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"content": "\u003cp>There was jubilation among supporters of same-sex marriage Friday, after the Supreme Court ruled that \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/26/417717613/supreme-court-rules-all-states-must-allow-same-sex-marriages\">gay marriage is legal in all 50 states\u003c/a>. We've rounded up some of the best reactions, below.\u003c/p>\n\u003cp>Ice cream makers Ben & Jerry's seemed to be poised for this moment, unveiling a new package for its popular Chocolate Chip Cookie Dough flavor — which was renamed \"I Dough, I Dough.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">We’ve honorarily renamed Chocolate Chip Cookie Dough to “I Dough, I Dough” in our Scoop Shops. \u003ca href=\"http://t.co/J8Kd68ZQaB\">http://t.co/J8Kd68ZQaB\u003c/a> \u003ca href=\"http://t.co/xCgss0vXdM\">pic.twitter.com/xCgss0vXdM\u003c/a>\u003c/p>\n\u003cp>— Ben & Jerry's (@benandjerrys) \u003ca href=\"https://twitter.com/benandjerrys/status/614449208913973248\">June 26, 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 Dallas, the first gay couple to marry today were Jack Evans and George Harris, who've been together since 1961. Fox 4 News reports that they jokingly asked for a senior citizens discount. \"We'd never thought we'd see the day,\" \u003ca href=\"http://keranews.org/post/love-everywhere-couple-their-80s-dallas-countys-first-same-sex-ceremony?__utma=164821157.377033229.1433773725.1435249428.1435341498.7&__utmb=164821157.3.10.1435341500&__utmc=164821157&__utmx=-&__utmz=164821157.1433773726.1.1.utmcsr=(direct)</p><p>utmccn=(direct)</p><p>utmcmd=(none)&__utmv=-&__utmk=225338650\">Harris tells member station KERA\u003c/a>.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Jack & George are first gay couple to marry in Dallas. They've been together for 54 years... \u003ca href=\"http://t.co/NiRLbUPvnA\">http://t.co/NiRLbUPvnA\u003c/a> \u003ca href=\"http://t.co/64kgc6ZuPj\">pic.twitter.com/64kgc6ZuPj\u003c/a>\u003c/p>\n\u003cp>— FOX 4 NEWS (@FOX4) \u003ca href=\"https://twitter.com/FOX4/status/614473372794228736\">June 26, 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>Comedian Margaret Cho, who has been a vocal supporter of marriage equality, also celebrated the moment, with an image showing Liberty and Justice in an embrace.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/4ZiqWoNQux/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">#lovewins #marriageequality\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Margaret Cho (@margaret_cho) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-26T16:28:59+00:00\">Jun 26, 2015 at 9:28am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\n\u003c/p>\u003c/ul>\n\u003cp>After President Obama called the ruling \"a victory for America,\" the White House tweeted an image of the iconic building in the colors of the rainbow.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\"This ruling is a victory for America.\" —\u003ca href=\"https://twitter.com/POTUS\">@POTUS\u003c/a> \u003ca href=\"https://twitter.com/hashtag/LoveWins?src=hash\">#LoveWins\u003c/a> \u003ca href=\"http://t.co/MbPKoTK7WK\">pic.twitter.com/MbPKoTK7WK\u003c/a>\u003c/p>\n\u003cp>— The White House (@WhiteHouse) \u003ca href=\"https://twitter.com/WhiteHouse/status/614452348757372928\">June 26, 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>Actors Ian McKellan and Derek Jacobi, who are serving as the grand marshals of this weekend's pride festival in New York City, celebrated while wearing T-shirts that recall the Stonewall Inn (the scene of a famous 1969 act of civil unrest that followed a police raid).\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">? Celebrating marriage equality with \u003ca href=\"https://twitter.com/hashtag/IanMcKellen?src=hash\">#IanMcKellen\u003c/a>, \u003ca href=\"https://twitter.com/hashtag/DerekJacobi?src=hash\">#DerekJacobi\u003c/a>, and a proposal! ❤️???? \u003ca href=\"https://t.co/5AqzN9EuAE\">https://t.co/5AqzN9EuAE\u003c/a>\u003c/p>\n\u003cp>— BuzzFeed Celeb (@BuzzFeedCeleb) \u003ca href=\"https://twitter.com/BuzzFeedCeleb/status/614456912126603264\">June 26, 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>Emotions also ran high inside the Supreme Court. When the decision was announced, \"it was quite an amazing reaction,\" NPR's Nina Totenberg \u003ca href=\"http://www.npr.org/2015/06/26/417754388/supreme-courts-same-sex-marriage-ruling-a-reaction\">tells Morning Edition\u003c/a>.\u003c/p>\n\u003cp>Nina said, \"In the court were lots and lots of lawyers who had worked for many years on the question of gay rights, gay marriage. There was crying, weeping. There was a lot of hugging when the court finally adjourned. I heard one person say, 'I can't believe it.' \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Comedian Margaret Cho, who has been a vocal supporter of marriage equality, also celebrated the moment, with an image showing Liberty and Justice in an embrace.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/4ZiqWoNQux/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">#lovewins #marriageequality\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Margaret Cho (@margaret_cho) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-26T16:28:59+00:00\">Jun 26, 2015 at 9:28am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\n\u003c/p>\u003c/ul>\n\u003cp>After President Obama called the ruling \"a victory for America,\" the White House tweeted an image of the iconic building in the colors of the rainbow.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\"This ruling is a victory for America.\" —\u003ca href=\"https://twitter.com/POTUS\">@POTUS\u003c/a> \u003ca href=\"https://twitter.com/hashtag/LoveWins?src=hash\">#LoveWins\u003c/a> \u003ca href=\"http://t.co/MbPKoTK7WK\">pic.twitter.com/MbPKoTK7WK\u003c/a>\u003c/p>\n\u003cp>— The White House (@WhiteHouse) \u003ca href=\"https://twitter.com/WhiteHouse/status/614452348757372928\">June 26, 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>Actors Ian McKellan and Derek Jacobi, who are serving as the grand marshals of this weekend's pride festival in New York City, celebrated while wearing T-shirts that recall the Stonewall Inn (the scene of a famous 1969 act of civil unrest that followed a police raid).\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">? Celebrating marriage equality with \u003ca href=\"https://twitter.com/hashtag/IanMcKellen?src=hash\">#IanMcKellen\u003c/a>, \u003ca href=\"https://twitter.com/hashtag/DerekJacobi?src=hash\">#DerekJacobi\u003c/a>, and a proposal! ❤️???? \u003ca href=\"https://t.co/5AqzN9EuAE\">https://t.co/5AqzN9EuAE\u003c/a>\u003c/p>\n\u003cp>— BuzzFeed Celeb (@BuzzFeedCeleb) \u003ca href=\"https://twitter.com/BuzzFeedCeleb/status/614456912126603264\">June 26, 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>Emotions also ran high inside the Supreme Court. When the decision was announced, \"it was quite an amazing reaction,\" NPR's Nina Totenberg \u003ca href=\"http://www.npr.org/2015/06/26/417754388/supreme-courts-same-sex-marriage-ruling-a-reaction\">tells Morning Edition\u003c/a>.\u003c/p>\n\u003cp>Nina said, \"In the court were lots and lots of lawyers who had worked for many years on the question of gay rights, gay marriage. There was crying, weeping. There was a lot of hugging when the court finally adjourned. I heard one person say, 'I can't believe it.' \" \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": "Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery",
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"content": "\u003cp>The disputed UC Berkeley land next to Albany’s \u003ca href=\"http://www.berkeleyside.com/tag/gill-tract/\" target=\"_blank\">Gill Tract\u003c/a> is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and \u003ca href=\"http://www.berkeleyside.com/tag/sprouts-farmers-market/\" target=\"_blank\">Sprouts Farmers Market\u003c/a> grocery store on San Pablo Avenue in University Village.\u003c/p>\n\u003cp>The development, on a long-vacant lot next to the Gill Tract research field, has been the site of protests since April 2012 on the part of \u003ca href=\"http://www.berkeleyside.com/tag/occupy-the-farm/\" target=\"_blank\">Occupy the Farm\u003c/a>, which has stated that UC Berkeley’s plans would “pave over a rare natural resource” and that the Gill Tract is “public farmland that belongs to the people.”\u003c/p>\n\u003cp>Stefanie Rawlings, of Occupy the Farm, originally filed a lawsuit against the city of Albany and UC Berkeley that alleged that the city’s approved Environmental Impact Report was deficient. When Rawlings lost the suit, she filed an appeal on the grounds that the report did not lay out appropriate alternatives for the building plan, and that the city did not appropriately consider the alternatives listed.\u003cspan id=\"more-195689\">\u003c/span>\u003c/p>\n\u003cp>In a statement, Occupy participant Vanessa Raditz, a public-health student at UC Berkeley, said the city’s “failure to explore alternatives is a severe public health threat to the community. This area has long been known for its dangerous air pollution from the 580 and 80 freeways and the Pacific Steel Casting factory, which has led to high levels of asthma in the community. The EIR highlights that the proposed development would be bringing in 6,500 new cars per day on Monroe Street, right next to the village daycare center, the little league fields, and Oceanview Elementary School. The EIR even states clearly that these traffic impacts cannot be mitigated. The only solution is a smaller project or none at all.”\u003c/p>\n\u003cp>The courts disagreed and rejected the appeal June 16.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Albany Mayor Peter Maass expressed strong support for the project. “After a very extensive planning and vetting process, I was happy to hear that the last of the legal hurdles has been cleared,” he said in a prepared statement. “With its attention to walking and cycling access, creek restoration, green building standards and more, this project will set a high standard for urban development and will have enduring benefits for the Albany community.”\u003c/p>\n\u003cp>Now that the legal challenges have been mitigated, tenants plan to begin construction later this year.\u003c/p>\n\u003cfigure id=\"attachment_97490\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg\" alt=\"The site plan for UC Berkeley’s mixed-use project in Albany.\" width=\"720\" height=\"432\" class=\"size-full wp-image-97490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432-400x240.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The site plan for UC Berkeley’s mixed-use project in Albany.\u003c/figcaption>\u003c/figure>\n\u003cp>The development was initially approved by the city of Albany in 2014, though it had been part of a community planning process that had been ongoing for several years. It originally included a Whole Foods Market in addition to the senior housing complex. But Whole Foods pulled out of the project after the prolonged protests, and Sprouts signed on. While Occupy the Farm contends that the project will destroy the Gill Tract community farm, construction is not planned on either the 10-acre agricultural research fields where there is a community farm.\u003c/p>\n\u003cp>Occupy the Farm has argued that the Gill Tract historically spanned the entirety of the area where University Village, UC Berkeley’s family housing development, was built, and is not limited only to the research fields.\u003c/p>\n\u003cfigure id=\"attachment_97492\" class=\"wp-caption alignleft\" style=\"max-width: 210px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screen-Shot-2015-06-24-at-11.12.44-AM.png\" alt=\"Approved public art by Bruce Beasley. \" width=\"210\" height=\"258\" class=\"size-full wp-image-97492\">\u003cfigcaption class=\"wp-caption-text\">Approved public art by Bruce Beasley. \u003ccite>(City of Albany)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current plans also include the construction of new walking and bike paths, as well as a 22-foot-tall stainless steel sculpture by East Bay artist Bruce Beasley.\u003c/p>\n\u003cp>In addition to their opposition to the construction as a whole, the protesters contend that Sprouts is a poor choice. They have organized regular protest events at Bay Area Sprouts locations, most recently at the Fremont and Mountain View locations May 30.\u003c/p>\n\u003cp>“Sprouts is not a Farmer’s Market. Using that name for a big-box supermarket is an insult to local farmers who are actually working to fix our broken food system,” said Hank Herrera of New Hope Farms and the Gill Tract Farm Coalition in a statement.\u003c/p>\n\u003cp>The last protest to take place at Gill Tract concerned \u003ca href=\"http://www.berkeleyside.com/2015/02/26/53-trees-come-down-on-uc-berkeley-land-as-grocery-store-senior-living-project-kicks-off/\">the removal of 53 trees\u003c/a> on the property this past February. Occupy the Farm also disrupted a UC Regents meeting May 21, carrying signs saying, “We want produce, not privatization.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "The disputed UC Berkeley land next to Albany’s Gill Tract is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and Sprouts Farmers Market grocery store on San Pablo Avenue in University Village.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The disputed UC Berkeley land next to Albany’s \u003ca href=\"http://www.berkeleyside.com/tag/gill-tract/\" target=\"_blank\">Gill Tract\u003c/a> is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and \u003ca href=\"http://www.berkeleyside.com/tag/sprouts-farmers-market/\" target=\"_blank\">Sprouts Farmers Market\u003c/a> grocery store on San Pablo Avenue in University Village.\u003c/p>\n\u003cp>The development, on a long-vacant lot next to the Gill Tract research field, has been the site of protests since April 2012 on the part of \u003ca href=\"http://www.berkeleyside.com/tag/occupy-the-farm/\" target=\"_blank\">Occupy the Farm\u003c/a>, which has stated that UC Berkeley’s plans would “pave over a rare natural resource” and that the Gill Tract is “public farmland that belongs to the people.”\u003c/p>\n\u003cp>Stefanie Rawlings, of Occupy the Farm, originally filed a lawsuit against the city of Albany and UC Berkeley that alleged that the city’s approved Environmental Impact Report was deficient. When Rawlings lost the suit, she filed an appeal on the grounds that the report did not lay out appropriate alternatives for the building plan, and that the city did not appropriately consider the alternatives listed.\u003cspan id=\"more-195689\">\u003c/span>\u003c/p>\n\u003cp>In a statement, Occupy participant Vanessa Raditz, a public-health student at UC Berkeley, said the city’s “failure to explore alternatives is a severe public health threat to the community. This area has long been known for its dangerous air pollution from the 580 and 80 freeways and the Pacific Steel Casting factory, which has led to high levels of asthma in the community. The EIR highlights that the proposed development would be bringing in 6,500 new cars per day on Monroe Street, right next to the village daycare center, the little league fields, and Oceanview Elementary School. The EIR even states clearly that these traffic impacts cannot be mitigated. The only solution is a smaller project or none at all.”\u003c/p>\n\u003cp>The courts disagreed and rejected the appeal June 16.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Albany Mayor Peter Maass expressed strong support for the project. “After a very extensive planning and vetting process, I was happy to hear that the last of the legal hurdles has been cleared,” he said in a prepared statement. “With its attention to walking and cycling access, creek restoration, green building standards and more, this project will set a high standard for urban development and will have enduring benefits for the Albany community.”\u003c/p>\n\u003cp>Now that the legal challenges have been mitigated, tenants plan to begin construction later this year.\u003c/p>\n\u003cfigure id=\"attachment_97490\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg\" alt=\"The site plan for UC Berkeley’s mixed-use project in Albany.\" width=\"720\" height=\"432\" class=\"size-full wp-image-97490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432-400x240.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The site plan for UC Berkeley’s mixed-use project in Albany.\u003c/figcaption>\u003c/figure>\n\u003cp>The development was initially approved by the city of Albany in 2014, though it had been part of a community planning process that had been ongoing for several years. It originally included a Whole Foods Market in addition to the senior housing complex. But Whole Foods pulled out of the project after the prolonged protests, and Sprouts signed on. While Occupy the Farm contends that the project will destroy the Gill Tract community farm, construction is not planned on either the 10-acre agricultural research fields where there is a community farm.\u003c/p>\n\u003cp>Occupy the Farm has argued that the Gill Tract historically spanned the entirety of the area where University Village, UC Berkeley’s family housing development, was built, and is not limited only to the research fields.\u003c/p>\n\u003cfigure id=\"attachment_97492\" class=\"wp-caption alignleft\" style=\"max-width: 210px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screen-Shot-2015-06-24-at-11.12.44-AM.png\" alt=\"Approved public art by Bruce Beasley. \" width=\"210\" height=\"258\" class=\"size-full wp-image-97492\">\u003cfigcaption class=\"wp-caption-text\">Approved public art by Bruce Beasley. \u003ccite>(City of Albany)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current plans also include the construction of new walking and bike paths, as well as a 22-foot-tall stainless steel sculpture by East Bay artist Bruce Beasley.\u003c/p>\n\u003cp>In addition to their opposition to the construction as a whole, the protesters contend that Sprouts is a poor choice. They have organized regular protest events at Bay Area Sprouts locations, most recently at the Fremont and Mountain View locations May 30.\u003c/p>\n\u003cp>“Sprouts is not a Farmer’s Market. Using that name for a big-box supermarket is an insult to local farmers who are actually working to fix our broken food system,” said Hank Herrera of New Hope Farms and the Gill Tract Farm Coalition in a statement.\u003c/p>\n\u003cp>The last protest to take place at Gill Tract concerned \u003ca href=\"http://www.berkeleyside.com/2015/02/26/53-trees-come-down-on-uc-berkeley-land-as-grocery-store-senior-living-project-kicks-off/\">the removal of 53 trees\u003c/a> on the property this past February. Occupy the Farm also disrupted a UC Regents meeting May 21, carrying signs saying, “We want produce, not privatization.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Genetically Modified Salmon: Coming To A River Near You?",
"title": "Genetically Modified Salmon: Coming To A River Near You?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \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": "Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It's a scenario often raised by critics who don't want the FDA to approve sale of the fish.",
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"description": "Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It's a scenario often raised by critics who don't want the FDA to approve sale of the fish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \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": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
"title": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \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": "If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"title": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"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/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \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 bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
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"description": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
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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/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \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": "FDA To Food Companies: This Time, Zero Means Zero Trans Fats",
"title": "FDA To Food Companies: This Time, Zero Means Zero Trans Fats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Food and Drug Administration Tuesday \u003ca href=\"https://www.federalregister.gov/articles/2015/06/17/2015-14883/determinations-partially-hydrogenated-oils\">announced\u003c/a> that food companies have three years to remove all trans fats from processed food. The long-expected move is aimed at making food more healthful.\u003c/p>\n\u003cp>The FDA says the evidence is clear: Trans fats increase the risk for heart attacks and strokes. And so it has determined that trans fats are not \"generally recognized as safe\" for use in food anymore. The agency is giving food companies a hard deadline to stop using trans fats in processed foods.\u003c/p>\n\u003cp>Trans fats were once considered a healthy alternative to ingredients like lard. But evidence has mounted that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">the opposite is true\u003c/a>.\u003c/p>\n\u003cp>In 2006, the FDA started requiring food companies to disclose the amount of trans fat in processed food. And many food companies stopped using the substance in anticipation of the FDA's ban. The Grocery Manufacturers Association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">says\u003c/a> the food industry has already reduced its use of trans fats by more than 86 percent.\u003c/p>\n\u003cp>As a result, the amount that people consume has plummeted. Even Crisco is now made without partially hydrogenated oils.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the FDA says people are still consuming too much. Many food products have tiny amounts of trans fats since the FDA allows companies to put zero grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>And other products with higher levels of the oils appear on this Trans Fat Wall of Shame Pinterest \u003ca href=\"https://www.pinterest.com/cspinutrition/trans-fat-wall-of-shame/\">board\u003c/a>, curated by the Center for Science in the Public Interest.\u003c/p>\n\u003cp>As \u003ca href=\"http://provost.tufts.edu/about/academic-leadership-team/mozaffarian-friedman-school-of-nutrition-science-and-policy/\">Dariush Mozaffarian\u003c/a>, a cardiologist, epidemiologist and dean of the nutrition policy and science school at Tufts University, told us, \"There's really not any other fat that has this constellation of harmful effects\" — from raising bad cholesterol and inflammation to lowering good cholesterol and harming blood vessels.\u003c/p>\n\u003cp>Consumer groups hailed the ban, with some saying it's long overdue. \"We applaud the FDA for taking an important step,\" said Renee Sharp, director of research at the Environmental Working Group, in a statement. But she lamented that the three-year deadline wasn't speedy enough.\u003c/p>\n\u003cp>The Grocery Manufacturers Association said in a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">statement\u003c/a> the deadline \"provides time needed for food manufacturers to complete their transition to suitable alternatives and/or seek food additive approval.\" But, the group added, it will be petitioning the FDA to allow some low-level uses of trans fats in certain products.\u003c/p>\n\u003cp>\"The FDA should continue to minimize Americans' exposure to artificial trans fat and subject the industry's petition to a rigorous and skeptical test,\" \u003ca href=\"http://cspinet.org/new/201506161.html\">said\u003c/a> Michael Jacobson, executive director of the Center for Science in the Public Interest, which has been lobbying for the trans fat ban for years. \"If FDA approves it for use as a food additive, it must do so only in the tiniest of amounts.\" \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 agency is giving food companies a hard deadline to stop using trans fats in processed foods. It has determined that partially hydrogenated oils are not \"generally recognized as safe\" for food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Food and Drug Administration Tuesday \u003ca href=\"https://www.federalregister.gov/articles/2015/06/17/2015-14883/determinations-partially-hydrogenated-oils\">announced\u003c/a> that food companies have three years to remove all trans fats from processed food. The long-expected move is aimed at making food more healthful.\u003c/p>\n\u003cp>The FDA says the evidence is clear: Trans fats increase the risk for heart attacks and strokes. And so it has determined that trans fats are not \"generally recognized as safe\" for use in food anymore. The agency is giving food companies a hard deadline to stop using trans fats in processed foods.\u003c/p>\n\u003cp>Trans fats were once considered a healthy alternative to ingredients like lard. But evidence has mounted that \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">the opposite is true\u003c/a>.\u003c/p>\n\u003cp>In 2006, the FDA started requiring food companies to disclose the amount of trans fat in processed food. And many food companies stopped using the substance in anticipation of the FDA's ban. The Grocery Manufacturers Association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">says\u003c/a> the food industry has already reduced its use of trans fats by more than 86 percent.\u003c/p>\n\u003cp>As a result, the amount that people consume has plummeted. Even Crisco is now made without partially hydrogenated oils.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the FDA says people are still consuming too much. Many food products have tiny amounts of trans fats since the FDA allows companies to put zero grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>And other products with higher levels of the oils appear on this Trans Fat Wall of Shame Pinterest \u003ca href=\"https://www.pinterest.com/cspinutrition/trans-fat-wall-of-shame/\">board\u003c/a>, curated by the Center for Science in the Public Interest.\u003c/p>\n\u003cp>As \u003ca href=\"http://provost.tufts.edu/about/academic-leadership-team/mozaffarian-friedman-school-of-nutrition-science-and-policy/\">Dariush Mozaffarian\u003c/a>, a cardiologist, epidemiologist and dean of the nutrition policy and science school at Tufts University, told us, \"There's really not any other fat that has this constellation of harmful effects\" — from raising bad cholesterol and inflammation to lowering good cholesterol and harming blood vessels.\u003c/p>\n\u003cp>Consumer groups hailed the ban, with some saying it's long overdue. \"We applaud the FDA for taking an important step,\" said Renee Sharp, director of research at the Environmental Working Group, in a statement. But she lamented that the three-year deadline wasn't speedy enough.\u003c/p>\n\u003cp>The Grocery Manufacturers Association said in a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-fda-action-on-phos-provides-needed-transition-time-for-food-m/\">statement\u003c/a> the deadline \"provides time needed for food manufacturers to complete their transition to suitable alternatives and/or seek food additive approval.\" But, the group added, it will be petitioning the FDA to allow some low-level uses of trans fats in certain products.\u003c/p>\n\u003cp>\"The FDA should continue to minimize Americans' exposure to artificial trans fat and subject the industry's petition to a rigorous and skeptical test,\" \u003ca href=\"http://cspinet.org/new/201506161.html\">said\u003c/a> Michael Jacobson, executive director of the Center for Science in the Public Interest, which has been lobbying for the trans fat ban for years. \"If FDA approves it for use as a food additive, it must do so only in the tiniest of amounts.\" \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": "Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \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": "For Bakers And Restaurants, Egg Supply Is Getting Ugly",
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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/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3\u003c/p>\n\u003cp>Tony Lordi sighs as he reaches into the pocket of his white uniform pants and pulls out his iPhone.\u003c/p>\n\u003cp>These days, Lordi, the production manager at Judy's Bakery in Kansas City, Mo., checks with his supplier every day. He needs to know the price of what's become liquid gold for commercial bakers: \"liquid egg.\"\u003c/p>\n\u003cp>\"The market's like gas prices at this point,\" he says.\u003c/p>\n\u003cp>Rarely heard of outside the food industry, liquid egg is used for dozens of things, from cakes and cookies to mayonnaise and lots of breakfast dishes. On this day, Lordi learns that the price of a 30-pound bucket of liquid egg is $79.24 – more than double what it was in May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lordi sighs again – he reads out loud the latest text from his supplier: \"He says, 'Very ugly situation headed our way. We ordered 900 buckets of eggs and got 70. They're telling us as of July first, we get zero.' So when my guy that I buy all my eggs from tells me that, what do I do?\"\u003c/p>\n\u003cp>Commercial bakers and restaurants have been hard hit by the shortage of liquid egg, made scarce because of the largest outbreak of avian influenza to ever hit the U.S.\u003c/p>\n\u003cp>\"I think the product is out there. You're just going to have to pay for it,\" says \u003ca href=\"http://www.urnerbarry.com/EggBios.html\">Brian Moscogiuri\u003c/a>, an egg industry analyst with Urner Barry. \"That's the bottom line. That's supply and demand.\"\u003c/p>\n\u003cp>Liquid egg prices have shot up 240 percent since early May, when the outbreak began spreading quickly across the Midwest, Moscogiuri says. The center of the lethal bird flu outbreak was in Iowa, the country's largest egg-producing state. Most of the \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">47 million birds killed\u003c/a> so far because of the outbreak were part of \"breaker\" operations, an on-farm process in which chickens lay the eggs, which are then broken, liquefied, frozen or dried.\u003c/p>\n\u003cfigure id=\"attachment_96822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fullsizerender.jpg_custom-64b19619c0014a0270f6e0756443ea1d48392ae4-e1433969156179.jpe\" alt=\"Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-96822\">\u003cfigcaption class=\"wp-caption-text\">Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest. \u003ccite>(Peggy Lowe/KCUR/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The outbreak is affecting grocery store shell eggs, too. In some part of the country \u003ca href=\"http://www.usatoday.com/story/money/personalfinance/2015/06/09/egg-prices-up/28734967/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=usatodaycomnation-topstories\">the price has tripled\u003c/a>, with a carton of a dozen peaking at $3. One Texas grocery chain is \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2015/06/05/the-largest-grocer-in-the-texas-is-now-rationing-eggs/\">rationing eggs\u003c/a>.\u003c/p>\n\u003cp>The price spikes come even as agriculture officials believe the outbreak is slowing. On Tuesday, the first turkey farm that was infected got back online in Minnesota. But on Monday, the first case of \u003ca href=\"http://news.yahoo.com/worst-u-bird-flu-outbreak-history-expands-michigan-191824431.html\">bird flu was reported in Michigan\u003c/a>, with a Canada goose testing positive for the disease.\u003c/p>\n\u003cp>The outbreak of highly pathogenic H5N2 flu has now spread to 21 states, infecting 298 sites. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/21/408306843/avian-flu-outbreak-takes-poultry-producers-into-uncharted-territory\">Scientists watching the spread are surprised\u003c/a> at how quickly the virus has moved, especially since it's historically known to be more contagious in the fall.\u003c/p>\n\u003cp>The outbreak comes at an unfortunate time for the egg industry, which has enjoyed record per capita consumption during the last few years, Moscogiuri says, thanks to popular protein diets.\u003c/p>\n\u003cp>\"Eggs were really becoming the good guy in the protein industry,\" he says.\u003c/p>\n\u003cp>Fast-food chains are also taking a hit, just as some are adding or extending breakfast hours. Yet most companies haven't increased prices to compensate, because they have fixed-price menus, says Todd Kuethe, an agricultural economist at the University of Illinois.\u003c/p>\n\u003cp>\"The price of your Egg McMuffin is not going to change, but McDonald's input change on that has gone up considerably in the past month,\" he says.\u003c/p>\n\u003cp>A quarter of McDonald's revenue comes from that first meal of the day — business so good that the global chain is testing \u003ca href=\"http://www.usatoday.com/story/money/2015/04/20/mcdonalds-all-day-breakfast-fast-food-restaurants-dining/26088395/\">an all-day breakfast menu\u003c/a>. But the outbreak has not affected McDonald's supplies, says company spokeswoman Lisa McComb. She says McDonald's is using its regular suppliers, and its contingency plans are always in place.\u003c/p>\n\u003cp>\"Our ability to provide our customers eggs is not impacted,\" McComb wrote in an email. \"McDonald's is not finding new sources for eggs, nor are we making changes to how we source eggs.\"\u003c/p>\n\u003cp>Kuethe and others are optimistic that the worst of the outbreak is over, because the number of bird flu cases has slowed in the last few weeks. Egg prices will likely go down – but not for months, as the flocks are being rebuilt. The infected farms have to sit idle for six weeks after the birds are destroyed, and young hens – called pullets – don't begin laying eggs until they're about five months old.\u003c/p>\n\u003cp>Supplies are also supposed to grow somewhat from \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/03/411713405/avian-flu-outbreak-has-u-s-bakers-begging-for-europes-eggs\">new imports\u003c/a> from the Netherlands, which the U.S. Department of Agriculture approved last week. The only other country that imports eggs to the U.S. is Canada, but officials have said they may open up trade to other countries if supplies continue to remain tight.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. A \u003c/em>version\u003cem> of this story first appeared on the Harvest site. \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>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3\u003c/p>\n\u003cp>Tony Lordi sighs as he reaches into the pocket of his white uniform pants and pulls out his iPhone.\u003c/p>\n\u003cp>These days, Lordi, the production manager at Judy's Bakery in Kansas City, Mo., checks with his supplier every day. He needs to know the price of what's become liquid gold for commercial bakers: \"liquid egg.\"\u003c/p>\n\u003cp>\"The market's like gas prices at this point,\" he says.\u003c/p>\n\u003cp>Rarely heard of outside the food industry, liquid egg is used for dozens of things, from cakes and cookies to mayonnaise and lots of breakfast dishes. On this day, Lordi learns that the price of a 30-pound bucket of liquid egg is $79.24 – more than double what it was in May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lordi sighs again – he reads out loud the latest text from his supplier: \"He says, 'Very ugly situation headed our way. We ordered 900 buckets of eggs and got 70. They're telling us as of July first, we get zero.' So when my guy that I buy all my eggs from tells me that, what do I do?\"\u003c/p>\n\u003cp>Commercial bakers and restaurants have been hard hit by the shortage of liquid egg, made scarce because of the largest outbreak of avian influenza to ever hit the U.S.\u003c/p>\n\u003cp>\"I think the product is out there. You're just going to have to pay for it,\" says \u003ca href=\"http://www.urnerbarry.com/EggBios.html\">Brian Moscogiuri\u003c/a>, an egg industry analyst with Urner Barry. \"That's the bottom line. That's supply and demand.\"\u003c/p>\n\u003cp>Liquid egg prices have shot up 240 percent since early May, when the outbreak began spreading quickly across the Midwest, Moscogiuri says. The center of the lethal bird flu outbreak was in Iowa, the country's largest egg-producing state. Most of the \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">47 million birds killed\u003c/a> so far because of the outbreak were part of \"breaker\" operations, an on-farm process in which chickens lay the eggs, which are then broken, liquefied, frozen or dried.\u003c/p>\n\u003cfigure id=\"attachment_96822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fullsizerender.jpg_custom-64b19619c0014a0270f6e0756443ea1d48392ae4-e1433969156179.jpe\" alt=\"Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-96822\">\u003cfigcaption class=\"wp-caption-text\">Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest. \u003ccite>(Peggy Lowe/KCUR/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The outbreak is affecting grocery store shell eggs, too. In some part of the country \u003ca href=\"http://www.usatoday.com/story/money/personalfinance/2015/06/09/egg-prices-up/28734967/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=usatodaycomnation-topstories\">the price has tripled\u003c/a>, with a carton of a dozen peaking at $3. One Texas grocery chain is \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2015/06/05/the-largest-grocer-in-the-texas-is-now-rationing-eggs/\">rationing eggs\u003c/a>.\u003c/p>\n\u003cp>The price spikes come even as agriculture officials believe the outbreak is slowing. On Tuesday, the first turkey farm that was infected got back online in Minnesota. But on Monday, the first case of \u003ca href=\"http://news.yahoo.com/worst-u-bird-flu-outbreak-history-expands-michigan-191824431.html\">bird flu was reported in Michigan\u003c/a>, with a Canada goose testing positive for the disease.\u003c/p>\n\u003cp>The outbreak of highly pathogenic H5N2 flu has now spread to 21 states, infecting 298 sites. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/21/408306843/avian-flu-outbreak-takes-poultry-producers-into-uncharted-territory\">Scientists watching the spread are surprised\u003c/a> at how quickly the virus has moved, especially since it's historically known to be more contagious in the fall.\u003c/p>\n\u003cp>The outbreak comes at an unfortunate time for the egg industry, which has enjoyed record per capita consumption during the last few years, Moscogiuri says, thanks to popular protein diets.\u003c/p>\n\u003cp>\"Eggs were really becoming the good guy in the protein industry,\" he says.\u003c/p>\n\u003cp>Fast-food chains are also taking a hit, just as some are adding or extending breakfast hours. Yet most companies haven't increased prices to compensate, because they have fixed-price menus, says Todd Kuethe, an agricultural economist at the University of Illinois.\u003c/p>\n\u003cp>\"The price of your Egg McMuffin is not going to change, but McDonald's input change on that has gone up considerably in the past month,\" he says.\u003c/p>\n\u003cp>A quarter of McDonald's revenue comes from that first meal of the day — business so good that the global chain is testing \u003ca href=\"http://www.usatoday.com/story/money/2015/04/20/mcdonalds-all-day-breakfast-fast-food-restaurants-dining/26088395/\">an all-day breakfast menu\u003c/a>. But the outbreak has not affected McDonald's supplies, says company spokeswoman Lisa McComb. She says McDonald's is using its regular suppliers, and its contingency plans are always in place.\u003c/p>\n\u003cp>\"Our ability to provide our customers eggs is not impacted,\" McComb wrote in an email. \"McDonald's is not finding new sources for eggs, nor are we making changes to how we source eggs.\"\u003c/p>\n\u003cp>Kuethe and others are optimistic that the worst of the outbreak is over, because the number of bird flu cases has slowed in the last few weeks. Egg prices will likely go down – but not for months, as the flocks are being rebuilt. The infected farms have to sit idle for six weeks after the birds are destroyed, and young hens – called pullets – don't begin laying eggs until they're about five months old.\u003c/p>\n\u003cp>Supplies are also supposed to grow somewhat from \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/03/411713405/avian-flu-outbreak-has-u-s-bakers-begging-for-europes-eggs\">new imports\u003c/a> from the Netherlands, which the U.S. Department of Agriculture approved last week. The only other country that imports eggs to the U.S. is Canada, but officials have said they may open up trade to other countries if supplies continue to remain tight.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. A \u003c/em>version\u003cem> of this story first appeared on the Harvest site. \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": "Monsanto, Angling For Global Pesticide Dominance, Woos Syngenta",
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"content": "\u003cp>Selling seeds and pesticides used to be a sleepy, slow-moving business. That was, until about 20 years ago, when the chemical company Monsanto introduced genetically modified crops and started buying up seed companies. Ever since, companies in this industry have been maneuvering like hungry fish in a pond, occasionally dining on pieces of each other, hoping to survive through size and speed.\u003c/p>\n\u003cp>Monsanto, now the world's \u003ca href=\"http://www.seedsavers.org/site/pdf/HeritageFarmCompanion_BigSix.pdf\">biggest\u003c/a> seed company, is attempting its biggest bite ever. It wants to acquire Syngenta, a Switzerland-based company that sells pesticides and seeds, for $45 billion. Syngenta is currently the world's biggest seller of agricultural chemicals, and it is ranked third in seed sales.\u003c/p>\n\u003cp>Syngenta has \u003ca href=\"http://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/150608.aspx\">rejected\u003c/a> the deal, at least for now. The European company says Monsanto is offering a \"grossly inadequate\" price. It is also wary of pursuing a deal that government regulators in some parts of the world might end up blocking. The company also says it worries about the \"reputational risk\" of combining with Monsanto — implying that Monsanto is the corporate equivalent of a high school boy who's not cool.\u003c/p>\n\u003cp>In fact, a dose of cultural and personal animosity does appear to stand in the way of a deal. This past week, Syngenta took the unusual step of publicly \u003ca href=\"http://www.syngenta.com/global/corporate/SiteCollectionDocuments/pdf/media-releases/en/monsanto-letters-2015.pdf\">releasing\u003c/a> two letters in which Monsanto's CEO, Hugh Grant, made his case for a merger. In the first letter, Grant had expressly asked that the offer be \"kept strictly confidential.\"\u003c/p>\n\u003cp>\"I've been watching this with fascination,\" says \u003ca href=\"http://vestaron.com/innovative-company/corporate-officers/\">John Sorenson\u003c/a>, the former president of Syngenta's global biotechnology division. Sorenson now is CEO of a startup company in Kalamazoo, Mich., called Vestaron. He says that his former employer fits the European stereotype: hierarchical in structure, deliberate in making decisions, sometimes slow-moving. Monsanto, on the other hand, is \"very American — Wild West.\" It has been aggressive, nimble, and single-minded. As a result, it is also widely reviled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Can you imagine them merging?\" I ask.\u003c/p>\n\u003cp>\"No!\" Sorenson says, with a laugh. \"But I would not underestimate Monsanto.\" When Monsanto pursues something, he says, \"it's relentless.\"\u003c/p>\n\u003cp>\"Ultimately, it comes down to price,\" Sorenson says. If Monsanto offers enough money, Syngenta's shareholders will make sure the sale goes through. Sorenson says if he were forced to place a bet, he'd estimate the chance of a deal at about 60 percent.\u003c/p>\n\u003cp>To preserve competition in the seed industry, and make the deal more palatable to antitrust regulators, Monsanto is promising to sell off Syngenta's seed business. It is also proposing to move the combined company's headquarters to London and to adopt a new name.\u003c/p>\n\u003cp>Dropping the Monsanto name might not be a bad move. One attempt to \u003ca href=\"http://www.harrisinteractive.com/vault/2015%20RQ%20Media%20Release%20Report_020415.pdf\">measure\u003c/a> the reputations of 100 top companies, conducted by Harris Interactive, ranked Monsanto fourth from the bottom.\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 world's biggest seed company wants to buy the world's biggest pesticide company. Syngenta is playing hard to get, but a veteran industry executive says the deal may happen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Selling seeds and pesticides used to be a sleepy, slow-moving business. That was, until about 20 years ago, when the chemical company Monsanto introduced genetically modified crops and started buying up seed companies. Ever since, companies in this industry have been maneuvering like hungry fish in a pond, occasionally dining on pieces of each other, hoping to survive through size and speed.\u003c/p>\n\u003cp>Monsanto, now the world's \u003ca href=\"http://www.seedsavers.org/site/pdf/HeritageFarmCompanion_BigSix.pdf\">biggest\u003c/a> seed company, is attempting its biggest bite ever. It wants to acquire Syngenta, a Switzerland-based company that sells pesticides and seeds, for $45 billion. Syngenta is currently the world's biggest seller of agricultural chemicals, and it is ranked third in seed sales.\u003c/p>\n\u003cp>Syngenta has \u003ca href=\"http://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/150608.aspx\">rejected\u003c/a> the deal, at least for now. The European company says Monsanto is offering a \"grossly inadequate\" price. It is also wary of pursuing a deal that government regulators in some parts of the world might end up blocking. The company also says it worries about the \"reputational risk\" of combining with Monsanto — implying that Monsanto is the corporate equivalent of a high school boy who's not cool.\u003c/p>\n\u003cp>In fact, a dose of cultural and personal animosity does appear to stand in the way of a deal. This past week, Syngenta took the unusual step of publicly \u003ca href=\"http://www.syngenta.com/global/corporate/SiteCollectionDocuments/pdf/media-releases/en/monsanto-letters-2015.pdf\">releasing\u003c/a> two letters in which Monsanto's CEO, Hugh Grant, made his case for a merger. In the first letter, Grant had expressly asked that the offer be \"kept strictly confidential.\"\u003c/p>\n\u003cp>\"I've been watching this with fascination,\" says \u003ca href=\"http://vestaron.com/innovative-company/corporate-officers/\">John Sorenson\u003c/a>, the former president of Syngenta's global biotechnology division. Sorenson now is CEO of a startup company in Kalamazoo, Mich., called Vestaron. He says that his former employer fits the European stereotype: hierarchical in structure, deliberate in making decisions, sometimes slow-moving. Monsanto, on the other hand, is \"very American — Wild West.\" It has been aggressive, nimble, and single-minded. As a result, it is also widely reviled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Can you imagine them merging?\" I ask.\u003c/p>\n\u003cp>\"No!\" Sorenson says, with a laugh. \"But I would not underestimate Monsanto.\" When Monsanto pursues something, he says, \"it's relentless.\"\u003c/p>\n\u003cp>\"Ultimately, it comes down to price,\" Sorenson says. If Monsanto offers enough money, Syngenta's shareholders will make sure the sale goes through. Sorenson says if he were forced to place a bet, he'd estimate the chance of a deal at about 60 percent.\u003c/p>\n\u003cp>To preserve competition in the seed industry, and make the deal more palatable to antitrust regulators, Monsanto is promising to sell off Syngenta's seed business. It is also proposing to move the combined company's headquarters to London and to adopt a new name.\u003c/p>\n\u003cp>Dropping the Monsanto name might not be a bad move. One attempt to \u003ca href=\"http://www.harrisinteractive.com/vault/2015%20RQ%20Media%20Release%20Report_020415.pdf\">measure\u003c/a> the reputations of 100 top companies, conducted by Harris Interactive, ranked Monsanto fourth from the bottom.\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": "Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water",
"title": "Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When television chef \u003ca href=\"http://www.chefnathanlyon.com/\">Nathan Lyon\u003c/a> read about California's worsening drought earlier this year, he started thinking about the amount of water it takes to grow the food in recipes he creates.\u003c/p>\n\u003cp>That's when he and his girlfriend and culinary manager, \u003ca href=\"https://instagram.com/supersous/\">Sarah Forman\u003c/a>, decided to develop what they call \"\u003ca href=\"https://chefnathanlyon.wordpress.com/category/all-recipes/drought-friendly-all-recipes/\">drought-friendly recipes\u003c/a>.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Instead of looking at a bowl of strawberries, I look at that bowl of strawberries and think, wow, that's like 20 gallons of water right there,\" says Lyon, who co-hosts \u003cem>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\">Growing a Greener World\u003c/a>\u003c/em>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\"> \u003c/a> on PBS. \"I just want these recipes to start a dialogue that people aren't having right now.\"\u003c/p>\n\u003cp>With this idea of drought-friendly recipes in mind, the two went to a farmers market in Los Angeles, where they're based\u003cstrong>, \u003c/strong>and hit the kitchen to create meals with the smallest water footprint possible. To become more drought conscious, Lyon encourages people to use recipes calling for ingredients that require less water to grow or raise, less water to cook with and to use as much of a product as feasible to decrease water waste.\u003c/p>\n\u003cp>In order to measure how much water it takes to produce, raise or grow an ingredient, the couple use the online tool offered by the \u003ca href=\"http://waterfootprint.org/en/resources/interactive-tools/product-gallery/\">Water Footprint Network\u003c/a>. They also turn \u003ca href=\"http://coststudies.ucdavis.edu/en/current/\">to water footprint studies\u003c/a> by the University of California, Davis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As a chef, it's sort of up to us to revolutionize what people have been doing in the past, bring attention to the amount of resources it takes to grow these things and say, you've already paid for it, so utilize that to the best of your ability,\" says Lyon, who previously hosted \u003cem>\u003ca href=\"https://chefnathanlyon.wordpress.com/2012/08/31/a-lyon-in-the-kitchen/\">A Lyon in the Kitchen \u003c/a>\u003c/em> on the Discovery Health channel.\u003c/p>\n\u003cp>Even though Lyon's cooking shows reach a national audience, for now, the drought-friendly recipes at this point are only found in full on Lyon's blog. It takes several days, if not weeks, to develop a recipe, says Forman, and they plan to keep working on the project at least through the end of this year. The couple is currently planning a series of cooking demonstrations with the recipes to spread the word.\u003c/p>\n\u003cfigure id=\"attachment_96733\" class=\"wp-caption aligncenter\" style=\"max-width: 840px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg\" alt=\"Sarah Forman and chef Nathan Lyon in the kitchen.\" width=\"840\" height=\"630\" class=\"size-full wp-image-96733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg 840w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-800x600.jpg 800w\" sizes=\"(max-width: 840px) 100vw, 840px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Forman and chef Nathan Lyon in the kitchen. \u003ccite>(Courtesy of Forman and Lyon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We were just part of a Chef's Collaborative discussion\" on fighting food waste, says Forman, referencing the nonprofit that advocates for sustainable food practices in restaurants. \"People are excited about the recipes all over California,\" she says. \"The recipes are made in Los Angeles, but people can decrease their water footprint all around the nation by cooking with our recipes.\"\u003c/p>\n\u003cp>One of the recipes the duo created is an \u003ca href=\"https://chefnathanlyon.wordpress.com/2015/04/23/alaskan-true-cod-taco-with-pickled-radish-and-radish-top-salsa/\">Alaskan True Cod Taco\u003c/a> with Pickled Radish and Radish Top Salsa.\u003c/p>\n\u003cp>\"It's not a beef taco, so we're using fish,\" Forman says. \"So it's going to be a lower water footprint to process this fish.\"\u003c/p>\n\u003cp>When creating a recipe, the couple looks at the relative use of water for each product, since water use ranges by each grower's practice. For example, a pound of beef can take up to 4,000 gallons of water to raise and process from farm to plate.\u003c/p>\n\u003cp>All of the duo's recipes tend to use more fruits, vegetables and fish over red meat.\u003c/p>\n\u003cp>Lyon says part of the idea behind drought-friendly recipes is to reduce food waste, which in turn reduces water waste.\u003c/p>\n\u003cp>\"I think that's what Americans are looking for — something very simple, but also something they can do to actually make change,\" Lyon says. \"Really be aware that when you throw food away, you're throwing away gallons and gallons of water that we desperately need.\"\u003c/p>\n\u003cp>Lyon also wants to expose consumers to food with a low water footprint that they may not know how to cook with, but that is readily available in stores and farmers markets.\u003c/p>\n\u003cp>Shoppers' \"habit is to go and get the bananas and the apples,\" says Lyon. \"When we bring different types of recipes to the general populous, then it makes it more accessible. ... It doesn't make them so stressed about using the vegetable they're experimenting with for the first time.\"\u003c/p>\n\u003cp>For example, Forman came up with the idea to use excess radish tops for a salsa on the drought-friendly taco. \"The salsa, if you have a food processor, you can just wiz it up and that's really the end of it,\" she says.\u003c/p>\n\u003cp>While they don't expect people to cook \"drought-friendly\" meals all the time, they hope their recipes will get people thinking about how much water goes into growing the food we consume.\u003c/p>\n\u003cp>\"It's just a topic we really want to bring awareness to and keep the conversation going and eat delicious food,\" Forman says.\u003c/p>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa \u003c/strong>\u003cstrong>\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96741\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/cod-taco.jpeg\" alt=\"Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa.\" width=\"300\" height=\"300\" class=\"size-full wp-image-96741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco.jpeg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-32x32.jpeg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-64x64.jpeg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-96x96.jpeg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-128x128.jpeg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-150x150.jpeg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-75x75.jpeg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa. \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yield: 6 tacos\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cod:\u003c/em>\u003cbr> 1 pound wild Alaskan true cod, 1-inch thick\u003cbr> 1 teaspoon kosher salt\u003cbr> 1/8 teaspoon freshly ground black pepper\u003cbr> 1 tablespoon grapeseed oil\u003c/p>\n\u003cp>Pat the fish dry and season all over with salt and pepper.\u003c/p>\n\u003cp>Place a medium nonstick sauté pan over medium heat and add oil.\u003c/p>\n\u003cp>Let heat for 2 minutes until oil is very hot.\u003c/p>\n\u003cp>Add fish and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake.\u003c/p>\n\u003cp>Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper.\u003c/p>\n\u003cp>\u003cem>Assembling the Taco:\u003c/em>\u003c/p>\n\u003cp>6 Corn tortillas, warmed through\u003cbr> 2 avocados, pitted and sliced thinly\u003cbr> ½ cup shredded purple cabbage\u003cbr> ¼ cup fresh cilantro leaves\u003c/p>\n\u003cp>Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with \u003ca href=\"ttps://chefnathanlyon.wordpress.com/2015/04/13/pickled-radish-and-radish-top-red-pepper-salsa-drought-friendly-recipe/\">salsa\u003c/a>. Sprinkle cilantro leaves and serve.\u003c/p>\n\u003cp>\u003cstrong>Radish Top and Red Pepper Salsa\u003c/strong>\u003c/p>\n\u003cp>Yield: 1 cup\u003c/p>\n\u003cp>5 large fire-roasted red bell peppers, drained and rough chopped (1 cup)\u003c/p>\n\u003cp>2 large garlic cloves, peeled and rough chopped\u003c/p>\n\u003cp>¼ cup roughly chopped fresh flat-leaf Italian parsley\u003c/p>\n\u003cp>¼ cup roughly chopped fresh mint leaves\u003c/p>\n\u003cp>1 cup roughly chopped (rinsed) radish greens\u003c/p>\n\u003cp>1½ tablespoons whole grain Dijon mustard\u003c/p>\n\u003cp>¼ teaspoon kosher salt\u003c/p>\n\u003cp>Zest of ½ small lemon (1/4 teaspoon)\u003c/p>\n\u003cp>Juice of ½ small lemon (1 Tablespoon)\u003c/p>\n\u003cp>1/8 teaspoon ground cumin\u003c/p>\n\u003cp>1/8 teaspoon ground coriander\u003c/p>\n\u003cp>2 tablespoons grapeseed oil\u003c/p>\n\u003cp>½ teaspoon granulated sugar\u003c/p>\n\u003cp>Place all ingredients in a food processor and process until smooth. Season to taste with additional salt, lemon and/or sugar. Let sit for 1 hour for flavors to meld before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Drought-Friendly Spicy Mango Ginger Popsicle\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96735\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe\" alt=\"Spicy Mango Ginger Popsicle\" width=\"300\" class=\"size-full wp-image-96735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe 959w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-400x400.jpe 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-800x801.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-32x32.jpe 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-64x64.jpe 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-96x96.jpe 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-128x128.jpe 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-150x150.jpe 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-75x75.jpe 75w\" sizes=\"(max-width: 959px) 100vw, 959px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mango Ginger Popsicle \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yields: 6 popsicles\u003c/p>\n\u003cp>3 tablespoons freshly squeezed lime juice\u003cbr> 3 tablespoons granulated sugar\u003cbr> 1 tablespoon + 1 teaspoon fresh ginger juice\u003cbr> 1/16 teaspoon ground cayenne pepper\u003cbr> 1½ cups sweetened mango puree or pulp\u003c/p>\n\u003cp>Combine lime juice, sugar, ginger juice and cayenne pepper in a medium bowl. Stir until sugar dissolves. Add mango puree and stir to combine. Pour into popsicle molds and freeze.\u003c/p>\n\u003cp>For more drought-friendly recipes visit \u003ca href=\"https://chefnathanlyon.wordpress.com/\">chefnathanlyon.wordpress.com\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "An LA chef and his partner are cooking up recipes using ingredients that require less water to grow and cook with. They want to get us thinking about the resources that go into growing our food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When television chef \u003ca href=\"http://www.chefnathanlyon.com/\">Nathan Lyon\u003c/a> read about California's worsening drought earlier this year, he started thinking about the amount of water it takes to grow the food in recipes he creates.\u003c/p>\n\u003cp>That's when he and his girlfriend and culinary manager, \u003ca href=\"https://instagram.com/supersous/\">Sarah Forman\u003c/a>, decided to develop what they call \"\u003ca href=\"https://chefnathanlyon.wordpress.com/category/all-recipes/drought-friendly-all-recipes/\">drought-friendly recipes\u003c/a>.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Instead of looking at a bowl of strawberries, I look at that bowl of strawberries and think, wow, that's like 20 gallons of water right there,\" says Lyon, who co-hosts \u003cem>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\">Growing a Greener World\u003c/a>\u003c/em>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\"> \u003c/a> on PBS. \"I just want these recipes to start a dialogue that people aren't having right now.\"\u003c/p>\n\u003cp>With this idea of drought-friendly recipes in mind, the two went to a farmers market in Los Angeles, where they're based\u003cstrong>, \u003c/strong>and hit the kitchen to create meals with the smallest water footprint possible. To become more drought conscious, Lyon encourages people to use recipes calling for ingredients that require less water to grow or raise, less water to cook with and to use as much of a product as feasible to decrease water waste.\u003c/p>\n\u003cp>In order to measure how much water it takes to produce, raise or grow an ingredient, the couple use the online tool offered by the \u003ca href=\"http://waterfootprint.org/en/resources/interactive-tools/product-gallery/\">Water Footprint Network\u003c/a>. They also turn \u003ca href=\"http://coststudies.ucdavis.edu/en/current/\">to water footprint studies\u003c/a> by the University of California, Davis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As a chef, it's sort of up to us to revolutionize what people have been doing in the past, bring attention to the amount of resources it takes to grow these things and say, you've already paid for it, so utilize that to the best of your ability,\" says Lyon, who previously hosted \u003cem>\u003ca href=\"https://chefnathanlyon.wordpress.com/2012/08/31/a-lyon-in-the-kitchen/\">A Lyon in the Kitchen \u003c/a>\u003c/em> on the Discovery Health channel.\u003c/p>\n\u003cp>Even though Lyon's cooking shows reach a national audience, for now, the drought-friendly recipes at this point are only found in full on Lyon's blog. It takes several days, if not weeks, to develop a recipe, says Forman, and they plan to keep working on the project at least through the end of this year. The couple is currently planning a series of cooking demonstrations with the recipes to spread the word.\u003c/p>\n\u003cfigure id=\"attachment_96733\" class=\"wp-caption aligncenter\" style=\"max-width: 840px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg\" alt=\"Sarah Forman and chef Nathan Lyon in the kitchen.\" width=\"840\" height=\"630\" class=\"size-full wp-image-96733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg 840w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-800x600.jpg 800w\" sizes=\"(max-width: 840px) 100vw, 840px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Forman and chef Nathan Lyon in the kitchen. \u003ccite>(Courtesy of Forman and Lyon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We were just part of a Chef's Collaborative discussion\" on fighting food waste, says Forman, referencing the nonprofit that advocates for sustainable food practices in restaurants. \"People are excited about the recipes all over California,\" she says. \"The recipes are made in Los Angeles, but people can decrease their water footprint all around the nation by cooking with our recipes.\"\u003c/p>\n\u003cp>One of the recipes the duo created is an \u003ca href=\"https://chefnathanlyon.wordpress.com/2015/04/23/alaskan-true-cod-taco-with-pickled-radish-and-radish-top-salsa/\">Alaskan True Cod Taco\u003c/a> with Pickled Radish and Radish Top Salsa.\u003c/p>\n\u003cp>\"It's not a beef taco, so we're using fish,\" Forman says. \"So it's going to be a lower water footprint to process this fish.\"\u003c/p>\n\u003cp>When creating a recipe, the couple looks at the relative use of water for each product, since water use ranges by each grower's practice. For example, a pound of beef can take up to 4,000 gallons of water to raise and process from farm to plate.\u003c/p>\n\u003cp>All of the duo's recipes tend to use more fruits, vegetables and fish over red meat.\u003c/p>\n\u003cp>Lyon says part of the idea behind drought-friendly recipes is to reduce food waste, which in turn reduces water waste.\u003c/p>\n\u003cp>\"I think that's what Americans are looking for — something very simple, but also something they can do to actually make change,\" Lyon says. \"Really be aware that when you throw food away, you're throwing away gallons and gallons of water that we desperately need.\"\u003c/p>\n\u003cp>Lyon also wants to expose consumers to food with a low water footprint that they may not know how to cook with, but that is readily available in stores and farmers markets.\u003c/p>\n\u003cp>Shoppers' \"habit is to go and get the bananas and the apples,\" says Lyon. \"When we bring different types of recipes to the general populous, then it makes it more accessible. ... It doesn't make them so stressed about using the vegetable they're experimenting with for the first time.\"\u003c/p>\n\u003cp>For example, Forman came up with the idea to use excess radish tops for a salsa on the drought-friendly taco. \"The salsa, if you have a food processor, you can just wiz it up and that's really the end of it,\" she says.\u003c/p>\n\u003cp>While they don't expect people to cook \"drought-friendly\" meals all the time, they hope their recipes will get people thinking about how much water goes into growing the food we consume.\u003c/p>\n\u003cp>\"It's just a topic we really want to bring awareness to and keep the conversation going and eat delicious food,\" Forman says.\u003c/p>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa \u003c/strong>\u003cstrong>\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96741\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/cod-taco.jpeg\" alt=\"Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa.\" width=\"300\" height=\"300\" class=\"size-full wp-image-96741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco.jpeg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-32x32.jpeg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-64x64.jpeg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-96x96.jpeg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-128x128.jpeg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-150x150.jpeg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-75x75.jpeg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa. \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yield: 6 tacos\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cod:\u003c/em>\u003cbr> 1 pound wild Alaskan true cod, 1-inch thick\u003cbr> 1 teaspoon kosher salt\u003cbr> 1/8 teaspoon freshly ground black pepper\u003cbr> 1 tablespoon grapeseed oil\u003c/p>\n\u003cp>Pat the fish dry and season all over with salt and pepper.\u003c/p>\n\u003cp>Place a medium nonstick sauté pan over medium heat and add oil.\u003c/p>\n\u003cp>Let heat for 2 minutes until oil is very hot.\u003c/p>\n\u003cp>Add fish and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake.\u003c/p>\n\u003cp>Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper.\u003c/p>\n\u003cp>\u003cem>Assembling the Taco:\u003c/em>\u003c/p>\n\u003cp>6 Corn tortillas, warmed through\u003cbr> 2 avocados, pitted and sliced thinly\u003cbr> ½ cup shredded purple cabbage\u003cbr> ¼ cup fresh cilantro leaves\u003c/p>\n\u003cp>Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with \u003ca href=\"ttps://chefnathanlyon.wordpress.com/2015/04/13/pickled-radish-and-radish-top-red-pepper-salsa-drought-friendly-recipe/\">salsa\u003c/a>. Sprinkle cilantro leaves and serve.\u003c/p>\n\u003cp>\u003cstrong>Radish Top and Red Pepper Salsa\u003c/strong>\u003c/p>\n\u003cp>Yield: 1 cup\u003c/p>\n\u003cp>5 large fire-roasted red bell peppers, drained and rough chopped (1 cup)\u003c/p>\n\u003cp>2 large garlic cloves, peeled and rough chopped\u003c/p>\n\u003cp>¼ cup roughly chopped fresh flat-leaf Italian parsley\u003c/p>\n\u003cp>¼ cup roughly chopped fresh mint leaves\u003c/p>\n\u003cp>1 cup roughly chopped (rinsed) radish greens\u003c/p>\n\u003cp>1½ tablespoons whole grain Dijon mustard\u003c/p>\n\u003cp>¼ teaspoon kosher salt\u003c/p>\n\u003cp>Zest of ½ small lemon (1/4 teaspoon)\u003c/p>\n\u003cp>Juice of ½ small lemon (1 Tablespoon)\u003c/p>\n\u003cp>1/8 teaspoon ground cumin\u003c/p>\n\u003cp>1/8 teaspoon ground coriander\u003c/p>\n\u003cp>2 tablespoons grapeseed oil\u003c/p>\n\u003cp>½ teaspoon granulated sugar\u003c/p>\n\u003cp>Place all ingredients in a food processor and process until smooth. Season to taste with additional salt, lemon and/or sugar. Let sit for 1 hour for flavors to meld before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Drought-Friendly Spicy Mango Ginger Popsicle\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96735\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe\" alt=\"Spicy Mango Ginger Popsicle\" width=\"300\" class=\"size-full wp-image-96735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe 959w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-400x400.jpe 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-800x801.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-32x32.jpe 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-64x64.jpe 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-96x96.jpe 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-128x128.jpe 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-150x150.jpe 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-75x75.jpe 75w\" sizes=\"(max-width: 959px) 100vw, 959px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mango Ginger Popsicle \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yields: 6 popsicles\u003c/p>\n\u003cp>3 tablespoons freshly squeezed lime juice\u003cbr> 3 tablespoons granulated sugar\u003cbr> 1 tablespoon + 1 teaspoon fresh ginger juice\u003cbr> 1/16 teaspoon ground cayenne pepper\u003cbr> 1½ cups sweetened mango puree or pulp\u003c/p>\n\u003cp>Combine lime juice, sugar, ginger juice and cayenne pepper in a medium bowl. Stir until sugar dissolves. Add mango puree and stir to combine. Pour into popsicle molds and freeze.\u003c/p>\n\u003cp>For more drought-friendly recipes visit \u003ca href=\"https://chefnathanlyon.wordpress.com/\">chefnathanlyon.wordpress.com\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Avian Flu Outbreak Has U.S. Bakers Begging For Europe's Eggs",
"title": "Avian Flu Outbreak Has U.S. Bakers Begging For Europe's Eggs",
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"content": "\u003cp>Avian flu is devastating the egg industry across the Midwestern U.S. So far, the virulent strain of H5N2 has been detected at 201 farms in 15 states, triggering the destruction of 44.7 million chickens and turkeys, \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">according to\u003c/a> the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Many of the affected farms have what are called \"breaker\" operations – the eggs are broken right there on the farm and processed to be \"liquid eggs.\"\u003c/p>\n\u003cp>These liquid, frozen and powdered eggs are used in commercial baking for products like bread, cookies and crackers, as well as in restaurants. And bakers have been getting anxious about dwindling supplies and higher prices.\u003c/p>\n\u003cp>On Monday, USDA said it would soon allow pasteurized egg imports from the Netherlands.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/newsroom/meetings/newsletters/constituent-updates/archive/2015/ConstUpdate060115\">trade decision\u003c/a> is another emergency measure taken in light of the largest-ever outbreak of avian flu in the U.S.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The American Bakers Association \u003ca href=\"http://americanbakers.org/2015/06/bakers-commend-usda-action-on-pasteurized-egg-imports/\">said\u003c/a> last week that it was lobbying USDA and Congress, asking to reinstate imports from the Netherlands, the first country in the European Union to be allowed to sell eggs here. Canada is the only other country the U.S. allows for egg imports.\u003c/p>\n\u003cp>When the outbreak started effecting the liquid egg industry, the market reacted wildly and suppliers began refusing new contracts and limiting sales, forcing many commercial bakers to look elsewhere, said \u003ca href=\"http://americanbakers.org/cory-martin/\">Cory Martin\u003c/a>, a lobbyist with the American Bakers Association.\u003c/p>\n\u003cp>\"We were essentially facing a couple choices,\" Martin says. \"One is to shut down lines or shut down production altogether. Nobody wants to do that. Or two, find a substitute for eggs.\"\u003c/p>\n\u003cp>Prices for \u003ca href=\"http://www.nj.com/business/index.ssf/2015/06/egg_prices_skyrocket_in_nj_as_disease_rocks_the_hen_world.html\">wholesale eggs doubled\u003c/a> in May, while prices for shell eggs in grocery stores have also risen. One restaurant chain, \u003ca href=\"http://www.nytimes.com/aponline/2015/06/01/us/ap-us-bird-flu-whataburger.html?_r=0\">Whataburger\u003c/a>, has announced that it has pared back breakfast hours because of the egg shortage.\u003c/p>\n\u003cp>Although John Clifford, the U.S. chief veterinary officer, \u003ca href=\"http://www.reuters.com/article/2015/05/26/us-health-birdflu-usa-idUSKBN0OB19W20150526\">told Reuters\u003c/a> he believes the outbreak will wane by mid-summer, when higher temperatures are predicted to help kill the virus, he still anticipates that some 50 million birds will ultimately be destroyed. Clifford said that he believes \"the worst is behind us.\"\u003c/p>\n\u003cp>Further down the food chain, companies expect the worst is yet to come, Martin said.\u003c/p>\n\u003cp>\"To us, losing 50 million hens — that's going to make the market react even moreso than it has now and it's going to be incredibly tight,\" he told Reuters. \"It's going to get worse before it gets better.\"\u003c/p>\n\u003cp>Commercial bakers, agri-business companies and restaurants also fear that the outbreak could grow larger by the fall when migratory birds once again fly south. The current avian flu outbreak is being blamed on wild birds, although U.S. Agriculture Secretary Tom Vilsack has admitted that it \u003ca href=\"http://harvestpublicmedia.org/content/vilsack-bird-flu-spread-human-movement#.VW3vI0b3ORI\">could be spreading because of humans\u003c/a>.\u003c/p>\n\u003cp>\"There's a very large fear out there and I think the market is reacting to this: that come fall, come next winter, we're all afraid that the flu is going to come back with a vengeance,\" Martin said.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. A \u003ca href=\"http://harvestpublicmedia.org/content/after-shortages-us-allow-egg-imports-netherlands#.VW4MzEb3ORI\">version\u003c/a> of this story first appeared on the Harvest site. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Avian flu is devastating the egg industry across the Midwestern U.S. So far, the virulent strain of H5N2 has been detected at 201 farms in 15 states, triggering the destruction of 44.7 million chickens and turkeys, \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">according to\u003c/a> the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Many of the affected farms have what are called \"breaker\" operations – the eggs are broken right there on the farm and processed to be \"liquid eggs.\"\u003c/p>\n\u003cp>These liquid, frozen and powdered eggs are used in commercial baking for products like bread, cookies and crackers, as well as in restaurants. And bakers have been getting anxious about dwindling supplies and higher prices.\u003c/p>\n\u003cp>On Monday, USDA said it would soon allow pasteurized egg imports from the Netherlands.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/newsroom/meetings/newsletters/constituent-updates/archive/2015/ConstUpdate060115\">trade decision\u003c/a> is another emergency measure taken in light of the largest-ever outbreak of avian flu in the U.S.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The American Bakers Association \u003ca href=\"http://americanbakers.org/2015/06/bakers-commend-usda-action-on-pasteurized-egg-imports/\">said\u003c/a> last week that it was lobbying USDA and Congress, asking to reinstate imports from the Netherlands, the first country in the European Union to be allowed to sell eggs here. Canada is the only other country the U.S. allows for egg imports.\u003c/p>\n\u003cp>When the outbreak started effecting the liquid egg industry, the market reacted wildly and suppliers began refusing new contracts and limiting sales, forcing many commercial bakers to look elsewhere, said \u003ca href=\"http://americanbakers.org/cory-martin/\">Cory Martin\u003c/a>, a lobbyist with the American Bakers Association.\u003c/p>\n\u003cp>\"We were essentially facing a couple choices,\" Martin says. \"One is to shut down lines or shut down production altogether. Nobody wants to do that. Or two, find a substitute for eggs.\"\u003c/p>\n\u003cp>Prices for \u003ca href=\"http://www.nj.com/business/index.ssf/2015/06/egg_prices_skyrocket_in_nj_as_disease_rocks_the_hen_world.html\">wholesale eggs doubled\u003c/a> in May, while prices for shell eggs in grocery stores have also risen. One restaurant chain, \u003ca href=\"http://www.nytimes.com/aponline/2015/06/01/us/ap-us-bird-flu-whataburger.html?_r=0\">Whataburger\u003c/a>, has announced that it has pared back breakfast hours because of the egg shortage.\u003c/p>\n\u003cp>Although John Clifford, the U.S. chief veterinary officer, \u003ca href=\"http://www.reuters.com/article/2015/05/26/us-health-birdflu-usa-idUSKBN0OB19W20150526\">told Reuters\u003c/a> he believes the outbreak will wane by mid-summer, when higher temperatures are predicted to help kill the virus, he still anticipates that some 50 million birds will ultimately be destroyed. Clifford said that he believes \"the worst is behind us.\"\u003c/p>\n\u003cp>Further down the food chain, companies expect the worst is yet to come, Martin said.\u003c/p>\n\u003cp>\"To us, losing 50 million hens — that's going to make the market react even moreso than it has now and it's going to be incredibly tight,\" he told Reuters. \"It's going to get worse before it gets better.\"\u003c/p>\n\u003cp>Commercial bakers, agri-business companies and restaurants also fear that the outbreak could grow larger by the fall when migratory birds once again fly south. The current avian flu outbreak is being blamed on wild birds, although U.S. Agriculture Secretary Tom Vilsack has admitted that it \u003ca href=\"http://harvestpublicmedia.org/content/vilsack-bird-flu-spread-human-movement#.VW3vI0b3ORI\">could be spreading because of humans\u003c/a>.\u003c/p>\n\u003cp>\"There's a very large fear out there and I think the market is reacting to this: that come fall, come next winter, we're all afraid that the flu is going to come back with a vengeance,\" Martin said.\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. A \u003ca href=\"http://harvestpublicmedia.org/content/after-shortages-us-allow-egg-imports-netherlands#.VW4MzEb3ORI\">version\u003c/a> of this story first appeared on the Harvest site. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Just Eat It' Demonstrates a Widespread System of Food Waste",
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"content": "\u003cp>A couple weeks ago I made the Chili Shrimp recipe from Mark Bittman’s \u003cem>How to Cook Everything\u003c/em>. I am not a very practiced cook, which was why my partner bought me this book, and also why he creates bookmarks with the word “yum” and tiny, hand-drawn illustrations of the food to mark those recipes that I manage to successfully pull off. In any case, I whipped this one up, and as usual, made too much. We scraped the leftovers into a plastic container and put them into the fridge “for later.”\u003c/p>\n\u003cp>Those two-week-old shrimp swam vividly into my mind as I watched \u003cem>Just Eat It\u003c/em>, a new documentary about food waste that screens Tuesday, June 2, 7pm at the David Brower Center in Berkeley. You know where that container of leftover shrimp resides, in the back of my refrigerator with the “science experiments.” And there it will remain with all that other forgotten food until the urge to purge takes hold (a rare occurrence) or until something starts to smell. (I am a guy.)\u003c/p>\n\u003cp>In eye-popping (and often gorgeous) detail, \u003cem>Just Eat It\u003c/em> illustrates how much food we waste in North America. For the record, forty percent of all the food raised or grown in our part of the world is left uneaten. Globally the figure is a whopping one third.\u003c/p>\n\u003cfigure id=\"attachment_96502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-1.jpg\" alt=\"Filmmakers Jen Rustemeyer and Grant Baldwin\" width=\"1920\" height=\"1821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-400x379.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-800x759.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1440x1366.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1180x1119.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-960x911.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filmmakers Jen Rustemeyer and Grant Baldwin \u003ccite>(Pure Souls Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The filmmakers have come up with novel ways to demonstrate just what this waste means, starting with their own habits in the kitchen. After learning about the billions of dollars of food that is discarded each year in North America, documentarians Grant Baldwin and Jenny Rustemeyer decide to live for six months on food that either has been or would otherwise be thrown away. This exercise in bartering, scrounging and dumpster diving yields an unexpected bounty, which the couple begins to share with friends and family.\u003c/p>\n\u003cfigure id=\"attachment_96503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-2.jpg\" alt=\"Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along the way, they explore the various points where perfectly good food gets tossed out for various reasons. A Fresno peach and nectarine farmer describes how less-than-cosmetically-perfect fruit ends up wasted before it even leaves the processing plant. A Salinas celery farmer demonstrates just how much of the plant gets left out in the field.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the produce comes to market, aesthetic, commercial and regulatory concerns determine whether it will wind up in our grocery bags. But even that is no guarantee that the food will be consumed. Nearly a quarter of what we buy goes uneaten. Once again, check the progress of those specimens growing in the back of your fridge.\u003c/p>\n\u003cfigure id=\"attachment_96504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-3.jpg\" alt=\"A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns.\" width=\"1920\" height=\"1219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1440x914.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-960x610.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Just Eat It\u003c/em> includes interviews with Dana Gunders, a San Francisco-based Food and Agriculture Project Scientist with the Natural Resources Defense Council, activist and author (\u003cem>Waste: Uncovering the Global Food Scandal\u003c/em>) Tristram Stuart and journalist and author (\u003cem>American Wasteland\u003c/em>) Jonathan Bloom. Bloom points out that our culture hasn’t always condoned such waste. During the not-so-distant past (think Great Depression and World War II) waste was unheard of. Bloom finds it odd that wasting food isn’t taboo, considering there are fines for littering and for failing to recycle. Wasting food is not only widespread; it’s condoned. Think about how the ever-increasing portions served up in North American restaurants encourage us to both over-eat AND waste food, which, during this period of extended drought in the western U.S., is really just the wasting of water, energy, and other finite resources.\u003c/p>\n\u003cp>Filmmakers Baldwin and Rustemeyer effectively demonstrate that food waste is a problem that is both social and systematic. We all participate, consciously or not. After watching \u003cem>Just Eat It\u003c/em>, I was moved to clean out my refrigerator and took a silent vow to be mindful of what I put back into it. Maybe next time I go to the farmers market I will buy that less-than-perfect piece of fruit, or that lonely bunch of greens…\u003c/p>\n\u003cp>https://youtu.be/zkASAZGIuu0\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Just Eat It\u003c/em> plays Tuesday, June 2, 7pm at the David Brower Center in Berkeley. There will be a post-film conversation with Dana Frasz, founder and director of Food Shift, an organization dedicated to reducing food waste in the Bay Area, and Ruben E. Canedo, current coordinating chair of the UC Berkeley Food Security Committee and Co-Chair of the UC System Global Food Initiative Food Access & Security Committee. For \u003ca href=\"http://www.browercenter.org/programs/reel-to-real\" target=\"_blank\" rel=\"noopener\">more information\u003c/a>, visit browercenter.org.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A couple weeks ago I made the Chili Shrimp recipe from Mark Bittman’s \u003cem>How to Cook Everything\u003c/em>. I am not a very practiced cook, which was why my partner bought me this book, and also why he creates bookmarks with the word “yum” and tiny, hand-drawn illustrations of the food to mark those recipes that I manage to successfully pull off. In any case, I whipped this one up, and as usual, made too much. We scraped the leftovers into a plastic container and put them into the fridge “for later.”\u003c/p>\n\u003cp>Those two-week-old shrimp swam vividly into my mind as I watched \u003cem>Just Eat It\u003c/em>, a new documentary about food waste that screens Tuesday, June 2, 7pm at the David Brower Center in Berkeley. You know where that container of leftover shrimp resides, in the back of my refrigerator with the “science experiments.” And there it will remain with all that other forgotten food until the urge to purge takes hold (a rare occurrence) or until something starts to smell. (I am a guy.)\u003c/p>\n\u003cp>In eye-popping (and often gorgeous) detail, \u003cem>Just Eat It\u003c/em> illustrates how much food we waste in North America. For the record, forty percent of all the food raised or grown in our part of the world is left uneaten. Globally the figure is a whopping one third.\u003c/p>\n\u003cfigure id=\"attachment_96502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-1.jpg\" alt=\"Filmmakers Jen Rustemeyer and Grant Baldwin\" width=\"1920\" height=\"1821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-400x379.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-800x759.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1440x1366.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1180x1119.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-960x911.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filmmakers Jen Rustemeyer and Grant Baldwin \u003ccite>(Pure Souls Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The filmmakers have come up with novel ways to demonstrate just what this waste means, starting with their own habits in the kitchen. After learning about the billions of dollars of food that is discarded each year in North America, documentarians Grant Baldwin and Jenny Rustemeyer decide to live for six months on food that either has been or would otherwise be thrown away. This exercise in bartering, scrounging and dumpster diving yields an unexpected bounty, which the couple begins to share with friends and family.\u003c/p>\n\u003cfigure id=\"attachment_96503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-2.jpg\" alt=\"Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along the way, they explore the various points where perfectly good food gets tossed out for various reasons. A Fresno peach and nectarine farmer describes how less-than-cosmetically-perfect fruit ends up wasted before it even leaves the processing plant. A Salinas celery farmer demonstrates just how much of the plant gets left out in the field.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the produce comes to market, aesthetic, commercial and regulatory concerns determine whether it will wind up in our grocery bags. But even that is no guarantee that the food will be consumed. Nearly a quarter of what we buy goes uneaten. Once again, check the progress of those specimens growing in the back of your fridge.\u003c/p>\n\u003cfigure id=\"attachment_96504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-3.jpg\" alt=\"A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns.\" width=\"1920\" height=\"1219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1440x914.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-960x610.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Just Eat It\u003c/em> includes interviews with Dana Gunders, a San Francisco-based Food and Agriculture Project Scientist with the Natural Resources Defense Council, activist and author (\u003cem>Waste: Uncovering the Global Food Scandal\u003c/em>) Tristram Stuart and journalist and author (\u003cem>American Wasteland\u003c/em>) Jonathan Bloom. Bloom points out that our culture hasn’t always condoned such waste. During the not-so-distant past (think Great Depression and World War II) waste was unheard of. Bloom finds it odd that wasting food isn’t taboo, considering there are fines for littering and for failing to recycle. Wasting food is not only widespread; it’s condoned. Think about how the ever-increasing portions served up in North American restaurants encourage us to both over-eat AND waste food, which, during this period of extended drought in the western U.S., is really just the wasting of water, energy, and other finite resources.\u003c/p>\n\u003cp>Filmmakers Baldwin and Rustemeyer effectively demonstrate that food waste is a problem that is both social and systematic. We all participate, consciously or not. After watching \u003cem>Just Eat It\u003c/em>, I was moved to clean out my refrigerator and took a silent vow to be mindful of what I put back into it. Maybe next time I go to the farmers market I will buy that less-than-perfect piece of fruit, or that lonely bunch of greens…\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/zkASAZGIuu0'\n title='//www.youtube.com/embed/zkASAZGIuu0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cem>Just Eat It\u003c/em> plays Tuesday, June 2, 7pm at the David Brower Center in Berkeley. There will be a post-film conversation with Dana Frasz, founder and director of Food Shift, an organization dedicated to reducing food waste in the Bay Area, and Ruben E. Canedo, current coordinating chair of the UC Berkeley Food Security Committee and Co-Chair of the UC System Global Food Initiative Food Access & Security Committee. For \u003ca href=\"http://www.browercenter.org/programs/reel-to-real\" target=\"_blank\" rel=\"noopener\">more information\u003c/a>, visit browercenter.org.\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
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