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Photo: Dinner Series/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://wuwm.drupal.publicbroadcasting.net/people/latoya-dennis\" target=\"_blank\">LaToya Dennis\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/280736997/europe-tells-u-s-to-lay-off-brie-and-get-its-own-cheese-names\" target=\"_blank\">Milwaukee Public Radio for The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/280736997/europe-tells-u-s-to-lay-off-brie-and-get-its-own-cheese-names\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_europe_tells_us_to_lay_off_brie_and_get_its_own_cheese_names.mp3\"] \u003c/p>\n\u003cp>What's in a name? It's an age-old question Juliet once asked Romeo in Shakespeare's famed play.\u003c/p>\n\u003cp>Today, it's a serious question between the U.S. and the European Union, which has said it wants U.S. food makers to stop using European names.\u003c/p>\n\u003cp>But depending on what food you're talking about, a name could be a lot, says \u003ca href=\"http://kylecherek.com/\">Kyle Cherek\u003c/a>, the producer and host of a TV show called \u003cem>Wisconsin Foodie\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cherek argues that certain products are so unique that only one country or region should be allowed to lay claim. So, for example, he says only onions from Vidalia, Ga., should be called American Vidalia, and Lambic beer absolutely has to come from a specific valley in Belgium.\u003c/p>\n\u003cp>\"Roquefort, of course, has to come from that region\" of France, he adds, because there's a distinctive fungus that gives the cheese its flavor.\u003c/p>\n\u003cp>But not everything fits into that category. Take, for instance, cheddar cheese — which is big business in Wisconsin.\u003c/p>\n\u003cp>\"They simply can't legislate that into a region,\" Cherek says. \"Cheddar is made in Australia, in the U.S., in Canada. It's made in probably seven or eight countries.\"\u003c/p>\n\u003cp>And therein lies the problem.\u003c/p>\n\u003cp>As part of negotiations over the Transatlantic Trade and Investment Partnership, the European Union wants the U.S. to prohibit food makers here from using names with historical ties to Europe.\u003c/p>\n\u003cp>That means popular cheeses like Gruyere, Brie and Parmesan could all be in line for a name change, thanks to the EU's proposed restrictions. The problem, says Steve Stettler, who owns \u003ca href=\"http://www.decaturdairy.com/\">Decatur Dairy\u003c/a> in Brodhead, Wis., is that U.S. food makers have spent a lot of money building their brands.\u003c/p>\n\u003cp>\"How do we educate our consumers? People have spent a great deal of money on labeling, building traditions, building a name on a product,\" Stettler says. \"And then not being able to use that name would be kind of horrific.\"\u003c/p>\n\u003cp>His factory, located 100 miles from Milwaukee, currently makes a variety of cheeses, including Havarti, Swiss and Gouda. Right now, there's a 35,000-pound stainless steel vat full of liquid Muenster cheese — whose name may also have to be changed because it originates from France's Valley of Muenster — in the process of changing to a solid.\u003c/p>\n\u003cp>Since the EU started putting restrictions on food names in the mid-1990s, they've spread to other countries, says Shawna Morris of the \u003ca href=\"http://www.usdec.org/\">U.S. Dairy Export Council\u003c/a>.\u003c/p>\n\u003cp>A couple of years ago, she notes, a free trade agreement between the EU and South Korea \"banned the sale of U.S. feta, Asiago, Gorgonzola and fontina to Korea.\"\u003c/p>\n\u003cp>Morris says Costa Rica recently decided against allowing the sale of American provolone and Parmesan, and South and Central America have similar restrictions.\u003c/p>\n\u003cp>She argues that it's less about civic pride, and more about competition.\u003c/p>\n\u003cp>\"Actually, just last year, the U.S. became the largest single country exporter of cheese in the world,\" she says.\u003c/p>\n\u003cp>And nearly a quarter of all cheese produced in the U.S. comes from Wisconsin.\u003c/p>\n\u003cp>Even if the state's producers are eventually barred from using European-derived names for their cheeses, they'll always have Wisconsin's native product: cheese curds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wuwm.com/\" target=\"_blank\">Milwaukee Public Radio\u003c/a>. \u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78780\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bigcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bigcheese.jpg\" alt=\"Cheese, glorious cheese! The European Union wants U.S. food makers to stop using names with historical ties to Europe. But what else would you call, say, Parmesan and Brie? Photo: Dinner Series/Flickr\" width=\"1120\" height=\"628\" class=\"size-full wp-image-78780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese, glorious cheese! The European Union wants U.S. food makers to stop using names with historical ties to Europe. But what else would you call, say, Parmesan and Brie? Photo: Dinner Series/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://wuwm.drupal.publicbroadcasting.net/people/latoya-dennis\" target=\"_blank\">LaToya Dennis\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/280736997/europe-tells-u-s-to-lay-off-brie-and-get-its-own-cheese-names\" target=\"_blank\">Milwaukee Public Radio for The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/04/280736997/europe-tells-u-s-to-lay-off-brie-and-get-its-own-cheese-names\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>What's in a name? It's an age-old question Juliet once asked Romeo in Shakespeare's famed play.\u003c/p>\n\u003cp>Today, it's a serious question between the U.S. and the European Union, which has said it wants U.S. food makers to stop using European names.\u003c/p>\n\u003cp>But depending on what food you're talking about, a name could be a lot, says \u003ca href=\"http://kylecherek.com/\">Kyle Cherek\u003c/a>, the producer and host of a TV show called \u003cem>Wisconsin Foodie\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cherek argues that certain products are so unique that only one country or region should be allowed to lay claim. So, for example, he says only onions from Vidalia, Ga., should be called American Vidalia, and Lambic beer absolutely has to come from a specific valley in Belgium.\u003c/p>\n\u003cp>\"Roquefort, of course, has to come from that region\" of France, he adds, because there's a distinctive fungus that gives the cheese its flavor.\u003c/p>\n\u003cp>But not everything fits into that category. Take, for instance, cheddar cheese — which is big business in Wisconsin.\u003c/p>\n\u003cp>\"They simply can't legislate that into a region,\" Cherek says. \"Cheddar is made in Australia, in the U.S., in Canada. It's made in probably seven or eight countries.\"\u003c/p>\n\u003cp>And therein lies the problem.\u003c/p>\n\u003cp>As part of negotiations over the Transatlantic Trade and Investment Partnership, the European Union wants the U.S. to prohibit food makers here from using names with historical ties to Europe.\u003c/p>\n\u003cp>That means popular cheeses like Gruyere, Brie and Parmesan could all be in line for a name change, thanks to the EU's proposed restrictions. The problem, says Steve Stettler, who owns \u003ca href=\"http://www.decaturdairy.com/\">Decatur Dairy\u003c/a> in Brodhead, Wis., is that U.S. food makers have spent a lot of money building their brands.\u003c/p>\n\u003cp>\"How do we educate our consumers? People have spent a great deal of money on labeling, building traditions, building a name on a product,\" Stettler says. \"And then not being able to use that name would be kind of horrific.\"\u003c/p>\n\u003cp>His factory, located 100 miles from Milwaukee, currently makes a variety of cheeses, including Havarti, Swiss and Gouda. Right now, there's a 35,000-pound stainless steel vat full of liquid Muenster cheese — whose name may also have to be changed because it originates from France's Valley of Muenster — in the process of changing to a solid.\u003c/p>\n\u003cp>Since the EU started putting restrictions on food names in the mid-1990s, they've spread to other countries, says Shawna Morris of the \u003ca href=\"http://www.usdec.org/\">U.S. Dairy Export Council\u003c/a>.\u003c/p>\n\u003cp>A couple of years ago, she notes, a free trade agreement between the EU and South Korea \"banned the sale of U.S. feta, Asiago, Gorgonzola and fontina to Korea.\"\u003c/p>\n\u003cp>Morris says Costa Rica recently decided against allowing the sale of American provolone and Parmesan, and South and Central America have similar restrictions.\u003c/p>\n\u003cp>She argues that it's less about civic pride, and more about competition.\u003c/p>\n\u003cp>\"Actually, just last year, the U.S. became the largest single country exporter of cheese in the world,\" she says.\u003c/p>\n\u003cp>And nearly a quarter of all cheese produced in the U.S. comes from Wisconsin.\u003c/p>\n\u003cp>Even if the state's producers are eventually barred from using European-derived names for their cheeses, they'll always have Wisconsin's native product: cheese curds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wuwm.com/\" target=\"_blank\">Milwaukee Public Radio\u003c/a>. \u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why the 'Non-GMO' Label is Organic's Frenemy",
"title": "Why the 'Non-GMO' Label is Organic's Frenemy",
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"content": "\u003cfigure id=\"attachment_78708\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\" alt=\"The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78708\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\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/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>It's easy to think of \"organic\" and \"non-GMO\" as the best buddies of food. They sit comfortably beside each other in the same grocery stores — most prominently, in Whole Foods Market. Culturally, they also seem to occupy the same space. Both reject aspects of mainstream industrial agriculture.\u003c/p>\n\u003cp>In fact, the \u003ca href=\"http://www.nongmoproject.org/\">increasingly successful\u003c/a> movement to eliminate genetically modified crops — GMOs — from food is turning out to be organic's false friend. The non-GMO label has become a cheaper alternative to organic.\u003c/p>\n\u003cp>\"More and more, there's concern [among organic food companies] that they created a monster,\" says Mark Kastel, a pro-organic activist who's co-founder of the \u003ca href=\"http://www.cornucopia.org/\">Cornucopia Institute\u003c/a>.\u003c/p>\n\u003cp>The conflict between organic and non-GMO food became clear to me while reporting two stories in recent weeks, one about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">non-GMO grain\u003c/a> and another about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">organic eggs\u003c/a>. I visited Allen Williams, a farmer near Cerro Gordo, Ill., who straddles this divide. He grows everything: lots of organic crops; non-GMO corn and soybeans; and some genetically modified crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His nonorganic fields are treated essentially the same, whether the crops are non-GMO or genetically modified. Williams keeps those fields weed-free with chemical herbicides, although he has to use different chemicals on the non-GMO fields. He adds standard commercial fertilizer to keep the soil fertile. Basically, it's just conventional farming. Williams will get a higher price for his non-GMO soybeans and corn, but it's not a huge premium over the standard commodity price — about 15 percent for soybeans, 10 percent for corn.\u003c/p>\n\u003cp>Organic production is a whole different ballgame. For fertilizer, Williams uses tons of chicken litter that he buys from a big chicken producer miles away. To control pests, he grows a variety of crops: soybeans one year, then corn, then wheat, and sometimes sunflowers, too. During the growing season, he hires people to walk through soybean fields and cut down weeds. He always plants a \"cover crop\" after the main crop is harvested, to capture nutrients — mainly nitrogen — and keep them from washing away.\u003c/p>\n\u003cp>That all takes time and money, which is why most farmers won't do it unless they get paid more. The gap, in fact, is astonishing: Organic soybeans currently cost twice the price of standard conventional beans. This means, in turn, that any food made from those soybeans — think organic chickens, which eat a soy-rich diet — will be more more expensive than food that's simply \"non-GMO.\"\u003c/p>\n\u003cp>No food retailer likes high costs. If it can offer a cheaper product that attracts the same consumers, it will do it. According to Kastel, that's how Whole Foods and others are using non-GMO labels.\u003c/p>\n\u003cp>\"This is a potent marketing vehicle designed to blur the line between organic and nonorganic,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://murrayschicken.com/index.php\">Murray's Chicken\u003c/a>, a company based in New York, recently\u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\"> announced\u003c/a> that it was now \"offering 'better-for-you' non-GMO chicken without the organic price tag.\" In a Whole Foods Market that I recently visited, the store had posted a sign explaining that organic eggs were out of stock, but that \"during this shortage, we have expanded our selection of Non-GMO Project Certified eggs to provide you with high-quality alternatives.\"\u003c/p>\n\u003cp>David Bruce, director of eggs, meat, produce and soy for \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, a major organic food company, says the non-GMO labels \"definitely\" are diverting some consumers away from organic food. \"We call it trading down,\" he says.\u003c/p>\n\u003cp>Bruce says organic companies need to draw a clear line that sets organics apart from any alternatives.\u003c/p>\n\u003cp>\"The goal is to educate consumers that 'non-GMO' or 'natural' products are not 100 percent the same as an organic product,\" he 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>\u003cfigure id=\"attachment_78708\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/non-gmo-cf9e108cf91d351f6723f881e8afebefe9876876.jpg\" alt=\"The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78708\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The increasingly successful movement to eliminate GMO crops from food is turning out to be organic's false friend. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\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/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/28/2014)\u003c/p>\n\u003cp>It's easy to think of \"organic\" and \"non-GMO\" as the best buddies of food. They sit comfortably beside each other in the same grocery stores — most prominently, in Whole Foods Market. Culturally, they also seem to occupy the same space. Both reject aspects of mainstream industrial agriculture.\u003c/p>\n\u003cp>In fact, the \u003ca href=\"http://www.nongmoproject.org/\">increasingly successful\u003c/a> movement to eliminate genetically modified crops — GMOs — from food is turning out to be organic's false friend. The non-GMO label has become a cheaper alternative to organic.\u003c/p>\n\u003cp>\"More and more, there's concern [among organic food companies] that they created a monster,\" says Mark Kastel, a pro-organic activist who's co-founder of the \u003ca href=\"http://www.cornucopia.org/\">Cornucopia Institute\u003c/a>.\u003c/p>\n\u003cp>The conflict between organic and non-GMO food became clear to me while reporting two stories in recent weeks, one about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">non-GMO grain\u003c/a> and another about \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">organic eggs\u003c/a>. I visited Allen Williams, a farmer near Cerro Gordo, Ill., who straddles this divide. He grows everything: lots of organic crops; non-GMO corn and soybeans; and some genetically modified crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His nonorganic fields are treated essentially the same, whether the crops are non-GMO or genetically modified. Williams keeps those fields weed-free with chemical herbicides, although he has to use different chemicals on the non-GMO fields. He adds standard commercial fertilizer to keep the soil fertile. Basically, it's just conventional farming. Williams will get a higher price for his non-GMO soybeans and corn, but it's not a huge premium over the standard commodity price — about 15 percent for soybeans, 10 percent for corn.\u003c/p>\n\u003cp>Organic production is a whole different ballgame. For fertilizer, Williams uses tons of chicken litter that he buys from a big chicken producer miles away. To control pests, he grows a variety of crops: soybeans one year, then corn, then wheat, and sometimes sunflowers, too. During the growing season, he hires people to walk through soybean fields and cut down weeds. He always plants a \"cover crop\" after the main crop is harvested, to capture nutrients — mainly nitrogen — and keep them from washing away.\u003c/p>\n\u003cp>That all takes time and money, which is why most farmers won't do it unless they get paid more. The gap, in fact, is astonishing: Organic soybeans currently cost twice the price of standard conventional beans. This means, in turn, that any food made from those soybeans — think organic chickens, which eat a soy-rich diet — will be more more expensive than food that's simply \"non-GMO.\"\u003c/p>\n\u003cp>No food retailer likes high costs. If it can offer a cheaper product that attracts the same consumers, it will do it. According to Kastel, that's how Whole Foods and others are using non-GMO labels.\u003c/p>\n\u003cp>\"This is a potent marketing vehicle designed to blur the line between organic and nonorganic,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://murrayschicken.com/index.php\">Murray's Chicken\u003c/a>, a company based in New York, recently\u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\"> announced\u003c/a> that it was now \"offering 'better-for-you' non-GMO chicken without the organic price tag.\" In a Whole Foods Market that I recently visited, the store had posted a sign explaining that organic eggs were out of stock, but that \"during this shortage, we have expanded our selection of Non-GMO Project Certified eggs to provide you with high-quality alternatives.\"\u003c/p>\n\u003cp>David Bruce, director of eggs, meat, produce and soy for \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, a major organic food company, says the non-GMO labels \"definitely\" are diverting some consumers away from organic food. \"We call it trading down,\" he says.\u003c/p>\n\u003cp>Bruce says organic companies need to draw a clear line that sets organics apart from any alternatives.\u003c/p>\n\u003cp>\"The goal is to educate consumers that 'non-GMO' or 'natural' products are not 100 percent the same as an organic product,\" he 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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"disqusTitle": "Industry Wipes Away 'Got Milk?' Mustache After Sales Take Spill ",
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"content": "\u003cfigure id=\"attachment_78585\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/untitled-21_wide-5be9b37529b81b3518cfbec49f65e2aef17673ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/untitled-21_wide-5be9b37529b81b3518cfbec49f65e2aef17673ff.jpg\" alt=\"The milk's industry's new campaign, Milk Life, features ordinary people accomplishing all sorts of tasks after jumpstarting their day with a glass of milk. Photo: Courtesy of Milk Processor Education Program\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk's industry's new campaign, Milk Life, features ordinary people accomplishing all sorts of tasks after jumpstarting their day with a glass of milk. Photo: Courtesy of Milk Processor Education Program\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282573564/industry-wipes-away-got-milk-mustache-after-sales-take-spill\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>There's a new slogan in town that will replace \"Got Milk?\"\u003c/p>\n\u003cp>The famous tagline that encouraged Americans to consume more dairy has been benched by the \u003ca href=\"http://milkpep.org/\">Milk Processor Education Program,\u003c/a> or MilkPEP, the national group of milk processors that launched the campaign back in 1993. The industry is hoping it can win back consumers with the slogan, \"Milk Life,\" after sales declined, year over year, for the last four years.\u003c/p>\n\u003cp>You can read \"Milk Life\" two ways, says Victor Zaborsy, the marketing director of MilkPEP. \"We want people to milk life, meaning getting the most out of their life, really ringing the last drop out of every single moment so that you can enjoy life to the fullest,\" he says.\u003c/p>\n\u003cp>Or perhaps you'll read it as \"living a milk life\" — with milk as a central part of a healthy life.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=NWQmz3oW1N8]\u003c/p>\n\u003cp>The slogan is part of MilkPEP's new $50 million campaign that uses print and digital ads to promote the frothy drink as a nutritious source of energy and protein. Gone are the star-studded images of celebrities sporting the iconic milk mustaches and replacing them are images of what people can accomplish when they drink milk in the morning.\u003c/p>\n\u003cp>\"Consumers have forgotten, or never knew, the basic things about milk,\" says Zaborsky. \"About how nutritious it is, particularly about milk's protein.\"\u003c/p>\n\u003cp>An 8-ounce glass of milk contains 8 grams of protein. \"So it's the just the perfect time for us to really put a laser focus on that specific benefit,\" he says. \"And help people understand that starting their day with a glass of milk ... can really help jumpstart their day.\"\u003c/p>\n\u003cp>In one poster, a young man is pictured break-dancing; in another, a little girl with wings made of milk fearlessly jump into a swimming pool. Underneath each image, the text starts out with, \"What 8 grams of protein looks like...\"\u003c/p>\n\u003cp>\"It is a departure from the milk mustache which is showing that really cool people – people at the top of their game – drink milk,\" Zaborsky says. \"Now we're showing how milk really impacts everyone and helps you live your best life.\"\u003c/p>\n\u003cp>But Zaborsky notes that while the milk mustaches may no longer be the primary focus, they'll still be used \"tactfully,\" when the occasion calls for it.\u003c/p>\n\u003cp>The new campaign comes at a time when milk consumption has gradually declined thanks to a slew of factors, from the economic recession to the growing number of alternatives to milk and cereal.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ers.usda.gov/media/1118789/err149.pdf\">U.S. Department of Agriculture\u003c/a>, between 1977 and 2008, the portion of adolescents and adults who did not drink milk on a given day rose from 41 percent to 54 percent, while the number that drank milk three or more times per day dropped from 13 to 4 percent. The number of children drinking milk also dropped off during the same time period.\u003c/p>\n\u003cp>Zaborski says for most people, drinking milk is an \"unconscious\" decision and that they rarely consider the nutritional benefits. The new campaign, he says, will help people again \"make a conscious choice about whether they're drinking milk or not,\" he 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>\u003cfigure id=\"attachment_78585\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/untitled-21_wide-5be9b37529b81b3518cfbec49f65e2aef17673ff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/untitled-21_wide-5be9b37529b81b3518cfbec49f65e2aef17673ff.jpg\" alt=\"The milk's industry's new campaign, Milk Life, features ordinary people accomplishing all sorts of tasks after jumpstarting their day with a glass of milk. Photo: Courtesy of Milk Processor Education Program\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk's industry's new campaign, Milk Life, features ordinary people accomplishing all sorts of tasks after jumpstarting their day with a glass of milk. Photo: Courtesy of Milk Processor Education Program\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282573564/industry-wipes-away-got-milk-mustache-after-sales-take-spill\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>There's a new slogan in town that will replace \"Got Milk?\"\u003c/p>\n\u003cp>The famous tagline that encouraged Americans to consume more dairy has been benched by the \u003ca href=\"http://milkpep.org/\">Milk Processor Education Program,\u003c/a> or MilkPEP, the national group of milk processors that launched the campaign back in 1993. The industry is hoping it can win back consumers with the slogan, \"Milk Life,\" after sales declined, year over year, for the last four years.\u003c/p>\n\u003cp>You can read \"Milk Life\" two ways, says Victor Zaborsy, the marketing director of MilkPEP. \"We want people to milk life, meaning getting the most out of their life, really ringing the last drop out of every single moment so that you can enjoy life to the fullest,\" he says.\u003c/p>\n\u003cp>Or perhaps you'll read it as \"living a milk life\" — with milk as a central part of a healthy life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NWQmz3oW1N8'\n title='//www.youtube.com/embed/NWQmz3oW1N8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The slogan is part of MilkPEP's new $50 million campaign that uses print and digital ads to promote the frothy drink as a nutritious source of energy and protein. Gone are the star-studded images of celebrities sporting the iconic milk mustaches and replacing them are images of what people can accomplish when they drink milk in the morning.\u003c/p>\n\u003cp>\"Consumers have forgotten, or never knew, the basic things about milk,\" says Zaborsky. \"About how nutritious it is, particularly about milk's protein.\"\u003c/p>\n\u003cp>An 8-ounce glass of milk contains 8 grams of protein. \"So it's the just the perfect time for us to really put a laser focus on that specific benefit,\" he says. \"And help people understand that starting their day with a glass of milk ... can really help jumpstart their day.\"\u003c/p>\n\u003cp>In one poster, a young man is pictured break-dancing; in another, a little girl with wings made of milk fearlessly jump into a swimming pool. Underneath each image, the text starts out with, \"What 8 grams of protein looks like...\"\u003c/p>\n\u003cp>\"It is a departure from the milk mustache which is showing that really cool people – people at the top of their game – drink milk,\" Zaborsky says. \"Now we're showing how milk really impacts everyone and helps you live your best life.\"\u003c/p>\n\u003cp>But Zaborsky notes that while the milk mustaches may no longer be the primary focus, they'll still be used \"tactfully,\" when the occasion calls for it.\u003c/p>\n\u003cp>The new campaign comes at a time when milk consumption has gradually declined thanks to a slew of factors, from the economic recession to the growing number of alternatives to milk and cereal.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ers.usda.gov/media/1118789/err149.pdf\">U.S. Department of Agriculture\u003c/a>, between 1977 and 2008, the portion of adolescents and adults who did not drink milk on a given day rose from 41 percent to 54 percent, while the number that drank milk three or more times per day dropped from 13 to 4 percent. The number of children drinking milk also dropped off during the same time period.\u003c/p>\n\u003cp>Zaborski says for most people, drinking milk is an \"unconscious\" decision and that they rarely consider the nutritional benefits. The new campaign, he says, will help people again \"make a conscious choice about whether they're drinking milk or not,\" he 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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"disqusTitle": "New Rules Would Curb How Kids Are Sold Junk Food at School ",
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"content": "\u003cfigure id=\"attachment_78570\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\" alt=\"Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>If you want to teach kids to adopt healthier eating habits, it's probably unwise to give them coupons for fast food chains at school.\u003c/p>\n\u003cp>And those advertisements for sugary sodas on the gymnasium scoreboard? Seems like another mixed message schools are sending kids.\u003c/p>\n\u003cp>That's why the White House and U.S. Department of Agriculture proposed new \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-04100.pdf\">school wellness guidelines\u003c/a> Tuesday aimed at cracking down on the widespread marketing of less-than-nutritious foods to kids on campus during the school day. Even though 90 percent of school districts are now meeting the overhauled nutrition \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/03/259425775/let-them-eat-sandwiches-usda-eases-school-lunch-restrictions\">standards for school lunches\u003c/a>, students are still being flooded with advertising for junk food in schools, according to first lady Michelle Obama.\u003c/p>\n\u003cp>\"The idea here is simple: Our classrooms should be healthy places where kids aren't bombarded with ads for junk food,\" said Obama, who joined USDA Secretary Tom Vilsack to announce the guidelines. \"Because when parents are working hard to teach their kids healthy habits at home, their work shouldn't be undone by unhealthy messages at school,\" she added in a statement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that messaging is everywhere: Food and beverage companies spent $149 million to market their products in schools in 2009, according to the Federal Trade Commission. Advertising for sodas and other sugary drinks accounted for more than \u003ca href=\"http://www.yaleruddcenter.org/resources/upload/docs/what/advertising/Marketing_in_Schools_JAMA_Pediatrics_1.14.pdf\">90 percent\u003c/a> of this spending, followed by fast food.\u003c/p>\n\u003cp>Beverage companies used to sell a lot of sodas in schools. Nowadays, their vending machines are selling juice and water instead. Even so, critics note, the same companies are still selling directly to kids.\u003c/p>\n\u003cp>Meanwhile, nearly two-thirds of elementary-school kids receive coupons for fast food at school through programs such as Pizza Hut's Book It! Program, which uses pizza as a reading incentive, according to \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1812294\">a study\u003c/a> published last month in \u003cem>JAMA Pediatrics\u003c/em>.\u003c/p>\n\u003cp>The proposed rules would limit such exposure by allowing only ads and marketing in schools for foods that meet the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170858564/carrot-juice-instead-of-coke-usda-proposes-new-school-snack-rules\">Smart Snacks in Schools\u003c/a> nutrition guidelines. Those standards, which are set to go in effect in the 2014-2015 school year, stem from the 2010 Healthy Hunger-Free Kids Act. They aim to boost the healthfulness of foods sold through vending machines, snack bars and a la carte in cafeterias.\u003c/p>\n\u003cp>Under the stricter guidelines, vending machines branded with Coke or Pepsi images would no longer be allowed in schools. Same goes for branding for sugary drinks and snacks on posters and cups.\u003c/p>\n\u003cp>The snack rules set limits for how much fat, sugar and sodium snacks can contain. But they only apply during the school day. So foods sold at after-school games, for instance, would be exempt.\u003c/p>\n\u003cp>Tuesday's announcement comes as the first lady's Let's Move! Initiative to combat childhood obesity marks its fourth anniversary this month. Advocates for limiting food marketing to kids hailed the announcement as an important step forward.\u003c/p>\n\u003cp>\"Given the high rates of childhood obesity and children's poor diets, it doesn't make sense to advertise and market unhealthy food to children at all, much less in schools,\" Margo Wootan, nutrition policy director for the Center for Science in the Public Interest, said in a \u003ca href=\"https://www.cspinet.org/new/201402251.html\">statement\u003c/a>. \"Parents know from experience, and studies show, that food marketing affects kids' food preferences, food choices and health.\"\u003c/p>\n\u003cp>Others applauded the new guidelines but worried that they didn't go far enough.\u003c/p>\n\u003cp>For instance, the new rules wouldn't ban charity events linked to fast food chains such as McCare nights — fundraisers in which students and their parents are encouraged to eat at their local McDonald's. The franchise then donates a portion of sales to the school.\u003c/p>\n\u003cp>\"We'd love to see the Let's Move! campaign take on this predatory marketing to kids that happens across the board,\" says\u003cstrong> \u003c/strong>Sriram Madhusoodanan, a senior organizer with Corporate Accountability International, a watchdog group that has been calling on McDonald's to stop such marketing to kids.\u003c/p>\n\u003cp>Indeed, it's still unclear just how the guidelines, which have yet to be finalized, will be applied. In part, that's because schools will be given leeway to decide for themselves what constitutes unacceptable marketing.\u003c/p>\n\u003cp>And the Associated Press \u003ca href=\"http://abcnews.go.com/Health/wireStory/rules-limit-marketing-unhealthy-food-schools-22659127?page=2\">reports\u003c/a> that the rules will make some exemptions for big infrastructure costs:\u003c/p>\n\u003cblockquote>\n\u003cp>\"That scoreboard advertising Coca-Cola, for example, wouldn't have to be immediately torn down. But the school would have to get one with a healthier message the next time it was replaced.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Also announced Tuesday: An expansion of efforts to feed hungry kids through school. Starting on July 1, more than 22,000 schools nationwide serving mostly low-income kids will be allowed to serve all students free breakfasts.\u003c/p>\n\u003cp>\"Right now, millions of children in this country are showing up to school hungry every day,\" the first lady said.\u003c/p>\n\u003cp>As we recently \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274899069/for-lower-income-students-snow-days-mean-hungry-tummies\">reported\u003c/a>, more than 21 million schoolchildren ate free or reduced-priced lunches last year. Under the expanded program, an additional 9 million kids will be eligible to receive the free meals, Obama 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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"excerpt": "Schools have made big strides in meeting standards for healthier meals, but students are still bombarded by junk food marketing. The first lady announced guidelines Tuesday that aim to change that.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78570\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\" alt=\"Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>If you want to teach kids to adopt healthier eating habits, it's probably unwise to give them coupons for fast food chains at school.\u003c/p>\n\u003cp>And those advertisements for sugary sodas on the gymnasium scoreboard? Seems like another mixed message schools are sending kids.\u003c/p>\n\u003cp>That's why the White House and U.S. Department of Agriculture proposed new \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-04100.pdf\">school wellness guidelines\u003c/a> Tuesday aimed at cracking down on the widespread marketing of less-than-nutritious foods to kids on campus during the school day. Even though 90 percent of school districts are now meeting the overhauled nutrition \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/03/259425775/let-them-eat-sandwiches-usda-eases-school-lunch-restrictions\">standards for school lunches\u003c/a>, students are still being flooded with advertising for junk food in schools, according to first lady Michelle Obama.\u003c/p>\n\u003cp>\"The idea here is simple: Our classrooms should be healthy places where kids aren't bombarded with ads for junk food,\" said Obama, who joined USDA Secretary Tom Vilsack to announce the guidelines. \"Because when parents are working hard to teach their kids healthy habits at home, their work shouldn't be undone by unhealthy messages at school,\" she added in a statement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that messaging is everywhere: Food and beverage companies spent $149 million to market their products in schools in 2009, according to the Federal Trade Commission. Advertising for sodas and other sugary drinks accounted for more than \u003ca href=\"http://www.yaleruddcenter.org/resources/upload/docs/what/advertising/Marketing_in_Schools_JAMA_Pediatrics_1.14.pdf\">90 percent\u003c/a> of this spending, followed by fast food.\u003c/p>\n\u003cp>Beverage companies used to sell a lot of sodas in schools. Nowadays, their vending machines are selling juice and water instead. Even so, critics note, the same companies are still selling directly to kids.\u003c/p>\n\u003cp>Meanwhile, nearly two-thirds of elementary-school kids receive coupons for fast food at school through programs such as Pizza Hut's Book It! Program, which uses pizza as a reading incentive, according to \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1812294\">a study\u003c/a> published last month in \u003cem>JAMA Pediatrics\u003c/em>.\u003c/p>\n\u003cp>The proposed rules would limit such exposure by allowing only ads and marketing in schools for foods that meet the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170858564/carrot-juice-instead-of-coke-usda-proposes-new-school-snack-rules\">Smart Snacks in Schools\u003c/a> nutrition guidelines. Those standards, which are set to go in effect in the 2014-2015 school year, stem from the 2010 Healthy Hunger-Free Kids Act. They aim to boost the healthfulness of foods sold through vending machines, snack bars and a la carte in cafeterias.\u003c/p>\n\u003cp>Under the stricter guidelines, vending machines branded with Coke or Pepsi images would no longer be allowed in schools. Same goes for branding for sugary drinks and snacks on posters and cups.\u003c/p>\n\u003cp>The snack rules set limits for how much fat, sugar and sodium snacks can contain. But they only apply during the school day. So foods sold at after-school games, for instance, would be exempt.\u003c/p>\n\u003cp>Tuesday's announcement comes as the first lady's Let's Move! Initiative to combat childhood obesity marks its fourth anniversary this month. Advocates for limiting food marketing to kids hailed the announcement as an important step forward.\u003c/p>\n\u003cp>\"Given the high rates of childhood obesity and children's poor diets, it doesn't make sense to advertise and market unhealthy food to children at all, much less in schools,\" Margo Wootan, nutrition policy director for the Center for Science in the Public Interest, said in a \u003ca href=\"https://www.cspinet.org/new/201402251.html\">statement\u003c/a>. \"Parents know from experience, and studies show, that food marketing affects kids' food preferences, food choices and health.\"\u003c/p>\n\u003cp>Others applauded the new guidelines but worried that they didn't go far enough.\u003c/p>\n\u003cp>For instance, the new rules wouldn't ban charity events linked to fast food chains such as McCare nights — fundraisers in which students and their parents are encouraged to eat at their local McDonald's. The franchise then donates a portion of sales to the school.\u003c/p>\n\u003cp>\"We'd love to see the Let's Move! campaign take on this predatory marketing to kids that happens across the board,\" says\u003cstrong> \u003c/strong>Sriram Madhusoodanan, a senior organizer with Corporate Accountability International, a watchdog group that has been calling on McDonald's to stop such marketing to kids.\u003c/p>\n\u003cp>Indeed, it's still unclear just how the guidelines, which have yet to be finalized, will be applied. In part, that's because schools will be given leeway to decide for themselves what constitutes unacceptable marketing.\u003c/p>\n\u003cp>And the Associated Press \u003ca href=\"http://abcnews.go.com/Health/wireStory/rules-limit-marketing-unhealthy-food-schools-22659127?page=2\">reports\u003c/a> that the rules will make some exemptions for big infrastructure costs:\u003c/p>\n\u003cblockquote>\n\u003cp>\"That scoreboard advertising Coca-Cola, for example, wouldn't have to be immediately torn down. But the school would have to get one with a healthier message the next time it was replaced.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Also announced Tuesday: An expansion of efforts to feed hungry kids through school. Starting on July 1, more than 22,000 schools nationwide serving mostly low-income kids will be allowed to serve all students free breakfasts.\u003c/p>\n\u003cp>\"Right now, millions of children in this country are showing up to school hungry every day,\" the first lady said.\u003c/p>\n\u003cp>As we recently \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274899069/for-lower-income-students-snow-days-mean-hungry-tummies\">reported\u003c/a>, more than 21 million schoolchildren ate free or reduced-priced lunches last year. Under the expanded program, an additional 9 million kids will be eligible to receive the free meals, Obama 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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"disqusTitle": "Trader Joe's Caught in Sticky Lawsuit Over Peanut Butter Pretzels",
"title": "Trader Joe's Caught in Sticky Lawsuit Over Peanut Butter Pretzels",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78472\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_0038-500x3752-acd39363fab6456be7443da211ff59e106d78fa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_0038-500x3752-acd39363fab6456be7443da211ff59e106d78fa2.jpg\" alt=\"The Trader Joe's Peanut Butter Filled Pretzel: The salty-sweet snack that launched a bitter lawsuit. Courtesy of Tine Haupert\" width=\"500\" height=\"375\" class=\"size-full wp-image-78472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trader Joe's Peanut Butter Filled Pretzel: The salty-sweet snack that launched a bitter lawsuit. Courtesy of Tine Haupert\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280284547/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/21/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280284547/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140221_me_trader_joes_caught_in_sticky_lawsuit_over_peanut_butter_pretzels.mp3\"] \u003c/p>\n\u003cp>Among the many snacks you can find in the aisles of Trader Joe's is an icon of sweet and salty goodness: the peanut butter pretzel. It's a combination so tasty, famed food writer Ruth Reichl once raved, \"You haven't lived until you've tried the two together.\"\u003c/p>\n\u003cp>But the beloved treats aren't just treasures for the palate — they're a pretty lucrative business worth millions of dollars. And now, Trader Joe's is being sued for allegedly cornering the market on the snack.\u003c/p>\n\u003cp>The plaintiff is Maxim Marketing, a Southern California company that claims to have invented the peanut butter pretzel in the early 1980s. And for more than 25 years, Maxim claims, it supplied the grocery chain with the snack, which is sold under the private Trader Joe's label. But Maxim says the retailer switched suppliers to packaged food giant ConAgra Foods, unfairly cutting it out of the business it pioneered. So Maxim is suing both companies, explains journalist Alfred Lee, who \u003ca href=\"http://www.labusinessjournal.com/news/2014/feb/17/pretzel-supplier-alleges-twisted-tale/?page=1&\">wrote about the lawsuit\u003c/a> for the \u003cem>Los Angeles Business Journal.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They're suing for alleged breach of contract and also alleging the existence of a peanut butter pretzel monopoly,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"I realize that sounds kind of funny, but this isn't some bite-sized niche, if you will. It's a market worth tens of millions of dollars.\"\u003c/p>\n\u003cp>Maxim claims it sold Trader Joe's $9 million worth of peanut butter pretzels each year, and the grocer, in turn, sold the snacks at a gross markup of roughly 35 percent.\u003c/p>\n\u003cp>\"Maxim is a middle man that doesn't own its own factories,\" Lee explains, \"and ConAgra has bought up most of the peanut butter pretzel manufacturing capability in the United States. And Maxim is saying that this deal prevents them from essentially doing business.\"\u003c/p>\n\u003cp>Trader Joe's, which is privately held, is famously tight-lipped. It does not disclose its suppliers, and it has not commented publicly on the lawsuit nor responded to it in court.\u003c/p>\n\u003cp>Of course, Trader Joe's has the right to use any supplier it wants. And one way the company has traditionally cut costs is by bypassing the middle man and going straight to the manufacturer when it comes to creating its own private-label foods. So, really, it's up to the court to decide whether any contract was indeed breached, and whether the deal between Trader Joe's and ConAgra really does crumble competition in the pretzel marketplace.\u003c/p>\n\u003cp>One of the lawsuit's most surprising revelations? Turns out, the peanut butter pretzel is a marvel of food manufacturing. The technology to make a hard pretzel shell stuffed with peanut butter didn't even exist until the 1980s, Lee says. It's a process called co-extrusion — basically, an outer tube pumps out pretzel dough, while an inner tube pumps out peanut butter filling onto a conveyor belt. The whole thing is then sliced up and baked in a giant 100-foot oven.\u003c/p>\n\u003cp>\"It turns out that getting the mix right and the proportions right was pretty tricky,\" Lee says. \"If there is too much water in the pretzel or the shell is too thin, the things will explode. And imagine having to clean a 100-foot oven full of peanut butter.\" \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>\u003cfigure id=\"attachment_78472\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_0038-500x3752-acd39363fab6456be7443da211ff59e106d78fa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_0038-500x3752-acd39363fab6456be7443da211ff59e106d78fa2.jpg\" alt=\"The Trader Joe's Peanut Butter Filled Pretzel: The salty-sweet snack that launched a bitter lawsuit. Courtesy of Tine Haupert\" width=\"500\" height=\"375\" class=\"size-full wp-image-78472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trader Joe's Peanut Butter Filled Pretzel: The salty-sweet snack that launched a bitter lawsuit. Courtesy of Tine Haupert\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280284547/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/21/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/21/280284547/trader-joes-caught-in-sticky-lawsuit-over-peanut-butter-pretzels\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Among the many snacks you can find in the aisles of Trader Joe's is an icon of sweet and salty goodness: the peanut butter pretzel. It's a combination so tasty, famed food writer Ruth Reichl once raved, \"You haven't lived until you've tried the two together.\"\u003c/p>\n\u003cp>But the beloved treats aren't just treasures for the palate — they're a pretty lucrative business worth millions of dollars. And now, Trader Joe's is being sued for allegedly cornering the market on the snack.\u003c/p>\n\u003cp>The plaintiff is Maxim Marketing, a Southern California company that claims to have invented the peanut butter pretzel in the early 1980s. And for more than 25 years, Maxim claims, it supplied the grocery chain with the snack, which is sold under the private Trader Joe's label. But Maxim says the retailer switched suppliers to packaged food giant ConAgra Foods, unfairly cutting it out of the business it pioneered. So Maxim is suing both companies, explains journalist Alfred Lee, who \u003ca href=\"http://www.labusinessjournal.com/news/2014/feb/17/pretzel-supplier-alleges-twisted-tale/?page=1&\">wrote about the lawsuit\u003c/a> for the \u003cem>Los Angeles Business Journal.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They're suing for alleged breach of contract and also alleging the existence of a peanut butter pretzel monopoly,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"I realize that sounds kind of funny, but this isn't some bite-sized niche, if you will. It's a market worth tens of millions of dollars.\"\u003c/p>\n\u003cp>Maxim claims it sold Trader Joe's $9 million worth of peanut butter pretzels each year, and the grocer, in turn, sold the snacks at a gross markup of roughly 35 percent.\u003c/p>\n\u003cp>\"Maxim is a middle man that doesn't own its own factories,\" Lee explains, \"and ConAgra has bought up most of the peanut butter pretzel manufacturing capability in the United States. And Maxim is saying that this deal prevents them from essentially doing business.\"\u003c/p>\n\u003cp>Trader Joe's, which is privately held, is famously tight-lipped. It does not disclose its suppliers, and it has not commented publicly on the lawsuit nor responded to it in court.\u003c/p>\n\u003cp>Of course, Trader Joe's has the right to use any supplier it wants. And one way the company has traditionally cut costs is by bypassing the middle man and going straight to the manufacturer when it comes to creating its own private-label foods. So, really, it's up to the court to decide whether any contract was indeed breached, and whether the deal between Trader Joe's and ConAgra really does crumble competition in the pretzel marketplace.\u003c/p>\n\u003cp>One of the lawsuit's most surprising revelations? Turns out, the peanut butter pretzel is a marvel of food manufacturing. The technology to make a hard pretzel shell stuffed with peanut butter didn't even exist until the 1980s, Lee says. It's a process called co-extrusion — basically, an outer tube pumps out pretzel dough, while an inner tube pumps out peanut butter filling onto a conveyor belt. The whole thing is then sliced up and baked in a giant 100-foot oven.\u003c/p>\n\u003cp>\"It turns out that getting the mix right and the proportions right was pretty tricky,\" Lee says. \"If there is too much water in the pretzel or the shell is too thin, the things will explode. And imagine having to clean a 100-foot oven full of peanut butter.\" \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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"disqusTitle": "Budweiser's 'Puppy Love' Ad Wins Super Bowl Viewers' Hearts",
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"content": "\u003cfigure id=\"attachment_77568\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/puppylove032way-1bfedb1c1181d6660f9f8a7aeb481c89d192f12f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/puppylove032way-1bfedb1c1181d6660f9f8a7aeb481c89d192f12f.jpg\" alt=\"Puppy + Clydesdale = awww. Photo: Anheuser-Busch.com\" width=\"560\" class=\"size-full wp-image-77568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Puppy + Clydesdale = awww. Photo: Anheuser-Busch.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/03/270897885/budweisers-puppy-love-ad-wins-super-bowl-viewers-hearts\">The Two-Way at NPR\u003c/a> (2/3/14)\u003c/p>\n\u003cp>The Super Bowl sure didn't live up to expectations. Pigskin prognosticators told us it would be a close game between the NFL's two best teams.\u003c/p>\n\u003cp>Instead, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/02/270657316/seattle-dominates-denver-to-win-its-first-super-bowl-victory\" target=\"_blank\">Seattle won a 43-8 laugher\u003c/a>. Denver was never really in it.\u003c/p>\n\u003cp>The other big story of every Super Bowl, though, turned out just as experts predicted it would.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.youtube.com/watch?v=uQB7QRyF4p4\" target=\"_blank\">Puppy Love\u003c/a>,\" Budweiser's latest sentimental spot to use a cute dog and photogenic Clydesdales to sell beer, \u003ca href=\"http://www.usatoday.com/story/money/business/2014/02/02/ad-meter-winner-story/5087939/\" target=\"_blank\">won \u003cem>USA Today\u003c/em>'s annual Super Bowl Ad Meter\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=uQB7QRyF4p4]\u003c/p>\n\u003cp>\"Never mind that it aired with just two minutes left in a dog of a game,\" \u003cem>USA Today\u003c/em> writes, the ad \"about a spunky puppy who is adopted but keeps coming back home to the Clydesdale horse it loves\" scored highest with the newspaper's online audience of 6,272 voters.\u003c/p>\n\u003cp>The commercial, which Budweiser had put online last week, had been a pregame favorite to win viewers' hearts. After all, a similar spot won last year's Ad Meter.\u003c/p>\n\u003cul>\nOther ads that scored well with \u003cem>USA Today\u003c/em>'s panelists:\n\u003cli>Doritos' \"Cowboy Kid\"\u003c/li>\n\u003cli>Budweiser's \"Hero's Welcome\"\u003c/li>\n\u003cli>Doritos' \"Time Machine\"\u003c/li>\n\u003cli>Radio Shack's \"Phone Call\"\u003c/li>\n\u003c/ul>\n\u003cp>As for the trend this year, \u003ca href=\"http://www.nytimes.com/2014/02/03/business/media/after-risque-years-super-bowl-commercials-go-warm-and-fuzzy.html?hpw&rref=business&_r=0\" target=\"_blank\">\u003cem>The New York Times\u003c/em> says\u003c/a> that unlike in other recent years when many of the ads were edgy, \"most of the commercials that Fox broadcast nationally during Super Bowl XLVIII on Sunday sought to invoke fuzzy feelings that would warm the cockles of consumer hearts, if not MetLife Stadium. The television and social media audiences were exhorted repeatedly to forget their troubles and put on a smiley face.\"\u003c/p>\n\u003cul>\nIf you're looking for recaps of the game:\n\u003cli>\"Seahawks Dominate Broncos For Super Bowl Victory.\" (\u003ca href=\"http://www.npr.org/2014/02/03/270874379/seahawks-dominate-broncos-for-super-bowl-victory\" target=\"_blank\">\u003cem>Morning Edition\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"Defense And Special Teams Win It For Seattle In Convincing Fashion.\" (\u003ca href=\"http://seattletimes.com/html/seahawks/2022823508_seahawks03xml.html\" target=\"_blank\">\u003cem>The Seattle Times\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"SEASICK.\" (The \u003ca href=\"http://www.denverpost.com/\" target=\"_blank\">homepage of\u003cem> The Denver Post\u003c/em>\u003c/a>) \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uQB7QRyF4p4'\n title='//www.youtube.com/embed/uQB7QRyF4p4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"Never mind that it aired with just two minutes left in a dog of a game,\" \u003cem>USA Today\u003c/em> writes, the ad \"about a spunky puppy who is adopted but keeps coming back home to the Clydesdale horse it loves\" scored highest with the newspaper's online audience of 6,272 voters.\u003c/p>\n\u003cp>The commercial, which Budweiser had put online last week, had been a pregame favorite to win viewers' hearts. After all, a similar spot won last year's Ad Meter.\u003c/p>\n\u003cul>\nOther ads that scored well with \u003cem>USA Today\u003c/em>'s panelists:\n\u003cli>Doritos' \"Cowboy Kid\"\u003c/li>\n\u003cli>Budweiser's \"Hero's Welcome\"\u003c/li>\n\u003cli>Doritos' \"Time Machine\"\u003c/li>\n\u003cli>Radio Shack's \"Phone Call\"\u003c/li>\n\u003c/ul>\n\u003cp>As for the trend this year, \u003ca href=\"http://www.nytimes.com/2014/02/03/business/media/after-risque-years-super-bowl-commercials-go-warm-and-fuzzy.html?hpw&rref=business&_r=0\" target=\"_blank\">\u003cem>The New York Times\u003c/em> says\u003c/a> that unlike in other recent years when many of the ads were edgy, \"most of the commercials that Fox broadcast nationally during Super Bowl XLVIII on Sunday sought to invoke fuzzy feelings that would warm the cockles of consumer hearts, if not MetLife Stadium. The television and social media audiences were exhorted repeatedly to forget their troubles and put on a smiley face.\"\u003c/p>\n\u003cul>\nIf you're looking for recaps of the game:\n\u003cli>\"Seahawks Dominate Broncos For Super Bowl Victory.\" (\u003ca href=\"http://www.npr.org/2014/02/03/270874379/seahawks-dominate-broncos-for-super-bowl-victory\" target=\"_blank\">\u003cem>Morning Edition\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"Defense And Special Teams Win It For Seattle In Convincing Fashion.\" (\u003ca href=\"http://seattletimes.com/html/seahawks/2022823508_seahawks03xml.html\" target=\"_blank\">\u003cem>The Seattle Times\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"SEASICK.\" (The \u003ca href=\"http://www.denverpost.com/\" target=\"_blank\">homepage of\u003cem> The Denver Post\u003c/em>\u003c/a>) \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Smells Like Science? The Rise of Scent Technologies",
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"content": "\u003cfigure id=\"attachment_73654\" class=\"wp-caption alignleft\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\" alt=\"Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\" width=\"620\" height=\"389\" class=\"size-full wp-image-73654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\u003c/figcaption>\u003c/figure>\n\u003cp>The adage goes that much of what we consider the taste of our food actually comes from its smells. \u003ca href=\"http://www.mayoclinic.com/health/loss-of-smell/MY00408\" target=\"_blank\">Many people who are deprived of their sense of smell often experience a corresponding loss in taste\u003c/a>. \u003c/p>\n\u003cp>A growing avenue of research is attempting to capitalize on this link to stimulate our noses and, in turn, our tastebuds, with scratch n' sniff books -- for adults, not kids -- and mobile apps that share scents.\u003c/p>\n\u003cp>On April 1, Google even premiered a new product: \u003ca href=\"http://www.google.com/landing/nose/\" target=\"_blank\">The Google Nose\u003c/a>. Google Nose turned out to be an April Fool's joke. (Maybe the \"scentsation\" advertising wet dog smell as \"foxy with notes of musk\" should have been a giveaway.) \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=9-P6jEMtixY]\u003c/p>\n\u003cp>But, it's no joke for a growing industry of very real smell technologies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The revent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/18/scratch-n-sniff-your-way-to-wine-expertise-or-at-least-more-fun/\" target=\"_blank\">\u003cem>Essential Scratch and Sniff Guide to Becoming a Wine Expert\u003c/em>\u003c/a> has become a hot book among wine lovers and future wine lovers using an old technology -- scratch 'n sniff -- to reach a new audience: drinking adults.\u003c/p>\n\u003cp>While \u003ca href=\"http://www.madehow.com/Volume-3/Scratch-and-Sniff.html\">scratch 'n sniff\u003c/a> has been around for years, it has never made its way into the adult arena before. The basics of many smell technologies have actually existed for decades (remember \u003ca href=\"http://en.wikipedia.org/wiki/Smell-O-Vision\">Smell-O-Vision\u003c/a>?), but they have traditionally been seen as jokes or \u003ca href=\"http://cdn.theatlantic.com/static/mt/assets/science/Polyester%20Odorama.jpg\">oddities\u003c/a>. They also generally were plagued with problems. Replicating the exact smell of something can be surprisingly challenging and getting it into a product that truly appeals to people can be even more difficult.\u003c/p>\n\u003cp>It's only been in recent years, as digital technology has become easier to use and more advanced, that smell tech has really begun to go mainstream. This April, the \u003ca href=\"http://www.digital-olfaction.com/\" target=\"_blank\">Digital Olfaction Society\u003c/a> held its first-ever world congress, \u003ca href=\"http://gigaom.com/2013/04/13/how-technology-is-slowly-developing-its-sense-of-smell\" target=\"_blank\">according to GigaOM\u003c/a>, to discuss and share ideas about digital smells.\u003c/p>\n\u003cp>At the congress, groups showed off things like \u003ca href=\"http://hypeanidea.com/virtual-ice-cream-shop/\" target=\"_blank\">the Virtual Ice Cream Shop\u003c/a>, where the smells of ice cream mixed with musical notes representing flavors, and \u003ca href=\"http://gizmodo.com/5608457/meta-cookie-uses-virtual-reality-to-make-a-cookie-taste-like-anything-you-want\" target=\"_blank\">the Meta Cookie\u003c/a> from researchers at the University of Tokyo, which uses smells and a visor to trick your brain into thinking the cookie you're eating is something else entirely. \u003c/p>\n\u003cp>At least two companies, both from Japan, are looking to go a step further. \u003ca href=\"http://www.scentee.com/\" target=\"_blank\">Scentee\u003c/a> and \u003ca href=\"http://chatperf.com/\" target=\"_blank\">ChatPerf\u003c/a> have invented attachments for your phone that emit scents.\u003c/p>\n\u003cp>You can replace the cartridges in the attachment to change the smells. Scentee also has an app programmed with three smells: short ribs, grilled beef and buttered potatoes. They seem to suggest the smell can be a substitute if you can't buy food. Of course, you could probably buy food if you stopped buying iPhones.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=oDQpF3NWoJQ]\u003c/p>\n\u003cp>According to NPR, we'll be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/29/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells/\" target=\"_blank\">able to buy Scentee by the end of the month\u003c/a> for $35 for the attachment. ChatPerf was supposed to be commercially available this summer, but is still in pre-order stages. Scentee is reportedly also in talks to create scented ads for advertisers and will be releasing a series of apps linking different smells to your alarm clock, social networks and text messages. Why wake up to fresh bacon, when you could just wake up to the smell of fresh bacon?\u003c/p>\n\u003cp>Advertisers have actually been trying to figure out how to capitalize on smell technologies for years. Mars has tried to spread the smell of chocolate around its M&M retail stores and Verizon has had units wafting chocolate scent for LG Chocolate phones. The question for them has always been how to make the smell effective and cost-effective.\u003c/p>\n\u003cp>Wafting scents through the air to convince you subconsciously to buy something is \u003ca href=\"http://www.lasvegassun.com/news/2010/jan/11/hes-behind-casinos-scent-science/\" target=\"_blank\">a trick hotels and casinos long ago perfected\u003c/a>. Now, everyone else is starting to get on board.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If they can make it effective and cost-effective, Smell-O-Vision might even be coming back. \u003ca href=\"http://news.cnet.com/8301-17938_105-57577555-1/japanese-scientists-create-smell-o-vision-screen/\" target=\"_blank\">According to CNET\u003c/a>, Japanese researchers have also developed a screen that emits smells corresponding with what's on the screen. That could be really appealing -- watching a scene from \u003ca href=\"http://www.sonypictures.com/movies/juliejulia/\">\u003cem>Julie & Julia\u003c/em>\u003c/a> would take on a whole new level of tastiness -- or it could be really unappealing. I don't know that I need the smells that might come with \u003ca href=\"http://www.cbs.com/shows/csi/\">\u003cem>CSI\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Smell technologies have been around for decades, but they're finally getting a digital boost into the mainstream.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73654\" class=\"wp-caption alignleft\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\" alt=\"Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\" width=\"620\" height=\"389\" class=\"size-full wp-image-73654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\u003c/figcaption>\u003c/figure>\n\u003cp>The adage goes that much of what we consider the taste of our food actually comes from its smells. \u003ca href=\"http://www.mayoclinic.com/health/loss-of-smell/MY00408\" target=\"_blank\">Many people who are deprived of their sense of smell often experience a corresponding loss in taste\u003c/a>. \u003c/p>\n\u003cp>A growing avenue of research is attempting to capitalize on this link to stimulate our noses and, in turn, our tastebuds, with scratch n' sniff books -- for adults, not kids -- and mobile apps that share scents.\u003c/p>\n\u003cp>On April 1, Google even premiered a new product: \u003ca href=\"http://www.google.com/landing/nose/\" target=\"_blank\">The Google Nose\u003c/a>. Google Nose turned out to be an April Fool's joke. (Maybe the \"scentsation\" advertising wet dog smell as \"foxy with notes of musk\" should have been a giveaway.) \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9-P6jEMtixY'\n title='//www.youtube.com/embed/9-P6jEMtixY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But, it's no joke for a growing industry of very real smell technologies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The revent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/18/scratch-n-sniff-your-way-to-wine-expertise-or-at-least-more-fun/\" target=\"_blank\">\u003cem>Essential Scratch and Sniff Guide to Becoming a Wine Expert\u003c/em>\u003c/a> has become a hot book among wine lovers and future wine lovers using an old technology -- scratch 'n sniff -- to reach a new audience: drinking adults.\u003c/p>\n\u003cp>While \u003ca href=\"http://www.madehow.com/Volume-3/Scratch-and-Sniff.html\">scratch 'n sniff\u003c/a> has been around for years, it has never made its way into the adult arena before. The basics of many smell technologies have actually existed for decades (remember \u003ca href=\"http://en.wikipedia.org/wiki/Smell-O-Vision\">Smell-O-Vision\u003c/a>?), but they have traditionally been seen as jokes or \u003ca href=\"http://cdn.theatlantic.com/static/mt/assets/science/Polyester%20Odorama.jpg\">oddities\u003c/a>. They also generally were plagued with problems. Replicating the exact smell of something can be surprisingly challenging and getting it into a product that truly appeals to people can be even more difficult.\u003c/p>\n\u003cp>It's only been in recent years, as digital technology has become easier to use and more advanced, that smell tech has really begun to go mainstream. This April, the \u003ca href=\"http://www.digital-olfaction.com/\" target=\"_blank\">Digital Olfaction Society\u003c/a> held its first-ever world congress, \u003ca href=\"http://gigaom.com/2013/04/13/how-technology-is-slowly-developing-its-sense-of-smell\" target=\"_blank\">according to GigaOM\u003c/a>, to discuss and share ideas about digital smells.\u003c/p>\n\u003cp>At the congress, groups showed off things like \u003ca href=\"http://hypeanidea.com/virtual-ice-cream-shop/\" target=\"_blank\">the Virtual Ice Cream Shop\u003c/a>, where the smells of ice cream mixed with musical notes representing flavors, and \u003ca href=\"http://gizmodo.com/5608457/meta-cookie-uses-virtual-reality-to-make-a-cookie-taste-like-anything-you-want\" target=\"_blank\">the Meta Cookie\u003c/a> from researchers at the University of Tokyo, which uses smells and a visor to trick your brain into thinking the cookie you're eating is something else entirely. \u003c/p>\n\u003cp>At least two companies, both from Japan, are looking to go a step further. \u003ca href=\"http://www.scentee.com/\" target=\"_blank\">Scentee\u003c/a> and \u003ca href=\"http://chatperf.com/\" target=\"_blank\">ChatPerf\u003c/a> have invented attachments for your phone that emit scents.\u003c/p>\n\u003cp>You can replace the cartridges in the attachment to change the smells. Scentee also has an app programmed with three smells: short ribs, grilled beef and buttered potatoes. They seem to suggest the smell can be a substitute if you can't buy food. Of course, you could probably buy food if you stopped buying iPhones.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/oDQpF3NWoJQ'\n title='//www.youtube.com/embed/oDQpF3NWoJQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>According to NPR, we'll be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/29/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells/\" target=\"_blank\">able to buy Scentee by the end of the month\u003c/a> for $35 for the attachment. ChatPerf was supposed to be commercially available this summer, but is still in pre-order stages. Scentee is reportedly also in talks to create scented ads for advertisers and will be releasing a series of apps linking different smells to your alarm clock, social networks and text messages. Why wake up to fresh bacon, when you could just wake up to the smell of fresh bacon?\u003c/p>\n\u003cp>Advertisers have actually been trying to figure out how to capitalize on smell technologies for years. Mars has tried to spread the smell of chocolate around its M&M retail stores and Verizon has had units wafting chocolate scent for LG Chocolate phones. The question for them has always been how to make the smell effective and cost-effective.\u003c/p>\n\u003cp>Wafting scents through the air to convince you subconsciously to buy something is \u003ca href=\"http://www.lasvegassun.com/news/2010/jan/11/hes-behind-casinos-scent-science/\" target=\"_blank\">a trick hotels and casinos long ago perfected\u003c/a>. Now, everyone else is starting to get on board.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If they can make it effective and cost-effective, Smell-O-Vision might even be coming back. \u003ca href=\"http://news.cnet.com/8301-17938_105-57577555-1/japanese-scientists-create-smell-o-vision-screen/\" target=\"_blank\">According to CNET\u003c/a>, Japanese researchers have also developed a screen that emits smells corresponding with what's on the screen. That could be really appealing -- watching a scene from \u003ca href=\"http://www.sonypictures.com/movies/juliejulia/\">\u003cem>Julie & Julia\u003c/em>\u003c/a> would take on a whole new level of tastiness -- or it could be really unappealing. I don't know that I need the smells that might come with \u003ca href=\"http://www.cbs.com/shows/csi/\">\u003cem>CSI\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "What's The Most Important Thing Food Labels Should Tell Us?",
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"content": "\u003cfigure id=\"attachment_73985\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/banana-gmo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/banana-gmo.jpg\" alt=\"GMO Banana Illustration by Daniel Horowitz for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-73985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GMO Banana Illustration by Daniel Horowitz for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131114_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">The Salt at NPR Food\u003c/a> (11/14/13)\u003c/p>\n\u003cp>Food labels have become battlegrounds. Just last week, voters in Washington state narrowly defeated a measure that would have required food manufacturers to reveal whether their products contain genetically modified ingredients.\u003c/p>\n\u003cp>Supporters of the initiative — and similar proposals in other states — say that consumers have a right to know what they're eating.\u003c/p>\n\u003cp>But there are lots of things we might want to know about our food. So what belongs on the label?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went to four deep thinkers about food and asked them what they'd most like to see labeled. What's the most important thing to know about food, if you're trying to be a health-conscious, responsible consumer?\u003c/p>\n\u003cp>I started with \u003ca href=\"http://environment.umn.edu/about/ione_bios/jon_foley.html\">Jonathan Foley\u003c/a>, director of the Institute on the Environment at the University of Minnesota. On Twitter, Foley is \u003ca href=\"https://twitter.com/GlobalEcoGuy\">@GlobalEcoGuy\u003c/a>.\u003c/p>\n\u003cp>Foley was reluctant to give an answer at first; simple labels can be misleading, he said. But eventually he came up with his top three label suggestions.\u003c/p>\n\u003cp>\"First, deforestation, yes or no?\" he said. In other words, did people cut down trees to grow this food? That's been happening in Indonesia and Malaysia to make room for palm oil plantations. According to Foley, he can't think of a \"bigger hammer to the environment\" than deforestation.\u003c/p>\n\u003cp>Second, Foley continued, \"How much water did it take, and from where?\" Farmers around the world have been draining rivers and underground aquifers to water their crops. \"And No. 3, how much fertilizer did it take, and did you manage to keep it from running off?\" Fertilizer runoff from farms has choked lakes and estuaries from China to the Chesapeake Bay.\u003c/p>\n\u003cp>Of course, the state of our environment certainly isn't the only thing to think about with food.\u003c/p>\n\u003cp>\"I just want to know that folks are getting paid a basic living wage,\" says writer \u003ca href=\"http://traciemcmillan.com/\">Tracie McMillan\u003c/a>. For her book, \u003cem>The American Way of Eating,\u003c/em> McMillan went undercover and worked in the vegetable fields of California.\u003c/p>\n\u003cp>There are field workers who don't even earn a minimum wage, she says. Some workers get cheated out of their pay.\u003c/p>\n\u003cp>People have worried about this sort of thing with imported food, she said. It led to Fair Trade coffee and bananas, \"and the presumption was, you didn't need something like that for the U.S., because we had labor laws that were enforced enough that anything in the U.S. would have been produced under [acceptable] labor conditions. And that's unfortunately no longer the case,\" McMillan says.\u003c/p>\n\u003cp>This idea was echoed by \u003ca href=\"http://foodtank.org/danielle-nierenberg\">Danielle Nierenberg\u003c/a>, co-founder of the \u003ca href=\"http://foodtank.org/\">Food Tank\u003c/a> — Nierenberg calls it a food think tank.\u003c/p>\n\u003cp>She'd love to see food get a grade based on how farmworkers were treated, as well as farm animals — \"something that made it clear to consumers that this was a product where we did our best to make it fairly, justly and humanely.\"\u003c/p>\n\u003cp>It's important to keep it simple, she says. If a label is complicated, people just get confused. \"People are so bombarded with information, particularly around food, that they don't know what to choose, and they don't really realize the impact of what they're eating on their personal health,\" Nierenberg says.\u003c/p>\n\u003cp>This is exactly the problem that my last big thinker wants to solve. Michael Jacobson is the grand old man of food labels. He's executive director of the watchdog group \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>\"Twenty years ago, we led the effort to get nutrition facts labels on foods,\" Jacobson says. \"Now they're there. Everybody loves them. But they haven't had much impact on the American diet.\"\u003c/p>\n\u003cp>So Jacobson now believes we don't need more fine print about sodium and sugar. We need something that grabs people's attention. \"A label that would spur them to choose healthier foods.\"\u003c/p>\n\u003cp>Jacobson wants to put some sort of symbol, or number, right on the front of the package, that gives food a grade. You'd give food credit for all the good stuff in it, such as vitamins and minerals. You'd take away points for trans fat, salt, saturated fat, \"and come up with a red dot, or the number 50, or whatever.\"\u003c/p>\n\u003cp>Jacobson says this label should just focus on whether foods are good for you. The other things — worker conditions, environmental impact — may be interesting, \"but I don't think you can turn a food label into an encyclopedia,\" he says.\u003c/p>\n\u003cp>On the other hand, it is possible, with modern technology, to make labels both small and encyclopedic. Foley, the Global Eco Guy, says that his dream would be a bar code that you could scan with your smartphone to get details about everything in that package: all the ingredients, where they were grown, and how.\u003c/p>\n\u003cp>Even if most people didn't bother looking up that information, he says, it still would be powerful. \"If companies had to think about all those details, and really disclose them more, I think you'd see some pretty dramatic shifts in how they operate.\"\u003c/p>\n\u003cp>It could affect everything that our food touches: forests, water, wages and health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Food labels have become battlegrounds. Government regulators, companies and food movement activists have been fighting over what belongs on the label. (GMOs? Trans fats? Claims that bran prevents heart disease?) We asked four big thinkers for their dream food label.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73985\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/banana-gmo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/banana-gmo.jpg\" alt=\"GMO Banana Illustration by Daniel Horowitz for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-73985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GMO Banana Illustration by Daniel Horowitz for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">The Salt at NPR Food\u003c/a> (11/14/13)\u003c/p>\n\u003cp>Food labels have become battlegrounds. Just last week, voters in Washington state narrowly defeated a measure that would have required food manufacturers to reveal whether their products contain genetically modified ingredients.\u003c/p>\n\u003cp>Supporters of the initiative — and similar proposals in other states — say that consumers have a right to know what they're eating.\u003c/p>\n\u003cp>But there are lots of things we might want to know about our food. So what belongs on the label?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went to four deep thinkers about food and asked them what they'd most like to see labeled. What's the most important thing to know about food, if you're trying to be a health-conscious, responsible consumer?\u003c/p>\n\u003cp>I started with \u003ca href=\"http://environment.umn.edu/about/ione_bios/jon_foley.html\">Jonathan Foley\u003c/a>, director of the Institute on the Environment at the University of Minnesota. On Twitter, Foley is \u003ca href=\"https://twitter.com/GlobalEcoGuy\">@GlobalEcoGuy\u003c/a>.\u003c/p>\n\u003cp>Foley was reluctant to give an answer at first; simple labels can be misleading, he said. But eventually he came up with his top three label suggestions.\u003c/p>\n\u003cp>\"First, deforestation, yes or no?\" he said. In other words, did people cut down trees to grow this food? That's been happening in Indonesia and Malaysia to make room for palm oil plantations. According to Foley, he can't think of a \"bigger hammer to the environment\" than deforestation.\u003c/p>\n\u003cp>Second, Foley continued, \"How much water did it take, and from where?\" Farmers around the world have been draining rivers and underground aquifers to water their crops. \"And No. 3, how much fertilizer did it take, and did you manage to keep it from running off?\" Fertilizer runoff from farms has choked lakes and estuaries from China to the Chesapeake Bay.\u003c/p>\n\u003cp>Of course, the state of our environment certainly isn't the only thing to think about with food.\u003c/p>\n\u003cp>\"I just want to know that folks are getting paid a basic living wage,\" says writer \u003ca href=\"http://traciemcmillan.com/\">Tracie McMillan\u003c/a>. For her book, \u003cem>The American Way of Eating,\u003c/em> McMillan went undercover and worked in the vegetable fields of California.\u003c/p>\n\u003cp>There are field workers who don't even earn a minimum wage, she says. Some workers get cheated out of their pay.\u003c/p>\n\u003cp>People have worried about this sort of thing with imported food, she said. It led to Fair Trade coffee and bananas, \"and the presumption was, you didn't need something like that for the U.S., because we had labor laws that were enforced enough that anything in the U.S. would have been produced under [acceptable] labor conditions. And that's unfortunately no longer the case,\" McMillan says.\u003c/p>\n\u003cp>This idea was echoed by \u003ca href=\"http://foodtank.org/danielle-nierenberg\">Danielle Nierenberg\u003c/a>, co-founder of the \u003ca href=\"http://foodtank.org/\">Food Tank\u003c/a> — Nierenberg calls it a food think tank.\u003c/p>\n\u003cp>She'd love to see food get a grade based on how farmworkers were treated, as well as farm animals — \"something that made it clear to consumers that this was a product where we did our best to make it fairly, justly and humanely.\"\u003c/p>\n\u003cp>It's important to keep it simple, she says. If a label is complicated, people just get confused. \"People are so bombarded with information, particularly around food, that they don't know what to choose, and they don't really realize the impact of what they're eating on their personal health,\" Nierenberg says.\u003c/p>\n\u003cp>This is exactly the problem that my last big thinker wants to solve. Michael Jacobson is the grand old man of food labels. He's executive director of the watchdog group \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>\"Twenty years ago, we led the effort to get nutrition facts labels on foods,\" Jacobson says. \"Now they're there. Everybody loves them. But they haven't had much impact on the American diet.\"\u003c/p>\n\u003cp>So Jacobson now believes we don't need more fine print about sodium and sugar. We need something that grabs people's attention. \"A label that would spur them to choose healthier foods.\"\u003c/p>\n\u003cp>Jacobson wants to put some sort of symbol, or number, right on the front of the package, that gives food a grade. You'd give food credit for all the good stuff in it, such as vitamins and minerals. You'd take away points for trans fat, salt, saturated fat, \"and come up with a red dot, or the number 50, or whatever.\"\u003c/p>\n\u003cp>Jacobson says this label should just focus on whether foods are good for you. The other things — worker conditions, environmental impact — may be interesting, \"but I don't think you can turn a food label into an encyclopedia,\" he says.\u003c/p>\n\u003cp>On the other hand, it is possible, with modern technology, to make labels both small and encyclopedic. Foley, the Global Eco Guy, says that his dream would be a bar code that you could scan with your smartphone to get details about everything in that package: all the ingredients, where they were grown, and how.\u003c/p>\n\u003cp>Even if most people didn't bother looking up that information, he says, it still would be powerful. \"If companies had to think about all those details, and really disclose them more, I think you'd see some pretty dramatic shifts in how they operate.\"\u003c/p>\n\u003cp>It could affect everything that our food touches: forests, water, wages and health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drinking With Your Eyes: How Wine Labels Trick Us Into Buying",
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"content": "\u003cfigure id=\"attachment_72071\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels1.jpg\" alt=\" Left: A hand-drawn typeface on Bluebird wines conveys a youthful, innovative feeling, while the puffy, raised lettering makes the $12.99 bottle appear more expensive. Right: When the Hahn family switched their cabernet sauvignon to this label, the wine started flying off the shelves — and its image of a naked lady helped get it banned in Alabama. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\" width=\"948\" height=\"725\" class=\"size-full wp-image-72071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left: A hand-drawn typeface on Bluebird wines conveys a youthful, innovative feeling, while the puffy, raised lettering makes the $12.99 bottle appear more expensive. Right: When the Hahn family switched their cabernet sauvignon to this label, the wine started flying off the shelves — and its image of a naked lady helped get it banned in Alabama.\u003cbr>Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/10/231458853/drinking-with-your-eyes-how-wine-labels-trick-us-into-buying\">The Salt at NPR Food\u003c/a> (10/11/13)\u003c/p>\n\u003cp>We're all guilty of it. Even if we don't want to admit it, we've all been suckered into grabbing a bottle of wine off the grocery store shelf just because of what's on the label. Seriously, who can resist the \"see no evil\" monkeys on a bottle of \u003ca href=\"http://www.pinotevil.com/\">Pinot Evil\u003c/a>?\u003c/p>\n\u003cp>But the tricks that get us to buy a $9 bottle of chardonnay — or splurge on a $40 pinot noir — are way more sophisticated than putting a clever monkey on the front.\u003c/p>\n\u003cp>A carefully crafted label can make us think the bottle is way more expensive than it is, and it can boost our enjoyment of the wine itself, says David Schuemann of \u003ca href=\"http://www.cfnapa.com/\">CF Napa Brand Design\u003c/a>, who has been designing wine packaging for more than a decade.\u003c/p>\n\u003cfigure id=\"attachment_72072\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels2.jpg\" alt=\"When a label goes for something whimsical, it must be clever, too - like these chemical reactions, which actually occur during fermentation. (Full disclosure: I have personally bought the wine on the left because I'm a sucker for chemistry that's correct.) At right: The label for Slingshot looks like someone actually used it for target practice. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\" width=\"948\" height=\"725\" class=\"size-full wp-image-72072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When a label goes for something whimsical, it must be clever, too - like these chemical reactions, which actually occur during fermentation. (Full disclosure: I have personally bought the wine on the left because I'm a sucker for chemistry that's correct.) At right: The label for Slingshot looks like someone actually used it for target practice. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book \u003cem>\u003ca href=\"http://99bottlesofwine.com/\">99 Bottles of Wine\u003c/a>\u003c/em>, Schuemann spills the industry's secrets about how wine labels tickle our subconscious and coerce us into grabbing a bottle off the shelf. The book is also a feast for the eyes, with about 100 photographs of the sleekest, most eye-catching wine \u003ca href=\"http://www.cfnapa.com/domestic_wine/\">labels\u003c/a> in the business.\u003c/p>\n\u003cfigure id=\"attachment_72073\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels3.jpg\" alt=\"David Schuemann says he wrote <em>99 Bottles of Wine</em> as a "how to" for label makers. What's one of his favorites? Sea Smoke's pinot noir, which beautifully illustrates how a simple logo against a white background makes a wine look sophisticated and first class. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\" width=\"948\" height=\"724\" class=\"size-full wp-image-72073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Schuemann says he wrote \u003cem>99 Bottles of Wine\u003c/em> as a \"how to\" for label makers. What's one of his favorites? Sea Smoke's pinot noir, which beautifully illustrates how a simple logo against a white background makes a wine look sophisticated and first class. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\u003c/figcaption>\u003c/figure>\n\u003cp>\"We always make a wine look about $10 more expensive than it is. So then it appears like an even better value,\" Schuemann tells The Salt. \"We add gold foil to the label or a gold stamping. We emboss the label or add a third dimension to give it a rich texture or tactile feel.\"\u003c/p>\n\u003cfigure id=\"attachment_72074\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels4.jpg\" alt=\"Hip and modern: The skull and bicycle gears on the Bone Shaker label speak to the hipster in all of us, while the clean, bold design of the BEX riesling sets it apart from other stodgy European labels and evokes the precision of German auto engineering. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\" width=\"948\" height=\"726\" class=\"size-full wp-image-72074\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hip and modern: The skull and bicycle gears on the Bone Shaker label speak to the hipster in all of us, while the clean, bold design of the BEX riesling sets it apart from other stodgy European labels and evokes the precision of German auto engineering. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\u003c/figcaption>\u003c/figure>\n\u003cp>In general, people associate minimalist, uncluttered designs with high-end vintages and sophisticated flavors, Schuemann says. \"More expensive labels tend to have a cream or white background with a simple logo. Maybe a splash of gold or metal. But they don't have critters on them. Otherwise, experienced wine drinkers think it looks cheap.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for less-accomplished oenophiles who are still experimenting with wine, the bottle needs to \"pop\" off the shelf more, Schuemann says. So his team makes the labels more colorful and louder for wines under $10. \"They're whimsical in a clever way,\" he says. \"And we'll still add a bit of gold foil to show the quality.\"\u003c/p>\n\u003cfigure id=\"attachment_72075\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels.jpg\" alt=\"Shelf pop: Brilliant red ink and an arresting illustration make Scarlett stand out in a sea of Napa cabernet sauvignons. A splash of gold adds richness and elegance. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\" width=\"1120\" height=\"861\" class=\"size-full wp-image-72075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelf pop: Brilliant red ink and an arresting illustration make Scarlett stand out in a sea of Napa cabernet sauvignons. A splash of gold adds richness and elegance. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\u003c/figcaption>\u003c/figure>\n\u003cp>No part of the bottle is wasted for these subliminal mind tricks. Even that little piece of metal at the top of the bottle gets jazzed up with a fancy print, a sophisticated stripe or subtle sparkles. \"Then people tend to perceive the wine as more expensive because so much care has gone into even the foil,\" he adds.\u003c/p>\n\u003cp>The foil's color on cheaper bottles helps beginners know what flavors to expect, Schuemann says. \"A red foil communicates berries, while a green or yellow foil says buttery or tropical flavors are inside. Then the consumer says, 'Oh! That looks like it's going to taste good.' \"\u003c/p>\n\u003cp>And that label can trick your tongue, too. \"We've done some consumer research in which we poured the same wine for people, but from different bottles,\" he says. \"The more they like the label, they more they like the wine.\"\u003c/p>\n\u003cp>Although Schuemann isn't a psychologist, there's some real scientific evidence to back up his ideas. A \u003ca href=\"http://www.pnas.org/content/105/3/1050.abstract\">study\u003c/a> several years ago found that when people think that they're drinking a $90 bottle, pleasure centers in the brain are more active than when they're sipping on a $5 wine — even when the two wines are actually identical.\u003c/p>\n\u003cp>And what about all those fancy descriptions on the back of bottles describing a chardonnay's buttery aroma and creamy mouth feel? They also work their magic on your mind, says \u003ca href=\"http://www.bus.umich.edu/facultybios/FacultyBio.asp?id=000398520\">Aradhna Krishna\u003c/a>, a marketing professor at the University of Michigan.\u003c/p>\n\u003cp>\"Eating and drinking isn't just about taste, but it's a combination of all our five senses — smell, touch, vision and even sounds,\" she says.\u003c/p>\n\u003cp>In one of her recent experiments, she and her team showed two groups of people ads for potato chips. \"One ad focused on taste alone. But the other described how the chips smelled like BBQ and had a crunchy texture,\" she tells The Salt. The group that saw the second ad thought the chips tasted better because it evoked several senses.\u003c/p>\n\u003cp>The same goes for wine, Krishna says. \"If the description on the back makes you imagine the wine's fruity bouquet and the way it feels in your mouth, then the taste will be enhanced and consumption goes up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Who knows? You may even start salivating right there in the wine aisle.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "There's a whole slew of mind games that label designers use to get us to think better of their wines without ever tasting a sip. Want to add 10 bucks to the price of a bottle? Class it up with some gold stamping on that label. An insider spills the industry's secrets in a gorgeous photo book.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72071\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels1.jpg\" alt=\" Left: A hand-drawn typeface on Bluebird wines conveys a youthful, innovative feeling, while the puffy, raised lettering makes the $12.99 bottle appear more expensive. Right: When the Hahn family switched their cabernet sauvignon to this label, the wine started flying off the shelves — and its image of a naked lady helped get it banned in Alabama. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\" width=\"948\" height=\"725\" class=\"size-full wp-image-72071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left: A hand-drawn typeface on Bluebird wines conveys a youthful, innovative feeling, while the puffy, raised lettering makes the $12.99 bottle appear more expensive. Right: When the Hahn family switched their cabernet sauvignon to this label, the wine started flying off the shelves — and its image of a naked lady helped get it banned in Alabama.\u003cbr>Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/10/231458853/drinking-with-your-eyes-how-wine-labels-trick-us-into-buying\">The Salt at NPR Food\u003c/a> (10/11/13)\u003c/p>\n\u003cp>We're all guilty of it. Even if we don't want to admit it, we've all been suckered into grabbing a bottle of wine off the grocery store shelf just because of what's on the label. Seriously, who can resist the \"see no evil\" monkeys on a bottle of \u003ca href=\"http://www.pinotevil.com/\">Pinot Evil\u003c/a>?\u003c/p>\n\u003cp>But the tricks that get us to buy a $9 bottle of chardonnay — or splurge on a $40 pinot noir — are way more sophisticated than putting a clever monkey on the front.\u003c/p>\n\u003cp>A carefully crafted label can make us think the bottle is way more expensive than it is, and it can boost our enjoyment of the wine itself, says David Schuemann of \u003ca href=\"http://www.cfnapa.com/\">CF Napa Brand Design\u003c/a>, who has been designing wine packaging for more than a decade.\u003c/p>\n\u003cfigure id=\"attachment_72072\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels2.jpg\" alt=\"When a label goes for something whimsical, it must be clever, too - like these chemical reactions, which actually occur during fermentation. (Full disclosure: I have personally bought the wine on the left because I'm a sucker for chemistry that's correct.) At right: The label for Slingshot looks like someone actually used it for target practice. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\" width=\"948\" height=\"725\" class=\"size-full wp-image-72072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When a label goes for something whimsical, it must be clever, too - like these chemical reactions, which actually occur during fermentation. (Full disclosure: I have personally bought the wine on the left because I'm a sucker for chemistry that's correct.) At right: The label for Slingshot looks like someone actually used it for target practice. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book \u003cem>\u003ca href=\"http://99bottlesofwine.com/\">99 Bottles of Wine\u003c/a>\u003c/em>, Schuemann spills the industry's secrets about how wine labels tickle our subconscious and coerce us into grabbing a bottle off the shelf. The book is also a feast for the eyes, with about 100 photographs of the sleekest, most eye-catching wine \u003ca href=\"http://www.cfnapa.com/domestic_wine/\">labels\u003c/a> in the business.\u003c/p>\n\u003cfigure id=\"attachment_72073\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels3.jpg\" alt=\"David Schuemann says he wrote <em>99 Bottles of Wine</em> as a "how to" for label makers. What's one of his favorites? Sea Smoke's pinot noir, which beautifully illustrates how a simple logo against a white background makes a wine look sophisticated and first class. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\" width=\"948\" height=\"724\" class=\"size-full wp-image-72073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Schuemann says he wrote \u003cem>99 Bottles of Wine\u003c/em> as a \"how to\" for label makers. What's one of his favorites? Sea Smoke's pinot noir, which beautifully illustrates how a simple logo against a white background makes a wine look sophisticated and first class. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\u003c/figcaption>\u003c/figure>\n\u003cp>\"We always make a wine look about $10 more expensive than it is. So then it appears like an even better value,\" Schuemann tells The Salt. \"We add gold foil to the label or a gold stamping. We emboss the label or add a third dimension to give it a rich texture or tactile feel.\"\u003c/p>\n\u003cfigure id=\"attachment_72074\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels4.jpg\" alt=\"Hip and modern: The skull and bicycle gears on the Bone Shaker label speak to the hipster in all of us, while the clean, bold design of the BEX riesling sets it apart from other stodgy European labels and evokes the precision of German auto engineering. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\" width=\"948\" height=\"726\" class=\"size-full wp-image-72074\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hip and modern: The skull and bicycle gears on the Bone Shaker label speak to the hipster in all of us, while the clean, bold design of the BEX riesling sets it apart from other stodgy European labels and evokes the precision of German auto engineering. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\u003c/figcaption>\u003c/figure>\n\u003cp>In general, people associate minimalist, uncluttered designs with high-end vintages and sophisticated flavors, Schuemann says. \"More expensive labels tend to have a cream or white background with a simple logo. Maybe a splash of gold or metal. But they don't have critters on them. Otherwise, experienced wine drinkers think it looks cheap.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for less-accomplished oenophiles who are still experimenting with wine, the bottle needs to \"pop\" off the shelf more, Schuemann says. So his team makes the labels more colorful and louder for wines under $10. \"They're whimsical in a clever way,\" he says. \"And we'll still add a bit of gold foil to show the quality.\"\u003c/p>\n\u003cfigure id=\"attachment_72075\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/winelabels.jpg\" alt=\"Shelf pop: Brilliant red ink and an arresting illustration make Scarlett stand out in a sea of Napa cabernet sauvignons. A splash of gold adds richness and elegance. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\" width=\"1120\" height=\"861\" class=\"size-full wp-image-72075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelf pop: Brilliant red ink and an arresting illustration make Scarlett stand out in a sea of Napa cabernet sauvignons. A splash of gold adds richness and elegance. Photo: Tucker & Hossler/Courtesy of CF Napa Brand Design\u003c/figcaption>\u003c/figure>\n\u003cp>No part of the bottle is wasted for these subliminal mind tricks. Even that little piece of metal at the top of the bottle gets jazzed up with a fancy print, a sophisticated stripe or subtle sparkles. \"Then people tend to perceive the wine as more expensive because so much care has gone into even the foil,\" he adds.\u003c/p>\n\u003cp>The foil's color on cheaper bottles helps beginners know what flavors to expect, Schuemann says. \"A red foil communicates berries, while a green or yellow foil says buttery or tropical flavors are inside. Then the consumer says, 'Oh! That looks like it's going to taste good.' \"\u003c/p>\n\u003cp>And that label can trick your tongue, too. \"We've done some consumer research in which we poured the same wine for people, but from different bottles,\" he says. \"The more they like the label, they more they like the wine.\"\u003c/p>\n\u003cp>Although Schuemann isn't a psychologist, there's some real scientific evidence to back up his ideas. A \u003ca href=\"http://www.pnas.org/content/105/3/1050.abstract\">study\u003c/a> several years ago found that when people think that they're drinking a $90 bottle, pleasure centers in the brain are more active than when they're sipping on a $5 wine — even when the two wines are actually identical.\u003c/p>\n\u003cp>And what about all those fancy descriptions on the back of bottles describing a chardonnay's buttery aroma and creamy mouth feel? They also work their magic on your mind, says \u003ca href=\"http://www.bus.umich.edu/facultybios/FacultyBio.asp?id=000398520\">Aradhna Krishna\u003c/a>, a marketing professor at the University of Michigan.\u003c/p>\n\u003cp>\"Eating and drinking isn't just about taste, but it's a combination of all our five senses — smell, touch, vision and even sounds,\" she says.\u003c/p>\n\u003cp>In one of her recent experiments, she and her team showed two groups of people ads for potato chips. \"One ad focused on taste alone. But the other described how the chips smelled like BBQ and had a crunchy texture,\" she tells The Salt. The group that saw the second ad thought the chips tasted better because it evoked several senses.\u003c/p>\n\u003cp>The same goes for wine, Krishna says. \"If the description on the back makes you imagine the wine's fruity bouquet and the way it feels in your mouth, then the taste will be enhanced and consumption goes up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Who knows? You may even start salivating right there in the wine aisle.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">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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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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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.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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