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"disqusTitle": "Danny Meyer To Banish Tipping And Raise Prices At His N.Y. Restaurants",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151014_atc_danny_meyer_will_banish_tipping_and_raise_prices_at_his_restaurants.mp3\u003c/p>\n\u003cp>In mid-November, diners at the New York restaurants Gramercy Tavern and The Modern may notice something new on their menus: higher prices, across the board.\u003c/p>\n\u003cp>Why? Because the man in charge of those and 11 other celebrated eateries is doing away with tipping. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6162737\">Danny Meyer\u003c/a>, the CEO of \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> (he also founded \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/30/382658859/shake-shack-sizzles-with-ipo-as-mcdonald-s-fizzles\">Shake Shack\u003c/a>), says tipping is actually a big problem for his industry.\u003c/p>\n\u003cp>\"I think that restaurant patrons have unwittingly believed that they could, if they wanted to, use their tip to punish bad service, and/or to praise great service,\" Meyer tells \u003cem>All Things Considered's\u003c/em> Kelly McEvers. \"What that's done over the years has actually been quite the opposite, because the average American restaurant-goer leaves the exact same tip, irrespective of the service they receive. And unfortunately, none of those tips that you leave in a restaurant may be shared with the full team, i.e. the cooks, the dishwashers, the prep cooks, the butchers, etc.\"\u003c/p>\n\u003cp>But it might not be easy to bridge that gap between what the servers make and what the dishwashers make. Meyer says that since he started in the restaurant business 30 years ago, he's seen \"something fascinating and completely unfair: Waiters' income in a fine-dining restaurant has gone up well over 200 percent.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's happened for two reasons: \"Menu prices have gone up, and the average tip that people leave has actually gone up from around 15 percent in 1985 to about 21 percent today.\"\u003c/p>\n\u003cp>Meanwhile, Meyer says, workers at the back of the house who don't get tipped have seen their hourly wage go up only 22 to 25 percent.\u003c/p>\n\u003cfigure id=\"attachment_102201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/6636125613_bcd787e11c_o-1-_wide-6f2940f020eed16ac92afeff6eba488ba5deff7a-e1444929274490.jpg\" alt=\"Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-102201\">\u003cfigcaption class=\"wp-caption-text\">Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/16497759@N07/6636125613/\" target=\"_blank\">London Road/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So by incorporating everything in the menu prices, and therefore having it be the restaurant's responsibility to pay everybody a fair wage, we think we have the opportunity to make a great place to work for everybody — not just servers, but also for our cooks,\" he says.\u003c/p>\n\u003cp>Meyer says he hopes it'll also solve the problem of servers having to take a pay cut of about 25 percent if they want to move up and become managers. \"We're going to change that,\" he says.\u003c/p>\n\u003cp>Of course, this sea change in how his restaurants are run will result in higher menu prices. How much? 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So why would you tell your parents, 'Gee, please help me pay the bills for a culinary education so I can make less than that in a white-tablecloth restaurant.' \"\u003c/p>\n\u003cp>Will other restaurants follow?\u003c/p>\n\u003cp>\"There's a huge number of colleagues in our industry who will be watching very, very closely,\" says Meyer. \"We felt a responsibility to go first, and we're proud to do it because it's the right thing to do. And I really think you're going to see this happen all over the country.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's happened for two reasons: \"Menu prices have gone up, and the average tip that people leave has actually gone up from around 15 percent in 1985 to about 21 percent today.\"\u003c/p>\n\u003cp>Meanwhile, Meyer says, workers at the back of the house who don't get tipped have seen their hourly wage go up only 22 to 25 percent.\u003c/p>\n\u003cfigure id=\"attachment_102201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/6636125613_bcd787e11c_o-1-_wide-6f2940f020eed16ac92afeff6eba488ba5deff7a-e1444929274490.jpg\" alt=\"Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-102201\">\u003cfigcaption class=\"wp-caption-text\">Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/16497759@N07/6636125613/\" target=\"_blank\">London Road/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So by incorporating everything in the menu prices, and therefore having it be the restaurant's responsibility to pay everybody a fair wage, we think we have the opportunity to make a great place to work for everybody — not just servers, but also for our cooks,\" he says.\u003c/p>\n\u003cp>Meyer says he hopes it'll also solve the problem of servers having to take a pay cut of about 25 percent if they want to move up and become managers. \"We're going to change that,\" he says.\u003c/p>\n\u003cp>Of course, this sea change in how his restaurants are run will result in higher menu prices. How much? Meyer says, \"When you get your bill, it should look just about exactly as it would have if you had left your gratuity in the old days.\"\u003c/p>\n\u003cp>That means he will try to keep prices on par with a 21 percent tip — what diners have been adding on average lately.\u003c/p>\n\u003cp>This strategy could also help fine-dining restaurants in expensive cities like New York City hold on to cooks who now might find even better opportunities at fast-food restaurants, Meyer says.\u003c/p>\n\u003cp>\"We've never faced a labor shortage the way we have right now,\" he says. \"The fast-food industry is by law going to be raising its minimum wage to $15 an hour. So why would you tell your parents, 'Gee, please help me pay the bills for a culinary education so I can make less than that in a white-tablecloth restaurant.' \"\u003c/p>\n\u003cp>Will other restaurants follow?\u003c/p>\n\u003cp>\"There's a huge number of colleagues in our industry who will be watching very, very closely,\" says Meyer. \"We felt a responsibility to go first, and we're proud to do it because it's the right thing to do. And I really think you're going to see this happen all over the country.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The iconic cartoon character Popeye became most famous for his slapstick routine of eating a can of spinach, then attaining superpowers that he often \u003ca href=\"https://www.youtube.com/watch?v=pcOrSWr2HLU\">used\u003c/a> to give his gigantic nemesis Bluto a severe pummeling.\u003c/p>\n\u003cp>But Bluto might be lucky that Popeye never got his hands on a glass of beet juice.\u003c/p>\n\u003cp>A small study from scientists at the Washington University School of Medicine shows that the humble red root vegetable – perhaps best known for its high beta carotene concentrations – contains a molecule that boosts muscle power.\u003c/p>\n\u003cp>The researchers gave nine subjects with heart failure a small serving – 140 milliliters, or about 2/3 of a cup – of concentrated beet juice. Almost immediately\u003cem> \u003c/em>after drinking it, the study participants saw an increase in muscle power of 13 percent on average. The \u003ca href=\"http://circheartfailure.ahajournals.org/content/early/2015/07/15/CIRCHEARTFAILURE.115.002141.abstract\">findings\u003c/a> appeared in September in the journal \u003cem>Circulation: Heart Failure\u003c/em>.\u003c/p>\n\u003cp>That's a dramatic boost, on par with the sort of improvement a person can expect after two to three months of resistance training, says \u003ca href=\"https://www.mir.wustl.edu/research/research-laboratories/cardiovascular-imaging-laboratory-cvil/people/cvil-faculty/bio-andy-coggan\">Andrew Coggan\u003c/a>, a study coauthor and assistant professor of radiology at Washington University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study looked specifically at the muscles that extend the knee. Also, it included only patients with heart failure since their muscles don't deliver as much power. That can make it easier to measure improvement in them, the scientists say.\u003c/p>\n\u003cp>But the muscle power benefits of beet juice can be enjoyed by others, too. Coggan and coauthor Linda Peterson have done two additional studies, one that focused on 12 healthy individuals recently published in the journal \u003cem>Nitric Oxide\u003c/em>, and another recently submitted for publication that looked at 13 trained collegiate athletes.\u003c/p>\n\u003cp>All groups saw marked improvements in muscle power after consuming beet juice, the researchers say. And by power, says Coggan, they mean a combination of force and velocity – essential for sports like gymnastics or sprinting, and even household tasks like moving a piece of furniture or simply getting up from a reclining chair.\u003c/p>\n\u003cp>\"And we're seeing these improvements within about an hour and a half to two hours after ingestion,\" says Peterson. \"It's pretty dramatic.\"\u003c/p>\n\u003cp>What makes beets a power booster, Peterson explains, is nitrate, an ion found in high densities in leafy greens – like spinach – and in beets. When nitrate is ingested, bacteria on the tongue convert it into nitrite, which then becomes nitric oxide. This molecule, Peterson explains, can have the effect of increasing muscle power.\u003c/p>\n\u003cp>Other researchers have also documented performance-enhancing powers in beets. A\u003ca href=\"http://jap.physiology.org/content/115/3/325.long\" target=\"_blank\"> study\u003c/a> published in August 2013 in the \u003cem>Journal of Applied Physiology \u003c/em>reported that consuming beet juice or other foods high in nitric oxide may improve or enhance circulation in young adults.\u003c/p>\n\u003cp>But don't jump up and buy a juicer just yet, because not all research tells quite the same story. A \u003ca href=\"http://www.nrcresearchpress.com/doi/abs/10.1139/apnm-2014-0228#.VhdDgSvdbm5\">study\u003c/a> published last year in the journal \u003cem>Applied Physiology, Nutrition, and Metabolism\u003c/em> looked at whether nitrate can enhance the blood flow to activated muscles.\u003c/p>\n\u003cp>The authors found that a small helping of concentrated beet juice – the same product in the same quantity used in Peterson and Coggan's research – did not improve flow of blood to exercising muscles in the forearm. Coauthor David Proctor, a professor of kinesiology and physiology at Penn State's Noll Laboratory, says his research is far from conclusive. It tested a very narrow range of criteria, he says, and leaves many questions to be answered.\u003c/p>\n\u003cp>He also adds that his results do not contradict what Coggan and Peterson saw.\u003c/p>\n\u003cp>\"If we had pushed our subjects up to higher workloads or perhaps had them do lower body exercise at higher intensities, I wouldn't be surprised if we had seen an effect [on enhanced blood flow to the muscles],\" Proctor tells The Salt. He says his next study will look at the effects of beet juice on people with peripheral artery disease, which affects about 20 percent of adults older than 70 in the U.S. and significantly limits blood flow to muscles. Proctor speculates that a dietary supplement of beet juice could help patients with PAD with basic movements like walking and standing (the way \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">dark chocolate\u003c/a> does).\u003c/p>\n\u003cp>When it comes to sports, one thing that \u003cem>did \u003c/em>happen in Proctor's study is the beet juice seemed to cause the smooth muscle walls of arteries in participants to relax. This is an effect, he says, that could make it easier for a person's heart to pump blood — though not necessarily allow the heart to pump \u003cem>more \u003c/em>blood. Still, this could be a potential gain for athletes, though they may not benefit as much as people with PAD who have trouble walking.\u003c/p>\n\u003cp>While Coggan and Peterson's study was the first to look specifically at how nitrate-rich beet juice affects muscle power, scientists have been studying nitric oxide's effects on the body since the 1990s. Partly as a result of such research, beet juice has gained a reputation among athletes like professional runner Ryan Hall and nutrition coach Allen Lim who has worked with some of the world's best cyclists.\u003c/p>\n\u003cp>Today numerous companies are marketing beet juice-based products as sports drinks. A bottled liquid shot called \u003ca href=\"http://www.beet-it.us/\">Beet It\u003c/a>, for example, was used in the studies by Peterson and Coggan and by Proctor.\u003c/p>\n\u003cp>A new product from the Boulder, Colo.,-based company \u003ca href=\"https://healthyskoop.com/\">Healthy Skoop\u003c/a> combines beet juice with pomegranate juice into a powder that the company claims will shorten an athlete's post-workout recovery time when mixed with water. (The science isn't yet clear on whether beet juice can improve muscle stamina — the sort of strength long-distance runners and cyclists may want.)\u003c/p>\n\u003cp>Coggan and Peterson's research shows that the most dramatic power boosts to be gained from beet juice occur in people with existing muscle dysfunction.\u003c/p>\n\u003cp>However, their athlete-focused study found that even collegiate athletes sprinting on a stationary bicycle experienced a power boost of about six percent.\u003c/p>\n\u003cp>\"It's a small effect, to be sure, if you're an athlete,\" Coggan says. \"But the difference between not making the podium at the Olympics and standing on the top step is often only a couple percent.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The humble red root contains a molecule that boosts muscle power in heart failure patients and athletes, a few small studies show. But it's not yet clear if beet juice can improve muscle stamina.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The iconic cartoon character Popeye became most famous for his slapstick routine of eating a can of spinach, then attaining superpowers that he often \u003ca href=\"https://www.youtube.com/watch?v=pcOrSWr2HLU\">used\u003c/a> to give his gigantic nemesis Bluto a severe pummeling.\u003c/p>\n\u003cp>But Bluto might be lucky that Popeye never got his hands on a glass of beet juice.\u003c/p>\n\u003cp>A small study from scientists at the Washington University School of Medicine shows that the humble red root vegetable – perhaps best known for its high beta carotene concentrations – contains a molecule that boosts muscle power.\u003c/p>\n\u003cp>The researchers gave nine subjects with heart failure a small serving – 140 milliliters, or about 2/3 of a cup – of concentrated beet juice. Almost immediately\u003cem> \u003c/em>after drinking it, the study participants saw an increase in muscle power of 13 percent on average. The \u003ca href=\"http://circheartfailure.ahajournals.org/content/early/2015/07/15/CIRCHEARTFAILURE.115.002141.abstract\">findings\u003c/a> appeared in September in the journal \u003cem>Circulation: Heart Failure\u003c/em>.\u003c/p>\n\u003cp>That's a dramatic boost, on par with the sort of improvement a person can expect after two to three months of resistance training, says \u003ca href=\"https://www.mir.wustl.edu/research/research-laboratories/cardiovascular-imaging-laboratory-cvil/people/cvil-faculty/bio-andy-coggan\">Andrew Coggan\u003c/a>, a study coauthor and assistant professor of radiology at Washington University.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study looked specifically at the muscles that extend the knee. Also, it included only patients with heart failure since their muscles don't deliver as much power. That can make it easier to measure improvement in them, the scientists say.\u003c/p>\n\u003cp>But the muscle power benefits of beet juice can be enjoyed by others, too. Coggan and coauthor Linda Peterson have done two additional studies, one that focused on 12 healthy individuals recently published in the journal \u003cem>Nitric Oxide\u003c/em>, and another recently submitted for publication that looked at 13 trained collegiate athletes.\u003c/p>\n\u003cp>All groups saw marked improvements in muscle power after consuming beet juice, the researchers say. And by power, says Coggan, they mean a combination of force and velocity – essential for sports like gymnastics or sprinting, and even household tasks like moving a piece of furniture or simply getting up from a reclining chair.\u003c/p>\n\u003cp>\"And we're seeing these improvements within about an hour and a half to two hours after ingestion,\" says Peterson. \"It's pretty dramatic.\"\u003c/p>\n\u003cp>What makes beets a power booster, Peterson explains, is nitrate, an ion found in high densities in leafy greens – like spinach – and in beets. When nitrate is ingested, bacteria on the tongue convert it into nitrite, which then becomes nitric oxide. This molecule, Peterson explains, can have the effect of increasing muscle power.\u003c/p>\n\u003cp>Other researchers have also documented performance-enhancing powers in beets. A\u003ca href=\"http://jap.physiology.org/content/115/3/325.long\" target=\"_blank\"> study\u003c/a> published in August 2013 in the \u003cem>Journal of Applied Physiology \u003c/em>reported that consuming beet juice or other foods high in nitric oxide may improve or enhance circulation in young adults.\u003c/p>\n\u003cp>But don't jump up and buy a juicer just yet, because not all research tells quite the same story. A \u003ca href=\"http://www.nrcresearchpress.com/doi/abs/10.1139/apnm-2014-0228#.VhdDgSvdbm5\">study\u003c/a> published last year in the journal \u003cem>Applied Physiology, Nutrition, and Metabolism\u003c/em> looked at whether nitrate can enhance the blood flow to activated muscles.\u003c/p>\n\u003cp>The authors found that a small helping of concentrated beet juice – the same product in the same quantity used in Peterson and Coggan's research – did not improve flow of blood to exercising muscles in the forearm. Coauthor David Proctor, a professor of kinesiology and physiology at Penn State's Noll Laboratory, says his research is far from conclusive. It tested a very narrow range of criteria, he says, and leaves many questions to be answered.\u003c/p>\n\u003cp>He also adds that his results do not contradict what Coggan and Peterson saw.\u003c/p>\n\u003cp>\"If we had pushed our subjects up to higher workloads or perhaps had them do lower body exercise at higher intensities, I wouldn't be surprised if we had seen an effect [on enhanced blood flow to the muscles],\" Proctor tells The Salt. He says his next study will look at the effects of beet juice on people with peripheral artery disease, which affects about 20 percent of adults older than 70 in the U.S. and significantly limits blood flow to muscles. Proctor speculates that a dietary supplement of beet juice could help patients with PAD with basic movements like walking and standing (the way \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">dark chocolate\u003c/a> does).\u003c/p>\n\u003cp>When it comes to sports, one thing that \u003cem>did \u003c/em>happen in Proctor's study is the beet juice seemed to cause the smooth muscle walls of arteries in participants to relax. This is an effect, he says, that could make it easier for a person's heart to pump blood — though not necessarily allow the heart to pump \u003cem>more \u003c/em>blood. Still, this could be a potential gain for athletes, though they may not benefit as much as people with PAD who have trouble walking.\u003c/p>\n\u003cp>While Coggan and Peterson's study was the first to look specifically at how nitrate-rich beet juice affects muscle power, scientists have been studying nitric oxide's effects on the body since the 1990s. Partly as a result of such research, beet juice has gained a reputation among athletes like professional runner Ryan Hall and nutrition coach Allen Lim who has worked with some of the world's best cyclists.\u003c/p>\n\u003cp>Today numerous companies are marketing beet juice-based products as sports drinks. A bottled liquid shot called \u003ca href=\"http://www.beet-it.us/\">Beet It\u003c/a>, for example, was used in the studies by Peterson and Coggan and by Proctor.\u003c/p>\n\u003cp>A new product from the Boulder, Colo.,-based company \u003ca href=\"https://healthyskoop.com/\">Healthy Skoop\u003c/a> combines beet juice with pomegranate juice into a powder that the company claims will shorten an athlete's post-workout recovery time when mixed with water. (The science isn't yet clear on whether beet juice can improve muscle stamina — the sort of strength long-distance runners and cyclists may want.)\u003c/p>\n\u003cp>Coggan and Peterson's research shows that the most dramatic power boosts to be gained from beet juice occur in people with existing muscle dysfunction.\u003c/p>\n\u003cp>However, their athlete-focused study found that even collegiate athletes sprinting on a stationary bicycle experienced a power boost of about six percent.\u003c/p>\n\u003cp>\"It's a small effect, to be sure, if you're an athlete,\" Coggan says. \"But the difference between not making the podium at the Olympics and standing on the top step is often only a couple percent.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Earlier this month, \u003ca href=\"http://corporate.walmart.com/article/walmart-outlines-new-ways-it-is-helping-customers-live-healthy-lives\">Walmart trumpeted that it had beaten a goal\u003c/a> it set five years ago: to open at least 275 stores in food deserts by 2016. That targeted expansion into \"neighborhoods without access to fresh affordable groceries\" came as part of the retailer's \"healthier food initiative,\" \u003ca href=\"http://www.reuters.com/article/2011/07/20/us-grocers-whitehouse-idUSTRE76J5S420110720\">lauded by — and launched with — First Lady Michelle Obama\u003c/a> in 2011. Walmarts have been popping up in lower-income urban areas where grocery stores are scarce ever since.\u003c/p>\n\u003cp>But new research suggests that plugging food access holes with big box stores may not lead to healthier habits. According to a study just published online in the \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00415-8/fulltext\">American Journal of Public Health\u003c/a>, Americans' junk food calories increasingly come from big box stores rather than traditional grocers.\u003c/p>\n\u003cp>The share of calories from packaged food products purchased at mass merchandisers, convenience stores and warehouse clubs nearly doubled from 2000 to 2012, rising from 23 percent to 40 percent, according to an \u003ca href=\"http://www.ajpmonline.org/cms/attachment/2037401609/2051875473/gr1_lrg.jpg\">analysis of Nielsen Homescan data\u003c/a> by University of North Carolina researchers. That increase was almost entirely driven by a loss in packaged food sales at grocery stores, whose share of those sales dropped from 69 to 51 percent over the same period. (\"Packaged food products\" here means processed and shelf-stable foods, including snacks, soda and desserts.)\u003c/p>\n\u003cp>What's more, the packaged foods people bought at big box and convenience stores were, on average, higher in sugar, sodium and saturated fat than those bought at traditional grocers, the researchers found.\u003c/p>\n\u003cp>The problem, says Dalia Stern, a researcher at the Carolina Population Center and lead author of the study, is that big box stories sell plenty of junk along with healthy options — and shoppers don't necessarily go for the latter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We can't assume that because a store is bigger and stocks healthy and unhealthy products, that [people] are going to choose the healthy products,\" says Stern.\u003c/p>\n\u003cp>While that's particularly true at places like Walmart, other food retailers aren't off the hook, either. Other 2011 Homescan data in the \u003cem>AJPM\u003c/em> study indicated that produce purchases top out at grocery stores: about 6 to 12 percent of shoppers' budgets. Shoppers at big merchandisers and warehouse clubs, by comparison, spent 4 and 2 percent of their food bill on fruits and vegetables, respectively.\u003c/p>\n\u003cp>Stern's findings about junk food purchases at big box stores adds weight to other research on large-scale retailers' impact on our diet. In January, a \u003ca href=\"http://www.nber.org/papers/w20892\">report\u003c/a> from researchers at the National Bureau of Economic Research suggested that the density of supercenters like Walmart played a key role in increasing the rate of obesity in the U.S.\u003c/p>\n\u003cp>Even so, says Stern, \"it might not necessarily be the type of store that is really driving what people are purchasing.\" Instead, she noted, it could be a mix of consumer preference and junk food simply outnumbering — and out-marketing — the healthy stuff.\u003c/p>\n\u003cp>That's not to say that having a grocery store nearby is irrelevant to health, caution public health advocates. \"Access is not a silver bullet,\" Allison Hagey, associate director of Policy Link, a public policy organization, tells The Salt. Instead, she says, changing people's diets is a problem of \"both manufacturers and working with consumers. You need to access in order to have healthy food,\" she says. But \"telling someone 'kale' without telling them what to do with it is really hard.\"\u003c/p>\n\u003cp>The only retail outlet where produce sales outstrip packaged foods may be the farmer's market. But consider how many Americans are actually eating from there. While there are now about 8,700 farmers markets in the U.S. – \u003ca href=\"http://www.ams.usda.gov/sites/default/files/media/FarmersMarketDirectoryListing.jpg\">quadruple\u003c/a> what we had 20 years ago — , the share of sales attributed to them (along with wholesalers and processors) was just under 6 percent in 2014.\u003c/p>\n\u003cp>Compare that to the boom in big box stores: From 1994 to 2015, Walmart went from having \u003ca href=\"http://media.corporate-ir.net/media_files/irol/11/112761/ARs/1994AR.pdf\">68 supercenters\u003c/a>, the store format that includes grocery departments, to \u003ca href=\"http://stock.walmart.com/files/doc_financials/2014/Annual/2014-annual-report.pdf\">3,288\u003c/a>. All combined, supercenters (think Target's grocery division) made up 17 percent of grocery sales last year, according to the \u003ca href=\"http://https/docs.google.com/viewer?url=http%3A%2F%2Fwww.ers.usda.gov%2Fdatafiles%2FFood_Expenditures%2FFood_Expenditures%2Ftable14.xls\">USDA, \u003c/a>while plain old supermarkets and grocers made up another 64 percent.\u003c/p>\n\u003cp>So how can all these stores do more to help people be healthy? Stern and her colleagues write that they need to \"stock and promote purchases of more healthful products at better prices relative to less healthful foods.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Earlier this month, \u003ca href=\"http://corporate.walmart.com/article/walmart-outlines-new-ways-it-is-helping-customers-live-healthy-lives\">Walmart trumpeted that it had beaten a goal\u003c/a> it set five years ago: to open at least 275 stores in food deserts by 2016. That targeted expansion into \"neighborhoods without access to fresh affordable groceries\" came as part of the retailer's \"healthier food initiative,\" \u003ca href=\"http://www.reuters.com/article/2011/07/20/us-grocers-whitehouse-idUSTRE76J5S420110720\">lauded by — and launched with — First Lady Michelle Obama\u003c/a> in 2011. Walmarts have been popping up in lower-income urban areas where grocery stores are scarce ever since.\u003c/p>\n\u003cp>But new research suggests that plugging food access holes with big box stores may not lead to healthier habits. According to a study just published online in the \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00415-8/fulltext\">American Journal of Public Health\u003c/a>, Americans' junk food calories increasingly come from big box stores rather than traditional grocers.\u003c/p>\n\u003cp>The share of calories from packaged food products purchased at mass merchandisers, convenience stores and warehouse clubs nearly doubled from 2000 to 2012, rising from 23 percent to 40 percent, according to an \u003ca href=\"http://www.ajpmonline.org/cms/attachment/2037401609/2051875473/gr1_lrg.jpg\">analysis of Nielsen Homescan data\u003c/a> by University of North Carolina researchers. That increase was almost entirely driven by a loss in packaged food sales at grocery stores, whose share of those sales dropped from 69 to 51 percent over the same period. (\"Packaged food products\" here means processed and shelf-stable foods, including snacks, soda and desserts.)\u003c/p>\n\u003cp>What's more, the packaged foods people bought at big box and convenience stores were, on average, higher in sugar, sodium and saturated fat than those bought at traditional grocers, the researchers found.\u003c/p>\n\u003cp>The problem, says Dalia Stern, a researcher at the Carolina Population Center and lead author of the study, is that big box stories sell plenty of junk along with healthy options — and shoppers don't necessarily go for the latter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We can't assume that because a store is bigger and stocks healthy and unhealthy products, that [people] are going to choose the healthy products,\" says Stern.\u003c/p>\n\u003cp>While that's particularly true at places like Walmart, other food retailers aren't off the hook, either. Other 2011 Homescan data in the \u003cem>AJPM\u003c/em> study indicated that produce purchases top out at grocery stores: about 6 to 12 percent of shoppers' budgets. Shoppers at big merchandisers and warehouse clubs, by comparison, spent 4 and 2 percent of their food bill on fruits and vegetables, respectively.\u003c/p>\n\u003cp>Stern's findings about junk food purchases at big box stores adds weight to other research on large-scale retailers' impact on our diet. In January, a \u003ca href=\"http://www.nber.org/papers/w20892\">report\u003c/a> from researchers at the National Bureau of Economic Research suggested that the density of supercenters like Walmart played a key role in increasing the rate of obesity in the U.S.\u003c/p>\n\u003cp>Even so, says Stern, \"it might not necessarily be the type of store that is really driving what people are purchasing.\" Instead, she noted, it could be a mix of consumer preference and junk food simply outnumbering — and out-marketing — the healthy stuff.\u003c/p>\n\u003cp>That's not to say that having a grocery store nearby is irrelevant to health, caution public health advocates. \"Access is not a silver bullet,\" Allison Hagey, associate director of Policy Link, a public policy organization, tells The Salt. Instead, she says, changing people's diets is a problem of \"both manufacturers and working with consumers. You need to access in order to have healthy food,\" she says. But \"telling someone 'kale' without telling them what to do with it is really hard.\"\u003c/p>\n\u003cp>The only retail outlet where produce sales outstrip packaged foods may be the farmer's market. But consider how many Americans are actually eating from there. While there are now about 8,700 farmers markets in the U.S. – \u003ca href=\"http://www.ams.usda.gov/sites/default/files/media/FarmersMarketDirectoryListing.jpg\">quadruple\u003c/a> what we had 20 years ago — , the share of sales attributed to them (along with wholesalers and processors) was just under 6 percent in 2014.\u003c/p>\n\u003cp>Compare that to the boom in big box stores: From 1994 to 2015, Walmart went from having \u003ca href=\"http://media.corporate-ir.net/media_files/irol/11/112761/ARs/1994AR.pdf\">68 supercenters\u003c/a>, the store format that includes grocery departments, to \u003ca href=\"http://stock.walmart.com/files/doc_financials/2014/Annual/2014-annual-report.pdf\">3,288\u003c/a>. All combined, supercenters (think Target's grocery division) made up 17 percent of grocery sales last year, according to the \u003ca href=\"http://https/docs.google.com/viewer?url=http%3A%2F%2Fwww.ers.usda.gov%2Fdatafiles%2FFood_Expenditures%2FFood_Expenditures%2Ftable14.xls\">USDA, \u003c/a>while plain old supermarkets and grocers made up another 64 percent.\u003c/p>\n\u003cp>So how can all these stores do more to help people be healthy? Stern and her colleagues write that they need to \"stock and promote purchases of more healthful products at better prices relative to less healthful foods.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sip On This: That $10,000 (Or $30) Bottle Of Wine Might Be Fake",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151013_me_sip_on_this_that_10000_bottlle_of_wine_might_really_be_2-buck_chuck.mp3\u003c/p>\n\u003cp>On an early spring day in 2012, a half dozen FBI officers entered a house in the Los Angeles suburb of Arcadia. It belonged to an Indonesian named \u003ca href=\"http://www.npr.org/sections/thesalt/2013/12/18/255241685/the-man-who-duped-millionaires-into-paying-big-bucks-for-fake-wine\">Rudy Kurniawan\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"https://www.winefraud.com/about-us/team/maureen-downey/\">Maureen Downey\u003c/a>, founder of winefraud.com, his home was kept to 55 degrees. \"His elderly mother had to have a space heater in her bedroom because it was so damned cold,\" says Downey. \"The entire house was cellar temperature.\u003c/p>\n\u003cp>Inside the FBI found everything to produce counterfeit wine: corks, dozens of empty bottles and 18,000 labels of the world's rarest wines.\u003c/p>\n\u003cp>\"The whole thing was a wine counterfeiting factory,\" says Downey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the time of his arrest, the then 37-year-old Kurniawan had been living the high life. He had amassed a breathtaking cellar of Bordeauxs and Burgundys, and regularly organized tastings of old and expensive bottles for other collectors. At the same time, the FBI says Kurniawan was concocting his own wines in his kitchen and selling them as precious vintages to unsuspecting collectors.\u003c/p>\n\u003cp>\"Take for example one of the most highly counterfeited wines, which is 1945 Domaine de la Romanee Conti Romanee Conti,\" Downey says. \"That wine, they made two barrels of it, which is exactly 600 bottles.\"\u003c/p>\n\u003cp>Downey says she's finding counterfeit bottles of it all over the world. A genuine bottle would be worth well over $100,000.\u003c/p>\n\u003cp>And yet, says Downey, Kurniawan was able to sell much of it: \"He would make it to order.\"\u003c/p>\n\u003cp>And he fooled plenty of people, selling at least $50 million worth of counterfeit wine.\u003c/p>\n\u003cp>In 2012, he got caught, and was sentenced to 10 years in prison. But counterfeiting still goes on because there are plenty of wine enthusiasts out there willing to part with their money.\u003c/p>\n\u003cp>\"Particularly in the United States there are some fabulous collections which have been painstakingly built up over decades,\" says \u003ca href=\"http://www.michaeleganwine.com/wineexpert.html\">Michael Egan\u003c/a>, who was the head of wines unit at Sotheby's Auction house for more than two decades. He says there are many collectors willing to spend $10,000 to $20,000 a bottle.\u003c/p>\n\u003cp>\"There is a lot of one-upmanship especially in buying rare wines, where there may be just a handful of bottles left or conversely a handful of bottles produced,\" says Egan.\u003c/p>\n\u003cp>That demand has driven up the price, and made conditions ripe for counterfeiters. \"Some of the wineries like Screaming Eagle in Napa Valley, Calif., produce a very small amount of wine and there's a massive demand for that — there's a waiting list,\" says Egan. \"Obviously that would be a temptation for counterfeiters to produce their own versions of it.\"\u003c/p>\n\u003cp>Egan spoke with NPR from his chateau in Bordeaux. He says since retiring from Sothebys in 2006, he's been busy authenticating private and corporate collections. So far, he's found about 2,300 bottles of high-priced, fake wine.\u003c/p>\n\u003cp>But how can you tell if a really old, $10,000 bottle of Bordeaux is real or fake?\u003c/p>\n\u003cp>\"Nobody in the world, nobody, is able to authenticate via taste,\" says Downey of winefraud.com. \"That has been proven over and over again.\"\u003c/p>\n\u003cp>Downey says if people could authenticate by taste alone, wine counterfeiting wouldn't be possible. \"The problem is no one has the palate to know what all of these old wines taste like ... Wine is a living thing and it changes with time.\u003c/p>\n\u003cp>What you can do, Downey says, is look at the bottle, the labels and the corks for inconsistencies. See if the wines were actually produced the year on the label. (It's harder to fake the newer, fine wines because many are outfitted with anti-counterfeit technology into the labels and bottles, she says.)\u003c/p>\n\u003cp>But counterfeiters are also getting more sophisticated. If you had been duped, you'd think you want to call the police, grab the counterfeiter and sue. But \u003ca href=\"http://www.ha.com/c/about.zx?id=40\">Frank Martell\u003c/a>, director of fine and rare wine for Heritage Auctions, says most collectors want to keep it a secret.\u003c/p>\n\u003cp>\"If somebody tells you $1 million of your collection is worth zero, your choices are take a hit or try and unload the stuff,\" Martell says. \"And nobody wants to take a loss.\"\u003c/p>\n\u003cp>That's why counterfeit wines continue to circulate among auction houses and private collectors. But don't think it's just the high-rolling wine enthusiasts who are getting stung by counterfeiters. Martell says some of the $20- and $30-bottles out there are also fake.\u003c/p>\n\u003cp>\"You can produce them in huge quantities and nobody is likely to catch you,\" says Martell.\u003c/p>\n\u003cp>Can you make money out of that, though? Martell says that if you figure $50 a case and you move 200 cases, then, yes.\u003c/p>\n\u003cp>So you don't have to spend $10,000 to end up with a counterfeit bottle of wine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Take a close look at the glass of wine you're drinking. There's a chance it could be plonk disguised by an upmarket label. Counterfeiting wine is big business among old and rare vintages.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the time of his arrest, the then 37-year-old Kurniawan had been living the high life. He had amassed a breathtaking cellar of Bordeauxs and Burgundys, and regularly organized tastings of old and expensive bottles for other collectors. At the same time, the FBI says Kurniawan was concocting his own wines in his kitchen and selling them as precious vintages to unsuspecting collectors.\u003c/p>\n\u003cp>\"Take for example one of the most highly counterfeited wines, which is 1945 Domaine de la Romanee Conti Romanee Conti,\" Downey says. \"That wine, they made two barrels of it, which is exactly 600 bottles.\"\u003c/p>\n\u003cp>Downey says she's finding counterfeit bottles of it all over the world. A genuine bottle would be worth well over $100,000.\u003c/p>\n\u003cp>And yet, says Downey, Kurniawan was able to sell much of it: \"He would make it to order.\"\u003c/p>\n\u003cp>And he fooled plenty of people, selling at least $50 million worth of counterfeit wine.\u003c/p>\n\u003cp>In 2012, he got caught, and was sentenced to 10 years in prison. But counterfeiting still goes on because there are plenty of wine enthusiasts out there willing to part with their money.\u003c/p>\n\u003cp>\"Particularly in the United States there are some fabulous collections which have been painstakingly built up over decades,\" says \u003ca href=\"http://www.michaeleganwine.com/wineexpert.html\">Michael Egan\u003c/a>, who was the head of wines unit at Sotheby's Auction house for more than two decades. He says there are many collectors willing to spend $10,000 to $20,000 a bottle.\u003c/p>\n\u003cp>\"There is a lot of one-upmanship especially in buying rare wines, where there may be just a handful of bottles left or conversely a handful of bottles produced,\" says Egan.\u003c/p>\n\u003cp>That demand has driven up the price, and made conditions ripe for counterfeiters. \"Some of the wineries like Screaming Eagle in Napa Valley, Calif., produce a very small amount of wine and there's a massive demand for that — there's a waiting list,\" says Egan. \"Obviously that would be a temptation for counterfeiters to produce their own versions of it.\"\u003c/p>\n\u003cp>Egan spoke with NPR from his chateau in Bordeaux. He says since retiring from Sothebys in 2006, he's been busy authenticating private and corporate collections. So far, he's found about 2,300 bottles of high-priced, fake wine.\u003c/p>\n\u003cp>But how can you tell if a really old, $10,000 bottle of Bordeaux is real or fake?\u003c/p>\n\u003cp>\"Nobody in the world, nobody, is able to authenticate via taste,\" says Downey of winefraud.com. \"That has been proven over and over again.\"\u003c/p>\n\u003cp>Downey says if people could authenticate by taste alone, wine counterfeiting wouldn't be possible. \"The problem is no one has the palate to know what all of these old wines taste like ... Wine is a living thing and it changes with time.\u003c/p>\n\u003cp>What you can do, Downey says, is look at the bottle, the labels and the corks for inconsistencies. See if the wines were actually produced the year on the label. (It's harder to fake the newer, fine wines because many are outfitted with anti-counterfeit technology into the labels and bottles, she says.)\u003c/p>\n\u003cp>But counterfeiters are also getting more sophisticated. If you had been duped, you'd think you want to call the police, grab the counterfeiter and sue. But \u003ca href=\"http://www.ha.com/c/about.zx?id=40\">Frank Martell\u003c/a>, director of fine and rare wine for Heritage Auctions, says most collectors want to keep it a secret.\u003c/p>\n\u003cp>\"If somebody tells you $1 million of your collection is worth zero, your choices are take a hit or try and unload the stuff,\" Martell says. \"And nobody wants to take a loss.\"\u003c/p>\n\u003cp>That's why counterfeit wines continue to circulate among auction houses and private collectors. But don't think it's just the high-rolling wine enthusiasts who are getting stung by counterfeiters. Martell says some of the $20- and $30-bottles out there are also fake.\u003c/p>\n\u003cp>\"You can produce them in huge quantities and nobody is likely to catch you,\" says Martell.\u003c/p>\n\u003cp>Can you make money out of that, though? Martell says that if you figure $50 a case and you move 200 cases, then, yes.\u003c/p>\n\u003cp>So you don't have to spend $10,000 to end up with a counterfeit bottle of wine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "If Big Food Buys Your Favorite 'Natural' Food Brand, Will You Trust It?",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151012_atc_if_big_food_buys_your_favorite_natural_food_brand_will_you_trust_it.mp3\u003c/p>\n\u003cp>Big food companies are buying up small ones. \u003ca href=\"http://www.coca-colacompany.com/brands/honest-tea\">Honest Tea\u003c/a> is now part of Coca-Cola. The French company Danone controls \u003ca href=\"http://www.stonyfield.com/\">Stonyfield\u003c/a> yogurt. Hormel owns \u003ca href=\"http://www.applegate.com/\">Applegate\u003c/a> natural and organic meats.\u003c/p>\n\u003cp>The Cornucopia Institute has put together a \u003ca href=\"http://www.cornucopia.org/who-owns-organic/\">poster\u003c/a> that shows the full extent of the merger wave, at least for the organic industry. In the latest deal, announced a few weeks ago, Perdue Farms, a big poultry producer based in Maryland, \u003ca href=\"http://www.bloomberg.com/news/articles/2015-09-08/perdue-farms-to-buy-natural-food-holdings-from-lnk-partners\">bought\u003c/a> Niman Ranch, which started as an idealistic group of farmers protesting against companies like Perdue.\u003c/p>\n\u003cp>For shoppers who like their food natural, local and organic, though, these deals can be unsettling. Will they still trust a food brand if someone else now owns it?\u003c/p>\n\u003cp>As it happens, some of the founders of those companies wonder the same thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Take these three: Bill Niman, Gene Kahn and Grant Lundberg. Niman started Niman Ranch, Kahn founded \u003ca href=\"http://www.cascadianfarm.com/\">Cascadian Farm\u003c/a>, a pioneer of organic food, and Grant Lundberg is CEO of \u003ca href=\"http://www.lundberg.com/\">Lundberg Family Farms\u003c/a>, which sells organic rice.\u003c/p>\n\u003cp>Each of these companies started with its own vision of a better way to grow food. \"For us, the innovation was raising animals without the use of pharmaceuticals and chemicals,\" Niman says.\u003c/p>\n\u003cp>At roughly the same time, in the early 1970s, Gene Kahn started a back-to-the-land experiment that turned into a business. \"I became enamored by the whole notion of agriculture, and farming, and improving the environmental performance of agriculture,\" he says. Grant Lundberg's grandparents, for their part, were influenced by the trauma of the Dust Bowl. \"Remembering some of those experiences, they started to farm a little different from their neighbors,\" Lundberg says.\u003c/p>\n\u003cfigure id=\"attachment_102134\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/nimanranch.jpg\" alt=\"A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \" width=\"300\" height=\"300\" class=\"size-full wp-image-102134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/eehgow/7146901015/\" target=\"_blank\">Ego Faylona/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to a vision, though, these companies had ambition. They wanted to expand, and they did, riding a wave of demand for humanely raised meat, organic fruit and organic rice.\u003c/p>\n\u003cp>That's when big, conventional food companies started calling with marriage proposals.\u003c/p>\n\u003cp>\"We have offers a lot,\" Lundberg says. \"They want to explore, they want to talk about the idea of purchasing, or making an investment in the company.\"\u003c/p>\n\u003cp>So these founders (or, in the case of the Lundberg family, the grandchildren of the founders) all faced a choice. Should they sell? Would it be selling out?\u003c/p>\n\u003cp>Gene Kahn, from Cascadian Farm, can't stand that phrase \"because it's so akin to selling out your soul to the devil.\"\u003c/p>\n\u003cp>He says it's not that simple. Part of the pitch that the big companies typically make involves a promise to expand the company's vision, converting more land to organic farming, or raising more animals without hormones and drugs.\u003c/p>\n\u003cp>\"Who do you want to work with, if you're really committed to improving agriculture?\" Kahn asks. \"Who is it that you want to talk [to]? Do you want to just talk to yourself? Or do you want to talk to the people who control all the acres?\"\u003c/p>\n\u003cp>None of these food idealists has anything against the sheer size of big food companies, by the way. They agree: Big can be good. Efficiency makes food affordable.\u003c/p>\n\u003cp>\"You're a cynic if you say only small companies can ... have values, aren't you?\" Lundberg says. \"Somehow you have to believe that size doesn't matter.\"\u003c/p>\n\u003cp>Each founder, however, has pursued a different path.\u003c/p>\n\u003cp>The Lundberg family has spurned all offers. Grant Lundberg says that his company doesn't really need investors. And if you sell, he says, there's no way to make sure that the name Lundberg Family Farms \"would continue to represent that commitment to the environment, producing high-quality food.\"\u003c/p>\n\u003cp>Gene Kahn, though, sold Cascadian Farm to one of the biggest food companies in America: General Mills. That was 15 years ago.\u003c/p>\n\u003cp>He says it's worked out really well. \"They've not only preserved the ethics and the whole vision of the company, they've improved it,\" he says.\u003c/p>\n\u003cp>Bill Niman, meanwhile, has complicated feelings about the recent sale of Niman Ranch to Perdue.\u003c/p>\n\u003cp>\"Right now, I feel pretty good about it,\" he says. Niman has some emotional distance, by now, to the company that he founded. He actually left Niman Ranch eight years ago.\u003c/p>\n\u003cp>\"The important thing is that Perdue is very capable of adhering to the same kind of standards for treating animals better, and treating farmers more respectably,\" he says.\u003c/p>\n\u003cp>In fact, Perdue may be forced to follow that way of operating, Niman says. The poultry giant just spent a lot of money for the Niman Ranch name and reputation. It wouldn't want to ruin that asset, he says.\u003c/p>\n\u003cp>But Niman still worries that the new owners will just try to maintain that reputation through marketing, with slogans that don't mean much. \"These bigger outfits have a lot of marketing power, and they're able to spin things and create confusion in the marketplace, which is a little bit frightening for me.\"\u003c/p>\n\u003cp>He admits that he doesn't feel the same about Applegate products, now that Hormel owns it. He doesn't buy Stonyfield yogurt anymore. He says he just doesn't trust the new owners quite as much.\u003c/p>\n\u003cp>To keep that trust, big food companies may have to do more than buy a brand. They may need to show skeptical consumers that they're sticking with the principles of that company's founders. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Many alternative food brands have been swallowed by big food companies. Recently, Perdue bought Niman Ranch, which sells \"natural\" meat. But after a sale, will shoppers feel the product is the same?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151012_atc_if_big_food_buys_your_favorite_natural_food_brand_will_you_trust_it.mp3\u003c/p>\n\u003cp>Big food companies are buying up small ones. \u003ca href=\"http://www.coca-colacompany.com/brands/honest-tea\">Honest Tea\u003c/a> is now part of Coca-Cola. The French company Danone controls \u003ca href=\"http://www.stonyfield.com/\">Stonyfield\u003c/a> yogurt. Hormel owns \u003ca href=\"http://www.applegate.com/\">Applegate\u003c/a> natural and organic meats.\u003c/p>\n\u003cp>The Cornucopia Institute has put together a \u003ca href=\"http://www.cornucopia.org/who-owns-organic/\">poster\u003c/a> that shows the full extent of the merger wave, at least for the organic industry. In the latest deal, announced a few weeks ago, Perdue Farms, a big poultry producer based in Maryland, \u003ca href=\"http://www.bloomberg.com/news/articles/2015-09-08/perdue-farms-to-buy-natural-food-holdings-from-lnk-partners\">bought\u003c/a> Niman Ranch, which started as an idealistic group of farmers protesting against companies like Perdue.\u003c/p>\n\u003cp>For shoppers who like their food natural, local and organic, though, these deals can be unsettling. Will they still trust a food brand if someone else now owns it?\u003c/p>\n\u003cp>As it happens, some of the founders of those companies wonder the same thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take these three: Bill Niman, Gene Kahn and Grant Lundberg. Niman started Niman Ranch, Kahn founded \u003ca href=\"http://www.cascadianfarm.com/\">Cascadian Farm\u003c/a>, a pioneer of organic food, and Grant Lundberg is CEO of \u003ca href=\"http://www.lundberg.com/\">Lundberg Family Farms\u003c/a>, which sells organic rice.\u003c/p>\n\u003cp>Each of these companies started with its own vision of a better way to grow food. \"For us, the innovation was raising animals without the use of pharmaceuticals and chemicals,\" Niman says.\u003c/p>\n\u003cp>At roughly the same time, in the early 1970s, Gene Kahn started a back-to-the-land experiment that turned into a business. \"I became enamored by the whole notion of agriculture, and farming, and improving the environmental performance of agriculture,\" he says. Grant Lundberg's grandparents, for their part, were influenced by the trauma of the Dust Bowl. \"Remembering some of those experiences, they started to farm a little different from their neighbors,\" Lundberg says.\u003c/p>\n\u003cfigure id=\"attachment_102134\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/nimanranch.jpg\" alt=\"A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \" width=\"300\" height=\"300\" class=\"size-full wp-image-102134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/eehgow/7146901015/\" target=\"_blank\">Ego Faylona/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to a vision, though, these companies had ambition. They wanted to expand, and they did, riding a wave of demand for humanely raised meat, organic fruit and organic rice.\u003c/p>\n\u003cp>That's when big, conventional food companies started calling with marriage proposals.\u003c/p>\n\u003cp>\"We have offers a lot,\" Lundberg says. \"They want to explore, they want to talk about the idea of purchasing, or making an investment in the company.\"\u003c/p>\n\u003cp>So these founders (or, in the case of the Lundberg family, the grandchildren of the founders) all faced a choice. Should they sell? Would it be selling out?\u003c/p>\n\u003cp>Gene Kahn, from Cascadian Farm, can't stand that phrase \"because it's so akin to selling out your soul to the devil.\"\u003c/p>\n\u003cp>He says it's not that simple. Part of the pitch that the big companies typically make involves a promise to expand the company's vision, converting more land to organic farming, or raising more animals without hormones and drugs.\u003c/p>\n\u003cp>\"Who do you want to work with, if you're really committed to improving agriculture?\" Kahn asks. \"Who is it that you want to talk [to]? Do you want to just talk to yourself? Or do you want to talk to the people who control all the acres?\"\u003c/p>\n\u003cp>None of these food idealists has anything against the sheer size of big food companies, by the way. They agree: Big can be good. Efficiency makes food affordable.\u003c/p>\n\u003cp>\"You're a cynic if you say only small companies can ... have values, aren't you?\" Lundberg says. \"Somehow you have to believe that size doesn't matter.\"\u003c/p>\n\u003cp>Each founder, however, has pursued a different path.\u003c/p>\n\u003cp>The Lundberg family has spurned all offers. Grant Lundberg says that his company doesn't really need investors. And if you sell, he says, there's no way to make sure that the name Lundberg Family Farms \"would continue to represent that commitment to the environment, producing high-quality food.\"\u003c/p>\n\u003cp>Gene Kahn, though, sold Cascadian Farm to one of the biggest food companies in America: General Mills. That was 15 years ago.\u003c/p>\n\u003cp>He says it's worked out really well. \"They've not only preserved the ethics and the whole vision of the company, they've improved it,\" he says.\u003c/p>\n\u003cp>Bill Niman, meanwhile, has complicated feelings about the recent sale of Niman Ranch to Perdue.\u003c/p>\n\u003cp>\"Right now, I feel pretty good about it,\" he says. Niman has some emotional distance, by now, to the company that he founded. He actually left Niman Ranch eight years ago.\u003c/p>\n\u003cp>\"The important thing is that Perdue is very capable of adhering to the same kind of standards for treating animals better, and treating farmers more respectably,\" he says.\u003c/p>\n\u003cp>In fact, Perdue may be forced to follow that way of operating, Niman says. The poultry giant just spent a lot of money for the Niman Ranch name and reputation. It wouldn't want to ruin that asset, he says.\u003c/p>\n\u003cp>But Niman still worries that the new owners will just try to maintain that reputation through marketing, with slogans that don't mean much. \"These bigger outfits have a lot of marketing power, and they're able to spin things and create confusion in the marketplace, which is a little bit frightening for me.\"\u003c/p>\n\u003cp>He admits that he doesn't feel the same about Applegate products, now that Hormel owns it. He doesn't buy Stonyfield yogurt anymore. He says he just doesn't trust the new owners quite as much.\u003c/p>\n\u003cp>To keep that trust, big food companies may have to do more than buy a brand. They may need to show skeptical consumers that they're sticking with the principles of that company's founders. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop",
"title": "A Spooky Tale In Time For Halloween: Weather Cuts Into Pumpkin Crop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151012_me_a_spooky_tale_in_time_for_halloween_weather_cuts_into_pumpkin_crop.mp3\u003c/p>\n\u003cp>It's pumpkin-selling season, and crowds are flocking to farms to pick out their own jack-o-lanterns. But this year, challenging weather conditions have cut the supply of pumpkins — both for carving and canning.\u003c/p>\n\u003cp>Heavy summer rains in parts of the Midwest and elsewhere have left many farmers short on pumpkins. And in California, drought has squeezed the crop.\u003c/p>\n\u003cp>All of that is also affecting canned puree makers, who consume about half of all pumpkins. Among those affected is Libby's, the largest U.S. producer of canned pumpkins. Libby's fills its cans with pumpkins that come mostly from Illinois, America's leading pumpkin producer.\u003c/p>\n\u003cp>Roz O'Hearn, a spokesperson for Libby's parent company, Nestle USA, says that rainy weather in Illinois cut the crop by half compared with 2014.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We think there's enough pumpkin to carry us through Thanksgiving,\" O'Hearn says. \"But we generally plant enough pumpkin so we have a cushion to carry us into the next year. And it doesn't look like that cushion is going to be there this year.\"\u003c/p>\n\u003cp>O'Hearn says she doesn't expect that lack of a cushion to affect prices this fall.\u003c/p>\n\u003cp>Pumpkins are a $145 million industry, according to statistics from the National Agricultural Statistics Service. That's a small amount compared to other produce. But demand for pumpkins is rising — production is up nearly 30 percent over five years.\u003c/p>\n\u003cp>O'Hearn says there should be enough supply to fill our pumpkin pies through Thanksgiving — but after that, she says, there's going to be a shortage until the next harvest.\u003c/p>\n\u003cfigure id=\"attachment_102067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pumpkins10115_coppinger2_custom-b96b6ff65934b9520270cfbad752d772568affe0-e1444668931387.jpg\" alt=\"Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm.\" width=\"1920\" height=\"1425\" class=\"size-full wp-image-102067\">\u003cfigcaption class=\"wp-caption-text\">Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm. \u003ccite>(Kaomi Goetz for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Increasingly, some pumpkin growers are navigating shortages by selling not just pumpkins but family fun — with attractions like corn mazes and petting zoos.\u003c/p>\n\u003cp>For instance, at \u003ca href=\"http://www.waldochfarm.com/html/waldoch_history.php\">Waldoch Farm\u003c/a>, a Minnesota farm just north of the Twin Cities, admission starts at $10. Add a hot cider and a hot dog, and a family of four could end up dropping $50 or more.\u003c/p>\n\u003cp>Doug Joyer of Waldoch Farm is a fourth-generation farmer, but the first in his family to rely solely on the farm for income. He says he added a corn maze five years ago by popular request.\u003c/p>\n\u003cp>\"People called us asking if we did a corn maze,\" Joyer says. \"They kind of assumed we had a corn maze if we had a pumpkin patch.\"\u003c/p>\n\u003cp>Joyer's farm sells decorative and small-pie pumpkins, which are also experiencing a shortage — though it's not as severe as the one facing pumpkins used for processing.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/paulhugunin\">Paul Hugunin\u003c/a>, a marketing manager with the Minnesota Department of Agriculture, has watched farm culture for the past 27 years. He says this addition of entertainment is how a lot of pumpkin farms are staying profitable even when the harvest is light.\u003c/p>\n\u003cp>\"The biggest change we see with pumpkins is not so much the number of farms growing them or the number of pumpkins they're raising,\" Hugunin says. \"It's what goes along with that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Heavy rains have damaged much of the crop in the Midwest. Canned pumpkin giant Libby's says there should be enough to fill your pies for Thanksgiving, but after that, things will be tight.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151012_me_a_spooky_tale_in_time_for_halloween_weather_cuts_into_pumpkin_crop.mp3\u003c/p>\n\u003cp>It's pumpkin-selling season, and crowds are flocking to farms to pick out their own jack-o-lanterns. But this year, challenging weather conditions have cut the supply of pumpkins — both for carving and canning.\u003c/p>\n\u003cp>Heavy summer rains in parts of the Midwest and elsewhere have left many farmers short on pumpkins. And in California, drought has squeezed the crop.\u003c/p>\n\u003cp>All of that is also affecting canned puree makers, who consume about half of all pumpkins. Among those affected is Libby's, the largest U.S. producer of canned pumpkins. Libby's fills its cans with pumpkins that come mostly from Illinois, America's leading pumpkin producer.\u003c/p>\n\u003cp>Roz O'Hearn, a spokesperson for Libby's parent company, Nestle USA, says that rainy weather in Illinois cut the crop by half compared with 2014.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We think there's enough pumpkin to carry us through Thanksgiving,\" O'Hearn says. \"But we generally plant enough pumpkin so we have a cushion to carry us into the next year. And it doesn't look like that cushion is going to be there this year.\"\u003c/p>\n\u003cp>O'Hearn says she doesn't expect that lack of a cushion to affect prices this fall.\u003c/p>\n\u003cp>Pumpkins are a $145 million industry, according to statistics from the National Agricultural Statistics Service. That's a small amount compared to other produce. But demand for pumpkins is rising — production is up nearly 30 percent over five years.\u003c/p>\n\u003cp>O'Hearn says there should be enough supply to fill our pumpkin pies through Thanksgiving — but after that, she says, there's going to be a shortage until the next harvest.\u003c/p>\n\u003cfigure id=\"attachment_102067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/pumpkins10115_coppinger2_custom-b96b6ff65934b9520270cfbad752d772568affe0-e1444668931387.jpg\" alt=\"Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm.\" width=\"1920\" height=\"1425\" class=\"size-full wp-image-102067\">\u003cfigcaption class=\"wp-caption-text\">Kevin Coppinger took his nearly 3-year-old daughter, Mae, to choose a pumpkin at Waldoch Farm. The farm added a corn maze about five years ago. Owner Doug Joyer says adding such attractions has allowed him to live solely off income from the farm. \u003ccite>(Kaomi Goetz for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Increasingly, some pumpkin growers are navigating shortages by selling not just pumpkins but family fun — with attractions like corn mazes and petting zoos.\u003c/p>\n\u003cp>For instance, at \u003ca href=\"http://www.waldochfarm.com/html/waldoch_history.php\">Waldoch Farm\u003c/a>, a Minnesota farm just north of the Twin Cities, admission starts at $10. Add a hot cider and a hot dog, and a family of four could end up dropping $50 or more.\u003c/p>\n\u003cp>Doug Joyer of Waldoch Farm is a fourth-generation farmer, but the first in his family to rely solely on the farm for income. He says he added a corn maze five years ago by popular request.\u003c/p>\n\u003cp>\"People called us asking if we did a corn maze,\" Joyer says. \"They kind of assumed we had a corn maze if we had a pumpkin patch.\"\u003c/p>\n\u003cp>Joyer's farm sells decorative and small-pie pumpkins, which are also experiencing a shortage — though it's not as severe as the one facing pumpkins used for processing.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/paulhugunin\">Paul Hugunin\u003c/a>, a marketing manager with the Minnesota Department of Agriculture, has watched farm culture for the past 27 years. He says this addition of entertainment is how a lot of pumpkin farms are staying profitable even when the harvest is light.\u003c/p>\n\u003cp>\"The biggest change we see with pumpkins is not so much the number of farms growing them or the number of pumpkins they're raising,\" Hugunin says. \"It's what goes along with that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunpreme: The Grape That Could Revolutionize The Raisin Industry",
"title": "Sunpreme: The Grape That Could Revolutionize The Raisin Industry",
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"content": "\u003cp>Grapes, including raisins, are the third largest crop in California grossing almost $6 billion in 2014. Harvesting the labor-intensive crop takes thousands of workers. But a new raisin grape variety bred in Central California could severely decrease that need for workers.\u003c/p>\n\u003cp>It takes a lot of hand labor to harvest raisins, three or more rounds of pruning, quality control and picking. And to pay those workers costs a lot of money. That's why the raisin industry is desperately searching for a way to spend less on labor creating a larger profit margin.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Retired USDA plant breeder \u003ca href=\"http://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=9096\">David Ramming\u003c/a> says he thinks he found the answer in a testing field of crossbred raisin grapes near Parlier.\u003c/p>\n\u003cp>\"I happened to notice two plants that the fruit was completely dry and the raisins were approximately the size that we wanted. And we said, 'Wow, eureka!\" Ramming says. \"One of those has turned out to be Sunpreme.\"\u003c/p>\n\u003cp>Ramming discovered Sunpreme in the mid-1990s, after crossbreeding raisin varieties that dry on the vine. The variety eliminates the need for workers to cut and hang grapes and the need for paper trays for sun-drying. Ramming says this could be an answer to labor issues farmers face as the number of workers has decreased.\u003c/p>\n\u003cfigure id=\"attachment_101963\" class=\"wp-caption aligncenter\" style=\"max-width: 1608px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg\" alt=\"Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif.\" width=\"1608\" height=\"1207\" class=\"size-full wp-image-101963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg 1608w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-960x721.jpg 960w\" sizes=\"(max-width: 1608px) 100vw, 1608px\">\u003cfigcaption class=\"wp-caption-text\">Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It has the potential to make a big impact on the industry, because [of] its ability to naturally dry on the vine without cutting the canes. What that allows is not needing the pruners,\" Ramming says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramming says Sunpreme could reduce the need for labor so much that a vineyard that usually takes hundreds of workers could be maintained by just a few people. If the raisin proves cost effective, it could prevent the steady loss of raisin acreage to more profitable crops like almonds or pistachios. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3272\">Craig Ledbetter\u003c/a> is the USDA geneticist who is continuing Ramming's research and release of Sunpreme to growers.\u003c/p>\n\u003cp>\"Basically, the raisin industry desires to be more like the almond industry --being completely mechanized,\" Ledbetter says. \"Using Sunpreme, it is one step closer.\"\u003c/p>\n\u003cp>He showed me some of these dry-on-the-vine raisins at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=20-34-05-00\">USDA's Agricultural Sciences Center in Parlier\u003c/a>, where Sunpreme was born.\u003c/p>\n\u003cp>\"You can see that it's firmly attached to the vine, you can see that it's fully dry at this point in time,\" says Ledbetter.\u003c/p>\n\u003cp>But with any new product there are concerns — issues like flavor and color. The Sunpreme raisin is a little lighter in pigment and doesn't have as strong a flavor as the traditional raisin. \"It's a meaty grape with a good skin on it,\" Ledbetter says. \"It has a little bit of fruity flavor, it's not a muscat-type raisin, but it has a very pleasant, floral-type flavor.\"\u003c/p>\n\u003cfigure id=\"attachment_101964\" class=\"wp-caption aligncenter\" style=\"max-width: 1487px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg\" alt=\"All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers.\" width=\"1487\" height=\"1115\" class=\"size-full wp-image-101964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg 1487w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-960x720.jpg 960w\" sizes=\"(max-width: 1487px) 100vw, 1487px\">\u003cfigcaption class=\"wp-caption-text\">All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ron Kazarian farms raisins in Fowler, Calif., an agricultural community in the San Joaquin Valley. He says he likes the taste of the Sunpreme and is excited about its release, but he's afraid the raisins will fall off the vine too early.\u003c/p>\n\u003cp>\"This variety is falling down on the ground before the machine even gets in the row,\" says Kazarain. \"What do you think is going to happen when the vine begins to shake? We would be concerned that all the fruit would be on the ground.\"\u003c/p>\n\u003cp>He plans to solve that problem by creating a mechanical harvester that picks the crop by shaking the vine and vacuuming raisins off the ground.\u003c/p>\n\u003cp>Lupe Sandoval, with the \u003ca href=\"http://www.calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says the move to mechanization won't be a huge loss to farm laborers.\u003c/p>\n\u003cp>\"With the labor shortage, this will just require some kind of adjustment,\" Sandoval explains. \"There are going to be some workers that will find, 'I'm not going to be a raisin grape worker. I'm going to be a citrus worker.' \"\u003c/p>\n\u003cp>Kazarian, the grower from Fowler, thinks turning to mechanization to harvest his crops increases the probability his farm will be able turn a profit in the future.\u003c/p>\n\u003cp>\"The minimum wage is going up, and it's getting harder and harder every year to deal with the cost of hand harvesting,\" Kazarian says.\u003c/p>\n\u003cp>He diversified this year by planting almonds to decrease his reliance on labor. He hopes to plant Sunpreme in 2017, when nurseries are expected to release cuttings of the plant.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/post/sunpreme-grape-could-revolutionize-raisin-industry\">story\u003c/a> first appeared on the station's website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Grapes, including raisins, are the third largest crop in California grossing almost $6 billion in 2014. Harvesting the labor-intensive crop takes thousands of workers. But a new raisin grape variety bred in Central California could severely decrease that need for workers.\u003c/p>\n\u003cp>It takes a lot of hand labor to harvest raisins, three or more rounds of pruning, quality control and picking. And to pay those workers costs a lot of money. That's why the raisin industry is desperately searching for a way to spend less on labor creating a larger profit margin.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Retired USDA plant breeder \u003ca href=\"http://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=9096\">David Ramming\u003c/a> says he thinks he found the answer in a testing field of crossbred raisin grapes near Parlier.\u003c/p>\n\u003cp>\"I happened to notice two plants that the fruit was completely dry and the raisins were approximately the size that we wanted. And we said, 'Wow, eureka!\" Ramming says. \"One of those has turned out to be Sunpreme.\"\u003c/p>\n\u003cp>Ramming discovered Sunpreme in the mid-1990s, after crossbreeding raisin varieties that dry on the vine. The variety eliminates the need for workers to cut and hang grapes and the need for paper trays for sun-drying. Ramming says this could be an answer to labor issues farmers face as the number of workers has decreased.\u003c/p>\n\u003cfigure id=\"attachment_101963\" class=\"wp-caption aligncenter\" style=\"max-width: 1608px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg\" alt=\"Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif.\" width=\"1608\" height=\"1207\" class=\"size-full wp-image-101963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg 1608w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-960x721.jpg 960w\" sizes=\"(max-width: 1608px) 100vw, 1608px\">\u003cfigcaption class=\"wp-caption-text\">Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It has the potential to make a big impact on the industry, because [of] its ability to naturally dry on the vine without cutting the canes. What that allows is not needing the pruners,\" Ramming says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramming says Sunpreme could reduce the need for labor so much that a vineyard that usually takes hundreds of workers could be maintained by just a few people. If the raisin proves cost effective, it could prevent the steady loss of raisin acreage to more profitable crops like almonds or pistachios. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3272\">Craig Ledbetter\u003c/a> is the USDA geneticist who is continuing Ramming's research and release of Sunpreme to growers.\u003c/p>\n\u003cp>\"Basically, the raisin industry desires to be more like the almond industry --being completely mechanized,\" Ledbetter says. \"Using Sunpreme, it is one step closer.\"\u003c/p>\n\u003cp>He showed me some of these dry-on-the-vine raisins at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=20-34-05-00\">USDA's Agricultural Sciences Center in Parlier\u003c/a>, where Sunpreme was born.\u003c/p>\n\u003cp>\"You can see that it's firmly attached to the vine, you can see that it's fully dry at this point in time,\" says Ledbetter.\u003c/p>\n\u003cp>But with any new product there are concerns — issues like flavor and color. The Sunpreme raisin is a little lighter in pigment and doesn't have as strong a flavor as the traditional raisin. \"It's a meaty grape with a good skin on it,\" Ledbetter says. \"It has a little bit of fruity flavor, it's not a muscat-type raisin, but it has a very pleasant, floral-type flavor.\"\u003c/p>\n\u003cfigure id=\"attachment_101964\" class=\"wp-caption aligncenter\" style=\"max-width: 1487px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg\" alt=\"All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers.\" width=\"1487\" height=\"1115\" class=\"size-full wp-image-101964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg 1487w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-960x720.jpg 960w\" sizes=\"(max-width: 1487px) 100vw, 1487px\">\u003cfigcaption class=\"wp-caption-text\">All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ron Kazarian farms raisins in Fowler, Calif., an agricultural community in the San Joaquin Valley. He says he likes the taste of the Sunpreme and is excited about its release, but he's afraid the raisins will fall off the vine too early.\u003c/p>\n\u003cp>\"This variety is falling down on the ground before the machine even gets in the row,\" says Kazarain. \"What do you think is going to happen when the vine begins to shake? We would be concerned that all the fruit would be on the ground.\"\u003c/p>\n\u003cp>He plans to solve that problem by creating a mechanical harvester that picks the crop by shaking the vine and vacuuming raisins off the ground.\u003c/p>\n\u003cp>Lupe Sandoval, with the \u003ca href=\"http://www.calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says the move to mechanization won't be a huge loss to farm laborers.\u003c/p>\n\u003cp>\"With the labor shortage, this will just require some kind of adjustment,\" Sandoval explains. \"There are going to be some workers that will find, 'I'm not going to be a raisin grape worker. I'm going to be a citrus worker.' \"\u003c/p>\n\u003cp>Kazarian, the grower from Fowler, thinks turning to mechanization to harvest his crops increases the probability his farm will be able turn a profit in the future.\u003c/p>\n\u003cp>\"The minimum wage is going up, and it's getting harder and harder every year to deal with the cost of hand harvesting,\" Kazarian says.\u003c/p>\n\u003cp>He diversified this year by planting almonds to decrease his reliance on labor. He hopes to plant Sunpreme in 2017, when nurseries are expected to release cuttings of the plant.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/post/sunpreme-grape-could-revolutionize-raisin-industry\">story\u003c/a> first appeared on the station's website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Could A Mushroom Save The Honeybee?",
"title": "Could A Mushroom Save The Honeybee?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_101995\" class=\"wp-caption aligncenter\" style=\"max-width: 1438px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0.jpg\" alt=\"A honeybee is seen on the countertop of entomologist Steve Sheppard's lab at Washington State University. Sheppard is studying whether he can boost honeybees' immunity using liquid extracted from wood-rotting mushrooms.\" width=\"1438\" height=\"1078\" class=\"size-full wp-image-101995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0.jpg 1438w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-960x720.jpg 960w\" sizes=\"(max-width: 1438px) 100vw, 1438px\">\u003cfigcaption class=\"wp-caption-text\">A honeybee is seen on the countertop of entomologist Steve Sheppard's lab at Washington State University. Sheppard is studying whether he can boost honeybees' immunity using liquid extracted from wood-rotting mushrooms. \u003ccite>(Ken Christensen/Courtesy of EarthFix/KCTS 9 )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Honeybees need a healthy diet of pollen, nectar and water. But at a bee laboratory in eastern Washington state, \u003ca href=\"http://entomology.wsu.edu/blog/faculty/pullman/sheppard/\">Steve Sheppard\u003c/a> fills their feeding tubes with murky brown liquid from the forest.\u003c/p>\n\u003cp>His bees are getting a healthy dose of mushroom juice.\u003c/p>\n\u003cp>\"If this does what we hope, it will be truly revolutionary,\" says Sheppard, who heads the Department of Entomology at Washington State University. \"Beekeepers are running out of options.\"\u003c/p>\n\u003cp>Commercial honeybees, which pollinate $15 billion worth of crops in the United States annually, have teetered on the brink of collapse for nearly a decade. A third of all bee colonies have died each year since 2006, on average, according to the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Scientists say the mysterious phenomenon, known as colony collapse disorder, may be the result of at least \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0006481\" target=\"_blank\">60 environmental factors\u003c/a> that combine to cripple honeybees — including pesticides, disease, malnutrition, loss of habitat and climate change.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beekeepers, however, say the honeybee's single greatest threat is a virus-carrying parasite called the varroa mite.\u003c/p>\n\u003cp>Sheppard has spent decades breeding western honeybees to better tolerate the mite and its viruses. But he hasn't had much success, he says.\u003c/p>\n\u003cp>Varroa mites have devastated U.S. beehives since the late 1980s, when they arrived here from Asia. In 1996, half of the colonies east of the Mississippi River died due to mite infestations.\u003c/p>\n\u003cp>https://youtu.be/Y_lqIUlON1s\u003c/p>\n\u003cp>The reddish-brown pests, which are no bigger than the head of a pin, invade colonies and multiply rapidly. They \u003ca href=\"http://www.ars.usda.gov/Research/docs.htm?docid=2744&page=14\" target=\"_blank\">hide among bee larvae\u003c/a> developing in the honeycomb, feed on infant bee blood and lay several eggs each.\u003c/p>\n\u003cp>\"It would be like having something the size of a pancake feeding on you,\" Sheppard says.\u003c/p>\n\u003cp>Honeybees that emerge from the infected hives typically carry illnesses, like a virus that results in deformed wings that prevent bees from flying.\u003c/p>\n\u003cp>If beekeepers don't intervene, the varroa mite can destroy a colony in less than two years. Meanwhile, the pest reproduces so rapidly, it builds resistance to chemical pesticides more quickly than solutions can be invented, Sheppard says.\u003c/p>\n\u003cp>That's why he decided to try an unconventional approach last year, after local mushroom expert \u003ca href=\"http://www.fungi.com/about-paul-stamets.html\">Paul Stamets\u003c/a> called him with an idea to help arm the honeybee in its fight against the mite.\u003c/p>\n\u003cp>\"We've gone to the moon, we've gone to Mars, but we don't know the way of the bee?\" says Stamets, who owns the medicinal mushroom company Fungi Perfecti near Olympia, Wash.\u003c/p>\n\u003cp>The self-taught mycologist says he noticed a relationship between honeybees and mushrooms when he observed bees sipping on sugar-rich fungal roots growing in his backyard.\u003c/p>\n\u003cp>\"I looked down, and they were sucking on my mycelium,\" he says.\u003c/p>\n\u003cp>Now he thinks he knows why.\u003c/p>\n\u003cp>In recent years, his research has shown that rare fungi found in the old-growth forests of western Washington can help fight other viruses and diseases, including tuberculosis, smallpox and bird flu. He wondered if the honeybee would see similar health benefits from wood-rotting mushrooms.\u003c/p>\n\u003cp>\"Bees have immune systems, just like we do,\" he says. \"These mushrooms are like miniature pharmaceutical factories.\"\u003c/p>\n\u003cp>Stamets and Sheppard are feeding liquid extracts of those forest mushrooms to mite-infected honeybees. Initial findings suggest that five species of the wood-rotting fungi can reduce the honeybees' viruses and increase their lifespans.\u003c/p>\n\u003cp>In addition, the scientists are trying to fight honeybee viruses by taking aim at the varroa mite itself. Insect-killing fungi have been used as an alternative to synthetic chemical pesticides for years, and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20512613\" target=\"_blank\">previous studies\u003c/a> show that one type of entomopathogenic fungus can weaken varroa mites in beehives.\u003c/p>\n\u003cfigure id=\"attachment_101996\" class=\"wp-caption aligncenter\" style=\"max-width: 1891px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871.jpg\" alt=\"Paul Stamets cultures mycelium at his laboratory near Olympia, Wash.\" width=\"1891\" height=\"1063\" class=\"size-full wp-image-101996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871.jpg 1891w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-960x540.jpg 960w\" sizes=\"(max-width: 1891px) 100vw, 1891px\">\u003cfigcaption class=\"wp-caption-text\">Paul Stamets cultures mycelium at his laboratory near Olympia, Wash. \u003ccite>( Ken Christensen/Courtesy of EarthFix/KCTS 9 )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paul Stamets thinks \u003ca href=\"http://www.google.com/patents/US7122176\" target=\"_blank\">his version of the fungus\u003c/a> will be more effective. So far, the results of the experiments in Sheppard's lab look promising.\u003c/p>\n\u003cp>\"The product seems to be killing mites without harming bees,\" Sheppard says.\u003c/p>\n\u003cp>This fall, the scientists plan to expand both experiments by partnering with commercial beekeepers like Eric Olson, who runs the largest commercial beekeeping operation in Washington.\u003c/p>\n\u003cp>Olson says two-thirds of his beehives died five years ago because of a varroa mite infestation. After several years successfully controlling the pest, he arrived this year in California for almond pollination season and nearly half of his bees had died during the winter.\u003c/p>\n\u003cp>He spent $770,000 to buy replacement hives, he says.\u003c/p>\n\u003cp>\"I was lucky that I had the cash and the connections to recover from that,\" he says.\u003c/p>\n\u003cp>Olson recently donated about $50,000 to Sheppard's department to help find a solution to the mite. Looking at the bees in one of his hives, he says, \"I'm really concerned about whether these little girls will survive.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.opb.org/contributor/ken-christensen/\">Ken Christensen\u003c/a> is an associate video producer at KCTS9 in Seattle, Wash., as part of \u003ca href=\"http://earthfix.info/\">EarthFix,\u003c/a> a public media collaboration reporting on the environment. This \u003ca href=\"http://www.opb.org/news/article/could-a-mushroom-save-the-honeybee/\">story\u003c/a> first appeared on the EarthFix site.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://earthfix.info/\">ERTHFX\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The bees that pollinate crops are on the brink of collapse. One big reason why: a virus-carrying mite. Now, researchers think a rare fungi could boost bees' immune system and attack the mite itself.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101995\" class=\"wp-caption aligncenter\" style=\"max-width: 1438px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0.jpg\" alt=\"A honeybee is seen on the countertop of entomologist Steve Sheppard's lab at Washington State University. Sheppard is studying whether he can boost honeybees' immunity using liquid extracted from wood-rotting mushrooms.\" width=\"1438\" height=\"1078\" class=\"size-full wp-image-101995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0.jpg 1438w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/honeybee-1-ada8df793816e8a4612a4b62e7cc2c693422ceb0-960x720.jpg 960w\" sizes=\"(max-width: 1438px) 100vw, 1438px\">\u003cfigcaption class=\"wp-caption-text\">A honeybee is seen on the countertop of entomologist Steve Sheppard's lab at Washington State University. Sheppard is studying whether he can boost honeybees' immunity using liquid extracted from wood-rotting mushrooms. \u003ccite>(Ken Christensen/Courtesy of EarthFix/KCTS 9 )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Honeybees need a healthy diet of pollen, nectar and water. But at a bee laboratory in eastern Washington state, \u003ca href=\"http://entomology.wsu.edu/blog/faculty/pullman/sheppard/\">Steve Sheppard\u003c/a> fills their feeding tubes with murky brown liquid from the forest.\u003c/p>\n\u003cp>His bees are getting a healthy dose of mushroom juice.\u003c/p>\n\u003cp>\"If this does what we hope, it will be truly revolutionary,\" says Sheppard, who heads the Department of Entomology at Washington State University. \"Beekeepers are running out of options.\"\u003c/p>\n\u003cp>Commercial honeybees, which pollinate $15 billion worth of crops in the United States annually, have teetered on the brink of collapse for nearly a decade. A third of all bee colonies have died each year since 2006, on average, according to the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Scientists say the mysterious phenomenon, known as colony collapse disorder, may be the result of at least \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0006481\" target=\"_blank\">60 environmental factors\u003c/a> that combine to cripple honeybees — including pesticides, disease, malnutrition, loss of habitat and climate change.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beekeepers, however, say the honeybee's single greatest threat is a virus-carrying parasite called the varroa mite.\u003c/p>\n\u003cp>Sheppard has spent decades breeding western honeybees to better tolerate the mite and its viruses. But he hasn't had much success, he says.\u003c/p>\n\u003cp>Varroa mites have devastated U.S. beehives since the late 1980s, when they arrived here from Asia. In 1996, half of the colonies east of the Mississippi River died due to mite infestations.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Y_lqIUlON1s'\n title='//www.youtube.com/embed/Y_lqIUlON1s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The reddish-brown pests, which are no bigger than the head of a pin, invade colonies and multiply rapidly. They \u003ca href=\"http://www.ars.usda.gov/Research/docs.htm?docid=2744&page=14\" target=\"_blank\">hide among bee larvae\u003c/a> developing in the honeycomb, feed on infant bee blood and lay several eggs each.\u003c/p>\n\u003cp>\"It would be like having something the size of a pancake feeding on you,\" Sheppard says.\u003c/p>\n\u003cp>Honeybees that emerge from the infected hives typically carry illnesses, like a virus that results in deformed wings that prevent bees from flying.\u003c/p>\n\u003cp>If beekeepers don't intervene, the varroa mite can destroy a colony in less than two years. Meanwhile, the pest reproduces so rapidly, it builds resistance to chemical pesticides more quickly than solutions can be invented, Sheppard says.\u003c/p>\n\u003cp>That's why he decided to try an unconventional approach last year, after local mushroom expert \u003ca href=\"http://www.fungi.com/about-paul-stamets.html\">Paul Stamets\u003c/a> called him with an idea to help arm the honeybee in its fight against the mite.\u003c/p>\n\u003cp>\"We've gone to the moon, we've gone to Mars, but we don't know the way of the bee?\" says Stamets, who owns the medicinal mushroom company Fungi Perfecti near Olympia, Wash.\u003c/p>\n\u003cp>The self-taught mycologist says he noticed a relationship between honeybees and mushrooms when he observed bees sipping on sugar-rich fungal roots growing in his backyard.\u003c/p>\n\u003cp>\"I looked down, and they were sucking on my mycelium,\" he says.\u003c/p>\n\u003cp>Now he thinks he knows why.\u003c/p>\n\u003cp>In recent years, his research has shown that rare fungi found in the old-growth forests of western Washington can help fight other viruses and diseases, including tuberculosis, smallpox and bird flu. He wondered if the honeybee would see similar health benefits from wood-rotting mushrooms.\u003c/p>\n\u003cp>\"Bees have immune systems, just like we do,\" he says. \"These mushrooms are like miniature pharmaceutical factories.\"\u003c/p>\n\u003cp>Stamets and Sheppard are feeding liquid extracts of those forest mushrooms to mite-infected honeybees. Initial findings suggest that five species of the wood-rotting fungi can reduce the honeybees' viruses and increase their lifespans.\u003c/p>\n\u003cp>In addition, the scientists are trying to fight honeybee viruses by taking aim at the varroa mite itself. Insect-killing fungi have been used as an alternative to synthetic chemical pesticides for years, and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20512613\" target=\"_blank\">previous studies\u003c/a> show that one type of entomopathogenic fungus can weaken varroa mites in beehives.\u003c/p>\n\u003cfigure id=\"attachment_101996\" class=\"wp-caption aligncenter\" style=\"max-width: 1891px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871.jpg\" alt=\"Paul Stamets cultures mycelium at his laboratory near Olympia, Wash.\" width=\"1891\" height=\"1063\" class=\"size-full wp-image-101996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871.jpg 1891w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/stamets-culture-edit-1_wide-c96e7dd548e868ed1ccf36d9b2e1cc4b6154d871-960x540.jpg 960w\" sizes=\"(max-width: 1891px) 100vw, 1891px\">\u003cfigcaption class=\"wp-caption-text\">Paul Stamets cultures mycelium at his laboratory near Olympia, Wash. \u003ccite>( Ken Christensen/Courtesy of EarthFix/KCTS 9 )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paul Stamets thinks \u003ca href=\"http://www.google.com/patents/US7122176\" target=\"_blank\">his version of the fungus\u003c/a> will be more effective. So far, the results of the experiments in Sheppard's lab look promising.\u003c/p>\n\u003cp>\"The product seems to be killing mites without harming bees,\" Sheppard says.\u003c/p>\n\u003cp>This fall, the scientists plan to expand both experiments by partnering with commercial beekeepers like Eric Olson, who runs the largest commercial beekeeping operation in Washington.\u003c/p>\n\u003cp>Olson says two-thirds of his beehives died five years ago because of a varroa mite infestation. After several years successfully controlling the pest, he arrived this year in California for almond pollination season and nearly half of his bees had died during the winter.\u003c/p>\n\u003cp>He spent $770,000 to buy replacement hives, he says.\u003c/p>\n\u003cp>\"I was lucky that I had the cash and the connections to recover from that,\" he says.\u003c/p>\n\u003cp>Olson recently donated about $50,000 to Sheppard's department to help find a solution to the mite. Looking at the bees in one of his hives, he says, \"I'm really concerned about whether these little girls will survive.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.opb.org/contributor/ken-christensen/\">Ken Christensen\u003c/a> is an associate video producer at KCTS9 in Seattle, Wash., as part of \u003ca href=\"http://earthfix.info/\">EarthFix,\u003c/a> a public media collaboration reporting on the environment. This \u003ca href=\"http://www.opb.org/news/article/could-a-mushroom-save-the-honeybee/\">story\u003c/a> first appeared on the EarthFix site.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://earthfix.info/\">ERTHFX\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley's Sugary Drinks Are Getting Pricier, Thanks To New Tax",
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"content": "\u003cp>Public health advocates \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/Rudd_Policy_Brief_Sugar_Sweetened_Beverage_Taxes.pdf\">have argued\u003c/a> that one of the best ways to fight obesity would be to tax the sugary drinks that science has implicated as a big part of the problem.\u003c/p>\n\u003cp>While many states and cities have tried to find ways to tax sodas and other sugar-sweetened beverages, only Berkeley, Calif., has succeeded. A grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a>, funded in part by \u003ca href=\"http://www.bloomberg.org/program/public-health/obesity-prevention/\">Bloomberg Philanthropies\u003c/a>, managed to get 76 percent of voters to support a \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax,\u003c/a> which passed in November 2014 and was the first of its kind in the U.S.\u003c/p>\n\u003cp>Now, researchers say the tax seems to be working in one important way: From May through June — the first three months of its implementation — soda prices in Berkeley increased seven-tenths of a cent per ounce more than in other cities, the researchers at the University of California, Berkeley found. That means that retailers are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers who buy soda. On average for all sugary beverages, they're passing on just under half the cost of the tax. \u003c/p>\n\u003cp>That's the way excise taxes are supposed to work — they make it more likely that consumers will see and feel the extra cost for a specific product.\u003cstrong> \u003c/strong>But the researchers say their \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">findings\u003c/a>, which appeared Wednesday in the \u003cem>American Journal of Public Health, \u003c/em>provide the first evidence that that's actually happening.\u003c/p>\n\u003cp>According to the researchers, the fact that consumers will now have to confront the tax with their own pocketbooks represents a \"meaningful step\" toward reducing consumption of sugar-sweetened beverages. At the same time, they admit they don't yet know if it's having any of the desired impact on health. (They acknowledge other limitations to their study, including an inability to assess whether retailers were shifting added costs from the soda tax on to other products.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If Mexico, which passed its own nationwide soda tax in 2014, is any example, Berkeley's tax could very well affect consumer behavior. A preliminary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415741354/mexicos-sugary-drink-tax-makes-a-dent-in-consumption-study-claims\">study\u003c/a> by the Mexican National Institute of Public Health and the Carolina Population Center at the University of North Carolina, Chapel Hill found that purchases of sugary beverages in Mexico dropped 6 percent on average in 2014, compared with pretax trends.\u003c/p>\n\u003cp>Soda taxes on the whole, though, remain highly contentious, both politically and economically, in the U.S. The beverage industry \u003ca href=\"http://www.ameribev.org/blog/2015/08/taxes-on-sugar-are-not-a-solution/\">has consistently maintained\u003c/a> that taxes won't help solve public health issues like obesity. And as author and nutrition scholar \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a> writes in her latest book, \u003cem>Soda Politics: Taking On Big Soda (And Winning),\u003c/em> the American Beverage Association spent $114 million between 2009 and 2014 to fight soda taxes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Berkeley, Calif., passed a 1-cent-per-ounce tax on sugary beverages in 2014. Researchers say soda prices went up three months after it was implemented — a first step toward reducing consumption.",
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"description": "Berkeley, Calif., passed a 1-cent-per-ounce tax on sugary beverages in 2014. Researchers say soda prices went up three months after it was implemented — a first step toward reducing consumption.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Public health advocates \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/Rudd_Policy_Brief_Sugar_Sweetened_Beverage_Taxes.pdf\">have argued\u003c/a> that one of the best ways to fight obesity would be to tax the sugary drinks that science has implicated as a big part of the problem.\u003c/p>\n\u003cp>While many states and cities have tried to find ways to tax sodas and other sugar-sweetened beverages, only Berkeley, Calif., has succeeded. A grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a>, funded in part by \u003ca href=\"http://www.bloomberg.org/program/public-health/obesity-prevention/\">Bloomberg Philanthropies\u003c/a>, managed to get 76 percent of voters to support a \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax,\u003c/a> which passed in November 2014 and was the first of its kind in the U.S.\u003c/p>\n\u003cp>Now, researchers say the tax seems to be working in one important way: From May through June — the first three months of its implementation — soda prices in Berkeley increased seven-tenths of a cent per ounce more than in other cities, the researchers at the University of California, Berkeley found. That means that retailers are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers who buy soda. On average for all sugary beverages, they're passing on just under half the cost of the tax. \u003c/p>\n\u003cp>That's the way excise taxes are supposed to work — they make it more likely that consumers will see and feel the extra cost for a specific product.\u003cstrong> \u003c/strong>But the researchers say their \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">findings\u003c/a>, which appeared Wednesday in the \u003cem>American Journal of Public Health, \u003c/em>provide the first evidence that that's actually happening.\u003c/p>\n\u003cp>According to the researchers, the fact that consumers will now have to confront the tax with their own pocketbooks represents a \"meaningful step\" toward reducing consumption of sugar-sweetened beverages. At the same time, they admit they don't yet know if it's having any of the desired impact on health. (They acknowledge other limitations to their study, including an inability to assess whether retailers were shifting added costs from the soda tax on to other products.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Mexico, which passed its own nationwide soda tax in 2014, is any example, Berkeley's tax could very well affect consumer behavior. A preliminary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415741354/mexicos-sugary-drink-tax-makes-a-dent-in-consumption-study-claims\">study\u003c/a> by the Mexican National Institute of Public Health and the Carolina Population Center at the University of North Carolina, Chapel Hill found that purchases of sugary beverages in Mexico dropped 6 percent on average in 2014, compared with pretax trends.\u003c/p>\n\u003cp>Soda taxes on the whole, though, remain highly contentious, both politically and economically, in the U.S. The beverage industry \u003ca href=\"http://www.ameribev.org/blog/2015/08/taxes-on-sugar-are-not-a-solution/\">has consistently maintained\u003c/a> that taxes won't help solve public health issues like obesity. And as author and nutrition scholar \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a> writes in her latest book, \u003cem>Soda Politics: Taking On Big Soda (And Winning),\u003c/em> the American Beverage Association spent $114 million between 2009 and 2014 to fight soda taxes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151008_atc_paul_prudhomme_cajun_spice_magician_and_chef_dies_.mp3\u003c/p>\n\u003cp>\"Man, in New Orleans we really are fortunate — we got some of the best things in the world,\" Chef Paul Prudhomme once said. \"And one of those things is the mufaletta sandwich.\"\u003c/p>\n\u003cp>And one of the best things about New Orleans was Prudhomme himself.\u003c/p>\n\u003cp>He was known for introducing blackened redfish to the rest of us, for his cooking demos and for his line of magic spices. Needless to say, Prudhomme changed the way the world saw Louisiana cooking.\u003c/p>\n\u003cp>He has died at the age of 75.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.poppytooker.com\">Poppy Tooker\u003c/a>, a native New Orleanian and host of the radio show \u003ca href=\"http://www.poppytooker.com/Louisiana_Eats!.html\">Louisiana Eats!\u003c/a>, spoke to \u003cem>All Things Considered'\u003c/em>s Kelly McEvers on Thursday about how Prudhomme changed the way we think about food.\u003c/p>\n\u003cp>\"Paul didn't just change the way the country and the world viewed the food of southern Louisiana, but in fact because he grew up on a sharecropping farm as one of 13, they lived off the land completely. So when Paul got his first big break and worked at Commander's Palace [a restaurant in New Orleans], he began the farm to table movement.\"\u003c/p>\n\u003cp>What's more, says Tooker, by \"eating local, seasonal, fresh, he revolutionized the entire American food scene, not just Creole and Cajun.\"\u003c/p>\n\u003cp>Prudhomme was actually the first American chef hired at Commander's Palace, says Tooker. \"Before that time, as in much of the U.S., everybody thought that you had to go to France to get a chef if you were going to have a fine-dining establishment. And he changed all that.\"\u003c/p>\n\u003cp>In the grocery aisle, Prudhomme was perhaps best known for his Magic Spice Blend, which contains salt, paprika, white pepper, onion powder, garlic power, black pepper, thyme and oregano. \"It was really, really unique and he literally kept it in his pocket,\" says Tooker.\u003c/p>\n\u003cp>The menu dish Prudhomme was most famous for is blackened redfish. \"He created it almost on a whim, in a black iron skillet,\" she says. \"He passed it out into a restaurant and everybody loved the redfish so much that quickly a fish that had kind of been a trash fish it became so sought after that he was literally responsible through that dish for that entire species almost becoming extinct.\"\u003c/p>\n\u003cp>But what Tooker says she will remember most about Prudhomme is \"his enormous generosity of spirit. Paul was a man who could never tell you no. His heart was always open, and a smile was always on his face. And whether it was in the pot or in the pan, he was always making a little magic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151008_atc_paul_prudhomme_cajun_spice_magician_and_chef_dies_.mp3\u003c/p>\n\u003cp>\"Man, in New Orleans we really are fortunate — we got some of the best things in the world,\" Chef Paul Prudhomme once said. \"And one of those things is the mufaletta sandwich.\"\u003c/p>\n\u003cp>And one of the best things about New Orleans was Prudhomme himself.\u003c/p>\n\u003cp>He was known for introducing blackened redfish to the rest of us, for his cooking demos and for his line of magic spices. Needless to say, Prudhomme changed the way the world saw Louisiana cooking.\u003c/p>\n\u003cp>He has died at the age of 75.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.poppytooker.com\">Poppy Tooker\u003c/a>, a native New Orleanian and host of the radio show \u003ca href=\"http://www.poppytooker.com/Louisiana_Eats!.html\">Louisiana Eats!\u003c/a>, spoke to \u003cem>All Things Considered'\u003c/em>s Kelly McEvers on Thursday about how Prudhomme changed the way we think about food.\u003c/p>\n\u003cp>\"Paul didn't just change the way the country and the world viewed the food of southern Louisiana, but in fact because he grew up on a sharecropping farm as one of 13, they lived off the land completely. So when Paul got his first big break and worked at Commander's Palace [a restaurant in New Orleans], he began the farm to table movement.\"\u003c/p>\n\u003cp>What's more, says Tooker, by \"eating local, seasonal, fresh, he revolutionized the entire American food scene, not just Creole and Cajun.\"\u003c/p>\n\u003cp>Prudhomme was actually the first American chef hired at Commander's Palace, says Tooker. \"Before that time, as in much of the U.S., everybody thought that you had to go to France to get a chef if you were going to have a fine-dining establishment. And he changed all that.\"\u003c/p>\n\u003cp>In the grocery aisle, Prudhomme was perhaps best known for his Magic Spice Blend, which contains salt, paprika, white pepper, onion powder, garlic power, black pepper, thyme and oregano. \"It was really, really unique and he literally kept it in his pocket,\" says Tooker.\u003c/p>\n\u003cp>The menu dish Prudhomme was most famous for is blackened redfish. \"He created it almost on a whim, in a black iron skillet,\" she says. \"He passed it out into a restaurant and everybody loved the redfish so much that quickly a fish that had kind of been a trash fish it became so sought after that he was literally responsible through that dish for that entire species almost becoming extinct.\"\u003c/p>\n\u003cp>But what Tooker says she will remember most about Prudhomme is \"his enormous generosity of spirit. Paul was a man who could never tell you no. His heart was always open, and a smile was always on his face. And whether it was in the pot or in the pan, he was always making a little magic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Dietary Guidelines Will Not Include Sustainability Goal",
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"content": "\u003cp>When it comes to eating well, should we consider both the health of our bodies \u003cem>and\u003c/em> of the planet?\u003c/p>\n\u003cp>Earlier this year, as we\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/26/389276051/will-the-dietary-guidelines-consider-the-planet-the-fight-is-on\"> reported\u003c/a>, the Dietary Guidelines Advisory Committee concluded that a diet rich in plant-based foods promotes good health — and is also more \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">environmentally sustainable\u003c/a>. And, for the first time, the panel recommended that food system sustainability be incorporated into the federal government's dietary advice.\u003c/p>\n\u003cp>But, it turns out, the idea of marrying sustainability guidance with nutrition advice proved to be very controversial.\u003c/p>\n\u003cp>And now, President Obama's two cabinet secretaries who will oversee the writing of the guidelines say they will not include the goal of sustainability.\u003c/p>\n\u003cp>\"We will remain within the scope of our mandate ... which is to provide nutritional and dietary information,\" write U.S. Department of Agriculture Secretary Tom Vilsack and Sylvia Burwell, secretary of Health and Human Services, in a \u003ca href=\"http://blogs.usda.gov/2015/10/06/2015-dietary-guidelines-giving-you-the-tools-you-need-to-make-healthy-choices/\">joint statement\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two secretaries went on to say that \"we do not believe that the 2015 DGA (Dietary Guidelines for Americans) are the appropriate vehicle for this important policy conversation about sustainability.\"\u003c/p>\n\u003cp>The statement came just one day in advance of a much anticipated congressional hearing. Secretaries Vilsack and Burwell are scheduled to testify before the House Agriculture Committee Wednesday morning on the topic of the dietary guidelines.\u003c/p>\n\u003cp>Advocates have been pushing for inclusion of sustainability goals. The consulting group\u003ca href=\"http://www.foodminds.com/\"> Food Minds\u003c/a> analyzed 26,643 written, public comments submitted to the federal government on the topic of the dietary guidelines. They found that write-in campaigns by the advocacy groups Friends of the Earth, Food Democracy Now and My Plate, My Planet were the top three sources of comments.\u003c/p>\n\u003cp>Last week, in an editorial \u003ca href=\"https://www.sciencemag.org/content/early/2015/09/30/science.aab2031.abstract\">published\u003c/a> in \u003cem>Science\u003c/em> magazine, \u003ca href=\"http://gwtoday.gwu.edu/kathleen-merrigan-serve-executive-director-sustainability-institute\">Kathleen Merrigan\u003c/a> of George Washington University and a group of co-authors wrote that adopting a reference to sustainability in the dietary guidelines would \"sanction and elevate the discussion of sustainable diets.\"\u003c/p>\n\u003cp>Merrigan argues that \"by acknowledging benefits of sustainability, the government would open itself up to greater demand for sustainability investments and would signal to consumers that such foods are preferred.\"\u003c/p>\n\u003cp>The debate about sustainable diets has focused on meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, meat production uses lots of land and water to grow grain to feed livestock. It also contributes to methane emissions.\u003c/p>\n\u003cp>\"There are a lot of complex issues around livestock production that suggest --quite strongly — that we need to reduce meat consumption for sustainability reasons,\"Merrigan told us.\u003c/p>\n\u003cp>And other foods also have an environmental footprint that we should not ignore. Take, for instance, almonds.\u003c/p>\n\u003cp>\"It takes up to 2.8 liters of water to produce a single 'heart-healthy' almond,\" Merrigan and company write in the editorial.\u003c/p>\n\u003cp>\"With 80 percent of the world's almonds growing in drought-stricken California, should consumers be advised to limit almond consumption and consider alternatives that consume fewer resources?\" Merrigan and her co-authors ask.\u003c/p>\n\u003cp>The meat industry has opposed the idea of including sustainability in the dietary guidelines. \"In our view, this is clearly out of scope,\" \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Janet Riley\u003c/a> of the North American Meat Institute told us.\u003c/p>\n\u003cp>She says experts need a more complete understanding of how food production impacts the environment.\u003c/p>\n\u003cp>\"If you compare 10 pounds of apples and 10 pounds of meat, the meat surely has the larger carbon footprint, but it also delivers more nutrition, it nourishes more people longer\" in terms of calories and protein, says Riley.\u003c/p>\n\u003cp>She says, going forward, if sustainability is going to be included in the dietary guidelines, there needs to be more data and more experts at the table.\u003c/p>\n\u003cp>In a statement, the meat institute's president and CEO, \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Barry Carpenter,\u003c/a> praised the secretaries' decision. He called sustainability \"an important food issue,\" but one \"outside of the Dietary Guidelines Advisory Committee's scope and expertise.\" \u003c/p>\n\u003cp>The dietary guidelines are updated every five years, so it's possible that this debate will continue.\u003c/p>\n\u003cp>\"The compelling science around the need to adjust dietary patterns to ensure long-term food security cannot be ignored,\" Merrigan told me after the secretaries issued their statement. \"If not [in] the 2015 DGA [Dietary Guidelines for Americans], then maybe the 2020 DGAs.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to eating well, should we consider both the health of our bodies \u003cem>and\u003c/em> of the planet?\u003c/p>\n\u003cp>Earlier this year, as we\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/26/389276051/will-the-dietary-guidelines-consider-the-planet-the-fight-is-on\"> reported\u003c/a>, the Dietary Guidelines Advisory Committee concluded that a diet rich in plant-based foods promotes good health — and is also more \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">environmentally sustainable\u003c/a>. And, for the first time, the panel recommended that food system sustainability be incorporated into the federal government's dietary advice.\u003c/p>\n\u003cp>But, it turns out, the idea of marrying sustainability guidance with nutrition advice proved to be very controversial.\u003c/p>\n\u003cp>And now, President Obama's two cabinet secretaries who will oversee the writing of the guidelines say they will not include the goal of sustainability.\u003c/p>\n\u003cp>\"We will remain within the scope of our mandate ... which is to provide nutritional and dietary information,\" write U.S. Department of Agriculture Secretary Tom Vilsack and Sylvia Burwell, secretary of Health and Human Services, in a \u003ca href=\"http://blogs.usda.gov/2015/10/06/2015-dietary-guidelines-giving-you-the-tools-you-need-to-make-healthy-choices/\">joint statement\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two secretaries went on to say that \"we do not believe that the 2015 DGA (Dietary Guidelines for Americans) are the appropriate vehicle for this important policy conversation about sustainability.\"\u003c/p>\n\u003cp>The statement came just one day in advance of a much anticipated congressional hearing. Secretaries Vilsack and Burwell are scheduled to testify before the House Agriculture Committee Wednesday morning on the topic of the dietary guidelines.\u003c/p>\n\u003cp>Advocates have been pushing for inclusion of sustainability goals. The consulting group\u003ca href=\"http://www.foodminds.com/\"> Food Minds\u003c/a> analyzed 26,643 written, public comments submitted to the federal government on the topic of the dietary guidelines. They found that write-in campaigns by the advocacy groups Friends of the Earth, Food Democracy Now and My Plate, My Planet were the top three sources of comments.\u003c/p>\n\u003cp>Last week, in an editorial \u003ca href=\"https://www.sciencemag.org/content/early/2015/09/30/science.aab2031.abstract\">published\u003c/a> in \u003cem>Science\u003c/em> magazine, \u003ca href=\"http://gwtoday.gwu.edu/kathleen-merrigan-serve-executive-director-sustainability-institute\">Kathleen Merrigan\u003c/a> of George Washington University and a group of co-authors wrote that adopting a reference to sustainability in the dietary guidelines would \"sanction and elevate the discussion of sustainable diets.\"\u003c/p>\n\u003cp>Merrigan argues that \"by acknowledging benefits of sustainability, the government would open itself up to greater demand for sustainability investments and would signal to consumers that such foods are preferred.\"\u003c/p>\n\u003cp>The debate about sustainable diets has focused on meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, meat production uses lots of land and water to grow grain to feed livestock. It also contributes to methane emissions.\u003c/p>\n\u003cp>\"There are a lot of complex issues around livestock production that suggest --quite strongly — that we need to reduce meat consumption for sustainability reasons,\"Merrigan told us.\u003c/p>\n\u003cp>And other foods also have an environmental footprint that we should not ignore. Take, for instance, almonds.\u003c/p>\n\u003cp>\"It takes up to 2.8 liters of water to produce a single 'heart-healthy' almond,\" Merrigan and company write in the editorial.\u003c/p>\n\u003cp>\"With 80 percent of the world's almonds growing in drought-stricken California, should consumers be advised to limit almond consumption and consider alternatives that consume fewer resources?\" Merrigan and her co-authors ask.\u003c/p>\n\u003cp>The meat industry has opposed the idea of including sustainability in the dietary guidelines. \"In our view, this is clearly out of scope,\" \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Janet Riley\u003c/a> of the North American Meat Institute told us.\u003c/p>\n\u003cp>She says experts need a more complete understanding of how food production impacts the environment.\u003c/p>\n\u003cp>\"If you compare 10 pounds of apples and 10 pounds of meat, the meat surely has the larger carbon footprint, but it also delivers more nutrition, it nourishes more people longer\" in terms of calories and protein, says Riley.\u003c/p>\n\u003cp>She says, going forward, if sustainability is going to be included in the dietary guidelines, there needs to be more data and more experts at the table.\u003c/p>\n\u003cp>In a statement, the meat institute's president and CEO, \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Barry Carpenter,\u003c/a> praised the secretaries' decision. He called sustainability \"an important food issue,\" but one \"outside of the Dietary Guidelines Advisory Committee's scope and expertise.\" \u003c/p>\n\u003cp>The dietary guidelines are updated every five years, so it's possible that this debate will continue.\u003c/p>\n\u003cp>\"The compelling science around the need to adjust dietary patterns to ensure long-term food security cannot be ignored,\" Merrigan told me after the secretaries issued their statement. \"If not [in] the 2015 DGA [Dietary Guidelines for Americans], then maybe the 2020 DGAs.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In ancient China, black rice was considered so superior and rare, it was reserved exclusively for the emperor and royalty. These days the grain, also known as forbidden rice, has become the darling of gourmets and people seeking superior nutrition.\u003c/p>\n\u003cp>These folks are onto something: The color of black rice is the result of plant pigments called anthocyanins, which research has linked to a number of positive health effects: from anti-inflammatory properties to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/01/14/169323332/women-with-a-berry-snacking-habit-may-have-healthier-hearts\">healthier arteries\u003c/a> and better insulin regulation.\u003c/p>\n\u003cp>And now, geneticists \u003ca href=\"http://www.plantcell.org/content/early/2015/09/11/tpc.15.00310.abstract\">report\u003c/a> they've traced the birth and spread of black rice.\u003c/p>\n\u003cp>Modern, domesticated rice comes in a range of colors, usually described as white, red and black. The wild rice from which it was domesticated has reddish grains, but the early farmers who created the rice we eat today selected for white grains. Collectors have never found black grains in more than a thousand samples of wild rice stored in genebanks. And yet black varieties are fairly widespread, albeit sporadically, across Asia — from India to Japan — with black varieties in each of the three subspecies of edible rice.\u003c/p>\n\u003cp>All of which poses a bit of a problem for the origin of black rice. The fact that it has never been found in wild rice means that it must have arisen after the start of domestication. How, then, did it spread across Asia and into the different subspecies?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A team of researchers led by Takeshi Izawa, of the \u003ca href=\"http://www.nias.affrc.go.jp/index_e.html\">National Institute of Agrobiological Sciences\u003c/a> in Tsukuba, Japan, studied 21 different varieties of black rice that had been maintained by farmers. They found that changes to a single gene causes the black coloration, by restoring the chemical pathway that makes the pigments. That pathway is blocked in white rice. The researchers also found tell-tale leftovers from one of the rice subspecies flanking the gene in the other subspecies. That suggests that black grains arose once and then spread by crossing with already domesticated varieties of the other subspecies, probably more than once.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucl.ac.uk/archaeology/people/staff/fuller\">Dorian Fuller\u003c/a>, a professor of archaeobotany at University College London and an authority on the domestication of rice, agrees that it is highly likely that farmers selected for black grains when they showed up after accidental crossing. \"Color, like fragrance, is often a target of post-domestication cultural selection — think of all the colors of maize or potatoes.\"\u003c/p>\n\u003cp>But the question remains: Just why did those farmers select black varieties? And why was black rice a tribute for the emperor?\u003c/p>\n\u003cp>It's tempting to believe that the ancient Chinese somehow knew black rice was more nutritious. And indeed, traditional Chinese medicine speaks of black rice as being good for old people and as a tonic. Farmers who grow black varieties also talk of medicinal effects: For example, according to Nepali hill farmers, black rice is good for you in \"the maternal period.\" But while some cultures value black rice, in other places, such as Laos, it is viewed as nutritionally inferior to white rice.\u003c/p>\n\u003cp>Modern nutritional science has shown that colored rices are more nutritious than white rice, even after milling. In addition to beneficial pigments, they often contain higher amounts of minerals like iron and zinc and, sometimes, more protein, which could indeed improve the health of people who ate them.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.nutrition.tufts.edu/faculty/peterson-julia\">Julia Peterson\u003c/a>, an adjunct assistant professor with the Friedman School of Nutrition Science and Policy at Tufts University, puts it, while some ancient peoples might have known black rice had medicinal properties, they probably weren't attributing those health benefits to anthocyanins.\u003c/p>\n\u003cp>Perhaps black rice was incidentally healthier, and farmers and the emperor selected it simply because it was rare and interesting. Which might also explain its popularity today.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A team of researchers led by Takeshi Izawa, of the \u003ca href=\"http://www.nias.affrc.go.jp/index_e.html\">National Institute of Agrobiological Sciences\u003c/a> in Tsukuba, Japan, studied 21 different varieties of black rice that had been maintained by farmers. They found that changes to a single gene causes the black coloration, by restoring the chemical pathway that makes the pigments. That pathway is blocked in white rice. The researchers also found tell-tale leftovers from one of the rice subspecies flanking the gene in the other subspecies. That suggests that black grains arose once and then spread by crossing with already domesticated varieties of the other subspecies, probably more than once.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucl.ac.uk/archaeology/people/staff/fuller\">Dorian Fuller\u003c/a>, a professor of archaeobotany at University College London and an authority on the domestication of rice, agrees that it is highly likely that farmers selected for black grains when they showed up after accidental crossing. \"Color, like fragrance, is often a target of post-domestication cultural selection — think of all the colors of maize or potatoes.\"\u003c/p>\n\u003cp>But the question remains: Just why did those farmers select black varieties? And why was black rice a tribute for the emperor?\u003c/p>\n\u003cp>It's tempting to believe that the ancient Chinese somehow knew black rice was more nutritious. And indeed, traditional Chinese medicine speaks of black rice as being good for old people and as a tonic. Farmers who grow black varieties also talk of medicinal effects: For example, according to Nepali hill farmers, black rice is good for you in \"the maternal period.\" But while some cultures value black rice, in other places, such as Laos, it is viewed as nutritionally inferior to white rice.\u003c/p>\n\u003cp>Modern nutritional science has shown that colored rices are more nutritious than white rice, even after milling. In addition to beneficial pigments, they often contain higher amounts of minerals like iron and zinc and, sometimes, more protein, which could indeed improve the health of people who ate them.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.nutrition.tufts.edu/faculty/peterson-julia\">Julia Peterson\u003c/a>, an adjunct assistant professor with the Friedman School of Nutrition Science and Policy at Tufts University, puts it, while some ancient peoples might have known black rice had medicinal properties, they probably weren't attributing those health benefits to anthocyanins.\u003c/p>\n\u003cp>Perhaps black rice was incidentally healthier, and farmers and the emperor selected it simply because it was rare and interesting. Which might also explain its popularity today.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"id": "freakonomics-radio",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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