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"content": "\u003cfigure id=\"attachment_75044\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/community-shop-3-e3923b436d383fcb17fba76a5e717db31bc083ae-e1386886696162.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/community-shop-3-e3923b436d383fcb17fba76a5e717db31bc083ae-e1386886696162.jpg\" alt=\"A customer scans the shelves at Community Shop, the U.K.'s first "social supermarket." The discount grocery stores are growing in popularity across Europe and are open exclusively to those in need. Photo: Courtesy of Community Shop\" width=\"640\" height=\"479\" class=\"size-full wp-image-75044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer scans the shelves at Community Shop, the U.K.'s first \"social supermarket.\" The discount grocery stores are growing in popularity across Europe and are open exclusively to those in need. Photo: Courtesy of Community Shop\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250185245/social-supermarkets-a-win-win-win-for-europes-poor\">The Salt at NPR Food\u003c/a> (12/12/13)\u003c/p>\n\u003cp>Somewhere between a food pantry and a traditional grocery store lays an opportunity to help feed those in need.\u003c/p>\n\u003cp>Enter so-called \"social supermarkets,\" a European model that offers discounted food exclusively to those in poverty. The stores have grown in popularity across the continent and this week, the U.K. opened its first. Dubbed \u003ca href=\"http://community-shop.co.uk/\" target=\"_blank\">Community Shop\u003c/a>, the store is located in an impoverished former mining town in South Yorkshire.\u003c/p>\n\u003cp>Part discount grocer, part social service agency, the supermarkets are for members only. Membership is free, but it is limited to those who can prove they receive some form of welfare benefits. Members can save up to 70 percent on food that has been rejected by grocers because it might be mislabeled, have damaged packaging or be nearing an expiration date. That food is still edible, though, so instead of getting thrown away, it's donated with a waiver of liability.\u003c/p>\n\u003cp>Christina Holweg is a professor \u003ca href=\"http://www.supplychain-forum.com/documents/articles/SCFIJvol11-4-2010-Case%20Study.pdf\" target=\"_blank\">who studies\u003c/a> social supermarkets at the Vienna University of Economics and Business in Austria. Unlike food pantries, she says, the stores are designed for people who might have their own house and a job, but are still struggling to make ends meet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're talking about a target group that really needs it, and a target group that is really proud and eager to stay on their own feet,\" she tells The Salt.\u003c/p>\n\u003cp>She calls the stores a \"win-win-win\" for everyone involved: manufacturers and retailers, customers, and the nonprofits that typically run the social supermarkets. The environment also benefits, since less food ends up in landfills.\u003c/p>\n\u003cp>\"I've never seen any disadvantage if it's implemented the proper way,\" she says. \"It also helps society to reduce its welfare costs.\"\u003c/p>\n\u003cp>The social supermarket model has flourished in Europe since the 2008 economic downturn. Holweg says there are now about 1,000 stores spread across the continent, including France, Austria, Belgium, Luxemborg, Romania and Switzerland. Though it may seem counter-intuitive, Holweg thinks a key reason the model works so well is that the stores don't give away food. Customers have a choice while shopping, even if the prices are symbolic.\u003c/p>\n\u003cp>\"They are still treated as a customer. They can even return or exchange a product if it's not good,\" she says. \"And this, to me, makes a major difference.\"\u003c/p>\n\u003cp>In addition to cutting down their grocery bills, customers can take classes on cooking, budgeting, resume writing and more. Stores periodically review memberships, and Holweg says the goal is to help get customers out of poverty and on their way back to shopping at traditional grocery stores.\u003c/p>\n\u003cp>The social supermarkets themselves are not designed to be one-stop shopping in the first place: Because of how they stock their shelves, selection could differ widely from one visit to another. For example, oil, butter and flour can be hard to come by.\u003c/p>\n\u003cp>The U.K. store — Community Shop — is a subsidiary of the British Company Shop, a commercial firm that redistributes surplus food and goods, and will be stocked with donations from major retailers and manufacturers. Sarah Dunwell, Company Shop's director of environment and social affairs, says the stores are a way to be kind to both people and the environment.\u003c/p>\n\u003cp>\"Industry surplus is hard to avoid, but what Community Shop shows is that if we all work together, we can make sure that surplus food delivers lasting social good,\" Dunwell said in a statement.\u003c/p>\n\u003cp>If the location in South Yorkshire proves successful, Company Shop hopes to replicate the social supermarket model in London and other cities next year. And with \u003ca href=\"http://www.poverty.ac.uk/pse-research/falling-below-minimum-standards\">4 million people\u003c/a> without enough food in the U.K., there may be plenty of opportunity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Part discount grocer, part social service agency, the supermarkets limit membership to those who can prove they receive some form of welfare benefits. These stores, which are flourishing in Europe, sell food that's been rejected by grocers but is still perfectly edible and would otherwise end up in landfills.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75044\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/community-shop-3-e3923b436d383fcb17fba76a5e717db31bc083ae-e1386886696162.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/community-shop-3-e3923b436d383fcb17fba76a5e717db31bc083ae-e1386886696162.jpg\" alt=\"A customer scans the shelves at Community Shop, the U.K.'s first "social supermarket." The discount grocery stores are growing in popularity across Europe and are open exclusively to those in need. Photo: Courtesy of Community Shop\" width=\"640\" height=\"479\" class=\"size-full wp-image-75044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer scans the shelves at Community Shop, the U.K.'s first \"social supermarket.\" The discount grocery stores are growing in popularity across Europe and are open exclusively to those in need. Photo: Courtesy of Community Shop\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250185245/social-supermarkets-a-win-win-win-for-europes-poor\">The Salt at NPR Food\u003c/a> (12/12/13)\u003c/p>\n\u003cp>Somewhere between a food pantry and a traditional grocery store lays an opportunity to help feed those in need.\u003c/p>\n\u003cp>Enter so-called \"social supermarkets,\" a European model that offers discounted food exclusively to those in poverty. The stores have grown in popularity across the continent and this week, the U.K. opened its first. Dubbed \u003ca href=\"http://community-shop.co.uk/\" target=\"_blank\">Community Shop\u003c/a>, the store is located in an impoverished former mining town in South Yorkshire.\u003c/p>\n\u003cp>Part discount grocer, part social service agency, the supermarkets are for members only. Membership is free, but it is limited to those who can prove they receive some form of welfare benefits. Members can save up to 70 percent on food that has been rejected by grocers because it might be mislabeled, have damaged packaging or be nearing an expiration date. That food is still edible, though, so instead of getting thrown away, it's donated with a waiver of liability.\u003c/p>\n\u003cp>Christina Holweg is a professor \u003ca href=\"http://www.supplychain-forum.com/documents/articles/SCFIJvol11-4-2010-Case%20Study.pdf\" target=\"_blank\">who studies\u003c/a> social supermarkets at the Vienna University of Economics and Business in Austria. Unlike food pantries, she says, the stores are designed for people who might have their own house and a job, but are still struggling to make ends meet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're talking about a target group that really needs it, and a target group that is really proud and eager to stay on their own feet,\" she tells The Salt.\u003c/p>\n\u003cp>She calls the stores a \"win-win-win\" for everyone involved: manufacturers and retailers, customers, and the nonprofits that typically run the social supermarkets. The environment also benefits, since less food ends up in landfills.\u003c/p>\n\u003cp>\"I've never seen any disadvantage if it's implemented the proper way,\" she says. \"It also helps society to reduce its welfare costs.\"\u003c/p>\n\u003cp>The social supermarket model has flourished in Europe since the 2008 economic downturn. Holweg says there are now about 1,000 stores spread across the continent, including France, Austria, Belgium, Luxemborg, Romania and Switzerland. Though it may seem counter-intuitive, Holweg thinks a key reason the model works so well is that the stores don't give away food. Customers have a choice while shopping, even if the prices are symbolic.\u003c/p>\n\u003cp>\"They are still treated as a customer. They can even return or exchange a product if it's not good,\" she says. \"And this, to me, makes a major difference.\"\u003c/p>\n\u003cp>In addition to cutting down their grocery bills, customers can take classes on cooking, budgeting, resume writing and more. Stores periodically review memberships, and Holweg says the goal is to help get customers out of poverty and on their way back to shopping at traditional grocery stores.\u003c/p>\n\u003cp>The social supermarkets themselves are not designed to be one-stop shopping in the first place: Because of how they stock their shelves, selection could differ widely from one visit to another. For example, oil, butter and flour can be hard to come by.\u003c/p>\n\u003cp>The U.K. store — Community Shop — is a subsidiary of the British Company Shop, a commercial firm that redistributes surplus food and goods, and will be stocked with donations from major retailers and manufacturers. Sarah Dunwell, Company Shop's director of environment and social affairs, says the stores are a way to be kind to both people and the environment.\u003c/p>\n\u003cp>\"Industry surplus is hard to avoid, but what Community Shop shows is that if we all work together, we can make sure that surplus food delivers lasting social good,\" Dunwell said in a statement.\u003c/p>\n\u003cp>If the location in South Yorkshire proves successful, Company Shop hopes to replicate the social supermarket model in London and other cities next year. And with \u003ca href=\"http://www.poverty.ac.uk/pse-research/falling-below-minimum-standards\">4 million people\u003c/a> without enough food in the U.K., there may be plenty of opportunity.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chowing Down On Meat, Dairy Alters Gut Bacteria A Lot, And Quickly",
"title": "Chowing Down On Meat, Dairy Alters Gut Bacteria A Lot, And Quickly",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75022\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_0101-58835d0be26aa0461f0fa99213bb1f048536f517-e1386877251665.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_0101-58835d0be26aa0461f0fa99213bb1f048536f517-e1386877251665.jpg\" alt=\"To figure out how diet influences the microbiome, scientists put volunteers on two extreme diets: one that included only meat, egg and cheese and one that contained only grains, vegetables and legumes. Photo: Morgan Walker/NPR\" width=\"640\" height=\"479\" class=\"size-full wp-image-75022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To figure out how diet influences the microbiome, scientists put volunteers on two extreme diets: one that included only meat, egg and cheese and one that contained only grains, vegetables and legumes. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/10/250007042/chowing-down-on-meat-and-dairy-alters-gut-bacteria-a-lot-and-quickly\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>Looks like Harvard University scientists have given us another reason to walk past the cheese platter at holiday parties and reach for the carrot sticks instead: Your gut bacteria will thank you.\u003c/p>\n\u003cp>Switching to a diet packed with meat and cheese — and very few carbohydrates — alters the trillions of microbes living in the gut, scientists \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature12820.html\">report\u003c/a> Wednesday in the journal \u003cem>Nature\u003c/em>.\u003c/p>\n\u003cp>The change happens quickly. Within two days, the types of microbes thriving in the gut shuffle around. And there are signs that some of these shifts might not be so good for your gut: One type of bacterium that flourishes under the meat-rich diet has been linked to inflammation and intestinal diseases in mice.\u003c/p>\n\u003cp>\"I mean, I love meat,\" says microbiologist \u003ca href=\"http://mgm.duke.edu/faculty/david/index.htm\">Lawrence David\u003c/a>, who contributed to the study and is now at Duke University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"But I will say that I definitely feel a lot more guilty ordering a hamburger ... since doing this work,\" he says.\u003c/p>\n\u003cp>Scientists are just beginning to learn about how our decisions at the dinner table — or the drive-through — tweak our microbiome, that is, the communities of bacteria living in our bodies. But one thing is becoming clear: The critters hanging out in our intestine influence many aspects of our health, including weight, immunity and perhaps even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/gut-bacteria-might-guide-the-workings-of-our-minds/\">behavior\u003c/a>.\u003c/p>\n\u003cp>And interest in studying the links between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/11/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated/\">diet and the human microbiome\u003c/a> is growing. Previous research in this field had turned up tantalizing evidence that eating fiber can alter the composition of gut bacteria. But these studies had looked at diets over long periods of times — months and even years. David and his colleagues wanted to know whether fiber — or lack of it — could alter gut bacteria more rapidly.\u003c/p>\n\u003cp>To figure that out, the researchers got nine volunteers to go on two extreme diets for five days each.\u003c/p>\n\u003cp>The first diet was all about meat and cheese. \"Breakfast was eggs and bacon,\" David says. \"Lunch was ribs and briskets, and then for dinner, it was salami and prosciutto with an assortment of cheeses. The volunteers had pork rinds for snacks.\"\u003c/p>\n\u003cp>Then, after a break, the nine volunteers began a second, fiber-rich diet at the other end of the spectrum: It all came from plants. \"Breakfast was granola cereal,\" David says. \"For lunch, it was jasmine rice, cooked onions, tomatoes, squash, garlic, peas and lentils.\" Dinner looked similar, and the volunteers could snack on bananas and mangoes.\u003c/p>\n\u003cp>\"The animal-based diet is admittedly a little extreme,\" he says. \"But the plant-based diet is one you might find in a developing country.\"\u003c/p>\n\u003cp>David and the team analyzed the volunteers' microbiomes before, during and after each diet. And the effects of all that meat and cheese were immediately apparent.\u003c/p>\n\u003cp>\"The relative abundance of various bacteria species looked like it shifted within a day after the food hit the gut,\" David says. After the volunteers had spent about three days on each diet, the bacteria in the gut even started to change their behavior. \"The kind of genes turned on in the microbes changed in both diets,\" he says.\u003c/p>\n\u003cp>In particular, microbes that \"love bile\" — the \u003cem>Bilophila\u003c/em> — started to dominate the volunteers' guts during the animal-based diet. Bile helps the stomach digest fats. So people make more bile when their diet is rich in meat and dairy fats.\u003c/p>\n\u003cp>A study last year \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature11225.html?elq=90eb4524de5c415ca71c3b0484151d10\">found\u003c/a> that blooms of \u003cem>Bilophila\u003c/em> cause inflammation and colitis in mice. \"But we didn't measure levels of inflammation in our subjects,\" David says. \"That's the next step.\"\u003c/p>\n\u003cp>Instead, he says, his team's data support the overall animal model that \u003cem>Bilophila\u003c/em> promotes inflammation, which could ultimately be controlled by diet.\u003c/p>\n\u003cp>\"Our study is a proof of concept that you can modify the microbiome through diet,\" David says. \"But we're still a long ways off from being able to manipulate the community in any kind of way that an engineer would be pleased about.\"\u003c/p>\n\u003cp>Even just classifying \u003cem>Bilophila\u003c/em> as \"bad bacteria\" is a tricky matter, says Dr. \u003ca href=\"http://www.mayo.edu/research/faculty/kashyap-purna-c-mbbs/BIO-00092735\">Purna Kashyap\u003c/a>, a gastroenterologist at the Mayo Clinic in Minnesota.\u003c/p>\n\u003cp>\"These bacteria are members of a community that have lived in harmony with us for thousands of years,\" says Kashyap, who wasn't involved in the study. \"You can't just pick out one member of this whole team and say it's bad. Most bacteria in the gut are here for our benefit, but given the right environment, they can turn on us and cause disease.\"\u003c/p>\n\u003cp>Nevertheless, Kashyap thinks the \u003cem>Nature \u003c/em>study is exciting because the findings unlock a potentially new avenue for treating intestinal diseases. \"We want to look at diet as a way of treating patients,\" Kashyap says. \"This study shows that short-term dietary interventions can change microbial composition and function.\"\u003c/p>\n\u003cp>Of course, figuring out exactly how to do that will take much more research.\u003c/p>\n\u003cp>\"The paper has made the next leap in the field,\" Kashyap says. \"With discovery comes responsibility. Once you make this big finding, it needs to be tested appropriately.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Shifting to a diet that's packed with pork, cheese and eggs has a big influence on the trillion of bacteria living in our guts, even after just a few days, new research shows. And some of these changes probably aren't so good. One type of microbe that flourishes under the meat-based diet has been linked to diseases in mice.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75022\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_0101-58835d0be26aa0461f0fa99213bb1f048536f517-e1386877251665.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_0101-58835d0be26aa0461f0fa99213bb1f048536f517-e1386877251665.jpg\" alt=\"To figure out how diet influences the microbiome, scientists put volunteers on two extreme diets: one that included only meat, egg and cheese and one that contained only grains, vegetables and legumes. Photo: Morgan Walker/NPR\" width=\"640\" height=\"479\" class=\"size-full wp-image-75022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To figure out how diet influences the microbiome, scientists put volunteers on two extreme diets: one that included only meat, egg and cheese and one that contained only grains, vegetables and legumes. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/10/250007042/chowing-down-on-meat-and-dairy-alters-gut-bacteria-a-lot-and-quickly\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>Looks like Harvard University scientists have given us another reason to walk past the cheese platter at holiday parties and reach for the carrot sticks instead: Your gut bacteria will thank you.\u003c/p>\n\u003cp>Switching to a diet packed with meat and cheese — and very few carbohydrates — alters the trillions of microbes living in the gut, scientists \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature12820.html\">report\u003c/a> Wednesday in the journal \u003cem>Nature\u003c/em>.\u003c/p>\n\u003cp>The change happens quickly. Within two days, the types of microbes thriving in the gut shuffle around. And there are signs that some of these shifts might not be so good for your gut: One type of bacterium that flourishes under the meat-rich diet has been linked to inflammation and intestinal diseases in mice.\u003c/p>\n\u003cp>\"I mean, I love meat,\" says microbiologist \u003ca href=\"http://mgm.duke.edu/faculty/david/index.htm\">Lawrence David\u003c/a>, who contributed to the study and is now at Duke University.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"But I will say that I definitely feel a lot more guilty ordering a hamburger ... since doing this work,\" he says.\u003c/p>\n\u003cp>Scientists are just beginning to learn about how our decisions at the dinner table — or the drive-through — tweak our microbiome, that is, the communities of bacteria living in our bodies. But one thing is becoming clear: The critters hanging out in our intestine influence many aspects of our health, including weight, immunity and perhaps even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/gut-bacteria-might-guide-the-workings-of-our-minds/\">behavior\u003c/a>.\u003c/p>\n\u003cp>And interest in studying the links between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/11/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated/\">diet and the human microbiome\u003c/a> is growing. Previous research in this field had turned up tantalizing evidence that eating fiber can alter the composition of gut bacteria. But these studies had looked at diets over long periods of times — months and even years. David and his colleagues wanted to know whether fiber — or lack of it — could alter gut bacteria more rapidly.\u003c/p>\n\u003cp>To figure that out, the researchers got nine volunteers to go on two extreme diets for five days each.\u003c/p>\n\u003cp>The first diet was all about meat and cheese. \"Breakfast was eggs and bacon,\" David says. \"Lunch was ribs and briskets, and then for dinner, it was salami and prosciutto with an assortment of cheeses. The volunteers had pork rinds for snacks.\"\u003c/p>\n\u003cp>Then, after a break, the nine volunteers began a second, fiber-rich diet at the other end of the spectrum: It all came from plants. \"Breakfast was granola cereal,\" David says. \"For lunch, it was jasmine rice, cooked onions, tomatoes, squash, garlic, peas and lentils.\" Dinner looked similar, and the volunteers could snack on bananas and mangoes.\u003c/p>\n\u003cp>\"The animal-based diet is admittedly a little extreme,\" he says. \"But the plant-based diet is one you might find in a developing country.\"\u003c/p>\n\u003cp>David and the team analyzed the volunteers' microbiomes before, during and after each diet. And the effects of all that meat and cheese were immediately apparent.\u003c/p>\n\u003cp>\"The relative abundance of various bacteria species looked like it shifted within a day after the food hit the gut,\" David says. After the volunteers had spent about three days on each diet, the bacteria in the gut even started to change their behavior. \"The kind of genes turned on in the microbes changed in both diets,\" he says.\u003c/p>\n\u003cp>In particular, microbes that \"love bile\" — the \u003cem>Bilophila\u003c/em> — started to dominate the volunteers' guts during the animal-based diet. Bile helps the stomach digest fats. So people make more bile when their diet is rich in meat and dairy fats.\u003c/p>\n\u003cp>A study last year \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature11225.html?elq=90eb4524de5c415ca71c3b0484151d10\">found\u003c/a> that blooms of \u003cem>Bilophila\u003c/em> cause inflammation and colitis in mice. \"But we didn't measure levels of inflammation in our subjects,\" David says. \"That's the next step.\"\u003c/p>\n\u003cp>Instead, he says, his team's data support the overall animal model that \u003cem>Bilophila\u003c/em> promotes inflammation, which could ultimately be controlled by diet.\u003c/p>\n\u003cp>\"Our study is a proof of concept that you can modify the microbiome through diet,\" David says. \"But we're still a long ways off from being able to manipulate the community in any kind of way that an engineer would be pleased about.\"\u003c/p>\n\u003cp>Even just classifying \u003cem>Bilophila\u003c/em> as \"bad bacteria\" is a tricky matter, says Dr. \u003ca href=\"http://www.mayo.edu/research/faculty/kashyap-purna-c-mbbs/BIO-00092735\">Purna Kashyap\u003c/a>, a gastroenterologist at the Mayo Clinic in Minnesota.\u003c/p>\n\u003cp>\"These bacteria are members of a community that have lived in harmony with us for thousands of years,\" says Kashyap, who wasn't involved in the study. \"You can't just pick out one member of this whole team and say it's bad. Most bacteria in the gut are here for our benefit, but given the right environment, they can turn on us and cause disease.\"\u003c/p>\n\u003cp>Nevertheless, Kashyap thinks the \u003cem>Nature \u003c/em>study is exciting because the findings unlock a potentially new avenue for treating intestinal diseases. \"We want to look at diet as a way of treating patients,\" Kashyap says. \"This study shows that short-term dietary interventions can change microbial composition and function.\"\u003c/p>\n\u003cp>Of course, figuring out exactly how to do that will take much more research.\u003c/p>\n\u003cp>\"The paper has made the next leap in the field,\" Kashyap says. \"With discovery comes responsibility. Once you make this big finding, it needs to be tested appropriately.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses",
"title": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses",
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"content": "\u003cfigure id=\"attachment_75013\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\" alt=\"Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/USDA/Flickr\" width=\"638\" height=\"478\" class=\"size-full wp-image-75013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/\u003ca href=\"http://www.flickr.com/photos/usdagov/9682284804/in/photostream/\">USDA/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131211_atc_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>If drug companies follow \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm378100.htm\">guidance\u003c/a> issued Wednesday by the Food and Drug Administration, within three years it will be illegal to use medically important antibiotics to make farm animals grow faster or use feed more efficiently.\u003c/p>\n\u003cp>The FDA's announcement wasn't a big surprise; a draft version of the strategy was released more than a year ago.\u003c/p>\n\u003cp>The bigger news is that the two biggest veterinary drug companies, \u003ca href=\"http://www.elanco.us/\">Elanco\u003c/a> and \u003ca href=\"http://www.zoetis.com/\">Zoetis\u003c/a>, said Wednesday that they will, in fact, follow the FDA's advice and make it illegal for farmers to use their drugs for growth promotion. The \u003ca href=\"http://www.ahi.org/\">Animal Health Institute\u003c/a>, which represents most of the industry, likewise expressed enthusiastic support for the FDA's move.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wednesday's announcement is the latest step in a long-running, sometimes convoluted effort by the FDA to reduce the use of antibiotics in agriculture. As we've reported in our series \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=243035549\">Pharmed Food\u003c/a>, public health advocates are concerned that livestock producers' widespread use of antibiotics could lead to more drug-resistant bacteria, first in animals and eventually infecting people. They're especially concerned about the industry's practice of giving animals low doses of the drugs when they're not sick to make them put on weight faster. Those low doses are more likely to create resistance than high doses for animals that are sick, they argue.\u003c/p>\n\u003cp>In the newly official guidance, the FDA is hoping to reduce the \"subtherapeutic\" use by revising drug labels, which define the legal uses of each drug. The FDA is asking companies to remove \"growth promotion\" or \"feed efficiency\" as a legal use of any drug that is also used in human medicine. If those uses do not appear on the label, farmers can no longer legally use the drug for them.\u003c/p>\n\u003cp>The label changes are supposed to happen within three years. Companies have 90 days to say whether they intend to do this or not.\u003c/p>\n\u003cp>The FDA's announcement inspired diverse reactions. The Animal Health Institute, which has downplayed the risks of farm antibiotic use, promised to support the FDA's initiative — in part for public relations reasons. The AHI's Richard Carnevale told reporters in a conference call that it could help to dispel the common, but incorrect, belief that growth promotion accounts for most antibiotic use in agriculture. He says that most antibiotics are used to prevent or treat disease.\u003c/p>\n\u003cp>It's impossible to know how many of the antibiotics that farmers use are for growth promotion. The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216874940/with-no-data-on-antibiotic-use-on-the-farm-are-we-flying-blind\">doesn't collect\u003c/a> that information.\u003c/p>\n\u003cp>Some critics of antibiotic use on the farm condemned the FDA strategy for not going far enough. The \u003ca href=\"http://switchboard.nrdc.org/blogs/akar/fda_announces_finalization_of.html\">Natural Resources Defense Council\u003c/a> called it \"a free pass to industry\" because it relies on voluntary cooperation, rather than binding regulations. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/news_events/announcement/2013/FDA-Voluntary-Guidelines-Antibiotics-Fail-Protect-Public-Health.html\">Johns Hopkins Center for a Livable Future\u003c/a> predicted that the relabeling exercise will fail to reduce antibiotic use because farmers may just continue to give animals the drugs at low doses for \"disease prevention\" instead.\u003c/p>\n\u003cp>Other public health advocates were cautiously optimistic. Laura Rogers, who directs the Pew Charitable Trusts' human health and industrial farming \u003ca href=\"http://www.pewhealth.org/projects/pew-campaign-on-human-health-and-industrial-farming-85899367226\">campaign\u003c/a>, called it a promising start.\u003c/p>\n\u003cp>Veterinarians will play a key role in enforcing the new labels and making sure that antibiotics aren't used to promote growth under the guise of disease prevention. They also may be required to sign off on all uses of medically important drugs, if another draft regulation released Wednesday is adopted.\u003c/p>\n\u003cp>Currently, many of these drugs, such as tetracycline, are available over the counter for farm animals. If the FDA caught a veterinarian prescribing these drugs for growth promotion purposes, that veterinarian could lose his or her license. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The Food and Drug Administration Wednesday advised companies to change the labels on their drugs to make it illegal for livestock producers to use drugs for \"growth promotion\" or \"feed efficiency.\" The announcement is the latest step in a long-running effort by the FDA to reduce the use of antibiotics in agriculture.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75013\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\" alt=\"Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/USDA/Flickr\" width=\"638\" height=\"478\" class=\"size-full wp-image-75013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/\u003ca href=\"http://www.flickr.com/photos/usdagov/9682284804/in/photostream/\">USDA/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>If drug companies follow \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm378100.htm\">guidance\u003c/a> issued Wednesday by the Food and Drug Administration, within three years it will be illegal to use medically important antibiotics to make farm animals grow faster or use feed more efficiently.\u003c/p>\n\u003cp>The FDA's announcement wasn't a big surprise; a draft version of the strategy was released more than a year ago.\u003c/p>\n\u003cp>The bigger news is that the two biggest veterinary drug companies, \u003ca href=\"http://www.elanco.us/\">Elanco\u003c/a> and \u003ca href=\"http://www.zoetis.com/\">Zoetis\u003c/a>, said Wednesday that they will, in fact, follow the FDA's advice and make it illegal for farmers to use their drugs for growth promotion. The \u003ca href=\"http://www.ahi.org/\">Animal Health Institute\u003c/a>, which represents most of the industry, likewise expressed enthusiastic support for the FDA's move.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wednesday's announcement is the latest step in a long-running, sometimes convoluted effort by the FDA to reduce the use of antibiotics in agriculture. As we've reported in our series \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=243035549\">Pharmed Food\u003c/a>, public health advocates are concerned that livestock producers' widespread use of antibiotics could lead to more drug-resistant bacteria, first in animals and eventually infecting people. They're especially concerned about the industry's practice of giving animals low doses of the drugs when they're not sick to make them put on weight faster. Those low doses are more likely to create resistance than high doses for animals that are sick, they argue.\u003c/p>\n\u003cp>In the newly official guidance, the FDA is hoping to reduce the \"subtherapeutic\" use by revising drug labels, which define the legal uses of each drug. The FDA is asking companies to remove \"growth promotion\" or \"feed efficiency\" as a legal use of any drug that is also used in human medicine. If those uses do not appear on the label, farmers can no longer legally use the drug for them.\u003c/p>\n\u003cp>The label changes are supposed to happen within three years. Companies have 90 days to say whether they intend to do this or not.\u003c/p>\n\u003cp>The FDA's announcement inspired diverse reactions. The Animal Health Institute, which has downplayed the risks of farm antibiotic use, promised to support the FDA's initiative — in part for public relations reasons. The AHI's Richard Carnevale told reporters in a conference call that it could help to dispel the common, but incorrect, belief that growth promotion accounts for most antibiotic use in agriculture. He says that most antibiotics are used to prevent or treat disease.\u003c/p>\n\u003cp>It's impossible to know how many of the antibiotics that farmers use are for growth promotion. The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216874940/with-no-data-on-antibiotic-use-on-the-farm-are-we-flying-blind\">doesn't collect\u003c/a> that information.\u003c/p>\n\u003cp>Some critics of antibiotic use on the farm condemned the FDA strategy for not going far enough. The \u003ca href=\"http://switchboard.nrdc.org/blogs/akar/fda_announces_finalization_of.html\">Natural Resources Defense Council\u003c/a> called it \"a free pass to industry\" because it relies on voluntary cooperation, rather than binding regulations. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/news_events/announcement/2013/FDA-Voluntary-Guidelines-Antibiotics-Fail-Protect-Public-Health.html\">Johns Hopkins Center for a Livable Future\u003c/a> predicted that the relabeling exercise will fail to reduce antibiotic use because farmers may just continue to give animals the drugs at low doses for \"disease prevention\" instead.\u003c/p>\n\u003cp>Other public health advocates were cautiously optimistic. Laura Rogers, who directs the Pew Charitable Trusts' human health and industrial farming \u003ca href=\"http://www.pewhealth.org/projects/pew-campaign-on-human-health-and-industrial-farming-85899367226\">campaign\u003c/a>, called it a promising start.\u003c/p>\n\u003cp>Veterinarians will play a key role in enforcing the new labels and making sure that antibiotics aren't used to promote growth under the guise of disease prevention. They also may be required to sign off on all uses of medically important drugs, if another draft regulation released Wednesday is adopted.\u003c/p>\n\u003cp>Currently, many of these drugs, such as tetracycline, are available over the counter for farm animals. If the FDA caught a veterinarian prescribing these drugs for growth promotion purposes, that veterinarian could lose his or her license. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fresh Research Finds Organic Milk Packs In Omega-3s",
"title": "Fresh Research Finds Organic Milk Packs In Omega-3s",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74961\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cows_wide-8fa0504b87d184b0348ac5a2a970f0c88872a4df-e1386701249704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cows_wide-8fa0504b87d184b0348ac5a2a970f0c88872a4df-e1386701249704.jpg\" alt=\"Cows graze in a pasture at the University of New Hampshire's organic dairy farm in Lee, N.H., Sept. 27, 2006. Photo: Jim Cole/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-74961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows graze in a pasture at the University of New Hampshire's organic dairy farm in Lee, N.H., Sept. 27, 2006. Photo: Jim Cole/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/09/249794467/fresh-research-finds-organic-milk-packs-in-omega-3s\">The Salt at NPR Food\u003c/a> (12/10/13)\u003c/p>\n\u003cp>While milk consumption \u003ca href=\"http://www.ers.usda.gov/media/1118789/err149.pdf\">continues to fall\u003c/a> in the U.S., sales of organic milk are on the rise. And now organic milk accounts for about 4 percent of total fluid milk consumption.\u003c/p>\n\u003cp>For years, organic producers have claimed their milk is nutritionally superior to regular milk. Specifically, they say that because their cows spend a lot more time out on pasture, munching on grasses and legumes rich in omega-3 fatty acids, the animals' milk is higher in these healthy fats, which are linked to a reduced risk of heart disease.\u003c/p>\n\u003cp>But the evidence for this has been scant, except for some small studies from Europe.\u003c/p>\n\u003cp>Now, a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0082429\">new study\u003c/a> evaluating organic milk produced in the U.S. finds that organic milk has about 62 percent more omega-3s, compared to milk produced by cows on conventional dairy farms. Cows raised on conventional farms typically spend a lot more time in a barn or confined, and instead of grazing, they're fed a diet of animal feed that contains a lot of corn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We were surprised by the magnitude of the differences,\" lead author \u003ca href=\"http://csanr.wsu.edu/pages/Benbrook\">Charles Benbrook\u003c/a> of Washington State University tells The Salt.\u003c/p>\n\u003cp>Benbrook and his colleague analyzed about 400 samples of organic and conventional milk over a period of about a year and a half. The samples were taken at processing facilities around the country.\u003c/p>\n\u003cp>The findings, published in the journal \u003cem>PLoS ONE\u003c/em>, come at a time when \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=15823852\">we're being told\u003c/a> to consume more omega-3 fatty acids. Most people hear this advice and think of fatty fish — which is, of course, an excellent source of the omega-3s DHA and EPA.\u003c/p>\n\u003cp>What's less well known is that plant-based foods, such as leafy greens and nuts, are rich in another omega-3 called ALA. Now, it's becoming clearer that organic milk is a good source of that, too.\u003c/p>\n\u003cp>Benbrook says that consuming ALA-rich milk is also a good way to change the ratio of omega-3 and omega-6 fatty acids in your diet. \u003ca href=\"http://ods.od.nih.gov/factsheets/Omega3FattyAcidsandHealth-HealthProfessional/\">According to\u003c/a> the National Institutes of Health, the consensus is that, for good health, we need to be eating more omega-3s and less omega-6s.\u003c/p>\n\u003cp>Omega-6s are found in corn and sunflower oil, and in foods fried in these oils. While some experts don't see a problem with omega-6s, many say that the typical American diet already contains too many. And averaged over 12 months, the study found, organic milk contained 25 percent less omega-6 fatty acids than conventional milk.\u003c/p>\n\u003cp>So, here's the rub: if you want all of the omega-3s found in organic milk, are you better off drinking whole milk rather than skim?\u003c/p>\n\u003cp>Yes. That's because skimming off the fat also reduces the omega-3 content. For example, skim milk, which contains 1 percent milk fat, has about one-third the fat of whole milk. So you're left with a much lower level of omega-3s. Of course, you're also fewer calories, so it might be a hard choice for people who are watching their weight. If they choose whole milk, they may have to trim calories elsewhere.\u003c/p>\n\u003cp>And there seems to be a movement towards consuming whole milk. Sales of whole, organic milk are up 10 percent this year, making it the fastest-growing category of milk, according to a spokeswoman from Organic Valley. Skim sales, meanwhile, are down 7.0 percent, she says.\u003c/p>\n\u003cp>As I \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/20/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids/\">reported\u003c/a> earlier this year, some studies have linked fattier milk to slimmer kids, despite the fact that pediatricians routinely recommend switching kids to low-fat dairy at the age of 2 to reduce their consumption of saturated fats. These fats, which are more abundant in whole milk than in reduced fat milk, are linked to a higher risk of cardiovascular disease.\u003c/p>\n\u003cp>As falling sales figures show, lots of Americans have simply taken milk out of their diets — due to lactose intolerance or other reasons. Some have replaced dairy milk with alternatives such as almond milk, which many doctors say is fine, since there are plenty of other sources of calcium.\u003c/p>\n\u003cp>But for people who are still milk drinkers, this study suggests that yes, there is a benefit in choosing organic in terms of boosting omega-3 intake.\u003c/p>\n\u003cp>One thing to note: Dairy farmers of the Cooperative Regions of Organic Producer Pools, a group which markets through the Organic Valley brand, helped fund the study. But the groups had no role in its design or analysis. The analysis was funded by the Measure to Manage program at the \u003ca href=\"http://csanr.wsu.edu/\">Center for Sustaining Agriculture and Natural Resources\u003c/a> at Washington State University. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Organic milk contains about 62 percent more omega-3s than milk from cows on conventional dairy farms, a new U.S.-based study finds. To get the full boost of these healthful fatty acids, you'll need to drink whole milk.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74961\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cows_wide-8fa0504b87d184b0348ac5a2a970f0c88872a4df-e1386701249704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cows_wide-8fa0504b87d184b0348ac5a2a970f0c88872a4df-e1386701249704.jpg\" alt=\"Cows graze in a pasture at the University of New Hampshire's organic dairy farm in Lee, N.H., Sept. 27, 2006. Photo: Jim Cole/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-74961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows graze in a pasture at the University of New Hampshire's organic dairy farm in Lee, N.H., Sept. 27, 2006. Photo: Jim Cole/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/09/249794467/fresh-research-finds-organic-milk-packs-in-omega-3s\">The Salt at NPR Food\u003c/a> (12/10/13)\u003c/p>\n\u003cp>While milk consumption \u003ca href=\"http://www.ers.usda.gov/media/1118789/err149.pdf\">continues to fall\u003c/a> in the U.S., sales of organic milk are on the rise. And now organic milk accounts for about 4 percent of total fluid milk consumption.\u003c/p>\n\u003cp>For years, organic producers have claimed their milk is nutritionally superior to regular milk. Specifically, they say that because their cows spend a lot more time out on pasture, munching on grasses and legumes rich in omega-3 fatty acids, the animals' milk is higher in these healthy fats, which are linked to a reduced risk of heart disease.\u003c/p>\n\u003cp>But the evidence for this has been scant, except for some small studies from Europe.\u003c/p>\n\u003cp>Now, a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0082429\">new study\u003c/a> evaluating organic milk produced in the U.S. finds that organic milk has about 62 percent more omega-3s, compared to milk produced by cows on conventional dairy farms. Cows raised on conventional farms typically spend a lot more time in a barn or confined, and instead of grazing, they're fed a diet of animal feed that contains a lot of corn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We were surprised by the magnitude of the differences,\" lead author \u003ca href=\"http://csanr.wsu.edu/pages/Benbrook\">Charles Benbrook\u003c/a> of Washington State University tells The Salt.\u003c/p>\n\u003cp>Benbrook and his colleague analyzed about 400 samples of organic and conventional milk over a period of about a year and a half. The samples were taken at processing facilities around the country.\u003c/p>\n\u003cp>The findings, published in the journal \u003cem>PLoS ONE\u003c/em>, come at a time when \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=15823852\">we're being told\u003c/a> to consume more omega-3 fatty acids. Most people hear this advice and think of fatty fish — which is, of course, an excellent source of the omega-3s DHA and EPA.\u003c/p>\n\u003cp>What's less well known is that plant-based foods, such as leafy greens and nuts, are rich in another omega-3 called ALA. Now, it's becoming clearer that organic milk is a good source of that, too.\u003c/p>\n\u003cp>Benbrook says that consuming ALA-rich milk is also a good way to change the ratio of omega-3 and omega-6 fatty acids in your diet. \u003ca href=\"http://ods.od.nih.gov/factsheets/Omega3FattyAcidsandHealth-HealthProfessional/\">According to\u003c/a> the National Institutes of Health, the consensus is that, for good health, we need to be eating more omega-3s and less omega-6s.\u003c/p>\n\u003cp>Omega-6s are found in corn and sunflower oil, and in foods fried in these oils. While some experts don't see a problem with omega-6s, many say that the typical American diet already contains too many. And averaged over 12 months, the study found, organic milk contained 25 percent less omega-6 fatty acids than conventional milk.\u003c/p>\n\u003cp>So, here's the rub: if you want all of the omega-3s found in organic milk, are you better off drinking whole milk rather than skim?\u003c/p>\n\u003cp>Yes. That's because skimming off the fat also reduces the omega-3 content. For example, skim milk, which contains 1 percent milk fat, has about one-third the fat of whole milk. So you're left with a much lower level of omega-3s. Of course, you're also fewer calories, so it might be a hard choice for people who are watching their weight. If they choose whole milk, they may have to trim calories elsewhere.\u003c/p>\n\u003cp>And there seems to be a movement towards consuming whole milk. Sales of whole, organic milk are up 10 percent this year, making it the fastest-growing category of milk, according to a spokeswoman from Organic Valley. Skim sales, meanwhile, are down 7.0 percent, she says.\u003c/p>\n\u003cp>As I \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/20/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids/\">reported\u003c/a> earlier this year, some studies have linked fattier milk to slimmer kids, despite the fact that pediatricians routinely recommend switching kids to low-fat dairy at the age of 2 to reduce their consumption of saturated fats. These fats, which are more abundant in whole milk than in reduced fat milk, are linked to a higher risk of cardiovascular disease.\u003c/p>\n\u003cp>As falling sales figures show, lots of Americans have simply taken milk out of their diets — due to lactose intolerance or other reasons. Some have replaced dairy milk with alternatives such as almond milk, which many doctors say is fine, since there are plenty of other sources of calcium.\u003c/p>\n\u003cp>But for people who are still milk drinkers, this study suggests that yes, there is a benefit in choosing organic in terms of boosting omega-3 intake.\u003c/p>\n\u003cp>One thing to note: Dairy farmers of the Cooperative Regions of Organic Producer Pools, a group which markets through the Organic Valley brand, helped fund the study. But the groups had no role in its design or analysis. The analysis was funded by the Measure to Manage program at the \u003ca href=\"http://csanr.wsu.edu/\">Center for Sustaining Agriculture and Natural Resources\u003c/a> at Washington State University. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'In Meat We Trust' Argues We Got The Meat Industry We Asked For",
"title": "'In Meat We Trust' Argues We Got The Meat Industry We Asked For",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74936\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/istock_000014476652large_slide-556191c9ebb27b1f85a01ea15a96d4a162658b1f-e1386639626492.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/istock_000014476652large_slide-556191c9ebb27b1f85a01ea15a96d4a162658b1f-e1386639626492.jpg\" alt=\"In her new book, historian Maureen Ogle examines the rise of our modern meat industry. She argues that there's a fundamental disconnect in the way many of us view meat. Photo: iStockphoto\" width=\"640\" height=\"426\" class=\"size-full wp-image-74936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In her new book, historian Maureen Ogle examines the rise of our modern meat industry. She argues that there's a fundamental disconnect in the way many of us view meat. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kcur.org/people/jeremy-bernfeld\">Jeremy Bernfeld\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/06/249352711/in-meat-we-trust-argues-we-got-the-meat-industry-we-asked-for\">The Salt at NPR Food\u003c/a> (12/8/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/249718845/in-meat-we-trust-an-unexpected-history-of-carnivore-america\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/inmeatwetrust.jpg\" alt=\"In Meat We Trust: An Unexpected History of Carnivore America. Author: Maureen Ogle\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-74940\">\u003c/a>The meat on your dinner table probably didn't come from a happy little cow that lived a wondrous life out on rolling green hills. It probably also wasn't produced by a robot animal killer hired by an evil cabal of monocle-wearing industrialists.\u003c/p>\n\u003cp>Truth is, the meat industry is complicated, and it's impossible to understand without a whole lot of context. That's where Maureen Ogle comes in. She's a historian and the author of \u003cem>In Meat We Trust: An Unexpected History of Carnivore America.\u003c/em>\u003c/p>\n\u003cp>Ogle's book examines the pipeline that meat takes today from field to table by trying to understand its roots. She starts all the way back in Colonial America, when settlers found so much available land that they were able to raise livestock they could never have afforded in Europe. Meat, Ogle writes, became a status symbol in early America.\u003c/p>\n\u003cp>Much has been made of the ugly details of the modern meat industry, from Upton Sinclair's \u003cem>The Jungle\u003c/em> to Michael Pollan's \u003cem>Omnivore's Dilemma\u003c/em> to various exposes and \u003ca href=\"http://www.kansascity.com/beef/\">articles on slaughterhouses\u003c/a>. The industry's roots, though, stretch back more than a century, when Americans left their farms for the big cities, leaving a vast urban population with a cash income and a hankering for meat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As more people moved to cities, the gap between the amount of livestock and meat that could be produced constantly lagged the demand on the part of consumers,\" \u003ca href=\"http://harvestpublicmedia.org/content/meat-we-trust-author-explainer\">Ogle told me in a recent interview\u003c/a>.\u003c/p>\n\u003cp>Ogle ties the rise of gigantic meat companies and industrial meatpacking facilities not to post-World War II subsidies and corporate takeovers, but to the rise of cities. Those urbanites wanted meat — and they wanted it cheap.\u003c/p>\n\u003cp>\"As a result, farmers, and urban voters, and the USDA and politicians all agreed that farming in the United States needed to be much more efficient and needed to run more like a factory than what many people think a farm should be like,\" Ogle says. All \"in order to reduce farmers' production costs and, therefore, keep the cost of food down.\"\u003c/p>\n\u003cp>The demand for vast quantities of meat at cheap prices led to meat producers pushing for efficiency and squeezing every bit of profit from every animal. That meant the rise of giant feedlots fattening animals on corn feed, and huge meatpackers processing animals at factory speed and scale. The industrial meat system, Ogle argues, is a supply and demand problem.\u003c/p>\n\u003cp>\"As long as the demand is there, we're going to continue to have these very large industrial systems, because that's the only way to satisfy demand,\" Ogle says. \"You're not going to satisfy demand with small farmers.\"\u003c/p>\n\u003cp>It's that kind of thinking that has opened Ogle up to frequent \u003ca href=\"https://twitter.com/tomphilpott/status/394905366602862593\">criticism on social media\u003c/a> since the book was published on Nov. 12. In the introduction to the book, Ogle writes, \"The battles over production and consumption of meat are nearly as ferocious as those over gays, gun control and marriage.\" Now, Ogle is in the middle of vicious debates on the efficacy of the way meat is raised and processed. (Check the comments under recent interviews with WNYC's \u003ca href=\"http://www.thetakeaway.org/story/meat-we-trust-and-americas-historic-relationship-meat/\">The Takeaway\u003c/a> and \u003ca href=\"http://www.salon.com/2013/11/09/maureen_ogle_michael_pollan_doesnt_get_the_beef_business/\">Salon\u003c/a>.)\u003c/p>\n\u003cp>Ogle has been accused of being a shill for big industry and of being anti-small farmer. But the book doesn't shy away from the realities of the modern meatpacking industry and presents it in realistic detail. Ogle says she doesn't want to pick a side, but merely present a nuanced look at an important issue that has been turned into political sound bites.\u003c/p>\n\u003cp>Ultimately, Ogle finds there is a fundamental disconnect in the way many of us view meat. We want it; we want it cheaply; we want it made in a place where we don't have to deal with the sights and sounds of slaughtering animals; and we don't want it to come from factory farms. Something, Ogle says, has to give. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Historian Maureen Ogle's new book examines the rise of our modern industrial meat system by examining its roots — all the way back to Colonial America. There's a fundamental disconnect, she argues, in our demands for both cheap, plentiful meat and an end to factory farms. Something, she says, has to give.",
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"description": "Historian Maureen Ogle's new book examines the rise of our modern industrial meat system by examining its roots — all the way back to Colonial America. There's a fundamental disconnect, she argues, in our demands for both cheap, plentiful meat and an end to factory farms. Something, she says, has to give.",
"title": "'In Meat We Trust' Argues We Got The Meat Industry We Asked For | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74936\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/istock_000014476652large_slide-556191c9ebb27b1f85a01ea15a96d4a162658b1f-e1386639626492.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/istock_000014476652large_slide-556191c9ebb27b1f85a01ea15a96d4a162658b1f-e1386639626492.jpg\" alt=\"In her new book, historian Maureen Ogle examines the rise of our modern meat industry. She argues that there's a fundamental disconnect in the way many of us view meat. Photo: iStockphoto\" width=\"640\" height=\"426\" class=\"size-full wp-image-74936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In her new book, historian Maureen Ogle examines the rise of our modern meat industry. She argues that there's a fundamental disconnect in the way many of us view meat. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kcur.org/people/jeremy-bernfeld\">Jeremy Bernfeld\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/06/249352711/in-meat-we-trust-argues-we-got-the-meat-industry-we-asked-for\">The Salt at NPR Food\u003c/a> (12/8/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/249718845/in-meat-we-trust-an-unexpected-history-of-carnivore-america\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/inmeatwetrust.jpg\" alt=\"In Meat We Trust: An Unexpected History of Carnivore America. Author: Maureen Ogle\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-74940\">\u003c/a>The meat on your dinner table probably didn't come from a happy little cow that lived a wondrous life out on rolling green hills. It probably also wasn't produced by a robot animal killer hired by an evil cabal of monocle-wearing industrialists.\u003c/p>\n\u003cp>Truth is, the meat industry is complicated, and it's impossible to understand without a whole lot of context. That's where Maureen Ogle comes in. She's a historian and the author of \u003cem>In Meat We Trust: An Unexpected History of Carnivore America.\u003c/em>\u003c/p>\n\u003cp>Ogle's book examines the pipeline that meat takes today from field to table by trying to understand its roots. She starts all the way back in Colonial America, when settlers found so much available land that they were able to raise livestock they could never have afforded in Europe. Meat, Ogle writes, became a status symbol in early America.\u003c/p>\n\u003cp>Much has been made of the ugly details of the modern meat industry, from Upton Sinclair's \u003cem>The Jungle\u003c/em> to Michael Pollan's \u003cem>Omnivore's Dilemma\u003c/em> to various exposes and \u003ca href=\"http://www.kansascity.com/beef/\">articles on slaughterhouses\u003c/a>. The industry's roots, though, stretch back more than a century, when Americans left their farms for the big cities, leaving a vast urban population with a cash income and a hankering for meat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As more people moved to cities, the gap between the amount of livestock and meat that could be produced constantly lagged the demand on the part of consumers,\" \u003ca href=\"http://harvestpublicmedia.org/content/meat-we-trust-author-explainer\">Ogle told me in a recent interview\u003c/a>.\u003c/p>\n\u003cp>Ogle ties the rise of gigantic meat companies and industrial meatpacking facilities not to post-World War II subsidies and corporate takeovers, but to the rise of cities. Those urbanites wanted meat — and they wanted it cheap.\u003c/p>\n\u003cp>\"As a result, farmers, and urban voters, and the USDA and politicians all agreed that farming in the United States needed to be much more efficient and needed to run more like a factory than what many people think a farm should be like,\" Ogle says. All \"in order to reduce farmers' production costs and, therefore, keep the cost of food down.\"\u003c/p>\n\u003cp>The demand for vast quantities of meat at cheap prices led to meat producers pushing for efficiency and squeezing every bit of profit from every animal. That meant the rise of giant feedlots fattening animals on corn feed, and huge meatpackers processing animals at factory speed and scale. The industrial meat system, Ogle argues, is a supply and demand problem.\u003c/p>\n\u003cp>\"As long as the demand is there, we're going to continue to have these very large industrial systems, because that's the only way to satisfy demand,\" Ogle says. \"You're not going to satisfy demand with small farmers.\"\u003c/p>\n\u003cp>It's that kind of thinking that has opened Ogle up to frequent \u003ca href=\"https://twitter.com/tomphilpott/status/394905366602862593\">criticism on social media\u003c/a> since the book was published on Nov. 12. In the introduction to the book, Ogle writes, \"The battles over production and consumption of meat are nearly as ferocious as those over gays, gun control and marriage.\" Now, Ogle is in the middle of vicious debates on the efficacy of the way meat is raised and processed. (Check the comments under recent interviews with WNYC's \u003ca href=\"http://www.thetakeaway.org/story/meat-we-trust-and-americas-historic-relationship-meat/\">The Takeaway\u003c/a> and \u003ca href=\"http://www.salon.com/2013/11/09/maureen_ogle_michael_pollan_doesnt_get_the_beef_business/\">Salon\u003c/a>.)\u003c/p>\n\u003cp>Ogle has been accused of being a shill for big industry and of being anti-small farmer. But the book doesn't shy away from the realities of the modern meatpacking industry and presents it in realistic detail. Ogle says she doesn't want to pick a side, but merely present a nuanced look at an important issue that has been turned into political sound bites.\u003c/p>\n\u003cp>Ultimately, Ogle finds there is a fundamental disconnect in the way many of us view meat. We want it; we want it cheaply; we want it made in a place where we don't have to deal with the sights and sounds of slaughtering animals; and we don't want it to come from factory farms. Something, Ogle says, has to give. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "These Days, School Lunch Hours Are More Like 15 Minutes",
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"content": "\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\" class=\"size-large wp-image-74841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131204_atc_13.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101350/eric-westervelt\">Eric Westervelt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>It's lunchtime at Oakland High School in Oakland, Calif., and that means fence hoppers. Several kids wear mischievous grins as they speedily scale a 12-foot-high metal perimeter.\u003c/p>\n\u003cp>In theory, anyway, Oakland High is a \"closed campus.\" That's done in the interest of safety and security and to cut down on school-skipping. It means kids can't leave during school hours without parental consent, especially at lunchtime. But it doesn't stop several students from breaking out.\u003c/p>\n\u003cp>Inside the cafeteria the lines are long, and complaints about the food are as plentiful as the fence jumpers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today's lunch is \"popcorn chicken,\" potatoes and tamales. A plastic bowl with little packets of carrot sticks looks lonely.\u003c/p>\n\u003cp>The food is dry and burned, says freshman Mary Thomas. \"It's just nasty.\"\u003c/p>\n\u003cp>And junior Olivia Moore says the lines leave little time to actually eat and socialize.\u003c/p>\n\u003cp>\"I need more time because I eat slow and then, there's not enough free time,\" Moore says.\u003c/p>\n\u003cp>The school lunch \u003cem>hour\u003c/em> in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.\u003c/p>\n\u003cp>And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.\u003c/p>\n\u003cp>The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria.\u003c/p>\n\u003cp>At Oakland High, over 80 percent of the students qualify for free or reduced-price lunch. And officially, students get about 40 minutes for the meal. But Jennifer LeBarre, Oakland Unified School District's nutrition services director, admits that the actual table time is far shorter. At times it's just 10 minutes.\u003c/p>\n\u003cp>\"I think it's a legitimate complaint that there's not enough time to eat,\" LeBarre says. \"If we are being asked to eat our lunch in 10 minutes, that's not enough for us. So I really think we need to really work more for the 20-minute table time.\"\u003c/p>\n\u003cp>Oakland High is hardly alone. In a wide-ranging \u003ca href=\"http://media.npr.org/documents/2013/dec/rwjf_npr_harvard_edpoll.pdf\" target=\"_blank\">new poll\u003c/a> by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.\u003c/p>\n\u003cp>Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.\u003c/p>\n\u003cp>But eating more healthful foods can take more time, LeBarre says. \"It's going to take longer to eat a salad than it will to eat french fries.\"\u003c/p>\n\u003cp>At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.\u003c/p>\n\u003cp>\"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test,\" she says. \"You've got two important and competing priorities there.\"\u003c/p>\n\u003cp>Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.\u003c/p>\n\u003cp>\"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines,\" she says.\u003c/p>\n\u003cp>Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.\u003c/p>\n\u003cp>Nicola Edwards of \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a> says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.\u003c/p>\n\u003cp>\"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school,\" Edwards says. \"Part of helping people is really making them understand the importance of eating and taking the time to eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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>\u003c/p>\n\u003cp>Today's lunch is \"popcorn chicken,\" potatoes and tamales. A plastic bowl with little packets of carrot sticks looks lonely.\u003c/p>\n\u003cp>The food is dry and burned, says freshman Mary Thomas. \"It's just nasty.\"\u003c/p>\n\u003cp>And junior Olivia Moore says the lines leave little time to actually eat and socialize.\u003c/p>\n\u003cp>\"I need more time because I eat slow and then, there's not enough free time,\" Moore says.\u003c/p>\n\u003cp>The school lunch \u003cem>hour\u003c/em> in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.\u003c/p>\n\u003cp>And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.\u003c/p>\n\u003cp>The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria.\u003c/p>\n\u003cp>At Oakland High, over 80 percent of the students qualify for free or reduced-price lunch. And officially, students get about 40 minutes for the meal. But Jennifer LeBarre, Oakland Unified School District's nutrition services director, admits that the actual table time is far shorter. At times it's just 10 minutes.\u003c/p>\n\u003cp>\"I think it's a legitimate complaint that there's not enough time to eat,\" LeBarre says. \"If we are being asked to eat our lunch in 10 minutes, that's not enough for us. So I really think we need to really work more for the 20-minute table time.\"\u003c/p>\n\u003cp>Oakland High is hardly alone. In a wide-ranging \u003ca href=\"http://media.npr.org/documents/2013/dec/rwjf_npr_harvard_edpoll.pdf\" target=\"_blank\">new poll\u003c/a> by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.\u003c/p>\n\u003cp>Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.\u003c/p>\n\u003cp>But eating more healthful foods can take more time, LeBarre says. \"It's going to take longer to eat a salad than it will to eat french fries.\"\u003c/p>\n\u003cp>At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.\u003c/p>\n\u003cp>\"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test,\" she says. \"You've got two important and competing priorities there.\"\u003c/p>\n\u003cp>Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.\u003c/p>\n\u003cp>\"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines,\" she says.\u003c/p>\n\u003cp>Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.\u003c/p>\n\u003cp>Nicola Edwards of \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a> says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.\u003c/p>\n\u003cp>\"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school,\" Edwards says. \"Part of helping people is really making them understand the importance of eating and taking the time to eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fast-Food Workers Cry Poverty Wages As McDonald's Buys Luxury Jet",
"title": "Fast-Food Workers Cry Poverty Wages As McDonald's Buys Luxury Jet",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74830\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9-1024x575.jpg\" alt=\"Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\">The Salt at NPR Food\u003c/a> (12/5/13)\u003c/p>\n\u003cp>When you're making eight bucks an hour, which is pretty typical in the fast-food industry, it's tough to make ends meet.\u003c/p>\n\u003cp>And increasingly, the working poor are asking this question: Why am I living in poverty, even when I'm working full time?\u003c/p>\n\u003cp>That's the message that thousands of fast-food workers rallying Thursday in about 100 U.S. cities — from Oakland to Memphis to Washington, D.C. — want heard. A \u003ca href=\"http://livingwage.mit.edu/counties/11001\">living wage\u003c/a> in big cities is closer to $14 an hour, and it jumps to about $20 an hour for an adult supporting a child.\u003c/p>\n\u003cp>The protests are part of a growing campaign backed by a coalition of advocacy groups, religious organizations and union organizers aimed at raising fast-food wages to $15 an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At at time when the fastest-growing jobs in the U.S. economy are also the lowest-paid, the issue of income inequality is on the lips of leaders worldwide.\u003c/p>\n\u003cfigure id=\"attachment_74831\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4-290x217.jpg\" alt=\"Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>From the \u003ca href=\"http://www.washingtonpost.com/business/economy/pope-francis-denounces-trickle-down-economic-theories-in-critique-of-inequality/2013/11/26/e17ffe4e-56b6-11e3-8304-caf30787c0a9_story.html\">remarks by Pope Francis\u003c/a> a few weeks back to President Obama's \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/12/04/248803175/income-inequality-challenge-of-our-time-obama-says\">speech\u003c/a> Wednesday, it's clear that there's growing unease about the divide between the haves and the have-nots.\u003c/p>\n\u003cp>And the image problem for the fast-food industry is exemplified by \u003ca href=\"http://action.ourfuture.org/p/dia/action3/common/public/?action_KEY=249&utm_source=self&utm_Medium=email&utm_Campaign=blst2\">this online petition\u003c/a> urging McDonald's chief executive officer, Donald Thompson, to cancel his order for another corporate jet until he pays all his employees a decent wage.\u003c/p>\n\u003cp>According to the petition, McDonald's \u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">just bought\u003c/a> a $35 million luxury Bombardier jet for its corporate executives. Yet many of the company's employees make so little that they rely on public assistance to get by.\u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">\u003c/a>\u003c/p>\n\u003cp>\"It's not right to impoverish your employees while sailing above them at a rate of $2,500 an hour,\" reads the petition started by the \u003ca href=\"http://ourfuture.org/\">Campaign For America's Future\u003c/a>. \"It's immoral to do it with a taxpayer subsidy.\"\u003c/p>\n\u003cp>In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/16/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers/\">study\u003c/a>, economists at the University of California, Berkeley, found that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as food stamps or Medicaid.\u003c/p>\n\u003cp>\"Taxpayers are subsidizing the low-wage model of these employers, who are making record profits in some cases,\" says \u003ca href=\"https://new.sipa.columbia.edu/faculty/dorian-warren\">Dorian Warren\u003c/a>, an associate professor at Columbia University who studies income inequality.\u003c/p>\n\u003cp>McDonald's didn't comment on the new round of protests Thursday. But back in October, a company spokeswoman \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">told\u003c/a> The Salt that McDonald's history is full of examples of individuals who worked their first job with the company and then went on to have successful careers — both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's \"does not determine wages set by our more than 3,000 U.S. franchises,\" a spokeswoman for the company says.\u003c/p>\n\u003cp>But at the restaurants run by the company — fewer than 10 percent of the roughly 14,000 McDonald's outlets in the U.S. — the spokeswoman explains, \"we pay salaries that begin at minimum wage, but range up from that figure, depending on the job and employee's experience level.\"\u003c/p>\n\u003cp>And according to an analysis by the financial information company \u003ca href=\"https://www.sageworks.com/\">Sageworks\u003c/a>, many franchise operators are seeing significant increases in sales revenue.\u003c/p>\n\u003cp>Over the past four years, privately held fast-food restaurants have seen profit margins nearly double, Sageworks found, while the restaurants' labor costs have remained flat.\u003c/p>\n\u003cp>So what will it take to push up wages? Depends on whom you ask.\u003c/p>\n\u003cp>Increasingly, politicians are under pressure to raise the federal minimum wage. The president made his case Thursday. And already, a patchwork of state and municipal pay hikes have been passed. For instance, New Jersey passed a ballot initiative to \u003ca href=\"http://www.raisetheminimumwage.com/media-center/entry/voters-approve-minimum-wage-increases-in-new-jersey-and-seatac-wa/\">raise its minimum wage\u003c/a> by $1 to $8.25 an hour. And many workers in the city of SeaTac, Wash. — home to the Seattle airport — will get a raise to $15 an hour.\u003c/p>\n\u003cp>\"The federal minimum wage has lagged behind the rising cost of living for the past four decades,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a> of the National Employment Law Project.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.raisetheminimumwage.com/\">Raise The Minimum Wage\u003c/a>, a project of the National Employment Law Project, the minimum wage would be $10.74 if it had kept up with inflation over the past 40 years.\u003c/p>\n\u003cp>\"Workers' backs are against the wall,\" Temple says.\u003c/p>\n\u003cp>But not everyone agrees that raising the federal minimum wage will fix the problem. \"I would oppose raising the minimum wage to $15 an hour,\" says \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute.\u003c/p>\n\u003cp>Such a hike in wages would lead to higher prices at the fast-food counter for all of us, Strain says, and employers would hold back on hiring. In addition, fast-food chains might replace people with new automated technology, which could be cheaper over time, he says.\u003c/p>\n\u003cp>Strain favors responses that wouldn't put the onus on business owners, such as an expansion of the \u003ca href=\"http://www.irs.gov/Individuals/EITC-Home-Page--It%E2%80%99s-easier-than-ever-to-find-out-if-you-qualify-for-EITC\">earned income tax credit\u003c/a> or other subsidies.\u003c/p>\n\u003cp>Otherwise, free market economists say, low-skill workers run the risk of being priced out of the job market.\u003c/p>\n\u003cp>It's true that the fast-food industry has given lots of young workers a start in the job market. In fact, the current CEO of McDonald's started behind the counter of a Michigan McDonald's decades ago.\u003c/p>\n\u003cp>But at a time when \u003ca href=\"http://www.cepr.net/index.php/blogs/cepr-blog/slow-progress-for-fast-food-workers\">70 percent\u003c/a> of fast-food workers are in their 20s or older and one-quarter are raising children, the demands for higher wages are growing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Thousands of restaurant workers protested Thursday in cities around the country, calling for an increase in wages to $15 an hour. Many fast-food workers make so little that they rely on public assistance to get by, even as profits at many franchises have nearly doubled in recent years. But not everyone agrees that raising the minimum wage will fix the problem.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74830\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-5_wide-472bda5cd09019d454ad6ab8eeb8f91f9dab35f9-1024x575.jpg\" alt=\"Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast-food workers march toward the Smithsonian's National Air and Space Museum in Washington, D.C., on Thursday. Similar rallies occurred in about 100 cities across the U.S. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248567592/fast-food-workers-cry-poverty-wages-as-mcdonalds-buys-luxury-jet\">The Salt at NPR Food\u003c/a> (12/5/13)\u003c/p>\n\u003cp>When you're making eight bucks an hour, which is pretty typical in the fast-food industry, it's tough to make ends meet.\u003c/p>\n\u003cp>And increasingly, the working poor are asking this question: Why am I living in poverty, even when I'm working full time?\u003c/p>\n\u003cp>That's the message that thousands of fast-food workers rallying Thursday in about 100 U.S. cities — from Oakland to Memphis to Washington, D.C. — want heard. A \u003ca href=\"http://livingwage.mit.edu/counties/11001\">living wage\u003c/a> in big cities is closer to $14 an hour, and it jumps to about $20 an hour for an adult supporting a child.\u003c/p>\n\u003cp>The protests are part of a growing campaign backed by a coalition of advocacy groups, religious organizations and union organizers aimed at raising fast-food wages to $15 an hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At at time when the fastest-growing jobs in the U.S. economy are also the lowest-paid, the issue of income inequality is on the lips of leaders worldwide.\u003c/p>\n\u003cfigure id=\"attachment_74831\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/wage-rally-6-a034999f8db4aa830d1073d5c6915b234f6150b4-290x217.jpg\" alt=\"Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amal Mimish, an organizer with Good Jobs Nation, registers protesters at the fast-food-workers' rally in Washington, D.C., on Thursday. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>From the \u003ca href=\"http://www.washingtonpost.com/business/economy/pope-francis-denounces-trickle-down-economic-theories-in-critique-of-inequality/2013/11/26/e17ffe4e-56b6-11e3-8304-caf30787c0a9_story.html\">remarks by Pope Francis\u003c/a> a few weeks back to President Obama's \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/12/04/248803175/income-inequality-challenge-of-our-time-obama-says\">speech\u003c/a> Wednesday, it's clear that there's growing unease about the divide between the haves and the have-nots.\u003c/p>\n\u003cp>And the image problem for the fast-food industry is exemplified by \u003ca href=\"http://action.ourfuture.org/p/dia/action3/common/public/?action_KEY=249&utm_source=self&utm_Medium=email&utm_Campaign=blst2\">this online petition\u003c/a> urging McDonald's chief executive officer, Donald Thompson, to cancel his order for another corporate jet until he pays all his employees a decent wage.\u003c/p>\n\u003cp>According to the petition, McDonald's \u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">just bought\u003c/a> a $35 million luxury Bombardier jet for its corporate executives. Yet many of the company's employees make so little that they rely on public assistance to get by.\u003ca href=\"http://www.businessinsider.com/mcdonalds-and-starbucks-buy-jets-2013-10\">\u003c/a>\u003c/p>\n\u003cp>\"It's not right to impoverish your employees while sailing above them at a rate of $2,500 an hour,\" reads the petition started by the \u003ca href=\"http://ourfuture.org/\">Campaign For America's Future\u003c/a>. \"It's immoral to do it with a taxpayer subsidy.\"\u003c/p>\n\u003cp>In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/16/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers/\">study\u003c/a>, economists at the University of California, Berkeley, found that 52 percent of fast-food workers rely on taxpayer-funded public assistance programs, such as food stamps or Medicaid.\u003c/p>\n\u003cp>\"Taxpayers are subsidizing the low-wage model of these employers, who are making record profits in some cases,\" says \u003ca href=\"https://new.sipa.columbia.edu/faculty/dorian-warren\">Dorian Warren\u003c/a>, an associate professor at Columbia University who studies income inequality.\u003c/p>\n\u003cp>McDonald's didn't comment on the new round of protests Thursday. But back in October, a company spokeswoman \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">told\u003c/a> The Salt that McDonald's history is full of examples of individuals who worked their first job with the company and then went on to have successful careers — both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's \"does not determine wages set by our more than 3,000 U.S. franchises,\" a spokeswoman for the company says.\u003c/p>\n\u003cp>But at the restaurants run by the company — fewer than 10 percent of the roughly 14,000 McDonald's outlets in the U.S. — the spokeswoman explains, \"we pay salaries that begin at minimum wage, but range up from that figure, depending on the job and employee's experience level.\"\u003c/p>\n\u003cp>And according to an analysis by the financial information company \u003ca href=\"https://www.sageworks.com/\">Sageworks\u003c/a>, many franchise operators are seeing significant increases in sales revenue.\u003c/p>\n\u003cp>Over the past four years, privately held fast-food restaurants have seen profit margins nearly double, Sageworks found, while the restaurants' labor costs have remained flat.\u003c/p>\n\u003cp>So what will it take to push up wages? Depends on whom you ask.\u003c/p>\n\u003cp>Increasingly, politicians are under pressure to raise the federal minimum wage. The president made his case Thursday. And already, a patchwork of state and municipal pay hikes have been passed. For instance, New Jersey passed a ballot initiative to \u003ca href=\"http://www.raisetheminimumwage.com/media-center/entry/voters-approve-minimum-wage-increases-in-new-jersey-and-seatac-wa/\">raise its minimum wage\u003c/a> by $1 to $8.25 an hour. And many workers in the city of SeaTac, Wash. — home to the Seattle airport — will get a raise to $15 an hour.\u003c/p>\n\u003cp>\"The federal minimum wage has lagged behind the rising cost of living for the past four decades,\" says \u003ca href=\"http://www.nelp.org/site/about_us/policy_analyst8\">Jack Temple\u003c/a> of the National Employment Law Project.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.raisetheminimumwage.com/\">Raise The Minimum Wage\u003c/a>, a project of the National Employment Law Project, the minimum wage would be $10.74 if it had kept up with inflation over the past 40 years.\u003c/p>\n\u003cp>\"Workers' backs are against the wall,\" Temple says.\u003c/p>\n\u003cp>But not everyone agrees that raising the federal minimum wage will fix the problem. \"I would oppose raising the minimum wage to $15 an hour,\" says \u003ca href=\"http://www.aei.org/scholar/michael-r-strain/\">Michael Strain\u003c/a> of the American Enterprise Institute.\u003c/p>\n\u003cp>Such a hike in wages would lead to higher prices at the fast-food counter for all of us, Strain says, and employers would hold back on hiring. In addition, fast-food chains might replace people with new automated technology, which could be cheaper over time, he says.\u003c/p>\n\u003cp>Strain favors responses that wouldn't put the onus on business owners, such as an expansion of the \u003ca href=\"http://www.irs.gov/Individuals/EITC-Home-Page--It%E2%80%99s-easier-than-ever-to-find-out-if-you-qualify-for-EITC\">earned income tax credit\u003c/a> or other subsidies.\u003c/p>\n\u003cp>Otherwise, free market economists say, low-skill workers run the risk of being priced out of the job market.\u003c/p>\n\u003cp>It's true that the fast-food industry has given lots of young workers a start in the job market. In fact, the current CEO of McDonald's started behind the counter of a Michigan McDonald's decades ago.\u003c/p>\n\u003cp>But at a time when \u003ca href=\"http://www.cepr.net/index.php/blogs/cepr-blog/slow-progress-for-fast-food-workers\">70 percent\u003c/a> of fast-food workers are in their 20s or older and one-quarter are raising children, the demands for higher wages are growing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Loophole Or Workaround? (Food Stamp Edition)",
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"content": "\u003cfigure id=\"attachment_74823\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/foodstamps_01-76497d286977e9a55d66eada2c9fc3f7d05fdd3e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/foodstamps_01-76497d286977e9a55d66eada2c9fc3f7d05fdd3e-1024x766.jpg\" alt=\"What does it take to qualify for food stamps? Photo: Spencer Platt/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-74823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What does it take to qualify for food stamps? Photo: Spencer Platt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/money/2013/12/04/248718310/loophole-or-workaround-food-stamp-edition\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131204_me_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/money/2013/12/04/248718310/loophole-or-workaround-food-stamp-edition\">Planet Money at NPR\u003c/a> (12/4/13)\u003c/p>\n\u003cp>In the debate over whether to cut the food stamp program, members of Congress are looking at two pretty arcane provisions in the law. People who want to cut food stamps call the provisions loopholes. People who don't want to cut food stamps say they're efficient ways to get benefits to those who need them most.\u003c/p>\n\u003cp>\u003cstrong>1. Categorical Eligibility\u003c/strong>\u003c/p>\n\u003cp>People who qualify for one means-tested program — like welfare — can automatically qualify for other programs — like food stamps. This is called \"categorical eligibility.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jessica Shahin, who oversees the food stamp program at the U.S. Department of Agriculture, says this saves states time and money, because they don't have to sign people up twice. \"It simplifies the process for states,\" she says.\u003c/p>\n\u003cp>And besides, says Shahin, people still have to have a very low income — below the poverty line — to actually get the food stamps. (The food stamp program, by the way, is now formally called SNAP.)\u003c/p>\n\u003cp>But Republicans point out that categorical eligibility has allowed states to waive a $2,000 asset limit for food stamps recipients. So someone could have, say, $20,000 in the bank and still get food stamps. They argue that this allows people who don't need benefits to get them.\u003c/p>\n\u003cp>Deborah Carroll, who administers food stamps for 130,000 residents in the District of Columbia, say that's very rare — and it would be prohibitively expensive to verify recipients' assets.\u003c/p>\n\u003cp>\"If we had to do that for everyone, it would cost us two, three, four million dollars more to administer that program for a fraction of the population that may have assets out there that we don't necessarily know about,\" she says.\u003c/p>\n\u003cp>\u003cstrong>2. Heat And Eat\u003c/strong>\u003c/p>\n\u003cp>Low income families who get help paying their utility bills through the federal Low-Income Home Energy Assistance Program (LIHEAP) can automatically qualify for higher food stamp benefits. States have figured out if they give someone just $1 in LIHEAP payments, that person can receive more food stamps — paid for with federal dollars.\u003c/p>\n\u003cp>\"It may be a loophole, but I think it's one that benefits families,\" says Carroll.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lawmakers in both parties want to make this harder for states to do. They say it will save billions of dollars in federal funds.\u003cbr>\n\u003cem>\u003cbr>\n Copyright 2013 \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_74823\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/foodstamps_01-76497d286977e9a55d66eada2c9fc3f7d05fdd3e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/foodstamps_01-76497d286977e9a55d66eada2c9fc3f7d05fdd3e-1024x766.jpg\" alt=\"What does it take to qualify for food stamps? Photo: Spencer Platt/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-74823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What does it take to qualify for food stamps? Photo: Spencer Platt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/money/2013/12/04/248718310/loophole-or-workaround-food-stamp-edition\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/money/2013/12/04/248718310/loophole-or-workaround-food-stamp-edition\">Planet Money at NPR\u003c/a> (12/4/13)\u003c/p>\n\u003cp>In the debate over whether to cut the food stamp program, members of Congress are looking at two pretty arcane provisions in the law. People who want to cut food stamps call the provisions loopholes. People who don't want to cut food stamps say they're efficient ways to get benefits to those who need them most.\u003c/p>\n\u003cp>\u003cstrong>1. Categorical Eligibility\u003c/strong>\u003c/p>\n\u003cp>People who qualify for one means-tested program — like welfare — can automatically qualify for other programs — like food stamps. This is called \"categorical eligibility.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jessica Shahin, who oversees the food stamp program at the U.S. Department of Agriculture, says this saves states time and money, because they don't have to sign people up twice. \"It simplifies the process for states,\" she says.\u003c/p>\n\u003cp>And besides, says Shahin, people still have to have a very low income — below the poverty line — to actually get the food stamps. (The food stamp program, by the way, is now formally called SNAP.)\u003c/p>\n\u003cp>But Republicans point out that categorical eligibility has allowed states to waive a $2,000 asset limit for food stamps recipients. So someone could have, say, $20,000 in the bank and still get food stamps. They argue that this allows people who don't need benefits to get them.\u003c/p>\n\u003cp>Deborah Carroll, who administers food stamps for 130,000 residents in the District of Columbia, say that's very rare — and it would be prohibitively expensive to verify recipients' assets.\u003c/p>\n\u003cp>\"If we had to do that for everyone, it would cost us two, three, four million dollars more to administer that program for a fraction of the population that may have assets out there that we don't necessarily know about,\" she says.\u003c/p>\n\u003cp>\u003cstrong>2. Heat And Eat\u003c/strong>\u003c/p>\n\u003cp>Low income families who get help paying their utility bills through the federal Low-Income Home Energy Assistance Program (LIHEAP) can automatically qualify for higher food stamp benefits. States have figured out if they give someone just $1 in LIHEAP payments, that person can receive more food stamps — paid for with federal dollars.\u003c/p>\n\u003cp>\"It may be a loophole, but I think it's one that benefits families,\" says Carroll.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lawmakers in both parties want to make this harder for states to do. They say it will save billions of dollars in federal funds.\u003cbr>\n\u003cem>\u003cbr>\n Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand",
"title": "Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand",
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"content": "\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why $7-Per-Gallon Milk Looms Once Again",
"title": "Why $7-Per-Gallon Milk Looms Once Again",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74755\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milklandov2_wide-d0c5745374dfab08b0143045455bbae9070a8141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milklandov2_wide-d0c5745374dfab08b0143045455bbae9070a8141-1024x575.jpg\" alt=\"Sticker shock in the dairy aisle? If the government fails to pass the farm bill, milk prices could spike sometime after the first of the year. Photo: George Frey/Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticker shock in the dairy aisle? If the government fails to pass the farm bill, milk prices could spike sometime after the first of the year. Photo: George Frey/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131204_me_13.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The leaders of the House and Senate agriculture committees are meeting Wednesday as they continue to try and work out the differences between their respective farm bills. If they fail, the country faces what's being called the \"dairy cliff\" — with milk prices potentially shooting up to about $7 a gallon sometime after the first of the year.\u003c/p>\n\u003cp>Here's why: The nation's farm policy would be legally required to revert back to what's called permanent law. In the case of dairy, that would be the 1949 farm bill.\u003c/p>\n\u003cp>And if House and Senate negotiators fail to reconcile their farm bills, U.S. Agriculture Secretary Tom Vilsack warns, \"I'm going to be put in a position where I have to invoke and implement permanent law. And I will do my job because that's what I swore an oath to do.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem is that back in 1949, the dairy industry was much smaller and less efficient than the one that exists today, so it received bigger price supports from the federal government. And if U.S. policy reverted to the old law, the government would be forced to go into the marketplace and buy milk, butter and cheese at about double the going rate.\u003c/p>\n\u003cp>Vilsack says this would distort the market: \"So you, as a [milk] producer, would have a choice of selling it to your normal purchaser at $18 or $19 a hundred weight or to USDA at $38 a hundred weight. What do you think producers will do?\"\u003c/p>\n\u003cp>Of course the producers would sell to the government. And that, says Jim Dunn, a professor of agricultural economics at Penn State University, \"would be terrible.\"\u003c/p>\n\u003cp>\"Every refrigerated warehouse in the United States would be full of cheese and butter,\" he says, \"and non-refrigerated milk warehouses would be full of powdered milk.\"\u003c/p>\n\u003cp>And for the rest of us, he says, there would be sticker shock in the dairy aisle.\u003c/p>\n\u003cp>Vilsack says there would be supply issues, too, because the federal government would own the commodities, but there would be shortages in the grocery store. Which is how we'd quickly end up facing milk at $7 a gallon --\"If you can find it,\" notes Vilsack. \"And that is why it is ludicrous for Congress not to get a farm bill done.\"\u003c/p>\n\u003cp>Milk would only be the first commodity affected. Without a farm bill, other commodity prices would spike as well as the year went on, affecting every family in America. Farm policy, often obscure for most consumers, would get personal fast. If this all sounds like illogical and terrible policy — well, that's the point, says Vilsack.\u003c/p>\n\u003cp>\"It's a great lever to compel action,\" he says of the invocation of permanent law that hovers over every farm bill. \"In most cases, it's the reason why we've had fairly routine extensions of the farm bill for the past 50 years.\"\u003c/p>\n\u003cp>Rep. Mike Conaway, a Republican from Texas and a member of the farm bill conference committee, agrees with Vilsack's assessment.\u003c/p>\n\u003cp>\"It's applying pressure to me,\" he notes.\"That's the whole advantage of having permanent law that's as bad as it is: To try to get folks to create the new law that we need for the next five years.\"\u003c/p>\n\u003cp>Now if all this talk about a dairy cliff \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/05/166513348/milk-producers-peer-over-the-dairy-cliff\">sounds familiar\u003c/a>, that's because it is: Last year, lawmakers narrowly avoided triggering those 1949 price supports by tucking a \u003ca href=\"http://online.wsj.com/news/articles/SB10001424127887323320404578215652575653978\">temporary extension\u003c/a> of the 2008 farm bill into last-minute legislation that avoided the fiscal cliff.\u003c/p>\n\u003cp>This year, efforts to pass a new five-year farm bill have fallen into some of the same philosophical fights about the role of government that have gummed up the budget process on Capitol Hill — and just about everything else. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \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_74755\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milklandov2_wide-d0c5745374dfab08b0143045455bbae9070a8141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milklandov2_wide-d0c5745374dfab08b0143045455bbae9070a8141-1024x575.jpg\" alt=\"Sticker shock in the dairy aisle? If the government fails to pass the farm bill, milk prices could spike sometime after the first of the year. Photo: George Frey/Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticker shock in the dairy aisle? If the government fails to pass the farm bill, milk prices could spike sometime after the first of the year. Photo: George Frey/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The leaders of the House and Senate agriculture committees are meeting Wednesday as they continue to try and work out the differences between their respective farm bills. If they fail, the country faces what's being called the \"dairy cliff\" — with milk prices potentially shooting up to about $7 a gallon sometime after the first of the year.\u003c/p>\n\u003cp>Here's why: The nation's farm policy would be legally required to revert back to what's called permanent law. In the case of dairy, that would be the 1949 farm bill.\u003c/p>\n\u003cp>And if House and Senate negotiators fail to reconcile their farm bills, U.S. Agriculture Secretary Tom Vilsack warns, \"I'm going to be put in a position where I have to invoke and implement permanent law. And I will do my job because that's what I swore an oath to do.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem is that back in 1949, the dairy industry was much smaller and less efficient than the one that exists today, so it received bigger price supports from the federal government. And if U.S. policy reverted to the old law, the government would be forced to go into the marketplace and buy milk, butter and cheese at about double the going rate.\u003c/p>\n\u003cp>Vilsack says this would distort the market: \"So you, as a [milk] producer, would have a choice of selling it to your normal purchaser at $18 or $19 a hundred weight or to USDA at $38 a hundred weight. What do you think producers will do?\"\u003c/p>\n\u003cp>Of course the producers would sell to the government. And that, says Jim Dunn, a professor of agricultural economics at Penn State University, \"would be terrible.\"\u003c/p>\n\u003cp>\"Every refrigerated warehouse in the United States would be full of cheese and butter,\" he says, \"and non-refrigerated milk warehouses would be full of powdered milk.\"\u003c/p>\n\u003cp>And for the rest of us, he says, there would be sticker shock in the dairy aisle.\u003c/p>\n\u003cp>Vilsack says there would be supply issues, too, because the federal government would own the commodities, but there would be shortages in the grocery store. Which is how we'd quickly end up facing milk at $7 a gallon --\"If you can find it,\" notes Vilsack. \"And that is why it is ludicrous for Congress not to get a farm bill done.\"\u003c/p>\n\u003cp>Milk would only be the first commodity affected. Without a farm bill, other commodity prices would spike as well as the year went on, affecting every family in America. Farm policy, often obscure for most consumers, would get personal fast. If this all sounds like illogical and terrible policy — well, that's the point, says Vilsack.\u003c/p>\n\u003cp>\"It's a great lever to compel action,\" he says of the invocation of permanent law that hovers over every farm bill. \"In most cases, it's the reason why we've had fairly routine extensions of the farm bill for the past 50 years.\"\u003c/p>\n\u003cp>Rep. Mike Conaway, a Republican from Texas and a member of the farm bill conference committee, agrees with Vilsack's assessment.\u003c/p>\n\u003cp>\"It's applying pressure to me,\" he notes.\"That's the whole advantage of having permanent law that's as bad as it is: To try to get folks to create the new law that we need for the next five years.\"\u003c/p>\n\u003cp>Now if all this talk about a dairy cliff \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/05/166513348/milk-producers-peer-over-the-dairy-cliff\">sounds familiar\u003c/a>, that's because it is: Last year, lawmakers narrowly avoided triggering those 1949 price supports by tucking a \u003ca href=\"http://online.wsj.com/news/articles/SB10001424127887323320404578215652575653978\">temporary extension\u003c/a> of the 2008 farm bill into last-minute legislation that avoided the fiscal cliff.\u003c/p>\n\u003cp>This year, efforts to pass a new five-year farm bill have fallen into some of the same philosophical fights about the role of government that have gummed up the budget process on Capitol Hill — and just about everything else. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookie-Baking Chemistry: How To Engineer Your Perfect Sweet Treat",
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"content": "\u003cfigure id=\"attachment_74704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookies.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookies.gif\" alt=\"In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. Credit: B.W.F./Vimeo\" width=\"640\" height=\"360\" class=\"size-full wp-image-74704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. Credit: B.W.F./Vimeo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat\">The Salt at NPR Food\u003c/a> (12/3/13)\u003c/p>\n\u003cp>Baking cookies is almost magical. You put little balls of wet, white dough into the oven and out pop brown, crispy, tasty biscuits.\u003c/p>\n\u003cp>\"In a time-lapse video, it looks like a monster coming alive,\" says the team from \u003ca href=\"http://ed.ted.com/\">TEDEd\u003c/a> in a new animation that — just in time for the holidays — explains the science behind great cookie baking. \"For a moment, it [the raw dough] sits there innocuous ... then it bulges outward ... it triples in volume. Its color darkens ominously. And its surface hardens into an alien topography of peaks and craters ... The kitchen timer dings: You're cookies are ready.\"\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=n6wpNhyreDE]\u003c/p>\n\u003cp>So what's going on in that oven? How does the heat make our snickerdoodles and chocolate chippers so delicious?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's all about the chemistry.\u003c/p>\n\u003cp>\"Don't let that apron deceive you. Bakers are mad scientists,\" the narrator of the animation says. \"When you put the raw cookie dough into the oven, you're setting off a series of chemical reactions.\"\u003c/p>\n\u003cp>By playing around with the ingredients in your favorite recipe, you can tweak these reactions and engineer your ideal cookie. For instance, you can make it chewier, fluffy or thinner.\u003c/p>\n\u003cp>We'll get to that part in a moment, but first, let's take a look at the three major steps of the cookie-baking process:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>The spread:\u003c/strong> As the cookie dough starts to heat up, the butter inside it melts. The ball of dough loses its structural integrity and spreads out. The diameter of the cookie is set by how long the cookie expands.\u003c/li>\n\u003cli>\u003cstrong>The rise: \u003c/strong>At about 212 degrees Fahrenheit, the water in the dough turns into steam. The cookie starts to rise as the vapors push through the dough. Eventually, the baking soda or powder starts to break down into carbon dioxide gas, which raise up the cookie farther. All these gases leave little holes in the maturing cookie, which makes it light and flaky.\u003c/li>\n\u003cli>\u003cstrong>Color and flavor injection:\u003c/strong> Now the magic really starts to happen. Just as the cookie is almost finished baking, two chemical reactions fill it with hundreds of flavors and infuse it with its characteristic brown hue. First off, there's \u003ca href=\"http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html\">caramelization\u003c/a>: As sugars in the dough break down, they transform from clear, odorless crystals into a brown, fragrant liquid that's overflowing with aromas and tastes — think butterscotch, sweet rum and popcorn. The second yummy process, called the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked\">Maillard reaction\u003c/a>, packs the cookie with even richer tastes. The reaction involves not only the sugars in the dough but the proteins from the egg and flour as well. So it churns out toasty, nutty and even savory flavors. The Maillard reaction also helps to darken the cookie's surface.\u003c/li>\n\u003c/ol>\n\u003cblockquote>\u003cp>\u003cstrong>Why Does The Cookie Stop Spreading?\u003c/strong>\u003c/p>\n\u003cp>Of course, a cookie can't expand forever. So what makes it stop? That's the job of the egg.\u003c/p>\n\u003cp>Proteins inside the egg are sensitive to temperature. As they heat up, they get all tangled up with each other and form a firm, solid structure. These protein networks are like the backbone or skeleton of the cookie. They give it strength and keep it from deflating in the oven.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74701\" class=\"wp-caption aligncenter\" style=\"max-width: 1611px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\" alt=\"Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\" width=\"1611\" height=\"905\" class=\"size-full wp-image-74701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>All this baking chemistry provides the building blocks for refining the cookie's architecture, says molecular biologist Liz Roth-Johnson, who runs the \u003ca href=\"https://scienceandfooducla.wordpress.com/2013/11/12/the-science-of-cookies/\">Science and Food\u003c/a> blog at the University of California, Los Angeles.\u003c/p>\n\u003cp>\"Say I have a cookie recipe, and it's not quite what I want,\" she says. \"You can take these basic concepts and use them to engineer the perfect cookie.\"\u003c/p>\n\u003cp>Take, for instance, the cookie's diameter. Its size depends on how quickly the dough spreads out as the butter melts in the oven.\u003c/p>\n\u003cp>\"If you start off with melted butter in the raw dough — instead of cold butter chunks — the dough is immediately wetter and will spread out faster,\" Roth-Johnson tells The Salt. The result is a flatter, wider cookie.\u003c/p>\n\u003cp>But the butter's temperature will also affect the cookie's texture. It changes the air pockets left behind as the water in the butter converts into gas, Roth-Johnson explains.\u003c/p>\n\u003cp>Melted butter creates smaller and more holes. That makes for a chewier cookie.\u003c/p>\n\u003cp>\"On the other hand, if you incorporate chunks of cold butter into the dough, you get larger pockets of air and a fluffier, cakier cookie,\" she explains.\u003c/p>\n\u003cp>You can also switch out the baking soda for baking powder for a fluffier treat. \"The powder gives the cookie an extra kick of leavening,\" she says, \"because it produces carbon dioxide gas both when it's mixed in the dough and when it heats up.\"\u003c/p>\n\u003cp>To make a thicker cookie, Roth-Johnson says, try using more flour.\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>\u003c/p>\n\u003cp>Finally, you can pump up the cookie's flavor and aromas by spiking the dough with dark sugars. White granulated sugar doesn't participate very well in the Maillard reaction because it contains mostly sucrose. Darker sugars — like molasses, honey and brown sugar — are packed with glucose and fructose, which are happy to churn out rich, complex tastes from the Maillard reaction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookies.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookies.gif\" alt=\"In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. Credit: B.W.F./Vimeo\" width=\"640\" height=\"360\" class=\"size-full wp-image-74704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. Credit: B.W.F./Vimeo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat\">The Salt at NPR Food\u003c/a> (12/3/13)\u003c/p>\n\u003cp>Baking cookies is almost magical. You put little balls of wet, white dough into the oven and out pop brown, crispy, tasty biscuits.\u003c/p>\n\u003cp>\"In a time-lapse video, it looks like a monster coming alive,\" says the team from \u003ca href=\"http://ed.ted.com/\">TEDEd\u003c/a> in a new animation that — just in time for the holidays — explains the science behind great cookie baking. \"For a moment, it [the raw dough] sits there innocuous ... then it bulges outward ... it triples in volume. Its color darkens ominously. And its surface hardens into an alien topography of peaks and craters ... The kitchen timer dings: You're cookies are ready.\"\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/n6wpNhyreDE'\n title='//www.youtube.com/embed/n6wpNhyreDE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>So what's going on in that oven? How does the heat make our snickerdoodles and chocolate chippers so delicious?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's all about the chemistry.\u003c/p>\n\u003cp>\"Don't let that apron deceive you. Bakers are mad scientists,\" the narrator of the animation says. \"When you put the raw cookie dough into the oven, you're setting off a series of chemical reactions.\"\u003c/p>\n\u003cp>By playing around with the ingredients in your favorite recipe, you can tweak these reactions and engineer your ideal cookie. For instance, you can make it chewier, fluffy or thinner.\u003c/p>\n\u003cp>We'll get to that part in a moment, but first, let's take a look at the three major steps of the cookie-baking process:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>The spread:\u003c/strong> As the cookie dough starts to heat up, the butter inside it melts. The ball of dough loses its structural integrity and spreads out. The diameter of the cookie is set by how long the cookie expands.\u003c/li>\n\u003cli>\u003cstrong>The rise: \u003c/strong>At about 212 degrees Fahrenheit, the water in the dough turns into steam. The cookie starts to rise as the vapors push through the dough. Eventually, the baking soda or powder starts to break down into carbon dioxide gas, which raise up the cookie farther. All these gases leave little holes in the maturing cookie, which makes it light and flaky.\u003c/li>\n\u003cli>\u003cstrong>Color and flavor injection:\u003c/strong> Now the magic really starts to happen. Just as the cookie is almost finished baking, two chemical reactions fill it with hundreds of flavors and infuse it with its characteristic brown hue. First off, there's \u003ca href=\"http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html\">caramelization\u003c/a>: As sugars in the dough break down, they transform from clear, odorless crystals into a brown, fragrant liquid that's overflowing with aromas and tastes — think butterscotch, sweet rum and popcorn. The second yummy process, called the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked\">Maillard reaction\u003c/a>, packs the cookie with even richer tastes. The reaction involves not only the sugars in the dough but the proteins from the egg and flour as well. So it churns out toasty, nutty and even savory flavors. The Maillard reaction also helps to darken the cookie's surface.\u003c/li>\n\u003c/ol>\n\u003cblockquote>\u003cp>\u003cstrong>Why Does The Cookie Stop Spreading?\u003c/strong>\u003c/p>\n\u003cp>Of course, a cookie can't expand forever. So what makes it stop? That's the job of the egg.\u003c/p>\n\u003cp>Proteins inside the egg are sensitive to temperature. As they heat up, they get all tangled up with each other and form a firm, solid structure. These protein networks are like the backbone or skeleton of the cookie. They give it strength and keep it from deflating in the oven.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74701\" class=\"wp-caption aligncenter\" style=\"max-width: 1611px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\" alt=\"Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\" width=\"1611\" height=\"905\" class=\"size-full wp-image-74701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>All this baking chemistry provides the building blocks for refining the cookie's architecture, says molecular biologist Liz Roth-Johnson, who runs the \u003ca href=\"https://scienceandfooducla.wordpress.com/2013/11/12/the-science-of-cookies/\">Science and Food\u003c/a> blog at the University of California, Los Angeles.\u003c/p>\n\u003cp>\"Say I have a cookie recipe, and it's not quite what I want,\" she says. \"You can take these basic concepts and use them to engineer the perfect cookie.\"\u003c/p>\n\u003cp>Take, for instance, the cookie's diameter. Its size depends on how quickly the dough spreads out as the butter melts in the oven.\u003c/p>\n\u003cp>\"If you start off with melted butter in the raw dough — instead of cold butter chunks — the dough is immediately wetter and will spread out faster,\" Roth-Johnson tells The Salt. The result is a flatter, wider cookie.\u003c/p>\n\u003cp>But the butter's temperature will also affect the cookie's texture. It changes the air pockets left behind as the water in the butter converts into gas, Roth-Johnson explains.\u003c/p>\n\u003cp>Melted butter creates smaller and more holes. That makes for a chewier cookie.\u003c/p>\n\u003cp>\"On the other hand, if you incorporate chunks of cold butter into the dough, you get larger pockets of air and a fluffier, cakier cookie,\" she explains.\u003c/p>\n\u003cp>You can also switch out the baking soda for baking powder for a fluffier treat. \"The powder gives the cookie an extra kick of leavening,\" she says, \"because it produces carbon dioxide gas both when it's mixed in the dough and when it heats up.\"\u003c/p>\n\u003cp>To make a thicker cookie, Roth-Johnson says, try using more flour.\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>\u003c/p>\n\u003cp>Finally, you can pump up the cookie's flavor and aromas by spiking the dough with dark sugars. White granulated sugar doesn't participate very well in the Maillard reaction because it contains mostly sucrose. Darker sugars — like molasses, honey and brown sugar — are packed with glucose and fructose, which are happy to churn out rich, complex tastes from the Maillard reaction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Al Gore Goes Vegan, Following In Footsteps Of Bill Clinton",
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"content": "\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/26/247330160/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cfigure id=\"attachment_74525\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1-290x217.jpg\" alt=\"Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The decision to give up entire food groups can be a radical attempt to reform an unhealthy diet, as former President Bill Clinton demonstrated when he revealed in 2011 \u003ca href=\"http://www.npr.org/blogs/health/2011/08/20/139782972/bill-clintons-life-as-a-vegan\">that he'd gone vegan\u003c/a>, after heart bypass surgery.\u003c/p>\n\u003cp>But more often in this day and age, eschewing animal products is political.\u003c/p>\n\u003cp>And so that's why we were interested to read that former Vice President Al Gore, one of the world's most famous environmentalists, had — like his former boss — gone vegan, too.\u003c/p>\n\u003cp>The news appeared as a side note in an \u003ca href=\"http://www.forbes.com/sites/ryanmac/2013/11/23/bill-gates-food-fetish-hampton-creek-foods-looks-to-crack-the-egg-industry/\">article\u003c/a> published in \u003cem>Forbes\u003c/em> about Hampton Creek, a San Francisco company that's trying to hawk its plant-based mayonnaise as a tasty alternative to the ubiquitous condiment typically made with eggs. (You can read our own Allison Aubrey's story on the same company \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">here\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As reporter Ryan Mac noted, Hampton Creek has attracted significant investment from venture capital firms, and \"newly turned vegan Al Gore is also circling.\" (We tried to verify the newfound veganism with Gore himself, but his Carthage Group family company did not respond to our request for comment.)\u003c/p>\n\u003cp>Gore is, of course, free to eat whatever his heart desires. But since he has previously said that he has been slowly reducing his meat consumption over the past few years because of his concern about climate change, we can only assume that he's gotten more serious (and perhaps guilt-ridden) about how his purchases of meat and dairy products are hurting the planet.\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.youtube.com/watch?v=4bLb23cPd_4\">interview\u003c/a> in 2009, Gore said:\u003c/p>\n\u003cblockquote>\u003cp>\"It's absolutely correct that the growing meat intensity of diets around the world is one of the issues connected to this global crisis, not only because of the CO2 involved but also because of the water consumed in the process.\"\u003c/p>\u003c/blockquote>\n\u003cp>[youtube //www.youtube.com/watch?v=4bLb23cPd_4]\u003c/p>\n\u003cp>Gore has been beating the drum about climate change for decades, but his concern seems to be growing ever deeper. Earlier this week, the public editor of \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/11/24/public-editor/after-changes-how-green-is-the-times.html?adxnnl=1&pagewanted=all&adxnnlx=1385313034-sGaZ0AlRP6cKkdXiSPkwpA\">quoted\u003c/a> Gore as saying, \"The news media should be making this existential crisis the No. 1 topic they cover.\"\u003c/p>\n\u003cp>While veganism probably seems extreme to bacon-and-cheese lovers, Gore is one of many consumers who are seeing the link between their food choices and the destruction of the planet and taking action. There are indicators everywhere, but we've noticed the Meatless Monday movement \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">is getting ever\u003c/a> greater traction in the U.S., and even Germany's Oktoberfest now \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/229181556/meat-drenched-oktoberfest-warms-to-vegans\">caters\u003c/a> to vegans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Bill Clinton went vegan as a radical attempt to reform his health. But Gore has been cutting back on meat since 2009, out of concern about the impacts of animal production on climate change.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/26/247330160/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cfigure id=\"attachment_74525\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1-290x217.jpg\" alt=\"Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The decision to give up entire food groups can be a radical attempt to reform an unhealthy diet, as former President Bill Clinton demonstrated when he revealed in 2011 \u003ca href=\"http://www.npr.org/blogs/health/2011/08/20/139782972/bill-clintons-life-as-a-vegan\">that he'd gone vegan\u003c/a>, after heart bypass surgery.\u003c/p>\n\u003cp>But more often in this day and age, eschewing animal products is political.\u003c/p>\n\u003cp>And so that's why we were interested to read that former Vice President Al Gore, one of the world's most famous environmentalists, had — like his former boss — gone vegan, too.\u003c/p>\n\u003cp>The news appeared as a side note in an \u003ca href=\"http://www.forbes.com/sites/ryanmac/2013/11/23/bill-gates-food-fetish-hampton-creek-foods-looks-to-crack-the-egg-industry/\">article\u003c/a> published in \u003cem>Forbes\u003c/em> about Hampton Creek, a San Francisco company that's trying to hawk its plant-based mayonnaise as a tasty alternative to the ubiquitous condiment typically made with eggs. (You can read our own Allison Aubrey's story on the same company \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">here\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As reporter Ryan Mac noted, Hampton Creek has attracted significant investment from venture capital firms, and \"newly turned vegan Al Gore is also circling.\" (We tried to verify the newfound veganism with Gore himself, but his Carthage Group family company did not respond to our request for comment.)\u003c/p>\n\u003cp>Gore is, of course, free to eat whatever his heart desires. But since he has previously said that he has been slowly reducing his meat consumption over the past few years because of his concern about climate change, we can only assume that he's gotten more serious (and perhaps guilt-ridden) about how his purchases of meat and dairy products are hurting the planet.\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.youtube.com/watch?v=4bLb23cPd_4\">interview\u003c/a> in 2009, Gore said:\u003c/p>\n\u003cblockquote>\u003cp>\"It's absolutely correct that the growing meat intensity of diets around the world is one of the issues connected to this global crisis, not only because of the CO2 involved but also because of the water consumed in the process.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4bLb23cPd_4'\n title='//www.youtube.com/embed/4bLb23cPd_4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Gore has been beating the drum about climate change for decades, but his concern seems to be growing ever deeper. Earlier this week, the public editor of \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/11/24/public-editor/after-changes-how-green-is-the-times.html?adxnnl=1&pagewanted=all&adxnnlx=1385313034-sGaZ0AlRP6cKkdXiSPkwpA\">quoted\u003c/a> Gore as saying, \"The news media should be making this existential crisis the No. 1 topic they cover.\"\u003c/p>\n\u003cp>While veganism probably seems extreme to bacon-and-cheese lovers, Gore is one of many consumers who are seeing the link between their food choices and the destruction of the planet and taking action. There are indicators everywhere, but we've noticed the Meatless Monday movement \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">is getting ever\u003c/a> greater traction in the U.S., and even Germany's Oktoberfest now \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/229181556/meat-drenched-oktoberfest-warms-to-vegans\">caters\u003c/a> to vegans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"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.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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