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"content": "\u003cfigure id=\"attachment_65164\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs.jpg\" alt=\"Craig Rowles tends to his pigs in a barn near Carroll, Iowa. Photo: Dan Charles/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-65164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Rowles tends to his pigs in a barn near Carroll, Iowa. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130711_atc_07.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/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">The Salt at NPR Food\u003c/a> (7/12/13)\u003c/p>\n\u003cp>You've probably seen the labels on meat in the store: \"Raised without antibiotics.\" They're a selling point for people who don't like how many drugs are used on chickens, turkey, hogs and beef cattle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.keepantibioticsworking.com/\">Activist groups\u003c/a>, as well as prominent \u003ca href=\"http://www.who.int/mediacentre/news/statements/2011/whd_20110407/en/index.html\">medical organizations\u003c/a>, are calling for stricter rules on how these drugs are used. At the moment, there are few restrictions on agricultural use; farmers can buy most antibiotics for the animals over-the-counter.\u003c/p>\n\u003cp>There's a passionate but often confusing debate about this. Here at The Salt, we've decided to spend some time digging into this issue to provide more clarity. (To be honest, we needed a little clarity ourselves.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, we're starting with one very narrow question: What exactly is the danger of antibiotic use on the farm? Also, why do scientists disagree about how big that danger might be?\u003c/p>\n\u003cp>Let's start on the farm: Craig Rowles's hog operation, in Carroll, Iowa.\u003c/p>\n\u003cp>He takes me into a large room, the nursery, filled with 1,000 little pigs. They're a month old, just weaned from their mothers a week earlier. This is when they're most likely to get sick. And Rowles tells me that some are sick with the flu.\u003c/p>\n\u003cp>He won't try to treat the flu directly, but he does try to keep it from leading to more deadly bacterial infections. So he's giving all the pigs in this barn two different antibiotics in their drinking water: tetracycline, which is an older antibiotic; and tylvalosin, a newer drug, part of the class of antibiotics called macrolides, which includes the human drug azithromycin.\u003c/p>\n\u003cp>They'll get those drugs for a seven to ten days - or maybe longer if they still seem in danger. \"When they need it, we treat them. If they don't need it, we don't,\" Rowles says.\u003c/p>\n\u003cp>A couple of months from now, when these pigs leave the nursery, they'll start getting another antibiotic in their feed, even if they're healthy. This drug, virginiamycin, is supposed to help pigs grow faster, or use feed more efficiently.\u003c/p>\n\u003cp>This pattern of antibiotic use is fairly typical. Most chicken farmers, pig farmers, and beef producers use antibiotics to treat disease, prevent disease and promote faster growth. The percentage of antibiotics used for growth promotion is a matter of dispute, because the Food and Drug Administration's annual \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM338170.pdf\">report\u003c/a> on antibiotic use in farm animals doesn't provide that data. Some critics have claimed that it makes up most antibiotic use on the farm. A \u003ca href=\"http://www.nppc.org/wp-content/uploads/Swine-in-feed-use-estimates.pdf\">survey\u003c/a> of antibiotic use in the pork industry found that the share was about 20 percent.\u003c/p>\n\u003cp>It all adds up to a statistic that shocks many people, and it's quoted often by critics of antibiotic use on the farm: 80 percent of all the antibiotics in the United States go into farm animals.\u003c/p>\n\u003cp>But this is where the big argument starts. Scientists disagree about whether this is something that we should worry about.\u003c/p>\n\u003cp>The worry is not so much that antibiotics will be in the meat we eat. By the time an animal is slaughtered, those residues are supposed to be gone. According to the Department of Agriculture, almost all of the time, they are.\u003c/p>\n\u003cp>The concern is around a different risk: That using antibiotics on the farm will mean that these drugs won't work when we humans need them because in theory, the more an antibiotic is given to animals, the more quickly bacteria will adapt and become resistant to it.\u003c/p>\n\u003cfigure id=\"attachment_65165\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs1.jpg\" alt=\"These pigs, newly weaned from their mothers, are at their most vulnerable stage of life. They're getting antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-65165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs, newly weaned from their mothers, are at their most vulnerable stage of life. They're getting antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Here's an example: A few months ago, a patient was going through chemotherapy at the National Institutes of Health near Washington, D.C. He came down with a terrible case of diarrhea. \"He constantly needed to be rehydrated. We moved him to the ICU for a little bit of monitoring for a while,\" says Elise O'Connell, a physician in training at the NIH, who was caring for the patient.\u003c/p>\n\u003cp>Tests revealed that the man was infected with campylobacter, a bacteria that you usually pick up from contaminated chicken or turkey. This seemed odd, until the physicians realized that this patient's family had brought in some food from home, and that another member of the family who'd eaten that dish also had gotten sick for a couple of days.\u003c/p>\n\u003cp>The choice of treatment seemed obvious. \"We started him on an antibiotic called azithromycin,\" recalls O'Connell.\u003c/p>\n\u003cp>At first the patient got better — and then he got worse again. Azithromycin wasn't working.\u003c/p>\n\u003cp>O'Connell switched to a different antibiotic, and that one did work.\u003c/p>\n\u003cp>So - why didn't azithromycin work?\u003c/p>\n\u003cp>Possibly, because on a farm somewhere, chickens were getting treated with macrolide antibiotics — very similar to azithromycin. Campylobacter in the chicken may have become resistant to these antibiotics, then hitched a ride aboard meat to O'Connell's patient.\u003c/p>\n\u003cp>That's the risk many people working in public health say is very real. But there's passionate disagreement about how worrisome it is, and what we should do about it.\u003c/p>\n\u003cp>On the one hand, we have \u003ca href=\"http://vetmed.iastate.edu/research/labs/food-risk-modeling-and-policy-lab/faculty-and-staff\">Scott Hurd\u003c/a>, a veterinarian at Iowa State University who's generally sympathetic to meat producers. He points out that it's not enough just to show that something can happen. \"In order to make effective, science-based decisions, we have to move beyond the 'cans' to actually calculating the probabilities,\" he says.\u003c/p>\n\u003cp>Think of all the things that have to come together before this actually would happen, he says.\u003c/p>\n\u003cp>First of all, bacteria have to become resistant to an antibiotic that's actually used to treat people. But in fact, around three-quarters of the antibiotics that farmers use on animals are not used at all by humans or are used infrequently, such as tetracyclines or virginiamycin. So only a small portion of farm use could create bacteria that are resistant to drugs that you'll use.\u003c/p>\n\u003cp>\"And then you've got to get those bacteria off the farm. And then someone has to get sick with those bacteria,\" he continues. This also shouldn't happen very often, he says, if people are careful about cooking and handling meat.\u003c/p>\n\u003cp>Finally, you have to get so sick from the contaminated meat that you need antibiotics. That doesn't happen very often, either. O'Connell's patient needed treatment because he was in chemotherapy; his immune system was compromised.\u003c/p>\n\u003cp>The point is, this whole chain of events is rare, Hurd says. It's not a big danger to the public. \"All published, peer-reviewed scientific articles to date have demonstrated negligible risk from on-farm antibiotic use,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a>, a veterinarian who is now working with the Pew Health Group and a critic of antibiotic use on the farm, is unimpressed by Hurd's analysis. \"If you just look at - does this antibiotic, given to this animal, make this person sick, so we can't treat them with that same antibiotic — that's such a very narrow piece of this whole interconnected puzzle,\" she says.\u003c/p>\n\u003cp>First of all, this kind of case may not happen often, but it's a big deal if it happens to you, she says.\u003c/p>\n\u003cp>But there are other risks that can't be so easily calculated.\u003c/p>\n\u003cp>For instance, bacteria have the peculiar ability to share genes, including genes that make them resistant to particular antibiotics. So there can be drug-resistant bacteria on meat that don't make us sick. Once in your gut, they could pass along their drug-resistance to bacteria that can make us sick.\u003c/p>\n\u003cp>\"The other thing to remember is that most of the bacteria don't end in our meat,\" Hansen says. \"That's the good news. Most of the bacteria in animals stay in their manure and don't end up on your meat. But that manure ends up somewhere.\"\u003c/p>\n\u003cp>It's spread on fields; it can go into waterways. There's not much research on this, but it probably increases the number of antibiotic-resistant bacteria everywhere.\u003c/p>\n\u003cp>When and how might some of those bacteria make us sick? We don't really know, Hansen says, but it's not a risk we should take. \"If we don't have all the information we need to know for sure whether something is bad or not, let's give the environment and the people and the animals the benefit of the doubt, and not continue to do something that might be harmful,\" she says.\u003c/p>\n\u003cp>So this is where the argument ends up: When risks are uncertain, what do you do?\u003c/p>\n\u003cp>The Food and Drug Administration is working on rules that would stop antibiotics from being used just to help animals grow faster. The rules may also require farmers to get a veterinarian's approval before using most of these drugs.\u003c/p>\n\u003cp>Hansen wants the agency to go further and allow antibiotic use only when animals are sick or clearly in danger of getting sick. Scott Hurd disagrees; he says if farmers can't use antibiotics to prevent disease outbreaks, they'll end up with more sick animals. And that's not good for farmers or consumers.\u003c/p>\n\u003cp>It's a balance between agriculture and human medicine. It's also a balance between capturing the benefits of these \"wonder drugs\" now, and keeping them working in the future. \u003c/p>\n\u003cp>\u003cstrong>View a chart:\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">Comparing Antibiotics Used In Animals And People\u003c/a> (npr.org)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Farmers give antibiotics routinely to pigs, beef cattle and poultry. They say the drugs help keep animals healthy and get them to market faster. Others say this practice practically guarantees that bacteria will develop resistance to these antibiotics more quickly, endangering human lives and the long-term viability of the drugs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65164\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs.jpg\" alt=\"Craig Rowles tends to his pigs in a barn near Carroll, Iowa. Photo: Dan Charles/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-65164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Rowles tends to his pigs in a barn near Carroll, Iowa. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">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/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">The Salt at NPR Food\u003c/a> (7/12/13)\u003c/p>\n\u003cp>You've probably seen the labels on meat in the store: \"Raised without antibiotics.\" They're a selling point for people who don't like how many drugs are used on chickens, turkey, hogs and beef cattle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.keepantibioticsworking.com/\">Activist groups\u003c/a>, as well as prominent \u003ca href=\"http://www.who.int/mediacentre/news/statements/2011/whd_20110407/en/index.html\">medical organizations\u003c/a>, are calling for stricter rules on how these drugs are used. At the moment, there are few restrictions on agricultural use; farmers can buy most antibiotics for the animals over-the-counter.\u003c/p>\n\u003cp>There's a passionate but often confusing debate about this. Here at The Salt, we've decided to spend some time digging into this issue to provide more clarity. (To be honest, we needed a little clarity ourselves.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, we're starting with one very narrow question: What exactly is the danger of antibiotic use on the farm? Also, why do scientists disagree about how big that danger might be?\u003c/p>\n\u003cp>Let's start on the farm: Craig Rowles's hog operation, in Carroll, Iowa.\u003c/p>\n\u003cp>He takes me into a large room, the nursery, filled with 1,000 little pigs. They're a month old, just weaned from their mothers a week earlier. This is when they're most likely to get sick. And Rowles tells me that some are sick with the flu.\u003c/p>\n\u003cp>He won't try to treat the flu directly, but he does try to keep it from leading to more deadly bacterial infections. So he's giving all the pigs in this barn two different antibiotics in their drinking water: tetracycline, which is an older antibiotic; and tylvalosin, a newer drug, part of the class of antibiotics called macrolides, which includes the human drug azithromycin.\u003c/p>\n\u003cp>They'll get those drugs for a seven to ten days - or maybe longer if they still seem in danger. \"When they need it, we treat them. If they don't need it, we don't,\" Rowles says.\u003c/p>\n\u003cp>A couple of months from now, when these pigs leave the nursery, they'll start getting another antibiotic in their feed, even if they're healthy. This drug, virginiamycin, is supposed to help pigs grow faster, or use feed more efficiently.\u003c/p>\n\u003cp>This pattern of antibiotic use is fairly typical. Most chicken farmers, pig farmers, and beef producers use antibiotics to treat disease, prevent disease and promote faster growth. The percentage of antibiotics used for growth promotion is a matter of dispute, because the Food and Drug Administration's annual \u003ca href=\"http://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM338170.pdf\">report\u003c/a> on antibiotic use in farm animals doesn't provide that data. Some critics have claimed that it makes up most antibiotic use on the farm. A \u003ca href=\"http://www.nppc.org/wp-content/uploads/Swine-in-feed-use-estimates.pdf\">survey\u003c/a> of antibiotic use in the pork industry found that the share was about 20 percent.\u003c/p>\n\u003cp>It all adds up to a statistic that shocks many people, and it's quoted often by critics of antibiotic use on the farm: 80 percent of all the antibiotics in the United States go into farm animals.\u003c/p>\n\u003cp>But this is where the big argument starts. Scientists disagree about whether this is something that we should worry about.\u003c/p>\n\u003cp>The worry is not so much that antibiotics will be in the meat we eat. By the time an animal is slaughtered, those residues are supposed to be gone. According to the Department of Agriculture, almost all of the time, they are.\u003c/p>\n\u003cp>The concern is around a different risk: That using antibiotics on the farm will mean that these drugs won't work when we humans need them because in theory, the more an antibiotic is given to animals, the more quickly bacteria will adapt and become resistant to it.\u003c/p>\n\u003cfigure id=\"attachment_65165\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/antibioticspigs1.jpg\" alt=\"These pigs, newly weaned from their mothers, are at their most vulnerable stage of life. They're getting antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-65165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs, newly weaned from their mothers, are at their most vulnerable stage of life. They're getting antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Here's an example: A few months ago, a patient was going through chemotherapy at the National Institutes of Health near Washington, D.C. He came down with a terrible case of diarrhea. \"He constantly needed to be rehydrated. We moved him to the ICU for a little bit of monitoring for a while,\" says Elise O'Connell, a physician in training at the NIH, who was caring for the patient.\u003c/p>\n\u003cp>Tests revealed that the man was infected with campylobacter, a bacteria that you usually pick up from contaminated chicken or turkey. This seemed odd, until the physicians realized that this patient's family had brought in some food from home, and that another member of the family who'd eaten that dish also had gotten sick for a couple of days.\u003c/p>\n\u003cp>The choice of treatment seemed obvious. \"We started him on an antibiotic called azithromycin,\" recalls O'Connell.\u003c/p>\n\u003cp>At first the patient got better — and then he got worse again. Azithromycin wasn't working.\u003c/p>\n\u003cp>O'Connell switched to a different antibiotic, and that one did work.\u003c/p>\n\u003cp>So - why didn't azithromycin work?\u003c/p>\n\u003cp>Possibly, because on a farm somewhere, chickens were getting treated with macrolide antibiotics — very similar to azithromycin. Campylobacter in the chicken may have become resistant to these antibiotics, then hitched a ride aboard meat to O'Connell's patient.\u003c/p>\n\u003cp>That's the risk many people working in public health say is very real. But there's passionate disagreement about how worrisome it is, and what we should do about it.\u003c/p>\n\u003cp>On the one hand, we have \u003ca href=\"http://vetmed.iastate.edu/research/labs/food-risk-modeling-and-policy-lab/faculty-and-staff\">Scott Hurd\u003c/a>, a veterinarian at Iowa State University who's generally sympathetic to meat producers. He points out that it's not enough just to show that something can happen. \"In order to make effective, science-based decisions, we have to move beyond the 'cans' to actually calculating the probabilities,\" he says.\u003c/p>\n\u003cp>Think of all the things that have to come together before this actually would happen, he says.\u003c/p>\n\u003cp>First of all, bacteria have to become resistant to an antibiotic that's actually used to treat people. But in fact, around three-quarters of the antibiotics that farmers use on animals are not used at all by humans or are used infrequently, such as tetracyclines or virginiamycin. So only a small portion of farm use could create bacteria that are resistant to drugs that you'll use.\u003c/p>\n\u003cp>\"And then you've got to get those bacteria off the farm. And then someone has to get sick with those bacteria,\" he continues. This also shouldn't happen very often, he says, if people are careful about cooking and handling meat.\u003c/p>\n\u003cp>Finally, you have to get so sick from the contaminated meat that you need antibiotics. That doesn't happen very often, either. O'Connell's patient needed treatment because he was in chemotherapy; his immune system was compromised.\u003c/p>\n\u003cp>The point is, this whole chain of events is rare, Hurd says. It's not a big danger to the public. \"All published, peer-reviewed scientific articles to date have demonstrated negligible risk from on-farm antibiotic use,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pewhealth.org/experts/gail-hansen-85899367309\">Gail Hansen\u003c/a>, a veterinarian who is now working with the Pew Health Group and a critic of antibiotic use on the farm, is unimpressed by Hurd's analysis. \"If you just look at - does this antibiotic, given to this animal, make this person sick, so we can't treat them with that same antibiotic — that's such a very narrow piece of this whole interconnected puzzle,\" she says.\u003c/p>\n\u003cp>First of all, this kind of case may not happen often, but it's a big deal if it happens to you, she says.\u003c/p>\n\u003cp>But there are other risks that can't be so easily calculated.\u003c/p>\n\u003cp>For instance, bacteria have the peculiar ability to share genes, including genes that make them resistant to particular antibiotics. So there can be drug-resistant bacteria on meat that don't make us sick. Once in your gut, they could pass along their drug-resistance to bacteria that can make us sick.\u003c/p>\n\u003cp>\"The other thing to remember is that most of the bacteria don't end in our meat,\" Hansen says. \"That's the good news. Most of the bacteria in animals stay in their manure and don't end up on your meat. But that manure ends up somewhere.\"\u003c/p>\n\u003cp>It's spread on fields; it can go into waterways. There's not much research on this, but it probably increases the number of antibiotic-resistant bacteria everywhere.\u003c/p>\n\u003cp>When and how might some of those bacteria make us sick? We don't really know, Hansen says, but it's not a risk we should take. \"If we don't have all the information we need to know for sure whether something is bad or not, let's give the environment and the people and the animals the benefit of the doubt, and not continue to do something that might be harmful,\" she says.\u003c/p>\n\u003cp>So this is where the argument ends up: When risks are uncertain, what do you do?\u003c/p>\n\u003cp>The Food and Drug Administration is working on rules that would stop antibiotics from being used just to help animals grow faster. The rules may also require farmers to get a veterinarian's approval before using most of these drugs.\u003c/p>\n\u003cp>Hansen wants the agency to go further and allow antibiotic use only when animals are sick or clearly in danger of getting sick. Scott Hurd disagrees; he says if farmers can't use antibiotics to prevent disease outbreaks, they'll end up with more sick animals. And that's not good for farmers or consumers.\u003c/p>\n\u003cp>It's a balance between agriculture and human medicine. It's also a balance between capturing the benefits of these \"wonder drugs\" now, and keeping them working in the future. \u003c/p>\n\u003cp>\u003cstrong>View a chart:\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">Comparing Antibiotics Used In Animals And People\u003c/a> (npr.org)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Why Doctors Oppose Force-Feeding Guantanamo Hunger Strikers",
"title": "Why Doctors Oppose Force-Feeding Guantanamo Hunger Strikers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65148\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/force-feed-yasiin-bey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/force-feed-yasiin-bey.jpg\" alt=\"Yasiin Bey, the musician and actor formerly known as Mos Def, voluntarily underwent a procedural method of force-feeding similar to the kind administered to prisoners who refuse solid food in political protest while they are held in Guantanamo Bay. Photo: Reprieve/Asif Kapadia\" width=\"624\" height=\"349\" class=\"size-full wp-image-65148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yasiin Bey, the musician and actor formerly known as Mos Def, voluntarily underwent a procedural method of force-feeding similar to the kind administered to prisoners who refuse solid food in political protest while they are held in Guantanamo Bay. Photo: Reprieve/Asif Kapadia\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay and Jessica Naudziunas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200751527/why-doctors-oppose-force-feeding-guantanamo-hunger-strikers\">The Salt at NPR Food\u003c/a> (7/11/13)\u003c/p>\n\u003cp>For centuries, the act of refusing food has turned human bodies into effective political bargaining chips. And so it's no surprise that the prisoners desperate to leave Guantanamo after, in some cases, nearly a dozen years there, have turned to hunger striking on and off since 2005 to try and win their release.\u003c/p>\n\u003cp>For years, the Pentagon officials who run the detention camp have responded by \u003ca href=\"http://www.miamiherald.com/static/media/projects/gitmo_chart/\">force-feeding\u003c/a> prisoners. Currently, some 45 of the 104 hunger-striking captives are receiving the procedure, as many people learned this week when a graphic video featuring Yasiin Bey, the rapper and actor formerly known as Mos Def, went viral. While Bey's performance may be part publicity stunt, doctors say it does help expose the unethical treatment and some of the pain of the Gitmo detainees subjected to force-feeding.\u003c/p>\n\u003cfigure id=\"attachment_65149\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/guantanamo-bay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/guantanamo-bay-1024x663.jpg\" alt='This image reviewed by the U.S. military shows the front gate of \"Camp Six\" detention facility of the Joint Detention Group at the US Naval Station in Guantanamo Bay, Cuba. Photo: Jim Watson/AFP/Getty Images' width=\"1024\" height=\"663\" class=\"size-large wp-image-65149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This image reviewed by the U.S. military shows the front gate of \"Camp Six\" detention facility of the Joint Detention Group at the US Naval Station in Guantanamo Bay, Cuba. Photo: Jim Watson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.reprieve.org.uk/press/2013_07_08_guantanamo_force_feeding_yasiin_bey/\">video\u003c/a>, released by the British human rights organization Reprieve on the night before the start of Ramadan, Bey is strapped down while a feeding tube is shoved up his nose, down his esophagus and into his stomach. He resists, whimpers and writhes and eventually calls for it to stop, breaking down into tears. According to Reprieve, Bey's force-feeding followed the Pentagon's Standard Operating Procedure used on the actual detainees.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=4hQ5xz_5to4]\u003c/p>\n\u003cp>The Pentagon calls force-feeding a \"medical response to [Guantanamo] detainees who hunger strike,\" according to a \u003ca href=\"http://www.aljazeera.com/humanrights/2013/05/201358152317954140.html\">document\u003c/a> detailing the procedure obtained by Al Jazeera. And President Obama \u003ca href=\"http://www.npr.org/2013/05/02/180491232/hunger-striking-detainees-at-guantanamo-are-force-fed\">has said\u003c/a> he supports force-feeding, because he does not want to see anyone die.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the practice is actually at odds with international medical policy on prisoners' right to refuse nourishment.\u003c/p>\n\u003cp>In 2006, the World Medical Association, an organization that represents physicians around the world and promotes the highest possible standards of medical ethics, issued the \u003ca href=\"http://www.wma.net/en/30publications/10policies/c18/\">Declaration of Tokyo\u003c/a>, which states:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Where a prisoner refuses nourishment and is considered by the physician as capable of forming an unimpaired and rational judgment concerning the consequences of such a voluntary refusal of nourishment, he or she shall not be fed artificially.\" The American Medical Association has also \u003ca href=\"http://media.miamiherald.com/smedia/2013/04/30/07/58/FRs25.So.56.pdf\">said\u003c/a> that the practice \"violates core ethical values of the medical profession.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://physiciansforhumanrights.org/about/people/staff/vincent-iacopino.html\">Dr. Vince Iacopino\u003c/a>, senior medical adviser for Physicians for Human Rights, tells The Salt that force-feeding the Guantanamo prisoners is particularly degrading and inhumane.\u003c/p>\n\u003cp>\"These hunger strikes represent the protest of people indefinitely detained and not charged,\" says Iacopino, who has examined prisoners at Guantanamo. \"Many have been cleared for repatriation.\" More than half of the 166 prisoners at Guantanamo have been cleared for release, but for a variety of reasons, there's been no way to transfer them.\u003c/p>\n\u003cp>Iacopino notes that in other medical contexts – where, for example, patients need feeding tubes because they can't swallow, and they also don't resist – it would not be a particularly awful or painful procedure. But many of the hunger-striking detainees, he says, \"have ongoing hopelessness over indefinite detention.\"\u003c/p>\n\u003cp>In this context, he says, \"I think the pain of breaking their will with force-feeding would be extraordinary. It's outrageous that there hasn't been more response from the medical community.\"\u003c/p>\n\u003cp>Cori Crider, a civil rights lawyer for Reprieve, which represents 17 prisoners at Guantanamo Bay, says she sees force-feeding as a more general violation of their rights.\u003c/p>\n\u003cp>\"When the military force-feeds these people ... I see it as suppressing what these people have to say,\" she says, \"and withdrawing from them the kind of fundamental thing that makes them human, which is choice.\"\u003c/p>\n\u003cp>Some of the hunger strikers' lawyers, including those representing Jihad Dhiab, a Syrian who was cleared for release in 2009 but remains in captivity, have petitioned the court to stop the force-feeding, particularly during Ramadan.\u003c/p>\n\u003cp>While U.S. District Judge Gladys Kessler said Monday in a \u003ca href=\"http://legaltimes.typepad.com/files/gitmo-order.pdf\" target=\"_blank\">four-page opinion\u003c/a> that \"force-feedings are a painful, humiliating and degrading process,\" she dismissed Dihab's petition because she said her court \"lacks jurisdiction\" over Guantanamo \"and therefore does not have the authority to grant the relief.\"\u003c/p>\n\u003cp>According to the \u003cem>Miami Herald\u003c/em>, the Pentagon \u003ca href=\"http://www.miamiherald.com/2013/07/02/3482179/guantanamo-prison-to-synchronize.html\">says\u003c/a> that during the month-long Ramadan fast, medical personnel will only feed hunger strikers after sunset and before dawn. \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": "Doctors say a viral video demonstrating force-feeding helps expose the unethical treatment and pain of Guantanamo detainees subjected to the procedure. Force-feeding is unethical, doctors say, because prisoners of sound mind have a right to refuse medical intervention, including nourishment.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65148\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/force-feed-yasiin-bey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/force-feed-yasiin-bey.jpg\" alt=\"Yasiin Bey, the musician and actor formerly known as Mos Def, voluntarily underwent a procedural method of force-feeding similar to the kind administered to prisoners who refuse solid food in political protest while they are held in Guantanamo Bay. Photo: Reprieve/Asif Kapadia\" width=\"624\" height=\"349\" class=\"size-full wp-image-65148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yasiin Bey, the musician and actor formerly known as Mos Def, voluntarily underwent a procedural method of force-feeding similar to the kind administered to prisoners who refuse solid food in political protest while they are held in Guantanamo Bay. Photo: Reprieve/Asif Kapadia\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay and Jessica Naudziunas, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200751527/why-doctors-oppose-force-feeding-guantanamo-hunger-strikers\">The Salt at NPR Food\u003c/a> (7/11/13)\u003c/p>\n\u003cp>For centuries, the act of refusing food has turned human bodies into effective political bargaining chips. And so it's no surprise that the prisoners desperate to leave Guantanamo after, in some cases, nearly a dozen years there, have turned to hunger striking on and off since 2005 to try and win their release.\u003c/p>\n\u003cp>For years, the Pentagon officials who run the detention camp have responded by \u003ca href=\"http://www.miamiherald.com/static/media/projects/gitmo_chart/\">force-feeding\u003c/a> prisoners. Currently, some 45 of the 104 hunger-striking captives are receiving the procedure, as many people learned this week when a graphic video featuring Yasiin Bey, the rapper and actor formerly known as Mos Def, went viral. While Bey's performance may be part publicity stunt, doctors say it does help expose the unethical treatment and some of the pain of the Gitmo detainees subjected to force-feeding.\u003c/p>\n\u003cfigure id=\"attachment_65149\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/guantanamo-bay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/guantanamo-bay-1024x663.jpg\" alt='This image reviewed by the U.S. military shows the front gate of \"Camp Six\" detention facility of the Joint Detention Group at the US Naval Station in Guantanamo Bay, Cuba. Photo: Jim Watson/AFP/Getty Images' width=\"1024\" height=\"663\" class=\"size-large wp-image-65149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This image reviewed by the U.S. military shows the front gate of \"Camp Six\" detention facility of the Joint Detention Group at the US Naval Station in Guantanamo Bay, Cuba. Photo: Jim Watson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.reprieve.org.uk/press/2013_07_08_guantanamo_force_feeding_yasiin_bey/\">video\u003c/a>, released by the British human rights organization Reprieve on the night before the start of Ramadan, Bey is strapped down while a feeding tube is shoved up his nose, down his esophagus and into his stomach. He resists, whimpers and writhes and eventually calls for it to stop, breaking down into tears. According to Reprieve, Bey's force-feeding followed the Pentagon's Standard Operating Procedure used on the actual detainees.\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/4hQ5xz_5to4'\n title='//www.youtube.com/embed/4hQ5xz_5to4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The Pentagon calls force-feeding a \"medical response to [Guantanamo] detainees who hunger strike,\" according to a \u003ca href=\"http://www.aljazeera.com/humanrights/2013/05/201358152317954140.html\">document\u003c/a> detailing the procedure obtained by Al Jazeera. And President Obama \u003ca href=\"http://www.npr.org/2013/05/02/180491232/hunger-striking-detainees-at-guantanamo-are-force-fed\">has said\u003c/a> he supports force-feeding, because he does not want to see anyone die.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the practice is actually at odds with international medical policy on prisoners' right to refuse nourishment.\u003c/p>\n\u003cp>In 2006, the World Medical Association, an organization that represents physicians around the world and promotes the highest possible standards of medical ethics, issued the \u003ca href=\"http://www.wma.net/en/30publications/10policies/c18/\">Declaration of Tokyo\u003c/a>, which states:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Where a prisoner refuses nourishment and is considered by the physician as capable of forming an unimpaired and rational judgment concerning the consequences of such a voluntary refusal of nourishment, he or she shall not be fed artificially.\" The American Medical Association has also \u003ca href=\"http://media.miamiherald.com/smedia/2013/04/30/07/58/FRs25.So.56.pdf\">said\u003c/a> that the practice \"violates core ethical values of the medical profession.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://physiciansforhumanrights.org/about/people/staff/vincent-iacopino.html\">Dr. Vince Iacopino\u003c/a>, senior medical adviser for Physicians for Human Rights, tells The Salt that force-feeding the Guantanamo prisoners is particularly degrading and inhumane.\u003c/p>\n\u003cp>\"These hunger strikes represent the protest of people indefinitely detained and not charged,\" says Iacopino, who has examined prisoners at Guantanamo. \"Many have been cleared for repatriation.\" More than half of the 166 prisoners at Guantanamo have been cleared for release, but for a variety of reasons, there's been no way to transfer them.\u003c/p>\n\u003cp>Iacopino notes that in other medical contexts – where, for example, patients need feeding tubes because they can't swallow, and they also don't resist – it would not be a particularly awful or painful procedure. But many of the hunger-striking detainees, he says, \"have ongoing hopelessness over indefinite detention.\"\u003c/p>\n\u003cp>In this context, he says, \"I think the pain of breaking their will with force-feeding would be extraordinary. It's outrageous that there hasn't been more response from the medical community.\"\u003c/p>\n\u003cp>Cori Crider, a civil rights lawyer for Reprieve, which represents 17 prisoners at Guantanamo Bay, says she sees force-feeding as a more general violation of their rights.\u003c/p>\n\u003cp>\"When the military force-feeds these people ... I see it as suppressing what these people have to say,\" she says, \"and withdrawing from them the kind of fundamental thing that makes them human, which is choice.\"\u003c/p>\n\u003cp>Some of the hunger strikers' lawyers, including those representing Jihad Dhiab, a Syrian who was cleared for release in 2009 but remains in captivity, have petitioned the court to stop the force-feeding, particularly during Ramadan.\u003c/p>\n\u003cp>While U.S. District Judge Gladys Kessler said Monday in a \u003ca href=\"http://legaltimes.typepad.com/files/gitmo-order.pdf\" target=\"_blank\">four-page opinion\u003c/a> that \"force-feedings are a painful, humiliating and degrading process,\" she dismissed Dihab's petition because she said her court \"lacks jurisdiction\" over Guantanamo \"and therefore does not have the authority to grant the relief.\"\u003c/p>\n\u003cp>According to the \u003cem>Miami Herald\u003c/em>, the Pentagon \u003ca href=\"http://www.miamiherald.com/2013/07/02/3482179/guantanamo-prison-to-synchronize.html\">says\u003c/a> that during the month-long Ramadan fast, medical personnel will only feed hunger strikers after sunset and before dawn. \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": "Hipsters Off The Hook: The Truth Behind Abandoned Backyard Chickens ",
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"content": "\u003cfigure id=\"attachment_65132\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-1024x768.jpg\" alt=\"Don't leave me: Many cities allow hens but not roosters. Photo: iStockphoto.com\" width=\"1024\" height=\"768\" class=\"size-large wp-image-65132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't leave me: Many cities allow hens but not roosters. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200699728/hipsters-off-the-hook-the-truth-behind-abandoned-backyard-chickens\">The Salt at NPR Food\u003c/a> (7/11/13)\u003c/p>\n\u003cp>From the headlines this week, I almost expected to see a hen clucking outside NPR's headquarters this morning.\u003c/p>\n\u003cp>\"Chickens Flood Shelters As Backyard Farmers Call It Quits,\" \u003cem>Time\u003c/em> \u003ca href=\"http://newsfeed.time.com/2013/07/09/chickens-flood-shelters-as-backyard-farmers-call-it-quits/\">exclaimed\u003c/a>. \"Hipster farmers abandoning urban chickens because they're too much work,\" Canada's \u003cem>National Post\u003c/em> \u003ca href=\"http://news.nationalpost.com/2013/07/09/hipster-farmers-abandoning-urban-chickens-because-theyre-too-much-work/\">wrote\u003c/a>. As the headlines would have it, hens are getting dumped once their egg-laying years are over.\u003c/p>\n\u003cp>But are hipsters really the fair-weather farmers they're being portrayed as? Not necessarily.\u003c/p>\n\u003cp>A closer look at at the backyard farming industry reveals another underlying cause for the spike in unwanted chickens. And it's not the hens that are the major problem but the roosters, says Susie Coston of \u003ca href=\"http://www.farmsanctuary.org/\">Farm Sanctuary\u003c/a> in New York.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\">Urban chicken farming\u003c/a> has exploded in popularity over the past few years. (Who doesn't want a pet that makes your breakfast?) In response, many cities have made it legal for residents to keep egg-laying hens, but they still prohibit roosters. The gentlemen are just too loud for urban living, Coston says.\u003c/p>\n\u003cp>Here's where the problem begins. When urban farmers order hens online, as is popular, suppliers can't tell 100 percent if they're sending a lady or a gentleman.\u003c/p>\n\u003cp>And that means many city dwellers end up getting roosters, when they really wanted hens. Once the poor fellows start crowing, their fate is sealed: It's either the frying pan or the local humane society.\u003c/p>\n\u003cp>\"Roosters are being treated very differently from hens,\" Coston says. \"We probably get 400 or 500 roosters each year at just one of our sanctuaries.\"\u003c/p>\n\u003cp>But for urban dwellers who want to raise backyard chickens, there's a way around this mystery-chicken-sex problem: Adopt an adult chicken — or better yet, adopt a hen from a factory farm, says John Reese of the \u003ca href=\"http://www.marinhumanesociety.org/site/c.aiIOI3NLKgKYF/b.7628477/k.3BFA/Marin_Humane_Society__Adopt_a_pet.htm\">Marin Humane Society\u003c/a>.\u003c/p>\n\u003cp>The animal adoption facility he runs in Novato, Calif., gets most of its chickens from factory farms. \"They're called spent hens,\" he says. The little ladies still have some egg-laying left in them, but they're just not as productive as younger birds.\u003c/p>\n\u003cp>\"The factories slaughter most of them for food,\" Reese says, \"but we save some of them from the soup and [let them] enjoy the leisure life in Marin County.\"\u003c/p>\n\u003cp>Reese also says he hasn't seen an uptick in abandoned birds. \"We literally have the extreme opposite situation here on the north side of San Francisco,\" he tells The Salt. \"Over the past few years, we've just had a steady rise in chicken adoptions.\" \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_65132\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chicken-1024x768.jpg\" alt=\"Don't leave me: Many cities allow hens but not roosters. Photo: iStockphoto.com\" width=\"1024\" height=\"768\" class=\"size-large wp-image-65132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't leave me: Many cities allow hens but not roosters. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200699728/hipsters-off-the-hook-the-truth-behind-abandoned-backyard-chickens\">The Salt at NPR Food\u003c/a> (7/11/13)\u003c/p>\n\u003cp>From the headlines this week, I almost expected to see a hen clucking outside NPR's headquarters this morning.\u003c/p>\n\u003cp>\"Chickens Flood Shelters As Backyard Farmers Call It Quits,\" \u003cem>Time\u003c/em> \u003ca href=\"http://newsfeed.time.com/2013/07/09/chickens-flood-shelters-as-backyard-farmers-call-it-quits/\">exclaimed\u003c/a>. \"Hipster farmers abandoning urban chickens because they're too much work,\" Canada's \u003cem>National Post\u003c/em> \u003ca href=\"http://news.nationalpost.com/2013/07/09/hipster-farmers-abandoning-urban-chickens-because-theyre-too-much-work/\">wrote\u003c/a>. As the headlines would have it, hens are getting dumped once their egg-laying years are over.\u003c/p>\n\u003cp>But are hipsters really the fair-weather farmers they're being portrayed as? Not necessarily.\u003c/p>\n\u003cp>A closer look at at the backyard farming industry reveals another underlying cause for the spike in unwanted chickens. And it's not the hens that are the major problem but the roosters, says Susie Coston of \u003ca href=\"http://www.farmsanctuary.org/\">Farm Sanctuary\u003c/a> in New York.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\">Urban chicken farming\u003c/a> has exploded in popularity over the past few years. (Who doesn't want a pet that makes your breakfast?) In response, many cities have made it legal for residents to keep egg-laying hens, but they still prohibit roosters. The gentlemen are just too loud for urban living, Coston says.\u003c/p>\n\u003cp>Here's where the problem begins. When urban farmers order hens online, as is popular, suppliers can't tell 100 percent if they're sending a lady or a gentleman.\u003c/p>\n\u003cp>And that means many city dwellers end up getting roosters, when they really wanted hens. Once the poor fellows start crowing, their fate is sealed: It's either the frying pan or the local humane society.\u003c/p>\n\u003cp>\"Roosters are being treated very differently from hens,\" Coston says. \"We probably get 400 or 500 roosters each year at just one of our sanctuaries.\"\u003c/p>\n\u003cp>But for urban dwellers who want to raise backyard chickens, there's a way around this mystery-chicken-sex problem: Adopt an adult chicken — or better yet, adopt a hen from a factory farm, says John Reese of the \u003ca href=\"http://www.marinhumanesociety.org/site/c.aiIOI3NLKgKYF/b.7628477/k.3BFA/Marin_Humane_Society__Adopt_a_pet.htm\">Marin Humane Society\u003c/a>.\u003c/p>\n\u003cp>The animal adoption facility he runs in Novato, Calif., gets most of its chickens from factory farms. \"They're called spent hens,\" he says. The little ladies still have some egg-laying left in them, but they're just not as productive as younger birds.\u003c/p>\n\u003cp>\"The factories slaughter most of them for food,\" Reese says, \"but we save some of them from the soup and [let them] enjoy the leisure life in Marin County.\"\u003c/p>\n\u003cp>Reese also says he hasn't seen an uptick in abandoned birds. \"We literally have the extreme opposite situation here on the north side of San Francisco,\" he tells The Salt. \"Over the past few years, we've just had a steady rise in chicken adoptions.\" \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": "'Eating On The Wild Side:' A Field Guide To Nutritious Food",
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"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/195592468/Eating-On-The-Wild-Side-A-Field-Guide-To-Nutritious-Food?ft=1&f=13\">Fresh Air WHYY\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/07/20130710_fa_02.mp3\"] \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/eating-wild-side.jpg\" alt=\"Eating on the Wild Side\" width=\"300\" height=\"465\" class=\"alignleft size-full wp-image-65064\">\u003c/a>We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.\u003c/p>\n\u003cp>In her \u003ca href=\"http://www.amazon.com/Eating-Wild-Side-Missing-Optimum/dp/0316227943\">new book\u003c/a>, \u003cem>Eating on the Wild Side\u003c/em>, Robinson argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far healthier than the stuff we buy today at farmers' markets.\u003c/p>\n\u003cp>But this change, she says, isn't the result of the much-bemoaned modern, industrial food system. It has been thousands of years in the making — ever since humans first took up farming (some \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/05/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal/\">12,000 years ago\u003c/a>, more or less) and decided to \"cultivate the wild plants that were the most pleasurable to eat,\" she writes. More pleasurable generally meant less bitter and higher in sugar, starch or oil.\u003c/p>\n\u003cp>\"Basically,\" Robinson tells \u003cem>Fresh Air\u003c/em>'s Dave Davies, \"we looked around at all this wild food that we had been eating for millennia, forever, and we kind of said to each other, 'We're getting tired of eating this bitter, chewy, fibrous, low-sugar food, and we can do better than that!'\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But over the centuries, Robinson says, those choices in human agriculture led to a dramatic loss in the nutrient value of the plants we eat most commonly — something she says we had no way of knowing until recently, when modern technology made it possible to do so.\u003c/p>\n\u003cp>But Robinson isn't arguing that we should all go back to foraging for our dinner. Rather, she calls her book \"a field guide to nutritious food.\" Drawing on hundreds of scientific studies, she uses her book to lay out which commonly available foods offer the best nutritional bang for the bite.\u003c/p>\n\u003cp>We learn, for example, that longer cooking can boost tomatoes' health benefits. And that broccoli begins to lose cancer-fighting compounds within 24 hours of harvest — that's why it's one of the foods that Robinson suggests people eat \"as fresh as possible.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_65067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/robinson-author.jpg\" alt=\"For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\" width=\"300\" class=\"size-full wp-image-65067\">\u003cfigcaption class=\"wp-caption-text\">For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On prehistoric bananas\u003c/strong>\u003cbr>\n\"To peel them you had to get a machete or something similar to that to take off the skins, so we looked around and one of our remote ancestors came upon a mutant banana. This was nature's mutant — nature is making mutations all the time — and that's how we get all of the varieties that we have in our fruits and vegetables. Well, this particular mutation did away with the seeds, so that the seeds had been diminished to tiny black dots, and if you look at the bananas in our supermarket, that's what you'll see: no viable seeds but just these little dots.\"\u003c/p>\n\u003cp>\u003cstrong> On her focus on 'phytonutrients'\u003c/strong>\u003cbr>\n\"These are molecular nutrients; they're not macronutrients, and the reason that I'm focusing on them is that we're just beginning to realize that these plant compounds — the technical name for them is 'polyphenols' [but] I call them 'phytonutrients' — they play a role in every cell and system of our bodies, and every month, new information is published showing these phytonutrients are really essential for optimum health. ... [T]hese are the things we've reduced more than any of the other nutrients.\"\u003c/p>\n\u003cp>\u003cstrong> On why we should eat dandelions\u003c/strong>\u003cbr>\n\"[G]o out and find a dandelion leaf, rinse it well, and take a bite, and pay attention to your senses. For the first 10 seconds you won't sense much at all, except you'll notice that the leaf is hairy, and quite dense, quite chewy. Then, this bloom of bitterness [will] come at the roof of your mouth and go down your throat, and it's going to stay there for about 10 minutes. And many of the wild plants that we used to eat had levels of bitterness similar to that dandelion. ... Compared to spinach, which we consider a superfood, [a dandelion] has twice as much calcium, and three times as much vitamin A, five times more vitamins K and E, and eight times more antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong> On maximizing the nutrients in lettuce\u003c/strong>\u003cbr>\n\"If you take your lettuce right from the store and rinse it and dry it and then, if you rip it into bite-sized pieces before you store it, you're going to increase the antioxidant activity ... fourfold. The next time you eat it, it's going to have four times as many antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong>On which produce you should eat as fresh as possible\u003c/strong>\u003cbr>\n\"There [are] fruits and vegetables that also burn up their antioxidants and their sugar at a really rapid rate, and they happen to be those superstars of nutrition that we're all encouraged to eat. So I'm just going to give you a list of things you should get as fresh as possible, perhaps from a farmers' market, which ... is going to be probably fresher than from the supermarket, and eat as soon as possible. So it would be artichokes, arugula, asparagus, broccoli, Brussels sprouts, kale, lettuce, parsley, mushrooms and spinach. ...\u003c/p>\n\u003cp>I think you should have an 'Eat Me First' list on your refrigerator of those [foods] that you should eat the day you bring them home, or the next day. It could [make] a measurable difference in your health.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health#excerpt\">Read an Excerpt from \u003cem>Eating On The Wild Side\u003c/em>\u003c/a> (NPR.org)\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>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/eating-wild-side.jpg\" alt=\"Eating on the Wild Side\" width=\"300\" height=\"465\" class=\"alignleft size-full wp-image-65064\">\u003c/a>We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.\u003c/p>\n\u003cp>In her \u003ca href=\"http://www.amazon.com/Eating-Wild-Side-Missing-Optimum/dp/0316227943\">new book\u003c/a>, \u003cem>Eating on the Wild Side\u003c/em>, Robinson argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far healthier than the stuff we buy today at farmers' markets.\u003c/p>\n\u003cp>But this change, she says, isn't the result of the much-bemoaned modern, industrial food system. It has been thousands of years in the making — ever since humans first took up farming (some \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/05/farming-got-hip-in-iran-some-12000-years-ago-ancient-seeds-reveal/\">12,000 years ago\u003c/a>, more or less) and decided to \"cultivate the wild plants that were the most pleasurable to eat,\" she writes. More pleasurable generally meant less bitter and higher in sugar, starch or oil.\u003c/p>\n\u003cp>\"Basically,\" Robinson tells \u003cem>Fresh Air\u003c/em>'s Dave Davies, \"we looked around at all this wild food that we had been eating for millennia, forever, and we kind of said to each other, 'We're getting tired of eating this bitter, chewy, fibrous, low-sugar food, and we can do better than that!'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But over the centuries, Robinson says, those choices in human agriculture led to a dramatic loss in the nutrient value of the plants we eat most commonly — something she says we had no way of knowing until recently, when modern technology made it possible to do so.\u003c/p>\n\u003cp>But Robinson isn't arguing that we should all go back to foraging for our dinner. Rather, she calls her book \"a field guide to nutritious food.\" Drawing on hundreds of scientific studies, she uses her book to lay out which commonly available foods offer the best nutritional bang for the bite.\u003c/p>\n\u003cp>We learn, for example, that longer cooking can boost tomatoes' health benefits. And that broccoli begins to lose cancer-fighting compounds within 24 hours of harvest — that's why it's one of the foods that Robinson suggests people eat \"as fresh as possible.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_65067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/robinson-author.jpg\" alt=\"For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\" width=\"300\" class=\"size-full wp-image-65067\">\u003cfigcaption class=\"wp-caption-text\">For 15 years, author and journalist Jo Robinson has been researching the foods we eat and the nutritional losses they've undergone over thousands of years. Photo: Frances Robinson /Little Brown and Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On prehistoric bananas\u003c/strong>\u003cbr>\n\"To peel them you had to get a machete or something similar to that to take off the skins, so we looked around and one of our remote ancestors came upon a mutant banana. This was nature's mutant — nature is making mutations all the time — and that's how we get all of the varieties that we have in our fruits and vegetables. Well, this particular mutation did away with the seeds, so that the seeds had been diminished to tiny black dots, and if you look at the bananas in our supermarket, that's what you'll see: no viable seeds but just these little dots.\"\u003c/p>\n\u003cp>\u003cstrong> On her focus on 'phytonutrients'\u003c/strong>\u003cbr>\n\"These are molecular nutrients; they're not macronutrients, and the reason that I'm focusing on them is that we're just beginning to realize that these plant compounds — the technical name for them is 'polyphenols' [but] I call them 'phytonutrients' — they play a role in every cell and system of our bodies, and every month, new information is published showing these phytonutrients are really essential for optimum health. ... [T]hese are the things we've reduced more than any of the other nutrients.\"\u003c/p>\n\u003cp>\u003cstrong> On why we should eat dandelions\u003c/strong>\u003cbr>\n\"[G]o out and find a dandelion leaf, rinse it well, and take a bite, and pay attention to your senses. For the first 10 seconds you won't sense much at all, except you'll notice that the leaf is hairy, and quite dense, quite chewy. Then, this bloom of bitterness [will] come at the roof of your mouth and go down your throat, and it's going to stay there for about 10 minutes. And many of the wild plants that we used to eat had levels of bitterness similar to that dandelion. ... Compared to spinach, which we consider a superfood, [a dandelion] has twice as much calcium, and three times as much vitamin A, five times more vitamins K and E, and eight times more antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong> On maximizing the nutrients in lettuce\u003c/strong>\u003cbr>\n\"If you take your lettuce right from the store and rinse it and dry it and then, if you rip it into bite-sized pieces before you store it, you're going to increase the antioxidant activity ... fourfold. The next time you eat it, it's going to have four times as many antioxidants.\"\u003c/p>\n\u003cp>\u003cstrong>On which produce you should eat as fresh as possible\u003c/strong>\u003cbr>\n\"There [are] fruits and vegetables that also burn up their antioxidants and their sugar at a really rapid rate, and they happen to be those superstars of nutrition that we're all encouraged to eat. So I'm just going to give you a list of things you should get as fresh as possible, perhaps from a farmers' market, which ... is going to be probably fresher than from the supermarket, and eat as soon as possible. So it would be artichokes, arugula, asparagus, broccoli, Brussels sprouts, kale, lettuce, parsley, mushrooms and spinach. ...\u003c/p>\n\u003cp>I think you should have an 'Eat Me First' list on your refrigerator of those [foods] that you should eat the day you bring them home, or the next day. It could [make] a measurable difference in your health.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/195582692/eating-on-the-wild-side-the-missing-link-to-optimum-health#excerpt\">Read an Excerpt from \u003cem>Eating On The Wild Side\u003c/em>\u003c/a> (NPR.org)\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": "Smithfield Says Pork Won't Change, But Some Aren't Buying It",
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"content": "\u003cfigure id=\"attachment_65026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1-1024x625.jpg\" alt=\"A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\" width=\"1024\" height=\"625\" class=\"size-large wp-image-65026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The Senate Agriculture Committee met Wednesday afternoon to hear testimony about the acquisition of Smithfield Foods by a Chinese company. Smithfield CEO Larry Pope tried to defend the proposed deal, but most committee members made their opposition clear.\u003cbr>\nStory by \u003ca href=\"http://www.npr.org/people/2101404/john-ydstie\">John Ydstie\u003c/a> and \u003ca href=\"http://wvtf.drupal.publicbroadcasting.net/people/robert-siegel\">Robert Siegel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/07/10/200823494/lawmakers-express-concern-about-u-s-chinese-pork-deal\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130710_atc_18.mp3\"] \u003c/p>\n\u003cp>Post by Marilyn Geewax, \u003ca href=\"http://www.npr.org/2013/07/09/200393587/smithfield-says-pork-won-t-change-but-some-aren-t-buying-it\">NPR Food News\u003c/a> (7/10/13)\u003c/p>\n\u003cp>Americans will get the same ham slabs and bacon slices they have enjoyed for generations, even after Smithfield Foods becomes a Chinese subsidiary, Smithfield CEO Larry Pope told Congress on Wednesday.\u003c/p>\n\u003cp>\"It will be the same old Smithfield, only better,\" Pope said in prepared testimony at a \u003ca href=\"http://www.ag.senate.gov/hearings/smithfield-and-beyond_examining-foreign-purchases-of-american-food-companies\">Senate Agriculture Committee hearing\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But several senators weren't buying the bacon-will-be-unbroken story once Hong Kong-based Shuanghui International Holdings owns Smithfield.\u003c/p>\n\u003cp>Worried about the impact on the U.S. consumer, farmer and even the taxpayer, they expressed qualms about Chinese intentions.\u003c/p>\n\u003cp>\"Is Shuanghui focused on acquiring Smithfield's technology, which was developed with considerable assistance by U.S. taxpayers?\" asked Debbie Stabenow, the Michigan Democrat who chairs the Senate committee.\u003c/p>\n\u003cp>\"Can we expect that after the company has adopted Smithfield's technology and practices, they will increase exports to Japan, our largest export market, in competition with U.S. products?\" she asked in her prepared statement.\u003c/p>\n\u003cul>\nStabenow also raised questions about:\n\u003cli>Fairness. \"Can we really expect increased access for our pork products in China?\"\u003c/li>\n\u003cli>Consumers. \"Will we see volatility in prices?\"\u003c/li>\n\u003cli>Precedent. \"One pork company alone might not be enough to affect our national security, but it's our job to be thinking about the big picture.\"\u003c/li>\n\u003c/ul>\n\u003cp>The deal is being reviewed by the \u003ca href=\"http://www.treasury.gov/resource-center/international/foreign-investment/Pages/cfius-overview.aspx\">Committee on Foreign Investment in the United States\u003c/a>, known as CFIUS, which monitors and reviews foreign investments.\u003c/p>\n\u003cp>Pope deflected Stabenow's questions with upbeat assessments. Having Shuanghui purchase Virginia-based Smithfield would \"provide enormous benefits for our two companies,\" he said. \"It is a partnership that is all about growth.\"\u003c/p>\n\u003cp>For one thing, the transaction would generate a windfall for Smithfield shareholders. Pope said Shuanghui is offering $34 per share in cash, a 31 percent premium over the company's closing stock price on May 28, the last trading day before the deal was announced.\u003c/p>\n\u003cp>But one of the witnesses before the panel suggested the deal would be a lousy one for consumers.\u003c/p>\n\u003cp>The transaction will indeed provide \"short-term benefits to Smithfield's managers, shareholders and pension funds,\" said Usha Haley, director of West Virginia University's Robbins Center for Global Business and Strategy. \"However, the medium- and long-term benefits to U.S. consumers, industry and society are highly questionable.\"\u003c/p>\n\u003cp>Haley said in prepared testimony that the Chinese company has a poor reputation for food purity. \"Shuanghui's and China's food-industry culture exudes outrageous food-safety violations and a history of food adulteration,\" she said.\u003c/p>\n\u003cp>\"Shuanghui apologized in March 2011 over illegal additives found in its meat and halted output after a CCTV report that farmers in Henan province fed the additive to their pigs and then sold them to a Shuanghui slaughterhouse,\" Haley said.\u003c/p>\n\u003cp>But Pope said nothing will change in this country. Shuanghui \"is committed to maintaining Smithfield's operation, staff and management,\" he said.\u003c/p>\n\u003cp>Smithfield, founded in 1936, has 46,000 U.S. workers, more than half of whom belong to the United Food and Commercial Workers union.\u003c/p>\n\u003cp>\"Shuanghui will honor the collective bargaining agreements in place with Smithfield's union-represented employees,\" Pope said.\u003c/p>\n\u003cp>He said the transaction would \"drive growth ... for the entire U.S. pork industry\" because China has a rapidly growing middle class.\u003c/p>\n\u003cp>Those wealthier Chinese consumers have a hunger for \"more and better-quality protein in their and their family's diets,\" he said. \"And pork is what is on the menu for Chinese consumers.\"\u003c/p>\n\u003cp>For the Chinese, pork is the No. 1 source of protein, while in this country, it's only No. 3 and \"pork demand in the U.S. has been declining for almost 15 years,\" he said.\u003c/p>\n\u003cp>Stabenow recently led a group of senators in \u003ca href=\"http://www.stabenow.senate.gov/?p=press_release&id=1061\">writing to the White House, \u003c/a>urging the Obama administration to toughen the CFIUS review. Pope said Smithfield volunteered for the CFIUS review. \u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187163300/will-chinese-firm-bring-home-the-bacon-with-smithfield-deal\">Will Chinese Firm Bring Home The Bacon With Smithfield Deal?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/31/187351539/can-a-huge-hog-deal-pose-a-national-security-risk\">Can A Huge Hog Deal Pose A National Security Risk?\u003c/a>\u003c/li>\n\u003c/ul>\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_65026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1-1024x625.jpg\" alt=\"A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\" width=\"1024\" height=\"625\" class=\"size-large wp-image-65026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The Senate Agriculture Committee met Wednesday afternoon to hear testimony about the acquisition of Smithfield Foods by a Chinese company. Smithfield CEO Larry Pope tried to defend the proposed deal, but most committee members made their opposition clear.\u003cbr>\nStory by \u003ca href=\"http://www.npr.org/people/2101404/john-ydstie\">John Ydstie\u003c/a> and \u003ca href=\"http://wvtf.drupal.publicbroadcasting.net/people/robert-siegel\">Robert Siegel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/07/10/200823494/lawmakers-express-concern-about-u-s-chinese-pork-deal\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But several senators weren't buying the bacon-will-be-unbroken story once Hong Kong-based Shuanghui International Holdings owns Smithfield.\u003c/p>\n\u003cp>Worried about the impact on the U.S. consumer, farmer and even the taxpayer, they expressed qualms about Chinese intentions.\u003c/p>\n\u003cp>\"Is Shuanghui focused on acquiring Smithfield's technology, which was developed with considerable assistance by U.S. taxpayers?\" asked Debbie Stabenow, the Michigan Democrat who chairs the Senate committee.\u003c/p>\n\u003cp>\"Can we expect that after the company has adopted Smithfield's technology and practices, they will increase exports to Japan, our largest export market, in competition with U.S. products?\" she asked in her prepared statement.\u003c/p>\n\u003cul>\nStabenow also raised questions about:\n\u003cli>Fairness. \"Can we really expect increased access for our pork products in China?\"\u003c/li>\n\u003cli>Consumers. \"Will we see volatility in prices?\"\u003c/li>\n\u003cli>Precedent. \"One pork company alone might not be enough to affect our national security, but it's our job to be thinking about the big picture.\"\u003c/li>\n\u003c/ul>\n\u003cp>The deal is being reviewed by the \u003ca href=\"http://www.treasury.gov/resource-center/international/foreign-investment/Pages/cfius-overview.aspx\">Committee on Foreign Investment in the United States\u003c/a>, known as CFIUS, which monitors and reviews foreign investments.\u003c/p>\n\u003cp>Pope deflected Stabenow's questions with upbeat assessments. Having Shuanghui purchase Virginia-based Smithfield would \"provide enormous benefits for our two companies,\" he said. \"It is a partnership that is all about growth.\"\u003c/p>\n\u003cp>For one thing, the transaction would generate a windfall for Smithfield shareholders. Pope said Shuanghui is offering $34 per share in cash, a 31 percent premium over the company's closing stock price on May 28, the last trading day before the deal was announced.\u003c/p>\n\u003cp>But one of the witnesses before the panel suggested the deal would be a lousy one for consumers.\u003c/p>\n\u003cp>The transaction will indeed provide \"short-term benefits to Smithfield's managers, shareholders and pension funds,\" said Usha Haley, director of West Virginia University's Robbins Center for Global Business and Strategy. \"However, the medium- and long-term benefits to U.S. consumers, industry and society are highly questionable.\"\u003c/p>\n\u003cp>Haley said in prepared testimony that the Chinese company has a poor reputation for food purity. \"Shuanghui's and China's food-industry culture exudes outrageous food-safety violations and a history of food adulteration,\" she said.\u003c/p>\n\u003cp>\"Shuanghui apologized in March 2011 over illegal additives found in its meat and halted output after a CCTV report that farmers in Henan province fed the additive to their pigs and then sold them to a Shuanghui slaughterhouse,\" Haley said.\u003c/p>\n\u003cp>But Pope said nothing will change in this country. Shuanghui \"is committed to maintaining Smithfield's operation, staff and management,\" he said.\u003c/p>\n\u003cp>Smithfield, founded in 1936, has 46,000 U.S. workers, more than half of whom belong to the United Food and Commercial Workers union.\u003c/p>\n\u003cp>\"Shuanghui will honor the collective bargaining agreements in place with Smithfield's union-represented employees,\" Pope said.\u003c/p>\n\u003cp>He said the transaction would \"drive growth ... for the entire U.S. pork industry\" because China has a rapidly growing middle class.\u003c/p>\n\u003cp>Those wealthier Chinese consumers have a hunger for \"more and better-quality protein in their and their family's diets,\" he said. \"And pork is what is on the menu for Chinese consumers.\"\u003c/p>\n\u003cp>For the Chinese, pork is the No. 1 source of protein, while in this country, it's only No. 3 and \"pork demand in the U.S. has been declining for almost 15 years,\" he said.\u003c/p>\n\u003cp>Stabenow recently led a group of senators in \u003ca href=\"http://www.stabenow.senate.gov/?p=press_release&id=1061\">writing to the White House, \u003c/a>urging the Obama administration to toughen the CFIUS review. Pope said Smithfield volunteered for the CFIUS review. \u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187163300/will-chinese-firm-bring-home-the-bacon-with-smithfield-deal\">Will Chinese Firm Bring Home The Bacon With Smithfield Deal?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/31/187351539/can-a-huge-hog-deal-pose-a-national-security-risk\">Can A Huge Hog Deal Pose A National Security Risk?\u003c/a>\u003c/li>\n\u003c/ul>\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": "The Science Of Twinkies: How Do They Last So Long?",
"title": "The Science Of Twinkies: How Do They Last So Long?",
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"content": "\u003cfigure id=\"attachment_65013\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2-1024x767.jpg\" alt=\"Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-65013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200465360/the-science-of-twinkies-how-do-they-last-so-long\">The Salt at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>We have to confess: When we heard that Twinkies will have nearly double the shelf life, 45 days, when they return to stores next week, our first reaction was – days? Not years?\u003c/p>\n\u003cp>Urban legend has long deemed Twinkies the cockroaches of the snack food world, a treat that can survive for decades, what humanity would have left to eat come the apocalypse. The true shelf life — which used to be 26 days — seems somewhat less impressive by comparison.\u003c/p>\n\u003cp>While the Twinkie is indeed a highly processed food — its three dozen or so ingredients include polysorbate 60, sodium stearoyl lactylate and others that could only come from a lab — it isn't any more so than thousands of other food products out there.\u003c/p>\n\u003cp>\"It is absolutely typical of all processed foods,\" says Steve Ettlinger, who spent five years tracing the origins of ingredients in many processed foods for his book \u003ca href=\"http://www.twinkiedeconstructed.com/Twinkiewebsite/Welcome.html\">Twinkie, Deconstructed\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Perhaps disappointing to foodies, it's mostly flour and sugar,\" he tells The Salt.\u003c/p>\n\u003cp>So why does the Twinkie persist in the popular imagination as a paragon of delicious, unnatural food creations? Perhaps it is the way the snacks seem to override our senses. Unwrapped from their plastic packaging, these sponge cakes appear impossibly soft, their filling so creamy — not rancid, as logic tells us that any milk product left out for days must surely be.\u003c/p>\n\u003cp>Indeed, most of the items on Twinkies' long list of ingredients go into pulling off that hat trick. Normally, you need butter, milk and eggs to give cakes their moisture and tenderness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\" alt=\" My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into Twinkie, Deconstructed. What into What America Eats\" width=\"300\" height=\"458\" class=\"alignleft size-full wp-image-65012\">\u003c/a>But butter, milk and eggs spoil, so Twinkies needed a way to defy the laws of baked-good longevity. That job is filled by ingredients like monoglycerides and diglycerides, emulsifiers, also found in real milk, that love to bind with oil, and sodium stearoyl lactylate, which likes to bind with water, Ettinger says.\u003c/p>\n\u003cp>The butter flavor comes from diacetyl, the same compound food scientists use in microwave popcorn and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">\"buttery\" Chardonnays\u003c/a>.\u003c/p>\n\u003cp>Eggs get a culinary understudy: Polysorbate 60, an emulsifier derived from oil palm trees, corn syrup and ethylene oxide (which, Ettlinger says, is \"derived from an oil well\"). With polysorbate 60, he says, \"you can get this wonderful goo that resembles egg yolk, only more powerful.\" There is the teensiest big of real egg in Twinkies – about 1/500th of an egg in each cake, by Ettlinger's calculations. \"I could never fathom why,\" he says.\u003c/p>\n\u003cp>Interestingly, though all these ingredients help extend the Twinkies' shelf life, the only proper \"preservative\" used is sorbic acid, he says.\u003c/p>\n\u003cp>So yes, there's a lot of food science packed into the yellow baked snack, though the exact proportions of the recipe remain top secret. (Ettlinger says he was once jokingly told by a Twinkie bakery in Maine that \"if I knew the actual recipe for the crème, they would have to kill me.\")\u003c/p>\n\u003cp>And though we're dying to know just what changes Hostess Brands LLC has made to keep Twinkies \"fresh\" nearly twice as long — from 26 days to 45 days — when they return to shelves on July 15, that, too, is likely to remain a mystery. (A spokesperson for Hostess, which is under \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/24/195232446/twinkies-ho-hos-other-hostess-cakes-to-return-on-july-15\">new ownership\u003c/a>, told the Associated Press that the longer-lasting Twinkies were actually introduced by the old company shortly before it was liquidated.)\u003c/p>\n\u003cp>Of course, we've all heard of people who've kept their Twinkies around for much longer – including a Maine school that's held on to one snack cake for \u003ca href=\"http://bangordailynews.com/2012/11/21/news/hancock/38-year-old-twinkie-worlds-oldest-still-a-sweet-treat-at-blue-hill-school/\">nearly 40 years\u003c/a>, part of a very long-running science experiment. (That Twinkie hasn't crumbled yet, but in photos, it appears a ghastly ash gray.)\u003c/p>\n\u003cp>Heck, at NPR's Science Desk, we even started our own experiment a year-and-a-half ago, after \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/11/145068773/10-things-to-do-with-a-twinkie\">hearing of Hostess' financial woes\u003c/a>. Our findings? So far, the subject shows no signs of disintegrating — or of still being edible: It's now hard as a rock. \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": "When Twinkies hit the stores again on July 15, they're shelf life will be nearly twice as long as it used to be: 45 days. (We were surprised it wasn't longer.) There's a whole lot of food science employed to help the creme-filled cake defy the laws of baked-good longevity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65013\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2-1024x767.jpg\" alt=\"Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-65013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200465360/the-science-of-twinkies-how-do-they-last-so-long\">The Salt at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>We have to confess: When we heard that Twinkies will have nearly double the shelf life, 45 days, when they return to stores next week, our first reaction was – days? Not years?\u003c/p>\n\u003cp>Urban legend has long deemed Twinkies the cockroaches of the snack food world, a treat that can survive for decades, what humanity would have left to eat come the apocalypse. The true shelf life — which used to be 26 days — seems somewhat less impressive by comparison.\u003c/p>\n\u003cp>While the Twinkie is indeed a highly processed food — its three dozen or so ingredients include polysorbate 60, sodium stearoyl lactylate and others that could only come from a lab — it isn't any more so than thousands of other food products out there.\u003c/p>\n\u003cp>\"It is absolutely typical of all processed foods,\" says Steve Ettlinger, who spent five years tracing the origins of ingredients in many processed foods for his book \u003ca href=\"http://www.twinkiedeconstructed.com/Twinkiewebsite/Welcome.html\">Twinkie, Deconstructed\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Perhaps disappointing to foodies, it's mostly flour and sugar,\" he tells The Salt.\u003c/p>\n\u003cp>So why does the Twinkie persist in the popular imagination as a paragon of delicious, unnatural food creations? Perhaps it is the way the snacks seem to override our senses. Unwrapped from their plastic packaging, these sponge cakes appear impossibly soft, their filling so creamy — not rancid, as logic tells us that any milk product left out for days must surely be.\u003c/p>\n\u003cp>Indeed, most of the items on Twinkies' long list of ingredients go into pulling off that hat trick. Normally, you need butter, milk and eggs to give cakes their moisture and tenderness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\" alt=\" My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into Twinkie, Deconstructed. What into What America Eats\" width=\"300\" height=\"458\" class=\"alignleft size-full wp-image-65012\">\u003c/a>But butter, milk and eggs spoil, so Twinkies needed a way to defy the laws of baked-good longevity. That job is filled by ingredients like monoglycerides and diglycerides, emulsifiers, also found in real milk, that love to bind with oil, and sodium stearoyl lactylate, which likes to bind with water, Ettinger says.\u003c/p>\n\u003cp>The butter flavor comes from diacetyl, the same compound food scientists use in microwave popcorn and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">\"buttery\" Chardonnays\u003c/a>.\u003c/p>\n\u003cp>Eggs get a culinary understudy: Polysorbate 60, an emulsifier derived from oil palm trees, corn syrup and ethylene oxide (which, Ettlinger says, is \"derived from an oil well\"). With polysorbate 60, he says, \"you can get this wonderful goo that resembles egg yolk, only more powerful.\" There is the teensiest big of real egg in Twinkies – about 1/500th of an egg in each cake, by Ettlinger's calculations. \"I could never fathom why,\" he says.\u003c/p>\n\u003cp>Interestingly, though all these ingredients help extend the Twinkies' shelf life, the only proper \"preservative\" used is sorbic acid, he says.\u003c/p>\n\u003cp>So yes, there's a lot of food science packed into the yellow baked snack, though the exact proportions of the recipe remain top secret. (Ettlinger says he was once jokingly told by a Twinkie bakery in Maine that \"if I knew the actual recipe for the crème, they would have to kill me.\")\u003c/p>\n\u003cp>And though we're dying to know just what changes Hostess Brands LLC has made to keep Twinkies \"fresh\" nearly twice as long — from 26 days to 45 days — when they return to shelves on July 15, that, too, is likely to remain a mystery. (A spokesperson for Hostess, which is under \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/24/195232446/twinkies-ho-hos-other-hostess-cakes-to-return-on-july-15\">new ownership\u003c/a>, told the Associated Press that the longer-lasting Twinkies were actually introduced by the old company shortly before it was liquidated.)\u003c/p>\n\u003cp>Of course, we've all heard of people who've kept their Twinkies around for much longer – including a Maine school that's held on to one snack cake for \u003ca href=\"http://bangordailynews.com/2012/11/21/news/hancock/38-year-old-twinkie-worlds-oldest-still-a-sweet-treat-at-blue-hill-school/\">nearly 40 years\u003c/a>, part of a very long-running science experiment. (That Twinkie hasn't crumbled yet, but in photos, it appears a ghastly ash gray.)\u003c/p>\n\u003cp>Heck, at NPR's Science Desk, we even started our own experiment a year-and-a-half ago, after \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/11/145068773/10-things-to-do-with-a-twinkie\">hearing of Hostess' financial woes\u003c/a>. Our findings? So far, the subject shows no signs of disintegrating — or of still being edible: It's now hard as a rock. \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 There Are Too Few Cooks For New York City's Elite Kitchens ",
"title": "Why There Are Too Few Cooks For New York City's Elite Kitchens ",
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"content": "\u003cfigure id=\"attachment_64912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc-1024x763.jpg\" alt=\"A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\" width=\"1024\" height=\"763\" class=\"size-large wp-image-64912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130709_me_10.mp3\"] \u003c/p>\n\u003cp>Post by Jane Black, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>New York City has long been considered the nation's epicenter for all things culinary. The borough of Manhattan had more than 6,000 restaurants at last count. And the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.\u003c/p>\n\u003cp>But lately, some cooks have begun to go elsewhere to make names for themselves.\u003c/p>\n\u003cp>Among the reasons for the culinary exodus: Chefs' obsession with local ingredients is making smaller communities a lot more appealing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the good old days, which weren't actually all that long ago, it was easy for people like chef Peter Hoffman to hire experienced cooks. Lately, though, the chef shortage has turned his recruiting process into something of an extreme sport.\u003c/p>\n\u003cp>\"I began to ask myself the questions: 'What is going on?' \" Hoffman says. \"'Where has everybody gone?' \"\u003c/p>\n\u003cp>Hoffman used to post an ad on Craig's List for his farm-to-table restaurant, \u003ca href=\"http://backfortynyc.com/locations/back-forty-west-soho/\">Back Forty West\u003c/a>, in New York's Soho neighborhood, and then watch the resumes roll in.\u003c/p>\n\u003cp>These days? It's either bupkis or a slew of applicants with just a few months of experience — at restaurants like McDonald's.\u003c/p>\n\u003cp>\"I sat down in certain desperate moments and sent an email to every single cook that I knew,\" he says, \"and said, 'We're looking, we need people.' And what I got back for the most part were, 'Sorry, dude, wish I could help you, I'm in the same boat.' \"\u003c/p>\n\u003cp>No cooks in Manhattan? Careers in food have never been more fashionable. It feels like you can't turn on the TV without seeing a pack of \"cheftestants\" battling for a chance at stardom.\u003c/p>\n\u003cp>But for those who don't make it, New York is no picnic. The going rate for cooks in Manhattan is $10 an hour — $12 if you are lucky. And the commute to a place you can actually afford to live on that kind of money can be long.\u003c/p>\n\u003cp>Shanna Pacifico, the head chef at Back Forty West, has lived in the city for 14 years. Over that time, she has shared apartments in cheaper neighborhoods. Now, she finally has her own one-bedroom — though she's about to be kicked out and is struggling to find a studio for less than $1,700 a month.\u003c/p>\n\u003cp>Pacifico still thinks it's worth it to be in New York. But she does dream of greener pastures — \"a new York City with cheaper rent and an easier lifestyle,\" Pacifico says.\u003c/p>\n\u003cp>In other words, Utopia.\u003c/p>\n\u003cp>But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world.\u003c/p>\n\u003cp>As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: \"I used to say, 'If it grows in Manhattan, scrape it off. Alright?' \"\u003c/p>\n\u003cp>David Levi is a native New Yorker who cooked most recently at a restaurant called \u003ca href=\"http://www.perrystrestaurant.com/\">Perry Street\u003c/a> in Manhattan's West Village. He has now moved to Portland, Maine, where later this year, he plans to open his own restaurant. His new eatery will forgo kitchen staples such as lemon and even sugar, offering exclusively local foods. To build it will cost him, he says, just one-tenth of what it would in Manhattan.\u003c/p>\n\u003cp>\"Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,\" Levi says.\u003c/p>\n\u003cp>Still, chefs like Levi will miss New York — a little. It's why he says he's keeping his New York-cell phone number: \"It's the only part of New York that's affordable.\" \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_64912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc-1024x763.jpg\" alt=\"A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\" width=\"1024\" height=\"763\" class=\"size-large wp-image-64912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the good old days, which weren't actually all that long ago, it was easy for people like chef Peter Hoffman to hire experienced cooks. Lately, though, the chef shortage has turned his recruiting process into something of an extreme sport.\u003c/p>\n\u003cp>\"I began to ask myself the questions: 'What is going on?' \" Hoffman says. \"'Where has everybody gone?' \"\u003c/p>\n\u003cp>Hoffman used to post an ad on Craig's List for his farm-to-table restaurant, \u003ca href=\"http://backfortynyc.com/locations/back-forty-west-soho/\">Back Forty West\u003c/a>, in New York's Soho neighborhood, and then watch the resumes roll in.\u003c/p>\n\u003cp>These days? It's either bupkis or a slew of applicants with just a few months of experience — at restaurants like McDonald's.\u003c/p>\n\u003cp>\"I sat down in certain desperate moments and sent an email to every single cook that I knew,\" he says, \"and said, 'We're looking, we need people.' And what I got back for the most part were, 'Sorry, dude, wish I could help you, I'm in the same boat.' \"\u003c/p>\n\u003cp>No cooks in Manhattan? Careers in food have never been more fashionable. It feels like you can't turn on the TV without seeing a pack of \"cheftestants\" battling for a chance at stardom.\u003c/p>\n\u003cp>But for those who don't make it, New York is no picnic. The going rate for cooks in Manhattan is $10 an hour — $12 if you are lucky. And the commute to a place you can actually afford to live on that kind of money can be long.\u003c/p>\n\u003cp>Shanna Pacifico, the head chef at Back Forty West, has lived in the city for 14 years. Over that time, she has shared apartments in cheaper neighborhoods. Now, she finally has her own one-bedroom — though she's about to be kicked out and is struggling to find a studio for less than $1,700 a month.\u003c/p>\n\u003cp>Pacifico still thinks it's worth it to be in New York. But she does dream of greener pastures — \"a new York City with cheaper rent and an easier lifestyle,\" Pacifico says.\u003c/p>\n\u003cp>In other words, Utopia.\u003c/p>\n\u003cp>But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world.\u003c/p>\n\u003cp>As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: \"I used to say, 'If it grows in Manhattan, scrape it off. Alright?' \"\u003c/p>\n\u003cp>David Levi is a native New Yorker who cooked most recently at a restaurant called \u003ca href=\"http://www.perrystrestaurant.com/\">Perry Street\u003c/a> in Manhattan's West Village. He has now moved to Portland, Maine, where later this year, he plans to open his own restaurant. His new eatery will forgo kitchen staples such as lemon and even sugar, offering exclusively local foods. To build it will cost him, he says, just one-tenth of what it would in Manhattan.\u003c/p>\n\u003cp>\"Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,\" Levi says.\u003c/p>\n\u003cp>Still, chefs like Levi will miss New York — a little. It's why he says he's keeping his New York-cell phone number: \"It's the only part of New York that's affordable.\" \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 Micro-Gardening Could Go Big",
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"content": "\u003cfigure id=\"attachment_64901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/micro-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/micro-garden-1024x768.jpg\" alt=\"Phil Weiner, co-founder and CEO of Earth Starter, says the Nourishmat can produce 15 to 20 pounds of food per year. Photo: Courtesy of Earth Starter\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phil Weiner, co-founder and CEO of Earth Starter, says the Nourishmat can produce 15 to 20 pounds of food per year. Photo: Courtesy of Earth Starter\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/197998315/why-micro-gardening-could-go-big\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>Most urban consumers are happy to leave farming to the farmers, but for those with a green thumb, it is getting easier to garden in the city. That's thanks, in part, to DIYers sharing ideas for the creative reuse of old materials and a new range of tools designed to get many more people involved with growing some of their own food.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization has lately been talking about micro-gardens as critical way to help the urban poor get more food on the table. The FAO \u003ca href=\"http://www.fao.org/ag/agp/greenercities/pdf/FS/UPH-FS-6.pdf\">defines\u003c/a> micro-gardens as small spaces — such as balconies, small yards, patios and rooftops — cultivated with containers such as plastic-lined wooden boxes, trash cans and even old car tires.\u003c/p>\n\u003cp>While it's probably tough to sustain a family on a micro-garden, FAO research shows that a well-tended micro-garden of 11 square feet can produce as much as 200 tomatoes a year, 36 heads of lettuce every 60 days, 10 cabbages every 90 days, and 100 onions every 120 days.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Sure, micro-gardens can easily be created out of plenty of scrap materials: potatoes grown in a bucket or trash can, for example, or \u003ca href=\"http://themicrogardener.com/20-creative-ways-to-upcycle-pallets-in-your-garden/\">wooden pallets\u003c/a> turned into an herb garden. Anne Gibson, an Australian who runs \u003ca href=\"http://themicrogardener.com\">The Micro Gardener \u003c/a>website, has aggregated many of the most creative ideas. And for folks who don't want to DIY it, several companies are also making it easy to start a micro-garden with an array of new products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Earth Starter is one such start-up. This month, the company launched a \u003ca href=\"http://www.kickstarter.com/projects/2083391547/nourishmat-changing-the-way-wethink-about-food\">Kickstarter\u003c/a> campaign to manufacture more of its all-in-one roll out garden tool, called a Nourishmat. The Nourishmat, which is inspired by \u003ca href=\"http://www.squarefootgardening.org/?page_id=1607\" target=\"_blank\">Square Foot Gardening\u003c/a>, makes it easy to grow a lot of food in a 4-foot by 6-foot space by turning a plastic mat into a garden planting guide.\u003c/p>\n\u003cp>The mat comes with seedballs (seeds mixed with clay and worm castings to enrich the soil, and chili powder to keep pests away). To plant, you simply lay out the mat on top of a bed of soil, then stick the seedballs for the 18 different vegetables and herbs in their respective holes. (Urban residents who may have soil \u003ca href=\"http://www.npr.org/blogs/health/2010/09/29/130212437/fresh-vegetables-but-hold-the-lead\">contaminated with lead\u003c/a> and other heavy metals will have to build a raised bed and fill it with clean soil.) The mat also doubles as a weed barrier.\u003c/p>\n\u003cfigure id=\"attachment_64900\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/micro-garden-nourishmat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/micro-garden-nourishmat-290x217.jpg\" alt=\"Earth Starter launched a Kickstarter campaign on July 1 to raise money to manufacture more Nourishmats. Photo: Courtesy of Earth Starter\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Earth Starter launched a Kickstarter campaign on July 1 to raise money to manufacture more Nourishmats. Photo: Courtesy of Earth Starter\u003c/figcaption>\u003c/figure>\n\u003cp>John Gorby and \u003ca href=\"http://nourishmat.com/team/\">Phil Weiner\u003c/a>, who founded in the company in 2011 while they were undergraduates at the University of Maryland, College Park, believe that there's a big market of people who want to garden but need this kind of help.\u003c/p>\n\u003cp>\"Everyone in the world should have a victory garden,\" says Weiner, referring to the food gardens that thousands of citizens of the U.S, U.K. and elsewhere planted during WWI and WWII to improve their food security.\u003c/p>\n\u003cp>\"But the most common excuses we heard for why more people don't spend more time gardening were 'I don't know what I'm doing,' or 'I don't have time,' or 'I don't have space,' \" Weiner tells The Salt. He grew up gardening with his family in Washington, D.C.\u003c/p>\n\u003cp>So far, Weiner and his partner have beta-tested the product with people in 22 states. They estimate that users can grow $200 worth of produce in one season and 25 to 30 pounds of food in a year. The mats can be replanted for three to five years, Weiner says.\u003c/p>\n\u003cp>Right now, the mats are only available to people who donate to the Kickstarter fund, but Weiner and Gorby hope to raise enough money to eventually manufacture them on a big enough scale to sell nationwide. Weiner says he expects to charge $40 for the basic kit, and $79 for a deluxe kit with an irrigation system.\u003c/p>\n\u003cp>Nourishmats may be an intriguing option for people with small yards, but what's an apartment dweller to do? Fortunately, there has been an explosion in indoor or balcony hydroponic systems. We covered the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=125504307\">window farming movement\u003c/a> a few years back, and it's still going strong.\u003c/p>\n\u003cp>And recently, Treehugger.com put together \u003ca href=\"http://www.treehugger.com/slideshows/gadgets/12-plug-and-play-home-hydroponics-systems/#slide-top\">a slideshow\u003c/a> of 12 different plug-and-play hydroponic systems for indoor micro-gardening, ranging from aeroponics, a method of growing plants in hanging containers with little to no soil, to aquaponics, which involves growing plants (or fish) directly in water.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plastic and ceramic pots and wooden boxes are also tried-and-true containers for gardening on balconies and deck, but there's been innovation in these containers, too. A few companies have developed polypropylene bags – designed to be porous and lightweight – for growing potatoes, tomatoes, peppers and other crops. \u003ca href=\"http://www.marketwire.com/press-release/new-from-gardeners-supply-colorful-grow-bags-grow-almost-any-edible-for-30-1398904.htm\">According to\u003c/a> Gardener's Supply, one company that sells these grow bags, polypropylene fabric is superior because it \"'breathes' and 'air-prunes' roots.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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_64901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/micro-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/micro-garden-1024x768.jpg\" alt=\"Phil Weiner, co-founder and CEO of Earth Starter, says the Nourishmat can produce 15 to 20 pounds of food per year. Photo: Courtesy of Earth Starter\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phil Weiner, co-founder and CEO of Earth Starter, says the Nourishmat can produce 15 to 20 pounds of food per year. Photo: Courtesy of Earth Starter\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/197998315/why-micro-gardening-could-go-big\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>Most urban consumers are happy to leave farming to the farmers, but for those with a green thumb, it is getting easier to garden in the city. That's thanks, in part, to DIYers sharing ideas for the creative reuse of old materials and a new range of tools designed to get many more people involved with growing some of their own food.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization has lately been talking about micro-gardens as critical way to help the urban poor get more food on the table. The FAO \u003ca href=\"http://www.fao.org/ag/agp/greenercities/pdf/FS/UPH-FS-6.pdf\">defines\u003c/a> micro-gardens as small spaces — such as balconies, small yards, patios and rooftops — cultivated with containers such as plastic-lined wooden boxes, trash cans and even old car tires.\u003c/p>\n\u003cp>While it's probably tough to sustain a family on a micro-garden, FAO research shows that a well-tended micro-garden of 11 square feet can produce as much as 200 tomatoes a year, 36 heads of lettuce every 60 days, 10 cabbages every 90 days, and 100 onions every 120 days.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Sure, micro-gardens can easily be created out of plenty of scrap materials: potatoes grown in a bucket or trash can, for example, or \u003ca href=\"http://themicrogardener.com/20-creative-ways-to-upcycle-pallets-in-your-garden/\">wooden pallets\u003c/a> turned into an herb garden. Anne Gibson, an Australian who runs \u003ca href=\"http://themicrogardener.com\">The Micro Gardener \u003c/a>website, has aggregated many of the most creative ideas. And for folks who don't want to DIY it, several companies are also making it easy to start a micro-garden with an array of new products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earth Starter is one such start-up. This month, the company launched a \u003ca href=\"http://www.kickstarter.com/projects/2083391547/nourishmat-changing-the-way-wethink-about-food\">Kickstarter\u003c/a> campaign to manufacture more of its all-in-one roll out garden tool, called a Nourishmat. The Nourishmat, which is inspired by \u003ca href=\"http://www.squarefootgardening.org/?page_id=1607\" target=\"_blank\">Square Foot Gardening\u003c/a>, makes it easy to grow a lot of food in a 4-foot by 6-foot space by turning a plastic mat into a garden planting guide.\u003c/p>\n\u003cp>The mat comes with seedballs (seeds mixed with clay and worm castings to enrich the soil, and chili powder to keep pests away). To plant, you simply lay out the mat on top of a bed of soil, then stick the seedballs for the 18 different vegetables and herbs in their respective holes. (Urban residents who may have soil \u003ca href=\"http://www.npr.org/blogs/health/2010/09/29/130212437/fresh-vegetables-but-hold-the-lead\">contaminated with lead\u003c/a> and other heavy metals will have to build a raised bed and fill it with clean soil.) The mat also doubles as a weed barrier.\u003c/p>\n\u003cfigure id=\"attachment_64900\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/micro-garden-nourishmat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/micro-garden-nourishmat-290x217.jpg\" alt=\"Earth Starter launched a Kickstarter campaign on July 1 to raise money to manufacture more Nourishmats. Photo: Courtesy of Earth Starter\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Earth Starter launched a Kickstarter campaign on July 1 to raise money to manufacture more Nourishmats. Photo: Courtesy of Earth Starter\u003c/figcaption>\u003c/figure>\n\u003cp>John Gorby and \u003ca href=\"http://nourishmat.com/team/\">Phil Weiner\u003c/a>, who founded in the company in 2011 while they were undergraduates at the University of Maryland, College Park, believe that there's a big market of people who want to garden but need this kind of help.\u003c/p>\n\u003cp>\"Everyone in the world should have a victory garden,\" says Weiner, referring to the food gardens that thousands of citizens of the U.S, U.K. and elsewhere planted during WWI and WWII to improve their food security.\u003c/p>\n\u003cp>\"But the most common excuses we heard for why more people don't spend more time gardening were 'I don't know what I'm doing,' or 'I don't have time,' or 'I don't have space,' \" Weiner tells The Salt. He grew up gardening with his family in Washington, D.C.\u003c/p>\n\u003cp>So far, Weiner and his partner have beta-tested the product with people in 22 states. They estimate that users can grow $200 worth of produce in one season and 25 to 30 pounds of food in a year. The mats can be replanted for three to five years, Weiner says.\u003c/p>\n\u003cp>Right now, the mats are only available to people who donate to the Kickstarter fund, but Weiner and Gorby hope to raise enough money to eventually manufacture them on a big enough scale to sell nationwide. Weiner says he expects to charge $40 for the basic kit, and $79 for a deluxe kit with an irrigation system.\u003c/p>\n\u003cp>Nourishmats may be an intriguing option for people with small yards, but what's an apartment dweller to do? Fortunately, there has been an explosion in indoor or balcony hydroponic systems. We covered the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=125504307\">window farming movement\u003c/a> a few years back, and it's still going strong.\u003c/p>\n\u003cp>And recently, Treehugger.com put together \u003ca href=\"http://www.treehugger.com/slideshows/gadgets/12-plug-and-play-home-hydroponics-systems/#slide-top\">a slideshow\u003c/a> of 12 different plug-and-play hydroponic systems for indoor micro-gardening, ranging from aeroponics, a method of growing plants in hanging containers with little to no soil, to aquaponics, which involves growing plants (or fish) directly in water.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plastic and ceramic pots and wooden boxes are also tried-and-true containers for gardening on balconies and deck, but there's been innovation in these containers, too. A few companies have developed polypropylene bags – designed to be porous and lightweight – for growing potatoes, tomatoes, peppers and other crops. \u003ca href=\"http://www.marketwire.com/press-release/new-from-gardeners-supply-colorful-grow-bags-grow-almost-any-edible-for-30-1398904.htm\">According to\u003c/a> Gardener's Supply, one company that sells these grow bags, polypropylene fabric is superior because it \"'breathes' and 'air-prunes' roots.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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": "As Biotech Seed Falters, Insecticide Use Surges In Corn Belt",
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"content": "\u003cfigure id=\"attachment_64880\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm-1024x682.jpg\" alt=\"Crop consultant Dan Steiner inspects a field of corn near Norfolk, Neb. Photo: Dan Charles/NPR\" width=\"1024\" height=\"682\" class=\"size-large wp-image-64880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crop consultant Dan Steiner inspects a field of corn near Norfolk, Neb. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198051447/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130709_me_07.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/2013/07/09/198051447/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>Across the Midwestern corn belt, a familiar battle has resumed, hidden in the soil. On one side are tiny, white larvae of the corn rootworm. On the other side are farmers and the insect-killing arsenal of modern agriculture.\u003c/p>\n\u003cp>We've reported on earlier phases of this battle: The \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/05/143141300/insects-find-crack-in-biotech-corns-armor\">discovery\u003c/a> of rootworms resistant to one type of genetically engineered corn, and an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/08/148227668/insect-experts-issue-urgent-warning-on-using-biotech-seeds\">appeal\u003c/a> from scientists for the government to limit the use of this new corn to preserve the effectiveness of its protection against rootworm.\u003c/p>\n\u003cp>It appears that farmers have gotten part of the message: Biotechnology alone will not solve their rootworm problems. But instead of shifting away from those corn hybrids, or from corn altogether, many are doubling down on insect-fighting technology, deploying more chemical pesticides than before. Companies like \u003ca href=\"http://www.syngenta-us.com/news_releases/news.aspx?id=172608\">Syngenta\u003c/a> or \u003ca href=\"http://www.amvac-chemical.com/Portals/0/2012AVAnReport.online.2.pdf\">AMVAC Chemical\u003c/a> that sell soil insecticides for use in corn fields are reporting huge increases in sales: 50 or even 100 percent over the past two years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is a return to the old days, before biotech seeds came along, when farmers relied heavily on pesticides. For Dan Steiner, an independent crop consultant in northeastern Nebraska, it brings back bad memories. \"We used to get sick [from the chemicals],\" he says. \"Because we'd always dig [in the soil] to see how the corn's coming along. We didn't wear the gloves and everything, and we'd kind of puke in the middle of the day. Well, I think we were low-dosing poison on ourselves!\"\u003c/p>\n\u003cp>For a while, biotechnology came to his rescue. Biotech companies such as Monsanto spent many millions of dollars creating and inserting genes that would make corn plants poisonous to the corn rootworm but harmless to other creatures.\u003c/p>\n\u003cp>The first corn hybrids containing such a gene went on sale in 2003. They were hugely popular, especially in places like northeastern Nebraska, where the rootworm has been a major problem. Sales of soil insecticides fell. \"Ever since then, I'm like, hey, we feel good every spring!\" says Steiner.\u003c/p>\n\u003cp>But all along, scientists wondered how long the good times would last. Some argued that these genes — a gift of nature — were being misused. (For a longer explanation, read my \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/05/143141300/insects-find-crack-in-biotech-corns-armor\">post\u003c/a> from two years ago.)\u003c/p>\n\u003cp>Those inserted genes, derived from genes in a strain of the bacterial \u003cem>Bacillus thuringiensis\u003c/em>, worked well for a while. In fact, the Bt genes remain a rock-solid defense against one pest, the European corn borer.\u003c/p>\n\u003cp>In parts of Illinois, Iowa, Minnesota and Nebraska, though, farmers are running into increasing problems with corn rootworms.\u003c/p>\n\u003cp>\"You never really know for sure, until that big rain event with the strong wind, and then the next morning the phone starts ringing [and people ask]: 'What's going on out there?' \" says Steiner.\u003c/p>\n\u003cp>Entire hillsides of corn, with no support from their eaten-away roots, may be blown flat.\u003c/p>\n\u003cp>Monsanto has \u003ca href=\"http://www.monsanto.com/products/Pages/cornrootworm-FAQs.aspx\">downplayed\u003c/a> such reports, blaming extraordinary circumstances. But in a half-dozen universities around the Midwest, scientists are now trying to figure out whether, in fact, the Bt genes have lost their power.\u003c/p>\n\u003cfigure id=\"attachment_64881\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm2-290x217.jpg\" alt=\"David Wangila points to a tiny rootworm larva in the soil surrounding the roots of a corn plant in his laboratory. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64881\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Wangila points to a tiny rootworm larva in the soil surrounding the roots of a corn plant in his laboratory. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At the University of Nebraska, entomologist \u003ca href=\"http://entomology.unl.edu/faculty/meinke.shtml\">Lance Meinke\u003c/a> is turning colonies of rootworms loose on potted corn plants that contain different versions of the anti-rootworm gene, to see how well they survive.\u003c/p>\n\u003cp>The larvae get to feed on the corn roots for about two weeks. The soil from each pot then is dumped into a kind of steel container. If the larvae are still alive, a bright light will drive them into little glass jars filled with alcohol. \"They try to escape from the heat,\" says David Wangila, a graduate student who is managing this experiment.\u003c/p>\n\u003cp>If the rootworm-fighting genes in the corn are working well, no larvae should emerge.\u003c/p>\n\u003cp>But some have. Wangila points to one of the little glass jars. Inside, there are three nice plump corn rootworm larvae.\u003c/p>\n\u003cp>This is not good. Those insects, originally collected from a cornfield in Nebraska, were feeding on corn that contained the first rootworm-fighting gene that Monsanto introduced ten years ago. Technically, it's known as the Cry 3Bb gene.\u003c/p>\n\u003cp>Meinke and Wangila will compare the survival rate of these rootworms with others that have never been exposed to Bt. They're looking for signs that rootworms in the corn fields of Nebraska have evolved resistance to genetically engineered crops.\u003c/p>\n\u003cfigure id=\"attachment_64882\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm3-290x217.jpg\" alt=\"The corn rootworm larvae in this glass jar survived on the roots of genetically engineered corn plants that were supposed to kill these insects. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The corn rootworm larvae in this glass jar survived on the roots of genetically engineered corn plants that were supposed to kill these insects. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>An identical experiment in Iowa, carried out more than a year ago, found corn rootworms resistant to the Cry 3Bb gene.\u003c/p>\n\u003cp>Nobody knows how widely those insects have spread, but farmers aren't waiting to find out. Some are switching to other versions of biotech corn, containing anti-rootworm genes that do still work. Others are going back to pesticides.\u003c/p>\n\u003cp>Steiner, the Nebraska crop consultant, usually argues for another strategy: Starve the rootworms, he tells his clients. Just switch that field to another crop. \"One rotation can do a lot of good,\" he says. \"Go to beans, wheat, oats. It's the No. 1 right thing to do.\"\u003c/p>\n\u003cp>Insect experts say it's also likely to work better in the long run.\u003c/p>\n\u003cp>Meinke, who's been studying the corn rootworm for decades, tells farmers that if they plant just corn, year after year, rootworms are likely to overwhelm any weapon someday.\u003c/p>\n\u003cp>The problem, Meinke says, is that farmers are thinking about the money they can make today. \"I think economics are driving everything,\" he says. \"Corn prices have been so high the last three years, everybody is trying to protect every kernel. People are just really going for it right now, to be as profitable as they can.\"\u003c/p>\n\u003cp>As a result, they may just keep growing corn, fighting rootworms with insecticides — and there's a possibility that those chemicals will eventually stop working, too.\u003c/p>\n\u003cp>[ad floatright]\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>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198051447/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>Across the Midwestern corn belt, a familiar battle has resumed, hidden in the soil. On one side are tiny, white larvae of the corn rootworm. On the other side are farmers and the insect-killing arsenal of modern agriculture.\u003c/p>\n\u003cp>We've reported on earlier phases of this battle: The \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/05/143141300/insects-find-crack-in-biotech-corns-armor\">discovery\u003c/a> of rootworms resistant to one type of genetically engineered corn, and an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/08/148227668/insect-experts-issue-urgent-warning-on-using-biotech-seeds\">appeal\u003c/a> from scientists for the government to limit the use of this new corn to preserve the effectiveness of its protection against rootworm.\u003c/p>\n\u003cp>It appears that farmers have gotten part of the message: Biotechnology alone will not solve their rootworm problems. But instead of shifting away from those corn hybrids, or from corn altogether, many are doubling down on insect-fighting technology, deploying more chemical pesticides than before. Companies like \u003ca href=\"http://www.syngenta-us.com/news_releases/news.aspx?id=172608\">Syngenta\u003c/a> or \u003ca href=\"http://www.amvac-chemical.com/Portals/0/2012AVAnReport.online.2.pdf\">AMVAC Chemical\u003c/a> that sell soil insecticides for use in corn fields are reporting huge increases in sales: 50 or even 100 percent over the past two years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a return to the old days, before biotech seeds came along, when farmers relied heavily on pesticides. For Dan Steiner, an independent crop consultant in northeastern Nebraska, it brings back bad memories. \"We used to get sick [from the chemicals],\" he says. \"Because we'd always dig [in the soil] to see how the corn's coming along. We didn't wear the gloves and everything, and we'd kind of puke in the middle of the day. Well, I think we were low-dosing poison on ourselves!\"\u003c/p>\n\u003cp>For a while, biotechnology came to his rescue. Biotech companies such as Monsanto spent many millions of dollars creating and inserting genes that would make corn plants poisonous to the corn rootworm but harmless to other creatures.\u003c/p>\n\u003cp>The first corn hybrids containing such a gene went on sale in 2003. They were hugely popular, especially in places like northeastern Nebraska, where the rootworm has been a major problem. Sales of soil insecticides fell. \"Ever since then, I'm like, hey, we feel good every spring!\" says Steiner.\u003c/p>\n\u003cp>But all along, scientists wondered how long the good times would last. Some argued that these genes — a gift of nature — were being misused. (For a longer explanation, read my \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/05/143141300/insects-find-crack-in-biotech-corns-armor\">post\u003c/a> from two years ago.)\u003c/p>\n\u003cp>Those inserted genes, derived from genes in a strain of the bacterial \u003cem>Bacillus thuringiensis\u003c/em>, worked well for a while. In fact, the Bt genes remain a rock-solid defense against one pest, the European corn borer.\u003c/p>\n\u003cp>In parts of Illinois, Iowa, Minnesota and Nebraska, though, farmers are running into increasing problems with corn rootworms.\u003c/p>\n\u003cp>\"You never really know for sure, until that big rain event with the strong wind, and then the next morning the phone starts ringing [and people ask]: 'What's going on out there?' \" says Steiner.\u003c/p>\n\u003cp>Entire hillsides of corn, with no support from their eaten-away roots, may be blown flat.\u003c/p>\n\u003cp>Monsanto has \u003ca href=\"http://www.monsanto.com/products/Pages/cornrootworm-FAQs.aspx\">downplayed\u003c/a> such reports, blaming extraordinary circumstances. But in a half-dozen universities around the Midwest, scientists are now trying to figure out whether, in fact, the Bt genes have lost their power.\u003c/p>\n\u003cfigure id=\"attachment_64881\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm2-290x217.jpg\" alt=\"David Wangila points to a tiny rootworm larva in the soil surrounding the roots of a corn plant in his laboratory. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64881\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Wangila points to a tiny rootworm larva in the soil surrounding the roots of a corn plant in his laboratory. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At the University of Nebraska, entomologist \u003ca href=\"http://entomology.unl.edu/faculty/meinke.shtml\">Lance Meinke\u003c/a> is turning colonies of rootworms loose on potted corn plants that contain different versions of the anti-rootworm gene, to see how well they survive.\u003c/p>\n\u003cp>The larvae get to feed on the corn roots for about two weeks. The soil from each pot then is dumped into a kind of steel container. If the larvae are still alive, a bright light will drive them into little glass jars filled with alcohol. \"They try to escape from the heat,\" says David Wangila, a graduate student who is managing this experiment.\u003c/p>\n\u003cp>If the rootworm-fighting genes in the corn are working well, no larvae should emerge.\u003c/p>\n\u003cp>But some have. Wangila points to one of the little glass jars. Inside, there are three nice plump corn rootworm larvae.\u003c/p>\n\u003cp>This is not good. Those insects, originally collected from a cornfield in Nebraska, were feeding on corn that contained the first rootworm-fighting gene that Monsanto introduced ten years ago. Technically, it's known as the Cry 3Bb gene.\u003c/p>\n\u003cp>Meinke and Wangila will compare the survival rate of these rootworms with others that have never been exposed to Bt. They're looking for signs that rootworms in the corn fields of Nebraska have evolved resistance to genetically engineered crops.\u003c/p>\n\u003cfigure id=\"attachment_64882\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm3-290x217.jpg\" alt=\"The corn rootworm larvae in this glass jar survived on the roots of genetically engineered corn plants that were supposed to kill these insects. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The corn rootworm larvae in this glass jar survived on the roots of genetically engineered corn plants that were supposed to kill these insects. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>An identical experiment in Iowa, carried out more than a year ago, found corn rootworms resistant to the Cry 3Bb gene.\u003c/p>\n\u003cp>Nobody knows how widely those insects have spread, but farmers aren't waiting to find out. Some are switching to other versions of biotech corn, containing anti-rootworm genes that do still work. Others are going back to pesticides.\u003c/p>\n\u003cp>Steiner, the Nebraska crop consultant, usually argues for another strategy: Starve the rootworms, he tells his clients. Just switch that field to another crop. \"One rotation can do a lot of good,\" he says. \"Go to beans, wheat, oats. It's the No. 1 right thing to do.\"\u003c/p>\n\u003cp>Insect experts say it's also likely to work better in the long run.\u003c/p>\n\u003cp>Meinke, who's been studying the corn rootworm for decades, tells farmers that if they plant just corn, year after year, rootworms are likely to overwhelm any weapon someday.\u003c/p>\n\u003cp>The problem, Meinke says, is that farmers are thinking about the money they can make today. \"I think economics are driving everything,\" he says. \"Corn prices have been so high the last three years, everybody is trying to protect every kernel. People are just really going for it right now, to be as profitable as they can.\"\u003c/p>\n\u003cp>As a result, they may just keep growing corn, fighting rootworms with insecticides — and there's a possibility that those chemicals will eventually stop working, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "France Battles Scourge Of Ready-To-Eat Meals In Restaurants",
"title": "France Battles Scourge Of Ready-To-Eat Meals In Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n",
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"excerpt": "French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that's already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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": "The Art Of Food: Museum Celebrates Iconic Catalan Chef's Cuisine",
"title": "The Art Of Food: Museum Celebrates Iconic Catalan Chef's Cuisine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1-1024x686.jpg\" alt=\"Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"686\" class=\"size-large wp-image-64809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/06/199047678/museum-exhibit-celebrates-iconic-spanish-chef-s-food-as-art\">The Salt at NPR Food\u003c/a> (7/6/13)\u003c/p>\n\u003cp>The man once hailed as the \"Salvador Dali of the kitchen\" is getting his own art exhibit.\u003c/p>\n\u003cp>Ferran Adrià might not be a household name, but for nearly three decades, as chef and mastermind of the acclaimed Catalan Spanish restaurant El Bulli, he moussed, foamed and otherwise re-imagined cuisine in modernist ways that have inspired many of the world's top chefs.\u003c/p>\n\u003cp>Hailed as the world's best restaurant, El Bulli closed in 2011. But a new exhibit that opened Friday at London's \u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">Somerset House\u003c/a> offers food aficionados a chance to peek inside the mind of a man hailed for his culinary creativity.\u003c/p>\n\u003cp>\"Probably no other chef has the name value, reputation or substance to sustain this kind of exhibit,\" Claire Catterall, director of exhibitions at Somerset House, tells The Salt. \"Ferran is unique, because he's really changed cooking in a way no other chef has; and so many of the world's chefs have studied at El Bulli, so it is really where it all starts.\"\u003c/p>\n\u003cfigure id=\"attachment_64810\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2-1024x677.jpg\" alt='Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"El Bulli: Ferran Adrià and The Art of Food Photo: Matthew Lloyd/Getty Images for Somerset House' width=\"1024\" height=\"677\" class=\"size-large wp-image-64810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" covers two floors of the arts and culture space. It starts with a history of El Bulli, charting its evolution from a mini-golf course owned by a German couple who kept French bulldogs they affectionately called \"bullis,\" to a beach bar, and later a grill room restaurant. By 1980, it had become one of the best restaurants on the Iberian Peninsula. Adrià arrived four years later and took over the kitchen completely in 1987, earning it three Michelin stars, a reputation for innovation, and the respect of the food world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Throughout his career at El Bulli, Adrià kept extensive records. Display cases show correspondence, historical photographs, and a replica of a box of 17 different kinds of elaborately produced chocolate bonbons served at the end of each multi-course, $325 meal at El Bulli.\u003c/p>\n\u003cfigure id=\"attachment_64811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3-1024x683.jpg\" alt=\"The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"683\" class=\"size-large wp-image-64811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Upstairs, elaborate clay models show dishes in the development phase, as well as \"before\" and \"after\" drawings, revealing the meticulous way Adrià and his team worked. The highlight is a wall of small video monitors, visual demonstrations of El Bulli's inventive recipes, heavy on foams, creams, aerated ingredients and other innovative approaches to gastronomy.\u003c/p>\n\u003cfigure id=\"attachment_64812\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4-1024x821.jpg\" alt=\"The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\" width=\"1024\" height=\"821\" class=\"size-large wp-image-64812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Many have previously called Adrià an artist, but for a chef and restaurant to be the subject of an entire exhibit is a first. While Somerset House hasn't come under fire from art critics, Catterall confesses this exhibit, much like Adrià's style, is highly experimental.\u003c/p>\n\u003cp>\"I have heard everyone's watching it very intently to see what's in it,\" she says, \"but also whether people will come. ... We're quietly hopeful.\"\u003c/p>\n\u003cp>Adrià says there's reason for optimism. \"Cuisine is a language that everyone understands,\" he tells The Salt.\u003c/p>\n\u003cp>The exhibit offers a small preview of the museum he's creating at the El Bulli Foundation in Spain, set to open in 2015, where there will be professional cooking workshops, as well as special dinners to benefit charities and the foundation. There are even plans for \u003ca href=\"http://bullipedia.net/\">Bullipedia\u003c/a>, a cooking Wikipedia of sorts for chefs and the public.\u003c/p>\n\u003cp>\"My dream is that in 150 years, the El Bulli Foundation is still here to help with creativity and inspire chefs,\" Adrià says.\u003c/p>\n\u003cfigure id=\"attachment_64808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5-1024x682.jpg\" alt=\"Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\" width=\"1024\" height=\"682\" class=\"size-large wp-image-64808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>In an age when it's rare to go to a restaurant without seeing someone snap a photo of food, it's hard to imagine the legacy of El Bulli dying anytime soon. Catterall says the relatively recent pop culture trend has made \"food as art\" acceptable. She hopes it will encourage people to talk even more about food.\u003c/p>\n\u003cp>\"People have become a lot more sophisticated in their knowledge of food, a lot more interested in food, and that certainly didn't exist 10 years ago,\" she says. \"People love their restaurants, going out to eat, but they haven't appreciated it in this way.\"\u003c/p>\n\u003cp>\u003cem>Somerset House will host\u003c/em>\u003cem> \u003c/em>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" through Sept. 29, 2013. The exhibit will also travel to Boston's \u003ca href=\"http://www.mos.org/\">Museum of Science\u003c/a>, Moscow and other cities around the world. \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": "As head chef of El Bulli, the widely influential Ferran Adria revolutionized modernist cuisine. Now, the man hailed as the \"Salvador Dali of the kitchen\" is the subject of an experimental new art exhibit in London.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria1-1024x686.jpg\" alt=\"Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"686\" class=\"size-large wp-image-64809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catalan chef Ferran Adrià poses with plasticine models of his food on display at Somerset House in London. A new exhibit looks back at the influential modernist chef and his landmark restaurant, El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/06/199047678/museum-exhibit-celebrates-iconic-spanish-chef-s-food-as-art\">The Salt at NPR Food\u003c/a> (7/6/13)\u003c/p>\n\u003cp>The man once hailed as the \"Salvador Dali of the kitchen\" is getting his own art exhibit.\u003c/p>\n\u003cp>Ferran Adrià might not be a household name, but for nearly three decades, as chef and mastermind of the acclaimed Catalan Spanish restaurant El Bulli, he moussed, foamed and otherwise re-imagined cuisine in modernist ways that have inspired many of the world's top chefs.\u003c/p>\n\u003cp>Hailed as the world's best restaurant, El Bulli closed in 2011. But a new exhibit that opened Friday at London's \u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">Somerset House\u003c/a> offers food aficionados a chance to peek inside the mind of a man hailed for his culinary creativity.\u003c/p>\n\u003cp>\"Probably no other chef has the name value, reputation or substance to sustain this kind of exhibit,\" Claire Catterall, director of exhibitions at Somerset House, tells The Salt. \"Ferran is unique, because he's really changed cooking in a way no other chef has; and so many of the world's chefs have studied at El Bulli, so it is really where it all starts.\"\u003c/p>\n\u003cfigure id=\"attachment_64810\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria2-1024x677.jpg\" alt='Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"El Bulli: Ferran Adrià and The Art of Food Photo: Matthew Lloyd/Getty Images for Somerset House' width=\"1024\" height=\"677\" class=\"size-large wp-image-64810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià looks at a giant French bulldog made out of meringue, part of the exhibit \"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" covers two floors of the arts and culture space. It starts with a history of El Bulli, charting its evolution from a mini-golf course owned by a German couple who kept French bulldogs they affectionately called \"bullis,\" to a beach bar, and later a grill room restaurant. By 1980, it had become one of the best restaurants on the Iberian Peninsula. Adrià arrived four years later and took over the kitchen completely in 1987, earning it three Michelin stars, a reputation for innovation, and the respect of the food world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Throughout his career at El Bulli, Adrià kept extensive records. Display cases show correspondence, historical photographs, and a replica of a box of 17 different kinds of elaborately produced chocolate bonbons served at the end of each multi-course, $325 meal at El Bulli.\u003c/p>\n\u003cfigure id=\"attachment_64811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria3-1024x683.jpg\" alt=\"The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\" width=\"1024\" height=\"683\" class=\"size-large wp-image-64811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The museum exhibit includes a replica of a box of 17 different kinds of elaborately produced chocolate bon-bons served at the end of each multi-course meal at El Bulli. Photo: Matthew Lloyd/Getty Images for Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Upstairs, elaborate clay models show dishes in the development phase, as well as \"before\" and \"after\" drawings, revealing the meticulous way Adrià and his team worked. The highlight is a wall of small video monitors, visual demonstrations of El Bulli's inventive recipes, heavy on foams, creams, aerated ingredients and other innovative approaches to gastronomy.\u003c/p>\n\u003cfigure id=\"attachment_64812\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria4-1024x821.jpg\" alt=\"The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\" width=\"1024\" height=\"821\" class=\"size-large wp-image-64812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Soup, 2004. Photo: Francesc Guillamet/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>Many have previously called Adrià an artist, but for a chef and restaurant to be the subject of an entire exhibit is a first. While Somerset House hasn't come under fire from art critics, Catterall confesses this exhibit, much like Adrià's style, is highly experimental.\u003c/p>\n\u003cp>\"I have heard everyone's watching it very intently to see what's in it,\" she says, \"but also whether people will come. ... We're quietly hopeful.\"\u003c/p>\n\u003cp>Adrià says there's reason for optimism. \"Cuisine is a language that everyone understands,\" he tells The Salt.\u003c/p>\n\u003cp>The exhibit offers a small preview of the museum he's creating at the El Bulli Foundation in Spain, set to open in 2015, where there will be professional cooking workshops, as well as special dinners to benefit charities and the foundation. There are even plans for \u003ca href=\"http://bullipedia.net/\">Bullipedia\u003c/a>, a cooking Wikipedia of sorts for chefs and the public.\u003c/p>\n\u003cp>\"My dream is that in 150 years, the El Bulli Foundation is still here to help with creativity and inspire chefs,\" Adrià says.\u003c/p>\n\u003cfigure id=\"attachment_64808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ferran-adria5-1024x682.jpg\" alt=\"Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\" width=\"1024\" height=\"682\" class=\"size-large wp-image-64808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ferran Adrià with his team at El Bulli. Photo: Maribel Ruaz de Erenchun/Courtesy of Somerset House\u003c/figcaption>\u003c/figure>\n\u003cp>In an age when it's rare to go to a restaurant without seeing someone snap a photo of food, it's hard to imagine the legacy of El Bulli dying anytime soon. Catterall says the relatively recent pop culture trend has made \"food as art\" acceptable. She hopes it will encourage people to talk even more about food.\u003c/p>\n\u003cp>\"People have become a lot more sophisticated in their knowledge of food, a lot more interested in food, and that certainly didn't exist 10 years ago,\" she says. \"People love their restaurants, going out to eat, but they haven't appreciated it in this way.\"\u003c/p>\n\u003cp>\u003cem>Somerset House will host\u003c/em>\u003cem> \u003c/em>\"\u003ca href=\"http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food\">El Bulli: Ferran Adrià and The Art of Food\u003c/a>\" through Sept. 29, 2013. The exhibit will also travel to Boston's \u003ca href=\"http://www.mos.org/\">Museum of Science\u003c/a>, Moscow and other cities around the world. \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": "What Is Farm Runoff Doing To The Water? Scientists Wade In",
"title": "What Is Farm Runoff Doing To The Water? Scientists Wade In",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64763\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1-1024x574.jpg\" alt=\"Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"574\" class=\"size-large wp-image-64763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130705_atc_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kbia.org/people/abbie-fentress-swanson\">Abbie Fentress Swanson\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">The Salt at NPR Food\u003c/a> (7/5/13)\u003c/p>\n\u003cp>America's hugely productive food system is one of its success stories. The nation will export a projected $139.5 billion in agricultural products this fiscal year alone. It's an industry that supports \"more than 1 million jobs,\" according to Agriculture Secretary Tom Vilsack.\u003c/p>\n\u003cp>But all that productivity has taken a toll on the environment, especially rivers and lakes: Agriculture is the nation's leading cause of impaired water quality, according to the \u003ca href=\"http://water.epa.gov/polwaste/nps/outreach/point1.cfm\">U.S. Environmental Protection Agency\u003c/a>.\u003c/p>\n\u003cp>Scientists want to get a better sense of how all that agricultural runoff is affecting water quality. So this summer, three dozen scientists from the EPA and U.S. Geological Survey are wading into some 100 streams, from Ohio to Nebraska. Their mission: Test for hundreds of pesticides and nutrients used in farming, and check for possible effects on what's living in the streams.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the first time scientists have tested for so many chemicals in a whole region's waters or considered the impact of agricultural runoff on fish, frogs, bugs and algae at this scale. The study is costing the USGS $6 million and the EPA $570,000.\u003c/p>\n\u003cp>\"These aren't the kinds of studies that are done routinely, because they are pretty difficult to do,\" says USGS biologist \u003ca href=\"http://www.cerc.usgs.gov/StaffMembers.aspx?StaffMemberId=327\">Diana Papoulias\u003c/a>. \"But we know that some of these chemicals that we're finding in the runoff from the ag fields can affect [aquatic] reproduction and egg production. Whether they are at the concentrations that can do that or not — we don't know yet.\"\u003c/p>\n\u003cp>Some tests being conducted can measure even the tiniest amounts of mercury, livestock hormones and pesticides, including the weed killer glyphosate — better known by its trade name, Roundup.\u003c/p>\n\u003cp>Farm runoff has become an even more pressing concern this year because of the Midwest's extremely wet spring. In between the frequent storms, farmers had only brief stretches of weather dry enough to apply pesticides and fertilizers.\u003c/p>\n\u003cp>\"Whether we want to blame it on climate change or just variability in the weather conditions, anytime you have these heavier rainfalls during the spring, after a drier period when you could have got something put in the field, you're going to see, in most cases, a large amount of runoff,\" says \u003ca href=\"http://fsb.missouri.edu/extension/faculty/broz-r.php\">Bob Broz\u003c/a>, a water quality specialist with the University of Missouri Extension.\u003c/p>\n\u003cp>\"It's been happening for years,\" he says. \"The problem is now we seem to be seeing more of these more intense rainfalls. And that, in turn, creates a huge amount of nutrient loss.\"\u003c/p>\n\u003cp>Nutrients like nitrogen and phosphorus are essential for growing crops, but they can also trigger algal growth in rivers, lakes and bays.\u003c/p>\n\u003cp>Because last year's drought prevented some parched fields from absorbing fertilizers, an extra load of nutrients is flowing into Midwest waterways and will end up in the Gulf of Mexico. Once there, the chemicals can threaten aquatic life, says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3318\">Bob Lerch\u003c/a>, a USDA soil scientist.\u003c/p>\n\u003cp>\"There's the direct impact on the aquatic ecosystem,\" Lerch says. \"And then there's the downstream impacts on say, drinking water, or a reservoir, or a recreational [body of water].\"\u003c/p>\n\u003cp>Agricultural runoff flows into the lakes and rivers that hundreds of towns draw their water from. For example, herbicide runoff from a farm in Centralia, Mo., might end up in Goodwater Creek, which empties into the Salt River, which then flows into Mark Twain Lake. That lake provides drinking water for 70,000 residents. Water treatment plants spend millions on chemicals to clean up that surface water.\u003c/p>\n\u003cfigure id=\"attachment_64764\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2-1024x472.jpg\" alt=\"Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"472\" class=\"size-large wp-image-64764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>In northeast Missouri, for example, the Clarence Cannon Wholesale Water Commission treats 1.5 billion gallons of water each year. On a walk through the plant, Mark McNally, the commission's general manager, points out a massive, 900-pound bag of powdered activated carbon being funneled into untreated water.\u003c/p>\n\u003cp>The powder is used to remove atrazine, a herbicide widely applied to cornfields in the spring. The chemical alone costs roughly $130,000 a year, McNally says. The plant passes that bill on to customers.\u003c/p>\n\u003cp>\"Aunt Agnes, you know, on Third Street, has to pay more for her water because we have to recoup our money,\" McNally says. \"I mean, we're not in the business to make money. But we can't go broke.\"\u003c/p>\n\u003cp>In Iowa's Raccoon and Des Moines rivers, record-high levels of nitrate runoff this year are making it extremely difficult to meet the demand for clean drinking water. The general manager of Des Moines Water Works, Bill Stowe, fears long-term effects.\u003c/p>\n\u003cp>\"Our concern, obviously, is that once you shake customers' faith in the safety of tap water, you turn them to other sources like bottled water, which is ... certainly a competitor,\" Stowe says. \"It changes our business model and puts us at risk in the long term as a viable utility.\"\u003c/p>\n\u003cp>Scientists say they'll have results from their Midwest stream study after the fieldwork is completed in August. Over the next several years, the U.S. Geological Survey plans to replicate the study in other regions.\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \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_64763\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1-1024x574.jpg\" alt=\"Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"574\" class=\"size-large wp-image-64763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">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.kbia.org/people/abbie-fentress-swanson\">Abbie Fentress Swanson\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">The Salt at NPR Food\u003c/a> (7/5/13)\u003c/p>\n\u003cp>America's hugely productive food system is one of its success stories. The nation will export a projected $139.5 billion in agricultural products this fiscal year alone. It's an industry that supports \"more than 1 million jobs,\" according to Agriculture Secretary Tom Vilsack.\u003c/p>\n\u003cp>But all that productivity has taken a toll on the environment, especially rivers and lakes: Agriculture is the nation's leading cause of impaired water quality, according to the \u003ca href=\"http://water.epa.gov/polwaste/nps/outreach/point1.cfm\">U.S. Environmental Protection Agency\u003c/a>.\u003c/p>\n\u003cp>Scientists want to get a better sense of how all that agricultural runoff is affecting water quality. So this summer, three dozen scientists from the EPA and U.S. Geological Survey are wading into some 100 streams, from Ohio to Nebraska. Their mission: Test for hundreds of pesticides and nutrients used in farming, and check for possible effects on what's living in the streams.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the first time scientists have tested for so many chemicals in a whole region's waters or considered the impact of agricultural runoff on fish, frogs, bugs and algae at this scale. The study is costing the USGS $6 million and the EPA $570,000.\u003c/p>\n\u003cp>\"These aren't the kinds of studies that are done routinely, because they are pretty difficult to do,\" says USGS biologist \u003ca href=\"http://www.cerc.usgs.gov/StaffMembers.aspx?StaffMemberId=327\">Diana Papoulias\u003c/a>. \"But we know that some of these chemicals that we're finding in the runoff from the ag fields can affect [aquatic] reproduction and egg production. Whether they are at the concentrations that can do that or not — we don't know yet.\"\u003c/p>\n\u003cp>Some tests being conducted can measure even the tiniest amounts of mercury, livestock hormones and pesticides, including the weed killer glyphosate — better known by its trade name, Roundup.\u003c/p>\n\u003cp>Farm runoff has become an even more pressing concern this year because of the Midwest's extremely wet spring. In between the frequent storms, farmers had only brief stretches of weather dry enough to apply pesticides and fertilizers.\u003c/p>\n\u003cp>\"Whether we want to blame it on climate change or just variability in the weather conditions, anytime you have these heavier rainfalls during the spring, after a drier period when you could have got something put in the field, you're going to see, in most cases, a large amount of runoff,\" says \u003ca href=\"http://fsb.missouri.edu/extension/faculty/broz-r.php\">Bob Broz\u003c/a>, a water quality specialist with the University of Missouri Extension.\u003c/p>\n\u003cp>\"It's been happening for years,\" he says. \"The problem is now we seem to be seeing more of these more intense rainfalls. And that, in turn, creates a huge amount of nutrient loss.\"\u003c/p>\n\u003cp>Nutrients like nitrogen and phosphorus are essential for growing crops, but they can also trigger algal growth in rivers, lakes and bays.\u003c/p>\n\u003cp>Because last year's drought prevented some parched fields from absorbing fertilizers, an extra load of nutrients is flowing into Midwest waterways and will end up in the Gulf of Mexico. Once there, the chemicals can threaten aquatic life, says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3318\">Bob Lerch\u003c/a>, a USDA soil scientist.\u003c/p>\n\u003cp>\"There's the direct impact on the aquatic ecosystem,\" Lerch says. \"And then there's the downstream impacts on say, drinking water, or a reservoir, or a recreational [body of water].\"\u003c/p>\n\u003cp>Agricultural runoff flows into the lakes and rivers that hundreds of towns draw their water from. For example, herbicide runoff from a farm in Centralia, Mo., might end up in Goodwater Creek, which empties into the Salt River, which then flows into Mark Twain Lake. That lake provides drinking water for 70,000 residents. Water treatment plants spend millions on chemicals to clean up that surface water.\u003c/p>\n\u003cfigure id=\"attachment_64764\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2-1024x472.jpg\" alt=\"Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"472\" class=\"size-large wp-image-64764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>In northeast Missouri, for example, the Clarence Cannon Wholesale Water Commission treats 1.5 billion gallons of water each year. On a walk through the plant, Mark McNally, the commission's general manager, points out a massive, 900-pound bag of powdered activated carbon being funneled into untreated water.\u003c/p>\n\u003cp>The powder is used to remove atrazine, a herbicide widely applied to cornfields in the spring. The chemical alone costs roughly $130,000 a year, McNally says. The plant passes that bill on to customers.\u003c/p>\n\u003cp>\"Aunt Agnes, you know, on Third Street, has to pay more for her water because we have to recoup our money,\" McNally says. \"I mean, we're not in the business to make money. But we can't go broke.\"\u003c/p>\n\u003cp>In Iowa's Raccoon and Des Moines rivers, record-high levels of nitrate runoff this year are making it extremely difficult to meet the demand for clean drinking water. The general manager of Des Moines Water Works, Bill Stowe, fears long-term effects.\u003c/p>\n\u003cp>\"Our concern, obviously, is that once you shake customers' faith in the safety of tap water, you turn them to other sources like bottled water, which is ... certainly a competitor,\" Stowe says. \"It changes our business model and puts us at risk in the long term as a viable utility.\"\u003c/p>\n\u003cp>Scientists say they'll have results from their Midwest stream study after the fieldwork is completed in August. Over the next several years, the U.S. Geological Survey plans to replicate the study in other regions.\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \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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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
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},
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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",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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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": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"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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},
"fresh-air": {
"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"
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"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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"npr": "https://rpb3r.app.goo.gl/3zxy",
"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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},
"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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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"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"
},
"link": "/radio/program/masters-of-scale",
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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": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"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",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"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",
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