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"disqusTitle": "Ractopamine: A Muscle Drug For Pigs Comes Out Of The Shadows",
"title": "Ractopamine: A Muscle Drug For Pigs Comes Out Of The Shadows",
"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/2015/08/20150814_me_a_muscle_drug_for_pigs_comes_out_of_the_shadows.mp3\u003c/p>\n\u003cp>In the coming months, a few shoppers will encounter a new and unfamiliar phrase when looking at packages of pork: \"Produced without the use of ractopamine.\"\u003c/p>\n\u003cp>It's the brainchild of David Maren, founder of \u003ca href=\"https://tendergrass.com/\">Tendergrass Farms\u003c/a>, which sells pork products from pigs raised the \"all-natural\" way, on pasture.\u003c/p>\n\u003cp>Maren first heard about ractopamine years ago, when he was just getting into this business. Maren was talking with his cousin, who raises pigs the conventional way, in big hog houses.\u003c/p>\n\u003cp>\"At one point I mentioned to him something like, 'Well, I know you use hormones to raise your pigs, and that's why they grow so fast,' \" recalls Maren. \"And he said, 'No! Hormones are illegal in pork production in this country. We don't use hormones and we never have.' \"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then his cousin added, \"We do use ractopamine.\"\u003c/p>\n\u003cp>Maren had never heard of this drug. \"It's not something that I hear anybody talking about,\" he says.\u003c/p>\n\u003cp>This is odd, he says, because ractopamine is a very big deal in the pork industry. Most pigs in America get this drug, because it's extremely effective. It's a \"beta agonist\" and has effects that are similar to adrenaline. It gets a pig to put on more muscle, instead of fat, and also put on weight more quickly. That's money in the farmer's pocket: According to some experts, it adds two or three dollars of income per pig.\u003c/p>\n\u003cp>The Food and Drug Administration says that ractopamine is safe. The agency approved its use in pigs in 1999.\u003c/p>\n\u003cp>But the drug still arouses some controversy. Safety regulators in the European Union, China, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/11/171727161/why-russia-is-saying-nyet-to-u-s-meat-imports\">Russia\u003c/a> and a variety of other countries have not approved the drug. They \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/pub/1041\">say\u003c/a> there's not yet enough evidence to prove that pork produced using ractopamine is safe to eat.\u003c/p>\n\u003cp>Apart from any human health concerns, there have been many \u003ca href=\"http://thefern.org/2012/01/dispute-over-drug-in-feed-limiting-u-s-meat-exports/\">reports\u003c/a> of animals suffering when they get too much of the drug.\u003c/p>\n\u003cp>There are pigs that don't get any ractopamine. Organic pork producers definitely don't use it. Natural pork producers probably don't — although Maren says that there's so little awareness of ractopamine use that many big buyers of \"all-natural\" pork don't even bother to ask about it.\u003c/p>\n\u003cp>And consumers don't get any information about all that on pork labels. It's never mentioned.\u003c/p>\n\u003cp>David Maren decided that he wanted to tell the world that his company's pork is ractopamine-free. He thought consumers might pay a little extra for that, the same way that some consumers look for meat that's raised without antibiotics.\u003c/p>\n\u003cp>\"Tendergrass Farms is always looking to get as much value for our products as possible,\" he says.\u003c/p>\n\u003cp>So last year, he drew up a new label containing these words: \"Our pigs are never fed beta-agonists (like Ractopamine) — drugs widely used as artificial growth promotants in the pork industry today.\"\u003c/p>\n\u003cp>Meat labels have to get approval from the U.S. Department of Agriculture, though, which is supposed to make sure that labels are not false or misleading. The USDA refused to approve Maren's proposed label.\u003c/p>\n\u003cp>Officials at the USDA advised Maren to modify the label to say instead that \"our animals are never fed growth promotants,\" and to include an additional statement that \"federal regulations prohibit the use of hormones in pork.\"\u003c/p>\n\u003cp>Philip Derfler, deputy administrator of the USDA's \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/home\">Food Safety Inspection Service\u003c/a>, which oversees meat labels, told The Salt that Maren's original proposal was confusing. \"Apparently, a judgment was made that the information wasn't being presented in a way that would be understandable to a consumer,\" he said.\u003c/p>\n\u003cp>But Maren kept pushing, and after hearing that the USDA was reconsidering its position, he submitted a new proposal. The new label states that the product is made with \"no ractopamine — a beta-agonist growth promotant.\"\u003c/p>\n\u003cp>Last week, Maren got official notice that this label had been approved. Maren thinks it will be the first USDA-approved label on pork to explicitly mention ractopamine.\u003c/p>\n\u003cp>But he thinks it won't be the last one. \"I imagine that if anyone in the industry is talking about it, then everyone has to talk about it,\" he says.\u003c/p>\n\u003cp>This does not sound like good news to some conventional pork producers, such as \u003ca href=\"https://vimeo.com/30081851\">David Hardin\u003c/a>, in Danville, Ind.\u003c/p>\n\u003cp>\"When you put a label like that on there, it will immediately make the consumer think, 'Well what is this? It must be something bad,'\" he says.\u003c/p>\n\u003cp>If consumers start to look for ractopamine-free labels, it could lead to pressure on farmers to stop using this profitable drug.\u003c/p>\n\u003cp>In fact, some farmers are feeling that pressure already, for another reason. One very big buyer of American pork is \u003ca href=\"http://www.bloomberg.com/news/articles/2015-08-11/pigs-using-muscle-drug-means-u-s-missing-china-pork-import-boom\">demanding\u003c/a> ractopamine-free pork, and it's a very big customer indeed: the nation of China.\u003c/p>\n\u003cp>Some big pork processors are asking farmers to deliver pork the way China wants it. \"If you sell to a processor that either does export to China or could potentially export to China, then you're probably going to see some pressure,\" says Hardin.\u003c/p>\n\u003cp>Hardin says that farmers are divided about how to respond to China's demands. Some farmers don't want to abandon ractopamine as a matter of principle. Using it, they point out, means cheaper pork for consumers and less stress on the environment (because pigs on ractopamine don't need as much feed, and don't produce as much manure.)\u003c/p>\n\u003cp>Other farmers, he says, are ready to follow the signals of the market. If consumers are willing to pay more for pork labeled \"ractopamine-free,\" that's how they'll raise their pigs.\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 Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150814_me_a_muscle_drug_for_pigs_comes_out_of_the_shadows.mp3\u003c/p>\n\u003cp>In the coming months, a few shoppers will encounter a new and unfamiliar phrase when looking at packages of pork: \"Produced without the use of ractopamine.\"\u003c/p>\n\u003cp>It's the brainchild of David Maren, founder of \u003ca href=\"https://tendergrass.com/\">Tendergrass Farms\u003c/a>, which sells pork products from pigs raised the \"all-natural\" way, on pasture.\u003c/p>\n\u003cp>Maren first heard about ractopamine years ago, when he was just getting into this business. Maren was talking with his cousin, who raises pigs the conventional way, in big hog houses.\u003c/p>\n\u003cp>\"At one point I mentioned to him something like, 'Well, I know you use hormones to raise your pigs, and that's why they grow so fast,' \" recalls Maren. \"And he said, 'No! Hormones are illegal in pork production in this country. We don't use hormones and we never have.' \"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then his cousin added, \"We do use ractopamine.\"\u003c/p>\n\u003cp>Maren had never heard of this drug. \"It's not something that I hear anybody talking about,\" he says.\u003c/p>\n\u003cp>This is odd, he says, because ractopamine is a very big deal in the pork industry. Most pigs in America get this drug, because it's extremely effective. It's a \"beta agonist\" and has effects that are similar to adrenaline. It gets a pig to put on more muscle, instead of fat, and also put on weight more quickly. That's money in the farmer's pocket: According to some experts, it adds two or three dollars of income per pig.\u003c/p>\n\u003cp>The Food and Drug Administration says that ractopamine is safe. The agency approved its use in pigs in 1999.\u003c/p>\n\u003cp>But the drug still arouses some controversy. Safety regulators in the European Union, China, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/02/11/171727161/why-russia-is-saying-nyet-to-u-s-meat-imports\">Russia\u003c/a> and a variety of other countries have not approved the drug. They \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/pub/1041\">say\u003c/a> there's not yet enough evidence to prove that pork produced using ractopamine is safe to eat.\u003c/p>\n\u003cp>Apart from any human health concerns, there have been many \u003ca href=\"http://thefern.org/2012/01/dispute-over-drug-in-feed-limiting-u-s-meat-exports/\">reports\u003c/a> of animals suffering when they get too much of the drug.\u003c/p>\n\u003cp>There are pigs that don't get any ractopamine. Organic pork producers definitely don't use it. Natural pork producers probably don't — although Maren says that there's so little awareness of ractopamine use that many big buyers of \"all-natural\" pork don't even bother to ask about it.\u003c/p>\n\u003cp>And consumers don't get any information about all that on pork labels. It's never mentioned.\u003c/p>\n\u003cp>David Maren decided that he wanted to tell the world that his company's pork is ractopamine-free. He thought consumers might pay a little extra for that, the same way that some consumers look for meat that's raised without antibiotics.\u003c/p>\n\u003cp>\"Tendergrass Farms is always looking to get as much value for our products as possible,\" he says.\u003c/p>\n\u003cp>So last year, he drew up a new label containing these words: \"Our pigs are never fed beta-agonists (like Ractopamine) — drugs widely used as artificial growth promotants in the pork industry today.\"\u003c/p>\n\u003cp>Meat labels have to get approval from the U.S. Department of Agriculture, though, which is supposed to make sure that labels are not false or misleading. The USDA refused to approve Maren's proposed label.\u003c/p>\n\u003cp>Officials at the USDA advised Maren to modify the label to say instead that \"our animals are never fed growth promotants,\" and to include an additional statement that \"federal regulations prohibit the use of hormones in pork.\"\u003c/p>\n\u003cp>Philip Derfler, deputy administrator of the USDA's \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/home\">Food Safety Inspection Service\u003c/a>, which oversees meat labels, told The Salt that Maren's original proposal was confusing. \"Apparently, a judgment was made that the information wasn't being presented in a way that would be understandable to a consumer,\" he said.\u003c/p>\n\u003cp>But Maren kept pushing, and after hearing that the USDA was reconsidering its position, he submitted a new proposal. The new label states that the product is made with \"no ractopamine — a beta-agonist growth promotant.\"\u003c/p>\n\u003cp>Last week, Maren got official notice that this label had been approved. Maren thinks it will be the first USDA-approved label on pork to explicitly mention ractopamine.\u003c/p>\n\u003cp>But he thinks it won't be the last one. \"I imagine that if anyone in the industry is talking about it, then everyone has to talk about it,\" he says.\u003c/p>\n\u003cp>This does not sound like good news to some conventional pork producers, such as \u003ca href=\"https://vimeo.com/30081851\">David Hardin\u003c/a>, in Danville, Ind.\u003c/p>\n\u003cp>\"When you put a label like that on there, it will immediately make the consumer think, 'Well what is this? It must be something bad,'\" he says.\u003c/p>\n\u003cp>If consumers start to look for ractopamine-free labels, it could lead to pressure on farmers to stop using this profitable drug.\u003c/p>\n\u003cp>In fact, some farmers are feeling that pressure already, for another reason. One very big buyer of American pork is \u003ca href=\"http://www.bloomberg.com/news/articles/2015-08-11/pigs-using-muscle-drug-means-u-s-missing-china-pork-import-boom\">demanding\u003c/a> ractopamine-free pork, and it's a very big customer indeed: the nation of China.\u003c/p>\n\u003cp>Some big pork processors are asking farmers to deliver pork the way China wants it. \"If you sell to a processor that either does export to China or could potentially export to China, then you're probably going to see some pressure,\" says Hardin.\u003c/p>\n\u003cp>Hardin says that farmers are divided about how to respond to China's demands. Some farmers don't want to abandon ractopamine as a matter of principle. Using it, they point out, means cheaper pork for consumers and less stress on the environment (because pigs on ractopamine don't need as much feed, and don't produce as much manure.)\u003c/p>\n\u003cp>Other farmers, he says, are ready to follow the signals of the market. If consumers are willing to pay more for pork labeled \"ractopamine-free,\" that's how they'll raise their pigs.\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": "Why You Shouldn't Take Your Milk's Three-Week Shelf Life For Granted",
"title": "Why You Shouldn't Take Your Milk's Three-Week Shelf Life For Granted",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Buy a jug of milk in the U.S. and, as long as it's in the fridge, you shouldn't have to worry about it going sour for about three weeks.\u003c/p>\n\u003cp>That's quite a luxury. Because it's not the case in many other parts of the world where milk has a much shorter shelf life.\u003c/p>\n\u003cp>Milk is highly perishable — a few hours out of the cow at room temperature and bacteria, some of which cause disease, start to flourish.\u003c/p>\n\u003cp>In places like Uganda, milk typically lasts just one day. The cow gets milked, and farmers, most of whom have just a few cows, rush to get the milk directly to the consumer. If it doesn't arrive in time, it will probably go to waste.\u003c/p>\n\u003cp>Why? Because \u003ca href=\"http://www.cskeg.de/coolkeg/uploads/media/CoolChurn_International_Dairy_Magazine.pdf\">three quarters\u003c/a> of Ugandan dairy producers don't have a way to pasteurize the milk or keep it cool. The same goes for other African countries like Ethiopia and Zambia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But short shelf life isn't just a problem in Africa. Fresh milk in Brazil lasts only \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01443.x/abstract\">three to eight days\u003c/a> — depending on the availability of refrigeration.\u003c/p>\n\u003cp>Unlike Uganda, fresh milk in Brazil typically undergoes pasteurization, a heat process that kills off bacteria in milk to make it last longer. But after it leaves the farm, it is often exposed to heat on its way to the consumer, which cuts into shelf life.\u003c/p>\n\u003cp>So what does the U.S. (and other developed nations) have that these countries don't? A complex system to keep milk cold, says \u003ca href=\"http://www.rbc.uga.edu/leaders/Kisaalita.php\">William Kisaalita\u003c/a>, an engineer at the University of Georgia. It's called the cold chain, and it's a series of refrigerated tanks, trucks and storage units that milk — and other foods — travel through from farmer to distributor to consumer.\u003c/p>\n\u003cfigure id=\"attachment_99003\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-400x245.jpg\" alt=\"The U.S. and most other developed nations have sophisticated cold chains to keep milk cold from farmer to consumer. Here, the Guida Siebert Dairy Co. delivery truck out of New Britain, Conn.\" width=\"400\" height=\"245\" class=\"size-thumbnail wp-image-99003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-400x245.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-1440x883.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-1180x724.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-960x589.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. and most other developed nations have sophisticated cold chains to keep milk cold from farmer to consumer. Here, the Guida Siebert Dairy Co. delivery truck out of New Britain, Conn. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/jeepersmedia/14896792981\">Mike Mozart/Flicker\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Many people [in Uganda] don't have the means to cool milk,\" says Kisaalita, who was born there. \"Farmers [who produce milk] make $5 a day. That's not enough to invest in a fridge and if they did have one, there's no electricity ... the cost here is so high for electricity.\"\u003c/p>\n\u003cp>The problem peaks during the rainy season when cows are producing more milk. During that season, Kisaalita estimates Ugandan farmers lose up to half of their milk (and profits) to spoilage.\u003c/p>\n\u003cp>Indeed, the Food and Agriculture Organization of the United Nations found that \u003ca href=\"http://www.fao.org/ag/ags/post-harvest-management/milk-dairy/milk-and-dairy-products-post-harvest-losses-and-food-safety-in-sub-saharan-africa-and-the-near-east-pfl/en/\">27 percent\u003c/a> of all milk produced in Uganda is poured down the drain each year. That's equivalent to $23 million worth of profits.\u003c/p>\n\u003cp>According to \u003ca href=\"http://foodsci.wisc.edu/faculty/rankin/\">Scott Rankin\u003c/a>, a food scientist at the University of Wisconsin-Madison, limited or nonexistent \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/milk-processing/milk-preservation/en/#.VcIKKrXxyB0\">electricity\u003c/a> is one of the main reasons the cold chain isn't as reliable in many developing countries. But refrigerators also require a big investment that many farmers can't afford.\u003c/p>\n\u003cp>Despite the challenges, people are experimenting with all different ways to extend the life of milk under these circumstances. For instance, in Brazil, a company recently \u003ca href=\"http://agencia.fapesp.br/brazilian_company_doubles_shelf_life_of_pasteurized_fresh_milk/21432/\">doubled the shelf-life\u003c/a> there — from seven to 15 days — by applying nanotechnology to plastic milk jug packaging.\u003c/p>\n\u003cp>To help Uganda's milk producers, Kisaalita is \u003ca href=\"https://poweringag.org/2013-winners/smallholder-fortunes-thermogenn\">working on a device\u003c/a> to keep milk cool. The cooler runs on biogas, not electricity, so farmers simply have to collect cow dung to get the machine working. Kisaalita is currently testing the system with Ugandan farmers, and if it pans out, milk could be stored overnight and sold fresh the next day.\u003c/p>\n\u003cp>Struggling milk producers can also \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/the-dairy-chain/producer-groupsorganizations/en/#.VcIWdrXxyB0\">form co-ops\u003c/a> to share expenses and invest in refrigeration and a means to adequately process and transport milk. This method has been quite successful for small producers in India; the country's currently considered the world's largest milk producer.\u003c/p>\n\u003cp>These efforts won't just save money from going to waste. By making milk last longer, more people could get their hands on a nutrient-rich food. Milk contains \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/milk-and-milk-products/milk-composition/en/#.VcIcVrXxyB0\">important nutrients\u003c/a> like calcium and magnesium — especially important in developing countries where many suffer from malnutrition.\u003c/p>\n\u003cp>But even with the three-week shelf life in the U.S. — all thanks to a superb cold chain and pasteurization process — plenty of milk goes to waste here.\u003c/p>\n\u003cp>Dairy is one of the top three foods wasted in the U.S., and some 17 billion pounds of milk, or 32 percent of the total supply, are lost a year, according to 2010 U.S. Department of Agriculture \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VcJDJ_NVhHw\">data\u003c/a>.\u003c/p>\n\u003cp>So next time you notice that gallon languishing at the back of the fridge, think twice about letting it see the end of its shelf life. \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": "What's the secret to long-lasting milk? A complex system of refrigeration called the cold chain. But in some parts of developing countries, the chain doesn't exist, leaving a lot of milk to spoil.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Buy a jug of milk in the U.S. and, as long as it's in the fridge, you shouldn't have to worry about it going sour for about three weeks.\u003c/p>\n\u003cp>That's quite a luxury. Because it's not the case in many other parts of the world where milk has a much shorter shelf life.\u003c/p>\n\u003cp>Milk is highly perishable — a few hours out of the cow at room temperature and bacteria, some of which cause disease, start to flourish.\u003c/p>\n\u003cp>In places like Uganda, milk typically lasts just one day. The cow gets milked, and farmers, most of whom have just a few cows, rush to get the milk directly to the consumer. If it doesn't arrive in time, it will probably go to waste.\u003c/p>\n\u003cp>Why? Because \u003ca href=\"http://www.cskeg.de/coolkeg/uploads/media/CoolChurn_International_Dairy_Magazine.pdf\">three quarters\u003c/a> of Ugandan dairy producers don't have a way to pasteurize the milk or keep it cool. The same goes for other African countries like Ethiopia and Zambia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But short shelf life isn't just a problem in Africa. Fresh milk in Brazil lasts only \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01443.x/abstract\">three to eight days\u003c/a> — depending on the availability of refrigeration.\u003c/p>\n\u003cp>Unlike Uganda, fresh milk in Brazil typically undergoes pasteurization, a heat process that kills off bacteria in milk to make it last longer. But after it leaves the farm, it is often exposed to heat on its way to the consumer, which cuts into shelf life.\u003c/p>\n\u003cp>So what does the U.S. (and other developed nations) have that these countries don't? A complex system to keep milk cold, says \u003ca href=\"http://www.rbc.uga.edu/leaders/Kisaalita.php\">William Kisaalita\u003c/a>, an engineer at the University of Georgia. It's called the cold chain, and it's a series of refrigerated tanks, trucks and storage units that milk — and other foods — travel through from farmer to distributor to consumer.\u003c/p>\n\u003cfigure id=\"attachment_99003\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-400x245.jpg\" alt=\"The U.S. and most other developed nations have sophisticated cold chains to keep milk cold from farmer to consumer. Here, the Guida Siebert Dairy Co. delivery truck out of New Britain, Conn.\" width=\"400\" height=\"245\" class=\"size-thumbnail wp-image-99003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-400x245.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-1440x883.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-1180x724.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/14896792981_f69c8920e2_o_custom-06fa39eac61a3e7c905ca8e8e29e5fe09d1eba08-960x589.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. and most other developed nations have sophisticated cold chains to keep milk cold from farmer to consumer. Here, the Guida Siebert Dairy Co. delivery truck out of New Britain, Conn. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/jeepersmedia/14896792981\">Mike Mozart/Flicker\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Many people [in Uganda] don't have the means to cool milk,\" says Kisaalita, who was born there. \"Farmers [who produce milk] make $5 a day. That's not enough to invest in a fridge and if they did have one, there's no electricity ... the cost here is so high for electricity.\"\u003c/p>\n\u003cp>The problem peaks during the rainy season when cows are producing more milk. During that season, Kisaalita estimates Ugandan farmers lose up to half of their milk (and profits) to spoilage.\u003c/p>\n\u003cp>Indeed, the Food and Agriculture Organization of the United Nations found that \u003ca href=\"http://www.fao.org/ag/ags/post-harvest-management/milk-dairy/milk-and-dairy-products-post-harvest-losses-and-food-safety-in-sub-saharan-africa-and-the-near-east-pfl/en/\">27 percent\u003c/a> of all milk produced in Uganda is poured down the drain each year. That's equivalent to $23 million worth of profits.\u003c/p>\n\u003cp>According to \u003ca href=\"http://foodsci.wisc.edu/faculty/rankin/\">Scott Rankin\u003c/a>, a food scientist at the University of Wisconsin-Madison, limited or nonexistent \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/milk-processing/milk-preservation/en/#.VcIKKrXxyB0\">electricity\u003c/a> is one of the main reasons the cold chain isn't as reliable in many developing countries. But refrigerators also require a big investment that many farmers can't afford.\u003c/p>\n\u003cp>Despite the challenges, people are experimenting with all different ways to extend the life of milk under these circumstances. For instance, in Brazil, a company recently \u003ca href=\"http://agencia.fapesp.br/brazilian_company_doubles_shelf_life_of_pasteurized_fresh_milk/21432/\">doubled the shelf-life\u003c/a> there — from seven to 15 days — by applying nanotechnology to plastic milk jug packaging.\u003c/p>\n\u003cp>To help Uganda's milk producers, Kisaalita is \u003ca href=\"https://poweringag.org/2013-winners/smallholder-fortunes-thermogenn\">working on a device\u003c/a> to keep milk cool. The cooler runs on biogas, not electricity, so farmers simply have to collect cow dung to get the machine working. Kisaalita is currently testing the system with Ugandan farmers, and if it pans out, milk could be stored overnight and sold fresh the next day.\u003c/p>\n\u003cp>Struggling milk producers can also \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/the-dairy-chain/producer-groupsorganizations/en/#.VcIWdrXxyB0\">form co-ops\u003c/a> to share expenses and invest in refrigeration and a means to adequately process and transport milk. This method has been quite successful for small producers in India; the country's currently considered the world's largest milk producer.\u003c/p>\n\u003cp>These efforts won't just save money from going to waste. By making milk last longer, more people could get their hands on a nutrient-rich food. Milk contains \u003ca href=\"http://www.fao.org/agriculture/dairy-gateway/milk-and-milk-products/milk-composition/en/#.VcIcVrXxyB0\">important nutrients\u003c/a> like calcium and magnesium — especially important in developing countries where many suffer from malnutrition.\u003c/p>\n\u003cp>But even with the three-week shelf life in the U.S. — all thanks to a superb cold chain and pasteurization process — plenty of milk goes to waste here.\u003c/p>\n\u003cp>Dairy is one of the top three foods wasted in the U.S., and some 17 billion pounds of milk, or 32 percent of the total supply, are lost a year, according to 2010 U.S. Department of Agriculture \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VcJDJ_NVhHw\">data\u003c/a>.\u003c/p>\n\u003cp>So next time you notice that gallon languishing at the back of the fridge, think twice about letting it see the end of its shelf life. \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": "Judge Strikes Down Idaho 'Ag-Gag' Law, Raising Questions For Other States",
"title": "Judge Strikes Down Idaho 'Ag-Gag' Law, Raising Questions For Other States",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150804_atc_with_idahos_ag-gag_law_struck_down_future_of_other_state_laws_unclear.mp3\u003c/p>\n\u003cp>Idaho's so-called \"ag-gag\" law, which outlawed undercover investigations of farming operations, is no more. A judge in the federal District Court for Idaho decided Monday that it was unconstitutional, citing First Amendment protections for free speech.\u003c/p>\n\u003cp>But what about the handful of other states with similar laws on the books?\u003c/p>\n\u003cp>Laws in Montana, Utah, North Dakota, Missouri, Kansas and Iowa have also made it illegal for activists to smuggle cameras into industrial animal operations. A new North Carolina law goes into effect in January 2016. But now those laws' days could be numbered, according to the lead attorney for the coalition of animal welfare groups that sued the state of Idaho.\u003c/p>\n\u003cp>\"This is a total victory on our two central constitutional claims,\" says University of Denver law professor \u003ca href=\"https://www.law.du.edu/index.php/profile/justin-marceau\">Justin Marceau\u003c/a>, who represented the plaintiff, the Animal Legal Defense Fund, in the case. \"Ag-gag laws violate the First Amendment and Equal Protection Clause. This means that these laws all over the country are in real danger.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Ag-gag\" refers to a variety of laws meant to curb undercover investigations of agricultural operations, often large dairy, poultry and pork farms. The Idaho law \u003ca href=\"http://www.npr.org/sections/thetwo-way/2014/02/28/284118937/-ag-gag-bill-takes-effect-in-idaho-bans-undercover-filming-at-farms\">criminalized\u003c/a> video or audio recording of a farm without the owner's consent and lying to a farm owner to gain employment there to do an undercover investigation.\u003c/p>\n\u003cp>Other \"ag-gag\" laws require that animal abuse be reported within a specific time frame, a tactic animal activists say is meant to prevent them from gathering evidence of an abuse pattern rather than just a singular event.\u003c/p>\n\u003cp>Utah's \"ag-gag\" law is the subject of another federal lawsuit, filed by the ALDF and PETA. Other states' laws go back to the early 1990s when Kansas passed criminal penalties for anyone found to damage or harm an agricultural research facility. Iowa's statute is considered to be the first in a batch of more recent \"ag-gag\" laws. Signed into law in 2012, it was the first to criminalize secretly videotaping a farm without the owner's permission.\u003c/p>\n\u003cfigure id=\"attachment_98963\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg\" alt=\"An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho.\" width=\"400\" height=\"536\" class=\"size-thumbnail wp-image-98963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-800x1073.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1440x1931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1180x1582.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-960x1287.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho. \u003ccite>(Mercy For Animals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal rights groups cheered the decision on the Idaho law this week from \u003ca href=\"http://www.id.uscourts.gov/district/judges/winmill/General_Information.cfm\">U.S. District Court Judge B. Lynn Winmill\u003c/a>. Winmill found the state's \"Agricultural Security Act\" unconstitutional for criminalizing certain types of speech.\u003c/p>\n\u003cp>\"Although the State may not agree with the message certain groups seek to convey about Idaho's agricultural production facilities, such as releasing secretly recorded videos of animal abuse to the Internet and calling for boycotts, it cannot deny such groups equal protection of the laws in their exercise of their right to free speech,\" Winmill writes.\u003c/p>\n\u003cp>In 2012, the animal welfare group Mercy For Animals released graphic\u003cstrong> \u003c/strong>\u003ca href=\"https://www.youtube.com/watch?v=lN_YcWOuVqk\">videos\u003c/a> from an investigation of workers at Bettencourt Dairies' Dry Creek Dairy in Hansen, Idaho, kicking, punching and jumping on cows. In response, the Idaho Dairymen's Association drafted legislation in 2014 to criminalize future undercover investigations. Though Mercy for Animals released another set of videos showing further abuse, Idaho Gov. Butch Otter signed the bill into law shortly after passage.\u003c/p>\n\u003cp>\"Obviously we're disappointed\" with the Monday decision to strike down the law, says Idaho Dairymen's Association director Bob Naerebout. \"The legislation was designed and crafted to try and protect First Amendment rights while also trying to provide some personal property protection.\"\u003c/p>\n\u003cp>The Dairymen's Association will be asking the state to appeal Judge Winmill's decision, Naerebout says.\u003c/p>\n\u003cp>Meanwhile, animal rights activists will likely take the decision in Idaho as a shot in the arm to file more lawsuits against laws in other states and hope for the same outcome.\u003c/p>\n\u003cp>\"Judge Winmill's decision is the first step toward restoring transparency in U.S. food production, and we hope that dangerous ag-gag laws enacted in other states will be swiftly struck down as a result of today's decision,\" said Mercy For Animals' Sarah Von Alt in a statement.\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 judge ruled Monday that an Idaho law criminalizing undercover investigations of farms is unconstitutional. Seven other states have similar laws, but legal experts say they may not stand much longer.",
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"description": "A judge ruled Monday that an Idaho law criminalizing undercover investigations of farms is unconstitutional. Seven other states have similar laws, but legal experts say they may not stand much longer.",
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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/2015/08/20150804_atc_with_idahos_ag-gag_law_struck_down_future_of_other_state_laws_unclear.mp3\u003c/p>\n\u003cp>Idaho's so-called \"ag-gag\" law, which outlawed undercover investigations of farming operations, is no more. A judge in the federal District Court for Idaho decided Monday that it was unconstitutional, citing First Amendment protections for free speech.\u003c/p>\n\u003cp>But what about the handful of other states with similar laws on the books?\u003c/p>\n\u003cp>Laws in Montana, Utah, North Dakota, Missouri, Kansas and Iowa have also made it illegal for activists to smuggle cameras into industrial animal operations. A new North Carolina law goes into effect in January 2016. But now those laws' days could be numbered, according to the lead attorney for the coalition of animal welfare groups that sued the state of Idaho.\u003c/p>\n\u003cp>\"This is a total victory on our two central constitutional claims,\" says University of Denver law professor \u003ca href=\"https://www.law.du.edu/index.php/profile/justin-marceau\">Justin Marceau\u003c/a>, who represented the plaintiff, the Animal Legal Defense Fund, in the case. \"Ag-gag laws violate the First Amendment and Equal Protection Clause. This means that these laws all over the country are in real danger.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Ag-gag\" refers to a variety of laws meant to curb undercover investigations of agricultural operations, often large dairy, poultry and pork farms. The Idaho law \u003ca href=\"http://www.npr.org/sections/thetwo-way/2014/02/28/284118937/-ag-gag-bill-takes-effect-in-idaho-bans-undercover-filming-at-farms\">criminalized\u003c/a> video or audio recording of a farm without the owner's consent and lying to a farm owner to gain employment there to do an undercover investigation.\u003c/p>\n\u003cp>Other \"ag-gag\" laws require that animal abuse be reported within a specific time frame, a tactic animal activists say is meant to prevent them from gathering evidence of an abuse pattern rather than just a singular event.\u003c/p>\n\u003cp>Utah's \"ag-gag\" law is the subject of another federal lawsuit, filed by the ALDF and PETA. Other states' laws go back to the early 1990s when Kansas passed criminal penalties for anyone found to damage or harm an agricultural research facility. Iowa's statute is considered to be the first in a batch of more recent \"ag-gag\" laws. Signed into law in 2012, it was the first to criminalize secretly videotaping a farm without the owner's permission.\u003c/p>\n\u003cfigure id=\"attachment_98963\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg\" alt=\"An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho.\" width=\"400\" height=\"536\" class=\"size-thumbnail wp-image-98963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-800x1073.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1440x1931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1180x1582.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-960x1287.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho. \u003ccite>(Mercy For Animals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal rights groups cheered the decision on the Idaho law this week from \u003ca href=\"http://www.id.uscourts.gov/district/judges/winmill/General_Information.cfm\">U.S. District Court Judge B. Lynn Winmill\u003c/a>. Winmill found the state's \"Agricultural Security Act\" unconstitutional for criminalizing certain types of speech.\u003c/p>\n\u003cp>\"Although the State may not agree with the message certain groups seek to convey about Idaho's agricultural production facilities, such as releasing secretly recorded videos of animal abuse to the Internet and calling for boycotts, it cannot deny such groups equal protection of the laws in their exercise of their right to free speech,\" Winmill writes.\u003c/p>\n\u003cp>In 2012, the animal welfare group Mercy For Animals released graphic\u003cstrong> \u003c/strong>\u003ca href=\"https://www.youtube.com/watch?v=lN_YcWOuVqk\">videos\u003c/a> from an investigation of workers at Bettencourt Dairies' Dry Creek Dairy in Hansen, Idaho, kicking, punching and jumping on cows. In response, the Idaho Dairymen's Association drafted legislation in 2014 to criminalize future undercover investigations. Though Mercy for Animals released another set of videos showing further abuse, Idaho Gov. Butch Otter signed the bill into law shortly after passage.\u003c/p>\n\u003cp>\"Obviously we're disappointed\" with the Monday decision to strike down the law, says Idaho Dairymen's Association director Bob Naerebout. \"The legislation was designed and crafted to try and protect First Amendment rights while also trying to provide some personal property protection.\"\u003c/p>\n\u003cp>The Dairymen's Association will be asking the state to appeal Judge Winmill's decision, Naerebout says.\u003c/p>\n\u003cp>Meanwhile, animal rights activists will likely take the decision in Idaho as a shot in the arm to file more lawsuits against laws in other states and hope for the same outcome.\u003c/p>\n\u003cp>\"Judge Winmill's decision is the first step toward restoring transparency in U.S. food production, and we hope that dangerous ag-gag laws enacted in other states will be swiftly struck down as a result of today's decision,\" said Mercy For Animals' Sarah Von Alt in a statement.\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": "Wanted: More Bulls With No Horns",
"title": "Wanted: More Bulls With No Horns",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The next time you're in the dairy aisle at the supermarket, take a moment to imagine the animals that produced all that milk. Do these cows have horns? Chances are they do, or at least they did at birth.\u003c/p>\n\u003cp>About \u003ca href=\"http://www.hoards.com/T15july-breed-composition-trends\">85 percent of milk\u003c/a> sold in the United States comes from Holstein cows born with horns. But it's standard practice for farms to remove horns from cattle to prevent injuries to workers, veterinarians and other cows in the herd.\u003c/p>\n\u003cp>\"Horned cattle: You get them on the truck, you get twice as many bruises when you get to the slaughterhouses. Bruises have to be cut out and thrown away,\" says Colorado State University professor and well-known animal advocate Temple Grandin. \"In the dairy industry, removing horns improves safety for the stock people and the farmworkers.\"\u003c/p>\n\u003cp>But not everyone agrees with the practice of dehorning cattle. In recent years, animal welfare groups including The Humane Society and People for the Ethical Treatment of Animals (PETA) \u003ca href=\"http://www.peta.org/issues/animals-used-for-food/factory-farming/cows/dairy-industry/dehorning/http:/www.peta.org/issues/animals-used-for-food/factory-farming/cows/dairy-industry/dehorning/\">have called for \u003c/a> an end to horn removal in cattle.\u003c/p>\n\u003cp>Their research shows it causes animals significant pain and stress, and that painkillers are rarely used during these procedures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the United States, there are no national rules regarding how farms should remove horns from cattle. Many farms follow the guidelines of the \u003ca href=\"https://www.avma.org/KB/Resources/LiteratureReviews/Documents/dehorning_cattle_bgnd.pdf\">American Veterinary Medical Association\u003c/a> and the \u003ca href=\"http://www.nationaldairyfarm.com/sites/default/files/FARM_manual_2013_WEB.pdf\">National Milk Producers Federation\u003c/a>, which recommend a practice called disbudding. Disbudding halts the growth of horn tissue in very young calves before pointy horns start to grow. Other dehorning techniques, like excising developing horns with metal scoops, are arguably harder on the cows and the workers.\u003c/p>\n\u003cp>Grandin is in favor of disbudding, as long as it's done quickly and with pain relief. \"It's just like the dentist — you've got to wait for the drugs to take effect,\" she says.\u003c/p>\n\u003cp>But PETA and The Humane Society are pushing for a different approach. They want dairy farms to breed more hornless, or polled, animals into their herds. Thanks to advances in genomic selection and DNA testing, farmers can more easily find animals that carry naturally occurring hornless genes and breed the best of these animals with horned cattle. To be clear, this isn't genetic modification but breeding, since the polled gene occurs naturally in cattle.\u003c/p>\n\u003cp>\"What's really exciting is that the polled gene is a dominant gene. Right away you get at least 50 percent of offspring born without the horn gene. Right off the bat, 50 percent of animals are spared from this cruel procedure,\" says PETA spokesman Dave Byer.\u003c/p>\n\u003cp>Until recently, selecting for the hornless gene hasn't been a top priority for the dairy industry, which is more interested in traits like superior milk production, cow health and fertility.\u003c/p>\n\u003cp>\"In the past, there weren't very many polled bulls for farmers to choose from, so the ability to find one with good genetics for milk production and all the other traits was low,\" says Virginia Tech genetics professor Ben Dorshorst. That's changed now: \"It is easier to find a good one, and that gets even more farmers interested in using polled genetics,\" he says.\u003c/p>\n\u003cp>Dorshorst recently conducted an analysis that revealed there are now twice as many polled dairy bulls for farmers to buy semen from than there were two years ago.\u003c/p>\n\u003cp>Bryan Quanbury, whose company, DairyBullsOnline, specializes in polled dairy breeding, says he's seen that uptick in demand firsthand. \"Five years ago, people hardly knew polled dairy cattle existed. Today farmers are asking for polled bulls,\" he says. \"With increased awareness, there is increased demand.\"\u003c/p>\n\u003cp>Aurora Organic Dairy, which milks 19,000 cows in Colorado and Texas, began using polled genetics in its herd more than three years ago. Now nearly 70 percent of the farm's newborn calves are hornless.\u003c/p>\n\u003cp>\"The main reason that we do a lot of these things at Aurora is because cow care, animal wellbeing, is our no. 1 priority. And we share what we're doing with our customers, and they love it,\" says Aurora's vice president, Juan Velez.\u003c/p>\n\u003cfigure id=\"attachment_98864\" class=\"wp-caption aligncenter\" style=\"max-width: 959px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465.jpg\" alt=\"Most of the milk sold in the US comes from Holstein dairy cows that are born with horns. To protect animals and workers, it's standard practice for farms to remove horns from calves soon after they're born.\" width=\"959\" height=\"960\" class=\"size-full wp-image-98864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465.jpg 959w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-800x801.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-75x75.jpg 75w\" sizes=\"(max-width: 959px) 100vw, 959px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of the milk sold in the US comes from Holstein dairy cows that are born with horns. To protect animals and workers, it's standard practice for farms to remove horns from calves soon after they're born. \u003ccite>(Abbie Fentress Swanson for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Responding to calls from PETA, the Humane Society and concerned customers, many food manufacturers, retailers and restaurants are asking their suppliers to integrate more polled cattle into their herds. In July, the nation's largest supermarket, Kroger, \u003ca href=\"http://sustainability.kroger.com/supply-chain.html\">became the latest retailer to get on board\u003c/a>. Other companies with animal welfare policies that address dehorning and polled genetics in the supply chain include Starbucks, Sodexo, Dannon, Aramark, Nestlé, General Mills, Chipotle, Dunkin' Brands and Wal-Mart.\u003c/p>\n\u003cp>But these companies aren't requiring suppliers to act, and farms aren't exactly chomping at the bit to make their herds 100 percent polled. Fair Oaks Farms milks 15,000 cows in Indiana and is one of Kroger's largest milk suppliers.\u003c/p>\n\u003cp>\"We use very little polled breeding,\" says Fair Oaks president Mike McCloskey, because there aren't enough polled dairy bulls that carry the most desirable Holstein traits.\u003c/p>\n\u003cp>\"As soon as bulls start catching up, you'll see dairy producers across the country using polled breeding, because we all would like to eliminate the process of dehorning,\" he says.\u003c/p>\n\u003cp>There's also the question of cost. A \u003ca href=\"http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=291629\">recent study from Purdue University and the U.S. Department of Agriculture\u003c/a> found adopting polled genetics and phasing out dehorning may save farmers money in labor and veterinary costs. But polled genetics could also cost farmers lost profits if their hornless cattle produce less milk. Farmers may also have to pay a premium for hornless bull semen – a concern that keeps many farmers from making the jump to polled bulls, says Mark Kerndt, an analyst with the cattle reproduction company Select Sires.\u003c/p>\n\u003cp>Even if all of America's dairy farms adopt polled genetics, it will be a while before all the milk we buy comes from cows born without horns. Since polled genes in Holsteins occur at a relatively low frequency, farmers and breeders fear inbreeding if they move too quickly.\u003c/p>\n\u003cp>Steve Maddox, who has 3,200 milking cows on his \u003ca href=\"http://www.maddoxdairy.com/new2011/\">California dairy\u003c/a>, is working hard to identify genetically polled animals in his herd. But he says it's slow going.\u003c/p>\n\u003cp>\"We're trying to stay away from inbreeding, and we're trying to maintain the genetic levels we're at,\" Maddox says. \"You don't want to do it overnight, and you don't want to go back in genetics 20 or 30 years.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\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": "Most U.S. dairy cows are born with horns, but most farms remove them. Animal welfare groups say dehorning is cruel. Instead, they want ranchers to breed more hornless cattle into their herds.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The next time you're in the dairy aisle at the supermarket, take a moment to imagine the animals that produced all that milk. Do these cows have horns? Chances are they do, or at least they did at birth.\u003c/p>\n\u003cp>About \u003ca href=\"http://www.hoards.com/T15july-breed-composition-trends\">85 percent of milk\u003c/a> sold in the United States comes from Holstein cows born with horns. But it's standard practice for farms to remove horns from cattle to prevent injuries to workers, veterinarians and other cows in the herd.\u003c/p>\n\u003cp>\"Horned cattle: You get them on the truck, you get twice as many bruises when you get to the slaughterhouses. Bruises have to be cut out and thrown away,\" says Colorado State University professor and well-known animal advocate Temple Grandin. \"In the dairy industry, removing horns improves safety for the stock people and the farmworkers.\"\u003c/p>\n\u003cp>But not everyone agrees with the practice of dehorning cattle. In recent years, animal welfare groups including The Humane Society and People for the Ethical Treatment of Animals (PETA) \u003ca href=\"http://www.peta.org/issues/animals-used-for-food/factory-farming/cows/dairy-industry/dehorning/http:/www.peta.org/issues/animals-used-for-food/factory-farming/cows/dairy-industry/dehorning/\">have called for \u003c/a> an end to horn removal in cattle.\u003c/p>\n\u003cp>Their research shows it causes animals significant pain and stress, and that painkillers are rarely used during these procedures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the United States, there are no national rules regarding how farms should remove horns from cattle. Many farms follow the guidelines of the \u003ca href=\"https://www.avma.org/KB/Resources/LiteratureReviews/Documents/dehorning_cattle_bgnd.pdf\">American Veterinary Medical Association\u003c/a> and the \u003ca href=\"http://www.nationaldairyfarm.com/sites/default/files/FARM_manual_2013_WEB.pdf\">National Milk Producers Federation\u003c/a>, which recommend a practice called disbudding. Disbudding halts the growth of horn tissue in very young calves before pointy horns start to grow. Other dehorning techniques, like excising developing horns with metal scoops, are arguably harder on the cows and the workers.\u003c/p>\n\u003cp>Grandin is in favor of disbudding, as long as it's done quickly and with pain relief. \"It's just like the dentist — you've got to wait for the drugs to take effect,\" she says.\u003c/p>\n\u003cp>But PETA and The Humane Society are pushing for a different approach. They want dairy farms to breed more hornless, or polled, animals into their herds. Thanks to advances in genomic selection and DNA testing, farmers can more easily find animals that carry naturally occurring hornless genes and breed the best of these animals with horned cattle. To be clear, this isn't genetic modification but breeding, since the polled gene occurs naturally in cattle.\u003c/p>\n\u003cp>\"What's really exciting is that the polled gene is a dominant gene. Right away you get at least 50 percent of offspring born without the horn gene. Right off the bat, 50 percent of animals are spared from this cruel procedure,\" says PETA spokesman Dave Byer.\u003c/p>\n\u003cp>Until recently, selecting for the hornless gene hasn't been a top priority for the dairy industry, which is more interested in traits like superior milk production, cow health and fertility.\u003c/p>\n\u003cp>\"In the past, there weren't very many polled bulls for farmers to choose from, so the ability to find one with good genetics for milk production and all the other traits was low,\" says Virginia Tech genetics professor Ben Dorshorst. That's changed now: \"It is easier to find a good one, and that gets even more farmers interested in using polled genetics,\" he says.\u003c/p>\n\u003cp>Dorshorst recently conducted an analysis that revealed there are now twice as many polled dairy bulls for farmers to buy semen from than there were two years ago.\u003c/p>\n\u003cp>Bryan Quanbury, whose company, DairyBullsOnline, specializes in polled dairy breeding, says he's seen that uptick in demand firsthand. \"Five years ago, people hardly knew polled dairy cattle existed. Today farmers are asking for polled bulls,\" he says. \"With increased awareness, there is increased demand.\"\u003c/p>\n\u003cp>Aurora Organic Dairy, which milks 19,000 cows in Colorado and Texas, began using polled genetics in its herd more than three years ago. Now nearly 70 percent of the farm's newborn calves are hornless.\u003c/p>\n\u003cp>\"The main reason that we do a lot of these things at Aurora is because cow care, animal wellbeing, is our no. 1 priority. And we share what we're doing with our customers, and they love it,\" says Aurora's vice president, Juan Velez.\u003c/p>\n\u003cfigure id=\"attachment_98864\" class=\"wp-caption aligncenter\" style=\"max-width: 959px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465.jpg\" alt=\"Most of the milk sold in the US comes from Holstein dairy cows that are born with horns. To protect animals and workers, it's standard practice for farms to remove horns from calves soon after they're born.\" width=\"959\" height=\"960\" class=\"size-full wp-image-98864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465.jpg 959w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-800x801.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/holstein-calf_sq-57e8b08f5f2dc59c919487b7b5f9dc7f57b81465-75x75.jpg 75w\" sizes=\"(max-width: 959px) 100vw, 959px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of the milk sold in the US comes from Holstein dairy cows that are born with horns. To protect animals and workers, it's standard practice for farms to remove horns from calves soon after they're born. \u003ccite>(Abbie Fentress Swanson for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Responding to calls from PETA, the Humane Society and concerned customers, many food manufacturers, retailers and restaurants are asking their suppliers to integrate more polled cattle into their herds. In July, the nation's largest supermarket, Kroger, \u003ca href=\"http://sustainability.kroger.com/supply-chain.html\">became the latest retailer to get on board\u003c/a>. Other companies with animal welfare policies that address dehorning and polled genetics in the supply chain include Starbucks, Sodexo, Dannon, Aramark, Nestlé, General Mills, Chipotle, Dunkin' Brands and Wal-Mart.\u003c/p>\n\u003cp>But these companies aren't requiring suppliers to act, and farms aren't exactly chomping at the bit to make their herds 100 percent polled. Fair Oaks Farms milks 15,000 cows in Indiana and is one of Kroger's largest milk suppliers.\u003c/p>\n\u003cp>\"We use very little polled breeding,\" says Fair Oaks president Mike McCloskey, because there aren't enough polled dairy bulls that carry the most desirable Holstein traits.\u003c/p>\n\u003cp>\"As soon as bulls start catching up, you'll see dairy producers across the country using polled breeding, because we all would like to eliminate the process of dehorning,\" he says.\u003c/p>\n\u003cp>There's also the question of cost. A \u003ca href=\"http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=291629\">recent study from Purdue University and the U.S. Department of Agriculture\u003c/a> found adopting polled genetics and phasing out dehorning may save farmers money in labor and veterinary costs. But polled genetics could also cost farmers lost profits if their hornless cattle produce less milk. Farmers may also have to pay a premium for hornless bull semen – a concern that keeps many farmers from making the jump to polled bulls, says Mark Kerndt, an analyst with the cattle reproduction company Select Sires.\u003c/p>\n\u003cp>Even if all of America's dairy farms adopt polled genetics, it will be a while before all the milk we buy comes from cows born without horns. Since polled genes in Holsteins occur at a relatively low frequency, farmers and breeders fear inbreeding if they move too quickly.\u003c/p>\n\u003cp>Steve Maddox, who has 3,200 milking cows on his \u003ca href=\"http://www.maddoxdairy.com/new2011/\">California dairy\u003c/a>, is working hard to identify genetically polled animals in his herd. But he says it's slow going.\u003c/p>\n\u003cp>\"We're trying to stay away from inbreeding, and we're trying to maintain the genetic levels we're at,\" Maddox says. \"You don't want to do it overnight, and you don't want to go back in genetics 20 or 30 years.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The argument over genetically modified food has been dominated, in recent years, by a debate over food labels — specifically, whether those labels should reveal the presence of GMOs.\u003c/p>\n\u003cp>The battle, until now, has gone state-by-state. California refused to pass a labeling initiative, but Maine, Connecticut, and \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\">Vermont\u003c/a> have now passed laws in favor of GMO-labeling.\u003c/p>\n\u003cp>Opponents of GMO labeling, including some of the biggest food manufacturers, have turned to Congress, and this week they achieved their first notable success.\u003c/p>\n\u003cp>A solid majority of the House of Representatives on Thursday voted in favor of a law that would block states from mandating GMO labels.\u003c/p>\n\u003cp>The debate in Congress followed familiar lines. Opponents of the bill, such as \u003ca href=\"https://pingree.house.gov/\">Chellie Pingree,\u003c/a> a House Democrat from Maine who is also an organic farmer, argued that it's important for consumers to know what they are eating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food labels, she pointed out, already tell consumers many things. \"We know how many calories are in it, thanks to the labels. We know how much vitamin C we get per serving. We know if a fish is farm-raised or wild-caught, and we want to know those things. Shouldn't we also be able to know if the food we are buying has GMO ingredients?\" she asked.\u003c/p>\n\u003cp>Opponents of the bill called it an infringement of the public's right to know what's in their food.\u003c/p>\n\u003cp>Congressional supporters of the bill, meanwhile, argued that mandating labels on foods containing GMOs actually is misleading, because it suggests to consumers that GMOs are somehow risky to eat — which they are not, according to the Food and Drug Administration.\u003c/p>\n\u003cp>\"Mandatory labeling of genetically engineered products has no basis in legitimate health or safety concerns, but is a naked attempt to impose the preferences of a small segment of the populace on the rest of us,\" said Republican \u003ca href=\"https://pompeo.house.gov/\">Mike Pompeo of Kansas\u003c/a>, the bill's primary sponsor.\u003c/p>\n\u003cp>Supporters of the bill also argued that mandatory labels would raise the cost of food.\u003c/p>\n\u003cp>This bill now goes to the Senate, where no similar legislation has been introduced. \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 argument over genetically modified food has been dominated, in recent years, by a debate over food labels — specifically, whether those labels should reveal the presence of GMOs.\u003c/p>\n\u003cp>The battle, until now, has gone state-by-state. California refused to pass a labeling initiative, but Maine, Connecticut, and \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/07/310414995/vermonts-gmo-bill-expected-to-face-major-legal-challenges\">Vermont\u003c/a> have now passed laws in favor of GMO-labeling.\u003c/p>\n\u003cp>Opponents of GMO labeling, including some of the biggest food manufacturers, have turned to Congress, and this week they achieved their first notable success.\u003c/p>\n\u003cp>A solid majority of the House of Representatives on Thursday voted in favor of a law that would block states from mandating GMO labels.\u003c/p>\n\u003cp>The debate in Congress followed familiar lines. Opponents of the bill, such as \u003ca href=\"https://pingree.house.gov/\">Chellie Pingree,\u003c/a> a House Democrat from Maine who is also an organic farmer, argued that it's important for consumers to know what they are eating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food labels, she pointed out, already tell consumers many things. \"We know how many calories are in it, thanks to the labels. We know how much vitamin C we get per serving. We know if a fish is farm-raised or wild-caught, and we want to know those things. Shouldn't we also be able to know if the food we are buying has GMO ingredients?\" she asked.\u003c/p>\n\u003cp>Opponents of the bill called it an infringement of the public's right to know what's in their food.\u003c/p>\n\u003cp>Congressional supporters of the bill, meanwhile, argued that mandating labels on foods containing GMOs actually is misleading, because it suggests to consumers that GMOs are somehow risky to eat — which they are not, according to the Food and Drug Administration.\u003c/p>\n\u003cp>\"Mandatory labeling of genetically engineered products has no basis in legitimate health or safety concerns, but is a naked attempt to impose the preferences of a small segment of the populace on the rest of us,\" said Republican \u003ca href=\"https://pompeo.house.gov/\">Mike Pompeo of Kansas\u003c/a>, the bill's primary sponsor.\u003c/p>\n\u003cp>Supporters of the bill also argued that mandatory labels would raise the cost of food.\u003c/p>\n\u003cp>This bill now goes to the Senate, where no similar legislation has been introduced. \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": "Fast-Food Workers Cheer As $15 Minimum Wage Advances In New York State",
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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/2015/07/20150723_me_fast-food_workers_cheer_as_15_minimum_wage_advances_in_new_york_state.mp3\u003c/p>\n\u003cp>There aren't a lot of obscure government board meetings that warrant a watch party, let alone one with a marching band.\u003c/p>\n\u003cp>But that's how fast-food restaurant workers and their supporters celebrated Wednesday on a blocked-off street in Manhattan, as they watched a state panel recommend a $6.25 increase in their hourly wage, to $15.\u003c/p>\n\u003cp>\"It's a victory! We have been fighting, and today we have made history,\" said Alvin Major, a 49-year-old cook at a KFC restaurant in Brooklyn. He said a $15 minimum wage would mean that he could stop relying on food stamps to feed his family of six.\u003c/p>\n\u003cp>\"This will help me to take care of my kids, send them to the right school and put food on the table,\" he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bump to $15 an hour in New York, which would affect workers at chains with 30 or more stores nationally, would match recent increases in San Francisco, Seattle and Los Angeles. It would take effect over the next three years for New York City, and over the next six years for the entire state, if the state's labor commissioner approves the proposal.\u003c/p>\n\u003cp>Gov. Andrew Cuomo, who appointed the wage board that recommended the wage hike, called its proposal an important first step.\u003c/p>\n\u003cp>\"We will not stop until we reach true economic justice and we raise the minimum wage for every worker in every job in this state,\" he said.\u003c/p>\n\u003cp>The fast-food industry is one of New York's biggest employers of low-wage workers.\u003c/p>\n\u003cp>Randy Mastro, an attorney for fast-food franchise holders, says his clients are being unfairly targeted.\u003c/p>\n\u003cp>\"There are many other similarly situated restaurants, diners, food counters, not included in this proposal,\" he said.\u003c/p>\n\u003cp>It also could affect business growth, hiring and competition in the state, says Carolyn Richmond, who represents restaurant owners in the New York City Hospitality Alliance.\u003c/p>\n\u003cp>She says the proposed wage hike would mean that some of her clients won't be able to hire more workers, and that smaller fast-food chains that want to expand might think twice before opening in New York.\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": "The increase, which boosts the minimum wage for many fast-food workers from $8.75 to $15 over several years, needs the labor commissioner's OK. Franchise holders say they're being targeted unfairly.",
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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/2015/07/20150723_me_fast-food_workers_cheer_as_15_minimum_wage_advances_in_new_york_state.mp3\u003c/p>\n\u003cp>There aren't a lot of obscure government board meetings that warrant a watch party, let alone one with a marching band.\u003c/p>\n\u003cp>But that's how fast-food restaurant workers and their supporters celebrated Wednesday on a blocked-off street in Manhattan, as they watched a state panel recommend a $6.25 increase in their hourly wage, to $15.\u003c/p>\n\u003cp>\"It's a victory! We have been fighting, and today we have made history,\" said Alvin Major, a 49-year-old cook at a KFC restaurant in Brooklyn. He said a $15 minimum wage would mean that he could stop relying on food stamps to feed his family of six.\u003c/p>\n\u003cp>\"This will help me to take care of my kids, send them to the right school and put food on the table,\" he said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bump to $15 an hour in New York, which would affect workers at chains with 30 or more stores nationally, would match recent increases in San Francisco, Seattle and Los Angeles. It would take effect over the next three years for New York City, and over the next six years for the entire state, if the state's labor commissioner approves the proposal.\u003c/p>\n\u003cp>Gov. Andrew Cuomo, who appointed the wage board that recommended the wage hike, called its proposal an important first step.\u003c/p>\n\u003cp>\"We will not stop until we reach true economic justice and we raise the minimum wage for every worker in every job in this state,\" he said.\u003c/p>\n\u003cp>The fast-food industry is one of New York's biggest employers of low-wage workers.\u003c/p>\n\u003cp>Randy Mastro, an attorney for fast-food franchise holders, says his clients are being unfairly targeted.\u003c/p>\n\u003cp>\"There are many other similarly situated restaurants, diners, food counters, not included in this proposal,\" he said.\u003c/p>\n\u003cp>It also could affect business growth, hiring and competition in the state, says Carolyn Richmond, who represents restaurant owners in the New York City Hospitality Alliance.\u003c/p>\n\u003cp>She says the proposed wage hike would mean that some of her clients won't be able to hire more workers, and that smaller fast-food chains that want to expand might think twice before opening in New York.\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": "Egg War: Why India's Vegetarian Elite Are Accused Of Keeping Kids Hungry",
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"content": "\u003cp>India is in the midst of a war of sorts — a war over eggs. To eat them, or not to eat them. Actually, it's more about whether the government should give free eggs to poor, malnourished children.\u003c/p>\n\u003cp>It all began in late May, when Shivraj Chouhan, the chief minister of the Indian state of Madhya Pradesh, shot down a proposal to serve eggs in government-run day care centers (\u003cem>anganwadis\u003c/em>) in some tribal areas.\u003c/p>\n\u003cp>These communities have high rates of malnutrition, says Sachin Jain, a local food-rights activist in the state. \"The idea behind the proposal was to address the gap in protein deficiency through ... eggs,\" he says.\u003c/p>\n\u003cp>But Chouhan \u003ca href=\"http://indianexpress.com/article/india/india-others/veg-chouhan-blocks-eggs-in-anganwadis/\">wasn't convinced\u003c/a>. As Indian newspapers reported, he publicly vowed not to allow eggs to be served as long as he was minister.\u003c/p>\n\u003cp>Why this vehement opposition to eggs? Well, the local community of Jains, which is strictly vegetarian and also powerful in the state, has previously thwarted efforts to introduce eggs in day care centers and schools. Chouhan is an upper caste Hindu man who recently became a vegetarian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the state of Madhya Pradesh is mostly vegetarian, as are some other states, like Karnataka, Rajasthan and Gujarat. For years, the more politically vocal vegetarians in these states have kept eggs out of school lunches and \u003cem>anganwadis.\u003c/em>\u003c/p>\n\u003cp>But here's the thing: While these states as a whole may be mostly vegetarian, the poorest — and most malnourished — Indians generally are not. They would eat eggs, if only they could afford them, says Dipa Sinha, an economist at the Center for Equity Studies in New Delhi and an expert on India's preschool and school feeding programs.\u003c/p>\n\u003cp>India's free school lunch program alone reaches about \u003ca href=\"http://pulitzercenter.org/projects/asia-india-midday-meal-program-corruption-success-nutrition-poverty-school-lunch\">120 million of India's poorest children\u003c/a>, and the \u003cem>anganwadis\u003c/em> reach millions of younger children. So, the egg war isn't trivial.\u003c/p>\n\u003cp>Chouhan's office \u003ca href=\"http://economictimes.indiatimes.com/news/politics-and-nation/egg-less-meals-at-anganwadis-madhya-pradeshs-ban-pitches-nutrition-against-politics/articleshow/47560045.cms\">has said\u003c/a> the chief minister is \"sentimental\" about keeping \u003cem>anganwadis\u003c/em> egg-free. \"This is a very upper caste Hindu sentiment,\" says Sinha.\u003c/p>\n\u003cp>Hindu scriptures prescribe \u003ca href=\"http://pulitzercenter.org/reporting/asia-india-school-lunch-program-caste-discrimination\">notions of purity\u003c/a> for people belonging to upper castes, Sinha explains. \"You can't use the same spoon as someone else. You can't sit next to someone eating meat. You can't eat food cooked by someone who eats meat. And they think this is a dominant culture and that they can impose it on anyone.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://indianexpress.com/article/india/india-others/beef-banned-in-maharashtra-5-yrs-jail-rs10000-fine-for-possession-or-sale/\">recent ban\u003c/a> on the slaughter of bulls and bullocks in the neighboring state of Maharashtra also reflects this sentiment.\u003c/p>\n\u003cp>While most Hindus today don't eat beef, Hindus belonging to lower castes, including Dalits (considered the lowest in India's caste hierarchy), do rely on this meat as a regular source of protein, as do Christians and Muslims. Dalit scholars have \u003ca href=\"http://scroll.in/article/714661/beef-ban-is-an-attempt-to-impose-upper-caste-culture-on-other-hindus-kancha-ilaiah\">called this ban\u003c/a> an effort to impose upper-caste Hindu values on the lower caste minorities.\u003c/p>\n\u003cp>We often assume Indians are largely vegetarian, but that assumption doesn't hold up against data. A \u003ca href=\"http://www.thehindu.com/todays-paper/the-food-habits-of-a-nation/article3089973.ece\">2006 survey\u003c/a> by the Delhi-based \u003ca href=\"http://www.csds.in/\">Center for the Study of Developing Societies\u003c/a> found that more than 50 percent of Indians are in fact non-vegetarian. They eat fish, chicken, beef and, yes, eggs, too. Vegetarianism is often limited to privileged, upper caste Hindu communities and a couple of other religions, like Jainism.\u003c/p>\n\u003cp>Most underprivileged Indians, on the other hand, including Dalits and tribal communities, are non-vegetarians, says Sinha. Their children make up the majority of India's most malnourished.\u003c/p>\n\u003cp>That is why public health policy experts and right-to-food activists all over the country are trying to introduce eggs into government schools and day cares.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Some states already serve eggs, and they are popular among the children. Sinha recalls an incident from several years ago, when she was visiting schools in the southern state of Andhra Pradesh to see how well the school lunch program was working. The state had recently begun to provide eggs in school lunches. One school had a box where students submitted their complaints and feedback about the school meal.\u003c/p>\n\u003cp>\"We opened it, and one of the letters in that box was from a girl in [fourth grade],\" says Sinha. \"It was a Dalit girl, who said, 'Thank you very much. I got to eat an egg in my life for the first time.' \"\u003c/p>\n\u003cp>\"Wherever eggs are introduced, attendance goes up,\" says Sinha. \"It's very popular, because children don't get it at home.\"\u003c/p>\n\u003cp>Eggs are also an easy way to provide much-needed protein and fat to malnourished children, says Sachin Jain, the food rights activist. They are easy to procure locally, and storage and transportation aren't a problem. \"No ... vegetarian food item is that good a source of protein,\" he says.\u003c/p>\n\u003cp>Milk, which comes close and is often touted as a good alternative by vegetarians like Chouhan, comes with many complications. It is often diluted by suppliers and is easy to contaminate, says Jain. It also requires more infrastructure to store and transport to remote rural areas.\u003c/p>\n\u003cp>\"I am a vegetarian,\" adds Jain. \"I have never touched an egg. But I have other sources of fat and protein, like ghee (clarified butter) and milk. Tribals, Dalits and other poor people don't have these options. They can't afford these things. Then, eggs become a very good option for them.\"\u003c/p>\n\u003cp>\"We still have very high malnutrition,\" says Dipa Sinha. \"Every third Indian child is malnourished.\"\u003c/p>\n\u003cp>This context\u003cstrong> \u003c/strong>is crucial in this discussion, she says, \"because the best interest of the child is what should be driving policy. I think this (ban on eggs) is a big setback.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Rhitu Chatterjee is a multimedia journalist based in New Delhi. See the related animation, \"\u003ca href=\"http://pulitzercenter.org/reporting/power-lunch-india-mid-day-meal-program\">Power Lunch: India's Mid-Day Meal Program\u003c/a>,\" produced by Mathilde Dratwa for the Pulitzer Center and based on Chatterjee's reporting.\u003c/em> \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>India is in the midst of a war of sorts — a war over eggs. To eat them, or not to eat them. Actually, it's more about whether the government should give free eggs to poor, malnourished children.\u003c/p>\n\u003cp>It all began in late May, when Shivraj Chouhan, the chief minister of the Indian state of Madhya Pradesh, shot down a proposal to serve eggs in government-run day care centers (\u003cem>anganwadis\u003c/em>) in some tribal areas.\u003c/p>\n\u003cp>These communities have high rates of malnutrition, says Sachin Jain, a local food-rights activist in the state. \"The idea behind the proposal was to address the gap in protein deficiency through ... eggs,\" he says.\u003c/p>\n\u003cp>But Chouhan \u003ca href=\"http://indianexpress.com/article/india/india-others/veg-chouhan-blocks-eggs-in-anganwadis/\">wasn't convinced\u003c/a>. As Indian newspapers reported, he publicly vowed not to allow eggs to be served as long as he was minister.\u003c/p>\n\u003cp>Why this vehement opposition to eggs? Well, the local community of Jains, which is strictly vegetarian and also powerful in the state, has previously thwarted efforts to introduce eggs in day care centers and schools. Chouhan is an upper caste Hindu man who recently became a vegetarian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the state of Madhya Pradesh is mostly vegetarian, as are some other states, like Karnataka, Rajasthan and Gujarat. For years, the more politically vocal vegetarians in these states have kept eggs out of school lunches and \u003cem>anganwadis.\u003c/em>\u003c/p>\n\u003cp>But here's the thing: While these states as a whole may be mostly vegetarian, the poorest — and most malnourished — Indians generally are not. They would eat eggs, if only they could afford them, says Dipa Sinha, an economist at the Center for Equity Studies in New Delhi and an expert on India's preschool and school feeding programs.\u003c/p>\n\u003cp>India's free school lunch program alone reaches about \u003ca href=\"http://pulitzercenter.org/projects/asia-india-midday-meal-program-corruption-success-nutrition-poverty-school-lunch\">120 million of India's poorest children\u003c/a>, and the \u003cem>anganwadis\u003c/em> reach millions of younger children. So, the egg war isn't trivial.\u003c/p>\n\u003cp>Chouhan's office \u003ca href=\"http://economictimes.indiatimes.com/news/politics-and-nation/egg-less-meals-at-anganwadis-madhya-pradeshs-ban-pitches-nutrition-against-politics/articleshow/47560045.cms\">has said\u003c/a> the chief minister is \"sentimental\" about keeping \u003cem>anganwadis\u003c/em> egg-free. \"This is a very upper caste Hindu sentiment,\" says Sinha.\u003c/p>\n\u003cp>Hindu scriptures prescribe \u003ca href=\"http://pulitzercenter.org/reporting/asia-india-school-lunch-program-caste-discrimination\">notions of purity\u003c/a> for people belonging to upper castes, Sinha explains. \"You can't use the same spoon as someone else. You can't sit next to someone eating meat. You can't eat food cooked by someone who eats meat. And they think this is a dominant culture and that they can impose it on anyone.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://indianexpress.com/article/india/india-others/beef-banned-in-maharashtra-5-yrs-jail-rs10000-fine-for-possession-or-sale/\">recent ban\u003c/a> on the slaughter of bulls and bullocks in the neighboring state of Maharashtra also reflects this sentiment.\u003c/p>\n\u003cp>While most Hindus today don't eat beef, Hindus belonging to lower castes, including Dalits (considered the lowest in India's caste hierarchy), do rely on this meat as a regular source of protein, as do Christians and Muslims. Dalit scholars have \u003ca href=\"http://scroll.in/article/714661/beef-ban-is-an-attempt-to-impose-upper-caste-culture-on-other-hindus-kancha-ilaiah\">called this ban\u003c/a> an effort to impose upper-caste Hindu values on the lower caste minorities.\u003c/p>\n\u003cp>We often assume Indians are largely vegetarian, but that assumption doesn't hold up against data. A \u003ca href=\"http://www.thehindu.com/todays-paper/the-food-habits-of-a-nation/article3089973.ece\">2006 survey\u003c/a> by the Delhi-based \u003ca href=\"http://www.csds.in/\">Center for the Study of Developing Societies\u003c/a> found that more than 50 percent of Indians are in fact non-vegetarian. They eat fish, chicken, beef and, yes, eggs, too. Vegetarianism is often limited to privileged, upper caste Hindu communities and a couple of other religions, like Jainism.\u003c/p>\n\u003cp>Most underprivileged Indians, on the other hand, including Dalits and tribal communities, are non-vegetarians, says Sinha. Their children make up the majority of India's most malnourished.\u003c/p>\n\u003cp>That is why public health policy experts and right-to-food activists all over the country are trying to introduce eggs into government schools and day cares.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Some states already serve eggs, and they are popular among the children. Sinha recalls an incident from several years ago, when she was visiting schools in the southern state of Andhra Pradesh to see how well the school lunch program was working. The state had recently begun to provide eggs in school lunches. One school had a box where students submitted their complaints and feedback about the school meal.\u003c/p>\n\u003cp>\"We opened it, and one of the letters in that box was from a girl in [fourth grade],\" says Sinha. \"It was a Dalit girl, who said, 'Thank you very much. I got to eat an egg in my life for the first time.' \"\u003c/p>\n\u003cp>\"Wherever eggs are introduced, attendance goes up,\" says Sinha. \"It's very popular, because children don't get it at home.\"\u003c/p>\n\u003cp>Eggs are also an easy way to provide much-needed protein and fat to malnourished children, says Sachin Jain, the food rights activist. They are easy to procure locally, and storage and transportation aren't a problem. \"No ... vegetarian food item is that good a source of protein,\" he says.\u003c/p>\n\u003cp>Milk, which comes close and is often touted as a good alternative by vegetarians like Chouhan, comes with many complications. It is often diluted by suppliers and is easy to contaminate, says Jain. It also requires more infrastructure to store and transport to remote rural areas.\u003c/p>\n\u003cp>\"I am a vegetarian,\" adds Jain. \"I have never touched an egg. But I have other sources of fat and protein, like ghee (clarified butter) and milk. Tribals, Dalits and other poor people don't have these options. They can't afford these things. Then, eggs become a very good option for them.\"\u003c/p>\n\u003cp>\"We still have very high malnutrition,\" says Dipa Sinha. \"Every third Indian child is malnourished.\"\u003c/p>\n\u003cp>This context\u003cstrong> \u003c/strong>is crucial in this discussion, she says, \"because the best interest of the child is what should be driving policy. I think this (ban on eggs) is a big setback.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Rhitu Chatterjee is a multimedia journalist based in New Delhi. See the related animation, \"\u003ca href=\"http://pulitzercenter.org/reporting/power-lunch-india-mid-day-meal-program\">Power Lunch: India's Mid-Day Meal Program\u003c/a>,\" produced by Mathilde Dratwa for the Pulitzer Center and based on Chatterjee's reporting.\u003c/em> \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": "Do Organic Farmers Need Special Seeds And Money To Breed Them?",
"title": "Do Organic Farmers Need Special Seeds And Money To Breed Them?",
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"content": "\u003cp>Rearranging veggie genes is big business, and we're not even talking about biotechnology. Private companies and university researchers \u003ca href=\"http://www.ers.usda.gov/media/890776/aib772_002.pdf\">spend\u003c/a> hundreds of millions of dollars every year breeding better genetic varieties of food crops.\u003c/p>\n\u003cp>But organic farmers say those programs have a big blind spot when it comes to figuring out which new varieties are truly better. Few companies or researchers test those varieties under organic conditions.\u003c/p>\n\u003cp>\"The first axiom of plant breeding is, you breed for the environment of intended use,\" says \u003ca href=\"http://www.clifbarfamilyfoundation.org/about-us/friends-in-the-field\">Matthew Dillon\u003c/a>, who founded a group called the Organic Seed Alliance. The problem is, organic fields and conventional fields can be very different environments, thanks to big differences in the ways that farmers deal with weeds and insect pests.\u003c/p>\n\u003cp>For an organic farmer, Dillon says, the ideal bean variety would be one that's capable of fending for itself in a hostile environment. Perhaps it starts growing quickly enough to get a head start on the weeds, or finds a way to fend off insect pests, or develops a bigger root system to extract nutrients from the soil.\u003c/p>\n\u003cp>None of those genetic traits, though, would allow it to shine in a typical test plot where weeds are controlled with herbicides, nutrients come from synthetic fertilizer, and farmers fight off insects with standard insecticides.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As evidence, he points to an \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1427&context=usdaarsfacpub\">experiment\u003c/a> at Washington State University, where breeders tested experimental varieties of wheat in both conventional and organic fields. The varieties that did well in conventional fields did not exactly match the top performers in organic fields, although some varieties did perform well in both.\u003c/p>\n\u003cp>Dillon founded the Organic Seed Alliance to promote the development of seeds for organic farmers. To be clear, these seeds are different from certified organic seeds which are produced in organic fields, but in most cases were originally created and selected, by plant breeders, in conventional fields.\u003c/p>\n\u003cp>Dillon organization received some small grants from the Clif Bar Family Foundation, and eventually Clif Bar decided to give this cause a big boost.\u003c/p>\n\u003cp>\"Kit Crawford [the co-founder of Clif Bar] approached me and said, 'Hey, we're recognizing that, if we want to make change in the world of food and farming, we need to start with the seed,' \" Dillon recalls.\u003c/p>\n\u003cp>Dillon went to work for Clif Bar & Company, which uses a lot of organic ingredients, as director of agricultural policy. He's also in charge of a \"Seed Matters\" initiative at the Clif Bar Family Foundation. His new employer, \u003ca href=\"http://www.clifbar.com/newsroom/clif-bar-spearheads-10-million-investment-to-fund-five-endowed-chairs-focused-on-organic-agricultural-research\">has now promised\u003c/a> to fund organic breeding endowments at five universities, at a cost that could reach $10 million. The first $2 million endowment will be established at the University of Wisconsin-Madison. Organic Valley, a farmer cooperative based in Wisconsin, matched Clif Bar's contribution to the university.\u003c/p>\n\u003cfigure id=\"attachment_97690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bill_custom-2a93afd7bc87bac3b0651d9052b3403c0aae0e23-e1436222642126.jpg\" alt='Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\"' width=\"500\" class=\"size-full wp-image-97690\">\u003cfigcaption class=\"wp-caption-text\">Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\" \u003ccite>(Courtesy of Kristina Hubbard )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few plant breeders at Wisconsin already have been working on seed varieties for organic farmers. \u003ca href=\"http://agronomy.wisc.edu/bill-tracy/\">Bill Tracy\u003c/a>, who breeds new versions of sweet corn, recently released a \u003ca href=\"http://www.highmowingseeds.com/blog/who-gets-kissed-corn/\">new one\u003c/a> called \"Who Gets Kissed.\" Among sweet corn breeders, \"I think I have the only organic seed program,\" Tracy says. Currently about 20 percent of Tracy's breeding program is aimed at organic farming.\u003c/p>\n\u003cp>The name of his new variety refers to an old game that was played in times when people grew corn that was genetically diverse. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose.\u003c/p>\n\u003cp>This new variety, Tracy says, is particularly good at competing with weeds, and it has good resistance to diseases. It is also an old-style \"open-pollinated\" variety, rather than a hybrid. This means that farmers can use part of their harvest as seed for the next year.\u003c/p>\n\u003cp>In the future, Tracy says, he's hoping to create sweet corn varieties that are less prone to infestation by insects such as the corn ear worm. Biotech companies have created genetically engineered versions of corn with powerful insect resistance, but organic farmers have rejected the use of GMOs. Tracy hopes to find natural genetic resistance to insects in varieties of corn that grow in tropical regions, and introduce those genetic traits, through cross-pollination, into sweet corn varieties that American consumers like to eat. \"Flavor is most important,\" he says.\u003c/p>\n\u003cp>Tracy doesn't expect to achieve the same almost-total resistance to ear worms as GMOs offer, but \"I'd love to get to 50 percent resistance.\"\u003c/p>\n\u003cp>Breeders like Tracy will have the chance to apply for additional funding from the Clif Bar-funded endowment. And he says he's excited about the opportunity. The endowment will produce enough funding at least for an additional graduate student or field technician. \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": "Organic farmers say they need crop varieties that were bred specifically for conditions on their farms. Clif Bar & Company decided to back their cause with up to $10 million in grants.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Rearranging veggie genes is big business, and we're not even talking about biotechnology. Private companies and university researchers \u003ca href=\"http://www.ers.usda.gov/media/890776/aib772_002.pdf\">spend\u003c/a> hundreds of millions of dollars every year breeding better genetic varieties of food crops.\u003c/p>\n\u003cp>But organic farmers say those programs have a big blind spot when it comes to figuring out which new varieties are truly better. Few companies or researchers test those varieties under organic conditions.\u003c/p>\n\u003cp>\"The first axiom of plant breeding is, you breed for the environment of intended use,\" says \u003ca href=\"http://www.clifbarfamilyfoundation.org/about-us/friends-in-the-field\">Matthew Dillon\u003c/a>, who founded a group called the Organic Seed Alliance. The problem is, organic fields and conventional fields can be very different environments, thanks to big differences in the ways that farmers deal with weeds and insect pests.\u003c/p>\n\u003cp>For an organic farmer, Dillon says, the ideal bean variety would be one that's capable of fending for itself in a hostile environment. Perhaps it starts growing quickly enough to get a head start on the weeds, or finds a way to fend off insect pests, or develops a bigger root system to extract nutrients from the soil.\u003c/p>\n\u003cp>None of those genetic traits, though, would allow it to shine in a typical test plot where weeds are controlled with herbicides, nutrients come from synthetic fertilizer, and farmers fight off insects with standard insecticides.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As evidence, he points to an \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1427&context=usdaarsfacpub\">experiment\u003c/a> at Washington State University, where breeders tested experimental varieties of wheat in both conventional and organic fields. The varieties that did well in conventional fields did not exactly match the top performers in organic fields, although some varieties did perform well in both.\u003c/p>\n\u003cp>Dillon founded the Organic Seed Alliance to promote the development of seeds for organic farmers. To be clear, these seeds are different from certified organic seeds which are produced in organic fields, but in most cases were originally created and selected, by plant breeders, in conventional fields.\u003c/p>\n\u003cp>Dillon organization received some small grants from the Clif Bar Family Foundation, and eventually Clif Bar decided to give this cause a big boost.\u003c/p>\n\u003cp>\"Kit Crawford [the co-founder of Clif Bar] approached me and said, 'Hey, we're recognizing that, if we want to make change in the world of food and farming, we need to start with the seed,' \" Dillon recalls.\u003c/p>\n\u003cp>Dillon went to work for Clif Bar & Company, which uses a lot of organic ingredients, as director of agricultural policy. He's also in charge of a \"Seed Matters\" initiative at the Clif Bar Family Foundation. His new employer, \u003ca href=\"http://www.clifbar.com/newsroom/clif-bar-spearheads-10-million-investment-to-fund-five-endowed-chairs-focused-on-organic-agricultural-research\">has now promised\u003c/a> to fund organic breeding endowments at five universities, at a cost that could reach $10 million. The first $2 million endowment will be established at the University of Wisconsin-Madison. Organic Valley, a farmer cooperative based in Wisconsin, matched Clif Bar's contribution to the university.\u003c/p>\n\u003cfigure id=\"attachment_97690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bill_custom-2a93afd7bc87bac3b0651d9052b3403c0aae0e23-e1436222642126.jpg\" alt='Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\"' width=\"500\" class=\"size-full wp-image-97690\">\u003cfigcaption class=\"wp-caption-text\">Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\" \u003ccite>(Courtesy of Kristina Hubbard )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few plant breeders at Wisconsin already have been working on seed varieties for organic farmers. \u003ca href=\"http://agronomy.wisc.edu/bill-tracy/\">Bill Tracy\u003c/a>, who breeds new versions of sweet corn, recently released a \u003ca href=\"http://www.highmowingseeds.com/blog/who-gets-kissed-corn/\">new one\u003c/a> called \"Who Gets Kissed.\" Among sweet corn breeders, \"I think I have the only organic seed program,\" Tracy says. Currently about 20 percent of Tracy's breeding program is aimed at organic farming.\u003c/p>\n\u003cp>The name of his new variety refers to an old game that was played in times when people grew corn that was genetically diverse. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose.\u003c/p>\n\u003cp>This new variety, Tracy says, is particularly good at competing with weeds, and it has good resistance to diseases. It is also an old-style \"open-pollinated\" variety, rather than a hybrid. This means that farmers can use part of their harvest as seed for the next year.\u003c/p>\n\u003cp>In the future, Tracy says, he's hoping to create sweet corn varieties that are less prone to infestation by insects such as the corn ear worm. Biotech companies have created genetically engineered versions of corn with powerful insect resistance, but organic farmers have rejected the use of GMOs. Tracy hopes to find natural genetic resistance to insects in varieties of corn that grow in tropical regions, and introduce those genetic traits, through cross-pollination, into sweet corn varieties that American consumers like to eat. \"Flavor is most important,\" he says.\u003c/p>\n\u003cp>Tracy doesn't expect to achieve the same almost-total resistance to ear worms as GMOs offer, but \"I'd love to get to 50 percent resistance.\"\u003c/p>\n\u003cp>Breeders like Tracy will have the chance to apply for additional funding from the Clif Bar-funded endowment. And he says he's excited about the opportunity. The endowment will produce enough funding at least for an additional graduate student or field technician. \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": "Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters",
"title": "Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When you buy a pound of hamburger in the grocery store, you’re likely to be bombarded by an incredible assortment of labels. With all-natural, grass-fed, free-range, pastured, sustainably sourced, and certified organic options to choose from, it’s not easy to parse which beef is actually the best.\u003c/p>\n\u003cp>In recent years, demand for grass-fed beef has grown rapidly, thanks to the popularity of \u003ca href=\"http://civileats.com/2015/04/16/4-things-you-should-know-about-the-paleo-diet/\">high-protein diets\u003c/a> and growing consumer awareness about the \u003ca href=\"https://consumersunion.org/news/the-overuse-of-antibiotics-in-food-animals-threatens-public-health-2/\">overuse of antibiotics on farms\u003c/a> and other related concerns. Grass-fed beef is also seen as nutritionally superior to its corn-fed counterparts, thanks to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">the omega-3 fatty acids that cows ingest\u003c/a> when they graze on clover and other grasses. Grass-fed burger chains are \u003ca href=\"http://civileats.com/2015/04/01/how-a-family-of-farmers-opened-a-restaurant-and-created-their-own-supply-chain/\">popping up\u003c/a> all over the country, and even Carl’s Jr. began \u003ca href=\"http://www.takepart.com/article/2014/12/10/carls-jr-grass-fed-hamburgers\">offering\u003c/a> a grass-fed burger earlier this year.\u003c/p>\n\u003cp>But what exactly do we mean when we say “grass-fed”? And is all grass-fed beef the same?\u003c/p>\n\u003cp>\u003cstrong>It’s All in the Finishing\u003c/strong>\u003c/p>\n\u003cp>“All cattle are grass-fed at one time in their life, until most end up in a feedlot where they’re finished on grain,” says Texas rancher Gerry Shudde. Indeed, most cows spend at least six months eating grass, before they are “finished,” or fattened up, with grain. \u003ca href=\"http://www.beefusa.org/uDocs/Feedlot%20finishing%20fact%20sheet%20FINAL_4%2026%2006.pdf\">The National Cattlemen’s Beef Association puts that number at 12 months\u003c/a>, but most grain-finished beef cows don’t live beyond 18 months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to rancher and the author of \u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a> Nicolette Hahn Niman, the real number likely falls somewhere in the middle. “On average, the cattle in the U.S. that is going through feedlots is slaughtered at 14-16 months,” she says. “They do grow fatter and faster if they’re being fed grain, so they’re going into feedlots at younger ages to shorten that time as much as possible.” In a feedlot environment, grain causes cows to put on about one pound for every six pounds of feed they eat. In contrast, grass-fed cows are slaughtered anywhere between 18-36 months.\u003c/p>\n\u003cp>“When you keep cattle on grass their whole lives, and truly have them forage for a diet that their bodies have evolved to eat, you allow them to grow at a slower pace,” says Niman. Not surprisingly, caring for the animal for so long can be expensive for ranchers and consumers.\u003c/p>\n\u003cp>Many informed eaters will tell you that this slower process results in a signature flavor and distinct leanness that sets it apart from its corn-fed counterpart, but the fact is that beef producers can label their product “grass-fed,” even if the animal is fed grain over the course of its lifetime. Unlike the lengthy auditing process involved in U.S. Department of Agriculture’s (USDA) organic certification, the use of “grass-fed” is only regulated under the agency’s “\u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&rightNav1=GrassFedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=GrassFedMarketingClaims&resultType=\">marketing claim standards.\u003c/a>”\u003c/p>\n\u003cp>According to these standards, grass-fed cows are supposed to be given continuous access to rangeland, and they cannot be fed grains or grain by-products. In the event of drought or other “adverse weather conditions,” farmers are allowed to bend these rules if the animal’s wellness is in jeopardy, but they must maintain meticulous records. Unfortunately, these regulations are, for the most part, a paper tiger.\u003c/p>\n\u003cp>\u003cstrong>Missing Oversight\u003c/strong>\u003c/p>\n\u003cp>Marilyn Noble of the \u003ca href=\"http://www.americangrassfed.org/\">American Grassfed Association\u003c/a> argues that beef producers have little incentive to stick with those rules. “It’s a big issue, and there is a lot of misunderstanding. The Agricultural Marketing Service developed the grass-fed standard, but the Food Safety and Inspection Service actually enforces it,” says Noble. “The two organizations, even though they’re both part of the USDA, don’t communicate especially well. You see a lot of beef labeled as ‘grass-fed,’ but whether or not it actually meets that standard is questionable.”\u003c/p>\n\u003cp>Noble’s skepticism is rooted in the fact that, for the most part, the USDA allows producers to determine whether or not their beef meets the grass-fed beef marketing claim standard. Noble says farms “self-certify” their own beef, and the Food Safety and Inspection Service generally goes along with their claim. The ubiquitous “naturally raised” label on meat \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">has no enforceable meaning either\u003c/a>, and further muddles a consumer’s ability to find beef that has been exclusively raised on pasture.\u003c/p>\n\u003cp>The American Grassfed Association, established in 2003, has far more stringent standards for its own label than the USDA, and hires third-party auditors to inspect the farms of its \u003ca href=\"http://www.americangrassfed.org/producer-profiles/\">100-plus certified producers\u003c/a> across the country each year.\u003c/p>\n\u003cp>Farmers’ markets are also often full of vendors offering grass-fed beef from their own pastures. And the rising popularity of \u003ca href=\"http://www.localharvest.org/store/meats.jsp\">meat CSAs\u003c/a> and \u003ca href=\"http://www.eatwild.com/products/\">whole animal buying clubs\u003c/a> is an indication of how dramatically this trend has grown in recent years. With these options, consumers can talk directly to farmers to find out how their beef was raised. Many of these producers have begun using the term “pasture raised,” another unregulated labeling term that is popular among ranchers.\u003c/p>\n\u003cp>Even Whole Foods has adopted some of this farm-to-market language in its meat sourcing standards. For example, “pasture-centered” farms score a 4 out of 5 on the grocer’s \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards\">Animal Welfare Rating scale (owned by Global Animal Partnership)\u003c/a>. In reality, Niman says, these animals may not be doing much of the foraging that gives grass-fed beef its nutritional benefits.\u003c/p>\n\u003cp>“[Whole Foods] has been encouraging this segment of beef in the marketplace where animals are roaming on a small area with vegetative cover,” says Niman. “But they’re being provided feed, and not actually getting most of their nutrition from foraging. It’s almost like a feedlot.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.eatlikeitmatters.com/\">BN Ranch\u003c/a>, which Nicolette operates with her husband, Bill Niman, “the godfather of sustainable meat” and founder of Niman Ranch, cattle is given more time to slowly develop fat over a period of more than two years. For the Nimans, good “eating quality” in the beef is paramount. But, Nicolette says, that’s not always the case on farms where people are “doing it for philosophical reasons. They believe that grazing is ecologically superior, and that it is the right way to raise cattle. The things that are motivating them are not eating quality.”\u003c/p>\n\u003cp>As a result, grass-fed beef’s lean flavor is often seen as inferior. Some chefs, particularly in fine-dining steakhouses, still resist serving grass-fed beef in favor of corn-fed, USDA prime beef, because of its fat content.\u003c/p>\n\u003cp>\u003cstrong>Worth the Wait\u003c/strong>\u003c/p>\n\u003cp>Michael Sohocki, chef of \u003ca href=\"http://www.restaurantgwendolyn.com/\">Restaurant Gwendolyn\u003c/a> in San Antonio, Texas, chooses grass-fed beef over the cheaper, richer, corn-fed cuts because he firmly believes that the process is worth the extra time and money. And his discerning diners come to his restaurant because they know the meat has been properly sourced. “When you eat stockyard beef, all of that beef is the same,” says Sohocki. “It’s done that way to guarantee its consistency. That’s what McDonald’s specializes in.”\u003c/p>\n\u003cp>Sohocki calls grass-fed beef “the only trustworthy product left in this world.” He sources it from nearby \u003ca href=\"http://www.shudderanch.com/\">Shudde Ranch\u003c/a>, where Jeanne and Gerry Shudde make a point of raising a specialized cross-breed of species suited to naturally develop fat on pasture.\u003c/p>\n\u003cp>“Our [cows] are on grass when they’re with their mother. And when separated, they stay on the grass,” says Gerry Shudde.\u003c/p>\n\u003cp>The Shuddes decided to go grass-fed by chance after acquiring a herd of Longhorn cattle that they planned to cross-breed with their own. The offspring did not fare well, but the Shuddes ultimately decided to keep the longhorn cows. When they butchered a six-year-old cow, which had been raised on grass for much longer than usual, Jeanne says, “It was really tender. We thought ‘gosh, this tastes better than what we get in the grocery store.’”\u003c/p>\n\u003cp>From there, the Shuddes developed their own, new breed of grass-fed cattle. They were already raising cows without antibiotics or hormones, and their farm eventually evolved into a completely grass-fed operation by 2002. Still, they had to find the right cow to produce the quality of beef that they desired. “Most of the animals that you find today have been genetically selected to do well in a feedlot environment,” says Jeanne. “If you take them and put them on grass and think they will [taste good], I’d say maybe, maybe not. But if you take an animal that is genetically survival-oriented, it will become well-marbled on grass.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Their own cows are now a cross between that original herd of Longhorn cattle and a heritage Devon bull. “Our belief is that if they eat what they evolved to eat, and live in the way that they have evolved to, the nutrition for the animal’s survival will be there,” says Jeanne. “If the nutrition is there, humans will get that nutrition when we eat the meat.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you buy a pound of hamburger in the grocery store, you’re likely to be bombarded by an incredible assortment of labels. With all-natural, grass-fed, free-range, pastured, sustainably sourced, and certified organic options to choose from, it’s not easy to parse which beef is actually the best.\u003c/p>\n\u003cp>In recent years, demand for grass-fed beef has grown rapidly, thanks to the popularity of \u003ca href=\"http://civileats.com/2015/04/16/4-things-you-should-know-about-the-paleo-diet/\">high-protein diets\u003c/a> and growing consumer awareness about the \u003ca href=\"https://consumersunion.org/news/the-overuse-of-antibiotics-in-food-animals-threatens-public-health-2/\">overuse of antibiotics on farms\u003c/a> and other related concerns. Grass-fed beef is also seen as nutritionally superior to its corn-fed counterparts, thanks to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">the omega-3 fatty acids that cows ingest\u003c/a> when they graze on clover and other grasses. Grass-fed burger chains are \u003ca href=\"http://civileats.com/2015/04/01/how-a-family-of-farmers-opened-a-restaurant-and-created-their-own-supply-chain/\">popping up\u003c/a> all over the country, and even Carl’s Jr. began \u003ca href=\"http://www.takepart.com/article/2014/12/10/carls-jr-grass-fed-hamburgers\">offering\u003c/a> a grass-fed burger earlier this year.\u003c/p>\n\u003cp>But what exactly do we mean when we say “grass-fed”? And is all grass-fed beef the same?\u003c/p>\n\u003cp>\u003cstrong>It’s All in the Finishing\u003c/strong>\u003c/p>\n\u003cp>“All cattle are grass-fed at one time in their life, until most end up in a feedlot where they’re finished on grain,” says Texas rancher Gerry Shudde. Indeed, most cows spend at least six months eating grass, before they are “finished,” or fattened up, with grain. \u003ca href=\"http://www.beefusa.org/uDocs/Feedlot%20finishing%20fact%20sheet%20FINAL_4%2026%2006.pdf\">The National Cattlemen’s Beef Association puts that number at 12 months\u003c/a>, but most grain-finished beef cows don’t live beyond 18 months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to rancher and the author of \u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a> Nicolette Hahn Niman, the real number likely falls somewhere in the middle. “On average, the cattle in the U.S. that is going through feedlots is slaughtered at 14-16 months,” she says. “They do grow fatter and faster if they’re being fed grain, so they’re going into feedlots at younger ages to shorten that time as much as possible.” In a feedlot environment, grain causes cows to put on about one pound for every six pounds of feed they eat. In contrast, grass-fed cows are slaughtered anywhere between 18-36 months.\u003c/p>\n\u003cp>“When you keep cattle on grass their whole lives, and truly have them forage for a diet that their bodies have evolved to eat, you allow them to grow at a slower pace,” says Niman. Not surprisingly, caring for the animal for so long can be expensive for ranchers and consumers.\u003c/p>\n\u003cp>Many informed eaters will tell you that this slower process results in a signature flavor and distinct leanness that sets it apart from its corn-fed counterpart, but the fact is that beef producers can label their product “grass-fed,” even if the animal is fed grain over the course of its lifetime. Unlike the lengthy auditing process involved in U.S. Department of Agriculture’s (USDA) organic certification, the use of “grass-fed” is only regulated under the agency’s “\u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&rightNav1=GrassFedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=GrassFedMarketingClaims&resultType=\">marketing claim standards.\u003c/a>”\u003c/p>\n\u003cp>According to these standards, grass-fed cows are supposed to be given continuous access to rangeland, and they cannot be fed grains or grain by-products. In the event of drought or other “adverse weather conditions,” farmers are allowed to bend these rules if the animal’s wellness is in jeopardy, but they must maintain meticulous records. Unfortunately, these regulations are, for the most part, a paper tiger.\u003c/p>\n\u003cp>\u003cstrong>Missing Oversight\u003c/strong>\u003c/p>\n\u003cp>Marilyn Noble of the \u003ca href=\"http://www.americangrassfed.org/\">American Grassfed Association\u003c/a> argues that beef producers have little incentive to stick with those rules. “It’s a big issue, and there is a lot of misunderstanding. The Agricultural Marketing Service developed the grass-fed standard, but the Food Safety and Inspection Service actually enforces it,” says Noble. “The two organizations, even though they’re both part of the USDA, don’t communicate especially well. You see a lot of beef labeled as ‘grass-fed,’ but whether or not it actually meets that standard is questionable.”\u003c/p>\n\u003cp>Noble’s skepticism is rooted in the fact that, for the most part, the USDA allows producers to determine whether or not their beef meets the grass-fed beef marketing claim standard. Noble says farms “self-certify” their own beef, and the Food Safety and Inspection Service generally goes along with their claim. The ubiquitous “naturally raised” label on meat \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">has no enforceable meaning either\u003c/a>, and further muddles a consumer’s ability to find beef that has been exclusively raised on pasture.\u003c/p>\n\u003cp>The American Grassfed Association, established in 2003, has far more stringent standards for its own label than the USDA, and hires third-party auditors to inspect the farms of its \u003ca href=\"http://www.americangrassfed.org/producer-profiles/\">100-plus certified producers\u003c/a> across the country each year.\u003c/p>\n\u003cp>Farmers’ markets are also often full of vendors offering grass-fed beef from their own pastures. And the rising popularity of \u003ca href=\"http://www.localharvest.org/store/meats.jsp\">meat CSAs\u003c/a> and \u003ca href=\"http://www.eatwild.com/products/\">whole animal buying clubs\u003c/a> is an indication of how dramatically this trend has grown in recent years. With these options, consumers can talk directly to farmers to find out how their beef was raised. Many of these producers have begun using the term “pasture raised,” another unregulated labeling term that is popular among ranchers.\u003c/p>\n\u003cp>Even Whole Foods has adopted some of this farm-to-market language in its meat sourcing standards. For example, “pasture-centered” farms score a 4 out of 5 on the grocer’s \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards\">Animal Welfare Rating scale (owned by Global Animal Partnership)\u003c/a>. In reality, Niman says, these animals may not be doing much of the foraging that gives grass-fed beef its nutritional benefits.\u003c/p>\n\u003cp>“[Whole Foods] has been encouraging this segment of beef in the marketplace where animals are roaming on a small area with vegetative cover,” says Niman. “But they’re being provided feed, and not actually getting most of their nutrition from foraging. It’s almost like a feedlot.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.eatlikeitmatters.com/\">BN Ranch\u003c/a>, which Nicolette operates with her husband, Bill Niman, “the godfather of sustainable meat” and founder of Niman Ranch, cattle is given more time to slowly develop fat over a period of more than two years. For the Nimans, good “eating quality” in the beef is paramount. But, Nicolette says, that’s not always the case on farms where people are “doing it for philosophical reasons. They believe that grazing is ecologically superior, and that it is the right way to raise cattle. The things that are motivating them are not eating quality.”\u003c/p>\n\u003cp>As a result, grass-fed beef’s lean flavor is often seen as inferior. Some chefs, particularly in fine-dining steakhouses, still resist serving grass-fed beef in favor of corn-fed, USDA prime beef, because of its fat content.\u003c/p>\n\u003cp>\u003cstrong>Worth the Wait\u003c/strong>\u003c/p>\n\u003cp>Michael Sohocki, chef of \u003ca href=\"http://www.restaurantgwendolyn.com/\">Restaurant Gwendolyn\u003c/a> in San Antonio, Texas, chooses grass-fed beef over the cheaper, richer, corn-fed cuts because he firmly believes that the process is worth the extra time and money. And his discerning diners come to his restaurant because they know the meat has been properly sourced. “When you eat stockyard beef, all of that beef is the same,” says Sohocki. “It’s done that way to guarantee its consistency. That’s what McDonald’s specializes in.”\u003c/p>\n\u003cp>Sohocki calls grass-fed beef “the only trustworthy product left in this world.” He sources it from nearby \u003ca href=\"http://www.shudderanch.com/\">Shudde Ranch\u003c/a>, where Jeanne and Gerry Shudde make a point of raising a specialized cross-breed of species suited to naturally develop fat on pasture.\u003c/p>\n\u003cp>“Our [cows] are on grass when they’re with their mother. And when separated, they stay on the grass,” says Gerry Shudde.\u003c/p>\n\u003cp>The Shuddes decided to go grass-fed by chance after acquiring a herd of Longhorn cattle that they planned to cross-breed with their own. The offspring did not fare well, but the Shuddes ultimately decided to keep the longhorn cows. When they butchered a six-year-old cow, which had been raised on grass for much longer than usual, Jeanne says, “It was really tender. We thought ‘gosh, this tastes better than what we get in the grocery store.’”\u003c/p>\n\u003cp>From there, the Shuddes developed their own, new breed of grass-fed cattle. They were already raising cows without antibiotics or hormones, and their farm eventually evolved into a completely grass-fed operation by 2002. Still, they had to find the right cow to produce the quality of beef that they desired. “Most of the animals that you find today have been genetically selected to do well in a feedlot environment,” says Jeanne. “If you take them and put them on grass and think they will [taste good], I’d say maybe, maybe not. But if you take an animal that is genetically survival-oriented, it will become well-marbled on grass.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their own cows are now a cross between that original herd of Longhorn cattle and a heritage Devon bull. “Our belief is that if they eat what they evolved to eat, and live in the way that they have evolved to, the nutrition for the animal’s survival will be there,” says Jeanne. “If the nutrition is there, humans will get that nutrition when we eat the meat.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The U.S. government's system for regulating the products of biotechnology, including GMOs, or genetically modified organisms, was born in 1986, and it has been controversial from the start. Now, it will be getting a makeover — in part to assure the public that GMOs really are adequately regulated.\u003c/p>\n\u003cp>The White House has \u003ca href=\"https://www.whitehouse.gov/blog/2015/07/02/improving-transparency-and-ensuring-continued-safety-biotechnology\">ordered\u003c/a> three federal agencies with a hand in biotech regulation to \"update\" this system, which is formally called the Coordinated Framework for the Regulation of Biotechnology. The White House directive says there are several problems with the current system. Its complexity \"can make it difficult for the public to understand how the safety of biotechnology products is evaluated,\" small companies can have a difficult time navigating the process, and new technologies are emerging that existing rules didn't anticipate.\u003c/p>\n\u003cp>The current system is cobbled together using traditional roles of three different agencies. The U.S. Department of Agriculture, with existing authority to regulate \"plant pests,\" approves all releases of GMOs to make sure that they don't create an environmental hazard. The Environmental Protection Agency, with authority over pesticides, must approve all crops that contain insect-killing genes. And the Food and Drug Administration is responsible for evaluating whether GMOs are safe to eat. In general, the system treats GMOs like any other crop, food, or pesticide.\u003c/p>\n\u003cp>Some critics feel that this approach is wrong-headed, and that new crops demand new rules.\u003c/p>\n\u003cp>The Center for Science in the Public Interest, for instance, pointed out in a \u003ca href=\"http://www.cspinet.org/new/201507022.html\">press release\u003c/a> that when the USDA evaluates crops that have been modified to tolerate weedkillers, the agency currently is supposed to decide only if the crop might become a \"plant pest.\" According to the CSPI, the agency should look at a wider range of risks, such as whether widespread planting of the crop might lead to overuse of herbicides.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Similarly, GMO crops are treated much like any other food. If it turns out that they cause health problems, the FDA can order them taken off the market, but the FDA does not currently require biotech companies to submit these crops for approval before they go on the market. In practice, though, biotech companies that develop a new GMO have waited for the FDA to issue a letter certifying that the agency has looked at the product and found no safety issues with it.\u003c/p>\n\u003cp>Greg Jaffe, director of CSPI's biotechnology project, tells The Salt that he welcomes the update of the regulation. It's \"positive,\" he says, that the White House recognizes that it needs to show the public that its biotechnology regulations are, in fact, protecting public health and the environment.\u003c/p>\n\u003cp>Jaffe says that the update also will give regulators a chance to figure out how they will handle new technologies such as \"gene editing.\" These techniques don't introduce novel genes, but use genetic \"scissors\" to alter a plant's existing DNA.\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 U.S. government's system for regulating the products of biotechnology, including GMOs, or genetically modified organisms, was born in 1986, and it has been controversial from the start. Now, it will be getting a makeover — in part to assure the public that GMOs really are adequately regulated.\u003c/p>\n\u003cp>The White House has \u003ca href=\"https://www.whitehouse.gov/blog/2015/07/02/improving-transparency-and-ensuring-continued-safety-biotechnology\">ordered\u003c/a> three federal agencies with a hand in biotech regulation to \"update\" this system, which is formally called the Coordinated Framework for the Regulation of Biotechnology. The White House directive says there are several problems with the current system. Its complexity \"can make it difficult for the public to understand how the safety of biotechnology products is evaluated,\" small companies can have a difficult time navigating the process, and new technologies are emerging that existing rules didn't anticipate.\u003c/p>\n\u003cp>The current system is cobbled together using traditional roles of three different agencies. The U.S. Department of Agriculture, with existing authority to regulate \"plant pests,\" approves all releases of GMOs to make sure that they don't create an environmental hazard. The Environmental Protection Agency, with authority over pesticides, must approve all crops that contain insect-killing genes. And the Food and Drug Administration is responsible for evaluating whether GMOs are safe to eat. In general, the system treats GMOs like any other crop, food, or pesticide.\u003c/p>\n\u003cp>Some critics feel that this approach is wrong-headed, and that new crops demand new rules.\u003c/p>\n\u003cp>The Center for Science in the Public Interest, for instance, pointed out in a \u003ca href=\"http://www.cspinet.org/new/201507022.html\">press release\u003c/a> that when the USDA evaluates crops that have been modified to tolerate weedkillers, the agency currently is supposed to decide only if the crop might become a \"plant pest.\" According to the CSPI, the agency should look at a wider range of risks, such as whether widespread planting of the crop might lead to overuse of herbicides.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Similarly, GMO crops are treated much like any other food. If it turns out that they cause health problems, the FDA can order them taken off the market, but the FDA does not currently require biotech companies to submit these crops for approval before they go on the market. In practice, though, biotech companies that develop a new GMO have waited for the FDA to issue a letter certifying that the agency has looked at the product and found no safety issues with it.\u003c/p>\n\u003cp>Greg Jaffe, director of CSPI's biotechnology project, tells The Salt that he welcomes the update of the regulation. It's \"positive,\" he says, that the White House recognizes that it needs to show the public that its biotechnology regulations are, in fact, protecting public health and the environment.\u003c/p>\n\u003cp>Jaffe says that the update also will give regulators a chance to figure out how they will handle new technologies such as \"gene editing.\" These techniques don't introduce novel genes, but use genetic \"scissors\" to alter a plant's existing DNA.\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>If you were about to talk to President Obama and suggest that he try adding fresh peas to guacamole, don't. The Twitterverse learned this when someone asked Obama what he thought about a recipe \u003cem>The New York Times\u003c/em> \u003ca href=\"http://cooking.nytimes.com/recipes/1015047-green-pea-guacamole?smid=tw-nytimes\">published\u003c/a> that suggested adding fresh peas. The recipe drew a lot of rotten tomatoes from average folks, and someone asked Obama what he thought.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> Do you agree with the \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> about putting peas in guacamole? If yes, why?\u003c/p>\n\u003cp>— JustinGreen∞ (@JGreenDC) \u003ca href=\"https://twitter.com/JGreenDC/status/616311940957253632\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>It came up during the president's healthcare Q & A on Twitter, writes \u003ca href=\"http://www.usnews.com/news/politics/articles/2015/07/01/give-peas-a-chance-not-in-my-guacamole-says-obama\">The Associated Press\u003c/a> — \"It turns out, the president is a traditionalist when it comes to his guac.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. \u003ca href=\"https://t.co/MEEI8QHH1V\">https://t.co/MEEI8QHH1V\u003c/a>\u003c/p>\n\u003cp>— President Obama (@POTUS) \u003ca href=\"https://twitter.com/POTUS/status/616338528138608640\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>In case you missed \u003ca href=\"http://www.poynter.org/news/mediawire/354949/the-new-york-times-told-people-to-add-peas-to-guac-people-said-nope/\">the buzz\u003c/a>, here are a few Tweets to give you an idea of how people reacted:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> What happened to you? I don't even know you anymore.\u003c/p>\n\u003cp>— pourmecoffee (@pourmecoffee) \u003ca href=\"https://twitter.com/pourmecoffee/status/616308436318453760\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">i am glad the newspaper industry is failing. \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a>\u003c/p>\n\u003cp>— debbie carrie (@CarriePotter_) \u003ca href=\"https://twitter.com/CarriePotter_/status/616311315305345024\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> you guys are being really offensive and tbh I'm contemplating an unfollow\u003c/p>\n\u003cp>— William Turton (@WilliamTurton) \u003ca href=\"https://twitter.com/WilliamTurton/status/616304355273125888\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Republican presidential candidate Jeb Bush jumped in too – turns out he and Obama have similar views on guac policy:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">You don't put peas in guacamole \u003ca href=\"https://t.co/kG3ewrVv6f\">https://t.co/kG3ewrVv6f\u003c/a>\u003c/p>\n\u003cp>— Jeb Bush (@JebBush) \u003ca href=\"https://twitter.com/JebBush/status/616329509617463296\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Actually, not everyone rejected the concept. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> why can't some people give peas a chance?\u003c/p>\n\u003cp>— Margarita Noriega (@margarita) \u003ca href=\"https://twitter.com/margarita/status/616338928744968192\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\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>If you were about to talk to President Obama and suggest that he try adding fresh peas to guacamole, don't. The Twitterverse learned this when someone asked Obama what he thought about a recipe \u003cem>The New York Times\u003c/em> \u003ca href=\"http://cooking.nytimes.com/recipes/1015047-green-pea-guacamole?smid=tw-nytimes\">published\u003c/a> that suggested adding fresh peas. The recipe drew a lot of rotten tomatoes from average folks, and someone asked Obama what he thought.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> Do you agree with the \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> about putting peas in guacamole? If yes, why?\u003c/p>\n\u003cp>— JustinGreen∞ (@JGreenDC) \u003ca href=\"https://twitter.com/JGreenDC/status/616311940957253632\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>It came up during the president's healthcare Q & A on Twitter, writes \u003ca href=\"http://www.usnews.com/news/politics/articles/2015/07/01/give-peas-a-chance-not-in-my-guacamole-says-obama\">The Associated Press\u003c/a> — \"It turns out, the president is a traditionalist when it comes to his guac.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. \u003ca href=\"https://t.co/MEEI8QHH1V\">https://t.co/MEEI8QHH1V\u003c/a>\u003c/p>\n\u003cp>— President Obama (@POTUS) \u003ca href=\"https://twitter.com/POTUS/status/616338528138608640\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>In case you missed \u003ca href=\"http://www.poynter.org/news/mediawire/354949/the-new-york-times-told-people-to-add-peas-to-guac-people-said-nope/\">the buzz\u003c/a>, here are a few Tweets to give you an idea of how people reacted:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> What happened to you? I don't even know you anymore.\u003c/p>\n\u003cp>— pourmecoffee (@pourmecoffee) \u003ca href=\"https://twitter.com/pourmecoffee/status/616308436318453760\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">i am glad the newspaper industry is failing. \u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a>\u003c/p>\n\u003cp>— debbie carrie (@CarriePotter_) \u003ca href=\"https://twitter.com/CarriePotter_/status/616311315305345024\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-conversation=\"none\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/nytimes\">@nytimes\u003c/a> you guys are being really offensive and tbh I'm contemplating an unfollow\u003c/p>\n\u003cp>— William Turton (@WilliamTurton) \u003ca href=\"https://twitter.com/WilliamTurton/status/616304355273125888\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Republican presidential candidate Jeb Bush jumped in too – turns out he and Obama have similar views on guac policy:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">You don't put peas in guacamole \u003ca href=\"https://t.co/kG3ewrVv6f\">https://t.co/kG3ewrVv6f\u003c/a>\u003c/p>\n\u003cp>— Jeb Bush (@JebBush) \u003ca href=\"https://twitter.com/JebBush/status/616329509617463296\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Actually, not everyone rejected the concept. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/AskPOTUS?src=hash\">#AskPOTUS\u003c/a> why can't some people give peas a chance?\u003c/p>\n\u003cp>— Margarita Noriega (@margarita) \u003ca href=\"https://twitter.com/margarita/status/616338928744968192\">July 1, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\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": "Searching for Food You Can Believe in? Eat Well Guide’s New App Has You Covered",
"title": "Searching for Food You Can Believe in? Eat Well Guide’s New App Has You Covered",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s almost impossible to remember Life Before Yelp–that far away time when finding a nearby restaurant or shop required a travel guide, phone book, or recommendation from a friend. Now it’s easy to pinpoint exactly what you’re looking for online, whether it’s a budget-friendly pizza place that takes credit cards or a wine bar with small plates and a back patio.\u003cspan id=\"more-22537\">\u003c/span>\u003c/p>\n\u003cp>But it’s still not easy to find out whether or not the sausage on that pizza comes from humanely raised pigs, or the wine bar sources local produce for its tapas. It’s that sustainable foodie niche that \u003ca href=\"http://www.eatwellguide.org/\">Eat Well Guide\u003c/a> hopes to fill with its latest iteration. The site now has more than 25,000 free listings of farms, farmers’ markets, restaurants, co-ops, and other places that sell or promote locally grown, sustainably produced food.\u003c/p>\n\u003cp>Eat Well Guide began as a directory of sustainably raised animal products for the Institute for Agriculture and Trade Policy (IATP), and joined with Sustainable Table in 2003 to become a more comprehensive resource. Both are created by GRACE Communication Foundation, which also produced \u003ca href=\"http://www.watercalculator.org/\">The Water Footprint Calculator\u003c/a> and \u003ca href=\"http://www.themeatrix.com/\">The Meatrix\u003c/a>, a short animated film about the realities of industrial farming.\u003c/p>\n\u003cp>The latest version of the Guide, released this week, is significantly more mobile-friendly and uses GPS to give you recommendations near you. And they’re not just tips for farmers’ markets and vegan restaurants, either. You can search the site for pizza, burgers, Mexican food, and pretty much any other cuisine or attribute, and find places that share the values of sustainability and environmental stewardship.\u003c/p>\n\u003cfigure id=\"attachment_97534\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg\" alt=\"Pizza places on Eat Well Guide\" width=\"1024\" height=\"550\" class=\"size-full wp-image-97534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-960x516.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pizza places on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The site is able to do this because an in-house team actually goes in and curates the listings in 18 cities around the country. (Yelp’s crowd-sourced information, on the other hand, doesn’t have much editorial oversight.) Dawn Brighid, project director for the Guide, and four other full-time staff members have been working feverishly over the last six months to update the listings, with a special focus on adding new restaurants, grocery stores, and bed and breakfasts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To be included in the Eat Well Guide, vendors need to demonstrate a commitment to supporting sustainable agriculture. But that can mean a variety of things to different businesses.\u003c/p>\n\u003cp>And that’s a big part of the challenge the Guide’s creators face, especially when it comes to restaurants. In an era where greenwashing and “local-washing” is rampant, Brighid and her staff rely on a variety of tools to vet each listing. “In the best-case scenario, everything is obvious on the website,” she says. “They might talk about supporting sustainable ag, or list farms and purveyors they work with, so we can check them out.” But that doesn’t happen all the time, so Brighid makes phone calls, looks for articles about the owner and/or chef, and relies on feedback from past Guide users.\u003c/p>\n\u003cp>On top of the challenges of researching businesses all across the country from their office in Manhattan, Brighid and her team encounter many businesses with statements about “using organic, local, sustainable food whenever possible.” Indeed, when we called several of the restaurants listed in the Bay Area, we found a range of transparency about sourcing. One pizza place could tell us about the farmer co-op that provided its flour, and the heritage pigs it bought from a nearby farm. Others were much more vague, or told us about the few staple ingredients they sources organically when they could, and their intentions to add more.\u003c/p>\n\u003cp>When it comes down to it, Brighid says she often has to go with her gut, which can cause her to air on the conservative side. “If they have a farmers’ market salad and ‘all-natural’ chicken and they say they do it as ‘often as they can,’ that doesn’t feel good enough,” she says.\u003c/p>\n\u003cp>Each location has information about its sourcing and animal welfare practices, when applicable. Listings also contain business hours, a map, and links to websites and social media. A glossary provides more information about everything from biodynamic agriculture to food miles. While the Guide is based on a specific list of \u003ca href=\"http://odc.eatwellguide.org/info\">standards\u003c/a>. GRACE isn’t in the business of providing third-party certification. They also acknowledge that sustainability is a spectrum and not everyone is as far along that spectrum as one would hope.\u003c/p>\n\u003cfigure id=\"attachment_97533\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg\" alt=\"Bi-Rite on Eat Well Guide\" width=\"1024\" height=\"583\" class=\"size-full wp-image-97533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-800x455.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-960x547.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://odc.eatwellguide.org/info\">The Guide is also set up to serve users in a wide range of locations\u003c/a>. “There are areas of the country where there aren’t a lot of options,” says Leslie Hatfield, GRACE’s communications director. “We want to show people that there are places that are better than McDonalds.”\u003c/p>\n\u003cp>And while some establishments are more boastful than they should be, many others don’t do enough to make their practices public, says Brighid. “There are probably many great restaurants I have passed up because I couldn’t get more info.”\u003c/p>\n\u003cp>But that’s also where the web’s crowdsourcing potential enters the picture. Beside each listing is a button users can click if they’ve like to help improve it. “We’re really hoping that people will tip us off if they think something isn’t sustainable, or they see that their favorite sustainable restaurant isn’t in there,” Brighid says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Along with helping consumers make more educated choices, the Eat Well Guide hopes to give more visibility to vendors. “We know that sustainable food vendors offer products that consumers want, but it’s difficult to compete with the enormous advertising budgets of industrial food producers,” said Chris Hunt, food program director at GRACE, in a statement. The hope is when more consumers can easily find these businesses, the playing field will become a little more level.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s almost impossible to remember Life Before Yelp–that far away time when finding a nearby restaurant or shop required a travel guide, phone book, or recommendation from a friend. Now it’s easy to pinpoint exactly what you’re looking for online, whether it’s a budget-friendly pizza place that takes credit cards or a wine bar with small plates and a back patio.\u003cspan id=\"more-22537\">\u003c/span>\u003c/p>\n\u003cp>But it’s still not easy to find out whether or not the sausage on that pizza comes from humanely raised pigs, or the wine bar sources local produce for its tapas. It’s that sustainable foodie niche that \u003ca href=\"http://www.eatwellguide.org/\">Eat Well Guide\u003c/a> hopes to fill with its latest iteration. The site now has more than 25,000 free listings of farms, farmers’ markets, restaurants, co-ops, and other places that sell or promote locally grown, sustainably produced food.\u003c/p>\n\u003cp>Eat Well Guide began as a directory of sustainably raised animal products for the Institute for Agriculture and Trade Policy (IATP), and joined with Sustainable Table in 2003 to become a more comprehensive resource. Both are created by GRACE Communication Foundation, which also produced \u003ca href=\"http://www.watercalculator.org/\">The Water Footprint Calculator\u003c/a> and \u003ca href=\"http://www.themeatrix.com/\">The Meatrix\u003c/a>, a short animated film about the realities of industrial farming.\u003c/p>\n\u003cp>The latest version of the Guide, released this week, is significantly more mobile-friendly and uses GPS to give you recommendations near you. And they’re not just tips for farmers’ markets and vegan restaurants, either. You can search the site for pizza, burgers, Mexican food, and pretty much any other cuisine or attribute, and find places that share the values of sustainability and environmental stewardship.\u003c/p>\n\u003cfigure id=\"attachment_97534\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg\" alt=\"Pizza places on Eat Well Guide\" width=\"1024\" height=\"550\" class=\"size-full wp-image-97534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-960x516.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pizza places on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The site is able to do this because an in-house team actually goes in and curates the listings in 18 cities around the country. (Yelp’s crowd-sourced information, on the other hand, doesn’t have much editorial oversight.) Dawn Brighid, project director for the Guide, and four other full-time staff members have been working feverishly over the last six months to update the listings, with a special focus on adding new restaurants, grocery stores, and bed and breakfasts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To be included in the Eat Well Guide, vendors need to demonstrate a commitment to supporting sustainable agriculture. But that can mean a variety of things to different businesses.\u003c/p>\n\u003cp>And that’s a big part of the challenge the Guide’s creators face, especially when it comes to restaurants. In an era where greenwashing and “local-washing” is rampant, Brighid and her staff rely on a variety of tools to vet each listing. “In the best-case scenario, everything is obvious on the website,” she says. “They might talk about supporting sustainable ag, or list farms and purveyors they work with, so we can check them out.” But that doesn’t happen all the time, so Brighid makes phone calls, looks for articles about the owner and/or chef, and relies on feedback from past Guide users.\u003c/p>\n\u003cp>On top of the challenges of researching businesses all across the country from their office in Manhattan, Brighid and her team encounter many businesses with statements about “using organic, local, sustainable food whenever possible.” Indeed, when we called several of the restaurants listed in the Bay Area, we found a range of transparency about sourcing. One pizza place could tell us about the farmer co-op that provided its flour, and the heritage pigs it bought from a nearby farm. Others were much more vague, or told us about the few staple ingredients they sources organically when they could, and their intentions to add more.\u003c/p>\n\u003cp>When it comes down to it, Brighid says she often has to go with her gut, which can cause her to air on the conservative side. “If they have a farmers’ market salad and ‘all-natural’ chicken and they say they do it as ‘often as they can,’ that doesn’t feel good enough,” she says.\u003c/p>\n\u003cp>Each location has information about its sourcing and animal welfare practices, when applicable. Listings also contain business hours, a map, and links to websites and social media. A glossary provides more information about everything from biodynamic agriculture to food miles. While the Guide is based on a specific list of \u003ca href=\"http://odc.eatwellguide.org/info\">standards\u003c/a>. GRACE isn’t in the business of providing third-party certification. They also acknowledge that sustainability is a spectrum and not everyone is as far along that spectrum as one would hope.\u003c/p>\n\u003cfigure id=\"attachment_97533\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg\" alt=\"Bi-Rite on Eat Well Guide\" width=\"1024\" height=\"583\" class=\"size-full wp-image-97533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-800x455.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-960x547.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://odc.eatwellguide.org/info\">The Guide is also set up to serve users in a wide range of locations\u003c/a>. “There are areas of the country where there aren’t a lot of options,” says Leslie Hatfield, GRACE’s communications director. “We want to show people that there are places that are better than McDonalds.”\u003c/p>\n\u003cp>And while some establishments are more boastful than they should be, many others don’t do enough to make their practices public, says Brighid. “There are probably many great restaurants I have passed up because I couldn’t get more info.”\u003c/p>\n\u003cp>But that’s also where the web’s crowdsourcing potential enters the picture. Beside each listing is a button users can click if they’ve like to help improve it. “We’re really hoping that people will tip us off if they think something isn’t sustainable, or they see that their favorite sustainable restaurant isn’t in there,” Brighid says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Along with helping consumers make more educated choices, the Eat Well Guide hopes to give more visibility to vendors. “We know that sustainable food vendors offer products that consumers want, but it’s difficult to compete with the enormous advertising budgets of industrial food producers,” said Chris Hunt, food program director at GRACE, in a statement. The hope is when more consumers can easily find these businesses, the playing field will become a little more level.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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