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"disqusTitle": "Army Eyes 3-D Printed Food For Soldiers",
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"content": "\u003cfigure id=\"attachment_89552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\" alt=\"Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/11/20141104_me_army_eyes_3d_printed_food_for_soldiers.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348730771/aarti-shahani/archive\" target=\"_blank\">Aarti Shahani\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/361187352/army-eyes-3d-printed-food-for-soldiers\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>Army scientists have spent decades concocting meals that last without refrigeration and survive high-altitude airdrops. And now, the Army is eyeing a new form of cooking: 3-D printing! Yes, food that comes fresh out of a printer, for our troops.\u003c/p>\n\u003cp>Lauren Oleksyk, a food technologist leading the team at the Army's \u003ca href=\"http://www.army.mil/info/organization/natick/\">Natick research center\u003c/a>, lays out the vision.\u003c/p>\n\u003cp>Imagine soldiers who are strapped, head to toe, with sensors that measure if they're high or low in potassium or cholesterol.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We envision to have a 3-D printer that is interfaced with the soldier. And that sensor can deliver information to the computer software,\" Oleksyk says. \"And then they would be able to have either powdered or liquid matrices that are very nutrient dense, that they have on demand that they can take and eat immediately to fill that need.\"\u003c/p>\n\u003cp>\"Liquid matrices\" that are nutrient \"dense.\" And you print them?!\u003c/p>\n\u003cp>You read that right.\u003c/p>\n\u003cp>The Army is turning to 3-D printers for \u003ca href=\"http://usarmy.vo.llnwd.net/e2/c/downloads/352196.pdf?cmpid=newscred\">many purposes\u003c/a>, including a nutrition project — to stamp out the equivalent of PowerBars, but personalized for the battlefield.\u003c/p>\n\u003cp>The Department of Defense has just approved research funding. And it's going to take a lot of research. While regular printers put ink on paper, 3-D printers blast liquids and powders into complex shapes. But it's not clear if printers could mold a solid like carrots — and what would happen to the food's nutritional value.\u003c/p>\n\u003cp>\"There's synthetic types of meats, there's real beef, there's real meat,\" Oleksyk says. \"And we would see what that does in the printing process to that protein, whether it's animal based or plant based.\" She's talking about this research with the \u003ca href=\"http://www.ll.mit.edu/news/3Dprinting.html\">MIT Lincoln Lab\u003c/a> and NASA too.\u003c/p>\n\u003cp>Of course, the 3-D food will have to pass a taste test, just like the current rations — which are called MREs, or meals ready to eat.\u003c/p>\n\u003cp>Oleksyk mailed me a bunch to sample. I try a jalapeno pepper jack-flavored patty. It is full of flavor, and also very processed, like someone had to jam a lot into a little patty.\u003c/p>\n\u003cp>The kitchens that make this patty use flaming hot ovens and extreme heat to sterilize it. Oleksyk says if 3-D printers could use less heat, the patty could also taste better — less like a compact muscle and more like fresh ground meat.\u003c/p>\n\u003cp> \"We hope so! It's not being done, so it's something that we will investigate in our project,\" she says.\u003c/p>\n\u003cp>In the food world, 3-D printing is just getting started — and it's a sweet start, literally.\u003c/p>\n\u003cp>Liz von Hasseln is giving me an online video tour of \u003ca href=\"http://the-sugar-lab.com/\">The Sugar Lab\u003c/a>, a 3-D printing outfit in Los Angeles that turns sugar into sweet candy sculptures for wedding cakes and fancy cocktails. The startup was acquired by \u003ca href=\"http://www.3dsystems.com/about-us\">3D Systems\u003c/a>, which is sharing its technology with the military in informal talks.\u003c/p>\n\u003cp>She points to a printer that's the size of an industrial photocopier and explains, \"What the printer does is, a lot like making frosting in a bowl, it basically adds the wet ingredients of the frosting to the dry ingredients very, very precisely in very fine layers.\"\u003c/p>\n\u003cp>Von Hasseln sent me some samples to try — and they're very different from the military food. I unwrap a delicate sphere that's a little bigger than a lollipop. It tastes like Sweet Tarts.\u003c/p>\n\u003cp>It's hard for me to imagine this technology producing anything nutritious or durable. But von Hasseln husband, Kyle, co-founder of The Sugar Lab, says the printer's ability to vary textures — to make food soft or hard — would be critical for soldiers who are injured or on the move.\u003c/p>\n\u003cp>\"Dialing in the exact density of food could mean that they could eat more easily and because of that, as a consequence, they might even eat more or be healthier,\" he says.\u003c/p>\n\u003cp>3-D printed food sounds sci-fi. But according to military scientists and 3-D experts, these meals for soldiers are on track to be ready by 2025.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\" alt=\"Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/11/20141104_me_army_eyes_3d_printed_food_for_soldiers.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348730771/aarti-shahani/archive\" target=\"_blank\">Aarti Shahani\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/361187352/army-eyes-3d-printed-food-for-soldiers\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>Army scientists have spent decades concocting meals that last without refrigeration and survive high-altitude airdrops. And now, the Army is eyeing a new form of cooking: 3-D printing! Yes, food that comes fresh out of a printer, for our troops.\u003c/p>\n\u003cp>Lauren Oleksyk, a food technologist leading the team at the Army's \u003ca href=\"http://www.army.mil/info/organization/natick/\">Natick research center\u003c/a>, lays out the vision.\u003c/p>\n\u003cp>Imagine soldiers who are strapped, head to toe, with sensors that measure if they're high or low in potassium or cholesterol.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We envision to have a 3-D printer that is interfaced with the soldier. And that sensor can deliver information to the computer software,\" Oleksyk says. \"And then they would be able to have either powdered or liquid matrices that are very nutrient dense, that they have on demand that they can take and eat immediately to fill that need.\"\u003c/p>\n\u003cp>\"Liquid matrices\" that are nutrient \"dense.\" And you print them?!\u003c/p>\n\u003cp>You read that right.\u003c/p>\n\u003cp>The Army is turning to 3-D printers for \u003ca href=\"http://usarmy.vo.llnwd.net/e2/c/downloads/352196.pdf?cmpid=newscred\">many purposes\u003c/a>, including a nutrition project — to stamp out the equivalent of PowerBars, but personalized for the battlefield.\u003c/p>\n\u003cp>The Department of Defense has just approved research funding. And it's going to take a lot of research. While regular printers put ink on paper, 3-D printers blast liquids and powders into complex shapes. But it's not clear if printers could mold a solid like carrots — and what would happen to the food's nutritional value.\u003c/p>\n\u003cp>\"There's synthetic types of meats, there's real beef, there's real meat,\" Oleksyk says. \"And we would see what that does in the printing process to that protein, whether it's animal based or plant based.\" She's talking about this research with the \u003ca href=\"http://www.ll.mit.edu/news/3Dprinting.html\">MIT Lincoln Lab\u003c/a> and NASA too.\u003c/p>\n\u003cp>Of course, the 3-D food will have to pass a taste test, just like the current rations — which are called MREs, or meals ready to eat.\u003c/p>\n\u003cp>Oleksyk mailed me a bunch to sample. I try a jalapeno pepper jack-flavored patty. It is full of flavor, and also very processed, like someone had to jam a lot into a little patty.\u003c/p>\n\u003cp>The kitchens that make this patty use flaming hot ovens and extreme heat to sterilize it. Oleksyk says if 3-D printers could use less heat, the patty could also taste better — less like a compact muscle and more like fresh ground meat.\u003c/p>\n\u003cp> \"We hope so! It's not being done, so it's something that we will investigate in our project,\" she says.\u003c/p>\n\u003cp>In the food world, 3-D printing is just getting started — and it's a sweet start, literally.\u003c/p>\n\u003cp>Liz von Hasseln is giving me an online video tour of \u003ca href=\"http://the-sugar-lab.com/\">The Sugar Lab\u003c/a>, a 3-D printing outfit in Los Angeles that turns sugar into sweet candy sculptures for wedding cakes and fancy cocktails. The startup was acquired by \u003ca href=\"http://www.3dsystems.com/about-us\">3D Systems\u003c/a>, which is sharing its technology with the military in informal talks.\u003c/p>\n\u003cp>She points to a printer that's the size of an industrial photocopier and explains, \"What the printer does is, a lot like making frosting in a bowl, it basically adds the wet ingredients of the frosting to the dry ingredients very, very precisely in very fine layers.\"\u003c/p>\n\u003cp>Von Hasseln sent me some samples to try — and they're very different from the military food. I unwrap a delicate sphere that's a little bigger than a lollipop. It tastes like Sweet Tarts.\u003c/p>\n\u003cp>It's hard for me to imagine this technology producing anything nutritious or durable. But von Hasseln husband, Kyle, co-founder of The Sugar Lab, says the printer's ability to vary textures — to make food soft or hard — would be critical for soldiers who are injured or on the move.\u003c/p>\n\u003cp>\"Dialing in the exact density of food could mean that they could eat more easily and because of that, as a consequence, they might even eat more or be healthier,\" he says.\u003c/p>\n\u003cp>3-D printed food sounds sci-fi. But according to military scientists and 3-D experts, these meals for soldiers are on track to be ready by 2025.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Domino's Becomes A Tech Company That Happens To Make Pizza",
"title": "Domino's Becomes A Tech Company That Happens To Make Pizza",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\" alt=\"A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio \" width=\"1000\" height=\"750\" class=\"size-full wp-image-89542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/11/20141104_atc_dominos_becomes_a_tech_company_that_happens_to_make_pizza.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/359829824/dominos-becomes-a-tech-company-that-happens-to-make-pizza\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>If we asked you to name a few technology companies, Google or Microsoft might come to mind. But one tech company that isn't so obvious is Michigan-based but globally present Domino's Pizza.\u003c/p>\n\u003cp>In recent years, the company has gotten noticeably good at something that wasn't always its focus — developing technology products to get pizzas to people more easily.\u003c/p>\n\u003cp>\"Innovation, coming up with the ideas is one side of the challenge. But then you actually have to be able to deliver [the technology],\" says Kelly Garcia, Domino's vice president of development, which means he oversees tech products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He says advancements in online and mobile orders have become key ingredients for the company's recent success. Last quarter Domino's stock hit a record high, and in the past year its same-store sales figures have been climbing, while numbers for rivals Pizza Hut and Papa John's have stayed mostly flat.\u003c/p>\n\u003cp>\"This technology is difficult,\" Garcia says. \"It takes a lot of money, and it's complicated to put together, and so it just becomes a major differentiator for us when we look across the landscape of our competitors in quick-service restaurants.\"\u003c/p>\n\u003cfigure id=\"attachment_89549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\" alt=\"A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Domino's made its online ordering simple, for instance by letting customers save an \"easy order\" that they can get in just a few clicks. And there's the \u003ca href=\"https://order.dominos.com/en/pages/tracker/#/track/order/\">Domino's Tracker\u003c/a> — a progress bar that updates customers on their pizza order in real time. Step one shows an order was placed.\u003c/p>\n\u003cp>NPR intern Nick de la Canal ordered a pizza to test out this process, and discovered the tracker for the first time. \"Now there's a blinking number two that says it's being prepped. Oh, there's an animation with a pizza guy! He's like, moving down the counter. Oh, this is so cool!\" de la Canal says.\u003c/p>\n\u003cp>In a Domino's store, when an online order comes in, an \"Internet alarm\" goes off.\u003c/p>\n\u003cp>\"We'll just look up, see that it's a large hand-tossed, grab our large dough and make the pizza,\" Domino's employee Luke Page explains.\u003c/p>\n\u003cp>The company emphasizes transparency, especially in its metrics. So inside the store, a screen detailing stats like average amount spent per order, rank against other stores in load time, and weekly new customer count are displayed for all employees to see.\u003c/p>\n\u003cp>What the customer gets to see is the tracker, which follows each pizza and updates customers on its progress all the way to the point it leaves the store. But that's last year's innovation. To keep up with more trends, Domino's is now betting on voice-activated personal assistants, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/03/17/290125070/computers-that-know-what-you-need-before-you-ask\">a trend \u003cem>All Tech\u003c/em> explored earlier this year\u003c/a>. Domino's just rolled out its version of Apple's Siri. His name is Dom.\u003c/p>\n\u003cp>\"He's like your personal pizza assistant,\" our second intern-tester, NPR's Charles Pulliam-Moore says.\u003c/p>\n\u003cp>Domino's says ideas like the pizza tracker and Dom came about because the company's biggest single department is IT, its management is staffed with digital futurists and it's looking outside for ideas.\u003c/p>\n\u003cp>\"There's a lot of creative people out there that are outside our four walls. What sort of ideas, and how can we enable potentially more of that behavior?\" Garcia says.\u003c/p>\n\u003cp>One partnership — with Ford — moves Domino's into the world of connected cars. You can now order a pizza from \u003ca href=\"http://www.theverge.com/2014/1/7/5286692/ford-sync-dominos-pizza-app-video\">inside the control panel\u003c/a> of the Ford Sync in-car communications and entertainment system.\u003c/p>\n\u003cp>If you ask Domino's executives, reacting quickly is a cultural orientation. The company has adopted a Silicon Valley-style, fail-fast approach to rolling out new products ever \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/01/12/AR2010011201696.html\" target=\"_blank\">since it famously fessed up in 2009 to its bland, bad pizzas\u003c/a>. Things are looking much better these days, and leaning into new technology gets a lot of credit.\u003c/p>\n\u003cp>\"I'm just really glad we weren't slow to react to what were the emerging trends, both socially as well as with the ordering clients,\" Garcia says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\" alt=\"A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio \" width=\"1000\" height=\"750\" class=\"size-full wp-image-89542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/11/20141104_atc_dominos_becomes_a_tech_company_that_happens_to_make_pizza.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/359829824/dominos-becomes-a-tech-company-that-happens-to-make-pizza\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>If we asked you to name a few technology companies, Google or Microsoft might come to mind. But one tech company that isn't so obvious is Michigan-based but globally present Domino's Pizza.\u003c/p>\n\u003cp>In recent years, the company has gotten noticeably good at something that wasn't always its focus — developing technology products to get pizzas to people more easily.\u003c/p>\n\u003cp>\"Innovation, coming up with the ideas is one side of the challenge. But then you actually have to be able to deliver [the technology],\" says Kelly Garcia, Domino's vice president of development, which means he oversees tech products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He says advancements in online and mobile orders have become key ingredients for the company's recent success. Last quarter Domino's stock hit a record high, and in the past year its same-store sales figures have been climbing, while numbers for rivals Pizza Hut and Papa John's have stayed mostly flat.\u003c/p>\n\u003cp>\"This technology is difficult,\" Garcia says. \"It takes a lot of money, and it's complicated to put together, and so it just becomes a major differentiator for us when we look across the landscape of our competitors in quick-service restaurants.\"\u003c/p>\n\u003cfigure id=\"attachment_89549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\" alt=\"A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Domino's made its online ordering simple, for instance by letting customers save an \"easy order\" that they can get in just a few clicks. And there's the \u003ca href=\"https://order.dominos.com/en/pages/tracker/#/track/order/\">Domino's Tracker\u003c/a> — a progress bar that updates customers on their pizza order in real time. Step one shows an order was placed.\u003c/p>\n\u003cp>NPR intern Nick de la Canal ordered a pizza to test out this process, and discovered the tracker for the first time. \"Now there's a blinking number two that says it's being prepped. Oh, there's an animation with a pizza guy! He's like, moving down the counter. Oh, this is so cool!\" de la Canal says.\u003c/p>\n\u003cp>In a Domino's store, when an online order comes in, an \"Internet alarm\" goes off.\u003c/p>\n\u003cp>\"We'll just look up, see that it's a large hand-tossed, grab our large dough and make the pizza,\" Domino's employee Luke Page explains.\u003c/p>\n\u003cp>The company emphasizes transparency, especially in its metrics. So inside the store, a screen detailing stats like average amount spent per order, rank against other stores in load time, and weekly new customer count are displayed for all employees to see.\u003c/p>\n\u003cp>What the customer gets to see is the tracker, which follows each pizza and updates customers on its progress all the way to the point it leaves the store. But that's last year's innovation. To keep up with more trends, Domino's is now betting on voice-activated personal assistants, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/03/17/290125070/computers-that-know-what-you-need-before-you-ask\">a trend \u003cem>All Tech\u003c/em> explored earlier this year\u003c/a>. Domino's just rolled out its version of Apple's Siri. His name is Dom.\u003c/p>\n\u003cp>\"He's like your personal pizza assistant,\" our second intern-tester, NPR's Charles Pulliam-Moore says.\u003c/p>\n\u003cp>Domino's says ideas like the pizza tracker and Dom came about because the company's biggest single department is IT, its management is staffed with digital futurists and it's looking outside for ideas.\u003c/p>\n\u003cp>\"There's a lot of creative people out there that are outside our four walls. What sort of ideas, and how can we enable potentially more of that behavior?\" Garcia says.\u003c/p>\n\u003cp>One partnership — with Ford — moves Domino's into the world of connected cars. You can now order a pizza from \u003ca href=\"http://www.theverge.com/2014/1/7/5286692/ford-sync-dominos-pizza-app-video\">inside the control panel\u003c/a> of the Ford Sync in-car communications and entertainment system.\u003c/p>\n\u003cp>If you ask Domino's executives, reacting quickly is a cultural orientation. The company has adopted a Silicon Valley-style, fail-fast approach to rolling out new products ever \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/01/12/AR2010011201696.html\" target=\"_blank\">since it famously fessed up in 2009 to its bland, bad pizzas\u003c/a>. Things are looking much better these days, and leaning into new technology gets a lot of credit.\u003c/p>\n\u003cp>\"I'm just really glad we weren't slow to react to what were the emerging trends, both socially as well as with the ordering clients,\" Garcia says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt",
"title": "How Did Berkeley Pass A Soda Tax? Bloomberg's Cash Didn't Hurt",
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"content": "\u003cfigure id=\"attachment_89507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\" alt=\"Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"680\" class=\"size-full wp-image-89507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/5/14)\u003c/p>\n\u003cp>It's no secret that the American Beverage Association spent a lot of money to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">defeat soda tax initiatives\u003c/a> in California this election season.\u003c/p>\n\u003cp>As local media \u003ca href=\"http://www.berkeleyside.com/2014/10/09/beverage-companies-spend-1-675-million-to-defeat-berkeley-soda-tax/\">reported\u003c/a>, ABA ads blanketed a Berkeley train station in the weeks leading up to Election Day. They were \"plastered on the walls across from the trains, pinned to spaces near the ticket machine, and laid out on the floor of the station,\" according to Berkeleyside.com.\u003c/p>\n\u003cp>So the grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a> in Berkeley, Calif., that succeeded in getting 75 percent of voters to support the first-of-its-kind \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax \u003c/a> in the nation is celebrating.\u003c/p>\n\u003cp>\"It was a thrilling campaign, and I think it will be the first of many,\"\u003ca href=\"http://www.tramutola.com/\"> Larry Tramutola\u003c/a>, a consultant to the coalition, said during a post-election debrief Wednesday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The measure imposes a penny-per-ounce tax on most sugar-sweetened beverages. The coalition says it studied how the American Beverage Association worked to \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_21857220/more-than-2-million-spending-richmond-soda-tax\">defeat\u003c/a> a similar sugar-sweetened-beverage tax initiative in Richmond, Calif., in 2012.\u003c/p>\n\u003cp>\"Knowing the opposition, and knowing what they were likely to do, was important,\" Tramutola says.\u003c/p>\n\u003cp>One thing that most likely helped the Berkeley coalition succeed: sizable infusions of cash.\u003c/p>\n\u003cp>The American Heart Association and the Center for Science in the Public Interest put their \u003ca href=\"http://www.capoliticalreview.com/capoliticalnewsandviews/former-nyc-mayor-michael-bloomberg-donates-85000-to-support-berkeleys-proposed-soda-tax/\">support\u003c/a> behind the effort. And perhaps the most notable donor: \u003ca href=\"http://www.bloomberg.org/about/?gclid=Cj0KEQiAsueiBRCT8YOM4PDElsYBEiQAaiI4IHN4E71poB4YbGV0CrTkFIhY1OqxKTAbschojrt6xwIaAqJD8P8HAQ\">Michael Bloomberg\u003c/a> — who, during his tenure as the mayor of New York City,\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\"> pushed for\u003c/a> limits on big, sugary drinks — stepped in during the final weeks of this election season with \u003ca href=\"http://www.berkeleyside.com/2014/10/27/michael-bloomberg-has-now-spent-370k-in-support-of-measure-d-other-berkeley-election-news/\">donations\u003c/a>. Reports suggest Bloomberg gave $370,000 during the course of the campaign.\u003c/p>\n\u003cp>The Bloomberg cash infusions helped pay for television ads that ran on local, San Francisco-area broadcasts during the World Series.\u003c/p>\n\u003cp>During a conference call Wednesday, Howard Wolfson, senior adviser to Michael Bloomberg, said, \"Last night was a huge defeat for Big Soda and a big victory for public health. The results will surely encourage other municipalities across the nation to pursue similar initiatives to fight obesity and diabetes.\"\u003c/p>\n\u003cp>Wolfson also indicated that Bloomberg may be willing to support organizers in other towns or municipalities that want to rally behind a soda tax in their communities. \"We look for a strong, locally led effort,\" Wolfson explains.\u003c/p>\n\u003cp>He says the movement can't be led from the top down; it's got to be bottom up. So, he says, \"we stand ready to assess and assist other local efforts in the coming election cycle.\"\u003c/p>\n\u003cp>Following its defeat in the Berkeley soda tax battle, the American Beverage Association \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/337/\">released a statement\u003c/a> on its website saying, \"People don't support taxes and bans on common grocery items, like soft drinks.\"\u003c/p>\n\u003cp>And the ABA says the debate should move on from taxes and bans \"onto \u003ca href=\"http://deliveringchoices.org/\">real solutions\u003c/a>.\" Leading beverage companies, the ABA says, have \"set a goal to reduce beverage calories consumed per person by 20 percent by 2025.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sodasalt_enl-51109bffff722f5cc0ae2dfc9b1d5c194b53a02e-e1415231470574.jpg\" alt=\"Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\" width=\"1000\" height=\"680\" class=\"size-full wp-image-89507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's efforts to pass a penny-per-ounce tax on sugary drinks faced opposition with deep pockets — but it also got sizable cash infusions from some big-name donors. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/05/361793296/how-did-berkeley-pass-a-soda-tax-bloombergs-cash-didnt-hurt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/5/14)\u003c/p>\n\u003cp>It's no secret that the American Beverage Association spent a lot of money to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/27/359325115/soda-makers-try-to-take-fizz-out-of-bay-area-tax-campaigns\">defeat soda tax initiatives\u003c/a> in California this election season.\u003c/p>\n\u003cp>As local media \u003ca href=\"http://www.berkeleyside.com/2014/10/09/beverage-companies-spend-1-675-million-to-defeat-berkeley-soda-tax/\">reported\u003c/a>, ABA ads blanketed a Berkeley train station in the weeks leading up to Election Day. They were \"plastered on the walls across from the trains, pinned to spaces near the ticket machine, and laid out on the floor of the station,\" according to Berkeleyside.com.\u003c/p>\n\u003cp>So the grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a> in Berkeley, Calif., that succeeded in getting 75 percent of voters to support the first-of-its-kind \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax \u003c/a> in the nation is celebrating.\u003c/p>\n\u003cp>\"It was a thrilling campaign, and I think it will be the first of many,\"\u003ca href=\"http://www.tramutola.com/\"> Larry Tramutola\u003c/a>, a consultant to the coalition, said during a post-election debrief Wednesday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The measure imposes a penny-per-ounce tax on most sugar-sweetened beverages. The coalition says it studied how the American Beverage Association worked to \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_21857220/more-than-2-million-spending-richmond-soda-tax\">defeat\u003c/a> a similar sugar-sweetened-beverage tax initiative in Richmond, Calif., in 2012.\u003c/p>\n\u003cp>\"Knowing the opposition, and knowing what they were likely to do, was important,\" Tramutola says.\u003c/p>\n\u003cp>One thing that most likely helped the Berkeley coalition succeed: sizable infusions of cash.\u003c/p>\n\u003cp>The American Heart Association and the Center for Science in the Public Interest put their \u003ca href=\"http://www.capoliticalreview.com/capoliticalnewsandviews/former-nyc-mayor-michael-bloomberg-donates-85000-to-support-berkeleys-proposed-soda-tax/\">support\u003c/a> behind the effort. And perhaps the most notable donor: \u003ca href=\"http://www.bloomberg.org/about/?gclid=Cj0KEQiAsueiBRCT8YOM4PDElsYBEiQAaiI4IHN4E71poB4YbGV0CrTkFIhY1OqxKTAbschojrt6xwIaAqJD8P8HAQ\">Michael Bloomberg\u003c/a> — who, during his tenure as the mayor of New York City,\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\"> pushed for\u003c/a> limits on big, sugary drinks — stepped in during the final weeks of this election season with \u003ca href=\"http://www.berkeleyside.com/2014/10/27/michael-bloomberg-has-now-spent-370k-in-support-of-measure-d-other-berkeley-election-news/\">donations\u003c/a>. Reports suggest Bloomberg gave $370,000 during the course of the campaign.\u003c/p>\n\u003cp>The Bloomberg cash infusions helped pay for television ads that ran on local, San Francisco-area broadcasts during the World Series.\u003c/p>\n\u003cp>During a conference call Wednesday, Howard Wolfson, senior adviser to Michael Bloomberg, said, \"Last night was a huge defeat for Big Soda and a big victory for public health. The results will surely encourage other municipalities across the nation to pursue similar initiatives to fight obesity and diabetes.\"\u003c/p>\n\u003cp>Wolfson also indicated that Bloomberg may be willing to support organizers in other towns or municipalities that want to rally behind a soda tax in their communities. \"We look for a strong, locally led effort,\" Wolfson explains.\u003c/p>\n\u003cp>He says the movement can't be led from the top down; it's got to be bottom up. So, he says, \"we stand ready to assess and assist other local efforts in the coming election cycle.\"\u003c/p>\n\u003cp>Following its defeat in the Berkeley soda tax battle, the American Beverage Association \u003ca href=\"http://www.ameribev.org/news-media/news-releases-statements/more/337/\">released a statement\u003c/a> on its website saying, \"People don't support taxes and bans on common grocery items, like soft drinks.\"\u003c/p>\n\u003cp>And the ABA says the debate should move on from taxes and bans \"onto \u003ca href=\"http://deliveringchoices.org/\">real solutions\u003c/a>.\" Leading beverage companies, the ABA says, have \"set a goal to reduce beverage calories consumed per person by 20 percent by 2025.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Apps Aim To Guide You On 'Sustainable Food' (Whatever That Means)",
"title": "Apps Aim To Guide You On 'Sustainable Food' (Whatever That Means)",
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"content": "\u003cfigure id=\"attachment_89367\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\" alt=\"Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89367\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/30/354137536/apps-aim-to-guide-you-on-sustainable-food-whatever-that-means\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/30/14)\u003c/p>\n\u003cp>If you're reading The Salt, it probably comes as no surprise to you that consumers increasingly want to make food choices based on not just their health, but their ethics. A growing number of groups are coming up with technological solutions to help them.\u003c/p>\n\u003cp>This week, the Environmental Working Group rolled out a food ratings \u003ca href=\"http://www.ewg.org/foodscores\">database\u003c/a> and \u003ca href=\"https://itunes.apple.com/us/app/ewg-food-scores/id930172079?ls=1&mt=8\">app\u003c/a>, which, while focused on nutrition, also rate products on issues like organic certification, animal welfare standards and environmental contaminants. Others in this space include \u003ca href=\"http://howgood.com/p/ratings/\">HowGood\u003c/a>, an app that rates food products on 60 indicators of sustainability, and \u003ca href=\"http://www.goodguide.com/about/ratings\">Good Guide\u003c/a>, a tool that rates food and other products on safety, health and ethics.\u003c/p>\n\u003cp>These all work a little differently. Some use ratings based on numerical scales; others use labels like \"good\" versus \"great.\" But they all must sort through reams of data to get to those ratings.\u003c/p>\n\u003cp>And this is where the biggest challenge lies — not in the technical realm, but in the semantics: How do you define sustainability? Which data do you choose? Sustainability is encompassed by so many data points that it's become a big data project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The difficulty is you can never define it,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Chuck Benbrook\u003c/a>, leader of the Center for Sustaining Agriculture and Natural Resources at Washington State University. That's because our understanding changes as we learn more about the issues that affect food production. Sustainability, he says, is \"a journey, not a destination.\"\u003c/p>\n\u003cp>The word \"sustainability\" also means different things to different companies, depending in part on what customer think is most important. Each of these rating systems includes a mix of natural resource conservation, the health of the farm ecology, labor, public health, nutrition and safety. But not every ratings system includes everything from each of these dimensions.\u003c/p>\n\u003cp>For example, take HowGood, an app that rates more than 100,000 food products based on what the food is and its brand's sustainability. HowGood grabs information from groups including Fair Trade USA, the U.S. Department of Agriculture and the Food and Drug Administration, monitoring business practices, legal cases and the food system where the products come from. The 60 indicators HowGood looks at include a company's behavior, the origins of ingredients, and the manufacturing process. HowGood's team of data analysts then crunches the data in an algorithm so people can fire up the app to find out if the milk they want to buy is Good, Very Good, or Great.\u003c/p>\n\u003cp>\"We are essentially a big data aggregator,\" says \u003ca href=\"https://www.linkedin.com/in/agillett\">Alexander Gillett\u003c/a>, CEO of HowGood. \"What we're doing is we're gathering all the available information that's out there.\"\u003c/p>\n\u003cp>Meanwhile, the new Environmental Working Group database rates foods on a scale of 1 to 10, with 1 being the best product, based on nutrition, ingredients and how processed a food item is. Good Guide also scores products on a scale of 1 to 10 — but with 10 being the best. Good Guide looks at the product's ingredients, its environmental impact and the company's attention to labor rights and helping its community.\u003c/p>\n\u003cp>Of course, grocers are getting into the sustainability ratings game, too. Earlier this month, Whole Foods Market began implementing a new sustainability ratings \u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">program\u003c/a> for its fruits, vegetables and flowers. The program, which affixes \"Responsibly Grown\" labels to products that pass muster, evaluates factors such as how well the farmers are treated, whether pesticides are used, how land and water are conserved and whether waste is properly disposed of.\u003c/p>\n\u003cp>Another potential pitfall: The standards used to assess the sustainability of a big company that produces a given food product, like Coca-Cola or Kraft, can sometimes be too simple, says \u003ca href=\"http://www.coa.edu/faculty_7.htm\">Molly Anderson\u003c/a>, professor of food and sustainable agriculture systems at the College of the Atlantic. Ratings systems may merely look at whether these companies have a vice president of sustainability or a mechanism for laborers to raise a grievance, she says, but those criteria don't say much about how the company actually acts.\u003c/p>\n\u003cp>Oh, and there's one other major hurdle that sustainability ratings apps face: getting consumers to care. Fair Trade USA says according to a study it conducted in 2013, only 16 percent of U.S. households claimed they purchased fair trade products in the past three months.\u003c/p>\n\u003cp>\"I don't think most of these [sustainability] apps are commercially viable,\" says \u003ca href=\"https://www.linkedin.com/pub/bill-pease/0/828/381\">Bill Pease\u003c/a>, chief scientist at GoodGuide. \"We give ours away for free. We do it essentially as a public service.\"\u003c/p>\n\u003cp>But the fact that there's so many apps and standards out there, he says, may leave consumers feeling overwhelmed, and more likely to just give up.\u003c/p>\n\u003cp>There are groups working to make it simpler by creating a universal sustainability standard – one as easy to understand as seeing a USDA-certified organic sticker on an apple.\u003c/p>\n\u003cp>\"One possibility is the government will recognize that [it needs] to be setting those standards,\" says Anderson. \"The other possibility is that the industry will consolidate around standards that they feel work for them and basically impose them on producers.\"\u003c/p>\n\u003cp>On that front, there are panels of experts working on creating across-the-board sustainability standards for companies to follow, like Leonardo Academy's \u003ca href=\"http://www.leonardoacademy.org/images/stories/leo-4000_draft-for-public-comment.pdf\">National Sustainable Agriculture Standard\u003c/a>, published last November. But even if you can get academics and industry to agree on a definition of sustainability, the process is pricey: Anderson guesses it will take a million dollars just to develop and publicize it.\u003c/p>\n\u003cp>In the meantime, what's a consumer to do? For now, the simplest answer may be the best, says Anderson: You don't need an app or a rating if you buy local. \"Know your farmer, know your producer.\"\u003c/p>\n\u003cp>\u003cem>Alison Bruzek is an intern for NPR's science desk.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89367\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\" alt=\"Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89367\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/30/354137536/apps-aim-to-guide-you-on-sustainable-food-whatever-that-means\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/30/14)\u003c/p>\n\u003cp>If you're reading The Salt, it probably comes as no surprise to you that consumers increasingly want to make food choices based on not just their health, but their ethics. A growing number of groups are coming up with technological solutions to help them.\u003c/p>\n\u003cp>This week, the Environmental Working Group rolled out a food ratings \u003ca href=\"http://www.ewg.org/foodscores\">database\u003c/a> and \u003ca href=\"https://itunes.apple.com/us/app/ewg-food-scores/id930172079?ls=1&mt=8\">app\u003c/a>, which, while focused on nutrition, also rate products on issues like organic certification, animal welfare standards and environmental contaminants. Others in this space include \u003ca href=\"http://howgood.com/p/ratings/\">HowGood\u003c/a>, an app that rates food products on 60 indicators of sustainability, and \u003ca href=\"http://www.goodguide.com/about/ratings\">Good Guide\u003c/a>, a tool that rates food and other products on safety, health and ethics.\u003c/p>\n\u003cp>These all work a little differently. Some use ratings based on numerical scales; others use labels like \"good\" versus \"great.\" But they all must sort through reams of data to get to those ratings.\u003c/p>\n\u003cp>And this is where the biggest challenge lies — not in the technical realm, but in the semantics: How do you define sustainability? Which data do you choose? Sustainability is encompassed by so many data points that it's become a big data project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The difficulty is you can never define it,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Chuck Benbrook\u003c/a>, leader of the Center for Sustaining Agriculture and Natural Resources at Washington State University. That's because our understanding changes as we learn more about the issues that affect food production. Sustainability, he says, is \"a journey, not a destination.\"\u003c/p>\n\u003cp>The word \"sustainability\" also means different things to different companies, depending in part on what customer think is most important. Each of these rating systems includes a mix of natural resource conservation, the health of the farm ecology, labor, public health, nutrition and safety. But not every ratings system includes everything from each of these dimensions.\u003c/p>\n\u003cp>For example, take HowGood, an app that rates more than 100,000 food products based on what the food is and its brand's sustainability. HowGood grabs information from groups including Fair Trade USA, the U.S. Department of Agriculture and the Food and Drug Administration, monitoring business practices, legal cases and the food system where the products come from. The 60 indicators HowGood looks at include a company's behavior, the origins of ingredients, and the manufacturing process. HowGood's team of data analysts then crunches the data in an algorithm so people can fire up the app to find out if the milk they want to buy is Good, Very Good, or Great.\u003c/p>\n\u003cp>\"We are essentially a big data aggregator,\" says \u003ca href=\"https://www.linkedin.com/in/agillett\">Alexander Gillett\u003c/a>, CEO of HowGood. \"What we're doing is we're gathering all the available information that's out there.\"\u003c/p>\n\u003cp>Meanwhile, the new Environmental Working Group database rates foods on a scale of 1 to 10, with 1 being the best product, based on nutrition, ingredients and how processed a food item is. Good Guide also scores products on a scale of 1 to 10 — but with 10 being the best. Good Guide looks at the product's ingredients, its environmental impact and the company's attention to labor rights and helping its community.\u003c/p>\n\u003cp>Of course, grocers are getting into the sustainability ratings game, too. Earlier this month, Whole Foods Market began implementing a new sustainability ratings \u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">program\u003c/a> for its fruits, vegetables and flowers. The program, which affixes \"Responsibly Grown\" labels to products that pass muster, evaluates factors such as how well the farmers are treated, whether pesticides are used, how land and water are conserved and whether waste is properly disposed of.\u003c/p>\n\u003cp>Another potential pitfall: The standards used to assess the sustainability of a big company that produces a given food product, like Coca-Cola or Kraft, can sometimes be too simple, says \u003ca href=\"http://www.coa.edu/faculty_7.htm\">Molly Anderson\u003c/a>, professor of food and sustainable agriculture systems at the College of the Atlantic. Ratings systems may merely look at whether these companies have a vice president of sustainability or a mechanism for laborers to raise a grievance, she says, but those criteria don't say much about how the company actually acts.\u003c/p>\n\u003cp>Oh, and there's one other major hurdle that sustainability ratings apps face: getting consumers to care. Fair Trade USA says according to a study it conducted in 2013, only 16 percent of U.S. households claimed they purchased fair trade products in the past three months.\u003c/p>\n\u003cp>\"I don't think most of these [sustainability] apps are commercially viable,\" says \u003ca href=\"https://www.linkedin.com/pub/bill-pease/0/828/381\">Bill Pease\u003c/a>, chief scientist at GoodGuide. \"We give ours away for free. We do it essentially as a public service.\"\u003c/p>\n\u003cp>But the fact that there's so many apps and standards out there, he says, may leave consumers feeling overwhelmed, and more likely to just give up.\u003c/p>\n\u003cp>There are groups working to make it simpler by creating a universal sustainability standard – one as easy to understand as seeing a USDA-certified organic sticker on an apple.\u003c/p>\n\u003cp>\"One possibility is the government will recognize that [it needs] to be setting those standards,\" says Anderson. \"The other possibility is that the industry will consolidate around standards that they feel work for them and basically impose them on producers.\"\u003c/p>\n\u003cp>On that front, there are panels of experts working on creating across-the-board sustainability standards for companies to follow, like Leonardo Academy's \u003ca href=\"http://www.leonardoacademy.org/images/stories/leo-4000_draft-for-public-comment.pdf\">National Sustainable Agriculture Standard\u003c/a>, published last November. But even if you can get academics and industry to agree on a definition of sustainability, the process is pricey: Anderson guesses it will take a million dollars just to develop and publicize it.\u003c/p>\n\u003cp>In the meantime, what's a consumer to do? For now, the simplest answer may be the best, says Anderson: You don't need an app or a rating if you buy local. \"Know your farmer, know your producer.\"\u003c/p>\n\u003cp>\u003cem>Alison Bruzek is an intern for NPR's science desk.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks",
"title": "'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks",
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"content": "\u003cfigure id=\"attachment_89252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\" alt=\"America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to Fresh Air (10/23/14)\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3\u003c/p>\n\u003cp>When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? \u003cem>The Cook's Illustrated Meat Book \u003c/em>offers insights.\u003c/p>\n\u003cp>It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\" alt=\"Cook's Illustrated Meat Book\" width=\"300\" class=\"alignleft size-full wp-image-89259\">\u003c/a>\" 'Free range' can be a bit of a misnomer,\" Bridget Lancaster, executive food editor of the Test Kitchen, tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"When you see 'free range' or even 'pasture raised,' that doesn't necessarily mean that the hens and chickens are out roaming free and having a party outside. ... Unless you visit the chicken farm, you almost don't know how the chickens are being raised.\"\u003c/p>\n\u003cp>So she and Jack Bishop, editorial director of America's Test Kitchen, who edited the cookbook, suggest consumers look for the organic label.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two editors also talk about whether you can defrost meat in a hurry, how to make the juiciest steak and why you shouldn't pack your burgers too tight.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On buying \"natural\" vs. \"organic\" meat \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jack Bishop:\u003c/strong> The thing you really want to look for is the USDA organic seal. A lot of other terms may be on the label, including the term \"natural,\" but those aren't regulated by the government. So you really want to look for that organic seal, which indicates that you're getting a product [with] no hormones, no antibiotics, no pesticides in the feed. The farming practices are better.\u003c/p>\n\u003cp>\"Natural\" just means no additives. And if you're buying a piece of meat and they haven't added anything to the piece of meat, it doesn't really say anything about the way the animal was raised, which is I think what most people are concerned about. In most cases that doesn't really mean very much when you're shopping for chicken or beef or pork.\u003c/p>\n\u003cp>\u003cstrong>On purchasing \"water-chilled\" vs. \"air-chilled\" \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> I think that whether [the meat] is water-chilled or air-chilled is a much bigger difference [than free-range vs. pasture-raised]. After the chicken has been plucked, in the processing they need to chill the bird and they can either do it by putting it in very cold water, or putting it in a very cold refrigerated area.\u003c/p>\n\u003cfigure id=\"attachment_89254\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\" alt=\"Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>If they do it in the water, the bird picks up a lot of water weight — 5 to 10 percent additional water weight. And so in addition to paying for a lot of water, which doesn't seem like a very good deal, that water washes out the flavor and [the meat] is very bland.\u003c/p>\n\u003cp>So one of the things that we recommend in the Test Kitchen is that you look for an \"air-chilled\" bird. ... If you read the label carefully, you can see those words on there.\u003c/p>\n\u003cp>\u003cstrong>On the myth that searing seals in the juices \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bridget Lancaster:\u003c/strong> I think people think it's true because when you're searing meat, you're kind of tightening the exterior so ... [they think] that it's trapping that juice inside. But actually the opposite is happening.\u003c/p>\n\u003cp>Any time you introduce meat or poultry to really high heat, whether it's a very hot oven or right on the stovetop, that contraction of the meat fibers [is] squeezing out liquid. So the higher the heat, the faster this happens. ... If you sear something over high heat, you'll have a much drier piece of meat or poultry than if you cook it at a more moderate temperature.\u003c/p>\n\u003cp>\u003cstrong>On defrosting meat in a hurry \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> This only applies to small pieces of meat, so a chicken breast or an individual steak — it does not apply to a roast or a whole bird. But if you want to put it (still in its zipper-lock bag) in hot tap water, put it in a bowl and fill it with hot tap water. We found that actually works — it only takes 30 minutes, so there's not enough time for the bacteria to start growing as opposed to if you just throw it out on the counter and it has been eight hours sitting on the counter defrosting.\u003c/p>\n\u003cp>In about 30 minutes, if you're talking about a 6- or 8- or even 10-ounce piece of meat, it's going to be thawed enough that you can go ahead and cook it. ... It's [a] much better way than if you do it in the microwave.\u003c/p>\n\u003cp>\u003cstrong>On letting meat rest after cooking\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> For steaks, you usually want to rest them for the bare minimum 10 minutes, 20 minutes even, if you have the time. You want to tent the steaks with a piece of foil to keep them nice and warm but the resting is actually the final step of cooking. When you take meat out of an oven or off the stovetop, it still is cooking. It has a lot of residual heat still in the meat, so by letting it rest, you're allowing those meat fibers to relax. Any of the meat juices that have been pushed toward the exterior of the meat are now absorbed into the steaks in this case, and again, you'll have a much easier time slicing it with those juices staying in the meat instead of flooding your carving board.\u003c/p>\n\u003cp>\u003cstrong>On why you shouldn't pack your burgers too tight \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> Every time you touch, grind, move, look at ground meat, it starts to release a protein that's really, really sticky called myosin. ... Basically, when you grind beef, you're damaging the meat fibers — so the more you damage it or touch it or pack it, the more of that sticky protein is going to be formed. And the sticky protein sometimes might not be a bad thing — for instance, [for] something like meatloaf, where you want a bit more cohesion. But for a burger, where you're going to bite into it, you want it to almost just hang together. ...\u003c/p>\n\u003cp>We kind of bundle the meat into mounds and then very gently pack the meat into patties. By \"pack,\" I really mean it's ... hands-off — it's like you're cradling a newborn baby, almost. You have to be very, very gentle with it. The best part of that is the surface of the burger itself is not completely smooth — it's got all these crags and crevices in it. So when you go to cook it, you're going to have a really nice crust that forms on the sides of the beef.\u003c/p>\n\u003cp>\u003cstrong>On buttermilk mashed potatoes \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> You actually don't boil the potatoes and then drain them and then add the dairy. You cook the potatoes right in the buttermilk. You're doing this in a covered pot; you're kind of braising the potatoes in the flavoring agent. You add a little baking soda to them to help break them down — and then when you've got the potato cubes nicely cooked, you mash them right in the pot. At this point you add some butter to them, but there's no last-minute draining the potatoes in a colander in the sink. ... It's a one-pot operation. It's really simple.\u003c/p>\n\u003chr>\n\u003ch3>\u003c/h3>\n\u003ch3>Tips For The Best Old-Fashioned Burgers\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\" alt=\"To make the best (and safest) burger, America's Test Kitchen recommends grinding the meat at home and packing it loosely.\" width=\"300\" class=\"alignleft size-full wp-image-89253\">\u003c/a>*Start with grinding larger cuts of beef instead of buying pre-ground beef. Pre-ground beef is usually ground too fine, and overgrinding creates a tougher patty (the sticky protein myosin is released each time the beef is damaged).\u003c/p>\n\u003cp>*Grinding beef at home is safer. Pre-ground beef can contain the DNA from hundreds of different animals, which raises the risk of contamination.\u003c/p>\n\u003cp>*A combination of beef short ribs and sirloin steak tips are ground for flavor (steak tips) and richness (short ribs).\u003c/p>\n\u003cp>*Par-freeze 1-inch chunks of beef for 15-25 minutes, then grind in batches in a food processor — no meat grinder necessary.\u003c/p>\n\u003cp>*Pack the patties loosely. This creates a more tender burger and allows the fat in the meat to bubble to the surface and drip back down into the meat. The result is a juicier burger with a hearty crust.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>How To Make Oven-Fried Bacon\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>*\u003c/strong>Use a rimmed baking sheet to hold and cook several strips of bacon at a time (instead of three to four in a skillet).\u003c/p>\n\u003cp>*Cook in 400-degree oven until medium well done (9 to 10 minutes) or crisp (11 to 12 minutes.)\u003c/p>\n\u003cp>*Bacon does not need to be turned or flipped during cooking.\u003c/p>\n\u003cp>*Bacon is more evenly cooked, and stays flat in the pan — unlike skillet-cooked bacon, which curls and spatters.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Buttermilk Mashed Potatoes\u003c/h3>\n\u003cfigure id=\"attachment_89255\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\" alt=\"Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Ideally, buttermilk mashed potatoes should be simultaneously tart and rich, like a baked potato drenched in butter and dolloped with sour cream. But when I simply stirred buttermilk instead of the usual cream into boiled and mashed Yukon gold potatoes (their naturally creamy texture lends itself to a mash), the buttermilk flavor never showed up. The obvious fix — more buttermilk — turned the mash into soup. For other recipes, the test kitchen has had success cooking potatoes in cream rather than boiling them in water. The potatoes drink up the cream, and you can imagine how fabulous that tastes. I tried the same method with buttermilk.\u003c/p>\n\u003cp>Following our recipe ratios, I peeled and cubed 2 pounds of potatoes and cooked them with butter, salt, and 1 1/2 cups of buttermilk. But when I uncovered the pot 25 minutes later, I discovered things had gone drastically wrong. The buttermilk had separated, the potato cubes hadn't softened, and the mash was so sour, tasters wondered if I'd checked the date on the buttermilk carton. Happily, the separated buttermilk turned out to be a nonissue — once I mashed the potatoes, the problem disappeared. Buttermilk is acidic, and I knew acid slows cooking. I figured that's why the potatoes weren't cooking all the way through.\u003c/p>\n\u003cp>To balance the buttermilk, I added a pinch of baking soda — an old test kitchen trick; now, the potatoes cooked through expediently. At the same time, I gradually cut the buttermilk back, landing at 1 cup thinned with 6 tablespoons of water. This kept the sourness in check, but now that the buttermilk was simmering for a half-hour, its flavor dulled. The next time I made the mash, I held back 1/4 cup of the buttermilk and folded it in at the end.\u003c/p>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Don't be alarmed if the buttermilk looks separated. Once you mash in the potatoes, the puree comes together.\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled, quartered and cut into 1/2-inch pieces\u003c/p>\n\u003cp>6 tablespoons unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>6 tablespoons water\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1. Add potatoes, 2 tablespoons butter, 3/4 cup buttermilk, water, baking soda, and 1/2 teaspoon salt to a Dutch oven and stir to combine. Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes. Remove lid and cook over medium heat until liquid has nearly evaporated, about 3 minutes.\u003c/p>\n\u003cp>2. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_pansearedsteakbw_0011_1-photog-carltremblay_wide-693100e37cc28c969606fe4fceb90299bdff75f0-e1414101459604.jpg\" alt=\"America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Photo: Carl Tremblay/Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to Fresh Air (10/23/14)\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/10/20141023_fa_01.mp3\u003c/p>\n\u003cp>When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? \u003cem>The Cook's Illustrated Meat Book \u003c/em>offers insights.\u003c/p>\n\u003cp>It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/meatbook.jpg\" alt=\"Cook's Illustrated Meat Book\" width=\"300\" class=\"alignleft size-full wp-image-89259\">\u003c/a>\" 'Free range' can be a bit of a misnomer,\" Bridget Lancaster, executive food editor of the Test Kitchen, tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"When you see 'free range' or even 'pasture raised,' that doesn't necessarily mean that the hens and chickens are out roaming free and having a party outside. ... Unless you visit the chicken farm, you almost don't know how the chickens are being raised.\"\u003c/p>\n\u003cp>So she and Jack Bishop, editorial director of America's Test Kitchen, who edited the cookbook, suggest consumers look for the organic label.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two editors also talk about whether you can defrost meat in a hurry, how to make the juiciest steak and why you shouldn't pack your burgers too tight.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On buying \"natural\" vs. \"organic\" meat \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jack Bishop:\u003c/strong> The thing you really want to look for is the USDA organic seal. A lot of other terms may be on the label, including the term \"natural,\" but those aren't regulated by the government. So you really want to look for that organic seal, which indicates that you're getting a product [with] no hormones, no antibiotics, no pesticides in the feed. The farming practices are better.\u003c/p>\n\u003cp>\"Natural\" just means no additives. And if you're buying a piece of meat and they haven't added anything to the piece of meat, it doesn't really say anything about the way the animal was raised, which is I think what most people are concerned about. In most cases that doesn't really mean very much when you're shopping for chicken or beef or pork.\u003c/p>\n\u003cp>\u003cstrong>On purchasing \"water-chilled\" vs. \"air-chilled\" \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> I think that whether [the meat] is water-chilled or air-chilled is a much bigger difference [than free-range vs. pasture-raised]. After the chicken has been plucked, in the processing they need to chill the bird and they can either do it by putting it in very cold water, or putting it in a very cold refrigerated area.\u003c/p>\n\u003cfigure id=\"attachment_89254\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_extra-crunchy_fried_chicken-photog-carltremblay-2f238e2521ba6ae485888cceec0305752a728641-e1414113863752.jpg\" alt=\"Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Air-chilled chicken retains flavor and costs less than a water-chilled bird, says Jack Bishop, editorial director of America's Test Kitchen. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>If they do it in the water, the bird picks up a lot of water weight — 5 to 10 percent additional water weight. And so in addition to paying for a lot of water, which doesn't seem like a very good deal, that water washes out the flavor and [the meat] is very bland.\u003c/p>\n\u003cp>So one of the things that we recommend in the Test Kitchen is that you look for an \"air-chilled\" bird. ... If you read the label carefully, you can see those words on there.\u003c/p>\n\u003cp>\u003cstrong>On the myth that searing seals in the juices \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bridget Lancaster:\u003c/strong> I think people think it's true because when you're searing meat, you're kind of tightening the exterior so ... [they think] that it's trapping that juice inside. But actually the opposite is happening.\u003c/p>\n\u003cp>Any time you introduce meat or poultry to really high heat, whether it's a very hot oven or right on the stovetop, that contraction of the meat fibers [is] squeezing out liquid. So the higher the heat, the faster this happens. ... If you sear something over high heat, you'll have a much drier piece of meat or poultry than if you cook it at a more moderate temperature.\u003c/p>\n\u003cp>\u003cstrong>On defrosting meat in a hurry \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> This only applies to small pieces of meat, so a chicken breast or an individual steak — it does not apply to a roast or a whole bird. But if you want to put it (still in its zipper-lock bag) in hot tap water, put it in a bowl and fill it with hot tap water. We found that actually works — it only takes 30 minutes, so there's not enough time for the bacteria to start growing as opposed to if you just throw it out on the counter and it has been eight hours sitting on the counter defrosting.\u003c/p>\n\u003cp>In about 30 minutes, if you're talking about a 6- or 8- or even 10-ounce piece of meat, it's going to be thawed enough that you can go ahead and cook it. ... It's [a] much better way than if you do it in the microwave.\u003c/p>\n\u003cp>\u003cstrong>On letting meat rest after cooking\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> For steaks, you usually want to rest them for the bare minimum 10 minutes, 20 minutes even, if you have the time. You want to tent the steaks with a piece of foil to keep them nice and warm but the resting is actually the final step of cooking. When you take meat out of an oven or off the stovetop, it still is cooking. It has a lot of residual heat still in the meat, so by letting it rest, you're allowing those meat fibers to relax. Any of the meat juices that have been pushed toward the exterior of the meat are now absorbed into the steaks in this case, and again, you'll have a much easier time slicing it with those juices staying in the meat instead of flooding your carving board.\u003c/p>\n\u003cp>\u003cstrong>On why you shouldn't pack your burgers too tight \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lancaster:\u003c/strong> Every time you touch, grind, move, look at ground meat, it starts to release a protein that's really, really sticky called myosin. ... Basically, when you grind beef, you're damaging the meat fibers — so the more you damage it or touch it or pack it, the more of that sticky protein is going to be formed. And the sticky protein sometimes might not be a bad thing — for instance, [for] something like meatloaf, where you want a bit more cohesion. But for a burger, where you're going to bite into it, you want it to almost just hang together. ...\u003c/p>\n\u003cp>We kind of bundle the meat into mounds and then very gently pack the meat into patties. By \"pack,\" I really mean it's ... hands-off — it's like you're cradling a newborn baby, almost. You have to be very, very gentle with it. The best part of that is the surface of the burger itself is not completely smooth — it's got all these crags and crevices in it. So when you go to cook it, you're going to have a really nice crust that forms on the sides of the beef.\u003c/p>\n\u003cp>\u003cstrong>On buttermilk mashed potatoes \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bishop:\u003c/strong> You actually don't boil the potatoes and then drain them and then add the dairy. You cook the potatoes right in the buttermilk. You're doing this in a covered pot; you're kind of braising the potatoes in the flavoring agent. You add a little baking soda to them to help break them down — and then when you've got the potato cubes nicely cooked, you mash them right in the pot. At this point you add some butter to them, but there's no last-minute draining the potatoes in a colander in the sink. ... It's a one-pot operation. It's really simple.\u003c/p>\n\u003chr>\n\u003ch3>\u003c/h3>\n\u003ch3>Tips For The Best Old-Fashioned Burgers\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/carl-tremblay-pubburger_custom-bb09fbaad11f516932edec17a4628a23ac8e72c3-e1414113988669.jpg\" alt=\"To make the best (and safest) burger, America's Test Kitchen recommends grinding the meat at home and packing it loosely.\" width=\"300\" class=\"alignleft size-full wp-image-89253\">\u003c/a>*Start with grinding larger cuts of beef instead of buying pre-ground beef. Pre-ground beef is usually ground too fine, and overgrinding creates a tougher patty (the sticky protein myosin is released each time the beef is damaged).\u003c/p>\n\u003cp>*Grinding beef at home is safer. Pre-ground beef can contain the DNA from hundreds of different animals, which raises the risk of contamination.\u003c/p>\n\u003cp>*A combination of beef short ribs and sirloin steak tips are ground for flavor (steak tips) and richness (short ribs).\u003c/p>\n\u003cp>*Par-freeze 1-inch chunks of beef for 15-25 minutes, then grind in batches in a food processor — no meat grinder necessary.\u003c/p>\n\u003cp>*Pack the patties loosely. This creates a more tender burger and allows the fat in the meat to bubble to the surface and drip back down into the meat. The result is a juicier burger with a hearty crust.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>How To Make Oven-Fried Bacon\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>*\u003c/strong>Use a rimmed baking sheet to hold and cook several strips of bacon at a time (instead of three to four in a skillet).\u003c/p>\n\u003cp>*Cook in 400-degree oven until medium well done (9 to 10 minutes) or crisp (11 to 12 minutes.)\u003c/p>\n\u003cp>*Bacon does not need to be turned or flipped during cooking.\u003c/p>\n\u003cp>*Bacon is more evenly cooked, and stays flat in the pan — unlike skillet-cooked bacon, which curls and spatters.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Buttermilk Mashed Potatoes\u003c/h3>\n\u003cfigure id=\"attachment_89255\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/sfs_buttermilk_mashed_potatoes-4_custom-0c7a37d975cf11cad82fe0dd534d2ba55d55e6f6-e1414114131112.jpg\" alt=\"Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\" width=\"300\" class=\"size-full wp-image-89255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk mashed potatoes. Photo: Courtesy of America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Ideally, buttermilk mashed potatoes should be simultaneously tart and rich, like a baked potato drenched in butter and dolloped with sour cream. But when I simply stirred buttermilk instead of the usual cream into boiled and mashed Yukon gold potatoes (their naturally creamy texture lends itself to a mash), the buttermilk flavor never showed up. The obvious fix — more buttermilk — turned the mash into soup. For other recipes, the test kitchen has had success cooking potatoes in cream rather than boiling them in water. The potatoes drink up the cream, and you can imagine how fabulous that tastes. I tried the same method with buttermilk.\u003c/p>\n\u003cp>Following our recipe ratios, I peeled and cubed 2 pounds of potatoes and cooked them with butter, salt, and 1 1/2 cups of buttermilk. But when I uncovered the pot 25 minutes later, I discovered things had gone drastically wrong. The buttermilk had separated, the potato cubes hadn't softened, and the mash was so sour, tasters wondered if I'd checked the date on the buttermilk carton. Happily, the separated buttermilk turned out to be a nonissue — once I mashed the potatoes, the problem disappeared. Buttermilk is acidic, and I knew acid slows cooking. I figured that's why the potatoes weren't cooking all the way through.\u003c/p>\n\u003cp>To balance the buttermilk, I added a pinch of baking soda — an old test kitchen trick; now, the potatoes cooked through expediently. At the same time, I gradually cut the buttermilk back, landing at 1 cup thinned with 6 tablespoons of water. This kept the sourness in check, but now that the buttermilk was simmering for a half-hour, its flavor dulled. The next time I made the mash, I held back 1/4 cup of the buttermilk and folded it in at the end.\u003c/p>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Don't be alarmed if the buttermilk looks separated. Once you mash in the potatoes, the puree comes together.\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled, quartered and cut into 1/2-inch pieces\u003c/p>\n\u003cp>6 tablespoons unsalted butter, cut into pieces\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>6 tablespoons water\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1. Add potatoes, 2 tablespoons butter, 3/4 cup buttermilk, water, baking soda, and 1/2 teaspoon salt to a Dutch oven and stir to combine. Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes. Remove lid and cook over medium heat until liquid has nearly evaporated, about 3 minutes.\u003c/p>\n\u003cp>2. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>The Cook's Illustrated Meat Book.\u003cem> Excerpted by permission of America's Test Kitchen.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "More Cities Are Making It Illegal To Hand Out Food To The Homeless",
"title": "More Cities Are Making It Illegal To Hand Out Food To The Homeless",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/homelessfood_wide-933c67b9420c54f467eac1229d7a7c027e2b565c-e1414029550525.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/homelessfood_wide-933c67b9420c54f467eac1229d7a7c027e2b565c-e1414029550525.jpg\" alt=\"The homeless and others in need enjoy lunch at the Los Angeles Mission on Nov. 23, 2011, in celebration of Thanksgiving. Legislation to ban organizations from serving food to homeless people in public places has been proposed in Los Angeles. Photo: Frederic J. Brown/AFP/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The homeless and others in need enjoy lunch at the Los Angeles Mission on Nov. 23, 2011, in celebration of Thanksgiving. Legislation to ban organizations from serving food to homeless people in public places has been proposed in Los Angeles. Photo: Frederic J. Brown/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/22/357846415/more-cities-are-making-it-illegal-to-hand-out-food-to-the-homeless\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/22/14) \u003c/p>\n\u003cp>If you don't have a place to live, getting enough to eat clearly may be a struggle. And since homelessness in the U.S. \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/21/246589487/number-of-homeless-declines-again-but-gains-arent-universal\">isn't going away\u003c/a> and is even rising in some cities, more charitable groups and individuals have been stepping up the past few years to share food with these vulnerable folks in their communities.\u003c/p>\n\u003cp>But just as more people reach out to help, cities are biting back at those hands feeding the homeless.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://nationalhomeless.org/wp-content/uploads/2014/10/Food-Sharing2014.pdf\">report\u003c/a> released Monday by the National Coalition for the Homeless, 21 cities have passed measures aimed at restricting the people who feed the homeless since January 2013. In that same time, similar legislation was introduced in more than 10 cities. Combined, these measures represent a 47 percent increase in the number of cities that have passed or introduced legislation to restrict food sharing since the coalition last counted in 2010.\u003c/p>\n\u003cp>The latest city to crack down is Fort Lauderdale, Fla. According to the \u003cem>Sun Sentinel,\u003c/em> the city's commissioners \u003ca href=\"http://www.sun-sentinel.com/local/broward/fort-lauderdale/fl-lauderdale-homeless-feeding-sites-20141021-story.html\">passed a measure\u003c/a> early Wednesday that will require feeding sites to be more than 500 feet away from each other, with only one allowed per city block. They'll also have to be at least 500 feet from residential properties.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://nationalhomeless.org/about-us/who-we-are/\">Michael Stoops\u003c/a>, director of community organizing for the coalition and the editor of the report, says that as cities have felt more pressure to make economic development and tourism priorities, they've decided that food sharing programs — especially those that happen in public spaces and draw dozens, if not hundreds of people — are problematic.\u003c/p>\n\u003cp>\"We consider measures like the one in Fort Lauderdale to be criminalizing being homeless or helping the homeless,\" says Stoops.\u003c/p>\n\u003cp>And yet, Stoops argues that the measures will ultimately be ineffective in addressing the real problem: homelessness itself.\u003c/p>\n\u003cp>\"Cities' hope is that restricting sharing of food will somehow make [the] homeless disappear and go away,\" Stoops tells The Salt. \"But I can promise you that even if these ordinances are adopted, it's not going to get rid of homelessness.\"\u003c/p>\n\u003cp>The measures that restrict food distribution tend to take one of two forms: new rules on the use of public property and new food-safety regulations. Salt Lake City, for example, now requires that anyone preparing and serving food to the homeless get a food handler's permit.\u003c/p>\n\u003cp>In some cities, like Charlotte, N.C., it's not the local government that pressures the food groups to relocate or limit their programs — it's community groups practicing \"not in my backyard\" politics, or NIMBYism, according to the coalition's report. (The coalition notes that its report focuses on cities it has been able to track, but that many more cities may have anti-homeless-feeding legislation that the coalition may not be aware of.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.marbutconsulting.com/About_Us.html\">Robert Marbut\u003c/a>, a consultant based in San Antonio, helps cities and counties deal with the problem of homelessness. He says he falls somewhere in the middle in this debate. While he's opposed to criminalization, he thinks \"street feeding\" programs that distribute food in parks and under bridges can do more harm than good.\u003c/p>\n\u003cp>\"Street feeding is one of the worst things to do, because it keeps people in homeless status,\" he says. \"I think it's very unproductive, very enabling, and it keeps people out of recovery programs.\"\u003c/p>\n\u003cp>Instead, he thinks food sharing programs should only be located near what he calls the \"core areas of recovery\": mental health, substance abuse and job readiness services. Otherwise, he says, homeless people may spend more time pursuing food than the services that will help them get back on their feet.\u003c/p>\n\u003cp>Stoops says that he agrees there should be options for the homeless to eat meals indoors — with heat and air conditioning at shelters, churches and other sites. But he points out that those programs can't meet the full scope of needs.\u003c/p>\n\u003cp>\"Not everyone wants to go to a shelter or a meal program. In the best of all worlds, the homeless agencies get out of the office and go with ministry programs to bring services to where people are,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Lots of groups and individuals try to help the homeless in their communities by offering them food. But a report finds that cities are increasingly passing measures to restrict these efforts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/homelessfood_wide-933c67b9420c54f467eac1229d7a7c027e2b565c-e1414029550525.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/homelessfood_wide-933c67b9420c54f467eac1229d7a7c027e2b565c-e1414029550525.jpg\" alt=\"The homeless and others in need enjoy lunch at the Los Angeles Mission on Nov. 23, 2011, in celebration of Thanksgiving. Legislation to ban organizations from serving food to homeless people in public places has been proposed in Los Angeles. Photo: Frederic J. Brown/AFP/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The homeless and others in need enjoy lunch at the Los Angeles Mission on Nov. 23, 2011, in celebration of Thanksgiving. Legislation to ban organizations from serving food to homeless people in public places has been proposed in Los Angeles. Photo: Frederic J. Brown/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/22/357846415/more-cities-are-making-it-illegal-to-hand-out-food-to-the-homeless\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/22/14) \u003c/p>\n\u003cp>If you don't have a place to live, getting enough to eat clearly may be a struggle. And since homelessness in the U.S. \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/21/246589487/number-of-homeless-declines-again-but-gains-arent-universal\">isn't going away\u003c/a> and is even rising in some cities, more charitable groups and individuals have been stepping up the past few years to share food with these vulnerable folks in their communities.\u003c/p>\n\u003cp>But just as more people reach out to help, cities are biting back at those hands feeding the homeless.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://nationalhomeless.org/wp-content/uploads/2014/10/Food-Sharing2014.pdf\">report\u003c/a> released Monday by the National Coalition for the Homeless, 21 cities have passed measures aimed at restricting the people who feed the homeless since January 2013. In that same time, similar legislation was introduced in more than 10 cities. Combined, these measures represent a 47 percent increase in the number of cities that have passed or introduced legislation to restrict food sharing since the coalition last counted in 2010.\u003c/p>\n\u003cp>The latest city to crack down is Fort Lauderdale, Fla. According to the \u003cem>Sun Sentinel,\u003c/em> the city's commissioners \u003ca href=\"http://www.sun-sentinel.com/local/broward/fort-lauderdale/fl-lauderdale-homeless-feeding-sites-20141021-story.html\">passed a measure\u003c/a> early Wednesday that will require feeding sites to be more than 500 feet away from each other, with only one allowed per city block. They'll also have to be at least 500 feet from residential properties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://nationalhomeless.org/about-us/who-we-are/\">Michael Stoops\u003c/a>, director of community organizing for the coalition and the editor of the report, says that as cities have felt more pressure to make economic development and tourism priorities, they've decided that food sharing programs — especially those that happen in public spaces and draw dozens, if not hundreds of people — are problematic.\u003c/p>\n\u003cp>\"We consider measures like the one in Fort Lauderdale to be criminalizing being homeless or helping the homeless,\" says Stoops.\u003c/p>\n\u003cp>And yet, Stoops argues that the measures will ultimately be ineffective in addressing the real problem: homelessness itself.\u003c/p>\n\u003cp>\"Cities' hope is that restricting sharing of food will somehow make [the] homeless disappear and go away,\" Stoops tells The Salt. \"But I can promise you that even if these ordinances are adopted, it's not going to get rid of homelessness.\"\u003c/p>\n\u003cp>The measures that restrict food distribution tend to take one of two forms: new rules on the use of public property and new food-safety regulations. Salt Lake City, for example, now requires that anyone preparing and serving food to the homeless get a food handler's permit.\u003c/p>\n\u003cp>In some cities, like Charlotte, N.C., it's not the local government that pressures the food groups to relocate or limit their programs — it's community groups practicing \"not in my backyard\" politics, or NIMBYism, according to the coalition's report. (The coalition notes that its report focuses on cities it has been able to track, but that many more cities may have anti-homeless-feeding legislation that the coalition may not be aware of.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.marbutconsulting.com/About_Us.html\">Robert Marbut\u003c/a>, a consultant based in San Antonio, helps cities and counties deal with the problem of homelessness. He says he falls somewhere in the middle in this debate. While he's opposed to criminalization, he thinks \"street feeding\" programs that distribute food in parks and under bridges can do more harm than good.\u003c/p>\n\u003cp>\"Street feeding is one of the worst things to do, because it keeps people in homeless status,\" he says. \"I think it's very unproductive, very enabling, and it keeps people out of recovery programs.\"\u003c/p>\n\u003cp>Instead, he thinks food sharing programs should only be located near what he calls the \"core areas of recovery\": mental health, substance abuse and job readiness services. Otherwise, he says, homeless people may spend more time pursuing food than the services that will help them get back on their feet.\u003c/p>\n\u003cp>Stoops says that he agrees there should be options for the homeless to eat meals indoors — with heat and air conditioning at shelters, churches and other sites. But he points out that those programs can't meet the full scope of needs.\u003c/p>\n\u003cp>\"Not everyone wants to go to a shelter or a meal program. In the best of all worlds, the homeless agencies get out of the office and go with ministry programs to bring services to where people are,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Banned Drugs Still Turning Up In Weight-Loss Supplements",
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"content": "\u003cfigure id=\"attachment_89179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\" alt='Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration' width=\"1000\" height=\"750\" class=\"size-full wp-image-89179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141022_me_banned_drugs_still_turning_up_in_weight_loss_supplements.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/10/22/357831203/banned-drugs-still-turning-up-in-weight-loss-supplements\" target=\"_blank\">Shots at NPR Health\u003c/a> (10/22/14)\u003c/p>\n\u003cp>Americans spend about $4 billion a year on weight-loss supplements. And the Food and Drug Administration spends a lot of effort policing distributors who market fraudulent products that are tainted with unsafe, banned drugs.\u003c/p>\n\u003cp>But a study published Tuesday finds that buyers should beware: Just because the FDA recalls a product because it contains dangerous substances, doesn't mean the product disappears from the market.\u003c/p>\n\u003cp>Researchers from the Cambridge Health Alliance, a health care network affiliated with Harvard University, got a list of 274 dietary supplements that the FDA recalled between 2009 and 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, they analyzed 27 products (including supplements marketed for weight loss, sexual enhancement and sports performance enhancement) that were still being sold months after being recalled. They found that two-thirds of the products still contained banned ingredients.\u003c/p>\n\u003cp>\"I was so disheartened to see that manufacturers would have the chutzpah to sell the exact same product\" even after it had been recalled, says Harvard's \u003ca href=\"http://www.challiance.org/Main/PhysicianLocator/Cohen_Pieter_MD_7.aspx\">Dr. Pieter Cohen\u003c/a>, a Cambridge Health Alliance researcher and internist. His findings are published in the current issue of \u003cem>JAMA,\u003c/em> the Journal of the American Medical Association.\u003c/p>\n\u003cp>Consider, for example, a weight-loss product called Zi Xiu Tang Bee Pollen Capsule.\u003c/p>\n\u003cp>The FDA took action to recall the product in October 2012. But when Cohen and his colleagues purchased the product in July 2013, it still contained sibutramine — the banned drug that led to its recall in 2012.\u003c/p>\n\u003cp>Sibutramine, once marketed as the diet drug Meridia, was \u003ca href=\"http://www.npr.org/blogs/health/2010/10/08/130430170/abbott-pulls-plug-on-meridia-diet-drug\">pulled from the market\u003c/a> in 2010 after research linked it to an increased risk of heart attack and stroke. (Six of the 27 recalled products analyzed in the \u003cem>JAMA\u003c/em> study contained sibutramine.)\u003c/p>\n\u003cp>And, despite \u003ca href=\"http://www.fda.gov/safety/medwatch/safetyinformation/safetyalertsforhumanmedicalproducts/ucm392202.htm\">warnings\u003c/a> by the FDA, Zi Xiu Tang Bee Pollen is still \u003ca href=\"http://zixiutangofficial.com/\">marketed\u003c/a> on the Internet.\u003c/p>\n\u003cp>It's possible that the manufacturer has changed the formulation since the \u003cem>JAMA\u003c/em> study testing was conducted, but we were unable to reach the distributor for comment. Our email was returned as undeliverable.\u003c/p>\n\u003cp>\"People selling these products should be enforced against to the fullest extent of the law,\" says \u003ca href=\"http://www.nutraingredients-usa.com/Regulation/Fabricant-leaves-FDA-replaces-Shaw-as-head-of-NPA\">Daniel Fabricant\u003c/a>, CEO of the Natural Product Association, a nonprofit trade association that represents supplement makers and other companies.\u003c/p>\n\u003cp>Fabricant points out that products adulterated with drugs are not considered to be supplements, so he chafed at the use of the term \"dietary supplements\" to describe the products analyzed in the \u003cem>JAMA\u003c/em> study.\u003c/p>\n\u003cp>\"The products analyzed in this study aren't supplements,\" Fabricant told NPR. \"People selling these products online don't represent the industry.\"\u003c/p>\n\u003cp>In a written statement, the FDA told NPR that the agency has pursued civil and criminal enforcement against people who illegally market these products, but it's tough to crack down.\u003c/p>\n\u003cp>\"The supply chain for these products is extremely fragmented,\" an FDA spokesperson said in an email. \"One product manufactured by an unknown company overseas may be sold by dozens of different distributors in the United States.\"\u003c/p>\n\u003cp>In the case of the Zi Xiu Tang Bee Pollen capsules, for example, even if one distributor is detected and shut down, many more may still be selling the product.\u003c/p>\n\u003cp>And it can be tough for consumers to know which products might pose dangers.\u003c/p>\n\u003cp>Given the uncertainty, \u003ca href=\"http://clinicalpharmacy.ucsf.edu/faculty/bio.asp?bioid=%7BE6FB98E8-1170-4B8C-A5A1-622F3343B78A%7D\">Candy Tsourounis\u003c/a>, a professor of clinical pharmacy at the University of California, San Francisco, says her advice is to steer clear of all weight-loss supplements.\u003c/p>\n\u003cp>\"I think what's most striking about [the findings of the study] is that these supplements pose a significant health risk,\" Tsourounis says.\u003c/p>\n\u003cp>And even when weight loss products don't contain banned substances, she says, they're unlikely to help.\u003c/p>\n\u003cp>\"None of these supplements,\" Tsourounis says, \"has been adequately tested to demonstrate that it will work\" to help sustain weight loss over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bee-pollen-c47eebae2521d6d2f773a2ac336eb87a463638b6-e1414000602780.jpg\" alt='Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration' width=\"1000\" height=\"750\" class=\"size-full wp-image-89179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even versions of Zi Xiu Tang Bee Pollen labeled \"genuine\" and \"anti-counterfeit\" have been found to contain the drug sibutramine, which was supposed to come off the U.S. market in 2010 for safety reasons. Photo: Food and Drug Administration\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/10/20141022_me_banned_drugs_still_turning_up_in_weight_loss_supplements.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/10/22/357831203/banned-drugs-still-turning-up-in-weight-loss-supplements\" target=\"_blank\">Shots at NPR Health\u003c/a> (10/22/14)\u003c/p>\n\u003cp>Americans spend about $4 billion a year on weight-loss supplements. And the Food and Drug Administration spends a lot of effort policing distributors who market fraudulent products that are tainted with unsafe, banned drugs.\u003c/p>\n\u003cp>But a study published Tuesday finds that buyers should beware: Just because the FDA recalls a product because it contains dangerous substances, doesn't mean the product disappears from the market.\u003c/p>\n\u003cp>Researchers from the Cambridge Health Alliance, a health care network affiliated with Harvard University, got a list of 274 dietary supplements that the FDA recalled between 2009 and 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, they analyzed 27 products (including supplements marketed for weight loss, sexual enhancement and sports performance enhancement) that were still being sold months after being recalled. They found that two-thirds of the products still contained banned ingredients.\u003c/p>\n\u003cp>\"I was so disheartened to see that manufacturers would have the chutzpah to sell the exact same product\" even after it had been recalled, says Harvard's \u003ca href=\"http://www.challiance.org/Main/PhysicianLocator/Cohen_Pieter_MD_7.aspx\">Dr. Pieter Cohen\u003c/a>, a Cambridge Health Alliance researcher and internist. His findings are published in the current issue of \u003cem>JAMA,\u003c/em> the Journal of the American Medical Association.\u003c/p>\n\u003cp>Consider, for example, a weight-loss product called Zi Xiu Tang Bee Pollen Capsule.\u003c/p>\n\u003cp>The FDA took action to recall the product in October 2012. But when Cohen and his colleagues purchased the product in July 2013, it still contained sibutramine — the banned drug that led to its recall in 2012.\u003c/p>\n\u003cp>Sibutramine, once marketed as the diet drug Meridia, was \u003ca href=\"http://www.npr.org/blogs/health/2010/10/08/130430170/abbott-pulls-plug-on-meridia-diet-drug\">pulled from the market\u003c/a> in 2010 after research linked it to an increased risk of heart attack and stroke. (Six of the 27 recalled products analyzed in the \u003cem>JAMA\u003c/em> study contained sibutramine.)\u003c/p>\n\u003cp>And, despite \u003ca href=\"http://www.fda.gov/safety/medwatch/safetyinformation/safetyalertsforhumanmedicalproducts/ucm392202.htm\">warnings\u003c/a> by the FDA, Zi Xiu Tang Bee Pollen is still \u003ca href=\"http://zixiutangofficial.com/\">marketed\u003c/a> on the Internet.\u003c/p>\n\u003cp>It's possible that the manufacturer has changed the formulation since the \u003cem>JAMA\u003c/em> study testing was conducted, but we were unable to reach the distributor for comment. Our email was returned as undeliverable.\u003c/p>\n\u003cp>\"People selling these products should be enforced against to the fullest extent of the law,\" says \u003ca href=\"http://www.nutraingredients-usa.com/Regulation/Fabricant-leaves-FDA-replaces-Shaw-as-head-of-NPA\">Daniel Fabricant\u003c/a>, CEO of the Natural Product Association, a nonprofit trade association that represents supplement makers and other companies.\u003c/p>\n\u003cp>Fabricant points out that products adulterated with drugs are not considered to be supplements, so he chafed at the use of the term \"dietary supplements\" to describe the products analyzed in the \u003cem>JAMA\u003c/em> study.\u003c/p>\n\u003cp>\"The products analyzed in this study aren't supplements,\" Fabricant told NPR. \"People selling these products online don't represent the industry.\"\u003c/p>\n\u003cp>In a written statement, the FDA told NPR that the agency has pursued civil and criminal enforcement against people who illegally market these products, but it's tough to crack down.\u003c/p>\n\u003cp>\"The supply chain for these products is extremely fragmented,\" an FDA spokesperson said in an email. \"One product manufactured by an unknown company overseas may be sold by dozens of different distributors in the United States.\"\u003c/p>\n\u003cp>In the case of the Zi Xiu Tang Bee Pollen capsules, for example, even if one distributor is detected and shut down, many more may still be selling the product.\u003c/p>\n\u003cp>And it can be tough for consumers to know which products might pose dangers.\u003c/p>\n\u003cp>Given the uncertainty, \u003ca href=\"http://clinicalpharmacy.ucsf.edu/faculty/bio.asp?bioid=%7BE6FB98E8-1170-4B8C-A5A1-622F3343B78A%7D\">Candy Tsourounis\u003c/a>, a professor of clinical pharmacy at the University of California, San Francisco, says her advice is to steer clear of all weight-loss supplements.\u003c/p>\n\u003cp>\"I think what's most striking about [the findings of the study] is that these supplements pose a significant health risk,\" Tsourounis says.\u003c/p>\n\u003cp>And even when weight loss products don't contain banned substances, she says, they're unlikely to help.\u003c/p>\n\u003cp>\"None of these supplements,\" Tsourounis says, \"has been adequately tested to demonstrate that it will work\" to help sustain weight loss over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/21/357620168/from-nfl-to-scandal-whole-foods-buys-tv-ads-to-boost-its-brand\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/21/14)\u003c/p>\n\u003cp>If you tune into Game 1 of the World Series tonight, you may catch this ad for Whole Foods Market.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=5DCow4J-pDE]\u003c/p>\n\u003cp>The chain is launching its first-ever national brand campaign, including TV ads during buzzworthy network and cable shows. Think \u003cem>Modern Family\u003c/em> and \u003cem>Scandal,\u003c/em> as well as late-night shows — including \u003cem>The Tonight Show\u003c/em> with Jimmy Fallon, \u003cem>Jimmy Kimmel Live\u003c/em> and the NFL's \u003cem>Thursday Night Football.\u003c/em>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The ad campaign is part of Whole Foods' effort to brand itself as America's Healthiest Grocery Store, at a time when competition has eaten into its profits. As mainstream grocers — from Harris Teeter to Wegmans to Wal-Mart — have beefed up their local and organic offerings, Whole Foods may no longer seem as unique to shoppers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And Whole Foods shareholders have taken note. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/10/16/business/whole-foods-to-rate-its-produce-and-flowers-for-environmental-impact.html?_r=1\">pointed out\u003c/a> last week, the company's stock is down more than 30 percent this year.\u003c/p>\n\u003cp>I spoke to Jeannine D'Addario, Whole Foods' new global vice president of communication, who is teeing up the new campaign.\u003c/p>\n\u003cp>\"Competition makes us all better,\" she told The Salt, when asked why the company had chosen this particular moment to launch a national ad campaign.\u003c/p>\n\u003cp>\"We are leaders and pioneers in this industry,\" D'Addario told us. And as the chain seeks to introduce its brand to new customers, \"it's important for us to talk about who we are and what we offer,\" she says.\u003c/p>\n\u003cp>Millennials, after all, may not remember a time when Whole Foods stood out as the first grocer — save for local food co-ops — to tout its local produce, its commitment to sustainable growing practices and its relationships with farmers and ranchers.\u003c/p>\n\u003cp>The chain is also working to overcome its \"Whole Paycheck\" reputation. \"We've worked really hard over the last few years to really move away from a high-price perception,\" D'Addario says. She says the chain has cut operating expenses so it can pass along savings to shoppers.\u003c/p>\n\u003cp>\"We don't consider ourselves as a luxury brand or a bargain brand,\" she says, adding, \"We cater to all demographics. For example, if you want to eat healthy on $5 a day at Whole Foods Market, you certainly can.\"\u003c/p>\n\u003cp>D'Addario points to the chain's 365 Every Day Value line as examples of good value. And of course, if you want to splurge, the chains offers plenty of opportunities.\u003c/p>\n\u003cp>After all, Whole Foods isn't just targeting millennials — who may be a little more cash-strapped than boomers — with its new ad campaign. D'Addario says the company is also targeting a broader demographic, 25- to 49-year-old, \"socially conscious\" consumers who \"care about their health, care about quality products and really want the information about where their food comes from.\"\u003c/p>\n\u003cp>D'Addario comes to Whole Foods from Stanford Children's Health. Before that, she worked for the Walt Disney Co. overseeing marketing for infant, toddler and preschool brands. I asked her how working for Disney prepared her for the challenge at Whole Foods.\u003c/p>\n\u003cp>\"Disney is all about telling wonderful stories that delight and enhance and provide optimism to consumers, as well as great consumer experiences — and that is really what Whole Foods does,\" she says.\u003c/p>\n\u003cp>Whether you're talking \u003cem>Frozen\u003c/em> princesses or groceries, it's all \"about authentic storytelling,\" she says — as illustrated by the new ads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A pioneer in selling organic, sustainable groceries, Whole Foods now finds itself beset by competitors. So it's launching its first national ad blitz to sell socially conscious consumers on its story.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/21/357620168/from-nfl-to-scandal-whole-foods-buys-tv-ads-to-boost-its-brand\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/21/14)\u003c/p>\n\u003cp>If you tune into Game 1 of the World Series tonight, you may catch this ad for Whole Foods Market.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5DCow4J-pDE'\n title='//www.youtube.com/embed/5DCow4J-pDE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The chain is launching its first-ever national brand campaign, including TV ads during buzzworthy network and cable shows. Think \u003cem>Modern Family\u003c/em> and \u003cem>Scandal,\u003c/em> as well as late-night shows — including \u003cem>The Tonight Show\u003c/em> with Jimmy Fallon, \u003cem>Jimmy Kimmel Live\u003c/em> and the NFL's \u003cem>Thursday Night Football.\u003c/em>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The ad campaign is part of Whole Foods' effort to brand itself as America's Healthiest Grocery Store, at a time when competition has eaten into its profits. As mainstream grocers — from Harris Teeter to Wegmans to Wal-Mart — have beefed up their local and organic offerings, Whole Foods may no longer seem as unique to shoppers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And Whole Foods shareholders have taken note. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/10/16/business/whole-foods-to-rate-its-produce-and-flowers-for-environmental-impact.html?_r=1\">pointed out\u003c/a> last week, the company's stock is down more than 30 percent this year.\u003c/p>\n\u003cp>I spoke to Jeannine D'Addario, Whole Foods' new global vice president of communication, who is teeing up the new campaign.\u003c/p>\n\u003cp>\"Competition makes us all better,\" she told The Salt, when asked why the company had chosen this particular moment to launch a national ad campaign.\u003c/p>\n\u003cp>\"We are leaders and pioneers in this industry,\" D'Addario told us. And as the chain seeks to introduce its brand to new customers, \"it's important for us to talk about who we are and what we offer,\" she says.\u003c/p>\n\u003cp>Millennials, after all, may not remember a time when Whole Foods stood out as the first grocer — save for local food co-ops — to tout its local produce, its commitment to sustainable growing practices and its relationships with farmers and ranchers.\u003c/p>\n\u003cp>The chain is also working to overcome its \"Whole Paycheck\" reputation. \"We've worked really hard over the last few years to really move away from a high-price perception,\" D'Addario says. She says the chain has cut operating expenses so it can pass along savings to shoppers.\u003c/p>\n\u003cp>\"We don't consider ourselves as a luxury brand or a bargain brand,\" she says, adding, \"We cater to all demographics. For example, if you want to eat healthy on $5 a day at Whole Foods Market, you certainly can.\"\u003c/p>\n\u003cp>D'Addario points to the chain's 365 Every Day Value line as examples of good value. And of course, if you want to splurge, the chains offers plenty of opportunities.\u003c/p>\n\u003cp>After all, Whole Foods isn't just targeting millennials — who may be a little more cash-strapped than boomers — with its new ad campaign. D'Addario says the company is also targeting a broader demographic, 25- to 49-year-old, \"socially conscious\" consumers who \"care about their health, care about quality products and really want the information about where their food comes from.\"\u003c/p>\n\u003cp>D'Addario comes to Whole Foods from Stanford Children's Health. Before that, she worked for the Walt Disney Co. overseeing marketing for infant, toddler and preschool brands. I asked her how working for Disney prepared her for the challenge at Whole Foods.\u003c/p>\n\u003cp>\"Disney is all about telling wonderful stories that delight and enhance and provide optimism to consumers, as well as great consumer experiences — and that is really what Whole Foods does,\" she says.\u003c/p>\n\u003cp>Whether you're talking \u003cem>Frozen\u003c/em> princesses or groceries, it's all \"about authentic storytelling,\" she says — as illustrated by the new ads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's Really In A Big Mac? McDonald's Says It's Ready To Tell All",
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"content": "\u003cfigure id=\"attachment_88861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\" alt=\"McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/14/356115015/what-s-really-in-that-big-mac-mcdonald-s-is-ready-to-tell-almost-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/14/14)\u003c/p>\n\u003cp>Did you hear the one about the McDonald's hamburger that \u003ca href=\"http://oldesthamburger.blogspot.com/2013/02/new-pictures-of-oldest-hamburger.html\">still hadn't decomposed\u003c/a> after 14 years?\u003c/p>\n\u003cp>And \"pink slime\" — how much goes into McDonald's beef?\u003c/p>\n\u003cp>Over the years, fast-food behemoth McDonald's has faced some pretty disturbing questions about the ingredients that go into its meals. And lately, its North American sales have been slumping. That may have something to do with the growing ranks of consumers asking pesky questions about what Big Food is feeding them.\u003c/p>\n\u003cp>So perhaps it's not so surprising that this week, McDonald's USA decided to tell the public, all right, we're throwing open the doors. On Monday, the company launched \"\u003ca href=\"http://www.mcdonalds.com/content/us/en/your_questions/our_food.html\">Your Questions, Our Food\u003c/a>,\" a new advertising blitz aimed at dispelling the rumors and convincing consumers it has nothing to hide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This new tell-all, social media-based approach\u003cstrong> — \u003c/strong>\"in many ways, it's the way the world is going,\" Ben Stringfellow, vice president of communications for McDonald's USA, \u003ca href=\"http://bigstory.ap.org/article/a8951f4b99d749ebba8986cd192b450e/mcdonalds-invites-questions-about-its-food\">told the Associated Press\u003c/a>.\u003c/p>\n\u003cp>As part of that effort, the company is inviting questions via Facebook and Twitter. And it has enlisted the help of Grant Imahara, former co-host of the Discovery Channel's \u003cem>Mythbusters,\u003c/em> to help address some of the most persistent concerns. In a video posted on the company's website, Imahara tours a factory in Fresno, Calif., run by Cargill, which supplies the beef used in McD's burgers.\u003c/p>\n\u003cp>During the tour, we learn that no, there are no eyeballs or lips in the meat and no, there's no ammonia or lean, finely textured beef (the so-called pink slime), either.\u003c/p>\n\u003cp>\"Beef in and beef out — nothing else is added,\" one Cargill worker tells Imahara.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=wXgSnUmhdws]\u003c/p>\n\u003cp>What the video fails to mention is that yes, McDonald's burgers at one point did contain lean, finely textured beef, though the company phased it out in 2011. The company does acknowledge this in a \u003ca href=\"http://www.mcdonalds.com/us/en/your_questions/our_food/burgers-and-sandwiches.html\">longer Q&A\u003c/a> on its website, which addresses other unsavory issues, like the fact that most of its beef comes from cattle treated with hormones.\u003c/p>\n\u003cp>The new campaign follows similar efforts to pull back the curtain at McDonald's Australian and Canadian divisions, which released a highly publicized video that let us \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272112028/oh-so-thats-what-goes-into-a-mcdonalds-chicken-mcnugget\">witness the birth of a chicken McNugget\u003c/a> earlier this year. (Perhaps the most illuminating bit of information from that video was that the iconic chicken lumps are made in four shapes — the bell, ball, bow tie and boot.)\u003c/p>\n\u003cp>The shift in tone also comes as McDonald's sales falter at its U.S. stores. Same-store sales slipped 1.5 percent during the most recent fiscal quarter, and the company is having a tough time appealing to millennials. Since 2011, the number of 19- to 21-year-olds who visited a McDonald's each month has dropped by 12.9 percentage points, as the demographic flocks to fast-casual chains like Chipotle and Five Guys, according to \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-millennial-challenge-1408928743\">data\u003c/a> the restaurant consulting group Technomic gathered for \u003cem>The Wall Street Journal. \u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>While consumers may welcome McDonald's move toward more transparency, some critics say what's really needed is a change in its core menu.\u003c/p>\n\u003cp>\"Most people simply don't think of McDonald's as a healthy place to eat, despite its efforts to offer more menu choices,\" Civil Eats co-founder Naomi Starkman\u003ca href=\"http://civileats.com/2014/10/13/how-mcdonalds-could-serve-up-a-happier-meal/\"> writes\u003c/a>. In a world where farm-to-table increasingly dominates eating ethos, McDonald's is still essentially serving up \"factory farm-to-table,\" she says.\u003c/p>\n\u003cp>\"The truth is,\" she writes, \"McDonald's is facing a marketplace where people no longer want fast food, but good food served fast.\"\u003c/p>\n\u003cp>Adds Sriram Madhusoodanan of Corporate Accountability International, an advocacy group that has called on McDonald's to stop marketing to kids, \"Instead of addressing people's concerns with the corporation's marketing practices and food quality, McDonald's continues to double-down on advertising that simply won't make its problems go away.\"\u003c/p>\n\u003cp>Speaking of things that won't go away, remember that burger-that-never ages we mentioned? Yeah, it's scientifically possible, McDonald's has \u003ca href=\"http://news.mcdonalds.com/US/Media-Statements/Response-to-Happy-Meal-Food--Experiment-\">previously acknowledged\u003c/a>, if you stored the thing in superdry conditions where bacteria and mold can't form. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Pink slime? Eyeballs? Rumors about what goes into McD's food have dogged it for years. As U.S. sales falter, the firm's new ad campaign aims to tackle those concerns by inviting consumers' questions.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\" alt=\"McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/14/356115015/what-s-really-in-that-big-mac-mcdonald-s-is-ready-to-tell-almost-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/14/14)\u003c/p>\n\u003cp>Did you hear the one about the McDonald's hamburger that \u003ca href=\"http://oldesthamburger.blogspot.com/2013/02/new-pictures-of-oldest-hamburger.html\">still hadn't decomposed\u003c/a> after 14 years?\u003c/p>\n\u003cp>And \"pink slime\" — how much goes into McDonald's beef?\u003c/p>\n\u003cp>Over the years, fast-food behemoth McDonald's has faced some pretty disturbing questions about the ingredients that go into its meals. And lately, its North American sales have been slumping. That may have something to do with the growing ranks of consumers asking pesky questions about what Big Food is feeding them.\u003c/p>\n\u003cp>So perhaps it's not so surprising that this week, McDonald's USA decided to tell the public, all right, we're throwing open the doors. On Monday, the company launched \"\u003ca href=\"http://www.mcdonalds.com/content/us/en/your_questions/our_food.html\">Your Questions, Our Food\u003c/a>,\" a new advertising blitz aimed at dispelling the rumors and convincing consumers it has nothing to hide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This new tell-all, social media-based approach\u003cstrong> — \u003c/strong>\"in many ways, it's the way the world is going,\" Ben Stringfellow, vice president of communications for McDonald's USA, \u003ca href=\"http://bigstory.ap.org/article/a8951f4b99d749ebba8986cd192b450e/mcdonalds-invites-questions-about-its-food\">told the Associated Press\u003c/a>.\u003c/p>\n\u003cp>As part of that effort, the company is inviting questions via Facebook and Twitter. And it has enlisted the help of Grant Imahara, former co-host of the Discovery Channel's \u003cem>Mythbusters,\u003c/em> to help address some of the most persistent concerns. In a video posted on the company's website, Imahara tours a factory in Fresno, Calif., run by Cargill, which supplies the beef used in McD's burgers.\u003c/p>\n\u003cp>During the tour, we learn that no, there are no eyeballs or lips in the meat and no, there's no ammonia or lean, finely textured beef (the so-called pink slime), either.\u003c/p>\n\u003cp>\"Beef in and beef out — nothing else is added,\" one Cargill worker tells Imahara.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wXgSnUmhdws'\n title='//www.youtube.com/embed/wXgSnUmhdws'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What the video fails to mention is that yes, McDonald's burgers at one point did contain lean, finely textured beef, though the company phased it out in 2011. The company does acknowledge this in a \u003ca href=\"http://www.mcdonalds.com/us/en/your_questions/our_food/burgers-and-sandwiches.html\">longer Q&A\u003c/a> on its website, which addresses other unsavory issues, like the fact that most of its beef comes from cattle treated with hormones.\u003c/p>\n\u003cp>The new campaign follows similar efforts to pull back the curtain at McDonald's Australian and Canadian divisions, which released a highly publicized video that let us \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272112028/oh-so-thats-what-goes-into-a-mcdonalds-chicken-mcnugget\">witness the birth of a chicken McNugget\u003c/a> earlier this year. (Perhaps the most illuminating bit of information from that video was that the iconic chicken lumps are made in four shapes — the bell, ball, bow tie and boot.)\u003c/p>\n\u003cp>The shift in tone also comes as McDonald's sales falter at its U.S. stores. Same-store sales slipped 1.5 percent during the most recent fiscal quarter, and the company is having a tough time appealing to millennials. Since 2011, the number of 19- to 21-year-olds who visited a McDonald's each month has dropped by 12.9 percentage points, as the demographic flocks to fast-casual chains like Chipotle and Five Guys, according to \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-millennial-challenge-1408928743\">data\u003c/a> the restaurant consulting group Technomic gathered for \u003cem>The Wall Street Journal. \u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>While consumers may welcome McDonald's move toward more transparency, some critics say what's really needed is a change in its core menu.\u003c/p>\n\u003cp>\"Most people simply don't think of McDonald's as a healthy place to eat, despite its efforts to offer more menu choices,\" Civil Eats co-founder Naomi Starkman\u003ca href=\"http://civileats.com/2014/10/13/how-mcdonalds-could-serve-up-a-happier-meal/\"> writes\u003c/a>. In a world where farm-to-table increasingly dominates eating ethos, McDonald's is still essentially serving up \"factory farm-to-table,\" she says.\u003c/p>\n\u003cp>\"The truth is,\" she writes, \"McDonald's is facing a marketplace where people no longer want fast food, but good food served fast.\"\u003c/p>\n\u003cp>Adds Sriram Madhusoodanan of Corporate Accountability International, an advocacy group that has called on McDonald's to stop marketing to kids, \"Instead of addressing people's concerns with the corporation's marketing practices and food quality, McDonald's continues to double-down on advertising that simply won't make its problems go away.\"\u003c/p>\n\u003cp>Speaking of things that won't go away, remember that burger-that-never ages we mentioned? Yeah, it's scientifically possible, McDonald's has \u003ca href=\"http://news.mcdonalds.com/US/Media-Statements/Response-to-Happy-Meal-Food--Experiment-\">previously acknowledged\u003c/a>, if you stored the thing in superdry conditions where bacteria and mold can't form. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New GMOs Get A Regulatory Green Light, With A Hint Of Yellow",
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"content": "\u003cfigure id=\"attachment_88864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\" alt=\"Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/15/356416365/new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/15/14)\u003c/p>\n\u003cp>Government regulators have approved a new generation of genetically engineered corn and soybeans. They're the latest weapon in an arms race between farmers and weeds, and the government's green light is provoking angry opposition from environmentalists.\u003c/p>\n\u003cp>The actual \u003ca href=\"http://yosemite.epa.gov/opa/admpress.nsf/bd4379a92ceceeac8525735900400c27/72fde554930f3f6985257d7200591180!OpenDocument\">decision\u003c/a>, at first glance, seems narrow and technical. The Environmental Protection Agency has announced it had \"registered\" a new weedkiller formula that contains two older herbicides: glyphosate (better known as Roundup) and 2, 4-D.\u003c/p>\n\u003cp>Versions of these weedkillers have been around for decades. But farmers in six Midwestern states will be allowed to use the new formula, called Enlist Duo, on their corn and soybeans. And that counts as big news.\u003c/p>\n\u003cfigure id=\"attachment_88868\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\" alt=\"The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP \" width=\"300\" class=\"size-full wp-image-88868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers will now be able to plant new \u003ca href=\"http://content.govdelivery.com/accounts/USDAAPHIS/bulletins/cf9cff\">types\u003c/a> of corn and soybeans that have been genetically engineered by the biotech company Dow Agrosciences to tolerate doses of those two weedkillers. (The beauty of herbicide-resistant crops is that they make the herbicides exquisitely selective: They kill the weeds but not the crop.) So farmers can spray either glyphosate or 2, 4-D (or both) to wipe out weeds without harming their corn or soybeans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that may actually be one of the most significant developments the world of weedkilling in more than a decade.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Another similar new weedkilling combination of the chemical dicamba and genetically engineered, dicamba-resistant crops is awaiting government approval. Promoters of these new herbicide-crop combinations say they are a big step forward. Critics are calling them a mindless step into ever-increasing dependence on toxic chemicals.\u003c/p>\n\u003cp>There's demand for such technologies because the last great weed-fighting weapon is starting to fail. Over the past two decades, farmers have come to rely, to an extraordinary extent, on glyphosate paired with \"Roundup Ready\" crops. But an increasing number of weeds have now evolved resistance to glyphosate. Farmers have had to resort to weedkilling chemicals that are more costly and often harder to manage. Many of those chemicals can't be sprayed directly on crops because they'd kill them.\u003c/p>\n\u003cp>Environmentalists and critics of genetically engineered crops condemned the EPA's decision Wednesday, arguing that it leads farmers \"further down the futile path of chemical dependency,\" in the words of Andrew Kimbrell from the Center for Food Safety. Mary Ellen Kustin, from the Environmental Working Group, said in a \u003ca href=\"http://www.ewg.org/release/epa-ignores-public-outcry-approves-dangerous-weed-killer\">statement\u003c/a> that \"this continued arms race between chemical companies and superweeds is a threat to sustainable farming and public health. EPA's decision to up the ante of Roundup by approving Enlist Duo is unconscionable.\"\u003c/p>\n\u003cp>In fact, the EPA's green light to Enlist Duo did contain some unusual provisions that the agency could eventually use to restrict its use. The EPA is requiring that Dow monitor the use of the new herbicide, work with farmers to avoid overusing it and come up plans to fight weeds that become resistant to the new weedkiller. In addition, the EPA's approval of Enlist Duo is temporary, and will expire in six years.\u003c/p>\n\u003cp>On the same day that the EPA approved the new herbicide, the U.S. Department of Agriculture \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/10/0227.xml&contentidonly=true\">announced\u003c/a> a new program aimed at fighting the problem of herbicide-resistant weeds. According to the USDA statement, this problem \"will not be solved solely through the application of new herbicides.\" USDA scientists will carry out research on non-chemical ways to control weeds, such as cover crops, and promote their use among farmers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\" alt=\"Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/15/356416365/new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/15/14)\u003c/p>\n\u003cp>Government regulators have approved a new generation of genetically engineered corn and soybeans. They're the latest weapon in an arms race between farmers and weeds, and the government's green light is provoking angry opposition from environmentalists.\u003c/p>\n\u003cp>The actual \u003ca href=\"http://yosemite.epa.gov/opa/admpress.nsf/bd4379a92ceceeac8525735900400c27/72fde554930f3f6985257d7200591180!OpenDocument\">decision\u003c/a>, at first glance, seems narrow and technical. The Environmental Protection Agency has announced it had \"registered\" a new weedkiller formula that contains two older herbicides: glyphosate (better known as Roundup) and 2, 4-D.\u003c/p>\n\u003cp>Versions of these weedkillers have been around for decades. But farmers in six Midwestern states will be allowed to use the new formula, called Enlist Duo, on their corn and soybeans. And that counts as big news.\u003c/p>\n\u003cfigure id=\"attachment_88868\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\" alt=\"The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP \" width=\"300\" class=\"size-full wp-image-88868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers will now be able to plant new \u003ca href=\"http://content.govdelivery.com/accounts/USDAAPHIS/bulletins/cf9cff\">types\u003c/a> of corn and soybeans that have been genetically engineered by the biotech company Dow Agrosciences to tolerate doses of those two weedkillers. (The beauty of herbicide-resistant crops is that they make the herbicides exquisitely selective: They kill the weeds but not the crop.) So farmers can spray either glyphosate or 2, 4-D (or both) to wipe out weeds without harming their corn or soybeans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that may actually be one of the most significant developments the world of weedkilling in more than a decade.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Another similar new weedkilling combination of the chemical dicamba and genetically engineered, dicamba-resistant crops is awaiting government approval. Promoters of these new herbicide-crop combinations say they are a big step forward. Critics are calling them a mindless step into ever-increasing dependence on toxic chemicals.\u003c/p>\n\u003cp>There's demand for such technologies because the last great weed-fighting weapon is starting to fail. Over the past two decades, farmers have come to rely, to an extraordinary extent, on glyphosate paired with \"Roundup Ready\" crops. But an increasing number of weeds have now evolved resistance to glyphosate. Farmers have had to resort to weedkilling chemicals that are more costly and often harder to manage. Many of those chemicals can't be sprayed directly on crops because they'd kill them.\u003c/p>\n\u003cp>Environmentalists and critics of genetically engineered crops condemned the EPA's decision Wednesday, arguing that it leads farmers \"further down the futile path of chemical dependency,\" in the words of Andrew Kimbrell from the Center for Food Safety. Mary Ellen Kustin, from the Environmental Working Group, said in a \u003ca href=\"http://www.ewg.org/release/epa-ignores-public-outcry-approves-dangerous-weed-killer\">statement\u003c/a> that \"this continued arms race between chemical companies and superweeds is a threat to sustainable farming and public health. EPA's decision to up the ante of Roundup by approving Enlist Duo is unconscionable.\"\u003c/p>\n\u003cp>In fact, the EPA's green light to Enlist Duo did contain some unusual provisions that the agency could eventually use to restrict its use. The EPA is requiring that Dow monitor the use of the new herbicide, work with farmers to avoid overusing it and come up plans to fight weeds that become resistant to the new weedkiller. In addition, the EPA's approval of Enlist Duo is temporary, and will expire in six years.\u003c/p>\n\u003cp>On the same day that the EPA approved the new herbicide, the U.S. Department of Agriculture \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/10/0227.xml&contentidonly=true\">announced\u003c/a> a new program aimed at fighting the problem of herbicide-resistant weeds. According to the USDA statement, this problem \"will not be solved solely through the application of new herbicides.\" USDA scientists will carry out research on non-chemical ways to control weeds, such as cover crops, and promote their use among farmers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Comfort Foods May Not Be So Comforting After All",
"title": "Eating Comfort Foods May Not Be So Comforting After All",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88554\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\" alt=\"Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88554\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh/archive\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/07/354142689/eating-comfort-foods-may-not-be-so-comforting-after-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/7/14)\u003c/p>\n\u003cp>For many of us, chicken soup can soothe the soul and mac and cheese can erase a bad day. We eat chocolate when we feel gloomy, or when we've been in the presence of a Dementor. And we eat chocolate ice cream to help us get over a bad breakup.\u003c/p>\n\u003cp>These comfort foods usually aren't so good for our arteries, but we tend to think they have healing properties — that they're the antidote for all our emotional afflictions.\u003c/p>\n\u003cp>But maybe they're not, says \u003ca href=\"http://www.psych.umn.edu/people/facultyprofile.php?UID=mann\" target=\"_blank\">Traci Mann\u003c/a>, a professor of psychology at the University of Minnesota. In a recent study, Mann and some colleagues induced a bad mood in 100 college students by making them watch clips from sad movies. They then fed half the students their favorite comfort food, while the other students ate food they enjoyed, but wouldn't consider comfort food.\u003c/p>\n\u003cp>Once the students had finished eating, the researchers asked the students how they felt. It turns out all the students felt better, regardless of what they had eaten.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That is not what we expected,\" Mann says. \"We kept repeating the study, because we didn't believe it.\"\u003c/p>\n\u003cp>In another experiment, Mann had half the kids eat comfort food, and the other half eat nothing. After a few minutes, both groups felt equally better. The comfort food had no effect on mood.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/?&fa=main.doiLanding&doi=10.1037/hea0000068\" target=\"_blank\">results\u003c/a> of these experiments appeared in the August issue of \u003cem>Health Psychology\u003c/em>. \"People are taking this very hard,\" Mann says. \"I guess it removes a very handy justification people have for eating comfort food.\"\u003c/p>\n\u003cp>Of course, the study has a few significant limitations. For one, it only looked at a particular kind of negative mood — induced by watching sad films. Other studies have come to different conclusions. For example, \u003ca href=\"http://pss.sagepub.com/content/early/2011/05/02/0956797611407931.abstract\" target=\"_blank\">one in 2011\u003c/a>, published in the journal \u003cem>Psychological Science,\u003c/em> suggested that eating chicken soup may help some feel less lonely.\u003c/p>\n\u003cp>And the researchers didn't look at the real-life contexts in which people eat comfort foods. \"Maybe the comfort from comfort food comes from going to a cafe acquiring it,\" Mann says. The research on the psychological effects of comfort food is fairly scant, she notes, so we don't have any definite answers yet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=dal4\" target=\"_blank\">David Levitsky\u003c/a>, a professor of nutrition at Cornell University, says Mann's research is in line with what he would have expected. \"We tend to look for a magic solution to our problems,\" Levitsky says.\u003c/p>\n\u003cp>The idea that we can feel better by simply consuming certain foods is very appealing, he says, \"but in actuality, feeling better has nothing to do with the food itself, and it's a very weak psychological effect.\"\u003c/p>\n\u003cp>The comfort foods we turn to the most are the ones we ate while growing up, or the ones that remind us of celebrations, Levitsky says. We may associate chicken soup with all those times Mom took care of us when were little, and maybe mashed potatoes remind us of joyful Thanksgivings. It's a connection between food and memory beautifully rendered in this scene from the movie \u003cem>Ratatouille,\u003c/em> when a crusty food critic finds his meal transportive:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=uXPlzdTcA-I]\u003c/p>\n\u003cp>We think that eating foods that remind us of home, or of good times, will make us feel better when we're down, Levitsky says. \"But we don't know if it's performing the function that people want it to.\"\u003c/p>\n\u003cp>So does this mean we should step away from the Ben and Jerry's when we're feeling sad? Not necessarily, Levitsky says. \"There's no harm to it,\" he says, unless you're overeating, or consistently eating food to avoid coping with big problems.\u003c/p>\n\u003cp>Mann concurs. \"I am not opposed to comfort food-eating during your occasional glum moment,\" she says.\u003c/p>\n\u003cp>Maybe the food doesn't help anything, she says, but that doesn't mean it isn't delicious. \"So you lose one justification for eating a cookie. Come up with another one.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a freelance science and health writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It's tempting to seek out the mac and cheese or a pint of ice cream after a terrible, horrible, no good day. But fresh research suggests such comfort foods might not be mood boosters after all.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88554\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chesse_wide-7e7d406daf0bc9352c25a297eb4961970840ec75-e1412979596187.jpg\" alt=\"Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88554\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeling blue? That may not be a great excuse to tuck into some mac and cheese. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh/archive\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/07/354142689/eating-comfort-foods-may-not-be-so-comforting-after-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/7/14)\u003c/p>\n\u003cp>For many of us, chicken soup can soothe the soul and mac and cheese can erase a bad day. We eat chocolate when we feel gloomy, or when we've been in the presence of a Dementor. And we eat chocolate ice cream to help us get over a bad breakup.\u003c/p>\n\u003cp>These comfort foods usually aren't so good for our arteries, but we tend to think they have healing properties — that they're the antidote for all our emotional afflictions.\u003c/p>\n\u003cp>But maybe they're not, says \u003ca href=\"http://www.psych.umn.edu/people/facultyprofile.php?UID=mann\" target=\"_blank\">Traci Mann\u003c/a>, a professor of psychology at the University of Minnesota. In a recent study, Mann and some colleagues induced a bad mood in 100 college students by making them watch clips from sad movies. They then fed half the students their favorite comfort food, while the other students ate food they enjoyed, but wouldn't consider comfort food.\u003c/p>\n\u003cp>Once the students had finished eating, the researchers asked the students how they felt. It turns out all the students felt better, regardless of what they had eaten.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That is not what we expected,\" Mann says. \"We kept repeating the study, because we didn't believe it.\"\u003c/p>\n\u003cp>In another experiment, Mann had half the kids eat comfort food, and the other half eat nothing. After a few minutes, both groups felt equally better. The comfort food had no effect on mood.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/?&fa=main.doiLanding&doi=10.1037/hea0000068\" target=\"_blank\">results\u003c/a> of these experiments appeared in the August issue of \u003cem>Health Psychology\u003c/em>. \"People are taking this very hard,\" Mann says. \"I guess it removes a very handy justification people have for eating comfort food.\"\u003c/p>\n\u003cp>Of course, the study has a few significant limitations. For one, it only looked at a particular kind of negative mood — induced by watching sad films. Other studies have come to different conclusions. For example, \u003ca href=\"http://pss.sagepub.com/content/early/2011/05/02/0956797611407931.abstract\" target=\"_blank\">one in 2011\u003c/a>, published in the journal \u003cem>Psychological Science,\u003c/em> suggested that eating chicken soup may help some feel less lonely.\u003c/p>\n\u003cp>And the researchers didn't look at the real-life contexts in which people eat comfort foods. \"Maybe the comfort from comfort food comes from going to a cafe acquiring it,\" Mann says. The research on the psychological effects of comfort food is fairly scant, she notes, so we don't have any definite answers yet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=dal4\" target=\"_blank\">David Levitsky\u003c/a>, a professor of nutrition at Cornell University, says Mann's research is in line with what he would have expected. \"We tend to look for a magic solution to our problems,\" Levitsky says.\u003c/p>\n\u003cp>The idea that we can feel better by simply consuming certain foods is very appealing, he says, \"but in actuality, feeling better has nothing to do with the food itself, and it's a very weak psychological effect.\"\u003c/p>\n\u003cp>The comfort foods we turn to the most are the ones we ate while growing up, or the ones that remind us of celebrations, Levitsky says. We may associate chicken soup with all those times Mom took care of us when were little, and maybe mashed potatoes remind us of joyful Thanksgivings. It's a connection between food and memory beautifully rendered in this scene from the movie \u003cem>Ratatouille,\u003c/em> when a crusty food critic finds his meal transportive:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uXPlzdTcA-I'\n title='//www.youtube.com/embed/uXPlzdTcA-I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>We think that eating foods that remind us of home, or of good times, will make us feel better when we're down, Levitsky says. \"But we don't know if it's performing the function that people want it to.\"\u003c/p>\n\u003cp>So does this mean we should step away from the Ben and Jerry's when we're feeling sad? Not necessarily, Levitsky says. \"There's no harm to it,\" he says, unless you're overeating, or consistently eating food to avoid coping with big problems.\u003c/p>\n\u003cp>Mann concurs. \"I am not opposed to comfort food-eating during your occasional glum moment,\" she says.\u003c/p>\n\u003cp>Maybe the food doesn't help anything, she says, but that doesn't mean it isn't delicious. \"So you lose one justification for eating a cookie. Come up with another one.\"\u003c/p>\n\u003cp>\u003cem>Maanvi Singh is a freelance science and health writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two For One: Subsidies Help Food Stamp Recipients Buy Fresh Food",
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"content": "\u003cfigure id=\"attachment_88429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodbucks_wide-04980f86fa9d971eaa9fbea8dc3c3a658144cf9b-e1412441141115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodbucks_wide-04980f86fa9d971eaa9fbea8dc3c3a658144cf9b-e1412441141115.jpg\" alt=\"Tokens representing $1, which can be used specifically for fresh fruits and vegetables, are displayed at a Electronic Benefits Transfer, or food stamp, station in the GrowNYC Greenmarket in Union Square on September 18, 2013 in New York City. Photo: Andrew Burton/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tokens representing $1, which can be used specifically for fresh fruits and vegetables, are displayed at a Electronic Benefits Transfer, or food stamp, station in the GrowNYC Greenmarket in Union Square on September 18, 2013 in New York City. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey and Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/04/353522055/two-for-one-subsidies-help-food-stamp-recipients-buy-fresh-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/4/14)\u003c/p>\n\u003cp>The U.S. Department of Agriculture \u003ca href=\"http://www.fns.usda.gov/pressrelease/2014/021514\">just announced\u003c/a> that $31.5 million is now available as grants to programs that help make farm-fresh fruits and vegetables more affordable for families who rely on food stamps.\u003c/p>\n\u003cp>The Food Insecurity Nutrition Program is modeled on the Fair Food Network's \u003ca href=\"http://www.fairfoodnetwork.org/what-we-do/projects/double-up-food-bucks\">Double Up Food Bucks\u003c/a> initiative in Michigan and Wholesome Wave's \u003ca href=\"http://www.wholesomewave.org/our-initiatives/double-value-coupon-program/\">Double Value Coupon program\u003c/a> at 350 farmers markets across the country.\u003c/p>\n\u003cp>Both programs boost the purchasing power of SNAP, or food stamps, at farmers markets. If a SNAP recipient uses $10 of their benefits at a farm market, they get $20 dollars worth of produce. The USDA grants, which have to be matched by private donations, will provide the $10 subsidy.\u003c/p>\n\u003cp>Those dollars benefit both low-income consumers and local, small-scale farmers. Backers of such programs say that's good for public health and local communities. \"Helping families purchase more fresh produce is clearly good for families' health, helps contribute to lower health costs for the country, and increases local food sales for family farmers,\" Agriculture Secretary Tom Vilsack said in a statement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The USDA also \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/09/0216.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">announced\u003c/a> $52 million in grants to support organic farming and local and regional \"food hubs.\" To illustrate what this means, Vilsack paid a visit to a Virginia farm operation (and USDA grantee) called Milton's Local Harvest, which calls itself a virtual marketplace. It connects local farmers with large-scale institutional purchasers of food who'd like to buy local but aren't set up to deal with lots of small farmers.\u003c/p>\n\u003cp>Both pots of money were created through the 2014 Farm Bill. \"These new programs will not only empower low-income Americans to provide their families with more healthy fruits and vegetables, they will also help strengthen local economies by investing in local food systems and organic agriculture,\" wrote Michigan Sen. Debbie Stabenow in \u003ca href=\"http://www.ag.senate.gov/newsroom/press/release/chairwoman-stabenow-applauds-new-programs\">statement\u003c/a>. Stabenow chairs the Senate's agriculture committee, and played a big role in creating the new programs.\u003c/p>\n\u003cp>Sales of locally produced food have expanded a lot over the last few years, and the USDA says this has led to new jobs. A 2011 USDA \u003ca href=\"http://www.usda.gov/documents/1-Whatandwhy.pdf\">study\u003c/a> concluded that produce growers supplying local and regional markets generate 13 full-time operator jobs for each million dollars in revenue earned, for a total of 61,000 jobs in 2008.\u003c/p>\n\u003cp>\"Consumers are increasingly demanding more local and organic options. Investing in local and regional food systems supports the livelihoods of farmers and ranchers, especially smaller operations, while strengthening economies in communities across the country, \" Vilsack said.\u003c/p>\n\u003cp>We sat down with the founder of Wholesome Wave, \u003ca href=\"http://www.wholesomewave.org/about-us/board/michel-nischan/\">Michel Nischan\u003c/a>, to chat about what these initiatives are likely to accomplish. He thinks they'll have a huge impact. SNAP purchases, he points out, add up to close to $80 billion a year. \"We think that if we can shift a good chunk of that $80 billion towards local and regional farming, it can actually change the food system.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodbucks_wide-04980f86fa9d971eaa9fbea8dc3c3a658144cf9b-e1412441141115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodbucks_wide-04980f86fa9d971eaa9fbea8dc3c3a658144cf9b-e1412441141115.jpg\" alt=\"Tokens representing $1, which can be used specifically for fresh fruits and vegetables, are displayed at a Electronic Benefits Transfer, or food stamp, station in the GrowNYC Greenmarket in Union Square on September 18, 2013 in New York City. Photo: Andrew Burton/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tokens representing $1, which can be used specifically for fresh fruits and vegetables, are displayed at a Electronic Benefits Transfer, or food stamp, station in the GrowNYC Greenmarket in Union Square on September 18, 2013 in New York City. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey and Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/04/353522055/two-for-one-subsidies-help-food-stamp-recipients-buy-fresh-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/4/14)\u003c/p>\n\u003cp>The U.S. Department of Agriculture \u003ca href=\"http://www.fns.usda.gov/pressrelease/2014/021514\">just announced\u003c/a> that $31.5 million is now available as grants to programs that help make farm-fresh fruits and vegetables more affordable for families who rely on food stamps.\u003c/p>\n\u003cp>The Food Insecurity Nutrition Program is modeled on the Fair Food Network's \u003ca href=\"http://www.fairfoodnetwork.org/what-we-do/projects/double-up-food-bucks\">Double Up Food Bucks\u003c/a> initiative in Michigan and Wholesome Wave's \u003ca href=\"http://www.wholesomewave.org/our-initiatives/double-value-coupon-program/\">Double Value Coupon program\u003c/a> at 350 farmers markets across the country.\u003c/p>\n\u003cp>Both programs boost the purchasing power of SNAP, or food stamps, at farmers markets. If a SNAP recipient uses $10 of their benefits at a farm market, they get $20 dollars worth of produce. The USDA grants, which have to be matched by private donations, will provide the $10 subsidy.\u003c/p>\n\u003cp>Those dollars benefit both low-income consumers and local, small-scale farmers. Backers of such programs say that's good for public health and local communities. \"Helping families purchase more fresh produce is clearly good for families' health, helps contribute to lower health costs for the country, and increases local food sales for family farmers,\" Agriculture Secretary Tom Vilsack said in a statement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The USDA also \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/09/0216.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">announced\u003c/a> $52 million in grants to support organic farming and local and regional \"food hubs.\" To illustrate what this means, Vilsack paid a visit to a Virginia farm operation (and USDA grantee) called Milton's Local Harvest, which calls itself a virtual marketplace. It connects local farmers with large-scale institutional purchasers of food who'd like to buy local but aren't set up to deal with lots of small farmers.\u003c/p>\n\u003cp>Both pots of money were created through the 2014 Farm Bill. \"These new programs will not only empower low-income Americans to provide their families with more healthy fruits and vegetables, they will also help strengthen local economies by investing in local food systems and organic agriculture,\" wrote Michigan Sen. Debbie Stabenow in \u003ca href=\"http://www.ag.senate.gov/newsroom/press/release/chairwoman-stabenow-applauds-new-programs\">statement\u003c/a>. Stabenow chairs the Senate's agriculture committee, and played a big role in creating the new programs.\u003c/p>\n\u003cp>Sales of locally produced food have expanded a lot over the last few years, and the USDA says this has led to new jobs. A 2011 USDA \u003ca href=\"http://www.usda.gov/documents/1-Whatandwhy.pdf\">study\u003c/a> concluded that produce growers supplying local and regional markets generate 13 full-time operator jobs for each million dollars in revenue earned, for a total of 61,000 jobs in 2008.\u003c/p>\n\u003cp>\"Consumers are increasingly demanding more local and organic options. Investing in local and regional food systems supports the livelihoods of farmers and ranchers, especially smaller operations, while strengthening economies in communities across the country, \" Vilsack said.\u003c/p>\n\u003cp>We sat down with the founder of Wholesome Wave, \u003ca href=\"http://www.wholesomewave.org/about-us/board/michel-nischan/\">Michel Nischan\u003c/a>, to chat about what these initiatives are likely to accomplish. He thinks they'll have a huge impact. SNAP purchases, he points out, add up to close to $80 billion a year. \"We think that if we can shift a good chunk of that $80 billion towards local and regional farming, it can actually change the food system.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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