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"content": "\u003cp>In America's fine-dining restaurants, how much workers get paid is closely correlated to the color of their skin.\u003c/p>\n\u003cp>That's according to a new study from researchers at the University of Santa Cruz and UC Berkeley. The report, \u003ca href=\"https://www.scribd.com/fullscreen/285968393?access_key=key-aB2D7wLPk5XfesMYf7Wj&allow_share=true&escape=false&view_mode=scroll\">Ending Jim Crow in America's Restaurants\u003c/a>, describes how waiters at high-end restaurants may earn salaries five times greater than those of employees washing dishes, clearing tables and prepping food in the same establishment.\u003c/p>\n\u003cp>That pay disparity among different jobs is perhaps to be expected. The troubling part is the stark racial divide the researchers found between the highest- and lowest-paid workers: Basically, white employees overwhelmingly fill the jobs with the heftiest salaries, while Latinos, blacks and other minorities occupy positions with pay closer to the poverty level. The divide is gender-based, too: White men across the restaurant industry are paid, on average in the U.S., roughly a quarter more than women, whether white or of color.\u003c/p>\n\u003cp>The racial segregation seen among America's 11 million restaurant workers is not necessarily a result of intentional discrimination on the part of employers, says study co-author \u003ca href=\"https://ccrec.ucsc.edu/profile/chris-benner-phd\">Chris Benner\u003c/a>, a professor of environmental studies at UC Santa Cruz.\u003c/p>\n\u003cp>Rather, it is a product of many factors that cannot easily be eliminated or addressed through policy and legislation — the way that safe working conditions or minimum wage can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For one thing, Benner tells The Salt, Latinos tend to apply for certain types of jobs, like dishwasher, line cook and table busser. Likewise, such so-called \"back-of-house\" positions are not generally targeted by Caucasian applicants, who more often seek higher-paying bartender and waiter positions.\u003c/p>\n\u003cp>\"We call this the self-selection bias,\" says Benner, whose research involved interviewing owners and managers at 12 California restaurants, half of which were high-end establishments, and closely analyzing national industry data. \"People may just not see themselves as working in a certain area.\"\u003c/p>\n\u003cp>Sometimes, he says, customers may drive the bias against immigrants filling front-of-house positions.\u003c/p>\n\u003cp>\"We've heard of a lot of stories where the customer actually asked for a different server, because they had a hard time understanding the accent of whoever the server is,\" he says.\u003c/p>\n\u003cp>This is not the first time a close look at the restaurant industry has revealed striking inequity in the labor force. The organization Restaurant Opportunities Centers United went undercover in 2011 and 2012 and found that upscale restaurants were racially discriminating in their hiring process.\u003c/p>\n\u003cp>The national group sent pairs of equally qualified individuals — one person white, the other not — to apply for jobs at white tablecloth-type restaurants in Chicago, Detroit and New Orleans. The group repeated this method, called \"matched pair testing,\" 273 times.\u003c/p>\n\u003cp>\"Testers of color [in Chicago] were only 53 percent as likely as white testers to get a job offer, and were less likely than white testers to receive a job interview in the first place,\" according to the resulting \u003ca href=\"http://rocunited.org/the-great-service-divide-national/\">report\u003c/a>, published in 2014. Applicants of color fared better in the other cities, but were still far less likely than their white counterparts to get the job.\u003c/p>\n\u003cp>That study was led by \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of Restaurant Opportunities Centers United and the director of the Food Labor Research Institute at UC Berkeley. She tells The Salt that about 20 percent of restaurant jobs pay exceptionally well. In the San Francisco Bay Area, for example, servers and bartenders can take home as much as $180,000 per year, she says – if they're working in upper-end establishments, the kind with $125 a person tasting menus, for example.\u003c/p>\n\u003cp>\"But these jobs are held almost exclusively by white people, and in particular, white men,\" says Jayaraman, who also collaborated with Benner on the more recent research.\u003c/p>\n\u003cp>Latinos, she says, tend to spend their restaurant careers in back-of-house jobs, earning somewhere closer to $30,000 per year – with few paths for promotion or pay raises. Jayaraman says she has interviewed Latino table bussers who reported having helped train newly hired white employees who were easing into positions waiting tables.\u003c/p>\n\u003cp>\"Then, within weeks or months, the people they're training are earning five times what that busser is making,\" she says.\u003c/p>\n\u003cp>African-Americans seem to have a particularly tough plight in the restaurant industry, mostly working in down-market restaurants where wages and tips are minimal.\u003c/p>\n\u003cp>\"For African-American workers, it's almost 100-percent exclusion from [fine dining restaurants] altogether,\" Jayaraman says. \"They work almost exclusively at fast-food restaurants or very casual restaurants like Red Lobster.\"\u003c/p>\n\u003cp>Most of the big bucks in the restaurant industry come from tipping — a practice that is increasingly coming under scrutiny. Prominent New York restaurateur Danny Meyer recently banished tipping in his eateries as a step toward equalizing the skewed pay scale. In an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">interview with NPR\u003c/a>, he noted that waiters' take-home pay at fine restaurants has skyrocketed thanks to tips, but the pay of workers at the back of the house hasn't kept pace. And women workers who rely on tips may feel obliged to tolerate sexual harassment from customers, Jayaraman \u003ca href=\"http://www.nytimes.com/2015/10/16/opinion/why-tipping-is-wrong.html?_r=0\">argued\u003c/a> in a recent op-ed for \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>The National Restaurant Association thinks little of the new \"Ending Jim Crow\" study.\u003c/p>\n\u003cp>\"The restaurant industry is one of the most diverse industries in America, with zero barriers to entry and endless pathways to success,\" says Katie Niebaum, the association's vice president of communications, who corresponded with The Salt via email.\u003c/p>\n\u003cp>Niebaum, citing U.S. Census Bureau numbers, says restaurant ownership among minorities and women \"outpaced growth in the overall industry during the last 10 years on record.\"\u003c/p>\n\u003cp>\"In addition, we proudly employ more women and minority managers than any other industry,\" she says. \"Two in five restaurant managers are women; overall, one in three come from a minority background.\"\u003c/p>\n\u003cp>The researchers agree that the restaurant industry is more racially diverse today in America than in the past.\u003c/p>\n\u003cp>But that, Jayaraman warns, should not necessarily win the industry any brownie points.\u003c/p>\n\u003cp>\"It just makes the segregation more and more pernicious, because we see greater concentrations of people of color in lower-level positions,\" Jayaraman says.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For one thing, Benner tells The Salt, Latinos tend to apply for certain types of jobs, like dishwasher, line cook and table busser. Likewise, such so-called \"back-of-house\" positions are not generally targeted by Caucasian applicants, who more often seek higher-paying bartender and waiter positions.\u003c/p>\n\u003cp>\"We call this the self-selection bias,\" says Benner, whose research involved interviewing owners and managers at 12 California restaurants, half of which were high-end establishments, and closely analyzing national industry data. \"People may just not see themselves as working in a certain area.\"\u003c/p>\n\u003cp>Sometimes, he says, customers may drive the bias against immigrants filling front-of-house positions.\u003c/p>\n\u003cp>\"We've heard of a lot of stories where the customer actually asked for a different server, because they had a hard time understanding the accent of whoever the server is,\" he says.\u003c/p>\n\u003cp>This is not the first time a close look at the restaurant industry has revealed striking inequity in the labor force. The organization Restaurant Opportunities Centers United went undercover in 2011 and 2012 and found that upscale restaurants were racially discriminating in their hiring process.\u003c/p>\n\u003cp>The national group sent pairs of equally qualified individuals — one person white, the other not — to apply for jobs at white tablecloth-type restaurants in Chicago, Detroit and New Orleans. The group repeated this method, called \"matched pair testing,\" 273 times.\u003c/p>\n\u003cp>\"Testers of color [in Chicago] were only 53 percent as likely as white testers to get a job offer, and were less likely than white testers to receive a job interview in the first place,\" according to the resulting \u003ca href=\"http://rocunited.org/the-great-service-divide-national/\">report\u003c/a>, published in 2014. Applicants of color fared better in the other cities, but were still far less likely than their white counterparts to get the job.\u003c/p>\n\u003cp>That study was led by \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of Restaurant Opportunities Centers United and the director of the Food Labor Research Institute at UC Berkeley. She tells The Salt that about 20 percent of restaurant jobs pay exceptionally well. In the San Francisco Bay Area, for example, servers and bartenders can take home as much as $180,000 per year, she says – if they're working in upper-end establishments, the kind with $125 a person tasting menus, for example.\u003c/p>\n\u003cp>\"But these jobs are held almost exclusively by white people, and in particular, white men,\" says Jayaraman, who also collaborated with Benner on the more recent research.\u003c/p>\n\u003cp>Latinos, she says, tend to spend their restaurant careers in back-of-house jobs, earning somewhere closer to $30,000 per year – with few paths for promotion or pay raises. Jayaraman says she has interviewed Latino table bussers who reported having helped train newly hired white employees who were easing into positions waiting tables.\u003c/p>\n\u003cp>\"Then, within weeks or months, the people they're training are earning five times what that busser is making,\" she says.\u003c/p>\n\u003cp>African-Americans seem to have a particularly tough plight in the restaurant industry, mostly working in down-market restaurants where wages and tips are minimal.\u003c/p>\n\u003cp>\"For African-American workers, it's almost 100-percent exclusion from [fine dining restaurants] altogether,\" Jayaraman says. \"They work almost exclusively at fast-food restaurants or very casual restaurants like Red Lobster.\"\u003c/p>\n\u003cp>Most of the big bucks in the restaurant industry come from tipping — a practice that is increasingly coming under scrutiny. Prominent New York restaurateur Danny Meyer recently banished tipping in his eateries as a step toward equalizing the skewed pay scale. In an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">interview with NPR\u003c/a>, he noted that waiters' take-home pay at fine restaurants has skyrocketed thanks to tips, but the pay of workers at the back of the house hasn't kept pace. And women workers who rely on tips may feel obliged to tolerate sexual harassment from customers, Jayaraman \u003ca href=\"http://www.nytimes.com/2015/10/16/opinion/why-tipping-is-wrong.html?_r=0\">argued\u003c/a> in a recent op-ed for \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>The National Restaurant Association thinks little of the new \"Ending Jim Crow\" study.\u003c/p>\n\u003cp>\"The restaurant industry is one of the most diverse industries in America, with zero barriers to entry and endless pathways to success,\" says Katie Niebaum, the association's vice president of communications, who corresponded with The Salt via email.\u003c/p>\n\u003cp>Niebaum, citing U.S. Census Bureau numbers, says restaurant ownership among minorities and women \"outpaced growth in the overall industry during the last 10 years on record.\"\u003c/p>\n\u003cp>\"In addition, we proudly employ more women and minority managers than any other industry,\" she says. \"Two in five restaurant managers are women; overall, one in three come from a minority background.\"\u003c/p>\n\u003cp>The researchers agree that the restaurant industry is more racially diverse today in America than in the past.\u003c/p>\n\u003cp>But that, Jayaraman warns, should not necessarily win the industry any brownie points.\u003c/p>\n\u003cp>\"It just makes the segregation more and more pernicious, because we see greater concentrations of people of color in lower-level positions,\" Jayaraman says.\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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"disqusTitle": "Survey: Half Of Food Workers Go To Work Sick Because They Have To",
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"content": "\u003cp>Flu season is here. And when the flu strikes, the luckier victims may call in sick without getting punished or losing pay.\u003c/p>\n\u003cp>But many American workers, including those who handle our food, aren't so fortunate.\u003c/p>\n\u003cp>Fifty-one percent of food workers – who do everything from grow and process food to cook and serve it – said they \"always\" or \"frequently\" go to work when they're sick, according to the results of a \u003ca href=\"http://www.alchemysystems.com/mindofthefoodworker/\">survey\u003c/a> released Monday.\u003cstrong> \u003c/strong>Another 38 percent said they go to work sick \"sometimes.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>That's a practice that can have serious public health consequences. For instance, as The Salt \u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/03/318524155/norovirus-far-more-likely-to-come-from-restaurant-than-cruise-ship\">reported\u003c/a> last year, the vast majority of reported cases of norovirus — the \u003ca href=\"http://www.cdc.gov/vitalsigns/norovirus/index.html\">leading cause\u003c/a> of foodborne disease outbreaks and illnesses across the country — have been linked to infected food industry workers.\u003c/p>\n\u003cp>But it's not as if these sick food workers are careless. Nine out of 10 workers polled in the new survey said they feel responsible for the safety and well-being of their customers. Yet about 45 percent said they go to work sick because they \"can't afford to lose pay.\" And about 46 percent said they do it because \"don't want to let co-workers down.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study was commissioned by Alchemy, a firm that works with companies across the food chain to improve safety and productivity. Alchemy CEO Jeff Eastman tells The Salt that the survey was designed to help his firm learn more about the experience of the food worker. Alchemy asked the \u003ca href=\"http://www.crpp.com/\">Center for Research and Public Policy\u003c/a>, a consulting firm, to conduct the research with more than 1,200 food workers in the U.S. and Canada\u003cstrong> \u003c/strong>in July.\u003c/p>\n\u003cp>Though some people might be tempted to point a finger at the workers for going to work sick, the reality of their situation helps explain why they do it, says \u003ca href=\"http://foodchainworkers.org/?page_id=118\">Jose Oliva\u003c/a>, co-director of the Food Chain Workers Alliance. \"A lot of these workers actually depend on every single one of the days that they work for money,\" Oliva says. \"So if you don't go to work, you don't get paid.\"\u003c/p>\n\u003cp>Indeed, a \u003ca href=\"http://foodchainworkers.org/wp-content/uploads/2012/06/Hands-That-Feed-Us-Report.pdf\">2012 study\u003c/a>\u003cstrong> \u003c/strong>from Oliva's Food Chain Workers Alliance and the Restaurant Opportunities Centers United found that 79 percent of food system workers did not have paid sick days or did not know if they did. Similar to the current study, the 2012 report also found that 53 percent of workers had worked when they were sick.\u003c/p>\n\u003cp>And Oliva points to another factor in the equation: low wages. Many of the lowest-paying jobs in America are in the food industry, according to data from the \u003ca href=\"http://www.bls.gov/oes/current/oes_nat.htm#00-0000\">Bureau of Labor Statistics\u003c/a>. If workers were making a living wage, Oliva says, they might have more flexibility to take an unpaid day when needed. But for workers making minimum wage, or even the federal subminimum \"tipped\" wage of $2.13 per hour, \"You just can't,\" take an unpaid day, Oliva says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of the Restaurant Opportunities Centers United and director of the Food Labor Research Center at the University of California, Berkeley, workers have other incentives to come to work sick. \"It's also that they'd actually be penalized, fired or retaliated against for taking a day off when sick,\" she says.\u003c/p>\n\u003cp>Research that the ROCU conducted in Philadelphia, for example, showed that a third of restaurant workers in that city have worked sick because they feared retaliation if they took a day off. Jayaraman, author of the 2014 book \u003ca href=\"http://www.amazon.com/Behind-Kitchen-Door-Saru-Jayaraman/dp/0801479517\">Behind the Kitchen Door\u003c/a>, says workers have told her that they've reported to duty with everything from H1N1 to pink eye and typhoid fever.\u003c/p>\n\u003cp>\"One of the most egregious examples that I describe in the book is a worker at a Fayetteville, N.C., Olive Garden [who] was forced to work with hepatitis A because [Olive Garden] doesn't have an earned sick leave policy,\" Jayaraman says. As a result, Jayaraman says, 3,000 people had to be tested for hepatitis A at the Cumberland County, N.C., health department.\u003c/p>\n\u003cp>Four states – California, Connecticut, Massachusetts and Oregon – \u003ca href=\"http://familyvaluesatwork.org/media-center/paid-sick-days-wins\">have passed legislation\u003c/a> to provide paid sick leave, in addition to a number of cities across the country. Last month, President Obama \u003ca href=\"http://www.npr.org/2015/09/07/438354750/obama-signs-order-to-extend-contractors-paid-sick-leave\">signed an executive order\u003c/a> allowing employees of federal contractors to earn up to seven paid sick days a year.\u003c/p>\n\u003cp>Some food businesses are improving their policies, too. In July, Chipotle \u003ca href=\"http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-newsArticle&ID=2069647\">expanded\u003c/a> paid sick leave to all its employees.\u003c/p>\n\u003cp>But Jayaraman says there's still \"tremendous opposition\" to paid sick leave, from the National Restaurant Association and other industry groups. (The association did not respond to multiple requests for comment from NPR.)\u003c/p>\n\u003cp>\u003cstrong>Update, 1:57 p.m.\u003c/strong>\u003c/p>\n\u003cp>The National Restaurant Association's Christin Fernandez tells The Salt that her organization \"does not want workers going into work sick. Flexible scheduling is a hallmark of the restaurant industry. If a restaurant employee is not feeling well, one of good things about the industry is that they can talk to their employer ... and work out a schedule that best fits their health needs.\" \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": "Sick food workers who go to work say they can't afford to stay home or don't want to let their co-workers down, a survey finds. That puts consumers at risk of getting sick from contaminated food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Flu season is here. And when the flu strikes, the luckier victims may call in sick without getting punished or losing pay.\u003c/p>\n\u003cp>But many American workers, including those who handle our food, aren't so fortunate.\u003c/p>\n\u003cp>Fifty-one percent of food workers – who do everything from grow and process food to cook and serve it – said they \"always\" or \"frequently\" go to work when they're sick, according to the results of a \u003ca href=\"http://www.alchemysystems.com/mindofthefoodworker/\">survey\u003c/a> released Monday.\u003cstrong> \u003c/strong>Another 38 percent said they go to work sick \"sometimes.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>That's a practice that can have serious public health consequences. For instance, as The Salt \u003ca href=\"http://www.npr.org/sections/thesalt/2014/06/03/318524155/norovirus-far-more-likely-to-come-from-restaurant-than-cruise-ship\">reported\u003c/a> last year, the vast majority of reported cases of norovirus — the \u003ca href=\"http://www.cdc.gov/vitalsigns/norovirus/index.html\">leading cause\u003c/a> of foodborne disease outbreaks and illnesses across the country — have been linked to infected food industry workers.\u003c/p>\n\u003cp>But it's not as if these sick food workers are careless. Nine out of 10 workers polled in the new survey said they feel responsible for the safety and well-being of their customers. Yet about 45 percent said they go to work sick because they \"can't afford to lose pay.\" And about 46 percent said they do it because \"don't want to let co-workers down.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study was commissioned by Alchemy, a firm that works with companies across the food chain to improve safety and productivity. Alchemy CEO Jeff Eastman tells The Salt that the survey was designed to help his firm learn more about the experience of the food worker. Alchemy asked the \u003ca href=\"http://www.crpp.com/\">Center for Research and Public Policy\u003c/a>, a consulting firm, to conduct the research with more than 1,200 food workers in the U.S. and Canada\u003cstrong> \u003c/strong>in July.\u003c/p>\n\u003cp>Though some people might be tempted to point a finger at the workers for going to work sick, the reality of their situation helps explain why they do it, says \u003ca href=\"http://foodchainworkers.org/?page_id=118\">Jose Oliva\u003c/a>, co-director of the Food Chain Workers Alliance. \"A lot of these workers actually depend on every single one of the days that they work for money,\" Oliva says. \"So if you don't go to work, you don't get paid.\"\u003c/p>\n\u003cp>Indeed, a \u003ca href=\"http://foodchainworkers.org/wp-content/uploads/2012/06/Hands-That-Feed-Us-Report.pdf\">2012 study\u003c/a>\u003cstrong> \u003c/strong>from Oliva's Food Chain Workers Alliance and the Restaurant Opportunities Centers United found that 79 percent of food system workers did not have paid sick days or did not know if they did. Similar to the current study, the 2012 report also found that 53 percent of workers had worked when they were sick.\u003c/p>\n\u003cp>And Oliva points to another factor in the equation: low wages. Many of the lowest-paying jobs in America are in the food industry, according to data from the \u003ca href=\"http://www.bls.gov/oes/current/oes_nat.htm#00-0000\">Bureau of Labor Statistics\u003c/a>. If workers were making a living wage, Oliva says, they might have more flexibility to take an unpaid day when needed. But for workers making minimum wage, or even the federal subminimum \"tipped\" wage of $2.13 per hour, \"You just can't,\" take an unpaid day, Oliva says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of the Restaurant Opportunities Centers United and director of the Food Labor Research Center at the University of California, Berkeley, workers have other incentives to come to work sick. \"It's also that they'd actually be penalized, fired or retaliated against for taking a day off when sick,\" she says.\u003c/p>\n\u003cp>Research that the ROCU conducted in Philadelphia, for example, showed that a third of restaurant workers in that city have worked sick because they feared retaliation if they took a day off. Jayaraman, author of the 2014 book \u003ca href=\"http://www.amazon.com/Behind-Kitchen-Door-Saru-Jayaraman/dp/0801479517\">Behind the Kitchen Door\u003c/a>, says workers have told her that they've reported to duty with everything from H1N1 to pink eye and typhoid fever.\u003c/p>\n\u003cp>\"One of the most egregious examples that I describe in the book is a worker at a Fayetteville, N.C., Olive Garden [who] was forced to work with hepatitis A because [Olive Garden] doesn't have an earned sick leave policy,\" Jayaraman says. As a result, Jayaraman says, 3,000 people had to be tested for hepatitis A at the Cumberland County, N.C., health department.\u003c/p>\n\u003cp>Four states – California, Connecticut, Massachusetts and Oregon – \u003ca href=\"http://familyvaluesatwork.org/media-center/paid-sick-days-wins\">have passed legislation\u003c/a> to provide paid sick leave, in addition to a number of cities across the country. Last month, President Obama \u003ca href=\"http://www.npr.org/2015/09/07/438354750/obama-signs-order-to-extend-contractors-paid-sick-leave\">signed an executive order\u003c/a> allowing employees of federal contractors to earn up to seven paid sick days a year.\u003c/p>\n\u003cp>Some food businesses are improving their policies, too. In July, Chipotle \u003ca href=\"http://ir.chipotle.com/phoenix.zhtml?c=194775&p=irol-newsArticle&ID=2069647\">expanded\u003c/a> paid sick leave to all its employees.\u003c/p>\n\u003cp>But Jayaraman says there's still \"tremendous opposition\" to paid sick leave, from the National Restaurant Association and other industry groups. (The association did not respond to multiple requests for comment from NPR.)\u003c/p>\n\u003cp>\u003cstrong>Update, 1:57 p.m.\u003c/strong>\u003c/p>\n\u003cp>The National Restaurant Association's Christin Fernandez tells The Salt that her organization \"does not want workers going into work sick. Flexible scheduling is a hallmark of the restaurant industry. If a restaurant employee is not feeling well, one of good things about the industry is that they can talk to their employer ... and work out a schedule that best fits their health needs.\" \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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"disqusTitle": "Sip On This: That $10,000 (Or $30) Bottle Of Wine Might Be Fake",
"title": "Sip On This: That $10,000 (Or $30) Bottle Of Wine Might Be Fake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151013_me_sip_on_this_that_10000_bottlle_of_wine_might_really_be_2-buck_chuck.mp3\u003c/p>\n\u003cp>On an early spring day in 2012, a half dozen FBI officers entered a house in the Los Angeles suburb of Arcadia. It belonged to an Indonesian named \u003ca href=\"http://www.npr.org/sections/thesalt/2013/12/18/255241685/the-man-who-duped-millionaires-into-paying-big-bucks-for-fake-wine\">Rudy Kurniawan\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"https://www.winefraud.com/about-us/team/maureen-downey/\">Maureen Downey\u003c/a>, founder of winefraud.com, his home was kept to 55 degrees. \"His elderly mother had to have a space heater in her bedroom because it was so damned cold,\" says Downey. \"The entire house was cellar temperature.\u003c/p>\n\u003cp>Inside the FBI found everything to produce counterfeit wine: corks, dozens of empty bottles and 18,000 labels of the world's rarest wines.\u003c/p>\n\u003cp>\"The whole thing was a wine counterfeiting factory,\" says Downey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the time of his arrest, the then 37-year-old Kurniawan had been living the high life. He had amassed a breathtaking cellar of Bordeauxs and Burgundys, and regularly organized tastings of old and expensive bottles for other collectors. At the same time, the FBI says Kurniawan was concocting his own wines in his kitchen and selling them as precious vintages to unsuspecting collectors.\u003c/p>\n\u003cp>\"Take for example one of the most highly counterfeited wines, which is 1945 Domaine de la Romanee Conti Romanee Conti,\" Downey says. \"That wine, they made two barrels of it, which is exactly 600 bottles.\"\u003c/p>\n\u003cp>Downey says she's finding counterfeit bottles of it all over the world. A genuine bottle would be worth well over $100,000.\u003c/p>\n\u003cp>And yet, says Downey, Kurniawan was able to sell much of it: \"He would make it to order.\"\u003c/p>\n\u003cp>And he fooled plenty of people, selling at least $50 million worth of counterfeit wine.\u003c/p>\n\u003cp>In 2012, he got caught, and was sentenced to 10 years in prison. But counterfeiting still goes on because there are plenty of wine enthusiasts out there willing to part with their money.\u003c/p>\n\u003cp>\"Particularly in the United States there are some fabulous collections which have been painstakingly built up over decades,\" says \u003ca href=\"http://www.michaeleganwine.com/wineexpert.html\">Michael Egan\u003c/a>, who was the head of wines unit at Sotheby's Auction house for more than two decades. He says there are many collectors willing to spend $10,000 to $20,000 a bottle.\u003c/p>\n\u003cp>\"There is a lot of one-upmanship especially in buying rare wines, where there may be just a handful of bottles left or conversely a handful of bottles produced,\" says Egan.\u003c/p>\n\u003cp>That demand has driven up the price, and made conditions ripe for counterfeiters. \"Some of the wineries like Screaming Eagle in Napa Valley, Calif., produce a very small amount of wine and there's a massive demand for that — there's a waiting list,\" says Egan. \"Obviously that would be a temptation for counterfeiters to produce their own versions of it.\"\u003c/p>\n\u003cp>Egan spoke with NPR from his chateau in Bordeaux. He says since retiring from Sothebys in 2006, he's been busy authenticating private and corporate collections. So far, he's found about 2,300 bottles of high-priced, fake wine.\u003c/p>\n\u003cp>But how can you tell if a really old, $10,000 bottle of Bordeaux is real or fake?\u003c/p>\n\u003cp>\"Nobody in the world, nobody, is able to authenticate via taste,\" says Downey of winefraud.com. \"That has been proven over and over again.\"\u003c/p>\n\u003cp>Downey says if people could authenticate by taste alone, wine counterfeiting wouldn't be possible. \"The problem is no one has the palate to know what all of these old wines taste like ... Wine is a living thing and it changes with time.\u003c/p>\n\u003cp>What you can do, Downey says, is look at the bottle, the labels and the corks for inconsistencies. See if the wines were actually produced the year on the label. (It's harder to fake the newer, fine wines because many are outfitted with anti-counterfeit technology into the labels and bottles, she says.)\u003c/p>\n\u003cp>But counterfeiters are also getting more sophisticated. If you had been duped, you'd think you want to call the police, grab the counterfeiter and sue. But \u003ca href=\"http://www.ha.com/c/about.zx?id=40\">Frank Martell\u003c/a>, director of fine and rare wine for Heritage Auctions, says most collectors want to keep it a secret.\u003c/p>\n\u003cp>\"If somebody tells you $1 million of your collection is worth zero, your choices are take a hit or try and unload the stuff,\" Martell says. \"And nobody wants to take a loss.\"\u003c/p>\n\u003cp>That's why counterfeit wines continue to circulate among auction houses and private collectors. But don't think it's just the high-rolling wine enthusiasts who are getting stung by counterfeiters. Martell says some of the $20- and $30-bottles out there are also fake.\u003c/p>\n\u003cp>\"You can produce them in huge quantities and nobody is likely to catch you,\" says Martell.\u003c/p>\n\u003cp>Can you make money out of that, though? Martell says that if you figure $50 a case and you move 200 cases, then, yes.\u003c/p>\n\u003cp>So you don't have to spend $10,000 to end up with a counterfeit bottle of wine. \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": "Take a close look at the glass of wine you're drinking. There's a chance it could be plonk disguised by an upmarket label. Counterfeiting wine is big business among old and rare vintages.",
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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/2015/10/20151013_me_sip_on_this_that_10000_bottlle_of_wine_might_really_be_2-buck_chuck.mp3\u003c/p>\n\u003cp>On an early spring day in 2012, a half dozen FBI officers entered a house in the Los Angeles suburb of Arcadia. It belonged to an Indonesian named \u003ca href=\"http://www.npr.org/sections/thesalt/2013/12/18/255241685/the-man-who-duped-millionaires-into-paying-big-bucks-for-fake-wine\">Rudy Kurniawan\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"https://www.winefraud.com/about-us/team/maureen-downey/\">Maureen Downey\u003c/a>, founder of winefraud.com, his home was kept to 55 degrees. \"His elderly mother had to have a space heater in her bedroom because it was so damned cold,\" says Downey. \"The entire house was cellar temperature.\u003c/p>\n\u003cp>Inside the FBI found everything to produce counterfeit wine: corks, dozens of empty bottles and 18,000 labels of the world's rarest wines.\u003c/p>\n\u003cp>\"The whole thing was a wine counterfeiting factory,\" says Downey.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the time of his arrest, the then 37-year-old Kurniawan had been living the high life. He had amassed a breathtaking cellar of Bordeauxs and Burgundys, and regularly organized tastings of old and expensive bottles for other collectors. At the same time, the FBI says Kurniawan was concocting his own wines in his kitchen and selling them as precious vintages to unsuspecting collectors.\u003c/p>\n\u003cp>\"Take for example one of the most highly counterfeited wines, which is 1945 Domaine de la Romanee Conti Romanee Conti,\" Downey says. \"That wine, they made two barrels of it, which is exactly 600 bottles.\"\u003c/p>\n\u003cp>Downey says she's finding counterfeit bottles of it all over the world. A genuine bottle would be worth well over $100,000.\u003c/p>\n\u003cp>And yet, says Downey, Kurniawan was able to sell much of it: \"He would make it to order.\"\u003c/p>\n\u003cp>And he fooled plenty of people, selling at least $50 million worth of counterfeit wine.\u003c/p>\n\u003cp>In 2012, he got caught, and was sentenced to 10 years in prison. But counterfeiting still goes on because there are plenty of wine enthusiasts out there willing to part with their money.\u003c/p>\n\u003cp>\"Particularly in the United States there are some fabulous collections which have been painstakingly built up over decades,\" says \u003ca href=\"http://www.michaeleganwine.com/wineexpert.html\">Michael Egan\u003c/a>, who was the head of wines unit at Sotheby's Auction house for more than two decades. He says there are many collectors willing to spend $10,000 to $20,000 a bottle.\u003c/p>\n\u003cp>\"There is a lot of one-upmanship especially in buying rare wines, where there may be just a handful of bottles left or conversely a handful of bottles produced,\" says Egan.\u003c/p>\n\u003cp>That demand has driven up the price, and made conditions ripe for counterfeiters. \"Some of the wineries like Screaming Eagle in Napa Valley, Calif., produce a very small amount of wine and there's a massive demand for that — there's a waiting list,\" says Egan. \"Obviously that would be a temptation for counterfeiters to produce their own versions of it.\"\u003c/p>\n\u003cp>Egan spoke with NPR from his chateau in Bordeaux. He says since retiring from Sothebys in 2006, he's been busy authenticating private and corporate collections. So far, he's found about 2,300 bottles of high-priced, fake wine.\u003c/p>\n\u003cp>But how can you tell if a really old, $10,000 bottle of Bordeaux is real or fake?\u003c/p>\n\u003cp>\"Nobody in the world, nobody, is able to authenticate via taste,\" says Downey of winefraud.com. \"That has been proven over and over again.\"\u003c/p>\n\u003cp>Downey says if people could authenticate by taste alone, wine counterfeiting wouldn't be possible. \"The problem is no one has the palate to know what all of these old wines taste like ... Wine is a living thing and it changes with time.\u003c/p>\n\u003cp>What you can do, Downey says, is look at the bottle, the labels and the corks for inconsistencies. See if the wines were actually produced the year on the label. (It's harder to fake the newer, fine wines because many are outfitted with anti-counterfeit technology into the labels and bottles, she says.)\u003c/p>\n\u003cp>But counterfeiters are also getting more sophisticated. If you had been duped, you'd think you want to call the police, grab the counterfeiter and sue. But \u003ca href=\"http://www.ha.com/c/about.zx?id=40\">Frank Martell\u003c/a>, director of fine and rare wine for Heritage Auctions, says most collectors want to keep it a secret.\u003c/p>\n\u003cp>\"If somebody tells you $1 million of your collection is worth zero, your choices are take a hit or try and unload the stuff,\" Martell says. \"And nobody wants to take a loss.\"\u003c/p>\n\u003cp>That's why counterfeit wines continue to circulate among auction houses and private collectors. But don't think it's just the high-rolling wine enthusiasts who are getting stung by counterfeiters. Martell says some of the $20- and $30-bottles out there are also fake.\u003c/p>\n\u003cp>\"You can produce them in huge quantities and nobody is likely to catch you,\" says Martell.\u003c/p>\n\u003cp>Can you make money out of that, though? Martell says that if you figure $50 a case and you move 200 cases, then, yes.\u003c/p>\n\u003cp>So you don't have to spend $10,000 to end up with a counterfeit bottle of wine. \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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"disqusTitle": "If Big Food Buys Your Favorite 'Natural' Food Brand, Will You Trust It?",
"title": "If Big Food Buys Your Favorite 'Natural' Food Brand, Will You Trust It?",
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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/2015/10/20151012_atc_if_big_food_buys_your_favorite_natural_food_brand_will_you_trust_it.mp3\u003c/p>\n\u003cp>Big food companies are buying up small ones. \u003ca href=\"http://www.coca-colacompany.com/brands/honest-tea\">Honest Tea\u003c/a> is now part of Coca-Cola. The French company Danone controls \u003ca href=\"http://www.stonyfield.com/\">Stonyfield\u003c/a> yogurt. Hormel owns \u003ca href=\"http://www.applegate.com/\">Applegate\u003c/a> natural and organic meats.\u003c/p>\n\u003cp>The Cornucopia Institute has put together a \u003ca href=\"http://www.cornucopia.org/who-owns-organic/\">poster\u003c/a> that shows the full extent of the merger wave, at least for the organic industry. In the latest deal, announced a few weeks ago, Perdue Farms, a big poultry producer based in Maryland, \u003ca href=\"http://www.bloomberg.com/news/articles/2015-09-08/perdue-farms-to-buy-natural-food-holdings-from-lnk-partners\">bought\u003c/a> Niman Ranch, which started as an idealistic group of farmers protesting against companies like Perdue.\u003c/p>\n\u003cp>For shoppers who like their food natural, local and organic, though, these deals can be unsettling. Will they still trust a food brand if someone else now owns it?\u003c/p>\n\u003cp>As it happens, some of the founders of those companies wonder the same thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Take these three: Bill Niman, Gene Kahn and Grant Lundberg. Niman started Niman Ranch, Kahn founded \u003ca href=\"http://www.cascadianfarm.com/\">Cascadian Farm\u003c/a>, a pioneer of organic food, and Grant Lundberg is CEO of \u003ca href=\"http://www.lundberg.com/\">Lundberg Family Farms\u003c/a>, which sells organic rice.\u003c/p>\n\u003cp>Each of these companies started with its own vision of a better way to grow food. \"For us, the innovation was raising animals without the use of pharmaceuticals and chemicals,\" Niman says.\u003c/p>\n\u003cp>At roughly the same time, in the early 1970s, Gene Kahn started a back-to-the-land experiment that turned into a business. \"I became enamored by the whole notion of agriculture, and farming, and improving the environmental performance of agriculture,\" he says. Grant Lundberg's grandparents, for their part, were influenced by the trauma of the Dust Bowl. \"Remembering some of those experiences, they started to farm a little different from their neighbors,\" Lundberg says.\u003c/p>\n\u003cfigure id=\"attachment_102134\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/nimanranch.jpg\" alt=\"A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \" width=\"300\" height=\"300\" class=\"size-full wp-image-102134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/eehgow/7146901015/\" target=\"_blank\">Ego Faylona/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to a vision, though, these companies had ambition. They wanted to expand, and they did, riding a wave of demand for humanely raised meat, organic fruit and organic rice.\u003c/p>\n\u003cp>That's when big, conventional food companies started calling with marriage proposals.\u003c/p>\n\u003cp>\"We have offers a lot,\" Lundberg says. \"They want to explore, they want to talk about the idea of purchasing, or making an investment in the company.\"\u003c/p>\n\u003cp>So these founders (or, in the case of the Lundberg family, the grandchildren of the founders) all faced a choice. Should they sell? Would it be selling out?\u003c/p>\n\u003cp>Gene Kahn, from Cascadian Farm, can't stand that phrase \"because it's so akin to selling out your soul to the devil.\"\u003c/p>\n\u003cp>He says it's not that simple. Part of the pitch that the big companies typically make involves a promise to expand the company's vision, converting more land to organic farming, or raising more animals without hormones and drugs.\u003c/p>\n\u003cp>\"Who do you want to work with, if you're really committed to improving agriculture?\" Kahn asks. \"Who is it that you want to talk [to]? Do you want to just talk to yourself? Or do you want to talk to the people who control all the acres?\"\u003c/p>\n\u003cp>None of these food idealists has anything against the sheer size of big food companies, by the way. They agree: Big can be good. Efficiency makes food affordable.\u003c/p>\n\u003cp>\"You're a cynic if you say only small companies can ... have values, aren't you?\" Lundberg says. \"Somehow you have to believe that size doesn't matter.\"\u003c/p>\n\u003cp>Each founder, however, has pursued a different path.\u003c/p>\n\u003cp>The Lundberg family has spurned all offers. Grant Lundberg says that his company doesn't really need investors. And if you sell, he says, there's no way to make sure that the name Lundberg Family Farms \"would continue to represent that commitment to the environment, producing high-quality food.\"\u003c/p>\n\u003cp>Gene Kahn, though, sold Cascadian Farm to one of the biggest food companies in America: General Mills. That was 15 years ago.\u003c/p>\n\u003cp>He says it's worked out really well. \"They've not only preserved the ethics and the whole vision of the company, they've improved it,\" he says.\u003c/p>\n\u003cp>Bill Niman, meanwhile, has complicated feelings about the recent sale of Niman Ranch to Perdue.\u003c/p>\n\u003cp>\"Right now, I feel pretty good about it,\" he says. Niman has some emotional distance, by now, to the company that he founded. He actually left Niman Ranch eight years ago.\u003c/p>\n\u003cp>\"The important thing is that Perdue is very capable of adhering to the same kind of standards for treating animals better, and treating farmers more respectably,\" he says.\u003c/p>\n\u003cp>In fact, Perdue may be forced to follow that way of operating, Niman says. The poultry giant just spent a lot of money for the Niman Ranch name and reputation. It wouldn't want to ruin that asset, he says.\u003c/p>\n\u003cp>But Niman still worries that the new owners will just try to maintain that reputation through marketing, with slogans that don't mean much. \"These bigger outfits have a lot of marketing power, and they're able to spin things and create confusion in the marketplace, which is a little bit frightening for me.\"\u003c/p>\n\u003cp>He admits that he doesn't feel the same about Applegate products, now that Hormel owns it. He doesn't buy Stonyfield yogurt anymore. He says he just doesn't trust the new owners quite as much.\u003c/p>\n\u003cp>To keep that trust, big food companies may have to do more than buy a brand. They may need to show skeptical consumers that they're sticking with the principles of that company's founders. \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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"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/2015/10/20151012_atc_if_big_food_buys_your_favorite_natural_food_brand_will_you_trust_it.mp3\u003c/p>\n\u003cp>Big food companies are buying up small ones. \u003ca href=\"http://www.coca-colacompany.com/brands/honest-tea\">Honest Tea\u003c/a> is now part of Coca-Cola. The French company Danone controls \u003ca href=\"http://www.stonyfield.com/\">Stonyfield\u003c/a> yogurt. Hormel owns \u003ca href=\"http://www.applegate.com/\">Applegate\u003c/a> natural and organic meats.\u003c/p>\n\u003cp>The Cornucopia Institute has put together a \u003ca href=\"http://www.cornucopia.org/who-owns-organic/\">poster\u003c/a> that shows the full extent of the merger wave, at least for the organic industry. In the latest deal, announced a few weeks ago, Perdue Farms, a big poultry producer based in Maryland, \u003ca href=\"http://www.bloomberg.com/news/articles/2015-09-08/perdue-farms-to-buy-natural-food-holdings-from-lnk-partners\">bought\u003c/a> Niman Ranch, which started as an idealistic group of farmers protesting against companies like Perdue.\u003c/p>\n\u003cp>For shoppers who like their food natural, local and organic, though, these deals can be unsettling. Will they still trust a food brand if someone else now owns it?\u003c/p>\n\u003cp>As it happens, some of the founders of those companies wonder the same thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take these three: Bill Niman, Gene Kahn and Grant Lundberg. Niman started Niman Ranch, Kahn founded \u003ca href=\"http://www.cascadianfarm.com/\">Cascadian Farm\u003c/a>, a pioneer of organic food, and Grant Lundberg is CEO of \u003ca href=\"http://www.lundberg.com/\">Lundberg Family Farms\u003c/a>, which sells organic rice.\u003c/p>\n\u003cp>Each of these companies started with its own vision of a better way to grow food. \"For us, the innovation was raising animals without the use of pharmaceuticals and chemicals,\" Niman says.\u003c/p>\n\u003cp>At roughly the same time, in the early 1970s, Gene Kahn started a back-to-the-land experiment that turned into a business. \"I became enamored by the whole notion of agriculture, and farming, and improving the environmental performance of agriculture,\" he says. Grant Lundberg's grandparents, for their part, were influenced by the trauma of the Dust Bowl. \"Remembering some of those experiences, they started to farm a little different from their neighbors,\" Lundberg says.\u003c/p>\n\u003cfigure id=\"attachment_102134\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/nimanranch.jpg\" alt=\"A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \" width=\"300\" height=\"300\" class=\"size-full wp-image-102134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/nimanranch-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">A grilled Niman Ranch pork chop. Perdue Farms, a big poultry producer based in Maryland, bought Niman Ranch in September. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/eehgow/7146901015/\" target=\"_blank\">Ego Faylona/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to a vision, though, these companies had ambition. They wanted to expand, and they did, riding a wave of demand for humanely raised meat, organic fruit and organic rice.\u003c/p>\n\u003cp>That's when big, conventional food companies started calling with marriage proposals.\u003c/p>\n\u003cp>\"We have offers a lot,\" Lundberg says. \"They want to explore, they want to talk about the idea of purchasing, or making an investment in the company.\"\u003c/p>\n\u003cp>So these founders (or, in the case of the Lundberg family, the grandchildren of the founders) all faced a choice. Should they sell? Would it be selling out?\u003c/p>\n\u003cp>Gene Kahn, from Cascadian Farm, can't stand that phrase \"because it's so akin to selling out your soul to the devil.\"\u003c/p>\n\u003cp>He says it's not that simple. Part of the pitch that the big companies typically make involves a promise to expand the company's vision, converting more land to organic farming, or raising more animals without hormones and drugs.\u003c/p>\n\u003cp>\"Who do you want to work with, if you're really committed to improving agriculture?\" Kahn asks. \"Who is it that you want to talk [to]? Do you want to just talk to yourself? Or do you want to talk to the people who control all the acres?\"\u003c/p>\n\u003cp>None of these food idealists has anything against the sheer size of big food companies, by the way. They agree: Big can be good. Efficiency makes food affordable.\u003c/p>\n\u003cp>\"You're a cynic if you say only small companies can ... have values, aren't you?\" Lundberg says. \"Somehow you have to believe that size doesn't matter.\"\u003c/p>\n\u003cp>Each founder, however, has pursued a different path.\u003c/p>\n\u003cp>The Lundberg family has spurned all offers. Grant Lundberg says that his company doesn't really need investors. And if you sell, he says, there's no way to make sure that the name Lundberg Family Farms \"would continue to represent that commitment to the environment, producing high-quality food.\"\u003c/p>\n\u003cp>Gene Kahn, though, sold Cascadian Farm to one of the biggest food companies in America: General Mills. That was 15 years ago.\u003c/p>\n\u003cp>He says it's worked out really well. \"They've not only preserved the ethics and the whole vision of the company, they've improved it,\" he says.\u003c/p>\n\u003cp>Bill Niman, meanwhile, has complicated feelings about the recent sale of Niman Ranch to Perdue.\u003c/p>\n\u003cp>\"Right now, I feel pretty good about it,\" he says. Niman has some emotional distance, by now, to the company that he founded. He actually left Niman Ranch eight years ago.\u003c/p>\n\u003cp>\"The important thing is that Perdue is very capable of adhering to the same kind of standards for treating animals better, and treating farmers more respectably,\" he says.\u003c/p>\n\u003cp>In fact, Perdue may be forced to follow that way of operating, Niman says. The poultry giant just spent a lot of money for the Niman Ranch name and reputation. It wouldn't want to ruin that asset, he says.\u003c/p>\n\u003cp>But Niman still worries that the new owners will just try to maintain that reputation through marketing, with slogans that don't mean much. \"These bigger outfits have a lot of marketing power, and they're able to spin things and create confusion in the marketplace, which is a little bit frightening for me.\"\u003c/p>\n\u003cp>He admits that he doesn't feel the same about Applegate products, now that Hormel owns it. He doesn't buy Stonyfield yogurt anymore. He says he just doesn't trust the new owners quite as much.\u003c/p>\n\u003cp>To keep that trust, big food companies may have to do more than buy a brand. They may need to show skeptical consumers that they're sticking with the principles of that company's founders. \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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"disqusTitle": "Race, Money and Food: Talking To The Oakland Food Policy Council",
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"content": "\u003cp>When the Sacramento book club Sistahs on the Reading Edge, composed of ten black women and one white woman, was kicked off the \u003ca href=\"http://winetrain.com/\" target=\"_blank\">Napa Valley Wine Train\u003c/a> for making too much noise--among other complaints, they were accused of laughing too loudly--the outcry was immediate. The CEO quickly \u003ca href=\"http://ww2.kqed.org/news/2015/08/25/napa-wine-train-says-it-was-100-wrong-to-kick-black-women-off\" target=\"_blank\">apologized\u003c/a>, but the story was already picked up nationally from ABC to BET, and the hashtag \u003ca href=\"https://twitter.com/search?q=%23laughingwhileblack&lang=en\" target=\"_blank\">#LaughingWhileBlack\u003c/a> went viral. Locally, the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> knew they had to respond. They put together the \u003ca href=\"http://www.nbcbayarea.com/news/local/Wine-Soul-Train-Tours-Black-Latino-Wineries-Vineyards-325472591.html\" target=\"_blank\">Wine Soul Train\u003c/a>, a tour of black, Asian and Latino-owned wineries via the colorful “\u003ca href=\"http://www.mexicanbus.net/\" target=\"_blank\">Mexican Bus\u003c/a>.” The \u003ca href=\"http://ww2.kqed.org/news/2015/10/08/more-than-red-and-white-in-napa-black-and-brown-as-well\" target=\"_blank\">event was a success\u003c/a>, quickly selling out, and the council hopes to continue hosting the event in the future.\u003c/p>\n\u003cp>The event was the perfect example of the Oakland Food Policy Council’s approach to combating the city’s food issues: focusing on actionable, specific ways to create a more equitable food system while examining the deeper, systemic racial and economic inequities that lead to such an unequal system in the first place.\u003c/p>\n\u003cp>The council is the result of a \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/14033.pdf\" target=\"_blank\">2006 report\u003c/a> then mayor Jerry Brown commissioned on the state of food and hunger in Oakland. The report called for the formation of a council to address issues within Oakland’s food system, and the council officially formed in 2009.\u003c/p>\n\u003cp>Now, the council is made up of 21 members who are divided into \u003ca href=\"http://oaklandfood.org/our-work/workgroups-2/\" target=\"_blank\">four main areas of focus\u003c/a>: economic security and development, food access, procurement policy and urban agriculture. All meetings are open to the public.\u003c/p>\n\u003cp>In just a few years, the council has made impressive strides. They’ve worked to get food trucks allowed in areas where they were previously prohibited, helped increase the amount of food insecure residents signed up for food assistance programs, and last year, they published the “\u003ca href=\"http://oaklandfood.org/resources/the-hustle-guide/\" target=\"_blank\">Hustle Guide\u003c/a>,” which covers everything people need to know to start their own mobile or cottage food business. One of their biggest accomplishments was their “Right To Grow” \u003ca href=\"http://oaklandfood.org/2014/06/04/growing-food-is-a-right-not-a-privilege/\" target=\"_blank\">campaign\u003c/a>, which helped push the Oakland city council to \u003ca href=\"http://www.sfgate.com/bayarea/article/Oakland-plowing-a-path-for-urban-farming-on-5835728.php\" target=\"_blank\">relax the permitting\u003c/a> around urban agriculture, making it easier for residents to grow their own food.\u003c/p>\n\u003cfigure id=\"attachment_101975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\">\u003cimg class=\"size-full wp-image-101975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\" alt=\"A meeting of the Oakland Food Policy Council\" width=\"1920\" height=\"1137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-400x237.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-800x474.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1440x853.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1180x699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-960x569.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meeting of the Oakland Food Policy Council \u003ccite>(Oakland Food Policy Council)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last few years, they’ve also made an internal shift to viewing food issues through the lens of racial and economic inequities--mainly in part due to their current executive director, \u003ca href=\"http://oaklandfood.org/who-we-are/staff/\" target=\"_blank\">Esperanza Pallana\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_102084\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg\" alt=\"Esperanza Pallana.\" width=\"400\" height=\"417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-32x32.jpg 32w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Esperanza Pallana. \u003ccite>(Russell Yip/San Francisco Chronicle/Polaris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As soon as Pallana read an article about the council's formation, she knew she wanted to get involved. But when she attended the first meetings in 2009, she was disenchanted with what she saw: a sea of white faces--she estimated that over 80% of the council was white--who were mainly academics and professionals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pallana wanted a more representative council, one that not only reflected the ethnic makeup of the city, but the diversity of community leaders already working in the city.\u003c/p>\n\u003cp>“We’re not really a council if we’re not actually representing the community,” she said. “Since our focus is equity and sustainability, our target is definitely working to transform the food system to be equitable. We need the folks who are living the inequities in that food system to be part of the work, to be informing us--and really at the end of the day--leading us.”\u003c/p>\n\u003cp>While her first attempts to join the council were unsuccessful, she persisted, and in 2011, she came on as executive director.\u003c/p>\n\u003cp>When the council began, their main focus was sustainability. Now, under Pallana’s leadership, the council has shifted to emphasize equity as their guiding principle. “Our emphasis is in equity because we really understand that equity is the first step to sustainability,” she said. “You can’t have--you will not have--a sustainable system if you do not have an equitable system.”\u003c/p>\n\u003cp>What would an equitable food system look like in Oakland? In the council’s eyes, it would mean an Oakland where food service workers work in fair working conditions for a living wage. It would also mean getting rid of the disparities caused by wealth inequalities, which lead to radically different life expectancies: a \u003ca href=\"http://thepulseofoakland.com/\" target=\"_blank\">commonly cited\u003c/a> Alameda County Public Health Department report states that, on average, a black person living in West Oakland will die almost 15 years earlier than a white person born in the Oakland Hills.\u003c/p>\n\u003cp>Many food organizations base their programs on the idea of food literacy, which typically entails going into at-risk communities and teaching them the basics of cooking and eating, and lecturing on what foods are healthy and unhealthy. Pallana says this can lead to a pedantic, unintentionally condescending approach that ends up alienating the people they’re trying to reach.\u003c/p>\n\u003cp>“[Food literacy] culturally tends to be very Eurocentric and did not resonate with communities of color. The phrase itself, ‘food literacy’ implies that there are people who are food illiterate,” she said. “That kind of sets a power dynamic that there are some people that are more literate on food than others, and I think when it comes to food and culture, I just don’t see that to be the case.”\u003c/p>\n\u003cp>\u003ca href=\"http://decolonizeyourdiet.org/\">\u003cimg class=\"alignright size-full wp-image-102086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/decolonize-kitchen.jpg\" alt=\"Decolonize Your Diet\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen.jpg 444w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen-400x450.jpg 400w\" sizes=\"(max-width: 444px) 100vw, 444px\">\u003c/a>\u003c/p>\n\u003cp>Now, the OFPC tries to work within communities, to draw on the knowledge that’s already there, and encourage people to eat healthy foods that are culturally relevant and accessible to them. On Dia de Los Muertos (November 1), the council is hosting \u003ca href=\"https://www.eventbrite.com/e/decolonize-your-diet-political-action-you-can-savor-tickets-18399658875?utm_content=buffer17ad1&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer\" target=\"_blank\">hosting a launch party\u003c/a> for a book that covers this topic: \u003ca href=\"http://decolonizeyourdiet.org/\" target=\"_blank\">\u003cem>Decolonize Your Diet\u003c/em>\u003c/a>, by Oakland authors Luz Calvo and Catriona Rueda Esquibel. Calvo, a professor of Ethnic Studies at Cal State East Bay and Esquibel, an associate professor in Race and Resistance Studies at San Francisco State University, are partners. When Calvo was diagnosed with breast cancer in 2006, they shifted their diet to one full of traditional vegetarian Mexican foods. The book's subtitle is \"Mexican-American Plant-Based Recipes for Health and Healing,\" and the two emphasize that a diet based on what their ancestors ate--corn, beans, squash--can help reverse some of the damage of a harmful, modern day standard American diet. This new intersectional approach to food justice has also coincided with a demographic shift on the council: Pallana said that this year’s council is only 38% white.\u003c/p>\n\u003cfigure id=\"attachment_101974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\">\u003cimg class=\"wp-image-101974 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\" alt=\"Attendees board the "Wine Soul Train" (aka the Mexican Bus) at the Council's recent event\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Attendees board the \"Wine Soul Train\" (aka the Mexican Bus) at the Council's recent event \u003ccite>(James Johnson-Piett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pallana is optimistic about the council’s future, and the city’s commitment to food justice issues, pointing to Mayor Schaaf’s appointment of Jose Corona as Director of Equity and Strategic Partnerships: “She couldn't have picked a better person, and it definitely gave me a sense that she is getting people who have demonstrated that they are committed to the issue of economic equity.”\u003c/p>\n\u003cp>But even with the city’s support, the OFPC has been struggling with their future. The influx of wealth into Oakland the last few years has led to a changing demographic makeup and more money coming into the city, but it doesn’t mean that Oakland’s hunger problems have gotten better. In fact, they’ve gotten worse: in their 2010 report, the Alameda County Food Bank reported that 1 in 6 members of Alameda County rely on their services. In 2014, that number was \u003ca href=\"http://www.accfb.org/1-in-5-county-residents-now-relies-on-food-bank-assistance/\" target=\"_blank\">1 in 5\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“The constant economic shift is hard,” Pallana said. “We’re doing this work so our Oakland residents can have stronger, healthier communities. We’re working with our community, within it, as part of it. And if economic forces are such that [residents are] actually being displaced out of Oakland, then all this great work that we’re doing, who is it for? Who’s going to benefit?”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the Sacramento book club Sistahs on the Reading Edge, composed of ten black women and one white woman, was kicked off the \u003ca href=\"http://winetrain.com/\" target=\"_blank\">Napa Valley Wine Train\u003c/a> for making too much noise--among other complaints, they were accused of laughing too loudly--the outcry was immediate. The CEO quickly \u003ca href=\"http://ww2.kqed.org/news/2015/08/25/napa-wine-train-says-it-was-100-wrong-to-kick-black-women-off\" target=\"_blank\">apologized\u003c/a>, but the story was already picked up nationally from ABC to BET, and the hashtag \u003ca href=\"https://twitter.com/search?q=%23laughingwhileblack&lang=en\" target=\"_blank\">#LaughingWhileBlack\u003c/a> went viral. Locally, the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> knew they had to respond. They put together the \u003ca href=\"http://www.nbcbayarea.com/news/local/Wine-Soul-Train-Tours-Black-Latino-Wineries-Vineyards-325472591.html\" target=\"_blank\">Wine Soul Train\u003c/a>, a tour of black, Asian and Latino-owned wineries via the colorful “\u003ca href=\"http://www.mexicanbus.net/\" target=\"_blank\">Mexican Bus\u003c/a>.” The \u003ca href=\"http://ww2.kqed.org/news/2015/10/08/more-than-red-and-white-in-napa-black-and-brown-as-well\" target=\"_blank\">event was a success\u003c/a>, quickly selling out, and the council hopes to continue hosting the event in the future.\u003c/p>\n\u003cp>The event was the perfect example of the Oakland Food Policy Council’s approach to combating the city’s food issues: focusing on actionable, specific ways to create a more equitable food system while examining the deeper, systemic racial and economic inequities that lead to such an unequal system in the first place.\u003c/p>\n\u003cp>The council is the result of a \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/14033.pdf\" target=\"_blank\">2006 report\u003c/a> then mayor Jerry Brown commissioned on the state of food and hunger in Oakland. The report called for the formation of a council to address issues within Oakland’s food system, and the council officially formed in 2009.\u003c/p>\n\u003cp>Now, the council is made up of 21 members who are divided into \u003ca href=\"http://oaklandfood.org/our-work/workgroups-2/\" target=\"_blank\">four main areas of focus\u003c/a>: economic security and development, food access, procurement policy and urban agriculture. All meetings are open to the public.\u003c/p>\n\u003cp>In just a few years, the council has made impressive strides. They’ve worked to get food trucks allowed in areas where they were previously prohibited, helped increase the amount of food insecure residents signed up for food assistance programs, and last year, they published the “\u003ca href=\"http://oaklandfood.org/resources/the-hustle-guide/\" target=\"_blank\">Hustle Guide\u003c/a>,” which covers everything people need to know to start their own mobile or cottage food business. One of their biggest accomplishments was their “Right To Grow” \u003ca href=\"http://oaklandfood.org/2014/06/04/growing-food-is-a-right-not-a-privilege/\" target=\"_blank\">campaign\u003c/a>, which helped push the Oakland city council to \u003ca href=\"http://www.sfgate.com/bayarea/article/Oakland-plowing-a-path-for-urban-farming-on-5835728.php\" target=\"_blank\">relax the permitting\u003c/a> around urban agriculture, making it easier for residents to grow their own food.\u003c/p>\n\u003cfigure id=\"attachment_101975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\">\u003cimg class=\"size-full wp-image-101975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\" alt=\"A meeting of the Oakland Food Policy Council\" width=\"1920\" height=\"1137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-400x237.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-800x474.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1440x853.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1180x699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-960x569.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meeting of the Oakland Food Policy Council \u003ccite>(Oakland Food Policy Council)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last few years, they’ve also made an internal shift to viewing food issues through the lens of racial and economic inequities--mainly in part due to their current executive director, \u003ca href=\"http://oaklandfood.org/who-we-are/staff/\" target=\"_blank\">Esperanza Pallana\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_102084\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg\" alt=\"Esperanza Pallana.\" width=\"400\" height=\"417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-32x32.jpg 32w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Esperanza Pallana. \u003ccite>(Russell Yip/San Francisco Chronicle/Polaris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As soon as Pallana read an article about the council's formation, she knew she wanted to get involved. But when she attended the first meetings in 2009, she was disenchanted with what she saw: a sea of white faces--she estimated that over 80% of the council was white--who were mainly academics and professionals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pallana wanted a more representative council, one that not only reflected the ethnic makeup of the city, but the diversity of community leaders already working in the city.\u003c/p>\n\u003cp>“We’re not really a council if we’re not actually representing the community,” she said. “Since our focus is equity and sustainability, our target is definitely working to transform the food system to be equitable. We need the folks who are living the inequities in that food system to be part of the work, to be informing us--and really at the end of the day--leading us.”\u003c/p>\n\u003cp>While her first attempts to join the council were unsuccessful, she persisted, and in 2011, she came on as executive director.\u003c/p>\n\u003cp>When the council began, their main focus was sustainability. Now, under Pallana’s leadership, the council has shifted to emphasize equity as their guiding principle. “Our emphasis is in equity because we really understand that equity is the first step to sustainability,” she said. “You can’t have--you will not have--a sustainable system if you do not have an equitable system.”\u003c/p>\n\u003cp>What would an equitable food system look like in Oakland? In the council’s eyes, it would mean an Oakland where food service workers work in fair working conditions for a living wage. It would also mean getting rid of the disparities caused by wealth inequalities, which lead to radically different life expectancies: a \u003ca href=\"http://thepulseofoakland.com/\" target=\"_blank\">commonly cited\u003c/a> Alameda County Public Health Department report states that, on average, a black person living in West Oakland will die almost 15 years earlier than a white person born in the Oakland Hills.\u003c/p>\n\u003cp>Many food organizations base their programs on the idea of food literacy, which typically entails going into at-risk communities and teaching them the basics of cooking and eating, and lecturing on what foods are healthy and unhealthy. Pallana says this can lead to a pedantic, unintentionally condescending approach that ends up alienating the people they’re trying to reach.\u003c/p>\n\u003cp>“[Food literacy] culturally tends to be very Eurocentric and did not resonate with communities of color. The phrase itself, ‘food literacy’ implies that there are people who are food illiterate,” she said. “That kind of sets a power dynamic that there are some people that are more literate on food than others, and I think when it comes to food and culture, I just don’t see that to be the case.”\u003c/p>\n\u003cp>\u003ca href=\"http://decolonizeyourdiet.org/\">\u003cimg class=\"alignright size-full wp-image-102086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/decolonize-kitchen.jpg\" alt=\"Decolonize Your Diet\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen.jpg 444w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen-400x450.jpg 400w\" sizes=\"(max-width: 444px) 100vw, 444px\">\u003c/a>\u003c/p>\n\u003cp>Now, the OFPC tries to work within communities, to draw on the knowledge that’s already there, and encourage people to eat healthy foods that are culturally relevant and accessible to them. On Dia de Los Muertos (November 1), the council is hosting \u003ca href=\"https://www.eventbrite.com/e/decolonize-your-diet-political-action-you-can-savor-tickets-18399658875?utm_content=buffer17ad1&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer\" target=\"_blank\">hosting a launch party\u003c/a> for a book that covers this topic: \u003ca href=\"http://decolonizeyourdiet.org/\" target=\"_blank\">\u003cem>Decolonize Your Diet\u003c/em>\u003c/a>, by Oakland authors Luz Calvo and Catriona Rueda Esquibel. Calvo, a professor of Ethnic Studies at Cal State East Bay and Esquibel, an associate professor in Race and Resistance Studies at San Francisco State University, are partners. When Calvo was diagnosed with breast cancer in 2006, they shifted their diet to one full of traditional vegetarian Mexican foods. The book's subtitle is \"Mexican-American Plant-Based Recipes for Health and Healing,\" and the two emphasize that a diet based on what their ancestors ate--corn, beans, squash--can help reverse some of the damage of a harmful, modern day standard American diet. This new intersectional approach to food justice has also coincided with a demographic shift on the council: Pallana said that this year’s council is only 38% white.\u003c/p>\n\u003cfigure id=\"attachment_101974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\">\u003cimg class=\"wp-image-101974 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\" alt=\"Attendees board the "Wine Soul Train" (aka the Mexican Bus) at the Council's recent event\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Attendees board the \"Wine Soul Train\" (aka the Mexican Bus) at the Council's recent event \u003ccite>(James Johnson-Piett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pallana is optimistic about the council’s future, and the city’s commitment to food justice issues, pointing to Mayor Schaaf’s appointment of Jose Corona as Director of Equity and Strategic Partnerships: “She couldn't have picked a better person, and it definitely gave me a sense that she is getting people who have demonstrated that they are committed to the issue of economic equity.”\u003c/p>\n\u003cp>But even with the city’s support, the OFPC has been struggling with their future. The influx of wealth into Oakland the last few years has led to a changing demographic makeup and more money coming into the city, but it doesn’t mean that Oakland’s hunger problems have gotten better. In fact, they’ve gotten worse: in their 2010 report, the Alameda County Food Bank reported that 1 in 6 members of Alameda County rely on their services. In 2014, that number was \u003ca href=\"http://www.accfb.org/1-in-5-county-residents-now-relies-on-food-bank-assistance/\" target=\"_blank\">1 in 5\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The constant economic shift is hard,” Pallana said. “We’re doing this work so our Oakland residents can have stronger, healthier communities. We’re working with our community, within it, as part of it. And if economic forces are such that [residents are] actually being displaced out of Oakland, then all this great work that we’re doing, who is it for? Who’s going to benefit?”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief",
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"content": "\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/3K0XDIaj0SM\u003c/p>\n\n",
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"headline": "Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3K0XDIaj0SM'\n title='//www.youtube.com/embed/3K0XDIaj0SM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Public health advocates \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/Rudd_Policy_Brief_Sugar_Sweetened_Beverage_Taxes.pdf\">have argued\u003c/a> that one of the best ways to fight obesity would be to tax the sugary drinks that science has implicated as a big part of the problem.\u003c/p>\n\u003cp>While many states and cities have tried to find ways to tax sodas and other sugar-sweetened beverages, only Berkeley, Calif., has succeeded. A grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a>, funded in part by \u003ca href=\"http://www.bloomberg.org/program/public-health/obesity-prevention/\">Bloomberg Philanthropies\u003c/a>, managed to get 76 percent of voters to support a \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax,\u003c/a> which passed in November 2014 and was the first of its kind in the U.S.\u003c/p>\n\u003cp>Now, researchers say the tax seems to be working in one important way: From May through June — the first three months of its implementation — soda prices in Berkeley increased seven-tenths of a cent per ounce more than in other cities, the researchers at the University of California, Berkeley found. That means that retailers are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers who buy soda. On average for all sugary beverages, they're passing on just under half the cost of the tax. \u003c/p>\n\u003cp>That's the way excise taxes are supposed to work — they make it more likely that consumers will see and feel the extra cost for a specific product.\u003cstrong> \u003c/strong>But the researchers say their \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">findings\u003c/a>, which appeared Wednesday in the \u003cem>American Journal of Public Health, \u003c/em>provide the first evidence that that's actually happening.\u003c/p>\n\u003cp>According to the researchers, the fact that consumers will now have to confront the tax with their own pocketbooks represents a \"meaningful step\" toward reducing consumption of sugar-sweetened beverages. At the same time, they admit they don't yet know if it's having any of the desired impact on health. (They acknowledge other limitations to their study, including an inability to assess whether retailers were shifting added costs from the soda tax on to other products.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If Mexico, which passed its own nationwide soda tax in 2014, is any example, Berkeley's tax could very well affect consumer behavior. A preliminary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415741354/mexicos-sugary-drink-tax-makes-a-dent-in-consumption-study-claims\">study\u003c/a> by the Mexican National Institute of Public Health and the Carolina Population Center at the University of North Carolina, Chapel Hill found that purchases of sugary beverages in Mexico dropped 6 percent on average in 2014, compared with pretax trends.\u003c/p>\n\u003cp>Soda taxes on the whole, though, remain highly contentious, both politically and economically, in the U.S. The beverage industry \u003ca href=\"http://www.ameribev.org/blog/2015/08/taxes-on-sugar-are-not-a-solution/\">has consistently maintained\u003c/a> that taxes won't help solve public health issues like obesity. And as author and nutrition scholar \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a> writes in her latest book, \u003cem>Soda Politics: Taking On Big Soda (And Winning),\u003c/em> the American Beverage Association spent $114 million between 2009 and 2014 to fight soda taxes.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Public health advocates \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/Rudd_Policy_Brief_Sugar_Sweetened_Beverage_Taxes.pdf\">have argued\u003c/a> that one of the best ways to fight obesity would be to tax the sugary drinks that science has implicated as a big part of the problem.\u003c/p>\n\u003cp>While many states and cities have tried to find ways to tax sodas and other sugar-sweetened beverages, only Berkeley, Calif., has succeeded. A grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a>, funded in part by \u003ca href=\"http://www.bloomberg.org/program/public-health/obesity-prevention/\">Bloomberg Philanthropies\u003c/a>, managed to get 76 percent of voters to support a \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax,\u003c/a> which passed in November 2014 and was the first of its kind in the U.S.\u003c/p>\n\u003cp>Now, researchers say the tax seems to be working in one important way: From May through June — the first three months of its implementation — soda prices in Berkeley increased seven-tenths of a cent per ounce more than in other cities, the researchers at the University of California, Berkeley found. That means that retailers are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers who buy soda. On average for all sugary beverages, they're passing on just under half the cost of the tax. \u003c/p>\n\u003cp>That's the way excise taxes are supposed to work — they make it more likely that consumers will see and feel the extra cost for a specific product.\u003cstrong> \u003c/strong>But the researchers say their \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">findings\u003c/a>, which appeared Wednesday in the \u003cem>American Journal of Public Health, \u003c/em>provide the first evidence that that's actually happening.\u003c/p>\n\u003cp>According to the researchers, the fact that consumers will now have to confront the tax with their own pocketbooks represents a \"meaningful step\" toward reducing consumption of sugar-sweetened beverages. At the same time, they admit they don't yet know if it's having any of the desired impact on health. (They acknowledge other limitations to their study, including an inability to assess whether retailers were shifting added costs from the soda tax on to other products.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Mexico, which passed its own nationwide soda tax in 2014, is any example, Berkeley's tax could very well affect consumer behavior. A preliminary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415741354/mexicos-sugary-drink-tax-makes-a-dent-in-consumption-study-claims\">study\u003c/a> by the Mexican National Institute of Public Health and the Carolina Population Center at the University of North Carolina, Chapel Hill found that purchases of sugary beverages in Mexico dropped 6 percent on average in 2014, compared with pretax trends.\u003c/p>\n\u003cp>Soda taxes on the whole, though, remain highly contentious, both politically and economically, in the U.S. The beverage industry \u003ca href=\"http://www.ameribev.org/blog/2015/08/taxes-on-sugar-are-not-a-solution/\">has consistently maintained\u003c/a> that taxes won't help solve public health issues like obesity. And as author and nutrition scholar \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a> writes in her latest book, \u003cem>Soda Politics: Taking On Big Soda (And Winning),\u003c/em> the American Beverage Association spent $114 million between 2009 and 2014 to fight soda taxes.\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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"content": "\u003cp>When it comes to eating well, should we consider both the health of our bodies \u003cem>and\u003c/em> of the planet?\u003c/p>\n\u003cp>Earlier this year, as we\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/26/389276051/will-the-dietary-guidelines-consider-the-planet-the-fight-is-on\"> reported\u003c/a>, the Dietary Guidelines Advisory Committee concluded that a diet rich in plant-based foods promotes good health — and is also more \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">environmentally sustainable\u003c/a>. And, for the first time, the panel recommended that food system sustainability be incorporated into the federal government's dietary advice.\u003c/p>\n\u003cp>But, it turns out, the idea of marrying sustainability guidance with nutrition advice proved to be very controversial.\u003c/p>\n\u003cp>And now, President Obama's two cabinet secretaries who will oversee the writing of the guidelines say they will not include the goal of sustainability.\u003c/p>\n\u003cp>\"We will remain within the scope of our mandate ... which is to provide nutritional and dietary information,\" write U.S. Department of Agriculture Secretary Tom Vilsack and Sylvia Burwell, secretary of Health and Human Services, in a \u003ca href=\"http://blogs.usda.gov/2015/10/06/2015-dietary-guidelines-giving-you-the-tools-you-need-to-make-healthy-choices/\">joint statement\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two secretaries went on to say that \"we do not believe that the 2015 DGA (Dietary Guidelines for Americans) are the appropriate vehicle for this important policy conversation about sustainability.\"\u003c/p>\n\u003cp>The statement came just one day in advance of a much anticipated congressional hearing. Secretaries Vilsack and Burwell are scheduled to testify before the House Agriculture Committee Wednesday morning on the topic of the dietary guidelines.\u003c/p>\n\u003cp>Advocates have been pushing for inclusion of sustainability goals. The consulting group\u003ca href=\"http://www.foodminds.com/\"> Food Minds\u003c/a> analyzed 26,643 written, public comments submitted to the federal government on the topic of the dietary guidelines. They found that write-in campaigns by the advocacy groups Friends of the Earth, Food Democracy Now and My Plate, My Planet were the top three sources of comments.\u003c/p>\n\u003cp>Last week, in an editorial \u003ca href=\"https://www.sciencemag.org/content/early/2015/09/30/science.aab2031.abstract\">published\u003c/a> in \u003cem>Science\u003c/em> magazine, \u003ca href=\"http://gwtoday.gwu.edu/kathleen-merrigan-serve-executive-director-sustainability-institute\">Kathleen Merrigan\u003c/a> of George Washington University and a group of co-authors wrote that adopting a reference to sustainability in the dietary guidelines would \"sanction and elevate the discussion of sustainable diets.\"\u003c/p>\n\u003cp>Merrigan argues that \"by acknowledging benefits of sustainability, the government would open itself up to greater demand for sustainability investments and would signal to consumers that such foods are preferred.\"\u003c/p>\n\u003cp>The debate about sustainable diets has focused on meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, meat production uses lots of land and water to grow grain to feed livestock. It also contributes to methane emissions.\u003c/p>\n\u003cp>\"There are a lot of complex issues around livestock production that suggest --quite strongly — that we need to reduce meat consumption for sustainability reasons,\"Merrigan told us.\u003c/p>\n\u003cp>And other foods also have an environmental footprint that we should not ignore. Take, for instance, almonds.\u003c/p>\n\u003cp>\"It takes up to 2.8 liters of water to produce a single 'heart-healthy' almond,\" Merrigan and company write in the editorial.\u003c/p>\n\u003cp>\"With 80 percent of the world's almonds growing in drought-stricken California, should consumers be advised to limit almond consumption and consider alternatives that consume fewer resources?\" Merrigan and her co-authors ask.\u003c/p>\n\u003cp>The meat industry has opposed the idea of including sustainability in the dietary guidelines. \"In our view, this is clearly out of scope,\" \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Janet Riley\u003c/a> of the North American Meat Institute told us.\u003c/p>\n\u003cp>She says experts need a more complete understanding of how food production impacts the environment.\u003c/p>\n\u003cp>\"If you compare 10 pounds of apples and 10 pounds of meat, the meat surely has the larger carbon footprint, but it also delivers more nutrition, it nourishes more people longer\" in terms of calories and protein, says Riley.\u003c/p>\n\u003cp>She says, going forward, if sustainability is going to be included in the dietary guidelines, there needs to be more data and more experts at the table.\u003c/p>\n\u003cp>In a statement, the meat institute's president and CEO, \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Barry Carpenter,\u003c/a> praised the secretaries' decision. He called sustainability \"an important food issue,\" but one \"outside of the Dietary Guidelines Advisory Committee's scope and expertise.\" \u003c/p>\n\u003cp>The dietary guidelines are updated every five years, so it's possible that this debate will continue.\u003c/p>\n\u003cp>\"The compelling science around the need to adjust dietary patterns to ensure long-term food security cannot be ignored,\" Merrigan told me after the secretaries issued their statement. \"If not [in] the 2015 DGA [Dietary Guidelines for Americans], then maybe the 2020 DGAs.\" \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": "A government-appointed panel wanted the federal government's 2015 nutrition advice to consider a food's environmental impact. But the cabinet secretaries with final authority say it won't happen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to eating well, should we consider both the health of our bodies \u003cem>and\u003c/em> of the planet?\u003c/p>\n\u003cp>Earlier this year, as we\u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/26/389276051/will-the-dietary-guidelines-consider-the-planet-the-fight-is-on\"> reported\u003c/a>, the Dietary Guidelines Advisory Committee concluded that a diet rich in plant-based foods promotes good health — and is also more \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">environmentally sustainable\u003c/a>. And, for the first time, the panel recommended that food system sustainability be incorporated into the federal government's dietary advice.\u003c/p>\n\u003cp>But, it turns out, the idea of marrying sustainability guidance with nutrition advice proved to be very controversial.\u003c/p>\n\u003cp>And now, President Obama's two cabinet secretaries who will oversee the writing of the guidelines say they will not include the goal of sustainability.\u003c/p>\n\u003cp>\"We will remain within the scope of our mandate ... which is to provide nutritional and dietary information,\" write U.S. Department of Agriculture Secretary Tom Vilsack and Sylvia Burwell, secretary of Health and Human Services, in a \u003ca href=\"http://blogs.usda.gov/2015/10/06/2015-dietary-guidelines-giving-you-the-tools-you-need-to-make-healthy-choices/\">joint statement\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two secretaries went on to say that \"we do not believe that the 2015 DGA (Dietary Guidelines for Americans) are the appropriate vehicle for this important policy conversation about sustainability.\"\u003c/p>\n\u003cp>The statement came just one day in advance of a much anticipated congressional hearing. Secretaries Vilsack and Burwell are scheduled to testify before the House Agriculture Committee Wednesday morning on the topic of the dietary guidelines.\u003c/p>\n\u003cp>Advocates have been pushing for inclusion of sustainability goals. The consulting group\u003ca href=\"http://www.foodminds.com/\"> Food Minds\u003c/a> analyzed 26,643 written, public comments submitted to the federal government on the topic of the dietary guidelines. They found that write-in campaigns by the advocacy groups Friends of the Earth, Food Democracy Now and My Plate, My Planet were the top three sources of comments.\u003c/p>\n\u003cp>Last week, in an editorial \u003ca href=\"https://www.sciencemag.org/content/early/2015/09/30/science.aab2031.abstract\">published\u003c/a> in \u003cem>Science\u003c/em> magazine, \u003ca href=\"http://gwtoday.gwu.edu/kathleen-merrigan-serve-executive-director-sustainability-institute\">Kathleen Merrigan\u003c/a> of George Washington University and a group of co-authors wrote that adopting a reference to sustainability in the dietary guidelines would \"sanction and elevate the discussion of sustainable diets.\"\u003c/p>\n\u003cp>Merrigan argues that \"by acknowledging benefits of sustainability, the government would open itself up to greater demand for sustainability investments and would signal to consumers that such foods are preferred.\"\u003c/p>\n\u003cp>The debate about sustainable diets has focused on meat production. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, meat production uses lots of land and water to grow grain to feed livestock. It also contributes to methane emissions.\u003c/p>\n\u003cp>\"There are a lot of complex issues around livestock production that suggest --quite strongly — that we need to reduce meat consumption for sustainability reasons,\"Merrigan told us.\u003c/p>\n\u003cp>And other foods also have an environmental footprint that we should not ignore. Take, for instance, almonds.\u003c/p>\n\u003cp>\"It takes up to 2.8 liters of water to produce a single 'heart-healthy' almond,\" Merrigan and company write in the editorial.\u003c/p>\n\u003cp>\"With 80 percent of the world's almonds growing in drought-stricken California, should consumers be advised to limit almond consumption and consider alternatives that consume fewer resources?\" Merrigan and her co-authors ask.\u003c/p>\n\u003cp>The meat industry has opposed the idea of including sustainability in the dietary guidelines. \"In our view, this is clearly out of scope,\" \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Janet Riley\u003c/a> of the North American Meat Institute told us.\u003c/p>\n\u003cp>She says experts need a more complete understanding of how food production impacts the environment.\u003c/p>\n\u003cp>\"If you compare 10 pounds of apples and 10 pounds of meat, the meat surely has the larger carbon footprint, but it also delivers more nutrition, it nourishes more people longer\" in terms of calories and protein, says Riley.\u003c/p>\n\u003cp>She says, going forward, if sustainability is going to be included in the dietary guidelines, there needs to be more data and more experts at the table.\u003c/p>\n\u003cp>In a statement, the meat institute's president and CEO, \u003ca href=\"https://www.meatinstitute.org/ht/d/sp/i/237/pid/237\">Barry Carpenter,\u003c/a> praised the secretaries' decision. He called sustainability \"an important food issue,\" but one \"outside of the Dietary Guidelines Advisory Committee's scope and expertise.\" \u003c/p>\n\u003cp>The dietary guidelines are updated every five years, so it's possible that this debate will continue.\u003c/p>\n\u003cp>\"The compelling science around the need to adjust dietary patterns to ensure long-term food security cannot be ignored,\" Merrigan told me after the secretaries issued their statement. \"If not [in] the 2015 DGA [Dietary Guidelines for Americans], then maybe the 2020 DGAs.\" \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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"content": "\u003cp>Whole Foods Market has announced that by April of next year it will stop sourcing foods that are produced using prison labor.\u003c/p>\n\u003cp>The move comes on the heels of a demonstration in Houston where the company was chastised for employing inmates through prison-work programs.\u003c/p>\n\u003cp>Michael Allen, founder of \u003ca href=\"https://www.facebook.com/endmassincarceration.houston\">End Mass Incarceration Houston\u003c/a>, organized the protest. He says Whole Foods was engaging in exploitation since inmates are typically paid very low wages.\u003c/p>\n\u003cp>\"People are incarcerated and then forced to work for pennies on the dollar — compare that to what the products are sold for,\" Allen tells The Salt.\u003c/p>\n\u003cp>Currently, Whole Foods sells a goat cheese produced by \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain Goat Dairy\u003c/a> in Longmont, Colo., and a tilapia from \u003ca href=\"http://www.quixoticfarming.com/about/\">Quixotic Farming\u003c/a>, which bills itself as a family-owned sustainable seafood company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These companies partner with \u003ca href=\"https://www.coloradoci.com/bin-pdf/2014_who.pdf\">Colorado Correctional Industries\u003c/a>, a division of the Colorado Department of Corrections, to employ prisoners to milk goats and raise the fish.\u003c/p>\n\u003cp>CCI's mission is to provide inmates with employment and training. The intent is to give them skills that could help them find employment once they're released. CCI employs about 1,600 inmates, according to a \u003ca href=\"http://www.leg.state.co.us/OSA/coauditor1.nsf/All/908C1FE0217F7E0487257DCE00701378/%24FILE/1350P%20Colorado%20Correctional%20Industries,%20Department%20of%20Corrections,%20January%202015.pdf\">report\u003c/a> by the Colorado state auditor.\u003c/p>\n\u003cp>In an email, Whole Food's spokesperson Michael Silverman tells The Salt that the company liked the idea of employing inmates. \"We felt that supporting supplier partners who found a way to be part of paid, rehabilitative work being done by inmates would help people get back on their feet,\" he writes.\u003c/p>\n\u003cp>But Silverman says, \"we have heard from some shoppers and members of the community that they were uncomfortable with Whole Foods Market's sourcing products produced with inmate labor.\"\u003c/p>\n\u003cp>And in order to stay \"in-tune\" with customers' wishes, the company came to its decision to stop selling the goat cheese and tilapia.\u003c/p>\n\u003cp>As reporter Graeme Wood \u003ca href=\"http://www.psmag.com/business-economics/from-our-prison-to-your-dinner-table\">wrote\u003c/a> in \u003cem>Pacific Standard\u003c/em>, these in-state prison-work systems face no federal regulation.\u003c/p>\n\u003cp>And there are also questions about the justness of prison-work programs. Allen and other protesters in Houston hung signs that said: \"End Whole Foods Market's Profiting From Prison Slave Labor.\"\u003c/p>\n\u003cp>By some accounts, though, they're progressive. For instance, CCI supporters point to a lower recidivism rate among inmates who are employed while they're incarcerated.\u003c/p>\n\u003cp>Haystack Mountain Goat Dairy's John Scaggs says the farm will begin to source more milk from dairies that don't rely on inmate labor — so that it can continue to sell some cheeses to Whole Foods.\u003c/p>\n\u003cp>But Scaggs says he's still a supporter of the prison labor program that CCI has created in Colorado.\u003c/p>\n\u003cp>\"This is a model example of a prison-work program,\" Scaggs says. \"By purchasing goat's milk from the facility [that uses prison labor], we're supporting ... rehabilitative incarceration.\" He says prisoners are taught teamwork and getting job training.\u003c/p>\n\u003cp>Scaggs says the inmates make about $1,500 to $2,500 a year, but he isn't sure what the hourly rate of pay is.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"If an inmate is serving a sentence for a few years, they can come out with a few thousand bucks [in savings] and a whole new skill set,\" he says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \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>Whole Foods Market has announced that by April of next year it will stop sourcing foods that are produced using prison labor.\u003c/p>\n\u003cp>The move comes on the heels of a demonstration in Houston where the company was chastised for employing inmates through prison-work programs.\u003c/p>\n\u003cp>Michael Allen, founder of \u003ca href=\"https://www.facebook.com/endmassincarceration.houston\">End Mass Incarceration Houston\u003c/a>, organized the protest. He says Whole Foods was engaging in exploitation since inmates are typically paid very low wages.\u003c/p>\n\u003cp>\"People are incarcerated and then forced to work for pennies on the dollar — compare that to what the products are sold for,\" Allen tells The Salt.\u003c/p>\n\u003cp>Currently, Whole Foods sells a goat cheese produced by \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain Goat Dairy\u003c/a> in Longmont, Colo., and a tilapia from \u003ca href=\"http://www.quixoticfarming.com/about/\">Quixotic Farming\u003c/a>, which bills itself as a family-owned sustainable seafood company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These companies partner with \u003ca href=\"https://www.coloradoci.com/bin-pdf/2014_who.pdf\">Colorado Correctional Industries\u003c/a>, a division of the Colorado Department of Corrections, to employ prisoners to milk goats and raise the fish.\u003c/p>\n\u003cp>CCI's mission is to provide inmates with employment and training. The intent is to give them skills that could help them find employment once they're released. CCI employs about 1,600 inmates, according to a \u003ca href=\"http://www.leg.state.co.us/OSA/coauditor1.nsf/All/908C1FE0217F7E0487257DCE00701378/%24FILE/1350P%20Colorado%20Correctional%20Industries,%20Department%20of%20Corrections,%20January%202015.pdf\">report\u003c/a> by the Colorado state auditor.\u003c/p>\n\u003cp>In an email, Whole Food's spokesperson Michael Silverman tells The Salt that the company liked the idea of employing inmates. \"We felt that supporting supplier partners who found a way to be part of paid, rehabilitative work being done by inmates would help people get back on their feet,\" he writes.\u003c/p>\n\u003cp>But Silverman says, \"we have heard from some shoppers and members of the community that they were uncomfortable with Whole Foods Market's sourcing products produced with inmate labor.\"\u003c/p>\n\u003cp>And in order to stay \"in-tune\" with customers' wishes, the company came to its decision to stop selling the goat cheese and tilapia.\u003c/p>\n\u003cp>As reporter Graeme Wood \u003ca href=\"http://www.psmag.com/business-economics/from-our-prison-to-your-dinner-table\">wrote\u003c/a> in \u003cem>Pacific Standard\u003c/em>, these in-state prison-work systems face no federal regulation.\u003c/p>\n\u003cp>And there are also questions about the justness of prison-work programs. Allen and other protesters in Houston hung signs that said: \"End Whole Foods Market's Profiting From Prison Slave Labor.\"\u003c/p>\n\u003cp>By some accounts, though, they're progressive. For instance, CCI supporters point to a lower recidivism rate among inmates who are employed while they're incarcerated.\u003c/p>\n\u003cp>Haystack Mountain Goat Dairy's John Scaggs says the farm will begin to source more milk from dairies that don't rely on inmate labor — so that it can continue to sell some cheeses to Whole Foods.\u003c/p>\n\u003cp>But Scaggs says he's still a supporter of the prison labor program that CCI has created in Colorado.\u003c/p>\n\u003cp>\"This is a model example of a prison-work program,\" Scaggs says. \"By purchasing goat's milk from the facility [that uses prison labor], we're supporting ... rehabilitative incarceration.\" He says prisoners are taught teamwork and getting job training.\u003c/p>\n\u003cp>Scaggs says the inmates make about $1,500 to $2,500 a year, but he isn't sure what the hourly rate of pay is.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"If an inmate is serving a sentence for a few years, they can come out with a few thousand bucks [in savings] and a whole new skill set,\" he says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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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"content": "\u003cp>The Environmental Protection Agency has \u003ca href=\"http://www2.epa.gov/pesticide-worker-safety/revisions-worker-protection-standard#when\">released\u003c/a> a final version of updated rules intended to keep farmworkers from being poisoned by pesticides. The previous \"worker protection standard\" for farms has been in effect since 1992.\u003c/p>\n\u003cp>The new rules require farms to make a host of changes. Employers will have to train workers on the risks of pesticides every year, rather than every five years. Workers will have to stay farther away from contaminated fields. Farmers will have to keep more records on exactly when and where they used specific pesticides. And no children under the age of 18 will be allowed to handle the chemicals.\u003c/p>\n\u003cp>There's very little solid data on exactly how many workers are exposed to hazardous levels of pesticides, though the EPA estimates that 10,000 to 20,000 workers may be poisoned by pesticides each year. Many others are exposed to hazardous chemicals but experience less severe symptoms.\u003c/p>\n\u003cp>Farmworker advocates praised the new rules. \"We've been fighting for more than 20 years from some of these improvements,\" says Virginia Ruiz, director of occupational and environmental health at \u003ca href=\"https://www.farmworkerjustice.org/\">Farmworker Justice\u003c/a>.\u003c/p>\n\u003cp>But the new rules do not go as far as some had hoped. They do not, for instance, require routine medical monitoring of workers who specialize in applying the most dangerous pesticides. Both California and Washington require such monitoring, and these programs have identified workers who had been been exposed to pesticides and were at risk for developing more serious health problems. The EPA, however, \u003ca href=\"http://www2.epa.gov/sites/production/files/2015-09/documents/agricultural_worker_protection_standard_revisions.pdf\">decided\u003c/a> that requiring such monitoring across the nation would cost too much.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The agency also decided not to demand that employers and pesticide manufacturers translate their safety documents into Spanish or other languages that workers \u003ca href=\"http://www.npr.org/sections/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish\">may understand\u003c/a> better than English. According to the EPA, there's little convincing evidence that such a requirement would improve safety, although the agency still \"encourages ... employers to display this information in such a way that workers and handlers can understand, including translation.\"\u003c/p>\n\u003cp>California and Washington already have adopted, through state regulation, many of the rules that the EPA now wants to put in place nationwide. The EPA rules will take effect about 14 months from now.\u003c/p>\n\u003cp>The rules will not apply, however, to farm owners and their immediate families. This was intended to reduce the regulatory burden on small, family-operated farms. \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Environmental Protection Agency has \u003ca href=\"http://www2.epa.gov/pesticide-worker-safety/revisions-worker-protection-standard#when\">released\u003c/a> a final version of updated rules intended to keep farmworkers from being poisoned by pesticides. The previous \"worker protection standard\" for farms has been in effect since 1992.\u003c/p>\n\u003cp>The new rules require farms to make a host of changes. Employers will have to train workers on the risks of pesticides every year, rather than every five years. Workers will have to stay farther away from contaminated fields. Farmers will have to keep more records on exactly when and where they used specific pesticides. And no children under the age of 18 will be allowed to handle the chemicals.\u003c/p>\n\u003cp>There's very little solid data on exactly how many workers are exposed to hazardous levels of pesticides, though the EPA estimates that 10,000 to 20,000 workers may be poisoned by pesticides each year. Many others are exposed to hazardous chemicals but experience less severe symptoms.\u003c/p>\n\u003cp>Farmworker advocates praised the new rules. \"We've been fighting for more than 20 years from some of these improvements,\" says Virginia Ruiz, director of occupational and environmental health at \u003ca href=\"https://www.farmworkerjustice.org/\">Farmworker Justice\u003c/a>.\u003c/p>\n\u003cp>But the new rules do not go as far as some had hoped. They do not, for instance, require routine medical monitoring of workers who specialize in applying the most dangerous pesticides. Both California and Washington require such monitoring, and these programs have identified workers who had been been exposed to pesticides and were at risk for developing more serious health problems. The EPA, however, \u003ca href=\"http://www2.epa.gov/sites/production/files/2015-09/documents/agricultural_worker_protection_standard_revisions.pdf\">decided\u003c/a> that requiring such monitoring across the nation would cost too much.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The agency also decided not to demand that employers and pesticide manufacturers translate their safety documents into Spanish or other languages that workers \u003ca href=\"http://www.npr.org/sections/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish\">may understand\u003c/a> better than English. According to the EPA, there's little convincing evidence that such a requirement would improve safety, although the agency still \"encourages ... employers to display this information in such a way that workers and handlers can understand, including translation.\"\u003c/p>\n\u003cp>California and Washington already have adopted, through state regulation, many of the rules that the EPA now wants to put in place nationwide. The EPA rules will take effect about 14 months from now.\u003c/p>\n\u003cp>The rules will not apply, however, to farm owners and their immediate families. This was intended to reduce the regulatory burden on small, family-operated farms. \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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"disqusTitle": "We Leave Half Of All Our Seafood On The Table (And In The Trash)",
"title": "We Leave Half Of All Our Seafood On The Table (And In The Trash)",
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"content": "\u003cp>Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?\u003c/p>\n\u003cp>Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future.\u003c/p>\n\u003cp>From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.\u003c/p>\n\u003cp>About a quarter of the waste occurs at sea, where fish are frequently caught by accident, then thrown back, according to the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0959378015300340\">study\u003c/a>, which appears in the November issue of the journal \u003cem>Global Environmental Change\u003c/em>. An additional 15 percent or so is lost en route from sea to consumer, often because it spoils or is discarded as scraps at processing plants.\u003c/p>\n\u003cp>The researchers say seafood is more likely to be wasted than other foods for a few reasons. It's highly perishable, for one. And it can give off strong smells \"that are not always associated with food safety risks, but may raise safety and quality concerns among retailers, food service providers and consumers,\" the study says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consumers are far and away wasting more seafood than any other group. The study, which analyzed data from the National Marine Fisheries Service and the U.S. Department of Agriculture among other sources, found that each year we the eaters buy and then never eat 1.3 billion pounds of fish and shellfish. Some of this seafood is going bad in household refrigerators before it is cooked. Some is \"plate waste\" — it reaches the dining table but winds up in the trash, compost or dog bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/dave.html\">Dave Love\u003c/a>, an assistant scientist at the Johns Hopkins Center for a Livable Future and the study's lead author, tells The Salt that consumers who throw out seafood aren't just wasting a highly nutritious food. They're also wasting energy that powered fishing boats and processing plants, kept the seafood cold, fueled its transport over land and sea and maybe even cooked it.\u003c/p>\n\u003cp>\"Lots of time and resources go into that final product, that nice morsel on the diner's plate or on the supermarket shelf,\" Love says. For this reason, reducing waste at the end of the supply chain should be considered a top priority, Love says.\u003c/p>\n\u003cp>That said, fishermen are also guilty of a lot of waste. And there's growing awareness about the accidental landing of billions of pounds of fish and other creatures each year — called \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">bycatch\u003c/a>. In some fisheries, three-fourths of what winds up in a trawl net is tossed back, mostly dead or dying. Drift gillnets — such as those used for swordfish off the California coast — are another major cause of bycatch, killing marine mammals, birds and all kinds of unwanted fish.\u003c/p>\n\u003cp>To cut this type of seafood waste, Love and his colleagues recommend bans on destructive fishing methods, such as trawl nets, which are dragged across the seafloor and tend to catch and kill most creatures in their path.\u003c/p>\n\u003cp>Companies that process fish — canning it or turning it into fish sticks, for example — have plenty of opportunities to curb waste, too, the researchers say. They could package fish in smaller, more manageable portions, to reduce mealtime leftovers, and also provide clearer and more accurate information on product shelf life. Selling more fish frozen instead of fresh would also prevent spoilage.\u003c/p>\n\u003cp>Still, changing consumers' careless ways may be the greatest hurdle of them of all.\u003c/p>\n\u003cp>\"How do you force people to eat what they buy?\" says Jonathan Bloom, blogger at \u003ca href=\"http://wastedfood.com/\">WastedFood.com\u003c/a> and the author of \u003cem>American Wasteland\u003c/em>. He thinks many Americans will continue throwing food away until they see it as throwing away money.\u003c/p>\n\u003cp>\"To drive behavior change, you have to tie food waste to people's pocketbooks and wallets,\" he says. You also have to educate them about food safety. Bloom says he thinks many Americans have unwarranted fears of food poisoning from fish, which dissuade them from saving leftover seafood that's perfectly safe to eat.\u003c/p>\n\u003cp>Another opportunity is to help more people see fish heads and filleted carcasses as tasty — Love says he and his colleagues did not count this waste in the study because most Americans don't typically eat these byproducts. Other cultures, however, do. In many Asian and African nations, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\">fish heads\u003c/a> and bones are prized and are routinely cooked or boiled into broths.\u003c/p>\n\u003cp>As awareness of food waste grows, and as the challenge of feeding a growing population with limited resources becomes urgent, Bloom guesses the average American may begin utilizing more of all the food we've been throwing away.\u003c/p>\n\u003cp>\"I don't know which happens first — use of insects or fish heads in our kitchens — but both are coming attractions,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \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>Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?\u003c/p>\n\u003cp>Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future.\u003c/p>\n\u003cp>From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.\u003c/p>\n\u003cp>About a quarter of the waste occurs at sea, where fish are frequently caught by accident, then thrown back, according to the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0959378015300340\">study\u003c/a>, which appears in the November issue of the journal \u003cem>Global Environmental Change\u003c/em>. An additional 15 percent or so is lost en route from sea to consumer, often because it spoils or is discarded as scraps at processing plants.\u003c/p>\n\u003cp>The researchers say seafood is more likely to be wasted than other foods for a few reasons. It's highly perishable, for one. And it can give off strong smells \"that are not always associated with food safety risks, but may raise safety and quality concerns among retailers, food service providers and consumers,\" the study says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Consumers are far and away wasting more seafood than any other group. The study, which analyzed data from the National Marine Fisheries Service and the U.S. Department of Agriculture among other sources, found that each year we the eaters buy and then never eat 1.3 billion pounds of fish and shellfish. Some of this seafood is going bad in household refrigerators before it is cooked. Some is \"plate waste\" — it reaches the dining table but winds up in the trash, compost or dog bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/dave.html\">Dave Love\u003c/a>, an assistant scientist at the Johns Hopkins Center for a Livable Future and the study's lead author, tells The Salt that consumers who throw out seafood aren't just wasting a highly nutritious food. They're also wasting energy that powered fishing boats and processing plants, kept the seafood cold, fueled its transport over land and sea and maybe even cooked it.\u003c/p>\n\u003cp>\"Lots of time and resources go into that final product, that nice morsel on the diner's plate or on the supermarket shelf,\" Love says. For this reason, reducing waste at the end of the supply chain should be considered a top priority, Love says.\u003c/p>\n\u003cp>That said, fishermen are also guilty of a lot of waste. And there's growing awareness about the accidental landing of billions of pounds of fish and other creatures each year — called \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">bycatch\u003c/a>. In some fisheries, three-fourths of what winds up in a trawl net is tossed back, mostly dead or dying. Drift gillnets — such as those used for swordfish off the California coast — are another major cause of bycatch, killing marine mammals, birds and all kinds of unwanted fish.\u003c/p>\n\u003cp>To cut this type of seafood waste, Love and his colleagues recommend bans on destructive fishing methods, such as trawl nets, which are dragged across the seafloor and tend to catch and kill most creatures in their path.\u003c/p>\n\u003cp>Companies that process fish — canning it or turning it into fish sticks, for example — have plenty of opportunities to curb waste, too, the researchers say. They could package fish in smaller, more manageable portions, to reduce mealtime leftovers, and also provide clearer and more accurate information on product shelf life. Selling more fish frozen instead of fresh would also prevent spoilage.\u003c/p>\n\u003cp>Still, changing consumers' careless ways may be the greatest hurdle of them of all.\u003c/p>\n\u003cp>\"How do you force people to eat what they buy?\" says Jonathan Bloom, blogger at \u003ca href=\"http://wastedfood.com/\">WastedFood.com\u003c/a> and the author of \u003cem>American Wasteland\u003c/em>. He thinks many Americans will continue throwing food away until they see it as throwing away money.\u003c/p>\n\u003cp>\"To drive behavior change, you have to tie food waste to people's pocketbooks and wallets,\" he says. You also have to educate them about food safety. Bloom says he thinks many Americans have unwarranted fears of food poisoning from fish, which dissuade them from saving leftover seafood that's perfectly safe to eat.\u003c/p>\n\u003cp>Another opportunity is to help more people see fish heads and filleted carcasses as tasty — Love says he and his colleagues did not count this waste in the study because most Americans don't typically eat these byproducts. Other cultures, however, do. In many Asian and African nations, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\">fish heads\u003c/a> and bones are prized and are routinely cooked or boiled into broths.\u003c/p>\n\u003cp>As awareness of food waste grows, and as the challenge of feeding a growing population with limited resources becomes urgent, Bloom guesses the average American may begin utilizing more of all the food we've been throwing away.\u003c/p>\n\u003cp>\"I don't know which happens first — use of insects or fish heads in our kitchens — but both are coming attractions,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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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"disqusTitle": "Reclaiming Syria's Seeds From An Icy Arctic Vault",
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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/2015/09/20150924_me_scientists_tap_seed_vault_to_rebuild_a_vital_collection_stranded_by_war.mp3\u003c/p>\n\u003cp>Halfway between mainland Norway and the North Pole, there's an underground \u003ca href=\"https://www.croptrust.org/what-we-do/svalbard-global-seed-vault/\">vault\u003c/a> filled with seeds. It's sometimes called the \"doomsday vault.\"\u003c/p>\n\u003cp>For the past seven years, scientists have been putting seeds into this vault, filling it with samples of the crops that people rely on for food.\u003c/p>\n\u003cp>Now, for the first time, they're about to bring some seeds back out.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.icarda.org/\">International Center for Agricultural Research in the Dry Areas\u003c/a> wants to make the withdrawal. ICARDA works in areas across North Africa, the Middle East and Central Asia and has an important collection of seeds in the vault — more than 135,000 different samples of crops that farmers have planted in these regions for thousands of years plus wild relatives of those crops. Among the most important are wheat, barley, chickpeas and lentils.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.croptrust.org/luigi-guarino/\">Luigi Guarino\u003c/a>, a scientist with the \u003ca href=\"https://www.croptrust.org/\">Global Crop Diversity Trust\u003c/a>, which was set up to help secure seed collections around the world, says many of ICARDA's seeds were collected decades ago. Scientists would have a very hard time finding many of these varieties today. \"It's material that in many cases is no longer grown in the field,\" he says.\u003c/p>\n\u003cp>Plant breeders treasure these seeds. Hidden in collections like these, they may find plants that can survive new diseases, or thrive in a changing climate. These seeds could be the building blocks for new varieties that farmers may need in the future.\u003c/p>\n\u003cp>For decades, ICARDA stored its seeds in a refrigerated room at its headquarters and shared them with other researchers in other countries. A few years ago, it sent a backup copy of the whole collection to the doomsday vault.\u003c/p>\n\u003cp>This was \u003ca href=\"http://www.icarda.org/update/icarda-receives-gregor-mendel-innovation-prize-ensuring-safekeeping-its-genebank-collection#sthash.fDcFxx62.dpbs\">just in time\u003c/a>, because ICARDA is based in Aleppo, Syria, which has been caught up in that country's ongoing violence. Most of ICARDA's scientists have left the country.\u003c/p>\n\u003cp>Guarino says the seed collection is still in Aleppo, but it's really hard to use it. \"On occasion, staff from Aleppo do go there to retrieve seeds to fulfill requests, but that's just becoming too difficult now,\" he says.\u003c/p>\n\u003cp>So ICARDA has decided to rebuild its seed collection in Morocco. To do so, it's asking to retrieve part of its seed backup from that Arctic vault — officially called the Global Seed Vault. It's carved into the side of a frozen mountain in the Norwegian-controlled archipelago called Svalbard.\u003c/p>\n\u003cp>ICARDA could have reconstituted its collection from seeds that it had shared with other seed banks, but the backup copy at Svalbard had been generated more recently, and it was conveniently all in one place.\u003c/p>\n\u003cp>The keepers of the vault will haul out 130 boxes containing tens of thousands of small aluminum packets, each one filled with seeds.\u003c/p>\n\u003cp>ICARDA scientists in Morocco and Lebanon will grow new plants from those seeds harvesting duplicate copies.\u003c/p>\n\u003cp>Most will stay at ICARDA's new seed collection, available for sharing with plant breeders around the world. But one set will return to the vault in Svalbard — just in case there's another emergency. \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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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"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/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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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.",
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