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"content": "\u003cp>\u003cstrong>Listen to the story from \"All Things Considered:\"\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150514_atc_mcdonalds_adds_kale_to_menu_are_customers_lovin_it.mp3\u003c/p>\n\u003cp>Just a few months ago McDonald's was showing no love for kale.\u003c/p>\n\u003cp>In a TV ad promoting the beefiness of the Big Mac, the chain poked fun at the leafy green and other vegetarian fare: \"You can't get juiciness like this from soy or quinoa,\" a low voice quips as the camera focuses on a juicy burger. \"Nor will it ever be kale.\"\u003c/p>\n\u003cp>But the chain is now showing it some affection. McDonald's has announced that it's testing a new breakfast bowl that blends kale and spinach with turkey sausage and egg whites. McDonald's spokeswoman Lisa McComb says, the bowls are \"freshly prepared.\"\u003c/p>\n\u003cp>For now, the company is testing the $4 kale bowls in nine locations in southern California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, why kale now? Well, the company \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/05/04/404166605/mcdonald-s-ceo-promises-modern-progressive-burger-company\" target=\"_blank\">promised\u003c/a> earlier this month that it was on the path to becoming a \"modern, progressive burger company.\" And there have been a string of significant changes to the menu from sourcing chickens raised without \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\" target=\"_blank\">antibiotics\u003c/a> to adding \u003ca href=\"http://news.mcdonalds.com/US/releases/McDONALD%E2%80%99S-INTRODUCES-FRESH,-WHOLE-FRUIT-OPTION-IN\">clementines\u003c/a> to Kids Meals while in season. \"We're always innovating on McDonald's food and drinks,\" one company spokesperson recently \u003ca href=\"http://www.bloomberg.com/news/articles/2015-05-12/how-mcdonald-s-could-conquer-kale\">told\u003c/a> Bloomberg Business.\u003c/p>\n\u003cp>But to a lot of observers, the company's flirtation with kale looks like a move to revive its sales, which have been sliding in the U.S., as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/08/369402086/mcdonalds-reports-steep-drop-in-sales-at-u-s-restaurants\" target=\"_blank\">reported\u003c/a>.\u003c/p>\n\u003cp>\"I think it is a bit of an about-face, but I think it's a measured about-face,\" says \u003ca href=\"http://dyson.cornell.edu/people/profiles/just.php\" target=\"_blank\">David Just\u003c/a>, a professor of behavioral economics at Cornell University.\u003c/p>\n\u003cp>McDonald's is in a tricky spot, Just says. The chain does not want to alienate its hamburger-and-fries lovers. \"You don't want to offend your main customer, right?\" says Just.\u003c/p>\n\u003cp>But, at the same time, he says, \"They've got to recognize there are a lot of people who really don't see themselves as the mainline McDonald's customer at this point, and don't want that style of food.\"\u003c/p>\n\u003cfigure id=\"attachment_96210\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/5110164265_9461846d4c_o_wide-9be1c96f8bf8efb29307ed0b2a52f34029ae7beb-1440x811.jpg\" alt=\"Kale is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans ready to move away from processed, high-calorie food.\" width=\"640\" height=\"360\" class=\"size-large wp-image-96210\">\u003cfigcaption class=\"wp-caption-text\">Kale is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans ready to move away from processed, high-calorie food.\u003cbr> \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/p8/\">Peet Sneekes/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>McDonald's introduction of kale, then, could be an olive branch to the growing ranks of health-conscious eaters. And, as a buzz-worthy strategy for shaking up the menu, kale is a good bet.\u003c/p>\n\u003cp>The leafy green is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans who are ready to move away from processed, calorie-dense food.\u003c/p>\n\u003cp>A few years back, the \u003ca href=\"http://www.npr.org/2011/12/06/143195033/chicken-vs-kale-vt-artist-fights-chick-fil-a-suit\" target=\"_blank\">Eat More Kale\u003c/a> movement helped to amplify the rising tide of kale love among farmers-market goers. Think about it: No other green -- not mustard greens or spinach -- seems to have anything close to the star power of kale.\u003c/p>\n\u003cp>Now, it's unlikely that kale will ever be a top-seller at McDonald's. And that's OK, according to Columbia University's \u003ca href=\"http://drewramseymd.com/\" target=\"_blank\">Drew Ramsey\u003c/a>, a psychiatrist who launched National Kale Day several years back.\u003c/p>\n\u003cp>\"At the end of the day, if kale is at McDonald's, more people are going to be exposed to it and more people are going to try it,\" Ramsay says. \"And that's a good thing for health.\"\u003c/p>\n\u003cp>Ramsey has noticed that as people discover kale they're often pleasantly surprised: It's a little sweet and it's affordable. And it's his hope that people who try it while eating out will then start buying it to eat at home.\u003c/p>\n\u003cp>\"Kale should be a staple of the diet,\" Ramsey says.\u003c/p>\n\u003cp>And, it seems, McDonald's will soon find out if the better-for-you halo that hovers over kale can bring a healthy glow to the Golden Arches. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, why kale now? Well, the company \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/05/04/404166605/mcdonald-s-ceo-promises-modern-progressive-burger-company\" target=\"_blank\">promised\u003c/a> earlier this month that it was on the path to becoming a \"modern, progressive burger company.\" And there have been a string of significant changes to the menu from sourcing chickens raised without \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\" target=\"_blank\">antibiotics\u003c/a> to adding \u003ca href=\"http://news.mcdonalds.com/US/releases/McDONALD%E2%80%99S-INTRODUCES-FRESH,-WHOLE-FRUIT-OPTION-IN\">clementines\u003c/a> to Kids Meals while in season. \"We're always innovating on McDonald's food and drinks,\" one company spokesperson recently \u003ca href=\"http://www.bloomberg.com/news/articles/2015-05-12/how-mcdonald-s-could-conquer-kale\">told\u003c/a> Bloomberg Business.\u003c/p>\n\u003cp>But to a lot of observers, the company's flirtation with kale looks like a move to revive its sales, which have been sliding in the U.S., as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/08/369402086/mcdonalds-reports-steep-drop-in-sales-at-u-s-restaurants\" target=\"_blank\">reported\u003c/a>.\u003c/p>\n\u003cp>\"I think it is a bit of an about-face, but I think it's a measured about-face,\" says \u003ca href=\"http://dyson.cornell.edu/people/profiles/just.php\" target=\"_blank\">David Just\u003c/a>, a professor of behavioral economics at Cornell University.\u003c/p>\n\u003cp>McDonald's is in a tricky spot, Just says. The chain does not want to alienate its hamburger-and-fries lovers. \"You don't want to offend your main customer, right?\" says Just.\u003c/p>\n\u003cp>But, at the same time, he says, \"They've got to recognize there are a lot of people who really don't see themselves as the mainline McDonald's customer at this point, and don't want that style of food.\"\u003c/p>\n\u003cfigure id=\"attachment_96210\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/5110164265_9461846d4c_o_wide-9be1c96f8bf8efb29307ed0b2a52f34029ae7beb-1440x811.jpg\" alt=\"Kale is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans ready to move away from processed, high-calorie food.\" width=\"640\" height=\"360\" class=\"size-large wp-image-96210\">\u003cfigcaption class=\"wp-caption-text\">Kale is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans ready to move away from processed, high-calorie food.\u003cbr> \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/p8/\">Peet Sneekes/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>McDonald's introduction of kale, then, could be an olive branch to the growing ranks of health-conscious eaters. And, as a buzz-worthy strategy for shaking up the menu, kale is a good bet.\u003c/p>\n\u003cp>The leafy green is not only loaded with nutrients, but it's become a emblem of a healthy lifestyle that's increasingly appealing to Americans who are ready to move away from processed, calorie-dense food.\u003c/p>\n\u003cp>A few years back, the \u003ca href=\"http://www.npr.org/2011/12/06/143195033/chicken-vs-kale-vt-artist-fights-chick-fil-a-suit\" target=\"_blank\">Eat More Kale\u003c/a> movement helped to amplify the rising tide of kale love among farmers-market goers. Think about it: No other green -- not mustard greens or spinach -- seems to have anything close to the star power of kale.\u003c/p>\n\u003cp>Now, it's unlikely that kale will ever be a top-seller at McDonald's. And that's OK, according to Columbia University's \u003ca href=\"http://drewramseymd.com/\" target=\"_blank\">Drew Ramsey\u003c/a>, a psychiatrist who launched National Kale Day several years back.\u003c/p>\n\u003cp>\"At the end of the day, if kale is at McDonald's, more people are going to be exposed to it and more people are going to try it,\" Ramsay says. \"And that's a good thing for health.\"\u003c/p>\n\u003cp>Ramsey has noticed that as people discover kale they're often pleasantly surprised: It's a little sweet and it's affordable. And it's his hope that people who try it while eating out will then start buying it to eat at home.\u003c/p>\n\u003cp>\"Kale should be a staple of the diet,\" Ramsey says.\u003c/p>\n\u003cp>And, it seems, McDonald's will soon find out if the better-for-you halo that hovers over kale can bring a healthy glow to the Golden Arches. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV?",
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"content": "\u003cp>It's not hard to connect the dots between what kids see on TV and what they eat. Advertising works.\u003c/p>\n\u003cp>And researchers have \u003ca href=\"http://www.iom.edu/Reports/2005/Food-Marketing-to-Children-and-Youth-Threat-or-Opportunity.aspx\" target=\"_blank\">documented\u003c/a> that marketing practices that push items like sugary cereals, salted snacks and fast food put children's long-term health at risk, by promoting unhealthy eating habits.\u003c/p>\n\u003cp>But shifting marketing away from products high in salt, sugar and fat — as the \u003ca href=\"http://www.iom.edu/\">Institute of Medicine of the National Academies\u003c/a> urged back in 2006 — has proven to be a tough challenge.\u003c/p>\n\u003cp>The food industry has been policing itself on this front. Through a collaborative known as the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\" target=\"_blank\">Children's Food and Beverage Advertising Initiative\u003c/a>, which was launched at the end of 2006, companies pledged to cut back on marketing unhealthy foods to children under 12.\u003c/p>\n\u003cp>Lots of the biggest names in food are part of this initiative: from Kraft Foods and Kellogg to McDonald's USA and The Coca-Cola Company. And from their perspective, there's been lots of progress.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The foods being advertised to kids are healthier than ever,\" Elaine Kolish, the director of the industry's initiative, wrote to us in an email. And as \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00095-1/abstract\" target=\"_blank\">research\u003c/a> published this week in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes, the companies have indeed met their targets.\u003c/p>\n\u003cp>For instance, Kellogg pledged that all child-targeted food ads would feature foods that contain no more than 200 calories, 2 grams of saturated fat and 12 grams of added sugar per serving. According to the new study, this promise has been kept. \"Examination of compliance with industry self-regulation revealed complete conformity with company pledges,\" the study concludes.\u003c/p>\n\u003cp>But it's too soon to give the industry a congratulatory high-five, according to \u003ca href=\"http://comm.arizona.edu/user/dale-kunkel\">Dale Kunkel\u003c/a>, a professor emeritus of communications at the University of Arizona and one of the authors of the study.\u003c/p>\n\u003cp>He tells us that the companies' efforts \u003cem>\u003c/em> \"have barely moved the needle in terms of shifting food advertising to children to genuinely healthy products.\"\u003c/p>\n\u003cp>Kunkel and his co-authors used a \u003ca href=\"http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/choosing-foods.htm\" target=\"_blank\">food-grading system\u003c/a> known as \"Go\" (good to eat every day), \"Slow\" (good to eat a few times a week) and \"Whoa\" (eat only on occasion) to evaluate the kinds of foods advertised to kids.\u003c/p>\n\u003cp>Their analysis shows that in 2013, 75 percent of food ads targeted toward children by companies participating in the initiative \"promoted products in the poorest nutritional category.\"\u003c/p>\n\u003cp>Simply put, most foods marketed on TV to kids are \"Whoa\" foods. Companies may be reducing the amount of sugar or sodium in their products, or shaving down portion sizes, but they're still not promoting nutrient-dense \"Go\" foods.\u003c/p>\n\u003cp>The CFBAI's Elaine Kolish takes issue with this evaluation. She says the Go/Slow/Whoa system is flawed, and argues that contrary to what the study finds, \"progress under the Children's Food and Beverage Advertising Initiative has been substantial.\"\u003c/p>\n\u003cp>She points to cereals, one of the foods most frequently advertised to kids.\u003c/p>\n\u003cp>\"Before our program started, some cereals had as much as 15 grams of sugar per serving. To be advertised to children, they now can have no more than 10 grams of sugar, and many have even less. At the same time, their whole grain content has gone up,\" Kolish wrote in a statement to \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a>.\u003c/p>\n\u003cp>So, do these changes give the industry credibility in arguing that it has met its goal to only advertise \"better-for-you foods\" to children, as the initiative \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/about-the-initiative/\" target=\"_blank\">pledged\u003c/a> to do in its mission statement?\u003c/p>\n\u003cp>In Kunkel's opinion, the answer is no: \"There's a disconnect between what they say they're doing and what the study finds,\" he tells The Salt.\u003c/p>\n\u003cp>The companies participating in CFBAI \"have very self-interested definitions of what constitutes a healthy food,\" he argues.\u003c/p>\n\u003cp>In other words, if you can call a food \u003cem>better-for-you\u003c/em> because it contains a bit less sugar, this may be letting the industry off the hook a little too easily. At a time when Americans are being told to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">limit sugar to fewer than 10 percent of daily calories\u003c/a>, and fill half of our plates — at every meal — with fruits and vegetables, it's clear that the ideal pattern of eating doesn't line up with what's being advertised on TV. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's not hard to connect the dots between what kids see on TV and what they eat. Advertising works.\u003c/p>\n\u003cp>And researchers have \u003ca href=\"http://www.iom.edu/Reports/2005/Food-Marketing-to-Children-and-Youth-Threat-or-Opportunity.aspx\" target=\"_blank\">documented\u003c/a> that marketing practices that push items like sugary cereals, salted snacks and fast food put children's long-term health at risk, by promoting unhealthy eating habits.\u003c/p>\n\u003cp>But shifting marketing away from products high in salt, sugar and fat — as the \u003ca href=\"http://www.iom.edu/\">Institute of Medicine of the National Academies\u003c/a> urged back in 2006 — has proven to be a tough challenge.\u003c/p>\n\u003cp>The food industry has been policing itself on this front. Through a collaborative known as the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\" target=\"_blank\">Children's Food and Beverage Advertising Initiative\u003c/a>, which was launched at the end of 2006, companies pledged to cut back on marketing unhealthy foods to children under 12.\u003c/p>\n\u003cp>Lots of the biggest names in food are part of this initiative: from Kraft Foods and Kellogg to McDonald's USA and The Coca-Cola Company. And from their perspective, there's been lots of progress.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The foods being advertised to kids are healthier than ever,\" Elaine Kolish, the director of the industry's initiative, wrote to us in an email. And as \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00095-1/abstract\" target=\"_blank\">research\u003c/a> published this week in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes, the companies have indeed met their targets.\u003c/p>\n\u003cp>For instance, Kellogg pledged that all child-targeted food ads would feature foods that contain no more than 200 calories, 2 grams of saturated fat and 12 grams of added sugar per serving. According to the new study, this promise has been kept. \"Examination of compliance with industry self-regulation revealed complete conformity with company pledges,\" the study concludes.\u003c/p>\n\u003cp>But it's too soon to give the industry a congratulatory high-five, according to \u003ca href=\"http://comm.arizona.edu/user/dale-kunkel\">Dale Kunkel\u003c/a>, a professor emeritus of communications at the University of Arizona and one of the authors of the study.\u003c/p>\n\u003cp>He tells us that the companies' efforts \u003cem>\u003c/em> \"have barely moved the needle in terms of shifting food advertising to children to genuinely healthy products.\"\u003c/p>\n\u003cp>Kunkel and his co-authors used a \u003ca href=\"http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/choosing-foods.htm\" target=\"_blank\">food-grading system\u003c/a> known as \"Go\" (good to eat every day), \"Slow\" (good to eat a few times a week) and \"Whoa\" (eat only on occasion) to evaluate the kinds of foods advertised to kids.\u003c/p>\n\u003cp>Their analysis shows that in 2013, 75 percent of food ads targeted toward children by companies participating in the initiative \"promoted products in the poorest nutritional category.\"\u003c/p>\n\u003cp>Simply put, most foods marketed on TV to kids are \"Whoa\" foods. Companies may be reducing the amount of sugar or sodium in their products, or shaving down portion sizes, but they're still not promoting nutrient-dense \"Go\" foods.\u003c/p>\n\u003cp>The CFBAI's Elaine Kolish takes issue with this evaluation. She says the Go/Slow/Whoa system is flawed, and argues that contrary to what the study finds, \"progress under the Children's Food and Beverage Advertising Initiative has been substantial.\"\u003c/p>\n\u003cp>She points to cereals, one of the foods most frequently advertised to kids.\u003c/p>\n\u003cp>\"Before our program started, some cereals had as much as 15 grams of sugar per serving. To be advertised to children, they now can have no more than 10 grams of sugar, and many have even less. At the same time, their whole grain content has gone up,\" Kolish wrote in a statement to \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a>.\u003c/p>\n\u003cp>So, do these changes give the industry credibility in arguing that it has met its goal to only advertise \"better-for-you foods\" to children, as the initiative \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/about-the-initiative/\" target=\"_blank\">pledged\u003c/a> to do in its mission statement?\u003c/p>\n\u003cp>In Kunkel's opinion, the answer is no: \"There's a disconnect between what they say they're doing and what the study finds,\" he tells The Salt.\u003c/p>\n\u003cp>The companies participating in CFBAI \"have very self-interested definitions of what constitutes a healthy food,\" he argues.\u003c/p>\n\u003cp>In other words, if you can call a food \u003cem>better-for-you\u003c/em> because it contains a bit less sugar, this may be letting the industry off the hook a little too easily. At a time when Americans are being told to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">limit sugar to fewer than 10 percent of daily calories\u003c/a>, and fill half of our plates — at every meal — with fruits and vegetables, it's clear that the ideal pattern of eating doesn't line up with what's being advertised on TV. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Panera Is The Latest To Drop Artificial Ingredients From Its Food",
"title": "Panera Is The Latest To Drop Artificial Ingredients From Its Food",
"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/2015/05/20150506_me_panera_is_the_latest_to_drop_artificial_ingredients_from_its_food.mp3\u003c/p>\n\u003cp>This news may feel like day-old bread, but here goes: Panera Bread is shaking up the fast-casual eatery world with its \u003ca href=\"https://www.panerabread.com/panerabread/documents/press/2015/no-no-list-release%205-5-15.pdf\">announcement\u003c/a> to ditch more than 150 food additives by the end of 2016.\u003c/p>\n\u003cp>That includes everything from artificial colorings to preservatives to monosodium gluatamate, or \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/17/245728214/msg-seasoned-for-a-comeback\">MSG\u003c/a>. Here's a \u003ca href=\"https://www.panerabread.com/content/dam/panerabread/documents/panera-no-no-list-05-2015.pdf\">list\u003c/a> of Panera's new no-no list.\u003c/p>\n\u003cp>The question we're asking here at \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a> is: How much credit should the chain get for its highly orchestrated announcement? (Believe us when we say there was more than one PR firm promoting the news.)\u003c/p>\n\u003cp>In other words, how forward-thinking is the company? And how much are they trying to take credit for changes that are actually sweeping the entire food industry?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's our take: Kudos to Panera for shining a light on some of the standard practices among commercial food suppliers -- such as adding titanium dioxide to mozzarella cheese in order to create an ultra-white appearance. Who needs bleach in their mozzarella, really?\u003c/p>\n\u003cp>Panera's head chef, Dan Kish, says that as he and his team pored over the hundreds of additives in the ingredients that Panera uses, they asked two questions: What is this? And why is it used?\u003c/p>\n\u003cp>When he realized that the titanium dioxide was used for cosmetic purposes, he said, \"Let's just take it out.\"\u003c/p>\n\u003cp>Kish says he's not a scientist, so he doesn't want get into the debate over whether removing the additives makes the food more healthful, or less harmful. In any case, there's little evidence that many of the additives Panera is eliminating pose a measurable health risk at the amounts they're commonly used in food. We've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">reported\u003c/a>, for instance, that there's little risk associated with azodicarbonamide, a chemical on the \"no-no\" list, despite its association as being the same compound that's in yoga mats.\u003c/p>\n\u003cp>Kish says he believes that the direction Panera is headed is driven much more by his philosophy of food and cooking. \"We think a simplified pantry is a better pantry,\" he says.\u003c/p>\n\u003cp>Other Big Food companies like Nestle, Hershey and Kraft are also eliminating or cutting back on additives. And it's clear from survey data that more Americans favor such changes.\u003c/p>\n\u003cp>In January, Nielsen published a \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">global survey\u003c/a> showing that an increasing number of Americans say they want fresh, natural and minimally processed foods. What's more, 1 in 4 North Americans said they would pay a premium for foods that were \"all natural\" or contained no artificial colors.\u003c/p>\n\u003cp>But where Panera is not pushing new boundaries is its call to ditch trans fats. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">reported\u003c/a>, in 2006, the Food and Drug Administration required food companies to label the trans fats in their products. Since then, the entire food industry has cut back drastically on the use of partially hydrogenated oils. The Grocery Manufacturers Association estimates that food manufacturers have lowered the amounts of trans fats in their food products by over 73 percent.\u003c/p>\n\u003cp>So, on this particular ingredient, it's hard to give Panera credit for a change that has already swept through the entire industry.\u003c/p>\n\u003cp>And, here's one more hiccup in Panera's \"no-no\" list: The company says it will not use any high fructose corn syrup or artificial sweeteners — such as aspartame and Ace-K — in its menu items.\u003c/p>\n\u003cp>And yet it will continue to sell beverages, such as sodas and diet-colas, that contain these sweeteners. \"It's a big omission,\" says \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Lisa Lefferts\u003c/a>, a senior scientist at the Center for Science in the Public Interest.\u003c/p>\n\u003cp>Panera's Kish says the company is working with its beverage suppliers to move in this direction. So, he says, stay tuned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Panera Bread says it's dropping artificial colors, preservatives and additives from many menu items. But while it says that includes artificial sweeteners, it's leaving sodas with them on the menu.",
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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/2015/05/20150506_me_panera_is_the_latest_to_drop_artificial_ingredients_from_its_food.mp3\u003c/p>\n\u003cp>This news may feel like day-old bread, but here goes: Panera Bread is shaking up the fast-casual eatery world with its \u003ca href=\"https://www.panerabread.com/panerabread/documents/press/2015/no-no-list-release%205-5-15.pdf\">announcement\u003c/a> to ditch more than 150 food additives by the end of 2016.\u003c/p>\n\u003cp>That includes everything from artificial colorings to preservatives to monosodium gluatamate, or \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/17/245728214/msg-seasoned-for-a-comeback\">MSG\u003c/a>. Here's a \u003ca href=\"https://www.panerabread.com/content/dam/panerabread/documents/panera-no-no-list-05-2015.pdf\">list\u003c/a> of Panera's new no-no list.\u003c/p>\n\u003cp>The question we're asking here at \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a> is: How much credit should the chain get for its highly orchestrated announcement? (Believe us when we say there was more than one PR firm promoting the news.)\u003c/p>\n\u003cp>In other words, how forward-thinking is the company? And how much are they trying to take credit for changes that are actually sweeping the entire food industry?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's our take: Kudos to Panera for shining a light on some of the standard practices among commercial food suppliers -- such as adding titanium dioxide to mozzarella cheese in order to create an ultra-white appearance. Who needs bleach in their mozzarella, really?\u003c/p>\n\u003cp>Panera's head chef, Dan Kish, says that as he and his team pored over the hundreds of additives in the ingredients that Panera uses, they asked two questions: What is this? And why is it used?\u003c/p>\n\u003cp>When he realized that the titanium dioxide was used for cosmetic purposes, he said, \"Let's just take it out.\"\u003c/p>\n\u003cp>Kish says he's not a scientist, so he doesn't want get into the debate over whether removing the additives makes the food more healthful, or less harmful. In any case, there's little evidence that many of the additives Panera is eliminating pose a measurable health risk at the amounts they're commonly used in food. We've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">reported\u003c/a>, for instance, that there's little risk associated with azodicarbonamide, a chemical on the \"no-no\" list, despite its association as being the same compound that's in yoga mats.\u003c/p>\n\u003cp>Kish says he believes that the direction Panera is headed is driven much more by his philosophy of food and cooking. \"We think a simplified pantry is a better pantry,\" he says.\u003c/p>\n\u003cp>Other Big Food companies like Nestle, Hershey and Kraft are also eliminating or cutting back on additives. And it's clear from survey data that more Americans favor such changes.\u003c/p>\n\u003cp>In January, Nielsen published a \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">global survey\u003c/a> showing that an increasing number of Americans say they want fresh, natural and minimally processed foods. What's more, 1 in 4 North Americans said they would pay a premium for foods that were \"all natural\" or contained no artificial colors.\u003c/p>\n\u003cp>But where Panera is not pushing new boundaries is its call to ditch trans fats. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">reported\u003c/a>, in 2006, the Food and Drug Administration required food companies to label the trans fats in their products. Since then, the entire food industry has cut back drastically on the use of partially hydrogenated oils. The Grocery Manufacturers Association estimates that food manufacturers have lowered the amounts of trans fats in their food products by over 73 percent.\u003c/p>\n\u003cp>So, on this particular ingredient, it's hard to give Panera credit for a change that has already swept through the entire industry.\u003c/p>\n\u003cp>And, here's one more hiccup in Panera's \"no-no\" list: The company says it will not use any high fructose corn syrup or artificial sweeteners — such as aspartame and Ace-K — in its menu items.\u003c/p>\n\u003cp>And yet it will continue to sell beverages, such as sodas and diet-colas, that contain these sweeteners. \"It's a big omission,\" says \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Lisa Lefferts\u003c/a>, a senior scientist at the Center for Science in the Public Interest.\u003c/p>\n\u003cp>Panera's Kish says the company is working with its beverage suppliers to move in this direction. So, he says, stay tuned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why We Can't Take Chipotle's GMO Announcement All That Seriously",
"title": "Why We Can't Take Chipotle's GMO Announcement All That Seriously",
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"content": "\u003cp>Chipotle is \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\" target=\"_blank\">trumpeting\u003c/a> its renunciation of ingredients derived from genetically modified organisms, or GMOs. The company \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">says\u003c/a> that using GMOs — mainly corn in its tortillas and soybean oil for cooking — \"doesn't align\" with its vision of \"food with integrity.\" According to Chipotle spokesman Chris Arnold, it represents \"our commitment to serving our customers the very best ingredients we can find.\"\u003c/p>\n\u003cp>Here at The Salt, though, we've been hearing from people who think Chipotle's stance shows little integrity at all. Rather, it shows a double helping of marketing hype, they say. \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\" target=\"_blank\">Greg Jaffe\u003c/a>, the expert on GMOs at the Center for Science in the Public Interest, calls it \"hypocritical\" and based on \"smoke and mirrors.\" The \u003cem>Washington Post\u003c/em>, meanwhile, \u003ca href=\"http://www.washingtonpost.com/opinions/burrito-bunkum/2015/04/29/a4cd8382-ed18-11e4-8666-a1d756d0218e_story.html?postshare=5061430360346655\" target=\"_blank\">accused\u003c/a> the company of joining a \"global propaganda campaign.\"\u003c/p>\n\u003cp>Why? Here are five reasons.\u003c/p>\n\u003cp>1. Soda\u003c/p>\n\u003cp>Way, way down at the bottom of the \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">page\u003c/a> that announces Chipotle's new policy, far below the headline that says \"Food With Integrity; G-M-Over It,\" you'll find this sentence: \"Many of the beverages sold in our restaurants contain genetically modified ingredients, including those containing corn syrup, which is almost always made from GMO corn.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well. It appears that Chipotle is making a massive exception to its GMO-free policy when it comes to selling sugary drinks.\u003c/p>\n\u003cp>2. The \"superweed\" double standard\u003c/p>\n\u003cp>As an example of the ways that GMOs can damage the environment, Chipotle points to the problems caused by herbicide-tolerant GMO crops and how they encourage farmers to use a single herbicide, usually \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\">glyphosate\u003c/a>, or Roundup. This, in turn, has led to the emergence of herbicide-resistant weeds, which Chipotle calls \"superweeds.\"\u003c/p>\n\u003cfigure id=\"attachment_95778\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\" alt=\"A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat.\" width=\"400\" height=\"300\" class=\"size-full wp-image-95778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chipotle's answer to this, per its new non-GMO policy, is to switch from soybean oil to sunflower oil.\u003c/p>\n\u003cp>The problem is, many sunflower varieties, while not genetically modified, also are herbicide-tolerant. They were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148312077/how-a-sunflower-gene-crossed-the-line-from-weed-to-crop\" target=\"_blank\">bred\u003c/a> to tolerate a class of herbicides called ALS inhibitors. And since farmers started relying on them, many weeds have evolved resistance to those herbicides. In fact, many more weeds have become resistant to ALS inhibitors than to glyphosate.\u003c/p>\n\u003cp>Why should Chipotle bemoan the emergence of weeds that are resistant to glyphosate, yet not to other weedkillers?\u003c/p>\n\u003cp>3. Salt\u003c/p>\n\u003cp>The top reason to back away from GMOs, according to Chipotle's web site, is uncertainty about the long-term safety of growing and consuming this food. Yet the company apparently has no problem with salt, a substance that poses risks that are far more clearly documented, Jaffe points out. A recent \u003ca href=\"http://www.nytimes.com/interactive/2015/02/17/upshot/what-do-people-actually-order-at-chipotle.html?_r=0&abt=0002&abg=0\" target=\"_blank\">survey\u003c/a> by the \u003cem>New York Times\u003c/em> showed that the typical meal consumed at Chipotle contains close to a full day's recommended allowance of sodium, along with 1,070 calories.\u003c/p>\n\u003cp>For CSPI's Jaffe, the company's highly publicized move away from GMOs serves merely to distract consumers from \"the real problem with Chipotle food, which is that it's just not healthy.\"\u003c/p>\n\u003cp>4. Science\u003c/p>\n\u003cp>Chipotle can't quite make up its mind what to say about the safety of GMOs. In an email, Chipotle spokesman Arnold told The Salt that \"we didn't say we were doing this because we think GMO foods are not healthy.\" Yet the company's \u003ca href=\"https://chipotle.com/gmo\">website\u003c/a> casts doubt: \"While some studies have shown GMOs to be safe, most of this research was funded by companies that sell GMO seeds and did not evaluate long-term effects. More independent studies are needed,\" it says.\u003c/p>\n\u003cp>The fact is, scientific studies have shown ill effects from eating lots of things on the Chipotle menu, if you eat them to excess. At the top of the list, of course, are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\" target=\"_blank\">sugar\u003c/a> in those sodas, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">refined carbohydrates\u003c/a> in the white rice and flour tortillas, and salt. There's no such evidence about GMOs.\u003c/p>\n\u003cp>5. Meat\u003c/p>\n\u003cp>Chipotle says it wasn't too difficult or expensive to remove GMO ingredients from its burritos. It simply had to find new suppliers for corn flour and cooking oil.\u003c/p>\n\u003cp>It would be much harder, and presumably more expensive, to use only meat from pigs or chickens that consumed a non-GMO diet. That's because the amount of corn or soybeans required to feed Chipotle's animals is vastly larger than what's needed for its tortillas or cooking oil. Finding a new supply of animal feed would raise costs, so Chipotle isn't doing it. \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>Chipotle is \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/04/27/402632212/chipotle-says-adios-to-gmos-as-food-industry-strips-away-ingredients\" target=\"_blank\">trumpeting\u003c/a> its renunciation of ingredients derived from genetically modified organisms, or GMOs. The company \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">says\u003c/a> that using GMOs — mainly corn in its tortillas and soybean oil for cooking — \"doesn't align\" with its vision of \"food with integrity.\" According to Chipotle spokesman Chris Arnold, it represents \"our commitment to serving our customers the very best ingredients we can find.\"\u003c/p>\n\u003cp>Here at The Salt, though, we've been hearing from people who think Chipotle's stance shows little integrity at all. Rather, it shows a double helping of marketing hype, they say. \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\" target=\"_blank\">Greg Jaffe\u003c/a>, the expert on GMOs at the Center for Science in the Public Interest, calls it \"hypocritical\" and based on \"smoke and mirrors.\" The \u003cem>Washington Post\u003c/em>, meanwhile, \u003ca href=\"http://www.washingtonpost.com/opinions/burrito-bunkum/2015/04/29/a4cd8382-ed18-11e4-8666-a1d756d0218e_story.html?postshare=5061430360346655\" target=\"_blank\">accused\u003c/a> the company of joining a \"global propaganda campaign.\"\u003c/p>\n\u003cp>Why? Here are five reasons.\u003c/p>\n\u003cp>1. Soda\u003c/p>\n\u003cp>Way, way down at the bottom of the \u003ca href=\"https://chipotle.com/gmo\" target=\"_blank\">page\u003c/a> that announces Chipotle's new policy, far below the headline that says \"Food With Integrity; G-M-Over It,\" you'll find this sentence: \"Many of the beverages sold in our restaurants contain genetically modified ingredients, including those containing corn syrup, which is almost always made from GMO corn.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well. It appears that Chipotle is making a massive exception to its GMO-free policy when it comes to selling sugary drinks.\u003c/p>\n\u003cp>2. The \"superweed\" double standard\u003c/p>\n\u003cp>As an example of the ways that GMOs can damage the environment, Chipotle points to the problems caused by herbicide-tolerant GMO crops and how they encourage farmers to use a single herbicide, usually \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\" target=\"_blank\">glyphosate\u003c/a>, or Roundup. This, in turn, has led to the emergence of herbicide-resistant weeds, which Chipotle calls \"superweeds.\"\u003c/p>\n\u003cfigure id=\"attachment_95778\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/img_9520_10006322-82ec07240f3f0180ed731fda1d3c42b0f060daa0-s400-c85.jpg\" alt=\"A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat.\" width=\"400\" height=\"300\" class=\"size-full wp-image-95778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sunflower greenhouse in Fargo, N.D., where Brent Hulke is breeding plants that produce oil that's dramatically lower in saturated fat. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chipotle's answer to this, per its new non-GMO policy, is to switch from soybean oil to sunflower oil.\u003c/p>\n\u003cp>The problem is, many sunflower varieties, while not genetically modified, also are herbicide-tolerant. They were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148312077/how-a-sunflower-gene-crossed-the-line-from-weed-to-crop\" target=\"_blank\">bred\u003c/a> to tolerate a class of herbicides called ALS inhibitors. And since farmers started relying on them, many weeds have evolved resistance to those herbicides. In fact, many more weeds have become resistant to ALS inhibitors than to glyphosate.\u003c/p>\n\u003cp>Why should Chipotle bemoan the emergence of weeds that are resistant to glyphosate, yet not to other weedkillers?\u003c/p>\n\u003cp>3. Salt\u003c/p>\n\u003cp>The top reason to back away from GMOs, according to Chipotle's web site, is uncertainty about the long-term safety of growing and consuming this food. Yet the company apparently has no problem with salt, a substance that poses risks that are far more clearly documented, Jaffe points out. A recent \u003ca href=\"http://www.nytimes.com/interactive/2015/02/17/upshot/what-do-people-actually-order-at-chipotle.html?_r=0&abt=0002&abg=0\" target=\"_blank\">survey\u003c/a> by the \u003cem>New York Times\u003c/em> showed that the typical meal consumed at Chipotle contains close to a full day's recommended allowance of sodium, along with 1,070 calories.\u003c/p>\n\u003cp>For CSPI's Jaffe, the company's highly publicized move away from GMOs serves merely to distract consumers from \"the real problem with Chipotle food, which is that it's just not healthy.\"\u003c/p>\n\u003cp>4. Science\u003c/p>\n\u003cp>Chipotle can't quite make up its mind what to say about the safety of GMOs. In an email, Chipotle spokesman Arnold told The Salt that \"we didn't say we were doing this because we think GMO foods are not healthy.\" Yet the company's \u003ca href=\"https://chipotle.com/gmo\">website\u003c/a> casts doubt: \"While some studies have shown GMOs to be safe, most of this research was funded by companies that sell GMO seeds and did not evaluate long-term effects. More independent studies are needed,\" it says.\u003c/p>\n\u003cp>The fact is, scientific studies have shown ill effects from eating lots of things on the Chipotle menu, if you eat them to excess. At the top of the list, of course, are \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/19/377780329/from-detox-to-elimination-diets-skipping-sugar-may-be-the-best-bet\" target=\"_blank\">sugar\u003c/a> in those sodas, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">refined carbohydrates\u003c/a> in the white rice and flour tortillas, and salt. There's no such evidence about GMOs.\u003c/p>\n\u003cp>5. Meat\u003c/p>\n\u003cp>Chipotle says it wasn't too difficult or expensive to remove GMO ingredients from its burritos. It simply had to find new suppliers for corn flour and cooking oil.\u003c/p>\n\u003cp>It would be much harder, and presumably more expensive, to use only meat from pigs or chickens that consumed a non-GMO diet. That's because the amount of corn or soybeans required to feed Chipotle's animals is vastly larger than what's needed for its tortillas or cooking oil. Finding a new supply of animal feed would raise costs, so Chipotle isn't doing it. \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": "Grocery Stores Are Losing You. Here's How They Plan To Win You Back",
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"content": "\u003cp>If pushing a cart up and down the lengthy aisles of your neighborhood supermarket — past dozens of brands of packaged cereal and crackers lit by fluorescent lights — feels overwhelming and soul-sucking, you're not alone.\u003c/p>\n\u003cp>But there's some good news: The days of shopping this way may be numbered.\u003c/p>\n\u003cp>Here's why. Traditional grocers are increasingly losing market share — some 15 percent in the past 10 years — to more nimble competitors like smaller markets, convenience stores, farmers markets and even dollar stores. That, along with the rise of online food shopping, is forcing the old-school grocers to innovate in ways that should yield a better overall experience for consumers down the road.\u003c/p>\n\u003cp>\"The bottom line is that for the supermarket to survive and prosper and grow, it's going to have to offer more services,\" says \u003ca href=\"http://www.supermarketguru.com/about.html\">Phil Lempert\u003c/a>, a consumer behavior analyst who tracks these trends on his site \u003ca href=\"http://www.supermarketguru.com/\">SupermarketGuru\u003c/a>.\u003c/p>\n\u003cp>He spoke about the \"grocery wars\" and where the sector is headed in the next 10 years earlier this month at \u003ca href=\"http://schedule.sxsw.com/2015/events/event_IAP34122\">SXSW\u003c/a>. (We couldn't make it to his panel, so we got him to bend our ear afterward.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lempert illuminated for us five ways in which grocery chains are evolving (that don't involve fluorescent lights).\u003c/p>\n\u003cp>Some companies are adapting faster than others. But Lempert says most big grocery chains have realized that if they're going to win back some of the shoppers who have drifted away, they're going to have to get a lot more creative and flexible.\u003c/p>\n\u003cp>\u003cstrong>1.\u003c/strong> \u003cstrong>The \"groceraunt.\" \u003c/strong>Maybe you've seen delis and cafes flanked by seating areas pop up in national chains like Safeway and Whole Foods. But what about a full-service restaurant?\u003c/p>\n\u003cp>Meet the \"groceraunt,\" where the food is supposed to be tempting enough to get you to sit down to a meal before or after you pick up the milk and eggs. At \u003ca href=\"http://www.hy-veemarketgrille.com/\">Market Grille\u003c/a>, the restaurant inside several locations of the Hy-Vee chain in the Midwest and Great Plains, you can order sushi, steak, brunch and maybe even on-tap apple cider.\u003c/p>\n\u003cp>In Illinois, the Mariano's grocery chain now features an oyster bar and a barbecue stall, which the C\u003cem>hicago Reader\u003c/em> \u003ca href=\"http://www.chicagoreader.com/Bleader/archives/2014/06/16/supermarket-barbecue-thats-better-than-it-should-be\">described as \u003c/a>\"supermarket barbecue that's better than it should be.\"\u003c/p>\n\u003cp>And in the Twin Cities, the Lunds and Byerlys chain has its Minnesota Grille, along with a Lunds and Byerlys Kitchen with \"prepared food offerings, a wine and beer bar, a tailored selection of groceries and more all in one space.\"\u003c/p>\n\u003cp>\u003cstrong>2. Smaller stores.\u003c/strong> The average grocery store size started shrinking from about 45,000 square feet three years ago, after decades of increasing year after year.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308941681/urban-greengrocers-are-back-to-serve-big-spending-locavores\">reported\u003c/a>, part of that trend is about the return of greengrocers to cities: new versions of the neighborhood market or bodega that stock mostly high-end and local foods in spaces smaller than the produce section of the supermarket.\u003c/p>\n\u003cfigure id=\"attachment_94399\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac.jpg\">\u003cimg class=\"size-thumbnail wp-image-94399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-400x300.jpg\" alt=\"Each Peach Market in Washington, D.C., is one of a growing breed of small, urban greengrocers.\" width=\"400\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-320x240.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each Peach Market in Washington, D.C., is one of a growing breed of small, urban greengrocers. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Why is this format taking off? Turns out, consumers may not actually want to have to choose among 10 brands of olive oil that are all pretty much the same (and unlikely to make us happier, a la \u003ca href=\"http://www.npr.org/2012/05/04/151879693/does-having-options-make-us-happier\">The Paradox of Choice\u003c/a>). Rather, it may be more pleasing to choose between two bottles that are distinct in quality, flavor or price.\u003c/p>\n\u003cp>The big retailers have noticed these small markets encroaching on their turf and are making moves to get smaller, too. According to Lempert, Wal-Mart, Lunds and others are prototyping smaller stores. And Cincinnati-based grocery chain Kroger has been\u003ca href=\"http://www.retailleader.com/article-kroger_s_experiment_at_bridging_the_gap_-7015.html\"> experimenting\u003c/a> with a 7,500-square-foot format in Columbus, Ohio, that's a sort of hybrid between a supermarket and a convenience store.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003cstrong>More services.\u003c/strong> Lempert notes that many consumers don't need or want all their food under one roof anymore — they're willing to go from the farmers market to the wine shop to the butcher.\u003c/p>\n\u003cp>How can grocery stores stay relevant, then? Maybe by hiring a really good fishmonger.\u003c/p>\n\u003cfigure id=\"attachment_94400\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/13159663355_3b0d012145_o-b4aef22a75d3dde5329ecb9d6e41564355086eb8-e1427756890677.jpg\">\u003cimg class=\"size-thumbnail wp-image-94400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/13159663355_3b0d012145_o-b4aef22a75d3dde5329ecb9d6e41564355086eb8-400x300.jpg\" alt=\"Big grocery chains like Kroger are beginning to experiment with smaller-format stores, says Lempert.\" width=\"400\" height=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big grocery chains like Kroger are beginning to experiment with smaller-format stores, says Lempert. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/fanofretail/\" target=\"_blank\">Nicholas Eckhart/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most chains sell meat and fish that's been filleted and sliced and wrapped up off-site. But more are starting to install skilled butchers and fishmongers to cut meat right there in the store. They're also hiring trained chefs, sommeliers and registered dieticians to guide shoppers to more healthful choices. Lempert points to Hy-Vee Market, which has hired several chefs trained at the Culinary Institute of America to cook its prepared food, and \u003ca href=\"http://www.hy-vee.com/stores/dietitian/default.aspx?s=1199\">two dieticians\u003c/a> who lead weight management programs.\u003c/p>\n\u003cp>\u003cstrong>4. Catering to millennials.\u003c/strong> Corporate America is smitten with millennials, who seem to be leading food trends. And grocery chains are no different.\u003c/p>\n\u003cp>According to Lempert, the big chains are trying entice millennials with the foods they want — local, craft and fermented foods, and big international flavors (i.e., kimchi) — when they want them. Millennials also want \"connection and community,\" which stores can foster with seasonal events, tastings and cooking demos, Lempert says.\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> \u003cstrong>More ways to get your groceries delivered.\u003c/strong> Another thing about millennials: They may want to avoid the store entirely and have their groceries dropped off.\u003c/p>\n\u003cp>To keep them and other online shopping enthusiasts as customers, grocery chains are partnering with tech companies like Instacart, Google Express, Amazon and Uber, which send couriers to stores to pick up groceries and then deliver them within an hour.\u003c/p>\n\u003cp>And while most consumers will continue to go to the store to select their tomatoes and bread themselves, Rosenheim Advisors \u003ca href=\"http://www.rosenheimadvisors.com/#!press/c1n6v\">reported\u003c/a> in December 2014 that the food tech sector is booming. \"More than $1.6 billion was invested [in 2013] into food-related tech companies, up 33 percent from $1.2 billion in 2012,\" it noted.\u003c/p>\n\u003cp>Will all these efforts win customers back? That's unclear, says Lempert. \"To be successful, a retailer has to know its consumer. And these days, every neighborhood is different. The days of every store having an identical assortment of food are over.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If pushing a cart up and down the lengthy aisles of your neighborhood supermarket — past dozens of brands of packaged cereal and crackers lit by fluorescent lights — feels overwhelming and soul-sucking, you're not alone.\u003c/p>\n\u003cp>But there's some good news: The days of shopping this way may be numbered.\u003c/p>\n\u003cp>Here's why. Traditional grocers are increasingly losing market share — some 15 percent in the past 10 years — to more nimble competitors like smaller markets, convenience stores, farmers markets and even dollar stores. That, along with the rise of online food shopping, is forcing the old-school grocers to innovate in ways that should yield a better overall experience for consumers down the road.\u003c/p>\n\u003cp>\"The bottom line is that for the supermarket to survive and prosper and grow, it's going to have to offer more services,\" says \u003ca href=\"http://www.supermarketguru.com/about.html\">Phil Lempert\u003c/a>, a consumer behavior analyst who tracks these trends on his site \u003ca href=\"http://www.supermarketguru.com/\">SupermarketGuru\u003c/a>.\u003c/p>\n\u003cp>He spoke about the \"grocery wars\" and where the sector is headed in the next 10 years earlier this month at \u003ca href=\"http://schedule.sxsw.com/2015/events/event_IAP34122\">SXSW\u003c/a>. (We couldn't make it to his panel, so we got him to bend our ear afterward.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lempert illuminated for us five ways in which grocery chains are evolving (that don't involve fluorescent lights).\u003c/p>\n\u003cp>Some companies are adapting faster than others. But Lempert says most big grocery chains have realized that if they're going to win back some of the shoppers who have drifted away, they're going to have to get a lot more creative and flexible.\u003c/p>\n\u003cp>\u003cstrong>1.\u003c/strong> \u003cstrong>The \"groceraunt.\" \u003c/strong>Maybe you've seen delis and cafes flanked by seating areas pop up in national chains like Safeway and Whole Foods. But what about a full-service restaurant?\u003c/p>\n\u003cp>Meet the \"groceraunt,\" where the food is supposed to be tempting enough to get you to sit down to a meal before or after you pick up the milk and eggs. At \u003ca href=\"http://www.hy-veemarketgrille.com/\">Market Grille\u003c/a>, the restaurant inside several locations of the Hy-Vee chain in the Midwest and Great Plains, you can order sushi, steak, brunch and maybe even on-tap apple cider.\u003c/p>\n\u003cp>In Illinois, the Mariano's grocery chain now features an oyster bar and a barbecue stall, which the C\u003cem>hicago Reader\u003c/em> \u003ca href=\"http://www.chicagoreader.com/Bleader/archives/2014/06/16/supermarket-barbecue-thats-better-than-it-should-be\">described as \u003c/a>\"supermarket barbecue that's better than it should be.\"\u003c/p>\n\u003cp>And in the Twin Cities, the Lunds and Byerlys chain has its Minnesota Grille, along with a Lunds and Byerlys Kitchen with \"prepared food offerings, a wine and beer bar, a tailored selection of groceries and more all in one space.\"\u003c/p>\n\u003cp>\u003cstrong>2. Smaller stores.\u003c/strong> The average grocery store size started shrinking from about 45,000 square feet three years ago, after decades of increasing year after year.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308941681/urban-greengrocers-are-back-to-serve-big-spending-locavores\">reported\u003c/a>, part of that trend is about the return of greengrocers to cities: new versions of the neighborhood market or bodega that stock mostly high-end and local foods in spaces smaller than the produce section of the supermarket.\u003c/p>\n\u003cfigure id=\"attachment_94399\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac.jpg\">\u003cimg class=\"size-thumbnail wp-image-94399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-400x300.jpg\" alt=\"Each Peach Market in Washington, D.C., is one of a growing breed of small, urban greengrocers.\" width=\"400\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eachpeach13-e7bff1053ad3ba44263e00627c0cb155464d10ac-320x240.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each Peach Market in Washington, D.C., is one of a growing breed of small, urban greengrocers. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Why is this format taking off? Turns out, consumers may not actually want to have to choose among 10 brands of olive oil that are all pretty much the same (and unlikely to make us happier, a la \u003ca href=\"http://www.npr.org/2012/05/04/151879693/does-having-options-make-us-happier\">The Paradox of Choice\u003c/a>). Rather, it may be more pleasing to choose between two bottles that are distinct in quality, flavor or price.\u003c/p>\n\u003cp>The big retailers have noticed these small markets encroaching on their turf and are making moves to get smaller, too. According to Lempert, Wal-Mart, Lunds and others are prototyping smaller stores. And Cincinnati-based grocery chain Kroger has been\u003ca href=\"http://www.retailleader.com/article-kroger_s_experiment_at_bridging_the_gap_-7015.html\"> experimenting\u003c/a> with a 7,500-square-foot format in Columbus, Ohio, that's a sort of hybrid between a supermarket and a convenience store.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003cstrong>More services.\u003c/strong> Lempert notes that many consumers don't need or want all their food under one roof anymore — they're willing to go from the farmers market to the wine shop to the butcher.\u003c/p>\n\u003cp>How can grocery stores stay relevant, then? Maybe by hiring a really good fishmonger.\u003c/p>\n\u003cfigure id=\"attachment_94400\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/13159663355_3b0d012145_o-b4aef22a75d3dde5329ecb9d6e41564355086eb8-e1427756890677.jpg\">\u003cimg class=\"size-thumbnail wp-image-94400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/13159663355_3b0d012145_o-b4aef22a75d3dde5329ecb9d6e41564355086eb8-400x300.jpg\" alt=\"Big grocery chains like Kroger are beginning to experiment with smaller-format stores, says Lempert.\" width=\"400\" height=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big grocery chains like Kroger are beginning to experiment with smaller-format stores, says Lempert. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/fanofretail/\" target=\"_blank\">Nicholas Eckhart/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most chains sell meat and fish that's been filleted and sliced and wrapped up off-site. But more are starting to install skilled butchers and fishmongers to cut meat right there in the store. They're also hiring trained chefs, sommeliers and registered dieticians to guide shoppers to more healthful choices. Lempert points to Hy-Vee Market, which has hired several chefs trained at the Culinary Institute of America to cook its prepared food, and \u003ca href=\"http://www.hy-vee.com/stores/dietitian/default.aspx?s=1199\">two dieticians\u003c/a> who lead weight management programs.\u003c/p>\n\u003cp>\u003cstrong>4. Catering to millennials.\u003c/strong> Corporate America is smitten with millennials, who seem to be leading food trends. And grocery chains are no different.\u003c/p>\n\u003cp>According to Lempert, the big chains are trying entice millennials with the foods they want — local, craft and fermented foods, and big international flavors (i.e., kimchi) — when they want them. Millennials also want \"connection and community,\" which stores can foster with seasonal events, tastings and cooking demos, Lempert says.\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> \u003cstrong>More ways to get your groceries delivered.\u003c/strong> Another thing about millennials: They may want to avoid the store entirely and have their groceries dropped off.\u003c/p>\n\u003cp>To keep them and other online shopping enthusiasts as customers, grocery chains are partnering with tech companies like Instacart, Google Express, Amazon and Uber, which send couriers to stores to pick up groceries and then deliver them within an hour.\u003c/p>\n\u003cp>And while most consumers will continue to go to the store to select their tomatoes and bread themselves, Rosenheim Advisors \u003ca href=\"http://www.rosenheimadvisors.com/#!press/c1n6v\">reported\u003c/a> in December 2014 that the food tech sector is booming. \"More than $1.6 billion was invested [in 2013] into food-related tech companies, up 33 percent from $1.2 billion in 2012,\" it noted.\u003c/p>\n\u003cp>Will all these efforts win customers back? That's unclear, says Lempert. \"To be successful, a retailer has to know its consumer. And these days, every neighborhood is different. The days of every store having an identical assortment of food are over.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Starbucks Will Stop Putting The Words 'Race Together' On Cups",
"title": "Starbucks Will Stop Putting The Words 'Race Together' On Cups",
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"content": "\u003cfigure id=\"attachment_94222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\" alt=\"Larenda Myres holds an iced coffee drink with a "Race Together" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write "Race Together" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-94222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larenda Myres holds an iced coffee drink with a \"Race Together\" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write \"Race Together\" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/349243304/sam-sanders\" target=\"_blank\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/22/394710277/starbucks-will-stop-writing-race-together-on-coffee-cups\" target=\"_blank\">The Two-Way at NPR\u003c/a> (3/22/15) \u003c/p>\n\u003cp>The most visible part of Starbucks' campaign to get customers talking about race — putting the slogan \"Race Together\" on coffee cups — has come to an end.\u003c/p>\n\u003cp>In a \u003ca href=\"http://news.starbucks.com/news/a-letter-from-howard-schultz-to-starbucks-partners-regarding-race-together\">memo sent to all Starbucks employees\u003c/a> Sunday, CEO Howard Schultz wrote: \"This phase of the effort — writing 'Race Together' (or placing stickers) on cups, which was always just the catalyst for a much broader and longer term conversation — will be completed as originally planned today, March 22.\"\u003c/p>\n\u003cp>The company received widespread criticism of its Race Together Initiative, which was announced last week. But Starbucks spokeswoman Laurel Harper told NPR that the move occurred right on schedule and was unrelated to the fallout. \"This is not a change at all,\" Harper said. \"We are not straying from what we set out to do, in fact, we are doing more.\"\u003c/p>\n\u003cp>The company says a number of Race Together activities will still take place over the next few months, including open forums and special sections in \u003cem>USA Today. \u003c/em>Starbucks is also committing to hire 10,000 disadvantaged youth over the next three years and open new stores in communities with large minority populations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Reporting on the large amount of criticism the Race Together Initiative received since it was launched last week, \u003ca href=\"http://www.npr.org/2015/03/21/394517431/starbucks-race-together-campaign-begins\">NPR's Karen Grigsby Bates said\u003c/a>, \"Some people think it's just a naked marketing ploy, kind of a catalyst for free advertising ... Other people think it was well-intentioned but really poorly executed.\" And our \u003ca href=\"http://www.npr.org/blogs/codeswitch/2015/03/17/393562838/heres-what-people-are-saying-about-starbucks-race-together-campaign\">Code Switch blog noted\u003c/a> that some people thought the campaign was unfair to Starbucks employees, who could face possibly awkward or offensive reactions.\u003c/p>\n\u003cp>But in that memo Schultz sent to Starbucks employees, he seemed to double down on the campaign. \"While there has been criticism of the initiative — and I know this hasn't been easy for any of you — let me assure you that we didn't expect universal praise,\" he wrote. \"We leaned in because we believed that starting this dialogue is what matters most. We are learning a lot.\"\u003c/p>\n\u003cp>He continued, \"An issue as tough as racial and ethnic inequality requires risk-taking and tough-minded action. And let me reassure you that our conviction and commitment to the notion of equality and opportunity for all has never been stronger.\"\u003c/p>\n\u003cp>Whether reaction to Starbucks' continued focus on race will become more positive remains to be seen, but so far, the new push hasn't hurt the company financially. \u003ca href=\"http://finance.yahoo.com/echarts?s=SBUX+Interactive#%7B%22range%22%3A%225d%22%2C%22scale%22%3A%22linear%22%7D\">Starbucks stock actually went up\u003c/a> in spite of last week's backlash to the Race Together Initiative — it started last week at 94.03, and closed Friday at 97.45. \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": "Some see the move as a reaction to widespread criticism of the company's push to start candid conversations about race in its stores. But Starbucks says the move had nothing to do with the backlash.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\" alt=\"Larenda Myres holds an iced coffee drink with a "Race Together" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write "Race Together" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-94222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larenda Myres holds an iced coffee drink with a \"Race Together\" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write \"Race Together\" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/349243304/sam-sanders\" target=\"_blank\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/22/394710277/starbucks-will-stop-writing-race-together-on-coffee-cups\" target=\"_blank\">The Two-Way at NPR\u003c/a> (3/22/15) \u003c/p>\n\u003cp>The most visible part of Starbucks' campaign to get customers talking about race — putting the slogan \"Race Together\" on coffee cups — has come to an end.\u003c/p>\n\u003cp>In a \u003ca href=\"http://news.starbucks.com/news/a-letter-from-howard-schultz-to-starbucks-partners-regarding-race-together\">memo sent to all Starbucks employees\u003c/a> Sunday, CEO Howard Schultz wrote: \"This phase of the effort — writing 'Race Together' (or placing stickers) on cups, which was always just the catalyst for a much broader and longer term conversation — will be completed as originally planned today, March 22.\"\u003c/p>\n\u003cp>The company received widespread criticism of its Race Together Initiative, which was announced last week. But Starbucks spokeswoman Laurel Harper told NPR that the move occurred right on schedule and was unrelated to the fallout. \"This is not a change at all,\" Harper said. \"We are not straying from what we set out to do, in fact, we are doing more.\"\u003c/p>\n\u003cp>The company says a number of Race Together activities will still take place over the next few months, including open forums and special sections in \u003cem>USA Today. \u003c/em>Starbucks is also committing to hire 10,000 disadvantaged youth over the next three years and open new stores in communities with large minority populations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Reporting on the large amount of criticism the Race Together Initiative received since it was launched last week, \u003ca href=\"http://www.npr.org/2015/03/21/394517431/starbucks-race-together-campaign-begins\">NPR's Karen Grigsby Bates said\u003c/a>, \"Some people think it's just a naked marketing ploy, kind of a catalyst for free advertising ... Other people think it was well-intentioned but really poorly executed.\" And our \u003ca href=\"http://www.npr.org/blogs/codeswitch/2015/03/17/393562838/heres-what-people-are-saying-about-starbucks-race-together-campaign\">Code Switch blog noted\u003c/a> that some people thought the campaign was unfair to Starbucks employees, who could face possibly awkward or offensive reactions.\u003c/p>\n\u003cp>But in that memo Schultz sent to Starbucks employees, he seemed to double down on the campaign. \"While there has been criticism of the initiative — and I know this hasn't been easy for any of you — let me assure you that we didn't expect universal praise,\" he wrote. \"We leaned in because we believed that starting this dialogue is what matters most. We are learning a lot.\"\u003c/p>\n\u003cp>He continued, \"An issue as tough as racial and ethnic inequality requires risk-taking and tough-minded action. And let me reassure you that our conviction and commitment to the notion of equality and opportunity for all has never been stronger.\"\u003c/p>\n\u003cp>Whether reaction to Starbucks' continued focus on race will become more positive remains to be seen, but so far, the new push hasn't hurt the company financially. \u003ca href=\"http://finance.yahoo.com/echarts?s=SBUX+Interactive#%7B%22range%22%3A%225d%22%2C%22scale%22%3A%22linear%22%7D\">Starbucks stock actually went up\u003c/a> in spite of last week's backlash to the Race Together Initiative — it started last week at 94.03, and closed Friday at 97.45. \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": "Looks Matter: A Century Of Iconic Food Packaging",
"title": "Looks Matter: A Century Of Iconic Food Packaging",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We take the packaging our food comes in for granted. Yet many of the boxes, bags and bottles that protect our edibles were once groundbreaking — both in their design and in how they changed our perception of what's inside. Sometimes, packaging is so distinctive, it transforms food from mere consumer product to cultural icon. As \u003ca href=\"http://www.sva.edu/faculty/steven-heller\" target=\"_blank\" rel=\"noopener noreferrer\">Stephen Heller\u003c/a>, author of more than 100 books on design and popular culture, says, \"Coca-Cola is not a bottle of soda — it's Coca-Cola.\"\u003c/p>\n\u003cp>Here, we've curated a list of some of the best examples of food packaging design over the past century, with help from experts in the field.\u003c/p>\n\u003cfigure id=\"attachment_93987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259.jpg\">\u003cimg class=\"size-full wp-image-93987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259.jpg\" alt=\"Tootsie Roll. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tootsie Roll. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tootsie Roll (1960s)\u003c/strong>\u003c/p>\n\u003cp>It's hard to imagine any other sweet treat residing inside the Tootsie Roll wrapper. Though the candy itself is often overlooked these days, its wrapping is iconic — from its colors to its recognizable font, Cooper Black. \"It's a chewy, dark font that perfectly reflects the Tootsie Roll candy,\" says \u003ca href=\"http://elupton.com/curator/\" target=\"_blank\" rel=\"noopener noreferrer\">Ellen Lupton\u003c/a>, senior curator at the Smithsonian's \u003ca href=\"http://www.cooperhewitt.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Cooper-Hewitt\u003c/a>, National Design Museum.\u003c/p>\n\u003cfigure id=\"attachment_93988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992.jpg\">\u003cimg class=\"size-full wp-image-93988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992.jpg\" alt=\"Coca-Cola. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coca-Cola. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Coca-Cola Glass Bottle (1915)\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Coca-Cola Co. \u003ca href=\"http://www.coca-colacompany.com/our-company/history-of-bottling\">commissioned\u003c/a> this contoured bottle to distinguish its drink from those of competitors angling for a piece of the cola business. Long before Coca-Cola was associated with the color red, the clear glass bottle was etched with the brand's name in the scripted font the company has used for a full century. This year marks the 100\u003csup>th\u003c/sup> anniversary of that design, which remains instantly recognizable. When asked to define the principles of good design, \u003ca href=\"https://www.artsy.net/andrealipps\" target=\"_blank\" rel=\"noopener noreferrer\">Andrea Lipps\u003c/a>, assistant curator at Cooper-Hewitt, listed memorability, legibility and noticeability. Those three qualities certainly describe this product — ubiquitous not just on grocery shelves but in pop culture, gracing everything from Andy Warhol's art to Elvis Presley's lips.\u003c/p>\n\u003cfigure id=\"attachment_93989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700.jpg\">\u003cimg class=\"size-full wp-image-93989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700.jpg\" alt=\"Pringles. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pringles. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pringles (1968)\u003c/strong>\u003c/p>\n\u003cp>\"They changed the way chips were looked upon,\" says \u003ca href=\"http://www.sva.edu/faculty/steven-heller\" target=\"_blank\" rel=\"noopener noreferrer\">Heller\u003c/a>, co-chair of the master in fine arts design program at the School of Visual Arts in New York. The Pringles can (and the saddle-shaped chips inside) were invented as a way to solve the problem of broken chips that wind up in the bottom of every bag. The ease of grabbing your next Pringle from the can puts the focus on the food and eating experience, rather than on the hunt for a chip that's still in one piece.\u003c/p>\n\u003cfigure id=\"attachment_93990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618.jpg\">\u003cimg class=\"size-full wp-image-93990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618.jpg\" alt=\"Jiffy Pop. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jiffy Pop. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jiffy Pop (1959)\u003c/strong>\u003c/p>\n\u003cp>After scaling up production of aluminum during World War II, manufacturers struggled to find uses for it — especially in food. But Jiffy Pop and other consumer products soon made aluminum a familiar part of the home. Predating the countertop microwave by about a decade, Jiffy Pop was the first product to act as both a container and tool for cooking popcorn. You could place the heavy aluminum right on top of the stove and pop away. \"You're part of the magic of watching this package transform for you,\" says \u003ca href=\"http://www.risd.edu/academics/industrial-design/faculty/Matthew-Bird/\" target=\"_blank\" rel=\"noopener noreferrer\">Matthew Bird\u003c/a>, an industrial designer and assistant professor at the Rhode Island School of Design. He adds: \"Transformation through use is a powerful piece of psychology, and it's very hard to use intentionally in packaging.\"\u003c/p>\n\u003cfigure id=\"attachment_93991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558.jpg\">\u003cimg class=\"size-full wp-image-93991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558.jpg\" alt=\"Lemon. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jif Lemon Juice (1954)\u003c/strong>\u003c/p>\n\u003cp>One of the first items to introduce plastic into the food aisles came in the form of a lemon. Though citrus might seem like an odd way to ring in the exciting new world of plastics, the high acidity of the juice meant that, before then, buyers could only get it in glass bottles. \"It's so engaging because it's the wrong material — it looks like a lemon but it's plastic,\" says Bird. The distinctive mold was created by carving out the shape, then imprinting a fresh lemon peel on top to give it a more natural texture.\u003c/p>\n\u003cfigure id=\"attachment_93992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956.jpg\">\u003cimg class=\"size-full wp-image-93992\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956.jpg\" alt=\"Morton Salt. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morton Salt. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Morton Salt (1914)\u003c/strong>\u003c/p>\n\u003cp>Though the Morton Salt container celebrated its centennial last year, it still deserves a place on this list for its iconic illustration of a girl with an umbrella. \"Brands today can't touch this kind of magic,\" Lupton says. \"It married a memorable, almost philosophically dense advertising slogan with a beautiful, functional package.\"\u003c/p>\n\u003cp>The image also reflects the product's slogan, \"When it rains it pours.\" In fact, the union of advertising and packaging is so effective that, in popular speech, the expression crafted by Morton's ad men has all but replaced the proverb it was modeled after: \"It never rains but it pours.\"\u003c/p>\n\u003cfigure id=\"attachment_93993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594.jpg\">\u003cimg class=\"size-full wp-image-93993\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594.jpg\" alt=\"Kikkoman. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kikkoman. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kikkoman (1961)\u003c/strong>\u003c/p>\n\u003cp>\"It has stood the test of time as far as design that so supremely performs its function,\" says Lipps of the soy sauce bottle designed by the late \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=385000745\" target=\"_blank\" rel=\"noopener noreferrer\">Kenji Ekuan\u003c/a>. The clear glass allows you to see exactly how much is left inside, while the red, dripless spout is both functional and adds a splash of color. The design also complements the way we use soy sauce — letting the liquid out in small quantities to avoid accidentally drenching our food. It's considered such an icon of form and function that the Kikkoman bottle is part of the Museum of Modern Art's collection.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Many of the boxes, bags and bottles that contain our edibles were once groundbreaking — both in their design and in how they changed our perception of what's inside. Designers tell us their favorites.",
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"description": "Many of the boxes, bags and bottles that contain our edibles were once groundbreaking — both in their design and in how they changed our perception of what's inside. Designers tell us their favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We take the packaging our food comes in for granted. Yet many of the boxes, bags and bottles that protect our edibles were once groundbreaking — both in their design and in how they changed our perception of what's inside. Sometimes, packaging is so distinctive, it transforms food from mere consumer product to cultural icon. As \u003ca href=\"http://www.sva.edu/faculty/steven-heller\" target=\"_blank\" rel=\"noopener noreferrer\">Stephen Heller\u003c/a>, author of more than 100 books on design and popular culture, says, \"Coca-Cola is not a bottle of soda — it's Coca-Cola.\"\u003c/p>\n\u003cp>Here, we've curated a list of some of the best examples of food packaging design over the past century, with help from experts in the field.\u003c/p>\n\u003cfigure id=\"attachment_93987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259.jpg\">\u003cimg class=\"size-full wp-image-93987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259.jpg\" alt=\"Tootsie Roll. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0001x-9e7c37155f2260339b3f9181c856c935f865cee3-e1426556302259-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tootsie Roll. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tootsie Roll (1960s)\u003c/strong>\u003c/p>\n\u003cp>It's hard to imagine any other sweet treat residing inside the Tootsie Roll wrapper. Though the candy itself is often overlooked these days, its wrapping is iconic — from its colors to its recognizable font, Cooper Black. \"It's a chewy, dark font that perfectly reflects the Tootsie Roll candy,\" says \u003ca href=\"http://elupton.com/curator/\" target=\"_blank\" rel=\"noopener noreferrer\">Ellen Lupton\u003c/a>, senior curator at the Smithsonian's \u003ca href=\"http://www.cooperhewitt.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Cooper-Hewitt\u003c/a>, National Design Museum.\u003c/p>\n\u003cfigure id=\"attachment_93988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992.jpg\">\u003cimg class=\"size-full wp-image-93988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992.jpg\" alt=\"Coca-Cola. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0002x-646423207e76f70eb297663c53854323722ccbe4-e1426556355992-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coca-Cola. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Coca-Cola Glass Bottle (1915)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Coca-Cola Co. \u003ca href=\"http://www.coca-colacompany.com/our-company/history-of-bottling\">commissioned\u003c/a> this contoured bottle to distinguish its drink from those of competitors angling for a piece of the cola business. Long before Coca-Cola was associated with the color red, the clear glass bottle was etched with the brand's name in the scripted font the company has used for a full century. This year marks the 100\u003csup>th\u003c/sup> anniversary of that design, which remains instantly recognizable. When asked to define the principles of good design, \u003ca href=\"https://www.artsy.net/andrealipps\" target=\"_blank\" rel=\"noopener noreferrer\">Andrea Lipps\u003c/a>, assistant curator at Cooper-Hewitt, listed memorability, legibility and noticeability. Those three qualities certainly describe this product — ubiquitous not just on grocery shelves but in pop culture, gracing everything from Andy Warhol's art to Elvis Presley's lips.\u003c/p>\n\u003cfigure id=\"attachment_93989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700.jpg\">\u003cimg class=\"size-full wp-image-93989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700.jpg\" alt=\"Pringles. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0003x-ca9c364ab7e18be19763cfd2e63bd2aca845a16d-e1426556433700-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pringles. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pringles (1968)\u003c/strong>\u003c/p>\n\u003cp>\"They changed the way chips were looked upon,\" says \u003ca href=\"http://www.sva.edu/faculty/steven-heller\" target=\"_blank\" rel=\"noopener noreferrer\">Heller\u003c/a>, co-chair of the master in fine arts design program at the School of Visual Arts in New York. The Pringles can (and the saddle-shaped chips inside) were invented as a way to solve the problem of broken chips that wind up in the bottom of every bag. The ease of grabbing your next Pringle from the can puts the focus on the food and eating experience, rather than on the hunt for a chip that's still in one piece.\u003c/p>\n\u003cfigure id=\"attachment_93990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618.jpg\">\u003cimg class=\"size-full wp-image-93990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618.jpg\" alt=\"Jiffy Pop. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0004x-6fe43d4d3872700c67fa89c17dc4bba35447083f-e1426556492618-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jiffy Pop. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jiffy Pop (1959)\u003c/strong>\u003c/p>\n\u003cp>After scaling up production of aluminum during World War II, manufacturers struggled to find uses for it — especially in food. But Jiffy Pop and other consumer products soon made aluminum a familiar part of the home. Predating the countertop microwave by about a decade, Jiffy Pop was the first product to act as both a container and tool for cooking popcorn. You could place the heavy aluminum right on top of the stove and pop away. \"You're part of the magic of watching this package transform for you,\" says \u003ca href=\"http://www.risd.edu/academics/industrial-design/faculty/Matthew-Bird/\" target=\"_blank\" rel=\"noopener noreferrer\">Matthew Bird\u003c/a>, an industrial designer and assistant professor at the Rhode Island School of Design. He adds: \"Transformation through use is a powerful piece of psychology, and it's very hard to use intentionally in packaging.\"\u003c/p>\n\u003cfigure id=\"attachment_93991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558.jpg\">\u003cimg class=\"size-full wp-image-93991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558.jpg\" alt=\"Lemon. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0005x-a6fc2a4134a35f805e967bb2371edf9d64627493-e1426556537558-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jif Lemon Juice (1954)\u003c/strong>\u003c/p>\n\u003cp>One of the first items to introduce plastic into the food aisles came in the form of a lemon. Though citrus might seem like an odd way to ring in the exciting new world of plastics, the high acidity of the juice meant that, before then, buyers could only get it in glass bottles. \"It's so engaging because it's the wrong material — it looks like a lemon but it's plastic,\" says Bird. The distinctive mold was created by carving out the shape, then imprinting a fresh lemon peel on top to give it a more natural texture.\u003c/p>\n\u003cfigure id=\"attachment_93992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956.jpg\">\u003cimg class=\"size-full wp-image-93992\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956.jpg\" alt=\"Morton Salt. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0006x-89b0c77a1e08d56205767f60bf821b31b0559060-e1426556572956-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morton Salt. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Morton Salt (1914)\u003c/strong>\u003c/p>\n\u003cp>Though the Morton Salt container celebrated its centennial last year, it still deserves a place on this list for its iconic illustration of a girl with an umbrella. \"Brands today can't touch this kind of magic,\" Lupton says. \"It married a memorable, almost philosophically dense advertising slogan with a beautiful, functional package.\"\u003c/p>\n\u003cp>The image also reflects the product's slogan, \"When it rains it pours.\" In fact, the union of advertising and packaging is so effective that, in popular speech, the expression crafted by Morton's ad men has all but replaced the proverb it was modeled after: \"It never rains but it pours.\"\u003c/p>\n\u003cfigure id=\"attachment_93993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594.jpg\">\u003cimg class=\"size-full wp-image-93993\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594.jpg\" alt=\"Kikkoman. Image: Ariel Zambelich/NPR\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/iconic-branding-0007x-184c165817aa49200b0d680d2a116df0d1b62725-e1426556611594-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kikkoman. Image: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kikkoman (1961)\u003c/strong>\u003c/p>\n\u003cp>\"It has stood the test of time as far as design that so supremely performs its function,\" says Lipps of the soy sauce bottle designed by the late \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=385000745\" target=\"_blank\" rel=\"noopener noreferrer\">Kenji Ekuan\u003c/a>. The clear glass allows you to see exactly how much is left inside, while the red, dripless spout is both functional and adds a splash of color. The design also complements the way we use soy sauce — letting the liquid out in small quantities to avoid accidentally drenching our food. It's considered such an icon of form and function that the Kikkoman bottle is part of the Museum of Modern Art's collection.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Fish Could Change What It Means For Food To Be Organic",
"title": "How Fish Could Change What It Means For Food To Be Organic",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92779\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\" alt=\"At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://kbia.org/\" target=\"_blank\">KBIA\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/03/383360748/how-fish-could-change-what-it-means-for-food-to-be-organic\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/3/15) \u003c/p>\n\u003cp>When it comes to organic certification, food producers must follow strict guidelines.\u003c/p>\n\u003cp>For an organic steak, for instance, the cow it came from has to be raised on organic feed, and the feed mix can't be produced with pesticides, chemical fertilizers or genetic engineering.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don't go far enough to meet the strict standards of other organic foods.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246161040/can-a-fish-farm-be-organic-thats-up-for-debate\">feed\u003c/a> that the fish eat is at the center of the debate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On one side of the issue: the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\">National Organic Standards Board\u003c/a>, a federal advisory board whose members are appointed by the secretary of agriculture. NOSB recommended guidelines for how fish can be grown organically in pens in the ocean and how much wild-caught fish can be ground up as fish meal to feed the fish.\u003c/p>\n\u003cp>\"What the National Organic Standards Board recommended was that there would be some allowance for nonorganic fish feed that would be phased out after a 12-year period of time,\" says Miles McEvoy, the deputy administrator of the USDA's National Organic Program.\u003c/p>\n\u003cfigure id=\"attachment_92780\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\" alt=\"Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Many organic stakeholders, however, say an organic diet is important for organic livestock and fish.\u003c/p>\n\u003cp>Lisa Bunin, the organic policy director at the \u003ca href=\"http://www.centerforfoodsafety.org/reports/3552/like-water-and-oil-ocean-based-fish-farming-and-organic-dont-mix\">Center for Food Safety\u003c/a>, says fish farmed under the recommended standards shouldn't be certified as organic, because the wild fish used in the fish meal can't be certified as organic.\u003c/p>\n\u003cp>\"It's not 100 percent organic — and organic requires all animals to have an organic diet,\" she says.\u003c/p>\n\u003cp>Bunin is also concerned about raising farmed fish in pens in the open ocean, as farmers can't control the toxins the fish are exposed to. Ocean-based fish farms could also be a source of pollution. Diseases can pass between populations of wild and farmed fish.\u003c/p>\n\u003cp>\"The particles from these facilities eventually settle on the ocean floor and can dramatically alter the oxygen [available] and reduce the population of bottom-dwelling animals,\" Bunin says.\u003c/p>\n\u003cp>Consumer groups like \u003ca href=\"http://www.foodandwaterwatch.org/common-resources/fish/seafood/labeling/organic-seafood-fact-or-fiction/\">Food and Water Watch\u003c/a> and Consumers Union have also opposed the recommended standards for organically farmed fish.\u003c/p>\n\u003cp>The labeling question has big monetary implications: The organic food market is exploding — it's currently worth about $35 billion a year — and many fish farmers and retailers want in.\u003c/p>\n\u003cp>But some in the organic industry worry that certifying farmed fish as organic would mark a watering down of organic standards.\u003c/p>\n\u003cp>\"There will be a significant consumer education piece involved in what is the difference between a conventionally farmed fish and an organically farmed one,\" says Nathaniel Lewis with the Organic Trade Association. \"And how does that relate to the difference between a conventional egg and an organic egg?\"\u003c/p>\n\u003cp>With so many labels on food products at the grocery store, some worry that an organic label might lose its power.\u003c/p>\n\u003cp>Fish farmers and scientists are working to create more sustainable aquaculture. Some farms are using closed loop systems that recycle water. And researchers are \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/14/141273483/scientists-seek-a-break-in-aquacultures-fish-eat-fish-chain\">experimenting with fish feed\u003c/a> made from ingredients like soybeans and animal byproducts, which could possibly make up certified organic feed.\u003c/p>\n\u003cp>The organic debate is an important one for fish farmers like Merritt Van Landuyt. She and her husband, Dennis, run Troutdale Farm, which sits at the end of a dirt road near the edge of Missouri's Lake of the Ozarks. An upwelling spring feeds about a dozen cement raceways filled with rainbow trout. Workers use nets to pull out basketfuls of fully grown fish.\u003c/p>\n\u003cfigure id=\"attachment_92781\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3-290x193.jpg\" alt=\"Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>The Van Landuyts took over the farm in 2002 and revamped it with a new water system. They also decided against the use of any chemical additives, growth hormones or antibiotics. It's a minimalist approach that Merritt Van Landuyt says she's proud of.\u003c/p>\n\u003cp>\"We just decided to build a system that seemed like it could actually be more sustainable into the future,\" she says.\u003c/p>\n\u003cp>The Troutdale fish aren't technically organic, but Van Landuyt says she'll consider seeking that certification if regulations are passed. Ultimately, she says, it will depend on what her customers want — and on what the added cost will be to her farm.\u003c/p>\n\u003cp>\"It's really fun to go out and play with the fish,\" she says. \"And it's really nice to see those little eggs grow. But darn it, you're still a business.\"\u003c/p>\n\u003cp>The USDA plans to publish its organic standard proposal for farmed fish by summer. That will open a public comment period of at least 60 days.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristofor Husted is a reporter with member station KBIA in Columbia, Mo. This \u003ca href=\"http://harvestpublicmedia.org/article/how-fish-could-change-what-it-means-food-be-organic\">story\u003c/a> comes to us via Harvest Public Media.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kbia.org\" target=\"_blank\">KBIA-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92779\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\" alt=\"At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://kbia.org/\" target=\"_blank\">KBIA\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/03/383360748/how-fish-could-change-what-it-means-for-food-to-be-organic\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/3/15) \u003c/p>\n\u003cp>When it comes to organic certification, food producers must follow strict guidelines.\u003c/p>\n\u003cp>For an organic steak, for instance, the cow it came from has to be raised on organic feed, and the feed mix can't be produced with pesticides, chemical fertilizers or genetic engineering.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don't go far enough to meet the strict standards of other organic foods.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246161040/can-a-fish-farm-be-organic-thats-up-for-debate\">feed\u003c/a> that the fish eat is at the center of the debate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On one side of the issue: the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\">National Organic Standards Board\u003c/a>, a federal advisory board whose members are appointed by the secretary of agriculture. NOSB recommended guidelines for how fish can be grown organically in pens in the ocean and how much wild-caught fish can be ground up as fish meal to feed the fish.\u003c/p>\n\u003cp>\"What the National Organic Standards Board recommended was that there would be some allowance for nonorganic fish feed that would be phased out after a 12-year period of time,\" says Miles McEvoy, the deputy administrator of the USDA's National Organic Program.\u003c/p>\n\u003cfigure id=\"attachment_92780\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\" alt=\"Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Many organic stakeholders, however, say an organic diet is important for organic livestock and fish.\u003c/p>\n\u003cp>Lisa Bunin, the organic policy director at the \u003ca href=\"http://www.centerforfoodsafety.org/reports/3552/like-water-and-oil-ocean-based-fish-farming-and-organic-dont-mix\">Center for Food Safety\u003c/a>, says fish farmed under the recommended standards shouldn't be certified as organic, because the wild fish used in the fish meal can't be certified as organic.\u003c/p>\n\u003cp>\"It's not 100 percent organic — and organic requires all animals to have an organic diet,\" she says.\u003c/p>\n\u003cp>Bunin is also concerned about raising farmed fish in pens in the open ocean, as farmers can't control the toxins the fish are exposed to. Ocean-based fish farms could also be a source of pollution. Diseases can pass between populations of wild and farmed fish.\u003c/p>\n\u003cp>\"The particles from these facilities eventually settle on the ocean floor and can dramatically alter the oxygen [available] and reduce the population of bottom-dwelling animals,\" Bunin says.\u003c/p>\n\u003cp>Consumer groups like \u003ca href=\"http://www.foodandwaterwatch.org/common-resources/fish/seafood/labeling/organic-seafood-fact-or-fiction/\">Food and Water Watch\u003c/a> and Consumers Union have also opposed the recommended standards for organically farmed fish.\u003c/p>\n\u003cp>The labeling question has big monetary implications: The organic food market is exploding — it's currently worth about $35 billion a year — and many fish farmers and retailers want in.\u003c/p>\n\u003cp>But some in the organic industry worry that certifying farmed fish as organic would mark a watering down of organic standards.\u003c/p>\n\u003cp>\"There will be a significant consumer education piece involved in what is the difference between a conventionally farmed fish and an organically farmed one,\" says Nathaniel Lewis with the Organic Trade Association. \"And how does that relate to the difference between a conventional egg and an organic egg?\"\u003c/p>\n\u003cp>With so many labels on food products at the grocery store, some worry that an organic label might lose its power.\u003c/p>\n\u003cp>Fish farmers and scientists are working to create more sustainable aquaculture. Some farms are using closed loop systems that recycle water. And researchers are \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/14/141273483/scientists-seek-a-break-in-aquacultures-fish-eat-fish-chain\">experimenting with fish feed\u003c/a> made from ingredients like soybeans and animal byproducts, which could possibly make up certified organic feed.\u003c/p>\n\u003cp>The organic debate is an important one for fish farmers like Merritt Van Landuyt. She and her husband, Dennis, run Troutdale Farm, which sits at the end of a dirt road near the edge of Missouri's Lake of the Ozarks. An upwelling spring feeds about a dozen cement raceways filled with rainbow trout. Workers use nets to pull out basketfuls of fully grown fish.\u003c/p>\n\u003cfigure id=\"attachment_92781\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3-290x193.jpg\" alt=\"Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>The Van Landuyts took over the farm in 2002 and revamped it with a new water system. They also decided against the use of any chemical additives, growth hormones or antibiotics. It's a minimalist approach that Merritt Van Landuyt says she's proud of.\u003c/p>\n\u003cp>\"We just decided to build a system that seemed like it could actually be more sustainable into the future,\" she says.\u003c/p>\n\u003cp>The Troutdale fish aren't technically organic, but Van Landuyt says she'll consider seeking that certification if regulations are passed. Ultimately, she says, it will depend on what her customers want — and on what the added cost will be to her farm.\u003c/p>\n\u003cp>\"It's really fun to go out and play with the fish,\" she says. \"And it's really nice to see those little eggs grow. But darn it, you're still a business.\"\u003c/p>\n\u003cp>The USDA plans to publish its organic standard proposal for farmed fish by summer. That will open a public comment period of at least 60 days.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristofor Husted is a reporter with member station KBIA in Columbia, Mo. This \u003ca href=\"http://harvestpublicmedia.org/article/how-fish-could-change-what-it-means-food-be-organic\">story\u003c/a> comes to us via Harvest Public Media.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kbia.org\" target=\"_blank\">KBIA-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Your Food Gets The 'Non-GMO' Label",
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"content": "\u003cfigure id=\"attachment_92207\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/non-gmo-76ca7b2dcfdb5406e4017a92ac36e4939418f8e6-e1421783470891.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/non-gmo-76ca7b2dcfdb5406e4017a92ac36e4939418f8e6-e1421783470891.jpg\" alt=\"Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label. Photo: Robyn Beck/AFP/Getty Images\" width=\"1000\" height=\"749\" class=\"size-full wp-image-92207\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Ann Mayer, \u003ca href=\"http://iowapublicradio.org/\" target=\"_blank\">WOI\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/20/378361539/how-your-food-gets-the-non-gmo-label\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/20/15)\u003c/p>\n\u003cp>Demand for products that don't contain genetically modified organisms, or GMOs, is exploding.\u003c/p>\n\u003cp>And now many food companies are seeking certification for products that don't have any genetically modified ingredients, and not just the brands popular in the health food aisle. Even \u003ca href=\"http://harvestpublicmedia.org/content/original-cheerios-now-free-gmo-ingredients#.VJBo8zHF_pU\">Cheerios\u003c/a>, that iconic cereal from General Mills, no longer contains GMOs.\u003c/p>\n\u003cp>\"We currently are at over $8.5 billion in annual sales of verified products,\" says Megan Westgate, executive director of the \u003ca href=\"http://www.nongmoproject.org/\">Non GMO Project\u003c/a>, an independent organization that verifies products.\u003c/p>\n\u003cp>To receive the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\">label\u003c/a>, a product has to be certified as containing ingredients with less than 1 percent genetic modification. Westgate says that's a realistic standard, while totally GMO-free is not. She says natural foods stores began the process of defining a standard, involving other interested players along the way, including consumers. Now, General Mills is just one of the big food companies selling non-GMO products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sales of food labeled as non-GMO ballooned to over $3 billion in 2013, \u003ca href=\"http://www.wsj.com/articles/the-gmo-fight-ripples-down-the-food-chain-1407465378\">according\u003c/a> to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>\"Interestingly, with all of this traction in the natural sector,\" Westgate says, \"we're increasingly seeing more conventional companies coming on board and having their products verified.\"\u003c/p>\n\u003cp>But how does a company get into the non-GMO game? They might call \u003ca href=\"http://www.foodchainid.com/\">FoodChain ID\u003c/a>, a company in Fairfield, Iowa, that can shepherd a firm through the process. It's one of the third-party auditors that certifies products for the Non-GMO Project.\u003c/p>\n\u003cp>\"We start looking at ingredients, and we identify what are all the ingredients,\" says David Carter, FoodChain ID's general manager. \"And of course, the label itself doesn't always identify all of those. So we need to be sure that we have a list of all the processing aids, the carriers and all the inputs that go into a product.\"\u003c/p>\n\u003cp>Next, FoodChain ID figures out where each ingredient and input came from. If there's honey in cookies, for example, the company will have to show that the bees that make the honey aren't feeding near genetically modified corn. When there's even the smallest risk that an ingredient could contain a modified gene, DNA testing is in order.\u003c/p>\n\u003cp>FoodChain ID has a lab where a machine can extract the DNA from ingredient samples in order to analyze it. If that test finds no evidence of GMOs, the ingredient can go in the cookies. Carter says he can barely keep up with the number of inquiries coming in from companies that want certification.\u003c/p>\n\u003cp>\"The demand is now very, very high, and it has been for probably over a year in particular,\" Carter says.\u003c/p>\n\u003cp>To date, FoodChain ID says it has verified 17,000 ingredients from 10,000 suppliers in 96 countries.\u003c/p>\n\u003cp>It may take hundreds of dollars for some products to get a non-GMO label, depending on how many ingredients are already verified as being GMO-free and how many are not.\u003c/p>\n\u003cp>But even with the rising demand, non-GMO products make up a small fraction of the marketplace. More than \u003ca href=\"http://harvestpublicmedia.org/content/acres-genetically-modified-corn-nearly-doubled-decade#.VJBlbTHF_pU\">90 percent\u003c/a> of corn and soybeans grown in the U.S. contains genetically modified traits. And those two crops are ubiquitous in processed foods like packaged cookies. Still, if the current trend continues, it seems likely that more farmers will consider planting non-GMO crops.\u003c/p>\n\u003cp>Various companies sell non-GMO seeds, but they can be more difficult to find. Plant breeder Alix Paez hopes his central Iowa seed company, Genetic Enterprises International, can help fill that market niche.\u003c/p>\n\u003cp>\"We are a very small company,\" Paez says \"so our strategy is to find niche markets for farmers that are looking for non-GMO products.\"\u003c/p>\n\u003cp>Farmers pay a premium for seeds that are genetically modified to withstand pests, or \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/24/265687251/soil-weedkillers-and-gmos-when-numbers-don-t-tell-the-whole-story\">engineered\u003c/a> to tolerate popular herbicides, making it easier for farmers to use those chemicals to kill weeds. Paez and his wife, Mary Jane, hope to develop seeds than can achieve the same yields without those expensive, patented traits. This past season, they grew test plots on a farm in Boone County, Iowa, which they harvested this fall with an ancient red Massey Ferguson combine.\u003c/p>\n\u003cp>Paez studies the effectiveness of each hybrid seed variety. It's slow and meticulous work. But the careful data collection is key to determining whether a new, non-GMO hybrid can be competitive in the marketplace.\u003c/p>\n\u003cp>\"One of the main things is yield,\" Paez says. \"Stand-ability, consistent performance, disease tolerance — things like that.\"\u003c/p>\n\u003cp>If these seeds make the grade, farmers could potentially save some money. And their grain might fetch a premium, especially as demand for \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/02/chickens-that-lay-organic-eggs-eat-imported-food-and-its-pricey/\">non-GMO animal feed\u003c/a> grows. Because the only way to end up with non-GMO certified meat is to raise animals on non-GMO feed.\u003c/p>\n\u003chr>\n\u003cp>\u003cem> Amy Mayer is a reporter based at Iowa Public Radio in Ames, Iowa. This story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focusing on agriculture. A \u003ca href=\"http://harvestpublicmedia.org/article/how-your-food-gets-%E2%80%98non-gmo%E2%80%99-label\">version\u003c/a> of this post originally ran on the Harvest website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.iowapublicradio.org\" target=\"_blank\">Iowa Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92207\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/non-gmo-76ca7b2dcfdb5406e4017a92ac36e4939418f8e6-e1421783470891.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/non-gmo-76ca7b2dcfdb5406e4017a92ac36e4939418f8e6-e1421783470891.jpg\" alt=\"Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label. Photo: Robyn Beck/AFP/Getty Images\" width=\"1000\" height=\"749\" class=\"size-full wp-image-92207\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Ann Mayer, \u003ca href=\"http://iowapublicradio.org/\" target=\"_blank\">WOI\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/20/378361539/how-your-food-gets-the-non-gmo-label\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/20/15)\u003c/p>\n\u003cp>Demand for products that don't contain genetically modified organisms, or GMOs, is exploding.\u003c/p>\n\u003cp>And now many food companies are seeking certification for products that don't have any genetically modified ingredients, and not just the brands popular in the health food aisle. Even \u003ca href=\"http://harvestpublicmedia.org/content/original-cheerios-now-free-gmo-ingredients#.VJBo8zHF_pU\">Cheerios\u003c/a>, that iconic cereal from General Mills, no longer contains GMOs.\u003c/p>\n\u003cp>\"We currently are at over $8.5 billion in annual sales of verified products,\" says Megan Westgate, executive director of the \u003ca href=\"http://www.nongmoproject.org/\">Non GMO Project\u003c/a>, an independent organization that verifies products.\u003c/p>\n\u003cp>To receive the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\">label\u003c/a>, a product has to be certified as containing ingredients with less than 1 percent genetic modification. Westgate says that's a realistic standard, while totally GMO-free is not. She says natural foods stores began the process of defining a standard, involving other interested players along the way, including consumers. Now, General Mills is just one of the big food companies selling non-GMO products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sales of food labeled as non-GMO ballooned to over $3 billion in 2013, \u003ca href=\"http://www.wsj.com/articles/the-gmo-fight-ripples-down-the-food-chain-1407465378\">according\u003c/a> to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>\"Interestingly, with all of this traction in the natural sector,\" Westgate says, \"we're increasingly seeing more conventional companies coming on board and having their products verified.\"\u003c/p>\n\u003cp>But how does a company get into the non-GMO game? They might call \u003ca href=\"http://www.foodchainid.com/\">FoodChain ID\u003c/a>, a company in Fairfield, Iowa, that can shepherd a firm through the process. It's one of the third-party auditors that certifies products for the Non-GMO Project.\u003c/p>\n\u003cp>\"We start looking at ingredients, and we identify what are all the ingredients,\" says David Carter, FoodChain ID's general manager. \"And of course, the label itself doesn't always identify all of those. So we need to be sure that we have a list of all the processing aids, the carriers and all the inputs that go into a product.\"\u003c/p>\n\u003cp>Next, FoodChain ID figures out where each ingredient and input came from. If there's honey in cookies, for example, the company will have to show that the bees that make the honey aren't feeding near genetically modified corn. When there's even the smallest risk that an ingredient could contain a modified gene, DNA testing is in order.\u003c/p>\n\u003cp>FoodChain ID has a lab where a machine can extract the DNA from ingredient samples in order to analyze it. If that test finds no evidence of GMOs, the ingredient can go in the cookies. Carter says he can barely keep up with the number of inquiries coming in from companies that want certification.\u003c/p>\n\u003cp>\"The demand is now very, very high, and it has been for probably over a year in particular,\" Carter says.\u003c/p>\n\u003cp>To date, FoodChain ID says it has verified 17,000 ingredients from 10,000 suppliers in 96 countries.\u003c/p>\n\u003cp>It may take hundreds of dollars for some products to get a non-GMO label, depending on how many ingredients are already verified as being GMO-free and how many are not.\u003c/p>\n\u003cp>But even with the rising demand, non-GMO products make up a small fraction of the marketplace. More than \u003ca href=\"http://harvestpublicmedia.org/content/acres-genetically-modified-corn-nearly-doubled-decade#.VJBlbTHF_pU\">90 percent\u003c/a> of corn and soybeans grown in the U.S. contains genetically modified traits. And those two crops are ubiquitous in processed foods like packaged cookies. Still, if the current trend continues, it seems likely that more farmers will consider planting non-GMO crops.\u003c/p>\n\u003cp>Various companies sell non-GMO seeds, but they can be more difficult to find. Plant breeder Alix Paez hopes his central Iowa seed company, Genetic Enterprises International, can help fill that market niche.\u003c/p>\n\u003cp>\"We are a very small company,\" Paez says \"so our strategy is to find niche markets for farmers that are looking for non-GMO products.\"\u003c/p>\n\u003cp>Farmers pay a premium for seeds that are genetically modified to withstand pests, or \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/24/265687251/soil-weedkillers-and-gmos-when-numbers-don-t-tell-the-whole-story\">engineered\u003c/a> to tolerate popular herbicides, making it easier for farmers to use those chemicals to kill weeds. Paez and his wife, Mary Jane, hope to develop seeds than can achieve the same yields without those expensive, patented traits. This past season, they grew test plots on a farm in Boone County, Iowa, which they harvested this fall with an ancient red Massey Ferguson combine.\u003c/p>\n\u003cp>Paez studies the effectiveness of each hybrid seed variety. It's slow and meticulous work. But the careful data collection is key to determining whether a new, non-GMO hybrid can be competitive in the marketplace.\u003c/p>\n\u003cp>\"One of the main things is yield,\" Paez says. \"Stand-ability, consistent performance, disease tolerance — things like that.\"\u003c/p>\n\u003cp>If these seeds make the grade, farmers could potentially save some money. And their grain might fetch a premium, especially as demand for \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/02/chickens-that-lay-organic-eggs-eat-imported-food-and-its-pricey/\">non-GMO animal feed\u003c/a> grows. Because the only way to end up with non-GMO certified meat is to raise animals on non-GMO feed.\u003c/p>\n\u003chr>\n\u003cp>\u003cem> Amy Mayer is a reporter based at Iowa Public Radio in Ames, Iowa. This story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focusing on agriculture. A \u003ca href=\"http://harvestpublicmedia.org/article/how-your-food-gets-%E2%80%98non-gmo%E2%80%99-label\">version\u003c/a> of this post originally ran on the Harvest website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.iowapublicradio.org\" target=\"_blank\">Iowa Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Foodmakers Command a Huge Presence at SF's Fancy Food Show",
"title": "Bay Area Foodmakers Command a Huge Presence at SF's Fancy Food Show",
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"content": "\u003cp>Wherever you are in the Bay Area right now, chances are you're within sniffing distance of at least one company that produces something edible or drinkable. \u003c/p>\n\u003cp>If you're in Alameda, you're near \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi's\u003c/a>. If you're in San Rafael, so is \u003ca href=\"http://www.silkroadteas.com/\" target=\"_blank\">Silk Road Teas\u003c/a>. Danville? Hello, \u003ca href=\"http://www.stoneridgeorchards.com/\" target=\"_blank\">Stoneridge Orchards\u003c/a>. Oakland? \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a>, \u003ca href=\"http://woodentablebaking.com/\" target=\"_blank\">Buenos Aires Alfajores\u003c/a> and many more.\u003c/p>\n\u003cfigure id=\"attachment_91916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\" alt=\"Numi Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"737\" class=\"size-full wp-image-91916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>This geo-gastronomical fact will be demonstrated next Sunday through Tuesday (January 11-13) at the Specialty Food Association's annual Winter \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Fancy Food Show\u003c/a>, where among the 36-nation array of some 1,300 companies exhibiting some \u003ca href=\"https://www.specialtyfood.com/products/\" target=\"_blank\">80,000 products\u003c/a> across Moscone Center's bifurcated vastness, dozens upon dozens will be Bay Area-based. \u003c/p>\n\u003cp>Formerly open to the ticket-buying public along with industry and media members, now open only to the latter two, this tempting trade show spotlights the depth and breadth of food and drink manufactured around the world, showcasing what will appear on store shelves and in restaurant kitchens throughout the coming year, and revealing which \u003ca href=\"https://www.specialtyfood.com/news/article/trend-forecast-10-predictions-specialty-foods-2015/\" target=\"_blank\">emerging trends might make 2015\u003c/a> the year of, say, cannabis candy. Or soursop. \u003c/p>\n\u003cp>Local companies appearing at this year's Fancy Food Show include not only the aforementioned but also:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Los Altos-based \u003ca href=\"http://orenskitchen.com/\" target=\"_blank\">Oren's Kitchen\u003c/a>, whose spiced nuts were developed by a Chez Panisse-alum French chef. Oakland-based, family-owned \u003ca href=\"http://mrespresso.com/\" target=\"_blank\">Mr. Espresso\u003c/a>, the nation's first company to roast coffee beans over oakwood-fueled fires. San Jose-based \u003ca href=\"http://www.formosasauce.com/\" target=\"_blank\">Formosa\u003c/a>, whose handcrafted hot sauces are shipped in wooden crates with personal thank-you notes. San Francisco-based, Kickstarter-fueled \u003ca href=\"http://www.bandarfoods.com/\" target=\"_blank\">Bandar Foods\u003c/a>, by which two pals produce Indian-inspired squeeze-bottle condiments. \u003c/p>\n\u003cfigure id=\"attachment_91919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\" alt=\"Traina ketchup. Photo: Kristan Lawson\" width=\"1000\" height=\"1292\" class=\"size-full wp-image-91919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traina ketchup. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More? San Jose's \u003ca href=\"http://www.rwgarcia.com/\" target=\"_blank\">RW Garcia\u003c/a> makes gluten-free crackers with sesame, chia and flaxseeds. Best known for its madeleines, Alameda-based husband-and-wife-helmed \u003ca href=\"http://www.donsuemor.com/\" target=\"_blank\">Donsuemor\u003c/a> will debut French-style Nonnette mini-cakes. San Jose-based \u003ca href=\"http://urbanegrain.com/\" target=\"_blank\">Urbane Grain\u003c/a>, maker of quinoa-based side dishes. San Francisco-based \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO chocolates\u003c/a>. Patterson-based sun-dried fruit producer \u003ca href=\"http://www.trainafoods.com/\" target=\"_blank\">Traina Foods\u003c/a>. Oakland-based \u003ca href=\"http://kulikulifoods.com/\" target=\"_blank\">Kuli Kuli Foods\u003c/a>, whose bars are made with the Nigerian super-plant \u003ca href=\"http://en.wikipedia.org/wiki/Moringa\" target=\"_blank\">moringa\u003c/a>. Napa's \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a>, whose gluten-free flours were developed by world-renowned chef Thomas Keller and French Laundry alum chef Lena Kwak. \u003c/p>\n\u003cfigure id=\"attachment_91913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\" alt=\"La Tourangelle oil. Photo: Kristan Lawson\" width=\"1000\" height=\"1088\" class=\"size-full wp-image-91913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Tourangelle oil. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More and more? Larkspur-based \u003ca href=\"http://www.rusticbakery.com/\" target=\"_blank\">Rustic Bakery\u003c/a>. Napa-based \u003ca href=\"http://shop.brixchocolate.com/\" target=\"_blank\">Brix Chocolate for Wine\u003c/a>. Sonoma-based \u003ca href=\"https://www.kravejerky.com/\" target=\"_blank\">Krave Jerky\u003c/a>. \u003ca href=\"http://www.perfectpuree.com/\" target=\"_blank\">The Perfect Purée of Napa Valley\u003c/a>. \u003ca href=\"http://www.sonomacreamery.com/\" target=\"_blank\">Sonoma Creamery\u003c/a>. \u003ca href=\"http://www.sanfranolagranola.com/\" target=\"_blank\">San Franola Granola\u003c/a>. Rohnert Park's \u003ca href=\"http://hollybaking.com/\" target=\"_blank\">Holly Baking\u003c/a>. San Francisco-based granola maker \u003ca href=\"http://www.18rabbits.com/\" target=\"_blank\">18 Rabbits\u003c/a>. San Francisco-based popcorn outfit \u003ca href=\"http://www.479degrees.com/\" target=\"_blank\">479 Degrees\u003c/a>. San Francisco-based rock-'n'-roll-themed \u003ca href=\"http://www.imaginechocolate.net/\" target=\"_blank\">Imagine Chocolate\u003c/a>. Berkeley-based \u003ca href=\"http://www.cablecardelights.com/\" target=\"_blank\">Cable Car Delights\u003c/a>, maker of The Latest Scoop and Figaro gelatos. Berkeley-based \u003ca href=\"http://latourangelle.com/\" target=\"_blank\">La Tourangelle\u003c/a> artisanal oils. Oakland-based marzipan-maker \u003ca href=\"http://nuttyness.com/\" target=\"_blank\">Nuttyness\u003c/a>, whose Norwegian owner proudly uses California almonds.\u003c/p>\n\u003cfigure id=\"attachment_91917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\" alt=\"Sugar Bowl palmiers. Photo: Anneli Rufus\" width=\"1000\" height=\"714\" class=\"size-full wp-image-91917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar Bowl palmiers. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these companies have inspiring business models and backstories. Hayward-based \u003ca href=\"http://sugarbowlbakery.com/\" target=\"_blank\">Sugar Bowl Bakery\u003c/a> began when the five Ly brothers, Vietnamese immigrants, pooled their savings to buy a San Francisco donut shop; debuting organic baked goods at this year's show, Sugar Bowl now supplies major retailers nationwide. Among many other health- and justice-based missions, Richmond-based \u003ca href=\"http://www.lotusfoods.com/\" target=\"_blank\">Lotus Foods\u003c/a> champions its More Crop Per Drop program, which helps Cambodian farmers produce more rice using 50 percent less water than conventional growers. \u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins Ice Cream\u003c/a> sources its organic milk and cream from within a carbon-saving seventeen miles of its Petaluma factory. Founded in 1992 by the same couple who founded Banana Republic, Novato-based \u003ca href=\"http://www.republicoftea.com/\" target=\"_blank\">The Republic of Tea\u003c/a> supports the Prostate Cancer Foundation and other charities. \u003c/p>\n\u003cfigure id=\"attachment_91918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\" alt=\"The Republic of Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"690\" class=\"size-full wp-image-91918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tea industry has welcomed many new people to teas and herbs in recent years,\" notes the Republic of Tea's \"Minister of Commerce\" Kristina Richens. \"People are discovering teas and herbs for a variety of reasons: personal rituals, health, new tastes for quality, interest in origin countries, community activities and entertainment, to a name a few. \u003c/p>\n\u003cp>\"Listening to our Citizens -- our customers -- has provided us with the inspiration to create the over 300 blends we offer today. \"\u003c/p>\n\u003cp>The importance of customer feedback is a recurring theme among Fancy Food Show exhibitors. Pittsburg-based \u003ca href=\"http://www.magnoliaplease.com/\" target=\"_blank\">Magnolia Ice Cream\u003c/a>, which specializes in tropical flavors such as lychee, avocado and purple yam, is now launching a new Kona Coffee flavor based on votes gathered in a Facebook contest. \u003c/p>\n\u003cp>“Our Magnolia Ice Cream fans on social media are the most active and engaged fans,\" says PJ Quesada, vice president of parent company Ramar Foods. \u003c/p>\n\u003cp>\"They send us photos of their ice cream cones; they share how they are eating Magnolia for a family birthday; they even post Magnolia Ice Cream selfies on Instagram.\"\u003c/p>\n\u003cp>Lena Kwak, CEO of the \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a> gluten-free flour company mentioned earlier, says she was initially \"inspired by the idea that everyone should be able to enjoy their favorite foods,\" even if health issues mean finding alternative means of eating them.\u003c/p>\n\u003cp>\"Chef Keller and I knew we had an incredible product when a French Laundry guest shed tears of joy after tasting bread for the first time in seven years. This reminded us why we both pursued careers in food. We are inspired by the emotional impact that food can have on individuals, whether it be old memories or new moments,\" adds Kwak, who lives in San Francisco and is expanding the line this year to include gluten-free, dye-free cake mix and cornbread mix. \u003c/p>\n\u003cp>\"One of my first goals during the development of Cup4Cup was to have the French Laundry chefs blind taste menu items such as the restaurant’s famous brioche rolls, made with Cup4Cup against others made with wheat, and not recognize the difference,\" Kwak says. \"It was a big milestone for us to achieve the same taste, texture and performance as regular wheat flour and not just another 'good ... for gluten-free' option.\"\u003c/p>\n\u003cfigure id=\"attachment_91915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\" alt=\"Clif Mojo bars. Photo: Kristan Lawson\" width=\"1000\" height=\"870\" class=\"size-full wp-image-91915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clif Mojo bars. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, you want more? Sunnyvale-based \u003ca href=\"http://www.aretteorganic.com/\" target=\"_blank\">Arette\u003c/a>, producer of organic tea-seed oils. San Francisco-based fruit-chippery \u003ca href=\"http://www.baresnacks.com/\" target=\"_blank\">Bare Snacks\u003c/a>. San Jose-based \u003ca href=\"http://www.caketherapybakery.com/\" target=\"_blank\">Cake Therapy Bakery\u003c/a>. Gilroy-based \u003ca href=\"http://www.californialavash.com/\" target=\"_blank\">California Lavash\u003c/a>. San Francisco-based \u003ca href=\"http://www.soofoo.com/\" target=\"_blank\">SooFoo\u003c/a> multigrain meal packets. Emeryville-based \u003ca href=\"http://www.clifbar.com/\" target=\"_blank\">Clif Bar\u003c/a>. San Francisco-based \u003ca href=\"http://www.justcookfoods.com/\" target=\"_blank\">Just Cook Foods\u003c/a>, maker of gourmet spice rubs. San Francisco-based \u003ca href=\"http://gelaterianaia.com/\" target=\"_blank\">Gelateria Naia\u003c/a>. Menlo Park-based, husband-and-wife-owned \u003ca href=\"http://www.josuma.com/\" target=\"_blank\">Josuma Coffee\u003c/a>, whose products include hard-to-find green coffees from India. San Francisco-based \u003ca href=\"http://pocodolce.com/\" target=\"_blank\">Poco Dolce Chocolates\u003c/a>, whose new ghost-chile bittersweet tiles sound super-hot. \u003c/p>\n\u003cp>At this year's Fancy Food Show as at previous years' shows, local old-timers such as \u003ca href=\"http://www.ghirardelli.com/\" target=\"_blank\">Ghirardelli\u003c/a>, \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a> and \u003ca href=\"http://www.doublerainbow.com/dr/\" target=\"_blank\">Double Rainbow\u003c/a> will lend their avuncular, brand-loyalty and experience-pays-off presence. But always worth watching -- and sometimes worrying about -- are the newcomers and brave little offbeat indies such as San Francisco hemp-water purveyor \u003ca href=\"http://www.hemp2o.com/\" target=\"_blank\">Hemp2o\u003c/a>, Berkeley-based bean-chip maker \u003ca href=\"http://www.thegoodbean.com/\" target=\"_blank\">The Good Bean\u003c/a> and Petaluma-based Icelandic-style yogurtmaker \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Organics\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_91914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\" alt=\"Stoneridge Orchards cherries. Photo: Kristan Lawson\" width=\"1000\" height=\"1325\" class=\"size-full wp-image-91914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stoneridge Orchards cherries. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And that's not even the complete list. The Bay Area is home to not just one chocolatier but legions of them, and not just one coffee roaster or tea purveyor or foreign-food importer or patisserie but legions of these as well; their coexistence in the same tight, highly demanding regional market drives competitiveness which ultimately produces ever-better, ever more innovative products. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And because the Bay Area's distinctive politics, tastes and traits forcefully shape the culinary companies that survive and thrive here, they also influence millions of eaters and drinkers around the globe who eat and drink those companies' products. Diversity? Sustainability? Integrity? Chocolates, cheeses and crackers containing candycap mushrooms and incendiary peppers? The world can thank Bay Area companies for helping to turn these amazing things into industry standards. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wherever you are in the Bay Area right now, chances are you're within sniffing distance of at least one company that produces something edible or drinkable. \u003c/p>\n\u003cp>If you're in Alameda, you're near \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi's\u003c/a>. If you're in San Rafael, so is \u003ca href=\"http://www.silkroadteas.com/\" target=\"_blank\">Silk Road Teas\u003c/a>. Danville? Hello, \u003ca href=\"http://www.stoneridgeorchards.com/\" target=\"_blank\">Stoneridge Orchards\u003c/a>. Oakland? \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a>, \u003ca href=\"http://woodentablebaking.com/\" target=\"_blank\">Buenos Aires Alfajores\u003c/a> and many more.\u003c/p>\n\u003cfigure id=\"attachment_91916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\" alt=\"Numi Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"737\" class=\"size-full wp-image-91916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>This geo-gastronomical fact will be demonstrated next Sunday through Tuesday (January 11-13) at the Specialty Food Association's annual Winter \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Fancy Food Show\u003c/a>, where among the 36-nation array of some 1,300 companies exhibiting some \u003ca href=\"https://www.specialtyfood.com/products/\" target=\"_blank\">80,000 products\u003c/a> across Moscone Center's bifurcated vastness, dozens upon dozens will be Bay Area-based. \u003c/p>\n\u003cp>Formerly open to the ticket-buying public along with industry and media members, now open only to the latter two, this tempting trade show spotlights the depth and breadth of food and drink manufactured around the world, showcasing what will appear on store shelves and in restaurant kitchens throughout the coming year, and revealing which \u003ca href=\"https://www.specialtyfood.com/news/article/trend-forecast-10-predictions-specialty-foods-2015/\" target=\"_blank\">emerging trends might make 2015\u003c/a> the year of, say, cannabis candy. Or soursop. \u003c/p>\n\u003cp>Local companies appearing at this year's Fancy Food Show include not only the aforementioned but also:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Los Altos-based \u003ca href=\"http://orenskitchen.com/\" target=\"_blank\">Oren's Kitchen\u003c/a>, whose spiced nuts were developed by a Chez Panisse-alum French chef. Oakland-based, family-owned \u003ca href=\"http://mrespresso.com/\" target=\"_blank\">Mr. Espresso\u003c/a>, the nation's first company to roast coffee beans over oakwood-fueled fires. San Jose-based \u003ca href=\"http://www.formosasauce.com/\" target=\"_blank\">Formosa\u003c/a>, whose handcrafted hot sauces are shipped in wooden crates with personal thank-you notes. San Francisco-based, Kickstarter-fueled \u003ca href=\"http://www.bandarfoods.com/\" target=\"_blank\">Bandar Foods\u003c/a>, by which two pals produce Indian-inspired squeeze-bottle condiments. \u003c/p>\n\u003cfigure id=\"attachment_91919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\" alt=\"Traina ketchup. Photo: Kristan Lawson\" width=\"1000\" height=\"1292\" class=\"size-full wp-image-91919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traina ketchup. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More? San Jose's \u003ca href=\"http://www.rwgarcia.com/\" target=\"_blank\">RW Garcia\u003c/a> makes gluten-free crackers with sesame, chia and flaxseeds. Best known for its madeleines, Alameda-based husband-and-wife-helmed \u003ca href=\"http://www.donsuemor.com/\" target=\"_blank\">Donsuemor\u003c/a> will debut French-style Nonnette mini-cakes. San Jose-based \u003ca href=\"http://urbanegrain.com/\" target=\"_blank\">Urbane Grain\u003c/a>, maker of quinoa-based side dishes. San Francisco-based \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO chocolates\u003c/a>. Patterson-based sun-dried fruit producer \u003ca href=\"http://www.trainafoods.com/\" target=\"_blank\">Traina Foods\u003c/a>. Oakland-based \u003ca href=\"http://kulikulifoods.com/\" target=\"_blank\">Kuli Kuli Foods\u003c/a>, whose bars are made with the Nigerian super-plant \u003ca href=\"http://en.wikipedia.org/wiki/Moringa\" target=\"_blank\">moringa\u003c/a>. Napa's \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a>, whose gluten-free flours were developed by world-renowned chef Thomas Keller and French Laundry alum chef Lena Kwak. \u003c/p>\n\u003cfigure id=\"attachment_91913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\" alt=\"La Tourangelle oil. Photo: Kristan Lawson\" width=\"1000\" height=\"1088\" class=\"size-full wp-image-91913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Tourangelle oil. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More and more? Larkspur-based \u003ca href=\"http://www.rusticbakery.com/\" target=\"_blank\">Rustic Bakery\u003c/a>. Napa-based \u003ca href=\"http://shop.brixchocolate.com/\" target=\"_blank\">Brix Chocolate for Wine\u003c/a>. Sonoma-based \u003ca href=\"https://www.kravejerky.com/\" target=\"_blank\">Krave Jerky\u003c/a>. \u003ca href=\"http://www.perfectpuree.com/\" target=\"_blank\">The Perfect Purée of Napa Valley\u003c/a>. \u003ca href=\"http://www.sonomacreamery.com/\" target=\"_blank\">Sonoma Creamery\u003c/a>. \u003ca href=\"http://www.sanfranolagranola.com/\" target=\"_blank\">San Franola Granola\u003c/a>. Rohnert Park's \u003ca href=\"http://hollybaking.com/\" target=\"_blank\">Holly Baking\u003c/a>. San Francisco-based granola maker \u003ca href=\"http://www.18rabbits.com/\" target=\"_blank\">18 Rabbits\u003c/a>. San Francisco-based popcorn outfit \u003ca href=\"http://www.479degrees.com/\" target=\"_blank\">479 Degrees\u003c/a>. San Francisco-based rock-'n'-roll-themed \u003ca href=\"http://www.imaginechocolate.net/\" target=\"_blank\">Imagine Chocolate\u003c/a>. Berkeley-based \u003ca href=\"http://www.cablecardelights.com/\" target=\"_blank\">Cable Car Delights\u003c/a>, maker of The Latest Scoop and Figaro gelatos. Berkeley-based \u003ca href=\"http://latourangelle.com/\" target=\"_blank\">La Tourangelle\u003c/a> artisanal oils. Oakland-based marzipan-maker \u003ca href=\"http://nuttyness.com/\" target=\"_blank\">Nuttyness\u003c/a>, whose Norwegian owner proudly uses California almonds.\u003c/p>\n\u003cfigure id=\"attachment_91917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\" alt=\"Sugar Bowl palmiers. Photo: Anneli Rufus\" width=\"1000\" height=\"714\" class=\"size-full wp-image-91917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar Bowl palmiers. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these companies have inspiring business models and backstories. Hayward-based \u003ca href=\"http://sugarbowlbakery.com/\" target=\"_blank\">Sugar Bowl Bakery\u003c/a> began when the five Ly brothers, Vietnamese immigrants, pooled their savings to buy a San Francisco donut shop; debuting organic baked goods at this year's show, Sugar Bowl now supplies major retailers nationwide. Among many other health- and justice-based missions, Richmond-based \u003ca href=\"http://www.lotusfoods.com/\" target=\"_blank\">Lotus Foods\u003c/a> champions its More Crop Per Drop program, which helps Cambodian farmers produce more rice using 50 percent less water than conventional growers. \u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins Ice Cream\u003c/a> sources its organic milk and cream from within a carbon-saving seventeen miles of its Petaluma factory. Founded in 1992 by the same couple who founded Banana Republic, Novato-based \u003ca href=\"http://www.republicoftea.com/\" target=\"_blank\">The Republic of Tea\u003c/a> supports the Prostate Cancer Foundation and other charities. \u003c/p>\n\u003cfigure id=\"attachment_91918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\" alt=\"The Republic of Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"690\" class=\"size-full wp-image-91918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tea industry has welcomed many new people to teas and herbs in recent years,\" notes the Republic of Tea's \"Minister of Commerce\" Kristina Richens. \"People are discovering teas and herbs for a variety of reasons: personal rituals, health, new tastes for quality, interest in origin countries, community activities and entertainment, to a name a few. \u003c/p>\n\u003cp>\"Listening to our Citizens -- our customers -- has provided us with the inspiration to create the over 300 blends we offer today. \"\u003c/p>\n\u003cp>The importance of customer feedback is a recurring theme among Fancy Food Show exhibitors. Pittsburg-based \u003ca href=\"http://www.magnoliaplease.com/\" target=\"_blank\">Magnolia Ice Cream\u003c/a>, which specializes in tropical flavors such as lychee, avocado and purple yam, is now launching a new Kona Coffee flavor based on votes gathered in a Facebook contest. \u003c/p>\n\u003cp>“Our Magnolia Ice Cream fans on social media are the most active and engaged fans,\" says PJ Quesada, vice president of parent company Ramar Foods. \u003c/p>\n\u003cp>\"They send us photos of their ice cream cones; they share how they are eating Magnolia for a family birthday; they even post Magnolia Ice Cream selfies on Instagram.\"\u003c/p>\n\u003cp>Lena Kwak, CEO of the \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a> gluten-free flour company mentioned earlier, says she was initially \"inspired by the idea that everyone should be able to enjoy their favorite foods,\" even if health issues mean finding alternative means of eating them.\u003c/p>\n\u003cp>\"Chef Keller and I knew we had an incredible product when a French Laundry guest shed tears of joy after tasting bread for the first time in seven years. This reminded us why we both pursued careers in food. We are inspired by the emotional impact that food can have on individuals, whether it be old memories or new moments,\" adds Kwak, who lives in San Francisco and is expanding the line this year to include gluten-free, dye-free cake mix and cornbread mix. \u003c/p>\n\u003cp>\"One of my first goals during the development of Cup4Cup was to have the French Laundry chefs blind taste menu items such as the restaurant’s famous brioche rolls, made with Cup4Cup against others made with wheat, and not recognize the difference,\" Kwak says. \"It was a big milestone for us to achieve the same taste, texture and performance as regular wheat flour and not just another 'good ... for gluten-free' option.\"\u003c/p>\n\u003cfigure id=\"attachment_91915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\" alt=\"Clif Mojo bars. Photo: Kristan Lawson\" width=\"1000\" height=\"870\" class=\"size-full wp-image-91915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clif Mojo bars. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, you want more? Sunnyvale-based \u003ca href=\"http://www.aretteorganic.com/\" target=\"_blank\">Arette\u003c/a>, producer of organic tea-seed oils. San Francisco-based fruit-chippery \u003ca href=\"http://www.baresnacks.com/\" target=\"_blank\">Bare Snacks\u003c/a>. San Jose-based \u003ca href=\"http://www.caketherapybakery.com/\" target=\"_blank\">Cake Therapy Bakery\u003c/a>. Gilroy-based \u003ca href=\"http://www.californialavash.com/\" target=\"_blank\">California Lavash\u003c/a>. San Francisco-based \u003ca href=\"http://www.soofoo.com/\" target=\"_blank\">SooFoo\u003c/a> multigrain meal packets. Emeryville-based \u003ca href=\"http://www.clifbar.com/\" target=\"_blank\">Clif Bar\u003c/a>. San Francisco-based \u003ca href=\"http://www.justcookfoods.com/\" target=\"_blank\">Just Cook Foods\u003c/a>, maker of gourmet spice rubs. San Francisco-based \u003ca href=\"http://gelaterianaia.com/\" target=\"_blank\">Gelateria Naia\u003c/a>. Menlo Park-based, husband-and-wife-owned \u003ca href=\"http://www.josuma.com/\" target=\"_blank\">Josuma Coffee\u003c/a>, whose products include hard-to-find green coffees from India. San Francisco-based \u003ca href=\"http://pocodolce.com/\" target=\"_blank\">Poco Dolce Chocolates\u003c/a>, whose new ghost-chile bittersweet tiles sound super-hot. \u003c/p>\n\u003cp>At this year's Fancy Food Show as at previous years' shows, local old-timers such as \u003ca href=\"http://www.ghirardelli.com/\" target=\"_blank\">Ghirardelli\u003c/a>, \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a> and \u003ca href=\"http://www.doublerainbow.com/dr/\" target=\"_blank\">Double Rainbow\u003c/a> will lend their avuncular, brand-loyalty and experience-pays-off presence. But always worth watching -- and sometimes worrying about -- are the newcomers and brave little offbeat indies such as San Francisco hemp-water purveyor \u003ca href=\"http://www.hemp2o.com/\" target=\"_blank\">Hemp2o\u003c/a>, Berkeley-based bean-chip maker \u003ca href=\"http://www.thegoodbean.com/\" target=\"_blank\">The Good Bean\u003c/a> and Petaluma-based Icelandic-style yogurtmaker \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Organics\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_91914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\" alt=\"Stoneridge Orchards cherries. Photo: Kristan Lawson\" width=\"1000\" height=\"1325\" class=\"size-full wp-image-91914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stoneridge Orchards cherries. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And that's not even the complete list. The Bay Area is home to not just one chocolatier but legions of them, and not just one coffee roaster or tea purveyor or foreign-food importer or patisserie but legions of these as well; their coexistence in the same tight, highly demanding regional market drives competitiveness which ultimately produces ever-better, ever more innovative products. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And because the Bay Area's distinctive politics, tastes and traits forcefully shape the culinary companies that survive and thrive here, they also influence millions of eaters and drinkers around the globe who eat and drink those companies' products. Diversity? Sustainability? Integrity? Chocolates, cheeses and crackers containing candycap mushrooms and incendiary peppers? The world can thank Bay Area companies for helping to turn these amazing things into industry standards. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craft Brewers Are Running Out Of Names, And Into Legal Spats",
"title": "Craft Brewers Are Running Out Of Names, And Into Legal Spats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\" alt=\"With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/05/369445171/craft-brewers-are-running-out-of-names-and-into-legal-spats\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/5/15)\u003c/p>\n\u003cp>Columbia? Taken. Mississippi? Taken. Sacramento? El Niño? Marlin? Grizzly? Sorry, they're all taken.\u003c/p>\n\u003cp>Virtually every large city, notable landscape feature, creature and weather pattern of North America — as well as myriad other words, concepts and images — has been snapped up and trademarked as the name of either a brewery or a beer. For newcomers to the increasingly crowded industry of \u003ca href=\"http://www.brewersassociation.org/insights/us-brewery-count-tops-3000/\" target=\"_blank\">more than 3,000\u003c/a> breweries, finding names for beers, or even themselves, is increasingly hard to do without risking a legal fight.\u003c/p>\n\u003cp>Candace Moon, a.k.a. \u003ca href=\"http://www.craftbeerattorney.com/\" target=\"_blank\">The Craft Beer Attorney\u003c/a>, is a San Diego lawyer who specializes in helping brewers trademark ideas and also settle disputes. Moon tells The Salt she has never seen a brewery intentionally infringe upon another's trademarked name, image or font style. Yet, with tens of thousands of brands in the American beer market, it happens all the time.\u003c/p>\n\u003cp>\"There are only so many words and names that make sense with beer, so it's not surprising that many people will come up with the same ideas,\" Moon says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A frequently recurring issue, she says, is different breweries thinking they've coined the same hop-centric puns and catchphrases for their beers. A quick Google search reveals multiple beers named \"Hopscotch,\" and at least three India Pale Ales with the name \"Bitter End.\"\u003c/p>\n\u003cp>Name overlaps may not matter as long as the beers are sold in different regions, but in such cases, Moon says, would-be conflicts often go unresolved.\u003c/p>\n\u003cp>When two large breweries with broad distribution are involved, the matter is almost always settled, sometimes amicably.\u003c/p>\n\u003cp>For example, when the brewers at \u003ca href=\"http://averybrewing.com/age-verification/?referrer=/\" target=\"_blank\">Avery\u003c/a> in Colorado and \u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River\u003c/a> in California discovered that they each had a beer named Salvation, they met at an annual Colorado beer festival to talk it out. \u003ca href=\"http://russianriverbrewing.com/about-us/\">Vinnie Cilurzo\u003c/a>, co-owner and brewmaster of Russian River Brewing Company, says that neither he nor Adam Avery knew who first coined the name. Nor were they particularly worried about it. Still, they took the opportunity to come a clever conclusion. They combined their beers in a blend and named it \"\u003ca href=\"http://averybrewing.com/our-ales/collaboration-not-litigation-ale/\" target=\"_blank\">Collaboration Not Litigation\u003c/a>.\"\u003c/p>\n\u003cp>Other cases get ugly. In July 2013, Lagunitas Brewing Co.'s owner, Tony Magee, received a cease-and-desist order from SweetWater Brewing Co. in Atlanta demanding that the Northern California brewing giant stop using the marijuana code \"420\" in the cryptic artwork and messaging found on many Lagunitas beer labels. Since the 1990s, SweetWater had made a beer called 420 Extra Pale Ale. Magee, who responded to the demand with a \u003ca href=\"http://clatl.com/omnivore/archives/2013/07/11/lagunitas-founder-blows-up-at-sweetwater\" target=\"_blank\">volley of Twitter jabs\u003c/a> at SweetWater, quickly agreed to the demand.\u003c/p>\n\u003cp>\"I decided, 'You want to own 420, fine, you can have it,' \" Magee says. \"And it's true: They legitimately owned it.\"\u003c/p>\n\u003cp>Magee admits he has called out others — like Knee Deep Brewing Co. — when they printed IPA labels too similar to his own. The Lagunitas IPA label features three stencil-style letters, bold and black, in serif font and without periods in between.\u003c/p>\n\u003cp>\"It's not that we trademarked the alphabet, but we trademarked the arch presentation of those letters,\" Magee explains. \"From a design standpoint, I found the most elegant way to put 'IPA' on a label, so it's likely that others would have landed on the same design.\"\u003c/p>\n\u003cp>American trademark law lumps breweries together with wineries and distilleries, making the naming game even chancier. A widely circulating rumor has it that Yellow Tail Wines, of Australia, came after Ballast Point Brewing Co., in San Diego, for naming a beer \"Yellowtail.\" \u003ca href=\"http://www.beeradvocate.com/beer/profile/199/696/\" target=\"_blank\">Ballast Point's pale ale\u003c/a> is now conspicuously lacking a fish-themed name (a signature, if not a trademark, of the brewery), though an image of a brightly colored yellowtail still resides plainly — and legally, it seems — on the label. A spokesperson for Ballast Point said the company could not discuss the matter.\u003c/p>\n\u003cp>Even imagery can be trademarked and protected in court. San Diego's \u003ca href=\"http://portbrewing.com/\">Port Brewing Company\u003c/a>, for instance, applied several years ago for a trademark on using Celtic cross-shaped tap handles at its brewpub, specifically for its Lost Abbey label. When Port, which first installed its stylized tap handles in 2008, discovered that Moylan's Brewery and Restaurant, near San Francisco, was serving beer with similar handles, Port \u003ca href=\"http://beerpulse.com/wp-content/uploads/2010/09/PortBrewingComplaint.pdf\">sued\u003c/a> Moylan's.\u003c/p>\n\u003cp>\"I'd been using Celtic crosses for 16 years when [Port's owner] came after me,\" Brendan Moylan tells The Salt. Moylan says he lost time and money fighting the lawsuit—but not his crosses. He thumbed his nose at the San Diego brewery and kept his tap handles.\u003c/p>\n\u003cp>Moylan's has been involved in other trademark battles, too. Moylan says he was the first brewery to name a beer Kilt Lifter. However, he didn't trademark the two words. Over the years, other craft breweries put the same name on their own beers—often dark and malty Scotch-style ales. Moylan, who says he isn't a \"trademarkey kind of guy,\" wasn't concerned.\u003c/p>\n\u003cp>Then, as Moylan tells it, a brewing company in Arizona called Four Peaks not only adopted the name but applied for a trademark on it. Foreseeing legal troubles, Moylan voluntarily took the name off bottles of his beer that were shipped to states where Four Peaks' beers are sold. Four Peaks' representatives could not be reached for comment.\u003c/p>\n\u003cp>Moylan says the owners of Four Peaks recently visited his brewpub with a peace offering: a Four Peaks T-shirt and some beer. Moylan drank the beer and has even worn the shirt. It might not have been the happiest ending for his Kilt Lifter, but it wasn't a, um, bitter end.\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": "One consequence of the thousands of breweries that have sprung up? Just about all the beer names you can imagine have been snapped up. That's making it harder for newcomers to name that brew.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\" alt=\"With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/05/369445171/craft-brewers-are-running-out-of-names-and-into-legal-spats\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/5/15)\u003c/p>\n\u003cp>Columbia? Taken. Mississippi? Taken. Sacramento? El Niño? Marlin? Grizzly? Sorry, they're all taken.\u003c/p>\n\u003cp>Virtually every large city, notable landscape feature, creature and weather pattern of North America — as well as myriad other words, concepts and images — has been snapped up and trademarked as the name of either a brewery or a beer. For newcomers to the increasingly crowded industry of \u003ca href=\"http://www.brewersassociation.org/insights/us-brewery-count-tops-3000/\" target=\"_blank\">more than 3,000\u003c/a> breweries, finding names for beers, or even themselves, is increasingly hard to do without risking a legal fight.\u003c/p>\n\u003cp>Candace Moon, a.k.a. \u003ca href=\"http://www.craftbeerattorney.com/\" target=\"_blank\">The Craft Beer Attorney\u003c/a>, is a San Diego lawyer who specializes in helping brewers trademark ideas and also settle disputes. Moon tells The Salt she has never seen a brewery intentionally infringe upon another's trademarked name, image or font style. Yet, with tens of thousands of brands in the American beer market, it happens all the time.\u003c/p>\n\u003cp>\"There are only so many words and names that make sense with beer, so it's not surprising that many people will come up with the same ideas,\" Moon says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A frequently recurring issue, she says, is different breweries thinking they've coined the same hop-centric puns and catchphrases for their beers. A quick Google search reveals multiple beers named \"Hopscotch,\" and at least three India Pale Ales with the name \"Bitter End.\"\u003c/p>\n\u003cp>Name overlaps may not matter as long as the beers are sold in different regions, but in such cases, Moon says, would-be conflicts often go unresolved.\u003c/p>\n\u003cp>When two large breweries with broad distribution are involved, the matter is almost always settled, sometimes amicably.\u003c/p>\n\u003cp>For example, when the brewers at \u003ca href=\"http://averybrewing.com/age-verification/?referrer=/\" target=\"_blank\">Avery\u003c/a> in Colorado and \u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River\u003c/a> in California discovered that they each had a beer named Salvation, they met at an annual Colorado beer festival to talk it out. \u003ca href=\"http://russianriverbrewing.com/about-us/\">Vinnie Cilurzo\u003c/a>, co-owner and brewmaster of Russian River Brewing Company, says that neither he nor Adam Avery knew who first coined the name. Nor were they particularly worried about it. Still, they took the opportunity to come a clever conclusion. They combined their beers in a blend and named it \"\u003ca href=\"http://averybrewing.com/our-ales/collaboration-not-litigation-ale/\" target=\"_blank\">Collaboration Not Litigation\u003c/a>.\"\u003c/p>\n\u003cp>Other cases get ugly. In July 2013, Lagunitas Brewing Co.'s owner, Tony Magee, received a cease-and-desist order from SweetWater Brewing Co. in Atlanta demanding that the Northern California brewing giant stop using the marijuana code \"420\" in the cryptic artwork and messaging found on many Lagunitas beer labels. Since the 1990s, SweetWater had made a beer called 420 Extra Pale Ale. Magee, who responded to the demand with a \u003ca href=\"http://clatl.com/omnivore/archives/2013/07/11/lagunitas-founder-blows-up-at-sweetwater\" target=\"_blank\">volley of Twitter jabs\u003c/a> at SweetWater, quickly agreed to the demand.\u003c/p>\n\u003cp>\"I decided, 'You want to own 420, fine, you can have it,' \" Magee says. \"And it's true: They legitimately owned it.\"\u003c/p>\n\u003cp>Magee admits he has called out others — like Knee Deep Brewing Co. — when they printed IPA labels too similar to his own. The Lagunitas IPA label features three stencil-style letters, bold and black, in serif font and without periods in between.\u003c/p>\n\u003cp>\"It's not that we trademarked the alphabet, but we trademarked the arch presentation of those letters,\" Magee explains. \"From a design standpoint, I found the most elegant way to put 'IPA' on a label, so it's likely that others would have landed on the same design.\"\u003c/p>\n\u003cp>American trademark law lumps breweries together with wineries and distilleries, making the naming game even chancier. A widely circulating rumor has it that Yellow Tail Wines, of Australia, came after Ballast Point Brewing Co., in San Diego, for naming a beer \"Yellowtail.\" \u003ca href=\"http://www.beeradvocate.com/beer/profile/199/696/\" target=\"_blank\">Ballast Point's pale ale\u003c/a> is now conspicuously lacking a fish-themed name (a signature, if not a trademark, of the brewery), though an image of a brightly colored yellowtail still resides plainly — and legally, it seems — on the label. A spokesperson for Ballast Point said the company could not discuss the matter.\u003c/p>\n\u003cp>Even imagery can be trademarked and protected in court. San Diego's \u003ca href=\"http://portbrewing.com/\">Port Brewing Company\u003c/a>, for instance, applied several years ago for a trademark on using Celtic cross-shaped tap handles at its brewpub, specifically for its Lost Abbey label. When Port, which first installed its stylized tap handles in 2008, discovered that Moylan's Brewery and Restaurant, near San Francisco, was serving beer with similar handles, Port \u003ca href=\"http://beerpulse.com/wp-content/uploads/2010/09/PortBrewingComplaint.pdf\">sued\u003c/a> Moylan's.\u003c/p>\n\u003cp>\"I'd been using Celtic crosses for 16 years when [Port's owner] came after me,\" Brendan Moylan tells The Salt. Moylan says he lost time and money fighting the lawsuit—but not his crosses. He thumbed his nose at the San Diego brewery and kept his tap handles.\u003c/p>\n\u003cp>Moylan's has been involved in other trademark battles, too. Moylan says he was the first brewery to name a beer Kilt Lifter. However, he didn't trademark the two words. Over the years, other craft breweries put the same name on their own beers—often dark and malty Scotch-style ales. Moylan, who says he isn't a \"trademarkey kind of guy,\" wasn't concerned.\u003c/p>\n\u003cp>Then, as Moylan tells it, a brewing company in Arizona called Four Peaks not only adopted the name but applied for a trademark on it. Foreseeing legal troubles, Moylan voluntarily took the name off bottles of his beer that were shipped to states where Four Peaks' beers are sold. Four Peaks' representatives could not be reached for comment.\u003c/p>\n\u003cp>Moylan says the owners of Four Peaks recently visited his brewpub with a peace offering: a Four Peaks T-shirt and some beer. Moylan drank the beer and has even worn the shirt. It might not have been the happiest ending for his Kilt Lifter, but it wasn't a, um, bitter end.\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": "Fringe No More: 'Ancient Grains' Will Soon Be A Cheerios Variety",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/08/368689124/fringe-no-more-ancient-grains-will-soon-be-a-cheerios-variety\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/8/14)\u003c/p>\n\u003cfigure id=\"attachment_90553\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cheerios-ancient-grains_enl-5391fbb23d8f4de5bf7f776b5b8324ac8e6ff855.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cheerios-ancient-grains_enl-5391fbb23d8f4de5bf7f776b5b8324ac8e6ff855.jpe\" alt=\"The new box of Cheerios + Ancient grains cereal. Image: General Mills \" width=\"300\" class=\"size-full wp-image-90553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new box of Cheerios + Ancient grains cereal. Image: General Mills\u003c/figcaption>\u003c/figure>\n\u003cp>So-called \"ancient grains\" have moved with breathtaking momentum from America's culinary dissident fringe toward the mainstream — and now they've arrived. After all, what's more mainstream than Cheerios? In January, General Mills will introduce a new version of its flagship breakfast cereal, called Cheerios + Ancient Grains.\u003c/p>\n\u003cp>The new version of Cheerios will contain small amounts of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=15749697\">quinoa\u003c/a>, Kamut wheat and spelt along with the traditional oats.\u003c/p>\n\u003cp>\"They're keeping their ears attuned to what's hot and trendy,\" says Topher Ellis, who's been monitoring the world of breakfast cereals ever since he and his two brothers fought over the prizes at the bottom of each new box. Topher co-authored \u003cem>\u003ca href=\"http://www.amazon.com/The-Great-American-Cereal-Book/dp/0810997991\">The Great American Cereal Book: How Breakfast Got Its Crunch\u003c/a>, \u003c/em>and edits a newsletter on cereals called \u003ca href=\"http://www.lavasurfer.com/boxtop/boxtop-162.html\">The Boxtop\u003c/a>.\u003c/p>\n\u003cp>No one seems to know who first came up with the term \"ancient grains.\" It certainly has little basis in history or botany. Spelt or quinoa or millet aren't older than oats or regular wheat; they're just more hard to find, and they've been relatively neglected by crop breeders. \"You could just call them 'whole grains,' \" admits \u003ca href=\"http://mariaspeck.com/\">Maria Speck\u003c/a>, author of the cookbook \u003ca href=\"http://www.amazon.com/Ancient-Grains-Modern-Meals-Mediterranean/dp/1580083544\">Ancient Grains for Modern Meals\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But calling these grains \"ancient,\" with its sense of mystery and archeological discovery, helped to express Speck's fascination with traditional whole grains. \"I'm mesmerized by them,\" she says.\u003c/p>\n\u003cp>Speck did not, however, invent the term. Cynthia Harriman, director of food and nutrition strategies for Oldways, which promotes traditional foods, searched through her email archives and discovered that Nature's Path, the organic food company, was talking about \"ancient grains\" in 2005.\u003c/p>\n\u003cp>Now, General Mills hopes that these allegedly ancient ingredients will invigorate a brand that's showing signs of age itself.\u003c/p>\n\u003cp>Cheerios helped to define the industrial era of American breakfasting when General Mills launched the product as Cheery Oats in 1941. But breakfast cereal sales have been sagging in recent years.\u003c/p>\n\u003cp>Ellis points out that General Mills has actually done a lot of experimenting with its venerable franchise. Since 1979, it has spun off a whole family of Cheerios subgenres. There are now 15 in all, including Honey Nut (which now outsells the original Cheerios), Dulce De Leche, Chocolate, Multi Grain and Protein.\u003c/p>\n\u003cp>All of the new versions are sweeter than the original. A serving of unadorned Cheerios has one gram of sugar, compared to nine grams in Honey Nut Cheerios. A serving of Cheerios + Ancient Grains will have five grams of sugar.\u003c/p>\n\u003cp>Speck seems uncertain how she should react to this ancient grains version of Cheerios. Part of her is quite pleased. \"For me, it's beautiful that 'ancient grains' has this appeal,\" she says. On the other hand, she doesn't eat manufactured breakfast cereal, and isn't really interested in promoting it. \"My interest is, I want people to cook more,\" she says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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>post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/08/368689124/fringe-no-more-ancient-grains-will-soon-be-a-cheerios-variety\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/8/14)\u003c/p>\n\u003cfigure id=\"attachment_90553\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cheerios-ancient-grains_enl-5391fbb23d8f4de5bf7f776b5b8324ac8e6ff855.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cheerios-ancient-grains_enl-5391fbb23d8f4de5bf7f776b5b8324ac8e6ff855.jpe\" alt=\"The new box of Cheerios + Ancient grains cereal. Image: General Mills \" width=\"300\" class=\"size-full wp-image-90553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new box of Cheerios + Ancient grains cereal. Image: General Mills\u003c/figcaption>\u003c/figure>\n\u003cp>So-called \"ancient grains\" have moved with breathtaking momentum from America's culinary dissident fringe toward the mainstream — and now they've arrived. After all, what's more mainstream than Cheerios? In January, General Mills will introduce a new version of its flagship breakfast cereal, called Cheerios + Ancient Grains.\u003c/p>\n\u003cp>The new version of Cheerios will contain small amounts of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=15749697\">quinoa\u003c/a>, Kamut wheat and spelt along with the traditional oats.\u003c/p>\n\u003cp>\"They're keeping their ears attuned to what's hot and trendy,\" says Topher Ellis, who's been monitoring the world of breakfast cereals ever since he and his two brothers fought over the prizes at the bottom of each new box. Topher co-authored \u003cem>\u003ca href=\"http://www.amazon.com/The-Great-American-Cereal-Book/dp/0810997991\">The Great American Cereal Book: How Breakfast Got Its Crunch\u003c/a>, \u003c/em>and edits a newsletter on cereals called \u003ca href=\"http://www.lavasurfer.com/boxtop/boxtop-162.html\">The Boxtop\u003c/a>.\u003c/p>\n\u003cp>No one seems to know who first came up with the term \"ancient grains.\" It certainly has little basis in history or botany. Spelt or quinoa or millet aren't older than oats or regular wheat; they're just more hard to find, and they've been relatively neglected by crop breeders. \"You could just call them 'whole grains,' \" admits \u003ca href=\"http://mariaspeck.com/\">Maria Speck\u003c/a>, author of the cookbook \u003ca href=\"http://www.amazon.com/Ancient-Grains-Modern-Meals-Mediterranean/dp/1580083544\">Ancient Grains for Modern Meals\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But calling these grains \"ancient,\" with its sense of mystery and archeological discovery, helped to express Speck's fascination with traditional whole grains. \"I'm mesmerized by them,\" she says.\u003c/p>\n\u003cp>Speck did not, however, invent the term. Cynthia Harriman, director of food and nutrition strategies for Oldways, which promotes traditional foods, searched through her email archives and discovered that Nature's Path, the organic food company, was talking about \"ancient grains\" in 2005.\u003c/p>\n\u003cp>Now, General Mills hopes that these allegedly ancient ingredients will invigorate a brand that's showing signs of age itself.\u003c/p>\n\u003cp>Cheerios helped to define the industrial era of American breakfasting when General Mills launched the product as Cheery Oats in 1941. But breakfast cereal sales have been sagging in recent years.\u003c/p>\n\u003cp>Ellis points out that General Mills has actually done a lot of experimenting with its venerable franchise. Since 1979, it has spun off a whole family of Cheerios subgenres. There are now 15 in all, including Honey Nut (which now outsells the original Cheerios), Dulce De Leche, Chocolate, Multi Grain and Protein.\u003c/p>\n\u003cp>All of the new versions are sweeter than the original. A serving of unadorned Cheerios has one gram of sugar, compared to nine grams in Honey Nut Cheerios. A serving of Cheerios + Ancient Grains will have five grams of sugar.\u003c/p>\n\u003cp>Speck seems uncertain how she should react to this ancient grains version of Cheerios. Part of her is quite pleased. \"For me, it's beautiful that 'ancient grains' has this appeal,\" she says. On the other hand, she doesn't eat manufactured breakfast cereal, and isn't really interested in promoting it. \"My interest is, I want people to cook more,\" she says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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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"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": "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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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},
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"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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"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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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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