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"content": "\u003cp>We hate to break it to you, Mr. Leprechaun, but someone really is after your Lucky Charms: General Mills.\u003c/p>\n\u003cp>Or more specifically, it's after the artificial colorings used to give the cereal its trademark rainbow-colored marshmallow shapes. General Mills on Monday \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">announced\u003c/a> it will remove artificial colors and flavors from all of its cereals.\u003c/p>\n\u003cp>The company's iconic Cheerios brand has been artificial-free for years now, as have other General Mills brands. But 40 percent of General Mills' cereals still contain artificial ingredients, including Trix, Reese's Puffs and yes, Lucky Charms. Under the new commitment, they'll be getting a makeover, too.\u003c/p>\n\u003cp>The move comes as other food companies, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a>, Hershey's, Subway and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">Panera\u003c/a>, have made similar announcements regarding the removal of artificial colorings and other ingredients.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">blog post\u003c/a> on the company's website, Jim Murphy — the president of General Mills' cereal division — said, \"We're simply listening to consumers and these ingredients are not what people are looking for in their cereal today.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what will consumers notice? Not much in terms of color changes, though Murphy says that Trix may look a \"bit different,\" as the colors made from artificial sources are swapped out.\u003c/p>\n\u003cp>For instance, General Mills will use a mix of spice extracts — including turmeric and annatto — to maintain yellow and orange hues. And to get that funky purple and red coloring, the company will use fruit and vegetable juice. One wonders whether blueberry juice can deliver the same deep, hyper-intense hues that kids are accustomed to seeing in Trix cereal.\u003c/p>\n\u003cp>So what's the biggest hurdle? It seems taking the artificial ingredients out of the Lucky Charms marshmallow may take a little time to figure out.\u003c/p>\n\u003cp>General Mills says it hopes to complete the reformulations by the end of 2016, \"but cereals that contain marshmallows, like Lucky Charms and our Monster cereals ... make take longer,\" the company \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">explains\u003c/a> in a blog post.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">reported\u003c/a>, artificial food dyes have been controversial. Some studies have found a link to hyperactivity in children.\u003c/p>\n\u003cp>But the evidence to support this link is mixed. As \u003ca href=\"https://www.northshorelij.com/find-care/find-a-doctor/pediatrics/dr-andrew-robert-adesman-md-11315401\">Andrew Adesman\u003c/a>, a spokesperson for the American Academy of Pediatrics, told us, there's a growing body of evidence to show that food colorings can affect some children's behavior. \"On the other hand, these effects are relatively modest,\" he said.\u003c/p>\n\u003cp>Regardless of the science, consumer surveys (including Nielsen's Global Health and Wellness \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">Survey\u003c/a>) show that moving toward more natural, simpler foods and ingredients is a goal a growing number of Americans share.\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>We hate to break it to you, Mr. Leprechaun, but someone really is after your Lucky Charms: General Mills.\u003c/p>\n\u003cp>Or more specifically, it's after the artificial colorings used to give the cereal its trademark rainbow-colored marshmallow shapes. General Mills on Monday \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">announced\u003c/a> it will remove artificial colors and flavors from all of its cereals.\u003c/p>\n\u003cp>The company's iconic Cheerios brand has been artificial-free for years now, as have other General Mills brands. But 40 percent of General Mills' cereals still contain artificial ingredients, including Trix, Reese's Puffs and yes, Lucky Charms. Under the new commitment, they'll be getting a makeover, too.\u003c/p>\n\u003cp>The move comes as other food companies, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a>, Hershey's, Subway and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">Panera\u003c/a>, have made similar announcements regarding the removal of artificial colorings and other ingredients.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">blog post\u003c/a> on the company's website, Jim Murphy — the president of General Mills' cereal division — said, \"We're simply listening to consumers and these ingredients are not what people are looking for in their cereal today.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what will consumers notice? Not much in terms of color changes, though Murphy says that Trix may look a \"bit different,\" as the colors made from artificial sources are swapped out.\u003c/p>\n\u003cp>For instance, General Mills will use a mix of spice extracts — including turmeric and annatto — to maintain yellow and orange hues. And to get that funky purple and red coloring, the company will use fruit and vegetable juice. One wonders whether blueberry juice can deliver the same deep, hyper-intense hues that kids are accustomed to seeing in Trix cereal.\u003c/p>\n\u003cp>So what's the biggest hurdle? It seems taking the artificial ingredients out of the Lucky Charms marshmallow may take a little time to figure out.\u003c/p>\n\u003cp>General Mills says it hopes to complete the reformulations by the end of 2016, \"but cereals that contain marshmallows, like Lucky Charms and our Monster cereals ... make take longer,\" the company \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">explains\u003c/a> in a blog post.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">reported\u003c/a>, artificial food dyes have been controversial. Some studies have found a link to hyperactivity in children.\u003c/p>\n\u003cp>But the evidence to support this link is mixed. As \u003ca href=\"https://www.northshorelij.com/find-care/find-a-doctor/pediatrics/dr-andrew-robert-adesman-md-11315401\">Andrew Adesman\u003c/a>, a spokesperson for the American Academy of Pediatrics, told us, there's a growing body of evidence to show that food colorings can affect some children's behavior. \"On the other hand, these effects are relatively modest,\" he said.\u003c/p>\n\u003cp>Regardless of the science, consumer surveys (including Nielsen's Global Health and Wellness \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">Survey\u003c/a>) show that moving toward more natural, simpler foods and ingredients is a goal a growing number of Americans share.\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": "Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts",
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"content": "\u003cp>One of the great autumn pastimes of the 1800s was nutting — where families, friends and farmers went around clubbing stately chestnut trees, or shimmying up 100-foot tall trunks to pound the branches. A fusillade of nuts would fall to the ground and be scooped up instantly, to be transformed into pan-fried bread, porridge, pickles, preserves, cream pie — and countless other nutritious favorites of colonial times.\u003c/p>\n\u003cp>Then, in the early 1900s, a plague decimated American chestnut trees. The deadly fungus, known as blight, caught a ride to the U.S. on a much smaller and fungus-resistant Chinese chestnut. The stately, soaring American tree was utterly vulnerable. Almost overnight, a quarter of our Eastern forests — 4 billion trees – vanished and with the trees went a nut that for centuries had nourished wildlife and humans alike.\u003c/p>\n\u003cp>But now, the American chestnut could return as a bionic, blight-resistant tree, thanks to genetic engineering and a group of dedicated forest \"biotechnologists\" at the State University of New York College of Environmental Science and Forestry's \u003ca href=\"http://www.esf.edu/chestnut/\">American Chestnut Research & Restoration Project\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97183\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chestnut-tree.jpg\" alt=\"A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913.\" width=\"400\" height=\"573\" class=\"size-full wp-image-97183\">\u003cfigcaption class=\"wp-caption-text\">A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/internetarchivebookimages/14765117012/in/photolist-ouK5SY-tk19up-tD9s1q-tmKCUY-tmV8RY-tn24C7-tBheAq-tn8HxH-tn3A5L-tDoa7R-tCAqf5-tCVovp-tAW7VG-tDjJpg-tz3P9h-tm8d13-tmJLAy-sFJa7W-sFUgVL-tm9Acq-sEAEbZ-tApAVS-sGe1JW-tmpooA-tmB4Es\">Internet Archive/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through a series of genetic tweaks worked out over a 25-year period, researchers have bequeathed the chestnut a highly protective gene that bananas, cocoa, wheat and barley have already evolved on their own. So far the transgenic seedlings are proving to be at least as resistant to blight as the hybrid or Chinese chestnuts currently under cultivation in the U.S.\u003c/p>\n\u003cp>This isn't the first attempt to save the American chestnut. Since 1983, the \u003ca href=\"http://www.acf.org/\">American Chestnut Foundation\u003c/a> has been carrying out a restoration project —selectively breeding a blend of resistant Chinese chestnuts with vulnerable American chestnuts, hoping to transfer enough genes from the Asian trees to create a blight-resistant American tree with the favored height and strength.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They have been slowed, though, by the fact that a panoply of seven genes protects the Asian tree, and all must transfer. Some chestnuts also only tend to succumb to blight after five or ten years, so the foundation must grow the latest generation of trees—which are only 1/16\u003csup>th\u003c/sup> Chinese—for at least a decade before they can feel confident enough to release seeds to the public.\u003c/p>\n\u003cp>At SUNY-ESF, in contrast, the scientists transplanted a gene that wheat, barley, cocoa and some fruits already use to protect themselves against fungus. The gene makes an enzyme to degrade an acid produced by the fungus, rendering the fungus harmless. Using special laboratory techniques, the scientists transplanted this gene into chestnut embryos, harvested the few cells that took up the gene, and used those cells to grow a new embryo, nourishing it with all the nutrients it needs to become a \"plantlet\" or seedling.\u003c/p>\n\u003cp>The first generations of plantlets proved hardy but not fully immune, so the scientists replaced a genetic \"dimmer\" switch inside the gene to turn it up so it would produce more enzyme. The latest generation of plantlets have proved more resistant than American chestnut seedlings and hybrid seedlings, according to SUNY forest biotechnologist Andy Newhouse. And, he says, the newer transgenic trees have a similar level of blight resistance as Chinese chestnuts.\u003c/p>\n\u003cp>\"We have about 1,000 plants now in the field,\" he says. \"The best ones are about six feet tall and 2-3 years old, and we've shown that the gene does transfer to the next generation.\"\u003c/p>\n\u003cfigure id=\"attachment_97177\" class=\"wp-caption alignright\" style=\"max-width: 516px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe\" alt=\"Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber.\" width=\"516\" height=\"387\" class=\"size-full wp-image-97177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe 516w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38-400x300.jpe 400w\" sizes=\"(max-width: 516px) 100vw, 516px\">\u003cfigcaption class=\"wp-caption-text\">Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber. \u003ccite>(Courtesy Charles Maynard/SUNY/College of Environmental Science and Forestry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ultimate plan is to plant about 10,000 transgenic seedlings and grow them big enough to produce enough pollen to pollinate other \"wild\" and vulnerable American chestnuts. That's not cheap, so in 2014 the scientists organized the \u003ca href=\"https://fundly.com/10-000-chestnut-challenge\">Ten Thousand Chestnut Challenge\u003c/a> crowdfunding campaign. Their goal was $50,000, but they raised over $100,000. \"It was a wildly successful campaign,\" says Newhouse.\u003c/p>\n\u003cp>The U.S. Department of Agriculture, Environmental Protection Agency and the Food and Drug Administration are currently reviewing the research and will have to approve it for the plan to move forward.\u003c/p>\n\u003cp>Not everyone welcomes the idea of transgenic chestnuts, however. The Center for Food Safety, which is broadly anti-GMO, has voiced concern that something might go wrong with the trees after they have spread. A 2013 \u003ca href=\"http://www.centerforfoodsafety.org/files/ge-tress-one-page-spread-final_67649.pdf\">report\u003c/a> by the group noted that \"ecological consequences of fungal resistance traits will be difficult to test because so little is known about the American chestnut's normal ecological interactions which are likely to be specific to a site or region.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.biosci.ohio-state.edu/~asnowlab/home.html\">Allison Snow\u003c/a>, a plant population biologist at Ohio State University, says it's harder to evaluate GMO trees for possible ecological risks than crops because trees aren't domesticated and live for decades. \"In the case of a very rare species like the American chestnut, I can't think of ecological problems that might come up because of transgenic blight resistance,\" Snow tells The Salt in an email. \"It seems unlikely that these trees could become invasive or harmful to other species. But I would like to see published studies showing that these assumptions are correct.\"\u003c/p>\n\u003cp>Newhouse wants to reassure those who worry about the transgenic chestnuts. \"This gene is a common adaptation in nature,\" he says. \"It's so widespread already it's highly unlikely to do any harm. But just to be sure, we carried out metabolomic tests to examine changes in sugars, amino acids, and fatty acids. The changes we found were minor and actually less than natural variation between Chinese and American chestnuts.\" He estimates that in about five years, the transgenic tree will be approved, and released in the \"wild.\"\u003c/p>\n\u003cp>Until then, chestnut lovers must rely on nuts produced only seasonally (autumn) by specialty growers who have groves of either Chinese or \u003ca href=\"http://www.chestnuthilltreefarm.com/store/c/31-Dunstan-Chestnut-Trees.aspx\">Dunstan hybrid \u003c/a>trees. Glenn Roberts, founder of \u003ca href=\"http://ansonmills.com/products\">Anson Mills,\u003c/a> an heirloom grain and seed cooperative in Columbia, S.C., is one such purveyor—he produces stone ground grits and flour, along with nuts, every autumn.\u003c/p>\n\u003cp>\"To me, chestnuts have a kind of high plum tang layered over nutty and buttery flavors,\" Roberts says. \"I've made black skillet chestnut bread in bacon fat that has a phenomenal, kaleidoscopic flavor and fragrance.\" He says he's also a fan of chestnut-finished wild hog barbecue.\u003c/p>\n\u003cp>And there is always the most popular chestnut dessert of the 1800s—chestnuts preserved in boiling cane syrup topped with vanilla ice cream and whipped cream. If chestnuts ever become plentiful again, it perhaps could be served throughout the year once more.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the great autumn pastimes of the 1800s was nutting — where families, friends and farmers went around clubbing stately chestnut trees, or shimmying up 100-foot tall trunks to pound the branches. A fusillade of nuts would fall to the ground and be scooped up instantly, to be transformed into pan-fried bread, porridge, pickles, preserves, cream pie — and countless other nutritious favorites of colonial times.\u003c/p>\n\u003cp>Then, in the early 1900s, a plague decimated American chestnut trees. The deadly fungus, known as blight, caught a ride to the U.S. on a much smaller and fungus-resistant Chinese chestnut. The stately, soaring American tree was utterly vulnerable. Almost overnight, a quarter of our Eastern forests — 4 billion trees – vanished and with the trees went a nut that for centuries had nourished wildlife and humans alike.\u003c/p>\n\u003cp>But now, the American chestnut could return as a bionic, blight-resistant tree, thanks to genetic engineering and a group of dedicated forest \"biotechnologists\" at the State University of New York College of Environmental Science and Forestry's \u003ca href=\"http://www.esf.edu/chestnut/\">American Chestnut Research & Restoration Project\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97183\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chestnut-tree.jpg\" alt=\"A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913.\" width=\"400\" height=\"573\" class=\"size-full wp-image-97183\">\u003cfigcaption class=\"wp-caption-text\">A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/internetarchivebookimages/14765117012/in/photolist-ouK5SY-tk19up-tD9s1q-tmKCUY-tmV8RY-tn24C7-tBheAq-tn8HxH-tn3A5L-tDoa7R-tCAqf5-tCVovp-tAW7VG-tDjJpg-tz3P9h-tm8d13-tmJLAy-sFJa7W-sFUgVL-tm9Acq-sEAEbZ-tApAVS-sGe1JW-tmpooA-tmB4Es\">Internet Archive/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through a series of genetic tweaks worked out over a 25-year period, researchers have bequeathed the chestnut a highly protective gene that bananas, cocoa, wheat and barley have already evolved on their own. So far the transgenic seedlings are proving to be at least as resistant to blight as the hybrid or Chinese chestnuts currently under cultivation in the U.S.\u003c/p>\n\u003cp>This isn't the first attempt to save the American chestnut. Since 1983, the \u003ca href=\"http://www.acf.org/\">American Chestnut Foundation\u003c/a> has been carrying out a restoration project —selectively breeding a blend of resistant Chinese chestnuts with vulnerable American chestnuts, hoping to transfer enough genes from the Asian trees to create a blight-resistant American tree with the favored height and strength.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They have been slowed, though, by the fact that a panoply of seven genes protects the Asian tree, and all must transfer. Some chestnuts also only tend to succumb to blight after five or ten years, so the foundation must grow the latest generation of trees—which are only 1/16\u003csup>th\u003c/sup> Chinese—for at least a decade before they can feel confident enough to release seeds to the public.\u003c/p>\n\u003cp>At SUNY-ESF, in contrast, the scientists transplanted a gene that wheat, barley, cocoa and some fruits already use to protect themselves against fungus. The gene makes an enzyme to degrade an acid produced by the fungus, rendering the fungus harmless. Using special laboratory techniques, the scientists transplanted this gene into chestnut embryos, harvested the few cells that took up the gene, and used those cells to grow a new embryo, nourishing it with all the nutrients it needs to become a \"plantlet\" or seedling.\u003c/p>\n\u003cp>The first generations of plantlets proved hardy but not fully immune, so the scientists replaced a genetic \"dimmer\" switch inside the gene to turn it up so it would produce more enzyme. The latest generation of plantlets have proved more resistant than American chestnut seedlings and hybrid seedlings, according to SUNY forest biotechnologist Andy Newhouse. And, he says, the newer transgenic trees have a similar level of blight resistance as Chinese chestnuts.\u003c/p>\n\u003cp>\"We have about 1,000 plants now in the field,\" he says. \"The best ones are about six feet tall and 2-3 years old, and we've shown that the gene does transfer to the next generation.\"\u003c/p>\n\u003cfigure id=\"attachment_97177\" class=\"wp-caption alignright\" style=\"max-width: 516px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe\" alt=\"Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber.\" width=\"516\" height=\"387\" class=\"size-full wp-image-97177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe 516w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38-400x300.jpe 400w\" sizes=\"(max-width: 516px) 100vw, 516px\">\u003cfigcaption class=\"wp-caption-text\">Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber. \u003ccite>(Courtesy Charles Maynard/SUNY/College of Environmental Science and Forestry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ultimate plan is to plant about 10,000 transgenic seedlings and grow them big enough to produce enough pollen to pollinate other \"wild\" and vulnerable American chestnuts. That's not cheap, so in 2014 the scientists organized the \u003ca href=\"https://fundly.com/10-000-chestnut-challenge\">Ten Thousand Chestnut Challenge\u003c/a> crowdfunding campaign. Their goal was $50,000, but they raised over $100,000. \"It was a wildly successful campaign,\" says Newhouse.\u003c/p>\n\u003cp>The U.S. Department of Agriculture, Environmental Protection Agency and the Food and Drug Administration are currently reviewing the research and will have to approve it for the plan to move forward.\u003c/p>\n\u003cp>Not everyone welcomes the idea of transgenic chestnuts, however. The Center for Food Safety, which is broadly anti-GMO, has voiced concern that something might go wrong with the trees after they have spread. A 2013 \u003ca href=\"http://www.centerforfoodsafety.org/files/ge-tress-one-page-spread-final_67649.pdf\">report\u003c/a> by the group noted that \"ecological consequences of fungal resistance traits will be difficult to test because so little is known about the American chestnut's normal ecological interactions which are likely to be specific to a site or region.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.biosci.ohio-state.edu/~asnowlab/home.html\">Allison Snow\u003c/a>, a plant population biologist at Ohio State University, says it's harder to evaluate GMO trees for possible ecological risks than crops because trees aren't domesticated and live for decades. \"In the case of a very rare species like the American chestnut, I can't think of ecological problems that might come up because of transgenic blight resistance,\" Snow tells The Salt in an email. \"It seems unlikely that these trees could become invasive or harmful to other species. But I would like to see published studies showing that these assumptions are correct.\"\u003c/p>\n\u003cp>Newhouse wants to reassure those who worry about the transgenic chestnuts. \"This gene is a common adaptation in nature,\" he says. \"It's so widespread already it's highly unlikely to do any harm. But just to be sure, we carried out metabolomic tests to examine changes in sugars, amino acids, and fatty acids. The changes we found were minor and actually less than natural variation between Chinese and American chestnuts.\" He estimates that in about five years, the transgenic tree will be approved, and released in the \"wild.\"\u003c/p>\n\u003cp>Until then, chestnut lovers must rely on nuts produced only seasonally (autumn) by specialty growers who have groves of either Chinese or \u003ca href=\"http://www.chestnuthilltreefarm.com/store/c/31-Dunstan-Chestnut-Trees.aspx\">Dunstan hybrid \u003c/a>trees. Glenn Roberts, founder of \u003ca href=\"http://ansonmills.com/products\">Anson Mills,\u003c/a> an heirloom grain and seed cooperative in Columbia, S.C., is one such purveyor—he produces stone ground grits and flour, along with nuts, every autumn.\u003c/p>\n\u003cp>\"To me, chestnuts have a kind of high plum tang layered over nutty and buttery flavors,\" Roberts says. \"I've made black skillet chestnut bread in bacon fat that has a phenomenal, kaleidoscopic flavor and fragrance.\" He says he's also a fan of chestnut-finished wild hog barbecue.\u003c/p>\n\u003cp>And there is always the most popular chestnut dessert of the 1800s—chestnuts preserved in boiling cane syrup topped with vanilla ice cream and whipped cream. If chestnuts ever become plentiful again, it perhaps could be served throughout the year once more.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chocolate, Chocolate, It's Good For Your Heart, Study Finds",
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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/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3\u003c/p>\n\u003cp>Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://heart.bmj.com/content/early/2015/05/20/heartjnl-2014-307050.short?g=w_heart_ahead_tab\">study\u003c/a> published in the journal \u003cem>Heart\u003c/em> found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.\u003c/p>\n\u003cp>So, what is it about chocolate that could possibly lead to such a benefit? Well, when you strip out the sugar and milk that's added to chocolate, you're left with the cocoa bean. And it's the compounds in the cocoa that researchers are most interested in.\u003c/p>\n\u003cp>The study is part of a growing body of evidence that suggests the bioactive plant compounds found in cocoa beans, called polyphenols, may help protect against heart disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What we're learning is that polyphenols ... seem to improve the health of our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">blood vessels\u003c/a>,\" says \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian,\u003c/a> dean of the Friedman School of Nutrition Science and Policy at Tufts University.\u003c/p>\n\u003cp>As part of the new study, researchers tracked about 20,000 adults in England for some 12 years. Participants filled out food-frequency questionnaires. And the researchers gauged chocolate consumption from these surveys.\u003c/p>\n\u003cp>How much better did the chocolate eaters fare when it came to staving off heart disease? As Howard LeWine of the Harvard Health Blog \u003ca href=\"http://www.health.harvard.edu/blog/sweet-dreams-eating-chocolate-prevents-heart-disease-201506168087\">calculates\u003c/a>: \"Among those in the top tier of chocolate consumption, 12 percent developed or died of cardiovascular disease during the study, compared to 17.4 percent of those who didn't eat chocolate.\"\u003c/p>\n\u003cp>The reduction in risk is surprising, according to study author \u003ca href=\"http://www.researchgate.net/profile/Phyo_Myint\">Phyo Myint\u003c/a> of the University of Aberdeen. As part of the analysis, the chocolate eaters were broken down into groups based on how much they ate — from the heaviest consumers of chocolate to those who ate the least. \"The group with the greatest benefit generally ate 16 to 100 grams per day,\" Myint writes in an email. To put that into perspective, a standard-size Hershey bar has 43 grams.\u003c/p>\n\u003cp>Now, the rub with this kind of study is that the link between chocolate and health is just an association. \"It doesn't prove a cause-and-effect relationship between chocolate and reduced risk of heart disease and stroke,\" says \u003ca href=\"http://www.brighamandwomens.org/departments_and_services/womenshealth/hearthealth/who-we-are/bios/joann-manson/index.htm\">JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine at Brigham and Women's Hospital in Boston.\u003c/p>\n\u003cp>Manson and a group of other researchers are about to launch a large-scale \u003ca href=\"https://www.fredhutch.org/en/labs/phs/projects/cocoa-flavanols-multivitamin-supplements.html\">clinical trial\u003c/a> of the polyphenols — those bioactive compounds — in the cocoa bean.\u003c/p>\n\u003cp>\"We'll be testing them in a capsule form,\" Manson says. \"So, [none of] the sugar, fat and calories\" that you get from a candy bar.\u003c/p>\n\u003cp>Now, if you're like me and don't like the idea of chocolate pill, keep savoring chocolate the old-fashioned way.\u003c/p>\n\u003cp>\"Chocolate can be part of a healthy diet,\" Manson says. But don't overdo it. And stay tuned, Manson says, for the findings of new research intented to unravel this connection between cocoa and our health.\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 Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3\u003c/p>\n\u003cp>Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://heart.bmj.com/content/early/2015/05/20/heartjnl-2014-307050.short?g=w_heart_ahead_tab\">study\u003c/a> published in the journal \u003cem>Heart\u003c/em> found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.\u003c/p>\n\u003cp>So, what is it about chocolate that could possibly lead to such a benefit? Well, when you strip out the sugar and milk that's added to chocolate, you're left with the cocoa bean. And it's the compounds in the cocoa that researchers are most interested in.\u003c/p>\n\u003cp>The study is part of a growing body of evidence that suggests the bioactive plant compounds found in cocoa beans, called polyphenols, may help protect against heart disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What we're learning is that polyphenols ... seem to improve the health of our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">blood vessels\u003c/a>,\" says \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian,\u003c/a> dean of the Friedman School of Nutrition Science and Policy at Tufts University.\u003c/p>\n\u003cp>As part of the new study, researchers tracked about 20,000 adults in England for some 12 years. Participants filled out food-frequency questionnaires. And the researchers gauged chocolate consumption from these surveys.\u003c/p>\n\u003cp>How much better did the chocolate eaters fare when it came to staving off heart disease? As Howard LeWine of the Harvard Health Blog \u003ca href=\"http://www.health.harvard.edu/blog/sweet-dreams-eating-chocolate-prevents-heart-disease-201506168087\">calculates\u003c/a>: \"Among those in the top tier of chocolate consumption, 12 percent developed or died of cardiovascular disease during the study, compared to 17.4 percent of those who didn't eat chocolate.\"\u003c/p>\n\u003cp>The reduction in risk is surprising, according to study author \u003ca href=\"http://www.researchgate.net/profile/Phyo_Myint\">Phyo Myint\u003c/a> of the University of Aberdeen. As part of the analysis, the chocolate eaters were broken down into groups based on how much they ate — from the heaviest consumers of chocolate to those who ate the least. \"The group with the greatest benefit generally ate 16 to 100 grams per day,\" Myint writes in an email. To put that into perspective, a standard-size Hershey bar has 43 grams.\u003c/p>\n\u003cp>Now, the rub with this kind of study is that the link between chocolate and health is just an association. \"It doesn't prove a cause-and-effect relationship between chocolate and reduced risk of heart disease and stroke,\" says \u003ca href=\"http://www.brighamandwomens.org/departments_and_services/womenshealth/hearthealth/who-we-are/bios/joann-manson/index.htm\">JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine at Brigham and Women's Hospital in Boston.\u003c/p>\n\u003cp>Manson and a group of other researchers are about to launch a large-scale \u003ca href=\"https://www.fredhutch.org/en/labs/phs/projects/cocoa-flavanols-multivitamin-supplements.html\">clinical trial\u003c/a> of the polyphenols — those bioactive compounds — in the cocoa bean.\u003c/p>\n\u003cp>\"We'll be testing them in a capsule form,\" Manson says. \"So, [none of] the sugar, fat and calories\" that you get from a candy bar.\u003c/p>\n\u003cp>Now, if you're like me and don't like the idea of chocolate pill, keep savoring chocolate the old-fashioned way.\u003c/p>\n\u003cp>\"Chocolate can be part of a healthy diet,\" Manson says. But don't overdo it. And stay tuned, Manson says, for the findings of new research intented to unravel this connection between cocoa and our health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Search Of Edible Weeds: Adventures In Urban Foraging By App",
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"content": "\u003cp>The next time you're out pulling weeds in the garden or stepping over a dandelion sticking out from the cracks of the sidewalk, consider where these wild greens could go: your salad bowl.\u003c/p>\n\u003cp>In this educational \u003ca href=\"https://www.youtube.com/watch?v=BVp2fi2qUf8\">video\u003c/a> produced by the design blog \u003ca href=\"http://inhabitat.com/\">Inhabitat\u003c/a>, foraging expert \u003ca href=\"https://www.facebook.com/wildman.brill\">\"Wildman\" Steve Brill\u003c/a> showcases seven exotic-sounding but common weeds you can eat: Garlic Mustard, Poor Man's Pepper, Yellow Sorrel, Violet, Field Pennycress, Common Mallow and Cattail. They're scattered all over Central Park in New York City, where Brill takes students on an expedition, and can be found up and down the East Coast in the summer months, too. They're delicious, he says.\u003c/p>\n\u003cp>Here are some highlights:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.invasivespeciesinfo.gov/plants/garlicmustard.shtml\">Garlic Mustard\u003c/a> is part of the Mustard family and protects itself by smelling and tasting like garlic: \"a very good defense unless Italian insects find it,\" Brill says in the video.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bio.brandeis.edu/fieldbio/leeci_unet/miasfolder/Wildflowers_website/poormanspep.html\">Poor Man's Pepper\u003c/a> tastes like horseradish and wasabi.\u003c/li>\n\u003cli>\u003ca href=\"https://extension.umass.edu/landscape/weeds/viola-papilionacea\">Violet\u003c/a> tastes like lettuce, and according to Brill, is rich in vitamin C.\u003c/li>\n\u003c/ul>\n\u003cp>The summer salad Brill makes from these weeds is the ultimate locally grown dish that costs nothing. It could become the star of your Fourth of July dinner party or Saturday picnic in the park.\u003c/p>\n\u003cp>But is foraging for edible weeds in the wild really that easy?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Intrigued by the romantic notion of picking my own greens and communing with nature, I decided to give it a shot, right here in Washington, D.C. I made sure I did my homework the night before — downloading Brill's master foraging \u003ca href=\"https://itunes.apple.com/us/app/wild-edibles-full/id431504588?mt=8&ls=1\">app\u003c/a>, studying the video and taking notes of all the identifying characteristics of the seven common weeds. I was ready.\u003c/p>\n\u003cfigure id=\"attachment_97156\" class=\"wp-caption aligncenter\" style=\"max-width: 1710px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg\" alt=\"Dandelion (<em>Taraxacum officinale</em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on "Wildman" Steve Brill's list of seven.\" width=\"1710\" height=\"1283\" class=\"size-full wp-image-97156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg 1710w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-960x720.jpg 960w\" sizes=\"(max-width: 1710px) 100vw, 1710px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion (\u003cem>Taraxacum officinale\u003c/em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on \"Wildman\" Steve Brill's list of seven. \u003ccite>(Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I went to Washington, D.C.'s \u003ca href=\"http://www.nps.gov/mehi/index.htm\">Meridian Hill Park\u003c/a>, equipped with nothing but a fully-charged phone and my notebook. If you saw a young adult peeking over benches and crouching down to stare intensely at the grass last Sunday, it was probably me.\u003c/p>\n\u003cp>It felt like a scavenger hunt, albeit one dependent on technology. I was constantly consulting the app – which inconveniently crashed every time I tried to search for a plant name – and Googling for images and plant descriptions.\u003c/p>\n\u003cp>How many of the seven common weeds did I find in two-and-a-half hours? None.\u003c/p>\n\u003cp>Even as a scavenger hunt aficionado, this one was tough. The stifling June afternoon wore me down while the occasional bug sighting made me jittery. (Disclosure: I detest mosquitoes and other small insects.)\u003c/p>\n\u003cp>I also refused to believe that none of the weeds I found fit the description. I wanted to find \u003cem>something\u003c/em>, so I started reversing the process and tried to identify the weeds that I did find with the help of Google – they were \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/dandelion.html\">dandelion\u003c/a> and \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/white_clover.html\">white clover\u003c/a>, both edible weeds. But no luck.\u003c/p>\n\u003cfigure id=\"attachment_97157\" class=\"wp-caption aligncenter\" style=\"max-width: 1224px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg\" alt=\"White Clover (<em>Trifolium repens</em>) is edible, but not all that tasty.\" width=\"1224\" height=\"918\" class=\"size-full wp-image-97157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg 1224w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-960x720.jpg 960w\" sizes=\"(max-width: 1224px) 100vw, 1224px\">\u003cfigcaption class=\"wp-caption-text\">White Clover (\u003cem>Trifolium repens\u003c/em>) is edible, but not all that tasty. \u003ccite>( Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Granted, a book of wild plants might have been handy on this hunt. And perhaps I could have tried DC's Rock Creek Park, which is considerably bigger.\u003c/p>\n\u003cp>But my experience was probably not all that unusual. For the average urbanite, foraging can be daunting. We may not trust ourselves to correctly identify edible weeds from the poisonous ones. And eating plants growing near where dogs may pee makes us squeamish.\u003c/p>\n\u003cp>\"I think we as a culture have really gotten separated from the source of our food,\" \u003ca href=\"http://www.stat.berkeley.edu/~stark/\">Philip Stark,\u003c/a> a statistician with the \u003ca href=\"http://forage.berkeley.edu/\">Open Source Food Project\u003c/a> at the University of California, Berkeley, tells The Salt. \"You buy something from the grocery store, a farmer's market, or something shows up on your plate at a restaurant and you don't think about how it came here, you just trust that it's going to be safe and nutritious.\"\u003c/p>\n\u003cp>Humans started as hunter-gatherers, and as much as the instinct may be built into my DNA, I don't have the time or energy to hunt and gather my salad on a daily basis. So for now, I think I'll stick with the greens in the grocery store when I crave a salad. (Unless \"Wildman\" Brill comes to town — maybe I'd give it another go in the shadow of an expert.) \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>The next time you're out pulling weeds in the garden or stepping over a dandelion sticking out from the cracks of the sidewalk, consider where these wild greens could go: your salad bowl.\u003c/p>\n\u003cp>In this educational \u003ca href=\"https://www.youtube.com/watch?v=BVp2fi2qUf8\">video\u003c/a> produced by the design blog \u003ca href=\"http://inhabitat.com/\">Inhabitat\u003c/a>, foraging expert \u003ca href=\"https://www.facebook.com/wildman.brill\">\"Wildman\" Steve Brill\u003c/a> showcases seven exotic-sounding but common weeds you can eat: Garlic Mustard, Poor Man's Pepper, Yellow Sorrel, Violet, Field Pennycress, Common Mallow and Cattail. They're scattered all over Central Park in New York City, where Brill takes students on an expedition, and can be found up and down the East Coast in the summer months, too. They're delicious, he says.\u003c/p>\n\u003cp>Here are some highlights:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.invasivespeciesinfo.gov/plants/garlicmustard.shtml\">Garlic Mustard\u003c/a> is part of the Mustard family and protects itself by smelling and tasting like garlic: \"a very good defense unless Italian insects find it,\" Brill says in the video.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bio.brandeis.edu/fieldbio/leeci_unet/miasfolder/Wildflowers_website/poormanspep.html\">Poor Man's Pepper\u003c/a> tastes like horseradish and wasabi.\u003c/li>\n\u003cli>\u003ca href=\"https://extension.umass.edu/landscape/weeds/viola-papilionacea\">Violet\u003c/a> tastes like lettuce, and according to Brill, is rich in vitamin C.\u003c/li>\n\u003c/ul>\n\u003cp>The summer salad Brill makes from these weeds is the ultimate locally grown dish that costs nothing. It could become the star of your Fourth of July dinner party or Saturday picnic in the park.\u003c/p>\n\u003cp>But is foraging for edible weeds in the wild really that easy?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Intrigued by the romantic notion of picking my own greens and communing with nature, I decided to give it a shot, right here in Washington, D.C. I made sure I did my homework the night before — downloading Brill's master foraging \u003ca href=\"https://itunes.apple.com/us/app/wild-edibles-full/id431504588?mt=8&ls=1\">app\u003c/a>, studying the video and taking notes of all the identifying characteristics of the seven common weeds. I was ready.\u003c/p>\n\u003cfigure id=\"attachment_97156\" class=\"wp-caption aligncenter\" style=\"max-width: 1710px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg\" alt=\"Dandelion (<em>Taraxacum officinale</em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on "Wildman" Steve Brill's list of seven.\" width=\"1710\" height=\"1283\" class=\"size-full wp-image-97156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg 1710w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-960x720.jpg 960w\" sizes=\"(max-width: 1710px) 100vw, 1710px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion (\u003cem>Taraxacum officinale\u003c/em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on \"Wildman\" Steve Brill's list of seven. \u003ccite>(Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I went to Washington, D.C.'s \u003ca href=\"http://www.nps.gov/mehi/index.htm\">Meridian Hill Park\u003c/a>, equipped with nothing but a fully-charged phone and my notebook. If you saw a young adult peeking over benches and crouching down to stare intensely at the grass last Sunday, it was probably me.\u003c/p>\n\u003cp>It felt like a scavenger hunt, albeit one dependent on technology. I was constantly consulting the app – which inconveniently crashed every time I tried to search for a plant name – and Googling for images and plant descriptions.\u003c/p>\n\u003cp>How many of the seven common weeds did I find in two-and-a-half hours? None.\u003c/p>\n\u003cp>Even as a scavenger hunt aficionado, this one was tough. The stifling June afternoon wore me down while the occasional bug sighting made me jittery. (Disclosure: I detest mosquitoes and other small insects.)\u003c/p>\n\u003cp>I also refused to believe that none of the weeds I found fit the description. I wanted to find \u003cem>something\u003c/em>, so I started reversing the process and tried to identify the weeds that I did find with the help of Google – they were \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/dandelion.html\">dandelion\u003c/a> and \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/white_clover.html\">white clover\u003c/a>, both edible weeds. But no luck.\u003c/p>\n\u003cfigure id=\"attachment_97157\" class=\"wp-caption aligncenter\" style=\"max-width: 1224px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg\" alt=\"White Clover (<em>Trifolium repens</em>) is edible, but not all that tasty.\" width=\"1224\" height=\"918\" class=\"size-full wp-image-97157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg 1224w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-960x720.jpg 960w\" sizes=\"(max-width: 1224px) 100vw, 1224px\">\u003cfigcaption class=\"wp-caption-text\">White Clover (\u003cem>Trifolium repens\u003c/em>) is edible, but not all that tasty. \u003ccite>( Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Granted, a book of wild plants might have been handy on this hunt. And perhaps I could have tried DC's Rock Creek Park, which is considerably bigger.\u003c/p>\n\u003cp>But my experience was probably not all that unusual. For the average urbanite, foraging can be daunting. We may not trust ourselves to correctly identify edible weeds from the poisonous ones. And eating plants growing near where dogs may pee makes us squeamish.\u003c/p>\n\u003cp>\"I think we as a culture have really gotten separated from the source of our food,\" \u003ca href=\"http://www.stat.berkeley.edu/~stark/\">Philip Stark,\u003c/a> a statistician with the \u003ca href=\"http://forage.berkeley.edu/\">Open Source Food Project\u003c/a> at the University of California, Berkeley, tells The Salt. \"You buy something from the grocery store, a farmer's market, or something shows up on your plate at a restaurant and you don't think about how it came here, you just trust that it's going to be safe and nutritious.\"\u003c/p>\n\u003cp>Humans started as hunter-gatherers, and as much as the instinct may be built into my DNA, I don't have the time or energy to hunt and gather my salad on a daily basis. So for now, I think I'll stick with the greens in the grocery store when I crave a salad. (Unless \"Wildman\" Brill comes to town — maybe I'd give it another go in the shadow of an expert.) \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": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
"title": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \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": "If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"title": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
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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/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \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": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
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"description": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
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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/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \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": "Why Scream For Gelato Instead Of Ice Cream? Here's The Scoop",
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"content": "\u003cp>Back in the day, this saying applied to pretty much everyone: \"I scream, you scream, we all scream for ice cream.\"\u003c/p>\n\u003cp>Nowadays, though, one friend is probably screaming for gelato, another for a vegan frozen dessert and yet someone else for sherbet.\u003c/p>\n\u003cp>But it's gelato, ice cream's Italian cousin, that's keeping more customers coming back. Gelato sales rose from $11 million in 2009 to an estimated $214 million in 2014, which has kept frozen dessert sales afloat, according to the market research firm Mintel.\u003c/p>\n\u003cp>Gelato has gained ground in part because it's novel, says Beth Bloom, an analyst at Mintel. And, because we tend to think of gelato as \"this special thing \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129545919\">made by artisans\u003c/a> in small, premium batches,\" she says.\u003c/p>\n\u003cp>But is gelato really all that different? I'll admit that whenever I take in a mouthful, I often wonder if I'm really just eating ice cream with an exotic name slapped on.\u003c/p>\n\u003cfigure id=\"attachment_96994\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/gelato.jpg\" alt=\"Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of <em>The Art of Gelato</em>. \" width=\"300\" height=\"224\" class=\"size-full wp-image-96994\">\u003cfigcaption class=\"wp-caption-text\">Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of \u003cem>The Art of Gelato\u003c/em>. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/marc_buehler/10292036713/in/photolist-gFtnWR-nDmNF-8cep67-r4NrDR-r4NrGM-qMnAXZ-t3Yew-scQBqT-8ceyps-5aRFif-4NnVCW-4NiHW2-81WpNu-2tbF9t-5qQTw9-gFvpmm-8R39ct-dcNW7Y-8o9XYq-6Lmctx-imWVX-9WF25Q-54V5Ek-6sxQWE-894rRs-GjfN3-GjfNd-897\">Marc Buehler/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are, in fact, quite different, \u003ca href=\"http://www.moranogelato.com/about\">Morgan Morano\u003c/a> assures me. She's the author of the new book \u003cem>The Art of Making Gelato, \u003c/em>and was classically trained in Italy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first thing you'll notice, she says, is that gelato is a lot creamier. It's smoother and silkier than its American counterpart. It's also denser, yet it has that elasticity and fluidity that you can't get with ice cream.\u003c/p>\n\u003cp>Another difference: \"the actual recipe and ingredients used,\" she says. Both contain cream, milk and sugar. Ice cream, though, is heavier on the cream and typically uses egg yolks to pack the mixture together. Gelato, on the other hand, has more milk than cream. And authentic gelato rarely uses egg yolks, says Morano. Usually, if they're in there, it's just for a bit of flavor.\u003c/p>\n\u003cp>With more cream comes more butterfat. The Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110\">defines\u003c/a> ice cream as containing no less than 10 percent fat – though Morano says most ice cream tend to be 14 to 25 percent fat. Italian gelato, though, only has about 4 to 9 percent fat.\u003c/p>\n\u003cp>At the most basic level – the molecular level – any frozen dessert is a mix of water and fat molecules, according to a 2014 \u003ca href=\"https://www.youtube.com/watch?v=-rlapUkWCSM\">video\u003c/a> by the American Chemical Society. These molecules form crystals as the mixture freezes. And the longer it take for ice cream to freeze, the bigger the crystal, resulting in that crunchy mouthfeel.\u003c/p>\n\u003cp>https://youtu.be/-rlapUkWCSM\u003c/p>\n\u003cp>What the butterfat does, according to the ACS video, is keep ice crystals small by preventing water molecules from clumping together to form giant crystals. It also makes the mixture thick and heavy, which is why you can get a nice, round, firm scoop of ice cream. Scoops of gelato, on the other hand, are often soft fluid drifts.\u003c/p>\n\u003cp>But if fat is what makes the frozen treat creamy, how can gelato be creamier?\u003c/p>\n\u003cp>\"There is a lot less air churned into gelato than into American ice cream, [a process] known as overrun,\" Morano says. American ice cream can be up to 50 percent air. Air makes it soft and fluffy.\u003c/p>\n\u003cp>Since gelato has less butterfat, the mixture is light to begin with. So it only needs 20 to 30 percent air as it thickens and freezes. That keeps the product dense — and therefore creamy, Morano explains. It's also why her recipes suggest using a gelato machine, which churns at a slower rate, rather than an ice cream maker.\u003c/p>\n\u003cp>Lower fat also means the flavors in gelato come out better, Morano argues. \"Butterfat coats your palate,\" she says, \"and if you have less of it you can taste the flavors more quickly.\"\u003c/p>\n\u003cp>It also helps that authentic Italian gelato is typically served at 7 to 12 degrees Fahrenheit, about 10 to 15 degrees warmer than ice cream. As the YouTube video explains, the cold numbs your tongue so you don't taste as much of that sugary sweetness in ice cream. Because gelato is served warmer, you also get more of the flavor's intensity.\u003c/p>\n\u003cp>With the trend of gelato on the rise, shops have been popping up and commercial ice cream companies like Breyers and Haagen-Daz have been quick to \u003ca href=\"http://adage.com/article/cmo-strategy/mamma-mia-americans-finally-embrace-gelato/293015/\">jump on\u003c/a> the bandwagon. But Morano says there's one way to tell if a cup of gelato is made the traditional way or if it's just ice cream in a fancy suit.\u003c/p>\n\u003cp>She says traditional gelato shouldn't be served with an ice cream scoop. Instead, you have to use a spade, which is flatter — like a spatula. \"Not only can you work gelato with the spade to soften it up, but there's a whole artistry,\" she says. \"That's why I love the spade, it's an amazing tool and when you're using it to scoop gelato, people love seeing that.\"\u003c/p>\n\u003cp>When it comes to actually eating gelato, she says one thing matters most: \"Eat it fresh.\"\u003c/p>\n\u003cp>\"When you make anything at home, it never tastes the same the next day,\" she says. \"These recipes in my book — they're meant to be consumed within 24 hours.\" \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": "Ice cream's velvety Italian cousin is becoming one of America's favorite frozen desserts. It has less fat, but somehow tastes creamier and holds flavors better. So what's gelato's secret?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Back in the day, this saying applied to pretty much everyone: \"I scream, you scream, we all scream for ice cream.\"\u003c/p>\n\u003cp>Nowadays, though, one friend is probably screaming for gelato, another for a vegan frozen dessert and yet someone else for sherbet.\u003c/p>\n\u003cp>But it's gelato, ice cream's Italian cousin, that's keeping more customers coming back. Gelato sales rose from $11 million in 2009 to an estimated $214 million in 2014, which has kept frozen dessert sales afloat, according to the market research firm Mintel.\u003c/p>\n\u003cp>Gelato has gained ground in part because it's novel, says Beth Bloom, an analyst at Mintel. And, because we tend to think of gelato as \"this special thing \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129545919\">made by artisans\u003c/a> in small, premium batches,\" she says.\u003c/p>\n\u003cp>But is gelato really all that different? I'll admit that whenever I take in a mouthful, I often wonder if I'm really just eating ice cream with an exotic name slapped on.\u003c/p>\n\u003cfigure id=\"attachment_96994\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/gelato.jpg\" alt=\"Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of <em>The Art of Gelato</em>. \" width=\"300\" height=\"224\" class=\"size-full wp-image-96994\">\u003cfigcaption class=\"wp-caption-text\">Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of \u003cem>The Art of Gelato\u003c/em>. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/marc_buehler/10292036713/in/photolist-gFtnWR-nDmNF-8cep67-r4NrDR-r4NrGM-qMnAXZ-t3Yew-scQBqT-8ceyps-5aRFif-4NnVCW-4NiHW2-81WpNu-2tbF9t-5qQTw9-gFvpmm-8R39ct-dcNW7Y-8o9XYq-6Lmctx-imWVX-9WF25Q-54V5Ek-6sxQWE-894rRs-GjfN3-GjfNd-897\">Marc Buehler/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are, in fact, quite different, \u003ca href=\"http://www.moranogelato.com/about\">Morgan Morano\u003c/a> assures me. She's the author of the new book \u003cem>The Art of Making Gelato, \u003c/em>and was classically trained in Italy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first thing you'll notice, she says, is that gelato is a lot creamier. It's smoother and silkier than its American counterpart. It's also denser, yet it has that elasticity and fluidity that you can't get with ice cream.\u003c/p>\n\u003cp>Another difference: \"the actual recipe and ingredients used,\" she says. Both contain cream, milk and sugar. Ice cream, though, is heavier on the cream and typically uses egg yolks to pack the mixture together. Gelato, on the other hand, has more milk than cream. And authentic gelato rarely uses egg yolks, says Morano. Usually, if they're in there, it's just for a bit of flavor.\u003c/p>\n\u003cp>With more cream comes more butterfat. The Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110\">defines\u003c/a> ice cream as containing no less than 10 percent fat – though Morano says most ice cream tend to be 14 to 25 percent fat. Italian gelato, though, only has about 4 to 9 percent fat.\u003c/p>\n\u003cp>At the most basic level – the molecular level – any frozen dessert is a mix of water and fat molecules, according to a 2014 \u003ca href=\"https://www.youtube.com/watch?v=-rlapUkWCSM\">video\u003c/a> by the American Chemical Society. These molecules form crystals as the mixture freezes. And the longer it take for ice cream to freeze, the bigger the crystal, resulting in that crunchy mouthfeel.\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/-rlapUkWCSM'\n title='//www.youtube.com/embed/-rlapUkWCSM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>What the butterfat does, according to the ACS video, is keep ice crystals small by preventing water molecules from clumping together to form giant crystals. It also makes the mixture thick and heavy, which is why you can get a nice, round, firm scoop of ice cream. Scoops of gelato, on the other hand, are often soft fluid drifts.\u003c/p>\n\u003cp>But if fat is what makes the frozen treat creamy, how can gelato be creamier?\u003c/p>\n\u003cp>\"There is a lot less air churned into gelato than into American ice cream, [a process] known as overrun,\" Morano says. American ice cream can be up to 50 percent air. Air makes it soft and fluffy.\u003c/p>\n\u003cp>Since gelato has less butterfat, the mixture is light to begin with. So it only needs 20 to 30 percent air as it thickens and freezes. That keeps the product dense — and therefore creamy, Morano explains. It's also why her recipes suggest using a gelato machine, which churns at a slower rate, rather than an ice cream maker.\u003c/p>\n\u003cp>Lower fat also means the flavors in gelato come out better, Morano argues. \"Butterfat coats your palate,\" she says, \"and if you have less of it you can taste the flavors more quickly.\"\u003c/p>\n\u003cp>It also helps that authentic Italian gelato is typically served at 7 to 12 degrees Fahrenheit, about 10 to 15 degrees warmer than ice cream. As the YouTube video explains, the cold numbs your tongue so you don't taste as much of that sugary sweetness in ice cream. Because gelato is served warmer, you also get more of the flavor's intensity.\u003c/p>\n\u003cp>With the trend of gelato on the rise, shops have been popping up and commercial ice cream companies like Breyers and Haagen-Daz have been quick to \u003ca href=\"http://adage.com/article/cmo-strategy/mamma-mia-americans-finally-embrace-gelato/293015/\">jump on\u003c/a> the bandwagon. But Morano says there's one way to tell if a cup of gelato is made the traditional way or if it's just ice cream in a fancy suit.\u003c/p>\n\u003cp>She says traditional gelato shouldn't be served with an ice cream scoop. Instead, you have to use a spade, which is flatter — like a spatula. \"Not only can you work gelato with the spade to soften it up, but there's a whole artistry,\" she says. \"That's why I love the spade, it's an amazing tool and when you're using it to scoop gelato, people love seeing that.\"\u003c/p>\n\u003cp>When it comes to actually eating gelato, she says one thing matters most: \"Eat it fresh.\"\u003c/p>\n\u003cp>\"When you make anything at home, it never tastes the same the next day,\" she says. \"These recipes in my book — they're meant to be consumed within 24 hours.\" \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>The Food and Drug Administration Tuesday \u003ca href=\"https://www.federalregister.gov/articles/2015/06/17/2015-14883/determinations-partially-hydrogenated-oils\">announced\u003c/a> that food companies have three years to remove all trans fats from processed food. The long-expected move is aimed at making food more healthful.\u003c/p>\n\u003cp>The FDA says the evidence is clear: Trans fats increase the risk for heart attacks and strokes. And so it has determined that trans fats are not \"generally recognized as safe\" for use in food anymore. The agency is giving food companies a hard deadline to stop using trans fats in processed foods.\u003c/p>\n\u003cp>Trans fats were once considered a healthy alternative to ingredients like lard. But evidence has mounted that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">the opposite is true\u003c/a>.\u003c/p>\n\u003cp>In 2006, the FDA started requiring food companies to disclose the amount of trans fat in processed food. And many food companies stopped using the substance in anticipation of the FDA's ban. The Grocery Manufacturers Association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">says\u003c/a> the food industry has already reduced its use of trans fats by more than 86 percent.\u003c/p>\n\u003cp>As a result, the amount that people consume has plummeted. Even Crisco is now made without partially hydrogenated oils.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the FDA says people are still consuming too much. Many food products have tiny amounts of trans fats since the FDA allows companies to put zero grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>And other products with higher levels of the oils appear on this Trans Fat Wall of Shame Pinterest \u003ca href=\"https://www.pinterest.com/cspinutrition/trans-fat-wall-of-shame/\">board\u003c/a>, curated by the Center for Science in the Public Interest.\u003c/p>\n\u003cp>As \u003ca href=\"http://provost.tufts.edu/about/academic-leadership-team/mozaffarian-friedman-school-of-nutrition-science-and-policy/\">Dariush Mozaffarian\u003c/a>, a cardiologist, epidemiologist and dean of the nutrition policy and science school at Tufts University, told us, \"There's really not any other fat that has this constellation of harmful effects\" — from raising bad cholesterol and inflammation to lowering good cholesterol and harming blood vessels.\u003c/p>\n\u003cp>Consumer groups hailed the ban, with some saying it's long overdue. \"We applaud the FDA for taking an important step,\" said Renee Sharp, director of research at the Environmental Working Group, in a statement. But she lamented that the three-year deadline wasn't speedy enough.\u003c/p>\n\u003cp>The Grocery Manufacturers Association said in a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">statement\u003c/a> the deadline \"provides time needed for food manufacturers to complete their transition to suitable alternatives and/or seek food additive approval.\" But, the group added, it will be petitioning the FDA to allow some low-level uses of trans fats in certain products.\u003c/p>\n\u003cp>\"The FDA should continue to minimize Americans' exposure to artificial trans fat and subject the industry's petition to a rigorous and skeptical test,\" \u003ca href=\"http://cspinet.org/new/201506161.html\">said\u003c/a> Michael Jacobson, executive director of the Center for Science in the Public Interest, which has been lobbying for the trans fat ban for years. \"If FDA approves it for use as a food additive, it must do so only in the tiniest of amounts.\" \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>The Food and Drug Administration Tuesday \u003ca href=\"https://www.federalregister.gov/articles/2015/06/17/2015-14883/determinations-partially-hydrogenated-oils\">announced\u003c/a> that food companies have three years to remove all trans fats from processed food. The long-expected move is aimed at making food more healthful.\u003c/p>\n\u003cp>The FDA says the evidence is clear: Trans fats increase the risk for heart attacks and strokes. And so it has determined that trans fats are not \"generally recognized as safe\" for use in food anymore. The agency is giving food companies a hard deadline to stop using trans fats in processed foods.\u003c/p>\n\u003cp>Trans fats were once considered a healthy alternative to ingredients like lard. But evidence has mounted that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">the opposite is true\u003c/a>.\u003c/p>\n\u003cp>In 2006, the FDA started requiring food companies to disclose the amount of trans fat in processed food. And many food companies stopped using the substance in anticipation of the FDA's ban. The Grocery Manufacturers Association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">says\u003c/a> the food industry has already reduced its use of trans fats by more than 86 percent.\u003c/p>\n\u003cp>As a result, the amount that people consume has plummeted. Even Crisco is now made without partially hydrogenated oils.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the FDA says people are still consuming too much. Many food products have tiny amounts of trans fats since the FDA allows companies to put zero grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>And other products with higher levels of the oils appear on this Trans Fat Wall of Shame Pinterest \u003ca href=\"https://www.pinterest.com/cspinutrition/trans-fat-wall-of-shame/\">board\u003c/a>, curated by the Center for Science in the Public Interest.\u003c/p>\n\u003cp>As \u003ca href=\"http://provost.tufts.edu/about/academic-leadership-team/mozaffarian-friedman-school-of-nutrition-science-and-policy/\">Dariush Mozaffarian\u003c/a>, a cardiologist, epidemiologist and dean of the nutrition policy and science school at Tufts University, told us, \"There's really not any other fat that has this constellation of harmful effects\" — from raising bad cholesterol and inflammation to lowering good cholesterol and harming blood vessels.\u003c/p>\n\u003cp>Consumer groups hailed the ban, with some saying it's long overdue. \"We applaud the FDA for taking an important step,\" said Renee Sharp, director of research at the Environmental Working Group, in a statement. But she lamented that the three-year deadline wasn't speedy enough.\u003c/p>\n\u003cp>The Grocery Manufacturers Association said in a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">statement\u003c/a> the deadline \"provides time needed for food manufacturers to complete their transition to suitable alternatives and/or seek food additive approval.\" But, the group added, it will be petitioning the FDA to allow some low-level uses of trans fats in certain products.\u003c/p>\n\u003cp>\"The FDA should continue to minimize Americans' exposure to artificial trans fat and subject the industry's petition to a rigorous and skeptical test,\" \u003ca href=\"http://cspinet.org/new/201506161.html\">said\u003c/a> Michael Jacobson, executive director of the Center for Science in the Public Interest, which has been lobbying for the trans fat ban for years. \"If FDA approves it for use as a food additive, it must do so only in the tiniest of amounts.\" \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": "Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost",
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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/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \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/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \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": "Organic Farmers Call Foul On Whole Foods' Produce Rating System",
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"content": "\u003cfigure id=\"attachment_96893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0405-335fd8e7826341aa8ae99dee623a3793493d25d9-e1434133443294.jpg\" alt=\"Conventionally grown tomatoes can earn a "Best" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96893\">\u003cfigcaption class=\"wp-caption-text\">Conventionally grown tomatoes can earn a \"Best\" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150612_me_organic_farmers_call_foul_on_whole_foods_produce_rating_system.mp3\u003c/p>\n\u003cp>Nobody really likes to be graded. Especially when you don't get an A.\u003c/p>\n\u003cp>Some organic farmers are protesting a new grading system for produce and flowers that's coming into force at Whole Foods. They say it devalues the organic label and could become an \"existential threat.\"\u003c/p>\n\u003cp>The rating system is called \"\u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">Responsibly Grown\u003c/a>.\" And the company developed it as a way to give customers more information about how their food is grown, says \u003ca href=\"http://www.wholefoodsmarket.com/person/matt-rogers\">Matt Rogers\u003c/a>, a global produce coordinator for Whole Foods.\u003c/p>\n\u003cp>\"We're really proud of the food we sell, and we know a lot about it, in general, and we want to share that with customers,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The labels on produce at Whole Foods always told shoppers what country or state supplied those vegetables, as well as whether it was grown organically.\u003c/p>\n\u003cp>The new rating system takes into account much more.\u003c/p>\n\u003cp>Whole Foods is asking its suppliers to pay a fee to get into the program, then answer a long questionnaire. There are questions about how they protect the soil and wildlife on their farms, whether they limit their use of pesticides, how they conserve energy and irrigation water and how they treat their workers.\u003c/p>\n\u003cp>Based on those answers, a farm's produce gets a grade: Unrated, Good, Better or Best. Those grades show up right beside each bin of produce on brightly colored stickers with the words: \"Responsibly Grown.\"\u003c/p>\n\u003cp>Rogers says that more than 50 percent of the farms that have gone through this process so far have been rated \"Good.\" \"We have few examples of 'Best' ratings at this point,\" he says.\u003c/p>\n\u003cp>But here's what is making organic farmers angry. At a Whole Foods store in Washington, D.C., I found nonorganic onions and tomatoes, presumably grown with standard fertilizers and pesticides, that were labeled \"Best.\" A few feet away, I found organic onions and tomatoes that were graded merely \"Good\" or just \"Unrated.\"\u003c/p>\n\u003cp>For \u003ca href=\"http://www.abundantharvestorganics.com/farmers/vernon-peterson-2/\">Vernon Peterson\u003c/a>, who grows and packs organic fruit in Kingsburg, Calif., this is dumbfounding.\u003c/p>\n\u003cp>\"Organic \u003cem>is\u003c/em> responsibly grown, for goodness sake,\" he says. \"Organic should be the foundation of anything that Whole Foods might do.\"\u003c/p>\n\u003cfigure id=\"attachment_96892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0403_custom-10812f3262e9eff0b2588832b5068e952dda3ecd-e1434133807602.jpg\" alt=\"Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste.\" width=\"1920\" height=\"1446\" class=\"size-full wp-image-96892\">\u003cfigcaption class=\"wp-caption-text\">Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that organic certification is harder to get and means more than the new ratings from Whole Foods. Following the organic rules is expensive, and there are third-party auditors making sure that you follow those rules, he adds. There are no such outside auditors in the Whole Foods system.\u003c/p>\n\u003cp>But what really irks Peterson is that these colorful new \"Responsibly Grown\" labels overshadow the organic label. He thinks they devalue it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">Tom Willey\u003c/a>, another long-time organic grower in California, has been urging his fellow farmers to take a stand against the ratings. It feels risky to criticize a big customer like Whole Foods, he says, but they have to speak up, \"because we think that this program is kind of the tip of an iceberg that represents an existential threat to the value of certified organic,\" to which many organic farmers have dedicated three or four decades of their working lives.\u003c/p>\n\u003cp>Peterson and Willey say they are trying to persuade Whole Foods to revise the scoring system to give more weight to organic certification, and also to reduce the financial burdens it imposes on small farmers. According to Peterson, the fees, paperwork and product tracking equipment required by the Whole Foods program cost farmers thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic advocate and founder of the Cornucopia Institute, says there's a clear profit-driven motive behind this new label. \"They're trying to create an entire new vernacular for their customers to recognize a value-added product,\" he says.\u003c/p>\n\u003cp>And it's especially helpful to create that aura of specialness around conventional produce, because conventional veggies are easier and cheaper to grow. This label lets them compete better with organic. \"Why would you pay more for a certified organic product, when you can get the 'Best' for a couple of dollars a pound cheaper?\" he says.\u003c/p>\n\u003cp>Rogers, for his part, insists that Whole Foods is not backing away from its support for organic farming. He says the new ratings are simply a way to talk to farmers and customers about things that the organic rules just don't touch, \"such as water conservation, energy use in agriculture, farm worker welfare, waste management.\"\u003c/p>\n\u003cp>There are farmers who are doing a great job with that, he says, and they aren't all organic. \"There are conventional growers that we work with who are incredible stewards of the land, who do a tremendous job with their workforce, who deserve to be recognized,\" Rogers says.\u003c/p>\n\u003cp>In fact, organic farmers like Willey and Peterson agree that there are many aspects of responsible farming that the organic standards don't cover. Their dispute with Whole Foods is over whether the new ratings actually measure all those things very well, and also whether they could ever outweigh what organic certification represents. \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>\u003cfigure id=\"attachment_96893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0405-335fd8e7826341aa8ae99dee623a3793493d25d9-e1434133443294.jpg\" alt=\"Conventionally grown tomatoes can earn a "Best" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96893\">\u003cfigcaption class=\"wp-caption-text\">Conventionally grown tomatoes can earn a \"Best\" rating from Whole Foods under the company's new program. Some organic farmers are chagrined, arguing that it devalues the organic label on their products. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150612_me_organic_farmers_call_foul_on_whole_foods_produce_rating_system.mp3\u003c/p>\n\u003cp>Nobody really likes to be graded. Especially when you don't get an A.\u003c/p>\n\u003cp>Some organic farmers are protesting a new grading system for produce and flowers that's coming into force at Whole Foods. They say it devalues the organic label and could become an \"existential threat.\"\u003c/p>\n\u003cp>The rating system is called \"\u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">Responsibly Grown\u003c/a>.\" And the company developed it as a way to give customers more information about how their food is grown, says \u003ca href=\"http://www.wholefoodsmarket.com/person/matt-rogers\">Matt Rogers\u003c/a>, a global produce coordinator for Whole Foods.\u003c/p>\n\u003cp>\"We're really proud of the food we sell, and we know a lot about it, in general, and we want to share that with customers,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The labels on produce at Whole Foods always told shoppers what country or state supplied those vegetables, as well as whether it was grown organically.\u003c/p>\n\u003cp>The new rating system takes into account much more.\u003c/p>\n\u003cp>Whole Foods is asking its suppliers to pay a fee to get into the program, then answer a long questionnaire. There are questions about how they protect the soil and wildlife on their farms, whether they limit their use of pesticides, how they conserve energy and irrigation water and how they treat their workers.\u003c/p>\n\u003cp>Based on those answers, a farm's produce gets a grade: Unrated, Good, Better or Best. Those grades show up right beside each bin of produce on brightly colored stickers with the words: \"Responsibly Grown.\"\u003c/p>\n\u003cp>Rogers says that more than 50 percent of the farms that have gone through this process so far have been rated \"Good.\" \"We have few examples of 'Best' ratings at this point,\" he says.\u003c/p>\n\u003cp>But here's what is making organic farmers angry. At a Whole Foods store in Washington, D.C., I found nonorganic onions and tomatoes, presumably grown with standard fertilizers and pesticides, that were labeled \"Best.\" A few feet away, I found organic onions and tomatoes that were graded merely \"Good\" or just \"Unrated.\"\u003c/p>\n\u003cp>For \u003ca href=\"http://www.abundantharvestorganics.com/farmers/vernon-peterson-2/\">Vernon Peterson\u003c/a>, who grows and packs organic fruit in Kingsburg, Calif., this is dumbfounding.\u003c/p>\n\u003cp>\"Organic \u003cem>is\u003c/em> responsibly grown, for goodness sake,\" he says. \"Organic should be the foundation of anything that Whole Foods might do.\"\u003c/p>\n\u003cfigure id=\"attachment_96892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0403_custom-10812f3262e9eff0b2588832b5068e952dda3ecd-e1434133807602.jpg\" alt=\"Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste.\" width=\"1920\" height=\"1446\" class=\"size-full wp-image-96892\">\u003cfigcaption class=\"wp-caption-text\">Whole Foods says its new rating system is a way to talk to farmers and customers about issues that the organic rules don't encompass, like water, energy, labor and waste. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that organic certification is harder to get and means more than the new ratings from Whole Foods. Following the organic rules is expensive, and there are third-party auditors making sure that you follow those rules, he adds. There are no such outside auditors in the Whole Foods system.\u003c/p>\n\u003cp>But what really irks Peterson is that these colorful new \"Responsibly Grown\" labels overshadow the organic label. He thinks they devalue it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tdwilleyfarms.com/frwho.html\">Tom Willey\u003c/a>, another long-time organic grower in California, has been urging his fellow farmers to take a stand against the ratings. It feels risky to criticize a big customer like Whole Foods, he says, but they have to speak up, \"because we think that this program is kind of the tip of an iceberg that represents an existential threat to the value of certified organic,\" to which many organic farmers have dedicated three or four decades of their working lives.\u003c/p>\n\u003cp>Peterson and Willey say they are trying to persuade Whole Foods to revise the scoring system to give more weight to organic certification, and also to reduce the financial burdens it imposes on small farmers. According to Peterson, the fees, paperwork and product tracking equipment required by the Whole Foods program cost farmers thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic advocate and founder of the Cornucopia Institute, says there's a clear profit-driven motive behind this new label. \"They're trying to create an entire new vernacular for their customers to recognize a value-added product,\" he says.\u003c/p>\n\u003cp>And it's especially helpful to create that aura of specialness around conventional produce, because conventional veggies are easier and cheaper to grow. This label lets them compete better with organic. \"Why would you pay more for a certified organic product, when you can get the 'Best' for a couple of dollars a pound cheaper?\" he says.\u003c/p>\n\u003cp>Rogers, for his part, insists that Whole Foods is not backing away from its support for organic farming. He says the new ratings are simply a way to talk to farmers and customers about things that the organic rules just don't touch, \"such as water conservation, energy use in agriculture, farm worker welfare, waste management.\"\u003c/p>\n\u003cp>There are farmers who are doing a great job with that, he says, and they aren't all organic. \"There are conventional growers that we work with who are incredible stewards of the land, who do a tremendous job with their workforce, who deserve to be recognized,\" Rogers says.\u003c/p>\n\u003cp>In fact, organic farmers like Willey and Peterson agree that there are many aspects of responsible farming that the organic standards don't cover. Their dispute with Whole Foods is over whether the new ratings actually measure all those things very well, and also whether they could ever outweigh what organic certification represents. \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": "Why Is This Fisherman Selling Threatened Bluefin Tuna For $2.99 A Pound?",
"title": "Why Is This Fisherman Selling Threatened Bluefin Tuna For $2.99 A Pound?",
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"content": "\u003cp>Twenty minutes before the San Diego Tuna Harbor Dockside Market was set to open, the line was 75 people deep and starting to curl past the pier. The crowd here last Saturday didn't come for the local sand dabs or trap-caught black cod. They were bargain hunters looking to score freshly caught, whole Pacific bluefin tuna for the unbelievably low price of only $2.99 a pound.\u003c/p>\n\u003cp>That's less per pound for this fish — a delicacy prized for its fatty flesh, whose numbers are rapidly dwindling — than the cost of sliced turkey meat at a supermarket deli.\u003c/p>\n\u003cp>It's a low price that doesn't reflect the true state of Pacific bluefin: Scientists and environmentalists say the species is in deep trouble. According to population estimates, stocks of Pacific bluefin tuna are at historic lows, down 96 percent from the levels they'd be at if they weren't fished.\u003c/p>\n\u003cp>But commercial fishermen like David Haworth, who brought this pile of small, steely gray bluefin to market, say that assessment doesn't match up with what they're seeing in the water: a\u003ca href=\"http://www.petethomasoutdoors.com/2015/06/173-pound-bluefin-tuna-speared-off-dana-point-exceeds-state-record-by-75-pounds.html\"> record-smashing\u003c/a> abundance of Pacific bluefin tuna.\u003c/p>\n\u003cp>\"Our spotter pilots that have been fishing with us for up to 40 years here say they're seeing the most bluefin they've ever seen in their lifetimes, and our government is not documenting any of it,\" says Haworth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Haworth, 52, is the last purse-seine tuna fisherman in San Diego — a city once heralded as the \u003ca href=\"http://www.utsandiego.com/news/2009/jun/20/1ez20history182544-san-diego-once-was-tuna-capital/\">tuna capital of the world\u003c/a>. Making a living isn't easy for commercial fishermen like Haworth. For much of the year he fishes for squid, but El Nino patterns have changed fishery patterns, making squid harder to find. And forget about the sardine fishery — crashing stocks have \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/04/16/400177895/feds-place-commercial-sardine-fishing-on-hold-for-more-than-a-year\">triggered its closure\u003c/a> until 2016.\u003c/p>\n\u003cp>At the same time, warmer ocean conditions have brought an abundance of bluefin tuna into the region, shifting Haworth's focus.\u003c/p>\n\u003cp>Historically, he says, \"there was never really a quota on bluefin, and we could go out and catch plenty and sell them. Or we could catch sardines, or mackerel, so we'd have something to do when [ocean] conditions changed\" or when the species that Haworth depended on for his income became less reliable. \"Now, we're just so restricted.\"\u003c/p>\n\u003cp>Bluefin tuna has long been listed as a species to \"avoid\" by influential groups like the Monterey Bay Aquarium's \u003ca href=\"http://www.seafoodwatch.org/\">Seafood Watch\u003c/a> program. It's a warning that many seem to have taken to heart. And it means the higher prices fishermen like Haworth used to count on for bluefin are no longer a sure thing.\u003c/p>\n\u003cp>Haworth says wholesalers who used to clamor for his bluefin now pass on it, preferring yellowfin tuna instead. Supermarkets and chefs that once eagerly purchased bluefin have pledged not to carry it. Fellow San Diego fisherman Tory Becker tried to sell some of Haworth's bluefin tuna at a local farmers market last week and was publicly scolded by a customer.\u003c/p>\n\u003cfigure id=\"attachment_96847\" class=\"wp-caption aligncenter\" style=\"max-width: 920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_5826-fd53cba9fee6ff1dce1760e677ceea8bc239120e.jpg\" alt=\"A long line of people queued up to buy Pacific bluefin for the bargain price of $2.99 per pound last Saturday at the San Diego Tuna Harbor Dockside Market.\" width=\"920\" height=\"690\" class=\"size-full wp-image-96847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_5826-fd53cba9fee6ff1dce1760e677ceea8bc239120e.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_5826-fd53cba9fee6ff1dce1760e677ceea8bc239120e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_5826-fd53cba9fee6ff1dce1760e677ceea8bc239120e-800x600.jpg 800w\" sizes=\"(max-width: 920px) 100vw, 920px\">\u003cfigcaption class=\"wp-caption-text\">A long line of people queued up to buy Pacific bluefin for the bargain price of $2.99 per pound last Saturday at the San Diego Tuna Harbor Dockside Market. \u003ccite>(Clare Leschin-Hoar for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haworth says that the buyer he had originally lined up for his haul backed out of the sale, then later offered him a mere $1-$2 a pound — too low for him to break even. Instead, he took his catch and headed for San Diego's fledgling fishers market to sell directly to local foodies.\u003c/p>\n\u003cp>\"If you have a 30-pound fish, and you're selling it to a consumer for $2.99 a pound, it's $90 for one fish. I was trying to get to the price point where we're going to make decent money, but one where every family could come down and grab a fish if they want one,\" says Haworth.\u003c/p>\n\u003cp>But the bounty of bluefin that California fishermen like Haworth \u003ca href=\"https://swfsc.noaa.gov/uploadedFiles/Divisions/FRD/Large_Pelagics/Tuna/Pacific%20bluefin_frequently%20asked%20questions_March%202015.pdf\">report seeing\u003c/a> is not what it seems, scientists say.\u003c/p>\n\u003cp>\"It's a very difficult task to count animals as elusive as tuna,\" says Craig Heberer, the West Coast regional coordinator for\u003ca href=\"http://www.westcoast.fisheries.noaa.gov/stories/2015/11_02112015_rec_fishing.html\"> recreational fisheries\u003c/a> for NOAA Fisheries. \"The increase in the number of bluefin spotted by Southern California fishermen likely [reflects] a change in the percentage of migrating fish, not the overall population numbers.\"\u003c/p>\n\u003cp>Pacific bluefin off the coast of California and Mexico aren't counted in current stock assessments. That's because spawning grounds for Pacific bluefin are located in the western Pacific Ocean, near Japan. Some, but not all, of those fish then migrate to the U.S. West Coast and Mexico to feed. Counting them where they spawn, rather than where only a portion of them migrate, is how regulators say they get the most accurate information.\u003c/p>\n\u003cp>The migration to the U.S. side of the Pacific happens when bluefin are between 1 and 3 years old, which also explains why the tuna Haworth caught were so small — just 20 to 30 pounds each. They're technically still juveniles that haven't had the opportunity to reproduce and help replenish bluefin numbers. Mature Pacific bluefin can reach 1,200 pounds, and don't typically reproduce until they're closer to 5 years old. By that point, they would have already migrated back to their spawning grounds on the other side of the Pacific.\u003c/p>\n\u003cp>\u003ca href=\"https://caseagrant.ucsd.edu/profile/theresa-sinicrope-talley\">Theresa Sinicrope Talley\u003c/a>, a coastal specialist with the Scripps Institution of Oceanography in San Diego, says local fishermen like Haworth are simply catching what's plentiful and pricing it to local demand.\u003c/p>\n\u003cp>\"They're trying to make this business work. They're aware,\" she says. \"They don't want to harm the environment, either — their livelihood depends upon it.\"\u003c/p>\n\u003cp>\"From their perspective,\" she says, \"they're abiding by the law.\"\u003c/p>\n\u003cfigure id=\"attachment_96854\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fishing-tuna.jpg\" alt=\"Workers get more bluefin tuna from the deck of the Barbara H., David Haworth's vessel, to bring up on the dock for sale.\" width=\"400\" height=\"535\" class=\"size-full wp-image-96854\">\u003cfigcaption class=\"wp-caption-text\">Workers get more bluefin tuna from the deck of the Barbara H., David Haworth's vessel, to bring up on the dock for sale. \u003ccite>(Clare Leschin-Hoar for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent years, Haworth and other commercial fisherman in the U.S. have seen the amount of bluefin they're allowed to catch slashed drastically as part of international agreements. Bluefin were once reliably lucrative for Haworth, but the cuts have affected his ability to make a living, he says. And he feels strongly that in the larger scheme of things, the amount of bluefin he catches is so small, it doesn't negatively impact global stocks.\u003c/p>\n\u003cp>\"Mexico now has a quota of 6,000 metric tons of fish over two years,\" he notes, while the quota for U.S. commercial fishermen is just a tenth of that. \"How could our 600 metric tons not be sustainable, when you think about it in the picture of the whole world? We're only catching 600 tons,\" says Haworth.\u003c/p>\n\u003cp>Haworth says he often feels villainized by environmental groups for fishing for this vulnerable species. But not everyone blames small fishermen like him for declining stock levels. Some are pointing the finger at the very organizations that oversee bluefin fisheries and set the world's catch limits.\u003c/p>\n\u003cp>\u003ca href=\"http://mgel.env.duke.edu/people/andre-boustany/\">Andre Boustany\u003c/a>, a research scientist and bluefin expert at Duke University, faults the agencies that manage the fishery for failing to conduct a \u003ca href=\"http://isc.ac.affrc.go.jp/working_groups/pacific_bluefin_tuna.html\">full assessment\u003c/a> of Pacific bluefin stock until 2012 — \"well after massive damage had already been done.\"\u003c/p>\n\u003cp>\"While Pacific bluefin tuna are not currently listed as endangered in the U.S., that could change if the stock maintains its current trajectory. And I say that as a scientist that is most definitely not an alarmist,\" Boustany says.\u003c/p>\n\u003cp>The Pew Charitable Trusts plans to call for \u003ca href=\"http://www.pewtrusts.org/en/research-and-analysis/issue-briefs/2015/06/recommendations-to-the-89th-meeting-of-the-inter-american-tropical-tuna-commission\">stronger measures\u003c/a> to protect Pacific bluefin later this month, when the Inter-American Tropical Tuna Commission — the agency responsible for setting international catch limits — meets in Ecuador.\u003c/p>\n\u003cp>\"We would disagree that the quotas, as they are currently set, are sustainable,\" says Jamie Gibbon, a tuna expert with Pew.\u003c/p>\n\u003cp>But there's still hope for the Pacific bluefin — and for fishermen like Haworth. For years its cousin, the Atlantic bluefin, was also experiencing rapidly declining stocks, garnering lots of headlines and hand-wringing. All that attention now seems to be paying off: This year, for the first time since 2006, stocks are healthy enough that \u003ca href=\"http://www.undercurrentnews.com/2015/05/26/bluefin-tuna-2015-fishing-season-kicks-off-with-20-quota-increase/\">catch quotas were actually increased\u003c/a> by 20 percent. Gibbon says it's not too late for the Pacific bluefin, either.\u003c/p>\n\u003cp>\"This is a population that can recover, and can recover in a relatively short amount of time,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "That low price doesn't reflect the true state of Pacific bluefin: Scientists say it's in deep trouble. But fishermen who catch it say they're just trying to make a living — and obeying the law.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Twenty minutes before the San Diego Tuna Harbor Dockside Market was set to open, the line was 75 people deep and starting to curl past the pier. The crowd here last Saturday didn't come for the local sand dabs or trap-caught black cod. They were bargain hunters looking to score freshly caught, whole Pacific bluefin tuna for the unbelievably low price of only $2.99 a pound.\u003c/p>\n\u003cp>That's less per pound for this fish — a delicacy prized for its fatty flesh, whose numbers are rapidly dwindling — than the cost of sliced turkey meat at a supermarket deli.\u003c/p>\n\u003cp>It's a low price that doesn't reflect the true state of Pacific bluefin: Scientists and environmentalists say the species is in deep trouble. According to population estimates, stocks of Pacific bluefin tuna are at historic lows, down 96 percent from the levels they'd be at if they weren't fished.\u003c/p>\n\u003cp>But commercial fishermen like David Haworth, who brought this pile of small, steely gray bluefin to market, say that assessment doesn't match up with what they're seeing in the water: a\u003ca href=\"http://www.petethomasoutdoors.com/2015/06/173-pound-bluefin-tuna-speared-off-dana-point-exceeds-state-record-by-75-pounds.html\"> record-smashing\u003c/a> abundance of Pacific bluefin tuna.\u003c/p>\n\u003cp>\"Our spotter pilots that have been fishing with us for up to 40 years here say they're seeing the most bluefin they've ever seen in their lifetimes, and our government is not documenting any of it,\" says Haworth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Haworth, 52, is the last purse-seine tuna fisherman in San Diego — a city once heralded as the \u003ca href=\"http://www.utsandiego.com/news/2009/jun/20/1ez20history182544-san-diego-once-was-tuna-capital/\">tuna capital of the world\u003c/a>. Making a living isn't easy for commercial fishermen like Haworth. For much of the year he fishes for squid, but El Nino patterns have changed fishery patterns, making squid harder to find. And forget about the sardine fishery — crashing stocks have \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/04/16/400177895/feds-place-commercial-sardine-fishing-on-hold-for-more-than-a-year\">triggered its closure\u003c/a> until 2016.\u003c/p>\n\u003cp>At the same time, warmer ocean conditions have brought an abundance of bluefin tuna into the region, shifting Haworth's focus.\u003c/p>\n\u003cp>Historically, he says, \"there was never really a quota on bluefin, and we could go out and catch plenty and sell them. Or we could catch sardines, or mackerel, so we'd have something to do when [ocean] conditions changed\" or when the species that Haworth depended on for his income became less reliable. \"Now, we're just so restricted.\"\u003c/p>\n\u003cp>Bluefin tuna has long been listed as a species to \"avoid\" by influential groups like the Monterey Bay Aquarium's \u003ca href=\"http://www.seafoodwatch.org/\">Seafood Watch\u003c/a> program. It's a warning that many seem to have taken to heart. And it means the higher prices fishermen like Haworth used to count on for bluefin are no longer a sure thing.\u003c/p>\n\u003cp>Haworth says wholesalers who used to clamor for his bluefin now pass on it, preferring yellowfin tuna instead. Supermarkets and chefs that once eagerly purchased bluefin have pledged not to carry it. Fellow San Diego fisherman Tory Becker tried to sell some of Haworth's bluefin tuna at a local farmers market last week and was publicly scolded by a customer.\u003c/p>\n\u003cfigure id=\"attachment_96847\" class=\"wp-caption aligncenter\" style=\"max-width: 920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_5826-fd53cba9fee6ff1dce1760e677ceea8bc239120e.jpg\" alt=\"A long line of people queued up to buy Pacific bluefin for the bargain price of $2.99 per pound last Saturday at the San Diego Tuna Harbor Dockside Market.\" width=\"920\" height=\"690\" class=\"size-full wp-image-96847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_5826-fd53cba9fee6ff1dce1760e677ceea8bc239120e.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_5826-fd53cba9fee6ff1dce1760e677ceea8bc239120e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_5826-fd53cba9fee6ff1dce1760e677ceea8bc239120e-800x600.jpg 800w\" sizes=\"(max-width: 920px) 100vw, 920px\">\u003cfigcaption class=\"wp-caption-text\">A long line of people queued up to buy Pacific bluefin for the bargain price of $2.99 per pound last Saturday at the San Diego Tuna Harbor Dockside Market. \u003ccite>(Clare Leschin-Hoar for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haworth says that the buyer he had originally lined up for his haul backed out of the sale, then later offered him a mere $1-$2 a pound — too low for him to break even. Instead, he took his catch and headed for San Diego's fledgling fishers market to sell directly to local foodies.\u003c/p>\n\u003cp>\"If you have a 30-pound fish, and you're selling it to a consumer for $2.99 a pound, it's $90 for one fish. I was trying to get to the price point where we're going to make decent money, but one where every family could come down and grab a fish if they want one,\" says Haworth.\u003c/p>\n\u003cp>But the bounty of bluefin that California fishermen like Haworth \u003ca href=\"https://swfsc.noaa.gov/uploadedFiles/Divisions/FRD/Large_Pelagics/Tuna/Pacific%20bluefin_frequently%20asked%20questions_March%202015.pdf\">report seeing\u003c/a> is not what it seems, scientists say.\u003c/p>\n\u003cp>\"It's a very difficult task to count animals as elusive as tuna,\" says Craig Heberer, the West Coast regional coordinator for\u003ca href=\"http://www.westcoast.fisheries.noaa.gov/stories/2015/11_02112015_rec_fishing.html\"> recreational fisheries\u003c/a> for NOAA Fisheries. \"The increase in the number of bluefin spotted by Southern California fishermen likely [reflects] a change in the percentage of migrating fish, not the overall population numbers.\"\u003c/p>\n\u003cp>Pacific bluefin off the coast of California and Mexico aren't counted in current stock assessments. That's because spawning grounds for Pacific bluefin are located in the western Pacific Ocean, near Japan. Some, but not all, of those fish then migrate to the U.S. West Coast and Mexico to feed. Counting them where they spawn, rather than where only a portion of them migrate, is how regulators say they get the most accurate information.\u003c/p>\n\u003cp>The migration to the U.S. side of the Pacific happens when bluefin are between 1 and 3 years old, which also explains why the tuna Haworth caught were so small — just 20 to 30 pounds each. They're technically still juveniles that haven't had the opportunity to reproduce and help replenish bluefin numbers. Mature Pacific bluefin can reach 1,200 pounds, and don't typically reproduce until they're closer to 5 years old. By that point, they would have already migrated back to their spawning grounds on the other side of the Pacific.\u003c/p>\n\u003cp>\u003ca href=\"https://caseagrant.ucsd.edu/profile/theresa-sinicrope-talley\">Theresa Sinicrope Talley\u003c/a>, a coastal specialist with the Scripps Institution of Oceanography in San Diego, says local fishermen like Haworth are simply catching what's plentiful and pricing it to local demand.\u003c/p>\n\u003cp>\"They're trying to make this business work. They're aware,\" she says. \"They don't want to harm the environment, either — their livelihood depends upon it.\"\u003c/p>\n\u003cp>\"From their perspective,\" she says, \"they're abiding by the law.\"\u003c/p>\n\u003cfigure id=\"attachment_96854\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fishing-tuna.jpg\" alt=\"Workers get more bluefin tuna from the deck of the Barbara H., David Haworth's vessel, to bring up on the dock for sale.\" width=\"400\" height=\"535\" class=\"size-full wp-image-96854\">\u003cfigcaption class=\"wp-caption-text\">Workers get more bluefin tuna from the deck of the Barbara H., David Haworth's vessel, to bring up on the dock for sale. \u003ccite>(Clare Leschin-Hoar for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent years, Haworth and other commercial fisherman in the U.S. have seen the amount of bluefin they're allowed to catch slashed drastically as part of international agreements. Bluefin were once reliably lucrative for Haworth, but the cuts have affected his ability to make a living, he says. And he feels strongly that in the larger scheme of things, the amount of bluefin he catches is so small, it doesn't negatively impact global stocks.\u003c/p>\n\u003cp>\"Mexico now has a quota of 6,000 metric tons of fish over two years,\" he notes, while the quota for U.S. commercial fishermen is just a tenth of that. \"How could our 600 metric tons not be sustainable, when you think about it in the picture of the whole world? We're only catching 600 tons,\" says Haworth.\u003c/p>\n\u003cp>Haworth says he often feels villainized by environmental groups for fishing for this vulnerable species. But not everyone blames small fishermen like him for declining stock levels. Some are pointing the finger at the very organizations that oversee bluefin fisheries and set the world's catch limits.\u003c/p>\n\u003cp>\u003ca href=\"http://mgel.env.duke.edu/people/andre-boustany/\">Andre Boustany\u003c/a>, a research scientist and bluefin expert at Duke University, faults the agencies that manage the fishery for failing to conduct a \u003ca href=\"http://isc.ac.affrc.go.jp/working_groups/pacific_bluefin_tuna.html\">full assessment\u003c/a> of Pacific bluefin stock until 2012 — \"well after massive damage had already been done.\"\u003c/p>\n\u003cp>\"While Pacific bluefin tuna are not currently listed as endangered in the U.S., that could change if the stock maintains its current trajectory. And I say that as a scientist that is most definitely not an alarmist,\" Boustany says.\u003c/p>\n\u003cp>The Pew Charitable Trusts plans to call for \u003ca href=\"http://www.pewtrusts.org/en/research-and-analysis/issue-briefs/2015/06/recommendations-to-the-89th-meeting-of-the-inter-american-tropical-tuna-commission\">stronger measures\u003c/a> to protect Pacific bluefin later this month, when the Inter-American Tropical Tuna Commission — the agency responsible for setting international catch limits — meets in Ecuador.\u003c/p>\n\u003cp>\"We would disagree that the quotas, as they are currently set, are sustainable,\" says Jamie Gibbon, a tuna expert with Pew.\u003c/p>\n\u003cp>But there's still hope for the Pacific bluefin — and for fishermen like Haworth. For years its cousin, the Atlantic bluefin, was also experiencing rapidly declining stocks, garnering lots of headlines and hand-wringing. All that attention now seems to be paying off: This year, for the first time since 2006, stocks are healthy enough that \u003ca href=\"http://www.undercurrentnews.com/2015/05/26/bluefin-tuna-2015-fishing-season-kicks-off-with-20-quota-increase/\">catch quotas were actually increased\u003c/a> by 20 percent. Gibbon says it's not too late for the Pacific bluefin, either.\u003c/p>\n\u003cp>\"This is a population that can recover, and can recover in a relatively short amount of time,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3\u003c/p>\n\u003cp>Tony Lordi sighs as he reaches into the pocket of his white uniform pants and pulls out his iPhone.\u003c/p>\n\u003cp>These days, Lordi, the production manager at Judy's Bakery in Kansas City, Mo., checks with his supplier every day. He needs to know the price of what's become liquid gold for commercial bakers: \"liquid egg.\"\u003c/p>\n\u003cp>\"The market's like gas prices at this point,\" he says.\u003c/p>\n\u003cp>Rarely heard of outside the food industry, liquid egg is used for dozens of things, from cakes and cookies to mayonnaise and lots of breakfast dishes. On this day, Lordi learns that the price of a 30-pound bucket of liquid egg is $79.24 – more than double what it was in May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lordi sighs again – he reads out loud the latest text from his supplier: \"He says, 'Very ugly situation headed our way. We ordered 900 buckets of eggs and got 70. They're telling us as of July first, we get zero.' So when my guy that I buy all my eggs from tells me that, what do I do?\"\u003c/p>\n\u003cp>Commercial bakers and restaurants have been hard hit by the shortage of liquid egg, made scarce because of the largest outbreak of avian influenza to ever hit the U.S.\u003c/p>\n\u003cp>\"I think the product is out there. You're just going to have to pay for it,\" says \u003ca href=\"http://www.urnerbarry.com/EggBios.html\">Brian Moscogiuri\u003c/a>, an egg industry analyst with Urner Barry. \"That's the bottom line. That's supply and demand.\"\u003c/p>\n\u003cp>Liquid egg prices have shot up 240 percent since early May, when the outbreak began spreading quickly across the Midwest, Moscogiuri says. The center of the lethal bird flu outbreak was in Iowa, the country's largest egg-producing state. Most of the \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">47 million birds killed\u003c/a> so far because of the outbreak were part of \"breaker\" operations, an on-farm process in which chickens lay the eggs, which are then broken, liquefied, frozen or dried.\u003c/p>\n\u003cfigure id=\"attachment_96822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fullsizerender.jpg_custom-64b19619c0014a0270f6e0756443ea1d48392ae4-e1433969156179.jpe\" alt=\"Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-96822\">\u003cfigcaption class=\"wp-caption-text\">Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest. \u003ccite>(Peggy Lowe/KCUR/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The outbreak is affecting grocery store shell eggs, too. In some part of the country \u003ca href=\"http://www.usatoday.com/story/money/personalfinance/2015/06/09/egg-prices-up/28734967/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=usatodaycomnation-topstories\">the price has tripled\u003c/a>, with a carton of a dozen peaking at $3. One Texas grocery chain is \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2015/06/05/the-largest-grocer-in-the-texas-is-now-rationing-eggs/\">rationing eggs\u003c/a>.\u003c/p>\n\u003cp>The price spikes come even as agriculture officials believe the outbreak is slowing. On Tuesday, the first turkey farm that was infected got back online in Minnesota. But on Monday, the first case of \u003ca href=\"http://news.yahoo.com/worst-u-bird-flu-outbreak-history-expands-michigan-191824431.html\">bird flu was reported in Michigan\u003c/a>, with a Canada goose testing positive for the disease.\u003c/p>\n\u003cp>The outbreak of highly pathogenic H5N2 flu has now spread to 21 states, infecting 298 sites. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/21/408306843/avian-flu-outbreak-takes-poultry-producers-into-uncharted-territory\">Scientists watching the spread are surprised\u003c/a> at how quickly the virus has moved, especially since it's historically known to be more contagious in the fall.\u003c/p>\n\u003cp>The outbreak comes at an unfortunate time for the egg industry, which has enjoyed record per capita consumption during the last few years, Moscogiuri says, thanks to popular protein diets.\u003c/p>\n\u003cp>\"Eggs were really becoming the good guy in the protein industry,\" he says.\u003c/p>\n\u003cp>Fast-food chains are also taking a hit, just as some are adding or extending breakfast hours. Yet most companies haven't increased prices to compensate, because they have fixed-price menus, says Todd Kuethe, an agricultural economist at the University of Illinois.\u003c/p>\n\u003cp>\"The price of your Egg McMuffin is not going to change, but McDonald's input change on that has gone up considerably in the past month,\" he says.\u003c/p>\n\u003cp>A quarter of McDonald's revenue comes from that first meal of the day — business so good that the global chain is testing \u003ca href=\"http://www.usatoday.com/story/money/2015/04/20/mcdonalds-all-day-breakfast-fast-food-restaurants-dining/26088395/\">an all-day breakfast menu\u003c/a>. But the outbreak has not affected McDonald's supplies, says company spokeswoman Lisa McComb. She says McDonald's is using its regular suppliers, and its contingency plans are always in place.\u003c/p>\n\u003cp>\"Our ability to provide our customers eggs is not impacted,\" McComb wrote in an email. \"McDonald's is not finding new sources for eggs, nor are we making changes to how we source eggs.\"\u003c/p>\n\u003cp>Kuethe and others are optimistic that the worst of the outbreak is over, because the number of bird flu cases has slowed in the last few weeks. Egg prices will likely go down – but not for months, as the flocks are being rebuilt. The infected farms have to sit idle for six weeks after the birds are destroyed, and young hens – called pullets – don't begin laying eggs until they're about five months old.\u003c/p>\n\u003cp>Supplies are also supposed to grow somewhat from \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/03/411713405/avian-flu-outbreak-has-u-s-bakers-begging-for-europes-eggs\">new imports\u003c/a> from the Netherlands, which the U.S. Department of Agriculture approved last week. The only other country that imports eggs to the U.S. is Canada, but officials have said they may open up trade to other countries if supplies continue to remain tight.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. A \u003c/em>version\u003cem> of this story first appeared on the Harvest site. \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>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3\u003c/p>\n\u003cp>Tony Lordi sighs as he reaches into the pocket of his white uniform pants and pulls out his iPhone.\u003c/p>\n\u003cp>These days, Lordi, the production manager at Judy's Bakery in Kansas City, Mo., checks with his supplier every day. He needs to know the price of what's become liquid gold for commercial bakers: \"liquid egg.\"\u003c/p>\n\u003cp>\"The market's like gas prices at this point,\" he says.\u003c/p>\n\u003cp>Rarely heard of outside the food industry, liquid egg is used for dozens of things, from cakes and cookies to mayonnaise and lots of breakfast dishes. On this day, Lordi learns that the price of a 30-pound bucket of liquid egg is $79.24 – more than double what it was in May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lordi sighs again – he reads out loud the latest text from his supplier: \"He says, 'Very ugly situation headed our way. We ordered 900 buckets of eggs and got 70. They're telling us as of July first, we get zero.' So when my guy that I buy all my eggs from tells me that, what do I do?\"\u003c/p>\n\u003cp>Commercial bakers and restaurants have been hard hit by the shortage of liquid egg, made scarce because of the largest outbreak of avian influenza to ever hit the U.S.\u003c/p>\n\u003cp>\"I think the product is out there. You're just going to have to pay for it,\" says \u003ca href=\"http://www.urnerbarry.com/EggBios.html\">Brian Moscogiuri\u003c/a>, an egg industry analyst with Urner Barry. \"That's the bottom line. That's supply and demand.\"\u003c/p>\n\u003cp>Liquid egg prices have shot up 240 percent since early May, when the outbreak began spreading quickly across the Midwest, Moscogiuri says. The center of the lethal bird flu outbreak was in Iowa, the country's largest egg-producing state. Most of the \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">47 million birds killed\u003c/a> so far because of the outbreak were part of \"breaker\" operations, an on-farm process in which chickens lay the eggs, which are then broken, liquefied, frozen or dried.\u003c/p>\n\u003cfigure id=\"attachment_96822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fullsizerender.jpg_custom-64b19619c0014a0270f6e0756443ea1d48392ae4-e1433969156179.jpe\" alt=\"Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-96822\">\u003cfigcaption class=\"wp-caption-text\">Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest. \u003ccite>(Peggy Lowe/KCUR/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The outbreak is affecting grocery store shell eggs, too. In some part of the country \u003ca href=\"http://www.usatoday.com/story/money/personalfinance/2015/06/09/egg-prices-up/28734967/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=usatodaycomnation-topstories\">the price has tripled\u003c/a>, with a carton of a dozen peaking at $3. One Texas grocery chain is \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2015/06/05/the-largest-grocer-in-the-texas-is-now-rationing-eggs/\">rationing eggs\u003c/a>.\u003c/p>\n\u003cp>The price spikes come even as agriculture officials believe the outbreak is slowing. On Tuesday, the first turkey farm that was infected got back online in Minnesota. But on Monday, the first case of \u003ca href=\"http://news.yahoo.com/worst-u-bird-flu-outbreak-history-expands-michigan-191824431.html\">bird flu was reported in Michigan\u003c/a>, with a Canada goose testing positive for the disease.\u003c/p>\n\u003cp>The outbreak of highly pathogenic H5N2 flu has now spread to 21 states, infecting 298 sites. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/21/408306843/avian-flu-outbreak-takes-poultry-producers-into-uncharted-territory\">Scientists watching the spread are surprised\u003c/a> at how quickly the virus has moved, especially since it's historically known to be more contagious in the fall.\u003c/p>\n\u003cp>The outbreak comes at an unfortunate time for the egg industry, which has enjoyed record per capita consumption during the last few years, Moscogiuri says, thanks to popular protein diets.\u003c/p>\n\u003cp>\"Eggs were really becoming the good guy in the protein industry,\" he says.\u003c/p>\n\u003cp>Fast-food chains are also taking a hit, just as some are adding or extending breakfast hours. Yet most companies haven't increased prices to compensate, because they have fixed-price menus, says Todd Kuethe, an agricultural economist at the University of Illinois.\u003c/p>\n\u003cp>\"The price of your Egg McMuffin is not going to change, but McDonald's input change on that has gone up considerably in the past month,\" he says.\u003c/p>\n\u003cp>A quarter of McDonald's revenue comes from that first meal of the day — business so good that the global chain is testing \u003ca href=\"http://www.usatoday.com/story/money/2015/04/20/mcdonalds-all-day-breakfast-fast-food-restaurants-dining/26088395/\">an all-day breakfast menu\u003c/a>. But the outbreak has not affected McDonald's supplies, says company spokeswoman Lisa McComb. She says McDonald's is using its regular suppliers, and its contingency plans are always in place.\u003c/p>\n\u003cp>\"Our ability to provide our customers eggs is not impacted,\" McComb wrote in an email. \"McDonald's is not finding new sources for eggs, nor are we making changes to how we source eggs.\"\u003c/p>\n\u003cp>Kuethe and others are optimistic that the worst of the outbreak is over, because the number of bird flu cases has slowed in the last few weeks. Egg prices will likely go down – but not for months, as the flocks are being rebuilt. The infected farms have to sit idle for six weeks after the birds are destroyed, and young hens – called pullets – don't begin laying eggs until they're about five months old.\u003c/p>\n\u003cp>Supplies are also supposed to grow somewhat from \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/03/411713405/avian-flu-outbreak-has-u-s-bakers-begging-for-europes-eggs\">new imports\u003c/a> from the Netherlands, which the U.S. Department of Agriculture approved last week. The only other country that imports eggs to the U.S. is Canada, but officials have said they may open up trade to other countries if supplies continue to remain tight.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. A \u003c/em>version\u003cem> of this story first appeared on the Harvest site. \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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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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