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"disqusTitle": "California Restaurants Launch Nation's First Transgender Jobs Program",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/10/20161019_me_california_restaurants_launch_nations_first_transgender_jobs_program.mp3\u003c/p>\n\u003cp>The unemployment rate for transgender people is double that of the general population. Now, California has set up the nation's first ever large-scale program to help transgender people find jobs.\u003c/p>\n\u003cp>And it's all because of \u003ca href=\"http://michaelaspeaks.com/\">Michaela Mendelsohn\u003c/a>, a trans woman who's employed trans people at her restaurants for years.\u003c/p>\n\u003cp>\u003cstrong>'I'm A Trans Owner Supporting Trans People'\u003c/strong>\u003c/p>\n\u003cp>The lunch rush was supposed to end hours ago. But in the heart of Los Angeles, this fast-food restaurant, El Pollo Loco, is still buzzing. General manager Kristy Ramirez glides between the registers and the massive grill, surveying hundreds of pieces of chicken. But she's not too busy to greet regulars like Vickie Parker.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Thank you, mama,\" Ramirez tells Parker, who replies, \"Thank you, sweetie.\"\u003c/p>\n\u003cp>Ramirez has worked for El Pollo Loco for four years and knows many of the regulars. She's loyal to the company because it gave her a chance that no one else would consider, since she's transgender. For that, she thanks Mendelsohn.\u003c/p>\n\u003cp>\"The word's just gotten out that I'm a trans owner supporting trans people,\" Mendelsohn says.\u003c/p>\n\u003cp>In 1988, before she transitioned, Mendelsohn bought her first El Pollo Loco franchise. She just happened to like their menu. \"I didn't go to college to figure out which restaurant!\" she says, laughing.\u003c/p>\n\u003cp>She acquired several more stores by the time she transitioned in 2004. Now she owns a total of six El Pollo Locos in Southern California.\u003c/p>\n\u003cp>But it wasn't until 2012 that she hired her first trans employee. That person told her how hard it was to get a job.\u003c/p>\n\u003cfigure id=\"attachment_112777\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631.jpg\" alt=\"Michaela Mendelsohn is a transgender activist, public speaker and businesswoman. "The word's just gotten out that I'm a trans owner supporting trans people," she says at one of six El Pollo Loco locations she owns.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Michaela Mendelsohn is a transgender activist, public speaker and businesswoman. \"The word's just gotten out that I'm a trans owner supporting trans people,\" she says at one of six El Pollo Loco locations she owns. \u003ccite>(Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workplace discrimination and stigma are some of the reasons that trans people have an unemployment rate that's \u003ca href=\"http://www.lgbtmap.org/unfair-price-transgender\">twice the rate\u003c/a> of other Americans.\u003c/p>\n\u003cp>Mendelsohn was moved, and she started to reach out to other trans people looking for work.\u003c/p>\n\u003cp>\"Currently, we have 8 to 10 percent of our total workforce is transgender, out of about 150 employees,\" she says.\u003c/p>\n\u003cp>Then she had a thought: Is there a way to get other restaurants to follow her lead?\u003c/p>\n\u003cp>\u003cstrong>'This Is A Civil Rights Issue'\u003c/strong>\u003c/p>\n\u003cp>Earlier this year, at a conference of the California Restaurant Association, Mendelsohn was chatting with other association members at a hotel bar — including her longtime friend Jot Condie, who heads the group.\u003c/p>\n\u003cp>Condie heard about the workplace discrimination that trans people deal with.\u003c/p>\n\u003cp>\"I considered myself, as a person, somebody who had my head in the sand when it comes to what they're really going through,\" Condie says. \"This is a civil rights issue.\"\u003c/p>\n\u003cp>Condie says he was convinced to have the Restaurant Association back Mendelsohn's big idea. \"To me it wasn't like, 'Whoa are you serious?' To me it made sense,\" he says.\u003c/p>\n\u003cp>The idea was this: Mendelsohn would start a program connecting trans people looking for jobs with restaurants looking for workers.\u003c/p>\n\u003cp>The association has 22,000 members, large enough that it could make a real difference.\u003c/p>\n\u003cp>The first big step happened in late August at the Western Foodservice and Hospitality Expo in downtown Los Angeles.\u003c/p>\n\u003cp>The association sponsors this event every year. Vendors from around the country try to entice the 10,000 attendees to try new fare — sticky buns, pot stickers, spring rolls.\u003c/p>\n\u003cfigure id=\"attachment_112778\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036.jpg\" alt=\"Delaney Martinez recently started working at this Southern California El Pollo Loco owned by Mendelsohn. "I feel like it's a supportive atmosphere," Martinez says.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Delaney Martinez recently started working at this Southern California El Pollo Loco owned by Mendelsohn. \"I feel like it's a supportive atmosphere,\" Martinez says. \u003ccite>(Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one floor up, the association hosted a seminar where Mendelsohn gave restaurateurs their first taste of the new \u003ca href=\"http://transcanwork.org/\">California Transgender Workplace Project\u003c/a>. \"Take a seat. We're here today for the new normal,\" she told them, as she gave an intro course on the basics of trans people — call it Trans 101.\u003c/p>\n\u003cp>She explained how to join the project and be certified as trans-friendly. Mendelsohn also tells people that a state grant will pay for the first 60 hours of a new hire's wages as an incentive.\u003c/p>\n\u003cp>Back on the expo floor, though, there's some skepticism.\u003c/p>\n\u003cp>Some attendees say this program for trans people sounds like a good thing. \"I don't see why they can't work the way everyone else is entitled to work in this country,\" says Grant Theim.\u003c/p>\n\u003cp>But then he hesitates. \"You know, I still think that there's a majority of people out there that might have a problem with being served by somebody that's transgender.\"\u003c/p>\n\u003cp>That concern initially worried Mendelsohn, too. But she was surprised — in the years she's had restaurants staffed with trans people, customers have been overwhelmingly supportive.\u003c/p>\n\u003cp>And when they aren't, she says bosses should be prepared to stand up for their employees.\u003c/p>\n\u003cp>\"You know, you always hear the thing, 'The customer's always right',\" she sayss. \"In my restaurants, the customer's always right unless they attack you personally.\"\u003c/p>\n\u003cp>And with more trans people visible in the workplace, it could change the way all Americans view them, one order at a time. \u003c/p>\n\u003cfigure id=\"attachment_112779\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6.jpg\" alt=\"General Manager Kristy Ramirez decorated the name tag she recently received when she was promoted at one of Mendelsohn's El Pollo Loco franchises.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">General Manager Kristy Ramirez decorated the name tag she recently received when she was promoted at one of Mendelsohn's El Pollo Loco franchises. \u003ccite>( Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The unemployment rate for transgender people is double that of the general population. A new program aims to change that. It's all because of a trans woman who's employed trans people for years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The unemployment rate for transgender people is double that of the general population. Now, California has set up the nation's first ever large-scale program to help transgender people find jobs.\u003c/p>\n\u003cp>And it's all because of \u003ca href=\"http://michaelaspeaks.com/\">Michaela Mendelsohn\u003c/a>, a trans woman who's employed trans people at her restaurants for years.\u003c/p>\n\u003cp>\u003cstrong>'I'm A Trans Owner Supporting Trans People'\u003c/strong>\u003c/p>\n\u003cp>The lunch rush was supposed to end hours ago. But in the heart of Los Angeles, this fast-food restaurant, El Pollo Loco, is still buzzing. General manager Kristy Ramirez glides between the registers and the massive grill, surveying hundreds of pieces of chicken. But she's not too busy to greet regulars like Vickie Parker.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Thank you, mama,\" Ramirez tells Parker, who replies, \"Thank you, sweetie.\"\u003c/p>\n\u003cp>Ramirez has worked for El Pollo Loco for four years and knows many of the regulars. She's loyal to the company because it gave her a chance that no one else would consider, since she's transgender. For that, she thanks Mendelsohn.\u003c/p>\n\u003cp>\"The word's just gotten out that I'm a trans owner supporting trans people,\" Mendelsohn says.\u003c/p>\n\u003cp>In 1988, before she transitioned, Mendelsohn bought her first El Pollo Loco franchise. She just happened to like their menu. \"I didn't go to college to figure out which restaurant!\" she says, laughing.\u003c/p>\n\u003cp>She acquired several more stores by the time she transitioned in 2004. Now she owns a total of six El Pollo Locos in Southern California.\u003c/p>\n\u003cp>But it wasn't until 2012 that she hired her first trans employee. That person told her how hard it was to get a job.\u003c/p>\n\u003cfigure id=\"attachment_112777\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631.jpg\" alt=\"Michaela Mendelsohn is a transgender activist, public speaker and businesswoman. "The word's just gotten out that I'm a trans owner supporting trans people," she says at one of six El Pollo Loco locations she owns.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers002_small_enl-afc42c675a3edfa03c700c8e504b8e51b56dc631-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Michaela Mendelsohn is a transgender activist, public speaker and businesswoman. \"The word's just gotten out that I'm a trans owner supporting trans people,\" she says at one of six El Pollo Loco locations she owns. \u003ccite>(Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workplace discrimination and stigma are some of the reasons that trans people have an unemployment rate that's \u003ca href=\"http://www.lgbtmap.org/unfair-price-transgender\">twice the rate\u003c/a> of other Americans.\u003c/p>\n\u003cp>Mendelsohn was moved, and she started to reach out to other trans people looking for work.\u003c/p>\n\u003cp>\"Currently, we have 8 to 10 percent of our total workforce is transgender, out of about 150 employees,\" she says.\u003c/p>\n\u003cp>Then she had a thought: Is there a way to get other restaurants to follow her lead?\u003c/p>\n\u003cp>\u003cstrong>'This Is A Civil Rights Issue'\u003c/strong>\u003c/p>\n\u003cp>Earlier this year, at a conference of the California Restaurant Association, Mendelsohn was chatting with other association members at a hotel bar — including her longtime friend Jot Condie, who heads the group.\u003c/p>\n\u003cp>Condie heard about the workplace discrimination that trans people deal with.\u003c/p>\n\u003cp>\"I considered myself, as a person, somebody who had my head in the sand when it comes to what they're really going through,\" Condie says. \"This is a civil rights issue.\"\u003c/p>\n\u003cp>Condie says he was convinced to have the Restaurant Association back Mendelsohn's big idea. \"To me it wasn't like, 'Whoa are you serious?' To me it made sense,\" he says.\u003c/p>\n\u003cp>The idea was this: Mendelsohn would start a program connecting trans people looking for jobs with restaurants looking for workers.\u003c/p>\n\u003cp>The association has 22,000 members, large enough that it could make a real difference.\u003c/p>\n\u003cp>The first big step happened in late August at the Western Foodservice and Hospitality Expo in downtown Los Angeles.\u003c/p>\n\u003cp>The association sponsors this event every year. Vendors from around the country try to entice the 10,000 attendees to try new fare — sticky buns, pot stickers, spring rolls.\u003c/p>\n\u003cfigure id=\"attachment_112778\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036.jpg\" alt=\"Delaney Martinez recently started working at this Southern California El Pollo Loco owned by Mendelsohn. "I feel like it's a supportive atmosphere," Martinez says.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers004_small_enl-1b37e6740f7a0ab2b33d47712e74032cf77ad036-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Delaney Martinez recently started working at this Southern California El Pollo Loco owned by Mendelsohn. \"I feel like it's a supportive atmosphere,\" Martinez says. \u003ccite>(Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one floor up, the association hosted a seminar where Mendelsohn gave restaurateurs their first taste of the new \u003ca href=\"http://transcanwork.org/\">California Transgender Workplace Project\u003c/a>. \"Take a seat. We're here today for the new normal,\" she told them, as she gave an intro course on the basics of trans people — call it Trans 101.\u003c/p>\n\u003cp>She explained how to join the project and be certified as trans-friendly. Mendelsohn also tells people that a state grant will pay for the first 60 hours of a new hire's wages as an incentive.\u003c/p>\n\u003cp>Back on the expo floor, though, there's some skepticism.\u003c/p>\n\u003cp>Some attendees say this program for trans people sounds like a good thing. \"I don't see why they can't work the way everyone else is entitled to work in this country,\" says Grant Theim.\u003c/p>\n\u003cp>But then he hesitates. \"You know, I still think that there's a majority of people out there that might have a problem with being served by somebody that's transgender.\"\u003c/p>\n\u003cp>That concern initially worried Mendelsohn, too. But she was surprised — in the years she's had restaurants staffed with trans people, customers have been overwhelmingly supportive.\u003c/p>\n\u003cp>And when they aren't, she says bosses should be prepared to stand up for their employees.\u003c/p>\n\u003cp>\"You know, you always hear the thing, 'The customer's always right',\" she sayss. \"In my restaurants, the customer's always right unless they attack you personally.\"\u003c/p>\n\u003cp>And with more trans people visible in the workplace, it could change the way all Americans view them, one order at a time. \u003c/p>\n\u003cfigure id=\"attachment_112779\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6.jpg\" alt=\"General Manager Kristy Ramirez decorated the name tag she recently received when she was promoted at one of Mendelsohn's El Pollo Loco franchises.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-112779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2365469-transgender-restaurant-workers003_small_enl-03d242d9a644a90093c280bdcd18e7f4050d06b6-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">General Manager Kristy Ramirez decorated the name tag she recently received when she was promoted at one of Mendelsohn's El Pollo Loco franchises. \u003ccite>( Maya Sugarman/KPCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers, Antitrust Activists Are Worried That Big Ag Is Only Getting Bigger",
"title": "Farmers, Antitrust Activists Are Worried That Big Ag Is Only Getting Bigger",
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"content": "\u003cp>Like most farmers, Mark Nelson, who grows corn, soybeans and wheat near Louisburg, Kan., is getting squeezed. He's paying three times more for seed than he used to, while his corn sells for less than half what it brought four years ago.\u003c/p>\n\u003cp>\"It's a – that's a challenge,\" Nelson says. \"You're not going to be in the black, let's put it that way.\"\u003c/p>\n\u003cp>Low commodity prices are rippling up and down the farm-economy food chain — from the farm to the boardroom — and it has many of the huge companies that control farm inputs looking to a new future.\u003c/p>\n\u003cp>Most of the seeds and chemicals used to grow the world's crops come from just a handful of big companies, and the largest of those multinational companies — Monsanto, Bayer, Dow, DuPont, and Syngenta — are trying to get even bigger.\u003c/p>\n\u003cp>The prospect of fewer, larger companies controlling so much of the basic food supply is giving some farmers and antitrust advocates heartburn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With massive supplies of the world's most important crops, like corn and soybeans, prices have plummeted. Seed industry consultant Bud Hughes says that doesn't just affect farmers. The massive companies that supply farmers are hurting, too.\u003c/p>\n\u003cp>\"To be cost effective, they've got to look for cost synergies, they've got to look to become a lower-cost provider, and find efficiencies in their research engines, find efficiencies in their cost of goods, etcetera,\" Hughes says.\u003c/p>\n\u003cp>And to do that, agri-giants are pairing up like teenagers at a dance. German company Bayer is trying to merge with Monsanto, the world's dominant GMO seed company. Bayer is known for its aspirin, of course, but it's also a leading pesticide company and holds some very successful genetic seed-trait patents.\u003c/p>\n\u003cp>Dow is trying to hook up with DuPont; both companies have enormous agricultural divisions. Then there's ChemChina, which is trying to buy Swiss biotech giant Syngenta.\u003c/p>\n\u003cp>The burst of mergers is making some people in farm country nervous.\u003c/p>\n\u003cp>\"It's scary,\" says Clyde Sylvester, owner of Sylvester Ranch Seeds, near Ottawa, Kan. \"It's not good for the farmer.\"\u003c/p>\n\u003cp>Corn and soybean fields surround Sylvester's business. It seems a long way from the corporate headquarters of firms like Bayer or Syngenta.\u003c/p>\n\u003cp>\"This is a family operation,\" Sylvester says, standing near the farmhouse at the center of his operation. \"My dad started the operation in 1945, been selling seed ever since then.\"\u003c/p>\n\u003cp>Back then, many farmers dabbled in the seed business. Public land grant universities did most of the research and shared it freely. Now, Sylvester, like many of the other 100 or so other mid-sized farm seed companies, license technology and seed traits from the big companies to use in his own branded corn and soybean seeds.\u003c/p>\n\u003cp>Today, the companies he works with compete against each other. After the mergers, at least two of them may not.\u003c/p>\n\u003cp>\"Lack of competition,\" bemoans Sylvester. \"When you look at it, the world's food supply is going to be controlled by what – three companies?\"\u003c/p>\n\u003cp>The proposed biotech mergers are setting off alarms in Washington, too.\u003c/p>\n\u003cp>Iowa Sen. Chuck Grassley \u003ca href=\"http://harvestpublicmedia.org/content/senate-committee-hears-both-sides-proposed-ag-company-mergers\">called a hearing on Capitol Hill\u003c/a> to discuss the mergers.\u003c/p>\n\u003cp>\"I'm afraid that this consolidation wave may have become a tsunami,\" Grassley said.\u003c/p>\n\u003cp>At the hearing, company executives defended the mergers. Monsanto's Robb Fraley, chief technology officer, testified that biotech companies are racing to keep ahead of climate change, pesticide-resistant weeds and the population explosion. To do that, he says they need to spend big on science.\u003c/p>\n\u003cp>\"Because the solutions we need can only come if companies can embrace new technology, if they can increase their investments and accelerate R & D. And that's why you are seeing this latest round of investments across our industry,\" said Farley.\u003c/p>\n\u003cp>But, \u003ca href=\"http://www.antitrustinstitute.org/content/diana-l-moss\">Diana Moss\u003c/a>, president of the American Antitrust Institute, says the mergers are motivated more by the quest for profit.\u003c/p>\n\u003cp>\"The proposed mergers could well increase prices for biotechnology, eliminate choices for growers, slow down innovation and raise food prices to consumers,\" Moss testified.\u003c/p>\n\u003cp>Moss says she opposes a system where three companies control four out of every five corn seeds sold in the world.\u003c/p>\n\u003cp>\"This isn't only happening in agriculture or biotech — it's happening in many other sectors,\" Moss warns. \"We have sort of an epidemic of declining competition in the U.S. and internationally. We have major sectors dominated by just a handful of firms.\"\u003c/p>\n\u003cp>Look at telecommunications, she says, health insurance, or even grocery stores.\u003c/p>\n\u003cp>Regulators will likely force merging agricultural companies to sell off parts of their businesses. That could create openings for competitors, which in theory could lead to the next generation of biotech companies. But for the near term, it seems likely that an industry tasked with feeding more and more people will be controlled by fewer and fewer companies. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.kcur.org/\">KCUR-FM\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Five of the largest agrochemical companies are currently involved in mergers that may lead to four companies controlling many of the basics that big grain farmers use to grow food globally.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like most farmers, Mark Nelson, who grows corn, soybeans and wheat near Louisburg, Kan., is getting squeezed. He's paying three times more for seed than he used to, while his corn sells for less than half what it brought four years ago.\u003c/p>\n\u003cp>\"It's a – that's a challenge,\" Nelson says. \"You're not going to be in the black, let's put it that way.\"\u003c/p>\n\u003cp>Low commodity prices are rippling up and down the farm-economy food chain — from the farm to the boardroom — and it has many of the huge companies that control farm inputs looking to a new future.\u003c/p>\n\u003cp>Most of the seeds and chemicals used to grow the world's crops come from just a handful of big companies, and the largest of those multinational companies — Monsanto, Bayer, Dow, DuPont, and Syngenta — are trying to get even bigger.\u003c/p>\n\u003cp>The prospect of fewer, larger companies controlling so much of the basic food supply is giving some farmers and antitrust advocates heartburn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With massive supplies of the world's most important crops, like corn and soybeans, prices have plummeted. Seed industry consultant Bud Hughes says that doesn't just affect farmers. The massive companies that supply farmers are hurting, too.\u003c/p>\n\u003cp>\"To be cost effective, they've got to look for cost synergies, they've got to look to become a lower-cost provider, and find efficiencies in their research engines, find efficiencies in their cost of goods, etcetera,\" Hughes says.\u003c/p>\n\u003cp>And to do that, agri-giants are pairing up like teenagers at a dance. German company Bayer is trying to merge with Monsanto, the world's dominant GMO seed company. Bayer is known for its aspirin, of course, but it's also a leading pesticide company and holds some very successful genetic seed-trait patents.\u003c/p>\n\u003cp>Dow is trying to hook up with DuPont; both companies have enormous agricultural divisions. Then there's ChemChina, which is trying to buy Swiss biotech giant Syngenta.\u003c/p>\n\u003cp>The burst of mergers is making some people in farm country nervous.\u003c/p>\n\u003cp>\"It's scary,\" says Clyde Sylvester, owner of Sylvester Ranch Seeds, near Ottawa, Kan. \"It's not good for the farmer.\"\u003c/p>\n\u003cp>Corn and soybean fields surround Sylvester's business. It seems a long way from the corporate headquarters of firms like Bayer or Syngenta.\u003c/p>\n\u003cp>\"This is a family operation,\" Sylvester says, standing near the farmhouse at the center of his operation. \"My dad started the operation in 1945, been selling seed ever since then.\"\u003c/p>\n\u003cp>Back then, many farmers dabbled in the seed business. Public land grant universities did most of the research and shared it freely. Now, Sylvester, like many of the other 100 or so other mid-sized farm seed companies, license technology and seed traits from the big companies to use in his own branded corn and soybean seeds.\u003c/p>\n\u003cp>Today, the companies he works with compete against each other. After the mergers, at least two of them may not.\u003c/p>\n\u003cp>\"Lack of competition,\" bemoans Sylvester. \"When you look at it, the world's food supply is going to be controlled by what – three companies?\"\u003c/p>\n\u003cp>The proposed biotech mergers are setting off alarms in Washington, too.\u003c/p>\n\u003cp>Iowa Sen. Chuck Grassley \u003ca href=\"http://harvestpublicmedia.org/content/senate-committee-hears-both-sides-proposed-ag-company-mergers\">called a hearing on Capitol Hill\u003c/a> to discuss the mergers.\u003c/p>\n\u003cp>\"I'm afraid that this consolidation wave may have become a tsunami,\" Grassley said.\u003c/p>\n\u003cp>At the hearing, company executives defended the mergers. Monsanto's Robb Fraley, chief technology officer, testified that biotech companies are racing to keep ahead of climate change, pesticide-resistant weeds and the population explosion. To do that, he says they need to spend big on science.\u003c/p>\n\u003cp>\"Because the solutions we need can only come if companies can embrace new technology, if they can increase their investments and accelerate R & D. And that's why you are seeing this latest round of investments across our industry,\" said Farley.\u003c/p>\n\u003cp>But, \u003ca href=\"http://www.antitrustinstitute.org/content/diana-l-moss\">Diana Moss\u003c/a>, president of the American Antitrust Institute, says the mergers are motivated more by the quest for profit.\u003c/p>\n\u003cp>\"The proposed mergers could well increase prices for biotechnology, eliminate choices for growers, slow down innovation and raise food prices to consumers,\" Moss testified.\u003c/p>\n\u003cp>Moss says she opposes a system where three companies control four out of every five corn seeds sold in the world.\u003c/p>\n\u003cp>\"This isn't only happening in agriculture or biotech — it's happening in many other sectors,\" Moss warns. \"We have sort of an epidemic of declining competition in the U.S. and internationally. We have major sectors dominated by just a handful of firms.\"\u003c/p>\n\u003cp>Look at telecommunications, she says, health insurance, or even grocery stores.\u003c/p>\n\u003cp>Regulators will likely force merging agricultural companies to sell off parts of their businesses. That could create openings for competitors, which in theory could lead to the next generation of biotech companies. But for the near term, it seems likely that an industry tasked with feeding more and more people will be controlled by fewer and fewer companies. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.kcur.org/\">KCUR-FM\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tax Soda To Fight Obesity, WHO Urges Nations Around The Globe",
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"content": "\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It’s Now Legal to Share Seeds in California",
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"content": "\u003cp>Free seed libraries, swaps, and exchanges increase access to local food and can play a large role in both expanding and preserving biodiversity. Yet for almost 80 years, these non-commercial operations have been running afoul of the law.\u003c/p>\n\u003cp>That’s because the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ams.usda.gov/rules-regulations/fsa\">Federal Seed Act\u003c/a> mandates that any activity involving non-commercial distribution of seed be labeled, permitted, and tested according to industrial regulations that would be both costly and burdensome to the \u003ca href=\"http://www.richmondgrowsseeds.org/sister-libraries.html\">over 460 estimated seed libraries\u003c/a> operating in 46 states.\u003c/p>\n\u003cp>Now the tide may be starting to turn.\u003cspan id=\"more-25452\">\u003c/span>\u003c/p>\n\u003cp>California—home to over 60 seed libraries and hundreds of swaps, according to Rebecca Newburn, co-founder and coordinator of the \u003ca href=\"http://www.richmondgrowsseeds.org/\">Richmond Grows Seed Lending Library\u003c/a>—recently became the fourth state in two years to pass a law that exempts non-commercial seed activities from regulatory requirements.\u003c/p>\n\u003cp>“We wanted to create the legal framework for an alternative system that is not reliant on large companies to provide open-pollinated seed varieties,” said Neil Thapar, the food and farm attorney at the \u003ca href=\"http://www.theselc.org/\">Sustainable Economies Law Center\u003c/a> (SELC). “Seed sharing has a direct connection to building local economic resilience.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>SELC partnered with a variety of groups throughout California—including local seed libraries, nonprofit organizations, and a class of fourth graders in Marin County—to advocate for \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=201520160AB1810\">AB 1810\u003c/a>, the legislation co-sponsored by Assemblymembers Marc Levine and Devon Mathis.\u003c/p>\n\u003cp>While none of the seed libraries and seed exchanges in California had reported being targeted by the government, Thapar said, advocates nationwide became concerned when state officials \u003ca href=\"http://www.wsj.com/articles/gardeners-on-alert-as-pennsylvania-targets-risks-of-seed-exchanges-1408626463\">shut down\u003c/a> a Pennsylvania seed sharing library in 2014, citing the violation of a law mirroring the Federal Seed Act. The next year, Nebraska and Minnesota libraries faced similar crackdowns (seed control law is mostly uniform across all 50 states).\u003c/p>\n\u003cp>But in the last two years, Nebraska, Illinois, and Minnesota have all passed laws protecting non-commercial seed activity from regulatory requirements. And the effort appears to be spreading. Thapar says he has been contacted by residents in Florida, Ohio, and New York.\u003c/p>\n\u003cp>SELC is taking action to get laws changed in all 50 states. Almost all state seed control officials use “model legislation” (officially dubbed the \u003ca href=\"http://www.oisc.purdue.edu/seed/pdf/russl.pdf\">Recommended Uniform State Seed Law\u003c/a> or RUSSL) developed by the \u003ca href=\"http://www.seedcontrol.org/\">Association of American Seed Control Officials\u003c/a>as the template for their own laws. SELC has been working with the Association to add a section to RUSSL specifying that noncommercial seed sharing activities be exempt from industrial labeling, permitting, and testing requirements.\u003c/p>\n\u003cp>“If we can get the RUSSL to change that, then it would facilitate more states to incorporate that language over time,” Thapar said.\u003c/p>\n\u003cp>Sara McCamant, the co-founder of \u003ca href=\"http://www.communityseedexchange.org/\">Community Seed Exchange\u003c/a>, a volunteer-run seed library and garden in Sonoma County, California, said she was never too concerned that state officials would attempt a crackdown.\u003c/p>\n\u003cp>“There are so many libraries here,” she said. “But there was concern that it could be a problem in the future. This legislation was a preventive action, as it’s becoming an issue with the seed controllers in every state.”\u003c/p>\n\u003cp>But McCamant emphasizes that the new protections for local seed sharing, saving, and swapping do have immediate significance for biodiversity in California\u003c/p>\n\u003cp>“Just one seed library can take [plant] varieties that have almost disappeared and are impossible to find and all of a sudden you can find it everywhere,” she says. By saving the seeds of the plants that appear to be the healthiest, gardeners can breed for strength of future seed generations.\u003c/p>\n\u003cp>Community Seed Exchange’s library includes 180 varieties of fruits, vegetables, and grains such as quinoa and amaranth. The group also maintains a garden and teaches classes on how to save seed.\u003c/p>\n\u003cp>But the most important impact of these programs, McCamant says, is that they build resilience in the local food system by taking power away from the handful of corporations that \u003ca href=\"https://www.theguardian.com/global-development/2016/sep/26/farming-mega-mergers-threaten-food-security-say-campaigners\">control the majority\u003c/a> of the global seed industry.\u003c/p>\n\u003cp>“If we don’t have access to the first link of a food chain, we have no control over what to grow and what food is available to us,” she said. “The scale can be small, but the impacts can be so large.”\u003c/p>\n\u003ch3 class=\"widget-title\">About The Writer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>Kristine Wong is a multimedia journalist who reports on energy, the environment, green tech, sustainable business, and food. Her work has been featured in a number of publications, including\u003cem>The Guardian\u003c/em> US/UK, The Huffington Post, \u003cem>Modern Farmer\u003c/em>, TakePart and \u003cem>Sierra Magazine\u003c/em>. Before becoming a journalist, she worked in community-based environmental and public health organizations for more than 10 years.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Free seed libraries, swaps, and exchanges increase access to local food and can play a large role in both expanding and preserving biodiversity. Yet for almost 80 years, these non-commercial operations have been running afoul of the law.\u003c/p>\n\u003cp>That’s because the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ams.usda.gov/rules-regulations/fsa\">Federal Seed Act\u003c/a> mandates that any activity involving non-commercial distribution of seed be labeled, permitted, and tested according to industrial regulations that would be both costly and burdensome to the \u003ca href=\"http://www.richmondgrowsseeds.org/sister-libraries.html\">over 460 estimated seed libraries\u003c/a> operating in 46 states.\u003c/p>\n\u003cp>Now the tide may be starting to turn.\u003cspan id=\"more-25452\">\u003c/span>\u003c/p>\n\u003cp>California—home to over 60 seed libraries and hundreds of swaps, according to Rebecca Newburn, co-founder and coordinator of the \u003ca href=\"http://www.richmondgrowsseeds.org/\">Richmond Grows Seed Lending Library\u003c/a>—recently became the fourth state in two years to pass a law that exempts non-commercial seed activities from regulatory requirements.\u003c/p>\n\u003cp>“We wanted to create the legal framework for an alternative system that is not reliant on large companies to provide open-pollinated seed varieties,” said Neil Thapar, the food and farm attorney at the \u003ca href=\"http://www.theselc.org/\">Sustainable Economies Law Center\u003c/a> (SELC). “Seed sharing has a direct connection to building local economic resilience.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>SELC partnered with a variety of groups throughout California—including local seed libraries, nonprofit organizations, and a class of fourth graders in Marin County—to advocate for \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=201520160AB1810\">AB 1810\u003c/a>, the legislation co-sponsored by Assemblymembers Marc Levine and Devon Mathis.\u003c/p>\n\u003cp>While none of the seed libraries and seed exchanges in California had reported being targeted by the government, Thapar said, advocates nationwide became concerned when state officials \u003ca href=\"http://www.wsj.com/articles/gardeners-on-alert-as-pennsylvania-targets-risks-of-seed-exchanges-1408626463\">shut down\u003c/a> a Pennsylvania seed sharing library in 2014, citing the violation of a law mirroring the Federal Seed Act. The next year, Nebraska and Minnesota libraries faced similar crackdowns (seed control law is mostly uniform across all 50 states).\u003c/p>\n\u003cp>But in the last two years, Nebraska, Illinois, and Minnesota have all passed laws protecting non-commercial seed activity from regulatory requirements. And the effort appears to be spreading. Thapar says he has been contacted by residents in Florida, Ohio, and New York.\u003c/p>\n\u003cp>SELC is taking action to get laws changed in all 50 states. Almost all state seed control officials use “model legislation” (officially dubbed the \u003ca href=\"http://www.oisc.purdue.edu/seed/pdf/russl.pdf\">Recommended Uniform State Seed Law\u003c/a> or RUSSL) developed by the \u003ca href=\"http://www.seedcontrol.org/\">Association of American Seed Control Officials\u003c/a>as the template for their own laws. SELC has been working with the Association to add a section to RUSSL specifying that noncommercial seed sharing activities be exempt from industrial labeling, permitting, and testing requirements.\u003c/p>\n\u003cp>“If we can get the RUSSL to change that, then it would facilitate more states to incorporate that language over time,” Thapar said.\u003c/p>\n\u003cp>Sara McCamant, the co-founder of \u003ca href=\"http://www.communityseedexchange.org/\">Community Seed Exchange\u003c/a>, a volunteer-run seed library and garden in Sonoma County, California, said she was never too concerned that state officials would attempt a crackdown.\u003c/p>\n\u003cp>“There are so many libraries here,” she said. “But there was concern that it could be a problem in the future. This legislation was a preventive action, as it’s becoming an issue with the seed controllers in every state.”\u003c/p>\n\u003cp>But McCamant emphasizes that the new protections for local seed sharing, saving, and swapping do have immediate significance for biodiversity in California\u003c/p>\n\u003cp>“Just one seed library can take [plant] varieties that have almost disappeared and are impossible to find and all of a sudden you can find it everywhere,” she says. By saving the seeds of the plants that appear to be the healthiest, gardeners can breed for strength of future seed generations.\u003c/p>\n\u003cp>Community Seed Exchange’s library includes 180 varieties of fruits, vegetables, and grains such as quinoa and amaranth. The group also maintains a garden and teaches classes on how to save seed.\u003c/p>\n\u003cp>But the most important impact of these programs, McCamant says, is that they build resilience in the local food system by taking power away from the handful of corporations that \u003ca href=\"https://www.theguardian.com/global-development/2016/sep/26/farming-mega-mergers-threaten-food-security-say-campaigners\">control the majority\u003c/a> of the global seed industry.\u003c/p>\n\u003cp>“If we don’t have access to the first link of a food chain, we have no control over what to grow and what food is available to us,” she said. “The scale can be small, but the impacts can be so large.”\u003c/p>\n\u003ch3 class=\"widget-title\">About The Writer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>Kristine Wong is a multimedia journalist who reports on energy, the environment, green tech, sustainable business, and food. Her work has been featured in a number of publications, including\u003cem>The Guardian\u003c/em> US/UK, The Huffington Post, \u003cem>Modern Farmer\u003c/em>, TakePart and \u003cem>Sierra Magazine\u003c/em>. Before becoming a journalist, she worked in community-based environmental and public health organizations for more than 10 years.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Backyard Chickens Linked To Record High In Salmonella Infections, CDC Says",
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"content": "\u003cp>You don't need us to tell you that backyard chickens have become an urban (and suburban) obsession.\u003c/p>\n\u003cp>But here's what you may not know: The Centers for Disease Control and Prevention has \u003ca href=\"http://www.cdc.gov/salmonella/live-poultry-05-16/index.html/\">documented\u003c/a> a record high number of salmonella infections linked to these domestic flocks.\u003c/p>\n\u003cp>\"This year saw the largest number of illnesses linked to contact with backyard poultry ever recorded,\" the CDC writes in an investigation update.\u003c/p>\n\u003cp>So far this year, 895 people from 48 states have gotten sick, and 209 people have been hospitalized. In Mississippi, a salmonella infection linked to backyard poultry was determined to be the cause of death of one person.\u003c/p>\n\u003cp>It's no surprise that chickens can harbor bacteria that can make us sick. \"It's common for chickens, ducks and other poultry to carry \u003cem>Salmonella\u003c/em>, a type of germ that naturally lives in the intestines,\" \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">explains\u003c/a> the CDC.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years back,\u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\"> we reported\u003c/a> on a 2012 salmonella outbreak that sickened 195 people, most of whom had been in contact with live chickens. In that outbreak, many of those sickened had purchased chickens from a mail-order hatchery in Ohio.\u003c/p>\n\u003cp>So, the best defense against an infection? Wash your hands after any contact with a chicken or \"anything in the area where they live and roam,\" urges the CDC.\u003c/p>\n\u003cp>This year, about 30 percent of the documented infections were in small children, 5 years or younger. The CDC says children are \"much more likely to get sick from contact with chicken and other live poultry,\" so the recommendation is that children under 5 shouldn't handle or touch the birds. Some backyard chickens enthusiasts have \u003ca href=\"http://blog.mypetchicken.com/2015/07/17/salmonella-the-cdc-and-handling-pet-chickens/\">pushed back\u003c/a> against this advice.\u003c/p>\n\u003cp>So what else can you do to protect yourself? Don't kiss your chickens! As my colleague Jason Beaubien \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/07/16/423204177/chicken-owners-brood-over-cdc-advice-not-to-kiss-cuddle-birds\">reported\u003c/a> this summer, it's easy to start thinking of your backyard chickens as family pets. But you may be better off creating some personal boundaries. \"We do not recommend snuggling or kissing the birds, \" the CDC's Megin Nichols told Beaubien.\u003c/p>\n\u003cp>I understand the appeal of backyard chickens, especially given the gift they keep giving with fresh-laid eggs. And baby chicks — with their bright yellow fluff — are adorable. Earlier this spring, we brought a few home from a local farm on a temporary loan, and my daughter — who named them Rosie and Sweet Pea — bonded with them immediately.\u003c/p>\n\u003cp>We did wash hands, thoroughly, after every play session, and no one got sick. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don't need us to tell you that backyard chickens have become an urban (and suburban) obsession.\u003c/p>\n\u003cp>But here's what you may not know: The Centers for Disease Control and Prevention has \u003ca href=\"http://www.cdc.gov/salmonella/live-poultry-05-16/index.html/\">documented\u003c/a> a record high number of salmonella infections linked to these domestic flocks.\u003c/p>\n\u003cp>\"This year saw the largest number of illnesses linked to contact with backyard poultry ever recorded,\" the CDC writes in an investigation update.\u003c/p>\n\u003cp>So far this year, 895 people from 48 states have gotten sick, and 209 people have been hospitalized. In Mississippi, a salmonella infection linked to backyard poultry was determined to be the cause of death of one person.\u003c/p>\n\u003cp>It's no surprise that chickens can harbor bacteria that can make us sick. \"It's common for chickens, ducks and other poultry to carry \u003cem>Salmonella\u003c/em>, a type of germ that naturally lives in the intestines,\" \u003ca href=\"http://www.cdc.gov/features/salmonellapoultry/\">explains\u003c/a> the CDC.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years back,\u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/24/175057536/backyard-chickens-cute-trendy-spreaders-of-salmonella\"> we reported\u003c/a> on a 2012 salmonella outbreak that sickened 195 people, most of whom had been in contact with live chickens. In that outbreak, many of those sickened had purchased chickens from a mail-order hatchery in Ohio.\u003c/p>\n\u003cp>So, the best defense against an infection? Wash your hands after any contact with a chicken or \"anything in the area where they live and roam,\" urges the CDC.\u003c/p>\n\u003cp>This year, about 30 percent of the documented infections were in small children, 5 years or younger. The CDC says children are \"much more likely to get sick from contact with chicken and other live poultry,\" so the recommendation is that children under 5 shouldn't handle or touch the birds. Some backyard chickens enthusiasts have \u003ca href=\"http://blog.mypetchicken.com/2015/07/17/salmonella-the-cdc-and-handling-pet-chickens/\">pushed back\u003c/a> against this advice.\u003c/p>\n\u003cp>So what else can you do to protect yourself? Don't kiss your chickens! As my colleague Jason Beaubien \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/07/16/423204177/chicken-owners-brood-over-cdc-advice-not-to-kiss-cuddle-birds\">reported\u003c/a> this summer, it's easy to start thinking of your backyard chickens as family pets. But you may be better off creating some personal boundaries. \"We do not recommend snuggling or kissing the birds, \" the CDC's Megin Nichols told Beaubien.\u003c/p>\n\u003cp>I understand the appeal of backyard chickens, especially given the gift they keep giving with fresh-laid eggs. And baby chicks — with their bright yellow fluff — are adorable. Earlier this spring, we brought a few home from a local farm on a temporary loan, and my daughter — who named them Rosie and Sweet Pea — bonded with them immediately.\u003c/p>\n\u003cp>We did wash hands, thoroughly, after every play session, and no one got sick. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meal Kits And Chaos: Report Reveals Unsavory Side Of Blue Apron Warehouse",
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"content": "\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/496758732/496761546\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nThe idea behind the company Blue Apron is simple: Each week, it sends customers a box with recipe cards and fresh ingredients to make a handful of meals, each of them in just under 35 minutes.\u003c/p>\n\u003cp>The company has grown quickly since its founding in 2012: It delivers around 8 million meals per month.\u003c/p>\n\u003cp>Now, BuzzFeed reporter Caroline O'Donovan \u003ca href=\"https://www.buzzfeed.com/carolineodonovan/the-not-so-wholesome-reality-behind-the-making-of-your-meal\">has uncovered \u003c/a>some disturbing details about the company — reports of violence and code violations at one of its main packing facilities, in Richmond, Calif. (Note: Blue Apron is an NPR sponsor.)\u003c/p>\n\u003cp>O'Donovan spoke with NPR's Kelly McEvers about her investigation. A transcript of their conversation follows, edited for clarity and brevity.\u003c/p>\n\u003cp>\u003cstrong>McEvers: You talked to 14 former employees of Blue Apron. Many of them worked in the Richmond facility where the meals are packed and then shipped. How did they describe working conditions there?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>O'Donovan: At least one person said it was the worst job she ever had. Other people said it wasn't so bad — I think a lot of them were happy to have a job. A lot of them said it was cold, which is pretty typical for a refrigerated warehouse where food is being processed.\u003c/p>\n\u003cp>The thing that caught my attention initially was references to violence amongst the staff members, visits from the police at this particular facility, bomb threats being called in and the facility being evacuated, people threatening to bring guns to work. There was also an incident in which a worker was groped by another worker and that individual was fired and then he reacted by threatening the person that had fired him — which I thought sounded unusual and was something I wanted to learn more about.\u003c/p>\n\u003cp>\u003cstrong>So you talked to police officers in the city of Richmond to confirm some of these accounts. What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>I started out by looking at police reports and found that, since the facility opened, the police had been called to the Richmond facility seven times because of assault, three times because of bomb threats, twice because of weapons. After [that], I reached out to police and talked with officers who had visited the facility to discuss the frequency of calls being made to Richmond police and the conversations they'd had with Blue Apron security and managers about how to make that facility safer.\u003c/p>\n\u003cp>\u003cstrong>What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>They told me they'd had suggestions for Blue Apron in terms of what could be done at that facility to make things a little bit more secure. So eventually Blue Apron did install metal detectors, install a surveillance system in their parking lot, get a gate where you have to use a badge to come into the facility. They traded out their security contractor for another company that had more people on the ground that could actually patrol the parking lot — things like that.\u003c/p>\n\u003cp>\u003cstrong>Why so much violence at the warehouse?\u003c/strong>\u003c/p>\n\u003cp>Between August 2013 — when it opened — and now, this facility has grown to be one of the largest employers in the city of Richmond. The city has historically had problems with crime and gang violence. To some of the police officers I spoke with, a facility that's grown that quickly — some of that violence was not surprising to them. In conversations with managers who had overseen hiring the first couple of years at this facility, they said that because of the general chaos and the speed of growth, they didn't always have the opportunity to interview candidates for jobs as stringently as they would have liked.\u003c/p>\n\u003cp>In addition — Blue Apron has said this in statements — in order to hire as many people as they needed to accommodate that growth, the company worked with a number of staffing agencies through which they hired temps. And Blue Apron allowed those staffing agencies to do their own vetting and oversee background checks. Blue Apron has said that caused some of the problems with employees and that they terminated the relationships with those staffing agencies as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>You cover a lot of startups for BuzzFeed. Is this common — that a company would be hiring people in such a rapid way, and because of that, there are problems?\u003c/strong>\u003c/p>\n\u003cp>In tech, in startups in Silicon Valley — in this world, rapid growth is what you want to see. What makes Blue Apron slightly different is that it's not just about hiring engineers or scaling the number of people using your software quickly. You're talking about growing the number of warehouse workers you employ, growing a manufacturing facility at that speed. You're also growing your food-product sourcing network at that speed, which means working with farmers. This is a perishable product. So there are a lot of layers of complexity that make a company like Blue Apron different from some other startups. What makes them the same, of course, is that Blue Apron, like a lot of those companies, is venture-backed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>O'Donovan: At least one person said it was the worst job she ever had. Other people said it wasn't so bad — I think a lot of them were happy to have a job. A lot of them said it was cold, which is pretty typical for a refrigerated warehouse where food is being processed.\u003c/p>\n\u003cp>The thing that caught my attention initially was references to violence amongst the staff members, visits from the police at this particular facility, bomb threats being called in and the facility being evacuated, people threatening to bring guns to work. There was also an incident in which a worker was groped by another worker and that individual was fired and then he reacted by threatening the person that had fired him — which I thought sounded unusual and was something I wanted to learn more about.\u003c/p>\n\u003cp>\u003cstrong>So you talked to police officers in the city of Richmond to confirm some of these accounts. What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>I started out by looking at police reports and found that, since the facility opened, the police had been called to the Richmond facility seven times because of assault, three times because of bomb threats, twice because of weapons. After [that], I reached out to police and talked with officers who had visited the facility to discuss the frequency of calls being made to Richmond police and the conversations they'd had with Blue Apron security and managers about how to make that facility safer.\u003c/p>\n\u003cp>\u003cstrong>What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>They told me they'd had suggestions for Blue Apron in terms of what could be done at that facility to make things a little bit more secure. So eventually Blue Apron did install metal detectors, install a surveillance system in their parking lot, get a gate where you have to use a badge to come into the facility. They traded out their security contractor for another company that had more people on the ground that could actually patrol the parking lot — things like that.\u003c/p>\n\u003cp>\u003cstrong>Why so much violence at the warehouse?\u003c/strong>\u003c/p>\n\u003cp>Between August 2013 — when it opened — and now, this facility has grown to be one of the largest employers in the city of Richmond. The city has historically had problems with crime and gang violence. To some of the police officers I spoke with, a facility that's grown that quickly — some of that violence was not surprising to them. In conversations with managers who had overseen hiring the first couple of years at this facility, they said that because of the general chaos and the speed of growth, they didn't always have the opportunity to interview candidates for jobs as stringently as they would have liked.\u003c/p>\n\u003cp>In addition — Blue Apron has said this in statements — in order to hire as many people as they needed to accommodate that growth, the company worked with a number of staffing agencies through which they hired temps. And Blue Apron allowed those staffing agencies to do their own vetting and oversee background checks. Blue Apron has said that caused some of the problems with employees and that they terminated the relationships with those staffing agencies as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>You cover a lot of startups for BuzzFeed. Is this common — that a company would be hiring people in such a rapid way, and because of that, there are problems?\u003c/strong>\u003c/p>\n\u003cp>In tech, in startups in Silicon Valley — in this world, rapid growth is what you want to see. What makes Blue Apron slightly different is that it's not just about hiring engineers or scaling the number of people using your software quickly. You're talking about growing the number of warehouse workers you employ, growing a manufacturing facility at that speed. You're also growing your food-product sourcing network at that speed, which means working with farmers. This is a perishable product. So there are a lot of layers of complexity that make a company like Blue Apron different from some other startups. What makes them the same, of course, is that Blue Apron, like a lot of those companies, is venture-backed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "If You Think Eating Is A Political Act, Say Thanks To Frances Moore Lappe",
"title": "If You Think Eating Is A Political Act, Say Thanks To Frances Moore Lappe",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160922_me_anna_lappe_food_movement.mp3\u003c/p>\n\u003cp>When Frances Moore Lappe wrote the best-selling \u003cem>Diet For A Small Planet\u003c/em> back in 1971, she helped start a conversation about the social and environmental impacts of the foods we choose.\u003c/p>\n\u003cp>And, back then, what she had to say was revolutionary. Her idea that a plant-centered diet could be better for the planet — and our health — than a meat-centered diet was considered radical. \"It was heresy,\" Lappe told me during a recent interview.\u003c/p>\n\u003cp>So, what inspired her thinking? Well, let's go back in time a moment. When Americans turned on the evening news in the 1970s, they couldn't escape images of famine.\u003c/p>\n\u003cp>At the time, some experts were predicting a doomsday scenario. The argument was this: As the population grew, food shortages would worsen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back in 1982, Lappe described her thinking during an interview on NPR's \u003cem>All Things Considered\u003c/em>. \"When I first start looking at these issues, I was very much influenced by the ecology movement ... and metaphors that were telling us that we'd actually reached the Earth's limits to feed people,\" she said.\u003c/p>\n\u003cp>But Lappe argued it didn't need to be this way. She pointed out that there were more than enough calories being produced to feed the world. It's just that much of the grain being grown wasn't used to feed people.\u003c/p>\n\u003cp>\"One of the reasons for world hunger was the American demand for meat, which meant that much of the world's grain was going to feed cattle rather than people.\" This was how NPR's \u003cem>All Things Considered\u003c/em> host Noah Adams described Lappe's argument in the 1982 piece.\u003c/p>\n\u003cp>And as Lappe went on to tell Adams: \"So my message was, look, in fact we have this tremendous abundance\" of food grown. But \"it's the economic and political structures [that] determine whether or not that production is actually meeting the needs of human beings.\"\u003c/p>\n\u003cp>Now, remember, back in the 1970s, meat was at the center of Americans' plates. A steak dinner was a symbol of security and prosperity. Nobody was snacking on edamame, and kale was not yet celebrated.\u003c/p>\n\u003cp>So, when Lappe began promoting a diet rich in vegetables, beans and grains, people were dismayed. \"It was shocking,\" Lappe says, \"especially coming from a girl who grew up in cow town, Fort Worth, Texas.\"\u003c/p>\n\u003cp>\u003cem>Diet For A Small Planet\u003c/em> is filled with vegetarian recipes. Leafing through, I spot one for a spinach lasagna, soy burgers, vegetable enchiladas — nothing that seems too unfamiliar, and definitely not radical, today.\u003c/p>\n\u003cp>But back then, \"people told me their parents said they would die of malnutrition if they followed the advice I was giving in the book,\" Lappe recalls with a laugh.\u003c/p>\n\u003cp>Today, lots of us have have heard the arguments about the environmental impacts of meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, recent studies estimate that it can take 6 pounds of grain and about 50 gallons of water to produce the meat for one hamburger.\u003c/p>\n\u003cp>And, today, we're also bombarded with \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">messages to eat less red meat\u003c/a>, from the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129025298\">Meatless Monday \u003c/a>campaign to the World Health Organization's proclamation that excessive red meat consumption is linked to cancer.\u003c/p>\n\u003cp>But back then, people hadn't begun to connect these dots.\u003c/p>\n\u003cp>So Lappe used the shock and dismay over her veggie recipes to her advantage. With the buzz her book created, she was invited on to talk shows. The shows all wanted to talk recipes and cooking. But she had a bigger message to deliver.\u003c/p>\n\u003cp>\"I remember when I finally made it on to the [NBC] \u003cem>Today\u003c/em> show, [host] Brian Gumbel asked me, 'Ms. Lappe, What did you have for breakfast?' And I went from that question to [explain] the political and economic roots of world hunger.\"\u003c/p>\n\u003cp> Lappe has never given up on this work. She's gone on to write many more books, including \u003cem>Food First: Beyond The Myth Of Scarcity\u003c/em>. And, along with her daughter, Anna Lappe, in 2003 she published \u003cem>Hope's Edge\u003c/em>, which picked up where \u003cem>Diet For A Small Planet\u003c/em> left off.\u003c/p>\n\u003cp>Anna Lappe has followed in her mother's footsteps. When I interviewed them together for this story, the mother-daughter duo could almost finish each other's sentences — even though they sat thousands of miles apart. (Frances was in a studio in Boston, Anna in the Oakland, Calif. area, where she now lives.) They're separated by coasts, but seem very much in sync.\u003c/p>\n\u003cp>Anna is advocating on a range of issues in the food system. She's written a book,\u003cem> Diet For A Hot Planet\u003c/em>, on how agriculture and our food choices influence greenhouse gas emissions and climate change. She's also \u003ca href=\"http://tedxtalks.ted.com/video/Marketing-Food-to-Children-Anna\">weighed in\u003c/a> on the way snacks and sugary drinks are marketed to children.\u003c/p>\n\u003cp>Now, among other projects, she has developed an initiative called \u003ca href=\"http://www.voicesofthefoodchain.com/\">Voices of the Food Chain\u003c/a>, aimed at helping share the stories of people who work in the food system. She is also working with groups across the country on the \u003ca href=\"http://www.goodfoodcities.org\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.goodfoodcities.org&source=gmail&ust=1474671212007000&usg=AFQjCNHZ15kvoiwUXdIS6VuqA2983zxi-g\">Good Food Purchasing Program\u003c/a>; the goal is to \"promote the power of using our public food dollars to create a food system that aligns with the values of fairness to workers, animal welfare, nutrition and health, local economies and environmental sustainability.\"\u003c/p>\n\u003cp>Anna says there's still a lot of work to do to promote food choices that are healthy for people and the planet. But she told me she's encouraged. \"I think there's been enormous change ... over the last 45 years,\" she says. She points to the growth of farmers markets, farm-to-school programs, greater access to healthful food in schools and the growth of community-supported agriculture, or CSA, initiatives.\u003c/p>\n\u003cp>She says one particularly sweet moment for her came last year. Jim Cramer, the popular CNBC host of \u003cem>Mad Money,\u003c/em> did a whole segment on \"\u003ca href=\"http://www.cnbc.com/2015/03/30/organic-cropland-for-cash-yes-please.html\">organic cropland for cash\u003c/a>.\" The piece pointed out that sustainably farmed organic fruits and vegetables are becoming more mainstream. And big investors, such as\u003ca href=\"http://www.farmlandlp.com/\"> Farmland LP\u003c/a>, are converting conventional farmland into organic farmland.\u003c/p>\n\u003cp>\"Most people will tell you organic food is for rich people, that it can't feed the world. Well, guess what? None of that is true!\" Cramer intoned in his shock jock style.\u003c/p>\n\u003cp>Frances and Anna were both tickled by this. \"When Jim Cramer is starting to sound like Frances Moore Lappe, I think we can say some progress has been made,\" Anna told me. \"I love it,\" Frances chimed in.\u003c/p>\n\u003cp>Frances, now 72, says she is still optimistic. She acknowledges there's still hunger and malnutrition around the globe. But she tweeted out a quote from I.F. Stone earlier this week that read:\u003c/p>\n\u003cp>\"If you expect to see the final results of your work, you simply have not asked a big enough question.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Frances Moore Lappe wrote the best-selling \u003cem>Diet For A Small Planet\u003c/em> back in 1971, she helped start a conversation about the social and environmental impacts of the foods we choose.\u003c/p>\n\u003cp>And, back then, what she had to say was revolutionary. Her idea that a plant-centered diet could be better for the planet — and our health — than a meat-centered diet was considered radical. \"It was heresy,\" Lappe told me during a recent interview.\u003c/p>\n\u003cp>So, what inspired her thinking? Well, let's go back in time a moment. When Americans turned on the evening news in the 1970s, they couldn't escape images of famine.\u003c/p>\n\u003cp>At the time, some experts were predicting a doomsday scenario. The argument was this: As the population grew, food shortages would worsen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in 1982, Lappe described her thinking during an interview on NPR's \u003cem>All Things Considered\u003c/em>. \"When I first start looking at these issues, I was very much influenced by the ecology movement ... and metaphors that were telling us that we'd actually reached the Earth's limits to feed people,\" she said.\u003c/p>\n\u003cp>But Lappe argued it didn't need to be this way. She pointed out that there were more than enough calories being produced to feed the world. It's just that much of the grain being grown wasn't used to feed people.\u003c/p>\n\u003cp>\"One of the reasons for world hunger was the American demand for meat, which meant that much of the world's grain was going to feed cattle rather than people.\" This was how NPR's \u003cem>All Things Considered\u003c/em> host Noah Adams described Lappe's argument in the 1982 piece.\u003c/p>\n\u003cp>And as Lappe went on to tell Adams: \"So my message was, look, in fact we have this tremendous abundance\" of food grown. But \"it's the economic and political structures [that] determine whether or not that production is actually meeting the needs of human beings.\"\u003c/p>\n\u003cp>Now, remember, back in the 1970s, meat was at the center of Americans' plates. A steak dinner was a symbol of security and prosperity. Nobody was snacking on edamame, and kale was not yet celebrated.\u003c/p>\n\u003cp>So, when Lappe began promoting a diet rich in vegetables, beans and grains, people were dismayed. \"It was shocking,\" Lappe says, \"especially coming from a girl who grew up in cow town, Fort Worth, Texas.\"\u003c/p>\n\u003cp>\u003cem>Diet For A Small Planet\u003c/em> is filled with vegetarian recipes. Leafing through, I spot one for a spinach lasagna, soy burgers, vegetable enchiladas — nothing that seems too unfamiliar, and definitely not radical, today.\u003c/p>\n\u003cp>But back then, \"people told me their parents said they would die of malnutrition if they followed the advice I was giving in the book,\" Lappe recalls with a laugh.\u003c/p>\n\u003cp>Today, lots of us have have heard the arguments about the environmental impacts of meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, recent studies estimate that it can take 6 pounds of grain and about 50 gallons of water to produce the meat for one hamburger.\u003c/p>\n\u003cp>And, today, we're also bombarded with \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">messages to eat less red meat\u003c/a>, from the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129025298\">Meatless Monday \u003c/a>campaign to the World Health Organization's proclamation that excessive red meat consumption is linked to cancer.\u003c/p>\n\u003cp>But back then, people hadn't begun to connect these dots.\u003c/p>\n\u003cp>So Lappe used the shock and dismay over her veggie recipes to her advantage. With the buzz her book created, she was invited on to talk shows. The shows all wanted to talk recipes and cooking. But she had a bigger message to deliver.\u003c/p>\n\u003cp>\"I remember when I finally made it on to the [NBC] \u003cem>Today\u003c/em> show, [host] Brian Gumbel asked me, 'Ms. Lappe, What did you have for breakfast?' And I went from that question to [explain] the political and economic roots of world hunger.\"\u003c/p>\n\u003cp> Lappe has never given up on this work. She's gone on to write many more books, including \u003cem>Food First: Beyond The Myth Of Scarcity\u003c/em>. And, along with her daughter, Anna Lappe, in 2003 she published \u003cem>Hope's Edge\u003c/em>, which picked up where \u003cem>Diet For A Small Planet\u003c/em> left off.\u003c/p>\n\u003cp>Anna Lappe has followed in her mother's footsteps. When I interviewed them together for this story, the mother-daughter duo could almost finish each other's sentences — even though they sat thousands of miles apart. (Frances was in a studio in Boston, Anna in the Oakland, Calif. area, where she now lives.) They're separated by coasts, but seem very much in sync.\u003c/p>\n\u003cp>Anna is advocating on a range of issues in the food system. She's written a book,\u003cem> Diet For A Hot Planet\u003c/em>, on how agriculture and our food choices influence greenhouse gas emissions and climate change. She's also \u003ca href=\"http://tedxtalks.ted.com/video/Marketing-Food-to-Children-Anna\">weighed in\u003c/a> on the way snacks and sugary drinks are marketed to children.\u003c/p>\n\u003cp>Now, among other projects, she has developed an initiative called \u003ca href=\"http://www.voicesofthefoodchain.com/\">Voices of the Food Chain\u003c/a>, aimed at helping share the stories of people who work in the food system. She is also working with groups across the country on the \u003ca href=\"http://www.goodfoodcities.org\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.goodfoodcities.org&source=gmail&ust=1474671212007000&usg=AFQjCNHZ15kvoiwUXdIS6VuqA2983zxi-g\">Good Food Purchasing Program\u003c/a>; the goal is to \"promote the power of using our public food dollars to create a food system that aligns with the values of fairness to workers, animal welfare, nutrition and health, local economies and environmental sustainability.\"\u003c/p>\n\u003cp>Anna says there's still a lot of work to do to promote food choices that are healthy for people and the planet. But she told me she's encouraged. \"I think there's been enormous change ... over the last 45 years,\" she says. She points to the growth of farmers markets, farm-to-school programs, greater access to healthful food in schools and the growth of community-supported agriculture, or CSA, initiatives.\u003c/p>\n\u003cp>She says one particularly sweet moment for her came last year. Jim Cramer, the popular CNBC host of \u003cem>Mad Money,\u003c/em> did a whole segment on \"\u003ca href=\"http://www.cnbc.com/2015/03/30/organic-cropland-for-cash-yes-please.html\">organic cropland for cash\u003c/a>.\" The piece pointed out that sustainably farmed organic fruits and vegetables are becoming more mainstream. And big investors, such as\u003ca href=\"http://www.farmlandlp.com/\"> Farmland LP\u003c/a>, are converting conventional farmland into organic farmland.\u003c/p>\n\u003cp>\"Most people will tell you organic food is for rich people, that it can't feed the world. Well, guess what? None of that is true!\" Cramer intoned in his shock jock style.\u003c/p>\n\u003cp>Frances and Anna were both tickled by this. \"When Jim Cramer is starting to sound like Frances Moore Lappe, I think we can say some progress has been made,\" Anna told me. \"I love it,\" Frances chimed in.\u003c/p>\n\u003cp>Frances, now 72, says she is still optimistic. She acknowledges there's still hunger and malnutrition around the globe. But she tweeted out a quote from I.F. Stone earlier this week that read:\u003c/p>\n\u003cp>\"If you expect to see the final results of your work, you simply have not asked a big enough question.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Which Way Should I Lean In The Current War Over Vietnamese Cuisine?",
"title": "Which Way Should I Lean In The Current War Over Vietnamese Cuisine?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>People take pride in the food they eat, and ethnic communities especially form and retain their identities around their traditional cuisines. What’s Italian without pasta? Or the Thai without their Tom Yum Goong?\u003c/p>\n\u003cp>For the Vietnamese, it is, of course, pho soup, that delectable and aromatic noodle dish that have Vietnamese fighting \u003ci>each other\u003c/i> over how best to make it—northerners and southerners have their own interpretation—and pho now finds itself in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/13/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity/\" target=\"_blank\">controversy over a video made by \u003cem>Bon Appétit\u003c/em> featuring a white chef\u003c/a> telling people how to enjoy the dish.\u003c/p>\n\u003cp>At one end, there are those who bristle at a white man telling them how to eat their own food, claiming that \u003cem>Bon Appétit\u003c/em> is practicing cultural appropriation. At the other end, there are those who speak of freedom of expression— freedom to eat and cook whatever they want, it’s a free a country, and it’s all protected by the first amendment. [The \u003ca href=\"http://www.bonappetit.com/story/how-you-should-eating-pho\" target=\"_blank\">\u003cem>Bon Appétit\u003c/em> video has since been pulled\u003c/a>].\u003c/p>\n\u003cp>My feeling on this is a little complicated. To even get to the issue of cultural appropriation, it is inevitable that one should ask first and foremost, “what is authentic?”\u003c/p>\n\u003cp>If you go for back far enough, everything is borrowed. Pasta, a combination of noodle and tomato, makes a national dish but it is a combination of noodle and tomato. Marco Polo, as legend has it, brought back the noodle from China, and the tomato which makes the sauce came back with the conquistadors who conquered South America.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vietnamese cooking has been anything but authentic if you go back far enough. Vietnam had her hands in many pots, from India to France, from Thailand to China. The Banh Mi, which now dominates the sandwich industry in the U.S., is a borrowed fare from the French baguette. Yet in Vietnam, hardly anyone thinks about France when they sit down and eat their favorite dish in the morning.\u003c/p>\n\u003cfigure id=\"attachment_112186\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg\" alt=\"Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-112186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024.jpg 768w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam. \u003ccite>(Andrew Lam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, appropriation and adaptations are the survival instincts of the Vietnamese who have to deal with a long and arduous history of being dominated and colonized by one powerful country after the next. Vietnamese language itself is an almagamation of Chinese, French, Khmer and an array of colliding local tribal dialects. The same can be said of its spirituality: Atop a traditional Vietnamese altar, a visitor will find various Buddhas, faded images of grandpa and grandma, and statues of Taoist saints. This combination of Mahayana Buddhism, Confucianism, and Taoism known as \u003cem>tam giao\u003c/em> is the result of efforts to integrate religious ideas that arrived in the country over the millennia. Ancestor worship is mixed with yearnings for Buddhist nirvana while the temporal world is measured through the Taoist flow of life force known as the \u003cem>qi\u003c/em>.\u003c/p>\n\u003cp>Then there is the story of Vietnam’s indigenous religion, Cao Dai, established in the mid-1920s, which goes so far as to integrate and reconcile the world’s major religions. In its cosmos it perceives Hinduism, Judaism, Zoroastrianism, Buddhism, Taoism, Confucianism, Christianity, and Islam all as human efforts to worship and communicate with the one Supreme Being. It numbers Moses, Joan of Arc, Louis Pasteur, Victor Hugo, Sun Yat-Sen, Jesus Christ, and the Vietnamese poet Trạng Trình among its many prophets and saints. Graham Greene, in his Vietnam novel \u003cem>The Quiet American\u003c/em>, called Cao Dai the “prophecy of planchette,” as its spiritualists receive messages of wisdom from the various saints in séances.\u003c/p>\n\u003cp>Little wonder that we would see a mixture in Vietnamese cuisine as well. In \u003cem>bò kho\u003c/em>, or beef stew, to cite but one example, there’s beef, carrot, and tomato brought by the French, curry powder from India, cinnamon from Ceylon, star anise from China, and chilies, lemongrass, and fish sauce from Vietnam itself. If you feel like it, pour in a little red wine from Bordeaux and it will still work beautifully. Vietnamese cooking thrives on integrating new ingredients to achieve new balances. What is invention, after all, if not one part theft and two parts reinterpretation?\u003c/p>\n\u003cp>Pho, too, arguably the most authentic Vietnamese dish, didn’t come into being without the help of other civilizations. What’s almost certain is that it came from North Vietnam, specifically Hanoi, about a century ago. What is less certain is how. Seminars on the dish have scholars from all over the world arguing whether the word came from the French word \u003cem>feu\u003c/em> (fire) – as in the dish \u003cem>pot-au-feu\u003c/em> – or whether it descended from the word \u003cem>Fen\u003c/em>– Chinese for rice noodle. Star anise, native to southwest China, is used in combination with Vietnamese fish sauce to give it its distinct flavor, but French onion is also used to sweeten the broth. Cardamom comes from India but noodle is definitely Chinese. Yet in Vietnam, beef was rarely eaten until the French came in the late 1800s.\u003c/p>\n\u003cp>The nature of all creativity is to borrow and remake – that is to say, transgression and appropriation. Some of today’s newly invented dishes are a marriage from various traditions, an add on, a homage. The Chicago deep dish pizza was once thin and simple from Naples. And if you haven’t tasted a Korean barbecue short-rib taco, popularly known as the Kogi, you must. Chased with chili salsa, kimchi and crushed sesame seeds, the Kogi is an invention daring that it started with roaming trucks in Southern California but people lined the street waiting for their arrival. What is avant-garde today may very well become traditional fare \u003cspan class=\"aBn\" tabindex=\"0\" data-term=\"goog_220180236\">tomorrow\u003c/span>.\u003c/p>\n\u003cfigure id=\"attachment_112188\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Screen-Shot-2016-07-20-at-11.38.34-AM-1-300x204.png\" alt=\"Andrew Lam\" width=\"300\" height=\"204\" class=\"size-full wp-image-112188\">\u003cfigcaption class=\"wp-caption-text\">Andrew Lam\u003c/figcaption>\u003c/figure>\n\u003cp>Having said all this, however, as a Vietnamese American, I confess to sharing that feeling of being slighted in seeing my own traditional dishes being “explained” by an “outsider.” Why? Because in the modern world, those who sell themselves off as experts while ignoring those who have been practicing their living culinary tradition for generations are committing the sin of omission. It is like having an intellectual panel on America’s diversity but the panelists are all white males. Or casting Matt Damon as the lead hero in films like \u003cem>The Great Wall\u003c/em>, or god forbid, a white actress to play Mulan in the next Disney film, inserting whiteness at the center of the story when historically there was none. That insistence on being the center of someone else’s story is both at once myopic and narcissistic, and the lack of awareness or perhaps mere laziness of not reaching out to the other is jarring, if not damning, and that self importance backfires in the age of social media and global consciousness.\u003c/p>\n\u003cp>I wonder: would it be a lot of work for \u003cem>Bon Appétit\u003c/em> to ask an array of Vietnamese American chefs known for cooking amazing pho to chime in on what makes a Vietnamese dish taste good and how to prepare it? Wouldn’t it be more wonderful if we see different interpretations of the dish but still nodding to the living culinary culture of a people as practiced everyday?\u003c/p>\n\u003cp>In our world, free and full of creativity, you should have the right to make any dishes you like, and reinvent and resell it.\u003c/p>\n\u003cp>But at the same time, you shouldn’t be able to get away with it when you pretend to have expertise of others’ cultures while ignoring the people who practice them. One should at the very least pay the proper homage, and be humble as one the many practitioners in the tasting game – and not claiming oneself as its master.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Andrew Lam\u003c/strong> is an editor at New America Media in San Francisco and the author of “\u003ca href=\"https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie=UTF8&*Version*=1&*entries*=0\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie%3DUTF8%26*Version*%3D1%26*entries*%3D0&source=gmail&ust=1474481153981000&usg=AFQjCNEqegprjaCYcRdYtS61O6YG_Xu3wA\">Birds of Paradise Lost\u003c/a>,” a collection of stories about Vietnamese refugees in San Francisco, “\u003ca href=\"https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref=pd_sim_14_2?ie=UTF8&dpID=51RyxVec2fL&dpSrc=sims&preST=_AC_UL320_SR208%2C320_&psc=1&refRID=V41T34VP5V3JFPFNX93E\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref%3Dpd_sim_14_2?ie%3DUTF8%26dpID%3D51RyxVec2fL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR208%252C320_%26psc%3D1%26refRID%3DV41T34VP5V3JFPFNX93E&source=gmail&ust=1474481153981000&usg=AFQjCNHxAkA8H5by8xoZeiI5R3LETJceMw\">East Eats West: Writing in Two Hemispheres\u003c/a>,” a book of essays on East-West relations, and a memoir, “\u003ca href=\"https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref=pd_sim_14_3?ie=UTF8&dpID=41KMCE84YDL&dpSrc=sims&preST=_AC_UL320_SR194%2C320_&psc=1&refRID=72B6VF120CAV4JKQ685A\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref%3Dpd_sim_14_3?ie%3DUTF8%26dpID%3D41KMCE84YDL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR194%252C320_%26psc%3D1%26refRID%3D72B6VF120CAV4JKQ685A&source=gmail&ust=1474481153981000&usg=AFQjCNEEIz058B9ujsJu5QNikI4hp_IxaA\">Perfume Dreams: Reflections on the Vietnamese Diaspora.\u003c/a>\"\u003c/em>\u003c/p>\n\n",
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"excerpt": "Andrew Lam weighs in on the pho controversy started by a video made by Bon Appétit featuring a white chef telling people how to enjoy the dish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>People take pride in the food they eat, and ethnic communities especially form and retain their identities around their traditional cuisines. What’s Italian without pasta? Or the Thai without their Tom Yum Goong?\u003c/p>\n\u003cp>For the Vietnamese, it is, of course, pho soup, that delectable and aromatic noodle dish that have Vietnamese fighting \u003ci>each other\u003c/i> over how best to make it—northerners and southerners have their own interpretation—and pho now finds itself in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/13/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity/\" target=\"_blank\">controversy over a video made by \u003cem>Bon Appétit\u003c/em> featuring a white chef\u003c/a> telling people how to enjoy the dish.\u003c/p>\n\u003cp>At one end, there are those who bristle at a white man telling them how to eat their own food, claiming that \u003cem>Bon Appétit\u003c/em> is practicing cultural appropriation. At the other end, there are those who speak of freedom of expression— freedom to eat and cook whatever they want, it’s a free a country, and it’s all protected by the first amendment. [The \u003ca href=\"http://www.bonappetit.com/story/how-you-should-eating-pho\" target=\"_blank\">\u003cem>Bon Appétit\u003c/em> video has since been pulled\u003c/a>].\u003c/p>\n\u003cp>My feeling on this is a little complicated. To even get to the issue of cultural appropriation, it is inevitable that one should ask first and foremost, “what is authentic?”\u003c/p>\n\u003cp>If you go for back far enough, everything is borrowed. Pasta, a combination of noodle and tomato, makes a national dish but it is a combination of noodle and tomato. Marco Polo, as legend has it, brought back the noodle from China, and the tomato which makes the sauce came back with the conquistadors who conquered South America.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vietnamese cooking has been anything but authentic if you go back far enough. Vietnam had her hands in many pots, from India to France, from Thailand to China. The Banh Mi, which now dominates the sandwich industry in the U.S., is a borrowed fare from the French baguette. Yet in Vietnam, hardly anyone thinks about France when they sit down and eat their favorite dish in the morning.\u003c/p>\n\u003cfigure id=\"attachment_112186\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg\" alt=\"Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-112186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/FullSizeRender-6-768x1024.jpg 768w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Pate’ Chaud is a Vietnamese dish adapted from the French, eaten daily in Vietnam. \u003ccite>(Andrew Lam)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, appropriation and adaptations are the survival instincts of the Vietnamese who have to deal with a long and arduous history of being dominated and colonized by one powerful country after the next. Vietnamese language itself is an almagamation of Chinese, French, Khmer and an array of colliding local tribal dialects. The same can be said of its spirituality: Atop a traditional Vietnamese altar, a visitor will find various Buddhas, faded images of grandpa and grandma, and statues of Taoist saints. This combination of Mahayana Buddhism, Confucianism, and Taoism known as \u003cem>tam giao\u003c/em> is the result of efforts to integrate religious ideas that arrived in the country over the millennia. Ancestor worship is mixed with yearnings for Buddhist nirvana while the temporal world is measured through the Taoist flow of life force known as the \u003cem>qi\u003c/em>.\u003c/p>\n\u003cp>Then there is the story of Vietnam’s indigenous religion, Cao Dai, established in the mid-1920s, which goes so far as to integrate and reconcile the world’s major religions. In its cosmos it perceives Hinduism, Judaism, Zoroastrianism, Buddhism, Taoism, Confucianism, Christianity, and Islam all as human efforts to worship and communicate with the one Supreme Being. It numbers Moses, Joan of Arc, Louis Pasteur, Victor Hugo, Sun Yat-Sen, Jesus Christ, and the Vietnamese poet Trạng Trình among its many prophets and saints. Graham Greene, in his Vietnam novel \u003cem>The Quiet American\u003c/em>, called Cao Dai the “prophecy of planchette,” as its spiritualists receive messages of wisdom from the various saints in séances.\u003c/p>\n\u003cp>Little wonder that we would see a mixture in Vietnamese cuisine as well. In \u003cem>bò kho\u003c/em>, or beef stew, to cite but one example, there’s beef, carrot, and tomato brought by the French, curry powder from India, cinnamon from Ceylon, star anise from China, and chilies, lemongrass, and fish sauce from Vietnam itself. If you feel like it, pour in a little red wine from Bordeaux and it will still work beautifully. Vietnamese cooking thrives on integrating new ingredients to achieve new balances. What is invention, after all, if not one part theft and two parts reinterpretation?\u003c/p>\n\u003cp>Pho, too, arguably the most authentic Vietnamese dish, didn’t come into being without the help of other civilizations. What’s almost certain is that it came from North Vietnam, specifically Hanoi, about a century ago. What is less certain is how. Seminars on the dish have scholars from all over the world arguing whether the word came from the French word \u003cem>feu\u003c/em> (fire) – as in the dish \u003cem>pot-au-feu\u003c/em> – or whether it descended from the word \u003cem>Fen\u003c/em>– Chinese for rice noodle. Star anise, native to southwest China, is used in combination with Vietnamese fish sauce to give it its distinct flavor, but French onion is also used to sweeten the broth. Cardamom comes from India but noodle is definitely Chinese. Yet in Vietnam, beef was rarely eaten until the French came in the late 1800s.\u003c/p>\n\u003cp>The nature of all creativity is to borrow and remake – that is to say, transgression and appropriation. Some of today’s newly invented dishes are a marriage from various traditions, an add on, a homage. The Chicago deep dish pizza was once thin and simple from Naples. And if you haven’t tasted a Korean barbecue short-rib taco, popularly known as the Kogi, you must. Chased with chili salsa, kimchi and crushed sesame seeds, the Kogi is an invention daring that it started with roaming trucks in Southern California but people lined the street waiting for their arrival. What is avant-garde today may very well become traditional fare \u003cspan class=\"aBn\" tabindex=\"0\" data-term=\"goog_220180236\">tomorrow\u003c/span>.\u003c/p>\n\u003cfigure id=\"attachment_112188\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Screen-Shot-2016-07-20-at-11.38.34-AM-1-300x204.png\" alt=\"Andrew Lam\" width=\"300\" height=\"204\" class=\"size-full wp-image-112188\">\u003cfigcaption class=\"wp-caption-text\">Andrew Lam\u003c/figcaption>\u003c/figure>\n\u003cp>Having said all this, however, as a Vietnamese American, I confess to sharing that feeling of being slighted in seeing my own traditional dishes being “explained” by an “outsider.” Why? Because in the modern world, those who sell themselves off as experts while ignoring those who have been practicing their living culinary tradition for generations are committing the sin of omission. It is like having an intellectual panel on America’s diversity but the panelists are all white males. Or casting Matt Damon as the lead hero in films like \u003cem>The Great Wall\u003c/em>, or god forbid, a white actress to play Mulan in the next Disney film, inserting whiteness at the center of the story when historically there was none. That insistence on being the center of someone else’s story is both at once myopic and narcissistic, and the lack of awareness or perhaps mere laziness of not reaching out to the other is jarring, if not damning, and that self importance backfires in the age of social media and global consciousness.\u003c/p>\n\u003cp>I wonder: would it be a lot of work for \u003cem>Bon Appétit\u003c/em> to ask an array of Vietnamese American chefs known for cooking amazing pho to chime in on what makes a Vietnamese dish taste good and how to prepare it? Wouldn’t it be more wonderful if we see different interpretations of the dish but still nodding to the living culinary culture of a people as practiced everyday?\u003c/p>\n\u003cp>In our world, free and full of creativity, you should have the right to make any dishes you like, and reinvent and resell it.\u003c/p>\n\u003cp>But at the same time, you shouldn’t be able to get away with it when you pretend to have expertise of others’ cultures while ignoring the people who practice them. One should at the very least pay the proper homage, and be humble as one the many practitioners in the tasting game – and not claiming oneself as its master.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Andrew Lam\u003c/strong> is an editor at New America Media in San Francisco and the author of “\u003ca href=\"https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie=UTF8&*Version*=1&*entries*=0\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Birds-Paradise-Lost-Andrew-Lam/dp/1597092681/188-1751668-8340735?ie%3DUTF8%26*Version*%3D1%26*entries*%3D0&source=gmail&ust=1474481153981000&usg=AFQjCNEqegprjaCYcRdYtS61O6YG_Xu3wA\">Birds of Paradise Lost\u003c/a>,” a collection of stories about Vietnamese refugees in San Francisco, “\u003ca href=\"https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref=pd_sim_14_2?ie=UTF8&dpID=51RyxVec2fL&dpSrc=sims&preST=_AC_UL320_SR208%2C320_&psc=1&refRID=V41T34VP5V3JFPFNX93E\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380/ref%3Dpd_sim_14_2?ie%3DUTF8%26dpID%3D51RyxVec2fL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR208%252C320_%26psc%3D1%26refRID%3DV41T34VP5V3JFPFNX93E&source=gmail&ust=1474481153981000&usg=AFQjCNHxAkA8H5by8xoZeiI5R3LETJceMw\">East Eats West: Writing in Two Hemispheres\u003c/a>,” a book of essays on East-West relations, and a memoir, “\u003ca href=\"https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref=pd_sim_14_3?ie=UTF8&dpID=41KMCE84YDL&dpSrc=sims&preST=_AC_UL320_SR194%2C320_&psc=1&refRID=72B6VF120CAV4JKQ685A\" target=\"_blank\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=https://www.amazon.com/Perfume-Dreams-Reflections-Vietnamese-Diaspora/dp/1597140201/ref%3Dpd_sim_14_3?ie%3DUTF8%26dpID%3D41KMCE84YDL%26dpSrc%3Dsims%26preST%3D_AC_UL320_SR194%252C320_%26psc%3D1%26refRID%3D72B6VF120CAV4JKQ685A&source=gmail&ust=1474481153981000&usg=AFQjCNEEIz058B9ujsJu5QNikI4hp_IxaA\">Perfume Dreams: Reflections on the Vietnamese Diaspora.\u003c/a>\"\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Happens When Yelp Restaurant Reviews Turn Political?",
"title": "What Happens When Yelp Restaurant Reviews Turn Political?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Until Sept. 19, if diners had wanted to see Yelp reviews for Elizabeth, New Jersey restaurant First American Fried Chicken, they would have found just two of them, praising the food, wide selection and late hours. Now, the majority of reviews give the restaurant one star, refer to the owners as \"terrorists,\" talk about \"72 virgin bucket specials\" and mention — repeatedly — that their chicken is \"the bomb.\"\u003c/p>\n\u003cp>First American Fried Chicken has gotten 13 pages of new reviews since the news broke that the owner's son, Ahmad Khan Rahami, was the suspect in last weekend's Manhattan and New Jersey bombings.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Before Yelp was founded in 2004, reviewing was the domain of professional critics. In the past decade, the public has discovered social media is not just a way to connect but a great way to air grievances. Once, if a business or business owner did something members of the public didn't like, they had little recourse besides protesting in person or to their local Better Business Bureau. Now, through Yelp, the average person can easily try to put someone out of business. The site is so popular — especially when people are trying to find a place to eat — that too many low reviews can keep hungry patrons from ever considering the restaurant.\u003c/p>\n\u003cp>Past victims of Yelp attacks have come from both sides of the political spectrum — ranging from a restaurant whose owner was photographed giving Obama a giant \"bear hug\" to a bakery who refused to make a cake for a same-sex wedding. Airing political views through Yelp has become such a popular (and unwelcome) pastime that the site had to create a \"cleanup\" alert, which was first implemented last year in response to the numerous political attacks.\u003cstrong> \u003c/strong>A business undergoing a cleanup will have a large red box at the top of noting that the page is being closely monitored by Yelp staff. The questionable reviews aren't actually removed at first. Instead, they are covered by a pop-up window (users can click out of it) that goes into greater detail about the media-related nature of the cleanup.\u003c/p>\n\u003cfigure id=\"attachment_112172\" class=\"wp-caption aligncenter\" style=\"max-width: 1376px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543.jpg\" alt='Airing political views through Yelp has become such a popular pastime that the site had to create a \"cleanup\" alert. A business undergoing a cleanup will have a large red box like this one at the top noting that the page is being closely monitored by Yelp staff.' width=\"1376\" height=\"1115\" class=\"size-full wp-image-112172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543.jpg 1376w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543-400x324.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543-800x648.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543-768x622.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543-1180x956.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543-960x778.jpg 960w\" sizes=\"(max-width: 1376px) 100vw, 1376px\">\u003cfigcaption class=\"wp-caption-text\">Airing political views through Yelp has become such a popular pastime that the site had to create a \"cleanup\" alert. A business undergoing a cleanup will have a large red box like this one at the top noting that the page is being closely monitored by Yelp staff. \u003ccite>(Screenshot from Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Our goal is to be transparent with the actions we take to protect the quality of content on our site, preserve consumers' freedom of speech, and shield businesses from online harassment,\" a Yelp spokesperson said. \"These media storms are complicated situations that create a dilemma for Yelp, but we've chosen to take a strong and consistent stance on managing them.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While there are media-fueled reviews \"several times a month\" on Yelp, according to the spokesperson, it's rare that they reach the level of First American Fried Chicken. This likely contributed to Yelp's fast response to the fake reviews, which are usually noticed by the support team or flagged by members of the community.\u003c/p>\n\u003cp>The effects of these politically motivated reviews — and the sentiments behind them — are real and go far beyond lowering a business to one-star status. Sweet Cakes by Melissa, the \u003ca href=\"http://www.oregonlive.com/business/index.ssf/2015/04/gofundme_fundraising_site_for.html\" target=\"_blank\">Portland bakery\u003c/a> that was eventually forced to pay the same-sex couple damages for refusing to bake for their wedding, had its stance supported by enough people to raise $66,000 via a GoFundMe page to help with legal fees. (The campaign was shut down by the site before completion, evidently because it violated GoFundMe's terms and conditions.) Despite a network of supporters over the Internet, Sweet Cakes closed within a year of refusing the couple.\u003c/p>\n\u003cp>After Pete, the owner of a college-town bar in South Carolina, refused to allow concealed weapons in his establishment, he found himself attacked from anti-gun control supporters. He didn't want to use his full name or the name of his establishment because \"every time it gets posted, we get another round of hits.\"\u003c/p>\n\u003cp>And it's not just one-star reviews or angry posts on social media (though those happen, too). \"We get so many calls with people cursing us out,\" Pete said.\u003c/p>\n\u003cp>Many of his employees are college students, working part-time, and they'd answer the phone to hear people threaten to \"shoot you in the head,\" Pete recalled. As far as his actual customers, business does just as well or slightly better after one of these attacks, \"but it's just not worth it,\" he said.\u003c/p>\n\u003cp>When Yelp is finished with its cleanup of First American Fried Chicken, most of the political reviews will be scrubbed away. But the outpouring of hate is hard to forget, a permanent stain that no cleanup can fix. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Until Sept. 19, if diners had wanted to see Yelp reviews for Elizabeth, New Jersey restaurant First American Fried Chicken, they would have found just two of them, praising the food, wide selection and late hours. Now, the majority of reviews give the restaurant one star, refer to the owners as \"terrorists,\" talk about \"72 virgin bucket specials\" and mention — repeatedly — that their chicken is \"the bomb.\"\u003c/p>\n\u003cp>First American Fried Chicken has gotten 13 pages of new reviews since the news broke that the owner's son, Ahmad Khan Rahami, was the suspect in last weekend's Manhattan and New Jersey bombings.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Before Yelp was founded in 2004, reviewing was the domain of professional critics. In the past decade, the public has discovered social media is not just a way to connect but a great way to air grievances. Once, if a business or business owner did something members of the public didn't like, they had little recourse besides protesting in person or to their local Better Business Bureau. Now, through Yelp, the average person can easily try to put someone out of business. The site is so popular — especially when people are trying to find a place to eat — that too many low reviews can keep hungry patrons from ever considering the restaurant.\u003c/p>\n\u003cp>Past victims of Yelp attacks have come from both sides of the political spectrum — ranging from a restaurant whose owner was photographed giving Obama a giant \"bear hug\" to a bakery who refused to make a cake for a same-sex wedding. Airing political views through Yelp has become such a popular (and unwelcome) pastime that the site had to create a \"cleanup\" alert, which was first implemented last year in response to the numerous political attacks.\u003cstrong> \u003c/strong>A business undergoing a cleanup will have a large red box at the top of noting that the page is being closely monitored by Yelp staff. The questionable reviews aren't actually removed at first. Instead, they are covered by a pop-up window (users can click out of it) that goes into greater detail about the media-related nature of the cleanup.\u003c/p>\n\u003cfigure id=\"attachment_112172\" class=\"wp-caption aligncenter\" style=\"max-width: 1376px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543.jpg\" alt='Airing political views through Yelp has become such a popular pastime that the site had to create a \"cleanup\" alert. A business undergoing a cleanup will have a large red box like this one at the top noting that the page is being closely monitored by Yelp staff.' width=\"1376\" height=\"1115\" class=\"size-full wp-image-112172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543.jpg 1376w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543-400x324.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543-800x648.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543-768x622.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543-1180x956.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/yelp_enl-d7c79b3fcc31184f9bbe3275f41e527800d4c543-960x778.jpg 960w\" sizes=\"(max-width: 1376px) 100vw, 1376px\">\u003cfigcaption class=\"wp-caption-text\">Airing political views through Yelp has become such a popular pastime that the site had to create a \"cleanup\" alert. A business undergoing a cleanup will have a large red box like this one at the top noting that the page is being closely monitored by Yelp staff. \u003ccite>(Screenshot from Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Our goal is to be transparent with the actions we take to protect the quality of content on our site, preserve consumers' freedom of speech, and shield businesses from online harassment,\" a Yelp spokesperson said. \"These media storms are complicated situations that create a dilemma for Yelp, but we've chosen to take a strong and consistent stance on managing them.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While there are media-fueled reviews \"several times a month\" on Yelp, according to the spokesperson, it's rare that they reach the level of First American Fried Chicken. This likely contributed to Yelp's fast response to the fake reviews, which are usually noticed by the support team or flagged by members of the community.\u003c/p>\n\u003cp>The effects of these politically motivated reviews — and the sentiments behind them — are real and go far beyond lowering a business to one-star status. Sweet Cakes by Melissa, the \u003ca href=\"http://www.oregonlive.com/business/index.ssf/2015/04/gofundme_fundraising_site_for.html\" target=\"_blank\">Portland bakery\u003c/a> that was eventually forced to pay the same-sex couple damages for refusing to bake for their wedding, had its stance supported by enough people to raise $66,000 via a GoFundMe page to help with legal fees. (The campaign was shut down by the site before completion, evidently because it violated GoFundMe's terms and conditions.) Despite a network of supporters over the Internet, Sweet Cakes closed within a year of refusing the couple.\u003c/p>\n\u003cp>After Pete, the owner of a college-town bar in South Carolina, refused to allow concealed weapons in his establishment, he found himself attacked from anti-gun control supporters. He didn't want to use his full name or the name of his establishment because \"every time it gets posted, we get another round of hits.\"\u003c/p>\n\u003cp>And it's not just one-star reviews or angry posts on social media (though those happen, too). \"We get so many calls with people cursing us out,\" Pete said.\u003c/p>\n\u003cp>Many of his employees are college students, working part-time, and they'd answer the phone to hear people threaten to \"shoot you in the head,\" Pete recalled. As far as his actual customers, business does just as well or slightly better after one of these attacks, \"but it's just not worth it,\" he said.\u003c/p>\n\u003cp>When Yelp is finished with its cleanup of First American Fried Chicken, most of the political reviews will be scrubbed away. But the outpouring of hate is hard to forget, a permanent stain that no cleanup can fix. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>No chemical used by farmers, it seems, gets more attention than glyphosate, also known by its trade name, Roundup. That's mainly because it is a cornerstone of the shift to genetically modified crops, many of which have been modified to tolerate glyphosate. This, in turn, persuaded farmers to rely on this chemical for easy control of their weeds. (Easy, at least, until weeds evolved to become immune to glyphosate, but that's a different story.)\u003c/p>\n\u003cp>Glyphosate had been considered among the safest of herbicides. So it was a shock to many, last year, when the International Agency for Research on Cancer \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\">announced\u003c/a> that this chemical is probably carcinogenic.\u003c/p>\n\u003cp>Since that announcement, however, others have looked at the same collection of data and come to contrary conclusions. The European Food Safety Agency convened a group of experts who \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/13/455810235/european-cancer-experts-dont-agree-on-how-risky-roundup-is\">concluded\u003c/a> that glyphosate probably does not cause cancer. So did the UN's \u003ca href=\"http://www.who.int/foodsafety/jmprsummary2016.pdf?ua=1\">Food and Agriculture Organization\u003c/a>.\u003c/p>\n\u003cp>Now the Environmental Protection Agency has issued its own \u003ca href=\"http://src.bna.com/iE2\">report\u003c/a>, and it also concludes that glyphosate is not likely to cause cancer in humans. Outside scientists will review the report in October.\u003c/p>\n\u003cp>The report is part of a lengthy process by which EPA is reviewing many agricultural chemicals, and deciding whether farmers will be allowed to use them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>European regulators, meanwhile, are locked in a political battle over whether glyphosate use will continue to be permitted on that continent. The European Commission has \u003ca href=\"http://europa.eu/rapid/press-release_MEMO-16-2012_en.htm\">authorized\u003c/a> continued sales of the chemical, but only temporarily.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>No chemical used by farmers, it seems, gets more attention than glyphosate, also known by its trade name, Roundup. That's mainly because it is a cornerstone of the shift to genetically modified crops, many of which have been modified to tolerate glyphosate. This, in turn, persuaded farmers to rely on this chemical for easy control of their weeds. (Easy, at least, until weeds evolved to become immune to glyphosate, but that's a different story.)\u003c/p>\n\u003cp>Glyphosate had been considered among the safest of herbicides. So it was a shock to many, last year, when the International Agency for Research on Cancer \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/394912399/a-top-weedkiiller-probably-causes-cancer-should-we-be-scared\">announced\u003c/a> that this chemical is probably carcinogenic.\u003c/p>\n\u003cp>Since that announcement, however, others have looked at the same collection of data and come to contrary conclusions. The European Food Safety Agency convened a group of experts who \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/13/455810235/european-cancer-experts-dont-agree-on-how-risky-roundup-is\">concluded\u003c/a> that glyphosate probably does not cause cancer. So did the UN's \u003ca href=\"http://www.who.int/foodsafety/jmprsummary2016.pdf?ua=1\">Food and Agriculture Organization\u003c/a>.\u003c/p>\n\u003cp>Now the Environmental Protection Agency has issued its own \u003ca href=\"http://src.bna.com/iE2\">report\u003c/a>, and it also concludes that glyphosate is not likely to cause cancer in humans. Outside scientists will review the report in October.\u003c/p>\n\u003cp>The report is part of a lengthy process by which EPA is reviewing many agricultural chemicals, and deciding whether farmers will be allowed to use them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/09/20160909_atc_teen_creates_sit_with_us_app_for_bullied_kids.mp3\u003c/p>\n\u003cp>You're at a cafeteria, you've got your lunch ... and then you just don't know where to sit. You don't want to sit alone, but you also don't know who would be friendly and let you sit with them. Sixteen-year-old Natalie Hampton has been there. She's an 11th-grader from Sherman Oaks, Calif., and the creator of a new app called Sit With Us.\u003c/p>\n\u003cfigure id=\"attachment_112077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg\" alt=\"Natalie Hampton shows off the Sit With Us app.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-112077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c.jpg 1233w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Natalie Hampton shows off the Sit With Us app. \u003ccite>(Courtesy of Carolyn Hampton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hampton spoke about the app with \u003cem>All Things Considered\u003c/em> Host Audie Cornish. A transcript of their conversation follows, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>This is a great idea, but I understand it kind of comes from a sad place, right? I mean, essentially because you had a pretty lonely experience at lunchtime.\u003c/strong>\u003c/p>\n\u003cp>Yeah, I did. At my old school, I was completely ostracized by all of my classmates, and so I had to eat lunch alone every day. When you walk into the lunchroom and you see all the tables of everyone sitting there and you know that going up to them would only end in rejection, you feel extremely alone and extremely isolated, and your stomach drops. And you are searching for a place to eat, but you know that if you sit by yourself, there'll be so much embarrassment that comes with it because people will know and they'll see you as the girl who has nowhere to sit. So there's so many awful feelings that come along with it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You eventually changed schools, and you did make friends in this new school. But it sounds like you couldn't shake that feeling, right, that experience.\u003c/strong>\u003c/p>\n\u003cp>Well, I felt that if I was thriving in a new school but didn't do anything about the people who feel like this every single day, then I'm just as bad as the people who watched me eat alone. I felt like, with my story, it was my job to stand up and do something about all the kids who feel like this every day. And I wanted to create something that would address bullying, but in a positive way.\u003c/p>\n\u003cp>\u003cstrong>So you get this idea for an app, and how did you want it to work?\u003c/strong>\u003c/p>\n\u003cp>The way that it works is it's a free lunch-planning app where kids can find lunch tables if they feel like they have nowhere to go. Pretty much, kids can sign up as ambassadors for a Sit With Us club and agree to post open lunches so that anyone who has the app and has nowhere to go can find a table and, hopefully, make some new friends.\u003c/p>\n\u003cp>\u003cstrong>Now, it seems like the kind of kid who would do that would be the kind of person you could walk up to and say, \"Hey, can I sit with you?\" So why have an app? Why not the low-tech version, which is just ask to sit down?\u003c/strong>\u003c/p>\n\u003cp>Because the way it was at my old school, I tried many times to reach out to someone, but I was rejected many times. And you feel like you're labeling yourself as an outcast when you ask to join a table with someone you don't know. This way, it's very private. It's through the phone. No one else has to know. And you know that you're not going to be rejected once you get to the table.\u003c/p>\n\u003cp>\u003cstrong>So your app launched [last] week. Have you had a chance to see the app in action just yet?\u003c/strong>\u003c/p>\n\u003cp>So far, the results have been very, very positive. I had my first club meeting the other day, and everyone was very excited. And people are already posting open lunches at my school. So I'm very excited that things are already kicking off with a great start. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You're at a cafeteria, you've got your lunch ... and then you just don't know where to sit. You don't want to sit alone, but you also don't know who would be friendly and let you sit with them. Sixteen-year-old Natalie Hampton has been there. She's an 11th-grader from Sherman Oaks, Calif., and the creator of a new app called Sit With Us.\u003c/p>\n\u003cfigure id=\"attachment_112077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg\" alt=\"Natalie Hampton shows off the Sit With Us app.\" width=\"400\" height=\"584\" class=\"size-thumbnail wp-image-112077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-400x584.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-800x1168.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-768x1121.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-1180x1723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c-960x1401.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/nataliehampton_enl-e678daa650f19402baa94cf1f9841351dfad512c.jpg 1233w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Natalie Hampton shows off the Sit With Us app. \u003ccite>(Courtesy of Carolyn Hampton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hampton spoke about the app with \u003cem>All Things Considered\u003c/em> Host Audie Cornish. A transcript of their conversation follows, edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>This is a great idea, but I understand it kind of comes from a sad place, right? I mean, essentially because you had a pretty lonely experience at lunchtime.\u003c/strong>\u003c/p>\n\u003cp>Yeah, I did. At my old school, I was completely ostracized by all of my classmates, and so I had to eat lunch alone every day. When you walk into the lunchroom and you see all the tables of everyone sitting there and you know that going up to them would only end in rejection, you feel extremely alone and extremely isolated, and your stomach drops. And you are searching for a place to eat, but you know that if you sit by yourself, there'll be so much embarrassment that comes with it because people will know and they'll see you as the girl who has nowhere to sit. So there's so many awful feelings that come along with it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You eventually changed schools, and you did make friends in this new school. But it sounds like you couldn't shake that feeling, right, that experience.\u003c/strong>\u003c/p>\n\u003cp>Well, I felt that if I was thriving in a new school but didn't do anything about the people who feel like this every single day, then I'm just as bad as the people who watched me eat alone. I felt like, with my story, it was my job to stand up and do something about all the kids who feel like this every day. And I wanted to create something that would address bullying, but in a positive way.\u003c/p>\n\u003cp>\u003cstrong>So you get this idea for an app, and how did you want it to work?\u003c/strong>\u003c/p>\n\u003cp>The way that it works is it's a free lunch-planning app where kids can find lunch tables if they feel like they have nowhere to go. Pretty much, kids can sign up as ambassadors for a Sit With Us club and agree to post open lunches so that anyone who has the app and has nowhere to go can find a table and, hopefully, make some new friends.\u003c/p>\n\u003cp>\u003cstrong>Now, it seems like the kind of kid who would do that would be the kind of person you could walk up to and say, \"Hey, can I sit with you?\" So why have an app? Why not the low-tech version, which is just ask to sit down?\u003c/strong>\u003c/p>\n\u003cp>Because the way it was at my old school, I tried many times to reach out to someone, but I was rejected many times. And you feel like you're labeling yourself as an outcast when you ask to join a table with someone you don't know. This way, it's very private. It's through the phone. No one else has to know. And you know that you're not going to be rejected once you get to the table.\u003c/p>\n\u003cp>\u003cstrong>So your app launched [last] week. Have you had a chance to see the app in action just yet?\u003c/strong>\u003c/p>\n\u003cp>So far, the results have been very, very positive. I had my first club meeting the other day, and everyone was very excited. And people are already posting open lunches at my school. So I'm very excited that things are already kicking off with a great start. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sugar Shocked? The Rest Of Food Industry Pays For Lots Of Research, Too",
"title": "Sugar Shocked? The Rest Of Food Industry Pays For Lots Of Research, Too",
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"content": "\u003cp>Sugar shocked.\u003c/p>\n\u003cp>That describes the reaction of many Americans this week following \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat\">revelations\u003c/a> that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.\u003c/p>\n\u003cp>What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.\u003c/p>\n\u003cp>Nutrition scholar \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> of New York University spent a year informally tracking industry-funded studies on food. \"Roughly 90% of nearly 170 studies favored the sponsor's interest,\" Nestle tells us via email. Other, \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1001578\">systematic reviews\u003c/a> support her conclusions.\u003c/p>\n\u003cp>For instance, studies funded by Welch Foods — the brand behind Welch's 100% Grape Juice — found that drinking Concord grape juice daily may boost brain function. Another, funded by Quaker Oats, concluded, as a \u003cem>Daily Mail\u003c/em> \u003ca href=\"http://www.dailymail.co.uk/health/article-2655016/Want-lose-weight-Choose-porridge-cereal-Hot-oatmeal-breakfast-keeps-fuller-longer-staves-hunger-pangs.html\">story put it\u003c/a>, that \"hot oatmeal breakfast keeps you full for longer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While these examples might induce chuckles, the past year has seen several exposes that have raised serious concerns about the extent of industry's influence on food and nutrition research outcomes.\u003c/p>\n\u003cp>Last year, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://well.blogs.nytimes.com/2015/08/09/coca-cola-funds-scientists-who-shift-blame-for-obesity-away-from-bad-diets/?_r=0\">revealed\u003c/a> how Coca-Cola was funding high-profile scientists and organizations promoting a message that, in the battle against weight gain, people should pay more attention to exercise and less to what they eat and drink. In the aftermath of that investigation, Coca-Cola \u003ca href=\"http://transparency.coca-colacompany.com/\">released data\u003c/a> detailing its funding of several medical institutions and associations between 2010 and 2015, from the Academy of Family Physicians to the American Academy of Pediatrics. All told, Coca-Cola says it gave $132.8 million toward scientific research and partnerships.\u003c/p>\n\u003cp>And earlier this summer, the Associated Press \u003ca href=\"http://www.nola.com/dining/index.ssf/2016/06/candy_scientific_research_lsu.html\">released an investigation\u003c/a> that looked at research funded by the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, a trade group whose members include the makers of Tootsie Rolls, Hershey's kisses and Snickers bars. One study the group funded \u003ca href=\"http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5794\">concluded that\u003c/a> kids who eat candy tend to weigh less than those who don't. In an email to her co-author, the AP reported, one of the scientists behind that study wrote that the finding was \"thin and clearly padded.\" Nonetheless, the paper was published in a journal called \u003cem>Food & Nutrition Research.\u003c/em>\u003c/p>\n\u003cp>\"It's definitely a problem that so much research in nutrition and health is funded by industry,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a>, director of nutrition at the Center for Science in the Public Interest, a nonprofit advocacy group. \"When the food industry pays for research, it often gets what it pays for.\" And what it pays for is often a pro-industry finding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmossbooks.com/\">Michael Moss\u003c/a> is an investigative journalist who focuses on the food industry and author of the expose \u003cem>Salt, Sugar, Fat: How The Food Giants Hooked Us\u003c/em>. He says a lot of times, food firms are funding research that they know is going to go their way — a finding they can tout on their packaging to sway consumers to buy their products. The problem is, the findings that get published may be incomplete, highlighting positive outcomes while leaving out negative ones. And then, there are studies that are simply poorly designed.\u003c/p>\n\u003cp>As a researcher, notes Moss, one can tweak the experimental design \"in subtle ways that can lead to a desired conclusion — whether you're taking money from industry or you yourself have a passion or conclusion you want\" to see, he says. \"There's just a lot of bad research out there.\"\u003c/p>\n\u003cp>And yet, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">reported before\u003c/a>, this junk nutrition science frequently gets touted in press releases written to drum up interest, then picked up and disseminated by journalists who lack the wherewithal to spot the bad research methodology. In May 2015, science journalist John Bohannon highlighted exactly \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">how this process plays out\u003c/a>: He conducted a real — but really poorly designed — study that concluded eating chocolate can help you lose weight, then watched as media outlets ran with the study.\u003c/p>\n\u003cp>While Bohannon's study was a deliberate hoax designed to expose the flaws in nutrition science journalism, similarly bad studies get reported on all the time. As \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\">Gary Schwitzer\u003c/a> of \u003ca href=\"http://www.healthnewsreview.org/\">Health News Review\u003c/a>, a watchdog group for the media's coverage of health, told us last year, the problem is extensive. \"We have examples of journalists reporting on a study that was never done,\" he told us in 2015. \"We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\"\u003c/p>\n\u003cp>Given this environment, where bad science on what to eat or drink is pervasive, what's a consumer to do?\u003c/p>\n\u003cp>Be skeptical when reading about the latest finding in nutrition science, says Moss.\u003c/p>\n\u003cp>Ignore the latest study that pops up on your news feed, adds Liebman. \"Rely on health experts who've reviewed all the evidence,\" she says. She points to the official government Dietary Guidelines, which are based on reviews of dozens or hundreds of studies. \"Experts are able to sift through the evidence and separate the good from bad,\" she says.\u003c/p>\n\u003cp>And that expert advice remains pretty simple, says Nestle. \"We know what healthy diets are — lots of vegetables, not too much junk food, balanced calories. Everything else is really difficult to do experimentally.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sugar shocked.\u003c/p>\n\u003cp>That describes the reaction of many Americans this week following \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat\">revelations\u003c/a> that, 50 years ago, the sugar industry paid Harvard scientists for research that shifted the focus away from sugar's role in heart disease — and put the spotlight squarely on dietary fat.\u003c/p>\n\u003cp>What might surprise consumers is just how many present-day nutrition studies are still funded by the food industry.\u003c/p>\n\u003cp>Nutrition scholar \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> of New York University spent a year informally tracking industry-funded studies on food. \"Roughly 90% of nearly 170 studies favored the sponsor's interest,\" Nestle tells us via email. Other, \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1001578\">systematic reviews\u003c/a> support her conclusions.\u003c/p>\n\u003cp>For instance, studies funded by Welch Foods — the brand behind Welch's 100% Grape Juice — found that drinking Concord grape juice daily may boost brain function. Another, funded by Quaker Oats, concluded, as a \u003cem>Daily Mail\u003c/em> \u003ca href=\"http://www.dailymail.co.uk/health/article-2655016/Want-lose-weight-Choose-porridge-cereal-Hot-oatmeal-breakfast-keeps-fuller-longer-staves-hunger-pangs.html\">story put it\u003c/a>, that \"hot oatmeal breakfast keeps you full for longer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While these examples might induce chuckles, the past year has seen several exposes that have raised serious concerns about the extent of industry's influence on food and nutrition research outcomes.\u003c/p>\n\u003cp>Last year, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://well.blogs.nytimes.com/2015/08/09/coca-cola-funds-scientists-who-shift-blame-for-obesity-away-from-bad-diets/?_r=0\">revealed\u003c/a> how Coca-Cola was funding high-profile scientists and organizations promoting a message that, in the battle against weight gain, people should pay more attention to exercise and less to what they eat and drink. In the aftermath of that investigation, Coca-Cola \u003ca href=\"http://transparency.coca-colacompany.com/\">released data\u003c/a> detailing its funding of several medical institutions and associations between 2010 and 2015, from the Academy of Family Physicians to the American Academy of Pediatrics. All told, Coca-Cola says it gave $132.8 million toward scientific research and partnerships.\u003c/p>\n\u003cp>And earlier this summer, the Associated Press \u003ca href=\"http://www.nola.com/dining/index.ssf/2016/06/candy_scientific_research_lsu.html\">released an investigation\u003c/a> that looked at research funded by the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, a trade group whose members include the makers of Tootsie Rolls, Hershey's kisses and Snickers bars. One study the group funded \u003ca href=\"http://www.foodandnutritionresearch.net/index.php/fnr/article/view/5794\">concluded that\u003c/a> kids who eat candy tend to weigh less than those who don't. In an email to her co-author, the AP reported, one of the scientists behind that study wrote that the finding was \"thin and clearly padded.\" Nonetheless, the paper was published in a journal called \u003cem>Food & Nutrition Research.\u003c/em>\u003c/p>\n\u003cp>\"It's definitely a problem that so much research in nutrition and health is funded by industry,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a>, director of nutrition at the Center for Science in the Public Interest, a nonprofit advocacy group. \"When the food industry pays for research, it often gets what it pays for.\" And what it pays for is often a pro-industry finding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmossbooks.com/\">Michael Moss\u003c/a> is an investigative journalist who focuses on the food industry and author of the expose \u003cem>Salt, Sugar, Fat: How The Food Giants Hooked Us\u003c/em>. He says a lot of times, food firms are funding research that they know is going to go their way — a finding they can tout on their packaging to sway consumers to buy their products. The problem is, the findings that get published may be incomplete, highlighting positive outcomes while leaving out negative ones. And then, there are studies that are simply poorly designed.\u003c/p>\n\u003cp>As a researcher, notes Moss, one can tweak the experimental design \"in subtle ways that can lead to a desired conclusion — whether you're taking money from industry or you yourself have a passion or conclusion you want\" to see, he says. \"There's just a lot of bad research out there.\"\u003c/p>\n\u003cp>And yet, as we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">reported before\u003c/a>, this junk nutrition science frequently gets touted in press releases written to drum up interest, then picked up and disseminated by journalists who lack the wherewithal to spot the bad research methodology. In May 2015, science journalist John Bohannon highlighted exactly \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">how this process plays out\u003c/a>: He conducted a real — but really poorly designed — study that concluded eating chocolate can help you lose weight, then watched as media outlets ran with the study.\u003c/p>\n\u003cp>While Bohannon's study was a deliberate hoax designed to expose the flaws in nutrition science journalism, similarly bad studies get reported on all the time. As \u003ca href=\"http://www.healthnewsreview.org/about-us/reviewers/gary-schwitzer/\">Gary Schwitzer\u003c/a> of \u003ca href=\"http://www.healthnewsreview.org/\">Health News Review\u003c/a>, a watchdog group for the media's coverage of health, told us last year, the problem is extensive. \"We have examples of journalists reporting on a study that was never done,\" he told us in 2015. \"We have news releases from medical journals, academic institutions and industry that mislead journalists, who then mislead the public.\"\u003c/p>\n\u003cp>Given this environment, where bad science on what to eat or drink is pervasive, what's a consumer to do?\u003c/p>\n\u003cp>Be skeptical when reading about the latest finding in nutrition science, says Moss.\u003c/p>\n\u003cp>Ignore the latest study that pops up on your news feed, adds Liebman. \"Rely on health experts who've reviewed all the evidence,\" she says. She points to the official government Dietary Guidelines, which are based on reviews of dozens or hundreds of studies. \"Experts are able to sift through the evidence and separate the good from bad,\" she says.\u003c/p>\n\u003cp>And that expert advice remains pretty simple, says Nestle. \"We know what healthy diets are — lots of vegetables, not too much junk food, balanced calories. Everything else is really difficult to do experimentally.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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