u003c/a> and other related concerns. Grass-fed beef is also seen as nutritionally superior to its corn-fed counterparts, thanks to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">the omega-3 fatty acids that cows ingest\u003c/a> when they graze on clover and other grasses. Grass-fed burger chains are \u003ca href=\"http://civileats.com/2015/04/01/how-a-family-of-farmers-opened-a-restaurant-and-created-their-own-supply-chain/\">popping up\u003c/a> all over the country, and even Carl’s Jr. began \u003ca href=\"http://www.takepart.com/article/2014/12/10/carls-jr-grass-fed-hamburgers\">offering\u003c/a> a grass-fed burger earlier this year.\u003c/p>\n\u003cp>But what exactly do we mean when we say “grass-fed”? And is all grass-fed beef the same?\u003c/p>\n\u003cp>\u003cstrong>It’s All in the Finishing\u003c/strong>\u003c/p>\n\u003cp>“All cattle are grass-fed at one time in their life, until most end up in a feedlot where they’re finished on grain,” says Texas rancher Gerry Shudde. Indeed, most cows spend at least six months eating grass, before they are “finished,” or fattened up, with grain. \u003ca href=\"http://www.beefusa.org/uDocs/Feedlot%20finishing%20fact%20sheet%20FINAL_4%2026%2006.pdf\">The National Cattlemen’s Beef Association puts that number at 12 months\u003c/a>, but most grain-finished beef cows don’t live beyond 18 months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to rancher and the author of \u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a> Nicolette Hahn Niman, the real number likely falls somewhere in the middle. “On average, the cattle in the U.S. that is going through feedlots is slaughtered at 14-16 months,” she says. “They do grow fatter and faster if they’re being fed grain, so they’re going into feedlots at younger ages to shorten that time as much as possible.” In a feedlot environment, grain causes cows to put on about one pound for every six pounds of feed they eat. In contrast, grass-fed cows are slaughtered anywhere between 18-36 months.\u003c/p>\n\u003cp>“When you keep cattle on grass their whole lives, and truly have them forage for a diet that their bodies have evolved to eat, you allow them to grow at a slower pace,” says Niman. Not surprisingly, caring for the animal for so long can be expensive for ranchers and consumers.\u003c/p>\n\u003cp>Many informed eaters will tell you that this slower process results in a signature flavor and distinct leanness that sets it apart from its corn-fed counterpart, but the fact is that beef producers can label their product “grass-fed,” even if the animal is fed grain over the course of its lifetime. Unlike the lengthy auditing process involved in U.S. Department of Agriculture’s (USDA) organic certification, the use of “grass-fed” is only regulated under the agency’s “\u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&rightNav1=GrassFedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=GrassFedMarketingClaims&resultType=\">marketing claim standards.\u003c/a>”\u003c/p>\n\u003cp>According to these standards, grass-fed cows are supposed to be given continuous access to rangeland, and they cannot be fed grains or grain by-products. In the event of drought or other “adverse weather conditions,” farmers are allowed to bend these rules if the animal’s wellness is in jeopardy, but they must maintain meticulous records. Unfortunately, these regulations are, for the most part, a paper tiger.\u003c/p>\n\u003cp>\u003cstrong>Missing Oversight\u003c/strong>\u003c/p>\n\u003cp>Marilyn Noble of the \u003ca href=\"http://www.americangrassfed.org/\">American Grassfed Association\u003c/a> argues that beef producers have little incentive to stick with those rules. “It’s a big issue, and there is a lot of misunderstanding. The Agricultural Marketing Service developed the grass-fed standard, but the Food Safety and Inspection Service actually enforces it,” says Noble. “The two organizations, even though they’re both part of the USDA, don’t communicate especially well. You see a lot of beef labeled as ‘grass-fed,’ but whether or not it actually meets that standard is questionable.”\u003c/p>\n\u003cp>Noble’s skepticism is rooted in the fact that, for the most part, the USDA allows producers to determine whether or not their beef meets the grass-fed beef marketing claim standard. Noble says farms “self-certify” their own beef, and the Food Safety and Inspection Service generally goes along with their claim. The ubiquitous “naturally raised” label on meat \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">has no enforceable meaning either\u003c/a>, and further muddles a consumer’s ability to find beef that has been exclusively raised on pasture.\u003c/p>\n\u003cp>The American Grassfed Association, established in 2003, has far more stringent standards for its own label than the USDA, and hires third-party auditors to inspect the farms of its \u003ca href=\"http://www.americangrassfed.org/producer-profiles/\">100-plus certified producers\u003c/a> across the country each year.\u003c/p>\n\u003cp>Farmers’ markets are also often full of vendors offering grass-fed beef from their own pastures. And the rising popularity of \u003ca href=\"http://www.localharvest.org/store/meats.jsp\">meat CSAs\u003c/a> and \u003ca href=\"http://www.eatwild.com/products/\">whole animal buying clubs\u003c/a> is an indication of how dramatically this trend has grown in recent years. With these options, consumers can talk directly to farmers to find out how their beef was raised. Many of these producers have begun using the term “pasture raised,” another unregulated labeling term that is popular among ranchers.\u003c/p>\n\u003cp>Even Whole Foods has adopted some of this farm-to-market language in its meat sourcing standards. For example, “pasture-centered” farms score a 4 out of 5 on the grocer’s \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards\">Animal Welfare Rating scale (owned by Global Animal Partnership)\u003c/a>. In reality, Niman says, these animals may not be doing much of the foraging that gives grass-fed beef its nutritional benefits.\u003c/p>\n\u003cp>“[Whole Foods] has been encouraging this segment of beef in the marketplace where animals are roaming on a small area with vegetative cover,” says Niman. “But they’re being provided feed, and not actually getting most of their nutrition from foraging. It’s almost like a feedlot.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.eatlikeitmatters.com/\">BN Ranch\u003c/a>, which Nicolette operates with her husband, Bill Niman, “the godfather of sustainable meat” and founder of Niman Ranch, cattle is given more time to slowly develop fat over a period of more than two years. For the Nimans, good “eating quality” in the beef is paramount. But, Nicolette says, that’s not always the case on farms where people are “doing it for philosophical reasons. They believe that grazing is ecologically superior, and that it is the right way to raise cattle. The things that are motivating them are not eating quality.”\u003c/p>\n\u003cp>As a result, grass-fed beef’s lean flavor is often seen as inferior. Some chefs, particularly in fine-dining steakhouses, still resist serving grass-fed beef in favor of corn-fed, USDA prime beef, because of its fat content.\u003c/p>\n\u003cp>\u003cstrong>Worth the Wait\u003c/strong>\u003c/p>\n\u003cp>Michael Sohocki, chef of \u003ca href=\"http://www.restaurantgwendolyn.com/\">Restaurant Gwendolyn\u003c/a> in San Antonio, Texas, chooses grass-fed beef over the cheaper, richer, corn-fed cuts because he firmly believes that the process is worth the extra time and money. And his discerning diners come to his restaurant because they know the meat has been properly sourced. “When you eat stockyard beef, all of that beef is the same,” says Sohocki. “It’s done that way to guarantee its consistency. That’s what McDonald’s specializes in.”\u003c/p>\n\u003cp>Sohocki calls grass-fed beef “the only trustworthy product left in this world.” He sources it from nearby \u003ca href=\"http://www.shudderanch.com/\">Shudde Ranch\u003c/a>, where Jeanne and Gerry Shudde make a point of raising a specialized cross-breed of species suited to naturally develop fat on pasture.\u003c/p>\n\u003cp>“Our [cows] are on grass when they’re with their mother. And when separated, they stay on the grass,” says Gerry Shudde.\u003c/p>\n\u003cp>The Shuddes decided to go grass-fed by chance after acquiring a herd of Longhorn cattle that they planned to cross-breed with their own. The offspring did not fare well, but the Shuddes ultimately decided to keep the longhorn cows. When they butchered a six-year-old cow, which had been raised on grass for much longer than usual, Jeanne says, “It was really tender. We thought ‘gosh, this tastes better than what we get in the grocery store.’”\u003c/p>\n\u003cp>From there, the Shuddes developed their own, new breed of grass-fed cattle. They were already raising cows without antibiotics or hormones, and their farm eventually evolved into a completely grass-fed operation by 2002. Still, they had to find the right cow to produce the quality of beef that they desired. “Most of the animals that you find today have been genetically selected to do well in a feedlot environment,” says Jeanne. “If you take them and put them on grass and think they will [taste good], I’d say maybe, maybe not. But if you take an animal that is genetically survival-oriented, it will become well-marbled on grass.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
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},
"mindshift": {
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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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"order": 12
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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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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"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": {
"id": "reveal",
"title": "Reveal",
"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.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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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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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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