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"content": "\u003cp>Artificial colors are so last year. Or that’s what the recent \u003ca href=\"http://www.mars.com/global/press-center/press-list/news-releases.aspx?SiteId=94&Id=6984\">announcement from Mars, Inc.\u003c/a>—the maker of colorful candy brands such as M&Ms, LifeSavers, and Skittles—suggests. With it, Mars joined a growing number of large food companies, including \u003ca href=\"http://blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">General Mills\u003c/a>, Kellogg’s, \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">Kraft,\u003c/a> Mondelez, and \u003ca href=\"http://www.nestleusa.com/media/pressreleases/nestl%C3%A9-usa-commits-to-removing-artificial-flavors-and-fda-certified-colors-from-all-nestl%C3%A9-chocolate-candy-by-the-end-of-20\">Nestlé\u003c/a>, which are all in the process of eliminating artificial food coloring.\u003cspan id=\"more-23971\">\u003c/span>\u003c/p>\n\u003cp>The company says it is making the change, expected to take five years, “to meet evolving consumer preferences,” not for any scientific reason.\u003c/p>\n\u003cp>“Artificial colors pose no known risks to human health or safety, but consumers today are calling on food manufacturers to use more natural ingredients in their products,” said Mars in its announcement. This sentiment echoes the other big food producers that have made the change. In fact, the companies we spoke to echoed much of the same sentiment.\u003c/p>\n\u003cp>Mondelez International—manufacturer of brands that include Oreos and Ritz crackers—told Civil Eats that consumers are asking for “simpler ingredients and no artificial colors or flavors.” Or as Nestlé put it, “we are on a journey to simplify our recipes and ingredient labels and offer more choices to meet consumers’ evolving preferences.” Kellogg’s said, “We know consumers are looking for foods with simpler ingredients and work is well underway to answer that call.”\u003c/p>\n\u003cp>What these companies don’t mention, however, is that these artificial colors have been\u003ca href=\"http://www.fda.gov/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/ucm149740.htm\">under scrutiny since the 1970s\u003c/a> for their potential role in contributing to the rise in rates of \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS0140673607613063/abstract\">attention deficit hyperactivity disorder (ADHD) in children\u003c/a>. They also don’t mention the fact that studies demonstrating such links prompted the European Union to require\u003ca href=\"https://www.food.gov.uk/science/additives/foodcolours\">warning labels on products\u003c/a> containing these dyes beginning in 2010.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nor that \u003ca href=\"ews.bbc.co.uk:2:hi:health:7725316.stm\">the U.K. banned\u003c/a> these food additives in 2008—a move that led to the reformulation of many products also sold in the U.S. The companies also fail to mention that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24764054\">recent studies\u003c/a> suggest many children may be consuming far more dyes via the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21127082\">food\u003c/a>and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24037921\">drinks\u003c/a> they consume than previously thought.\u003c/p>\n\u003cp>\u003cstrong>FDA: ‘Food Coloring is Safe’\u003c/strong>\u003c/p>\n\u003cp>So why are American children eating far more artificially colored food than their European counterparts?\u003c/p>\n\u003cp>First, when a company like Mars says “artificial colors pose no known risks to human health or safety,” it is largely reflecting what the U.S. Food and Drug Administration (FDA) has said. “Color additives are very safe when used properly,” Linda Katz, director of the FDA’s Center for Food Safety and Applied Nutrition Office of Cosmetics and Colors, said \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">in a statement\u003c/a> on the FDA website.\u003c/p>\n\u003cp>While the FDA considers all substances used to change the color of food “additives,” the colors in the hot seat are nine synthetic dyes derived from petroleum rather than plant-based materials. These dyes show up on ingredient labels with names that include FD&C Blue No. 1, FD&C Yellow No. 5 and 6, and FD&C Red No. 40. Their approval by the FDA \u003ca href=\"http://www.fda.gov/ForIndustry/ColorAdditives/ColorAdditiveInventories/ucm115641.htm#table1B\">dates back to the 1960s, 70s and 80s\u003c/a>.\u003c/p>\n\u003cp>And the agency must “certify” each “batch” of one of these dyes before it’s approved for use. In addition, the FDA must approve any new food coloring additives before they go on the market. That said, all but two artificial food dyes now in use can essentially be added to any and all food.\u003c/p>\n\u003cp>\u003cstrong>Kids Are Eating Much More Food Dye Than You’d Think\u003c/strong>\u003c/p>\n\u003cp>Based on experiments done with lab animals, the FDA set what it calls “\u003ca href=\"http://www.fda.gov/downloads/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/UCM248549.pdf\">acceptable daily intakes\u003c/a>” in the 1960s, 70s, and 80s, based on how many milligrams of a dye is safe to eat in a day based on human body weight.\u003c/p>\n\u003cp>For example, the average 65-pound child would have to eat 150 mg of Yellow No. 5, to exceed this recommended limit. This probably isn’t a problem if they eat only one serving of a food that contains the dye. But even if that child stays away from brightly colored foods like popsicles and candy, the milligrams can add up quickly.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24764054\">data compiled\u003c/a> by Perdue University Department of Foods & Nutrition researcher, Laura J. Stevens and colleagues, a serving of Apple Jacks (10 mg), a packet of peanut butter cheese crackers (15) and a cup of cherry Kool Aid (52), a serving of Hamburger Helper (8), a couple tablespoons of colored salad dressing (5), two cups of orange drink (41), and three strawberry Twizzlers (13), plus a few Vlasic pickle slices would put the child over the 100 mg mark.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/updatedcolorchart.jpg\" alt=\"Chart\" width=\"997\" height=\"389\" class=\"aligncenter size-full wp-image-107001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart.jpg 997w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-400x156.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-800x312.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-768x300.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-960x375.jpg 960w\" sizes=\"(max-width: 997px) 100vw, 997px\">\u003c/p>\n\u003cp>“We don’t really know for sure exactly how many children are being affected,” says Stevens, referring to hyperactivity caused by food coloring. But the numbers are not insignificant. Studies looking at this connection have found that, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21127082\">nearly 90 percent\u003c/a> of children tested had adverse reactions when they ate 100 mg or more of these colors. And around 8 percent of all U.S. children—or almost \u003ca href=\"http://www.cdc.gov/ncbddd/adhd/data.html\">6.4 million as of 2011\u003c/a>—are estimated to suffer from ADHD symptoms that Stevens says may be exacerbated by food dyes.\u003c/p>\n\u003cp>In 2011, the last time the FDA convened a formal committee to review the science on these colors, it concluded that for “certain susceptible children,” behavior problems might be exacerbated by synthetic colors. In other words, explains \u003ca href=\"https://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a> (CSPI) senior scientist Lisa Lefferts, “Even the FDA concedes that some children are sensitive.”\u003c/p>\n\u003cp>But because the agency couldn’t prove a definitive causal link—absolute cause and effect—between these dyes and behavioral impacts, it recommended more study rather than precautionary action.\u003c/p>\n\u003cp>CSPI recently released a report called “\u003ca href=\"http://cspinet.org/new/201601191.html\">Seeing Red\u003c/a>,” which takes the FDA to task for failing to take decisive and precautionary action on food dyes and for failing to set protective enough safety limits. “The underlying science has not been critically re-examined with reference to health outcomes that include behavioral impacts,” says CSPI director of regulatory affairs Laura MacCleery.\u003c/p>\n\u003cp>What’s come to light in the past 15 years, CSPI points out—including the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405\">studies that prompted regulatory action\u003c/a> in Europe—has not changed regulations created here several decades ago.\u003c/p>\n\u003cp>Meanwhile, whether they acknowledge the links to behavior problems explicitly or not, food manufacturers worldwide are responding to consumers who are voicing their preference for food without artificial colors. In fact, a \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">2014 Nielsen global survey\u003c/a> found artificial color to be the third highest consumer concern when it came to food and health.\u003c/p>\n\u003cp>So what’s a parent to do? “[Food coloring] is hard to avoid entirely so it’s a matter of minimizing,” says MacCleery. “Kids are getting way too much,” she says so “anything you can do to reduce this, they’ll be better off.”\u003c/p>\n\u003cp>Key to doing this is reading labels, since even the food manufacturers who have decided to eliminate these FD&C colors, are still in the midst of changing their ingredients. “You have to read every label,” said Stevens. And for those tempted by “red velvet” cupcake recipes? Try one made with \u003ca href=\"http://cooking.nytimes.com/recipes/1016333-beet-red-velvet-cake\">beets\u003c/a> instead of Red No. 40. Or \u003ca href=\"http://www.houseandgarden.co.uk/recipes/desserts-cakes/red-wine-velvet-cake-smitten-kitchen\">this one\u003c/a> MacCleery recommends, which calls for red wine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a senior reporter for Civil Eats focused on environmental and science issues. She is the author of \u003cem>Chasing Molecules\u003c/em>, \u003cem>High Tech Trash\u003c/em>,\u003cem>Watershed\u003c/em> and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, Ensia,\u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>The Washington Post\u003c/em>,\u003ca href=\"http://theatlantic.com/\">TheAtlantic.com\u003c/a>, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artificial colors are so last year. Or that’s what the recent \u003ca href=\"http://www.mars.com/global/press-center/press-list/news-releases.aspx?SiteId=94&Id=6984\">announcement from Mars, Inc.\u003c/a>—the maker of colorful candy brands such as M&Ms, LifeSavers, and Skittles—suggests. With it, Mars joined a growing number of large food companies, including \u003ca href=\"http://blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">General Mills\u003c/a>, Kellogg’s, \u003ca href=\"http://www.kraftmacandcheese.com/FAQs\">Kraft,\u003c/a> Mondelez, and \u003ca href=\"http://www.nestleusa.com/media/pressreleases/nestl%C3%A9-usa-commits-to-removing-artificial-flavors-and-fda-certified-colors-from-all-nestl%C3%A9-chocolate-candy-by-the-end-of-20\">Nestlé\u003c/a>, which are all in the process of eliminating artificial food coloring.\u003cspan id=\"more-23971\">\u003c/span>\u003c/p>\n\u003cp>The company says it is making the change, expected to take five years, “to meet evolving consumer preferences,” not for any scientific reason.\u003c/p>\n\u003cp>“Artificial colors pose no known risks to human health or safety, but consumers today are calling on food manufacturers to use more natural ingredients in their products,” said Mars in its announcement. This sentiment echoes the other big food producers that have made the change. In fact, the companies we spoke to echoed much of the same sentiment.\u003c/p>\n\u003cp>Mondelez International—manufacturer of brands that include Oreos and Ritz crackers—told Civil Eats that consumers are asking for “simpler ingredients and no artificial colors or flavors.” Or as Nestlé put it, “we are on a journey to simplify our recipes and ingredient labels and offer more choices to meet consumers’ evolving preferences.” Kellogg’s said, “We know consumers are looking for foods with simpler ingredients and work is well underway to answer that call.”\u003c/p>\n\u003cp>What these companies don’t mention, however, is that these artificial colors have been\u003ca href=\"http://www.fda.gov/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/ucm149740.htm\">under scrutiny since the 1970s\u003c/a> for their potential role in contributing to the rise in rates of \u003ca href=\"http://www.thelancet.com/journals/lancet/article/PIIS0140673607613063/abstract\">attention deficit hyperactivity disorder (ADHD) in children\u003c/a>. They also don’t mention the fact that studies demonstrating such links prompted the European Union to require\u003ca href=\"https://www.food.gov.uk/science/additives/foodcolours\">warning labels on products\u003c/a> containing these dyes beginning in 2010.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nor that \u003ca href=\"ews.bbc.co.uk:2:hi:health:7725316.stm\">the U.K. banned\u003c/a> these food additives in 2008—a move that led to the reformulation of many products also sold in the U.S. The companies also fail to mention that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24764054\">recent studies\u003c/a> suggest many children may be consuming far more dyes via the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21127082\">food\u003c/a>and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24037921\">drinks\u003c/a> they consume than previously thought.\u003c/p>\n\u003cp>\u003cstrong>FDA: ‘Food Coloring is Safe’\u003c/strong>\u003c/p>\n\u003cp>So why are American children eating far more artificially colored food than their European counterparts?\u003c/p>\n\u003cp>First, when a company like Mars says “artificial colors pose no known risks to human health or safety,” it is largely reflecting what the U.S. Food and Drug Administration (FDA) has said. “Color additives are very safe when used properly,” Linda Katz, director of the FDA’s Center for Food Safety and Applied Nutrition Office of Cosmetics and Colors, said \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048951.htm\">in a statement\u003c/a> on the FDA website.\u003c/p>\n\u003cp>While the FDA considers all substances used to change the color of food “additives,” the colors in the hot seat are nine synthetic dyes derived from petroleum rather than plant-based materials. These dyes show up on ingredient labels with names that include FD&C Blue No. 1, FD&C Yellow No. 5 and 6, and FD&C Red No. 40. Their approval by the FDA \u003ca href=\"http://www.fda.gov/ForIndustry/ColorAdditives/ColorAdditiveInventories/ucm115641.htm#table1B\">dates back to the 1960s, 70s and 80s\u003c/a>.\u003c/p>\n\u003cp>And the agency must “certify” each “batch” of one of these dyes before it’s approved for use. In addition, the FDA must approve any new food coloring additives before they go on the market. That said, all but two artificial food dyes now in use can essentially be added to any and all food.\u003c/p>\n\u003cp>\u003cstrong>Kids Are Eating Much More Food Dye Than You’d Think\u003c/strong>\u003c/p>\n\u003cp>Based on experiments done with lab animals, the FDA set what it calls “\u003ca href=\"http://www.fda.gov/downloads/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/UCM248549.pdf\">acceptable daily intakes\u003c/a>” in the 1960s, 70s, and 80s, based on how many milligrams of a dye is safe to eat in a day based on human body weight.\u003c/p>\n\u003cp>For example, the average 65-pound child would have to eat 150 mg of Yellow No. 5, to exceed this recommended limit. This probably isn’t a problem if they eat only one serving of a food that contains the dye. But even if that child stays away from brightly colored foods like popsicles and candy, the milligrams can add up quickly.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24764054\">data compiled\u003c/a> by Perdue University Department of Foods & Nutrition researcher, Laura J. Stevens and colleagues, a serving of Apple Jacks (10 mg), a packet of peanut butter cheese crackers (15) and a cup of cherry Kool Aid (52), a serving of Hamburger Helper (8), a couple tablespoons of colored salad dressing (5), two cups of orange drink (41), and three strawberry Twizzlers (13), plus a few Vlasic pickle slices would put the child over the 100 mg mark.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/updatedcolorchart.jpg\" alt=\"Chart\" width=\"997\" height=\"389\" class=\"aligncenter size-full wp-image-107001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart.jpg 997w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-400x156.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-800x312.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-768x300.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/updatedcolorchart-960x375.jpg 960w\" sizes=\"(max-width: 997px) 100vw, 997px\">\u003c/p>\n\u003cp>“We don’t really know for sure exactly how many children are being affected,” says Stevens, referring to hyperactivity caused by food coloring. But the numbers are not insignificant. Studies looking at this connection have found that, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21127082\">nearly 90 percent\u003c/a> of children tested had adverse reactions when they ate 100 mg or more of these colors. And around 8 percent of all U.S. children—or almost \u003ca href=\"http://www.cdc.gov/ncbddd/adhd/data.html\">6.4 million as of 2011\u003c/a>—are estimated to suffer from ADHD symptoms that Stevens says may be exacerbated by food dyes.\u003c/p>\n\u003cp>In 2011, the last time the FDA convened a formal committee to review the science on these colors, it concluded that for “certain susceptible children,” behavior problems might be exacerbated by synthetic colors. In other words, explains \u003ca href=\"https://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a> (CSPI) senior scientist Lisa Lefferts, “Even the FDA concedes that some children are sensitive.”\u003c/p>\n\u003cp>But because the agency couldn’t prove a definitive causal link—absolute cause and effect—between these dyes and behavioral impacts, it recommended more study rather than precautionary action.\u003c/p>\n\u003cp>CSPI recently released a report called “\u003ca href=\"http://cspinet.org/new/201601191.html\">Seeing Red\u003c/a>,” which takes the FDA to task for failing to take decisive and precautionary action on food dyes and for failing to set protective enough safety limits. “The underlying science has not been critically re-examined with reference to health outcomes that include behavioral impacts,” says CSPI director of regulatory affairs Laura MacCleery.\u003c/p>\n\u003cp>What’s come to light in the past 15 years, CSPI points out—including the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17825405\">studies that prompted regulatory action\u003c/a> in Europe—has not changed regulations created here several decades ago.\u003c/p>\n\u003cp>Meanwhile, whether they acknowledge the links to behavior problems explicitly or not, food manufacturers worldwide are responding to consumers who are voicing their preference for food without artificial colors. In fact, a \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">2014 Nielsen global survey\u003c/a> found artificial color to be the third highest consumer concern when it came to food and health.\u003c/p>\n\u003cp>So what’s a parent to do? “[Food coloring] is hard to avoid entirely so it’s a matter of minimizing,” says MacCleery. “Kids are getting way too much,” she says so “anything you can do to reduce this, they’ll be better off.”\u003c/p>\n\u003cp>Key to doing this is reading labels, since even the food manufacturers who have decided to eliminate these FD&C colors, are still in the midst of changing their ingredients. “You have to read every label,” said Stevens. And for those tempted by “red velvet” cupcake recipes? Try one made with \u003ca href=\"http://cooking.nytimes.com/recipes/1016333-beet-red-velvet-cake\">beets\u003c/a> instead of Red No. 40. Or \u003ca href=\"http://www.houseandgarden.co.uk/recipes/desserts-cakes/red-wine-velvet-cake-smitten-kitchen\">this one\u003c/a> MacCleery recommends, which calls for red wine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a senior reporter for Civil Eats focused on environmental and science issues. She is the author of \u003cem>Chasing Molecules\u003c/em>, \u003cem>High Tech Trash\u003c/em>,\u003cem>Watershed\u003c/em> and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, Ensia,\u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>The Washington Post\u003c/em>,\u003ca href=\"http://theatlantic.com/\">TheAtlantic.com\u003c/a>, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Study: Program To Protect Fish Is Saving Fishermen's Lives, Too",
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"content": "\u003cp>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \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>A program used in many U.S. fisheries to protect the marine environment and maintain healthy fish populations may have an immensely important added benefit: preserving the lives of American fishermen.\u003c/p>\n\u003cp>That's according to a new study published Monday in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>. Researchers found that\u003ca href=\"http://www.npr.org/sections/money/2015/11/04/454698093/episode-661-the-less-deadly-catch\"> catch share programs\u003c/a> (where fishermen are allotted a set quota of the catch) reduce some of the notoriously risky behavior fishermen are known for, such as fishing in stormy weather, delaying vessel maintenance, or heading out to sea in a boat laden with too much heavy fishing gear.\u003c/p>\n\u003cp>Traditional fishery-management programs open and close fishing seasons on specific days. By contrast, catch shares work on a quota system, under which fishermen have a longer window to harvest their predetermined share. That gives fishermen the luxury (and perhaps the life-saving option) of time.\u003c/p>\n\u003cp>The findings don't surprise Scott Campbell Sr., who spent most of his 35-year career fishing the Bering Sea for king crab the way it used to be done: derby-style. Crab season would open, and regardless of weather, Campbell and his crew would be on the water, hoping to nab enough crab during the season's brief window to keep his business afloat.\u003c/p>\n\u003cp>\"If you can picture a four-day season for crab — and that's the only four days you're going to get — and a 50-knot storm blows in for 24 to 48 hours of that four days, well, a lot of boats didn't stop fishing, because that was their only revenue stream for the whole year,\" says Campbell. \"It forced us to take unnecessary risks for financial survival.\" (His son, Scott Campbell Jr., is a former star of Discovery Channel's \u003cem>Deadliest Catch\u003c/em>, about the hazards of the fishing industry.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That kind of risk-taking has historically made fishing one of the nation's most dangerous professions, with a fatality rate more than 30 times the U.S. average, according to the new report.\u003c/p>\n\u003cp>Today there are approximately two dozen state and federal catch share programs in the U.S.\u003ca href=\"http://fisherysolutionscenter.edf.org/sites/catchshares.edf.org/files/US_Catch_Shares_Over_Time_0.pdf\"> Most launched in the last decade\u003c/a>. However, derby-style fishing still exists in many U.S. regions, including the Pacific and Atlantic swordfish fisheries, the Northeast's monkfish and herring fisheries, and the West Coast dungeness crab fishery.\u003c/p>\n\u003cp>Plenty of studies have looked at the environmental benefits of catch share programs — such as the reduction of bycatch, the ability to maximize the value of the catch, and direct impacts on the way fisheries are managed. But what makes this paper innovative is that it's looking at actual risk-taking data, says the study's author, \u003ca href=\"http://www.nwfsc.noaa.gov/contact/display_staffprofile.cfm?staffid=3040\">Lisa Pfeiffer,\u003c/a> an economist at the Northwest Fisheries Science Center.\u003c/p>\n\u003cp>Pfeiffer examined the impact a catch-share management program had on fishing safety by looking at the particularly data-rich West Coast sablefish fishery.\u003c/p>\n\u003cp>In 1994, the fishery had a nine-day season and was managed with traditional commercial fishing licenses. In 2001, it transitioned to a catch-share management system, with a set quota divided among fishermen and a season that now lasted seven months. Pfeiffer crunched data pulled from fishing records with information from the National Weather Service. She tracked high wind days — where fishermen would face rough waves and stormy conditions. And she found that, under the catch share program, fishermen were far more likely to keep their boats docked than risk their lives at sea — fishing trips on high wind days dropped by a whopping 79 percent.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact at the Environmental Defense Fund (which \u003ca href=\"https://www.edf.org/oceans/how-catch-shares-work-promising-solution\">supports and promotes\u003c/a> catch share programs), says that dramatic jump in safe fishing behavior makes sense.\u003c/p>\n\u003cp>\"Usually, catch share programs are implemented for environmental or economic reasons. Safety is probably not the goal at the outset, but it's one of those things that gets realized almost immediately, whether you're fishing in tropical waters like the Gulf of Mexico or in the cold waters of Alaska,\" says Fitzgerald.\u003c/p>\n\u003cp>But can Pfeiffer's findings be applied broadly to the other 23 U.S. catch share programs? If a catch share program replaces derby-style fishing seasons, then yes, she says. But she warns that catch share programs may not reduce risk in fisheries where derby-style fishing didn't previously exist.\u003c/p>\n\u003cp>Not everyone is convinced that catch share programs help all fishermen equally. Many worry that these programs push small fishermen out of the market. That includes Niaz Dorry, coordinating director for the\u003ca href=\"http://www.namanet.org/index.php/about-us\"> Northwest Atlantic Marine Alliance\u003c/a>, a fishermen-led nonprofit that focuses on marine biodiversity.\u003c/p>\n\u003cp>She says fisheries that operate under catch share quotas \"probably have [fewer] incidents because there are fewer boats involved and fewer fishermen. When fleet consolidation from catch shares happens, and you go from 200 smaller boats to five large boats, you're going to have fewer deaths because you have fewer fishermen at sea,\" Dorry says.\u003c/p>\n\u003cp>Indeed, the study did note a 30 percent reduction of the sablefish fishery's fleet size. But Pfeiffer, the study's author, suggests that more boats in the water would have buoyed the safety findings.\u003c/p>\n\u003cp>\"If there's a change in the size of the vessels fishing, that could be a contributing factor,\" she says, because larger ships may withstand stormy weather better. \"But in this case, the boats fishing for sablefish aren't the huge processing vessels you may imagine. Here they have a two- or three-member crew on board,\" says Pfeiffer.\u003c/p>\n\u003cp>But Dorry says that there are other ways to protect the lives of fishermen without pushing small fishermen out of the market. She points to\u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/02/436934709/from-dock-to-dish-a-new-model-connects-chefs-to-local-fishermen\"> community supported fishery programs\u003c/a>, which create a ready-made market for what fishermen are able to catch, regardless of weather.\u003c/p>\n\u003cp>\"Finding markets that understand fishermen better gives them more control over when they should go fishing and other means of staying safe at sea,\" she says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \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": "USDA Imposes Stricter Limit On Salmonella Bacteria In Poultry Products",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160204_me_usda_imposes_stricter_limit_on_salmonella_bacteria_in_poultry_products.mp3\u003c/p>\n\u003cp>The U.S. Department of Agriculture has \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2016/02/0032.xml\">announced\u003c/a> a new, stricter limit on salmonella bacteria in poultry products. It's a new attempt to make headway against one of the country's biggest, and most intractable, food safety problems.\u003c/p>\n\u003cp>Salmonella bacteria on raw poultry and fresh produce are estimated to cause about 1 million cases of illness in the U.S. each year. It has proved difficult to reduce that number because the bacteria are so commonly found in the environment, and especially in poultry.\u003c/p>\n\u003cp>Even when companies wash chicken carcasses after slaughter, the USDA has found the bacteria on about a quarter of all cut-up chicken parts heading for supermarket shelves. It's a good reason to handle raw chicken carefully, wash your hands afterward, and cook the meat well.\u003c/p>\n\u003cp>Under the USDA's new standard, companies will be required to reduce the frequency of contaminated chicken parts to 15 percent or less. The new standard also sets limits for turkey and ground meat products. A separate standard covers another disease-causing type of bacterium, called Campylobacter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alfred Almanza, the USDA's deputy undersecretary for food safety, says that after a year of testing, the USDA will start posting test results from each poultry processing plant online for consumers to see.\u003c/p>\n\u003cp>\"[This] is not a good thing for them, if they're failing,\" Almanza says. \"So those are pretty significant deterrents, or incentives for them to meet or exceed our standard.\"\u003c/p>\n\u003cp>The USDA says that when companies meet this new standard, 50,000 fewer people will get sick from salmonella each year.\u003c/p>\n\u003cp>But there's a lot of guesswork in that calculation, and some are not convinced that it's really true. \u003ca href=\"http://www.meatingplace.com/Industry/Blogs/Bio?forumId=756\">William James\u003c/a>, for instance, the former chief veterinarian for the USDA's Food Safety and Inspection Service, thinks the USDA's entire approach to controlling salmonella is flawed. James now works as a consultant for private companies.\u003c/p>\n\u003cp>James points to the agency experience with an earlier version of the salmonella standard, which he helped put in place. It did reduce the amount of salmonella bacteria that were found on poultry, yet illness rates did not drop.\u003c/p>\n\u003cp>The problem, he says, is that these USDA standards treat all salmonella alike, when there actually are more than 2,000 different genetic strains of the bacterium, and most of them don't make people sick. In fact, the ones that don't make you sick probably are beneficial, because they compete with the salmonella strains that really are dangerous, James says.\u003c/p>\n\u003cp>James wants poultry companies to take more accurate aim at their problem. \"The key here is probably to focus on those few types that are causing illness, and get serious about trying to eliminate those,\" he says.\u003c/p>\n\u003cp>He says that poultry companies should be testing their chicken houses for those specific bacteria, such as one strain called \u003cem>Salmonella Heidelberg\u003c/em>. When the bacteria show up in a flock, those chickens should be slaughtered separately, he says, and the buildings where they lived should be decontaminated.\u003c/p>\n\u003cp>The USDA's Almanza agrees that having a standard based on the prevalence of all salmonella is imprecise, but he thinks it still will help uncover food safety problems. \"If you have a high level of salmonella, you are going to have some that are of significance to public health,\" he says.\u003c/p>\n\u003cp>He believes that the new standard, and the power of posting test results online, will force companies to take \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\">additional measures\u003c/a> to make sure their products are safe.\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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"excerpt": "The USDA says it will prevent 50,000 cases of illness each year. Skeptics say the agency needs to take a different approach to the salmonella problem because the current one has not worked very well.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/02/20160204_me_usda_imposes_stricter_limit_on_salmonella_bacteria_in_poultry_products.mp3\u003c/p>\n\u003cp>The U.S. Department of Agriculture has \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2016/02/0032.xml\">announced\u003c/a> a new, stricter limit on salmonella bacteria in poultry products. It's a new attempt to make headway against one of the country's biggest, and most intractable, food safety problems.\u003c/p>\n\u003cp>Salmonella bacteria on raw poultry and fresh produce are estimated to cause about 1 million cases of illness in the U.S. each year. It has proved difficult to reduce that number because the bacteria are so commonly found in the environment, and especially in poultry.\u003c/p>\n\u003cp>Even when companies wash chicken carcasses after slaughter, the USDA has found the bacteria on about a quarter of all cut-up chicken parts heading for supermarket shelves. It's a good reason to handle raw chicken carefully, wash your hands afterward, and cook the meat well.\u003c/p>\n\u003cp>Under the USDA's new standard, companies will be required to reduce the frequency of contaminated chicken parts to 15 percent or less. The new standard also sets limits for turkey and ground meat products. A separate standard covers another disease-causing type of bacterium, called Campylobacter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alfred Almanza, the USDA's deputy undersecretary for food safety, says that after a year of testing, the USDA will start posting test results from each poultry processing plant online for consumers to see.\u003c/p>\n\u003cp>\"[This] is not a good thing for them, if they're failing,\" Almanza says. \"So those are pretty significant deterrents, or incentives for them to meet or exceed our standard.\"\u003c/p>\n\u003cp>The USDA says that when companies meet this new standard, 50,000 fewer people will get sick from salmonella each year.\u003c/p>\n\u003cp>But there's a lot of guesswork in that calculation, and some are not convinced that it's really true. \u003ca href=\"http://www.meatingplace.com/Industry/Blogs/Bio?forumId=756\">William James\u003c/a>, for instance, the former chief veterinarian for the USDA's Food Safety and Inspection Service, thinks the USDA's entire approach to controlling salmonella is flawed. James now works as a consultant for private companies.\u003c/p>\n\u003cp>James points to the agency experience with an earlier version of the salmonella standard, which he helped put in place. It did reduce the amount of salmonella bacteria that were found on poultry, yet illness rates did not drop.\u003c/p>\n\u003cp>The problem, he says, is that these USDA standards treat all salmonella alike, when there actually are more than 2,000 different genetic strains of the bacterium, and most of them don't make people sick. In fact, the ones that don't make you sick probably are beneficial, because they compete with the salmonella strains that really are dangerous, James says.\u003c/p>\n\u003cp>James wants poultry companies to take more accurate aim at their problem. \"The key here is probably to focus on those few types that are causing illness, and get serious about trying to eliminate those,\" he says.\u003c/p>\n\u003cp>He says that poultry companies should be testing their chicken houses for those specific bacteria, such as one strain called \u003cem>Salmonella Heidelberg\u003c/em>. When the bacteria show up in a flock, those chickens should be slaughtered separately, he says, and the buildings where they lived should be decontaminated.\u003c/p>\n\u003cp>The USDA's Almanza agrees that having a standard based on the prevalence of all salmonella is imprecise, but he thinks it still will help uncover food safety problems. \"If you have a high level of salmonella, you are going to have some that are of significance to public health,\" he says.\u003c/p>\n\u003cp>He believes that the new standard, and the power of posting test results online, will force companies to take \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/28/342166299/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella\">additional measures\u003c/a> to make sure their products are safe.\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": "'Forked' Rates Restaurants On How They Treat Their Workers",
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"content": "\u003cp>Saru Jayaraman may be restaurant obsessed, but don't call her a foodie. She's the founding director of the \u003ca href=\"http://rocunited.org/about-us/our-history/\">Restaurant Opportunities Centers United\u003c/a>, a national organization that advocates for better wages and working conditions for restaurant workers. She's also published several studies in legal and policy journals as director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\">Food Labor Research Center\u003c/a> at the University of California-Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_106517\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/465305257/forked-a-new-standard-for-american-dining\" rel=\"attachment wp-att-106517\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/forked-book.jpg\" alt=\"Forked: A New Standard for American Dining. by Saru Jayaraman\" width=\"300\" height=\"447\" class=\"size-full wp-image-106517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forked: A New Standard for American Dining.\u003cbr>by Saru Jayaraman\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination of grassroots and ivory tower makes Jayaraman arguably one of the country's leading experts on what it's like to live as a restaurant worker in America. She's someone celebrity restaurateur Danny Meyer turned to as he \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">decided to banish tipping\u003c/a> at some of his restaurants to try and close the pay gap between what his servers and dishwashers make.\u003c/p>\n\u003cp>Jayaraman's second book, \u003ca href=\"https://www.forkedthebook.com/\">Forked: A New Standard for American Dining\u003c/a>, published Feb. 1\u003cem>,\u003c/em> features 14 case studies and rankings of the working conditions at eateries ranging from greasy spoon diners to coffee shops, white tablecloth places to national chains like Olive Garden.\u003c/p>\n\u003cp>On one end, workers get tipped minimum wage as low as $2.13 an hour, sexual harassment from customers, unpaid sick days and no opportunity for mobility. That, writes Jayaraman, is the \"low road.\"\u003c/p>\n\u003cp>But, as Jayaraman argues in her profiles of \"high-road\" employers, restaurants can be both profitable and good places to work, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We spoke to her about what she's learned in her deep dive into the industry. The conversation has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>When most people think about restaurants, they think about food. Why focus on the workers? \u003c/strong>\u003c/p>\n\u003cp>So many reasons! We spend more on eating out than in the home. The industry is enormous: [it's] the second largest employer and growing faster than any other. One in 12 working Americans work in this industry, [and] 1 in 2 Americans have worked in [a restaurant] in their lifetime. But it has continued to be one of the absolute lowest paying employers in the U.S. For every year that the Department of Labor lists the 10 worst paid jobs, seven are, every year, restaurant jobs.\u003c/p>\n\u003cp>\u003cstrong>One of your critiques of the U.S. is that it's the only Western nation that has a tipped minimum wage. What's so bad about tipping?\u003c/strong>\u003c/p>\n\u003cp>It's not tipping per se that's the problem, it's the tipped minimum wage, which hasn't gone up in a quarter century. [ROC has] members whose mothers worked at the same wage they do: $2.13 an hour. It's a legacy of slavery; it comes from not wanting to pay black workers, former slaves, anything at all.\u003c/p>\n\u003cp>That means we as consumers are doubly subsidizing billion dollar corporations [like Darden, which owns Olive Garden]: We're paying worker wages entirely through our tips, and subsidizing their survival through taxpayer funded public assistance. The other problem is 70 percent of tipped workers are women, and [some] suffer from the absolute worst sexual harassment. When you rely on customer tips, you are then subject to tolerate however [a customer] might touch you or talk to you, because the customer is paying your bills.\u003c/p>\n\u003cp>\u003cstrong>What do you see as the biggest problems facing restaurant workers in America today? \u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>No. 1 is poverty wages, both tipped and untipped. No. 2 is benefits, [especially] the lack of paid sick days. Two-thirds [of restaurant workers] \u003ca href=\"http://rocunited.org/research-resources/\">report \u003c/a>working while they are ill, with everything from H1N1 to typhoid fever. And then the third major problem we hear is discrimination and harassment on basis of race and gender.\u003c/p>\n\u003cp>There are livable wage jobs in this industry, about 20 percent of them. They are fine dining servers and bartenders, and the problem is that those jobs are held almost exclusively by white men. People of color, women and immigrants often can't get to those best jobs; [they] get stuck in lower level segments, like fast food, and positions like bussers, runners and dishwashers.\u003c/p>\n\u003cp>\u003cstrong>OK, but if a worker doesn't want that kind of job, can't they just find another one? Why is restaurant workers' job quality a problem for diners? \u003c/strong>\u003c/p>\n\u003cp>You can't say to workers, \"go find another job,\" because someone's always going to fill those jobs. If you want to be treated well, served well, given quality food, then you have to care about how these workers are treated. All of our \"high-road\" employers are able to point to the fact that you get better service, better food, better environment, a better experience if workers are treated well and paid well.\u003c/p>\n\u003cfigure id=\"attachment_106519\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/innout.jpg\" alt=\"In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits.\" width=\"700\" height=\"530\" class=\"size-full wp-image-106519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout-400x303.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/20963604@N08/5415889727/\" target=\"_blank\">Matthew Kraus/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If the working conditions are so bad, why hasn't there been more of a movement to improve them? \u003c/strong>\u003c/p>\n\u003cp>It all points back to the money, power and influence of a trade lobby called the National Restaurant Association. It's the 10th most powerful lobbying group in Congress, [and] the most powerful voice in every state legislature on work conditions. They have wielded enormous power over legislators, to the point where [I have] heard people talking about, \"We can only raise the minimum wage if we leave out the tipped workers because the Restaurant Association won't let us raise the minimum wage unless we leave out those tipped workers.\"\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong> \u003cem>We asked the National Restaurant Association to respond to Jayaraman. S\u003c/em>pokesperson Christin Fernandez tells us that the association does actively lobby against increases to both the minimum and tipped minimum wages, including New York State Governor Cuomo's current efforts to raise the minimum wage to $15 per hour. But Fernandez questions Jayaraman's characterization of the group's power: \"It's flattering that she thinks we are this all-powerful lobby, but it's only a fraction of what we do,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Your book, \u003cem>Forked\u003c/em>, divides its rankings by type of restaurant: burgers, diners, sandwich shops, coffee shops, fine dining. But if there's any indicator of best practices, it seems to be that smaller, independent restaurants are more likely to boost wages and working conditions than big chains. Have decent labor practices become artisanal? \u003c/strong>\u003c/p>\n\u003cp>When we think about local, sustainable, organic [food trends], it was small, independent restaurants that started them, and then the big chains picked them up. I definitely wouldn't say ... only go to an independent, small restaurant, because the vast majority of all restaurants, including small independent restaurants, exploit their workers. But [some of] the small independents are able to pioneer a different way of doing business, a different business model, a different way of thinking, and then the chains often follow.\u003c/p>\n\u003cp>\u003cstrong>Won't making restaurant jobs better mean restaurant prices will go up, and some restaurants will be driven out of business?\u003c/strong>\u003c/p>\n\u003cp>The places that have raised the minimum wage in this industry are not just surviving, but thriving. The \u003ca href=\"http://www.epi.org/publication/waiting-for-change-tipped-minimum-wage/\">seven states\u003c/a> that have the highest wages and don't allow a lower wage for tipped workers, are actually faring better, on every measure, than the 43 states with lower wages for tipped workers. Those seven states have \u003ca href=\"http://rocunited.org/recipeforsuccess/\">higher restaurant sales per capita,\u003c/a> higher job growth in the restaurant industry, higher job growth among tipped workers. On the whole, workers are doing better, employers are doing better.\u003c/p>\n\u003cp>\u003cstrong>How can diners find out if restaurant workers at their favorite local restaurant are being treated well? If they're not, what can diners do to make things better?\u003c/strong>\u003c/p>\n\u003cp>We have a \u003ca href=\"https://itunes.apple.com/us/app/roc-national-diners-guide/id577946103?mt=8\">Diner's Guide app\u003c/a>. It rates the most popular chains and 150 \"high-road\" companies on wages, benefits and mobility for workers. It also notes if they are part of an alternative restaurant association we started, called \u003ca href=\"http://rocunited.org/our-work/high-road/raise/\">RAISE\u003c/a>, of \"high-road\" employers. [But] the most important thing we'd like you do is communicate that you support \"high-road\" practices to the owner or manager.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a> \u003cem>a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\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": "More restaurants are offering better wages, benefits and working conditions for employees. A new book rates dozens of restaurants and scolds the ones taking the \"low road\" to profitability.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Saru Jayaraman may be restaurant obsessed, but don't call her a foodie. She's the founding director of the \u003ca href=\"http://rocunited.org/about-us/our-history/\">Restaurant Opportunities Centers United\u003c/a>, a national organization that advocates for better wages and working conditions for restaurant workers. She's also published several studies in legal and policy journals as director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\">Food Labor Research Center\u003c/a> at the University of California-Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_106517\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/465305257/forked-a-new-standard-for-american-dining\" rel=\"attachment wp-att-106517\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/forked-book.jpg\" alt=\"Forked: A New Standard for American Dining. by Saru Jayaraman\" width=\"300\" height=\"447\" class=\"size-full wp-image-106517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forked: A New Standard for American Dining.\u003cbr>by Saru Jayaraman\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination of grassroots and ivory tower makes Jayaraman arguably one of the country's leading experts on what it's like to live as a restaurant worker in America. She's someone celebrity restaurateur Danny Meyer turned to as he \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">decided to banish tipping\u003c/a> at some of his restaurants to try and close the pay gap between what his servers and dishwashers make.\u003c/p>\n\u003cp>Jayaraman's second book, \u003ca href=\"https://www.forkedthebook.com/\">Forked: A New Standard for American Dining\u003c/a>, published Feb. 1\u003cem>,\u003c/em> features 14 case studies and rankings of the working conditions at eateries ranging from greasy spoon diners to coffee shops, white tablecloth places to national chains like Olive Garden.\u003c/p>\n\u003cp>On one end, workers get tipped minimum wage as low as $2.13 an hour, sexual harassment from customers, unpaid sick days and no opportunity for mobility. That, writes Jayaraman, is the \"low road.\"\u003c/p>\n\u003cp>But, as Jayaraman argues in her profiles of \"high-road\" employers, restaurants can be both profitable and good places to work, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We spoke to her about what she's learned in her deep dive into the industry. The conversation has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>When most people think about restaurants, they think about food. Why focus on the workers? \u003c/strong>\u003c/p>\n\u003cp>So many reasons! We spend more on eating out than in the home. The industry is enormous: [it's] the second largest employer and growing faster than any other. One in 12 working Americans work in this industry, [and] 1 in 2 Americans have worked in [a restaurant] in their lifetime. But it has continued to be one of the absolute lowest paying employers in the U.S. For every year that the Department of Labor lists the 10 worst paid jobs, seven are, every year, restaurant jobs.\u003c/p>\n\u003cp>\u003cstrong>One of your critiques of the U.S. is that it's the only Western nation that has a tipped minimum wage. What's so bad about tipping?\u003c/strong>\u003c/p>\n\u003cp>It's not tipping per se that's the problem, it's the tipped minimum wage, which hasn't gone up in a quarter century. [ROC has] members whose mothers worked at the same wage they do: $2.13 an hour. It's a legacy of slavery; it comes from not wanting to pay black workers, former slaves, anything at all.\u003c/p>\n\u003cp>That means we as consumers are doubly subsidizing billion dollar corporations [like Darden, which owns Olive Garden]: We're paying worker wages entirely through our tips, and subsidizing their survival through taxpayer funded public assistance. The other problem is 70 percent of tipped workers are women, and [some] suffer from the absolute worst sexual harassment. When you rely on customer tips, you are then subject to tolerate however [a customer] might touch you or talk to you, because the customer is paying your bills.\u003c/p>\n\u003cp>\u003cstrong>What do you see as the biggest problems facing restaurant workers in America today? \u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>No. 1 is poverty wages, both tipped and untipped. No. 2 is benefits, [especially] the lack of paid sick days. Two-thirds [of restaurant workers] \u003ca href=\"http://rocunited.org/research-resources/\">report \u003c/a>working while they are ill, with everything from H1N1 to typhoid fever. And then the third major problem we hear is discrimination and harassment on basis of race and gender.\u003c/p>\n\u003cp>There are livable wage jobs in this industry, about 20 percent of them. They are fine dining servers and bartenders, and the problem is that those jobs are held almost exclusively by white men. People of color, women and immigrants often can't get to those best jobs; [they] get stuck in lower level segments, like fast food, and positions like bussers, runners and dishwashers.\u003c/p>\n\u003cp>\u003cstrong>OK, but if a worker doesn't want that kind of job, can't they just find another one? Why is restaurant workers' job quality a problem for diners? \u003c/strong>\u003c/p>\n\u003cp>You can't say to workers, \"go find another job,\" because someone's always going to fill those jobs. If you want to be treated well, served well, given quality food, then you have to care about how these workers are treated. All of our \"high-road\" employers are able to point to the fact that you get better service, better food, better environment, a better experience if workers are treated well and paid well.\u003c/p>\n\u003cfigure id=\"attachment_106519\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/innout.jpg\" alt=\"In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits.\" width=\"700\" height=\"530\" class=\"size-full wp-image-106519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout-400x303.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/20963604@N08/5415889727/\" target=\"_blank\">Matthew Kraus/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If the working conditions are so bad, why hasn't there been more of a movement to improve them? \u003c/strong>\u003c/p>\n\u003cp>It all points back to the money, power and influence of a trade lobby called the National Restaurant Association. It's the 10th most powerful lobbying group in Congress, [and] the most powerful voice in every state legislature on work conditions. They have wielded enormous power over legislators, to the point where [I have] heard people talking about, \"We can only raise the minimum wage if we leave out the tipped workers because the Restaurant Association won't let us raise the minimum wage unless we leave out those tipped workers.\"\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong> \u003cem>We asked the National Restaurant Association to respond to Jayaraman. S\u003c/em>pokesperson Christin Fernandez tells us that the association does actively lobby against increases to both the minimum and tipped minimum wages, including New York State Governor Cuomo's current efforts to raise the minimum wage to $15 per hour. But Fernandez questions Jayaraman's characterization of the group's power: \"It's flattering that she thinks we are this all-powerful lobby, but it's only a fraction of what we do,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Your book, \u003cem>Forked\u003c/em>, divides its rankings by type of restaurant: burgers, diners, sandwich shops, coffee shops, fine dining. But if there's any indicator of best practices, it seems to be that smaller, independent restaurants are more likely to boost wages and working conditions than big chains. Have decent labor practices become artisanal? \u003c/strong>\u003c/p>\n\u003cp>When we think about local, sustainable, organic [food trends], it was small, independent restaurants that started them, and then the big chains picked them up. I definitely wouldn't say ... only go to an independent, small restaurant, because the vast majority of all restaurants, including small independent restaurants, exploit their workers. But [some of] the small independents are able to pioneer a different way of doing business, a different business model, a different way of thinking, and then the chains often follow.\u003c/p>\n\u003cp>\u003cstrong>Won't making restaurant jobs better mean restaurant prices will go up, and some restaurants will be driven out of business?\u003c/strong>\u003c/p>\n\u003cp>The places that have raised the minimum wage in this industry are not just surviving, but thriving. The \u003ca href=\"http://www.epi.org/publication/waiting-for-change-tipped-minimum-wage/\">seven states\u003c/a> that have the highest wages and don't allow a lower wage for tipped workers, are actually faring better, on every measure, than the 43 states with lower wages for tipped workers. Those seven states have \u003ca href=\"http://rocunited.org/recipeforsuccess/\">higher restaurant sales per capita,\u003c/a> higher job growth in the restaurant industry, higher job growth among tipped workers. On the whole, workers are doing better, employers are doing better.\u003c/p>\n\u003cp>\u003cstrong>How can diners find out if restaurant workers at their favorite local restaurant are being treated well? If they're not, what can diners do to make things better?\u003c/strong>\u003c/p>\n\u003cp>We have a \u003ca href=\"https://itunes.apple.com/us/app/roc-national-diners-guide/id577946103?mt=8\">Diner's Guide app\u003c/a>. It rates the most popular chains and 150 \"high-road\" companies on wages, benefits and mobility for workers. It also notes if they are part of an alternative restaurant association we started, called \u003ca href=\"http://rocunited.org/our-work/high-road/raise/\">RAISE\u003c/a>, of \"high-road\" employers. [But] the most important thing we'd like you do is communicate that you support \"high-road\" practices to the owner or manager.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a> \u003cem>a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\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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"content": "\u003cp>Farmworkers in two of the nation's most important agricultural counties joined other low-wage food sector workers on Wednesday, demanding better wages with a new Bill of Rights.\u003c/p>\n\u003cp>The thrust of the bill, which is aimed at workers in Ventura and Santa Barbara counties in California, is to establish a \"rule of law\" in the fields, observers say.\u003c/p>\n\u003cp>\u003cstrong>\"\u003c/strong>There are rampant violations of farmworkers rights in agriculture,\" says Bruce Goldstein, executive director of \u003ca href=\"http://www.farmworkerjustice.org/\">Farmworker Justice\u003c/a>, a national advocacy group supporting the effort. \"A lot of this is that a lot of employers feel like it's not likely they're going to get caught [breaking laws], and that if they get caught the cost is not that much – so they might as well take the risk.\"\u003c/p>\n\u003cp>That's particularly true because so many farmworkers – an \u003ca href=\"http://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx%23legalstatus\">estimated 40 to 50 percent\u003c/a> – are undocumented\u003cstrong>. \u003c/strong>Many are\u003cstrong> \u003c/strong>afraid that if they report labor abuse they'll be deported, says Goldstein.\u003c/p>\n\u003cp>More than 80 groups back the list of demands in the bill, says Lucas Zucker, policy director for \u003ca href=\"http://causenow.org/\">Central Coast Alliance United for a Sustainable Economy\u003c/a>, one of the groups leading the charge. The movement has garnered support from the United Farm Workers, Planned Parenthood and Maria Echaveste, who formerly headed up the federal Department of Labor's wage and hour division.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bill's organizers say they've been inspired by watching other low-wage workers, particularly those in the food industry, make gains. Major cities like San Francisco and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/23/425460095/fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state\">New York\u003c/a> have passed ordinances raising wages to $15 an hour. Meanwhile, restaurateur Danny Meyer in New York \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">has banned\u003c/a> tipping in part to stabilize restaurant wages.\u003c/p>\n\u003cp>\"There have been lots of kind of explosions of the last couple years of cities trying to move minimum wages, maternity leave, wage theft ordinances,\" says Zucker. \"But that's really been concentrated in urban areas. There's been essentially nothing like this in a rural areas. We think this can set precedent for other counties to set stronger labor conditions for farmworkers.\"\u003c/p>\n\u003cp>The two counties the bill of rights would affect, Ventura and Santa Barbara counties, are immediately north of Los Angeles. Combined, they are home to roughly 40,000 farmworkers or roughly 1 in every 10 farmworkers in the state. And because the U.S. holds roughly \u003ca href=\"http://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx%23Numbers\">1 million farmworkers total\u003c/a>, a bill of rights in those counties would cover about 4 percent of all farmworkers in the country, organizers say.\u003c/p>\n\u003cp>Many of the bill's items – which are grouped into wage theft, safety and health, and overwork – simply demand that existing laws be enforced, like respecting required rest breaks and penalizing employers who steal wages. It also calls for educating farmworkers on their rights and establishing a complaint hotline.\u003c/p>\n\u003cp>But a few items are arguably more ambitious, such as a request to hold jobs for pregnant women who choose to avoid pesticide exposure by not working in fields and technical assistance for growers to reduce dependency on dangerous pesticides. The bill also calls for the creation of a position in local government to address extensive sexual harassment and violence against women in the fields.\u003c/p>\n\u003cp>Though framed as a bill of rights, the organizers will need to shore up county-level political support for the enforcement efforts, government funding and new public offices. Zucker says his group hopes to gain traction on the bill quickly, and get some of the demands written into county ordinances before the end of the year.\u003c/p>\n\u003cp>If farmworkers can catch the momentum created by other efforts to improve working conditions, says Goldstein, they can set the stage for bigger changes down the road.\u003c/p>\n\u003cp>\"There's a lot of gridlock in Congress on many labor and immigration and occupational safety and health issues,\" says Goldstein. But local initiatives are often more progressive than federal ones. And when those initiatives succeed locally, he says, \"changes at the local and state levels can bubble up to the national level.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a> a New York Times bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Farmworkers in two of the nation's most important agricultural counties joined other low-wage food sector workers on Wednesday, demanding better wages with a new Bill of Rights.\u003c/p>\n\u003cp>The thrust of the bill, which is aimed at workers in Ventura and Santa Barbara counties in California, is to establish a \"rule of law\" in the fields, observers say.\u003c/p>\n\u003cp>\u003cstrong>\"\u003c/strong>There are rampant violations of farmworkers rights in agriculture,\" says Bruce Goldstein, executive director of \u003ca href=\"http://www.farmworkerjustice.org/\">Farmworker Justice\u003c/a>, a national advocacy group supporting the effort. \"A lot of this is that a lot of employers feel like it's not likely they're going to get caught [breaking laws], and that if they get caught the cost is not that much – so they might as well take the risk.\"\u003c/p>\n\u003cp>That's particularly true because so many farmworkers – an \u003ca href=\"http://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx%23legalstatus\">estimated 40 to 50 percent\u003c/a> – are undocumented\u003cstrong>. \u003c/strong>Many are\u003cstrong> \u003c/strong>afraid that if they report labor abuse they'll be deported, says Goldstein.\u003c/p>\n\u003cp>More than 80 groups back the list of demands in the bill, says Lucas Zucker, policy director for \u003ca href=\"http://causenow.org/\">Central Coast Alliance United for a Sustainable Economy\u003c/a>, one of the groups leading the charge. The movement has garnered support from the United Farm Workers, Planned Parenthood and Maria Echaveste, who formerly headed up the federal Department of Labor's wage and hour division.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bill's organizers say they've been inspired by watching other low-wage workers, particularly those in the food industry, make gains. Major cities like San Francisco and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/23/425460095/fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state\">New York\u003c/a> have passed ordinances raising wages to $15 an hour. Meanwhile, restaurateur Danny Meyer in New York \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">has banned\u003c/a> tipping in part to stabilize restaurant wages.\u003c/p>\n\u003cp>\"There have been lots of kind of explosions of the last couple years of cities trying to move minimum wages, maternity leave, wage theft ordinances,\" says Zucker. \"But that's really been concentrated in urban areas. There's been essentially nothing like this in a rural areas. We think this can set precedent for other counties to set stronger labor conditions for farmworkers.\"\u003c/p>\n\u003cp>The two counties the bill of rights would affect, Ventura and Santa Barbara counties, are immediately north of Los Angeles. Combined, they are home to roughly 40,000 farmworkers or roughly 1 in every 10 farmworkers in the state. And because the U.S. holds roughly \u003ca href=\"http://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx%23Numbers\">1 million farmworkers total\u003c/a>, a bill of rights in those counties would cover about 4 percent of all farmworkers in the country, organizers say.\u003c/p>\n\u003cp>Many of the bill's items – which are grouped into wage theft, safety and health, and overwork – simply demand that existing laws be enforced, like respecting required rest breaks and penalizing employers who steal wages. It also calls for educating farmworkers on their rights and establishing a complaint hotline.\u003c/p>\n\u003cp>But a few items are arguably more ambitious, such as a request to hold jobs for pregnant women who choose to avoid pesticide exposure by not working in fields and technical assistance for growers to reduce dependency on dangerous pesticides. The bill also calls for the creation of a position in local government to address extensive sexual harassment and violence against women in the fields.\u003c/p>\n\u003cp>Though framed as a bill of rights, the organizers will need to shore up county-level political support for the enforcement efforts, government funding and new public offices. Zucker says his group hopes to gain traction on the bill quickly, and get some of the demands written into county ordinances before the end of the year.\u003c/p>\n\u003cp>If farmworkers can catch the momentum created by other efforts to improve working conditions, says Goldstein, they can set the stage for bigger changes down the road.\u003c/p>\n\u003cp>\"There's a lot of gridlock in Congress on many labor and immigration and occupational safety and health issues,\" says Goldstein. But local initiatives are often more progressive than federal ones. And when those initiatives succeed locally, he says, \"changes at the local and state levels can bubble up to the national level.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a> a New York Times bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Matzoh balls aren’t for everyone. Neither are Velveeta cheese sandwiches or baba ghanoush. But for some, the taste and smell of these dishes are like a dose of “home” straight to their veins. Offering foods that remind people of home is Mimi Silbert’s main criteria for the menu at \u003ca href=\"http://www.delanceystreetfoundation.org/enterrestaurant.php\" target=\"_blank\">Delancey Street\u003c/a>, the restaurant she opened on San Francisco’s waterfront in 1991.\u003c/p>\n\u003cfigure id=\"attachment_106278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/chix-matzo-soup.jpg\" alt=\"Granny Dena’s matzoh ball soup.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Granny Dena’s matzoh ball soup. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I sat down to talk with Silbert last month, she was still putting the finishing touches on the restaurant’s new menu. She excitedly described some of the latest additions, like the nacho slider topped with pickled jalapenos. Just like the food most of us prepare and serve in our own homes, the menu at the Delancey Street Restaurant is not beholden to any particular themes or deliberate marketing strategies. It’s mostly an evolving hodgepodge of dishes that Silbert has enjoyed throughout her seven decades of life, and added to her personal recipe book.\u003c/p>\n\u003cp>And the menu isn’t the only thing that’s eclectic about this restaurant. So is the staff. The waiters, maître-d’s and cooks are not unified in their desire to work at a restaurant, but rather, by the fact that they have all hit rock bottom and are preparing to make a new go at life in the house that Silbert has built.\u003c/p>\n\u003cp>The Delancey Street restaurant is just one facet of an extensive \u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">residential self-help organization\u003c/a> that Silbert founded in 1971. Former felons, substance abusers, gang members and others ready to embark on a new life path apply to live at one of the Delancey Street campuses around the country where they work to build the skills they need to lead more honest, productive and hopefully, happier lives.\u003c/p>\n\u003cp>On average, residents remain at Delancey Street for four years, during which time they acquire an academic education as well as a minimum of three marketable skills. They gain these skills by working rotations at the many \u003ca href=\"http://www.delanceystreetfoundation.org/enterprises.php\" target=\"_blank\">Delancey Street enterprises\u003c/a>, which includes a moving company, furniture store, barbershop and bookstore, to name just a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Most people here have never even worked an honest job,” says Silbert. Sometimes they try something out here and it fits -- and you say ‘oh my god they’re going to develop a talent.’ And sometimes it’s just a dead end.”\u003c/p>\n\u003cp>While the 400 residents at the organization’s San Francisco campus get introduced to a wide variety of vocations, Silbert says that many of them do find their calling at the restaurant -- the heart of the operation.\u003c/p>\n\u003cfigure id=\"attachment_106279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106279\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/delancey-street-mimi.jpg\" alt=\"Delancey Street organization and restaurant founder, Mimi Silbert.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Delancey Street organization and restaurant founder, Mimi Silbert. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Delancey Street is a home for me. I raised my kids here,” says Silbert. “Most of our people [at Delancey Street] have never had a real home until now. When I grew up, home revolved around the kitchen. My grandmother and my mom were at that stove the whole time and when people came in, they came into our kitchen. A home is about nourishment, and food is physically and spiritually nourishing. It makes you want to hug people. We have a lot of customers who keep coming and coming and coming -- and we’re hugging them and they’re hugging us.”\u003c/p>\n\u003cp>Many of the recipes that Silbert teaches the staff come from her own family’s culinary traditions. A first generation American, Silbert’s parents left Eastern Europe to escape religious persecution and establish a new life in New York’s Lower East side. Delancey Street -- the restaurant’s namesake -- is one of the tenement-lined streets in this neighborhood where Jewish immigrants like Silbert’s parents settled down to make a fresh start.\u003c/p>\n\u003cp>Her parents likely left behind most of their physical belongings, but carried with them some of the old world recipes now featured on the restaurant’s menu, like the steaming bowl of Granny Dena’s chicken soup sitting on the table in front of me. I slurp a spoonful of the rich dark broth, loaded with cabbage and celery, a dense matzoh ball plopped right in the middle of it. Just like \u003cem>my \u003c/em>grandmother used to make.\u003c/p>\n\u003cp>Although Silbert had been eating and making this soup for ages, she had never followed an actual recipe. But ‘winging it’ was not going to work for her staff. The soup was utterly unfamiliar to them; the matzoh ball was like some kind of alien life form. A recipe was required. So Silbert wrote down that it needed a little of this and a little of that (and a lot of cabbage), and eventually they all figured out how to get it just right.\u003c/p>\n\u003cp>Silbert recently took her cook staff on a field trip to New York City to visit places like \u003ca href=\"http://katzsdelicatessen.com/\" target=\"_blank\">Katz’s Delicatessen\u003c/a> to sample authentic Jewish foods like pastrami and \u003ca href=\"http://www.splendidtable.org/story/how-to-make-schmaltz\" target=\"_blank\">schmaltz\u003c/a> (poultry fat used for cooking or spreading on bread). “We have a smoker in which we make brisket, but I’m trying to develop the feel for making pastrami,” explained Silbert. “I wanted everyone to taste it and see it we could do it just like that.”\u003c/p>\n\u003cfigure id=\"attachment_106283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sweet-potato-pie.jpg\" alt=\"A slice of sweet potato pie.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of sweet potato pie. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, there are plenty of things that Silbert does have recipes for, including those dishes she solicits from the family traditions of the residents themselves. As evidence of this, she calls out to one of her dapper waiters (they all wear crisp white shirts and bow ties) to bring me a slice of sweet potato pie. It’s a recipe that comes from the mother of a Delancey Street graduate who had sent the pie to Silbert as a holiday gift – and it was love at first bite. Silbert requested the recipe so they could add it to the menu.\u003c/p>\n\u003cp>My mouth waters as my spoons sinks into the thick orange filling, and all I can manage is a deep “mmmmm” when the lusciousness hits.\u003c/p>\n\u003cp>I also inquire about the origins of the sweet and spicy cauliflower plate, which Silbert says is a dish she made up for her friend, California Attorney General \u003ca href=\"https://en.wikipedia.org/wiki/Kamala_Harris\" target=\"_blank\">Kamala Harris\u003c/a>. “Kamala is from India and she married a Jewish man -- and they were coming over so I made that up to go along with the blintzes and other things that I was serving.”\u003c/p>\n\u003cfigure id=\"attachment_106281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fried-food-cauliflower.jpg\" alt=\"Sweet and spicy cauliflower\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and spicy cauliflower \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you order the chili rellenos or Kimi’s pesto pasta or a new entree that Silbert has been cooking up in homage to a resident whose family hails from Palestine, you can be sure that there is a story behind every dish.\u003c/p>\n\u003cp>Among the mayhem of menu options, one item jumped out as me as suspiciously trendy: kale. Silbert was quick to explain, “I really didn’t want to put it on – you should’ve heard me complaining!” She added the kale in honor of a friend who had cancer and was eating lots of vitamin packed greens to try to boost his health.\u003c/p>\n\u003cp>“I won’t have goat cheese or kiwi though,” Silbert is quick to add.\u003c/p>\n\u003cp>Whether it’s crispy Parmesan kale or ½ slab of baby back ribs with collard greens, Silbert says she just trusts her gut when deciding what goes on the menu and what doesn’t. That’s also how she makes decisions about how to run the entire operation; no professional managers, chefs, marketers or other experts have ever stepped foot there. The residents simply follow the strong clear lead of their matriarch, train and learn from each other, and figure the rest out together. This family-style management model is why Silbert throws up her hands when people ask her to help establish restaurants for other kinds of communities.\u003c/p>\n\u003cp>“People ask me if I’d open a restaurant for them and I say ‘nah.’ This is our home. If it’s not our home it’s not our restaurant. You have to come up with what fits your group -- you have to go to the people who are going to be there and say, ‘what can you cook?’ Otherwise it just won’t work.”\u003c/p>\n\u003cp>It seems to me that the way Silbert makes Delancey Street work is just like her recipe for Granny Dena’s soup; with a little of this and a little of that, a dollop of chutzpah and just the right amount of schmaltz.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">\u003cstrong>Delancey Street Restaurant\u003c/strong>\u003c/a>\u003cbr>\n600 The Embarcadero [\u003ca href=\"https://goo.gl/qk88JH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nTel: (415) 512-5179\u003cbr>\nHours: Tue-Fri, 11am-11pm; Sat-Sun, 10am-11pm; Closed Monday\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Matzoh balls aren’t for everyone. Neither are Velveeta cheese sandwiches or baba ghanoush. But for some, the taste and smell of these dishes are like a dose of “home” straight to their veins. Offering foods that remind people of home is Mimi Silbert’s main criteria for the menu at \u003ca href=\"http://www.delanceystreetfoundation.org/enterrestaurant.php\" target=\"_blank\">Delancey Street\u003c/a>, the restaurant she opened on San Francisco’s waterfront in 1991.\u003c/p>\n\u003cfigure id=\"attachment_106278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/chix-matzo-soup.jpg\" alt=\"Granny Dena’s matzoh ball soup.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/chix-matzo-soup-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Granny Dena’s matzoh ball soup. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I sat down to talk with Silbert last month, she was still putting the finishing touches on the restaurant’s new menu. She excitedly described some of the latest additions, like the nacho slider topped with pickled jalapenos. Just like the food most of us prepare and serve in our own homes, the menu at the Delancey Street Restaurant is not beholden to any particular themes or deliberate marketing strategies. It’s mostly an evolving hodgepodge of dishes that Silbert has enjoyed throughout her seven decades of life, and added to her personal recipe book.\u003c/p>\n\u003cp>And the menu isn’t the only thing that’s eclectic about this restaurant. So is the staff. The waiters, maître-d’s and cooks are not unified in their desire to work at a restaurant, but rather, by the fact that they have all hit rock bottom and are preparing to make a new go at life in the house that Silbert has built.\u003c/p>\n\u003cp>The Delancey Street restaurant is just one facet of an extensive \u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">residential self-help organization\u003c/a> that Silbert founded in 1971. Former felons, substance abusers, gang members and others ready to embark on a new life path apply to live at one of the Delancey Street campuses around the country where they work to build the skills they need to lead more honest, productive and hopefully, happier lives.\u003c/p>\n\u003cp>On average, residents remain at Delancey Street for four years, during which time they acquire an academic education as well as a minimum of three marketable skills. They gain these skills by working rotations at the many \u003ca href=\"http://www.delanceystreetfoundation.org/enterprises.php\" target=\"_blank\">Delancey Street enterprises\u003c/a>, which includes a moving company, furniture store, barbershop and bookstore, to name just a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Most people here have never even worked an honest job,” says Silbert. Sometimes they try something out here and it fits -- and you say ‘oh my god they’re going to develop a talent.’ And sometimes it’s just a dead end.”\u003c/p>\n\u003cp>While the 400 residents at the organization’s San Francisco campus get introduced to a wide variety of vocations, Silbert says that many of them do find their calling at the restaurant -- the heart of the operation.\u003c/p>\n\u003cfigure id=\"attachment_106279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106279\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/delancey-street-mimi.jpg\" alt=\"Delancey Street organization and restaurant founder, Mimi Silbert.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/delancey-street-mimi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Delancey Street organization and restaurant founder, Mimi Silbert. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Delancey Street is a home for me. I raised my kids here,” says Silbert. “Most of our people [at Delancey Street] have never had a real home until now. When I grew up, home revolved around the kitchen. My grandmother and my mom were at that stove the whole time and when people came in, they came into our kitchen. A home is about nourishment, and food is physically and spiritually nourishing. It makes you want to hug people. We have a lot of customers who keep coming and coming and coming -- and we’re hugging them and they’re hugging us.”\u003c/p>\n\u003cp>Many of the recipes that Silbert teaches the staff come from her own family’s culinary traditions. A first generation American, Silbert’s parents left Eastern Europe to escape religious persecution and establish a new life in New York’s Lower East side. Delancey Street -- the restaurant’s namesake -- is one of the tenement-lined streets in this neighborhood where Jewish immigrants like Silbert’s parents settled down to make a fresh start.\u003c/p>\n\u003cp>Her parents likely left behind most of their physical belongings, but carried with them some of the old world recipes now featured on the restaurant’s menu, like the steaming bowl of Granny Dena’s chicken soup sitting on the table in front of me. I slurp a spoonful of the rich dark broth, loaded with cabbage and celery, a dense matzoh ball plopped right in the middle of it. Just like \u003cem>my \u003c/em>grandmother used to make.\u003c/p>\n\u003cp>Although Silbert had been eating and making this soup for ages, she had never followed an actual recipe. But ‘winging it’ was not going to work for her staff. The soup was utterly unfamiliar to them; the matzoh ball was like some kind of alien life form. A recipe was required. So Silbert wrote down that it needed a little of this and a little of that (and a lot of cabbage), and eventually they all figured out how to get it just right.\u003c/p>\n\u003cp>Silbert recently took her cook staff on a field trip to New York City to visit places like \u003ca href=\"http://katzsdelicatessen.com/\" target=\"_blank\">Katz’s Delicatessen\u003c/a> to sample authentic Jewish foods like pastrami and \u003ca href=\"http://www.splendidtable.org/story/how-to-make-schmaltz\" target=\"_blank\">schmaltz\u003c/a> (poultry fat used for cooking or spreading on bread). “We have a smoker in which we make brisket, but I’m trying to develop the feel for making pastrami,” explained Silbert. “I wanted everyone to taste it and see it we could do it just like that.”\u003c/p>\n\u003cfigure id=\"attachment_106283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sweet-potato-pie.jpg\" alt=\"A slice of sweet potato pie.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sweet-potato-pie-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of sweet potato pie. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, there are plenty of things that Silbert does have recipes for, including those dishes she solicits from the family traditions of the residents themselves. As evidence of this, she calls out to one of her dapper waiters (they all wear crisp white shirts and bow ties) to bring me a slice of sweet potato pie. It’s a recipe that comes from the mother of a Delancey Street graduate who had sent the pie to Silbert as a holiday gift – and it was love at first bite. Silbert requested the recipe so they could add it to the menu.\u003c/p>\n\u003cp>My mouth waters as my spoons sinks into the thick orange filling, and all I can manage is a deep “mmmmm” when the lusciousness hits.\u003c/p>\n\u003cp>I also inquire about the origins of the sweet and spicy cauliflower plate, which Silbert says is a dish she made up for her friend, California Attorney General \u003ca href=\"https://en.wikipedia.org/wiki/Kamala_Harris\" target=\"_blank\">Kamala Harris\u003c/a>. “Kamala is from India and she married a Jewish man -- and they were coming over so I made that up to go along with the blintzes and other things that I was serving.”\u003c/p>\n\u003cfigure id=\"attachment_106281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fried-food-cauliflower.jpg\" alt=\"Sweet and spicy cauliflower\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fried-food-cauliflower-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and spicy cauliflower \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you order the chili rellenos or Kimi’s pesto pasta or a new entree that Silbert has been cooking up in homage to a resident whose family hails from Palestine, you can be sure that there is a story behind every dish.\u003c/p>\n\u003cp>Among the mayhem of menu options, one item jumped out as me as suspiciously trendy: kale. Silbert was quick to explain, “I really didn’t want to put it on – you should’ve heard me complaining!” She added the kale in honor of a friend who had cancer and was eating lots of vitamin packed greens to try to boost his health.\u003c/p>\n\u003cp>“I won’t have goat cheese or kiwi though,” Silbert is quick to add.\u003c/p>\n\u003cp>Whether it’s crispy Parmesan kale or ½ slab of baby back ribs with collard greens, Silbert says she just trusts her gut when deciding what goes on the menu and what doesn’t. That’s also how she makes decisions about how to run the entire operation; no professional managers, chefs, marketers or other experts have ever stepped foot there. The residents simply follow the strong clear lead of their matriarch, train and learn from each other, and figure the rest out together. This family-style management model is why Silbert throws up her hands when people ask her to help establish restaurants for other kinds of communities.\u003c/p>\n\u003cp>“People ask me if I’d open a restaurant for them and I say ‘nah.’ This is our home. If it’s not our home it’s not our restaurant. You have to come up with what fits your group -- you have to go to the people who are going to be there and say, ‘what can you cook?’ Otherwise it just won’t work.”\u003c/p>\n\u003cp>It seems to me that the way Silbert makes Delancey Street work is just like her recipe for Granny Dena’s soup; with a little of this and a little of that, a dollop of chutzpah and just the right amount of schmaltz.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delanceystreetfoundation.org/\" target=\"_blank\">\u003cstrong>Delancey Street Restaurant\u003c/strong>\u003c/a>\u003cbr>\n600 The Embarcadero [\u003ca href=\"https://goo.gl/qk88JH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nTel: (415) 512-5179\u003cbr>\nHours: Tue-Fri, 11am-11pm; Sat-Sun, 10am-11pm; Closed Monday\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hillary Clinton's Elixir: Can A Hot Pepper A Day Boost Immunity?",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160121_atc_hillary_hot_peppers_and_immunity.mp3\u003c/p>\n\u003cp>If you're a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/03/383364416/love-hot-sauce-your-personality-may-be-a-good-predictor\">chili head\u003c/a>, you may have more in common with Hillary Clinton than you knew.\u003c/p>\n\u003cp>Turns out, the presidential hopeful has a serious jalapeno habit. She \u003ca href=\"http://www.npr.org/2016/01/20/463728689/hillary-clinton-and-jeb-bush-agree-on-at-least-one-thing\">told\u003c/a> \u003cem>All Things Considered\u003c/em> host Ari Shapiro it started back in 1992, when it was her husband, Bill Clinton, who was running for the White House.\u003c/p>\n\u003cp>\"I read an article about the special immune-boosting characteristics of hot peppers and I thought, well, that's interesting because, you know, campaigning is pretty demanding,\" Clinton told NPR.\u003c/p>\n\u003cp>Now, Clinton says she eats a fresh, hot pepper every day and it's \"maybe ... one of the reasons I'm so healthy, and I have so much stamina and endurance.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, hot peppers as a health elixir? \"It's not an entirely crazy idea,\" says John Hayes, who teaches food science at Penn State University.\u003c/p>\n\u003cp>\"It's certainly possible that some of the compounds found in chili peppers could be protective of health,\" Hayes tells us.\u003c/p>\n\u003cp>Chili peppers are loaded with vitamins, such as vitamin C, and a host of other potentially beneficial plant compounds.\u003c/p>\n\u003cp>\"The most famous compound in chilies is a chemical called capsaicin,\" Hayes says. Capsaicin is what causes that burning, warming sensation in the mouth when you eat a pepper.\u003c/p>\n\u003cp>\"Many potential benefits have been suggested for chili or its bioactive compound, capsaicin,\" wrote \u003ca href=\"http://www.mrc-epid.cam.ac.uk/people/nita-forouhi/\">Nita Forouhi\u003c/a>, a nutritional epidemiologist at the University of Cambridge, in an editorial published in \u003cem>The BMJ\u003c/em>. Lab studies suggest that capsaicin has both anti-inflammatory and anticancer properties.\u003c/p>\n\u003cp>To evaluate the impact of capsaicin and other spicy foods, a team of researchers recently studied the eating habits of about a half-million people in China. The study lasted seven years.\u003c/p>\n\u003cp>The study found \"regular consumption of chilies and chili-containing foods [was associated] with a decreased risk of premature death,\" says Hayes.\u003c/p>\n\u003cp>The study was published in \u003cem>The BMJ \u003c/em>last summer. \"Participants who ate spicy foods almost every day had a relative 14% lower risk of [premature] death compared to those who consumed spicy foods less than once a week,\" \u003ca href=\"http://www.bmj.com/company/wp-content/uploads/2015/08/spicy-foods.pdf\">concludes \u003c/a>a BMJ release that summarized the findings.\u003c/p>\n\u003cp>So, maybe Hillary Clinton is onto something? I ask Hayes. \"She may be,\" he replies.\u003c/p>\n\u003cp>Now, it's hard to say whether the potential benefit of a daily jalapeno can trump all the potentially unhealthy habits that come along with life on the campaign trail.\u003c/p>\n\u003cp>And certainly, there's no study that can answer this question.\u003c/p>\n\u003cp>But, if the campaign trail is as stressful and as exhausting for candidates as it appears to be — well, this can't be good for candidates' health. Studies clearly show that a lack of sleep, coupled with stress, is a bad combination.\u003c/p>\n\u003cp>For instance, a recent study\u003ca href=\"http://www.journalsleep.org/ViewAbstract.aspx?pid=30153\"> documented\u003c/a> that missing out on a few hours of sleep each night can \u003ca href=\"http://www.npr.org/sections/health-shots/2015/09/01/436385137/aim-for-at-least-7-hours-of-sleep-nightly-to-fend-off-a-cold\">quadruple the risk of catching the common cold. \u003c/a>And, as we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6797207\">reported\u003c/a>, chronic stress \u003ca href=\"http://www.cmu.edu/homepage/health/2012/spring/stress-on-disease.shtml\"> increases the risk\u003c/a> of getting sick.\u003c/p>\n\u003cp>\"There's a set of pillars for health. ... Diet is one of them. Exercise is another. And sleep is a third critical pillar,\" says \u003ca href=\"http://lppiweb.ucsf.edu/faculty.aspx?id=7825\">Aric Prather\u003c/a>, a psychologist at the University of California, San Francisco, who studies how lifestyle factors affect health.\u003c/p>\n\u003cp>So if candidates want to maximize the likelihood of staying healthy on the campaign trail, they may want to consider all of these factors. \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>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160121_atc_hillary_hot_peppers_and_immunity.mp3\u003c/p>\n\u003cp>If you're a \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/03/383364416/love-hot-sauce-your-personality-may-be-a-good-predictor\">chili head\u003c/a>, you may have more in common with Hillary Clinton than you knew.\u003c/p>\n\u003cp>Turns out, the presidential hopeful has a serious jalapeno habit. She \u003ca href=\"http://www.npr.org/2016/01/20/463728689/hillary-clinton-and-jeb-bush-agree-on-at-least-one-thing\">told\u003c/a> \u003cem>All Things Considered\u003c/em> host Ari Shapiro it started back in 1992, when it was her husband, Bill Clinton, who was running for the White House.\u003c/p>\n\u003cp>\"I read an article about the special immune-boosting characteristics of hot peppers and I thought, well, that's interesting because, you know, campaigning is pretty demanding,\" Clinton told NPR.\u003c/p>\n\u003cp>Now, Clinton says she eats a fresh, hot pepper every day and it's \"maybe ... one of the reasons I'm so healthy, and I have so much stamina and endurance.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, hot peppers as a health elixir? \"It's not an entirely crazy idea,\" says John Hayes, who teaches food science at Penn State University.\u003c/p>\n\u003cp>\"It's certainly possible that some of the compounds found in chili peppers could be protective of health,\" Hayes tells us.\u003c/p>\n\u003cp>Chili peppers are loaded with vitamins, such as vitamin C, and a host of other potentially beneficial plant compounds.\u003c/p>\n\u003cp>\"The most famous compound in chilies is a chemical called capsaicin,\" Hayes says. Capsaicin is what causes that burning, warming sensation in the mouth when you eat a pepper.\u003c/p>\n\u003cp>\"Many potential benefits have been suggested for chili or its bioactive compound, capsaicin,\" wrote \u003ca href=\"http://www.mrc-epid.cam.ac.uk/people/nita-forouhi/\">Nita Forouhi\u003c/a>, a nutritional epidemiologist at the University of Cambridge, in an editorial published in \u003cem>The BMJ\u003c/em>. Lab studies suggest that capsaicin has both anti-inflammatory and anticancer properties.\u003c/p>\n\u003cp>To evaluate the impact of capsaicin and other spicy foods, a team of researchers recently studied the eating habits of about a half-million people in China. The study lasted seven years.\u003c/p>\n\u003cp>The study found \"regular consumption of chilies and chili-containing foods [was associated] with a decreased risk of premature death,\" says Hayes.\u003c/p>\n\u003cp>The study was published in \u003cem>The BMJ \u003c/em>last summer. \"Participants who ate spicy foods almost every day had a relative 14% lower risk of [premature] death compared to those who consumed spicy foods less than once a week,\" \u003ca href=\"http://www.bmj.com/company/wp-content/uploads/2015/08/spicy-foods.pdf\">concludes \u003c/a>a BMJ release that summarized the findings.\u003c/p>\n\u003cp>So, maybe Hillary Clinton is onto something? I ask Hayes. \"She may be,\" he replies.\u003c/p>\n\u003cp>Now, it's hard to say whether the potential benefit of a daily jalapeno can trump all the potentially unhealthy habits that come along with life on the campaign trail.\u003c/p>\n\u003cp>And certainly, there's no study that can answer this question.\u003c/p>\n\u003cp>But, if the campaign trail is as stressful and as exhausting for candidates as it appears to be — well, this can't be good for candidates' health. Studies clearly show that a lack of sleep, coupled with stress, is a bad combination.\u003c/p>\n\u003cp>For instance, a recent study\u003ca href=\"http://www.journalsleep.org/ViewAbstract.aspx?pid=30153\"> documented\u003c/a> that missing out on a few hours of sleep each night can \u003ca href=\"http://www.npr.org/sections/health-shots/2015/09/01/436385137/aim-for-at-least-7-hours-of-sleep-nightly-to-fend-off-a-cold\">quadruple the risk of catching the common cold. \u003c/a>And, as we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6797207\">reported\u003c/a>, chronic stress \u003ca href=\"http://www.cmu.edu/homepage/health/2012/spring/stress-on-disease.shtml\"> increases the risk\u003c/a> of getting sick.\u003c/p>\n\u003cp>\"There's a set of pillars for health. ... Diet is one of them. Exercise is another. And sleep is a third critical pillar,\" says \u003ca href=\"http://lppiweb.ucsf.edu/faculty.aspx?id=7825\">Aric Prather\u003c/a>, a psychologist at the University of California, San Francisco, who studies how lifestyle factors affect health.\u003c/p>\n\u003cp>So if candidates want to maximize the likelihood of staying healthy on the campaign trail, they may want to consider all of these factors. \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": "Food Fight Fizzles As Senate Nears Compromise on School Nutrition Rules",
"title": "Food Fight Fizzles As Senate Nears Compromise on School Nutrition Rules",
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"content": "\u003cp>The Senate Agriculture Committee has voted in support of a compromise plan that will preserve key school nutrition standards enacted after the passage of the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/Child_Nutrition_Fact_Sheet_12_10_10.pdf\">Healthy, Hunger-Free Kids Act \u003c/a>in 2010.\u003c/p>\n\u003cp>Yep, that's the law that requires schools to serve up more fruits, vegetables and whole grains. It also paved the way for major \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/14/161152679/u-s-kids-eat-nearly-as-much-salt-as-adults-putting-health-at-risk\">reductions in salt\u003c/a>.\u003c/p>\n\u003cp>These stricter standards have led to more healthful meals. A study \u003ca href=\"http://media.jamanetwork.com/news-item/healthy-hunger-free-kids-act-linked-to-more-nutritious-lower-calorie-meals/\">published\u003c/a> in \u003cem>JAMA Pediatrics\u003c/em> earlier this month concluded that the nutritional quality of school meals has increased by about 30 percent, as children consume more vitamins and fiber and slightly fewer calories. An analysis by the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">documents improvements, \u003c/a>too.\u003c/p>\n\u003cp>But it hasn't been smooth sailing. As we've \u003ca href=\"http://www.npr.org/2015/09/08/438473608/lunch-ladies-want-healthy-hunger-free-kids-act-to-lighten-up\">reported\u003c/a>, the School Nutrition Association — which represents school cafeteria administrators (or meal program operators) — has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/09/438578867/class-divide-are-more-affluent-kids-opting-out-of-school-lunch\">lobbied \u003c/a>Congress to \u003ca href=\"https://schoolnutrition.org/uploadedFiles/Meetings_and_Events/ANC_2014%281%29/Pages/SNAbrochureweb2.pdf\">relax\u003c/a> some standards. The group says many cafeterias have\u003ca href=\"http://schoolnutrition.org/PressReleases/CostsofNutritionStandardsThreatenSchoolMealPrograms/\"> lost money\u003c/a>, as stricter standards have made it tougher to keep students who pay in the lunch line.\u003c/p>\n\u003cp>Now, it seems a compromise is within reach. The bill the Senate committee passed Wednesday will give schools much of the flexibility they've been asking for.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, schools will get more leeway in transitioning to whole grain products. The compromise stipulates that 20 percent of grains served can fall short of the whole-grain standard. This means schools can still occasionally serve old favorites such as white tortillas or biscuits. Also, schools will get more time (two additional years) to meet new lower-sodium targets.\u003c/p>\n\u003cp>When the School Nutrition Association began asking Congress to relax the rules, it sparked a food fight. Public health advocates fought back. \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, who was serving as the president of the American Academy of Pediatrics,\u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\"> spoke out\u003c/a>, saying, \"Rolling back the standards is the wrong choice for children.\" First lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke out \u003c/a>in opposition, too.\u003c/p>\n\u003cp>But with the new compromise in reach, this fight is fizzling out.\u003c/p>\n\u003cp>\"Given the politics around school lunch, this bill is a sensible compromise that preserves most of the school nutrition standards,\" says Margo Wootan of the Center for Science in the Public Interest, which has been a central player in fighting to keep the standards intact.\u003c/p>\n\u003cp>Given that the bill passed the Senate committee unanimously, \"it suggests the bill has a good chance of passing out of the full Senate,\" says Wootan.\u003c/p>\n\u003cp>And the School Nutrition Association has signaled its support as well. \"This agreement eases operational challenges and provides school meal programs critical flexibility to help them plan healthy school meals that appeal to students,\" writes Jean Ronnei, president of the SNA, in a\u003ca href=\"http://schoolnutrition.org/News/AgreementReachedOnSchoolNutritionStandards/\"> release \u003c/a>about the agreement.\u003c/p>\n\u003cp>The SNA had asked for more federal funding to offset the costs of serving more healthful school meals, but increased funding is not part of the deal. The SNA had also asked to soften the fruit and vegetable requirement, but lawmakers didn't budge on this key tenet of the standards.\u003c/p>\n\u003cp>To address food waste in schools, the agreement calls for the USDA and the CDC to establish new guidance that would encourage the use of salad bars and so-called share tables, where students can place a fruit or vegetable they don't want to eat rather than tossing it away.\u003c/p>\n\u003cp>Currently, according to the CDC, approximately one-third of schools offer salad bars. But many healthful-eating advocates would like to see this number increase. \"Salad bars are a terrific way to get kids to eat more fruits and vegetables. It gives them more choice and more control,\" says the CSPI's Wootan.\u003c/p>\n\u003cp>Schools say food-safety concerns are one reason they don't offer salad bars, in addition to the extra labor involved.\u003c/p>\n\u003cp>The compromise bill also calls for the formation of an advisory group to examine Smart Snack rules. These are the standards for a la carte foods sold outside the breakfast and lunch programs. The rules also govern foods sold in school vending machines. The advisory group will develop policy recommendations.\u003c/p>\n\u003cp>\"We are pleased the Senate is making bipartisan progress to reauthorize critical child nutrition programs, \" Agriculture Secretary Tom Vilsack wrote in a release.\u003c/p>\n\u003cp>\"The bill is consistent with the approach taken at USDA all along, which is to provide reasonable flexibility for schools as they continue transitioning to the updated standards — an approach that is working,\" wrote Vilsack. \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 Senate Agriculture Committee has voted in support of a compromise plan that will preserve key school nutrition standards enacted after the passage of the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/Child_Nutrition_Fact_Sheet_12_10_10.pdf\">Healthy, Hunger-Free Kids Act \u003c/a>in 2010.\u003c/p>\n\u003cp>Yep, that's the law that requires schools to serve up more fruits, vegetables and whole grains. It also paved the way for major \u003ca href=\"http://www.npr.org/sections/thesalt/2012/09/14/161152679/u-s-kids-eat-nearly-as-much-salt-as-adults-putting-health-at-risk\">reductions in salt\u003c/a>.\u003c/p>\n\u003cp>These stricter standards have led to more healthful meals. A study \u003ca href=\"http://media.jamanetwork.com/news-item/healthy-hunger-free-kids-act-linked-to-more-nutritious-lower-calorie-meals/\">published\u003c/a> in \u003cem>JAMA Pediatrics\u003c/em> earlier this month concluded that the nutritional quality of school meals has increased by about 30 percent, as children consume more vitamins and fiber and slightly fewer calories. An analysis by the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">documents improvements, \u003c/a>too.\u003c/p>\n\u003cp>But it hasn't been smooth sailing. As we've \u003ca href=\"http://www.npr.org/2015/09/08/438473608/lunch-ladies-want-healthy-hunger-free-kids-act-to-lighten-up\">reported\u003c/a>, the School Nutrition Association — which represents school cafeteria administrators (or meal program operators) — has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/09/438578867/class-divide-are-more-affluent-kids-opting-out-of-school-lunch\">lobbied \u003c/a>Congress to \u003ca href=\"https://schoolnutrition.org/uploadedFiles/Meetings_and_Events/ANC_2014%281%29/Pages/SNAbrochureweb2.pdf\">relax\u003c/a> some standards. The group says many cafeterias have\u003ca href=\"http://schoolnutrition.org/PressReleases/CostsofNutritionStandardsThreatenSchoolMealPrograms/\"> lost money\u003c/a>, as stricter standards have made it tougher to keep students who pay in the lunch line.\u003c/p>\n\u003cp>Now, it seems a compromise is within reach. The bill the Senate committee passed Wednesday will give schools much of the flexibility they've been asking for.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, schools will get more leeway in transitioning to whole grain products. The compromise stipulates that 20 percent of grains served can fall short of the whole-grain standard. This means schools can still occasionally serve old favorites such as white tortillas or biscuits. Also, schools will get more time (two additional years) to meet new lower-sodium targets.\u003c/p>\n\u003cp>When the School Nutrition Association began asking Congress to relax the rules, it sparked a food fight. Public health advocates fought back. \u003ca href=\"http://www.aap.org/en-us/about-the-aap/aap-press-room/aap-press-room-media-center/Pages/James-M-Perrin-MD-FAAP-Bio.aspx\">James Perrin\u003c/a>, who was serving as the president of the American Academy of Pediatrics,\u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/23/324802957/first-lady-not-alone-in-crying-foul-on-school-nutrition-politics\"> spoke out\u003c/a>, saying, \"Rolling back the standards is the wrong choice for children.\" First lady Michelle Obama \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/27/316457427/first-lady-fights-to-keep-healthy-school-lunch-law-intact\">spoke out \u003c/a>in opposition, too.\u003c/p>\n\u003cp>But with the new compromise in reach, this fight is fizzling out.\u003c/p>\n\u003cp>\"Given the politics around school lunch, this bill is a sensible compromise that preserves most of the school nutrition standards,\" says Margo Wootan of the Center for Science in the Public Interest, which has been a central player in fighting to keep the standards intact.\u003c/p>\n\u003cp>Given that the bill passed the Senate committee unanimously, \"it suggests the bill has a good chance of passing out of the full Senate,\" says Wootan.\u003c/p>\n\u003cp>And the School Nutrition Association has signaled its support as well. \"This agreement eases operational challenges and provides school meal programs critical flexibility to help them plan healthy school meals that appeal to students,\" writes Jean Ronnei, president of the SNA, in a\u003ca href=\"http://schoolnutrition.org/News/AgreementReachedOnSchoolNutritionStandards/\"> release \u003c/a>about the agreement.\u003c/p>\n\u003cp>The SNA had asked for more federal funding to offset the costs of serving more healthful school meals, but increased funding is not part of the deal. The SNA had also asked to soften the fruit and vegetable requirement, but lawmakers didn't budge on this key tenet of the standards.\u003c/p>\n\u003cp>To address food waste in schools, the agreement calls for the USDA and the CDC to establish new guidance that would encourage the use of salad bars and so-called share tables, where students can place a fruit or vegetable they don't want to eat rather than tossing it away.\u003c/p>\n\u003cp>Currently, according to the CDC, approximately one-third of schools offer salad bars. But many healthful-eating advocates would like to see this number increase. \"Salad bars are a terrific way to get kids to eat more fruits and vegetables. It gives them more choice and more control,\" says the CSPI's Wootan.\u003c/p>\n\u003cp>Schools say food-safety concerns are one reason they don't offer salad bars, in addition to the extra labor involved.\u003c/p>\n\u003cp>The compromise bill also calls for the formation of an advisory group to examine Smart Snack rules. These are the standards for a la carte foods sold outside the breakfast and lunch programs. The rules also govern foods sold in school vending machines. The advisory group will develop policy recommendations.\u003c/p>\n\u003cp>\"We are pleased the Senate is making bipartisan progress to reauthorize critical child nutrition programs, \" Agriculture Secretary Tom Vilsack wrote in a release.\u003c/p>\n\u003cp>\"The bill is consistent with the approach taken at USDA all along, which is to provide reasonable flexibility for schools as they continue transitioning to the updated standards — an approach that is working,\" wrote Vilsack. \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": "Thou Shalt Not Toss Food: Enlisting Religious Groups To Fight Waste",
"title": "Thou Shalt Not Toss Food: Enlisting Religious Groups To Fight Waste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Separation of church and state? When it comes to fighting food waste, the U.S. government is looking to partner up with the faithful.\u003c/p>\n\u003cp>The Environmental Protection Agency on Monday launched the \u003ca href=\"http://www.epa.gov/communityhealth/foodsteward\">Food Steward's Pledge\u003c/a>, an initiative to engage religious groups of all faiths to help redirect the food that ends up in landfills to hungry mouths. It's one piece of the agency's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">larger plan\u003c/a> to reduce food waste by 50 percent by 2030.\u003c/p>\n\u003cp>\"We can make leaps and bounds in this process if we tackle this problem more systemically and bring a broader number of stakeholders to the table,\" EPA Administrator Gina McCarthy tells us. By engaging religious communities, she says, \"we are tapping into incredibly motivated and dedicated people.\"\u003c/p>\n\u003cp>Food waste connects to the core values of many faith communities, particularly helping the poor and feeding the hungry, McCarthy notes.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">reported\u003c/a>, more than 1,200 calories per American per day are wasted, according to U.S. government figures. Loss occurs on the farm, at the retail level and in homes. We consumers often toss out foods because they've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">passed their sell-by date\u003c/a> — but are still just fine to eat — or because we buy more than we can eat before it goes bad.\u003c/p>\n\u003cfigure id=\"attachment_106028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg\" alt=\"Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill.\" width=\"640\" height=\"360\" class=\"size-full wp-image-106028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill. \u003ccite>(Courtesy of Parroquia San José )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As McCarthy notes, a lot of that is discarded but still edible and wholesome and could be used to feed some of the 48 million American who struggle to get enough to eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the consumer level, changing behavior is key, says EPA Assistant Administrator Mathy Stanislaus, and faith-based groups can help make that happen in a variety of ways. For instance, when these organizations hold potlucks, the leftovers can go to the local food bank.\u003c/p>\n\u003cp>EPA says groups can also work with local grocers, schools and restaurants to direct food to food banks and shelters that would otherwise be wasted. They can hold seminars for the faithful and the broader local community to teach them how to menu plan and shop their own refrigerators first to avoid buying excess food, and how to compost the leftover scraps. EPA has developed a toolkit with lots more suggestions for groups that sign its \"Food Steward's Pledge.\"\u003c/p>\n\u003cp>\"Getting out the message — particular what individual families can do ... local community leaders are critical in doing that,\" Stanislaus tells us. And because faith-based leaders are often trusted advisers in their communities, \"we thought they were a natural ally.\"\u003c/p>\n\u003cp>Food waste is closely tied to another growing concern for many faith-based organizations: climate change, a problem that disproportionately affects the world's poor. Food waste is the single biggest material in U.S. landfills, according to the U.S. Agricultural Department. As this waste decomposes, it releases methane, a powerful greenhouse gas.\u003c/p>\n\u003cfigure id=\"attachment_106029\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg\" alt=\"The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-106029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste. \u003ccite>(Courtesy of Plymouth Congregational Church )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last summer, Pope Francis made headlines around the globe when he issued a \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/18/415429852/pope-francis-climate-change-a-principal-challenge-for-humanity\">papal encyclical\u003c/a> urging action on climate change. That call helped energize new conversations throughout the Catholic church on environmental issues — including food waste, says Cecilia Calvo, who coordinates the environmental justice program for the U.S. Conference of Catholic Bishops. She says more Catholics are asking, \"Rather than contributing to a culture of waste, how can we be conscious of our choices?\"\u003c/p>\n\u003cp>Many other faith-based groups already have programs targeting food waste.\u003c/p>\n\u003cp>For example, in the past year, the \u003ca href=\"http://creationcare.org/\">Evangelical Environmental Network,\u003c/a> a policy and advocacy group, launched its own \"Joseph's Pledge\" program: It teaches churches how to minimize food waste through actions like donating to food banks, planting community gardens and composting. (The program's name refers to the biblical Joseph, who helped guide ancient Egypt through seven years of famine.) About 200 churches have signed up so far, EEN President Mitch Hescox tells us. The goal is to reach 1,000.\u003c/p>\n\u003cp>\"Evangelicals are primarily conservative politically,\" Hescox notes. \"They want to take action by themselves. And this is one step they can do themselves to help people to address the problem. And it's a win-win. \"\u003c/p>\n\u003cp>Shantha Ready Alonso, executive director of \u003ca href=\"http://www.creationjustice.org/\">Creation Justice Ministries\u003c/a>, an environmental justice group spun out of the National Council of Churches, says the 100,000 congregations in her organization's network, representing 45 million people, have a variety of programs to address food waste.\u003c/p>\n\u003cp>She points to the \u003ca href=\"http://ferncliff.org/\">Ferncliff Camp and Conference Center\u003c/a> in Little Rock, Ark. Run by the Presbyterian Church, she says it's a model program where 100 percent of food scraps get composted. She says some churches grow food in on-site gardens and direct it to the needy. And she notes that churches and individuals with gardens are also encouraged to donate to \u003ca href=\"http://ampleharvest.org/\">Ample Harvest\u003c/a>, a nonprofit that connects gardeners to local food pantries.\u003c/p>\n\u003cp>\"Good stewardship is part of our DNA,\" she tells us. \"And the idea that 1 in [7] people in America are going hungry and yet we are wasting [so much] food is awful.\"\u003c/p>\n\u003cfigure id=\"attachment_106030\" class=\"wp-caption aligncenter\" style=\"max-width: 2532px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg\" alt=\"A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence.\" width=\"2532\" height=\"1871\" class=\"size-full wp-image-106030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg 2532w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-960x709.jpg 960w\" sizes=\"(max-width: 2532px) 100vw, 2532px\">\u003cfigcaption class=\"wp-caption-text\">A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence. \u003ccite>(Courtesy of Hazon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hazon.org/\">Hazon\u003c/a>, a Jewish environmental organization, already has several programs focused on food and sustainability, says Becca Linden, the group's associate program director. But \"this will be the year we make food waste a priority,\" she says.\u003c/p>\n\u003cp>Among other actions, she says Hazon will screen the food waste documentary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/18/456489490/in-just-eat-it-filmmakers-feast-for-6-months-on-discarded-food\">Just Eat It\u003c/a>, publish a compost guide and raise awareness that expiration dates don't necessarily mean food is no longer fit to eat.\u003c/p>\n\u003cp>Meanwhile, Muslims around the world have been calling attention to the food \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-28168162\">waste that occurs during Ramadan\u003c/a>, a period when fasting is followed by feasting that can result in over-purchasing of food. The Quran says Muslims should \"eat and drink: but waste not by excess, for Allah loveth not the wasters.\" In the U.S., the group \u003ca href=\"http://www.greenmuslims.org/\">Green Muslims\u003c/a> is trying to spread awareness of Islam's environmental teachings. For instance, the group offers a \u003ca href=\"http://greenmuslims.org/DCGM%20Green%20Iftar%20Guide.pdf\">guide\u003c/a> to hosting a zero-waste \u003cem>iftar. \u003c/em>\u003c/p>\n\u003cp>Of course, action on food waste transcends Abrahamic religions. One example: \u003ca href=\"http://www.whiteponyexpress.org/\">White Pony Express\u003c/a>, a program in Contra Costa County, Calif., that rescues food from farms and farmers markets, grocers, restaurants and caterers. It was founded by the leader of Sufism Reoriented, an American spiritual order.\u003c/p>\n\u003cp>Cecilia Calvo of the U.S. Conference of Catholic Bishops says there's a growing recognition that protecting the environment is everyone's moral duty. As Calvo notes, the question for many has become: \"What does it mean to care for our common home?\"\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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"excerpt": "The Environmental Protection Agency is launching an initiative to engage religious leaders of all faiths to reduce food waste. Many groups have already embraced the challenge as a moral imperative.",
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"description": "The Environmental Protection Agency is launching an initiative to engage religious leaders of all faiths to reduce food waste. Many groups have already embraced the challenge as a moral imperative.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Separation of church and state? When it comes to fighting food waste, the U.S. government is looking to partner up with the faithful.\u003c/p>\n\u003cp>The Environmental Protection Agency on Monday launched the \u003ca href=\"http://www.epa.gov/communityhealth/foodsteward\">Food Steward's Pledge\u003c/a>, an initiative to engage religious groups of all faiths to help redirect the food that ends up in landfills to hungry mouths. It's one piece of the agency's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">larger plan\u003c/a> to reduce food waste by 50 percent by 2030.\u003c/p>\n\u003cp>\"We can make leaps and bounds in this process if we tackle this problem more systemically and bring a broader number of stakeholders to the table,\" EPA Administrator Gina McCarthy tells us. By engaging religious communities, she says, \"we are tapping into incredibly motivated and dedicated people.\"\u003c/p>\n\u003cp>Food waste connects to the core values of many faith communities, particularly helping the poor and feeding the hungry, McCarthy notes.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">reported\u003c/a>, more than 1,200 calories per American per day are wasted, according to U.S. government figures. Loss occurs on the farm, at the retail level and in homes. We consumers often toss out foods because they've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">passed their sell-by date\u003c/a> — but are still just fine to eat — or because we buy more than we can eat before it goes bad.\u003c/p>\n\u003cfigure id=\"attachment_106028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg\" alt=\"Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill.\" width=\"640\" height=\"360\" class=\"size-full wp-image-106028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/angelicorganic_wide-369fe8ec03bf954e7ff68fd5435dcc4fed83fec1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Members of Parroquia's San José Latino ministry glean from the fields of Angelic Organic's farm in Caledonia, Ill. \u003ccite>(Courtesy of Parroquia San José )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As McCarthy notes, a lot of that is discarded but still edible and wholesome and could be used to feed some of the 48 million American who struggle to get enough to eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the consumer level, changing behavior is key, says EPA Assistant Administrator Mathy Stanislaus, and faith-based groups can help make that happen in a variety of ways. For instance, when these organizations hold potlucks, the leftovers can go to the local food bank.\u003c/p>\n\u003cp>EPA says groups can also work with local grocers, schools and restaurants to direct food to food banks and shelters that would otherwise be wasted. They can hold seminars for the faithful and the broader local community to teach them how to menu plan and shop their own refrigerators first to avoid buying excess food, and how to compost the leftover scraps. EPA has developed a toolkit with lots more suggestions for groups that sign its \"Food Steward's Pledge.\"\u003c/p>\n\u003cp>\"Getting out the message — particular what individual families can do ... local community leaders are critical in doing that,\" Stanislaus tells us. And because faith-based leaders are often trusted advisers in their communities, \"we thought they were a natural ally.\"\u003c/p>\n\u003cp>Food waste is closely tied to another growing concern for many faith-based organizations: climate change, a problem that disproportionately affects the world's poor. Food waste is the single biggest material in U.S. landfills, according to the U.S. Agricultural Department. As this waste decomposes, it releases methane, a powerful greenhouse gas.\u003c/p>\n\u003cfigure id=\"attachment_106029\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg\" alt=\"The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-106029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/plymouthchurchcompost-ea9f544a4e74bc4e151b8963d6f1d2ca443ea0d6-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">The compost/recycle system at Plymouth Congregational Church in Minneapolis, Minn. According to Creation Justice Ministries, it's just one example of the various projects churches have implemented to reduce waste. \u003ccite>(Courtesy of Plymouth Congregational Church )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last summer, Pope Francis made headlines around the globe when he issued a \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/18/415429852/pope-francis-climate-change-a-principal-challenge-for-humanity\">papal encyclical\u003c/a> urging action on climate change. That call helped energize new conversations throughout the Catholic church on environmental issues — including food waste, says Cecilia Calvo, who coordinates the environmental justice program for the U.S. Conference of Catholic Bishops. She says more Catholics are asking, \"Rather than contributing to a culture of waste, how can we be conscious of our choices?\"\u003c/p>\n\u003cp>Many other faith-based groups already have programs targeting food waste.\u003c/p>\n\u003cp>For example, in the past year, the \u003ca href=\"http://creationcare.org/\">Evangelical Environmental Network,\u003c/a> a policy and advocacy group, launched its own \"Joseph's Pledge\" program: It teaches churches how to minimize food waste through actions like donating to food banks, planting community gardens and composting. (The program's name refers to the biblical Joseph, who helped guide ancient Egypt through seven years of famine.) About 200 churches have signed up so far, EEN President Mitch Hescox tells us. The goal is to reach 1,000.\u003c/p>\n\u003cp>\"Evangelicals are primarily conservative politically,\" Hescox notes. \"They want to take action by themselves. And this is one step they can do themselves to help people to address the problem. And it's a win-win. \"\u003c/p>\n\u003cp>Shantha Ready Alonso, executive director of \u003ca href=\"http://www.creationjustice.org/\">Creation Justice Ministries\u003c/a>, an environmental justice group spun out of the National Council of Churches, says the 100,000 congregations in her organization's network, representing 45 million people, have a variety of programs to address food waste.\u003c/p>\n\u003cp>She points to the \u003ca href=\"http://ferncliff.org/\">Ferncliff Camp and Conference Center\u003c/a> in Little Rock, Ark. Run by the Presbyterian Church, she says it's a model program where 100 percent of food scraps get composted. She says some churches grow food in on-site gardens and direct it to the needy. And she notes that churches and individuals with gardens are also encouraged to donate to \u003ca href=\"http://ampleharvest.org/\">Ample Harvest\u003c/a>, a nonprofit that connects gardeners to local food pantries.\u003c/p>\n\u003cp>\"Good stewardship is part of our DNA,\" she tells us. \"And the idea that 1 in [7] people in America are going hungry and yet we are wasting [so much] food is awful.\"\u003c/p>\n\u003cfigure id=\"attachment_106030\" class=\"wp-caption aligncenter\" style=\"max-width: 2532px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg\" alt=\"A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence.\" width=\"2532\" height=\"1871\" class=\"size-full wp-image-106030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b.jpg 2532w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hazoncompost_edited_enl-14c86fbaedefb9fea44ae18b328be261f889024b-960x709.jpg 960w\" sizes=\"(max-width: 2532px) 100vw, 2532px\">\u003cfigcaption class=\"wp-caption-text\">A compost station for organic waste created by fifth graders at the Jewish Community Day School of Rhode Island in Providence. \u003ccite>(Courtesy of Hazon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hazon.org/\">Hazon\u003c/a>, a Jewish environmental organization, already has several programs focused on food and sustainability, says Becca Linden, the group's associate program director. But \"this will be the year we make food waste a priority,\" she says.\u003c/p>\n\u003cp>Among other actions, she says Hazon will screen the food waste documentary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/18/456489490/in-just-eat-it-filmmakers-feast-for-6-months-on-discarded-food\">Just Eat It\u003c/a>, publish a compost guide and raise awareness that expiration dates don't necessarily mean food is no longer fit to eat.\u003c/p>\n\u003cp>Meanwhile, Muslims around the world have been calling attention to the food \u003ca href=\"http://www.bbc.com/news/blogs-news-from-elsewhere-28168162\">waste that occurs during Ramadan\u003c/a>, a period when fasting is followed by feasting that can result in over-purchasing of food. The Quran says Muslims should \"eat and drink: but waste not by excess, for Allah loveth not the wasters.\" In the U.S., the group \u003ca href=\"http://www.greenmuslims.org/\">Green Muslims\u003c/a> is trying to spread awareness of Islam's environmental teachings. For instance, the group offers a \u003ca href=\"http://greenmuslims.org/DCGM%20Green%20Iftar%20Guide.pdf\">guide\u003c/a> to hosting a zero-waste \u003cem>iftar. \u003c/em>\u003c/p>\n\u003cp>Of course, action on food waste transcends Abrahamic religions. One example: \u003ca href=\"http://www.whiteponyexpress.org/\">White Pony Express\u003c/a>, a program in Contra Costa County, Calif., that rescues food from farms and farmers markets, grocers, restaurants and caterers. It was founded by the leader of Sufism Reoriented, an American spiritual order.\u003c/p>\n\u003cp>Cecilia Calvo of the U.S. Conference of Catholic Bishops says there's a growing recognition that protecting the environment is everyone's moral duty. As Calvo notes, the question for many has become: \"What does it mean to care for our common home?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wheels, Pyramids And Plates: USDA's Struggles To Illustrate Good Diet",
"title": "Wheels, Pyramids And Plates: USDA's Struggles To Illustrate Good Diet",
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"content": "\u003cp>The U.S. Department of Agriculture's first stab at offering nutrition advice came in 1894, when W. O. Atwater, a chemist and pioneering nutrition investigator for the agency, published this warning in a \u003cem>Farmer's Bulletin\u003c/em>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Unless care is exercised in selecting food, a diet may result which is one-sided or badly balanced. ... The evils of overeating may not be felt at once, but sooner or later they are sure to appear...\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Thus began the USDA's long struggle to craft eating advice based on the latest scientific evidence. That science, of course, has evolved quite a bit since 1894 – a time when micronutrients like vitamins \u003ca href=\"http://www.clinchem.org/content/43/4/680.full\">hadn't even been discovered\u003c/a>.\u003c/p>\n\u003cp>As the science changed, so did the USDA's efforts to represent its best advice with visuals – sometimes, with amusing results to our modern eyes.\u003c/p>\n\u003ch3>\u003cstrong>1943: The Basic 7\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105966\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg\" alt=\"The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence.\" width=\"1024\" height=\"1293\" class=\"size-full wp-image-105966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-400x505.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-960x1212.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence. \u003ccite>(U.S. National Archives and Records/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with margarine, butter gets a place of prominence in this food wheel from 1943 — when wartime butter shortages prompted many consumers to switch to margarine. It's hard to imagine either one playing a starring role in today's Dietary Guidelines, which still urge limits on saturated fats in foods like butter, and frown on \u003ca href=\"http://health.clevelandclinic.org/2014/01/margarine-or-butter-the-heart-healthiest-spreads-infographic/\">margarine\u003c/a>, which can be high in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414906829/fda-to-food-companies-this-time-zero-means-zero-trans-fats\">trans fats\u003c/a>.\u003c/p>\n\u003cp>At first blush, butter is as prominent as the vegetables next to it. But look closely and you'll see fruits and vegetables in not one but three separate categories. While these guidelines were criticized at the time for lacking specific information on serving sizes, visually, at least, they seem to place a healthy emphasis on produce.\u003c/p>\n\u003ch3>\u003cstrong>1956: The Basic 4\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105967\" class=\"wp-caption aligncenter\" style=\"max-width: 473px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg\" alt=\"This version of the Basic 4 was published in 1966.\" width=\"473\" height=\"610\" class=\"size-full wp-image-105967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg 473w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c-400x516.jpg 400w\" sizes=\"(max-width: 473px) 100vw, 473px\">\u003cfigcaption class=\"wp-caption-text\">This version of the Basic 4 was published in 1966. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1950s, the USDA put the Basic 7 on a diet and slimmed it down to the Basic 4 – which did offer recommended minimum servings. Widely used into the 1970s, this diet guide was designed to meet basic nutritional needs – the assumption was that Americans would eat more than what was laid out here.\u003c/p>\n\u003ch3>\u003cstrong>1980: The Food Wheel\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105968\" class=\"wp-caption aligncenter\" style=\"max-width: 833px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg\" alt=\"The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later.\" width=\"833\" height=\"1260\" class=\"size-full wp-image-105968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg 833w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-400x605.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-800x1210.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-768x1162.jpg 768w\" sizes=\"(max-width: 833px) 100vw, 833px\">\u003cfigcaption class=\"wp-caption-text\">The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later. \u003ccite>(American Red Cross/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the late 1970s, the focus of Uncle Sam's guidelines shifted – from getting enough of the right nutrients, to avoiding the wrong ones — as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">concerns rose\u003c/a> about the links between diet and disease. Though there weren't a lot of data available, fat became a prime nutrient of concern.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Dietary Guidelines as we know them today were born of this era. First published in 1980, they were (and still are) supposed to be based on a review of the latest nutritional science. Back then, they emphasized a diet low in fat, saturated fat and cholesterol. First visualized as a food wheel, the guidelines later took the form of the food pyramid many of us grew up with.\u003c/p>\n\u003ch3>\u003cstrong>1992: The Food Pyramid\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105969\" class=\"wp-caption aligncenter\" style=\"max-width: 730px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg\" alt=\"1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want.\" width=\"730\" height=\"568\" class=\"size-full wp-image-105969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg 730w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b-400x311.jpg 400w\" sizes=\"(max-width: 730px) 100vw, 730px\">\u003cfigcaption class=\"wp-caption-text\">1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carbs were the base of this pyramid, sending the message to eat all you want. And Americans did, gobbling up refined grains and processed snacks like SnackWell cookies — that staple of the low-fat craze — in their quest to avoid the dreaded dietary fat.\u003c/p>\n\u003cp>We know now that \"carbohydrates worsen glucose and insulin — they have negative effects on blood cholesterol levels,\" as \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">told us\u003c/a> back in 2014. In other words, he told us, replacing saturated fats with refined carbs \"has not been useful advice.\"\u003c/p>\n\u003ch3>2005: My Pyramid\u003c/h3>\n\u003cfigure id=\"attachment_105970\" class=\"wp-caption aligncenter\" style=\"max-width: 1423px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg\" alt=\"2005 My Pyramid\" width=\"1423\" height=\"1098\" class=\"size-full wp-image-105970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg 1423w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-400x309.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-800x617.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-768x593.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-1180x910.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-960x741.jpg 960w\" sizes=\"(max-width: 1423px) 100vw, 1423px\">\u003cfigcaption class=\"wp-caption-text\">2005 My Pyramid \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the obesity epidemic in full swing, this update to the food pyramid tried to emphasize the importance of exercise along with a healthy diet. The vertical wedges were supposed to indicate how much to eat of each food groups, but visually, it's a jumble: It looks like someone spilled the contents of a dinner table on the floor. Even worse was \u003ca href=\"https://en.wikipedia.org/wiki/MyPyramid#/media/File:MyPyramid.svg\">this bare-bones version \u003c/a>of MyPyramid, which ditches the food images altogether. Without visual or written cues, just how are you supposed to know that blue is for milk?\u003c/p>\n\u003ch3>\u003cstrong>2011: MyPlate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105971\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg\" alt=\"The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public.\" width=\"1100\" height=\"1000\" class=\"size-full wp-image-105971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg 1100w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-400x364.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-800x727.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-768x698.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-960x873.jpg 960w\" sizes=\"(max-width: 1100px) 100vw, 1100px\">\u003cfigcaption class=\"wp-caption-text\">The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By comparison, MyPlate, the latest visualization of the food guide, is sleek, and definitely a step in the right directly. The plate makes it clear, for instance, that fruits and veggies should be half of each meal.\u003c/p>\n\u003cp>Not that Americans are necessarily absorbing the message. According to USDA data, most of us \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/19/441494432/the-u-s-doesnt-have-enough-of-the-vegetables-were-supposed-to-eat\">don't eat\u003c/a> the daily recommended amount of produce. \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 U.S. Department of Agriculture's first stab at offering nutrition advice came in 1894, when W. O. Atwater, a chemist and pioneering nutrition investigator for the agency, published this warning in a \u003cem>Farmer's Bulletin\u003c/em>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Unless care is exercised in selecting food, a diet may result which is one-sided or badly balanced. ... The evils of overeating may not be felt at once, but sooner or later they are sure to appear...\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Thus began the USDA's long struggle to craft eating advice based on the latest scientific evidence. That science, of course, has evolved quite a bit since 1894 – a time when micronutrients like vitamins \u003ca href=\"http://www.clinchem.org/content/43/4/680.full\">hadn't even been discovered\u003c/a>.\u003c/p>\n\u003cp>As the science changed, so did the USDA's efforts to represent its best advice with visuals – sometimes, with amusing results to our modern eyes.\u003c/p>\n\u003ch3>\u003cstrong>1943: The Basic 7\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105966\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg\" alt=\"The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence.\" width=\"1024\" height=\"1293\" class=\"size-full wp-image-105966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-400x505.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/basic7_enl-bae3d39273e35bb08f2ce648cd83a1239f54e4e5-960x1212.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Basic 7: In 1943, the USDA introduced this food guide. Released during World War II, it was aimed at helping to maintain nutrition standards amid wartime food shortages. Notice butter's place of visual prominence. \u003ccite>(U.S. National Archives and Records/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with margarine, butter gets a place of prominence in this food wheel from 1943 — when wartime butter shortages prompted many consumers to switch to margarine. It's hard to imagine either one playing a starring role in today's Dietary Guidelines, which still urge limits on saturated fats in foods like butter, and frown on \u003ca href=\"http://health.clevelandclinic.org/2014/01/margarine-or-butter-the-heart-healthiest-spreads-infographic/\">margarine\u003c/a>, which can be high in \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/16/414906829/fda-to-food-companies-this-time-zero-means-zero-trans-fats\">trans fats\u003c/a>.\u003c/p>\n\u003cp>At first blush, butter is as prominent as the vegetables next to it. But look closely and you'll see fruits and vegetables in not one but three separate categories. While these guidelines were criticized at the time for lacking specific information on serving sizes, visually, at least, they seem to place a healthy emphasis on produce.\u003c/p>\n\u003ch3>\u003cstrong>1956: The Basic 4\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105967\" class=\"wp-caption aligncenter\" style=\"max-width: 473px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg\" alt=\"This version of the Basic 4 was published in 1966.\" width=\"473\" height=\"610\" class=\"size-full wp-image-105967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c.jpg 473w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/1966basicfour_enl-fe86a70f781a860d5cb9c55e4b87e3106f91885c-400x516.jpg 400w\" sizes=\"(max-width: 473px) 100vw, 473px\">\u003cfigcaption class=\"wp-caption-text\">This version of the Basic 4 was published in 1966. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1950s, the USDA put the Basic 7 on a diet and slimmed it down to the Basic 4 – which did offer recommended minimum servings. Widely used into the 1970s, this diet guide was designed to meet basic nutritional needs – the assumption was that Americans would eat more than what was laid out here.\u003c/p>\n\u003ch3>\u003cstrong>1980: The Food Wheel\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105968\" class=\"wp-caption aligncenter\" style=\"max-width: 833px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg\" alt=\"The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later.\" width=\"833\" height=\"1260\" class=\"size-full wp-image-105968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8.jpg 833w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-400x605.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-800x1210.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/food-wheel_enl-c3831769ddbab714437a3183acc2060362af85e8-768x1162.jpg 768w\" sizes=\"(max-width: 833px) 100vw, 833px\">\u003cfigcaption class=\"wp-caption-text\">The Food Wheel: The Dietary Guidelines for America were first released in 1980. Its nutrition advice was visualized as a food wheel. The pyramid many of us grew up with came later. \u003ccite>(American Red Cross/USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the late 1970s, the focus of Uncle Sam's guidelines shifted – from getting enough of the right nutrients, to avoiding the wrong ones — as \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">concerns rose\u003c/a> about the links between diet and disease. Though there weren't a lot of data available, fat became a prime nutrient of concern.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Dietary Guidelines as we know them today were born of this era. First published in 1980, they were (and still are) supposed to be based on a review of the latest nutritional science. Back then, they emphasized a diet low in fat, saturated fat and cholesterol. First visualized as a food wheel, the guidelines later took the form of the food pyramid many of us grew up with.\u003c/p>\n\u003ch3>\u003cstrong>1992: The Food Pyramid\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105969\" class=\"wp-caption aligncenter\" style=\"max-width: 730px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg\" alt=\"1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want.\" width=\"730\" height=\"568\" class=\"size-full wp-image-105969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b.jpg 730w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/usda_food_pyramid_enl-269f45594d5051adbfafec4881a755e9da8e657b-400x311.jpg 400w\" sizes=\"(max-width: 730px) 100vw, 730px\">\u003cfigcaption class=\"wp-caption-text\">1992 Food Pyramid: Carbs were the base of this pyramid, sending the message to eat all you want. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carbs were the base of this pyramid, sending the message to eat all you want. And Americans did, gobbling up refined grains and processed snacks like SnackWell cookies — that staple of the low-fat craze — in their quest to avoid the dreaded dietary fat.\u003c/p>\n\u003cp>We know now that \"carbohydrates worsen glucose and insulin — they have negative effects on blood cholesterol levels,\" as \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">told us\u003c/a> back in 2014. In other words, he told us, replacing saturated fats with refined carbs \"has not been useful advice.\"\u003c/p>\n\u003ch3>2005: My Pyramid\u003c/h3>\n\u003cfigure id=\"attachment_105970\" class=\"wp-caption aligncenter\" style=\"max-width: 1423px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg\" alt=\"2005 My Pyramid\" width=\"1423\" height=\"1098\" class=\"size-full wp-image-105970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f.jpg 1423w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-400x309.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-800x617.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-768x593.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-1180x910.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/2005mypyramid_enl-dccc5b08cb8e3a9e4688a6179d0170a18a83e10f-960x741.jpg 960w\" sizes=\"(max-width: 1423px) 100vw, 1423px\">\u003cfigcaption class=\"wp-caption-text\">2005 My Pyramid \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the obesity epidemic in full swing, this update to the food pyramid tried to emphasize the importance of exercise along with a healthy diet. The vertical wedges were supposed to indicate how much to eat of each food groups, but visually, it's a jumble: It looks like someone spilled the contents of a dinner table on the floor. Even worse was \u003ca href=\"https://en.wikipedia.org/wiki/MyPyramid#/media/File:MyPyramid.svg\">this bare-bones version \u003c/a>of MyPyramid, which ditches the food images altogether. Without visual or written cues, just how are you supposed to know that blue is for milk?\u003c/p>\n\u003ch3>\u003cstrong>2011: MyPlate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_105971\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg\" alt=\"The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public.\" width=\"1100\" height=\"1000\" class=\"size-full wp-image-105971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784.jpg 1100w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-400x364.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-800x727.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-768x698.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/myplate_blue_enl-63bef82fa269c96f4c8499c720ad5b15680bb784-960x873.jpg 960w\" sizes=\"(max-width: 1100px) 100vw, 1100px\">\u003cfigcaption class=\"wp-caption-text\">The MyPlate icon is the visual centerpiece of the USDA's advice for healthy eating aimed at the general public. \u003ccite>(USDA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By comparison, MyPlate, the latest visualization of the food guide, is sleek, and definitely a step in the right directly. The plate makes it clear, for instance, that fruits and veggies should be half of each meal.\u003c/p>\n\u003cp>Not that Americans are necessarily absorbing the message. According to USDA data, most of us \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/19/441494432/the-u-s-doesnt-have-enough-of-the-vegetables-were-supposed-to-eat\">don't eat\u003c/a> the daily recommended amount of produce. \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": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
"title": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\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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"excerpt": "The Cavendish banana and other beloved varieties are threatened by a fungus that's spreading around the world. Scientists are trying to find new varieties that will be resistant to the disease.",
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"description": "The Cavendish banana and other beloved varieties are threatened by a fungus that's spreading around the world. Scientists are trying to find new varieties that will be resistant to the disease.",
"title": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It? | KQED",
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"headline": "Our Favorite Banana May Be Doomed; Can New Varieties Replace It?",
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"nprByline": "Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Mon, 11 Jan 2016 15:50:00 -0500",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\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": "The Year In Eggs: Everyone's Going Cage-Free, Except Supermarkets",
"title": "The Year In Eggs: Everyone's Going Cage-Free, Except Supermarkets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Animal welfare advocates got major traction this year pushing for cage-free eggs.\u003c/p>\n\u003cp>In September, McDonald's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">pledged\u003c/a> it would move to 100-percent cage-free eggs in its supply chain. And while the movement was already underway, this announcement seemed to really set off a domino effect.\u003c/p>\n\u003cp>Some of the biggest egg producers in the U.S., including Rembrandt Foods, pledged allegiance to cage-free. Packaged good behemoths like Nestle and fast food chains like Subway did as well. (See the list of companies below.)\u003c/p>\n\u003cp>\"I can't think of a social issue that food companies rallied around more in 2015 than chicken confinement,\" says Matthew Prescott, food policy director for the Humane Society of the United States, which has long been egging on producers and buyers to go cage-free.\u003c/p>\n\u003cp>\"I think what happened was that for so many companies, the cage-free issue had been on their docket for 10 to 12 years,\" says Prescott. But he says until McDonald's announcement, there hadn't been a commitment from a major player.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What \"cage-free\" means on the farm can differ somewhat, but as Dan Charles \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/10/438934607/the-latest-scramble-in-the-egg-industry-mcdonalds-is-going-cage-free\">has reported\u003c/a>, \"enriched colony cages\" that give chickens more room and nests to lay their eggs are currently the most popular alternative to traditional cages among farmers.\u003c/p>\n\u003cp>\"They're finding out that those cage-free systems aren't as scary as they once feared,\" Chad Gregory, president of the United Egg Producers, the main industry association, told Charles in September.\u003c/p>\n\u003cp>Prescott helped us compile this list of companies that committed in 2015 to buying entirely cage-free eggs (on a variety of different timelines). It's by no means complete, but includes most of the biggest players.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://cagefreefuture.com/docs/Nestle%20Cage-Free%20Eggs%20Press%20Release%20FINAL.pdf\">Nestle\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.generalmills.com/en/News/Issues/animal-welfare-policy\">General Mills\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://customerservice.costco.com/system/templates/selfservice/costco_en_us/?sf9909006=1#!portal/200500000001002/article/200500000043548/Hillandale-Farms-Humane-Society-Egg-Response\">Costco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/DunkinEggs\">Dunkin' Donuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/CageFreeJITB\">Jack in the Box\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://news.starbucks.com/views/starbucks-position-on-cage-free-eggs\">Starbucks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.subway.com/subwayroot/about_us/PR_Docs/CageFreeEggs.pdf\">Subway\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://arbys.com/press-center/csr?mid=65434\">Arby's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/ENRG-Eggs\">Einstein Bros. Bagels\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/CaribouE\">Caribou Coffee\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/1Mdb1T0\">Peet's Coffee\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shakeshack.com/2015/12/17/source-for-something-good-shake-shacks-commitment-to-cage-free-eggs-and-humanely-raised-pork/\">Shake Shack\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blog.humanesociety.org/wayne/2015/03/compass-group-cage-free-announcement.html\">Compass Group\u003c/a> (largest foodservice company)\u003c/li>\n\u003cli>\u003ca href=\"http://www.aramark.com/~/media/Files/aramark-animal-welfare-policy.ashx\">Aramark\u003c/a> (second largest foodservice company)\u003c/li>\n\u003cli>\u003ca href=\"http://sodexousa.com/usen/media/press-releases/2015/animal_welfare_policy.aspx\">Sodexo \u003c/a>(third largest foodservice company)\u003c/li>\n\u003cli>\u003ca href=\"http://cagefreefuture.com/docs/Carnival-HSUS%20Release%2012.21.15.pdf\">Carnival Corp.\u003c/a> (the largest cruise liner)\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/RCLEggs\">Royal Caribbean\u003c/a> (the second-largest cruise liner)\u003c/li>\n\u003cli>\u003ca href=\"http://www.flowersfoods.com/FFC_CompanyInfo/Sustainability/index.cfm\">Flowers Foods\u003c/a> (baked good company and maker of Wonder bread and Tastykake)\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/GrupoBimbo\">Grupo Bimbo\u003c/a> (world's largest baking company)\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/MichaelFoods\">Michael Foods\u003c/a> (country's largest processed egg provider)\u003c/li>\n\u003cli>\u003ca href=\"http://www.wsj.com/articles/latest-flap-on-egg-farms-going-whole-hog-on-cage-free-1426100062\">Rose Acre Farms\u003c/a> (country's second largest egg producer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.rembrandtfoods.com/news-events/cage-free-to-become-the-standard-for-rembrandt-foods/\">Rembrandt Foods\u003c/a> (country's third largest egg producer)\u003c/li>\n\u003c/ul>\n\u003cp>Notice who's missing? With the exception of Costco, there are no grocery retailers: no Target, no Safeway, no Walmart. \"They are the final frontier on this issue,\" says Prescott.\u003c/p>\n\u003cp>But, he says, they don't have much of an excuse anymore — the biggest egg producers in the country are all eliminating cages, so cage-free eggs won't be difficult to source in the coming years.\u003c/p>\n\u003cp>\"We don't know of any producer in country unwilling to meet cage-free demand,\" he says. So it may only be a matter of time until retailers are no longer the eggception to the rule. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Egg producers who for years said they couldn't give up cages for egg-laying hens made the switch to cage-free in 2015. Big egg buyers, including McDonald's, Nestle and Subway, made commitments, too.",
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"description": "Egg producers who for years said they couldn't give up cages for egg-laying hens made the switch to cage-free in 2015. Big egg buyers, including McDonald's, Nestle and Subway, made commitments, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Animal welfare advocates got major traction this year pushing for cage-free eggs.\u003c/p>\n\u003cp>In September, McDonald's \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">pledged\u003c/a> it would move to 100-percent cage-free eggs in its supply chain. And while the movement was already underway, this announcement seemed to really set off a domino effect.\u003c/p>\n\u003cp>Some of the biggest egg producers in the U.S., including Rembrandt Foods, pledged allegiance to cage-free. Packaged good behemoths like Nestle and fast food chains like Subway did as well. (See the list of companies below.)\u003c/p>\n\u003cp>\"I can't think of a social issue that food companies rallied around more in 2015 than chicken confinement,\" says Matthew Prescott, food policy director for the Humane Society of the United States, which has long been egging on producers and buyers to go cage-free.\u003c/p>\n\u003cp>\"I think what happened was that for so many companies, the cage-free issue had been on their docket for 10 to 12 years,\" says Prescott. But he says until McDonald's announcement, there hadn't been a commitment from a major player.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What \"cage-free\" means on the farm can differ somewhat, but as Dan Charles \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/10/438934607/the-latest-scramble-in-the-egg-industry-mcdonalds-is-going-cage-free\">has reported\u003c/a>, \"enriched colony cages\" that give chickens more room and nests to lay their eggs are currently the most popular alternative to traditional cages among farmers.\u003c/p>\n\u003cp>\"They're finding out that those cage-free systems aren't as scary as they once feared,\" Chad Gregory, president of the United Egg Producers, the main industry association, told Charles in September.\u003c/p>\n\u003cp>Prescott helped us compile this list of companies that committed in 2015 to buying entirely cage-free eggs (on a variety of different timelines). It's by no means complete, but includes most of the biggest players.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://cagefreefuture.com/docs/Nestle%20Cage-Free%20Eggs%20Press%20Release%20FINAL.pdf\">Nestle\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.generalmills.com/en/News/Issues/animal-welfare-policy\">General Mills\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://customerservice.costco.com/system/templates/selfservice/costco_en_us/?sf9909006=1#!portal/200500000001002/article/200500000043548/Hillandale-Farms-Humane-Society-Egg-Response\">Costco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/DunkinEggs\">Dunkin' Donuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/CageFreeJITB\">Jack in the Box\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://news.starbucks.com/views/starbucks-position-on-cage-free-eggs\">Starbucks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.subway.com/subwayroot/about_us/PR_Docs/CageFreeEggs.pdf\">Subway\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://arbys.com/press-center/csr?mid=65434\">Arby's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/ENRG-Eggs\">Einstein Bros. Bagels\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/CaribouE\">Caribou Coffee\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/1Mdb1T0\">Peet's Coffee\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shakeshack.com/2015/12/17/source-for-something-good-shake-shacks-commitment-to-cage-free-eggs-and-humanely-raised-pork/\">Shake Shack\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blog.humanesociety.org/wayne/2015/03/compass-group-cage-free-announcement.html\">Compass Group\u003c/a> (largest foodservice company)\u003c/li>\n\u003cli>\u003ca href=\"http://www.aramark.com/~/media/Files/aramark-animal-welfare-policy.ashx\">Aramark\u003c/a> (second largest foodservice company)\u003c/li>\n\u003cli>\u003ca href=\"http://sodexousa.com/usen/media/press-releases/2015/animal_welfare_policy.aspx\">Sodexo \u003c/a>(third largest foodservice company)\u003c/li>\n\u003cli>\u003ca href=\"http://cagefreefuture.com/docs/Carnival-HSUS%20Release%2012.21.15.pdf\">Carnival Corp.\u003c/a> (the largest cruise liner)\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/RCLEggs\">Royal Caribbean\u003c/a> (the second-largest cruise liner)\u003c/li>\n\u003cli>\u003ca href=\"http://www.flowersfoods.com/FFC_CompanyInfo/Sustainability/index.cfm\">Flowers Foods\u003c/a> (baked good company and maker of Wonder bread and Tastykake)\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/GrupoBimbo\">Grupo Bimbo\u003c/a> (world's largest baking company)\u003c/li>\n\u003cli>\u003ca href=\"http://bit.ly/MichaelFoods\">Michael Foods\u003c/a> (country's largest processed egg provider)\u003c/li>\n\u003cli>\u003ca href=\"http://www.wsj.com/articles/latest-flap-on-egg-farms-going-whole-hog-on-cage-free-1426100062\">Rose Acre Farms\u003c/a> (country's second largest egg producer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.rembrandtfoods.com/news-events/cage-free-to-become-the-standard-for-rembrandt-foods/\">Rembrandt Foods\u003c/a> (country's third largest egg producer)\u003c/li>\n\u003c/ul>\n\u003cp>Notice who's missing? With the exception of Costco, there are no grocery retailers: no Target, no Safeway, no Walmart. \"They are the final frontier on this issue,\" says Prescott.\u003c/p>\n\u003cp>But, he says, they don't have much of an excuse anymore — the biggest egg producers in the country are all eliminating cages, so cage-free eggs won't be difficult to source in the coming years.\u003c/p>\n\u003cp>\"We don't know of any producer in country unwilling to meet cage-free demand,\" he says. So it may only be a matter of time until retailers are no longer the eggception to the rule. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"meta": {
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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