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"disqusTitle": "When Zero Doesn't Mean Zero: Trans Fats Linger In Food",
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"content": "\u003cfigure id=\"attachment_86879\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\" alt='About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP' width=\"1780\" height=\"1335\" class=\"size-full wp-image-86879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/343971652/trans-fats-linger-stubbornly-in-the-food-supply\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>Last we heard, the once ubiquitous trans fats had mostly disappeared from packaged cookies, muffins and french fries.\u003c/p>\n\u003cp>That's what we reported back in November 2013, when the Food and Drug Administration \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply/\">announced\u003c/a> it was intending to ban partially hydrogenated vegetable oils from all food products. The proposed ban seemed prudent, since eating foods with trans fats has been linked to heart disease, and the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/nutrition/downloads/transfat_508_final.pdf\">estimates\u003c/a> that an FDA ban could prevent an additional 7,000 deaths from heart disease each year and as many as 20,000 heart attacks in that period.\u003c/p>\n\u003cp>But the FDA has yet to issue a final rule requiring food companies to eliminate trans fats entirely. In the meantime, researchers decided to find out just how many products still contain them.\u003c/p>\n\u003cp>Turns out it's more than you might think. While many food companies have found affordable alternatives to partially hydrogenated oil, one in 10 packaged foods still contain it, according to researchers at the New York Department of Health and Mental Hygiene.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot people think it's out of the food supply, but it's still in a lot of places,\" Christine Johnson Curtis, an assistant commissioner at the department and an author of the \u003ca href=\"http://www.cdc.gov/pcd/issues/2014/14_0161.htm\">study\u003c/a>, tells The Salt. It appeared Thursday in the journal \u003cem>Preventing Chronic Disease.\u003c/em>\u003c/p>\n\u003cp>To figure out how stubborn many food companies have been about not removing trans fats, Curtis and her colleagues analyzed a database of 4,340 top-selling packaged foods in the U.S., including baked goods, frozen foods and snacks. The scientists compared the list of actual ingredients to the nutrition label on each package.\u003c/p>\n\u003cp>Of the products found to still contain the problematic oil, 84 percent were labeled as having 0 grams of it. The FDA allows companies to put 0 grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>That may not seem like a lot, but Curtis says that even consuming low levels of trans fats could pose a health risk. \"We have established that there's just no benefit to consuming them — they're not healthy for anyone,\" she says. \"But [with a zero gram label], consumers can't know how much they're consuming, and if they're eating multiple products over the course of the day labeled zero trans fat, it could add up.\"\u003c/p>\n\u003cp>Of all the food products the researchers looked at, cookies and crackers were the most likely to still contain the oil.\u003c/p>\n\u003cp>The FDA has not indicated when it will issue a final rule, but Johnson Curtis says she's hopeful food companies will eventually be required to eliminate trans fats entirely. \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_86879\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\" alt='About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP' width=\"1780\" height=\"1335\" class=\"size-full wp-image-86879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/343971652/trans-fats-linger-stubbornly-in-the-food-supply\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>Last we heard, the once ubiquitous trans fats had mostly disappeared from packaged cookies, muffins and french fries.\u003c/p>\n\u003cp>That's what we reported back in November 2013, when the Food and Drug Administration \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply/\">announced\u003c/a> it was intending to ban partially hydrogenated vegetable oils from all food products. The proposed ban seemed prudent, since eating foods with trans fats has been linked to heart disease, and the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/nutrition/downloads/transfat_508_final.pdf\">estimates\u003c/a> that an FDA ban could prevent an additional 7,000 deaths from heart disease each year and as many as 20,000 heart attacks in that period.\u003c/p>\n\u003cp>But the FDA has yet to issue a final rule requiring food companies to eliminate trans fats entirely. In the meantime, researchers decided to find out just how many products still contain them.\u003c/p>\n\u003cp>Turns out it's more than you might think. While many food companies have found affordable alternatives to partially hydrogenated oil, one in 10 packaged foods still contain it, according to researchers at the New York Department of Health and Mental Hygiene.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot people think it's out of the food supply, but it's still in a lot of places,\" Christine Johnson Curtis, an assistant commissioner at the department and an author of the \u003ca href=\"http://www.cdc.gov/pcd/issues/2014/14_0161.htm\">study\u003c/a>, tells The Salt. It appeared Thursday in the journal \u003cem>Preventing Chronic Disease.\u003c/em>\u003c/p>\n\u003cp>To figure out how stubborn many food companies have been about not removing trans fats, Curtis and her colleagues analyzed a database of 4,340 top-selling packaged foods in the U.S., including baked goods, frozen foods and snacks. The scientists compared the list of actual ingredients to the nutrition label on each package.\u003c/p>\n\u003cp>Of the products found to still contain the problematic oil, 84 percent were labeled as having 0 grams of it. The FDA allows companies to put 0 grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>That may not seem like a lot, but Curtis says that even consuming low levels of trans fats could pose a health risk. \"We have established that there's just no benefit to consuming them — they're not healthy for anyone,\" she says. \"But [with a zero gram label], consumers can't know how much they're consuming, and if they're eating multiple products over the course of the day labeled zero trans fat, it could add up.\"\u003c/p>\n\u003cp>Of all the food products the researchers looked at, cookies and crackers were the most likely to still contain the oil.\u003c/p>\n\u003cp>The FDA has not indicated when it will issue a final rule, but Johnson Curtis says she's hopeful food companies will eventually be required to eliminate trans fats entirely. \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 Foster Farms Is Solving The Case Of The Mystery Salmonella",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\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/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\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/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \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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"excerpt": "Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry's fight against the foodborne pathogen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86870\" class=\"wp-caption aligncenter\" style=\"max-width: 2497px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-5_slide-94e622f722c5dbc04ed7ab9e946d5dc9b4588fef.jpg\" alt=\"Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\" width=\"2497\" height=\"1665\" class=\"size-full wp-image-86870\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob O'Connor, a Foster Farms veterinarian, holds an 11-day-old chick at a ranch near the town of Merced, in California's Central Valley. Photo: Dan Charles/NPR\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/2014/08/20140828_me_how_foster_farms_is_solving_the_case_of_the_mystery_salmonella.mp3\u003c/p>\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/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>\u003ca href=\"http://www.fosterfarms.com/\">Foster Farms\u003c/a>, California's biggest chicken producer, has been accused of poisoning people with salmonella bacteria. After an outbreak last fall, the U.S. Department of Agriculture \u003ca href=\"http://www.marlerblog.com/files/2013/10/Foster-Poultry-Farms-Est.-6137P.pdf\">threatened\u003c/a> to shut down three of the company's plants.\u003c/p>\n\u003cp>Since then, though, the company has \u003ca href=\"http://www.fosterfarms.com/about/press/press_release.asp?press_release_id=184\">reduced\u003c/a> its rates of salmonella contamination dramatically. Some food safety experts are now saying the whole poultry industry should follow this company's example.\u003c/p>\n\u003cp>The company is also taking the lead in figuring out a food safety mystery: How in the world do tests detect salmonella frequently on cut-up chicken parts but not on whole chicken carcasses?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foster Farms recently gave me a small peek inside its anti-salmonella campaign.\u003c/p>\n\u003cp>Bob O'Connor, a veterinarian who has worked at the company for the past 17 years, drove me to a ranch near the town of Merced, in California's Central Valley. It's an enormous operation, with dozens of long, narrow chicken houses lined up on dry, bare dirt.\u003c/p>\n\u003cp>Foster Farms owns and operates this complex, as it does most of its chicken-raising farms. Other major poultry companies rely on contract farmers, an arrangement that has drawn much \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/279040721/the-system-that-supplies-our-chickens-pits-farmer-against-farmer\">criticism\u003c/a>.\u003c/p>\n\u003cp>Inside one of the houses, thousands of little chicks are walking around on the floor. They're 11 days old, cute and apparently healthy. But O'Connor says there's a lot that you can't see. \"I cannot look at this flock of birds and say to you that these birds have salmonella in their gastrointestinal tract,\" he says.\u003c/p>\n\u003cp>Yet in most cases, it's safe to assume that some do. Scientists have tested some flocks of chickens in the U.S. and Europe and found salmonella in anywhere from 7 to 70 percent of all live birds.\u003c/p>\n\u003cp>That's disturbing, because people eventually will eat them. Fully cooking chicken does kill the bacteria. But if salmonella on raw chicken gets on your cutting board and then contaminates, say, some carrots, it can make you really sick.\u003c/p>\n\u003cp>For years now, the poultry industry has been struggling to limit the presence of salmonella. These chicken houses, for example, are designed to keep out wildlife, like mice or wild birds, that carry the bacteria. When chickens are slaughtered, the carcasses are washed with antimicrobial solutions.\u003c/p>\n\u003cp>According to USDA regulations, no more than 7.5 percent of the chicken carcasses coming from a chicken plant can test positive for salmonella.\u003c/p>\n\u003cp>Foster Farms — which turns out millions of pounds of chicken meat every week — usually does much better than that. \"We had 0 percent on most of our carcass sampling\" for the past three or four years, says O'Connor.\u003c/p>\n\u003cp>The company's executives thought they were doing really well.\u003c/p>\n\u003cp>Then, last summer, the Centers for Disease Control and Prevention found \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">evidence\u003c/a> that chicken from Foster Farms had caused a wave of salmonella infections. More than 600 people had gotten sick.\u003c/p>\n\u003cp>Inspectors from the USDA arrived at Foster Farms plants, and this time, they went much farther than the standard safety test. Instead of just testing whole chicken carcasses, they took samples of what most consumers actually buy: the cut-up parts, such as breasts, thighs and wings.\u003c/p>\n\u003cp>What they found is now shaking up the whole poultry industry. Their tests showed salmonella on about 25 percent of those cut-up chicken parts.\u003c/p>\n\u003cp>\u003ca href=\"http://achesongroup.com/about-us/david-acheson/\">David Acheson\u003c/a>, a former associate commissioner for foods at the Food and Drug Administration, says this pattern has been discovered at other poultry companies, too. Whole carcasses are largely free of salmonella, but then the bacteria appear on nearly a quarter of the chicken parts.\u003c/p>\n\u003cp>It's a mystery that the poultry industry is now trying to resolve.\u003c/p>\n\u003cp>\"What happened?\" says Acheson. \"Did this bug come in from the environment? Did something contaminate it during the process — the equipment, the workers, something weird like that? Or were we missing it the first time?\"\u003c/p>\n\u003cp>Probably we were missing it, Acheson says.\u003c/p>\n\u003cp>Here's one theory for how: When those whole carcasses are tested, they've just been chilled to 40 degrees. But in the next stage of processing, when they're cut up into parts, they warm up about 10 degrees. That warmth may release salmonella that was trapped in skin pores of the chilled carcass.\u003c/p>\n\u003cp>If any salmonella bacteria are present, the process of cutting up the carcass may spread the microbes around, contaminating lots of chicken parts.\u003c/p>\n\u003cp>No matter how the salmonella got there, though, Foster Farms had to figure out a way to get rid of them, because the USDA was threatening to close three of the company's plants. \"We had 72 hours to respond to that, to come up with a plan to control salmonella prevalence on parts,\" says O'Connor.\u003c/p>\n\u003cp>Foster Farms brought in outside safety advisers, including Acheson, the former FDA official, who now works as a consultant to food companies. Together, they embarked on a search for the cause of their problem.\u003c/p>\n\u003cp>They tested slaughtered chickens, and picked up a clue. Birds that grew up on some farms were much more likely to carry salmonella than birds from other farms.\u003c/p>\n\u003cfigure id=\"attachment_86871\" class=\"wp-caption aligncenter\" style=\"max-width: 1594px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/foster-farms-3-bf7bccf538b886672c5955969dd9fd5fed056cdd.jpg\" alt=\"This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\" width=\"1594\" height=\"1195\" class=\"size-full wp-image-86871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Foster Farms ranch near Merced, Calif., had higher prevalence for salmonella, so the company started testing everywhere to find it. It turned out the contamination was concentrated inside the houses. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This is why Bob O'Connor has brought me to this farm near Merced. \"This particular farm seemed to have more prevalence for salmonella,\" he says.\u003c/p>\n\u003cp>So the company started testing everywhere for salmonella. Some experts thought the bacteria might be invading the chicken houses from outside, carried by mice or wild birds or beetles. So the company tested for salmonella on the dirt near the houses, and in the green, irrigated fields nearby.\u003c/p>\n\u003cp>\"Those are vineyards, right there,\" O'Connor says, gesturing toward one field. \"Those are almond orchards over there. That's where we went. We literally drag-swabbed through that orchard, through that vineyard.\"\u003c/p>\n\u003cp>But they discovered that the farther they moved from the chicken house, the less salmonella they found. The contamination, in fact, was concentrated in the houses.\u003c/p>\n\u003cp>It seems that once salmonella bacteria got established inside those houses, they stayed there, and infected each new flock of chickens that came to live there. \"So the interventions that we did for broilers were to really focus on cleaning up the houses themselves,\" O'Connor says. \"The whole entire house was soaped down. Then you disinfect it. And then you let it sit. We let these farms sit for about six weeks without any birds in them.\"\u003c/p>\n\u003cp>Foster Farms did a lot of other things, too. It made sure that the breeding hens in their hatcheries were salmonella-free, because if those hens have salmonella, their children will, too. The company put more money into vaccination, and spent more time washing equipment in processing plants.\u003c/p>\n\u003cp>It took months, but it made a big difference. The share of chicken parts that tested positive for salmonella fell from 20 percent to less than 5 percent.\u003c/p>\n\u003cp>Acheson says that's really good. It's setting a new safety standard for the whole industry.\u003c/p>\n\u003cp>Others, like Seattle attorney \u003ca href=\"http://www.billmarler.com/biography\">Bill Marler\u003c/a>, who makes his living suing companies when their food makes people sick, say it's not good enough. \"The standard is, it's still OK to have a pathogen on your product that can sicken and kill your customers. And as long as that's the way it is, we're always going to limp from outbreak to outbreak to outbreak,\" he says.\u003c/p>\n\u003cp>Marler says the USDA should take the same stand against salmonella that it did against another dangerous microbe: disease-causing E. coli.\u003c/p>\n\u003cp>When the USDA declared these E. coli bacteria illegal adulterants in food, the meat industry complained, but it also found new ways to prevent them from poisoning people. \"It used to be 90 percent of my law firm's revenue, and now it's nearly zero. It's a success story,\" says Marler.\u003c/p>\n\u003cp>Eliminating salmonella altogether would be difficult — it's much more common in the environment than disease-causing E. coli.\u003c/p>\n\u003cp>So for now, the USDA is asking companies to reduce salmonella contamination, but it's not requiring chicken meat to be completely salmonella-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Science Crowns Mozzarella The King Of Pizza Cheese",
"title": "Science Crowns Mozzarella The King Of Pizza Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86771\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pizza.jpg\" alt=\"The unique browning patterns on mozzarella come from the way it bubbles, a scientist says. Photo: sierravalleygirl/Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-86771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unique browning patterns on mozzarella come from the way it bubbles, a scientist says. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/4146664242/in/photostream/\" target=\"_blank\">sierravalleygirl/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/27/342448774/science-crowns-mozzarella-the-king-of-pizza-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/27/14)\u003c/p>\n\u003cp>Any way you slice it, Americans are obsessed with pizza. One in eight of us are noshing it on any given day, \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/11_consumption_of_pizza_0710.pdf\">according to\u003c/a> the U.S. Department of Agriculture. And the average American consumes pizza about 39 times a year, according to the NPD Group, a market research firm.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The signature of a great American-style pizza is not the toppings \u003cem>du jour\u003c/em> but the cheese: hot, gooey mozzarella, with big, dark splotches of caramelization.\u003c/p>\n\u003cp>Pizzerias didn't happen upon that winning recipe by coincidence. Food scientists have been studying and finessing the low-moisture part-skim mozzarella we now put on most of our pizzas for decades. Pizza companies fighting for consumers' loyalty are especially \u003ca href=\"http://news.cals.wisc.edu/2013/11/21/the-power-of-pizza-cals-researchers-are-helping-state-cheesemakers-develop-new-varieties/\">invested in\u003c/a> such work.\u003c/p>\n\u003cp>But a few researchers are interested in studying the chemical and physical properties of pizza simply for the sake of science. \u003ca href=\"https://unidirectory.auckland.ac.nz/profile/b-james\">Bryony James\u003c/a>, a professor of materials engineering at the University of Auckland in New Zealand, is one of them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's been \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1029&context=foodsciefacpub\">known\u003c/a> for a while that mozzarella melts and blisters better than most other cheeses. But James and some colleagues wanted to investigate further: Why do different cheeses look and taste different when they're baked? Their paper, titled \"Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality,\" \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12540/abstract\">appears\u003c/a> in the August issue of the \u003cem>Journal of Food Science\u003c/em>.\u003c/p>\n\u003cp>The researchers started by cooking up a bunch of pies using various cheeses, including mozzarella, cheddar, Edam and Gruyere, as James explains in a \u003ca href=\"http://link.brightcove.com/services/player/bcpid1379595131001?bckey=AQ~~,AAABQKHY2bE~,ITTF-QY62MEggpqvaQZc97fFtMTHzGs3&bctid=3725548517001\">video\u003c/a>. Then, they analyzed the pizzas using cameras and special software designed to precisely measure the amount of browning, blistering and oil content.\u003c/p>\n\u003cp>To further tease out the physical properties of the cheeses, the researchers measured water content and elasticity. They also developed detailed diagrams of what happens to each cheese as it bakes.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The unique browning patterns on mozzarella come from the way it bubbles, James says. Since it's made by repeatedly stretching and molding fresh curds, \"mozzarella has a lot of elasticity,\" she explains. \"If you look at it under a microscope, you see it has these channels of fat surrounded by protein.\"\u003c/p>\n\u003cp>In the oven, the water in the cheese evaporates to create of steam, which causes it to bubble. Since mozzarella is so stretchy, the bubbles can expand and become fairly big. As the bubbles grow, the oil sitting on top slides off and the exposed mozzarella starts to brown. \"Finally, the bubbles pop and recede back down,\" James says.\u003c/p>\n\u003cp>Cheddar isn't very elastic, so it barely bubbles, the study found. Yet a cheddar pizza will bake to an even, golden brown.In contrast, Gruyere bubbles really well but barely browns. It's a lot more oily than mozzarella, and the fat keeps the moisture in the cheese from evaporating.\u003c/p>\n\u003cp>\"As a home consumer, you might want play around with these things,\" James says. Want a pizza with the traditional blistering, but sharper flavor? Try mixing mozzarella with another cheese.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Eventually, James says, the sort of research she's doing could be used to manipulate the properties of foods, like a low-fat cheese that tastes and looks just as good as the fattier stuff. Or maybe food scientists will figure out how to make a pizza crust that stays crisp, even after a day in the fridge. \"When we understand food right down to its micro-structural level,\" she says, \"it gives us the levers we need to change the way it behaves.\"\u003c/p>\n\u003cp>We'll raise a slice to that. \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_86771\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pizza.jpg\" alt=\"The unique browning patterns on mozzarella come from the way it bubbles, a scientist says. Photo: sierravalleygirl/Flickr\" width=\"1120\" height=\"840\" class=\"size-full wp-image-86771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unique browning patterns on mozzarella come from the way it bubbles, a scientist says. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/4146664242/in/photostream/\" target=\"_blank\">sierravalleygirl/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/27/342448774/science-crowns-mozzarella-the-king-of-pizza-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/27/14)\u003c/p>\n\u003cp>Any way you slice it, Americans are obsessed with pizza. One in eight of us are noshing it on any given day, \u003ca href=\"http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/11_consumption_of_pizza_0710.pdf\">according to\u003c/a> the U.S. Department of Agriculture. And the average American consumes pizza about 39 times a year, according to the NPD Group, a market research firm.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The signature of a great American-style pizza is not the toppings \u003cem>du jour\u003c/em> but the cheese: hot, gooey mozzarella, with big, dark splotches of caramelization.\u003c/p>\n\u003cp>Pizzerias didn't happen upon that winning recipe by coincidence. Food scientists have been studying and finessing the low-moisture part-skim mozzarella we now put on most of our pizzas for decades. Pizza companies fighting for consumers' loyalty are especially \u003ca href=\"http://news.cals.wisc.edu/2013/11/21/the-power-of-pizza-cals-researchers-are-helping-state-cheesemakers-develop-new-varieties/\">invested in\u003c/a> such work.\u003c/p>\n\u003cp>But a few researchers are interested in studying the chemical and physical properties of pizza simply for the sake of science. \u003ca href=\"https://unidirectory.auckland.ac.nz/profile/b-james\">Bryony James\u003c/a>, a professor of materials engineering at the University of Auckland in New Zealand, is one of them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's been \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1029&context=foodsciefacpub\">known\u003c/a> for a while that mozzarella melts and blisters better than most other cheeses. But James and some colleagues wanted to investigate further: Why do different cheeses look and taste different when they're baked? Their paper, titled \"Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality,\" \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12540/abstract\">appears\u003c/a> in the August issue of the \u003cem>Journal of Food Science\u003c/em>.\u003c/p>\n\u003cp>The researchers started by cooking up a bunch of pies using various cheeses, including mozzarella, cheddar, Edam and Gruyere, as James explains in a \u003ca href=\"http://link.brightcove.com/services/player/bcpid1379595131001?bckey=AQ~~,AAABQKHY2bE~,ITTF-QY62MEggpqvaQZc97fFtMTHzGs3&bctid=3725548517001\">video\u003c/a>. Then, they analyzed the pizzas using cameras and special software designed to precisely measure the amount of browning, blistering and oil content.\u003c/p>\n\u003cp>To further tease out the physical properties of the cheeses, the researchers measured water content and elasticity. They also developed detailed diagrams of what happens to each cheese as it bakes.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The unique browning patterns on mozzarella come from the way it bubbles, James says. Since it's made by repeatedly stretching and molding fresh curds, \"mozzarella has a lot of elasticity,\" she explains. \"If you look at it under a microscope, you see it has these channels of fat surrounded by protein.\"\u003c/p>\n\u003cp>In the oven, the water in the cheese evaporates to create of steam, which causes it to bubble. Since mozzarella is so stretchy, the bubbles can expand and become fairly big. As the bubbles grow, the oil sitting on top slides off and the exposed mozzarella starts to brown. \"Finally, the bubbles pop and recede back down,\" James says.\u003c/p>\n\u003cp>Cheddar isn't very elastic, so it barely bubbles, the study found. Yet a cheddar pizza will bake to an even, golden brown.In contrast, Gruyere bubbles really well but barely browns. It's a lot more oily than mozzarella, and the fat keeps the moisture in the cheese from evaporating.\u003c/p>\n\u003cp>\"As a home consumer, you might want play around with these things,\" James says. Want a pizza with the traditional blistering, but sharper flavor? Try mixing mozzarella with another cheese.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Eventually, James says, the sort of research she's doing could be used to manipulate the properties of foods, like a low-fat cheese that tastes and looks just as good as the fattier stuff. Or maybe food scientists will figure out how to make a pizza crust that stays crisp, even after a day in the fridge. \"When we understand food right down to its micro-structural level,\" she says, \"it gives us the levers we need to change the way it behaves.\"\u003c/p>\n\u003cp>We'll raise a slice to that. \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": "Colorado's Pot Brownies Have A New Ingredient — Warning Labels",
"title": "Colorado's Pot Brownies Have A New Ingredient — Warning Labels",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\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_86696\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/marijuana-edibles_slide-7b899a7c7760c52da2e95f20d1c2aaa963b81875.jpg\" alt=\"Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edibles available at LoDo Wellness Center in Denver, Colo. LoDo Wellness Center is both a retail marijuana and medical marijuana dispensary and grow facility in downtown Denver. Photo: Matthew Staver/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140826_atc_regulating_edible_pot.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.kunc.org/people/luke-runyon\" target=\"_blank\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.kunc.org/\" target=\"_blank\">KUNC\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>When Colorado \u003ca href=\"http://harvestpublicmedia.org/article/colorado-creates-food-safety-system-regulate-marijuana-industry-edibles\">legalized\u003c/a> recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren't contaminated with foodborne pathogens. And they have to make sure they're not falling into the hands of children or are too potent to eat.\u003c/p>\n\u003cp>While public policy think tanks like the Brookings Institution have \u003ca href=\"http://www.brookings.edu/research/reports/2014/07/colorado-marijuana-legalization-succeeding\">praised\u003c/a> state regulators and legislators for their handling of legal marijuana so far, problems with potency in edible products have made headlines and turned into public relations headaches for the marijuana industry.\u003c/p>\n\u003cp>Some eager, inexperienced consumers have overindulged on the pot-infused food and then showed up in emergency rooms sweating and paranoid. Edibles were \u003ca href=\"http://www.denverpost.com/news/ci_25488963/marijuana-edibles-spotlight-colorado-after-students-death\">linked to\u003c/a> the death of a Wyoming college student in Denver.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's been anecdotal evidence that some of the new consumers in the legalized market were not very well informed in terms of how to safely take that product,\" said \u003ca href=\"http://www.colorado.gov/cs/Satellite?blobcol=urldata&blobheadername1=Content-Disposition&blobheadername2=Content-Type&blobheadervalue1=inline%3B+filename%3D%22PR+Announcing+Lewis+Koski+as+MED+Division+Director%2C+January+14%2C+2014.pdf%22&blobheadervalue2=application%2Fpdf&blobkey=id&blobtable=MungoBlobs&blobwhere=1251929826925&ssbinary=true\">Lewis Koski\u003c/a>, Colorado's marijuana enforcement director.\u003c/p>\n\u003cp>But that's not for lack of information on labels. State law requires specific information on all marijuana packages. In addition, Colorado's been rolling out rules for the edible marijuana sector in batches for almost a year now.\u003c/p>\n\u003cp>Regulators dropped a big set of what they call \"emergency rules\" on August 1, which spell out serving sizes limited to 100 milligrams of THC per product, and now, warning labels.\u003c/p>\n\u003cp>But adding even more notes to packages of THC-infused chocolate and granola bars won't likely increase safety, Koski said.\u003c/p>\n\u003cp>\"If you continue to put other warnings on there, you have to really question whether or not that becomes effective as a means to really educate a consumer,\" Koski said.\u003c/p>\n\u003cfigure id=\"attachment_86697\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/edibles-education1_slide-f8bfbe64b4ea63f71fcd5e53504cf59f5be6fce7.jpg\" alt=\"Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-86697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maka Kalaí, the manager of Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo., hands out edible education cards with each purchase. Photo: Luke Runyon/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>So for now, most of the dosage education has fallen to the pot shops themselves. Brendon Greney works behind the counter at Organic Alternatives, a recreational and medical marijuana store in Fort Collins, Colo. Greney is a \"budtender,\" as in marijuana flower buds. Even though labels are packed full of information, Greney says most people don't read them. He views himself as an educator.\u003c/p>\n\u003cp>For instance, when a customer asks about orange flavored THC-infused liquids in little spray bottles — like a breath freshener – Greney walks them through an appropriate dose.\u003c/p>\n\u003cp>\"I don't know what your tolerance is,\" Greney says to the customer. \"It varies by the individual and metabolism. But 10 milligrams is what we recommend.\"\u003c/p>\n\u003cp>The shop is filled with other items, too — granola bars, lollipops and gummy bears. Many edibles stick to the sweets, with candies and chocolates dominating store shelves. But as marijuana acceptance spreads, entrepreneurs are testing the limits of consumer tastes. A\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/\"> pop-up food truck\u003c/a> has dished out THC-infused pulled pork sandwiches.\u003c/p>\n\u003cp>\"This is fun. It should be fun,\" says Greney. \"And I think it's safe if consumed and used the right way... It's not some scary back alley thing.\"\u003c/p>\n\u003cp>Organic Alternatives is fielding questions from customers all over the globe.\u003cem>\u003cstrong> \u003c/strong>\u003c/em>Open for recreational sales since the end of June 2014, the store has already had visitors from all seven continents. Yes, even Antarctica. The store says a researcher based at a substation there recently stopped by.\u003c/p>\n\u003cp>\"It's really our job and our responsibility to educate them and let them know, this is a lot different than what your friend made in the '60s,\" says Organic Alternatives manager Maka Kalaí. That's why the staff hand out industry-developed edible education cards with every purchase, telling consumers to \"Start Low and Go Slow.\"\u003c/p>\n\u003cp>It's in the best interest of marijuana food manufacturers to make sure first-time consumers have a good experience, says Monique Nobil, director of marketing for Julie and Kate Baked Goods, a Denver-based THC-infused granola producer. The company sells its granola packages with the cards included, as well.\u003c/p>\n\u003cp>\"You want to do it in a way that's responsible,\" Nobil says. \"So that you know your end product is what you say it is. And so your consumer knows exactly what it is.\"\u003c/p>\n\u003cp>The relatively young industry of edible marijuana manufacturing is still learning lessons in professionalism and good business practices. Before Jan. 1, these food companies operated in a legal gray area in Colorado, serving medical marijuana patients, not the general public. Now they have to think about new concerns like food safety.\u003c/p>\n\u003cp>In a Denver conference room, that transition from underground market to a more established, respected one is on display. It's set up like a classroom. The students all have one thing in common. They're making, testing and selling edible marijuana.\u003c/p>\n\u003cp>\"Today is not a cannabis cooking class. It's about food safety,\" ServSafe trainer Maureen McNamara tells the room. ServSafe is a food safety training used widely in the restaurant and hospitality industry.\u003c/p>\n\u003cp>For years, McNamara taught kitchen staff how to wash their hands and keep food at the right temperature. But just recently she started a side business to pass along the same information to people making food infused with THC, calling her enterprise \"Cannabis Trainers,\" with classes on food safety and proper in-store education for budtenders.\u003c/p>\n\u003cp>Trainings like McNamara's are mandatory for pot-infused food preparers. Edibles makers also have to test their products for potency, molds, and foodborne pathogens. Any violations handed out by the state could put them out of business.\u003c/p>\n\u003cp>With the drug still illegal at the federal level, Colorado is wading into uncharted regulatory territory.\u003c/p>\n\u003cp>\"This is the direct result of taking a product that used to exist on the underground market and putting it into a legal regulated one,\" said \u003ca href=\"https://thecannabisindustry.org/tag/taylor-west/\">Taylor West\u003c/a>, deputy director of the National Cannabis Industry Association.\u003c/p>\n\u003cp>\"Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,\" West says. \"You don't have that in an illegal market.\"\u003c/p>\n\u003cp>Creating a legal, regulated market though has presented some challenges. Regulators worried pot candies would appeal to children, so they forced all foods to be sold in child-resistant packages. Washington state, also working to establish rules for a recreational marijuana industry, has banned marijuana-infused candies, but allows baked goods and bottled drinks.\u003c/p>\n\u003cp>While Colorado and Washington attempt to create standards for the recreational marijuana sector, other states are watching closely.\u003c/p>\n\u003cp>\"I would think for any state that is looking to go down that path, they'd be crazy not to look at Colorado and look at the successes and look at the places where we've had to tweak things,\" West said.\u003c/p>\n\u003cp>\u003cem>Runyon reports for KUNC and \u003c/em>\u003ca href=\"http://www.harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"title": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\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/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \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_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\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/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \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": "California Quake Means Big Damage For Napa Valley Wineries ",
"title": "California Quake Means Big Damage For Napa Valley Wineries ",
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"content": "\u003cfigure id=\"attachment_86616\" class=\"wp-caption aligncenter\" style=\"max-width: 5106px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\" alt=\"Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP \" width=\"5106\" height=\"3454\" class=\"size-full wp-image-86616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries\" target=\"_blank\">The Two-Way at NPR\u003c/a> (8/25/14)\u003c/p>\n\u003cp>Luckily, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/24/342870719/strong-early-morning-quake-rocks-san-francisco-area\">a historic magnitude-6.0 earthquake in California\u003c/a> over the weekend has not resulted in the loss of any human life.\u003c/p>\n\u003cp>The wine country, however, was deeply affected. While it's still too early to tell just how much the quake will cost Napa Valley, what's clear is that some wineries lost some of their most cherished reserves, worth hundreds of thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/billions-of-dollars-of-wine-rocked-in-california-earthquake/\">CBS News reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"David Duncan, president of Silver Oak Vineyards, was worried he lost 'every single barrel.' Instead, he seemingly got off easy; he only lost three barrels, but they were a top-quality vintage.\u003c/p>\n\u003cp>\"Each barrel holds 25 cases of wine, and each case can cost $1,300. So they lost about $100,000 'just in the three barrels,' Duncan said.\u003c/p>\n\u003cp>\"For Duncan, the loss is personal. He saw hundreds of his family's reserve bottles shattered. ...\u003c/p>\n\u003cp>\" 'We actually call it the inner sanctum of the winery,' Duncan said. 'It's very special, unique reference wines, and we don't sell them. And so to lose them ... they are gone forever.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://online.wsj.com/articles/6-0-earthquake-shakes-northern-california-1408882575\">\u003cem>The Wall Street Journal\u003c/em> reports\u003c/a> that the earthquake is the strongest to hit the Bay Area since 1989. One seismologist said the damage caused by the quake could exceed $100 million. Napa County, which felt the greatest effect, contributes about $13 billion to California's economy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oregonlive.com/today/index.ssf/2014/08/napa_earthquake_delivers_huge.html\">The AP reports\u003c/a> that while Napa produces only 4 percent of California's total wine crop, its wines are the most prestigious.\u003c/p>\n\u003cp>The wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"B.R. Cohn lost 'as much as 50 percent' of its wine, [Tom Montgomery, a winemaker for the company], said. The winery focuses on high-end, single estate wines that retail between $40 and $100 a bottle.\u003c/p>\n\u003cp>\" 'It's not just good wine we lost, it's our best wine,' he said.\u003c/p>\n\u003cp>\"At \u003ca href=\"http://www.dahlvineyards.com/\">Dahl Vineyards\u003c/a> in Yountville, California, a rack full of wine barrels was teetering and in danger of coming down. One barrel containing $16,000 worth of pinot noir fell and was lost as a result of the quake. The owners were trying to save the rest, removing the barrels with a forklift. Elsewhere in the region, red wine stains were visible outside the doors of a warehouse — indicating there was damage inside. ...\u003c/p>\n\u003cp>\"Even the wine in barrels that wasn't damaged by the quake may have problems, however, because wines aging in barrels are supposed to be kept as still as possible, Montgomery said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In other related news:\u003ca href=\"http://www.mercurynews.com/california/ci_26397859/napa-earthquake-bay-area-major-faults-quiet-after\">\u003cem> The San Jose Mercury News\u003c/em> reports\u003c/a> that California's earthquake early-warning system, which is still being tested, worked. It gave a UC Berkeley lab 10 seconds of warning.\u003c/p>\n\u003cp>The \u003cem>Mercury News\u003c/em> reports:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The successful alert was the biggest test yet in the Bay Area for a type of earthquake early-warning system that's not yet available to the public in the U.S. but already is providing precious seconds of notice before quakes hit in Mexico and Japan.\u003c/p>\n\u003cp>\"The ShakeAlert system — a collaboration between Cal, Caltech, the University of Washington and the U.S. Geological Survey — could one day stop elevators, control utilities and alert motorists of an impending natural disaster. But before it is reliable enough to launch throughout the West Coast, the system needs about $80 million in equipment, software and other seismic infrastructure upgrades.\u003c/p>\n\u003cp>\"So far, despite Gov. Jerry Brown signing a new state law last fall ordering the creation of an early-warning system, the project has received only about $10 million, mostly from a private foundation, said Thomas Heaton, a geophysics professor at the California Institute of Technology. The USGS's earthquake budget is only a fraction of what it was 30 years ago, he said.\"\u003c/p>\n\u003c/blockquote>\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 still too early to tell just how much the magnitude-6.0 quake will cost the region, but it comes after a drought had already made things difficult for wineries.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86616\" class=\"wp-caption aligncenter\" style=\"max-width: 5106px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\" alt=\"Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP \" width=\"5106\" height=\"3454\" class=\"size-full wp-image-86616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries\" target=\"_blank\">The Two-Way at NPR\u003c/a> (8/25/14)\u003c/p>\n\u003cp>Luckily, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/24/342870719/strong-early-morning-quake-rocks-san-francisco-area\">a historic magnitude-6.0 earthquake in California\u003c/a> over the weekend has not resulted in the loss of any human life.\u003c/p>\n\u003cp>The wine country, however, was deeply affected. While it's still too early to tell just how much the quake will cost Napa Valley, what's clear is that some wineries lost some of their most cherished reserves, worth hundreds of thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/billions-of-dollars-of-wine-rocked-in-california-earthquake/\">CBS News reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"David Duncan, president of Silver Oak Vineyards, was worried he lost 'every single barrel.' Instead, he seemingly got off easy; he only lost three barrels, but they were a top-quality vintage.\u003c/p>\n\u003cp>\"Each barrel holds 25 cases of wine, and each case can cost $1,300. So they lost about $100,000 'just in the three barrels,' Duncan said.\u003c/p>\n\u003cp>\"For Duncan, the loss is personal. He saw hundreds of his family's reserve bottles shattered. ...\u003c/p>\n\u003cp>\" 'We actually call it the inner sanctum of the winery,' Duncan said. 'It's very special, unique reference wines, and we don't sell them. And so to lose them ... they are gone forever.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://online.wsj.com/articles/6-0-earthquake-shakes-northern-california-1408882575\">\u003cem>The Wall Street Journal\u003c/em> reports\u003c/a> that the earthquake is the strongest to hit the Bay Area since 1989. One seismologist said the damage caused by the quake could exceed $100 million. Napa County, which felt the greatest effect, contributes about $13 billion to California's economy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oregonlive.com/today/index.ssf/2014/08/napa_earthquake_delivers_huge.html\">The AP reports\u003c/a> that while Napa produces only 4 percent of California's total wine crop, its wines are the most prestigious.\u003c/p>\n\u003cp>The wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"B.R. Cohn lost 'as much as 50 percent' of its wine, [Tom Montgomery, a winemaker for the company], said. The winery focuses on high-end, single estate wines that retail between $40 and $100 a bottle.\u003c/p>\n\u003cp>\" 'It's not just good wine we lost, it's our best wine,' he said.\u003c/p>\n\u003cp>\"At \u003ca href=\"http://www.dahlvineyards.com/\">Dahl Vineyards\u003c/a> in Yountville, California, a rack full of wine barrels was teetering and in danger of coming down. One barrel containing $16,000 worth of pinot noir fell and was lost as a result of the quake. The owners were trying to save the rest, removing the barrels with a forklift. Elsewhere in the region, red wine stains were visible outside the doors of a warehouse — indicating there was damage inside. ...\u003c/p>\n\u003cp>\"Even the wine in barrels that wasn't damaged by the quake may have problems, however, because wines aging in barrels are supposed to be kept as still as possible, Montgomery said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In other related news:\u003ca href=\"http://www.mercurynews.com/california/ci_26397859/napa-earthquake-bay-area-major-faults-quiet-after\">\u003cem> The San Jose Mercury News\u003c/em> reports\u003c/a> that California's earthquake early-warning system, which is still being tested, worked. It gave a UC Berkeley lab 10 seconds of warning.\u003c/p>\n\u003cp>The \u003cem>Mercury News\u003c/em> reports:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The successful alert was the biggest test yet in the Bay Area for a type of earthquake early-warning system that's not yet available to the public in the U.S. but already is providing precious seconds of notice before quakes hit in Mexico and Japan.\u003c/p>\n\u003cp>\"The ShakeAlert system — a collaboration between Cal, Caltech, the University of Washington and the U.S. Geological Survey — could one day stop elevators, control utilities and alert motorists of an impending natural disaster. But before it is reliable enough to launch throughout the West Coast, the system needs about $80 million in equipment, software and other seismic infrastructure upgrades.\u003c/p>\n\u003cp>\"So far, despite Gov. Jerry Brown signing a new state law last fall ordering the creation of an early-warning system, the project has received only about $10 million, mostly from a private foundation, said Thomas Heaton, a geophysics professor at the California Institute of Technology. The USGS's earthquake budget is only a fraction of what it was 30 years ago, he said.\"\u003c/p>\n\u003c/blockquote>\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": "\u003cfigure id=\"attachment_86608\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\" alt=\"A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140822_atc_a_food_crisis_follows_africas_ebola_crisis.mp3\u003c/p>\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/2014/08/22/342480343/a-food-crisis-follows-africas-ebola-crisis\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/22/14)\u003c/p>\n\u003cp>In the shadows of West Africa's Ebola outbreak, food shortages are starting to develop.\u003c/p>\n\u003cp>This time of year is traditionally the lean season in West Africa, when last year's harvest of rice or groundnuts is mostly exhausted. Until recently, people were quite hopeful about the approaching harvest this year.\u003c/p>\n\u003cp>\"The rainfall situation was very good,\" says Shukri Ahmed, a senior economist with the U.N.'s \u003ca href=\"http://www.fao.org/home/en/\">Food and Agriculture Organization\u003c/a> in Rome. \"We were actually developing an optimistic forecast for crop production this year.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But then came Ebola.\u003c/p>\n\u003cp>The first food source that disappeared from markets was \"bush meat,\" meat from forest animals. Some of those animals, like \u003ca href=\"http://www.fao.org/news/story/en/item/239123/icode/\">fruit bats\u003c/a>, can actually carry Ebola, so governments have banned it.\u003c/p>\n\u003cp>Other foods have become scarce as a side effect of efforts to keep the virus from spreading.\u003c/p>\n\u003cp>\u003ca href=\"http://www.developmentaid.org/david.mwesigwa\">David Mwesigwa\u003c/a>, the FAO's acting representative in Sierra Leone, says that when governments stopped people from moving from country to country, or even from one town to another, it stopped traders from delivering food to the markets. \"The primary impact has been on the mobility of most of the traders,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_86609\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\" alt=\"The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In quarantined areas, some food markets have been shut down completely.\u003c/p>\n\u003cp>Sierra Leone, and to an even greater extent, Liberia, also import a lot of rice. Those imports are down, too. Ships are reluctant to dock in places affected by the epidemic.\u003c/p>\n\u003cp>As a result, there's less food for sale, and prices are rising. According to Mwesigwa, people in many parts of Sierra Leone are paying 40 or 50 percent more for rice and other foods. The prices of meat and fish have doubled in some places. The situation in Liberia, he says, is similar, but probably even a bit worse.\u003c/p>\n\u003cp>While this is already cutting the ability of people to afford adequate food, things may get even worse over the coming year. This year's harvest is also in danger because communal work arrangements have broken down.\u003c/p>\n\u003cp>\"The Ebola came in at a time when farmers were ready to go to the field to work together, in groups,\" Mwesigwa says.\u003c/p>\n\u003cp>But people now have been advised to avoid such activities. Coming together in groups could spread the disease. So essential work like weeding the rice is not happening.\u003c/p>\n\u003cp>Gon Myers, the \u003ca href=\"http://www.wfp.org/\">World Food Program\u003c/a>'s representative in Sierra Leone, says when you take all these factors together \"we think there will be a food crisis after the Ebola crisis.\"\u003c/p>\n\u003cp>Myers and Mwesigwa say that their organizations will need to start responding even while the Ebola outbreak continues.\u003c/p>\n\u003cp>Some food aid will be required to nourish people who've been cut off from their normal supplies of food.\u003c/p>\n\u003cp>But Mwesigwa says he wants to keep food aid to a minimum. Sierra Leone, in particular, has the potential to grow a lot of food itself, and it's made great \u003ca href=\"http://www.fao.org/news/story/en/item/52423/icode/\">progress\u003c/a> toward self-sufficiency since the country's civil war ended a decade ago.\u003c/p>\n\u003cp>Mwesigwa says international agencies can help the region's farmers get back on their feet. They can provide seeds when those are in short supply, and livestock so that people can produce more of their own meat.\u003c/p>\n\u003cp>That effort to rebuild food supplies, he says, probably will last at least one or two years.\u003c/p>\n\u003cp>\u003cem>See more of NPR's \u003c/em>\u003ca href=\"http://www.npr.org/tags/147820238/ebola\">Ebola coverage\u003c/a>\u003cem> on the global health blog \u003c/em>\u003ca href=\"http://www.npr.org/blogs/goatsandsoda/\">Goats and Soda\u003c/a>. \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": "Food shortages are emerging in the wake of West Africa's Ebola epidemic. Market shelves are bare and fields are neglected because traders can't move and social gatherings are discouraged.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86608\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/empty-market-liberia_slide-867ba38e2b1af7180cf90fb9c8125667672b472e.jpg\" alt=\"A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A street market remains empty in Monrovia's West Point slum as part of quarantine measures to contain the spread of Ebola in Liberia. Photo: Zoom Dosso/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140822_atc_a_food_crisis_follows_africas_ebola_crisis.mp3\u003c/p>\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/2014/08/22/342480343/a-food-crisis-follows-africas-ebola-crisis\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/22/14)\u003c/p>\n\u003cp>In the shadows of West Africa's Ebola outbreak, food shortages are starting to develop.\u003c/p>\n\u003cp>This time of year is traditionally the lean season in West Africa, when last year's harvest of rice or groundnuts is mostly exhausted. Until recently, people were quite hopeful about the approaching harvest this year.\u003c/p>\n\u003cp>\"The rainfall situation was very good,\" says Shukri Ahmed, a senior economist with the U.N.'s \u003ca href=\"http://www.fao.org/home/en/\">Food and Agriculture Organization\u003c/a> in Rome. \"We were actually developing an optimistic forecast for crop production this year.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But then came Ebola.\u003c/p>\n\u003cp>The first food source that disappeared from markets was \"bush meat,\" meat from forest animals. Some of those animals, like \u003ca href=\"http://www.fao.org/news/story/en/item/239123/icode/\">fruit bats\u003c/a>, can actually carry Ebola, so governments have banned it.\u003c/p>\n\u003cp>Other foods have become scarce as a side effect of efforts to keep the virus from spreading.\u003c/p>\n\u003cp>\u003ca href=\"http://www.developmentaid.org/david.mwesigwa\">David Mwesigwa\u003c/a>, the FAO's acting representative in Sierra Leone, says that when governments stopped people from moving from country to country, or even from one town to another, it stopped traders from delivering food to the markets. \"The primary impact has been on the mobility of most of the traders,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_86609\" class=\"wp-caption aligncenter\" style=\"max-width: 1798px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-aid_slide-4c9cd93724b7424b7707871c512be3111719f59f.jpg\" alt=\"The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images \" width=\"1798\" height=\"1198\" class=\"size-full wp-image-86609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Liberian government delivered bags of rice, beans and cooking oil to residents of the West Point slum in Monrovia. The community has been quarantined because of the Ebola outbreak in the area. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In quarantined areas, some food markets have been shut down completely.\u003c/p>\n\u003cp>Sierra Leone, and to an even greater extent, Liberia, also import a lot of rice. Those imports are down, too. Ships are reluctant to dock in places affected by the epidemic.\u003c/p>\n\u003cp>As a result, there's less food for sale, and prices are rising. According to Mwesigwa, people in many parts of Sierra Leone are paying 40 or 50 percent more for rice and other foods. The prices of meat and fish have doubled in some places. The situation in Liberia, he says, is similar, but probably even a bit worse.\u003c/p>\n\u003cp>While this is already cutting the ability of people to afford adequate food, things may get even worse over the coming year. This year's harvest is also in danger because communal work arrangements have broken down.\u003c/p>\n\u003cp>\"The Ebola came in at a time when farmers were ready to go to the field to work together, in groups,\" Mwesigwa says.\u003c/p>\n\u003cp>But people now have been advised to avoid such activities. Coming together in groups could spread the disease. So essential work like weeding the rice is not happening.\u003c/p>\n\u003cp>Gon Myers, the \u003ca href=\"http://www.wfp.org/\">World Food Program\u003c/a>'s representative in Sierra Leone, says when you take all these factors together \"we think there will be a food crisis after the Ebola crisis.\"\u003c/p>\n\u003cp>Myers and Mwesigwa say that their organizations will need to start responding even while the Ebola outbreak continues.\u003c/p>\n\u003cp>Some food aid will be required to nourish people who've been cut off from their normal supplies of food.\u003c/p>\n\u003cp>But Mwesigwa says he wants to keep food aid to a minimum. Sierra Leone, in particular, has the potential to grow a lot of food itself, and it's made great \u003ca href=\"http://www.fao.org/news/story/en/item/52423/icode/\">progress\u003c/a> toward self-sufficiency since the country's civil war ended a decade ago.\u003c/p>\n\u003cp>Mwesigwa says international agencies can help the region's farmers get back on their feet. They can provide seeds when those are in short supply, and livestock so that people can produce more of their own meat.\u003c/p>\n\u003cp>That effort to rebuild food supplies, he says, probably will last at least one or two years.\u003c/p>\n\u003cp>\u003cem>See more of NPR's \u003c/em>\u003ca href=\"http://www.npr.org/tags/147820238/ebola\">Ebola coverage\u003c/a>\u003cem> on the global health blog \u003c/em>\u003ca href=\"http://www.npr.org/blogs/goatsandsoda/\">Goats and Soda\u003c/a>. \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": "California Drought Has Wild Salmon Competing With Almonds For Water",
"title": "California Drought Has Wild Salmon Competing With Almonds For Water",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86532\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\" alt=\"A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\" width=\"1120\" height=\"746\" class=\"size-full wp-image-86532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/21/342167846/california-drought-has-wild-salmon-competing-with-almonds-for-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/21/14) \u003c/p>\n\u003cp>The ongoing \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/31/336937629/most-of-california-reported-to-be-in-extreme-drought\">California drought\u003c/a> has pitted wild salmon against farmers in a fight for water. While growers of almonds, one of the state's biggest and most lucrative crops, enjoy booming production and skyrocketing sales to China, the fish, it seems, might be left high and dry this summer—and maybe even dead.\u003c/p>\n\u003cp>Thousands of adult king, or Chinook, salmon are now struggling to survive in the Klamath River of northern California, where waters are running dangerously low and warm due to diversion of river flows into the Central Valley, an intensely farmed agricultural area. If more water isn't let into the Klamath River within the coming days, the salmon, which are migrating upstream toward their spawning grounds, could succumb to a disease called gill rot.\u003c/p>\n\u003cfigure id=\"attachment_86512\" class=\"wp-caption aligncenter\" style=\"max-width: 1793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\" alt=\"Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\" width=\"1793\" height=\"1195\" class=\"size-full wp-image-86512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\u003c/figcaption>\u003c/figure>\n\u003cp>The disease, which played a role in the 2002 Klamath \u003ca href=\"http://www.fws.gov/arcata/fisheries/reports/technical/Klamath_River_Dieoff_Mortality_Report_AFWO_01_03.pdf\">die-off\u003c/a> of tens of thousands of Chinook, flourishes in warm water and is already creeping through the salmon population. Frankie Myers, a member of the Yurok tribe, a Native American group that lives in the Klamath River basin, tells The Salt about 1,000 salmon have already died this summer in a 100-mile stretch of river. Now, the remaining fish, which cannot survive in water much warmer than 70 degrees, are clustering in dense schools around the mouths of cold tributary streams, seeking relief from the sun-warmed river.\u003c/p>\n\u003cp>Members of local tribes have pleaded with government officials to step in and help by releasing cold water from the federally managed Trinity Lake, a reservoir upstream of the salmon. This would chill the river, stop the disease in its tracks and allow the salmon to continue their spawning migration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem is, most of Trinity Lake's water has been promised by government water managers to other users, including cities and industry.\u003c/p>\n\u003cp>On Tuesday, members of Klamath basin tribal groups convened in Sacramento to rally officials to save the Klamath's Chinook salmon. \"For us, salmon is life,\" Chook-Chook Hillman, a 30-year-old tribesman who was at the rally, tells The Salt. \"Without salmon, we'd might as well just pack it up as a people.\" Hillman says the regional director of the U.S. Bureau of Reclamation, which manages much of the state's water, promised in a private meeting that his agency would decide sometime Thursday whether or not to give the Klamath salmon more water.\u003c/p>\n\u003cp>The Klamath River flows into the Pacific Ocean near Oregon and is naturally separated from the interior regions of California by a coastal mountain range. But in the 1960s, the Bureau of Reclamation built an 11-mile tunnel connecting Trinity Lake to the Sacramento River basin to send Klamath-basin water to farmers in the San Joaquin Valley. Today, the arid valley is a major producer of the world's almonds, as well as other nuts and stone fruits, grapes and alfalfa.\u003c/p>\n\u003cp>But the North Coast tribal people question the fairness of a system by which crops hundreds of miles away depend on their river water at the expense of salmon.\u003c/p>\n\u003cp>\"It's not our fault they have orchards to water in the desert, and it's not the fish's fault, either,\" Hillman says. \"We shouldn't have to pay for that.\"\u003c/p>\n\u003cp>While the BOR technically \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">has not allotted any water\u003c/a> to farmers this year due to drought, producers in the valley whose supplies have been cut may still purchase water from others who didn't experience cutbacks. Others may tap into the state's shrinking groundwater reservoirs. One way or another, most fruit orchards receive the water they need each year.\u003c/p>\n\u003cp>Almonds are one of California's most important crops, with 80 percent of the crop now exported (\u003ca href=\"http://usa.chinadaily.com.cn/epaper/2013-11/30/content_17142042.htm\">mostly to China\u003c/a>), according to the California Department of Food and Agriculture. From 2004 to 2013, California's almond harvest \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/California_Ag_Statistics/Reports/2012cas-all.pdf\">exploded\u003c/a> from a billion to 2 billion pounds and \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Fruits_and_Nuts/201406almom.pdf\">record high production\u003c/a> is forecasted for this year, in spite of ongoing drought.\u003c/p>\n\u003cfigure id=\"attachment_86511\" class=\"wp-caption aligncenter\" style=\"max-width: 1605px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\" alt=\"A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\" width=\"1605\" height=\"1070\" class=\"size-full wp-image-86511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Jenny Nicolau with the Almond Board of California says almond growers have learned how to use water more efficiently. In the past two decades, she notes, the almond industry has reduced its water consumption by 33 percent per pound of almonds produced. And while production has increased, the industry's water use has remained about the same for at least a decade. She says agriculture uses less than 50 percent of the state's water.\u003c/p>\n\u003cp>But \u003ca href=\"http://livingwithwaterscarcity.com/\">David Zetland\u003c/a>, a water policy analyst and author, says this is a distortion of facts. He tells The Salt that of all the state's water that is diverted from rivers and reservoirs, 80 percent ultimately lands in fields and orchards.\u003c/p>\n\u003cp>Decades ago, dams built to create reservoirs for agricultural use dented or killed most of California's salmon runs. Relatively healthy runs of Chinook salmon still spawn in the Sacramento and the Klamath rivers, though sustaining them involves a complex life-support system of hatcheries, transporting migrating fish in trucks and boats and constant monitoring of water supplies.\u003c/p>\n\u003cp>As of Aug. 20, the BOR \u003ca href=\"http://www.usbr.gov/mp/cvo/vungvari/wtr_rpt.pdf\">was pumping\u003c/a> about 2,100 cubic feet per second of water from Trinity Lake into the Sacramento River system, leaving just 430 cubic feet per second flowing into the Trinity River, a major tributary of the Klamath. Many of the salmon currently at risk are stranded below the confluence of these two rivers, which means higher releases from Trinity Lake could save them.\u003c/p>\n\u003cp>Janet Sierzputowski, a BOR spokeswoman, says the water currently being diverted from the Trinty-Klamath system is intended to benefit the Sacramento River's own salmon. After all, two of the Sacramento's four distinct salmon runs — the spring Chinook and the winter Chinook — are on the endangered species list.\u003c/p>\n\u003cp>But \u003ca href=\"http://goldengatesalmonassociation.com/about-ggsa/board-officers/\">Zeke Grader\u003c/a>, a board member of the Golden Gate Salmon Association, an environmental group, says the Bureau's claim is \"nonsense.\" He explains that, by this time of year, the Sacramento's threatened spring run and endangered winter run Chinook are already too far upstream to reap any of the benefits of the cool Trinity Lake water, which flows into the Sacramento downstream of where Grader says the fish are now spawning.\u003c/p>\n\u003cp>\"They're not [transferring Trinity water to the Sacramento] for the salmon,\" he says. \"They're doing it for the almonds.\"\u003c/p>\n\u003cp>In a statement released on Aug. 19, the Bureau of Reclamation's regional director David Murillo said conditions affecting the health of salmon in the Klamath system would be \"monitored on a real-time basis\" and, if necessary, addressed with more water released into the river.\u003c/p>\n\u003cp>But real-time may not be fast enough. That's because it takes three to four days for water to flow from Trinity Lake to the region where the salmon are currently holding, according to Craig Tucker, the Karuk tribe's natural resources advocate.\u003c/p>\n\u003cp>\"They're telling us they'll let water go once they see dead fish,\" Tucker says. \"But once an epidemic starts, it's hard to stop.\"\u003c/p>\n\u003cp>For Myers, the government's reluctance to save the salmon his tribe depends on comes as yet another blow to their embattled traditions.\u003c/p>\n\u003cp>\"Not only are they asking the Native Americans to sacrifice their culture, but we're doing it so we can sell almonds to the Chinese,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.",
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"description": "Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86532\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\" alt=\"A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\" width=\"1120\" height=\"746\" class=\"size-full wp-image-86532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/21/342167846/california-drought-has-wild-salmon-competing-with-almonds-for-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/21/14) \u003c/p>\n\u003cp>The ongoing \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/31/336937629/most-of-california-reported-to-be-in-extreme-drought\">California drought\u003c/a> has pitted wild salmon against farmers in a fight for water. While growers of almonds, one of the state's biggest and most lucrative crops, enjoy booming production and skyrocketing sales to China, the fish, it seems, might be left high and dry this summer—and maybe even dead.\u003c/p>\n\u003cp>Thousands of adult king, or Chinook, salmon are now struggling to survive in the Klamath River of northern California, where waters are running dangerously low and warm due to diversion of river flows into the Central Valley, an intensely farmed agricultural area. If more water isn't let into the Klamath River within the coming days, the salmon, which are migrating upstream toward their spawning grounds, could succumb to a disease called gill rot.\u003c/p>\n\u003cfigure id=\"attachment_86512\" class=\"wp-caption aligncenter\" style=\"max-width: 1793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\" alt=\"Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\" width=\"1793\" height=\"1195\" class=\"size-full wp-image-86512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\u003c/figcaption>\u003c/figure>\n\u003cp>The disease, which played a role in the 2002 Klamath \u003ca href=\"http://www.fws.gov/arcata/fisheries/reports/technical/Klamath_River_Dieoff_Mortality_Report_AFWO_01_03.pdf\">die-off\u003c/a> of tens of thousands of Chinook, flourishes in warm water and is already creeping through the salmon population. Frankie Myers, a member of the Yurok tribe, a Native American group that lives in the Klamath River basin, tells The Salt about 1,000 salmon have already died this summer in a 100-mile stretch of river. Now, the remaining fish, which cannot survive in water much warmer than 70 degrees, are clustering in dense schools around the mouths of cold tributary streams, seeking relief from the sun-warmed river.\u003c/p>\n\u003cp>Members of local tribes have pleaded with government officials to step in and help by releasing cold water from the federally managed Trinity Lake, a reservoir upstream of the salmon. This would chill the river, stop the disease in its tracks and allow the salmon to continue their spawning migration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem is, most of Trinity Lake's water has been promised by government water managers to other users, including cities and industry.\u003c/p>\n\u003cp>On Tuesday, members of Klamath basin tribal groups convened in Sacramento to rally officials to save the Klamath's Chinook salmon. \"For us, salmon is life,\" Chook-Chook Hillman, a 30-year-old tribesman who was at the rally, tells The Salt. \"Without salmon, we'd might as well just pack it up as a people.\" Hillman says the regional director of the U.S. Bureau of Reclamation, which manages much of the state's water, promised in a private meeting that his agency would decide sometime Thursday whether or not to give the Klamath salmon more water.\u003c/p>\n\u003cp>The Klamath River flows into the Pacific Ocean near Oregon and is naturally separated from the interior regions of California by a coastal mountain range. But in the 1960s, the Bureau of Reclamation built an 11-mile tunnel connecting Trinity Lake to the Sacramento River basin to send Klamath-basin water to farmers in the San Joaquin Valley. Today, the arid valley is a major producer of the world's almonds, as well as other nuts and stone fruits, grapes and alfalfa.\u003c/p>\n\u003cp>But the North Coast tribal people question the fairness of a system by which crops hundreds of miles away depend on their river water at the expense of salmon.\u003c/p>\n\u003cp>\"It's not our fault they have orchards to water in the desert, and it's not the fish's fault, either,\" Hillman says. \"We shouldn't have to pay for that.\"\u003c/p>\n\u003cp>While the BOR technically \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">has not allotted any water\u003c/a> to farmers this year due to drought, producers in the valley whose supplies have been cut may still purchase water from others who didn't experience cutbacks. Others may tap into the state's shrinking groundwater reservoirs. One way or another, most fruit orchards receive the water they need each year.\u003c/p>\n\u003cp>Almonds are one of California's most important crops, with 80 percent of the crop now exported (\u003ca href=\"http://usa.chinadaily.com.cn/epaper/2013-11/30/content_17142042.htm\">mostly to China\u003c/a>), according to the California Department of Food and Agriculture. From 2004 to 2013, California's almond harvest \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/California_Ag_Statistics/Reports/2012cas-all.pdf\">exploded\u003c/a> from a billion to 2 billion pounds and \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Fruits_and_Nuts/201406almom.pdf\">record high production\u003c/a> is forecasted for this year, in spite of ongoing drought.\u003c/p>\n\u003cfigure id=\"attachment_86511\" class=\"wp-caption aligncenter\" style=\"max-width: 1605px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\" alt=\"A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\" width=\"1605\" height=\"1070\" class=\"size-full wp-image-86511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Jenny Nicolau with the Almond Board of California says almond growers have learned how to use water more efficiently. In the past two decades, she notes, the almond industry has reduced its water consumption by 33 percent per pound of almonds produced. And while production has increased, the industry's water use has remained about the same for at least a decade. She says agriculture uses less than 50 percent of the state's water.\u003c/p>\n\u003cp>But \u003ca href=\"http://livingwithwaterscarcity.com/\">David Zetland\u003c/a>, a water policy analyst and author, says this is a distortion of facts. He tells The Salt that of all the state's water that is diverted from rivers and reservoirs, 80 percent ultimately lands in fields and orchards.\u003c/p>\n\u003cp>Decades ago, dams built to create reservoirs for agricultural use dented or killed most of California's salmon runs. Relatively healthy runs of Chinook salmon still spawn in the Sacramento and the Klamath rivers, though sustaining them involves a complex life-support system of hatcheries, transporting migrating fish in trucks and boats and constant monitoring of water supplies.\u003c/p>\n\u003cp>As of Aug. 20, the BOR \u003ca href=\"http://www.usbr.gov/mp/cvo/vungvari/wtr_rpt.pdf\">was pumping\u003c/a> about 2,100 cubic feet per second of water from Trinity Lake into the Sacramento River system, leaving just 430 cubic feet per second flowing into the Trinity River, a major tributary of the Klamath. Many of the salmon currently at risk are stranded below the confluence of these two rivers, which means higher releases from Trinity Lake could save them.\u003c/p>\n\u003cp>Janet Sierzputowski, a BOR spokeswoman, says the water currently being diverted from the Trinty-Klamath system is intended to benefit the Sacramento River's own salmon. After all, two of the Sacramento's four distinct salmon runs — the spring Chinook and the winter Chinook — are on the endangered species list.\u003c/p>\n\u003cp>But \u003ca href=\"http://goldengatesalmonassociation.com/about-ggsa/board-officers/\">Zeke Grader\u003c/a>, a board member of the Golden Gate Salmon Association, an environmental group, says the Bureau's claim is \"nonsense.\" He explains that, by this time of year, the Sacramento's threatened spring run and endangered winter run Chinook are already too far upstream to reap any of the benefits of the cool Trinity Lake water, which flows into the Sacramento downstream of where Grader says the fish are now spawning.\u003c/p>\n\u003cp>\"They're not [transferring Trinity water to the Sacramento] for the salmon,\" he says. \"They're doing it for the almonds.\"\u003c/p>\n\u003cp>In a statement released on Aug. 19, the Bureau of Reclamation's regional director David Murillo said conditions affecting the health of salmon in the Klamath system would be \"monitored on a real-time basis\" and, if necessary, addressed with more water released into the river.\u003c/p>\n\u003cp>But real-time may not be fast enough. That's because it takes three to four days for water to flow from Trinity Lake to the region where the salmon are currently holding, according to Craig Tucker, the Karuk tribe's natural resources advocate.\u003c/p>\n\u003cp>\"They're telling us they'll let water go once they see dead fish,\" Tucker says. \"But once an epidemic starts, it's hard to stop.\"\u003c/p>\n\u003cp>For Myers, the government's reluctance to save the salmon his tribe depends on comes as yet another blow to their embattled traditions.\u003c/p>\n\u003cp>\"Not only are they asking the Native Americans to sacrifice their culture, but we're doing it so we can sell almonds to the Chinese,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\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": "Seeking Proof For Why We Feel Terrible After Too Many Drinks",
"title": "Seeking Proof For Why We Feel Terrible After Too Many Drinks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \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": "Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, \u003cem>Proof: The Science of Booze,\u003c/em> explores these and other scientific mysteries of alcohol's effect on the body.\u003cem>\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \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": "More Military Families Are Relying On Food Banks And Pantries",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86248\" class=\"wp-caption aligncenter\" style=\"max-width: 1565px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\" alt=\"Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR \" width=\"1565\" height=\"1173\" class=\"size-full wp-image-86248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR\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/2014/08/20140818_me_more_military_families_are_relying_on_food_banks_and_pantries.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/340676181/more-military-families-are-relying-on-food-banks-and-pantries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Despite the economic recovery, more than 46 million Americans — or 1 in 7 — used a food pantry last year. And a surprisingly high number of those seeking help were households with military members, according to a new survey by Feeding America, which is a network of U.S. food banks.\u003c/p>\n\u003cp>The \u003ca href=\"http://help.feedingamerica.org/site/PageServer/?pagename=HIA_hunger_in_america&s_src=W148REFER&s_referrer=google&s_subsrc=Feeding%20America&_ga=1.235572865.1605083190.1408224041\">survey\u003c/a> — conducted in 2013 — found that almost 620,000 of the households using Feeding America services have at least one member currently in the military. That's one-quarter of all U.S. military households.\u003c/p>\n\u003cp>\u003ca href=\"https://www.mdfoodbank.org/about-us/board-directors/\">Deborah Flateman\u003c/a>, president and CEO of the Maryland Food Bank in Baltimore, says she isn't surprised. Last year, her food bank started working with groups like the USO to provide food aid to families affiliated with nearby military bases like Fort Meade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says, so far, they've used their mobile food pantry to distribute more than 200,000 pounds of food to military families.\u003c/p>\n\u003cblockquote>\u003cp>About 20 percent of all the households using Feeding America services include a member who is serving or has served in the military. Of those, 620,000 households have at least one member currently in the military, which is one-quarter of all U.S. military households.\u003c/p>\u003c/blockquote>\n\u003cp>\"They're not unlike any of the other families that we serve,\" says Flateman. \"They meet hardship and they need assistance with food.\"\u003c/p>\n\u003cp>And other food banks and pantries say they're seeing a similar increase.\u003c/p>\n\u003cp>Margaret Young is with the Calvary Assembly of God Church in Dover, Del., about a mile from Dover Air Force Base. She says she noticed about four years ago that more military families were showing up at the church food pantry for help. She says they're usually young, junior-level service members with kids.\u003c/p>\n\u003cp>\"And then of course they have younger spouses,\" says Young. \"And the spouses, you know, when you have to relocate every couple of months or every couple of years, however that works, it makes it harder for them to find jobs. I think that's the primary reason.\"\u003c/p>\n\u003cp>\u003ca href=\"http://feedingamerica.org/how-we-fight-hunger/about-us/national-staff/maura-daly.aspx\">Maura Daly\u003c/a> of Feeding America says that's what they found in their survey: Both military and nonmilitary families are having a difficult time making ends meet. She says even though most of their clients work, they often have to make difficult choices.\u003c/p>\n\u003cp>\"Between things like food and paying for their utilities, food and paying for transportation, food and paying for medicine or housing,\" she says. \"So these are literally choices that people have to make between eating, putting a roof over their head, keeping the lights on.\"\u003c/p>\n\u003cp>In a written statement, Pentagon spokesman Nate Christensen told NPR that the Defense Department is reviewing the survey results.\u003c/p>\n\u003cp>\u003cstrong>UPDATE Monday Aug. 18, 10:52 a.m.:\u003c/strong> After reviewing the results, Christensen wrote in an email, \"The Department of Defense disagrees with the methodology that Feeding America used to calculate the estimated percentage of military households served by its food assistance programs.\"\u003c/p>\n\u003cp>But Christensen also said that military pay and benefits compare favorably with the private sector, and if a service member has financial troubles, counseling is available.\u003c/p>\n\u003cp>But Joyce Raezer, executive director of the \u003ca href=\"http://www.militaryfamily.org/\">National Military Family Association\u003c/a>, a nonprofit group that supports military families, says service members are often reluctant to seek such help. That's especially the case now that the military is downsizing, she says.\u003c/p>\n\u003cp>\"People are afraid to call attention to themselves. They don't know who's getting picked to be asked to leave and who's going to get to stay and what the criteria are. And so a lot of these families are just laying low,\" says Raezer.\u003c/p>\n\u003cp>Also, it can be embarrassing to admit you need help with food. Raezer wasn't at all surprised that we were unable to get any military families to go on record for this story.\u003c/p>\n\u003cp>\"The reason they go to the food bank is it's anonymous,\" she says.\u003c/p>\n\u003cp>But Raezer has no doubt the need is there, even if the Feeding America numbers seem high to her. She says some families have trouble managing their finances, with all the disruptions of military life, and especially if there's an unexpected bill for something like a car repair.\u003c/p>\n\u003cp>\"Which may mean at the end of the month, things are a little tighter than they should be,\" she says.\u003c/p>\n\u003cp>And free food at the pantry might be just what they need to get by. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86248\" class=\"wp-caption aligncenter\" style=\"max-width: 1565px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-bank-91730b5440dd2557e53356d7f557422878558351.jpg\" alt=\"Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR \" width=\"1565\" height=\"1173\" class=\"size-full wp-image-86248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Photo: Pam Fessler/NPR\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/2014/08/20140818_me_more_military_families_are_relying_on_food_banks_and_pantries.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\" target=\"_blank\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/340676181/more-military-families-are-relying-on-food-banks-and-pantries\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Despite the economic recovery, more than 46 million Americans — or 1 in 7 — used a food pantry last year. And a surprisingly high number of those seeking help were households with military members, according to a new survey by Feeding America, which is a network of U.S. food banks.\u003c/p>\n\u003cp>The \u003ca href=\"http://help.feedingamerica.org/site/PageServer/?pagename=HIA_hunger_in_america&s_src=W148REFER&s_referrer=google&s_subsrc=Feeding%20America&_ga=1.235572865.1605083190.1408224041\">survey\u003c/a> — conducted in 2013 — found that almost 620,000 of the households using Feeding America services have at least one member currently in the military. That's one-quarter of all U.S. military households.\u003c/p>\n\u003cp>\u003ca href=\"https://www.mdfoodbank.org/about-us/board-directors/\">Deborah Flateman\u003c/a>, president and CEO of the Maryland Food Bank in Baltimore, says she isn't surprised. Last year, her food bank started working with groups like the USO to provide food aid to families affiliated with nearby military bases like Fort Meade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says, so far, they've used their mobile food pantry to distribute more than 200,000 pounds of food to military families.\u003c/p>\n\u003cblockquote>\u003cp>About 20 percent of all the households using Feeding America services include a member who is serving or has served in the military. Of those, 620,000 households have at least one member currently in the military, which is one-quarter of all U.S. military households.\u003c/p>\u003c/blockquote>\n\u003cp>\"They're not unlike any of the other families that we serve,\" says Flateman. \"They meet hardship and they need assistance with food.\"\u003c/p>\n\u003cp>And other food banks and pantries say they're seeing a similar increase.\u003c/p>\n\u003cp>Margaret Young is with the Calvary Assembly of God Church in Dover, Del., about a mile from Dover Air Force Base. She says she noticed about four years ago that more military families were showing up at the church food pantry for help. She says they're usually young, junior-level service members with kids.\u003c/p>\n\u003cp>\"And then of course they have younger spouses,\" says Young. \"And the spouses, you know, when you have to relocate every couple of months or every couple of years, however that works, it makes it harder for them to find jobs. I think that's the primary reason.\"\u003c/p>\n\u003cp>\u003ca href=\"http://feedingamerica.org/how-we-fight-hunger/about-us/national-staff/maura-daly.aspx\">Maura Daly\u003c/a> of Feeding America says that's what they found in their survey: Both military and nonmilitary families are having a difficult time making ends meet. She says even though most of their clients work, they often have to make difficult choices.\u003c/p>\n\u003cp>\"Between things like food and paying for their utilities, food and paying for transportation, food and paying for medicine or housing,\" she says. \"So these are literally choices that people have to make between eating, putting a roof over their head, keeping the lights on.\"\u003c/p>\n\u003cp>In a written statement, Pentagon spokesman Nate Christensen told NPR that the Defense Department is reviewing the survey results.\u003c/p>\n\u003cp>\u003cstrong>UPDATE Monday Aug. 18, 10:52 a.m.:\u003c/strong> After reviewing the results, Christensen wrote in an email, \"The Department of Defense disagrees with the methodology that Feeding America used to calculate the estimated percentage of military households served by its food assistance programs.\"\u003c/p>\n\u003cp>But Christensen also said that military pay and benefits compare favorably with the private sector, and if a service member has financial troubles, counseling is available.\u003c/p>\n\u003cp>But Joyce Raezer, executive director of the \u003ca href=\"http://www.militaryfamily.org/\">National Military Family Association\u003c/a>, a nonprofit group that supports military families, says service members are often reluctant to seek such help. That's especially the case now that the military is downsizing, she says.\u003c/p>\n\u003cp>\"People are afraid to call attention to themselves. They don't know who's getting picked to be asked to leave and who's going to get to stay and what the criteria are. And so a lot of these families are just laying low,\" says Raezer.\u003c/p>\n\u003cp>Also, it can be embarrassing to admit you need help with food. Raezer wasn't at all surprised that we were unable to get any military families to go on record for this story.\u003c/p>\n\u003cp>\"The reason they go to the food bank is it's anonymous,\" she says.\u003c/p>\n\u003cp>But Raezer has no doubt the need is there, even if the Feeding America numbers seem high to her. She says some families have trouble managing their finances, with all the disruptions of military life, and especially if there's an unexpected bill for something like a car repair.\u003c/p>\n\u003cp>\"Which may mean at the end of the month, things are a little tighter than they should be,\" she says.\u003c/p>\n\u003cp>And free food at the pantry might be just what they need to get by. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Food Startups, Incubators Help Dish Up Success",
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"content": "\u003cfigure id=\"attachment_86236\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\" alt=\"Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR \" width=\"1998\" height=\"1332\" class=\"size-full wp-image-86236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR\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/2014/08/20140818_me_for_food_start-ups_incubators_help_dish_up_success.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/336877182/for-food-start-ups-incubators-help-dish-up-success\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>If you want to get in shape, you can join a gym. But if you want to start a food business, where do you go?\u003c/p>\n\u003cp>Try a culinary incubator.\u003c/p>\n\u003cp>Just as gym members share workout equipment, members of many food incubators share commercial kitchen space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Incubators also offer business support and technical assistance — like branding, sales and distribution — to help \"foodpreneurs\" get off the ground.\u003c/p>\n\u003cp>\"The food incubator model has really grown in the last several years, from virtually no food incubators to probably about 200 [or \u003ca href=\"http://www.culinaryincubator.com/maps.php\">more\u003c/a>] in the U.S.,\" Andrea Bell, the founder of Chef's Kitchen in Los Angeles, Calif., tells us.\u003c/p>\n\u003cp>And why such growth? With the \u003ca href=\"http://www.smallfoodbiz.com/2014/04/07/sales-of-specialty-food-products-soar-infographic/\">booming demand\u003c/a> for specialty and artisanal foods, incubators can help hungry entrepreneurs get started in a licensed kitchen at a fraction of the price of leasing their own space.\u003c/p>\n\u003cp>In Portland, \u003ca href=\"http://kitchencru.biz/\">KitchenCru\u003c/a> is thriving, and in San Francisco, there's the nonprofit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina,\u003c/a> which focuses on cultivating low-income food entrepreneurs. Incubators have sprung up in towns beyond these foodie meccas, too, at institutions like \u003ca href=\"http://www.lsuagcenter.com/en/our_offices/departments/food_science/extension_outreach/incubator/\">Louisiana State Univerity \u003c/a> in Baton Rouge and \u003ca href=\"http://www.ncagr.gov/markets/agribiz/foodbiz.html#incubator\">Mayland Community College\u003c/a> in North Carolina.\u003c/p>\n\u003cp>\"Everyone wants fresh and local [food],\" says Cullen Gilchrist, co-founder of food incubator \u003ca href=\"http://unionkitchendc.com/\">Union Kitchen\u003c/a> in Washington, D.C.\u003c/p>\n\u003cp>But getting started as a foodpreneur is tricky. \"The failure rate of food businesses — it's enormous,\" says Gilchrist. His goal is to lower the barriers to entry and teach foodpreneurs what they need to know.\u003c/p>\n\u003cp>\"You need to be able to make great food — that's a given,\" says Gilchrist. But passion alone for your product only takes you so far. That stellar pie you bake from your grandmother's recipe that all your friends love is really just the first step, he says.\u003c/p>\n\u003cp>If you really want to make it, there's a long checklist to consider: Do you have a food handler's license? How are you going to find customers? What about business insurance, working a spreadsheet or a plan to distribute your food?\u003c/p>\n\u003cp>\"[The food business] is not for the faint of heart,\" says Jenna Huntsberger as she pulls sheets of snickerdoodles out of the double-stacked convection ovens at Union Kitchen. Huntsberger started \u003ca href=\"http://whiskeddc.com/\">Whisked\u003c/a> bakery, one of about 50 startups housed at the food incubator.\u003c/p>\n\u003cp>\"You've got to know how much it costs to make this cookie,\" Huntsberger says. That means the labor and the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_86237\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\" alt=\"Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR \" width=\"2000\" height=\"1332\" class=\"size-full wp-image-86237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>In a business where profit margins are small, Huntsberger realized that the difference between being in the red and being in the black, in one instance, came down to how many walnuts she was adding to a line of cookie bars she sold.\u003c/p>\n\u003cp>When she priced out the bars, she calculated that she was spending $0.74 on ingredients, mostly nuts, for a cookie that was selling for about $1. That's way out of line with the rule of thumb that food costs should be kept to 30 percent of the retail price of the product.\u003c/p>\n\u003cp>So once it was clear that she'd \"never, ever make money on the product,\" she says, she stopped making it. Huntsberger's bottom line? Become a numbers person.\u003c/p>\n\u003cp>Huntsberger's business has doubled since 2012. And, she says, the shared kitchen space and the business know-how she's honed at Union Kitchen have been a big part of her success. She has picked up retail clients, such as \u003ca href=\"http://www.washingtonsgreengrocer.com/farms/whisked.htm\">Washington's Green Grocer\u003c/a>, which does a weekly pickup at Union Kitchen.\u003c/p>\n\u003cp>\"What you get is this collaborative environment,\" says business consultant \u003ca href=\"http://www.terrystarbucker.com/\">Terry St. Marie, \u003c/a>who has studied the incubator model. \"It's more than just providing [startups] with a stove; it's giving them connections.\"\u003c/p>\n\u003cp>It's hard to estimate the success rate of food incubators, in part because the model is still new. But Union Kitchen says 10 of its members and alumni businesses have opened, or are in the process of opening, their own brick-and-mortar establishments.\u003c/p>\n\u003cp>\"We've created about 300 jobs,\" Gilchrist says.\u003c/p>\n\u003cp>And, he says, incubators like his are cultivating the kind of food businesses the community wants. Every time a Union Kitchen startup opens a store, \"that's one less Subway or Potbelly.\"\u003c/p>\n\u003cp>At a time when big chains dominate, he's optimistic that small, independent businesses can find success, too. \u003c/p>\n\u003cblockquote>\n\u003ch3>Three Tips For Would-Be Food Entrepreneurs\u003c/h3>\n\u003cp>\u003cstrong>Don't Quit Your Day Job:\u003c/strong>\u003cbr>\nAndrea Bell of Chef's Kitchen tells prospective startups that it will likely take a couple of years before they turn a profit. If you can get 24/7 kitchen access at an incubator, you can can bake or cook in off hours or on weekends. If you make that work, you can scale up later.\u003c/p>\n\u003cp>\u003cstrong>The Food Biz Requires Enormous Physical Stamina:\u003c/strong>\u003cbr>\nVictoria Lai, a D.C. attorney-turned-ice cream entrepreneur, recently moved out of Union Kitchen and opened her own storefront shop, called . She tells us it's exhausting being on her feet all day.\u003c/p>\n\u003cp>\"Even though I've pulled all-nighters in other jobs, working late at a computer is in many ways easier than managing a line of customers that extends out the door for hours,\" she says.\u003c/p>\n\u003cp>\u003cstrong>If It's Not Working, Cut Your Loses:\u003c/strong>\u003cbr>\nThe appeal of the incubator model is that it offers inexpensive access to a licensed commercial kitchen. It's a way to test the waters, without taking on a lot of debt or risk.\u003c/p>\n\u003cp>If you start a business out of Union Kitchen, \"and three months later you realize it was a bad idea, you're out a couple thousand dollars,\" says co-founder Cullen Gilchrist.\u003c/p>\u003c/blockquote>\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_86236\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\" alt=\"Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR \" width=\"1998\" height=\"1332\" class=\"size-full wp-image-86236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR\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/2014/08/20140818_me_for_food_start-ups_incubators_help_dish_up_success.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/336877182/for-food-start-ups-incubators-help-dish-up-success\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>If you want to get in shape, you can join a gym. But if you want to start a food business, where do you go?\u003c/p>\n\u003cp>Try a culinary incubator.\u003c/p>\n\u003cp>Just as gym members share workout equipment, members of many food incubators share commercial kitchen space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Incubators also offer business support and technical assistance — like branding, sales and distribution — to help \"foodpreneurs\" get off the ground.\u003c/p>\n\u003cp>\"The food incubator model has really grown in the last several years, from virtually no food incubators to probably about 200 [or \u003ca href=\"http://www.culinaryincubator.com/maps.php\">more\u003c/a>] in the U.S.,\" Andrea Bell, the founder of Chef's Kitchen in Los Angeles, Calif., tells us.\u003c/p>\n\u003cp>And why such growth? With the \u003ca href=\"http://www.smallfoodbiz.com/2014/04/07/sales-of-specialty-food-products-soar-infographic/\">booming demand\u003c/a> for specialty and artisanal foods, incubators can help hungry entrepreneurs get started in a licensed kitchen at a fraction of the price of leasing their own space.\u003c/p>\n\u003cp>In Portland, \u003ca href=\"http://kitchencru.biz/\">KitchenCru\u003c/a> is thriving, and in San Francisco, there's the nonprofit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina,\u003c/a> which focuses on cultivating low-income food entrepreneurs. Incubators have sprung up in towns beyond these foodie meccas, too, at institutions like \u003ca href=\"http://www.lsuagcenter.com/en/our_offices/departments/food_science/extension_outreach/incubator/\">Louisiana State Univerity \u003c/a> in Baton Rouge and \u003ca href=\"http://www.ncagr.gov/markets/agribiz/foodbiz.html#incubator\">Mayland Community College\u003c/a> in North Carolina.\u003c/p>\n\u003cp>\"Everyone wants fresh and local [food],\" says Cullen Gilchrist, co-founder of food incubator \u003ca href=\"http://unionkitchendc.com/\">Union Kitchen\u003c/a> in Washington, D.C.\u003c/p>\n\u003cp>But getting started as a foodpreneur is tricky. \"The failure rate of food businesses — it's enormous,\" says Gilchrist. His goal is to lower the barriers to entry and teach foodpreneurs what they need to know.\u003c/p>\n\u003cp>\"You need to be able to make great food — that's a given,\" says Gilchrist. But passion alone for your product only takes you so far. That stellar pie you bake from your grandmother's recipe that all your friends love is really just the first step, he says.\u003c/p>\n\u003cp>If you really want to make it, there's a long checklist to consider: Do you have a food handler's license? How are you going to find customers? What about business insurance, working a spreadsheet or a plan to distribute your food?\u003c/p>\n\u003cp>\"[The food business] is not for the faint of heart,\" says Jenna Huntsberger as she pulls sheets of snickerdoodles out of the double-stacked convection ovens at Union Kitchen. Huntsberger started \u003ca href=\"http://whiskeddc.com/\">Whisked\u003c/a> bakery, one of about 50 startups housed at the food incubator.\u003c/p>\n\u003cp>\"You've got to know how much it costs to make this cookie,\" Huntsberger says. That means the labor and the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_86237\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\" alt=\"Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR \" width=\"2000\" height=\"1332\" class=\"size-full wp-image-86237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>In a business where profit margins are small, Huntsberger realized that the difference between being in the red and being in the black, in one instance, came down to how many walnuts she was adding to a line of cookie bars she sold.\u003c/p>\n\u003cp>When she priced out the bars, she calculated that she was spending $0.74 on ingredients, mostly nuts, for a cookie that was selling for about $1. That's way out of line with the rule of thumb that food costs should be kept to 30 percent of the retail price of the product.\u003c/p>\n\u003cp>So once it was clear that she'd \"never, ever make money on the product,\" she says, she stopped making it. Huntsberger's bottom line? Become a numbers person.\u003c/p>\n\u003cp>Huntsberger's business has doubled since 2012. And, she says, the shared kitchen space and the business know-how she's honed at Union Kitchen have been a big part of her success. She has picked up retail clients, such as \u003ca href=\"http://www.washingtonsgreengrocer.com/farms/whisked.htm\">Washington's Green Grocer\u003c/a>, which does a weekly pickup at Union Kitchen.\u003c/p>\n\u003cp>\"What you get is this collaborative environment,\" says business consultant \u003ca href=\"http://www.terrystarbucker.com/\">Terry St. Marie, \u003c/a>who has studied the incubator model. \"It's more than just providing [startups] with a stove; it's giving them connections.\"\u003c/p>\n\u003cp>It's hard to estimate the success rate of food incubators, in part because the model is still new. But Union Kitchen says 10 of its members and alumni businesses have opened, or are in the process of opening, their own brick-and-mortar establishments.\u003c/p>\n\u003cp>\"We've created about 300 jobs,\" Gilchrist says.\u003c/p>\n\u003cp>And, he says, incubators like his are cultivating the kind of food businesses the community wants. Every time a Union Kitchen startup opens a store, \"that's one less Subway or Potbelly.\"\u003c/p>\n\u003cp>At a time when big chains dominate, he's optimistic that small, independent businesses can find success, too. \u003c/p>\n\u003cblockquote>\n\u003ch3>Three Tips For Would-Be Food Entrepreneurs\u003c/h3>\n\u003cp>\u003cstrong>Don't Quit Your Day Job:\u003c/strong>\u003cbr>\nAndrea Bell of Chef's Kitchen tells prospective startups that it will likely take a couple of years before they turn a profit. If you can get 24/7 kitchen access at an incubator, you can can bake or cook in off hours or on weekends. If you make that work, you can scale up later.\u003c/p>\n\u003cp>\u003cstrong>The Food Biz Requires Enormous Physical Stamina:\u003c/strong>\u003cbr>\nVictoria Lai, a D.C. attorney-turned-ice cream entrepreneur, recently moved out of Union Kitchen and opened her own storefront shop, called . She tells us it's exhausting being on her feet all day.\u003c/p>\n\u003cp>\"Even though I've pulled all-nighters in other jobs, working late at a computer is in many ways easier than managing a line of customers that extends out the door for hours,\" she says.\u003c/p>\n\u003cp>\u003cstrong>If It's Not Working, Cut Your Loses:\u003c/strong>\u003cbr>\nThe appeal of the incubator model is that it offers inexpensive access to a licensed commercial kitchen. It's a way to test the waters, without taking on a lot of debt or risk.\u003c/p>\n\u003cp>If you start a business out of Union Kitchen, \"and three months later you realize it was a bad idea, you're out a couple thousand dollars,\" says co-founder Cullen Gilchrist.\u003c/p>\u003c/blockquote>\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": "Unlocking France's Secrets To Safer Raw Milk Cheese",
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"content": "\u003cfigure id=\"attachment_86127\" class=\"wp-caption aligncenter\" style=\"max-width: 1760px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\" alt=\"A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images \" width=\"1760\" height=\"1173\" class=\"size-full wp-image-86127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/12/339858426/unlocking-frances-secrets-to-safer-raw-milk-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/12/14)\u003c/p>\n\u003cp>In the English-speaking world, our approach to making cheese for most of the last 60 years has been like a Texas gunslinger's: kill bacteria, ask questions later. If it's not pasteurized, it's dangerous, the thinking goes.\u003c/p>\n\u003cp>But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor. The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery and so on.\u003c/p>\n\u003cp>In recent years, America, England and Australia have discovered the pleasures of making their own farmhouse cheeses with raw milk, but it seems the French still have some secrets.\u003c/p>\n\u003cp>In fact, French scientists seem to have figured out the Holy Grail of raw milk cheese: how to make it safer. And a lot of how they do it comes down to how to use good bacteria to battle the bad ones.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Learning those French secrets could help cheesemakers in the Anglophone world make safer and more delicious cheese, says \u003ca href=\"http://www.nealsyarddairy.co.uk/staff/bronwenp.html\">Bronwen Percival\u003c/a>, a cheese buyer with Neal's Yard Dairy in London. So she's spearheading a Kickstarter \u003ca href=\"https://www.kickstarter.com/projects/1032957974/raw-milk-microbiology-for-cheesemakers\">effort\u003c/a> to raise about $20,000 to translate a technical French government manual on cheese microbiology into English.\u003c/p>\n\u003cp>\"Over the past five to ten years, we've been more interested in what makes cheese tick,\" says Percival. Like how it grows, how it changes — the technical stuff. But understanding cheese microbiology is \"not the kind of thing you can just look up on the Internet,\" she says.\u003c/p>\n\u003cp>Understanding cheese microbiology is important because \"every organism could potentially have different contributions to the flavor,\" says \u003ca href=\"http://sysbio.harvard.edu/csb/research/dutton.html\">Rachel Dutton\u003c/a>, who studies the microbial ecosystems of cheese at Harvard. She recently published a \u003ca href=\"http://www.cell.com/cell/abstract/S0092-8674%2814%2900745-4\">paper\u003c/a> in the journal \u003cem>Cell \u003c/em>that traces 24 widely distributed and reproducible types of bacteria and fungi on 137 cheeses made in 10 countries by traditional methods.\u003c/p>\n\u003cp>\"We're just starting to get a better picture of how much diversity there is,\" she says. And translating the French manual would help spread the word.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Understanding the microbial communities of raw milk is only the beginning. Percival and others in the tight-knit Anglophone artisan cheese community want to learn to harness the good microbes to block the bad microbes, like listeria and \u003cem>E. coli\u003c/em>, that make people sick.\u003c/p>\n\u003cp>\"Instead of having a war of annihilation on microbes, we should be working with them,\" Percival says.\u003c/p>\n\u003cp>She first heard of the concept at an artisan cheese conference in England two years ago. A French scientist brought over the book and discussed how protecting the biodiversity of raw milk microbes could actually make the cheese safer. \"Her presentation was pretty electrifying,\" Percival says.\u003c/p>\n\u003cp>Of course cultivating bacteria in raw milk goes against all that British and American governments have been pushing on the dairy safety front for years. Pasteurization (ironically developed by a \u003ca href=\"http://www.biography.com/people/louis-pasteur-9434402\">French scientist\u003c/a>) kills bad bacteria, but it also kills off some of the good bacteria that account for flavor. To encourage safety, the U.S. Food and Drug Administration requires all cheese sold into interstate commerce to be made from pasteurized milk or to be aged for 60 days if made from raw milk.\u003c/p>\n\u003cp>But following a regulatory flap over bacteria growing on the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321239442/has-the-fda-brought-on-a-cheese-apocalypse-probably-not\">wooden boards\u003c/a> cheese has traditionally aged on, Dutton, Percival and others say there's a renewed U.S. government interest in opening a dialogue about how microbial colonies in cheese function. \"I felt like it was a positive shift in the discussion,\" Dutton says.\u003c/p>\n\u003cp>The bottom line for cheesemakers is that the information in the French manual will add to that discussion. \"The cheese community is like, OK, we want access to the best practices ... and it really just hasn't been available,\" Dutton says. We want the translation \"so we don't have to reinvent the wheel.\" \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_86127\" class=\"wp-caption aligncenter\" style=\"max-width: 1760px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\" alt=\"A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images \" width=\"1760\" height=\"1173\" class=\"size-full wp-image-86127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/12/339858426/unlocking-frances-secrets-to-safer-raw-milk-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/12/14)\u003c/p>\n\u003cp>In the English-speaking world, our approach to making cheese for most of the last 60 years has been like a Texas gunslinger's: kill bacteria, ask questions later. If it's not pasteurized, it's dangerous, the thinking goes.\u003c/p>\n\u003cp>But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor. The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery and so on.\u003c/p>\n\u003cp>In recent years, America, England and Australia have discovered the pleasures of making their own farmhouse cheeses with raw milk, but it seems the French still have some secrets.\u003c/p>\n\u003cp>In fact, French scientists seem to have figured out the Holy Grail of raw milk cheese: how to make it safer. And a lot of how they do it comes down to how to use good bacteria to battle the bad ones.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Learning those French secrets could help cheesemakers in the Anglophone world make safer and more delicious cheese, says \u003ca href=\"http://www.nealsyarddairy.co.uk/staff/bronwenp.html\">Bronwen Percival\u003c/a>, a cheese buyer with Neal's Yard Dairy in London. So she's spearheading a Kickstarter \u003ca href=\"https://www.kickstarter.com/projects/1032957974/raw-milk-microbiology-for-cheesemakers\">effort\u003c/a> to raise about $20,000 to translate a technical French government manual on cheese microbiology into English.\u003c/p>\n\u003cp>\"Over the past five to ten years, we've been more interested in what makes cheese tick,\" says Percival. Like how it grows, how it changes — the technical stuff. But understanding cheese microbiology is \"not the kind of thing you can just look up on the Internet,\" she says.\u003c/p>\n\u003cp>Understanding cheese microbiology is important because \"every organism could potentially have different contributions to the flavor,\" says \u003ca href=\"http://sysbio.harvard.edu/csb/research/dutton.html\">Rachel Dutton\u003c/a>, who studies the microbial ecosystems of cheese at Harvard. She recently published a \u003ca href=\"http://www.cell.com/cell/abstract/S0092-8674%2814%2900745-4\">paper\u003c/a> in the journal \u003cem>Cell \u003c/em>that traces 24 widely distributed and reproducible types of bacteria and fungi on 137 cheeses made in 10 countries by traditional methods.\u003c/p>\n\u003cp>\"We're just starting to get a better picture of how much diversity there is,\" she says. And translating the French manual would help spread the word.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Understanding the microbial communities of raw milk is only the beginning. Percival and others in the tight-knit Anglophone artisan cheese community want to learn to harness the good microbes to block the bad microbes, like listeria and \u003cem>E. coli\u003c/em>, that make people sick.\u003c/p>\n\u003cp>\"Instead of having a war of annihilation on microbes, we should be working with them,\" Percival says.\u003c/p>\n\u003cp>She first heard of the concept at an artisan cheese conference in England two years ago. A French scientist brought over the book and discussed how protecting the biodiversity of raw milk microbes could actually make the cheese safer. \"Her presentation was pretty electrifying,\" Percival says.\u003c/p>\n\u003cp>Of course cultivating bacteria in raw milk goes against all that British and American governments have been pushing on the dairy safety front for years. Pasteurization (ironically developed by a \u003ca href=\"http://www.biography.com/people/louis-pasteur-9434402\">French scientist\u003c/a>) kills bad bacteria, but it also kills off some of the good bacteria that account for flavor. To encourage safety, the U.S. Food and Drug Administration requires all cheese sold into interstate commerce to be made from pasteurized milk or to be aged for 60 days if made from raw milk.\u003c/p>\n\u003cp>But following a regulatory flap over bacteria growing on the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321239442/has-the-fda-brought-on-a-cheese-apocalypse-probably-not\">wooden boards\u003c/a> cheese has traditionally aged on, Dutton, Percival and others say there's a renewed U.S. government interest in opening a dialogue about how microbial colonies in cheese function. \"I felt like it was a positive shift in the discussion,\" Dutton says.\u003c/p>\n\u003cp>The bottom line for cheesemakers is that the information in the French manual will add to that discussion. \"The cheese community is like, OK, we want access to the best practices ... and it really just hasn't been available,\" Dutton says. We want the translation \"so we don't have to reinvent the wheel.\" \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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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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