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"disqusTitle": "'Shark Week' Fuels Shark-Meat Feeding Frenzy At Restaurants",
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"content": "\u003cfigure id=\"attachment_86088\" class=\"wp-caption aligncenter\" style=\"max-width: 1762px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\" alt=\"Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: T. Tseng/Flickr\" width=\"1762\" height=\"1174\" class=\"size-full wp-image-86088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: \u003ca href=\"https://www.flickr.com/photos/68147320@N02/14608400706\" target=\"_blank\">T. Tseng/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Discovery Channel set \u003ca href=\"http://www.deadline.com/2013/08/shark-week-snaps-up-ratings-records-for-discovery-channel/\">viewership records\u003c/a> in 2013 as millions of people tuned in to watch sharks feed, sharks attack, extinct giant sharks and researchers catch and tag sharks. Discovery's \"\u003ca href=\"http://www.discovery.com/tv-shows/shark-week/tv-shows/tv-shows.htm\">Shark Week\u003c/a>\" returned on Sunday, and this year, to the dismay of conservationists, restaurants and markets nationwide are feeding the frenzy with a slew of shark meat promotions.\u003c/p>\n\u003cp>Shortfin mako shark, a slow-growing fish whose numbers are declining, seems to be the species of choice. It's being featured on menus all over the country — at \u003ca href=\"https://www.facebook.com/DocMagrogansOysterHouseUniversityCity\">Doc Magrogan's Oyster House\u003c/a> in Philadelphia; \u003ca href=\"http://www.sybergs.com/MENU/MAINMENU.aspx\">Syberg's\u003c/a>, a small restaurant chain in St. Louis; \u003ca href=\"http://www.sandbaraz.com/site/\">Sandbar Mexican Grill\u003c/a>, with locations in Chandler, Ariz., and Phoenix; and \u003ca href=\"http://gtoyster.com/pages/about.php\">GT Fish and Oyster\u003c/a> in Chicago. In Louisiana, \u003ca href=\"http://shop.rouses.com/\">Rouses Supermarkets\u003c/a> has a special on blacktip shark fillets at $4.99 a pound. Twitter is meanwhile \u003ca href=\"https://twitter.com/search?q=shark%20week%20menu&src=typd\">buzzing with excitement\u003c/a> over Shark Week specials, which often feature shark tacos and shark-themed cocktails.\u003c/p>\n\u003cfigure id=\"attachment_86089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c-290x217.jpg\" alt=\"A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto \" width=\"290\" height=\"217\" class=\"size-medium wp-image-86089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Michael Clark, a sales rep with Fortune Fish And Gourmet, a seafood supplier outside Chicago, tells The Salt he has never seen such high interest in shark meat.\u003c/p>\n\u003cp>\"In 12 or 13 years, we have had virtually nobody looking for shark, but this year [for Shark Week] people are jumping all over it,\" says Clark, who is currently carrying Atlantic shortfin mako shark sourced from a supplier on the East Coast of Canada.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shortfin makos are on the International Union for Conservation of Nature's \"\u003ca href=\"http://www.iucnredlist.org/about/overview#introduction\">red list\u003c/a>\" of species at risk of extinction. The Atlantic population is declining and \"\u003ca href=\"http://www.iucnredlist.org/details/161749/0\">vulnerable\u003c/a>,\" with numbers estimated to be as low as just 30 percent of the species' historic levels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.iucnredlist.org/details/161751/0\">Pacific\u003c/a> shortfin makos are also slowly disappearing, according to the IUCN, though their population may be in better shape than their Atlantic cousins. The Monterey Bay Aquarium's \u003ca href=\"http://mobile.seafoodwatch.org/fish/103/shark\">Seafood Watch\u003c/a> program calls shortfin mako from California and Hawaii a \"good alternative\" to more vulnerable options, but generally recommends against consuming shark.\u003c/p>\n\u003cp>Conservationists working to protect sharks are disappointed in the shark-eating craze being fueled by Shark Week.\u003c/p>\n\u003cp>\"It's opportunistic,\" says Sean Van Sommeran, founder of the \u003ca href=\"http://www.pelagic.org/\">Pelagic Shark Research Foundation\u003c/a> in Santa Cruz. \"[Restaurants] are using the celebrity of sharkism to sell more tacos than they normally would.\"\u003c/p>\n\u003cp>Angelo Villagomez, with the Pew Charitable Trusts' Global Shark Conservation campaign, notes that the Atlantic shortfin mako's \"vulnerable\" IUCN rating is the same as that of the polar bear. \"But you wouldn't want to eat polar bear tacos,\" he says.\u003c/p>\n\u003cp>In fact, some restaurants have specifically chosen not to serve shark during Shark Week because of customer concerns. The Lancaster Taphouse in Saskatchewan, for example, planned to serve mako shark last August. But an outcry on social media caused managers to turn tail and yank the item off the menu, \u003ca href=\"http://www.cbc.ca/morningedition/episode/2013/08/05/shark-not-on-the-menu/index.html?cmp=rss&utm_source=twitterfeed&utm_medium=twitter\">according to\u003c/a> CBC News.\u003c/p>\n\u003cp>In spite of declining populations, the number of shortfin mako sharks landed by fishermen has actually been on the rise since 2006. That year, American commercial fishermen reported catching about 222,000 pounds of the fish, according to the National Oceanic and Atmospheric Administration. By 2012, that figure had grown to nearly 389,000 pounds.\u003c/p>\n\u003cp>Catches of most other shark species are at all-time lows, according to Villagomez. He says this is not because of decreasing demand but decreasing shark numbers. \"We've hit 'peak shark,' \" he jokes.\u003c/p>\n\u003cp>Fishermen worldwide kill between 70 and 100 million sharks every year. Most are killed for their fins, which are sliced off the animals and, eventually, dried and used to \u003ca href=\"http://www.npr.org/blogs/pictureshow/2011/10/21/141587542/photos-show-sheer-scale-of-shark-fin-trade\">make shark fin soup\u003c/a>. Often, the rest of the carcass is thrown overboard.\u003c/p>\n\u003cp>While Americans seem to hunger more for shark during Shark Week, China has a much larger year-round appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildaid.org/about\">WildAid\u003c/a>, a San Francisco group dedicated to marine protection, has been campaigning to curb the demand for shark fins in China. The efforts may be working. According to a WildAid \u003ca href=\"http://wildaid.org/sites/default/files/SharkReport_spread_final_08.07.14.pdf\">report\u003c/a> released Aug. 4, prices for shark fins are down about 50 percent in China, where fishermen are also receiving 80 percent less money for the product. And 85 percent of about 1,500 Chinese consumers surveyed online by WildAid said they'd stopped eating shark fin soup in the past three years, largely out of sympathy for sharks.\u003c/p>\n\u003cp>WildAid's founder Peter Knights says he isn't particularly bothered that a few American restaurants are serving shark meat, given the overwhelming global demand for their fins. In fact, Knights is more concerned about Shark Week itself.\u003c/p>\n\u003cp>\"I think Shark Week does more damage to sharks than eating the occasional shark in a restaurant,\" Knights says. \"Shark Week is all about vilifying sharks. They always have about 20 shows about shark attacks and none about what's happening to shark populations.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He adds: \"It would be nice if people didn't start to desire shark meat as well [as their fins], but I guess if you're going to kill a shark, it's better to use 85 percent of it rather than one to five percent.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The craze to embrace all things shark during Discovery's \"Shark Week\" in August is exploding onto menus. But the hype doesn't hide the fact that many of these creatures are endangered.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86088\" class=\"wp-caption aligncenter\" style=\"max-width: 1762px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\" alt=\"Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: T. Tseng/Flickr\" width=\"1762\" height=\"1174\" class=\"size-full wp-image-86088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: \u003ca href=\"https://www.flickr.com/photos/68147320@N02/14608400706\" target=\"_blank\">T. Tseng/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Discovery Channel set \u003ca href=\"http://www.deadline.com/2013/08/shark-week-snaps-up-ratings-records-for-discovery-channel/\">viewership records\u003c/a> in 2013 as millions of people tuned in to watch sharks feed, sharks attack, extinct giant sharks and researchers catch and tag sharks. Discovery's \"\u003ca href=\"http://www.discovery.com/tv-shows/shark-week/tv-shows/tv-shows.htm\">Shark Week\u003c/a>\" returned on Sunday, and this year, to the dismay of conservationists, restaurants and markets nationwide are feeding the frenzy with a slew of shark meat promotions.\u003c/p>\n\u003cp>Shortfin mako shark, a slow-growing fish whose numbers are declining, seems to be the species of choice. It's being featured on menus all over the country — at \u003ca href=\"https://www.facebook.com/DocMagrogansOysterHouseUniversityCity\">Doc Magrogan's Oyster House\u003c/a> in Philadelphia; \u003ca href=\"http://www.sybergs.com/MENU/MAINMENU.aspx\">Syberg's\u003c/a>, a small restaurant chain in St. Louis; \u003ca href=\"http://www.sandbaraz.com/site/\">Sandbar Mexican Grill\u003c/a>, with locations in Chandler, Ariz., and Phoenix; and \u003ca href=\"http://gtoyster.com/pages/about.php\">GT Fish and Oyster\u003c/a> in Chicago. In Louisiana, \u003ca href=\"http://shop.rouses.com/\">Rouses Supermarkets\u003c/a> has a special on blacktip shark fillets at $4.99 a pound. Twitter is meanwhile \u003ca href=\"https://twitter.com/search?q=shark%20week%20menu&src=typd\">buzzing with excitement\u003c/a> over Shark Week specials, which often feature shark tacos and shark-themed cocktails.\u003c/p>\n\u003cfigure id=\"attachment_86089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c-290x217.jpg\" alt=\"A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto \" width=\"290\" height=\"217\" class=\"size-medium wp-image-86089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Michael Clark, a sales rep with Fortune Fish And Gourmet, a seafood supplier outside Chicago, tells The Salt he has never seen such high interest in shark meat.\u003c/p>\n\u003cp>\"In 12 or 13 years, we have had virtually nobody looking for shark, but this year [for Shark Week] people are jumping all over it,\" says Clark, who is currently carrying Atlantic shortfin mako shark sourced from a supplier on the East Coast of Canada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shortfin makos are on the International Union for Conservation of Nature's \"\u003ca href=\"http://www.iucnredlist.org/about/overview#introduction\">red list\u003c/a>\" of species at risk of extinction. The Atlantic population is declining and \"\u003ca href=\"http://www.iucnredlist.org/details/161749/0\">vulnerable\u003c/a>,\" with numbers estimated to be as low as just 30 percent of the species' historic levels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.iucnredlist.org/details/161751/0\">Pacific\u003c/a> shortfin makos are also slowly disappearing, according to the IUCN, though their population may be in better shape than their Atlantic cousins. The Monterey Bay Aquarium's \u003ca href=\"http://mobile.seafoodwatch.org/fish/103/shark\">Seafood Watch\u003c/a> program calls shortfin mako from California and Hawaii a \"good alternative\" to more vulnerable options, but generally recommends against consuming shark.\u003c/p>\n\u003cp>Conservationists working to protect sharks are disappointed in the shark-eating craze being fueled by Shark Week.\u003c/p>\n\u003cp>\"It's opportunistic,\" says Sean Van Sommeran, founder of the \u003ca href=\"http://www.pelagic.org/\">Pelagic Shark Research Foundation\u003c/a> in Santa Cruz. \"[Restaurants] are using the celebrity of sharkism to sell more tacos than they normally would.\"\u003c/p>\n\u003cp>Angelo Villagomez, with the Pew Charitable Trusts' Global Shark Conservation campaign, notes that the Atlantic shortfin mako's \"vulnerable\" IUCN rating is the same as that of the polar bear. \"But you wouldn't want to eat polar bear tacos,\" he says.\u003c/p>\n\u003cp>In fact, some restaurants have specifically chosen not to serve shark during Shark Week because of customer concerns. The Lancaster Taphouse in Saskatchewan, for example, planned to serve mako shark last August. But an outcry on social media caused managers to turn tail and yank the item off the menu, \u003ca href=\"http://www.cbc.ca/morningedition/episode/2013/08/05/shark-not-on-the-menu/index.html?cmp=rss&utm_source=twitterfeed&utm_medium=twitter\">according to\u003c/a> CBC News.\u003c/p>\n\u003cp>In spite of declining populations, the number of shortfin mako sharks landed by fishermen has actually been on the rise since 2006. That year, American commercial fishermen reported catching about 222,000 pounds of the fish, according to the National Oceanic and Atmospheric Administration. By 2012, that figure had grown to nearly 389,000 pounds.\u003c/p>\n\u003cp>Catches of most other shark species are at all-time lows, according to Villagomez. He says this is not because of decreasing demand but decreasing shark numbers. \"We've hit 'peak shark,' \" he jokes.\u003c/p>\n\u003cp>Fishermen worldwide kill between 70 and 100 million sharks every year. Most are killed for their fins, which are sliced off the animals and, eventually, dried and used to \u003ca href=\"http://www.npr.org/blogs/pictureshow/2011/10/21/141587542/photos-show-sheer-scale-of-shark-fin-trade\">make shark fin soup\u003c/a>. Often, the rest of the carcass is thrown overboard.\u003c/p>\n\u003cp>While Americans seem to hunger more for shark during Shark Week, China has a much larger year-round appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildaid.org/about\">WildAid\u003c/a>, a San Francisco group dedicated to marine protection, has been campaigning to curb the demand for shark fins in China. The efforts may be working. According to a WildAid \u003ca href=\"http://wildaid.org/sites/default/files/SharkReport_spread_final_08.07.14.pdf\">report\u003c/a> released Aug. 4, prices for shark fins are down about 50 percent in China, where fishermen are also receiving 80 percent less money for the product. And 85 percent of about 1,500 Chinese consumers surveyed online by WildAid said they'd stopped eating shark fin soup in the past three years, largely out of sympathy for sharks.\u003c/p>\n\u003cp>WildAid's founder Peter Knights says he isn't particularly bothered that a few American restaurants are serving shark meat, given the overwhelming global demand for their fins. In fact, Knights is more concerned about Shark Week itself.\u003c/p>\n\u003cp>\"I think Shark Week does more damage to sharks than eating the occasional shark in a restaurant,\" Knights says. \"Shark Week is all about vilifying sharks. They always have about 20 shows about shark attacks and none about what's happening to shark populations.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He adds: \"It would be nice if people didn't start to desire shark meat as well [as their fins], but I guess if you're going to kill a shark, it's better to use 85 percent of it rather than one to five percent.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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_86063\" class=\"wp-caption aligncenter\" style=\"max-width: 2148px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\" alt=\"For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR \" width=\"2148\" height=\"1611\" class=\"size-full wp-image-86063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140811_me_for_a_more_ordered_life_organize_like_a_chef.mp3\u003c/p>\n\u003cp>by Dan Charnas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Americans are obsessed with celebrity chefs. We talk about them, tweet about them and try to eat like them. But could we learn something more from them than recipes and technique?\u003c/p>\n\u003cp>According to Marketdata Enterprises, Americans spend nearly $10 billion a year on self-help and personal organization products. The market is huge, partly because most colleges and grad schools don't teach basic organization. But culinary schools and professional kitchens do.\u003c/p>\n\u003cp>Perhaps the principles of culinary organization can be extended to help even those of us who aren't top chefs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The system that makes kitchens go is called \u003cem>mise-en-place,\u003c/em> or, literally, \"put in place.\" It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.\u003c/p>\n\u003cp>But for many culinary professionals, the phrase connotes something deeper. Some cooks call it their religion. It helps them coordinate vast amounts of labor and material, and transforms the lives of its practitioners through focus and self-discipline.\u003c/p>\n\u003cp>\"I know people that have it tattooed on them,\" says Melissa Gray, a senior at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>. \"It really is a way of life ... it's a way of concentrating your mind to only focus on the aspects that you need to be working on at that moment, to kind of rid yourself of distractions.\"\u003c/p>\n\u003cp>And it's a habit that some culinary students carry with them even when they're not in the kitchen. \"You \u003cem>mise-en-place\u003c/em> your life. You set up your books for class, you set up your chef whites, your shoes are shined, you know everything that you need every step of the day,\" says Alexandra Tibbats, another student at the CIA.\u003c/p>\n\u003cp>Gray says that she now arranges her home office as she would her \u003cem>mise-en-place\u003c/em>. \"My desk is specifically organized based off of where I reach for things the most. [It's] being so methodical to the point that you continually put your pen back in one specific place.\"\u003c/p>\n\u003cp>Ok, so how does one attain this level of organization?\u003c/p>\n\u003cp>\"It starts with your list,\" says \u003ca href=\"http://aldernyc.com/team-gallery/\">Wylie Dufresne\u003c/a>, the James Beard award-winning chef and owner of New York restaurants wd~50 and Alder.\u003c/p>\n\u003cp>\"What I used to do is, let's say I had 23 items of \u003cem>mise-en-place\u003c/em> I had to do every day. So I'd take a pad and I'd write them all down on the way home. And then I would crumple the list up and throw it out,\" he says. \"On my way to work I'd write the list again. And you become one with your list. You and the list are the same, because the list is scorched into your head.\"\u003c/p>\n\u003cp>But the key to \u003cem>mise-en-place\u003c/em> is not so much the list, but the mindset. Cooks can easily do six hours of prep for a three-hour dinner shift. \u003cem>Mise-en-place\u003c/em> forces cooks to account for every minute of their time and, says chef \u003ca href=\"http://www.ciachef.edu/dwayne-lipuma/\">Dwayne Lipuma\u003c/a>, every movement.\u003c/p>\n\u003cp>\"Every component of one single dish is in one single corner so their hand literally moves inches,\" explains Lipuma, an instructor at the CIA. \"Once [students] set up their station I should be able to blindfold them and tell them ... and they should know that their tongs are always here, their oil is always right here, their salt and pepper is always right here. \"\u003c/p>\n\u003cp>That way, chefs are always ready to go, Lipuma says. \"They always have one foot pivoted just like a basketball player.\"\u003c/p>\n\u003cp>At Esca, an Italian restaurant in Manhattan's theater district, sous-chef Greg Barr describes what is perhaps the central tenet of \u003cem>mise-en-place\u003c/em>: working clean.\u003c/p>\n\u003cp>\"It's like a very ... Zen-like thing,\" he says. \"All my knives are clean. Clean cutting board. Clear space to work. Clear mind.\"\u003c/p>\n\u003cp>Working clean in the kitchen is paramount because unclean food is dangerous. If chefs don't work clean, people can get sick. And it's also important to clean as you go, says Dufresne.\u003c/p>\n\u003cp>\"Oh my God! If you don't clean as you go it is a mess!\" he says. \"And that's another thing you people at home could do: Because isn't the worst thing at the end of a successful dinner party doing a whole bunch of dishes? Wouldn't you rather break them all and buy new ones? It actually saves time if you clean as you go. It makes life so much easier.\"\u003c/p>\n\u003cp>Across town at Telepan, chef and owner \u003ca href=\"http://telepan-ny.com/team/chef-bill-telepan/\">Bill Telepan\u003c/a> explains another principle of \u003cem>mise-en-place\u003c/em>: slow down to speed up.\u003c/p>\n\u003cp>\"I always say, 'Look, I'd rather you take an extra minute or two and slow up service to get it right.' Because the one minute behind you are now is going to become six minutes behind because we're going to have to redo the plate.\"\u003c/p>\n\u003cp>Upstairs in the kitchen, this issue plays out as Telepan coaches a new chef on how to make, of all things, a grilled cheese sandwich:\u003c/p>\n\u003cp>\"That's not done; fire another one,\" he says. \"Be patient. I know it's a grilled cheese sandwich but it's gotta be a [expletive] great grilled cheese sandwich, you know what I mean?\"\u003c/p>\n\u003cp>Some chefs say that\u003cem> mise-en-place\u003c/em> is nothing more than a kitchen version of good old-fashioned military discipline. After all, the rigid culinary hierarchy codified in the 19th century by Georges-Auguste Escoffier is called the \"\u003ca href=\"http://www.austinchronicle.com/food/2002-02-22/84716/\">brigade system\u003c/a>.\"\u003c/p>\n\u003cp>\"A chef, because of \u003cem>mise-en-place,\u003c/em> he's always on time,\" says \u003ca href=\"http://www.internationalculinarycenter.com/staffs/andre-soltner/\">Andre Soltner\u003c/a>, dean of the \u003ca href=\"http://www.internationalculinarycenter.com/\">International Culinary Center\u003c/a> in New York City.\u003c/p>\n\u003cp>He demands the same kind of efficiency outside his kitchen. \"If I go to the doctor, and if he's not ready, I leave. And that's because of \u003cem>mise-en-place\u003c/em>.\"\u003c/p>\n\u003cp>Other chefs — like \u003ca href=\"http://www.theharrison.com/bios_ari_bokovza.php\">Ari Bokovza\u003c/a> of New York's The Harrison — admit that this can make domestic life a little intense: \"The way we are at work starts to translate into the way we are at home. You wish that you could switch it off. If you asked my girl, you know, 'How is Ari at home?' She'll tell you, 'He's a [expletive] nut job! He can't sit still!' \"\u003c/p>\n\u003cp>But practiced at its highest level, \u003cem>mise-en-place\u003c/em> says that time is precious. Resources are precious. Space is precious. Your self-respect and the respect of others are precious. Use them wisely. Isn't that a philosophy for our time?\u003c/p>\n\u003cp>\"The world is a giant gerbil wheel right now,\" Lipuma at the CIA says. \"I think if we just became a little bit more organized, a little bit more \u003cem>mise-en-place,\u003c/em> [understand] what we really need and only do what we really need, I think we'll have more time\" — time for what's important, he says.\u003c/p>\n\u003cp>\"You'll be able to sit down at the table with your kids and actually cook a meal. Get up a little bit earlier so you could breathe. You want to greet the day.\" \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_86063\" class=\"wp-caption aligncenter\" style=\"max-width: 2148px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/img_5706-b5084674d57df8858e748030384a750a93aa7b72.jpg\" alt=\"For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR \" width=\"2148\" height=\"1611\" class=\"size-full wp-image-86063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For chefs at the Marigold Kitchen in Philadelphia, as in most professional kitchens, it's all about order and organization. Photo: Dan Charnas/For NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140811_me_for_a_more_ordered_life_organize_like_a_chef.mp3\u003c/p>\n\u003cp>by Dan Charnas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Americans are obsessed with celebrity chefs. We talk about them, tweet about them and try to eat like them. But could we learn something more from them than recipes and technique?\u003c/p>\n\u003cp>According to Marketdata Enterprises, Americans spend nearly $10 billion a year on self-help and personal organization products. The market is huge, partly because most colleges and grad schools don't teach basic organization. But culinary schools and professional kitchens do.\u003c/p>\n\u003cp>Perhaps the principles of culinary organization can be extended to help even those of us who aren't top chefs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The system that makes kitchens go is called \u003cem>mise-en-place,\u003c/em> or, literally, \"put in place.\" It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.\u003c/p>\n\u003cp>But for many culinary professionals, the phrase connotes something deeper. Some cooks call it their religion. It helps them coordinate vast amounts of labor and material, and transforms the lives of its practitioners through focus and self-discipline.\u003c/p>\n\u003cp>\"I know people that have it tattooed on them,\" says Melissa Gray, a senior at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>. \"It really is a way of life ... it's a way of concentrating your mind to only focus on the aspects that you need to be working on at that moment, to kind of rid yourself of distractions.\"\u003c/p>\n\u003cp>And it's a habit that some culinary students carry with them even when they're not in the kitchen. \"You \u003cem>mise-en-place\u003c/em> your life. You set up your books for class, you set up your chef whites, your shoes are shined, you know everything that you need every step of the day,\" says Alexandra Tibbats, another student at the CIA.\u003c/p>\n\u003cp>Gray says that she now arranges her home office as she would her \u003cem>mise-en-place\u003c/em>. \"My desk is specifically organized based off of where I reach for things the most. [It's] being so methodical to the point that you continually put your pen back in one specific place.\"\u003c/p>\n\u003cp>Ok, so how does one attain this level of organization?\u003c/p>\n\u003cp>\"It starts with your list,\" says \u003ca href=\"http://aldernyc.com/team-gallery/\">Wylie Dufresne\u003c/a>, the James Beard award-winning chef and owner of New York restaurants wd~50 and Alder.\u003c/p>\n\u003cp>\"What I used to do is, let's say I had 23 items of \u003cem>mise-en-place\u003c/em> I had to do every day. So I'd take a pad and I'd write them all down on the way home. And then I would crumple the list up and throw it out,\" he says. \"On my way to work I'd write the list again. And you become one with your list. You and the list are the same, because the list is scorched into your head.\"\u003c/p>\n\u003cp>But the key to \u003cem>mise-en-place\u003c/em> is not so much the list, but the mindset. Cooks can easily do six hours of prep for a three-hour dinner shift. \u003cem>Mise-en-place\u003c/em> forces cooks to account for every minute of their time and, says chef \u003ca href=\"http://www.ciachef.edu/dwayne-lipuma/\">Dwayne Lipuma\u003c/a>, every movement.\u003c/p>\n\u003cp>\"Every component of one single dish is in one single corner so their hand literally moves inches,\" explains Lipuma, an instructor at the CIA. \"Once [students] set up their station I should be able to blindfold them and tell them ... and they should know that their tongs are always here, their oil is always right here, their salt and pepper is always right here. \"\u003c/p>\n\u003cp>That way, chefs are always ready to go, Lipuma says. \"They always have one foot pivoted just like a basketball player.\"\u003c/p>\n\u003cp>At Esca, an Italian restaurant in Manhattan's theater district, sous-chef Greg Barr describes what is perhaps the central tenet of \u003cem>mise-en-place\u003c/em>: working clean.\u003c/p>\n\u003cp>\"It's like a very ... Zen-like thing,\" he says. \"All my knives are clean. Clean cutting board. Clear space to work. Clear mind.\"\u003c/p>\n\u003cp>Working clean in the kitchen is paramount because unclean food is dangerous. If chefs don't work clean, people can get sick. And it's also important to clean as you go, says Dufresne.\u003c/p>\n\u003cp>\"Oh my God! If you don't clean as you go it is a mess!\" he says. \"And that's another thing you people at home could do: Because isn't the worst thing at the end of a successful dinner party doing a whole bunch of dishes? Wouldn't you rather break them all and buy new ones? It actually saves time if you clean as you go. It makes life so much easier.\"\u003c/p>\n\u003cp>Across town at Telepan, chef and owner \u003ca href=\"http://telepan-ny.com/team/chef-bill-telepan/\">Bill Telepan\u003c/a> explains another principle of \u003cem>mise-en-place\u003c/em>: slow down to speed up.\u003c/p>\n\u003cp>\"I always say, 'Look, I'd rather you take an extra minute or two and slow up service to get it right.' Because the one minute behind you are now is going to become six minutes behind because we're going to have to redo the plate.\"\u003c/p>\n\u003cp>Upstairs in the kitchen, this issue plays out as Telepan coaches a new chef on how to make, of all things, a grilled cheese sandwich:\u003c/p>\n\u003cp>\"That's not done; fire another one,\" he says. \"Be patient. I know it's a grilled cheese sandwich but it's gotta be a [expletive] great grilled cheese sandwich, you know what I mean?\"\u003c/p>\n\u003cp>Some chefs say that\u003cem> mise-en-place\u003c/em> is nothing more than a kitchen version of good old-fashioned military discipline. After all, the rigid culinary hierarchy codified in the 19th century by Georges-Auguste Escoffier is called the \"\u003ca href=\"http://www.austinchronicle.com/food/2002-02-22/84716/\">brigade system\u003c/a>.\"\u003c/p>\n\u003cp>\"A chef, because of \u003cem>mise-en-place,\u003c/em> he's always on time,\" says \u003ca href=\"http://www.internationalculinarycenter.com/staffs/andre-soltner/\">Andre Soltner\u003c/a>, dean of the \u003ca href=\"http://www.internationalculinarycenter.com/\">International Culinary Center\u003c/a> in New York City.\u003c/p>\n\u003cp>He demands the same kind of efficiency outside his kitchen. \"If I go to the doctor, and if he's not ready, I leave. And that's because of \u003cem>mise-en-place\u003c/em>.\"\u003c/p>\n\u003cp>Other chefs — like \u003ca href=\"http://www.theharrison.com/bios_ari_bokovza.php\">Ari Bokovza\u003c/a> of New York's The Harrison — admit that this can make domestic life a little intense: \"The way we are at work starts to translate into the way we are at home. You wish that you could switch it off. If you asked my girl, you know, 'How is Ari at home?' She'll tell you, 'He's a [expletive] nut job! He can't sit still!' \"\u003c/p>\n\u003cp>But practiced at its highest level, \u003cem>mise-en-place\u003c/em> says that time is precious. Resources are precious. Space is precious. Your self-respect and the respect of others are precious. Use them wisely. Isn't that a philosophy for our time?\u003c/p>\n\u003cp>\"The world is a giant gerbil wheel right now,\" Lipuma at the CIA says. \"I think if we just became a little bit more organized, a little bit more \u003cem>mise-en-place,\u003c/em> [understand] what we really need and only do what we really need, I think we'll have more time\" — time for what's important, he says.\u003c/p>\n\u003cp>\"You'll be able to sit down at the table with your kids and actually cook a meal. Get up a little bit earlier so you could breathe. You want to greet the day.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mass. To Make Big Food Wasters Lose The Landfill",
"title": "Mass. To Make Big Food Wasters Lose The Landfill",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85751\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digestion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digestion.jpg\" alt=\"There may not be a pot of gold at the end of these rainbows, but there is an anaerobic digestion facility turning food waste into energ at Jordan Dairy Farm in Rutland, Mass. Photo: Randy Jordan/Massachusetts Clean Energy Center/Flickr\" width=\"624\" height=\"415\" class=\"size-full wp-image-85751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There may not be a pot of gold at the end of these rainbows, but there is an anaerobic digestion facility turning food waste into energ at Jordan Dairy Farm in Rutland, Mass. Photo: Randy Jordan/Massachusetts Clean Energy Center/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338317224/mass-to-make-big-food-wasters-lose-the-landfill\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>Sure, there's plenty you can do with leftovers: foist them on your office mates or turn them into casserole.\u003c/p>\n\u003cp>But if you're a big food waste generator like a hospital or a supermarket, your scraps usually go to the landfill to rot.\u003c/p>\n\u003cp>In Massachusetts, that's about to change, as the state prepares to implement the most ambitious commercial food waste ban in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_85748\" class=\"wp-caption aligncenter\" style=\"max-width: 1714px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digester-22-bd0491a1672e406266cdc9a70214afa2193f84b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digester-22-bd0491a1672e406266cdc9a70214afa2193f84b8.jpg\" alt=\"The Massachusetts Water Resources Agency will begin accepting food waste at its Deer Island anaerobic digester near Boston to produce biogas in 2014. Photo: Rachel Schowalter/Massachusetts Clean Energy Center/Flickr\" width=\"1714\" height=\"1285\" class=\"size-full wp-image-85748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Massachusetts Water Resources Agency will begin accepting food waste at its Deer Island anaerobic digester near Boston to produce biogas in 2014. Photo: Rachel Schowalter/Massachusetts Clean Energy Center/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.mass.gov/eea/pr-2014/food-waste-disposal.html\">ban\u003c/a>, which will commence Oct. 1, applies to institutions that produce more than a ton of food waste a week. Those 1,700 some-odd supermarkets, schools, hospitals and food producers will no longer be able to send their discarded food to the landfill. Instead, they they'll have to donate the useable food and ship the rest to a composting facility, a plant that turns the scraps into energy or a farm that can use it as animal food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's a material that we've historically wasted. And now we're putting in place the rules and regulations that should allow this resource to be utilized in lots of different kinds of ways,\" \u003ca href=\"http://www.mass.gov/eea/agencies/massdep/about/commissioner/commissioner-david-w-cash-biography.html\">David Cash\u003c/a>, commissioner of the Massachusetts Department of Environmental Protection, tells The Salt.\u003c/p>\n\u003cp>What's driving this policy? Landfills aren't very environmentally or financially attractive anymore. They generate \u003ca href=\"http://www.epa.gov/lmop/basic-info/index.html#a02\">greenhouse gases\u003c/a>, and space is getting increasingly limited – and costly — as they start to reach capacity.\u003c/p>\n\u003cp>The ban is part of the state's plan to reduce its waste stream by 80 percent by 2050. According to the Department of Environmental Protection's most recent data, Massachusetts disposed of 4.9 million tons of solid waste in 2011, with food waste making up about 17 percent, or about 830,000 tons.\u003c/p>\n\u003cp>Massachusetts isn't the first state to try to aggressively curb food waste this way. \u003ca href=\"http://www.anr.state.vt.us/dec/wastediv/solid/documents/UR_Timeline_Summary.pdf\">Vermont\u003c/a> and \u003ca href=\"http://cga.ct.gov/2014/sup/chap_446d.htm#sec_22a-226e\">Connecticut\u003c/a> have similar bans, but right now they only apply to facilities that produce two tons a week and are located within 20 miles of a food waste recycling facility.\u003c/p>\n\u003cp>Cash says his state, which has been crafting the ban for nearly a decade, has spent the last four to five years helping institutions prepare. He estimates about 80 percent are already complying or have a plan in place.\u003c/p>\n\u003cp>Part of the strategy is to prevent food from being wasted in the first place. \u003ca href=\"http://www.bu.edu/dining/about-us/sustainability/sustainability-coordinator/\">Sabrina Pashtan\u003c/a>, sustainability coordinator for Boston University's Dining Services, says the university's \u003ca href=\"http://www.bu.edu/sustainability/what-were-doing/food/\">food waste reduction program\u003c/a> is trying to discourage students from taking more food than they can eat. It is moving towards small-plate, made-to-order dishes and eliminating cafeteria trays.\u003c/p>\n\u003cp>\"You can only carry a limited amount of plates and cups,\" said Pashtan. \"So people are less likely to pile up. They actually have to go back if they want more.\"\u003c/p>\n\u003cp>Of course, there will always be some waste. And BU is already complying with the ban by having it hauled away for traditional composting. Pashtan says. so far, composting the waste has proved to be less expensive than having it taken to a landfill.\u003c/p>\n\u003cp>Some of the state's big food wasters are also handing off their scraps to the growing \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria).\">anaerobic digestion\u003c/a> industry, which transforms waste into biogas that can be burned as a fuel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.agreenenergyllc.com/\">AGreen Energy \u003c/a> has placed anaerobic digesters on two farms in Massachusetts. One is \u003ca href=\"http://www.barstowslongviewfarm.com/anaerobic-digester/\">Barstow's Longview Farm\u003c/a> in Hadley, Mass., which produces milk for \u003ca href=\"http://www.cabotcheese.coop/pages/about_us\">Cabot Creamery\u003c/a> in West Springfield. Cabot makes butter from the milk, and then sends the byproduct, buttermilk, back to the Barstow's, where it's mixed with manure.\u003c/p>\n\u003cp>\"We ... mix [the food waste] together with the manure, and it goes into the digester. A digester is nothing more than a mechanical cow's stomach,\" says Bill Jorgenson of AGreen Energy.\u003c/p>\n\u003cp>Like a cow, the digester produces methane, which is piped to a generator that produces electricity to power the farm, while the energy captured off the generator provides heat. The farm sells the excess electricity back to Cabot to help power its facility, and what's leftover in the digester is used on the farm as fertilizer.\u003c/p>\n\u003cp>\"It's an ecosystem, as I call it. In the food business we call it a closed food chain. In other words, everything goes back,\" said Jorgenson.\u003c/p>\n\u003cp>State environment commissioner Cash says the ecosystem that has built up around Barstow's farm is exactly the type of innovation they hoped the ban would create, and just part of what he paints as a very sunny outlook.\u003c/p>\n\u003cp>\"This is not just a win-win situation. It's a win-win-win-win-win-win-win. Seven wins,\" says Cash.\u003c/p>\n\u003cp>According to Cash, the ban will allow more food to make its way into the mouths of the hungry, organizations will save money on waste disposal, there will be fewer landfills and greenhouse gases, and more green energy and green energy jobs — not to mention the fertilizer.\u003c/p>\n\u003cp>That list of expected benefits, says Cash, is a work of public policy art. And while his department won't know exactly how each institution is adapting to the ban, it will track compliance by monitoring who's disposing how much at the landfills.\u003c/p>\n\u003cp>But the anaerobic digestion model has to be both environmentally and economically sustainable to keep the farmers in business. David Barstow, who bought the multi-million dollar digester through a combination of state grants and bank loans, says he's forecasting the equipment will pay for itself within six years. The digester has only been up and running for six months, and they're still working out the kinks.\u003c/p>\n\u003cp>Cash says the state \u003ca href=\"http://www.mass.gov/eea/pr-2013/dartmouth-anerobic-digestion.html\">is encouraging\u003c/a> the anaerobic digestion industry with grants to help farms buy digesters and help companies build digestion facilities, or help existing wastewater processing plants and landfills expand into food waste digestion. Some companies, like Stop and Shop, are even in the process of building their own anaerobic digester on site. \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": "By October, the state will have the most ambitious commercial food waste ban in the U.S. Institutions that produce more than a ton of waste a week will have to find new uses for their scraps.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85751\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digestion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digestion.jpg\" alt=\"There may not be a pot of gold at the end of these rainbows, but there is an anaerobic digestion facility turning food waste into energ at Jordan Dairy Farm in Rutland, Mass. Photo: Randy Jordan/Massachusetts Clean Energy Center/Flickr\" width=\"624\" height=\"415\" class=\"size-full wp-image-85751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There may not be a pot of gold at the end of these rainbows, but there is an anaerobic digestion facility turning food waste into energ at Jordan Dairy Farm in Rutland, Mass. Photo: Randy Jordan/Massachusetts Clean Energy Center/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338317224/mass-to-make-big-food-wasters-lose-the-landfill\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>Sure, there's plenty you can do with leftovers: foist them on your office mates or turn them into casserole.\u003c/p>\n\u003cp>But if you're a big food waste generator like a hospital or a supermarket, your scraps usually go to the landfill to rot.\u003c/p>\n\u003cp>In Massachusetts, that's about to change, as the state prepares to implement the most ambitious commercial food waste ban in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_85748\" class=\"wp-caption aligncenter\" style=\"max-width: 1714px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digester-22-bd0491a1672e406266cdc9a70214afa2193f84b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digester-22-bd0491a1672e406266cdc9a70214afa2193f84b8.jpg\" alt=\"The Massachusetts Water Resources Agency will begin accepting food waste at its Deer Island anaerobic digester near Boston to produce biogas in 2014. Photo: Rachel Schowalter/Massachusetts Clean Energy Center/Flickr\" width=\"1714\" height=\"1285\" class=\"size-full wp-image-85748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Massachusetts Water Resources Agency will begin accepting food waste at its Deer Island anaerobic digester near Boston to produce biogas in 2014. Photo: Rachel Schowalter/Massachusetts Clean Energy Center/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.mass.gov/eea/pr-2014/food-waste-disposal.html\">ban\u003c/a>, which will commence Oct. 1, applies to institutions that produce more than a ton of food waste a week. Those 1,700 some-odd supermarkets, schools, hospitals and food producers will no longer be able to send their discarded food to the landfill. Instead, they they'll have to donate the useable food and ship the rest to a composting facility, a plant that turns the scraps into energy or a farm that can use it as animal food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's a material that we've historically wasted. And now we're putting in place the rules and regulations that should allow this resource to be utilized in lots of different kinds of ways,\" \u003ca href=\"http://www.mass.gov/eea/agencies/massdep/about/commissioner/commissioner-david-w-cash-biography.html\">David Cash\u003c/a>, commissioner of the Massachusetts Department of Environmental Protection, tells The Salt.\u003c/p>\n\u003cp>What's driving this policy? Landfills aren't very environmentally or financially attractive anymore. They generate \u003ca href=\"http://www.epa.gov/lmop/basic-info/index.html#a02\">greenhouse gases\u003c/a>, and space is getting increasingly limited – and costly — as they start to reach capacity.\u003c/p>\n\u003cp>The ban is part of the state's plan to reduce its waste stream by 80 percent by 2050. According to the Department of Environmental Protection's most recent data, Massachusetts disposed of 4.9 million tons of solid waste in 2011, with food waste making up about 17 percent, or about 830,000 tons.\u003c/p>\n\u003cp>Massachusetts isn't the first state to try to aggressively curb food waste this way. \u003ca href=\"http://www.anr.state.vt.us/dec/wastediv/solid/documents/UR_Timeline_Summary.pdf\">Vermont\u003c/a> and \u003ca href=\"http://cga.ct.gov/2014/sup/chap_446d.htm#sec_22a-226e\">Connecticut\u003c/a> have similar bans, but right now they only apply to facilities that produce two tons a week and are located within 20 miles of a food waste recycling facility.\u003c/p>\n\u003cp>Cash says his state, which has been crafting the ban for nearly a decade, has spent the last four to five years helping institutions prepare. He estimates about 80 percent are already complying or have a plan in place.\u003c/p>\n\u003cp>Part of the strategy is to prevent food from being wasted in the first place. \u003ca href=\"http://www.bu.edu/dining/about-us/sustainability/sustainability-coordinator/\">Sabrina Pashtan\u003c/a>, sustainability coordinator for Boston University's Dining Services, says the university's \u003ca href=\"http://www.bu.edu/sustainability/what-were-doing/food/\">food waste reduction program\u003c/a> is trying to discourage students from taking more food than they can eat. It is moving towards small-plate, made-to-order dishes and eliminating cafeteria trays.\u003c/p>\n\u003cp>\"You can only carry a limited amount of plates and cups,\" said Pashtan. \"So people are less likely to pile up. They actually have to go back if they want more.\"\u003c/p>\n\u003cp>Of course, there will always be some waste. And BU is already complying with the ban by having it hauled away for traditional composting. Pashtan says. so far, composting the waste has proved to be less expensive than having it taken to a landfill.\u003c/p>\n\u003cp>Some of the state's big food wasters are also handing off their scraps to the growing \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria).\">anaerobic digestion\u003c/a> industry, which transforms waste into biogas that can be burned as a fuel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.agreenenergyllc.com/\">AGreen Energy \u003c/a> has placed anaerobic digesters on two farms in Massachusetts. One is \u003ca href=\"http://www.barstowslongviewfarm.com/anaerobic-digester/\">Barstow's Longview Farm\u003c/a> in Hadley, Mass., which produces milk for \u003ca href=\"http://www.cabotcheese.coop/pages/about_us\">Cabot Creamery\u003c/a> in West Springfield. Cabot makes butter from the milk, and then sends the byproduct, buttermilk, back to the Barstow's, where it's mixed with manure.\u003c/p>\n\u003cp>\"We ... mix [the food waste] together with the manure, and it goes into the digester. A digester is nothing more than a mechanical cow's stomach,\" says Bill Jorgenson of AGreen Energy.\u003c/p>\n\u003cp>Like a cow, the digester produces methane, which is piped to a generator that produces electricity to power the farm, while the energy captured off the generator provides heat. The farm sells the excess electricity back to Cabot to help power its facility, and what's leftover in the digester is used on the farm as fertilizer.\u003c/p>\n\u003cp>\"It's an ecosystem, as I call it. In the food business we call it a closed food chain. In other words, everything goes back,\" said Jorgenson.\u003c/p>\n\u003cp>State environment commissioner Cash says the ecosystem that has built up around Barstow's farm is exactly the type of innovation they hoped the ban would create, and just part of what he paints as a very sunny outlook.\u003c/p>\n\u003cp>\"This is not just a win-win situation. It's a win-win-win-win-win-win-win. Seven wins,\" says Cash.\u003c/p>\n\u003cp>According to Cash, the ban will allow more food to make its way into the mouths of the hungry, organizations will save money on waste disposal, there will be fewer landfills and greenhouse gases, and more green energy and green energy jobs — not to mention the fertilizer.\u003c/p>\n\u003cp>That list of expected benefits, says Cash, is a work of public policy art. And while his department won't know exactly how each institution is adapting to the ban, it will track compliance by monitoring who's disposing how much at the landfills.\u003c/p>\n\u003cp>But the anaerobic digestion model has to be both environmentally and economically sustainable to keep the farmers in business. David Barstow, who bought the multi-million dollar digester through a combination of state grants and bank loans, says he's forecasting the equipment will pay for itself within six years. The digester has only been up and running for six months, and they're still working out the kinks.\u003c/p>\n\u003cp>Cash says the state \u003ca href=\"http://www.mass.gov/eea/pr-2013/dartmouth-anerobic-digestion.html\">is encouraging\u003c/a> the anaerobic digestion industry with grants to help farms buy digesters and help companies build digestion facilities, or help existing wastewater processing plants and landfills expand into food waste digestion. Some companies, like Stop and Shop, are even in the process of building their own anaerobic digester on site. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_85709\" class=\"wp-caption aligncenter\" style=\"max-width: 1552px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\" alt=\"An FDA rule effective Aug. 5 states that foods may be labeled "gluten-free" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\" width=\"1552\" height=\"1164\" class=\"size-full wp-image-85709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An FDA rule effective Aug. 5 states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>If you spot a gluten-free label on a food package, you can now be pretty well assured that the label means what it says.\u003c/p>\n\u003cp>As of Aug. 5, all food manufacturers must be in compliance with a \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm\">new labeling standard\u003c/a> set by the Food and Drug Administration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rule states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein.\u003c/p>\n\u003cp>The new regulation is aimed at protecting people with celiac disease, a chronic autoimmune disorder that can destroy the lining of the small intestine.\u003c/p>\n\u003cp>Flare-ups of the disease can be set off by the consumption of even small amounts of gluten, which is found in wheat, barley and a few other grains. The FDA estimates that it affects about 3 million Americans.\u003c/p>\n\u003cp>\"We're really celebrating,\" Beth Hillson tells The Salt. She founded Gluten Free Pantry, now part of the company Glutino, after being diagnosed with celiac. She also heads the \u003ca href=\"http://americanceliac.org/celiac-disease/\">American Celiac Disease Alliance\u003c/a>.\u003c/p>\n\u003cp>As the gluten-free trend has spread, lots of manufacturers have used the label as a marketing tool. The concern within the celiac community has been that food companies had become sloppy, printing \"gluten-free\" on packages of food that weren't truly free of the protein.\u003c/p>\n\u003cp>As an anti-wheat sentiment has grown in the U.S., fueled by best-selling books like William Davis' \u003cem>Wheat Belly\u003c/em>, there are more people interested in knowing exactly what's in their food — even if it's trace amounts of gluten.\u003c/p>\n\u003cp>And though there's debate about who can benefit from a gluten-free diet, many mainstream doctors acknowledge that some people with \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\">wheat intolerance\u003c/a>, particularly those prone to gastrointestinal distress, do better when they eliminate or limit it in their diet.\u003c/p>\n\u003cp>But the idea that wheat, the top grain source of gluten in the American diet, is somehow bad for all of us, doesn't hold up.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">reported\u003c/a>, Daniel Leffler, a gastroenterologist at Beth Israel Deaconess Medical Center, says \"there's good evidence that the vast majority of people actually do just fine with wheat.\"\u003c/p>\n\u003cp>So, for most of us, focusing on a healthy pattern of eating is likely more important than trying to avoid one food.\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_85709\" class=\"wp-caption aligncenter\" style=\"max-width: 1552px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/gluten-free-7dbce51ca7745b66d3d10ba42c837fa0e9f75874.jpg\" alt=\"An FDA rule effective Aug. 5 states that foods may be labeled "gluten-free" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\" width=\"1552\" height=\"1164\" class=\"size-full wp-image-85709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An FDA rule effective Aug. 5 states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein. Photo: James Benet/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140806_atc_truth_in_gluten-free_labeling_celiac_community_cheers_fda_rule.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338306544/truth-in-gluten-free-labeling-celiac-community-cheers-fda-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>If you spot a gluten-free label on a food package, you can now be pretty well assured that the label means what it says.\u003c/p>\n\u003cp>As of Aug. 5, all food manufacturers must be in compliance with a \u003ca href=\"http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allergens/ucm362880.htm\">new labeling standard\u003c/a> set by the Food and Drug Administration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The rule states that foods may be labeled \"gluten-free\" only if there's less than 20 parts per million of the protein.\u003c/p>\n\u003cp>The new regulation is aimed at protecting people with celiac disease, a chronic autoimmune disorder that can destroy the lining of the small intestine.\u003c/p>\n\u003cp>Flare-ups of the disease can be set off by the consumption of even small amounts of gluten, which is found in wheat, barley and a few other grains. The FDA estimates that it affects about 3 million Americans.\u003c/p>\n\u003cp>\"We're really celebrating,\" Beth Hillson tells The Salt. She founded Gluten Free Pantry, now part of the company Glutino, after being diagnosed with celiac. She also heads the \u003ca href=\"http://americanceliac.org/celiac-disease/\">American Celiac Disease Alliance\u003c/a>.\u003c/p>\n\u003cp>As the gluten-free trend has spread, lots of manufacturers have used the label as a marketing tool. The concern within the celiac community has been that food companies had become sloppy, printing \"gluten-free\" on packages of food that weren't truly free of the protein.\u003c/p>\n\u003cp>As an anti-wheat sentiment has grown in the U.S., fueled by best-selling books like William Davis' \u003cem>Wheat Belly\u003c/em>, there are more people interested in knowing exactly what's in their food — even if it's trace amounts of gluten.\u003c/p>\n\u003cp>And though there's debate about who can benefit from a gluten-free diet, many mainstream doctors acknowledge that some people with \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\">wheat intolerance\u003c/a>, particularly those prone to gastrointestinal distress, do better when they eliminate or limit it in their diet.\u003c/p>\n\u003cp>But the idea that wheat, the top grain source of gluten in the American diet, is somehow bad for all of us, doesn't hold up.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">reported\u003c/a>, Daniel Leffler, a gastroenterologist at Beth Israel Deaconess Medical Center, says \"there's good evidence that the vast majority of people actually do just fine with wheat.\"\u003c/p>\n\u003cp>So, for most of us, focusing on a healthy pattern of eating is likely more important than trying to avoid one food.\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": "No More Reservations: Exclusive Restaurants Require Tickets Instead",
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"content": "\u003cfigure id=\"attachment_85673\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/next-kitchen_slide-f12e40b01b21d2fe3c0e2984fca1727556c7f9c5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/next-kitchen_slide-f12e40b01b21d2fe3c0e2984fca1727556c7f9c5.jpg\" alt=\"A peek inside the kitchen of Next, an early adopter of the ticket system that's replacing reservations at some restaurants. Photo: Courtesy of Christian Seel\" width=\"2500\" height=\"1665\" class=\"size-full wp-image-85673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A peek inside the kitchen of Next, an early adopter of the ticket system that's replacing reservations at some restaurants. Photo: Courtesy of Christian Seel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337834577/no-more-reservations-exclusive-restaurants-require-tickets-instead\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140805_atc_like_rock_stars_some_chefs_now_take_tickets_not_reservations.mp3\u003c/p>\n\u003cp>by Jeff Tyler, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337834577/no-more-reservations-exclusive-restaurants-require-tickets-instead\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Have you ever wanted a ticket to see your favorite band so much that you could taste it?\u003c/p>\n\u003cp>You set the alarm, and start calling or clicking right when the tickets go on sale. You try again and again, until, finally, you snag a ticket. And even though the process is a pain, when you succeed, you feel like part of an exclusive group.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the future, going out to eat could become a lot like going to a sold-out rock concert. In fact, some of the hottest restaurants now sell tickets instead of taking reservations.\u003c/p>\n\u003cp>In Los Angeles, classically trained French chef \u003ca href=\"http://www.ludolefebvre.com/about/\">Ludovic \"Ludo\" Lefebvre\u003c/a> sells tickets for a five-course meal at his 29-seat bistro, Trois Mec, for about $100 a pop, including tax and tip. On one recent evening, the menu featured avocado citrus crab ceviche followed by veal belly with crispy artichoke and Parmesan.\u003c/p>\n\u003cp>Lefebvre says he likes the comparison to concert tickets. When asked about the to-die-for concert ticket when he was growing up in France in the late 1980s, Lebebvre doesn't hesitate. \"U2. Definitely. U2,\" he says. One time, he waited on the phone for what seemed like forever, but finally scored tickets to see Bono and the lads.\u003c/p>\n\u003cp>Now, Lefebvre is a rock star chef. Tickets to dine at Trois Mec are sold online and sell out in minutes.\u003c/p>\n\u003cp>The restaurant ticketing system was invented by \u003ca href=\"http://www.linkedin.com/pub/nick-kokonas/45/634/2a1\">Nick Kokonas\u003c/a> in 2011. He co-owns Chicago restaurant Next, which specializes in theme menus, such as \"Paris 1906,\" a meal based on legendary chef August Escoffier's seminal \u003ca href=\"http://www.amazon.com/Escoffier-Culinaire-Complete-Translation-English/dp/0831754788/ref=sr_1_2?s=books&ie=UTF8&qid=1407179720&sr=1-2&keywords=le+guide+culinaire+escoffier\">Le Guide Culinaire\u003c/a>, and \"el Bulli,\" a nod to the now-closed Spanish temple of modern cuisine by the same name.\u003c/p>\n\u003cp>Tickets for Next meals go for about $300 a head for several courses and beverage pairings. Currently, the restaurant's theme is \"Chinese: Modern.\"\u003c/p>\n\u003cp>The menus at Next change three times a year. So diners can buy season tickets, like you would for the opera. Last December, the restaurant sold around $3 million worth of season tickets in a few hours.\u003c/p>\n\u003cp>The number of exclusive eateries that sell tickets for meals is growing. The latest chef to join the club is \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/Daniel-Patterson/coi\">Daniel Patterson\u003c/a>, who owns the San Francisco restaurant Coi.\u003c/p>\n\u003cp>Patterson had been frustrated by the number of reservations that were canceled at the last minute, which resulted in as much as 40 percent of his tables going empty. And that got reflected in customers' bills. \"A big part of our price has to do with the fact that a small portion of our guests don't show up,\" he says.\u003c/p>\n\u003cp>Now that he's adopted the ticket system for his restaurant, Patterson saves money on no-shows. He passes that savings along to customers, offering a discount for diners who take early or late seatings.\u003c/p>\n\u003cp>The issue of no-shows plagues many small, chic restaurants. That makes tickets even more appetizing for them.\u003c/p>\n\u003cp>Ticket pioneer Kokonas says, \"We are rolling it out to about 10 to 20 restaurants over the next couple of months worldwide.\"\u003c/p>\n\u003cp>Over the next six months, expect to see tickets sold at hot spots in Austin, Texas; Boston and Philadelphia, among other cities in the U.S. Abroad, Kokonas says his ticket business model will expand to England, Europe, Australia and Hong Kong.\u003c/p>\n\u003cp>But some chefs are resisting the change — even in Los Angeles, no-show central.\u003c/p>\n\u003cp>\"Within the restaurateur world, LA is known as the one city where people don't have any respect for restaurants,\" says celebrity chef \u003ca href=\"http://www.curtisstone.com/\">Curtis Stone\u003c/a>. \"They don't make reservations. They just show up ... with more people than they booked for.\"\u003c/p>\n\u003cp>Stone opened his 25-seat restaurant, Maude, last January. It takes reservations the old-fashioned way: by phone. And it's always sold out.\u003c/p>\n\u003cp>Stone has investigated the ticket business model and found that it has some shortcomings.\u003c/p>\n\u003cp>\"Problem is,\" says Stone, \"some people out there don't feel as comfortable with computers or making reservations online.\"\u003c/p>\n\u003cp>Tickets also require consumers to pay for their set, multicourse meal in advance.\u003c/p>\n\u003cp>And tickets can be resold, which has lured ticket brokers into the market. For the most desirable menu at Next in Chicago, Kokonas says, there were \"people posting them on Craigslist and StubHub for a couple thousand dollars apiece.\"\u003c/p>\n\u003cp>Pulitzer Prize-winning food writer \u003ca href=\"http://www.pulitzer.org/biography/2007-Criticism\">Jonathan Gold\u003c/a> of the \u003cem>Los Angeles Times\u003c/em> calls Lefebvre one of the most interesting chefs working in the U.S. And even Gold has had trouble getting tickets to Trois Mec. As payback for having to troll for tickets, he jokes, \"I would love to see scalpers outside Trois Mec. It would give me so much pleasure.\"\u003c/p>\n\u003cp>Call it a dessert of sweet revenge.\u003c/p>\n\u003cp>\u003cem>Jeff Tyler is a radio reporter and screenwriter living in Los Angeles.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85673\" class=\"wp-caption aligncenter\" style=\"max-width: 2500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/next-kitchen_slide-f12e40b01b21d2fe3c0e2984fca1727556c7f9c5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/next-kitchen_slide-f12e40b01b21d2fe3c0e2984fca1727556c7f9c5.jpg\" alt=\"A peek inside the kitchen of Next, an early adopter of the ticket system that's replacing reservations at some restaurants. Photo: Courtesy of Christian Seel\" width=\"2500\" height=\"1665\" class=\"size-full wp-image-85673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A peek inside the kitchen of Next, an early adopter of the ticket system that's replacing reservations at some restaurants. Photo: Courtesy of Christian Seel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337834577/no-more-reservations-exclusive-restaurants-require-tickets-instead\">All Things Considered\u003c/a>\u003c/p>\n\u003cp>http://pd.npr.org/anon.npr-mp3/npr/atc/2014/08/20140805_atc_like_rock_stars_some_chefs_now_take_tickets_not_reservations.mp3\u003c/p>\n\u003cp>by Jeff Tyler, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337834577/no-more-reservations-exclusive-restaurants-require-tickets-instead\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Have you ever wanted a ticket to see your favorite band so much that you could taste it?\u003c/p>\n\u003cp>You set the alarm, and start calling or clicking right when the tickets go on sale. You try again and again, until, finally, you snag a ticket. And even though the process is a pain, when you succeed, you feel like part of an exclusive group.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the future, going out to eat could become a lot like going to a sold-out rock concert. In fact, some of the hottest restaurants now sell tickets instead of taking reservations.\u003c/p>\n\u003cp>In Los Angeles, classically trained French chef \u003ca href=\"http://www.ludolefebvre.com/about/\">Ludovic \"Ludo\" Lefebvre\u003c/a> sells tickets for a five-course meal at his 29-seat bistro, Trois Mec, for about $100 a pop, including tax and tip. On one recent evening, the menu featured avocado citrus crab ceviche followed by veal belly with crispy artichoke and Parmesan.\u003c/p>\n\u003cp>Lefebvre says he likes the comparison to concert tickets. When asked about the to-die-for concert ticket when he was growing up in France in the late 1980s, Lebebvre doesn't hesitate. \"U2. Definitely. U2,\" he says. One time, he waited on the phone for what seemed like forever, but finally scored tickets to see Bono and the lads.\u003c/p>\n\u003cp>Now, Lefebvre is a rock star chef. Tickets to dine at Trois Mec are sold online and sell out in minutes.\u003c/p>\n\u003cp>The restaurant ticketing system was invented by \u003ca href=\"http://www.linkedin.com/pub/nick-kokonas/45/634/2a1\">Nick Kokonas\u003c/a> in 2011. He co-owns Chicago restaurant Next, which specializes in theme menus, such as \"Paris 1906,\" a meal based on legendary chef August Escoffier's seminal \u003ca href=\"http://www.amazon.com/Escoffier-Culinaire-Complete-Translation-English/dp/0831754788/ref=sr_1_2?s=books&ie=UTF8&qid=1407179720&sr=1-2&keywords=le+guide+culinaire+escoffier\">Le Guide Culinaire\u003c/a>, and \"el Bulli,\" a nod to the now-closed Spanish temple of modern cuisine by the same name.\u003c/p>\n\u003cp>Tickets for Next meals go for about $300 a head for several courses and beverage pairings. Currently, the restaurant's theme is \"Chinese: Modern.\"\u003c/p>\n\u003cp>The menus at Next change three times a year. So diners can buy season tickets, like you would for the opera. Last December, the restaurant sold around $3 million worth of season tickets in a few hours.\u003c/p>\n\u003cp>The number of exclusive eateries that sell tickets for meals is growing. The latest chef to join the club is \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/Daniel-Patterson/coi\">Daniel Patterson\u003c/a>, who owns the San Francisco restaurant Coi.\u003c/p>\n\u003cp>Patterson had been frustrated by the number of reservations that were canceled at the last minute, which resulted in as much as 40 percent of his tables going empty. And that got reflected in customers' bills. \"A big part of our price has to do with the fact that a small portion of our guests don't show up,\" he says.\u003c/p>\n\u003cp>Now that he's adopted the ticket system for his restaurant, Patterson saves money on no-shows. He passes that savings along to customers, offering a discount for diners who take early or late seatings.\u003c/p>\n\u003cp>The issue of no-shows plagues many small, chic restaurants. That makes tickets even more appetizing for them.\u003c/p>\n\u003cp>Ticket pioneer Kokonas says, \"We are rolling it out to about 10 to 20 restaurants over the next couple of months worldwide.\"\u003c/p>\n\u003cp>Over the next six months, expect to see tickets sold at hot spots in Austin, Texas; Boston and Philadelphia, among other cities in the U.S. Abroad, Kokonas says his ticket business model will expand to England, Europe, Australia and Hong Kong.\u003c/p>\n\u003cp>But some chefs are resisting the change — even in Los Angeles, no-show central.\u003c/p>\n\u003cp>\"Within the restaurateur world, LA is known as the one city where people don't have any respect for restaurants,\" says celebrity chef \u003ca href=\"http://www.curtisstone.com/\">Curtis Stone\u003c/a>. \"They don't make reservations. They just show up ... with more people than they booked for.\"\u003c/p>\n\u003cp>Stone opened his 25-seat restaurant, Maude, last January. It takes reservations the old-fashioned way: by phone. And it's always sold out.\u003c/p>\n\u003cp>Stone has investigated the ticket business model and found that it has some shortcomings.\u003c/p>\n\u003cp>\"Problem is,\" says Stone, \"some people out there don't feel as comfortable with computers or making reservations online.\"\u003c/p>\n\u003cp>Tickets also require consumers to pay for their set, multicourse meal in advance.\u003c/p>\n\u003cp>And tickets can be resold, which has lured ticket brokers into the market. For the most desirable menu at Next in Chicago, Kokonas says, there were \"people posting them on Craigslist and StubHub for a couple thousand dollars apiece.\"\u003c/p>\n\u003cp>Pulitzer Prize-winning food writer \u003ca href=\"http://www.pulitzer.org/biography/2007-Criticism\">Jonathan Gold\u003c/a> of the \u003cem>Los Angeles Times\u003c/em> calls Lefebvre one of the most interesting chefs working in the U.S. And even Gold has had trouble getting tickets to Trois Mec. As payback for having to troll for tickets, he jokes, \"I would love to see scalpers outside Trois Mec. It would give me so much pleasure.\"\u003c/p>\n\u003cp>Call it a dessert of sweet revenge.\u003c/p>\n\u003cp>\u003cem>Jeff Tyler is a radio reporter and screenwriter living in Los Angeles.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making An All-American White House Dinner With Some African Flair",
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"content": "\u003cfigure id=\"attachment_85650\" class=\"wp-caption aligncenter\" style=\"max-width: 1350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/photo2a-edit_custom-326c0cdb1e114ed443829b5c36c461f102eaa17f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/photo2a-edit_custom-326c0cdb1e114ed443829b5c36c461f102eaa17f.jpg\" alt=\"White House chefs chop a lot of vegetables to prepare for a dinner of 400 Tuesday night. Photo: Gregory Barber/NPR\" width=\"1350\" height=\"1800\" class=\"size-full wp-image-85650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White House chefs chop a lot of vegetables to prepare for a dinner of 400 Tuesday night. Photo: Gregory Barber/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337998149/obama-hosts-white-house-dinner-for-african-heads-of-state\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140805_me_obama_hosts_white_house_dinner_for_african_heads_of_state.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\" target=\"_blank\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337998149/obama-hosts-white-house-dinner-for-african-heads-of-state\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Think of it as a state dinner for an entire continent. Tuesday night, after the \u003ca href=\"http://au.int/en/2014-us-africa-leaders-summit\">U.S.-Africa Leaders Summit\u003c/a> sessions wrap up, the president and the first lady will host 50 heads of state and the chairman of the African Union for dinner. The 400 guests will be treated to a traditional American meal with an African twist in a gigantic tent on the South Lawn and enjoy a performance by Grammy-winning singer-songwriter Lionel Richie.\u003c/p>\n\u003cp>But a lot of behind-the-scenes elbow grease goes into pulling something like this off. On the eve of the big dinner, the chefs were working elbow to elbow in the surprisingly small White House kitchen, chopping onions, all kinds of peppers, papaya, chives and green beans.\u003c/p>\n\u003cp>White House Executive Chef \u003ca href=\"http://www.whitehouse.gov/photos-and-video/video/2012/05/18/my-first-job-white-house-executive-chef-cris-comerford\">Cris Comerford\u003c/a> pops a green bean into her mouth. \"This actually came from our kitchen garden,\" she says of the salad being prepared. \"This was just harvested like, last Friday.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The White House garden isn't nearly big enough to feed all of the guests, but Comerford says there will be a touch here and there. The beans will appear in the second course — a chopped salad with buttermilk ranch dressing.\u003c/p>\n\u003cp>Some courses are bound to bring a little kick. \"We're also adding some nuances of the African spices as well, like cinnamon and cumin and things like that, that would give it a different twist but that would still remind you that it's American in its nature,\" says Comerford.\u003c/p>\n\u003cp>After all, these leaders didn't travel thousands of miles to get an Americanized version of their local cuisine. Comerford says a lot of research went into crafting the \u003ca href=\"http://media.npr.org/documents/2014/aug/menu.pdf\" target=\"_blank\">menu\u003c/a>, and she admitted that, at times, it was stressful. The State Department was even involved.\u003c/p>\n\u003cp>\"Even though you want to prepare traditional American food, you also want to highlight like different spices and different things that are very important to those different countries,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Here's the menu:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>First course:\u003c/strong>\u003cbr>\nA chilled roasted tomato soup with socca crisp (a chickpea flour crouton of sorts)\u003c/p>\n\u003cp>\u003cstrong>Second course:\u003c/strong>\u003cbr>\nA chopped salad with green beans, lima beans, with \"soured cream\" (like buttermilk) dressing with a touch of cinnamon and cumin\u003c/p>\n\u003cp>\u003cstrong>Main course:\u003c/strong>\u003cbr>\nWagyu beef with a roasted sweet potato puree and braised collard greens made with chilies and coconut milk\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nFudge cake with papaya, scented with vanilla from Madagascar\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_85650\" class=\"wp-caption aligncenter\" style=\"max-width: 1350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/photo2a-edit_custom-326c0cdb1e114ed443829b5c36c461f102eaa17f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/photo2a-edit_custom-326c0cdb1e114ed443829b5c36c461f102eaa17f.jpg\" alt=\"White House chefs chop a lot of vegetables to prepare for a dinner of 400 Tuesday night. Photo: Gregory Barber/NPR\" width=\"1350\" height=\"1800\" class=\"size-full wp-image-85650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White House chefs chop a lot of vegetables to prepare for a dinner of 400 Tuesday night. Photo: Gregory Barber/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337998149/obama-hosts-white-house-dinner-for-african-heads-of-state\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140805_me_obama_hosts_white_house_dinner_for_african_heads_of_state.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\" target=\"_blank\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/05/337998149/obama-hosts-white-house-dinner-for-african-heads-of-state\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Think of it as a state dinner for an entire continent. Tuesday night, after the \u003ca href=\"http://au.int/en/2014-us-africa-leaders-summit\">U.S.-Africa Leaders Summit\u003c/a> sessions wrap up, the president and the first lady will host 50 heads of state and the chairman of the African Union for dinner. The 400 guests will be treated to a traditional American meal with an African twist in a gigantic tent on the South Lawn and enjoy a performance by Grammy-winning singer-songwriter Lionel Richie.\u003c/p>\n\u003cp>But a lot of behind-the-scenes elbow grease goes into pulling something like this off. On the eve of the big dinner, the chefs were working elbow to elbow in the surprisingly small White House kitchen, chopping onions, all kinds of peppers, papaya, chives and green beans.\u003c/p>\n\u003cp>White House Executive Chef \u003ca href=\"http://www.whitehouse.gov/photos-and-video/video/2012/05/18/my-first-job-white-house-executive-chef-cris-comerford\">Cris Comerford\u003c/a> pops a green bean into her mouth. \"This actually came from our kitchen garden,\" she says of the salad being prepared. \"This was just harvested like, last Friday.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The White House garden isn't nearly big enough to feed all of the guests, but Comerford says there will be a touch here and there. The beans will appear in the second course — a chopped salad with buttermilk ranch dressing.\u003c/p>\n\u003cp>Some courses are bound to bring a little kick. \"We're also adding some nuances of the African spices as well, like cinnamon and cumin and things like that, that would give it a different twist but that would still remind you that it's American in its nature,\" says Comerford.\u003c/p>\n\u003cp>After all, these leaders didn't travel thousands of miles to get an Americanized version of their local cuisine. Comerford says a lot of research went into crafting the \u003ca href=\"http://media.npr.org/documents/2014/aug/menu.pdf\" target=\"_blank\">menu\u003c/a>, and she admitted that, at times, it was stressful. The State Department was even involved.\u003c/p>\n\u003cp>\"Even though you want to prepare traditional American food, you also want to highlight like different spices and different things that are very important to those different countries,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Here's the menu:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>First course:\u003c/strong>\u003cbr>\nA chilled roasted tomato soup with socca crisp (a chickpea flour crouton of sorts)\u003c/p>\n\u003cp>\u003cstrong>Second course:\u003c/strong>\u003cbr>\nA chopped salad with green beans, lima beans, with \"soured cream\" (like buttermilk) dressing with a touch of cinnamon and cumin\u003c/p>\n\u003cp>\u003cstrong>Main course:\u003c/strong>\u003cbr>\nWagyu beef with a roasted sweet potato puree and braised collard greens made with chilies and coconut milk\u003c/p>\n\u003cp>\u003cstrong>Dessert:\u003c/strong>\u003cbr>\nFudge cake with papaya, scented with vanilla from Madagascar\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": "Should We Return The Nutrients In Our Pee Back To The Farm?",
"title": "Should We Return The Nutrients In Our Pee Back To The Farm?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85395\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-2_slide-278c0fd7d3d0f06b456f8340583cedebf1df4ad1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-2_slide-278c0fd7d3d0f06b456f8340583cedebf1df4ad1.jpg\" alt=\"More than 170 volunteers in the Brattleboro area have contributed urine to the Rich Earth Institute field trials. Photo: Mike Earley/Courtesy of Rich Earth Institute\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85395\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 170 volunteers in the Brattleboro area have contributed urine to the Rich Earth Institute field trials. Photo: Mike Earley/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336564120/should-we-return-the-nutrients-in-our-pee-back-to-the-farm\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>Let me guess how you feel about your urine: Get that smelly stuff away from me as fast as possible?\u003c/p>\n\u003cp>A small group of environmentalists in Vermont aren't as squeamish. Instead of flushing their pee down the drain, they're collecting it with special toilets that separate no. 1 and no. 2.\u003c/p>\n\u003cfigure id=\"attachment_85396\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-3_slide-19ea40f4b5fd4b9d4f5d6aa4b0a0bb6f607460a3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-3_slide-19ea40f4b5fd4b9d4f5d6aa4b0a0bb6f607460a3.jpg\" alt=\"Abraham Noe-Hays, research director of the Rich Earth Institute in Vermont, applies urine to a five by five-meter test plot on a hay farm. Photo: Betty Jenewin/Courtesy of Rich Earth Institute\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-85396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abraham Noe-Hays, research director of the Rich Earth Institute in Vermont, applies urine to a five by five-meter test plot on a hay farm. Photo: Betty Jenewin/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Then they're pooling the urine of the 170 volunteers in their pilot project (a quart or so, per person, daily) and eventually giving it to a farmer, who's putting it on her hay fields in place of synthetic fertilizer. The goal is to collect 6,000 gallons this year.\u003c/p>\n\u003cp>The logic driving this avant-garde project of the \u003ca href=\"http://richearthinstitute.org/\">Rich Earth Institute\u003c/a>, based in Brattleboro, Vt., is that it's foolish and wasteful to part with the precious nitrogen and phosphorus that moves from the food we eat right through us — especially when farmers have to buy fertilizer at great expense to put those very same nutrients back into the soil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What's more, founders \u003ca href=\"http://richearthinstitute.org/?page_id=253\">Abraham Noe-Hays and Kim Nace\u003c/a> tell The Salt, once our urine enters the wastewater system, drinking water carries it to a treatment facility, where the nutrients become pollutants that can contaminate waterways and cause \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=121588652\">algal blooms\u003c/a>, among other issues.\u003c/p>\n\u003cp>\"One goal is preventing the pollution caused by peeing in water — keeping pee out of the waterways and protecting water quality,\" says Noe-Hays. \"And we can also make agriculture more sustainable and resilient by returning these nutrients to the soil. Urine is an inherently local and renewable source of fertilizer.\"\u003c/p>\n\u003cp>The idea of \"pee-cycling\" has much in common with the \"night soil\" tradition, as well as the newer practice of using \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">biosolids\u003c/a>, or sewage sludge that's been transformed into soil amendment for farmers. Several wastewater treatment plants in the U.S. have been making and donating biosolids, which are regulated by the Environmental Protection Agency, to farmers for years. But the practice is controversial because some activists claim that even certified biosolids could contain harmful chemicals.\u003c/p>\n\u003cp>The average human generates 8 pounds of nitrogen and almost 1 pound of phosphorous in a year's worth of urine. And those nutrients come in a form that plants can use. Though Rich Earth is the only legally authorized and publicly documented urine reuse project in the U.S., many other countries — rich and poor alike — have recognized its potential, and are conducting their own research.\u003c/p>\n\u003cp>Urine from a healthy person is sterile. So using it on farmland is considered safe: Even the World Health Organization has \u003ca href=\"http://www.who.int/water_sanitation_health/wastewater/urineguidelines.pdf\">guidelines\u003c/a> for reusing urine in agriculture.\u003c/p>\n\u003cp>The problem, though, is that with the \u003ca href=\"http://richearthinstitute.org/?page_id=305#UD\">urine-diverting toilets,\u003c/a> which some of the REI volunteers are using (others have waterless urinals with removable containers), the pee may get contaminated. So to kill off germs, Nace and Noe-Hays are testing two sanitization methods: pasteurization and storing it for a month or more, which allows the alkalinity to develop over time and kill microbes.\u003c/p>\n\u003cp>They are also trying to determine if there are medicines in the waste that might wind up in plants grown for food. So they're sending samples to researchers at the University of Buffalo and the EPA to find out.\u003c/p>\n\u003cp>So far the only farmer using the product grows hay as a forage crop for animals. When the Rich Earth team measured the impact of the urine applied to her hay fields in 2013, they found that yields increased dramatically. And word has gotten around their community; they now have a waiting list.\u003c/p>\n\u003cfigure id=\"attachment_85397\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-1_slide-c80a3aaef7231f92c8c9cb3e273f8a2c21ab9c58.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-1_slide-c80a3aaef7231f92c8c9cb3e273f8a2c21ab9c58.jpg\" alt=\"Seth True of Best Septic pumping urine from the 275 gallon tank. A family of three can fill a tank this size in eight months. Photo: Mike Earley/Courtesy of Rich Earth Institute\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seth True of Best Septic pumping urine from the 275 gallon tank. A family of three can fill a tank this size in eight months. Photo: Mike Earley/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have more farmers who want urine brought to them than infrastructure to do it,\" says Nace. \"But we can only begin to service this region. We would like to have enough [scientific] documentation that it could be replicated at the state level.\"\u003c/p>\n\u003cp>Scaling up such a project isn't just a hope of hippie Vermonters. \u003ca href=\"http://www.zef.de/index.php?id=2232&tx_zefportal_staff%5Bref%5D=2306&tx_zefportal_staff%5Buid%5D=1614&cHash=84825984fd451f8dfa7ecdbacb2515df\">Samantha Antonini\u003c/a>, a researcher at the Center for Development Research at the University of Bonn in Germany, assessed two rather complex and expensive technologies for turning urine into fertilizer and \u003ca href=\"http://hss.ulb.uni-bonn.de/2013/3214/3214.htm.\">found\u003c/a> that agricultural yields with urine fertilizers were comparable to those achieved with commercial fertilizers.\u003c/p>\n\u003cp>Europeans, and particularly \u003ca href=\"http://www.swedenviro.se/gemensamma_se/documents/Urinsep_eng.pdf\">the Swedes\u003c/a>, are intrigued by the idea. But, Antonini tells us in an email, \"there's a long way to go before you can even think of using urine as a commercial fertilizer given the rather stringent regulations in the EU.\"\u003c/p>\n\u003cp>In the developing world, however, she thinks these systems could be especially helpful who don't currently have access to any sanitation. But so far, there isn't much demand for it. Still, \"ecological sanitation\" is becoming a bit of a buzz word — the wonky version of \"pee-cycling.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A group of environmentalists in Vermont aren't at all squeamish about \"pee-cycling.\" A local hay farmer is using their pee as fertilizer as they run tests to find out how safe it is for growing food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85395\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-2_slide-278c0fd7d3d0f06b456f8340583cedebf1df4ad1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-2_slide-278c0fd7d3d0f06b456f8340583cedebf1df4ad1.jpg\" alt=\"More than 170 volunteers in the Brattleboro area have contributed urine to the Rich Earth Institute field trials. Photo: Mike Earley/Courtesy of Rich Earth Institute\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85395\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 170 volunteers in the Brattleboro area have contributed urine to the Rich Earth Institute field trials. Photo: Mike Earley/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336564120/should-we-return-the-nutrients-in-our-pee-back-to-the-farm\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>Let me guess how you feel about your urine: Get that smelly stuff away from me as fast as possible?\u003c/p>\n\u003cp>A small group of environmentalists in Vermont aren't as squeamish. Instead of flushing their pee down the drain, they're collecting it with special toilets that separate no. 1 and no. 2.\u003c/p>\n\u003cfigure id=\"attachment_85396\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-3_slide-19ea40f4b5fd4b9d4f5d6aa4b0a0bb6f607460a3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-3_slide-19ea40f4b5fd4b9d4f5d6aa4b0a0bb6f607460a3.jpg\" alt=\"Abraham Noe-Hays, research director of the Rich Earth Institute in Vermont, applies urine to a five by five-meter test plot on a hay farm. Photo: Betty Jenewin/Courtesy of Rich Earth Institute\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-85396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abraham Noe-Hays, research director of the Rich Earth Institute in Vermont, applies urine to a five by five-meter test plot on a hay farm. Photo: Betty Jenewin/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Then they're pooling the urine of the 170 volunteers in their pilot project (a quart or so, per person, daily) and eventually giving it to a farmer, who's putting it on her hay fields in place of synthetic fertilizer. The goal is to collect 6,000 gallons this year.\u003c/p>\n\u003cp>The logic driving this avant-garde project of the \u003ca href=\"http://richearthinstitute.org/\">Rich Earth Institute\u003c/a>, based in Brattleboro, Vt., is that it's foolish and wasteful to part with the precious nitrogen and phosphorus that moves from the food we eat right through us — especially when farmers have to buy fertilizer at great expense to put those very same nutrients back into the soil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What's more, founders \u003ca href=\"http://richearthinstitute.org/?page_id=253\">Abraham Noe-Hays and Kim Nace\u003c/a> tell The Salt, once our urine enters the wastewater system, drinking water carries it to a treatment facility, where the nutrients become pollutants that can contaminate waterways and cause \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=121588652\">algal blooms\u003c/a>, among other issues.\u003c/p>\n\u003cp>\"One goal is preventing the pollution caused by peeing in water — keeping pee out of the waterways and protecting water quality,\" says Noe-Hays. \"And we can also make agriculture more sustainable and resilient by returning these nutrients to the soil. Urine is an inherently local and renewable source of fertilizer.\"\u003c/p>\n\u003cp>The idea of \"pee-cycling\" has much in common with the \"night soil\" tradition, as well as the newer practice of using \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">biosolids\u003c/a>, or sewage sludge that's been transformed into soil amendment for farmers. Several wastewater treatment plants in the U.S. have been making and donating biosolids, which are regulated by the Environmental Protection Agency, to farmers for years. But the practice is controversial because some activists claim that even certified biosolids could contain harmful chemicals.\u003c/p>\n\u003cp>The average human generates 8 pounds of nitrogen and almost 1 pound of phosphorous in a year's worth of urine. And those nutrients come in a form that plants can use. Though Rich Earth is the only legally authorized and publicly documented urine reuse project in the U.S., many other countries — rich and poor alike — have recognized its potential, and are conducting their own research.\u003c/p>\n\u003cp>Urine from a healthy person is sterile. So using it on farmland is considered safe: Even the World Health Organization has \u003ca href=\"http://www.who.int/water_sanitation_health/wastewater/urineguidelines.pdf\">guidelines\u003c/a> for reusing urine in agriculture.\u003c/p>\n\u003cp>The problem, though, is that with the \u003ca href=\"http://richearthinstitute.org/?page_id=305#UD\">urine-diverting toilets,\u003c/a> which some of the REI volunteers are using (others have waterless urinals with removable containers), the pee may get contaminated. So to kill off germs, Nace and Noe-Hays are testing two sanitization methods: pasteurization and storing it for a month or more, which allows the alkalinity to develop over time and kill microbes.\u003c/p>\n\u003cp>They are also trying to determine if there are medicines in the waste that might wind up in plants grown for food. So they're sending samples to researchers at the University of Buffalo and the EPA to find out.\u003c/p>\n\u003cp>So far the only farmer using the product grows hay as a forage crop for animals. When the Rich Earth team measured the impact of the urine applied to her hay fields in 2013, they found that yields increased dramatically. And word has gotten around their community; they now have a waiting list.\u003c/p>\n\u003cfigure id=\"attachment_85397\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-1_slide-c80a3aaef7231f92c8c9cb3e273f8a2c21ab9c58.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/urine-fertilizer-1_slide-c80a3aaef7231f92c8c9cb3e273f8a2c21ab9c58.jpg\" alt=\"Seth True of Best Septic pumping urine from the 275 gallon tank. A family of three can fill a tank this size in eight months. Photo: Mike Earley/Courtesy of Rich Earth Institute\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seth True of Best Septic pumping urine from the 275 gallon tank. A family of three can fill a tank this size in eight months. Photo: Mike Earley/Courtesy of Rich Earth Institute\u003c/figcaption>\u003c/figure>\n\u003cp>\"We have more farmers who want urine brought to them than infrastructure to do it,\" says Nace. \"But we can only begin to service this region. We would like to have enough [scientific] documentation that it could be replicated at the state level.\"\u003c/p>\n\u003cp>Scaling up such a project isn't just a hope of hippie Vermonters. \u003ca href=\"http://www.zef.de/index.php?id=2232&tx_zefportal_staff%5Bref%5D=2306&tx_zefportal_staff%5Buid%5D=1614&cHash=84825984fd451f8dfa7ecdbacb2515df\">Samantha Antonini\u003c/a>, a researcher at the Center for Development Research at the University of Bonn in Germany, assessed two rather complex and expensive technologies for turning urine into fertilizer and \u003ca href=\"http://hss.ulb.uni-bonn.de/2013/3214/3214.htm.\">found\u003c/a> that agricultural yields with urine fertilizers were comparable to those achieved with commercial fertilizers.\u003c/p>\n\u003cp>Europeans, and particularly \u003ca href=\"http://www.swedenviro.se/gemensamma_se/documents/Urinsep_eng.pdf\">the Swedes\u003c/a>, are intrigued by the idea. But, Antonini tells us in an email, \"there's a long way to go before you can even think of using urine as a commercial fertilizer given the rather stringent regulations in the EU.\"\u003c/p>\n\u003cp>In the developing world, however, she thinks these systems could be especially helpful who don't currently have access to any sanitation. But so far, there isn't much demand for it. Still, \"ecological sanitation\" is becoming a bit of a buzz word — the wonky version of \"pee-cycling.\" \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": "When China Spurns GMO Corn Imports, American Farmers Lose Billions",
"title": "When China Spurns GMO Corn Imports, American Farmers Lose Billions",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85463\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\" alt=\"A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>For a while there, China was the American farmer's best friend. The world's most populous nation had so many pigs and chickens to feed, it became one of the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2014-april/china-in-the-next-decade-rising-meat-demand-and-growing-imports-of-feed.aspx#.U9qutONdV8E\">top importers\u003c/a> of U.S. corn and soybeans almost overnight.\u003c/p>\n\u003cp>China also developed a big appetite for another corn-derived animal feed called \"dried distillers grains with solubles,\" or \u003ca href=\"http://www.grains.org/buyingselling/ddgs\">DDGS\u003c/a>, a byproduct of ethanol production. China's appetites for the stuff drove up global grain prices and filled Midwestern pockets with cash.\u003c/p>\n\u003cp>This year, though, the lovely relationship has gone sour, all because of biotechnology.\u003c/p>\n\u003cp>A couple of years ago, American farmers began planting a \u003ca href=\"http://www.isaaa.org/gmapprovaldatabase/event/default.asp?EventID=130\">new type\u003c/a> of genetically engineered corn invented by the seed company \u003ca href=\"http://www.syngenta.com/global/corporate/en/Pages/home.aspx\">Syngenta\u003c/a>. This GMO contains a new version of a gene that protects the corn plant from certain insects. Problem is, this new gene isn't yet approved in China, and Chinese officials didn't appreciate it when traces of the new, as-yet-unapproved GMOs started showing up in boatloads of American grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The crackdown began in November 2013. China began rejecting shiploads of corn when officials detected traces of the new gene. By February of this year, U.S. exports of corn to China had practically ceased.\u003c/p>\n\u003cp>At the time, some American grain exporters said that there was little to worry about. The Chinese move, they said, probably was intended to slow down imports temporarily in order to make sure that China's farmers got a decent price for their own corn harvest. As evidence, they pointed to the fact that China continued to accept imports of DDGS, which also contain traces of the unapproved gene. The U.S. sent $1.6 billion worth of DDGS to China last year.\u003c/p>\n\u003cp>Well, last week, China expanded the ban to DDGS, shocking many traders. The price of DDGS plunged.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ngfa.org/\">National Grain and Feed Association\u003c/a>, the Chinese ban on corn and corn products may end up costing American farmers, ethanol producers and traders a total of about $3 billion.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ngfa.org/about-ngfa/organization/ngfa-team/#mfisher\">Max Fisher\u003c/a>, director of Economics for the NGFA, who came up with that estimate, says the ban actually is hurting the Chinese, too. \"They replaced [the U.S. corn] with more expensive grains,\" he says, such as barley from Australia. But one group of American farmers is benefiting: China is importing lots more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a>.\u003c/p>\n\u003cp>In an interesting twist, American farm groups seem unsure whom to blame. Some are angry at China. Others point their finger at Syngenta.\u003c/p>\n\u003cp>A few days ago, the \u003ca href=\"http://www.grains.org/\">U.S. Grains Council\u003c/a> wrote a \u003ca href=\"http://www.grains.org/news/20140727/letter-secretary-vilsack\">letter\u003c/a> to Secretary of Agriculture Tom Vilsack, urging his \"immediate, direct, and personal intervention\" with Chinese officials \"to halt this current regulatory sabotage of the DDGS trade with China.\"\u003c/p>\n\u003cp>The NGFA and the \u003ca href=\"http://naega.org/\">North American Export Grain Association\u003c/a>, on the other hand, have \u003ca href=\"http://www.ngfa.org/2014/01/24/ngfa-naega-issue-joint-statement-urging-syngenta-to-suspend-commercialization-of-agrisure-viptera-and-duracade-biotech-corn/\">called\u003c/a> on Syngenta to stop selling the offending corn varieties until those varieties can be sold in major export markets.\u003c/p>\n\u003cp>\"They're being a bad actor here,\" says Max Fisher of NGFA, referring to Syngenta. \"They're making $40 million\" selling the new corn varieties, \"but it's costing U.S. farmers $1 billion.\"\u003c/p>\n\u003cp>Syngenta, for its part, \u003ca href=\"http://www.syngenta-us.com/images/CornTraitCommunicationJan302014.pdf\">rejects\u003c/a> any blame for the debacle. \"We want to get technology into the hands of farmers as soon as possible,\" said the company's CEO, David Morgan, in a \u003ca href=\"http://www.syngenta-us.com/Viptera_Exports/\">video\u003c/a> released on Syngenta's website. \"We can't expect growers to wait indefinitely for access to technologies, based on what foreign governments decide to do.\" According to Morgan, China has failed to make a timely decision on the new gene, which goes by the name MIR 162.\u003c/p>\n\u003cp>Even if China approved MIR 162, however, the ban might remain. That's because Syngenta began selling yet another new new type of GMO corn this year, which also is not yet approved in China.\u003c/p>\n\u003cp>Syngenta has asked farmers to take that corn to specific grain processors, who will keep it from getting into export shipments. But Fisher thinks the new gene is likely to show up in exports. \"Farmers are going to be farmers,\" he says, and sell their grain through the usual channels. \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": "China has been a big and growing market for U.S. corn. But then farmers started planting a kind of genetically engineered corn that's not yet approved in China, and the Chinese government struck back.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85463\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\" alt=\"A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>For a while there, China was the American farmer's best friend. The world's most populous nation had so many pigs and chickens to feed, it became one of the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2014-april/china-in-the-next-decade-rising-meat-demand-and-growing-imports-of-feed.aspx#.U9qutONdV8E\">top importers\u003c/a> of U.S. corn and soybeans almost overnight.\u003c/p>\n\u003cp>China also developed a big appetite for another corn-derived animal feed called \"dried distillers grains with solubles,\" or \u003ca href=\"http://www.grains.org/buyingselling/ddgs\">DDGS\u003c/a>, a byproduct of ethanol production. China's appetites for the stuff drove up global grain prices and filled Midwestern pockets with cash.\u003c/p>\n\u003cp>This year, though, the lovely relationship has gone sour, all because of biotechnology.\u003c/p>\n\u003cp>A couple of years ago, American farmers began planting a \u003ca href=\"http://www.isaaa.org/gmapprovaldatabase/event/default.asp?EventID=130\">new type\u003c/a> of genetically engineered corn invented by the seed company \u003ca href=\"http://www.syngenta.com/global/corporate/en/Pages/home.aspx\">Syngenta\u003c/a>. This GMO contains a new version of a gene that protects the corn plant from certain insects. Problem is, this new gene isn't yet approved in China, and Chinese officials didn't appreciate it when traces of the new, as-yet-unapproved GMOs started showing up in boatloads of American grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The crackdown began in November 2013. China began rejecting shiploads of corn when officials detected traces of the new gene. By February of this year, U.S. exports of corn to China had practically ceased.\u003c/p>\n\u003cp>At the time, some American grain exporters said that there was little to worry about. The Chinese move, they said, probably was intended to slow down imports temporarily in order to make sure that China's farmers got a decent price for their own corn harvest. As evidence, they pointed to the fact that China continued to accept imports of DDGS, which also contain traces of the unapproved gene. The U.S. sent $1.6 billion worth of DDGS to China last year.\u003c/p>\n\u003cp>Well, last week, China expanded the ban to DDGS, shocking many traders. The price of DDGS plunged.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ngfa.org/\">National Grain and Feed Association\u003c/a>, the Chinese ban on corn and corn products may end up costing American farmers, ethanol producers and traders a total of about $3 billion.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ngfa.org/about-ngfa/organization/ngfa-team/#mfisher\">Max Fisher\u003c/a>, director of Economics for the NGFA, who came up with that estimate, says the ban actually is hurting the Chinese, too. \"They replaced [the U.S. corn] with more expensive grains,\" he says, such as barley from Australia. But one group of American farmers is benefiting: China is importing lots more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a>.\u003c/p>\n\u003cp>In an interesting twist, American farm groups seem unsure whom to blame. Some are angry at China. Others point their finger at Syngenta.\u003c/p>\n\u003cp>A few days ago, the \u003ca href=\"http://www.grains.org/\">U.S. Grains Council\u003c/a> wrote a \u003ca href=\"http://www.grains.org/news/20140727/letter-secretary-vilsack\">letter\u003c/a> to Secretary of Agriculture Tom Vilsack, urging his \"immediate, direct, and personal intervention\" with Chinese officials \"to halt this current regulatory sabotage of the DDGS trade with China.\"\u003c/p>\n\u003cp>The NGFA and the \u003ca href=\"http://naega.org/\">North American Export Grain Association\u003c/a>, on the other hand, have \u003ca href=\"http://www.ngfa.org/2014/01/24/ngfa-naega-issue-joint-statement-urging-syngenta-to-suspend-commercialization-of-agrisure-viptera-and-duracade-biotech-corn/\">called\u003c/a> on Syngenta to stop selling the offending corn varieties until those varieties can be sold in major export markets.\u003c/p>\n\u003cp>\"They're being a bad actor here,\" says Max Fisher of NGFA, referring to Syngenta. \"They're making $40 million\" selling the new corn varieties, \"but it's costing U.S. farmers $1 billion.\"\u003c/p>\n\u003cp>Syngenta, for its part, \u003ca href=\"http://www.syngenta-us.com/images/CornTraitCommunicationJan302014.pdf\">rejects\u003c/a> any blame for the debacle. \"We want to get technology into the hands of farmers as soon as possible,\" said the company's CEO, David Morgan, in a \u003ca href=\"http://www.syngenta-us.com/Viptera_Exports/\">video\u003c/a> released on Syngenta's website. \"We can't expect growers to wait indefinitely for access to technologies, based on what foreign governments decide to do.\" According to Morgan, China has failed to make a timely decision on the new gene, which goes by the name MIR 162.\u003c/p>\n\u003cp>Even if China approved MIR 162, however, the ban might remain. That's because Syngenta began selling yet another new new type of GMO corn this year, which also is not yet approved in China.\u003c/p>\n\u003cp>Syngenta has asked farmers to take that corn to specific grain processors, who will keep it from getting into export shipments. But Fisher thinks the new gene is likely to show up in exports. \"Farmers are going to be farmers,\" he says, and sell their grain through the usual channels. \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 To Order Pizza From A Nuclear Command Bunker",
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"content": "\u003cfigure id=\"attachment_85386\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/121115-f-vm634-009_wide-4970a87a123c5abd9353ea492f3ea576963ce5b6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/121115-f-vm634-009_wide-4970a87a123c5abd9353ea492f3ea576963ce5b6.jpg\" alt=\"Getting a pizza delivered to a remote nuclear missle base is tricky. Unfortunately, the Air Force won't let you use its helicopters. Photo: Dan Gage/USAF\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getting a pizza delivered to a remote nuclear missle base is tricky. Unfortunately, the Air Force won't let you use its helicopters. Photo: Dan Gage/USAF\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/279612138/geoff-brumfiel\" target=\"_blank\">Geoff Brumfiel\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336614501/how-to-order-pizza-from-a-nuclear-command-bunker\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>I spent months working with the U.S. Air Force to get access to a remote underground nuclear bunker in Nebraska for \u003ca href=\"http://www.npr.org/2014/07/29/335293314/welcome-to-the-nuclear-command-bunker\">our radio series\u003c/a> on America's missile forces. There was only one question left to answer before I left.\u003c/p>\n\u003cp>What did I want for lunch?\u003c/p>\n\u003cp>The menu provided by the press office was eclectic. It included everything from a hamburger to chicken Alfredo with garlic toast to something called the \"minuteman muffin\" with sausage — a riff on the name of the \u003ca href=\"http://www.boeing.com/boeing/history/boeing/minuteman.page\">Minuteman III\u003c/a> nuclear missiles the crew oversees.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Faced with a multitude of choices (including the mysterious \"gravy bowl\" for $1.65), I decided to play it safe and order a grilled cheese for myself and a BLT for \u003ca href=\"https://twitter.com/samsanders\">Sam Sanders\u003c/a>, my producer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But I was wrong to be worried. The men and women who keep the proverbial finger on America's nuclear button are actually a bunch of foodies. The job of nuclear launch officer requires them to undertake grueling 24-hour alerts, often twice a week. Food is what keeps them going.\u003c/p>\n\u003cp>\"When I go on alert, it's my cheat day,\" Capt. Joseph Shannon told me as we loaded coolers packed with food for the missile base into the back of our military-issue Ford Taurus. On his menu: mozzarella sticks, french fries and purple Kool-Aid, a childhood favorite. \"You've got to make it a home away from home,\" he says.\u003c/p>\n\u003cp>When we arrived at the aboveground section of the missile base Foxtrot-01, it did feel homey. Security and maintenance forces stay in what looks like just another house on the plains. There is a kitchen, with a chef who prepares all the meals.\u003c/p>\n\u003cp>Lt. Raj Bansal, the other member of the two-man missile crew I visited, was horrified to learn that I'd only ordered grilled cheese. \"He's got to try the gravy bowl,\" he told Staff Sgt. Nicole Boynton, the on-duty chef.\u003c/p>\n\u003cp>The chef didn't exactly recommend it: \"The gravy bowl is a huge bowl of mashed potatoes, corn, chicken strips, gravy and cheese,\" she said. \"It's a lot of food.\"\u003c/p>\n\u003cp>The bunker that controls the missiles is 60 feet below the surface building. When we arrived downstairs, we found food on the mind of outgoing commander Lt. Kirsten Clark. Cable TV is allowed in the bunker — it keeps crews alert during evening shifts. Clark says she often watches the Cooking Channel.\u003c/p>\n\u003cp>The controls to nuclear weapons are kept behind an 8-ton door. But, believe it or not, crews do occasionally order out for pizza, using a phone they have in the bunker. The nearest pizzeria is in the town of Kimball, about 10 miles away.\u003c/p>\n\u003cp>But missile crews cannot leave the underground command center to pick it up. The security forces — the guys up top with the big guns — have to do that.\u003c/p>\n\u003cp>\"The key is that you have to order pizza for everyone on site, in order to get the pizza,\" Shannon says. Otherwise it won't make it past the blast door.\u003c/p>\n\u003cp>As for my lunch? I decided to switch, but not for the gravy bowl. I ordered a grilled chicken taco.\u003c/p>\n\u003cp>It was tasty. And I gobbled it down while sitting at the controls for 10 of the world's most dangerous weapons.\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_85386\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/121115-f-vm634-009_wide-4970a87a123c5abd9353ea492f3ea576963ce5b6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/121115-f-vm634-009_wide-4970a87a123c5abd9353ea492f3ea576963ce5b6.jpg\" alt=\"Getting a pizza delivered to a remote nuclear missle base is tricky. Unfortunately, the Air Force won't let you use its helicopters. Photo: Dan Gage/USAF\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getting a pizza delivered to a remote nuclear missle base is tricky. Unfortunately, the Air Force won't let you use its helicopters. Photo: Dan Gage/USAF\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/279612138/geoff-brumfiel\" target=\"_blank\">Geoff Brumfiel\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336614501/how-to-order-pizza-from-a-nuclear-command-bunker\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>I spent months working with the U.S. Air Force to get access to a remote underground nuclear bunker in Nebraska for \u003ca href=\"http://www.npr.org/2014/07/29/335293314/welcome-to-the-nuclear-command-bunker\">our radio series\u003c/a> on America's missile forces. There was only one question left to answer before I left.\u003c/p>\n\u003cp>What did I want for lunch?\u003c/p>\n\u003cp>The menu provided by the press office was eclectic. It included everything from a hamburger to chicken Alfredo with garlic toast to something called the \"minuteman muffin\" with sausage — a riff on the name of the \u003ca href=\"http://www.boeing.com/boeing/history/boeing/minuteman.page\">Minuteman III\u003c/a> nuclear missiles the crew oversees.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Faced with a multitude of choices (including the mysterious \"gravy bowl\" for $1.65), I decided to play it safe and order a grilled cheese for myself and a BLT for \u003ca href=\"https://twitter.com/samsanders\">Sam Sanders\u003c/a>, my producer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But I was wrong to be worried. The men and women who keep the proverbial finger on America's nuclear button are actually a bunch of foodies. The job of nuclear launch officer requires them to undertake grueling 24-hour alerts, often twice a week. Food is what keeps them going.\u003c/p>\n\u003cp>\"When I go on alert, it's my cheat day,\" Capt. Joseph Shannon told me as we loaded coolers packed with food for the missile base into the back of our military-issue Ford Taurus. On his menu: mozzarella sticks, french fries and purple Kool-Aid, a childhood favorite. \"You've got to make it a home away from home,\" he says.\u003c/p>\n\u003cp>When we arrived at the aboveground section of the missile base Foxtrot-01, it did feel homey. Security and maintenance forces stay in what looks like just another house on the plains. There is a kitchen, with a chef who prepares all the meals.\u003c/p>\n\u003cp>Lt. Raj Bansal, the other member of the two-man missile crew I visited, was horrified to learn that I'd only ordered grilled cheese. \"He's got to try the gravy bowl,\" he told Staff Sgt. Nicole Boynton, the on-duty chef.\u003c/p>\n\u003cp>The chef didn't exactly recommend it: \"The gravy bowl is a huge bowl of mashed potatoes, corn, chicken strips, gravy and cheese,\" she said. \"It's a lot of food.\"\u003c/p>\n\u003cp>The bunker that controls the missiles is 60 feet below the surface building. When we arrived downstairs, we found food on the mind of outgoing commander Lt. Kirsten Clark. Cable TV is allowed in the bunker — it keeps crews alert during evening shifts. Clark says she often watches the Cooking Channel.\u003c/p>\n\u003cp>The controls to nuclear weapons are kept behind an 8-ton door. But, believe it or not, crews do occasionally order out for pizza, using a phone they have in the bunker. The nearest pizzeria is in the town of Kimball, about 10 miles away.\u003c/p>\n\u003cp>But missile crews cannot leave the underground command center to pick it up. The security forces — the guys up top with the big guns — have to do that.\u003c/p>\n\u003cp>\"The key is that you have to order pizza for everyone on site, in order to get the pizza,\" Shannon says. Otherwise it won't make it past the blast door.\u003c/p>\n\u003cp>As for my lunch? I decided to switch, but not for the gravy bowl. I ordered a grilled chicken taco.\u003c/p>\n\u003cp>It was tasty. And I gobbled it down while sitting at the controls for 10 of the world's most dangerous weapons.\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": "Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp",
"title": "Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp",
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"content": "\u003cfigure id=\"attachment_85352\" class=\"wp-caption aligncenter\" style=\"max-width: 3294px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\" alt=\"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\" width=\"3294\" height=\"2198\" class=\"size-full wp-image-85352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336301714/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Small fatty fish like mackerel, herring, sardines and anchovies are high in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">omega-3s\u003c/a>, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=111509588\">vitamin D\u003c/a> and low on the food chain.\u003c/p>\n\u003cp>Those shining attributes have earned them plenty of nods from doctors and environmentalists alike, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">reported\u003c/a>. They're not among the \u003ca href=\"http://www.aboutseafood.com/about/about-seafood/top-10-consumed-seafoods\">most popular seafoods\u003c/a> in the U.S., though, partly because of their fishy taste.\u003c/p>\n\u003cp>But if you knew that eating these fish would mean shrinking your carbon footprint a wee bit, would that convince you to buy them over say, that bag of frozen shrimp you just mindlessly threw into your grocery cart?\u003c/p>\n\u003cp>\u003ca href=\"http://www.imas.utas.edu.au/people/profiles/postgraduate/p/robert-parker\">Robert Parker\u003c/a> is betting that if you care about eating greener, you'll want to know about how much fuel it takes to catch your favorite fish. He's a Ph.D. candidate from Nova Scotia, studying the fishing industry at the University of Tasmania in Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Parker and \u003ca href=\"http://www.dal.ca/faculty/management/sres/faculty-staff/our-faculty/peter-tyedmers.html\">Peter Tyedmers\u003c/a>, who directs the School for Resource and Environmental Studies at Dalhousie University in Halifax, recently published an analysis of a fishing industry fuel use database Tyedmers developed. Their analysis finds that fisheries producing the small fish – sardines, mackerel, and anchovies — are \"among the most energy and carbon-efficient forms of protein production.\" The paper appeared in the journal \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12087/abstract\">Fish and Fisheries\u003c/a> on July 4.\u003c/p>\n\u003cp>They also found that fishing for shrimp and lobster are almost as fuel-intensive as raising livestock. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, raising livestock has more of an impact on the environment than any other food we eat.\u003c/p>\n\u003cp>For example, Parker says, to catch a metric ton (about 2,200 pounds) of sardines or anchovies, it takes about 5 gallons of fuel.\u003c/p>\n\u003cp>In contrast, to get the same amount of lobster or shrimp, you'd burn an average of 2,100 to 2,600 gallons of fuel.\u003c/p>\n\u003cp>Now, U.S. and Canadian lobster outfits \"are a bit more efficient because of the higher lobster biomass in the ocean,\" he says. But they are still burning close to 264 gallons of fuel to catch those 2,200 pounds of crustacean.\u003c/p>\n\u003cp>So why is all this fuel getting burned? As the fishing industry has evolved in the last century from throwing out a few lines over the local dock to industrialized operations, we've been able to fish in more parts of the ocean and freeze our catch right on the boats.\u003c/p>\n\u003cblockquote>\n\u003cp>But \"a consequence of many of these advancements has been the increased reliance of fisheries on larger vessels, the motorization of fishing fleets with more powerful engines and the increased demand by fisheries for fossil fuels to power everything from propulsion and gear operation to on-board processing, refrigeration and ancillary services such as navigational aids,\" the paper says.\u003c/p>\n\u003c/blockquote>\n\u003cp>And the boats – not the packing plants or trucks transporting fish to the store — are where the bulk of the burn comes from, Parker says. The energy needed to get fish to the dock accounts for 60 to 90 percent of the fishing industry's total energy use and emissions.\u003c/p>\n\u003cp>\"Fuel is the second biggest cost\" in fish production, says Parker, and labor is first, so to encourage more efficient fisheries – and fewer greenhouse gas emissions — we should be \"implementing measures shown to decrease fuel consumption.\"\u003c/p>\n\u003cp>And what people do with the fish is inefficient, too. Much of the mackerel, sardines and anchovies get turned to livestock and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">aquaculture feed\u003c/a>, rather than going right to hungry humans. So we're \"taking an efficient system and making it part of an average or inefficient system,\" he says.\u003c/p>\n\u003cp>But getting more people to eat these fish is a tough sell, at least on this side of the Atlantic. Parker himself admits that he wasn't always a herring fan, but on a trip to Denmark, that's what was served at the hotel breakfast, so he gave it a try.\u003c/p>\n\u003cp>Now, he's a believer. \"If you have pickled herring, it's one of the most delicious things,\" he says.\u003c/p>\n\u003cp>Parker acknowledges that his fuel and fishing study has some limitations. For starters, its largely built from fisheries data from Europe and Australia, where the best records are kept, as well as some from North America. The database\u003cstrong> \u003c/strong>does not have much data on fuel use and fishing in the developing world — yet.\u003c/p>\n\u003cp>Also, he notes, fisheries are not generally giant offenders when it comes to the food system's carbon emissions. \"Fisheries in general have a relatively low carbon footprint when it comes to food ... they don't have [\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301794415/gassy-cows-are-warming-the-planet-and-theyre-here-to-stay\">the] methane\u003c/a> associated with cows, and feed costs,\" he says.\u003c/p>\n\u003cp>But they hope their work goes beyond emissions. \"We're looking at all the different factors now – we need to feed people, we need to support rural communities, we need to provide healthy and high quality food to people – one niche issue is the role of fisheries in fuel consumption.\" \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": "Sardines and other small, oily fish are some of the most nutritious in the sea. Now there's another reason to eat them: Fishermen use a lot less fuel to catch them than many other kinds of seafood.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85352\" class=\"wp-caption aligncenter\" style=\"max-width: 3294px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\" alt=\"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\" width=\"3294\" height=\"2198\" class=\"size-full wp-image-85352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336301714/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Small fatty fish like mackerel, herring, sardines and anchovies are high in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">omega-3s\u003c/a>, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=111509588\">vitamin D\u003c/a> and low on the food chain.\u003c/p>\n\u003cp>Those shining attributes have earned them plenty of nods from doctors and environmentalists alike, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">reported\u003c/a>. They're not among the \u003ca href=\"http://www.aboutseafood.com/about/about-seafood/top-10-consumed-seafoods\">most popular seafoods\u003c/a> in the U.S., though, partly because of their fishy taste.\u003c/p>\n\u003cp>But if you knew that eating these fish would mean shrinking your carbon footprint a wee bit, would that convince you to buy them over say, that bag of frozen shrimp you just mindlessly threw into your grocery cart?\u003c/p>\n\u003cp>\u003ca href=\"http://www.imas.utas.edu.au/people/profiles/postgraduate/p/robert-parker\">Robert Parker\u003c/a> is betting that if you care about eating greener, you'll want to know about how much fuel it takes to catch your favorite fish. He's a Ph.D. candidate from Nova Scotia, studying the fishing industry at the University of Tasmania in Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Parker and \u003ca href=\"http://www.dal.ca/faculty/management/sres/faculty-staff/our-faculty/peter-tyedmers.html\">Peter Tyedmers\u003c/a>, who directs the School for Resource and Environmental Studies at Dalhousie University in Halifax, recently published an analysis of a fishing industry fuel use database Tyedmers developed. Their analysis finds that fisheries producing the small fish – sardines, mackerel, and anchovies — are \"among the most energy and carbon-efficient forms of protein production.\" The paper appeared in the journal \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12087/abstract\">Fish and Fisheries\u003c/a> on July 4.\u003c/p>\n\u003cp>They also found that fishing for shrimp and lobster are almost as fuel-intensive as raising livestock. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, raising livestock has more of an impact on the environment than any other food we eat.\u003c/p>\n\u003cp>For example, Parker says, to catch a metric ton (about 2,200 pounds) of sardines or anchovies, it takes about 5 gallons of fuel.\u003c/p>\n\u003cp>In contrast, to get the same amount of lobster or shrimp, you'd burn an average of 2,100 to 2,600 gallons of fuel.\u003c/p>\n\u003cp>Now, U.S. and Canadian lobster outfits \"are a bit more efficient because of the higher lobster biomass in the ocean,\" he says. But they are still burning close to 264 gallons of fuel to catch those 2,200 pounds of crustacean.\u003c/p>\n\u003cp>So why is all this fuel getting burned? As the fishing industry has evolved in the last century from throwing out a few lines over the local dock to industrialized operations, we've been able to fish in more parts of the ocean and freeze our catch right on the boats.\u003c/p>\n\u003cblockquote>\n\u003cp>But \"a consequence of many of these advancements has been the increased reliance of fisheries on larger vessels, the motorization of fishing fleets with more powerful engines and the increased demand by fisheries for fossil fuels to power everything from propulsion and gear operation to on-board processing, refrigeration and ancillary services such as navigational aids,\" the paper says.\u003c/p>\n\u003c/blockquote>\n\u003cp>And the boats – not the packing plants or trucks transporting fish to the store — are where the bulk of the burn comes from, Parker says. The energy needed to get fish to the dock accounts for 60 to 90 percent of the fishing industry's total energy use and emissions.\u003c/p>\n\u003cp>\"Fuel is the second biggest cost\" in fish production, says Parker, and labor is first, so to encourage more efficient fisheries – and fewer greenhouse gas emissions — we should be \"implementing measures shown to decrease fuel consumption.\"\u003c/p>\n\u003cp>And what people do with the fish is inefficient, too. Much of the mackerel, sardines and anchovies get turned to livestock and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">aquaculture feed\u003c/a>, rather than going right to hungry humans. So we're \"taking an efficient system and making it part of an average or inefficient system,\" he says.\u003c/p>\n\u003cp>But getting more people to eat these fish is a tough sell, at least on this side of the Atlantic. Parker himself admits that he wasn't always a herring fan, but on a trip to Denmark, that's what was served at the hotel breakfast, so he gave it a try.\u003c/p>\n\u003cp>Now, he's a believer. \"If you have pickled herring, it's one of the most delicious things,\" he says.\u003c/p>\n\u003cp>Parker acknowledges that his fuel and fishing study has some limitations. For starters, its largely built from fisheries data from Europe and Australia, where the best records are kept, as well as some from North America. The database\u003cstrong> \u003c/strong>does not have much data on fuel use and fishing in the developing world — yet.\u003c/p>\n\u003cp>Also, he notes, fisheries are not generally giant offenders when it comes to the food system's carbon emissions. \"Fisheries in general have a relatively low carbon footprint when it comes to food ... they don't have [\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301794415/gassy-cows-are-warming-the-planet-and-theyre-here-to-stay\">the] methane\u003c/a> associated with cows, and feed costs,\" he says.\u003c/p>\n\u003cp>But they hope their work goes beyond emissions. \"We're looking at all the different factors now – we need to feed people, we need to support rural communities, we need to provide healthy and high quality food to people – one niche issue is the role of fisheries in fuel consumption.\" \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": "Farming The Bluefin Tuna, Tiger Of The Ocean, Is Not Without A Price",
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"content": "\u003cfigure id=\"attachment_85340\" class=\"wp-caption aligncenter\" style=\"max-width: 2791px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\" alt=\"Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\" width=\"2791\" height=\"1570\" class=\"size-full wp-image-85340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140730_me_farming_the_bluefin_tuna_tiger_of_the_ocean_is_not_without_a_price.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/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/30/14)\u003c/p>\n\u003cp>In a windowless laboratory in downtown Baltimore, some tiny, translucent fish larvae are swimming about in glass-walled tanks.\u003c/p>\n\u003cp>They are infant bluefin tuna. Scientists in this laboratory are trying to grasp what they call the holy grail of aquaculture: raising this powerful fish, so prized by sushi lovers, entirely in captivity. But the effort is fraught with challenges.\u003c/p>\n\u003cp>When I visited, I couldn't see the larvae at first. They look incredibly fragile and helpless, just drifting in the tanks' water currents. But they're already gobbling up microscopic marine animals, which in turn are living on algae.\u003c/p>\n\u003cfigure id=\"attachment_85341\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2-290x217.jpg\" alt=\"Larvae with prey. Photo: Courtesy of Yonathon Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larvae with prey. Photo: Courtesy of Yonathon Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's amazing. We cannot stop looking at them! We are here around the clock and we are looking at them, because it is so beautiful,\" says \u003ca href=\"http://www.umbc.edu/imet/people/zohar.html\">Yonathan Zohar\u003c/a>, the scientist in charge of this project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's beautiful to Zohar because it's so rare. Scientists are trying to raise bluefin tuna completely in captivity in only a few places around the world. Laboratories in \u003ca href=\"http://www.nytimes.com/2013/11/11/business/energy-environment/japans-delicate-search-for-a-way-to-breed-tuna-on-an-industrial-scale.html?pagewanted=all&_r=0\">Japan\u003c/a> have led the effort. This experiment, at the University of Maryland Baltimore County's \u003ca href=\"http://marinebiotechnology.umbc.edu/\">Institute of Marine and Environmental Technology\u003c/a>, is the first successful attempt in North America. It's also the first in the world to do it with Atlantic bluefin tuna.\u003c/p>\n\u003cp>Scientists still have a long way to go to succeed. Most of the larvae have died, but hundreds have now survived for 10 days, \"and we are counting every day,\" says Zohar. \"We want to be at 25 to 30 days. This is the bottleneck. The bottleneck is the first three to four weeks.\"\u003c/p>\n\u003cp>If they make it that far, they'll be juvenile fish and much more sturdy. Then, they'll mainly need lots to eat.\u003c/p>\n\u003cp>Fully grown, the bluefin tuna is a tiger of the ocean: powerful and voracious, its flesh in high demand for sushi all around the world.\u003c/p>\n\u003cp>Journalist \u003ca href=\"http://paulgreenberg.org/\">Paul Greenberg\u003c/a> wrote about bluefin tuna in his book \u003cem>Four Fish\u003c/em>. If you're an angler, he says, catching one is an experience you don't forget.\u003c/p>\n\u003cp>\"When they come onboard, it's like raw energy coming onto the boat. Their tail will [beat] like an outboard motor, just blazing with power and energy,\" he says.\u003c/p>\n\u003cp>The fish can grow to 1,000 pounds. They can swim up to 45 miles per hour and cross entire oceans.\u003c/p>\n\u003cfigure id=\"attachment_85342\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248-290x217.jpg\" alt=\"A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>They're also valuable. Demand for tuna has grown, especially in Japan, where people sometimes pay \u003ca href=\"http://www.businessinsider.com/bluefin-tuna-sells-for-record-breaking-18-million-2013-1\">fantastic prices\u003c/a> for the fish.\u003c/p>\n\u003cp>That demand has led to overfishing, and wild populations of tuna now are declining.\u003c/p>\n\u003cp>That's why scientists like Zohar are trying to invent a new way to supply the world's demand. They're trying to invent bluefin tuna farming.\u003c/p>\n\u003cp>\"The vision is to have huge tanks, land-based, in a facility like what you see here, having bluefin tuna that are spawning year-round, on demand, producing millions of eggs,\" he says.\u003c/p>\n\u003cp>Those eggs would hatch and grow into a plentiful supply of tuna.\u003c/p>\n\u003cp>That brings us back to these precious larvae. Before there can be aquaculture, large quantities of these larvae have to survive. Here in the laboratory, the scientists are tinkering with lots of things — the lights above the tanks, the concentration of algae and water currents — to keep the fragile larvae from sinking toward the bottom of the tank.\u003c/p>\n\u003cp>\"They tend to go down,\" explains Zohar. \"They have a heavy head. They go head down and tail up. If they hit their head on the bottom they are gone. They are not going to survive.\"\u003c/p>\n\u003cp>Enough are surviving, at the moment, that Zohar thinks they're getting close to overcoming this obstacle, too.\u003c/p>\n\u003cp>But that still leaves a final hurdle. The scientists will need to figure out how to satisfy the tuna's amazing appetite without causing even more damage to the environment.\u003c/p>\n\u003cp>A tuna's natural diet consists of other fish. Lots of other fish. Right now, there are tuna \"ranches\" that capture young tuna in the ocean and then fatten them up in big net-pens. According to Greenberg, those ranches feed their tuna about 15 pounds of fish such as sardines or mackerel for each additional pound of tuna that can be sold to consumers. That kind of tuna production is environmentally costly.\u003c/p>\n\u003cp>Zohar thinks that it will be possible to reduce this ratio or even create tuna feed that doesn't rely heavily on other fish as an ingredient.\u003c/p>\n\u003cp>But Greenberg says the basic fact that they eat so much makes him wonder whether tuna farming is really the right way to go. It increases the population of a predator species that demands lots of food itself.\u003c/p>\n\u003cp>\"Why would you domesticate a tiger when you could domesticate a cow,\" he asks — or, even better, a chicken, which converts just 2 pounds of vegetarian feed into a pound of meat.\u003c/p>\n\u003cp>If farmed tuna really can reduce the demand for tuna caught in the wild, it would be worth doing. But it might do more good, he says, to eat a little lower on the marine food chain. We could eat more mussels or sardines. It would let more tuna roam free. \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> \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/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/30/14)\u003c/p>\n\u003cp>In a windowless laboratory in downtown Baltimore, some tiny, translucent fish larvae are swimming about in glass-walled tanks.\u003c/p>\n\u003cp>They are infant bluefin tuna. Scientists in this laboratory are trying to grasp what they call the holy grail of aquaculture: raising this powerful fish, so prized by sushi lovers, entirely in captivity. But the effort is fraught with challenges.\u003c/p>\n\u003cp>When I visited, I couldn't see the larvae at first. They look incredibly fragile and helpless, just drifting in the tanks' water currents. But they're already gobbling up microscopic marine animals, which in turn are living on algae.\u003c/p>\n\u003cfigure id=\"attachment_85341\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2-290x217.jpg\" alt=\"Larvae with prey. Photo: Courtesy of Yonathon Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larvae with prey. Photo: Courtesy of Yonathon Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's amazing. We cannot stop looking at them! We are here around the clock and we are looking at them, because it is so beautiful,\" says \u003ca href=\"http://www.umbc.edu/imet/people/zohar.html\">Yonathan Zohar\u003c/a>, the scientist in charge of this project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's beautiful to Zohar because it's so rare. Scientists are trying to raise bluefin tuna completely in captivity in only a few places around the world. Laboratories in \u003ca href=\"http://www.nytimes.com/2013/11/11/business/energy-environment/japans-delicate-search-for-a-way-to-breed-tuna-on-an-industrial-scale.html?pagewanted=all&_r=0\">Japan\u003c/a> have led the effort. This experiment, at the University of Maryland Baltimore County's \u003ca href=\"http://marinebiotechnology.umbc.edu/\">Institute of Marine and Environmental Technology\u003c/a>, is the first successful attempt in North America. It's also the first in the world to do it with Atlantic bluefin tuna.\u003c/p>\n\u003cp>Scientists still have a long way to go to succeed. Most of the larvae have died, but hundreds have now survived for 10 days, \"and we are counting every day,\" says Zohar. \"We want to be at 25 to 30 days. This is the bottleneck. The bottleneck is the first three to four weeks.\"\u003c/p>\n\u003cp>If they make it that far, they'll be juvenile fish and much more sturdy. Then, they'll mainly need lots to eat.\u003c/p>\n\u003cp>Fully grown, the bluefin tuna is a tiger of the ocean: powerful and voracious, its flesh in high demand for sushi all around the world.\u003c/p>\n\u003cp>Journalist \u003ca href=\"http://paulgreenberg.org/\">Paul Greenberg\u003c/a> wrote about bluefin tuna in his book \u003cem>Four Fish\u003c/em>. If you're an angler, he says, catching one is an experience you don't forget.\u003c/p>\n\u003cp>\"When they come onboard, it's like raw energy coming onto the boat. Their tail will [beat] like an outboard motor, just blazing with power and energy,\" he says.\u003c/p>\n\u003cp>The fish can grow to 1,000 pounds. They can swim up to 45 miles per hour and cross entire oceans.\u003c/p>\n\u003cfigure id=\"attachment_85342\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248-290x217.jpg\" alt=\"A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>They're also valuable. Demand for tuna has grown, especially in Japan, where people sometimes pay \u003ca href=\"http://www.businessinsider.com/bluefin-tuna-sells-for-record-breaking-18-million-2013-1\">fantastic prices\u003c/a> for the fish.\u003c/p>\n\u003cp>That demand has led to overfishing, and wild populations of tuna now are declining.\u003c/p>\n\u003cp>That's why scientists like Zohar are trying to invent a new way to supply the world's demand. They're trying to invent bluefin tuna farming.\u003c/p>\n\u003cp>\"The vision is to have huge tanks, land-based, in a facility like what you see here, having bluefin tuna that are spawning year-round, on demand, producing millions of eggs,\" he says.\u003c/p>\n\u003cp>Those eggs would hatch and grow into a plentiful supply of tuna.\u003c/p>\n\u003cp>That brings us back to these precious larvae. Before there can be aquaculture, large quantities of these larvae have to survive. Here in the laboratory, the scientists are tinkering with lots of things — the lights above the tanks, the concentration of algae and water currents — to keep the fragile larvae from sinking toward the bottom of the tank.\u003c/p>\n\u003cp>\"They tend to go down,\" explains Zohar. \"They have a heavy head. They go head down and tail up. If they hit their head on the bottom they are gone. They are not going to survive.\"\u003c/p>\n\u003cp>Enough are surviving, at the moment, that Zohar thinks they're getting close to overcoming this obstacle, too.\u003c/p>\n\u003cp>But that still leaves a final hurdle. The scientists will need to figure out how to satisfy the tuna's amazing appetite without causing even more damage to the environment.\u003c/p>\n\u003cp>A tuna's natural diet consists of other fish. Lots of other fish. Right now, there are tuna \"ranches\" that capture young tuna in the ocean and then fatten them up in big net-pens. According to Greenberg, those ranches feed their tuna about 15 pounds of fish such as sardines or mackerel for each additional pound of tuna that can be sold to consumers. That kind of tuna production is environmentally costly.\u003c/p>\n\u003cp>Zohar thinks that it will be possible to reduce this ratio or even create tuna feed that doesn't rely heavily on other fish as an ingredient.\u003c/p>\n\u003cp>But Greenberg says the basic fact that they eat so much makes him wonder whether tuna farming is really the right way to go. It increases the population of a predator species that demands lots of food itself.\u003c/p>\n\u003cp>\"Why would you domesticate a tiger when you could domesticate a cow,\" he asks — or, even better, a chicken, which converts just 2 pounds of vegetarian feed into a pound of meat.\u003c/p>\n\u003cp>If farmed tuna really can reduce the demand for tuna caught in the wild, it would be worth doing. But it might do more good, he says, to eat a little lower on the marine food chain. We could eat more mussels or sardines. It would let more tuna roam free. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_85332\" class=\"wp-caption aligncenter\" style=\"max-width: 3999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mcdonalds_sales-efc9dfc7c6defbe064c0a897a1895f01def5f109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/mcdonalds_sales-efc9dfc7c6defbe064c0a897a1895f01def5f109.jpg\" alt=\"The National Labor Relations Board says McDonald's shares responsibility for how workers are treated at its franchised restaurants. Photo: Gene J. Puskar/AP\" width=\"3999\" height=\"2995\" class=\"size-full wp-image-85332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The National Labor Relations Board says McDonald's shares responsibility for how workers are treated at its franchised restaurants. Photo: Gene J. Puskar/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/29/336377531/mcdonalds-responsible-for-treatment-of-workers-agency-says\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/29/14)\u003c/p>\n\u003cp>McDonald's shares responsibility for how workers are treated at its franchised restaurants, the general counsel's office for the National Labor Relations Board announced Tuesday.\u003c/p>\n\u003cp>Since November 2012, NLRB has had 181 cases filed involving McDonald's. Many have been dismissed, but the agency \u003ca href=\"https://www.nlrb.gov/news-outreach/news-story/nlrb-office-general-counsel-authorizes-complaints-against-mcdonalds\">said\u003c/a> that McDonald's USA LLC will be considered a joint employer in cases that are found to have merit.\u003c/p>\n\u003cp>Restaurant chains have fought such a designation. McDonald's intends to contest the ruling, which the company warned could have a broad impact beyond the restaurant business.\u003c/p>\n\u003cp>Its 3,000 franchisees set the terms of employment, such as wages and hours, Heather Smedstad, McDonald's senior vice president for human resources, said in a \u003ca href=\"http://news.mcdonalds.com/Corporate/Media-Statements/Statement-on-NLRB-decision\">statement\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"McDonald's also believes that this decision changes the rules for thousands of small businesses, and goes against decades of established law,\" she said.\u003c/p>\n\u003cp>Labor advocates say that it's clear who's really the boss, arguing that the company holds enormous sway over the business operations of its franchise owners.\u003c/p>\n\u003cp>\"The reality is that McDonald's requires franchisees to adhere to such regimented rules and regulations that there's no doubt who's really in charge,\" said Micah Wissinger, a New York attorney who represents McDonald's workers.\u003c/p>\n\u003cp>Labor organizers have been \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/05/22/314955095/mcdonalds-ceo-says-fast-food-jobs-can-lead-to-real-careers\">organizing protests\u003c/a> about working conditions at fast-food restaurants and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/05/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet/\">seeking an increase\u003c/a> in the minimum wage for employees to $15 an hour. \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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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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