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"disqusTitle": "Could Specialty Cocoa Be Haiti's Golden Ticket To Prosperity?",
"title": "Could Specialty Cocoa Be Haiti's Golden Ticket To Prosperity?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85294\" class=\"wp-caption aligncenter\" style=\"max-width: 4288px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/haitian_chocolate_custom-7b076d9b2a5c48edc239b3052e4b5c4437ee7d9f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/haitian_chocolate_custom-7b076d9b2a5c48edc239b3052e4b5c4437ee7d9f.jpg\" alt=\"Maman Pye cacao, a Haitian supertree, can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. Photo: Shutterstock\" width=\"4288\" height=\"2848\" class=\"size-full wp-image-85294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maman Pye cacao, a Haitian supertree, can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. Photo: Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>by Rashmee Roshan Lall, \u003ca href=\"http://www.ozy.com/\" target=\"_blank\">OZY\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336142998/could-specialty-cocoa-be-haitis-golden-ticket-to-prosperity\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/14)\u003c/p>\n\u003cp>In Robillard, a tiny hamlet deep in the Haitian hinterland, Valmir Mamonvil is standing next to a would-be national hero: Maman Pye cacao, which in Haitian Creole means \"mother cacao tree.\" His father planted it 30 years ago, but for Mamonvil, the tree is more than a family heirloom. It could be his kids' ticket to prosperity — and his country's chance to cash in on surging chocolate demand around the world.\u003c/p>\n\u003cp>Maman Pye is one of about 600 \"supertrees\" scattered throughout northern Haiti. Supertrees are not unique to Haiti. They don't even seem remarkable, until you look closer. These mamas can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. What's more, their fruitful ways are easily spread, largely by grafting.\u003c/p>\n\u003cp>All of which makes Maman Pye and its sisters key to realizing a long-cherished dream in Haiti: to rev up cacao production and gain a foothold in the high-end global chocolate market, says Philippe Mathieu, a chocolate lover and former agriculture minister who now directs USAID's cacao program. \"We are looking to find a niche market, because Haiti can provide chocolate for the connoisseur,\" he says.\u003c/p>\n\u003cp>In some ways, it's a modest goal. Beset by historically low yields and poor farm-to-market infrastructure, Haiti doesn't yet expect to become a commodity player or for cacao to single-handedly transform the economy. Instead, Mathieu and others hope that cacao supertrees will improve standards of living in the long-struggling country, which has a per capita gross national income of less than $800 a year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's certainly plenty of room for a niche producer. The World Cocoa Foundation says global demand for Theobroma cacao, literally \"food of the gods,\" is rising 3.1 percent a year. The reason? Citizens of emerging economies are becoming chocoholics. Hershey, for instance, predicts China will be its second-largest market (after the United States) by 2017. Cacao supply, however, is notoriously erratic. Crops in West Africa, which produces 70 percent of the world's cacao, are vulnerable to extreme weather, pests and disease.\u003c/p>\n\u003cp>Haiti wouldn't need huge plantations to compete: Unlike large, industrialized crops, 90 percent of the world's cocoa comes from small, family-run farms like the ones Haiti has.\u003c/p>\n\u003cp>Those are sweet macroeconomic fundamentals, but how does the Haitian stuff taste? Singular, according to the experts: sweetly seductive rather than bitter, even in its natural form. Haitians swear by their \u003cem>chokola,\u003c/em> richened with cinnamon, vanilla and nutmeg. Mathieu, who has written copiously about Haitian cocoa, says it's \"unbeatable.\"\u003c/p>\n\u003cblockquote>\u003cp>\"Specialists in big chocolate companies came here and loved our cocoa so much, they said they would buy everything we had — 10 times more, 100 times more,\" he says. \"But we didn't have it. The quantity we produce is not enough right now.\"\u003c/p>\u003c/blockquote>\n\u003cp>Haiti's cacao results from the remarkable union of Criollo and Trinitario, varieties championed throughout the world. They arrived on Hispaniola, the island Haiti shares with the Dominican Republic, with French and Spanish conquerors in the mid-16th century. For a while during the colonial era, cacao was exported in abundance by sharp-eyed Europeans looking to make their fortunes.\u003c/p>\n\u003cp>Their legacy of quality cocoa may mean riches for Haitians 500 years on. Right now, the low yields and weak infrastructure render Haitian chocolate almost wholly absent from groceries and confectioners worldwide. Connoisseurs, including those from Paris' prestigious Salon du Chocolat, wish it weren't.\u003c/p>\n\u003cp>Part of USAID's $88 million \u003ca href=\"http://www.feedthefuture.gov/country/haiti-0\">Feed the Future North program\u003c/a>, the cacao project aims to double yields within a decade, so that by 2024, Haiti will produce 400 kilograms per hectare. That would bring Haitian cacao production up to the world average. While USAID has had some success with cacao yields in the past, it now sees the supertrees as critical to taking Haiti's cacao even further.\u003c/p>\n\u003cp>In Mamonvil's garden, grafts from Maman Pye have been applied to low branches of ordinary cocoa trees. When they take, the grafts will transfer Maman Pye's fruitful genes to younger trees. The younger trees will mature more quickly than trees grown from seedlings, producing pods within just three years — and many more pods than their ordinary brethren.\u003c/p>\n\u003cp>The program isn't relying wholly on supertrees and grafts, though. It also teaches farmers the basics: how to prune correctly, protect delicate seedlings using big-leaved banana plants for shade, share tips and tricks at farm field schools, and graft from supertrees. Nearly 2 million seedlings will also be planted.\u003c/p>\n\u003cp>If the program hits its targets, Haiti will produce some 10,000 tons of cacao per year. It'll be a tiny bit of the total worldwide output, which is currently 10 million tons, but enough to gain a foothold as a niche producer of luxury chocolate. There's no guarantee it will succeed, of course; little is easy in Haiti. But if Haiti can produce enough of its specialty cocoa, then rising demand and chocolate prices would, in theory, do the rest.\u003c/p>\n\u003cp>Back in his garden in Robillard, Mamonvil says he is hopeful for the first time in years. \"One of my sons has just finished studying agronomy. He'll help, of course, but it's funny,\" he says, \"all my six children tell me they will always return, no matter what they do, to take care of the cocoa trees.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.ozy.com/\" target=\"_blank\">Ozy.com\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85294\" class=\"wp-caption aligncenter\" style=\"max-width: 4288px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/haitian_chocolate_custom-7b076d9b2a5c48edc239b3052e4b5c4437ee7d9f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/haitian_chocolate_custom-7b076d9b2a5c48edc239b3052e4b5c4437ee7d9f.jpg\" alt=\"Maman Pye cacao, a Haitian supertree, can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. Photo: Shutterstock\" width=\"4288\" height=\"2848\" class=\"size-full wp-image-85294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maman Pye cacao, a Haitian supertree, can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. Photo: Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>by Rashmee Roshan Lall, \u003ca href=\"http://www.ozy.com/\" target=\"_blank\">OZY\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336142998/could-specialty-cocoa-be-haitis-golden-ticket-to-prosperity\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/14)\u003c/p>\n\u003cp>In Robillard, a tiny hamlet deep in the Haitian hinterland, Valmir Mamonvil is standing next to a would-be national hero: Maman Pye cacao, which in Haitian Creole means \"mother cacao tree.\" His father planted it 30 years ago, but for Mamonvil, the tree is more than a family heirloom. It could be his kids' ticket to prosperity — and his country's chance to cash in on surging chocolate demand around the world.\u003c/p>\n\u003cp>Maman Pye is one of about 600 \"supertrees\" scattered throughout northern Haiti. Supertrees are not unique to Haiti. They don't even seem remarkable, until you look closer. These mamas can produce 20 times as many cacao pods as ordinary trees, and the pods themselves are denser with cacao seeds than ordinary pods. What's more, their fruitful ways are easily spread, largely by grafting.\u003c/p>\n\u003cp>All of which makes Maman Pye and its sisters key to realizing a long-cherished dream in Haiti: to rev up cacao production and gain a foothold in the high-end global chocolate market, says Philippe Mathieu, a chocolate lover and former agriculture minister who now directs USAID's cacao program. \"We are looking to find a niche market, because Haiti can provide chocolate for the connoisseur,\" he says.\u003c/p>\n\u003cp>In some ways, it's a modest goal. Beset by historically low yields and poor farm-to-market infrastructure, Haiti doesn't yet expect to become a commodity player or for cacao to single-handedly transform the economy. Instead, Mathieu and others hope that cacao supertrees will improve standards of living in the long-struggling country, which has a per capita gross national income of less than $800 a year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's certainly plenty of room for a niche producer. The World Cocoa Foundation says global demand for Theobroma cacao, literally \"food of the gods,\" is rising 3.1 percent a year. The reason? Citizens of emerging economies are becoming chocoholics. Hershey, for instance, predicts China will be its second-largest market (after the United States) by 2017. Cacao supply, however, is notoriously erratic. Crops in West Africa, which produces 70 percent of the world's cacao, are vulnerable to extreme weather, pests and disease.\u003c/p>\n\u003cp>Haiti wouldn't need huge plantations to compete: Unlike large, industrialized crops, 90 percent of the world's cocoa comes from small, family-run farms like the ones Haiti has.\u003c/p>\n\u003cp>Those are sweet macroeconomic fundamentals, but how does the Haitian stuff taste? Singular, according to the experts: sweetly seductive rather than bitter, even in its natural form. Haitians swear by their \u003cem>chokola,\u003c/em> richened with cinnamon, vanilla and nutmeg. Mathieu, who has written copiously about Haitian cocoa, says it's \"unbeatable.\"\u003c/p>\n\u003cblockquote>\u003cp>\"Specialists in big chocolate companies came here and loved our cocoa so much, they said they would buy everything we had — 10 times more, 100 times more,\" he says. \"But we didn't have it. The quantity we produce is not enough right now.\"\u003c/p>\u003c/blockquote>\n\u003cp>Haiti's cacao results from the remarkable union of Criollo and Trinitario, varieties championed throughout the world. They arrived on Hispaniola, the island Haiti shares with the Dominican Republic, with French and Spanish conquerors in the mid-16th century. For a while during the colonial era, cacao was exported in abundance by sharp-eyed Europeans looking to make their fortunes.\u003c/p>\n\u003cp>Their legacy of quality cocoa may mean riches for Haitians 500 years on. Right now, the low yields and weak infrastructure render Haitian chocolate almost wholly absent from groceries and confectioners worldwide. Connoisseurs, including those from Paris' prestigious Salon du Chocolat, wish it weren't.\u003c/p>\n\u003cp>Part of USAID's $88 million \u003ca href=\"http://www.feedthefuture.gov/country/haiti-0\">Feed the Future North program\u003c/a>, the cacao project aims to double yields within a decade, so that by 2024, Haiti will produce 400 kilograms per hectare. That would bring Haitian cacao production up to the world average. While USAID has had some success with cacao yields in the past, it now sees the supertrees as critical to taking Haiti's cacao even further.\u003c/p>\n\u003cp>In Mamonvil's garden, grafts from Maman Pye have been applied to low branches of ordinary cocoa trees. When they take, the grafts will transfer Maman Pye's fruitful genes to younger trees. The younger trees will mature more quickly than trees grown from seedlings, producing pods within just three years — and many more pods than their ordinary brethren.\u003c/p>\n\u003cp>The program isn't relying wholly on supertrees and grafts, though. It also teaches farmers the basics: how to prune correctly, protect delicate seedlings using big-leaved banana plants for shade, share tips and tricks at farm field schools, and graft from supertrees. Nearly 2 million seedlings will also be planted.\u003c/p>\n\u003cp>If the program hits its targets, Haiti will produce some 10,000 tons of cacao per year. It'll be a tiny bit of the total worldwide output, which is currently 10 million tons, but enough to gain a foothold as a niche producer of luxury chocolate. There's no guarantee it will succeed, of course; little is easy in Haiti. But if Haiti can produce enough of its specialty cocoa, then rising demand and chocolate prices would, in theory, do the rest.\u003c/p>\n\u003cp>Back in his garden in Robillard, Mamonvil says he is hopeful for the first time in years. \"One of my sons has just finished studying agronomy. He'll help, of course, but it's funny,\" he says, \"all my six children tell me they will always return, no matter what they do, to take care of the cocoa trees.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.ozy.com/\" target=\"_blank\">Ozy.com\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sometimes You Feel Like A Nut, Sometimes You Just Drive One",
"title": "Sometimes You Feel Like A Nut, Sometimes You Just Drive One",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85280\" class=\"wp-caption aligncenter\" style=\"max-width: 3209px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/6400231905_e2fe98c1b0_o-1-_wide-1c782ae0b35647e68af5dfe3e0cee782561044d8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/6400231905_e2fe98c1b0_o-1-_wide-1c782ae0b35647e68af5dfe3e0cee782561044d8.jpg\" alt=\"The Planters Nutmobile, seen here taking a starring turn at the Macy's Thanksgiving Day Parade, is hitting the road for a yearlong trip across the U.S. Photo: Peter Roan/Flickr\" width=\"3209\" height=\"1805\" class=\"size-full wp-image-85280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Planters Nutmobile, seen here taking a starring turn at the Macy's Thanksgiving Day Parade, is hitting the road for a yearlong trip across the U.S. Photo: Peter Roan/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336123328/sometimes-you-feel-like-a-nut-sometimes-you-just-drive-one\" target=\"_blank\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140728_atc_odd_jobs_6_planters_peanut_driver.mp3\"] \u003c/p>\n\u003cp>by Alex Schmidt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336123328/sometimes-you-feel-like-a-nut-sometimes-you-just-drive-one\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Three recent college graduates are getting paid to take a road trip. The one catch? They have to drive a giant peanut while they do it.\u003c/p>\n\u003cp>The giant Nutmobile is part of a brand campaign by Planters, the snack food company. They've hired the grads as brand ambassadors to drive it around the country. After all, it takes teamwork to maneuver a 27-foot-long, yellow peanut in shopping mall parking lots. But if you think handling the vehicle sounds tough, there's more.\u003c/p>\n\u003cp>\"Today, I get to walk in the shoes of a 98-year-old American icon,\" says Megan Kreuger, one of the Nutmobile's drivers. \"I get to greet the customers and Planters fans as Mr. Peanut.\"\u003c/p>\n\u003cfigure id=\"attachment_85281\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/9440021394_dc5e7b8e86_o_sq-9ff2129863180e47be618f57e7a07b529f88edaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/9440021394_dc5e7b8e86_o_sq-9ff2129863180e47be618f57e7a07b529f88edaf.jpg\" alt=\"Dashing at any hour, Mr. Peanut refuses to remove the monocle even for this snapshot with one lucky couple. Photo: Donwhite6/Flickr\" width=\"200\" height=\"200\" class=\"size-full wp-image-85281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dashing at any hour, Mr. Peanut refuses to remove the monocle even for this snapshot with one lucky couple. Photo: Donwhite6/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The three team members take turns dressing up in a 7-and-a-half foot tall, yellow, puffy-foam Mr. Peanut costume. It's hot out — over 90 degrees in the sun. But Kreuger is looking forward to it. That's because Mr. Peanut is a silent character.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's hard to be on all the time,\" Kreuger explains. \"So, having the Mr. Peanut moment, I can throw a thumbs-up and communicate all I want, and I don't need to speak with people.\"\u003c/p>\n\u003cp>The team sets up the same event repeatedly. They park at stores, sporting events and concerts. One of them dresses up as Mr. Peanut and the other two hand out coupons and samples. There are actually three Nutmobile teams — nine brand ambassadors total — which will be driving around the U.S. for the next year.\u003c/p>\n\u003cp>These team members beat out thousands of applicants for the job. Melanie Rodriguez, who is from the Rio Grande Valley along the Texas-Mexico border, says this made her family especially proud.\u003c/p>\n\u003cp>\"It's like the little Hispanic girl has made it big,\" Rodriguez says. \"That's great because it's really hard, given the economic status of that area, just to make it out. They're very proud of me and couldn't be happier.\"\u003c/p>\n\u003cp>Planters says it hired candidates who were dependable, responsible, outgoing and trustworthy. The three team members count on each other for everything from parking help to social bonding — even to assistance with the Mr. Peanut costume.\u003c/p>\n\u003cp>Mr. Peanut himself is a dapper fellow. He wears a top hat, a monocle and a snazzy grin. No sooner does he leave the Nutmobile than passersby react with smiles of their own, high fives — and some concern. One would-be fan even cracks a joke about the heat in the suit: \"He's dry-roasted, as we like to say.\"\u003c/p>\n\u003cp>While Kreuger hands out hugs and poses for social media photo ops, Rodriguez and Mason Kerwick hand out samples and coupons. Kerwick is also from Texas, and says the brand ambassador gig is perfect because he's hoping for a career in marketing. But he's enjoying the tour while it lasts.\u003c/p>\n\u003cp>\"If the real world is bowling, and you put the bumpers up — this is that job,\" says Kerwick.\u003c/p>\n\u003cp>The team members have to do grown-up things like expense reports and they're on their own, but they're not going to fall in the proverbial gutter of life's bowling alley just yet.\u003c/p>\n\u003cp>\"We still have that buffer,\" Kerwick says. \"We're not paying rent. We're not having to commute into an office and sit at a desk all day long.\"\u003c/p>\n\u003cp>After an hour in the sun, Mr. Peanut takes a break. Rodriguez helps Kreuger take off the costume inside the Nutmobile.\u003c/p>\n\u003cp>While they do so, Kreuger takes a moment to debrief. \"I was waving a lot today,\" she says. \"I'm really working on being more active as a peanut.\"\u003c/p>\n\u003cp>As tough as the job can be, there are also perks to roving the country in a giant peanut. Kreuger lived in Wisconsin all her life, and now she gets to see the country for the first time. A few weeks ago, the team had a gig at a stadium outside New York City. The event? A concert headlined by Beyonce and Jay-Z.\u003c/p>\n\u003cp>\"We can't honestly complain about any heat or anything for the summer,\" she says. \"We went to Beyonce for free. Any minor inconveniences are so small now.\" \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_85280\" class=\"wp-caption aligncenter\" style=\"max-width: 3209px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/6400231905_e2fe98c1b0_o-1-_wide-1c782ae0b35647e68af5dfe3e0cee782561044d8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/6400231905_e2fe98c1b0_o-1-_wide-1c782ae0b35647e68af5dfe3e0cee782561044d8.jpg\" alt=\"The Planters Nutmobile, seen here taking a starring turn at the Macy's Thanksgiving Day Parade, is hitting the road for a yearlong trip across the U.S. Photo: Peter Roan/Flickr\" width=\"3209\" height=\"1805\" class=\"size-full wp-image-85280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Planters Nutmobile, seen here taking a starring turn at the Macy's Thanksgiving Day Parade, is hitting the road for a yearlong trip across the U.S. Photo: Peter Roan/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336123328/sometimes-you-feel-like-a-nut-sometimes-you-just-drive-one\" target=\"_blank\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Alex Schmidt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336123328/sometimes-you-feel-like-a-nut-sometimes-you-just-drive-one\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Three recent college graduates are getting paid to take a road trip. The one catch? They have to drive a giant peanut while they do it.\u003c/p>\n\u003cp>The giant Nutmobile is part of a brand campaign by Planters, the snack food company. They've hired the grads as brand ambassadors to drive it around the country. After all, it takes teamwork to maneuver a 27-foot-long, yellow peanut in shopping mall parking lots. But if you think handling the vehicle sounds tough, there's more.\u003c/p>\n\u003cp>\"Today, I get to walk in the shoes of a 98-year-old American icon,\" says Megan Kreuger, one of the Nutmobile's drivers. \"I get to greet the customers and Planters fans as Mr. Peanut.\"\u003c/p>\n\u003cfigure id=\"attachment_85281\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/9440021394_dc5e7b8e86_o_sq-9ff2129863180e47be618f57e7a07b529f88edaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/9440021394_dc5e7b8e86_o_sq-9ff2129863180e47be618f57e7a07b529f88edaf.jpg\" alt=\"Dashing at any hour, Mr. Peanut refuses to remove the monocle even for this snapshot with one lucky couple. Photo: Donwhite6/Flickr\" width=\"200\" height=\"200\" class=\"size-full wp-image-85281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dashing at any hour, Mr. Peanut refuses to remove the monocle even for this snapshot with one lucky couple. Photo: Donwhite6/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The three team members take turns dressing up in a 7-and-a-half foot tall, yellow, puffy-foam Mr. Peanut costume. It's hot out — over 90 degrees in the sun. But Kreuger is looking forward to it. That's because Mr. Peanut is a silent character.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's hard to be on all the time,\" Kreuger explains. \"So, having the Mr. Peanut moment, I can throw a thumbs-up and communicate all I want, and I don't need to speak with people.\"\u003c/p>\n\u003cp>The team sets up the same event repeatedly. They park at stores, sporting events and concerts. One of them dresses up as Mr. Peanut and the other two hand out coupons and samples. There are actually three Nutmobile teams — nine brand ambassadors total — which will be driving around the U.S. for the next year.\u003c/p>\n\u003cp>These team members beat out thousands of applicants for the job. Melanie Rodriguez, who is from the Rio Grande Valley along the Texas-Mexico border, says this made her family especially proud.\u003c/p>\n\u003cp>\"It's like the little Hispanic girl has made it big,\" Rodriguez says. \"That's great because it's really hard, given the economic status of that area, just to make it out. They're very proud of me and couldn't be happier.\"\u003c/p>\n\u003cp>Planters says it hired candidates who were dependable, responsible, outgoing and trustworthy. The three team members count on each other for everything from parking help to social bonding — even to assistance with the Mr. Peanut costume.\u003c/p>\n\u003cp>Mr. Peanut himself is a dapper fellow. He wears a top hat, a monocle and a snazzy grin. No sooner does he leave the Nutmobile than passersby react with smiles of their own, high fives — and some concern. One would-be fan even cracks a joke about the heat in the suit: \"He's dry-roasted, as we like to say.\"\u003c/p>\n\u003cp>While Kreuger hands out hugs and poses for social media photo ops, Rodriguez and Mason Kerwick hand out samples and coupons. Kerwick is also from Texas, and says the brand ambassador gig is perfect because he's hoping for a career in marketing. But he's enjoying the tour while it lasts.\u003c/p>\n\u003cp>\"If the real world is bowling, and you put the bumpers up — this is that job,\" says Kerwick.\u003c/p>\n\u003cp>The team members have to do grown-up things like expense reports and they're on their own, but they're not going to fall in the proverbial gutter of life's bowling alley just yet.\u003c/p>\n\u003cp>\"We still have that buffer,\" Kerwick says. \"We're not paying rent. We're not having to commute into an office and sit at a desk all day long.\"\u003c/p>\n\u003cp>After an hour in the sun, Mr. Peanut takes a break. Rodriguez helps Kreuger take off the costume inside the Nutmobile.\u003c/p>\n\u003cp>While they do so, Kreuger takes a moment to debrief. \"I was waving a lot today,\" she says. \"I'm really working on being more active as a peanut.\"\u003c/p>\n\u003cp>As tough as the job can be, there are also perks to roving the country in a giant peanut. Kreuger lived in Wisconsin all her life, and now she gets to see the country for the first time. A few weeks ago, the team had a gig at a stadium outside New York City. The event? A concert headlined by Beyonce and Jay-Z.\u003c/p>\n\u003cp>\"We can't honestly complain about any heat or anything for the summer,\" she says. \"We went to Beyonce for free. Any minor inconveniences are so small now.\" \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": "Fast-Food Scandal Revives China's Food Safety Anxieties",
"title": "Fast-Food Scandal Revives China's Food Safety Anxieties",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85267\" class=\"wp-caption aligncenter\" style=\"max-width: 1746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\" alt=\"An "Out of Stock" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\" width=\"1746\" height=\"980\" class=\"size-full wp-image-85267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/4458700/anthony-kuhn\" target=\"_blank\">Anthony Kuhn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/28/14)\u003c/p>\n\u003cp>A U.S. company that supplies meat to some of the world's largest fast food chains in China has pulled all its products made by a Chinese subsidiary, after reports that it was selling expired products.\u003c/p>\n\u003cp>The food safety scandal that erupted in China in the last week has also spread overseas, affecting chain restaurants in Japan and Hong Kong and prompted calls for tighter food safety regulation in China.\u003c/p>\n\u003cp>The privately held OSI is headquartered in Aurora, Ill., and claims 50 manufacturing facilities worldwide. Its Chinese subsidiary, Shanghai Husi Food Co., Ltd., sells beef patties, chicken nuggets and, according to its \u003ca href=\"http://husi.en.ecplaza.net\">web site\u003c/a>, cooked frozen snail meat. Its customers in China include McDonalds, KFC, Pizza Hut, Papa John's and Starbucks.\u003c/p>\n\u003cp>An \u003ca href=\"https://www.youtube.com/watch?v=bdVrontZXUQ\">expose\u003c/a> that aired July 20 on Shanghai television used a hidden camera to show workers picking meat off the floor and returning it to the production line and handling meat without ungloved hands. It also revealed documentation that the firm was falsifying production dates and selling expired beef and chicken to customers.\u003c/p>\n\u003cfigure id=\"attachment_85268\" class=\"wp-caption aligncenter\" style=\"max-width: 2634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\" alt=\"Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\" width=\"2634\" height=\"1977\" class=\"size-full wp-image-85268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Following the reports, McDonalds restaurants in Japan have begun to source chicken from Thailand instead of China. Hong Kong McDonalds stopped selling McNuggets and chicken fillets from Husi. And the \u003cem>Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-shortage-of-beef-chicken-at-some-china-stores-1406521911?mod=trending_now_10\">reported\u003c/a> Monday that McDonalds outlets in Beijing and Shanghai had run out of both hamburgers and chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I sincerely apologize to all of our customers in China,\" OSI's CEO Sheldon Lavin said in a \u003ca href=\"http://www.osigroup.com/husiShanghai.html\">statement\u003c/a>. \"We will bear the responsibility of these missteps, and will make sure they never happen again.\"\u003c/p>\n\u003cp>This latest scandal joins a long list of similar recent incidents in China. These include \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94748565\">milk tainted\u003c/a> with the industrial additive melamine, \"gutter oil\" salvaged from drainage ditches and reprocessed into cooking oil, rat meat being sold as lamb and \u003ca href=\"http://www.marketplace.org/topics/world/chinas-toxic-harvest-growing-tainted-food-cancer-villages\">extensive soil poisoning\u003c/a> of agricultural land.\u003c/p>\n\u003cp>Meanwhile, to the fury of many Chinese taxpayers, their nation's leaders are insulated from such risks, as their food \u003ca href=\"http://articles.latimes.com/2011/sep/16/world/la-fg-china-elite-farm-20110917\">is procured\u003c/a> through \"special supply\" channels, grown on pesticide-free, organic farms, according to the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>Still, China's government has moved quickly to address the problem, arresting five people, including the head of Husi, and shut down nearly 600 restaurants. China is currently revising its food safety laws, amid calls for stiffer penalties for lawbreakers.\u003c/p>\n\u003cp>Shanghai-based food safety expert Lin Rongquan says the incident is a good opportunity to push for improved food safety management.\u003c/p>\n\u003cp>\"At first, there was a lot of discussion among consumers, who were shocked that such problems could occur at this kind of company,\" he says. \"But I think consumer confidence will recover quickly, and the incident's impact will not be too great.\"\u003c/p>\n\u003cp>Indeed, a weekend meal at a Western fast food restaurant remains a commonplace and attainable symbol that a Chinese family has reached the middle class. Many Chinese consumers expect quality and hygiene standards at these chains to be a cut above their less-standardized Chinese counterparts.\u003c/p>\n\u003cp>Critics in China see the larger issue of food safety problems in the same light as pollution and industrial accidents: part of the high cost of blindly pursuing GDP growth – something China's leaders vowed to end more than a decade ago.\u003c/p>\n\u003cp>China's situation bears some resemblance to what the U.S. went through early in the last century, when shockingly unsanitary conditions in the meatpacking industry became a target of the progressive movement, including the 1906 novel \u003cem>The Jungle\u003c/em> by muckraking journalist and author Upton Sinclair.\u003c/p>\n\u003cp>China's government appears to be giving state-run media limited leeway to rake some muck of their own on the food safety issue, especially when the scandals occur at foreign-owned enterprises.\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_85267\" class=\"wp-caption aligncenter\" style=\"max-width: 1746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\" alt=\"An "Out of Stock" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\" width=\"1746\" height=\"980\" class=\"size-full wp-image-85267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/4458700/anthony-kuhn\" target=\"_blank\">Anthony Kuhn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/28/14)\u003c/p>\n\u003cp>A U.S. company that supplies meat to some of the world's largest fast food chains in China has pulled all its products made by a Chinese subsidiary, after reports that it was selling expired products.\u003c/p>\n\u003cp>The food safety scandal that erupted in China in the last week has also spread overseas, affecting chain restaurants in Japan and Hong Kong and prompted calls for tighter food safety regulation in China.\u003c/p>\n\u003cp>The privately held OSI is headquartered in Aurora, Ill., and claims 50 manufacturing facilities worldwide. Its Chinese subsidiary, Shanghai Husi Food Co., Ltd., sells beef patties, chicken nuggets and, according to its \u003ca href=\"http://husi.en.ecplaza.net\">web site\u003c/a>, cooked frozen snail meat. Its customers in China include McDonalds, KFC, Pizza Hut, Papa John's and Starbucks.\u003c/p>\n\u003cp>An \u003ca href=\"https://www.youtube.com/watch?v=bdVrontZXUQ\">expose\u003c/a> that aired July 20 on Shanghai television used a hidden camera to show workers picking meat off the floor and returning it to the production line and handling meat without ungloved hands. It also revealed documentation that the firm was falsifying production dates and selling expired beef and chicken to customers.\u003c/p>\n\u003cfigure id=\"attachment_85268\" class=\"wp-caption aligncenter\" style=\"max-width: 2634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\" alt=\"Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\" width=\"2634\" height=\"1977\" class=\"size-full wp-image-85268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Following the reports, McDonalds restaurants in Japan have begun to source chicken from Thailand instead of China. Hong Kong McDonalds stopped selling McNuggets and chicken fillets from Husi. And the \u003cem>Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-shortage-of-beef-chicken-at-some-china-stores-1406521911?mod=trending_now_10\">reported\u003c/a> Monday that McDonalds outlets in Beijing and Shanghai had run out of both hamburgers and chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I sincerely apologize to all of our customers in China,\" OSI's CEO Sheldon Lavin said in a \u003ca href=\"http://www.osigroup.com/husiShanghai.html\">statement\u003c/a>. \"We will bear the responsibility of these missteps, and will make sure they never happen again.\"\u003c/p>\n\u003cp>This latest scandal joins a long list of similar recent incidents in China. These include \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94748565\">milk tainted\u003c/a> with the industrial additive melamine, \"gutter oil\" salvaged from drainage ditches and reprocessed into cooking oil, rat meat being sold as lamb and \u003ca href=\"http://www.marketplace.org/topics/world/chinas-toxic-harvest-growing-tainted-food-cancer-villages\">extensive soil poisoning\u003c/a> of agricultural land.\u003c/p>\n\u003cp>Meanwhile, to the fury of many Chinese taxpayers, their nation's leaders are insulated from such risks, as their food \u003ca href=\"http://articles.latimes.com/2011/sep/16/world/la-fg-china-elite-farm-20110917\">is procured\u003c/a> through \"special supply\" channels, grown on pesticide-free, organic farms, according to the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>Still, China's government has moved quickly to address the problem, arresting five people, including the head of Husi, and shut down nearly 600 restaurants. China is currently revising its food safety laws, amid calls for stiffer penalties for lawbreakers.\u003c/p>\n\u003cp>Shanghai-based food safety expert Lin Rongquan says the incident is a good opportunity to push for improved food safety management.\u003c/p>\n\u003cp>\"At first, there was a lot of discussion among consumers, who were shocked that such problems could occur at this kind of company,\" he says. \"But I think consumer confidence will recover quickly, and the incident's impact will not be too great.\"\u003c/p>\n\u003cp>Indeed, a weekend meal at a Western fast food restaurant remains a commonplace and attainable symbol that a Chinese family has reached the middle class. Many Chinese consumers expect quality and hygiene standards at these chains to be a cut above their less-standardized Chinese counterparts.\u003c/p>\n\u003cp>Critics in China see the larger issue of food safety problems in the same light as pollution and industrial accidents: part of the high cost of blindly pursuing GDP growth – something China's leaders vowed to end more than a decade ago.\u003c/p>\n\u003cp>China's situation bears some resemblance to what the U.S. went through early in the last century, when shockingly unsanitary conditions in the meatpacking industry became a target of the progressive movement, including the 1906 novel \u003cem>The Jungle\u003c/em> by muckraking journalist and author Upton Sinclair.\u003c/p>\n\u003cp>China's government appears to be giving state-run media limited leeway to rake some muck of their own on the food safety issue, especially when the scandals occur at foreign-owned enterprises.\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": "Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy",
"title": "Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy",
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"content": "\u003cfigure id=\"attachment_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \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_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can Finishing A Big Bowl Of Ramen Make Dreams Come True?",
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"content": "\u003cfigure id=\"attachment_85200\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen2_wide-6400fea55ce4fbfefb779c2dbbb1c026a8a5e350.jpg\" alt=\"At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR\" width=\"3000\" height=\"1685\" class=\"size-full wp-image-85200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Yume Wo Katare, eating ramen is treated as a path to personal fulfillment. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140725_atc_ramen_shop_serves_noodles_with_a_heaping_side_of_nurture.mp3\"] \u003c/p>\n\u003cp>by Andrea Shea, from \u003ca href=\"http://www.wbur.org/\">WBUR\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/334896524/can-finishing-a-big-bowl-of-ramen-make-dreams-come-true\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>You can find ramen, the Japanese noodle soup that's meant to be slurped, almost anywhere in the U.S. these days. Ramen shops continue to pop up, and you can find renditions on the menus of restaurants and gastropubs.\u003c/p>\n\u003cp>But there's a truly funky noodle spot in Cambridge called \u003ca href=\"http://www.yumewokatare.com/\">Yume Wo Katare\u003c/a> that serves more than just ramen.\u003c/p>\n\u003cp>There aren't many restaurants where you get praised by everyone around you for clearing your plate or bowl. But that's exactly what happens at Yume Wo Katare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Everyone, he did a good job!\"\u003c/p>\n\u003cp>You'll hear that again and again over the course of a meal in the cozy but loud space.\u003c/p>\n\u003cfigure id=\"attachment_85201\" class=\"wp-caption aligncenter\" style=\"max-width: 3648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\" alt=\"There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\" width=\"3648\" height=\"2734\" class=\"size-full wp-image-85201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>Owner and ramen master Tsuyoshi Nishioka yells the traditional welcome \"\u003cem>Irasshaimase!\u003c/em>\" — more or less \"come in\" — at customers from behind the long counter that separates his open kitchen and the shop's 18-seat dining room. Sometimes people wait more than an hour outside on the sidewalk in all temperatures to participate in this novel but highly regimented ramen experience.\u003c/p>\n\u003cp>\u003cstrong>Here's the protocol:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>First you order. There are only two choices: ramen that's swimming in broth topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added too.\u003c/li>\n\u003cli>Then diners are shown the self-service chopstick and water station before being told which seat to take along the three rows of tables that face the kitchen. The space feels a little like a classroom, with brightly painted walls covered in cartoons that illustrate the appropriate way to consume your bowl of noodles once it arrives.\u003c/li>\n\u003cli>Once diners settle into their spots, server Makoto Yamamoto explains the ramen shop's philosophy.\u003c/li>\n\u003c/ol>\n\u003cp>\"Thank you for coming to Yume Wo Katare, which means 'talk about your dreams' in Japanese,\" Yamamoto says. \"Whatever dreams you may have, how we can help you with that is the ramen he's preparing right now. So if you can finish this high bowl of ramen, you can do anything in life. That's the concept. OK, good luck with your ramen, and thank you very much!\"\u003c/p>\n\u003cp>Eating ramen here is seen as a path to personal fulfillment. Some customers write their dreams down and hang them on the restaurant's walls. One reads, \"skydiving.\" Another, \"one month without sugar.\" Most are written in Japanese.\u003c/p>\n\u003cp>\"Each person understands another meaning [of the philosophy],\" 34-year-old ramen chef Nishioka says. \"So it's good for our restaurant.\"\u003c/p>\n\u003cp>Nishioka opened Yume Wo Katare in November 2012. Since then, he's been encouraging people to reclaim abandoned dreams and nurture new ones.\u003c/p>\n\u003cp>Like a ramen guru, Nishioka believes dreams require fortitude and deep concentration — just like eating a heaping pile of his homemade noodles does.\u003c/p>\n\u003cp>\"When ramen is coming, grab chopsticks and don't stop until you finish eating the bowl,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_85202\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\" alt=\"At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\" width=\"2921\" height=\"2191\" class=\"size-full wp-image-85202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>If you finish everything Nishioka loaded into your steaming bowl, the room erupts in cheers of, \"Everybody, we have a perfect!\" along with claps and giggles. (I managed this feat on my third time eating at Yume Wo Katare, and I have doubts I'll ever be able to do it again.)\u003c/p>\n\u003cp>If you eat your noodles but can't drink every drop of the rich broth you earn a different cheer: \"Everyone, he did a good job!\"\u003c/p>\n\u003cp>Those with smaller appetites are met with an \"almost\" or \"next time.\" The goal, chef Nishioka says, is to push people beyond what they think they're capable of.\u003c/p>\n\u003cp>\"It's an interactive kind of experience, even when you're going alone,\" explains customer Chris Shipley. \"So yeah, I've waited in lines over an hour.\"\u003c/p>\n\u003cp>Shipley has eaten here once a month since moving to the area in September. The ramen is different and delicious, he says, adding that he doesn't shoot for a \"perfect\" anymore.\u003c/p>\n\u003cp>\"I've decided to get down to a 'good job,' because sometimes 'perfect' is a little too much. It's really greasy,\" he says. \"That broth has a lot of fat in it.\"\u003c/p>\n\u003cp>The fatty broth and chewy noodles come with thick, tender slices of rolled pork belly that lay on a bed of bean sprouts, bok choy and minced garlic.\u003c/p>\n\u003cfigure id=\"attachment_85203\" class=\"wp-caption aligncenter\" style=\"max-width: 2958px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\" alt=\"Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\" width=\"2958\" height=\"2217\" class=\"size-full wp-image-85203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>This style is called jiro ramen, and it's rare in the U.S. Nishioka learned to make it at a famous Japanese restaurant chain called Ramen Jiro. He opened five of his own shops — in Kobe, Kyoto and Osaka — then sold them to his managers before searching for a space in the U.S.\u003c/p>\n\u003cp>Over the past few months, owner Nishioka and his friend Ryo Takahashi have started hosting workshops at the restaurant on Monday night to help their peers develop strategies.\u003c/p>\n\u003cp>\"There's a lot of Japanese population here — especially students who haven't really figured out their life yet,\" Takahashi explains. \"So we're trying to help to talk about what's your plan, and you know, what's your dream, and what do you want to do in the future?\"\u003c/p>\n\u003cp>Twenty-year-old Satomi Yoshida tries to attend every Monday. She's a student at Bunker Hill Community College and says she first came to Yume to talk about her dreams. The ramen came second, but she added, \"Eating ramen here, always I feel some positive power.\"\u003c/p>\n\u003cp>And she compares finishing a bowl of ramen to running a marathon.\u003c/p>\n\u003cp>\"It's just me and the ramen,\" Yoshida says with a smile.\u003c/p>\n\u003cp>Nishioka hopes more people will drop by the weekly Monday night meetings. The restaurant is closed that night, but business is brisk most others. It's so good that Nishioka can shut down the shop every few months to go back to Japan.\u003c/p>\n\u003cp>When asked about his own future, Nishioka muses that maybe, just maybe, he won't even serve ramen — as long as he can keep encouraging other people to dream on.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Everyone, he did a good job!\"\u003c/p>\n\u003cp>You'll hear that again and again over the course of a meal in the cozy but loud space.\u003c/p>\n\u003cfigure id=\"attachment_85201\" class=\"wp-caption aligncenter\" style=\"max-width: 3648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen4-2feb3195f6609c2bc6030aea95cf121b3ae5d3f4.jpg\" alt=\"There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\" width=\"3648\" height=\"2734\" class=\"size-full wp-image-85201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are two choices at Yume Wo Katare: ramen topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added, too. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>Owner and ramen master Tsuyoshi Nishioka yells the traditional welcome \"\u003cem>Irasshaimase!\u003c/em>\" — more or less \"come in\" — at customers from behind the long counter that separates his open kitchen and the shop's 18-seat dining room. Sometimes people wait more than an hour outside on the sidewalk in all temperatures to participate in this novel but highly regimented ramen experience.\u003c/p>\n\u003cp>\u003cstrong>Here's the protocol:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>First you order. There are only two choices: ramen that's swimming in broth topped with pork ($12), or ramen topped with more pork ($14). Extra garlic and fat can be added too.\u003c/li>\n\u003cli>Then diners are shown the self-service chopstick and water station before being told which seat to take along the three rows of tables that face the kitchen. The space feels a little like a classroom, with brightly painted walls covered in cartoons that illustrate the appropriate way to consume your bowl of noodles once it arrives.\u003c/li>\n\u003cli>Once diners settle into their spots, server Makoto Yamamoto explains the ramen shop's philosophy.\u003c/li>\n\u003c/ol>\n\u003cp>\"Thank you for coming to Yume Wo Katare, which means 'talk about your dreams' in Japanese,\" Yamamoto says. \"Whatever dreams you may have, how we can help you with that is the ramen he's preparing right now. So if you can finish this high bowl of ramen, you can do anything in life. That's the concept. OK, good luck with your ramen, and thank you very much!\"\u003c/p>\n\u003cp>Eating ramen here is seen as a path to personal fulfillment. Some customers write their dreams down and hang them on the restaurant's walls. One reads, \"skydiving.\" Another, \"one month without sugar.\" Most are written in Japanese.\u003c/p>\n\u003cp>\"Each person understands another meaning [of the philosophy],\" 34-year-old ramen chef Nishioka says. \"So it's good for our restaurant.\"\u003c/p>\n\u003cp>Nishioka opened Yume Wo Katare in November 2012. Since then, he's been encouraging people to reclaim abandoned dreams and nurture new ones.\u003c/p>\n\u003cp>Like a ramen guru, Nishioka believes dreams require fortitude and deep concentration — just like eating a heaping pile of his homemade noodles does.\u003c/p>\n\u003cp>\"When ramen is coming, grab chopsticks and don't stop until you finish eating the bowl,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_85202\" class=\"wp-caption aligncenter\" style=\"max-width: 2921px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen04-1a5bc520c3c3e6804054b9a63f5a8ae16d393ab5.jpg\" alt=\"At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\" width=\"2921\" height=\"2191\" class=\"size-full wp-image-85202\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At this shop, finishing the huge, rich bowls of ramen requires fortitude and deep concentration. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>If you finish everything Nishioka loaded into your steaming bowl, the room erupts in cheers of, \"Everybody, we have a perfect!\" along with claps and giggles. (I managed this feat on my third time eating at Yume Wo Katare, and I have doubts I'll ever be able to do it again.)\u003c/p>\n\u003cp>If you eat your noodles but can't drink every drop of the rich broth you earn a different cheer: \"Everyone, he did a good job!\"\u003c/p>\n\u003cp>Those with smaller appetites are met with an \"almost\" or \"next time.\" The goal, chef Nishioka says, is to push people beyond what they think they're capable of.\u003c/p>\n\u003cp>\"It's an interactive kind of experience, even when you're going alone,\" explains customer Chris Shipley. \"So yeah, I've waited in lines over an hour.\"\u003c/p>\n\u003cp>Shipley has eaten here once a month since moving to the area in September. The ramen is different and delicious, he says, adding that he doesn't shoot for a \"perfect\" anymore.\u003c/p>\n\u003cp>\"I've decided to get down to a 'good job,' because sometimes 'perfect' is a little too much. It's really greasy,\" he says. \"That broth has a lot of fat in it.\"\u003c/p>\n\u003cp>The fatty broth and chewy noodles come with thick, tender slices of rolled pork belly that lay on a bed of bean sprouts, bok choy and minced garlic.\u003c/p>\n\u003cfigure id=\"attachment_85203\" class=\"wp-caption aligncenter\" style=\"max-width: 2958px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ramen1-6cecb0429670780be84b54e7c1b78dfd0ce467b8.jpg\" alt=\"Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\" width=\"2958\" height=\"2217\" class=\"size-full wp-image-85203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tsuyoshi Nishioka says waiting in line for ramen builds anticipation in his customers. Photo: Andrea Shea for WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>This style is called jiro ramen, and it's rare in the U.S. Nishioka learned to make it at a famous Japanese restaurant chain called Ramen Jiro. He opened five of his own shops — in Kobe, Kyoto and Osaka — then sold them to his managers before searching for a space in the U.S.\u003c/p>\n\u003cp>Over the past few months, owner Nishioka and his friend Ryo Takahashi have started hosting workshops at the restaurant on Monday night to help their peers develop strategies.\u003c/p>\n\u003cp>\"There's a lot of Japanese population here — especially students who haven't really figured out their life yet,\" Takahashi explains. \"So we're trying to help to talk about what's your plan, and you know, what's your dream, and what do you want to do in the future?\"\u003c/p>\n\u003cp>Twenty-year-old Satomi Yoshida tries to attend every Monday. She's a student at Bunker Hill Community College and says she first came to Yume to talk about her dreams. The ramen came second, but she added, \"Eating ramen here, always I feel some positive power.\"\u003c/p>\n\u003cp>And she compares finishing a bowl of ramen to running a marathon.\u003c/p>\n\u003cp>\"It's just me and the ramen,\" Yoshida says with a smile.\u003c/p>\n\u003cp>Nishioka hopes more people will drop by the weekly Monday night meetings. The restaurant is closed that night, but business is brisk most others. It's so good that Nishioka can shut down the shop every few months to go back to Japan.\u003c/p>\n\u003cp>When asked about his own future, Nishioka muses that maybe, just maybe, he won't even serve ramen — as long as he can keep encouraging other people to dream on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Weird, Underappreciated World Of Plastic Packaging",
"title": "The Weird, Underappreciated World Of Plastic Packaging",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85176\" class=\"wp-caption aligncenter\" style=\"max-width: 3833px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plasticpackages_wide-ec42ceb06d0a2db386994df8e75725ad4c304ff8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plasticpackages_wide-ec42ceb06d0a2db386994df8e75725ad4c304ff8.jpg\" alt=\"Food companies spend a lot of time and resources coming up with the perfect plastic packaging to keep their products fresh. Photo: iStockphoto\" width=\"3833\" height=\"2157\" class=\"size-full wp-image-85176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food companies spend a lot of time and resources coming up with the perfect plastic packaging to keep their products fresh. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/24/334617901/the-weird-underappreciated-world-of-plastic-packaging\">The Salt at NPR Food\u003c/a> (7/24/14)\u003c/p>\n\u003cp>Like it or not, plastic packaging has become an ingrained part of the food system.\u003c/p>\n\u003cp>While it's clearly wasteful to buy salad, sandwiches and chips encased in plastic and then promptly throw that plastic away, we take for granted how it keeps so much of what we eat fresh and portable.\u003c/p>\n\u003cp>And behind many of those packages that allow us to eat on the go or savor perishable cookies or fish imported from the other side of the globe is a whole lot of science and innovation.\u003c/p>\n\u003cp>The plastic revolution in food packaging began in the 1960s, says Aaron Brody, a food packaging consultant and an adjunct professor of food science at the University of Georgia. It took off because plastic was lighter than glass, more protective than paper and relatively cheap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"But there is no such thing as the perfect plastic material,\" Brody says. So a lot of our packaging is made by combining different types of food-grade plastic.\u003c/p>\n\u003cp>Take a bag of potato chips. It's mostly made out of a plastic called oriented polypropylene. \"It's an excellent moisture barrier,\" Brody notes. And that's key, \"because potato chips first start to deteriorate by absorbing moisture. People don't like soggy chips.\" To further strengthen the material, many chip bags have a thin aluminum coating on the inside.\u003c/p>\n\u003cp>A layer of polyethylene (the stuff plastic grocery bags are made of) is sandwiched between this inner layer and the outer layer, which displays the brand and nutrition info.\u003c/p>\n\u003cp>Before the bags are all sealed up, most companies fill them with nitrogen gas, Brody says. \"It keeps the chips from getting crushed,\" he says. And whereas oxygen would cause the fat in the chips to oxidize and taste funny, nitrogen doesn't cause any chemical reactions that affect the flavor.\u003c/p>\n\u003cp>Food companies often spend a lot of time coming up with the perfect packaging to best preserve each product they sell, Brody says. So does the military. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/14/143722936/how-the-army-made-a-sandwich-that-stays-fresh-for-two-years\">reported\u003c/a>, the Army figured out how to package a sandwich that stays fresh for up to two years.\u003c/p>\n\u003cp>Like chip bags, bags of ready-to-serve salad are made of polypropylene, and packed with a bunch of nitrogen gas. But unlike chips, salad leaves need to breathe with a little bit of oxygen. That's why salad bags have microperforations, Brody says. \"The holes let oxygen come in and carbon dioxide get out.\"\u003c/p>\n\u003cp>And often, the inside of these bags has a thin, anti-fog coating, Brody adds. \"So there's no condensation, and you can see the beautiful green leaves.\"\u003c/p>\n\u003cp>With a lot of packaging, manufacturers have to worry not only about keeping air out, but also locking in the moisture they want to keep in the food. That's a big one when it comes to packaging ice cream, Brody says. A tub of ice cream has to be easy to open and close, but it has to have a tight seal to keep in the water that helps give ice cream its smooth texture.\u003c/p>\n\u003cp>Inside a freezer, sublimation can sometimes occur — that's when water goes from a solid state directly to a gas. \"The water is irreversibly lost,\" Brody says. \"And if you lose moisture, the ice cream becomes sandy, grainy.\"\u003c/p>\n\u003cp>That's why paper tubs of ice cream are coated with polyethylene, Brody says. And the fancier tubs are made of thick, sturdy materials.\u003c/p>\n\u003cp>Of course, even after all the research and development, most plastic packaging won't hold up in extreme environments, says Herbert Stone, a consultant for the food industry and a past president of the Institute of Food Technologists.\u003c/p>\n\u003cp>\"When food companies use a plastic container, they have to be sure that it won't change the way the product tastes,\" Stone says. Plastic isn't an inert material, he adds, so it can react with other chemicals. And unlike a lot of glass and metal, it can let air through.\u003c/p>\n\u003cp>Have you ever left a plastic bottle of water in a hot car for too long? It'll probably taste funny. But despite what you might think, that's not because chemicals from the plastic are leeching into the food.\u003c/p>\n\u003cp>Tiny amounts of air can pass though plastic — and when it's hot, the air starts moving faster, Stone says. Heat also speeds up chemical reactions. And when chemicals inside the bottle react with each other, or with chemicals from the outside environment, your water can start to taste pretty funky, he says.\u003c/p>\n\u003cp>Leave a bottle of soda in a hot car, and the carbonation can quickly escape out of the container. \"So you end up with flat soda,\" Stone says. \"Plastic is very convenient, but it's not perfect.\"\u003c/p>\n\u003cp>Beyond its technical limitations, all the plastic packaging we use these days generates a lot of excess trash. In 2012, Americans generated 14 million tons of \u003ca href=\"http://www.epa.gov/osw/conserve/materials/plastics.htm\">plastic waste\u003c/a> from packaging and containers. Because plastic doesn't biodegrade easily, it sometimes ends up in our oceans where it \u003ca href=\"http://www.npr.org/2014/06/17/322959714/plastics-dont-disappear-but-they-do-end-up-in-sea-birds-bellies\">hurts\u003c/a> marine life and may even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/13/how-plastic-in-the-ocean-is-contaminating-your-seafood/\">contaminate seafood\u003c/a>.\u003c/p>\n\u003cp>And though we're able to recycle many types of plastic, all the nifty packaging that uses multiple layers of plastic is \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0921344910002053\">hard to recycle\u003c/a>, since different plastics are processed separately at recycling centers.\u003c/p>\n\u003cp>But we are getting better at making effective and environmentally friendly plastics, Stone says. We're even figuring out how to take waste products like \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/13/145184359/waste-whey-some-say-no-way\">whey protein\u003c/a> and turn them into plastic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "So much of the food we eat these days is encased in plastic. And behind it is a whole lot of research and innovation. We dive into some of the materials that keep food fresh and portable.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85176\" class=\"wp-caption aligncenter\" style=\"max-width: 3833px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plasticpackages_wide-ec42ceb06d0a2db386994df8e75725ad4c304ff8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plasticpackages_wide-ec42ceb06d0a2db386994df8e75725ad4c304ff8.jpg\" alt=\"Food companies spend a lot of time and resources coming up with the perfect plastic packaging to keep their products fresh. Photo: iStockphoto\" width=\"3833\" height=\"2157\" class=\"size-full wp-image-85176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food companies spend a lot of time and resources coming up with the perfect plastic packaging to keep their products fresh. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/24/334617901/the-weird-underappreciated-world-of-plastic-packaging\">The Salt at NPR Food\u003c/a> (7/24/14)\u003c/p>\n\u003cp>Like it or not, plastic packaging has become an ingrained part of the food system.\u003c/p>\n\u003cp>While it's clearly wasteful to buy salad, sandwiches and chips encased in plastic and then promptly throw that plastic away, we take for granted how it keeps so much of what we eat fresh and portable.\u003c/p>\n\u003cp>And behind many of those packages that allow us to eat on the go or savor perishable cookies or fish imported from the other side of the globe is a whole lot of science and innovation.\u003c/p>\n\u003cp>The plastic revolution in food packaging began in the 1960s, says Aaron Brody, a food packaging consultant and an adjunct professor of food science at the University of Georgia. It took off because plastic was lighter than glass, more protective than paper and relatively cheap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"But there is no such thing as the perfect plastic material,\" Brody says. So a lot of our packaging is made by combining different types of food-grade plastic.\u003c/p>\n\u003cp>Take a bag of potato chips. It's mostly made out of a plastic called oriented polypropylene. \"It's an excellent moisture barrier,\" Brody notes. And that's key, \"because potato chips first start to deteriorate by absorbing moisture. People don't like soggy chips.\" To further strengthen the material, many chip bags have a thin aluminum coating on the inside.\u003c/p>\n\u003cp>A layer of polyethylene (the stuff plastic grocery bags are made of) is sandwiched between this inner layer and the outer layer, which displays the brand and nutrition info.\u003c/p>\n\u003cp>Before the bags are all sealed up, most companies fill them with nitrogen gas, Brody says. \"It keeps the chips from getting crushed,\" he says. And whereas oxygen would cause the fat in the chips to oxidize and taste funny, nitrogen doesn't cause any chemical reactions that affect the flavor.\u003c/p>\n\u003cp>Food companies often spend a lot of time coming up with the perfect packaging to best preserve each product they sell, Brody says. So does the military. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/14/143722936/how-the-army-made-a-sandwich-that-stays-fresh-for-two-years\">reported\u003c/a>, the Army figured out how to package a sandwich that stays fresh for up to two years.\u003c/p>\n\u003cp>Like chip bags, bags of ready-to-serve salad are made of polypropylene, and packed with a bunch of nitrogen gas. But unlike chips, salad leaves need to breathe with a little bit of oxygen. That's why salad bags have microperforations, Brody says. \"The holes let oxygen come in and carbon dioxide get out.\"\u003c/p>\n\u003cp>And often, the inside of these bags has a thin, anti-fog coating, Brody adds. \"So there's no condensation, and you can see the beautiful green leaves.\"\u003c/p>\n\u003cp>With a lot of packaging, manufacturers have to worry not only about keeping air out, but also locking in the moisture they want to keep in the food. That's a big one when it comes to packaging ice cream, Brody says. A tub of ice cream has to be easy to open and close, but it has to have a tight seal to keep in the water that helps give ice cream its smooth texture.\u003c/p>\n\u003cp>Inside a freezer, sublimation can sometimes occur — that's when water goes from a solid state directly to a gas. \"The water is irreversibly lost,\" Brody says. \"And if you lose moisture, the ice cream becomes sandy, grainy.\"\u003c/p>\n\u003cp>That's why paper tubs of ice cream are coated with polyethylene, Brody says. And the fancier tubs are made of thick, sturdy materials.\u003c/p>\n\u003cp>Of course, even after all the research and development, most plastic packaging won't hold up in extreme environments, says Herbert Stone, a consultant for the food industry and a past president of the Institute of Food Technologists.\u003c/p>\n\u003cp>\"When food companies use a plastic container, they have to be sure that it won't change the way the product tastes,\" Stone says. Plastic isn't an inert material, he adds, so it can react with other chemicals. And unlike a lot of glass and metal, it can let air through.\u003c/p>\n\u003cp>Have you ever left a plastic bottle of water in a hot car for too long? It'll probably taste funny. But despite what you might think, that's not because chemicals from the plastic are leeching into the food.\u003c/p>\n\u003cp>Tiny amounts of air can pass though plastic — and when it's hot, the air starts moving faster, Stone says. Heat also speeds up chemical reactions. And when chemicals inside the bottle react with each other, or with chemicals from the outside environment, your water can start to taste pretty funky, he says.\u003c/p>\n\u003cp>Leave a bottle of soda in a hot car, and the carbonation can quickly escape out of the container. \"So you end up with flat soda,\" Stone says. \"Plastic is very convenient, but it's not perfect.\"\u003c/p>\n\u003cp>Beyond its technical limitations, all the plastic packaging we use these days generates a lot of excess trash. In 2012, Americans generated 14 million tons of \u003ca href=\"http://www.epa.gov/osw/conserve/materials/plastics.htm\">plastic waste\u003c/a> from packaging and containers. Because plastic doesn't biodegrade easily, it sometimes ends up in our oceans where it \u003ca href=\"http://www.npr.org/2014/06/17/322959714/plastics-dont-disappear-but-they-do-end-up-in-sea-birds-bellies\">hurts\u003c/a> marine life and may even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/13/how-plastic-in-the-ocean-is-contaminating-your-seafood/\">contaminate seafood\u003c/a>.\u003c/p>\n\u003cp>And though we're able to recycle many types of plastic, all the nifty packaging that uses multiple layers of plastic is \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0921344910002053\">hard to recycle\u003c/a>, since different plastics are processed separately at recycling centers.\u003c/p>\n\u003cp>But we are getting better at making effective and environmentally friendly plastics, Stone says. We're even figuring out how to take waste products like \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/13/145184359/waste-whey-some-say-no-way\">whey protein\u003c/a> and turn them into plastic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can You Trust That Organic Label On Imported Food?",
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"content": "\u003cfigure id=\"attachment_85156\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organic-labeling_slide-3388d413a848122755e3a9e66988872404f1aa56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organic-labeling_slide-3388d413a848122755e3a9e66988872404f1aa56.jpg\" alt=\"Investigators at the U.S. Department of Agriculture have discovered cases of organic fraud abroad as well as in the U.S. In 2013, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. Photo: Mark Andersen/Rubberball/Corbi\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85156\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Investigators at the U.S. Department of Agriculture have discovered cases of organic fraud abroad as well as in the U.S. In 2013, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. Photo: Mark Andersen/Rubberball/Corbi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334073167/can-you-trust-that-organic-label-on-imported-food\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140723_atc_can_you_trust_that_organic_label.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334073167/can-you-trust-that-organic-label-on-imported-food\">The Salt at NPR Food\u003c/a> (7/23/14)\u003c/p>\n\u003cp>Maybe you've wondered, while looking at the price tag on some organic produce, whether that label is telling the truth.\u003c/p>\n\u003cp>\u003ca href=\"http://peterlaufer.com/\">Peter Laufer\u003c/a>, a writer and professor of journalism at the University of Oregon, doesn't just wonder. He's an outright skeptic, especially because the organic label seems to him like a license to raise prices. And also because those products are arriving through supply chains that stretch to far corners of the world.\u003c/p>\n\u003cp>The U.S. imports organic soybeans from China, spices from India, and dried fruits from Turkey. \"It just screams to my perhaps prejudiced, cynical, journalist's mind: Is there anything wrong with this?\" Laufer says. \"This needs some checking.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two products recently caught Laufer's attention when they showed up in his kitchen: a can of organic black beans from Bolivia and a bag of organic walnuts, which turned out to be rancid, labeled \"Product of Kazakhstan.\"\u003c/p>\n\u003cp>Laufer's mental fraud alarm went off. \"I've done a lot of work in the former Soviet bloc, and when you look at the 'corrupt-o-meter,' it doesn't get much worse than Kazakhstan,\" he says. Bolivia, he says, isn't much better.\u003c/p>\n\u003cp>So Laufer tried to find out exactly where those products came from. As he recounts in his new book,\u003cem> Organic: A Journalist's Quest to Discover the Truth Behind Food Labeling\u003c/em>, he interrogated store managers, distributors and the company that certified the beans as organic. He had a hard time getting answers, which made him even more suspicious. \"It seems to me if everything is clean as a whistle, then you'd be proud to say where the food came from.\"\u003c/p>\n\u003cp>Laufer says that's the first reason to distrust organic food. The second is a conflict of interest that's built into the system, at least in the U.S.\u003c/p>\n\u003cp>The companies that inspect organic farmers and processors, and certify their products as organic \"are paid by those that they certify,\" he says. \"And there is competition among the 'certifiers.' So you can imagine, if the inspection is a little harsh, the company or the farm could say, 'Hey, there are other places I can do business with that wouldn't put me through this kind of rigor.' \"\u003c/p>\n\u003cp>Laufer is convinced that organic fraud is common — but his book doesn't actually uncover much evidence of it.\u003c/p>\n\u003cp>The beans checked out. Laufer flew to Bolivia, had a nice conversation with the farmer who probably grew them, and came away convinced that those beans were organic.\u003c/p>\n\u003cp>The walnuts from Kazakhstan, on the other hand, remain a mystery. After that first rancid batch, Laufer never spied any more Kazakh walnuts in the store. The U.S. Department of Agriculture investigated and found no evidence of organic walnut production in Kazakhstan.\u003c/p>\n\u003cp>A Trader Joe's customer service representative told Laufer that the company buys walnuts from Kazakhstan when it runs out of organic walnuts from California. But a spokesman for the company tells NPR that Trader Joe's never got organic walnuts from Kazakhstan. Uzbekistan, yes. But not Kazakhstan.\u003c/p>\n\u003cp>In their response to Laufer, organic industry executives say that the word \"organic\" is far more trustworthy than most labels you see on groceries. Unlike \"natural,\" for instance, it really means something.\u003c/p>\n\u003cp>Organic farmers have rules to follow, and third-party certifiers inspect their operations to make sure they're following the rules. Those certifiers also test a certain percentage of the product each year for illicit use of pesticides. Although certifiers are paid by the companies that they certify, their work is audited by the USDA.\u003c/p>\n\u003cp>\"We have a covenant with our consumers that we have certification that can trace any product from the store shelf back to the field where it was grown,\" says George Kalogridis, an organic certification officer with \u003ca href=\"http://www.ecocert.com/en/organic-farming\">Ecocert ICO\u003c/a>, an organic certifier that's based in France and operates globally.\u003c/p>\n\u003cp>According to Kalogridis, many people are suspicious of organic imports because they don't realize how widely the ideas of organic farming have spread — and that those ideas didn't originate in the U.S. in the first place.\u003c/p>\n\u003cp>Kalogridis has firsthand experience with global organic production. About 30 years ago, he set up an organic produce business in Florida. When sales really took off, in the 1990s, he needed to find more suppliers. \"We were, quite literally, running out of product,\" he says.\u003c/p>\n\u003cp>So he embarked on a search for more organic farmers, and found some in Mexico and Argentina. Organic missionaries, many of them from Europe — the birthplace of organic farming — had already been traveling the world, spreading the gospel of pesticide-free agriculture. Organic certifiers also were expanding internationally. Together, they provided the foundation for a global boom in international organic trade.\u003c/p>\n\u003cp>Kalogridis ended up supplying a hungry American market with organic imports of all kinds. \"I went from handling half a dozen ingredients to almost 300 ingredients,\" he says. \"People would say, 'Thank you for finding this; can you go find that?' \"\u003c/p>\n\u003cp>USDA investigators have found cases of organic fraud, but they've discovered it \u003ca href=\"http://www.mcclatchydc.com/2012/08/09/161308/farmers-guilty-plea-may-signal.html\">here\u003c/a> in the U.S., as well as \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&topNav=&leftNav=NationalOrganicProgram&page=NOPFraudulentCertificates&description=NOP%20Fraudulent%20Certificates\">abroad\u003c/a>. There's little evidence that fraud is widespread, but USDA, which oversees the organic program, is now putting more resources into preventing it. The budget for the USDA's organic program was \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5107310\">boosted\u003c/a> by 40 percent this year, and a big chunk of that increase will be devoted to \"compliance and enforcement.\"\u003c/p>\n\u003cp>In recent years, the USDA has been getting about 200 complaints each year about organic products that somebody suspects really aren't organic. Last year, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. \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_85156\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organic-labeling_slide-3388d413a848122755e3a9e66988872404f1aa56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/organic-labeling_slide-3388d413a848122755e3a9e66988872404f1aa56.jpg\" alt=\"Investigators at the U.S. Department of Agriculture have discovered cases of organic fraud abroad as well as in the U.S. In 2013, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. Photo: Mark Andersen/Rubberball/Corbi\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85156\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Investigators at the U.S. Department of Agriculture have discovered cases of organic fraud abroad as well as in the U.S. In 2013, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. Photo: Mark Andersen/Rubberball/Corbi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334073167/can-you-trust-that-organic-label-on-imported-food\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two products recently caught Laufer's attention when they showed up in his kitchen: a can of organic black beans from Bolivia and a bag of organic walnuts, which turned out to be rancid, labeled \"Product of Kazakhstan.\"\u003c/p>\n\u003cp>Laufer's mental fraud alarm went off. \"I've done a lot of work in the former Soviet bloc, and when you look at the 'corrupt-o-meter,' it doesn't get much worse than Kazakhstan,\" he says. Bolivia, he says, isn't much better.\u003c/p>\n\u003cp>So Laufer tried to find out exactly where those products came from. As he recounts in his new book,\u003cem> Organic: A Journalist's Quest to Discover the Truth Behind Food Labeling\u003c/em>, he interrogated store managers, distributors and the company that certified the beans as organic. He had a hard time getting answers, which made him even more suspicious. \"It seems to me if everything is clean as a whistle, then you'd be proud to say where the food came from.\"\u003c/p>\n\u003cp>Laufer says that's the first reason to distrust organic food. The second is a conflict of interest that's built into the system, at least in the U.S.\u003c/p>\n\u003cp>The companies that inspect organic farmers and processors, and certify their products as organic \"are paid by those that they certify,\" he says. \"And there is competition among the 'certifiers.' So you can imagine, if the inspection is a little harsh, the company or the farm could say, 'Hey, there are other places I can do business with that wouldn't put me through this kind of rigor.' \"\u003c/p>\n\u003cp>Laufer is convinced that organic fraud is common — but his book doesn't actually uncover much evidence of it.\u003c/p>\n\u003cp>The beans checked out. Laufer flew to Bolivia, had a nice conversation with the farmer who probably grew them, and came away convinced that those beans were organic.\u003c/p>\n\u003cp>The walnuts from Kazakhstan, on the other hand, remain a mystery. After that first rancid batch, Laufer never spied any more Kazakh walnuts in the store. The U.S. Department of Agriculture investigated and found no evidence of organic walnut production in Kazakhstan.\u003c/p>\n\u003cp>A Trader Joe's customer service representative told Laufer that the company buys walnuts from Kazakhstan when it runs out of organic walnuts from California. But a spokesman for the company tells NPR that Trader Joe's never got organic walnuts from Kazakhstan. Uzbekistan, yes. But not Kazakhstan.\u003c/p>\n\u003cp>In their response to Laufer, organic industry executives say that the word \"organic\" is far more trustworthy than most labels you see on groceries. Unlike \"natural,\" for instance, it really means something.\u003c/p>\n\u003cp>Organic farmers have rules to follow, and third-party certifiers inspect their operations to make sure they're following the rules. Those certifiers also test a certain percentage of the product each year for illicit use of pesticides. Although certifiers are paid by the companies that they certify, their work is audited by the USDA.\u003c/p>\n\u003cp>\"We have a covenant with our consumers that we have certification that can trace any product from the store shelf back to the field where it was grown,\" says George Kalogridis, an organic certification officer with \u003ca href=\"http://www.ecocert.com/en/organic-farming\">Ecocert ICO\u003c/a>, an organic certifier that's based in France and operates globally.\u003c/p>\n\u003cp>According to Kalogridis, many people are suspicious of organic imports because they don't realize how widely the ideas of organic farming have spread — and that those ideas didn't originate in the U.S. in the first place.\u003c/p>\n\u003cp>Kalogridis has firsthand experience with global organic production. About 30 years ago, he set up an organic produce business in Florida. When sales really took off, in the 1990s, he needed to find more suppliers. \"We were, quite literally, running out of product,\" he says.\u003c/p>\n\u003cp>So he embarked on a search for more organic farmers, and found some in Mexico and Argentina. Organic missionaries, many of them from Europe — the birthplace of organic farming — had already been traveling the world, spreading the gospel of pesticide-free agriculture. Organic certifiers also were expanding internationally. Together, they provided the foundation for a global boom in international organic trade.\u003c/p>\n\u003cp>Kalogridis ended up supplying a hungry American market with organic imports of all kinds. \"I went from handling half a dozen ingredients to almost 300 ingredients,\" he says. \"People would say, 'Thank you for finding this; can you go find that?' \"\u003c/p>\n\u003cp>USDA investigators have found cases of organic fraud, but they've discovered it \u003ca href=\"http://www.mcclatchydc.com/2012/08/09/161308/farmers-guilty-plea-may-signal.html\">here\u003c/a> in the U.S., as well as \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&topNav=&leftNav=NationalOrganicProgram&page=NOPFraudulentCertificates&description=NOP%20Fraudulent%20Certificates\">abroad\u003c/a>. There's little evidence that fraud is widespread, but USDA, which oversees the organic program, is now putting more resources into preventing it. The budget for the USDA's organic program was \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5107310\">boosted\u003c/a> by 40 percent this year, and a big chunk of that increase will be devoted to \"compliance and enforcement.\"\u003c/p>\n\u003cp>In recent years, the USDA has been getting about 200 complaints each year about organic products that somebody suspects really aren't organic. Last year, 19 farmers or food companies were fined a total of $87 million for misusing the organic label. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "The Epic 2,200-Mile Tour De France Is Also A Test Of Epic Eating",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85147\" class=\"wp-caption aligncenter\" style=\"max-width: 4399px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\" alt=\"Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\" width=\"4399\" height=\"3299\" class=\"size-full wp-image-85147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334423902/the-epic-2-200-mile-tour-de-france-is-also-a-test-of-epic-eating\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/23/14)\u003c/p>\n\u003cp>The famously grueling cycling race involves about 2,200 miles of furious pedaling, huge mountain climbs and downhill sprints at 50-plus miles per hour. But the Tour de France, now in its final days, is also an epic marathon of eating.\u003c/p>\n\u003cp>The cyclists now competing in the 101\u003csup>st\u003c/sup> rendition of the race are burning an average of 700 calories per hour while riding and, to keep their weight up and maintain their health through the three-week event, they must eat 6,000 to 9,000 calories every day.\u003c/p>\n\u003cp>The almost nonstop eating begins with juice as soon as the athletes wake, according to Nigel Mitchell, head of nutrition for \u003ca href=\"http://www.teamsky.com/\">Team Sky\u003c/a>. After joining their teammates in the hotel dining room, they devour a massive buffet-style breakfast, heavy on carbs and sugar, and moderate in fiber, which can add unwanted bulk to the cyclists' bellies.\u003c/p>\n\u003cp>When they've finished this matinal meal, they pile into a bus, and keep eating, taking in hundreds more calories in energy drinks and bars before arriving at the starting line. Once they begin pedaling, team support vehicles shadow the riders, and assistants hand them \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/16/156854397/some-athletes-reject-high-tech-sports-fuel-in-favor-of-real-food\">energy gel packets\u003c/a>, homemade rice cakes and Panini sandwiches.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, some of the cyclists actually shed pounds during the Tour.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Mint and melon coulis with blueberries and raspberry and praline \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"https://twitter.com/hashtag/killerdesert?src=hash\">#killerdesert\u003c/a> \u003ca href=\"http://t.co/uKUenV0TgH\">pic.twitter.com/uKUenV0TgH\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/491327052025724928\">July 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Keeping up with the energy demands of the race is a balancing act. Mitchell says 350 calories is about as much energy as an athlete can absorb in one hour, and yet the cyclists are burning up to 1,000 calories an hour — as some of them surely did during Tuesday's arduous 148-mile ride through the Pyrenees. It's the first of three days in the mountain range and one of the hardest days in \u003ca href=\"http://www.letour.com/le-tour/2014/us/overall-route.html\">the whole race\u003c/a>.\u003c/p>\n\u003cp>\"The body uses fat stores while the guys are riding,\" Mitchell says.\u003c/p>\n\u003cp>By the end of the day's ride, the cyclists have built up a major calorie deficit. Back on the bus, they eat boiled potatoes, rice, canned tuna and capsules of fish oil as they're driven to the next hotel.\u003c/p>\n\u003cp>When they arrive, they dig into a 2,000-calorie dinner, always heavy in meat, fish and other sources of protein — important for helping repair and rebuild the athletes' stressed muscles — followed by a fruit-based dessert. Before bed, the cyclists eat a bowl of cereal or yogurt. A few hours sleep is the only break they get from this demanding schedule of eating, Mitchell says.\u003c/p>\n\u003cp>Calories should come from the right mix of sources: fat, protein, carbs and on good days, a little alcohol. \"Traditionally, if you win a stage, you have a bottle of Champagne,\" Mitchell says.\u003c/p>\n\u003cp>Chefs face challenges in cooking for cycling teams, as there may be competitors from multiple nations, each with their own preferences. Mitchell says this year's Team Sky cyclists hail from South America, North America and Europe. (This year, there haven't been any major disagreements over food, he says.)\u003c/p>\n\u003cp>Sports physiologist Allen Lim has worked with Tour de France cyclists since 2005 and makes natural-ingredient sports drinks at his company \u003ca href=\"http://www.skratchlabs.com/pages/about-us\">Skratch Labs\u003c/a>. He says a good chef knows each rider's tastes: what foods they like, what they hate and what they won't eat for health or ethical reasons.\u003c/p>\n\u003cp>Sometimes, Lim says, the dietary choices of the riders prove too challenging — or annoying — for a team's chef. In 2008, when Lim was traveling with the \u003ca href=\"http://www.slipstreamsports.com/\">Garmin\u003c/a> team, all the cyclists decided they would ride the race on a gluten-free diet. The chef — a Frenchman — wasn't happy about this.\u003c/p>\n\u003cp>\"He was angry that the guys wouldn't eat pasta or bread,\" Lim recalls.\u003c/p>\n\u003cp>The Garmin team now works with chef Sean Fowler, an American who lives in Spain. Fowler has been more willing to experiment with fusion recipes and some gluten-free items, Lim says.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Baked stuffed zucchini with caramelized onions and cabbage topped with goat cheese \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"http://t.co/ELMnIfvXaR\">pic.twitter.com/ELMnIfvXaR\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/489154857652457472\">July 15, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Fowler \u003ca href=\"https://twitter.com/Larryvich\">is tweeting\u003c/a> his culinary wins on the tour, like gluten-free toast with salmon caviar, baked salmon with avocado mousse, gluten-free coconut cake with sheep's milk yogurt and baked curry with marinated turkey skewers and prunes.\u003c/p>\n\u003cp>While nutritionists like Mitchell accompany the teams to help direct meal prep and make sure all essential vitamins, minerals, fatty acids and other nutrients are served in adequate proportions, Lim says many teams have also hired chefs.\u003c/p>\n\u003cp>\"Unless the cyclists love what they're eating, unless they can celebrate dining with one another and enjoy what they're eating, then they just won't perform,\" Lim says. \"If the food is bad, they won't ride well.\"\u003c/p>\n\u003cp>Staying hydrated is important, too. Lim says there was once a prevailing element of machismo among some professional cyclists who abstained from drinking water as long as possible during a hard ride. Now, they've wised up, he says, and may drink well over two gallons of water and hydrating energy drinks per day. When nature calls during the race, they make a gentlemen's agreement to pull over all at once, drain their bladders and get back on the bikes when all are finished, Lim explains.\u003c/p>\n\u003cp>But there is one thing just as important as eating, Lim says: showering.\u003c/p>\n\u003cp>\"When these guys are done each day, they're so freaking dirty,\" he says. \"They have road dirt all over them. Before eating, they need to wash off.\" Showers, he says, are provided at each team's finish line station. \"If they don't shower right away, it can make them very susceptible to getting sick.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\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_85147\" class=\"wp-caption aligncenter\" style=\"max-width: 4399px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\" alt=\"Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\" width=\"4399\" height=\"3299\" class=\"size-full wp-image-85147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334423902/the-epic-2-200-mile-tour-de-france-is-also-a-test-of-epic-eating\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/23/14)\u003c/p>\n\u003cp>The famously grueling cycling race involves about 2,200 miles of furious pedaling, huge mountain climbs and downhill sprints at 50-plus miles per hour. But the Tour de France, now in its final days, is also an epic marathon of eating.\u003c/p>\n\u003cp>The cyclists now competing in the 101\u003csup>st\u003c/sup> rendition of the race are burning an average of 700 calories per hour while riding and, to keep their weight up and maintain their health through the three-week event, they must eat 6,000 to 9,000 calories every day.\u003c/p>\n\u003cp>The almost nonstop eating begins with juice as soon as the athletes wake, according to Nigel Mitchell, head of nutrition for \u003ca href=\"http://www.teamsky.com/\">Team Sky\u003c/a>. After joining their teammates in the hotel dining room, they devour a massive buffet-style breakfast, heavy on carbs and sugar, and moderate in fiber, which can add unwanted bulk to the cyclists' bellies.\u003c/p>\n\u003cp>When they've finished this matinal meal, they pile into a bus, and keep eating, taking in hundreds more calories in energy drinks and bars before arriving at the starting line. Once they begin pedaling, team support vehicles shadow the riders, and assistants hand them \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/16/156854397/some-athletes-reject-high-tech-sports-fuel-in-favor-of-real-food\">energy gel packets\u003c/a>, homemade rice cakes and Panini sandwiches.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, some of the cyclists actually shed pounds during the Tour.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Mint and melon coulis with blueberries and raspberry and praline \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"https://twitter.com/hashtag/killerdesert?src=hash\">#killerdesert\u003c/a> \u003ca href=\"http://t.co/uKUenV0TgH\">pic.twitter.com/uKUenV0TgH\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/491327052025724928\">July 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Keeping up with the energy demands of the race is a balancing act. Mitchell says 350 calories is about as much energy as an athlete can absorb in one hour, and yet the cyclists are burning up to 1,000 calories an hour — as some of them surely did during Tuesday's arduous 148-mile ride through the Pyrenees. It's the first of three days in the mountain range and one of the hardest days in \u003ca href=\"http://www.letour.com/le-tour/2014/us/overall-route.html\">the whole race\u003c/a>.\u003c/p>\n\u003cp>\"The body uses fat stores while the guys are riding,\" Mitchell says.\u003c/p>\n\u003cp>By the end of the day's ride, the cyclists have built up a major calorie deficit. Back on the bus, they eat boiled potatoes, rice, canned tuna and capsules of fish oil as they're driven to the next hotel.\u003c/p>\n\u003cp>When they arrive, they dig into a 2,000-calorie dinner, always heavy in meat, fish and other sources of protein — important for helping repair and rebuild the athletes' stressed muscles — followed by a fruit-based dessert. Before bed, the cyclists eat a bowl of cereal or yogurt. A few hours sleep is the only break they get from this demanding schedule of eating, Mitchell says.\u003c/p>\n\u003cp>Calories should come from the right mix of sources: fat, protein, carbs and on good days, a little alcohol. \"Traditionally, if you win a stage, you have a bottle of Champagne,\" Mitchell says.\u003c/p>\n\u003cp>Chefs face challenges in cooking for cycling teams, as there may be competitors from multiple nations, each with their own preferences. Mitchell says this year's Team Sky cyclists hail from South America, North America and Europe. (This year, there haven't been any major disagreements over food, he says.)\u003c/p>\n\u003cp>Sports physiologist Allen Lim has worked with Tour de France cyclists since 2005 and makes natural-ingredient sports drinks at his company \u003ca href=\"http://www.skratchlabs.com/pages/about-us\">Skratch Labs\u003c/a>. He says a good chef knows each rider's tastes: what foods they like, what they hate and what they won't eat for health or ethical reasons.\u003c/p>\n\u003cp>Sometimes, Lim says, the dietary choices of the riders prove too challenging — or annoying — for a team's chef. In 2008, when Lim was traveling with the \u003ca href=\"http://www.slipstreamsports.com/\">Garmin\u003c/a> team, all the cyclists decided they would ride the race on a gluten-free diet. The chef — a Frenchman — wasn't happy about this.\u003c/p>\n\u003cp>\"He was angry that the guys wouldn't eat pasta or bread,\" Lim recalls.\u003c/p>\n\u003cp>The Garmin team now works with chef Sean Fowler, an American who lives in Spain. Fowler has been more willing to experiment with fusion recipes and some gluten-free items, Lim says.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Baked stuffed zucchini with caramelized onions and cabbage topped with goat cheese \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"http://t.co/ELMnIfvXaR\">pic.twitter.com/ELMnIfvXaR\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/489154857652457472\">July 15, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Fowler \u003ca href=\"https://twitter.com/Larryvich\">is tweeting\u003c/a> his culinary wins on the tour, like gluten-free toast with salmon caviar, baked salmon with avocado mousse, gluten-free coconut cake with sheep's milk yogurt and baked curry with marinated turkey skewers and prunes.\u003c/p>\n\u003cp>While nutritionists like Mitchell accompany the teams to help direct meal prep and make sure all essential vitamins, minerals, fatty acids and other nutrients are served in adequate proportions, Lim says many teams have also hired chefs.\u003c/p>\n\u003cp>\"Unless the cyclists love what they're eating, unless they can celebrate dining with one another and enjoy what they're eating, then they just won't perform,\" Lim says. \"If the food is bad, they won't ride well.\"\u003c/p>\n\u003cp>Staying hydrated is important, too. Lim says there was once a prevailing element of machismo among some professional cyclists who abstained from drinking water as long as possible during a hard ride. Now, they've wised up, he says, and may drink well over two gallons of water and hydrating energy drinks per day. When nature calls during the race, they make a gentlemen's agreement to pull over all at once, drain their bladders and get back on the bikes when all are finished, Lim explains.\u003c/p>\n\u003cp>But there is one thing just as important as eating, Lim says: showering.\u003c/p>\n\u003cp>\"When these guys are done each day, they're so freaking dirty,\" he says. \"They have road dirt all over them. Before eating, they need to wash off.\" Showers, he says, are provided at each team's finish line station. \"If they don't shower right away, it can make them very susceptible to getting sick.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\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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"title": "Fruit Recall Hits Trader Joe's, Costco, Wal-Mart Stores",
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"content": "\u003cfigure id=\"attachment_85143\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sweet-2-eat-recall-cropped.jpg\" alt=\"View photos of recalled products at FDA site\" width=\"250\" class=\"size-full wp-image-85143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">View photos of recalled products at FDA site\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/22/14)\u003c/p>\n\u003cp>Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Company has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.\u003c/p>\n\u003cp>The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots packed between June 1, 2014 through July 12, 2014,\" according to a recall bulletin from the \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405943.htm\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>The FDA has posted \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">product images\u003c/a> of the recalled fruits' packaging.\u003c/p>\n\u003cp>\"Fruit sold as individual pieces should have a sticker on it; the recalled product stickers will read 'Sweet2Eat,' \" Wawona says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wawona sells produce to national wholesalers; as of Tuesday, \"\u003ca href=\"http://www.costco.com/wcsstore/CostcoUSBCCatalogAssetStore/Attachment/recalls/140721-Wawona-Packing-Co-FDA-PRESS-RELEASE.pdf\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=108\" target=\"_blank\">Trader Joe's\u003c/a>, \u003ca href=\"https://www.kroger.com/recall_alerts\" target=\"_blank\">Kroger\u003c/a> and the \u003ca href=\"http://corporate.walmart.com/recalls\" target=\"_blank\">Walmart Corp\u003c/a>. — which operates Walmart and Sam's Club stores, have all posted notices about the fruit recall on their websites,\" \u003ca href=\"http://www.cnn.com/2014/07/22/health/costco-fruit-recall/index.html?sr=fb072214fruitrecall12pStorylink\">CNN reports\u003c/a>.\u003c/p>\n\u003cp>Wawona reportedly detected listeria in tests of its own equipment after being alerted to a possible contamination by an Australian customer; it says it has eliminated the problem at its plant. The company posted a \u003ca href=\"http://www.wawonapacking.com/RecallDatesAndCodes.pdf\">list of \"lot codes\"\u003c/a> to help identify the produce in question.\u003c/p>\n\u003cp>\"We are aware of no illnesses related to the consumption of these products\" company President Brent Smittcamp said in a news release. \"By taking the precautionary step of recalling product, we will minimize even the slightest risk to public health, and that is our priority.\"\u003c/p>\n\u003cp>\u003cem>Listeria monocytogenes\u003c/em> can cause serious illnesses and even death in those at the most risk: young children and those with weakened immune systems. It can also pose serious risks to pregnant women.\u003c/p>\n\u003cp>In 2011, listeria \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">killed 33 people in 28 states\u003c/a> — a devastating outbreak that stands as one of the most deadly in U.S. history.\u003c/p>\n\u003cp>As the National Institutes of Health \u003ca href=\"http://www.nlm.nih.gov/medlineplus/listeriainfections.html\">reminds us\u003c/a>, listeria is a bacteria that can pose particular problems because it can keep growing even in foods that are refrigerated.\u003c/p>\n\u003cp>The FDA adds, \"Consumers with questions may contact Wawona Packing at 1-888-232-9912, M-F, 8am-5pm ET, or visit \u003ca href=\"http://www.wawonapacking.com/\" target=\"_blank\">www.wawonapacking.com\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85143\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sweet-2-eat-recall-cropped.jpg\" alt=\"View photos of recalled products at FDA site\" width=\"250\" class=\"size-full wp-image-85143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">View photos of recalled products at FDA site\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/22/334111630/fruit-recall-hits-trader-joe-s-costco-walmart-stores\" target=\"_blank\">The Two-Way at NPR News\u003c/a> (7/22/14)\u003c/p>\n\u003cp>Fears of possible listeria contamination have led to a national recall of whole peaches, nectarines and other fruits packed by a California company. No illnesses have been reported, but the Wawona Packing Company has told retailers such as Wal-Mart, Costco and Trader Joe's to pull its products.\u003c/p>\n\u003cp>The recall applies to \"certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots packed between June 1, 2014 through July 12, 2014,\" according to a recall bulletin from the \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405943.htm\">Food and Drug Administration\u003c/a>.\u003c/p>\n\u003cp>The FDA has posted \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm405945.htm\">product images\u003c/a> of the recalled fruits' packaging.\u003c/p>\n\u003cp>\"Fruit sold as individual pieces should have a sticker on it; the recalled product stickers will read 'Sweet2Eat,' \" Wawona says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wawona sells produce to national wholesalers; as of Tuesday, \"\u003ca href=\"http://www.costco.com/wcsstore/CostcoUSBCCatalogAssetStore/Attachment/recalls/140721-Wawona-Packing-Co-FDA-PRESS-RELEASE.pdf\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=108\" target=\"_blank\">Trader Joe's\u003c/a>, \u003ca href=\"https://www.kroger.com/recall_alerts\" target=\"_blank\">Kroger\u003c/a> and the \u003ca href=\"http://corporate.walmart.com/recalls\" target=\"_blank\">Walmart Corp\u003c/a>. — which operates Walmart and Sam's Club stores, have all posted notices about the fruit recall on their websites,\" \u003ca href=\"http://www.cnn.com/2014/07/22/health/costco-fruit-recall/index.html?sr=fb072214fruitrecall12pStorylink\">CNN reports\u003c/a>.\u003c/p>\n\u003cp>Wawona reportedly detected listeria in tests of its own equipment after being alerted to a possible contamination by an Australian customer; it says it has eliminated the problem at its plant. The company posted a \u003ca href=\"http://www.wawonapacking.com/RecallDatesAndCodes.pdf\">list of \"lot codes\"\u003c/a> to help identify the produce in question.\u003c/p>\n\u003cp>\"We are aware of no illnesses related to the consumption of these products\" company President Brent Smittcamp said in a news release. \"By taking the precautionary step of recalling product, we will minimize even the slightest risk to public health, and that is our priority.\"\u003c/p>\n\u003cp>\u003cem>Listeria monocytogenes\u003c/em> can cause serious illnesses and even death in those at the most risk: young children and those with weakened immune systems. It can also pose serious risks to pregnant women.\u003c/p>\n\u003cp>In 2011, listeria \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/14/211784739/listeria-outbreak-still-haunts-colorados-cantaloupe-growers\">killed 33 people in 28 states\u003c/a> — a devastating outbreak that stands as one of the most deadly in U.S. history.\u003c/p>\n\u003cp>As the National Institutes of Health \u003ca href=\"http://www.nlm.nih.gov/medlineplus/listeriainfections.html\">reminds us\u003c/a>, listeria is a bacteria that can pose particular problems because it can keep growing even in foods that are refrigerated.\u003c/p>\n\u003cp>The FDA adds, \"Consumers with questions may contact Wawona Packing at 1-888-232-9912, M-F, 8am-5pm ET, or visit \u003ca href=\"http://www.wawonapacking.com/\" target=\"_blank\">www.wawonapacking.com\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Some Food Companies Are Quietly Dumping GMO Ingredients",
"title": "Some Food Companies Are Quietly Dumping GMO Ingredients",
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"content": "\u003cfigure id=\"attachment_85088\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\" alt=\"General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140722_me_some_food_producers_are_quietly_dumping_gmo_ingredients.mp3\"] \u003c/p>\n\u003cp>by Jane Lindholm, \u003ca href=\"http://www.vpr.net/\">VPR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">The Salt at NPR Food\u003c/a> (7/22/14)\u003c/p>\n\u003cp>A tour of the Ben and Jerry's Factory in Waterbury, Vt., includes a stop at the \"Flavor Graveyard,\" where ice cream combinations that didn't make the cut are put to rest under the shade of big trees.\u003c/p>\n\u003cp>One recently deceased flavor has yet to be memorialized there: Coffee Heath Bar Crunch, one of the company's best sellers. Ben and Jerry's CEO \u003ca href=\"http://www.benjerry.com/about-us/how-were-structured#4timeline\">Jostein Solheim\u003c/a> says the company had to remove the key ingredient, Heath Bars made by Hershey, and rework the flavor. Its replacement is called Coffee Toffee Bar Crunch. (Some fans have blasted the company in online forums, claiming it doesn't taste as good.)\u003c/p>\n\u003cp>The reason for the change? Hershey makes Heath Bars with genetically engineered ingredients, and Ben and Jerry's has made a pledge to remove all GMO ingredients from its ice cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company has taken a vocal stand in recent years in support of states looking at legislation that would require manufacturers to disclose food that is made with genetic engineering. And Vermont \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">recently passed a law\u003c/a> that will require labeling starting in 2015. Ben and Jerry's founder Jerry Greenfield recently launched a campaign to help fill the coffers of Vermont's crowd-sourced defense fund set up to combat lawsuits over its labeling law.\u003c/p>\n\u003cp>The news that Ben and Jerry's is taking a vocal stand on a controversial issue is no surprise; it's part of the company's calling card. But some other mainstream companies are carefully — and much more quietly — calibrating their non-GMO strategies.\u003c/p>\n\u003cp>General Mills' Original plain Cheerios are now GMO-free. But the only announcement was in a company \u003ca href=\"http://www.blog.generalmills.com/2014/01/the-one-and-only-cheerios/\">blog post\u003c/a> in January. And you won't see any label on the box highlighting the change. Grape Nuts, another cereal aisle staple, made by Post, are also non-GMO. And Target has about 80 of its own brand items certified GMO-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nongmoproject.org/about/who-we-are/staff/megan-thompson-westgate/\">Megan Westgate\u003c/a> runs the Non-GMO Project, which acts as an independent third-party verifier of GMO-free products, including Target's. She says her organization knows about \"a lot of exciting cool things that are happening that for whatever strategic reasons get kept pretty quiet.\"\u003c/p>\n\u003cp>The Non-GMO Project has certified more than 20,000 products since it launched in 2007 and Westgate says this is one of the fastest growing sectors of the natural food industry, representing $6 billion dollars in annual sales. But just because they're testing the water doesn't mean most mainstream companies are ready to start publicizing their changes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ageconomics.ksu.edu/p.aspx?tabid=13&ItemID=1783&mid=1598&staff_category=Faculty\">Nathan Hendricks\u003c/a>, an agricultural economist at Kansas State University, says big food producers are trying to gauge what direction consumers are headed in. \"Ultimately,\" he says, \"these big companies aren't just friends with Monsanto or something, they want to make a profit and they want to be able to do what's going to make them money.\" So they'd better have a product line in the works if consumer sentiment starts to shift more heavily towards GMO-free food.\u003c/p>\n\u003cp>But even as they create GMO-free products, many of these corporations are fighting state initiatives that would require them to give consumers more information about their ingredients.\u003c/p>\n\u003cp>They often fight those battles through the powerful the Grocery Manufacturers Association, or GMA, a trade group with hundreds of members. It has just filed suit against Vermont over the state's GMO labeling law.\u003c/p>\n\u003cp>Even Ben and Jerry's, so vocal in its anti-GMO stance, has a conflict, of sorts. It may have eliminated GMOs, but it's still owned by Unilever, which put a lot of money towards fighting labeling legislation in California and belongs to the GMA. That might make things sticky for Ben and Jerry's CEO Solheim.\u003c/p>\n\u003cp>But he equivocates. \"You know,\" he shrugs, \"in big companies a lot of things happen behind closed doors. I think we'll leave that conversation behind closed doors.\" But Solheim says a unique agreement between the ice cream maker and Unilever allows Ben and Jerry's to continue its social mission independent of its parent's choices.\u003c/p>\n\u003cp>One reason these large companies might be quietly working to make GMO-free food now is because\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\"> finding ingredients can be a major challenge\u003c/a>. More than 90 percent of all the soybeans and corn grown in the U.S. are genetically engineered. Most of those GMO crops go to producers of eggs, milk and meat who feed their animals with them, but GMO soy oil and corn starch are used in a lot of food manufacturing, too.\u003c/p>\n\u003cp>To ensure non-GMO ingredients, the supply chain has to remain separate and pristine. Crops need to be grown far enough away from genetically engineered seeds to prevent cross-contamination. Harvesting equipment needs to be either used only for non-GMO crops or cleaned extensively before switching. The same is true for processing and manufacturing facilities and transport receptacles like shipping containers.\u003c/p>\n\u003cp>That's why Westgate says a natural foods brand like Kashi, owned by Kellogg's, is transitioning more slowly than many fans would like. She points out that Kashi told consumers it would take a couple of years to switch over all of its ingredients. It's a matter of changing contracts with growers, finding farmland where non-GMOs can be grown successfully, and reworking recipes so the flavors that customers have grown used to aren't drastically changed, like what has happened with Ben and Jerry's new toffee.\u003c/p>\n\u003cp>Right now, non-GMO food fetches a premium. Purdue University agricultural economist \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Chris Hurt\u003c/a> says that premium is likely to come down if this part of the agricultural sector gains more traction and an efficiency of scale can kick in.\u003c/p>\n\u003cp>Ultimately, the consumer is king. And the question of whether or not consumers will want non-GMO products is still up in the air.\u003c/p>\n\u003cp>At the Ben and Jerry's Factory in Vermont, most tourists seem more interested in getting their free sample than hearing about the brand's stand on genetic engineering. Still, manufacturers are clearly wondering what might happen if more states enact labeling laws and if consumer sentiment begins to shift. So they're hedging their bets: fighting state-by-state labeling initiatives, but quietly introducing their own GMO-free products in the meantime.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85088\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cheerios-1_slide-f30366d1a215fbeeb5c0cd595fb671088e0eaa1a.jpg\" alt=\"General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Mills' Original Cheerios are now GMO-free. But you won't find a label on the box highlighting the change. Photo: David Duprey/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Jane Lindholm, \u003ca href=\"http://www.vpr.net/\">VPR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/22/333725880/some-food-producers-are-quietly-dumping-gmo-ingredients\">The Salt at NPR Food\u003c/a> (7/22/14)\u003c/p>\n\u003cp>A tour of the Ben and Jerry's Factory in Waterbury, Vt., includes a stop at the \"Flavor Graveyard,\" where ice cream combinations that didn't make the cut are put to rest under the shade of big trees.\u003c/p>\n\u003cp>One recently deceased flavor has yet to be memorialized there: Coffee Heath Bar Crunch, one of the company's best sellers. Ben and Jerry's CEO \u003ca href=\"http://www.benjerry.com/about-us/how-were-structured#4timeline\">Jostein Solheim\u003c/a> says the company had to remove the key ingredient, Heath Bars made by Hershey, and rework the flavor. Its replacement is called Coffee Toffee Bar Crunch. (Some fans have blasted the company in online forums, claiming it doesn't taste as good.)\u003c/p>\n\u003cp>The reason for the change? Hershey makes Heath Bars with genetically engineered ingredients, and Ben and Jerry's has made a pledge to remove all GMO ingredients from its ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company has taken a vocal stand in recent years in support of states looking at legislation that would require manufacturers to disclose food that is made with genetic engineering. And Vermont \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">recently passed a law\u003c/a> that will require labeling starting in 2015. Ben and Jerry's founder Jerry Greenfield recently launched a campaign to help fill the coffers of Vermont's crowd-sourced defense fund set up to combat lawsuits over its labeling law.\u003c/p>\n\u003cp>The news that Ben and Jerry's is taking a vocal stand on a controversial issue is no surprise; it's part of the company's calling card. But some other mainstream companies are carefully — and much more quietly — calibrating their non-GMO strategies.\u003c/p>\n\u003cp>General Mills' Original plain Cheerios are now GMO-free. But the only announcement was in a company \u003ca href=\"http://www.blog.generalmills.com/2014/01/the-one-and-only-cheerios/\">blog post\u003c/a> in January. And you won't see any label on the box highlighting the change. Grape Nuts, another cereal aisle staple, made by Post, are also non-GMO. And Target has about 80 of its own brand items certified GMO-free.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nongmoproject.org/about/who-we-are/staff/megan-thompson-westgate/\">Megan Westgate\u003c/a> runs the Non-GMO Project, which acts as an independent third-party verifier of GMO-free products, including Target's. She says her organization knows about \"a lot of exciting cool things that are happening that for whatever strategic reasons get kept pretty quiet.\"\u003c/p>\n\u003cp>The Non-GMO Project has certified more than 20,000 products since it launched in 2007 and Westgate says this is one of the fastest growing sectors of the natural food industry, representing $6 billion dollars in annual sales. But just because they're testing the water doesn't mean most mainstream companies are ready to start publicizing their changes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ageconomics.ksu.edu/p.aspx?tabid=13&ItemID=1783&mid=1598&staff_category=Faculty\">Nathan Hendricks\u003c/a>, an agricultural economist at Kansas State University, says big food producers are trying to gauge what direction consumers are headed in. \"Ultimately,\" he says, \"these big companies aren't just friends with Monsanto or something, they want to make a profit and they want to be able to do what's going to make them money.\" So they'd better have a product line in the works if consumer sentiment starts to shift more heavily towards GMO-free food.\u003c/p>\n\u003cp>But even as they create GMO-free products, many of these corporations are fighting state initiatives that would require them to give consumers more information about their ingredients.\u003c/p>\n\u003cp>They often fight those battles through the powerful the Grocery Manufacturers Association, or GMA, a trade group with hundreds of members. It has just filed suit against Vermont over the state's GMO labeling law.\u003c/p>\n\u003cp>Even Ben and Jerry's, so vocal in its anti-GMO stance, has a conflict, of sorts. It may have eliminated GMOs, but it's still owned by Unilever, which put a lot of money towards fighting labeling legislation in California and belongs to the GMA. That might make things sticky for Ben and Jerry's CEO Solheim.\u003c/p>\n\u003cp>But he equivocates. \"You know,\" he shrugs, \"in big companies a lot of things happen behind closed doors. I think we'll leave that conversation behind closed doors.\" But Solheim says a unique agreement between the ice cream maker and Unilever allows Ben and Jerry's to continue its social mission independent of its parent's choices.\u003c/p>\n\u003cp>One reason these large companies might be quietly working to make GMO-free food now is because\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\"> finding ingredients can be a major challenge\u003c/a>. More than 90 percent of all the soybeans and corn grown in the U.S. are genetically engineered. Most of those GMO crops go to producers of eggs, milk and meat who feed their animals with them, but GMO soy oil and corn starch are used in a lot of food manufacturing, too.\u003c/p>\n\u003cp>To ensure non-GMO ingredients, the supply chain has to remain separate and pristine. Crops need to be grown far enough away from genetically engineered seeds to prevent cross-contamination. Harvesting equipment needs to be either used only for non-GMO crops or cleaned extensively before switching. The same is true for processing and manufacturing facilities and transport receptacles like shipping containers.\u003c/p>\n\u003cp>That's why Westgate says a natural foods brand like Kashi, owned by Kellogg's, is transitioning more slowly than many fans would like. She points out that Kashi told consumers it would take a couple of years to switch over all of its ingredients. It's a matter of changing contracts with growers, finding farmland where non-GMOs can be grown successfully, and reworking recipes so the flavors that customers have grown used to aren't drastically changed, like what has happened with Ben and Jerry's new toffee.\u003c/p>\n\u003cp>Right now, non-GMO food fetches a premium. Purdue University agricultural economist \u003ca href=\"https://ag.purdue.edu/agecon/Pages/Profile.aspx?strAlias=hurtc\">Chris Hurt\u003c/a> says that premium is likely to come down if this part of the agricultural sector gains more traction and an efficiency of scale can kick in.\u003c/p>\n\u003cp>Ultimately, the consumer is king. And the question of whether or not consumers will want non-GMO products is still up in the air.\u003c/p>\n\u003cp>At the Ben and Jerry's Factory in Vermont, most tourists seem more interested in getting their free sample than hearing about the brand's stand on genetic engineering. Still, manufacturers are clearly wondering what might happen if more states enact labeling laws and if consumer sentiment begins to shift. So they're hedging their bets: fighting state-by-state labeling initiatives, but quietly introducing their own GMO-free products in the meantime.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2014 \u003ca href=\"http://www.vpr.net\">Vermont Public Radio\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For These Vegans, Masculinity Means Protecting The Planet ",
"title": "For These Vegans, Masculinity Means Protecting The Planet ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85076\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\" alt=\"Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140721_atc_masculinity_series.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/3850482/neda-ulaby\" target=\"_blank\">Neda Ulaby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/21/14)\u003c/p>\n\u003cp>Real men eat meat. They kill it and then they grill it.\u003c/p>\n\u003cp>That's the stereotype, or cliche, that's about as old as time.\u003c/p>\n\u003cp>At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They're also all vegans and eschew all animal products. Because these guys are so seriously, well, built, they say some people find it hard to believe they never eat meat, fish, dairy or eggs.\u003c/p>\n\u003cp>\"Everyone always thinks vegans are weak, skinny, frail, pale,\" Thompson says. \"I get people that think, 'You're like Gwyneth Paltrow.' \"\u003c/p>\n\u003cp>Unlike Paltrow (who is no longer vegan), Thompson grew up in a rough Chicago housing project. He was the kind of kid who would rush in to save stray cats or dogs if he saw people picking on them.\u003c/p>\n\u003cp>\"[There's] nothing more cowardly to me than taking advantage of something that's defenseless,\" he says.\u003c/p>\n\u003cp>Today, Thompson is the kind of adult who checks clothing labels to make sure he never buys leather, wool or products tested on animals. \"To me, compassion is the new cool,\" he says.\u003c/p>\n\u003cp>The host of this all-male vegan barbecue is Joshua Katcher, who founded the men's lifestyle website, \u003ca href=\"http://www.thediscerningbrute.com/\">The Discerning Brute\u003c/a>. He also designs high-end \u003ca href=\"http://www.bravegentleman.com/\">vegan menswear\u003c/a> that has caught the attention of such men's magazines as GQ and \u003cem>Esquire\u003c/em>.\u003c/p>\n\u003cp>In an era of climate change and environmental destruction, Katcher thinks masculinity should be re-framed as protecting the planet, not dominating it.\u003c/p>\n\u003cp>\"Mainstream masculinity is a roadblock to sustainability,\" he says, adding that since he stopped eating or using products that hurt animals, he's occasionally been made to feel unmanly. \"It's considered a sign of weakness to other men — like you've left the club.\"\u003c/p>\n\u003cfigure id=\"attachment_85077\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d-290x290.jpg\" alt=\"A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\" width=\"290\" height=\"290\" class=\"size-medium wp-image-85077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\u003c/figcaption>\u003c/figure>\n\u003cp>Leaving the club is actually nothing new. Pomona College professor \u003ca href=\"http://www.pomona.edu/academics/departments/english/faculty/kyla-tompkins.aspx\">Kyla Wazana Tompkins,\u003c/a> who studies gender, food and culture, says American men have done it for more than a 100 years, stretching back to the 1800s.\u003c/p>\n\u003cp>\"One particular group of radical food thinkers advocated a kind of manliness based on vegetarianism,\" she says.\u003c/p>\n\u003cp>Those men included Sylvester Graham, a vegetarian after whom the graham cracker was named, and Bronson Alcott, a vegan and father of Louisa May Alcott, who wrote \u003cem>Little Women\u003c/em>. Alcott saw his veganism as a continuation of his advocacy against slavery and for women's rights. According to his daughter, though, Alcott never did any cooking.\u003c/p>\n\u003cp>Tompkins is a meat eater (as is this reporter), but she finds something very masculine about following a vegan diet. It's \"total control ... of the body,\" she says.\u003c/p>\n\u003cp>Something hardcore about veganism does seem to appeal to some men. In fact, according to a \u003ca href=\"http://www.vrg.org/journal/vj2011issue4/vj2011issue4poll.php\">Harris Poll\u003c/a> commissioned by the Vegetarian Resource Group, more women are vegetarian than men, but slightly more men are vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meatisforpussies.org/about-john-joseph/\">John Joseph\u003c/a> of the punk band the Cro-Mags and author of a \u003ca href=\"http://www.meatisforpussies.org/\">pro-vegan manifesto\u003c/a> has rejected animal products for more than 30 years. \"I come from jails and gyms where guys were eating Alpo burgers,\" he says. \"The dudes were like, 'If it's good enough for my pit bull, it's gonna give me more strength and energy!' \"\u003c/p>\n\u003cp>Obviously, Alpo burgers are off the menu at the vegan barbecue in Brooklyn. \"These are our beet burgers,\" says grillmeister Dan Strong. He's a professional vegan chef who trained in New York's finest kitchens.\u003c/p>\n\u003cp>\"I was mostly a butcher,\" he admits.\u003c/p>\n\u003cp>But then Strong met a beautiful vegan at the restaurant where he worked and converted to impress her. Now the two run a popular vegan food stand called \u003ca href=\"http://www.chickpeaandolive.com/\">Chickpea and Olive\u003c/a>. Being vegan has made Strong think a lot about how American men are not encouraged to show feelings. He does that now, he says, every time he sits down to a meal.\u003c/p>\n\u003cp>\"There's an illusion that manhood is this confidence that is exuded at all time,\" Strong said. \"Veganism is that kind of confidence. It really is. It's a choice that we make that guides us on our lives. I can't think of anything more manly than that.\"\u003c/p>\n\u003cp>As the barbecue winds down, the guys decide that they're going to pursue the most masculine of pastimes together. That is, going hunting for wild mushrooms.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Chickpea And Olive's Zucchini Polenta Burgers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 burgers \u003c/em>\u003c/p>\n\u003cp>2 zucchini\u003c/p>\n\u003cp>2 summer squash\u003c/p>\n\u003cp>1 cans cannelloni beans\u003c/p>\n\u003cp>60 grams polenta cooked in 240 milliliters of water\u003c/p>\n\u003cp>1/4 cup nutritional yeast\u003c/p>\n\u003cp>1 head of roast garlic\u003c/p>\n\u003cp>3 square feet of cheesecloth\u003c/p>\n\u003cp>4 scallions, sliced\u003c/p>\n\u003cp>Shred the zucchini and squash on a box grater or in your food processor with the shredder attachment. Remove to a strainer and salt liberally. This will cause the squash to release its moisture. You can then squeeze the water out with your hands or wring the squash out in a dishtowel or cheesecloth.\u003c/p>\n\u003cp>Slice scallions and add to squash.\u003c/p>\n\u003cp>Next, take 1/2 can of beans and drain them before adding them to your food processor, along half of roasted garlic. Puree until they make a smooth paste.\u003c/p>\n\u003cp>Mix remaining beans directly to the shredded squash, along with the bean puree and the nutritional yeast, and season the mixture with salt and pepper along with remaining cloves of roast garlic, whole.\u003c/p>\n\u003cp>Next, cover with the polenta and mix to combine. You can put the bowl in the refrigerator directly or transfer to a cookie tray and refrigerate for at least 1 hour to cool and allow the polenta to set. Next you can either form burgers with your hands or cut with a cookie cutter or ring mold. Fry in a cast iron pan for 3 to 4 minutes on each side. \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_85076\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\" alt=\"Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/3850482/neda-ulaby\" target=\"_blank\">Neda Ulaby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/21/14)\u003c/p>\n\u003cp>Real men eat meat. They kill it and then they grill it.\u003c/p>\n\u003cp>That's the stereotype, or cliche, that's about as old as time.\u003c/p>\n\u003cp>At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're also all vegans and eschew all animal products. Because these guys are so seriously, well, built, they say some people find it hard to believe they never eat meat, fish, dairy or eggs.\u003c/p>\n\u003cp>\"Everyone always thinks vegans are weak, skinny, frail, pale,\" Thompson says. \"I get people that think, 'You're like Gwyneth Paltrow.' \"\u003c/p>\n\u003cp>Unlike Paltrow (who is no longer vegan), Thompson grew up in a rough Chicago housing project. He was the kind of kid who would rush in to save stray cats or dogs if he saw people picking on them.\u003c/p>\n\u003cp>\"[There's] nothing more cowardly to me than taking advantage of something that's defenseless,\" he says.\u003c/p>\n\u003cp>Today, Thompson is the kind of adult who checks clothing labels to make sure he never buys leather, wool or products tested on animals. \"To me, compassion is the new cool,\" he says.\u003c/p>\n\u003cp>The host of this all-male vegan barbecue is Joshua Katcher, who founded the men's lifestyle website, \u003ca href=\"http://www.thediscerningbrute.com/\">The Discerning Brute\u003c/a>. He also designs high-end \u003ca href=\"http://www.bravegentleman.com/\">vegan menswear\u003c/a> that has caught the attention of such men's magazines as GQ and \u003cem>Esquire\u003c/em>.\u003c/p>\n\u003cp>In an era of climate change and environmental destruction, Katcher thinks masculinity should be re-framed as protecting the planet, not dominating it.\u003c/p>\n\u003cp>\"Mainstream masculinity is a roadblock to sustainability,\" he says, adding that since he stopped eating or using products that hurt animals, he's occasionally been made to feel unmanly. \"It's considered a sign of weakness to other men — like you've left the club.\"\u003c/p>\n\u003cfigure id=\"attachment_85077\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d-290x290.jpg\" alt=\"A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\" width=\"290\" height=\"290\" class=\"size-medium wp-image-85077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\u003c/figcaption>\u003c/figure>\n\u003cp>Leaving the club is actually nothing new. Pomona College professor \u003ca href=\"http://www.pomona.edu/academics/departments/english/faculty/kyla-tompkins.aspx\">Kyla Wazana Tompkins,\u003c/a> who studies gender, food and culture, says American men have done it for more than a 100 years, stretching back to the 1800s.\u003c/p>\n\u003cp>\"One particular group of radical food thinkers advocated a kind of manliness based on vegetarianism,\" she says.\u003c/p>\n\u003cp>Those men included Sylvester Graham, a vegetarian after whom the graham cracker was named, and Bronson Alcott, a vegan and father of Louisa May Alcott, who wrote \u003cem>Little Women\u003c/em>. Alcott saw his veganism as a continuation of his advocacy against slavery and for women's rights. According to his daughter, though, Alcott never did any cooking.\u003c/p>\n\u003cp>Tompkins is a meat eater (as is this reporter), but she finds something very masculine about following a vegan diet. It's \"total control ... of the body,\" she says.\u003c/p>\n\u003cp>Something hardcore about veganism does seem to appeal to some men. In fact, according to a \u003ca href=\"http://www.vrg.org/journal/vj2011issue4/vj2011issue4poll.php\">Harris Poll\u003c/a> commissioned by the Vegetarian Resource Group, more women are vegetarian than men, but slightly more men are vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meatisforpussies.org/about-john-joseph/\">John Joseph\u003c/a> of the punk band the Cro-Mags and author of a \u003ca href=\"http://www.meatisforpussies.org/\">pro-vegan manifesto\u003c/a> has rejected animal products for more than 30 years. \"I come from jails and gyms where guys were eating Alpo burgers,\" he says. \"The dudes were like, 'If it's good enough for my pit bull, it's gonna give me more strength and energy!' \"\u003c/p>\n\u003cp>Obviously, Alpo burgers are off the menu at the vegan barbecue in Brooklyn. \"These are our beet burgers,\" says grillmeister Dan Strong. He's a professional vegan chef who trained in New York's finest kitchens.\u003c/p>\n\u003cp>\"I was mostly a butcher,\" he admits.\u003c/p>\n\u003cp>But then Strong met a beautiful vegan at the restaurant where he worked and converted to impress her. Now the two run a popular vegan food stand called \u003ca href=\"http://www.chickpeaandolive.com/\">Chickpea and Olive\u003c/a>. Being vegan has made Strong think a lot about how American men are not encouraged to show feelings. He does that now, he says, every time he sits down to a meal.\u003c/p>\n\u003cp>\"There's an illusion that manhood is this confidence that is exuded at all time,\" Strong said. \"Veganism is that kind of confidence. It really is. It's a choice that we make that guides us on our lives. I can't think of anything more manly than that.\"\u003c/p>\n\u003cp>As the barbecue winds down, the guys decide that they're going to pursue the most masculine of pastimes together. That is, going hunting for wild mushrooms.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Chickpea And Olive's Zucchini Polenta Burgers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 burgers \u003c/em>\u003c/p>\n\u003cp>2 zucchini\u003c/p>\n\u003cp>2 summer squash\u003c/p>\n\u003cp>1 cans cannelloni beans\u003c/p>\n\u003cp>60 grams polenta cooked in 240 milliliters of water\u003c/p>\n\u003cp>1/4 cup nutritional yeast\u003c/p>\n\u003cp>1 head of roast garlic\u003c/p>\n\u003cp>3 square feet of cheesecloth\u003c/p>\n\u003cp>4 scallions, sliced\u003c/p>\n\u003cp>Shred the zucchini and squash on a box grater or in your food processor with the shredder attachment. Remove to a strainer and salt liberally. This will cause the squash to release its moisture. You can then squeeze the water out with your hands or wring the squash out in a dishtowel or cheesecloth.\u003c/p>\n\u003cp>Slice scallions and add to squash.\u003c/p>\n\u003cp>Next, take 1/2 can of beans and drain them before adding them to your food processor, along half of roasted garlic. Puree until they make a smooth paste.\u003c/p>\n\u003cp>Mix remaining beans directly to the shredded squash, along with the bean puree and the nutritional yeast, and season the mixture with salt and pepper along with remaining cloves of roast garlic, whole.\u003c/p>\n\u003cp>Next, cover with the polenta and mix to combine. You can put the bowl in the refrigerator directly or transfer to a cookie tray and refrigerate for at least 1 hour to cool and allow the polenta to set. Next you can either form burgers with your hands or cut with a cookie cutter or ring mold. Fry in a cast iron pan for 3 to 4 minutes on each side. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deploying Drones To Get An Overview Of Factory Farms",
"title": "Deploying Drones To Get An Overview Of Factory Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85068\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\" alt=\"Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85068\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\u003c/figcaption>\u003c/figure>\n\u003cp>by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/19/332344201/deploying-drones-to-get-big-picture-of-factory-farms-from-above\">The Salt at NPR Food\u003c/a> (7/19/14)\u003c/p>\n\u003cp>An independent journalist says he's found a way around the so-called \"ag-gag\" laws by flying drones over large livestock operations to document animal welfare problems and pollution.\u003c/p>\n\u003cp>Will Potter, a Washington D.C.-based \u003ca href=\"http://www.greenisthenewred.com/blog/\">author and blogger\u003c/a>, recently raised $75,000 \u003ca href=\"https://www.kickstarter.com/projects/1926278254/drone-on-the-farm-an-aerial-expose\">on Kickstarter\u003c/a> to buy the drones and other equipment to investigate animal agriculture in the U.S.\u003c/p>\n\u003cp>\"I was primarily motivated by what's happening outside of those closed doors, but is still invisible and hidden from the public spotlight,\" he tells The Salt. \"In particular, I was motivated by seeing these \u003ca href=\"http://www.wired.com/2013/09/mishka-henner-factory-farms/\">aerial photographs and satellite imagery\u003c/a> of farm pollution, of waste lagoons, of sprawling industrial operations.\"\u003c/p>\n\u003cp>Potter has cast the project as a way to circumvent regulations in \u003ca href=\"http://www.aspca.org/fight-cruelty/advocacy-center/ag-gag-whistleblower-suppression-legislation/ag-gag-bills-state-level\">at least seven states\u003c/a> that outlaw footage and images gathered undercover by whistleblowers who work in concentrated animal feeding operations, or CAFOs. Dubbed \"ag-gag\" by critics, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">the laws\u003c/a> make it illegal for anyone to videotape or record surreptitiously on farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In farm country, the reaction to Potter's scheme has been mixed.\u003c/p>\n\u003cp>Emily Meredith, a spokeswoman for Animal Agriculture Alliance, a livestock industry group, is critical of Potter's plan.\u003c/p>\n\u003cp>\"It's unfortunate that the media and others see Mr. Potter and other detractors and activists as having more expertise than the folks with their boots on the ground every day, growing and raising our food,\" she says. \"It's even more unfortunate that people contribute to campaigns like this on Kickstarter instead of investing in any of the other myriad of worthy causes — including working to end hunger.\"\u003c/p>\n\u003cp>Others are warning Potter that the drones could be used for target practice.\u003c/p>\n\u003cp>\"Those things better not be coming over during duck season because there are hunters out there that might look up and mistake that drone for a duck,\" says Chuck Jolley, a meat industry veteran.\u003c/p>\n\u003cp>Jolley, based in Kansas City, Mo., has disparaged ag-gag laws and argues that farmers and ranchers should open their doors to anyone who wants to see their operations. Jolley's not alone; \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a>, the animal scientist at Colorado State, \u003ca href=\"http://harvestpublicmedia.org/blog/1410/temple-grandin-urges-meat-packers-livestream-operations/5#.U8gxy7H4Kds\">has advocated\u003c/a> for placing video cameras in slaughterhouses and livestreaming the production lines.\u003c/p>\n\u003cfigure id=\"attachment_85067\" class=\"wp-caption aligncenter\" style=\"max-width: 1194px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\" alt=\"The drone in Potter's promotional video on Kickstarter. "Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down," Potter says. Photo: via Kickstarter\" width=\"1194\" height=\"896\" class=\"size-full wp-image-85067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drone in Potter's promotional video on Kickstarter. \"Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down,\" Potter says. Photo: via Kickstarter\u003c/figcaption>\u003c/figure>\n\u003cp>But many in the animal agriculture community oppose the recent investigations by activists, and support laws that give producers the power to sue them for trespassing, invasion of privacy or harassment. Commenters on Jolley's recent \u003ca href=\"http://www.cattlenetwork.com/cattle-news/Jolley-The-Insanity-of-Ag-Gag-Laws-264595861.html\">piece\u003c/a> for Drovers CattleNetwork called the animal rights activists \"terrorists\" and \"zealots\" who don't understand agriculture and edit the videos selectively for maximum dramatic effect.\u003c/p>\n\u003cp>Could Potter be prosecuted for flying drones over farms? Clemens Kochinke, a Washington D.C.-based lawyer behind the \u003ca href=\"http://dronelaw.net/\">Drone Law\u003c/a> blog, says the law is unclear about monitoring ag businesses. And it takes years to test the laws in court.\u003c/p>\n\u003cp>\"Aside from the many federal issues involving the [Federal Aviation Administration] and the [Department of] Homeland Security, you have the state, county and municipal rules,\" Kochinke says. \"An overriding limitation on the restriction of drones may derive from the First Amendment where reporting in the public interest is concerned.\"\u003c/p>\n\u003cp>In an interview, Potter told us he will focus on the states where anti-whistleblower laws are being debated. He pledges to share his findings in an e-book and a short documentary.\u003c/p>\n\u003cp>But Potter admits the drones he plans to deploy won't be able to get the same, close-up footage of livestock operations that groups like Mercy for Animals and the Humane Society obtained through undercover investigations. Instead, he says, he'll focus on showing the magnitude of the operations and the pollution they generate.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>This is not the first time activists have deployed drones to investigate animal issues. In April 2013, PETA, the animal rights group, announced it would be flying drones to \"\u003ca href=\"http://www.usnews.com/news/articles/2013/04/08/peta-plans-to-fly-drones-that-would-stalk-hunters\">stalk hunters\u003c/a>\" and \"monitor those who are out in the woods with death on their minds.\"\u003c/p>\n\u003cp>At the time, farm country and hunters went on defense, suggesting the PETA drones would be a \"\u003ca href=\"http://westernfarmpress.com/blog/peta-drones-trophy-prize-us-hunters\">trophy prize\u003c/a>.\" Ammoland.com, which publishes shooting sports news and advocacy, published a \u003ca href=\"http://www.ammoland.com/2013/04/peta-to-acquire-drones-to-keep-tabs-on-hunters/#axzz2Q5qvbKQt\">printable target\u003c/a> its readers could use for practice, complete with a PETA logo with its bunny.\u003c/p>\n\u003cp>Since then, PETA has begun selling its Air Angels Drones to the public for $329.99 each through its \u003ca href=\"http://www.petacatalog.com/homepersonalbeauty/airangelsdrone/\">online catalog\u003c/a>. So far, PETA has sold more than 60 of the aircraft; the suggested use is for watching wildlife and looking out for illegal hunting, says Lindsay Rajt, PETA's associate director of campaigns. Using new technologies to advocate for animals is part of a \"compassionate trend,\" she adds.\u003c/p>\n\u003cp>Ingrid Newkirk, PETA's president, says she's supportive of other people using drones to gain information that may help prevent animal suffering. \"If Will Potter uses drones legally to shine a spotlight on factory farming and slaughter practices, we're all in favor of it,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85068\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/will-potter_slide-f8d1a17c377366a88be176d617c3a94a71713c9a.jpg\" alt=\"Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85068\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Will Potter speaks during a TED Fellows Talk in March, at the Vancouver Convention Center, Vancouver, B.C. Photo: Ryan Lash for TED/Courtesy of Will Potter\u003c/figcaption>\u003c/figure>\n\u003cp>by Peggy Lowe, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/19/332344201/deploying-drones-to-get-big-picture-of-factory-farms-from-above\">The Salt at NPR Food\u003c/a> (7/19/14)\u003c/p>\n\u003cp>An independent journalist says he's found a way around the so-called \"ag-gag\" laws by flying drones over large livestock operations to document animal welfare problems and pollution.\u003c/p>\n\u003cp>Will Potter, a Washington D.C.-based \u003ca href=\"http://www.greenisthenewred.com/blog/\">author and blogger\u003c/a>, recently raised $75,000 \u003ca href=\"https://www.kickstarter.com/projects/1926278254/drone-on-the-farm-an-aerial-expose\">on Kickstarter\u003c/a> to buy the drones and other equipment to investigate animal agriculture in the U.S.\u003c/p>\n\u003cp>\"I was primarily motivated by what's happening outside of those closed doors, but is still invisible and hidden from the public spotlight,\" he tells The Salt. \"In particular, I was motivated by seeing these \u003ca href=\"http://www.wired.com/2013/09/mishka-henner-factory-farms/\">aerial photographs and satellite imagery\u003c/a> of farm pollution, of waste lagoons, of sprawling industrial operations.\"\u003c/p>\n\u003cp>Potter has cast the project as a way to circumvent regulations in \u003ca href=\"http://www.aspca.org/fight-cruelty/advocacy-center/ag-gag-whistleblower-suppression-legislation/ag-gag-bills-state-level\">at least seven states\u003c/a> that outlaw footage and images gathered undercover by whistleblowers who work in concentrated animal feeding operations, or CAFOs. Dubbed \"ag-gag\" by critics, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147651002/states-crack-down-on-animal-welfare-activists-and-their-undercover-videos\">the laws\u003c/a> make it illegal for anyone to videotape or record surreptitiously on farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In farm country, the reaction to Potter's scheme has been mixed.\u003c/p>\n\u003cp>Emily Meredith, a spokeswoman for Animal Agriculture Alliance, a livestock industry group, is critical of Potter's plan.\u003c/p>\n\u003cp>\"It's unfortunate that the media and others see Mr. Potter and other detractors and activists as having more expertise than the folks with their boots on the ground every day, growing and raising our food,\" she says. \"It's even more unfortunate that people contribute to campaigns like this on Kickstarter instead of investing in any of the other myriad of worthy causes — including working to end hunger.\"\u003c/p>\n\u003cp>Others are warning Potter that the drones could be used for target practice.\u003c/p>\n\u003cp>\"Those things better not be coming over during duck season because there are hunters out there that might look up and mistake that drone for a duck,\" says Chuck Jolley, a meat industry veteran.\u003c/p>\n\u003cp>Jolley, based in Kansas City, Mo., has disparaged ag-gag laws and argues that farmers and ranchers should open their doors to anyone who wants to see their operations. Jolley's not alone; \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a>, the animal scientist at Colorado State, \u003ca href=\"http://harvestpublicmedia.org/blog/1410/temple-grandin-urges-meat-packers-livestream-operations/5#.U8gxy7H4Kds\">has advocated\u003c/a> for placing video cameras in slaughterhouses and livestreaming the production lines.\u003c/p>\n\u003cfigure id=\"attachment_85067\" class=\"wp-caption aligncenter\" style=\"max-width: 1194px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/drone-138de661bbf751c91a5b51c2fffc492c164c05e0.jpg\" alt=\"The drone in Potter's promotional video on Kickstarter. "Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down," Potter says. Photo: via Kickstarter\" width=\"1194\" height=\"896\" class=\"size-full wp-image-85067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The drone in Potter's promotional video on Kickstarter. \"Now I'm looking at other models (and a second drone) because some people have threatened to shoot it down,\" Potter says. Photo: via Kickstarter\u003c/figcaption>\u003c/figure>\n\u003cp>But many in the animal agriculture community oppose the recent investigations by activists, and support laws that give producers the power to sue them for trespassing, invasion of privacy or harassment. Commenters on Jolley's recent \u003ca href=\"http://www.cattlenetwork.com/cattle-news/Jolley-The-Insanity-of-Ag-Gag-Laws-264595861.html\">piece\u003c/a> for Drovers CattleNetwork called the animal rights activists \"terrorists\" and \"zealots\" who don't understand agriculture and edit the videos selectively for maximum dramatic effect.\u003c/p>\n\u003cp>Could Potter be prosecuted for flying drones over farms? Clemens Kochinke, a Washington D.C.-based lawyer behind the \u003ca href=\"http://dronelaw.net/\">Drone Law\u003c/a> blog, says the law is unclear about monitoring ag businesses. And it takes years to test the laws in court.\u003c/p>\n\u003cp>\"Aside from the many federal issues involving the [Federal Aviation Administration] and the [Department of] Homeland Security, you have the state, county and municipal rules,\" Kochinke says. \"An overriding limitation on the restriction of drones may derive from the First Amendment where reporting in the public interest is concerned.\"\u003c/p>\n\u003cp>In an interview, Potter told us he will focus on the states where anti-whistleblower laws are being debated. He pledges to share his findings in an e-book and a short documentary.\u003c/p>\n\u003cp>But Potter admits the drones he plans to deploy won't be able to get the same, close-up footage of livestock operations that groups like Mercy for Animals and the Humane Society obtained through undercover investigations. Instead, he says, he'll focus on showing the magnitude of the operations and the pollution they generate.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>This is not the first time activists have deployed drones to investigate animal issues. In April 2013, PETA, the animal rights group, announced it would be flying drones to \"\u003ca href=\"http://www.usnews.com/news/articles/2013/04/08/peta-plans-to-fly-drones-that-would-stalk-hunters\">stalk hunters\u003c/a>\" and \"monitor those who are out in the woods with death on their minds.\"\u003c/p>\n\u003cp>At the time, farm country and hunters went on defense, suggesting the PETA drones would be a \"\u003ca href=\"http://westernfarmpress.com/blog/peta-drones-trophy-prize-us-hunters\">trophy prize\u003c/a>.\" Ammoland.com, which publishes shooting sports news and advocacy, published a \u003ca href=\"http://www.ammoland.com/2013/04/peta-to-acquire-drones-to-keep-tabs-on-hunters/#axzz2Q5qvbKQt\">printable target\u003c/a> its readers could use for practice, complete with a PETA logo with its bunny.\u003c/p>\n\u003cp>Since then, PETA has begun selling its Air Angels Drones to the public for $329.99 each through its \u003ca href=\"http://www.petacatalog.com/homepersonalbeauty/airangelsdrone/\">online catalog\u003c/a>. So far, PETA has sold more than 60 of the aircraft; the suggested use is for watching wildlife and looking out for illegal hunting, says Lindsay Rajt, PETA's associate director of campaigns. Using new technologies to advocate for animals is part of a \"compassionate trend,\" she adds.\u003c/p>\n\u003cp>Ingrid Newkirk, PETA's president, says she's supportive of other people using drones to gain information that may help prevent animal suffering. \"If Will Potter uses drones legally to shine a spotlight on factory farming and slaughter practices, we're all in favor of it,\" she says.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"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": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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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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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"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": {
"id": "possible",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
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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",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"source": "npr"
},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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