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"content": "\u003cp>On a recent rainy day, farmer Allen Druffel stands outside a silo shuffling his feet in the gravel. This co-op bin is where he stores his dried garbanzo beans in the tiny town of Colton, Wash. The place should be busy; trucks should be loading and hauling this year's crop to markets and international ports. But midafternoon, there's just the rain.\u003c/p>\n\u003cp>Since farmers like Druffel brought in this year's crops, hardly any garbanzos — or chickpeas — have moved.\u003c/p>\n\u003cp>\"Thirty to 40 percent of our total revenue is in the bin,\" Druffel says. \"And we're not sure what we want to do with it.\"\u003c/p>\n\u003cp>And it's bad times for lentils and peas, too. In the agriculture industry, these are all called pulse crops. The largest importers of U.S. pulse crops have slapped tariffs on them, and they've been sitting in silos ever since.\u003c/p>\n\u003cp>\u003cstrong>Bitter bumper\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The real trouble started early this year, with the U.S. pulling out of the Trans-Pacific Partnership. Then came President Trump's steel and aluminum tariffs. China and India are the two largest buyers of American garbanzos, peas and lentils, and those exports have all but stopped. Other countries are holding off on buying them, too, while the prices are unstable.\u003c/p>\n\u003cp>Druffel saw the market drop only when it was too late — after he had already planted the crop in the spring, and then again after harvest.\u003c/p>\n\u003cp>\"It was a bit of a roller coaster,\" Druffel says. \"It was one of the best crops we've ever harvested. And then to see the pricing take a 40 to 60 percent fall is really unfortunate. If you're talking real numbers, in February of 2018 I sold chickpeas for 50 cents a pound — and today they're trading at 18 cents a pound.\"\u003c/p>\n\u003cp>Dirk Hammond is an honest-to-goodness bean counter. He does the accounting at \u003ca href=\"https://gfbrocke.com/\">George F. Brocke & Sons\u003c/a>, a pulse crop exporter in Kendrick, Idaho.\u003c/p>\n\u003cp>\"I tell people this year, I feel like I'm the Grinch because of the prices,\" Hammond says. \"And it's, you know, nothing that we as a company, or any grower or landlord has done — it's just a circumstance of global politics and global trade.\"\u003c/p>\n\u003cp>At Brocke & Sons, high-tech systems sift through the harvest, sorting out the chaff and debris and packaging the pulse crops for shipment around the world. In the deafening facility, robots whiz and whirl, stacking hefty bags of garbanzo beans on wooden pallets.\u003c/p>\n\u003cp>Hammond says this year's pulse crops were nearly busting out of the bins. Farmers had plenty of moisture for their dryland or nonirrigated crops. So they had really great quality and yields. And across the nation, farmers planted more garbanzos than ever before — increasing the acres grown from about 600,000 acres to 800,000.\u003c/p>\n\u003cp>\u003cstrong>\"Real catastrophe\"\u003c/strong>\u003c/p>\n\u003cp>Down the road in Moscow, Idaho, Tim McGreevy is the head of the \u003ca href=\"https://www.usapulses.org/\">American Pulse Association\u003c/a>. He represents pulse crop growers across the country.\u003c/p>\n\u003cp>In the near 25 years he has held the job, McGreevy says he has never seen such a tough market. He estimates his pulse growers have lost $500 million so far.\u003c/p>\n\u003cp>\"To describe this as a bad year for export markets is a gross understatement — this has been a real catastrophe,\" McGreevy says.\u003c/p>\n\u003cp>And if markets don't reopen real soon, it is going to get a lot worse for farmers and processors.\u003c/p>\n\u003cp>So far, pulse farmers haven't been awarded much in the way of government payments or help. There are federal loans — and some farmers will have to take them to keep operating as they hold on to their crops, hoping for better prices by spring.\u003c/p>\n\u003cp>In January and February it's the bankers who will largely decide farmers' fates. Most farms have to borrow operating cash for each coming year to buy things like fuel, seeds and chemical fertilizer.\u003c/p>\n\u003cp>Right now, it's a question of what to plant to make those costs back. Not much in dryland is making money right now. Prices are at or below cost of production in this area for wheat, barley, rapeseed, lentils, garbs and peas.\u003c/p>\n\u003cp>\"There's not a lot to run right now, that is the absolute truth,\" McGreevy says.\u003c/p>\n\u003cp>McGreevy says older farmers might decide to just quit before the next go-round. But young farmers might be giving up the keys to the farm if things don't turn around in a matter of months.\u003c/p>\n\u003cp>\"Young farmers generally have a lot more debt that they are assuming as they are just starting off in their careers,\" he says. \"If they are purchasing any property, with prices that we are seeing right now, it's very difficult to cash flow that.\"\u003c/p>\n\u003cp>On farmer Allen Druffel's remote spread, the dirty-white sky is indistinguishable from the earth. Just a 5 o'clock shadow of wheat stubble bristles out of the snow. Druffel tries to brush off this year's disappointment and his family's risk.\u003c/p>\n\u003cp>\"No, it doesn't bother me,\" Druffel says in a low voice. \"It's the game we chose to play. I do it 'cause I love it.\"\u003c/p>\n\u003cp>Pressed a bit more, Druffel smiles. Through welling tears, he reluctantly admits:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Oh, it hits home.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Northwest News Network. To see more, visit \u003ca href=\"http://www.nwnewsnetwork.org/\">Northwest News Network\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Chickpeas+Sit+In+Silos+As+Trump%27s+Trade+Wars+Wage+On&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The real trouble started early this year, with the U.S. pulling out of the Trans-Pacific Partnership. Then came President Trump's steel and aluminum tariffs. China and India are the two largest buyers of American garbanzos, peas and lentils, and those exports have all but stopped. Other countries are holding off on buying them, too, while the prices are unstable.\u003c/p>\n\u003cp>Druffel saw the market drop only when it was too late — after he had already planted the crop in the spring, and then again after harvest.\u003c/p>\n\u003cp>\"It was a bit of a roller coaster,\" Druffel says. \"It was one of the best crops we've ever harvested. And then to see the pricing take a 40 to 60 percent fall is really unfortunate. 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He estimates his pulse growers have lost $500 million so far.\u003c/p>\n\u003cp>\"To describe this as a bad year for export markets is a gross understatement — this has been a real catastrophe,\" McGreevy says.\u003c/p>\n\u003cp>And if markets don't reopen real soon, it is going to get a lot worse for farmers and processors.\u003c/p>\n\u003cp>So far, pulse farmers haven't been awarded much in the way of government payments or help. There are federal loans — and some farmers will have to take them to keep operating as they hold on to their crops, hoping for better prices by spring.\u003c/p>\n\u003cp>In January and February it's the bankers who will largely decide farmers' fates. Most farms have to borrow operating cash for each coming year to buy things like fuel, seeds and chemical fertilizer.\u003c/p>\n\u003cp>Right now, it's a question of what to plant to make those costs back. Not much in dryland is making money right now. Prices are at or below cost of production in this area for wheat, barley, rapeseed, lentils, garbs and peas.\u003c/p>\n\u003cp>\"There's not a lot to run right now, that is the absolute truth,\" McGreevy says.\u003c/p>\n\u003cp>McGreevy says older farmers might decide to just quit before the next go-round. But young farmers might be giving up the keys to the farm if things don't turn around in a matter of months.\u003c/p>\n\u003cp>\"Young farmers generally have a lot more debt that they are assuming as they are just starting off in their careers,\" he says. \"If they are purchasing any property, with prices that we are seeing right now, it's very difficult to cash flow that.\"\u003c/p>\n\u003cp>On farmer Allen Druffel's remote spread, the dirty-white sky is indistinguishable from the earth. Just a 5 o'clock shadow of wheat stubble bristles out of the snow. 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"disqusTitle": "The Palestinian Chefs Building a Bridge to Their Culture Through Food",
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"content": "\u003cp>When Lamees Dahbour set up her weekly tent at Off The Grid, the San Francisco-based food truck fair, this year, she didn’t just unpack trays of fragrant falafel, crisp \u003cem>ejja\u003c/em> (vegetable fritters), and creamy \u003cem>mutabal\u003c/em> (eggplant dip). She also unfurled a red, black, white, and green Palestinian flag and displayed it proudly. The flag was a conversation-starter: \u003ca href=\"https://www.mamalamees.com/our-story\">Mama Lamees\u003c/a>, as she is affectionately known, says that people often came up and asked about it, although some confused Palestine with Pakistan. It was also a way to proudly share her identity, at a time when many Americans know little about Palestinian culture.\u003c/p>\n\u003cp>“We want to spread the word and the taste of some dishes, [and make it clear] that there is a culture called Palestinian, and there is a food belonging to that country,” says Dahbour.\u003c/p>\n\u003cp>Dahbour is featured in an upcoming episode of KCET’s documentary series “\u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen\">The Migrant Kitchen\u003c/a>,” alongside \u003ca href=\"https://www.thrillist.com/best-new-restaurants-2018?article=best-chef\">rising star\u003c/a> and fellow Palestinian chef, Reem Assil. The episode, which airs tonight, highlights the chefs’ work and sheds a rare light on Palestinians and the Arab world through food. At a time when anti-Arab sentiment is front and center in many parts of the U.S., Assil and Dahbour serve up a message of understanding and acceptance.\u003c/p>\n\u003cfigure id=\"attachment_131657\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg\" alt=\"Lamees Dahbour.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Palestinians have been cooking forever, but we kind of hide behind our food,” says Assil. “We’ll call it ‘Mediterranean,’ we don’t call it what it is, because we’re afraid.”\u003c/p>\n\u003cp>The antidote, for both these chefs, is visibility. At \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s California\u003c/a>, Assil’s Oakland-based bakery, she made the deliberate decision to call the menu “Arab street food.” For her, it’s a kind of reclamation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We should be proud to be Arab,” she says. “We’re a beautiful people, we’re not terrorists, we’re not all these backwards images that the media puts out about us.”\u003c/p>\n\u003cp>Inside Reem’s, voices singing in Arabic play over the speakers, a mural of a Palestinian activist graces the wall, and profiles of Middle Eastern artists, musicians, and thinkers are printed on each of the numbered order cards—like baseball cards for the culturally literate. And at \u003ca href=\"https://www.dyafaoakland.com/\">Dyafa\u003c/a>, the critically acclaimed Oakland restaurant Assil opened in April with Bay Area chef and restauranteur Daniel Patterson’s restaurant group, she’s bringing Syrian-Palestinian cuisine—often relegated to cheap-eats establishments—to a fine-dining setting.\u003c/p>\n\u003ch2>An Unlikely Journey to Owning a Food Business\u003c/h2>\n\u003cp>Though Dahbour is of Palestinian heritage, she was born in Kuwait. Her father left Palestine to escape political turmoil, undertaking an arduous desert crossing during which many of his friends died. In Kuwait, Dahbour grew up as the middle child in a large family. Around age 11 or 12, her mother was hospitalized for a time and Dahbour found herself in charge of the kitchen. She loved it. “[It] gave me a chance to be kind of the head of the household!” she laughs.\u003c/p>\n\u003cfigure id=\"attachment_131658\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg\" alt=\"Lamees Dahbour at work in the kitchen.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour at work in the kitchen. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At that point, operating a food business never crossed her mind. Instead, she pursued higher education, eventually working in business administration for the United Nations, a job that took her all over the Middle East. In 2006, she decided to move to the U.S. with her husband and small children to follow her extended family. Dahbour is frank about surviving domestic violence from her former husband, and she’s measured when she talks about her divorce and living as a single mother with three kids in elementary school.\u003c/p>\n\u003cp>“It was really tough financially to do and run everything in the family,” she says. “I spent almost six years in court, in family court, in criminal courts, just to get my family situation stable.” Around the time when her kids were graduating from elementary and middle school, that time of year when many families bring teachers and principals gifts, Dahbour made some calculations: She couldn’t afford to buy gifts for all her children’s teachers, but she could cook up a Palestinian feast, and offer “traditional dishes that are not in the market.”\u003c/p>\n\u003cp>The response to her food was overwhelmingly positive, and guests asked her, “Why aren’t you opening a restaurant?” The manager of her housing complex, who always followed the incredible smells coming out of her apartment and eventually joined the family for meals, agreed—and it was this manager who introduced Dahbour to La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> is a nonprofit incubator kitchen in San Francisco that supports working class food entrepreneurs, with a primary focus on immigrants and women of color. Now in their thirteenth year, La Cocina provides business resources and consulting for 35 to 40 entrepreneurs a year from their space in the city’s Mission District.\u003c/p>\n\u003ch2>Moving Forward, Despite Controversy\u003c/h2>\n\u003cp>Assil is also a La Cocina alum and her path to working in food was just as nonlinear as Dahbour’s. Before baking had even crossed her mind, Assil was a community organizer and activist. Her trajectory toward food began after 9/11, when a crescendo of anti-Arab sentiment fed into her sense of anxiety and a lack of belonging. She got sick, left college in 2003, and came to stay with family in California. Here, she says, she nursed herself back to health through food, anti-war activism, and “finding my voice as an Arab woman.”\u003c/p>\n\u003cp>There was one dish that Assil found especially captivating: \u003cem>man’oushe\u003c/em>, a chewy flatbread with crisp edges. It was \u003cem>man’oushe\u003c/em> that she made with her family, and \u003cem>man’oushe\u003c/em> that she saw again and again in local bakeries while on what she calls “a soul-searching trip to Lebanon and Syria.”\u003c/p>\n\u003cfigure id=\"attachment_131659\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg\" alt=\"Reem Assil making man’oushe at Reem’s California.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil making man’oushe at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For those of us from the Middle East, [\u003cem>man’oushe\u003c/em>] is a household name, it’s something we grew up eating,” says Ramzi Salti, a Lecturer in Arabic at Stanford University. Salti, who is also featured in “The Migrant Kitchen,” is author of \u003ca href=\"https://www.arabology.org/\">Arabology\u003c/a>, a blog that highlights culture from the Arab world. Watching the growth in popularity of \u003cem>man’oushe\u003c/em> here in the States has been something of a pleasant surprise, Salti says. “You live long enough, you see everything!” he laughs. In addition to being delicious, he adds, the flatbread is “supposed to have very healing qualities.”\u003c/p>\n\u003cp>For Assil, this healing wasn’t just physical, she also found it profound to explore the role bread plays in Arab cultures. “Bread is the lifeline, the oral history of my people,” she says. “It’s something that is accessible to both the rich and the poor and across cultures; everybody resonates with bread.”\u003c/p>\n\u003cp>In even the most remote mountain villages in the Middle East, Assil says, you’ll find a post office and a bakery. These bakeries are cornerstones in their communities, and seeing this inspired Assil to develop the concept for Reem’s at La Cocina in 2015. When a spot opened up at the busy Fruitvale Station transit hub in East Oakland the following year, it made perfect sense. Here, at a sunny corner spot just under the train platform, she serves up \u003cem>man’oushe\u003c/em> covered in flavorful \u003ci>za’atar\u003c/i>, \u003ci>shakshuka\u003c/i>, lamb baked in turnovers, chewy sesame-coated bread called \u003ci>khobz sim sim\u003c/i>, and rows of sweet pastries.\u003c/p>\n\u003cfigure id=\"attachment_131660\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg class=\"size-full wp-image-131660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg\" alt=\"Reem Assil holding her baby at Reem’s California. \" width=\"350\" height=\"519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-240x356.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil holding her baby at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has not been free from controversy, however. The large, colorful mural that decorates one wall of Reem’s Bakery—of a woman named Rasmea Odeh who, in 1970, at 21, was convicted by Israeli courts of participating in a bombing that killed two Israeli students—became a hot-button issue within weeks of the shop opening. While Assil sees Odeh as a civic leader and a symbol of resilience, \u003ca href=\"https://www.jweekly.com/2017/05/30/an-bakery-that-dishes-out-hatred/\">an op-ed\u003c/a> in The Jewish News of Northern California denounced the bakery for lionizing a “terrorist.” Hate mail and negative Yelp reviews followed, but Assil’s community rallied around her and the bakery. Today, the protesters have moved on, and the mural remains.\u003c/p>\n\u003cp>Both Assil and Dahbour stress the allyship they’ve seen from Jewish customers and friends. When her bakery was targeted, Assil says, “the first people to come to my side were my white and Jewish allies.”\u003c/p>\n\u003cp>On a similar note, Dahbour remembers how surprised she was when Israeli customers came to talk with her at her food tent, telling her where they were from and asking if they could reserve seats at her restaurant (there’s no brick-and mortar restaurant yet, however). The lawyer who volunteered to help register Dahbour’s business is Jewish and one of her closest friends; since he and his family keep kosher, she cooks vegetarian dishes for the meals they share so their families can eat together.\u003c/p>\n\u003cp>For both chefs, the lesson has been to model openness and civility, even when faced with opposition. “I feel like … food puts some peace between people,” says Dahbour, thoughtfully. “Food brings everyone to one table peacefully. I don’t think you’re going to cook for someone you hate.”\u003c/p>\n\u003cp>“One of the ways to counteract extremism or xenophobia is to show another side to the culture, or to the people, and what better way is there to do that than through food and cuisine?” asks Salti. His words are measured and cautiously optimistic. “Showing that side of the culture will perhaps lead to a better understanding of the region itself and show a better, more harmonious tomorrow.”\u003c/p>\n\u003cp>\u003cem>This article was produced in partnership with KCET’s “The Migrant Kitchen” and originally appeared on \u003ca href=\"https://civileats.com/2018/12/05/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food/\">Civil Eats\u003c/a>. Now in its third season, “The Migrant Kitchen” will air an episode profiling Dahbour and Assil on \u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen/episodes/manoushe\">December 5\u003c/a>. The trailer for the episode is embedded below.\u003c/em>\u003c/p>\n\u003cp>All photos by Jim Sullivan.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//players.brightcove.net/136368194/V1xBaDVb6l_default/index.html?videoId=5975995498001\" frameborder=\"0\" width=\"640\" height=\"360></iframe\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "Featured on the new season of KCET’s ‘Migrant Kitchen,’ Reem Assil and Lamees Dahbour are redefining their cuisine and culture, and serving up a message of peace.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Lamees Dahbour set up her weekly tent at Off The Grid, the San Francisco-based food truck fair, this year, she didn’t just unpack trays of fragrant falafel, crisp \u003cem>ejja\u003c/em> (vegetable fritters), and creamy \u003cem>mutabal\u003c/em> (eggplant dip). She also unfurled a red, black, white, and green Palestinian flag and displayed it proudly. The flag was a conversation-starter: \u003ca href=\"https://www.mamalamees.com/our-story\">Mama Lamees\u003c/a>, as she is affectionately known, says that people often came up and asked about it, although some confused Palestine with Pakistan. It was also a way to proudly share her identity, at a time when many Americans know little about Palestinian culture.\u003c/p>\n\u003cp>“We want to spread the word and the taste of some dishes, [and make it clear] that there is a culture called Palestinian, and there is a food belonging to that country,” says Dahbour.\u003c/p>\n\u003cp>Dahbour is featured in an upcoming episode of KCET’s documentary series “\u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen\">The Migrant Kitchen\u003c/a>,” alongside \u003ca href=\"https://www.thrillist.com/best-new-restaurants-2018?article=best-chef\">rising star\u003c/a> and fellow Palestinian chef, Reem Assil. The episode, which airs tonight, highlights the chefs’ work and sheds a rare light on Palestinians and the Arab world through food. At a time when anti-Arab sentiment is front and center in many parts of the U.S., Assil and Dahbour serve up a message of understanding and acceptance.\u003c/p>\n\u003cfigure id=\"attachment_131657\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg\" alt=\"Lamees Dahbour.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Palestinians have been cooking forever, but we kind of hide behind our food,” says Assil. “We’ll call it ‘Mediterranean,’ we don’t call it what it is, because we’re afraid.”\u003c/p>\n\u003cp>The antidote, for both these chefs, is visibility. At \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s California\u003c/a>, Assil’s Oakland-based bakery, she made the deliberate decision to call the menu “Arab street food.” For her, it’s a kind of reclamation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We should be proud to be Arab,” she says. “We’re a beautiful people, we’re not terrorists, we’re not all these backwards images that the media puts out about us.”\u003c/p>\n\u003cp>Inside Reem’s, voices singing in Arabic play over the speakers, a mural of a Palestinian activist graces the wall, and profiles of Middle Eastern artists, musicians, and thinkers are printed on each of the numbered order cards—like baseball cards for the culturally literate. And at \u003ca href=\"https://www.dyafaoakland.com/\">Dyafa\u003c/a>, the critically acclaimed Oakland restaurant Assil opened in April with Bay Area chef and restauranteur Daniel Patterson’s restaurant group, she’s bringing Syrian-Palestinian cuisine—often relegated to cheap-eats establishments—to a fine-dining setting.\u003c/p>\n\u003ch2>An Unlikely Journey to Owning a Food Business\u003c/h2>\n\u003cp>Though Dahbour is of Palestinian heritage, she was born in Kuwait. Her father left Palestine to escape political turmoil, undertaking an arduous desert crossing during which many of his friends died. In Kuwait, Dahbour grew up as the middle child in a large family. Around age 11 or 12, her mother was hospitalized for a time and Dahbour found herself in charge of the kitchen. She loved it. “[It] gave me a chance to be kind of the head of the household!” she laughs.\u003c/p>\n\u003cfigure id=\"attachment_131658\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg\" alt=\"Lamees Dahbour at work in the kitchen.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour at work in the kitchen. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At that point, operating a food business never crossed her mind. Instead, she pursued higher education, eventually working in business administration for the United Nations, a job that took her all over the Middle East. In 2006, she decided to move to the U.S. with her husband and small children to follow her extended family. Dahbour is frank about surviving domestic violence from her former husband, and she’s measured when she talks about her divorce and living as a single mother with three kids in elementary school.\u003c/p>\n\u003cp>“It was really tough financially to do and run everything in the family,” she says. “I spent almost six years in court, in family court, in criminal courts, just to get my family situation stable.” Around the time when her kids were graduating from elementary and middle school, that time of year when many families bring teachers and principals gifts, Dahbour made some calculations: She couldn’t afford to buy gifts for all her children’s teachers, but she could cook up a Palestinian feast, and offer “traditional dishes that are not in the market.”\u003c/p>\n\u003cp>The response to her food was overwhelmingly positive, and guests asked her, “Why aren’t you opening a restaurant?” The manager of her housing complex, who always followed the incredible smells coming out of her apartment and eventually joined the family for meals, agreed—and it was this manager who introduced Dahbour to La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> is a nonprofit incubator kitchen in San Francisco that supports working class food entrepreneurs, with a primary focus on immigrants and women of color. Now in their thirteenth year, La Cocina provides business resources and consulting for 35 to 40 entrepreneurs a year from their space in the city’s Mission District.\u003c/p>\n\u003ch2>Moving Forward, Despite Controversy\u003c/h2>\n\u003cp>Assil is also a La Cocina alum and her path to working in food was just as nonlinear as Dahbour’s. Before baking had even crossed her mind, Assil was a community organizer and activist. Her trajectory toward food began after 9/11, when a crescendo of anti-Arab sentiment fed into her sense of anxiety and a lack of belonging. She got sick, left college in 2003, and came to stay with family in California. Here, she says, she nursed herself back to health through food, anti-war activism, and “finding my voice as an Arab woman.”\u003c/p>\n\u003cp>There was one dish that Assil found especially captivating: \u003cem>man’oushe\u003c/em>, a chewy flatbread with crisp edges. It was \u003cem>man’oushe\u003c/em> that she made with her family, and \u003cem>man’oushe\u003c/em> that she saw again and again in local bakeries while on what she calls “a soul-searching trip to Lebanon and Syria.”\u003c/p>\n\u003cfigure id=\"attachment_131659\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg\" alt=\"Reem Assil making man’oushe at Reem’s California.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil making man’oushe at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For those of us from the Middle East, [\u003cem>man’oushe\u003c/em>] is a household name, it’s something we grew up eating,” says Ramzi Salti, a Lecturer in Arabic at Stanford University. Salti, who is also featured in “The Migrant Kitchen,” is author of \u003ca href=\"https://www.arabology.org/\">Arabology\u003c/a>, a blog that highlights culture from the Arab world. Watching the growth in popularity of \u003cem>man’oushe\u003c/em> here in the States has been something of a pleasant surprise, Salti says. “You live long enough, you see everything!” he laughs. In addition to being delicious, he adds, the flatbread is “supposed to have very healing qualities.”\u003c/p>\n\u003cp>For Assil, this healing wasn’t just physical, she also found it profound to explore the role bread plays in Arab cultures. “Bread is the lifeline, the oral history of my people,” she says. “It’s something that is accessible to both the rich and the poor and across cultures; everybody resonates with bread.”\u003c/p>\n\u003cp>In even the most remote mountain villages in the Middle East, Assil says, you’ll find a post office and a bakery. These bakeries are cornerstones in their communities, and seeing this inspired Assil to develop the concept for Reem’s at La Cocina in 2015. When a spot opened up at the busy Fruitvale Station transit hub in East Oakland the following year, it made perfect sense. Here, at a sunny corner spot just under the train platform, she serves up \u003cem>man’oushe\u003c/em> covered in flavorful \u003ci>za’atar\u003c/i>, \u003ci>shakshuka\u003c/i>, lamb baked in turnovers, chewy sesame-coated bread called \u003ci>khobz sim sim\u003c/i>, and rows of sweet pastries.\u003c/p>\n\u003cfigure id=\"attachment_131660\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg class=\"size-full wp-image-131660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg\" alt=\"Reem Assil holding her baby at Reem’s California. \" width=\"350\" height=\"519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-240x356.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil holding her baby at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has not been free from controversy, however. The large, colorful mural that decorates one wall of Reem’s Bakery—of a woman named Rasmea Odeh who, in 1970, at 21, was convicted by Israeli courts of participating in a bombing that killed two Israeli students—became a hot-button issue within weeks of the shop opening. While Assil sees Odeh as a civic leader and a symbol of resilience, \u003ca href=\"https://www.jweekly.com/2017/05/30/an-bakery-that-dishes-out-hatred/\">an op-ed\u003c/a> in The Jewish News of Northern California denounced the bakery for lionizing a “terrorist.” Hate mail and negative Yelp reviews followed, but Assil’s community rallied around her and the bakery. Today, the protesters have moved on, and the mural remains.\u003c/p>\n\u003cp>Both Assil and Dahbour stress the allyship they’ve seen from Jewish customers and friends. When her bakery was targeted, Assil says, “the first people to come to my side were my white and Jewish allies.”\u003c/p>\n\u003cp>On a similar note, Dahbour remembers how surprised she was when Israeli customers came to talk with her at her food tent, telling her where they were from and asking if they could reserve seats at her restaurant (there’s no brick-and mortar restaurant yet, however). The lawyer who volunteered to help register Dahbour’s business is Jewish and one of her closest friends; since he and his family keep kosher, she cooks vegetarian dishes for the meals they share so their families can eat together.\u003c/p>\n\u003cp>For both chefs, the lesson has been to model openness and civility, even when faced with opposition. “I feel like … food puts some peace between people,” says Dahbour, thoughtfully. “Food brings everyone to one table peacefully. I don’t think you’re going to cook for someone you hate.”\u003c/p>\n\u003cp>“One of the ways to counteract extremism or xenophobia is to show another side to the culture, or to the people, and what better way is there to do that than through food and cuisine?” asks Salti. His words are measured and cautiously optimistic. “Showing that side of the culture will perhaps lead to a better understanding of the region itself and show a better, more harmonious tomorrow.”\u003c/p>\n\u003cp>\u003cem>This article was produced in partnership with KCET’s “The Migrant Kitchen” and originally appeared on \u003ca href=\"https://civileats.com/2018/12/05/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food/\">Civil Eats\u003c/a>. Now in its third season, “The Migrant Kitchen” will air an episode profiling Dahbour and Assil on \u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen/episodes/manoushe\">December 5\u003c/a>. The trailer for the episode is embedded below.\u003c/em>\u003c/p>\n\u003cp>All photos by Jim Sullivan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Big Soda And The Ballot: Soda Industry Takes Cues From Tobacco To Combat Taxes",
"title": "Big Soda And The Ballot: Soda Industry Takes Cues From Tobacco To Combat Taxes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Taxing soda is an increasingly popular approach to raising revenue while combating obesity, which affects \u003ca href=\"https://www.cdc.gov/obesity/data/adult.html\">40 percent\u003c/a> of American adults. But the sweetened-beverage industry is not about to go away quietly.\u003c/p>\n\u003cp>Ahead of the U.S. midterm elections, the soda industry poured millions of dollars into fighting taxes on sugary drinks. In recent years, it has been largely successful in shutting down new taxes, except in a handful of major cities.\u003c/p>\n\u003cp>The industry is now pushing statewide measures that strip cities and towns of their ability to tax soda. Two of these initiatives will be on the ballot Tuesday in \u003ca href=\"https://ballotpedia.org/Washington_Initiative_1634,_Prohibit_Local_Taxes_on_Groceries_Measure_(2018)\">Washington\u003c/a> and \u003ca href=\"https://ballotpedia.org/Oregon_Measure_103,_Ban_Tax_on_Groceries_Initiative_(2018)\">Oregon\u003c/a>. \u003ca href=\"https://www.azcentral.com/story/news/politics/legislature/2018/03/19/arizona-bans-extra-taxes-soda-sugary-drinks/433235002/\">Arizona\u003c/a> and \u003ca href=\"https://www.mlive.com/news/index.ssf/2017/10/no_soda_taxes_for_local_govern.html\">Michigan\u003c/a> already ban localities from enacting soda taxes.\u003c/p>\n\u003cp>In California, where four cities have soda taxes, the beverage industry pressured lawmakers this summer into accepting \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">a 12-year moratorium\u003c/a> on local taxes on sugar-sweetened drinks. Some lawmakers say Californians are being \"held hostage\" over the measure by the soda industry, which spent \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">$7 million\u003c/a> on a ballot initiative that would have made it much harder for cities to raise taxes of any kind. The beverage industry dropped the initiative after lawmakers agreed to the moratorium.\u003c/p>\n\u003cp>The sweetened-beverage industry is also \u003ca href=\"https://www.vitalstrategies.org/foolmetwice/FoolMeTwice_Report.pdf\">cultivating relationships\u003c/a> with doctors and scientists, which public health advocates say they've seen before. \"There are definitely parallels with the tobacco industry,\" says Betsy Janes of the \u003ca href=\"https://www.fightcancer.org\">American Cancer Society Cancer Action Network\u003c/a>. Soda makers \"are happy to take a page from their playbook.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's because for years, tobacco companies used their lobbying clout to persuade state lawmakers to block cities and counties from passing smoke-free ordinances. By 2006, 21 states had pre-empted local smoke-free laws, according to Americans for Nonsmokers' Rights. Even today, 13 states have some sort of ban on local smoke-free laws.\u003c/p>\n\u003cp>By comparison more than \u003ca href=\"http://webcache.googleusercontent.com/search?q=cache:SyGsO1b23WgJ:https://www.worldobesity.org/news/wof-press-release-sugar-taxes/&hl=en&gl=us&strip=1&vwsrc=0\">30 countries\u003c/a> and \u003ca href=\"https://cspinet.org/sites/default/files/attachment/soda-taxes-passed-to-date.pdf\">seven U.S. cities\u003c/a> — including Seattle, San Francisco and Boulder, Colo. — now tax sugary drinks.\u003c/p>\n\u003cp>Most public health advocates describe soda taxes as a \u003ca href=\"https://www.healthaffairs.org/do/10.1377/hblog20170222.058886/full/\">proven way\u003c/a> to reduce Americans' consumption of added sugars, which, along with other dietary factors, have been linked to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852674/pdf/nihms946949.pdf\">40,000 deaths\u003c/a> from heart disease every year. A \u003ca href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0176336\">study\u003c/a> published last year in \u003cem>PLOS One\u003c/em> projects that Mexico's soda tax will prevent up to 134,000 cases of diabetes by 2030. And in Philadelphia, sales of sweetened beverages fell 57 percent after a city tax of 1.5 cents per ounce took effect, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>.\u003c/p>\n\u003cp>Soda companies are using their war chests to fund the Washington and Oregon ballot measures. Coca-Cola has contributed nearly half the \u003ca href=\"https://www.pdc.wa.gov/browse/campaign-explorer/committee?filer_id=YESTA%252520%252520015&election_year=2018\">$20 million\u003c/a> raised in support of the Washington initiative, while the \u003ca href=\"https://secure.sos.state.or.us/orestar/cneSearch.do?cneSearchButtonName=search&cneSearchFilerCommitteeId=19419\">American Beverage Association\u003c/a> has contributed about half the \u003ca href=\"https://secure.sos.state.or.us/orestar/publicAccountSummary.do?filerId=19419\">$5.6 million\u003c/a> behind the Oregon measure, according to state records.\u003c/p>\n\u003cp>\u003cstrong>Tax impacts on business, health\u003c/strong>\u003c/p>\n\u003cp>PepsiCo, one of the largest soda companies, did not respond to calls or emails. Coca-Cola declined to comment on the issue, referring all questions to the American Beverage Association, which represents the soda industry. \u003ca href=\"https://www.ameribev.org/about-us/aba-team/\">William Dermody\u003c/a>, a spokesman for the beverage association, declined to comment on the comparison with Big Tobacco. But Dermody says the soda industry supports \"keeping food and beverages affordable\" and is \"standing up for small business and working families\" by supporting the ballot measures. Taxes on soda and other groceries \"are harmful; they raise prices and they cost jobs,\" he says.\u003c/p>\n\u003cp>Health advocates say the ballot measures aren't really about groceries.\u003c/p>\n\u003cp>In Washington state, basic groceries are exempt from sales taxes, notes state \u003ca href=\"http://sdc.wastateleg.org/carlyle/\">Sen. Reuven Carlyle\u003c/a>, a Seattle Democrat opposed to the initiative to limit cities' ability to tax soda. He recently \u003ca href=\"https://twitter.com/Reuvencarlyle/status/1059175331083341824\">tweeted\u003c/a>: \"Coke and Pepsi's undignified $22 million campaign to strip local gov't authority sent 11 campaign advertisements to my wife alone. Regardless of their short term wins, one day big soda will find their brand equity in the same league as the NRA, big tobacco, big oil.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.tobaccofreekids.org/about/our-team/matt-myers\">Matthew Myers\u003c/a> of the Campaign for Tobacco-Free Kids is a veteran of the tobacco wars. He notes that the tobacco industry fought smoke-free laws by warning that they would drive customers away from restaurants and bars. In fact, the \u003ca href=\"https://www.cdc.gov/tobacco/data_statistics/fact_sheets/secondhand_smoke/protection/hospitality/index.htm\">Centers for Disease Control and Prevention\u003c/a> has reported that smoking bans increase business at bars and restaurants because customers enjoy clean air.\u003c/p>\n\u003cp>Similarly, research shows that Philadelphia's sugary drink tax hasn't hurt other aspects of the grocery business, Myers says. Although sales of sugary drinks have fallen, overall business at chain stores hasn't suffered, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>. A \u003ca href=\"https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">study of a soda tax in Berkeley, Calif.\u003c/a>, found similar results, with residents buying less soda but more bottled water.\u003c/p>\n\u003cp>Public health groups said they aren't giving up on soda taxes. In California, the \u003ca href=\"https://www.cda.org/Portals/0/press/pr_0718_soda_tax.pdf\">state dental and medical associations\u003c/a> have filed a ballot measure for 2020 to create a statewide tax on sugary drinks.\u003c/p>\n\u003cp>\u003cstrong>A show of financial force\u003c/strong>\u003c/p>\n\u003cp>Soda makers have plenty of money for a fight. The food and beverage industry spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=N01\">$22.3 million\u003c/a> in 2018 on lobbying, which includes $5.4 million by Coca-Cola and $2.8 million by PepsiCo. That's more than the tobacco industry, which spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=A02\">$16.7 million\u003c/a> on lobbying in 2018. In 1998, when the tobacco industry was under similar pressure, it spent $72 million on lobbying, according to \u003ca href=\"http://OpenSecrets.org\">OpenSecrets.org\u003c/a>.\u003c/p>\n\u003cp>The tobacco industry also spent decades funneling money into research that made cigarettes look less harmful than they really were, Myers says. Now beverage companies are trying to win over scientists and medical societies too, says \u003ca href=\"https://www.foodpolitics.com/\">Marion Nestle,\u003c/a> an emeritus professor of nutrition, food studies and public health at New York University and author of \"Unsavory Truth: How Food Companies Skew the Science of What We Eat.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.coca-colacompany.com/transparency/transparency-faq\">Coca-Cola\u003c/a> spent $146 million on \"well-being related scientific research, partnership and health professional activities\" from 2010 through 2017, according to the company's own records. A \u003ca href=\"https://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">2016 study\u003c/a> found that Coca-Cola and PepsiCo funded 95 national medical organizations from 2011 to 2015, while lobbying against 29 public health bills that aimed to reduce soda consumption or improve diet. Coca-Cola funded the publication of 389 articles in 169 journals from 2008 to 2016, according to a \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/cocacola-a-model-of-transparency-in-research-partnerships-a-network-analysis-of-cocacolas-research-funding-20082016/D73D7B77A29BFED193858AE79780B703\">study\u003c/a> published this year in the journal \u003cem>Public Health Nutrition\u003c/em>.\u003c/p>\n\u003cp>Nestle says no one should be surprised that \u003ca href=\"http://annals.org/aim/article-abstract/2578450/do-sugar-sweetened-beverages-cause-obesity-diabetes-industry-manufacture-scientific\">industry-funded research\u003c/a> tends to absolve soda from any role in causing obesity. Beverage industry research typically shifts the blame for obesity onto inactivity and \"energy balance,\" suggesting that exercise is far more important to weight loss than cutting back on sugar and calories, she says.\u003c/p>\n\u003cp>While independent researchers have found evidence linking sugary drinks to \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/benefits-of-limiting-sugary-beverages/\">obesity, heart disease and diabetes\u003c/a>, Dermody questions the link between sugary drinks and obesity. Obesity has increased steadily over the past three decades. Yet in 2015, sales of carbonated soft drinks fell to their \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\">lowest level in 30 years\u003c/a>, suggesting the obesity epidemic is being driven by something other than soda, Dermody says. He notes that half the soft drinks sold today have no calories. That shows that voluntary industry efforts to reduce sugar and calories in soft drinks are working, and that taxes aren't needed.\u003c/p>\n\u003cp>\u003cstrong>Medical groups and industry funds\u003c/strong>\u003c/p>\n\u003cp>A number of medical groups and universities stopped accepting soda industry funding in 2015 after extensive publicity of Coca-Cola's attempts to influence science. Most \u003ca href=\"https://newsroom.heart.org/news/health-and-justice-nonprofits-oppose-sweetheart-deal-american-beverage-association-seeks-from-california\">health groups\u003c/a> — including the American Heart Association, American Cancer Society and American Diabetes Association – now support soda taxes.\u003c/p>\n\u003cp>But two medical groups have defied this trend.\u003c/p>\n\u003cp>In July, just after California lawmakers approved the moratorium on soda taxes, the Obesity Society, which represents doctors who treat overweight patients, issued a \u003ca href=\"https://globenewswire.com/news-release/2018/07/12/1536602/0/en/The-Obesity-Society-Calls-for-More-Research-on-Sugar-Sweetened-Beverage-Tax.html\">statement\u003c/a> saying there's no proof that such measures will save lives.\u003c/p>\n\u003cp>The Academy of Nutrition and Dietetics, which includes dietitians, has taken a \"neutral\" stand on soda taxes, noting that \"scientific evidence is insufficiently clear.\" In a statement similar to positions taken by the beverage industry, the nutrition academy said, \"No single food or beverage leads to overweight or obesity when consumed in moderate amounts and within the context of the total diet.\"\u003c/p>\n\u003cp>Both the obesity and nutrition groups have had close relationships with the soda industry. Coca-Cola and PepsiCo were \"\u003ca href=\"https://www.eatrightpro.org/-/media/eatrightpro-files/about-us/annual-reports/annualreport-2016.pdf?la=en&hash=AF58BF192B7A8C78B901CB26ED59DF7B6FAB0225\">premier sponsors\u003c/a>\" of the nutrition academy in 2016, according to the group's annual report. PepsiCo and Ocean Spray paid for \u003ca href=\"https://s19.a2zinc.net/clients/Academy/FNCE2018/Public/EventMap.aspx?shavailable=1&ID=2430\">\"premium\" exhibit booths\u003c/a> at the nutrition academy's national conference in October. Booths that size cost \u003ca href=\"https://eatrightfnce.org/wp-content/uploads/2017/12/ExhibitorProspectusFNCE18.pdf\">$40,000 to $50,000\u003c/a> each.\u003c/p>\n\u003cp>In October, PepsiCo underwrote a special issue of the \u003ca href=\"https://onlinelibrary.wiley.com/toc/1930739x/2018/26/S3\">Obesity Society's journal\u003c/a>, which was devoted entirely to the science of artificial sweeteners, at a cost of $26,880. Although PepsiCo paid the journal's publisher for the special issue, part of the money also went to the Obesity Society, says Dr. \u003ca href=\"http://tosconnect.obesity.org/obesity/content/new-item5/steven-heymsfield\">Steven Heymsfield\u003c/a>, the group's president-elect. The Obesity Society has nurtured close ties with soda makers through a \u003ca href=\"https://higherlogicdownload.s3.amazonaws.com/OBESITY/004d4f70-37d5-434e-b24d-08a32dfdfcd9/UploadedImages/Web_Summary_Sept_2015_FIEC_Meeting.pdf\">food industry engagement council\u003c/a>. Past meetings were chaired by executives of PepsiCo and attended by employees of the Dr Pepper Snapple Group, now known as Keurig Dr Pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://tosconnect.obesity.org/obesity/about/executive-director\">Anthony Comuzzie\u003c/a>, the Obesity Society's executive director, says the society has disbanded the food industry council. In an email, Comuzzie denied that the society's ties to industry have influenced its position on soda taxes. \"To imply that the group or society collectively is biased by food companies has no basis in reality,\" he wrote.\u003c/p>\n\u003cp>But Nestle is not buying it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It is shameful that the academy is not strongly supporting public health measures to prevent obesity,\" Nestle says. \"The academy's position puts it squarely on the side of the food industry and against public health.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Kaiser Health News. To see more, visit \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Big+Soda+And+The+Ballot%3A+Soda+Industry+Takes+Cues+From+Tobacco+To+Combat+Taxes&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Voters in Oregon and Washington will decide Tuesday whether to strip cities of their ability to tax sugary drinks, thanks to ballot initiatives backed by Big Soda.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Taxing soda is an increasingly popular approach to raising revenue while combating obesity, which affects \u003ca href=\"https://www.cdc.gov/obesity/data/adult.html\">40 percent\u003c/a> of American adults. But the sweetened-beverage industry is not about to go away quietly.\u003c/p>\n\u003cp>Ahead of the U.S. midterm elections, the soda industry poured millions of dollars into fighting taxes on sugary drinks. In recent years, it has been largely successful in shutting down new taxes, except in a handful of major cities.\u003c/p>\n\u003cp>The industry is now pushing statewide measures that strip cities and towns of their ability to tax soda. Two of these initiatives will be on the ballot Tuesday in \u003ca href=\"https://ballotpedia.org/Washington_Initiative_1634,_Prohibit_Local_Taxes_on_Groceries_Measure_(2018)\">Washington\u003c/a> and \u003ca href=\"https://ballotpedia.org/Oregon_Measure_103,_Ban_Tax_on_Groceries_Initiative_(2018)\">Oregon\u003c/a>. \u003ca href=\"https://www.azcentral.com/story/news/politics/legislature/2018/03/19/arizona-bans-extra-taxes-soda-sugary-drinks/433235002/\">Arizona\u003c/a> and \u003ca href=\"https://www.mlive.com/news/index.ssf/2017/10/no_soda_taxes_for_local_govern.html\">Michigan\u003c/a> already ban localities from enacting soda taxes.\u003c/p>\n\u003cp>In California, where four cities have soda taxes, the beverage industry pressured lawmakers this summer into accepting \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">a 12-year moratorium\u003c/a> on local taxes on sugar-sweetened drinks. Some lawmakers say Californians are being \"held hostage\" over the measure by the soda industry, which spent \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">$7 million\u003c/a> on a ballot initiative that would have made it much harder for cities to raise taxes of any kind. The beverage industry dropped the initiative after lawmakers agreed to the moratorium.\u003c/p>\n\u003cp>The sweetened-beverage industry is also \u003ca href=\"https://www.vitalstrategies.org/foolmetwice/FoolMeTwice_Report.pdf\">cultivating relationships\u003c/a> with doctors and scientists, which public health advocates say they've seen before. \"There are definitely parallels with the tobacco industry,\" says Betsy Janes of the \u003ca href=\"https://www.fightcancer.org\">American Cancer Society Cancer Action Network\u003c/a>. Soda makers \"are happy to take a page from their playbook.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's because for years, tobacco companies used their lobbying clout to persuade state lawmakers to block cities and counties from passing smoke-free ordinances. By 2006, 21 states had pre-empted local smoke-free laws, according to Americans for Nonsmokers' Rights. Even today, 13 states have some sort of ban on local smoke-free laws.\u003c/p>\n\u003cp>By comparison more than \u003ca href=\"http://webcache.googleusercontent.com/search?q=cache:SyGsO1b23WgJ:https://www.worldobesity.org/news/wof-press-release-sugar-taxes/&hl=en&gl=us&strip=1&vwsrc=0\">30 countries\u003c/a> and \u003ca href=\"https://cspinet.org/sites/default/files/attachment/soda-taxes-passed-to-date.pdf\">seven U.S. cities\u003c/a> — including Seattle, San Francisco and Boulder, Colo. — now tax sugary drinks.\u003c/p>\n\u003cp>Most public health advocates describe soda taxes as a \u003ca href=\"https://www.healthaffairs.org/do/10.1377/hblog20170222.058886/full/\">proven way\u003c/a> to reduce Americans' consumption of added sugars, which, along with other dietary factors, have been linked to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852674/pdf/nihms946949.pdf\">40,000 deaths\u003c/a> from heart disease every year. A \u003ca href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0176336\">study\u003c/a> published last year in \u003cem>PLOS One\u003c/em> projects that Mexico's soda tax will prevent up to 134,000 cases of diabetes by 2030. And in Philadelphia, sales of sweetened beverages fell 57 percent after a city tax of 1.5 cents per ounce took effect, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>.\u003c/p>\n\u003cp>Soda companies are using their war chests to fund the Washington and Oregon ballot measures. Coca-Cola has contributed nearly half the \u003ca href=\"https://www.pdc.wa.gov/browse/campaign-explorer/committee?filer_id=YESTA%252520%252520015&election_year=2018\">$20 million\u003c/a> raised in support of the Washington initiative, while the \u003ca href=\"https://secure.sos.state.or.us/orestar/cneSearch.do?cneSearchButtonName=search&cneSearchFilerCommitteeId=19419\">American Beverage Association\u003c/a> has contributed about half the \u003ca href=\"https://secure.sos.state.or.us/orestar/publicAccountSummary.do?filerId=19419\">$5.6 million\u003c/a> behind the Oregon measure, according to state records.\u003c/p>\n\u003cp>\u003cstrong>Tax impacts on business, health\u003c/strong>\u003c/p>\n\u003cp>PepsiCo, one of the largest soda companies, did not respond to calls or emails. Coca-Cola declined to comment on the issue, referring all questions to the American Beverage Association, which represents the soda industry. \u003ca href=\"https://www.ameribev.org/about-us/aba-team/\">William Dermody\u003c/a>, a spokesman for the beverage association, declined to comment on the comparison with Big Tobacco. But Dermody says the soda industry supports \"keeping food and beverages affordable\" and is \"standing up for small business and working families\" by supporting the ballot measures. Taxes on soda and other groceries \"are harmful; they raise prices and they cost jobs,\" he says.\u003c/p>\n\u003cp>Health advocates say the ballot measures aren't really about groceries.\u003c/p>\n\u003cp>In Washington state, basic groceries are exempt from sales taxes, notes state \u003ca href=\"http://sdc.wastateleg.org/carlyle/\">Sen. Reuven Carlyle\u003c/a>, a Seattle Democrat opposed to the initiative to limit cities' ability to tax soda. He recently \u003ca href=\"https://twitter.com/Reuvencarlyle/status/1059175331083341824\">tweeted\u003c/a>: \"Coke and Pepsi's undignified $22 million campaign to strip local gov't authority sent 11 campaign advertisements to my wife alone. Regardless of their short term wins, one day big soda will find their brand equity in the same league as the NRA, big tobacco, big oil.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.tobaccofreekids.org/about/our-team/matt-myers\">Matthew Myers\u003c/a> of the Campaign for Tobacco-Free Kids is a veteran of the tobacco wars. He notes that the tobacco industry fought smoke-free laws by warning that they would drive customers away from restaurants and bars. In fact, the \u003ca href=\"https://www.cdc.gov/tobacco/data_statistics/fact_sheets/secondhand_smoke/protection/hospitality/index.htm\">Centers for Disease Control and Prevention\u003c/a> has reported that smoking bans increase business at bars and restaurants because customers enjoy clean air.\u003c/p>\n\u003cp>Similarly, research shows that Philadelphia's sugary drink tax hasn't hurt other aspects of the grocery business, Myers says. Although sales of sugary drinks have fallen, overall business at chain stores hasn't suffered, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>. A \u003ca href=\"https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">study of a soda tax in Berkeley, Calif.\u003c/a>, found similar results, with residents buying less soda but more bottled water.\u003c/p>\n\u003cp>Public health groups said they aren't giving up on soda taxes. In California, the \u003ca href=\"https://www.cda.org/Portals/0/press/pr_0718_soda_tax.pdf\">state dental and medical associations\u003c/a> have filed a ballot measure for 2020 to create a statewide tax on sugary drinks.\u003c/p>\n\u003cp>\u003cstrong>A show of financial force\u003c/strong>\u003c/p>\n\u003cp>Soda makers have plenty of money for a fight. The food and beverage industry spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=N01\">$22.3 million\u003c/a> in 2018 on lobbying, which includes $5.4 million by Coca-Cola and $2.8 million by PepsiCo. That's more than the tobacco industry, which spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=A02\">$16.7 million\u003c/a> on lobbying in 2018. In 1998, when the tobacco industry was under similar pressure, it spent $72 million on lobbying, according to \u003ca href=\"http://OpenSecrets.org\">OpenSecrets.org\u003c/a>.\u003c/p>\n\u003cp>The tobacco industry also spent decades funneling money into research that made cigarettes look less harmful than they really were, Myers says. Now beverage companies are trying to win over scientists and medical societies too, says \u003ca href=\"https://www.foodpolitics.com/\">Marion Nestle,\u003c/a> an emeritus professor of nutrition, food studies and public health at New York University and author of \"Unsavory Truth: How Food Companies Skew the Science of What We Eat.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.coca-colacompany.com/transparency/transparency-faq\">Coca-Cola\u003c/a> spent $146 million on \"well-being related scientific research, partnership and health professional activities\" from 2010 through 2017, according to the company's own records. A \u003ca href=\"https://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">2016 study\u003c/a> found that Coca-Cola and PepsiCo funded 95 national medical organizations from 2011 to 2015, while lobbying against 29 public health bills that aimed to reduce soda consumption or improve diet. Coca-Cola funded the publication of 389 articles in 169 journals from 2008 to 2016, according to a \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/cocacola-a-model-of-transparency-in-research-partnerships-a-network-analysis-of-cocacolas-research-funding-20082016/D73D7B77A29BFED193858AE79780B703\">study\u003c/a> published this year in the journal \u003cem>Public Health Nutrition\u003c/em>.\u003c/p>\n\u003cp>Nestle says no one should be surprised that \u003ca href=\"http://annals.org/aim/article-abstract/2578450/do-sugar-sweetened-beverages-cause-obesity-diabetes-industry-manufacture-scientific\">industry-funded research\u003c/a> tends to absolve soda from any role in causing obesity. Beverage industry research typically shifts the blame for obesity onto inactivity and \"energy balance,\" suggesting that exercise is far more important to weight loss than cutting back on sugar and calories, she says.\u003c/p>\n\u003cp>While independent researchers have found evidence linking sugary drinks to \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/benefits-of-limiting-sugary-beverages/\">obesity, heart disease and diabetes\u003c/a>, Dermody questions the link between sugary drinks and obesity. Obesity has increased steadily over the past three decades. Yet in 2015, sales of carbonated soft drinks fell to their \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\">lowest level in 30 years\u003c/a>, suggesting the obesity epidemic is being driven by something other than soda, Dermody says. He notes that half the soft drinks sold today have no calories. That shows that voluntary industry efforts to reduce sugar and calories in soft drinks are working, and that taxes aren't needed.\u003c/p>\n\u003cp>\u003cstrong>Medical groups and industry funds\u003c/strong>\u003c/p>\n\u003cp>A number of medical groups and universities stopped accepting soda industry funding in 2015 after extensive publicity of Coca-Cola's attempts to influence science. Most \u003ca href=\"https://newsroom.heart.org/news/health-and-justice-nonprofits-oppose-sweetheart-deal-american-beverage-association-seeks-from-california\">health groups\u003c/a> — including the American Heart Association, American Cancer Society and American Diabetes Association – now support soda taxes.\u003c/p>\n\u003cp>But two medical groups have defied this trend.\u003c/p>\n\u003cp>In July, just after California lawmakers approved the moratorium on soda taxes, the Obesity Society, which represents doctors who treat overweight patients, issued a \u003ca href=\"https://globenewswire.com/news-release/2018/07/12/1536602/0/en/The-Obesity-Society-Calls-for-More-Research-on-Sugar-Sweetened-Beverage-Tax.html\">statement\u003c/a> saying there's no proof that such measures will save lives.\u003c/p>\n\u003cp>The Academy of Nutrition and Dietetics, which includes dietitians, has taken a \"neutral\" stand on soda taxes, noting that \"scientific evidence is insufficiently clear.\" In a statement similar to positions taken by the beverage industry, the nutrition academy said, \"No single food or beverage leads to overweight or obesity when consumed in moderate amounts and within the context of the total diet.\"\u003c/p>\n\u003cp>Both the obesity and nutrition groups have had close relationships with the soda industry. Coca-Cola and PepsiCo were \"\u003ca href=\"https://www.eatrightpro.org/-/media/eatrightpro-files/about-us/annual-reports/annualreport-2016.pdf?la=en&hash=AF58BF192B7A8C78B901CB26ED59DF7B6FAB0225\">premier sponsors\u003c/a>\" of the nutrition academy in 2016, according to the group's annual report. PepsiCo and Ocean Spray paid for \u003ca href=\"https://s19.a2zinc.net/clients/Academy/FNCE2018/Public/EventMap.aspx?shavailable=1&ID=2430\">\"premium\" exhibit booths\u003c/a> at the nutrition academy's national conference in October. Booths that size cost \u003ca href=\"https://eatrightfnce.org/wp-content/uploads/2017/12/ExhibitorProspectusFNCE18.pdf\">$40,000 to $50,000\u003c/a> each.\u003c/p>\n\u003cp>In October, PepsiCo underwrote a special issue of the \u003ca href=\"https://onlinelibrary.wiley.com/toc/1930739x/2018/26/S3\">Obesity Society's journal\u003c/a>, which was devoted entirely to the science of artificial sweeteners, at a cost of $26,880. Although PepsiCo paid the journal's publisher for the special issue, part of the money also went to the Obesity Society, says Dr. \u003ca href=\"http://tosconnect.obesity.org/obesity/content/new-item5/steven-heymsfield\">Steven Heymsfield\u003c/a>, the group's president-elect. The Obesity Society has nurtured close ties with soda makers through a \u003ca href=\"https://higherlogicdownload.s3.amazonaws.com/OBESITY/004d4f70-37d5-434e-b24d-08a32dfdfcd9/UploadedImages/Web_Summary_Sept_2015_FIEC_Meeting.pdf\">food industry engagement council\u003c/a>. Past meetings were chaired by executives of PepsiCo and attended by employees of the Dr Pepper Snapple Group, now known as Keurig Dr Pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://tosconnect.obesity.org/obesity/about/executive-director\">Anthony Comuzzie\u003c/a>, the Obesity Society's executive director, says the society has disbanded the food industry council. In an email, Comuzzie denied that the society's ties to industry have influenced its position on soda taxes. \"To imply that the group or society collectively is biased by food companies has no basis in reality,\" he wrote.\u003c/p>\n\u003cp>But Nestle is not buying it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It is shameful that the academy is not strongly supporting public health measures to prevent obesity,\" Nestle says. \"The academy's position puts it squarely on the side of the food industry and against public health.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Kaiser Health News. To see more, visit \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Big+Soda+And+The+Ballot%3A+Soda+Industry+Takes+Cues+From+Tobacco+To+Combat+Taxes&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Stamps For Soda: Time To End Billion-Dollar Subsidy For Sugary Drinks?",
"title": "Food Stamps For Soda: Time To End Billion-Dollar Subsidy For Sugary Drinks?",
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"content": "\u003cp>If you peer into Americans' grocery carts, you're unlikely to see a mix of foods and beverages that make for an ideal diet. And this is true for many of the nearly 42 million people who receive food stamps, too.\u003c/p>\n\u003cp>According to a\u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/SNAPFoodsTypicallyPurchased-Summary.pdf\"> 2016 report\u003c/a> from the U.S. Department of Agriculture, sweetened beverages, including soda, are among the most commonly purchased items by recipients of the \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> — or SNAP.\u003c/p>\n\u003cp>SNAP households spend about 10 percent of food dollars on sugary drinks, which is about three times more than the amount they spend on milk. In New York City alone, \u003ca href=\"https://www.npr.org/sections/health-shots/2010/10/07/130399285/new-york-city-wants-to-ban-food-stamps-for-sodas\">as we've reported\u003c/a>, this translates into more than $75 million in sugary drink purchases each year that are subsidized by U.S. taxpayers.\u003c/p>\n\u003cp>Given our \u003ca href=\"https://www.npr.org/sections/thesalt/2011/09/26/140753048/kids-sugar-cravings-might-be-biological\">biological attraction to sugar\u003c/a>, perhaps it's not a surprise. Our collective sweet tooth — which was \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/04/547315191/coca-cola-offers-a-sweet-quest-a-million-bucks-to-replace-sugar\">shaped by evolutionary forces\u003c/a> — extends far beyond SNAP households. In general, non-SNAP households spend almost as much on sweetened drinks — about 7 percent of food purchases, according to the USDA report.\u003c/p>\n\u003cp>\u003cstrong>The health stakes are high\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, since taxpayers foot the roughly $70 billion bill for SNAP each year, critics question whether it makes sense to support the purchase of sugary drinks, which have been shown to play a significant role in weight gain and the onset of Type 2 diabetes.\u003c/p>\n\u003cp>\"Low-income American adults now consume nearly two [sugar-sweetened beverage] servings a day, and for every one to two daily servings consumed, the lifetime risk of developing diabetes increases by 30 percent,\" \u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\">according to a paper published\u003c/a> this year by Harvard adjunct public policy professor \u003ca href=\"https://www.hks.harvard.edu/faculty/robert-paarlberg\">Robert Paarlberg\u003c/a> and collaborators in the journal \u003cem>Society\u003c/em>.\u003c/p>\n\u003cp>The paper explains why the challenge of changing the SNAP program is so daunting.\u003c/p>\n\u003cp>When the food stamp program was initiated back in the 1960s, some Americans did not get enough calories. Now, \"partly thanks to SNAP, calorie and micro-nutrient deficiencies are a far less serious problem,\" Paarlberg and his co-authors write. \"But the obesity rate has soared, reaching 39.8 percent in 2015-16.\"\u003c/p>\n\u003cp>So how might lawmakers change the SNAP program to nudge people toward healthier choices? As Congress debates a new farm bill containing billions in SNAP funding\u003cstrong>,\u003c/strong> there's an increasing appetite to overhaul the program while at the same time preserving the benefits it provides in keeping low-income Americans fed.\u003c/p>\n\u003cp>One idea comes from researchers at the Friedman School of Nutrition Science and Policy at Tufts University and the Harvard T.H. Chan School of Public Health. In a paper \u003ca href=\"https://journals.plos.org/plosmedicine/article/comments?id=10.1371/journal.pmed.1002661\">published this month in PLOS Medicine\u003c/a>, they've modeled the potential health effects and cost-effectiveness of a few approaches.\u003c/p>\n\u003cp>One would incentivize the purchase of healthy foods, by offering a 30 percent subsidy for people to buy such things as fruits and vegetables, nuts, whole grains and fish. \"People could still buy less healthy foods, but they'd get 30 percent less for their dollars,\" explains\u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\"> Dariush Mozaffarian\u003c/a>, dean of the Friedman School.\u003c/p>\n\u003cp>The researchers estimate that over the course of a few decades, this approach could lead to billions of dollars in health care savings and help prevent hundreds of thousands of cardiovascular events, such as heart attacks.\u003c/p>\n\u003cp>This approach may also help counter critics who argue that SNAP recipients should have the freedom to make their own dietary choices. \"We would preserve choice, but nudge people towards healthier eating,\" Mozaffarian says.\u003c/p>\n\u003cp>But not everyone is convinced. \"It really wouldn't work,\" says \u003ca href=\"https://www.heritage.org/staff/robert-rector\">Robert Rector\u003c/a>, a research fellow at the conservative Heritage Foundation. He points out that SNAP recipients use both SNAP benefits and their own money to purchase foods and beverages. \"People would just use their own money for those [unhealthy] foods,\" he says. Despite his skepticism, Rector says he would support a simpler approach: preventing the use of SNAP benefits to purchase sugary drinks and junk food items. \"This would be much easier to implement,\" Rector says.\u003c/p>\n\u003cp>Time is tight for Congress to act, and elections are looming. It's likely too late in the game to change the SNAP program during this go-round of farm bill negotiations. The bill is reauthorized every five years, and currently there is a bipartisan fight over other controversial provisions, such as work requirements for SNAP recipients. For now, the focus is not on improving diet quality. But Congress could support pilots or research into the effectiveness of change proposals.\u003c/p>\n\u003cp>\u003cstrong>Credit incentives can work\u003c/strong>\u003c/p>\n\u003cp>One pilot, carried out in Massachusetts several years ago, offers some evidence that financial incentives for healthy food purchases can shift habits. \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/HIP-Final-Summary.pdf\">Here's how the pilot worked\u003c/a>: SNAP recipients received a 30 cent incentive for every SNAP dollar they spent on fruits and vegetables. This included canned and frozen products, which \u003ca href=\"https://www.npr.org/sections/thesalt/2018/05/17/611693137/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\">can be just as healthy\u003c/a> as fresh. The incentive was credited back to their account, so they had more money to spend on other foods. About 7,500 households participated in the pilot.\u003c/p>\n\u003cp>What happened? Participants in the pilot consumed about 26 percent more fruits and vegetables. And they reported higher consumption of dark leafy greens, as well as nutrition-packed orange and red vegetables such as carrots and tomatoes. About two-thirds of the participants reported buying larger amounts and a greater variety of fruits and vegetables. Nearly three-fourths said they felt that vegetables and fruits had become more affordable, thanks to the incentives.\u003c/p>\n\u003cp>There are some other real-world examples of how \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/18/174667020/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well\">financial incentives can help shift grocery purchases\u003c/a> among the population at large — not just SNAP recipients. For instance, a \u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\">study\u003c/a> published in the\u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\"> \u003c/a>\u003cem>American Journal of Preventive Medicine\u003c/em> in 2013 found that rebates on healthy food purchases can prompt significant changes in consumer behavior. Researchers found that a 25 percent rebate led to about a 9 percent increase in spending on healthy food.\u003c/p>\n\u003cp>There's growing evidence that obesity and poor nutrition are the epidemics of our day. An estimated \u003ca href=\"https://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease\">1 out of every 2 deaths from heart disease in the U.S\u003c/a>. is linked to how we eat.\u003c/p>\n\u003cp>In a recent \u003ca href=\"https://thehill.com/opinion/healthcare/401209-focusing-on-nutrition-is-paramount-to-getting-a-sound-bipartisan-farm-bill\">opinion piece\u003c/a>, former USDA secretaries who served in the Clinton, Bush and Obama administrations respectively call for more focus on nutrition in the SNAP program.\u003c/p>\n\u003cp>\"There has never been a more important time to refocus the farm bill on nutrition. Diet-related disease is the leading cause of death in the United States, surpassing tobacco, drug, and alcohol usage. More than 1,000 deaths every day are due to poor diets,\" Dan Glickman, Ann Veneman and Tom Vilsack wrote.\u003c/p>\n\u003cp>The Cabinet secretaries argue that Congress should authorize another pilot program. \"Once we have a more robust understanding of which interventions are most successful at encouraging Americans to make the healthiest choices, we can ensure that both SNAP and non-SNAP recipients have diets that lead to health and longevity,\" they wrote.\u003c/p>\n\u003cp>\u003cstrong>The politics challenging change\u003c/strong>\u003c/p>\n\u003cp>There are\u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\"> roadblocks to change\u003c/a>, as spelled out by Paarlberg and his collaborators in the \u003cem>Society \u003c/em>paper earlier this year. \"Among many reasons, one surprising answer is the joining of pro-poor liberal conviction and corporate lobby power, supported by institutional inertia,\" they wrote.\u003c/p>\n\u003cp>In other words, some anti-hunger groups have joined with industry groups, including the beverage industry, to fight back proposals to limit or block the purchase of unhealthy foods with SNAP dollars.\u003c/p>\n\u003cp>This happened back in 2012, when a Florida state senator sponsored a bill to restrict the use of food stamps to buy soda and junk food in her state. \"Should we give hungry kids food? Absolutely,\" Ronda Storms, then a state senator, \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">told me back in 2012\u003c/a>. (She no longer serves in the state Senate.) \"But I don't think the goal is to provide Oreos and Mountain Dew,\" she said, calling such purchases a misuse of public-assistance dollars.\u003c/p>\n\u003cp>At the time, anti-hunger groups said the proposal would limit choice for low-income Americans, who sometimes face stigma by participating in SNAP. Anti-hunger proponents also argued that it would be hard for grocers to separate out what's covered by SNAP, if new rules were put forth. The bill never passed, but even if it had, the state of Florida would have needed a waiver from the USDA to make the changes. This may not have been granted readily.\u003c/p>\n\u003cp>In 2010, the USDA denied a request by New York City to place limits on purchases with food stamp dollars.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It seems these obstacles are still in play. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Stamps+For+Soda%3A+Time+To+End+Billion-Dollar+Subsidy+For+Sugary+Drinks%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "SNAP provides nutrition assistance for about 42 million Americans, but critics say now is the time to restructure the $70 billion annual program in a way that promotes healthier food choices.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you peer into Americans' grocery carts, you're unlikely to see a mix of foods and beverages that make for an ideal diet. And this is true for many of the nearly 42 million people who receive food stamps, too.\u003c/p>\n\u003cp>According to a\u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/SNAPFoodsTypicallyPurchased-Summary.pdf\"> 2016 report\u003c/a> from the U.S. Department of Agriculture, sweetened beverages, including soda, are among the most commonly purchased items by recipients of the \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> — or SNAP.\u003c/p>\n\u003cp>SNAP households spend about 10 percent of food dollars on sugary drinks, which is about three times more than the amount they spend on milk. In New York City alone, \u003ca href=\"https://www.npr.org/sections/health-shots/2010/10/07/130399285/new-york-city-wants-to-ban-food-stamps-for-sodas\">as we've reported\u003c/a>, this translates into more than $75 million in sugary drink purchases each year that are subsidized by U.S. taxpayers.\u003c/p>\n\u003cp>Given our \u003ca href=\"https://www.npr.org/sections/thesalt/2011/09/26/140753048/kids-sugar-cravings-might-be-biological\">biological attraction to sugar\u003c/a>, perhaps it's not a surprise. Our collective sweet tooth — which was \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/04/547315191/coca-cola-offers-a-sweet-quest-a-million-bucks-to-replace-sugar\">shaped by evolutionary forces\u003c/a> — extends far beyond SNAP households. In general, non-SNAP households spend almost as much on sweetened drinks — about 7 percent of food purchases, according to the USDA report.\u003c/p>\n\u003cp>\u003cstrong>The health stakes are high\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, since taxpayers foot the roughly $70 billion bill for SNAP each year, critics question whether it makes sense to support the purchase of sugary drinks, which have been shown to play a significant role in weight gain and the onset of Type 2 diabetes.\u003c/p>\n\u003cp>\"Low-income American adults now consume nearly two [sugar-sweetened beverage] servings a day, and for every one to two daily servings consumed, the lifetime risk of developing diabetes increases by 30 percent,\" \u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\">according to a paper published\u003c/a> this year by Harvard adjunct public policy professor \u003ca href=\"https://www.hks.harvard.edu/faculty/robert-paarlberg\">Robert Paarlberg\u003c/a> and collaborators in the journal \u003cem>Society\u003c/em>.\u003c/p>\n\u003cp>The paper explains why the challenge of changing the SNAP program is so daunting.\u003c/p>\n\u003cp>When the food stamp program was initiated back in the 1960s, some Americans did not get enough calories. Now, \"partly thanks to SNAP, calorie and micro-nutrient deficiencies are a far less serious problem,\" Paarlberg and his co-authors write. \"But the obesity rate has soared, reaching 39.8 percent in 2015-16.\"\u003c/p>\n\u003cp>So how might lawmakers change the SNAP program to nudge people toward healthier choices? As Congress debates a new farm bill containing billions in SNAP funding\u003cstrong>,\u003c/strong> there's an increasing appetite to overhaul the program while at the same time preserving the benefits it provides in keeping low-income Americans fed.\u003c/p>\n\u003cp>One idea comes from researchers at the Friedman School of Nutrition Science and Policy at Tufts University and the Harvard T.H. Chan School of Public Health. In a paper \u003ca href=\"https://journals.plos.org/plosmedicine/article/comments?id=10.1371/journal.pmed.1002661\">published this month in PLOS Medicine\u003c/a>, they've modeled the potential health effects and cost-effectiveness of a few approaches.\u003c/p>\n\u003cp>One would incentivize the purchase of healthy foods, by offering a 30 percent subsidy for people to buy such things as fruits and vegetables, nuts, whole grains and fish. \"People could still buy less healthy foods, but they'd get 30 percent less for their dollars,\" explains\u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\"> Dariush Mozaffarian\u003c/a>, dean of the Friedman School.\u003c/p>\n\u003cp>The researchers estimate that over the course of a few decades, this approach could lead to billions of dollars in health care savings and help prevent hundreds of thousands of cardiovascular events, such as heart attacks.\u003c/p>\n\u003cp>This approach may also help counter critics who argue that SNAP recipients should have the freedom to make their own dietary choices. \"We would preserve choice, but nudge people towards healthier eating,\" Mozaffarian says.\u003c/p>\n\u003cp>But not everyone is convinced. \"It really wouldn't work,\" says \u003ca href=\"https://www.heritage.org/staff/robert-rector\">Robert Rector\u003c/a>, a research fellow at the conservative Heritage Foundation. He points out that SNAP recipients use both SNAP benefits and their own money to purchase foods and beverages. \"People would just use their own money for those [unhealthy] foods,\" he says. Despite his skepticism, Rector says he would support a simpler approach: preventing the use of SNAP benefits to purchase sugary drinks and junk food items. \"This would be much easier to implement,\" Rector says.\u003c/p>\n\u003cp>Time is tight for Congress to act, and elections are looming. It's likely too late in the game to change the SNAP program during this go-round of farm bill negotiations. The bill is reauthorized every five years, and currently there is a bipartisan fight over other controversial provisions, such as work requirements for SNAP recipients. For now, the focus is not on improving diet quality. But Congress could support pilots or research into the effectiveness of change proposals.\u003c/p>\n\u003cp>\u003cstrong>Credit incentives can work\u003c/strong>\u003c/p>\n\u003cp>One pilot, carried out in Massachusetts several years ago, offers some evidence that financial incentives for healthy food purchases can shift habits. \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/HIP-Final-Summary.pdf\">Here's how the pilot worked\u003c/a>: SNAP recipients received a 30 cent incentive for every SNAP dollar they spent on fruits and vegetables. This included canned and frozen products, which \u003ca href=\"https://www.npr.org/sections/thesalt/2018/05/17/611693137/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\">can be just as healthy\u003c/a> as fresh. The incentive was credited back to their account, so they had more money to spend on other foods. About 7,500 households participated in the pilot.\u003c/p>\n\u003cp>What happened? Participants in the pilot consumed about 26 percent more fruits and vegetables. And they reported higher consumption of dark leafy greens, as well as nutrition-packed orange and red vegetables such as carrots and tomatoes. About two-thirds of the participants reported buying larger amounts and a greater variety of fruits and vegetables. Nearly three-fourths said they felt that vegetables and fruits had become more affordable, thanks to the incentives.\u003c/p>\n\u003cp>There are some other real-world examples of how \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/18/174667020/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well\">financial incentives can help shift grocery purchases\u003c/a> among the population at large — not just SNAP recipients. For instance, a \u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\">study\u003c/a> published in the\u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\"> \u003c/a>\u003cem>American Journal of Preventive Medicine\u003c/em> in 2013 found that rebates on healthy food purchases can prompt significant changes in consumer behavior. Researchers found that a 25 percent rebate led to about a 9 percent increase in spending on healthy food.\u003c/p>\n\u003cp>There's growing evidence that obesity and poor nutrition are the epidemics of our day. An estimated \u003ca href=\"https://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease\">1 out of every 2 deaths from heart disease in the U.S\u003c/a>. is linked to how we eat.\u003c/p>\n\u003cp>In a recent \u003ca href=\"https://thehill.com/opinion/healthcare/401209-focusing-on-nutrition-is-paramount-to-getting-a-sound-bipartisan-farm-bill\">opinion piece\u003c/a>, former USDA secretaries who served in the Clinton, Bush and Obama administrations respectively call for more focus on nutrition in the SNAP program.\u003c/p>\n\u003cp>\"There has never been a more important time to refocus the farm bill on nutrition. Diet-related disease is the leading cause of death in the United States, surpassing tobacco, drug, and alcohol usage. More than 1,000 deaths every day are due to poor diets,\" Dan Glickman, Ann Veneman and Tom Vilsack wrote.\u003c/p>\n\u003cp>The Cabinet secretaries argue that Congress should authorize another pilot program. \"Once we have a more robust understanding of which interventions are most successful at encouraging Americans to make the healthiest choices, we can ensure that both SNAP and non-SNAP recipients have diets that lead to health and longevity,\" they wrote.\u003c/p>\n\u003cp>\u003cstrong>The politics challenging change\u003c/strong>\u003c/p>\n\u003cp>There are\u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\"> roadblocks to change\u003c/a>, as spelled out by Paarlberg and his collaborators in the \u003cem>Society \u003c/em>paper earlier this year. \"Among many reasons, one surprising answer is the joining of pro-poor liberal conviction and corporate lobby power, supported by institutional inertia,\" they wrote.\u003c/p>\n\u003cp>In other words, some anti-hunger groups have joined with industry groups, including the beverage industry, to fight back proposals to limit or block the purchase of unhealthy foods with SNAP dollars.\u003c/p>\n\u003cp>This happened back in 2012, when a Florida state senator sponsored a bill to restrict the use of food stamps to buy soda and junk food in her state. \"Should we give hungry kids food? Absolutely,\" Ronda Storms, then a state senator, \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">told me back in 2012\u003c/a>. (She no longer serves in the state Senate.) \"But I don't think the goal is to provide Oreos and Mountain Dew,\" she said, calling such purchases a misuse of public-assistance dollars.\u003c/p>\n\u003cp>At the time, anti-hunger groups said the proposal would limit choice for low-income Americans, who sometimes face stigma by participating in SNAP. Anti-hunger proponents also argued that it would be hard for grocers to separate out what's covered by SNAP, if new rules were put forth. The bill never passed, but even if it had, the state of Florida would have needed a waiver from the USDA to make the changes. This may not have been granted readily.\u003c/p>\n\u003cp>In 2010, the USDA denied a request by New York City to place limits on purchases with food stamp dollars.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It seems these obstacles are still in play. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Stamps+For+Soda%3A+Time+To+End+Billion-Dollar+Subsidy+For+Sugary+Drinks%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On Wednesday, September 12, six of the world's greatest chefs descended on San Francisco with Miele and \u003ca href=\"https://www.theworlds50best.com/\">World's 50 Best Restaurants\u003c/a> for the \u003ca href=\"https://www.theworlds50best.com/blog/News/dominique-crenn-virgilio-martinez-discover-the-line-up-50besttalks-san-francisco.html\">#50BestTalks\u003c/a>. This special panel session is all about amplifying messages from top chefs from around the world, covering an array of topics \"from biodiversity to human diversity from challenging stereotypes and preconceptions to becoming agents of social change.\"\u003c/p>\n\u003cp>According to William Drew, the 50 Best's group editor, \"We see ourselves as a platform for change. Chefs and restaurateurs can create change, or inspire it, more than we can. We can amplify the message they put out because we have the luxury of having an audience that we gained through the list, but we want to be about more than that.\"\u003c/p>\n\u003cp>Here are some highlights from each chef's presentation, the Q&A panel, and conversations with a few of the chefs after #50BestTalks wrapped up:\u003c/p>\n\u003ch2>Gaggan Anand\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"Food is the real hero, not the chefs. We are the best orchestras. We can do whatever we want, but, in the end, if the music is not good enough, we will never have customers.\"\u003c/p>\n\u003cp>\"So we have restaurants all over Asia, and there is a new movement out there, which is, yes, we are 20, 40, years late, but we are catching up fast. It is exactly like the Olympics, like music, exactly like everything else in today's world--we might have started late, but we are fast.\"\u003c/p>\n\u003ch2>Lara Gilmore\u003c/h2>\n\u003cfigure id=\"attachment_130371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1385.jpg\" alt=\"Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant.\" width=\"1920\" height=\"1304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1200x815.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-960x652.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"We understood that a good meal in a beautiful space and a welcoming environment can actually change a community. And what if more places like this were more accessible to more people? In April 2016, we founded Food for Soul to empower communities, to fight against food waste and end social isolation. We, all of us in hospitality, what we do matters. We cook, we welcome, we share, we restore, we care, we do. And actually, just by doing, by taking action, maybe we can make the world a little bit of a better place, or at least a more delicious one.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Expansion outside of Europe for Food for Soul?\u003c/b>\u003cbr>\n\"We are actually working on that and that's one of the reasons why I'm here in San Francisco! We do have this expansion plan to come to the United States, and right now we've been scouting different cities--one of them is San Francisco and the other is Oakland. Not only because there seems to be a lot of need, but also there seems to be a lot of interest in bringing chefs together and communities together, not only to fight food waste but also to bring dignity to the existing model of community kitchens. I visited so many yesterday and they're doing incredible work everywhere: St. Anthony's, Martins, Sister Brown, they're all doing amazing projects. We don't want to come in and take anyone's space. We're very small and very focused on doing something in particular, but we'd love to add to the dialogue and see if we can participate and share that space.\"\u003c/p>\n\u003cp>\u003cb>Burnout in the restaurant industry and self-care tips for people in it?\u003c/b>\u003cbr>\n\"Working on projects is kind of an antidote for burnout. When you get out of your kitchen and get out of that routine, it's a breath of fresh air and you do things differently and you engage with different people and your objectives are different and I think that's really good for chefs. It's good for chefs, good for hospitality, good for anyone who's working in the office to get engaged in another way and in a different kind of hospitality or different kind of restaurant situation or different food program. Whether it's farming or selling things in a market or working in a community kitchen or campaigning for better laws for sustainable fishing or whatever it is. We need to change our routines or burnout can happen really quickly. When you just start to focus on one thing, it can get dangerous.\"\u003c/p>\n\u003ch2>Virgilio Martínez\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"There is a megadiversity out there we know nothing about and which we are losing every day. There is no time to waste. We should at this point not miss one detail. I must insist, just surrender to the possibility of not knowing for it to be an experience of exploration that never ends.\"\u003c/p>\n\u003ch2>Daniela Soto-Innes and Enrique Olvera\u003c/h2>\n\u003cp>\u003cb>From their talk:\u003c/b>\u003cbr>\n\"Food migrates easily and I think it's an easy and simple way of having that conversation about how migration is good not only for people but for food.\"\u003c/p>\n\u003cp>\u003cb>From the Q&A:\u003c/b>\u003cbr>\n\"Travel teaches you that you don't know absolutely anything. When we moved to New York we tried to use the same ingredients that we used in Mexico, and we were not happy. Just learning about what you have around you is the best.\"\u003c/p>\n\u003ch2>Dominique Crenn\u003c/h2>\n\u003cfigure id=\"attachment_130370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1369.jpg\" alt=\"William Drew and Dominique Crenn at #50BestTalks.\" width=\"1920\" height=\"1302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1200x814.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">William Drew and Dominique Crenn at #50BestTalks. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"Humanity is the ultimate community. And it encompasses the entire globe and stretches beyond Europe, Asia and North America. A restaurant no longer needs to be in a major city to make an impact globally.\"\u003c/p>\n\u003cp>\"We must encourage everyone to be their own voice, free of any influence. Don't apologize for your thoughts out of fear or hesitate to speak because you might be judged.\"\u003c/p>\n\u003cp>\u003cb>Updates on the upcoming Boutique Crenn?\u003c/b>\u003cbr>\n\"Next year! We finished the design and are going to break ground in the next few weeks, next month, maybe. I'm very excited about it because I think it's going to bring the community together. It's going to be a patisserie, boulangerie, a coffee bar, and we're going to bring art and fashion together. We want everyone to come! I think it's a very exciting project, and we want to help teach people how to not waste things. At the coffee bar, we want everyone to bring their own cup. At the food area, we want people to bring their own container, or we're going to sell things in glass or where they can serve their food. It's tricky because we want to open something that is convenient but we also have to educate the population on how to do things properly, no straw, no plastic, no BS.\"\u003c/p>\n\u003ch2>Small Bites at Angler, the New Kid in Town\u003c/h2>\n\u003cp>After these six chefs spoke and answered some questions from the panel host and audience, a bus took attendees to Angler for a preview with small bites. \u003ca href=\"https://www.anglerrestaurants.com/san-francisco\">Angler\u003c/a>, a new restaurant opening in San Francisco later this month, served up a sea-life focused menu of delicious items.\u003c/p>\n\u003cfigure id=\"attachment_130411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130411\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1410.jpg\" alt=\"Angler's caviar roll.\" width=\"1920\" height=\"1198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1200x749.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Angler's caviar roll. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amongst the treats coming out were salty caviar pearls on top of a fluffy Parker roll, fresh sea urchin served in the half shell, antelope tartare, and more. Mark your calendars; they are accepting reservations starting September 25th!\u003c/p>\n\u003cfigure id=\"attachment_130412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1486.jpg\" alt=\"A chef at Angler plating a sumptuous appetizer.\" width=\"1920\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1200x756.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-520x328.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef at Angler plating a sumptuous appetizer. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And thank you to Relevance International for extending the invite to KQED Food for the #50BestTalks.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Wednesday, September 12, six of the world's greatest chefs descended on San Francisco with Miele and \u003ca href=\"https://www.theworlds50best.com/\">World's 50 Best Restaurants\u003c/a> for the \u003ca href=\"https://www.theworlds50best.com/blog/News/dominique-crenn-virgilio-martinez-discover-the-line-up-50besttalks-san-francisco.html\">#50BestTalks\u003c/a>. This special panel session is all about amplifying messages from top chefs from around the world, covering an array of topics \"from biodiversity to human diversity from challenging stereotypes and preconceptions to becoming agents of social change.\"\u003c/p>\n\u003cp>According to William Drew, the 50 Best's group editor, \"We see ourselves as a platform for change. Chefs and restaurateurs can create change, or inspire it, more than we can. We can amplify the message they put out because we have the luxury of having an audience that we gained through the list, but we want to be about more than that.\"\u003c/p>\n\u003cp>Here are some highlights from each chef's presentation, the Q&A panel, and conversations with a few of the chefs after #50BestTalks wrapped up:\u003c/p>\n\u003ch2>Gaggan Anand\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"Food is the real hero, not the chefs. We are the best orchestras. We can do whatever we want, but, in the end, if the music is not good enough, we will never have customers.\"\u003c/p>\n\u003cp>\"So we have restaurants all over Asia, and there is a new movement out there, which is, yes, we are 20, 40, years late, but we are catching up fast. It is exactly like the Olympics, like music, exactly like everything else in today's world--we might have started late, but we are fast.\"\u003c/p>\n\u003ch2>Lara Gilmore\u003c/h2>\n\u003cfigure id=\"attachment_130371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1385.jpg\" alt=\"Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant.\" width=\"1920\" height=\"1304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1200x815.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-960x652.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"We understood that a good meal in a beautiful space and a welcoming environment can actually change a community. And what if more places like this were more accessible to more people? In April 2016, we founded Food for Soul to empower communities, to fight against food waste and end social isolation. We, all of us in hospitality, what we do matters. We cook, we welcome, we share, we restore, we care, we do. And actually, just by doing, by taking action, maybe we can make the world a little bit of a better place, or at least a more delicious one.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Expansion outside of Europe for Food for Soul?\u003c/b>\u003cbr>\n\"We are actually working on that and that's one of the reasons why I'm here in San Francisco! We do have this expansion plan to come to the United States, and right now we've been scouting different cities--one of them is San Francisco and the other is Oakland. Not only because there seems to be a lot of need, but also there seems to be a lot of interest in bringing chefs together and communities together, not only to fight food waste but also to bring dignity to the existing model of community kitchens. I visited so many yesterday and they're doing incredible work everywhere: St. Anthony's, Martins, Sister Brown, they're all doing amazing projects. We don't want to come in and take anyone's space. We're very small and very focused on doing something in particular, but we'd love to add to the dialogue and see if we can participate and share that space.\"\u003c/p>\n\u003cp>\u003cb>Burnout in the restaurant industry and self-care tips for people in it?\u003c/b>\u003cbr>\n\"Working on projects is kind of an antidote for burnout. When you get out of your kitchen and get out of that routine, it's a breath of fresh air and you do things differently and you engage with different people and your objectives are different and I think that's really good for chefs. It's good for chefs, good for hospitality, good for anyone who's working in the office to get engaged in another way and in a different kind of hospitality or different kind of restaurant situation or different food program. Whether it's farming or selling things in a market or working in a community kitchen or campaigning for better laws for sustainable fishing or whatever it is. We need to change our routines or burnout can happen really quickly. When you just start to focus on one thing, it can get dangerous.\"\u003c/p>\n\u003ch2>Virgilio Martínez\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"There is a megadiversity out there we know nothing about and which we are losing every day. There is no time to waste. We should at this point not miss one detail. I must insist, just surrender to the possibility of not knowing for it to be an experience of exploration that never ends.\"\u003c/p>\n\u003ch2>Daniela Soto-Innes and Enrique Olvera\u003c/h2>\n\u003cp>\u003cb>From their talk:\u003c/b>\u003cbr>\n\"Food migrates easily and I think it's an easy and simple way of having that conversation about how migration is good not only for people but for food.\"\u003c/p>\n\u003cp>\u003cb>From the Q&A:\u003c/b>\u003cbr>\n\"Travel teaches you that you don't know absolutely anything. When we moved to New York we tried to use the same ingredients that we used in Mexico, and we were not happy. Just learning about what you have around you is the best.\"\u003c/p>\n\u003ch2>Dominique Crenn\u003c/h2>\n\u003cfigure id=\"attachment_130370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1369.jpg\" alt=\"William Drew and Dominique Crenn at #50BestTalks.\" width=\"1920\" height=\"1302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1200x814.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">William Drew and Dominique Crenn at #50BestTalks. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"Humanity is the ultimate community. And it encompasses the entire globe and stretches beyond Europe, Asia and North America. A restaurant no longer needs to be in a major city to make an impact globally.\"\u003c/p>\n\u003cp>\"We must encourage everyone to be their own voice, free of any influence. Don't apologize for your thoughts out of fear or hesitate to speak because you might be judged.\"\u003c/p>\n\u003cp>\u003cb>Updates on the upcoming Boutique Crenn?\u003c/b>\u003cbr>\n\"Next year! We finished the design and are going to break ground in the next few weeks, next month, maybe. I'm very excited about it because I think it's going to bring the community together. It's going to be a patisserie, boulangerie, a coffee bar, and we're going to bring art and fashion together. We want everyone to come! I think it's a very exciting project, and we want to help teach people how to not waste things. At the coffee bar, we want everyone to bring their own cup. At the food area, we want people to bring their own container, or we're going to sell things in glass or where they can serve their food. It's tricky because we want to open something that is convenient but we also have to educate the population on how to do things properly, no straw, no plastic, no BS.\"\u003c/p>\n\u003ch2>Small Bites at Angler, the New Kid in Town\u003c/h2>\n\u003cp>After these six chefs spoke and answered some questions from the panel host and audience, a bus took attendees to Angler for a preview with small bites. \u003ca href=\"https://www.anglerrestaurants.com/san-francisco\">Angler\u003c/a>, a new restaurant opening in San Francisco later this month, served up a sea-life focused menu of delicious items.\u003c/p>\n\u003cfigure id=\"attachment_130411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130411\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1410.jpg\" alt=\"Angler's caviar roll.\" width=\"1920\" height=\"1198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1200x749.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Angler's caviar roll. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amongst the treats coming out were salty caviar pearls on top of a fluffy Parker roll, fresh sea urchin served in the half shell, antelope tartare, and more. Mark your calendars; they are accepting reservations starting September 25th!\u003c/p>\n\u003cfigure id=\"attachment_130412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1486.jpg\" alt=\"A chef at Angler plating a sumptuous appetizer.\" width=\"1920\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1200x756.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-520x328.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef at Angler plating a sumptuous appetizer. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And thank you to Relevance International for extending the invite to KQED Food for the #50BestTalks.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere",
"title": "Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Plastic trash is littering the land and fouling rivers and oceans. But what we can see is only a small fraction of what's out there.\u003c/p>\n\u003cp>Since modern plastic was first mass-produced, \u003ca href=\"https://eurekalert.org/pub_releases/2017-07/uog-sct071417.php\">8 billion tons\u003c/a> have been manufactured. And when it's thrown away, it doesn't just disappear. Much of it crumbles into small pieces.\u003c/p>\n\u003cp>Scientists call the tiny pieces \"microplastics\" and define them as objects smaller than 5 millimeters — about the size of one of the letters on a computer keyboard. Researchers started to pay serious attention to microplastics in the environment about 15 years ago. They're in oceans, rivers and lakes. They're also in soil. Recent \u003ca href=\"https://www.npr.org/search?query=joyce%20plastic&page=1\">research\u003c/a> in Germany found that fertilizer made from composted household waste contains microplastics.\u003c/p>\n\u003cp>And, even more concerning, microplastics are in drinking water. \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0194970#sec023\">In beer\u003c/a>. In sea salt. In \u003ca href=\"http://www.expeditionmed.eu/fr/wp-content/uploads/sites/6/2015/02/Van-Cauwenberghe-2014-microplastics-in-cultured-shellfish1.pdf\">fish and shellfish\u003c/a>. How microplastics get into animals is something of a mystery, and \u003ca href=\"https://rochmanlab.com/people/\">Chelsea Rochman\u003c/a> is trying to solve it.\u003c/p>\n\u003cp>Rochman is an ecologist at the University of Toronto. She studies how plastic works its way into the food chain, from tiny plankton to fish larvae to fish, including fish we eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says understanding how plastic gets into fish matters not just to the fish, but to us. \"We eat fish that eat plastic,\" she says. \"Are there things that transfer to the tissue? Does the plastic itself transfer to the tissue? Do the chemicals associated with the plastic transfer to the tissue?\"\u003c/p>\n\u003cfigure id=\"attachment_130127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-1-3788df03f392dd729423409c777db92a036554cc-e1534786746868.jpg\" alt=\"Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130127\">\u003cfigcaption class=\"wp-caption-text\">Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rochman says she has always loved cleaning up. She remembers how, as a 6-year-old, she puzzled her parents by volunteering to clean the house.\u003c/p>\n\u003cp>In high school in Arizona she got even more ambitious. \"I used to take my friends into the desert and clean up a mile of trash every Earth Day,\" she says. \"I remember finding weird old dolls and strange old toys that I thought were creepy, but that I would also keep.\"\u003c/p>\n\u003cp>As a graduate student, she landed a spot on a research vessel to visit the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/03/22/596142560/the-trash-patch-in-the-pacific-is-many-times-bigger-than-we-thought\">infamous floating garbage patch\u003c/a> in the Pacific Ocean. She and the other scientists on the trip were supposed to count the plastic as it drifted by.\u003c/p>\n\u003cp>She remembers the moment they sailed into the patch, \"Everyone runs up to the bow and says, 'There's trash, there's trash, everyone start counting the trash.' And so we all start counting the trash.\"\u003c/p>\n\u003cp>But something was wrong. \"We're looking and it's, like, basically a soup of confetti, of tiny little plastic bits everywhere,\" she remembers. \"Everyone just stops counting. [They] sat there, their backs up against the wall and said, 'OK, this is a real issue, [and it's] not an island of trash you can pick up.\"\u003c/p>\n\u003cp>To Rochman, a third thing was also clear: \"The tiny stuff, for me as an ecologist, this is really getting into the food chain. You could spend a career studying this stuff.\"\u003c/p>\n\u003cp>So she did.\u003c/p>\n\u003cfigure id=\"attachment_130125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-5_enl-8a99c5bafed71a9aa9accbc7ca91115b34c6041b-e1534786704166.jpg\" alt=\"Microplastics found along Lake Ontario by Rochman's team\" width=\"1920\" height=\"1928\" class=\"size-full wp-image-130125\">\u003cfigcaption class=\"wp-caption-text\">Microplastics found along Lake Ontario by Rochman's team \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A world of plastic\u003c/strong>\u003c/p>\n\u003cp>A typical day for Rochman might start alongside sparkling Lake Ontario, where parks line the shore and joggers and picnickers enjoy the shoreline scenery. The lake, however, hides a mostly invisible menace.\u003c/p>\n\u003cp>To see it, Rochman's student, Kennedy Bucci, brings us to an inlet that's ankle-deep in washed-up debris. An apartment building looms overhead. They squat down, reach into the muck and quickly find what they're looking for. \"I'm digging and just finding more and more,\" Rochman says. \"Like whole bottle caps. This is insane.\"\u003c/p>\n\u003cp>\"It's so ingrained in the soil,\" says Bucci.\u003c/p>\n\u003cp>She comes here regularly to collect plastic for Rochman's research. They work quickly, filling a jar with bits of plastic. Rochman, who's not wearing gloves, inadvertently picks up something she wishes she hadn't. \"Oh!\" she laughs, flinging it aside. \"That's why you've got gloves on,\" she tells Bucci, and then gets right back to digging.\u003c/p>\n\u003cp>Since she started studying microplastics, Rochman has found them in the outflow from sewage treatment plants. And they've \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/06/600174922/another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste\">shown up\u003c/a> in insects, worms, clams, fish and birds.\u003c/p>\n\u003cfigure id=\"attachment_130128\" class=\"wp-caption alignright\" style=\"max-width: 1496px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg\" alt=\"Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic.\" width=\"1496\" height=\"1992\" class=\"size-full wp-image-130128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg 1496w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-768x1023.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-901x1200.jpg 901w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-520x692.jpg 520w\" sizes=\"(max-width: 1496px) 100vw, 1496px\">\u003cfigcaption class=\"wp-caption-text\">Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To study how that happens, Bucci makes her own microplastics from the morning's collection. She takes a postage stamp-size piece of black plastic from the jar, and grinds it into particles using a coffee grinder. \"So this is the plastic that I feed to the fish,\" she says.\u003c/p>\n\u003cp>The plastic particles go into beakers of water containing fish larvae from fathead minnows, the test-animals of choice in marine toxicology. Tanks full of them line the walls of the lab.\u003c/p>\n\u003cp>Bucci uses a pipette to draw out a bunch of larvae that have already been exposed to these ground-up plastic particles. The larva's gut is translucent. We can see right into it.\u003c/p>\n\u003cp>\"You can see kind of a line of black, weirdly shaped black things,\" she points out. \"Those are the microplastics.\" The larva has ingested them.\u003c/p>\n\u003cp>Rochman says microplastic particles can sicken or even kill larvae and fish in their experiments.\u003c/p>\n\u003cp>Plastic can also get into fish tissue, particularly plastic fibers from clothing such as fleece. Rochman found fleece fibers in fish from San Francisco Bay. She also looked in fish from Indonesia, a tropical country whose residents are not known for dressing in fleece. She \u003ca href=\"https://www.nature.com/articles/srep14340\">found plastic\u003c/a> in Indonesian fish guts, but no fibers, suggesting that fish bodies tell a story about what kind of plastic resides in local waters.\u003c/p>\n\u003cp>Rochman took this line of research a step further when she bought a washing machine for her lab and washed fleece clothing. Lots of plastic fibers came out in the filter she added to collect the wastewater. In fact, she has found microplastics floating in the air. \"If you put a piece of double-sided sticky tape on a lab bench for an hour, you come back and it's got four plastic fibers on it,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Resilient, durable and potentially dangerous\u003c/strong>\u003c/p>\n\u003cp>Most plastic is inert; it does not readily react chemically with other substances, and that's one reason it has been so successful. Plastic is resilient, durable and doesn't easily degrade. It's a vital part of medical equipment and has revolutionized packaging, especially food storage.\u003c/p>\n\u003cp>But, over time, plastic can break down and shed the chemicals that make it useful, such as \u003ca href=\"https://www.cdc.gov/biomonitoring/Phthalates_FactSheet.html\">phthalates\u003c/a> and \u003ca href=\"https://www.niehs.nih.gov/health/topics/agents/sya-bpa/index.cfm\">bisphenol A\u003c/a>. These substances are\u003cstrong> \u003c/strong>common in the environment and their effects on human health are of concern to public health scientists and advocates, but few large-scale, definitive studies have been done. \u003c/p>\n\u003cp>Plastic also \u003ca href=\"http://rstb.royalsocietypublishing.org/content/364/1526\">attracts other chemicals\u003c/a> in the water that latch onto it, including toxic industrial compounds like polychlorinated biphenyls, or PCBs. Plastic becomes a chemical Trojan horse.\u003c/p>\n\u003cfigure id=\"attachment_130129\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg\" alt=\"Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-130129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-520x693.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tracking all those chemicals is researcher Clara Thaysen's job.\u003c/p>\n\u003cp>\"Right now we're starting with the common types of plastic, so polyethylene, polypropylene [and] polystyrene,\" she explains.\u003c/p>\n\u003cp>\"But, there's...\" she pauses and sighs. \"There's tons.\" Plastic comes in many forms, with a wide variety of chemical additives depending on how the plastic is used. What happens to plastic over decades just hasn't been studied deeply.\u003c/p>\n\u003cp>\"This happens all the time,\" says Thaysen. \"We invent something that seems really great and ... we don't think and we become so dependent on it.\"\u003c/p>\n\u003cp>Rochman notes that this kind of research is relatively new; most of the environmental studies on microplastics have come out within the past 10 years.\u003c/p>\n\u003cp>\"The things we don't know,\" she says, are daunting. \"What are all the sources where it's coming from, so that we can think about where to turn it off? And once it gets in the ocean, where does it go? Which is super-important because then we can understand how it impacts wildlife and humans.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>She says she's ready to spend the rest of her career finding out. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beer%2C+Drinking+Water+And+Fish%3A+Tiny+Plastic+Is+Everywhere&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Plastic trash less than 5 millimeters long is in the things we eat and drink, and the air we breathe. Scientists are just beginning to study where it comes from and how it might affect our health.",
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"description": "Plastic trash less than 5 millimeters long is in the things we eat and drink, and the air we breathe. Scientists are just beginning to study where it comes from and how it might affect our health.",
"title": "Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Plastic trash is littering the land and fouling rivers and oceans. But what we can see is only a small fraction of what's out there.\u003c/p>\n\u003cp>Since modern plastic was first mass-produced, \u003ca href=\"https://eurekalert.org/pub_releases/2017-07/uog-sct071417.php\">8 billion tons\u003c/a> have been manufactured. And when it's thrown away, it doesn't just disappear. Much of it crumbles into small pieces.\u003c/p>\n\u003cp>Scientists call the tiny pieces \"microplastics\" and define them as objects smaller than 5 millimeters — about the size of one of the letters on a computer keyboard. Researchers started to pay serious attention to microplastics in the environment about 15 years ago. They're in oceans, rivers and lakes. They're also in soil. Recent \u003ca href=\"https://www.npr.org/search?query=joyce%20plastic&page=1\">research\u003c/a> in Germany found that fertilizer made from composted household waste contains microplastics.\u003c/p>\n\u003cp>And, even more concerning, microplastics are in drinking water. \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0194970#sec023\">In beer\u003c/a>. In sea salt. In \u003ca href=\"http://www.expeditionmed.eu/fr/wp-content/uploads/sites/6/2015/02/Van-Cauwenberghe-2014-microplastics-in-cultured-shellfish1.pdf\">fish and shellfish\u003c/a>. How microplastics get into animals is something of a mystery, and \u003ca href=\"https://rochmanlab.com/people/\">Chelsea Rochman\u003c/a> is trying to solve it.\u003c/p>\n\u003cp>Rochman is an ecologist at the University of Toronto. She studies how plastic works its way into the food chain, from tiny plankton to fish larvae to fish, including fish we eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says understanding how plastic gets into fish matters not just to the fish, but to us. \"We eat fish that eat plastic,\" she says. \"Are there things that transfer to the tissue? Does the plastic itself transfer to the tissue? Do the chemicals associated with the plastic transfer to the tissue?\"\u003c/p>\n\u003cfigure id=\"attachment_130127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-1-3788df03f392dd729423409c777db92a036554cc-e1534786746868.jpg\" alt=\"Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130127\">\u003cfigcaption class=\"wp-caption-text\">Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rochman says she has always loved cleaning up. She remembers how, as a 6-year-old, she puzzled her parents by volunteering to clean the house.\u003c/p>\n\u003cp>In high school in Arizona she got even more ambitious. \"I used to take my friends into the desert and clean up a mile of trash every Earth Day,\" she says. \"I remember finding weird old dolls and strange old toys that I thought were creepy, but that I would also keep.\"\u003c/p>\n\u003cp>As a graduate student, she landed a spot on a research vessel to visit the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/03/22/596142560/the-trash-patch-in-the-pacific-is-many-times-bigger-than-we-thought\">infamous floating garbage patch\u003c/a> in the Pacific Ocean. She and the other scientists on the trip were supposed to count the plastic as it drifted by.\u003c/p>\n\u003cp>She remembers the moment they sailed into the patch, \"Everyone runs up to the bow and says, 'There's trash, there's trash, everyone start counting the trash.' And so we all start counting the trash.\"\u003c/p>\n\u003cp>But something was wrong. \"We're looking and it's, like, basically a soup of confetti, of tiny little plastic bits everywhere,\" she remembers. \"Everyone just stops counting. [They] sat there, their backs up against the wall and said, 'OK, this is a real issue, [and it's] not an island of trash you can pick up.\"\u003c/p>\n\u003cp>To Rochman, a third thing was also clear: \"The tiny stuff, for me as an ecologist, this is really getting into the food chain. You could spend a career studying this stuff.\"\u003c/p>\n\u003cp>So she did.\u003c/p>\n\u003cfigure id=\"attachment_130125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-5_enl-8a99c5bafed71a9aa9accbc7ca91115b34c6041b-e1534786704166.jpg\" alt=\"Microplastics found along Lake Ontario by Rochman's team\" width=\"1920\" height=\"1928\" class=\"size-full wp-image-130125\">\u003cfigcaption class=\"wp-caption-text\">Microplastics found along Lake Ontario by Rochman's team \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A world of plastic\u003c/strong>\u003c/p>\n\u003cp>A typical day for Rochman might start alongside sparkling Lake Ontario, where parks line the shore and joggers and picnickers enjoy the shoreline scenery. The lake, however, hides a mostly invisible menace.\u003c/p>\n\u003cp>To see it, Rochman's student, Kennedy Bucci, brings us to an inlet that's ankle-deep in washed-up debris. An apartment building looms overhead. They squat down, reach into the muck and quickly find what they're looking for. \"I'm digging and just finding more and more,\" Rochman says. \"Like whole bottle caps. This is insane.\"\u003c/p>\n\u003cp>\"It's so ingrained in the soil,\" says Bucci.\u003c/p>\n\u003cp>She comes here regularly to collect plastic for Rochman's research. They work quickly, filling a jar with bits of plastic. Rochman, who's not wearing gloves, inadvertently picks up something she wishes she hadn't. \"Oh!\" she laughs, flinging it aside. \"That's why you've got gloves on,\" she tells Bucci, and then gets right back to digging.\u003c/p>\n\u003cp>Since she started studying microplastics, Rochman has found them in the outflow from sewage treatment plants. And they've \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/06/600174922/another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste\">shown up\u003c/a> in insects, worms, clams, fish and birds.\u003c/p>\n\u003cfigure id=\"attachment_130128\" class=\"wp-caption alignright\" style=\"max-width: 1496px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg\" alt=\"Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic.\" width=\"1496\" height=\"1992\" class=\"size-full wp-image-130128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg 1496w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-768x1023.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-901x1200.jpg 901w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-520x692.jpg 520w\" sizes=\"(max-width: 1496px) 100vw, 1496px\">\u003cfigcaption class=\"wp-caption-text\">Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To study how that happens, Bucci makes her own microplastics from the morning's collection. She takes a postage stamp-size piece of black plastic from the jar, and grinds it into particles using a coffee grinder. \"So this is the plastic that I feed to the fish,\" she says.\u003c/p>\n\u003cp>The plastic particles go into beakers of water containing fish larvae from fathead minnows, the test-animals of choice in marine toxicology. Tanks full of them line the walls of the lab.\u003c/p>\n\u003cp>Bucci uses a pipette to draw out a bunch of larvae that have already been exposed to these ground-up plastic particles. The larva's gut is translucent. We can see right into it.\u003c/p>\n\u003cp>\"You can see kind of a line of black, weirdly shaped black things,\" she points out. \"Those are the microplastics.\" The larva has ingested them.\u003c/p>\n\u003cp>Rochman says microplastic particles can sicken or even kill larvae and fish in their experiments.\u003c/p>\n\u003cp>Plastic can also get into fish tissue, particularly plastic fibers from clothing such as fleece. Rochman found fleece fibers in fish from San Francisco Bay. She also looked in fish from Indonesia, a tropical country whose residents are not known for dressing in fleece. She \u003ca href=\"https://www.nature.com/articles/srep14340\">found plastic\u003c/a> in Indonesian fish guts, but no fibers, suggesting that fish bodies tell a story about what kind of plastic resides in local waters.\u003c/p>\n\u003cp>Rochman took this line of research a step further when she bought a washing machine for her lab and washed fleece clothing. Lots of plastic fibers came out in the filter she added to collect the wastewater. In fact, she has found microplastics floating in the air. \"If you put a piece of double-sided sticky tape on a lab bench for an hour, you come back and it's got four plastic fibers on it,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Resilient, durable and potentially dangerous\u003c/strong>\u003c/p>\n\u003cp>Most plastic is inert; it does not readily react chemically with other substances, and that's one reason it has been so successful. Plastic is resilient, durable and doesn't easily degrade. It's a vital part of medical equipment and has revolutionized packaging, especially food storage.\u003c/p>\n\u003cp>But, over time, plastic can break down and shed the chemicals that make it useful, such as \u003ca href=\"https://www.cdc.gov/biomonitoring/Phthalates_FactSheet.html\">phthalates\u003c/a> and \u003ca href=\"https://www.niehs.nih.gov/health/topics/agents/sya-bpa/index.cfm\">bisphenol A\u003c/a>. These substances are\u003cstrong> \u003c/strong>common in the environment and their effects on human health are of concern to public health scientists and advocates, but few large-scale, definitive studies have been done. \u003c/p>\n\u003cp>Plastic also \u003ca href=\"http://rstb.royalsocietypublishing.org/content/364/1526\">attracts other chemicals\u003c/a> in the water that latch onto it, including toxic industrial compounds like polychlorinated biphenyls, or PCBs. Plastic becomes a chemical Trojan horse.\u003c/p>\n\u003cfigure id=\"attachment_130129\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg\" alt=\"Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-130129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-520x693.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tracking all those chemicals is researcher Clara Thaysen's job.\u003c/p>\n\u003cp>\"Right now we're starting with the common types of plastic, so polyethylene, polypropylene [and] polystyrene,\" she explains.\u003c/p>\n\u003cp>\"But, there's...\" she pauses and sighs. \"There's tons.\" Plastic comes in many forms, with a wide variety of chemical additives depending on how the plastic is used. What happens to plastic over decades just hasn't been studied deeply.\u003c/p>\n\u003cp>\"This happens all the time,\" says Thaysen. \"We invent something that seems really great and ... we don't think and we become so dependent on it.\"\u003c/p>\n\u003cp>Rochman notes that this kind of research is relatively new; most of the environmental studies on microplastics have come out within the past 10 years.\u003c/p>\n\u003cp>\"The things we don't know,\" she says, are daunting. \"What are all the sources where it's coming from, so that we can think about where to turn it off? And once it gets in the ocean, where does it go? Which is super-important because then we can understand how it impacts wildlife and humans.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says she's ready to spend the rest of her career finding out. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beer%2C+Drinking+Water+And+Fish%3A+Tiny+Plastic+Is+Everywhere&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Former Tyson Foods CEO Brings Chicken Farming To Rwanda — But Can It Last?",
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"content": "\u003cp>The chicken business has been very, very good to Donnie Smith, the former chief executive of Tyson Foods. Now Smith, 58, wants to share his wealth — and his fervent belief in the power of chickens — with subsistence farmers in Musanze, a poverty-stricken district of Rwanda.\u003c/p>\n\u003cp>With USAID and the University of Tennessee, where he is a trustee, Smith is the driving force behind a $2 million program called \u003ca href=\"https://ag.tennessee.edu/international/Pages/Rwanda.aspx\">Feed the Future Tworore Inkoko, Twunguke\u003c/a>, which means \"Let's raise chickens and make a profit.\" Its immediate goal is to lift the incomes and improve the nutrition of about 750 rural farmers; if all goes according to plan, many thousands of farmers will follow the original cohort.\u003c/p>\n\u003cp>All has not gone according to plan.\u003c/p>\n\u003cp>Instead, the effort is a textbook example of what can go awry when experts arrive in a distant place with good intentions and a solid understanding of what works in the U.S., but without much grounding in a local economy or culture. Rwandan farmers, for example, are more likely to own \u003ca href=\"http://rwanda.opendataforafrica.org/qotbhrf/possession-of-livestock-by-livestock-type\">goats than poultry\u003c/a>, so they had to be taught to raise chickens. (Many had never eaten chicken.) More important, this small, landlocked central African nation lacks the physical and economic infrastructure needed to support a modern chicken industry. So it's hard to see how the farmers will be able to raise chickens for profit once aid money goes away.\u003c/p>\n\u003cp>What's more, the entire undertaking is expensive — it will cost more than $2,300 per farmer, assuming that the target of reaching 750 farm families can be met. Nearly halfway through its three-year lifespan, the project has signed up about 170 farmers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"At the end of the day, I don't know if this is going to work,\" says Tom Gill, who oversees the project and holds the Smith Chair for International Sustainable Agriculture at the University of Tennessee.\u003c/p>\n\u003cp>\u003cstrong>The Smith family foundation\u003c/strong>\u003c/p>\n\u003cp>Yes, that's the Smith Chair as in Donnie Smith, who with his wife Terry — they're both Tennessee grads — endowed the faculty position with a \u003ca href=\"https://ag.tennessee.edu/news/Pages/NR-2015-02-UTIAapptsGill.aspx\">$3.2 million gift\u003c/a>. Smith spent his entire 30-year career at Tyson, rising to become CEO for more than seven years before retiring in 2016. So strongly does he believe in chickens that he started a family foundation, called the \u003ca href=\"https://sustainableagafrica.org/\">African Sustainable Agriculture Project\u003c/a>, which aims to bring the chicken business to Africa, beginning in Rwanda's northern province.\u003c/p>\n\u003cp>\"I have always had a place in my heart for Africa and for the poor and to see the hungry fed,\" Smith says.\u003c/p>\n\u003cp>His imprint is all over the nascent chicken business in Rwanda. The Smiths' charitable foundation owns and operates a 10,000-hen layer farm in Rwanda that supplies \u003ca href=\"https://www.oneegg.org/\">OneEgg\u003c/a>, a faith-based nonprofit that provides an egg a day to preschool students. Thanks to his ties with Tyson, the company — which, to be clear, does not operate in Rwanda — developed a curriculum to train Rwandan chicken farmers and designed their backyard coops. Tyson also supports OneEgg.\u003c/p>\n\u003cp>At the very least, the Rwanda project will provide new data in a long-running debate about the role of livestock in helping the world's extreme poor. Two years ago, in a blog post headlined \u003ca href=\"https://www.gatesnotes.com/Development/Why-I-Would-Raise-Chickens\">Why I Would Raise Chickens\u003c/a>, Microsoft-founder and philanthropist Bill Gates wrote that \"just about anyone who's living in extreme poverty is better off if they have chickens.\" Through \u003ca href=\"https://www.heifer.org/gift-catalog/animals-nutrition/index.html?msource=KIK1j16GP1004&gclid=CjwKCAjwkYDbBRB6EiwAR0T_-trPkbD6AP3cWMlkws9EZg1O-Tc71FoKqfcwM0xpgQ08aMbYbTf3-RoCWrUQAvD_BwE\">Heifer International\u003c/a>, the best known of many charities that give livestock and training to the poor, Gates gave away 100,000 chickens to poor Africans.\u003c/p>\n\u003cp>Responding \u003ca href=\"https://www.vox.com/the-big-idea/2017/3/14/14914996/bill-gates-chickens-cash-africa-poor-development\">via an essay in Vox\u003c/a>, Chris Blattman, a prominent development economist, cried foul. Blattman argued that distributing livestock is expensive, that \"cash is easier and cheaper to hand out than chickens or skills,\" and that \"the poor make good investment choices\" when they are given money and allowed to decide how to spend it.\u003c/p>\n\u003cfigure id=\"attachment_130034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/verticalchicktender_custom-55e045159f654ae3799577a5e41dee0c63e36db9-e1533845712901.jpg\" alt=\"A former Tysons CEO started a program in Rwanda teaching farmers how to raise chickens, but it faces several challenges, including the fact that the country has no infrastructure to support it.\" width=\"1920\" height=\"3430\" class=\"size-full wp-image-130034\">\u003cfigcaption class=\"wp-caption-text\">A former Tysons CEO started a program in Rwanda teaching farmers how to raise chickens, but it faces several challenges, including the fact that the country has no infrastructure to support it. \u003ccite>(David Ader)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Rwanda chicken project took root in Arkansas, home to Tyson Foods and to Smith's family foundation. There, a handful of well-to-do businessmen, motivated by their Christian faith, have organized \"a significant movement that has been \u003ca href=\"http://www.littlerocksoiree.com/post/92722/how-dale-dawson-left-stephens-inc-to-join-an-arkansas-movement-transforming-rwanda\">building a bridge\u003c/a> from Arkansas to Rwanda,\" according to Dale Dawson, the former head of investment banking at Stevens Inc., a Little Rock-based firm whose clients included Tyson. Dawson is the founder and CEO of a nonprofit called \u003ca href=\"https://www.bridge2rwanda.org/\">Bridge2Rwanda\u003c/a>, which brings Rwandan students to the U.S. to attend college; he persuaded Smith to visit Rwanda in 2012. \"Dale is a great, great conduit and resource for the nation of Rwanda,\" Smith says.\u003c/p>\n\u003cp>Two Bridge2Rwanda students, the husband-and-wife team of Matthew Karugarma and Ritah Nshuti, now oversee the chicken business in Rwanda as the executives in charge of \u003ca href=\"http://www.zamurafeeds.rw/\">Zamura Feeds\u003c/a>, a for-profit animal-feed mill owned by Smith's foundation. Both studied at the University of Arkansas, after which Smith, as Tyson's CEO, set them up with an internship at Tyson designed to teach them how to run a mill.\u003c/p>\n\u003cp>Nshuti oversees the USAID project. The farmers who participate get a good deal. If they commit to four days of training and pass a competency test, they are given a backyard coop worth about $625. They take out a line of credit, worth about $250, to buy a supply of 100 day-old chicks, vaccines and all the feed they need.\u003c/p>\n\u003cp>Technical experts visit the farmers every two weeks, and provide advice via cell phone. Once the chicks have grown to maturity, the farmers sell them back to Zamura, using the proceeds to repay their line of credit. Then the cycle begins again.\u003c/p>\n\u003cp>\u003cstrong>Farmers are reaping profits\u003c/strong>\u003c/p>\n\u003cp>The farmers are doing well, by all accounts. Most learn how to turn day-old chicks into plump broilers in six weeks. They're rewarded with a nice profit that averages between $40 and $55 for each six-week cycle. That's real money for these poor farmers who, before the project began, earned less than $1 a day, a \u003ca href=\"https://drive.google.com/file/d/0Bz9CTBvmTnzTRVZ5R1V6VnJ4M2h4RnR2NG93QUI4aUctR0FN/view?usp=sharing\">survey by USAID\u003c/a> found.\u003c/p>\n\u003cp>Twizerimana Francois, a 47-year-old father of seven, ages 2 to 22, is a typical chicken farmer. His flock provides him with income to pay for his children's school fees and supplies, as well as manure to fertilize his vegetable garden. \"My tomatoes have never flourished like this before,\" he says through an interpreter.\u003c/p>\n\u003cp>Nizeyimana Frosine, another newly minted poultry farmer, is a 34-year-old mother of three and a tailor who works from home. She and her husband have used their earnings from chickens to buy a calf that, she hopes, will grow up to provide milk for her family. \"Our children will always have access to nutritious meals, unlike before,\" she says.\u003c/p>\n\u003cp>Says Donnie Smith: \"It's just been so cool to see how much impact chickens can have.\"\u003c/p>\n\u003cp>This production model is not without controversy. It relies on so-called improved breeds of broilers — specifically, \u003ca href=\"http://www.cobb-vantress.com/products/cobb-500\">the Cobb 500\u003c/a>, or comparable breeds, which have been bred to grow bigger and faster, while consuming less feed. Animal-welfare advocates object, saying fast-growing chickens suffer terribly because their bodies have outgrown the capacity of their bones, joints and muscles to support them.\u003c/p>\n\u003cp>\u003cstrong>Dependence on large producers\u003c/strong>\u003c/p>\n\u003cp>Farmers are dependent on Zamura Feeds, just as most chicken farmers in the U.S., who work as contract farmers for the big producers, depend on giant companies like Tyson, Pilgrim's Pride, Sanderson Farms and Perdue Farms. Zamura provides the chicks, feed and vaccines, even as it has struggled to cobble together the rest of a chicken-industry supply chain.\u003c/p>\n\u003cp>Eggs, for example, must be flown in from Europe because there's no reliable local supply. The only nearby hatchery, where the eggs are then incubated at precise temperatures for 21 days until they hatch, has aging equipment. \"It shut down for two months,\" Nshuti says.\u003c/p>\n\u003cp>Smith says his foundation might have to build a hatchery — at a cost of about $1 million — so that farmers can get a reliable supply of baby chicks. \"We've got to solve this baby chick issue,\" he says. Otherwise, Zamura's institutional customers can't be provided with regular shipments of chicken.\u003c/p>\n\u003cp>Then there's the corn for chicken feed — it costs twice as much in Rwanda as it does in the U.S. because agricultural productivity is low. Meanwhile, the lack of a modern processing facility has forced Zamura to get into the processing business, at least for now.\u003c/p>\n\u003cp>Hardest of all has been selling chickens. \"Our biggest challenge has been building up the market,\" says Tennessee's Gill, an expert in tropical agriculture with a PhD in ecology. \"I don't know how to sell chickens in Rwanda.\" Demand is growing, but as recently as five years ago, few locals ate chicken.\u003c/p>\n\u003cp>\"Rwanda is quite small,\" Nshuti says. \"You don't want to saturate the market.\" She hopes to secure steady customers from hotels and restaurants in the capital, Kigali, which serve expats as well as Rwandans, as well as export some chickens to the Democratic Republic of the Congo.\u003c/p>\n\u003cp>\"Africa's just hard,\" Smith says. It lacks the energy supply, roads, railways, banks and business climate that helped Tyson grow into a $25 billion company on his watch.\u003c/p>\n\u003cp>\u003cstrong>Is it sustainable?\u003c/strong>\u003c/p>\n\u003cp>None of these obstacles should have come as a shock. A 2014 report on family poultry production from the U.N.'s Food and Agriculture Organization says that teaching farmers to grow chickens isn't enough: \"To achieve success and sustainability ... the formation of producer groups needs to be combined with a value chain approach.\"\u003c/p>\n\u003cp>Unclear, for now, is how the program will be sustained or expanded after the USAID grant runs out at the end of 2019. \"That's a big question that we hope to have to have an answer to,\" Gill says. \"We don't know yet.\"\u003c/p>\n\u003cp>Nshuti is optimistic. With its temperate climate and cool breezes, Rwanda is \"a very good environment to grow chickens,\" she says. \"We want these families to stay in the business forever.\"\u003c/p>\n\u003cp>Smith, too, takes the long view. \"I'm going to spend the rest of my life ... developing the chicken business in Africa,\" he says.\u003c/p>\n\u003cp>\u003cem>Marc Gunther writes about philanthropy at \u003ca href=\"http://nonprofitchronicles.com/\" target=\"_blank\">NonprofitChronicles.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was made possible by the Pulitzer Center on Crisis Reporting.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Former+Tyson+Foods+CEO+Brings+Chicken+Farming+To+Rwanda+%E2%80%94+But+Can+It+Last%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The chicken business has been very, very good to Donnie Smith, the former chief executive of Tyson Foods. Now Smith, 58, wants to share his wealth — and his fervent belief in the power of chickens — with subsistence farmers in Musanze, a poverty-stricken district of Rwanda.\u003c/p>\n\u003cp>With USAID and the University of Tennessee, where he is a trustee, Smith is the driving force behind a $2 million program called \u003ca href=\"https://ag.tennessee.edu/international/Pages/Rwanda.aspx\">Feed the Future Tworore Inkoko, Twunguke\u003c/a>, which means \"Let's raise chickens and make a profit.\" Its immediate goal is to lift the incomes and improve the nutrition of about 750 rural farmers; if all goes according to plan, many thousands of farmers will follow the original cohort.\u003c/p>\n\u003cp>All has not gone according to plan.\u003c/p>\n\u003cp>Instead, the effort is a textbook example of what can go awry when experts arrive in a distant place with good intentions and a solid understanding of what works in the U.S., but without much grounding in a local economy or culture. Rwandan farmers, for example, are more likely to own \u003ca href=\"http://rwanda.opendataforafrica.org/qotbhrf/possession-of-livestock-by-livestock-type\">goats than poultry\u003c/a>, so they had to be taught to raise chickens. (Many had never eaten chicken.) More important, this small, landlocked central African nation lacks the physical and economic infrastructure needed to support a modern chicken industry. So it's hard to see how the farmers will be able to raise chickens for profit once aid money goes away.\u003c/p>\n\u003cp>What's more, the entire undertaking is expensive — it will cost more than $2,300 per farmer, assuming that the target of reaching 750 farm families can be met. Nearly halfway through its three-year lifespan, the project has signed up about 170 farmers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"At the end of the day, I don't know if this is going to work,\" says Tom Gill, who oversees the project and holds the Smith Chair for International Sustainable Agriculture at the University of Tennessee.\u003c/p>\n\u003cp>\u003cstrong>The Smith family foundation\u003c/strong>\u003c/p>\n\u003cp>Yes, that's the Smith Chair as in Donnie Smith, who with his wife Terry — they're both Tennessee grads — endowed the faculty position with a \u003ca href=\"https://ag.tennessee.edu/news/Pages/NR-2015-02-UTIAapptsGill.aspx\">$3.2 million gift\u003c/a>. Smith spent his entire 30-year career at Tyson, rising to become CEO for more than seven years before retiring in 2016. So strongly does he believe in chickens that he started a family foundation, called the \u003ca href=\"https://sustainableagafrica.org/\">African Sustainable Agriculture Project\u003c/a>, which aims to bring the chicken business to Africa, beginning in Rwanda's northern province.\u003c/p>\n\u003cp>\"I have always had a place in my heart for Africa and for the poor and to see the hungry fed,\" Smith says.\u003c/p>\n\u003cp>His imprint is all over the nascent chicken business in Rwanda. The Smiths' charitable foundation owns and operates a 10,000-hen layer farm in Rwanda that supplies \u003ca href=\"https://www.oneegg.org/\">OneEgg\u003c/a>, a faith-based nonprofit that provides an egg a day to preschool students. Thanks to his ties with Tyson, the company — which, to be clear, does not operate in Rwanda — developed a curriculum to train Rwandan chicken farmers and designed their backyard coops. Tyson also supports OneEgg.\u003c/p>\n\u003cp>At the very least, the Rwanda project will provide new data in a long-running debate about the role of livestock in helping the world's extreme poor. Two years ago, in a blog post headlined \u003ca href=\"https://www.gatesnotes.com/Development/Why-I-Would-Raise-Chickens\">Why I Would Raise Chickens\u003c/a>, Microsoft-founder and philanthropist Bill Gates wrote that \"just about anyone who's living in extreme poverty is better off if they have chickens.\" Through \u003ca href=\"https://www.heifer.org/gift-catalog/animals-nutrition/index.html?msource=KIK1j16GP1004&gclid=CjwKCAjwkYDbBRB6EiwAR0T_-trPkbD6AP3cWMlkws9EZg1O-Tc71FoKqfcwM0xpgQ08aMbYbTf3-RoCWrUQAvD_BwE\">Heifer International\u003c/a>, the best known of many charities that give livestock and training to the poor, Gates gave away 100,000 chickens to poor Africans.\u003c/p>\n\u003cp>Responding \u003ca href=\"https://www.vox.com/the-big-idea/2017/3/14/14914996/bill-gates-chickens-cash-africa-poor-development\">via an essay in Vox\u003c/a>, Chris Blattman, a prominent development economist, cried foul. Blattman argued that distributing livestock is expensive, that \"cash is easier and cheaper to hand out than chickens or skills,\" and that \"the poor make good investment choices\" when they are given money and allowed to decide how to spend it.\u003c/p>\n\u003cfigure id=\"attachment_130034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/verticalchicktender_custom-55e045159f654ae3799577a5e41dee0c63e36db9-e1533845712901.jpg\" alt=\"A former Tysons CEO started a program in Rwanda teaching farmers how to raise chickens, but it faces several challenges, including the fact that the country has no infrastructure to support it.\" width=\"1920\" height=\"3430\" class=\"size-full wp-image-130034\">\u003cfigcaption class=\"wp-caption-text\">A former Tysons CEO started a program in Rwanda teaching farmers how to raise chickens, but it faces several challenges, including the fact that the country has no infrastructure to support it. \u003ccite>(David Ader)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Rwanda chicken project took root in Arkansas, home to Tyson Foods and to Smith's family foundation. There, a handful of well-to-do businessmen, motivated by their Christian faith, have organized \"a significant movement that has been \u003ca href=\"http://www.littlerocksoiree.com/post/92722/how-dale-dawson-left-stephens-inc-to-join-an-arkansas-movement-transforming-rwanda\">building a bridge\u003c/a> from Arkansas to Rwanda,\" according to Dale Dawson, the former head of investment banking at Stevens Inc., a Little Rock-based firm whose clients included Tyson. Dawson is the founder and CEO of a nonprofit called \u003ca href=\"https://www.bridge2rwanda.org/\">Bridge2Rwanda\u003c/a>, which brings Rwandan students to the U.S. to attend college; he persuaded Smith to visit Rwanda in 2012. \"Dale is a great, great conduit and resource for the nation of Rwanda,\" Smith says.\u003c/p>\n\u003cp>Two Bridge2Rwanda students, the husband-and-wife team of Matthew Karugarma and Ritah Nshuti, now oversee the chicken business in Rwanda as the executives in charge of \u003ca href=\"http://www.zamurafeeds.rw/\">Zamura Feeds\u003c/a>, a for-profit animal-feed mill owned by Smith's foundation. Both studied at the University of Arkansas, after which Smith, as Tyson's CEO, set them up with an internship at Tyson designed to teach them how to run a mill.\u003c/p>\n\u003cp>Nshuti oversees the USAID project. The farmers who participate get a good deal. If they commit to four days of training and pass a competency test, they are given a backyard coop worth about $625. They take out a line of credit, worth about $250, to buy a supply of 100 day-old chicks, vaccines and all the feed they need.\u003c/p>\n\u003cp>Technical experts visit the farmers every two weeks, and provide advice via cell phone. Once the chicks have grown to maturity, the farmers sell them back to Zamura, using the proceeds to repay their line of credit. Then the cycle begins again.\u003c/p>\n\u003cp>\u003cstrong>Farmers are reaping profits\u003c/strong>\u003c/p>\n\u003cp>The farmers are doing well, by all accounts. Most learn how to turn day-old chicks into plump broilers in six weeks. They're rewarded with a nice profit that averages between $40 and $55 for each six-week cycle. That's real money for these poor farmers who, before the project began, earned less than $1 a day, a \u003ca href=\"https://drive.google.com/file/d/0Bz9CTBvmTnzTRVZ5R1V6VnJ4M2h4RnR2NG93QUI4aUctR0FN/view?usp=sharing\">survey by USAID\u003c/a> found.\u003c/p>\n\u003cp>Twizerimana Francois, a 47-year-old father of seven, ages 2 to 22, is a typical chicken farmer. His flock provides him with income to pay for his children's school fees and supplies, as well as manure to fertilize his vegetable garden. \"My tomatoes have never flourished like this before,\" he says through an interpreter.\u003c/p>\n\u003cp>Nizeyimana Frosine, another newly minted poultry farmer, is a 34-year-old mother of three and a tailor who works from home. She and her husband have used their earnings from chickens to buy a calf that, she hopes, will grow up to provide milk for her family. \"Our children will always have access to nutritious meals, unlike before,\" she says.\u003c/p>\n\u003cp>Says Donnie Smith: \"It's just been so cool to see how much impact chickens can have.\"\u003c/p>\n\u003cp>This production model is not without controversy. It relies on so-called improved breeds of broilers — specifically, \u003ca href=\"http://www.cobb-vantress.com/products/cobb-500\">the Cobb 500\u003c/a>, or comparable breeds, which have been bred to grow bigger and faster, while consuming less feed. Animal-welfare advocates object, saying fast-growing chickens suffer terribly because their bodies have outgrown the capacity of their bones, joints and muscles to support them.\u003c/p>\n\u003cp>\u003cstrong>Dependence on large producers\u003c/strong>\u003c/p>\n\u003cp>Farmers are dependent on Zamura Feeds, just as most chicken farmers in the U.S., who work as contract farmers for the big producers, depend on giant companies like Tyson, Pilgrim's Pride, Sanderson Farms and Perdue Farms. Zamura provides the chicks, feed and vaccines, even as it has struggled to cobble together the rest of a chicken-industry supply chain.\u003c/p>\n\u003cp>Eggs, for example, must be flown in from Europe because there's no reliable local supply. The only nearby hatchery, where the eggs are then incubated at precise temperatures for 21 days until they hatch, has aging equipment. \"It shut down for two months,\" Nshuti says.\u003c/p>\n\u003cp>Smith says his foundation might have to build a hatchery — at a cost of about $1 million — so that farmers can get a reliable supply of baby chicks. \"We've got to solve this baby chick issue,\" he says. Otherwise, Zamura's institutional customers can't be provided with regular shipments of chicken.\u003c/p>\n\u003cp>Then there's the corn for chicken feed — it costs twice as much in Rwanda as it does in the U.S. because agricultural productivity is low. Meanwhile, the lack of a modern processing facility has forced Zamura to get into the processing business, at least for now.\u003c/p>\n\u003cp>Hardest of all has been selling chickens. \"Our biggest challenge has been building up the market,\" says Tennessee's Gill, an expert in tropical agriculture with a PhD in ecology. \"I don't know how to sell chickens in Rwanda.\" Demand is growing, but as recently as five years ago, few locals ate chicken.\u003c/p>\n\u003cp>\"Rwanda is quite small,\" Nshuti says. \"You don't want to saturate the market.\" She hopes to secure steady customers from hotels and restaurants in the capital, Kigali, which serve expats as well as Rwandans, as well as export some chickens to the Democratic Republic of the Congo.\u003c/p>\n\u003cp>\"Africa's just hard,\" Smith says. It lacks the energy supply, roads, railways, banks and business climate that helped Tyson grow into a $25 billion company on his watch.\u003c/p>\n\u003cp>\u003cstrong>Is it sustainable?\u003c/strong>\u003c/p>\n\u003cp>None of these obstacles should have come as a shock. A 2014 report on family poultry production from the U.N.'s Food and Agriculture Organization says that teaching farmers to grow chickens isn't enough: \"To achieve success and sustainability ... the formation of producer groups needs to be combined with a value chain approach.\"\u003c/p>\n\u003cp>Unclear, for now, is how the program will be sustained or expanded after the USAID grant runs out at the end of 2019. \"That's a big question that we hope to have to have an answer to,\" Gill says. \"We don't know yet.\"\u003c/p>\n\u003cp>Nshuti is optimistic. With its temperate climate and cool breezes, Rwanda is \"a very good environment to grow chickens,\" she says. \"We want these families to stay in the business forever.\"\u003c/p>\n\u003cp>Smith, too, takes the long view. \"I'm going to spend the rest of my life ... developing the chicken business in Africa,\" he says.\u003c/p>\n\u003cp>\u003cem>Marc Gunther writes about philanthropy at \u003ca href=\"http://nonprofitchronicles.com/\" target=\"_blank\">NonprofitChronicles.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was made possible by the Pulitzer Center on Crisis Reporting.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Former+Tyson+Foods+CEO+Brings+Chicken+Farming+To+Rwanda+%E2%80%94+But+Can+It+Last%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Writer Becomes A Butcher To Better Understand The Value Of Meat",
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"content": "\u003cp>Is it possible to slaughter animals and eat meat in an an ethical way? That's the question food writer Camas Davis set out to answer when she moved to the southwest of France to apprentice as a butcher on a small, family-run farm and slaughterhouse.\u003c/p>\n\u003cp>Being so close to the butchering process took some getting used to — \"I had to really confront my own moments of cringing or turning away or not wanting to see or know,\" she says. But ultimately Davis felt she had the answer to her question.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/fa/2018/07/20180724_fa_01.mp3\u003c/p>\n\u003cp>Davis came away from France feeling that \"not all meat is created equal — and subsequently not all animal farming is created equal.\" She says the key to being an ethical carnivore is thinking carefully about how the animals are treated and where the meat is coming from.\u003c/p>\n\u003cp>\"It's my theory — or it's a theory that I've developed over time, through my own education — that the further in we go, the better choices we make, the more agency we have in changing [the] system that brings food to our table,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Davis is the founder of the Portland Meat Collective, which teaches people about conscientious farming, slaughtering and eating. Her new memoir is \u003cem>Killing It.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what goes into \"ethical meat\" \u003c/strong>\u003c/p>\n\u003cp>I don't think we all sit on the exact same part of what I think of as the \"spectrum\" of meat eating. And so it really depends on where you come from. On a basic level, I'm interested in a couple of things: How land is used to raise the animals that we eat for meat. ... I'm interested in ... pollution practices. I'm interested in resource management. And is the food safe for us? Do the animals have a good life? Do they have a good death? And then, on our end, when we're eating that meat, is it is it safe? Is it nutritious? Is it delicious? So all of those things play into this complicated puzzle that is ethical meat.\u003c/p>\n\u003cp>\u003cstrong>On how electrocution is used in slaughter \u003c/strong>\u003c/p>\n\u003cp>I know that sounds terrible, but essentially the idea behind humanely slaughtering an animal is that you quickly render them senseless to pain, and electric electrocution is one of the ways that they do that. And then once they are rendered unconscious ... then you would bleed them and then they are dead. ... It was all very quick and quiet and surprisingly not violent-looking, which was, I think, the most surprising part of it.\u003c/p>\n\u003cp>If it's done wrong — if the pig is not stunned correctly, and \"stunned\" is the term we usually use in the industry to describe that part of the process — then the animal will feel it, and you'll know pretty immediately. So the whole goal is to keep it pain free.\u003c/p>\n\u003cp>\u003cstrong>On how stress affects the quality of the meat \u003c/strong>\u003c/p>\n\u003cp>The more stressed we are, the more adrenaline we have running through our body, the more lactic acid builds up in our muscles. And all of these things can — if not relieved before or during the death — result in tough meat. It can result in dark meat. It can result in mushy meat. So there are a lot of chemical reactions that can occur based on how that stress happened and when it happened.\u003c/p>\n\u003cp>\u003cstrong>On eating less meat than she used to \u003c/strong>\u003c/p>\n\u003cp>I don't buy it from the grocery store anymore. I fill a freezer that I have in my basement with a side of pig for my family and friends, too, and maybe a quarter of beef, if that, and a few chickens and that's mostly it. Sometimes we do supplement with a visit to the farmer's market or sometimes my husband sneaks in some grocery store meat and we have a little interaction about that.\u003c/p>\n\u003cp>I just eat less of it. It's also more of an accent to my meal; it's not a main course. Because I now am involved in the processes that get that meat to my table, I just understand the value of it. I pay a lot more money for it and therefore can't afford to eat as much as I used to. It's just really a special occasion for me, and an accent, more than anything else.\u003c/p>\n\u003cp>\u003cstrong>On the misleading labels on grocery store meat \u003c/strong>\u003c/p>\n\u003cp>It's a tricky landscape and unfortunately, most of the labels that exist are very vague, vaguely regulated if regulated at all, and can sometimes mean very little. Even in sort of mainstream grocery chains that I go to now, I see signs that say, \"farm to table,\" or \"family farms,\" or \"natural meat,\" and, in fact, the way the regulations are worded, that doesn't have to mean anything whatsoever. So, it's hard. It's very it's very difficult to navigate that landscape. The only thing I say is you have to ask questions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Roberta Shorrock and Mooj Zadie produced and edited the audio of this interview. Bridget Bentz, Molly Seavy-Nesper and Maria Godoy adapted it for the Web.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Writer+Becomes+A+Butcher+To+Better+Understand+The+Value+Of+Meat+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Davis came away from France feeling that \"not all meat is created equal — and subsequently not all animal farming is created equal.\" She says the key to being an ethical carnivore is thinking carefully about how the animals are treated and where the meat is coming from.\u003c/p>\n\u003cp>\"It's my theory — or it's a theory that I've developed over time, through my own education — that the further in we go, the better choices we make, the more agency we have in changing [the] system that brings food to our table,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Davis is the founder of the Portland Meat Collective, which teaches people about conscientious farming, slaughtering and eating. Her new memoir is \u003cem>Killing It.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what goes into \"ethical meat\" \u003c/strong>\u003c/p>\n\u003cp>I don't think we all sit on the exact same part of what I think of as the \"spectrum\" of meat eating. And so it really depends on where you come from. On a basic level, I'm interested in a couple of things: How land is used to raise the animals that we eat for meat. ... I'm interested in ... pollution practices. I'm interested in resource management. And is the food safe for us? Do the animals have a good life? Do they have a good death? And then, on our end, when we're eating that meat, is it is it safe? Is it nutritious? Is it delicious? So all of those things play into this complicated puzzle that is ethical meat.\u003c/p>\n\u003cp>\u003cstrong>On how electrocution is used in slaughter \u003c/strong>\u003c/p>\n\u003cp>I know that sounds terrible, but essentially the idea behind humanely slaughtering an animal is that you quickly render them senseless to pain, and electric electrocution is one of the ways that they do that. And then once they are rendered unconscious ... then you would bleed them and then they are dead. ... It was all very quick and quiet and surprisingly not violent-looking, which was, I think, the most surprising part of it.\u003c/p>\n\u003cp>If it's done wrong — if the pig is not stunned correctly, and \"stunned\" is the term we usually use in the industry to describe that part of the process — then the animal will feel it, and you'll know pretty immediately. So the whole goal is to keep it pain free.\u003c/p>\n\u003cp>\u003cstrong>On how stress affects the quality of the meat \u003c/strong>\u003c/p>\n\u003cp>The more stressed we are, the more adrenaline we have running through our body, the more lactic acid builds up in our muscles. And all of these things can — if not relieved before or during the death — result in tough meat. It can result in dark meat. It can result in mushy meat. So there are a lot of chemical reactions that can occur based on how that stress happened and when it happened.\u003c/p>\n\u003cp>\u003cstrong>On eating less meat than she used to \u003c/strong>\u003c/p>\n\u003cp>I don't buy it from the grocery store anymore. I fill a freezer that I have in my basement with a side of pig for my family and friends, too, and maybe a quarter of beef, if that, and a few chickens and that's mostly it. Sometimes we do supplement with a visit to the farmer's market or sometimes my husband sneaks in some grocery store meat and we have a little interaction about that.\u003c/p>\n\u003cp>I just eat less of it. It's also more of an accent to my meal; it's not a main course. Because I now am involved in the processes that get that meat to my table, I just understand the value of it. I pay a lot more money for it and therefore can't afford to eat as much as I used to. It's just really a special occasion for me, and an accent, more than anything else.\u003c/p>\n\u003cp>\u003cstrong>On the misleading labels on grocery store meat \u003c/strong>\u003c/p>\n\u003cp>It's a tricky landscape and unfortunately, most of the labels that exist are very vague, vaguely regulated if regulated at all, and can sometimes mean very little. Even in sort of mainstream grocery chains that I go to now, I see signs that say, \"farm to table,\" or \"family farms,\" or \"natural meat,\" and, in fact, the way the regulations are worded, that doesn't have to mean anything whatsoever. So, it's hard. It's very it's very difficult to navigate that landscape. The only thing I say is you have to ask questions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Roberta Shorrock and Mooj Zadie produced and edited the audio of this interview. Bridget Bentz, Molly Seavy-Nesper and Maria Godoy adapted it for the Web.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Writer+Becomes+A+Butcher+To+Better+Understand+The+Value+Of+Meat+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Ordering a \"grande four-pump, nonfat, no-whip, extra-hot mocha\" is a mouthful for any hot beverage nerd, but for deaf people, it can be hard to order just a simple cup of black coffee. Global coffee behemoth Starbucks' \"Signing Store Project,\" launching in Washington, D.C. in October, aims to change that.\u003c/p>\n\u003cp>Adam Novsam, a deaf utility analyst at Starbucks headquarters in Seattle, knows firsthand how frustrating it can be to accomplish even the most basic transactions in the hearing world.\u003c/p>\n\u003cp>\"Before I go into any store, I'm anticipating and figuring out how I'm going to order and communicate. Typically, it is not an easy or smooth experience,\" Novsam says. \"Sometimes I'll try to lipread, and that often results in misunderstanding my order, especially if they have a question. Sometimes I will gesture for paper and pen and the person will appear annoyed with me or seem exasperated that it is taking extra time.\"\u003c/p>\n\u003cp>Novsam's personal experience led him to become active in the Starbucks Deaf Leadership group and an advocate for the Signing Store Project's launch in the United States. The new store will be modeled after the first — and only — Starbucks deaf-friendly location in Kuala Lumpur, Malaysia, where ergonomic design, customized order forms and a new queue management system were among the changes that helped create an environment to better serve deaf customers and employees.\u003c/p>\n\u003cp>\"Starbucks has always hired the deaf at our stores even before we were planning the signing store,\" says Rina Siew, Starbucks corporate social responsibility manager for Malaysia. \"However, we could only give them very simple and menial tasks. After a while, we realized that we needed to give them a platform where they could actually thrive, and where we as employers can provide a better partner experience for them.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Malaysian store's employees, both deaf and hearing, were enrolled in a 10-week sign language course that also highlighted deaf culture; the Washington, D.C. store will actually focus on hiring staff who are already fluent in American Sign Language (ASL). Deaf employees will don a special apron embroidered with ASL symbols, while hearing employees will sport a pin that identifies their proficiency in sign language. But fluency in ASL is only one piece of the puzzle: The physical space is equally important.\u003c/p>\n\u003cp>\"Our built environment, largely constructed by and for hearing individuals, presents a variety of surprising challenges to which deaf people have responded with a particular way of altering their surroundings to fit their unique ways of being,\" says Ryan Maliszewski, director of the Gallaudet Innovation and Entrepreneurship Institute at Gallaudet University, a four-year college for the deaf and hard of hearing in Washington, D.C., located just a few blocks from the planned signing store.\u003c/p>\n\u003cp>Having to rely on their hands for communication, for instance, means that deaf people require more room to simply converse with their friends. Eye strain and what is known as \"concentration fatigue\" are also common problems, so low-glare surfaces can help create a more comfortable experience. \"In addition to spatial and lighting design,\" says Maliszewski, \"mobility, color and acoustics are major elements to consider when identifying opportunities to reduce eye fatigue that can lead to loss of concentration and even physical exhaustion. This not only applies to deaf patrons, but to everyone — including the employees themselves.\"\u003c/p>\n\u003cp>Alisha Damodaran, senior manger of global corporate communications for Starbucks, notes that existing Starbucks stores already offer several accommodations for the hearing-impaired, including a coffee timer that flashes and vibrates, interpreter services, video remote interpreting and tech pads for writing and visual ordering. Still, she sees the signing stores as part of an ongoing journey, saying, \"We plan to leverage these opportunities to gather insights that can apply to the rest of our operations, and over time may look to continued expansion.\"\u003c/p>\n\u003cp>For Starbucks' employee Novsam, it's also an opportunity to create an experience that is uniquely focused on the deaf community.\u003c/p>\n\u003cp>\"We deaf people are often handed Braille menus in restaurants. It doesn't make any sense and you may laugh, but it is a consistent experience for many of us,\" Novsam says. \"I think it will be an awesome experience for hearing people to have a unique experience — having the tables turned a bit — and having the opportunity to be exposed to a new language and culture. I look forward to this store bringing people together.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ordering a \"grande four-pump, nonfat, no-whip, extra-hot mocha\" is a mouthful for any hot beverage nerd, but for deaf people, it can be hard to order just a simple cup of black coffee. Global coffee behemoth Starbucks' \"Signing Store Project,\" launching in Washington, D.C. in October, aims to change that.\u003c/p>\n\u003cp>Adam Novsam, a deaf utility analyst at Starbucks headquarters in Seattle, knows firsthand how frustrating it can be to accomplish even the most basic transactions in the hearing world.\u003c/p>\n\u003cp>\"Before I go into any store, I'm anticipating and figuring out how I'm going to order and communicate. Typically, it is not an easy or smooth experience,\" Novsam says. \"Sometimes I'll try to lipread, and that often results in misunderstanding my order, especially if they have a question. Sometimes I will gesture for paper and pen and the person will appear annoyed with me or seem exasperated that it is taking extra time.\"\u003c/p>\n\u003cp>Novsam's personal experience led him to become active in the Starbucks Deaf Leadership group and an advocate for the Signing Store Project's launch in the United States. The new store will be modeled after the first — and only — Starbucks deaf-friendly location in Kuala Lumpur, Malaysia, where ergonomic design, customized order forms and a new queue management system were among the changes that helped create an environment to better serve deaf customers and employees.\u003c/p>\n\u003cp>\"Starbucks has always hired the deaf at our stores even before we were planning the signing store,\" says Rina Siew, Starbucks corporate social responsibility manager for Malaysia. \"However, we could only give them very simple and menial tasks. After a while, we realized that we needed to give them a platform where they could actually thrive, and where we as employers can provide a better partner experience for them.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Malaysian store's employees, both deaf and hearing, were enrolled in a 10-week sign language course that also highlighted deaf culture; the Washington, D.C. store will actually focus on hiring staff who are already fluent in American Sign Language (ASL). Deaf employees will don a special apron embroidered with ASL symbols, while hearing employees will sport a pin that identifies their proficiency in sign language. But fluency in ASL is only one piece of the puzzle: The physical space is equally important.\u003c/p>\n\u003cp>\"Our built environment, largely constructed by and for hearing individuals, presents a variety of surprising challenges to which deaf people have responded with a particular way of altering their surroundings to fit their unique ways of being,\" says Ryan Maliszewski, director of the Gallaudet Innovation and Entrepreneurship Institute at Gallaudet University, a four-year college for the deaf and hard of hearing in Washington, D.C., located just a few blocks from the planned signing store.\u003c/p>\n\u003cp>Having to rely on their hands for communication, for instance, means that deaf people require more room to simply converse with their friends. Eye strain and what is known as \"concentration fatigue\" are also common problems, so low-glare surfaces can help create a more comfortable experience. \"In addition to spatial and lighting design,\" says Maliszewski, \"mobility, color and acoustics are major elements to consider when identifying opportunities to reduce eye fatigue that can lead to loss of concentration and even physical exhaustion. This not only applies to deaf patrons, but to everyone — including the employees themselves.\"\u003c/p>\n\u003cp>Alisha Damodaran, senior manger of global corporate communications for Starbucks, notes that existing Starbucks stores already offer several accommodations for the hearing-impaired, including a coffee timer that flashes and vibrates, interpreter services, video remote interpreting and tech pads for writing and visual ordering. Still, she sees the signing stores as part of an ongoing journey, saying, \"We plan to leverage these opportunities to gather insights that can apply to the rest of our operations, and over time may look to continued expansion.\"\u003c/p>\n\u003cp>For Starbucks' employee Novsam, it's also an opportunity to create an experience that is uniquely focused on the deaf community.\u003c/p>\n\u003cp>\"We deaf people are often handed Braille menus in restaurants. It doesn't make any sense and you may laugh, but it is a consistent experience for many of us,\" Novsam says. \"I think it will be an awesome experience for hearing people to have a unique experience — having the tables turned a bit — and having the opportunity to be exposed to a new language and culture. I look forward to this store bringing people together.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste",
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"content": "\u003cp>If you've never considered what happens to the remnants of the fully loaded plate of enchiladas, chips and salsa you grab from the buffet at an all-inclusive Mexico resort, you might be in for a shock.\u003c/p>\n\u003cp>Mexico's \u003ca href=\"https://www.velasvallarta.com/\">Velas Vallarta\u003c/a> produces a veritable ton of food waste each day, but rather than dumping it into the trash, the Puerto Vallarta resort delivers roughly 700 pounds of it, each morning, to a hog farmer down the road to use as feed.\u003c/p>\n\u003cp>Much of what doesn't go to the pigs is composted on site and then used to fertilize the resort's verdant gardens. Ultimately, the combo of food waste, leaves, and grass trimmings are returned to the soil, while diverting waste from Mexico's overloaded landfills. Compost is also shared with staff, for use at their homes.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization estimates that \u003ca href=\"http://www.fao.org/3/a-i4068e.pdf\">nearly a quarter of food purchases\u003c/a> in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it's a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.\u003c/p>\n\u003cp>In Brazil, food-safety regulations prevent restaurants from giving away food, yet 52 million Brazilians are still threatened by food insecurity, according to 2014 research by the \u003ca href=\"https://www.ibge.gov.br/\">Brazilian Institute of Geography and Statistics\u003c/a>. Meanwhile, the country produces almost more food waste than any other nation, with 40,000 tons wasted each day, according to research by the Brazilian Company of Agriculture. (That amount of food could feed 19 million people.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in the booming city of Rio de Janeiro, a luxury hotel has been turning trash into treasure for more than a decade, long before food waste was at the forefront of anyone's mind.\u003c/p>\n\u003cp>The glamorous \u003ca href=\"https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/\">Belmond Copacabana Palace\u003c/a> — you know, the place where you might see Madonna or Mick Jagger hanging off the balcony — was among the country's first hotels to implement a restaurant waste-management system in 2008. Today, Copacabana Palace recycles more than 1,800 gallons of cooking oil and composts nearly all of its food waste, but not before crushing it to reduce its volume by 88 percent.\u003c/p>\n\u003cp>For many hotels, simple knowledge of the issue has resulted in greater observance from staff and ultimately, less waste.\u003c/p>\n\u003cp>When \u003ca href=\"https://www.soneva.com/soneva-fushi/\">Soneva Fushi\u003c/a>, a luxury resort in the Maldives, conducted a comprehensive food waste audit in 2016, employees sorted, weighed and recorded waste for a full week, ultimately establishing exactly how much food was wasted per guest down to the gram.\u003c/p>\n\u003cp>\"I think part of the benefit of a detailed audit like this is that it increases everyone's mindfulness about what they are doing with food,\" says Gordon Jackson, the manager of the resort's \"Waste-to-Wealth\" initiative. \"This has really helped everybody throughout the food and beverage team and the organization as a whole just to think about what they are doing.\"\u003c/p>\n\u003cp>Since the audit, the resort has seen a 50 percent reduction in the amount of waste sent to compost.\u003c/p>\n\u003cp>While it's easier for large hotels and resorts to fund audits and enlist comprehensive waste-management systems, smaller properties have found low-cost ways to reduce their environmental footprint, too.\u003c/p>\n\u003cp>When Anita Ritter opened her \u003ca href=\"http://www.theislandhideout.com/\">Island Hideout\u003c/a> resort in Koh Yao Noi, Thailand, a year and a half ago, she was shocked by how challenging waste management was on her small, sleepy island, but a few innovative ideas have brought the resort's food waste to almost zero.\u003c/p>\n\u003cp>Ritter composts much of her property's organic waste to use as fertilizer, but she's found uses for compost byproducts too. \"Compost juice,\" sometimes called \u003cem>bokashi\u003c/em>, gets a new life as a cleaning fluid used at the resort. \"It is a very efficient cleaner for clogged drains, perfect to clean toilets and sinks, and is a very good odor remover,\" she says. Leftover Kaffir limes, used in the property's homemade limeade, are repurposed in cleaning products.\u003c/p>\n\u003cp>\"It helps give other islanders something to think about,\" Ritter explains. \"As we use and reuse things, it gives us some social engagement status.\"\u003c/p>\n\u003cp>In May, I experienced one hotel's efforts firsthand, as I stood on the roof at \u003ca href=\"https://www.itchotels.in/hotels/new-delhi/itcmaurya.html\">ITC Maurya\u003c/a>, a hotel in Delhi. It was more than 100 degrees outside and flies swarmed above vats of leftover \u003cem>naan\u003c/em> and curry from the hotel's five restaurants, including Bukhara, arguably the world's most famous Indian restaurant. Next to the putrid mix stood a stainless steel tank, full of, in a sense, money — all in the form of decaying, rotting food.\u003c/p>\n\u003cp>That pricy leftover food — the hotel produces more than 1,300 pounds of it per day — was in the process of being converted to biogas, a methane and carbon dioxide mix that's a result of decomposing food. Ultimately, the resulting biogas powers the staff cafeteria. The hotel also collects around 100 pounds of waste from the community each day, using the same process to convert it into fuel.\u003c/p>\n\u003cp>ITC Maurya's BioUrja plant was a more significant investment than reusing lime peels and \u003cem>bokashi\u003c/em>. The plant, which consists of a giant digester, a pressure vessel, scrubbers, and an automation panel, was installed in June 2016 and cost around 45 \u003cem>lakh\u003c/em>, or roughly $65,000. Still, the hotel expects the project to break even in about four years.\u003c/p>\n\u003cp>In the meantime, the digester will chug along, reducing waste one bowl of leftover \u003cem>dal\u003c/em> at a time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've never considered what happens to the remnants of the fully loaded plate of enchiladas, chips and salsa you grab from the buffet at an all-inclusive Mexico resort, you might be in for a shock.\u003c/p>\n\u003cp>Mexico's \u003ca href=\"https://www.velasvallarta.com/\">Velas Vallarta\u003c/a> produces a veritable ton of food waste each day, but rather than dumping it into the trash, the Puerto Vallarta resort delivers roughly 700 pounds of it, each morning, to a hog farmer down the road to use as feed.\u003c/p>\n\u003cp>Much of what doesn't go to the pigs is composted on site and then used to fertilize the resort's verdant gardens. Ultimately, the combo of food waste, leaves, and grass trimmings are returned to the soil, while diverting waste from Mexico's overloaded landfills. Compost is also shared with staff, for use at their homes.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization estimates that \u003ca href=\"http://www.fao.org/3/a-i4068e.pdf\">nearly a quarter of food purchases\u003c/a> in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it's a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.\u003c/p>\n\u003cp>In Brazil, food-safety regulations prevent restaurants from giving away food, yet 52 million Brazilians are still threatened by food insecurity, according to 2014 research by the \u003ca href=\"https://www.ibge.gov.br/\">Brazilian Institute of Geography and Statistics\u003c/a>. Meanwhile, the country produces almost more food waste than any other nation, with 40,000 tons wasted each day, according to research by the Brazilian Company of Agriculture. (That amount of food could feed 19 million people.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in the booming city of Rio de Janeiro, a luxury hotel has been turning trash into treasure for more than a decade, long before food waste was at the forefront of anyone's mind.\u003c/p>\n\u003cp>The glamorous \u003ca href=\"https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/\">Belmond Copacabana Palace\u003c/a> — you know, the place where you might see Madonna or Mick Jagger hanging off the balcony — was among the country's first hotels to implement a restaurant waste-management system in 2008. Today, Copacabana Palace recycles more than 1,800 gallons of cooking oil and composts nearly all of its food waste, but not before crushing it to reduce its volume by 88 percent.\u003c/p>\n\u003cp>For many hotels, simple knowledge of the issue has resulted in greater observance from staff and ultimately, less waste.\u003c/p>\n\u003cp>When \u003ca href=\"https://www.soneva.com/soneva-fushi/\">Soneva Fushi\u003c/a>, a luxury resort in the Maldives, conducted a comprehensive food waste audit in 2016, employees sorted, weighed and recorded waste for a full week, ultimately establishing exactly how much food was wasted per guest down to the gram.\u003c/p>\n\u003cp>\"I think part of the benefit of a detailed audit like this is that it increases everyone's mindfulness about what they are doing with food,\" says Gordon Jackson, the manager of the resort's \"Waste-to-Wealth\" initiative. \"This has really helped everybody throughout the food and beverage team and the organization as a whole just to think about what they are doing.\"\u003c/p>\n\u003cp>Since the audit, the resort has seen a 50 percent reduction in the amount of waste sent to compost.\u003c/p>\n\u003cp>While it's easier for large hotels and resorts to fund audits and enlist comprehensive waste-management systems, smaller properties have found low-cost ways to reduce their environmental footprint, too.\u003c/p>\n\u003cp>When Anita Ritter opened her \u003ca href=\"http://www.theislandhideout.com/\">Island Hideout\u003c/a> resort in Koh Yao Noi, Thailand, a year and a half ago, she was shocked by how challenging waste management was on her small, sleepy island, but a few innovative ideas have brought the resort's food waste to almost zero.\u003c/p>\n\u003cp>Ritter composts much of her property's organic waste to use as fertilizer, but she's found uses for compost byproducts too. \"Compost juice,\" sometimes called \u003cem>bokashi\u003c/em>, gets a new life as a cleaning fluid used at the resort. \"It is a very efficient cleaner for clogged drains, perfect to clean toilets and sinks, and is a very good odor remover,\" she says. Leftover Kaffir limes, used in the property's homemade limeade, are repurposed in cleaning products.\u003c/p>\n\u003cp>\"It helps give other islanders something to think about,\" Ritter explains. \"As we use and reuse things, it gives us some social engagement status.\"\u003c/p>\n\u003cp>In May, I experienced one hotel's efforts firsthand, as I stood on the roof at \u003ca href=\"https://www.itchotels.in/hotels/new-delhi/itcmaurya.html\">ITC Maurya\u003c/a>, a hotel in Delhi. It was more than 100 degrees outside and flies swarmed above vats of leftover \u003cem>naan\u003c/em> and curry from the hotel's five restaurants, including Bukhara, arguably the world's most famous Indian restaurant. Next to the putrid mix stood a stainless steel tank, full of, in a sense, money — all in the form of decaying, rotting food.\u003c/p>\n\u003cp>That pricy leftover food — the hotel produces more than 1,300 pounds of it per day — was in the process of being converted to biogas, a methane and carbon dioxide mix that's a result of decomposing food. Ultimately, the resulting biogas powers the staff cafeteria. The hotel also collects around 100 pounds of waste from the community each day, using the same process to convert it into fuel.\u003c/p>\n\u003cp>ITC Maurya's BioUrja plant was a more significant investment than reusing lime peels and \u003cem>bokashi\u003c/em>. The plant, which consists of a giant digester, a pressure vessel, scrubbers, and an automation panel, was installed in June 2016 and cost around 45 \u003cem>lakh\u003c/em>, or roughly $65,000. Still, the hotel expects the project to break even in about four years.\u003c/p>\n\u003cp>In the meantime, the digester will chug along, reducing waste one bowl of leftover \u003cem>dal\u003c/em> at a time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Carne Asada, Hold The Meat: Why Latinos Are Embracing Vegan-Mexican Cuisine",
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"content": "\u003cp>Tall, dreadlocked Josh Scheper knew he was out of place as he surveyed the scene at a Santa Ana, Calif., parking lot on a Sunday morning this past April. And the 46-year-old loved it.\u003c/p>\n\u003cp>Hundreds of people waited in line at stalls for vegan food, but few people looked like the Los Angeles resident. Nearly everyone in the crowd was young and Latino, as were the chefs. The food on sale was Mexican — but not hippie-dippy cafe standbys like cauliflower tacos, or tempeh-stuffed burritos. Instead, chefs reimagined meaty classics that were honest-to-goodness \u003cem>bueno\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/vegatinos\">Vegatinos\u003c/a> offered jackfruit tacos, the fruit cooked so that it tasted like al pastor, the spiced pork-on-a-spit tradition from central Mexico. \u003ca href=\"https://www.instagram.com/veganbyvictorias\">Vegan by Victoria's\u003c/a>, the host of the event, hawked dairy-free Mexican and Salvadoran pan dulce (sweet bread). Another stall blasted ranchera music as a stern-looking millennial wearing a Los Angeles Dodgers hat and a Pendleton jacket ladled vegan pozole (hominy stew usually prepared with pork) into big bowls while he sung its praises to a customer.\u003c/p>\n\u003cp>Scheper stared in awe at it all. \"[I'm] happy to not have white hipster vegans run all the vegan stuff,\" he finally said, tongue only somewhat in cheek.\u003c/p>\n\u003cp>Vegan Latino cuisine has received some mainstream attention this decade, from New York City (where Erick Castro shares his Puerto Rican creations on Instagram at \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/\">How to Be Vegan in the Hood\u003c/a>) to \u003ca href=\"https://www.instagram.com/healthyvoyager\">Colombian-American cookbook author Carolyn Scott-Hamilton\u003c/a> in Miami.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But over the past year, pop-up festivals organized around Vegan-Mex vendors in Southern California have become a local sensation. They usually occur in working-class Latino suburbs like Santa Ana, Ontario, Highland Park, and Whittier. Full-time vegans – or white ones, for that matter — are a minority at these events. The majority of customers are young Mexican-Americans who heard about the pop-ups on social media, or through word-of-mouth best summed up the following way: \u003cem>No, seriously, it's good! And it tastes like the real thing!\u003c/em>\u003c/p>\n\u003cp>The movement's hype is such that vegan caterer La Venganza won \u003ca href=\"http://www.lataco.com/your-taco-madness-2018-recap-photos/\">L.A. Taco's annual Taco Madness competition\u003c/a> for best taco in Southern California, beating far-more-established (and non-vegan) competitors. It's a victory that chef-owner Raul Medina quickly downplays.\u003c/p>\n\u003cp>\"I didn't win,\" he said. \"Veganism did.\"\u003c/p>\n\u003cfigure id=\"attachment_129465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/vegana_mexicana_family-7ecccab3787805dac706d2b4e23d2b64e8c97b73-e1532044307220.jpg\" alt=\"Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129465\">\u003cfigcaption class=\"wp-caption-text\">Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra. \u003ccite>(Gustavo Arellano/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fast-talking, wise-cracking 34-year-old Medina is typical of a new generation of Vegan-Mex chefs: He simultaneously rejects \u003cem>and\u003c/em> embraces the meatier side of Mexican food. Medina uses everything from jackfruit to the hardened skim of soy milk to tackle taco classics like carne asada, chicken, and even \u003cem>tripitas \u003c/em>— beef tripe.\u003c/p>\n\u003cp>Medina says a white vegan customer \"once came up and asked, 'Why would you veganize \u003cem>tripitas\u003c/em>?' \" he said with a laugh. \"Because it's culturally nostalgic working-class food. You can't just dismiss that.\"\u003c/p>\n\u003cp>Medina started La Venganza three years ago in Oakland, while working as a paralegal for an immigration attorney. \"I wanted to find a good vegan taco de carnitas,\" he said, \"and I couldn't find an affordable one. They were only at affluent vegan hipster spots.\"\u003c/p>\n\u003cp>He took inspiration from vegan traditions in the East Bay's communities of color, specifically Buddhist temples and \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a>, a famous soul food spot. And he also thought about his father, who was dying of complications from diabetes.\u003c/p>\n\u003cp>\"Everyone has a dad like that,\" Medina said, a reference to the fact that \u003ca href=\"https://www.cdc.gov/features/hispanichealth/index.html\">U.S. Latinos\u003c/a> and \u003ca href=\"https://www.nih.gov/news-events/nih-research-matters/factors-contributing-higher-incidence-diabetes-black-americans\">African-Americans\u003c/a> are more likely to develop Type 2 diabetes than whites. There are many factors behind these health disparities, including \u003ca href=\"https://hub.jhu.edu/magazine/2014/spring/racial-food-deserts/\">limited access\u003c/a> to stores that sell fresh, healthy foods in lower-income Latino and African-American communities. Health concerns are one reason why veganism is \u003ca href=\"https://www.nytimes.com/2017/11/28/dining/black-vegan-cooking.html\">growing in popularity\u003c/a> among African-Americans today. \"Blacks .... already had a solution for food deserts,\" Medina said. \"It's called veganism.\"\u003c/p>\n\u003cp>Medina moved down to Southern California last year after his father died and decided to keep La Venganza catering going in memory of his \u003cem>papi\u003c/em>. He offers tacos every Tuesday at \u003ca href=\"https://missionbarsa.com/\">Mission Bar in Santa Ana\u003c/a>; on a recent evening, the line was nearly out the door. Working with pre-cooked ingredients and a hot plate to heat tortillas, Medina cranked out tacos almost as fast as he got orders.\u003c/p>\n\u003cp>\"Limes, bro, you forgot the limes!\" he cracked at an Asian-American customer who had quickly run off with chorizo tacos made from granulated beets. \"It's the worst, nastiest, saltiest, oiliest meat you can find,\" Medina said of the traditional pork sausage. \"Why \u003cem>not\u003c/em> make it vegan? Why are we just giving up that [vegan] market to rich people? We need to take back our ingredients and meals, and make it available to people of color.\"\u003c/p>\n\u003cp>There are no hard numbers on how many Mexican-Americans are vegan, but this way of eating isn't so far off from what their ancestors ate in pre-Columbian times. Before the Conquest, most of Mexico's indigenous natives followed a plant-based diet. Beef, pork, chicken, lamb and goat — the mainstay meats of modern-day Mexican food — all came with the Spaniards.\u003c/p>\n\u003cp>\"Many of our dishes are vegan by nature,\" says Loreta Ruiz, who \u003ca href=\"https://www.laveganamexicana.com/\">runs La Vegana Mexicana\u003c/a> with her two college-age children, Loreta and Luis Sierra. \"But just the word 'vegan' scares [Mexican] people. It's like, 'Our food is so rich and so beautiful, why are you going to alter it?'\"\u003c/p>\n\u003cp>La Vegana specializes in tamales, using a lard-free masa (cornmeal) that Ruiz said took two years to perfect so that her tamales are properly fluffy and moist. She and her children do stage pop-up food tents at community festivals, but their focus is on trying to break into restaurants and supermarkets.\u003c/p>\n\u003cp>Ruiz grew up in Mexico City with a father who was vegan \"before it was a thing.\" But she didn't give veganism a try until her daughter, Loreta, was 8. \"Even at that age,\" Ruiz said, \"she was questioning about why we needed to drink milk, or why we needed to kill animals.\"\u003c/p>\n\u003cp>The family tried to go vegan to support the young Loreta but found that a lot of the vegan food at the time was processed \"and didn't even taste good.\" So Ruiz experimented in her kitchen until friends suggested she sell food to the public. Her job with the Mexican consulate kept her busy, but she finally decided to debut La Vegana last year at a Dia de los Muertos event. The family sold tamales so fast that they couldn't thaw them out quick enough. But customers didn't seem to care – drawn perhaps by the novelty at first, they stayed around for the flavor, Ruiz says.\u003c/p>\n\u003cp>\"I was amazed at how many people wanted to try our tamales,\" Ruiz said. \"One guy came back seven times through the night, because he wanted to try them all!\"\u003c/p>\n\u003cp>Ruiz's daughter, Loreta Sierra, isn't surprised that Latinos of her generation seem more open to going vegan. (A young Salvadoran chef in Los Angeles \u003ca href=\"http://www.lataco.com/meet-the-l-a-chef-who-has-veganized-40-dishes-from-el-salvador-and-is-going-for-more/\">veganized over 40 of her country's meals\u003c/a>). \"Our generation overall is more concerned about environmentalism and environmental racism — the future of our planet,\" says the 22-year-old, who is currently an undergraduate at the University of California, Los Angeles. \"If we want to have a habitable planet, we need to start being more proactive in what we consume.\"\u003c/p>\n\u003cp>Her brother, Luis Sierra, still encounters heavy skepticism from other Mexican-Americans about his Vegan-Mex lifestyle, but he takes it in stride.\u003c/p>\n\u003cp>\"Guys on my crew, they make fun of me all the time,\" says the 19-year-old, who volunteers for the Los Angeles Fire Department. \"'Oh, yeah, that's why you're so skinny!' But then I give them one of my mom's tamales, and they change their mind right away.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tall, dreadlocked Josh Scheper knew he was out of place as he surveyed the scene at a Santa Ana, Calif., parking lot on a Sunday morning this past April. And the 46-year-old loved it.\u003c/p>\n\u003cp>Hundreds of people waited in line at stalls for vegan food, but few people looked like the Los Angeles resident. Nearly everyone in the crowd was young and Latino, as were the chefs. The food on sale was Mexican — but not hippie-dippy cafe standbys like cauliflower tacos, or tempeh-stuffed burritos. Instead, chefs reimagined meaty classics that were honest-to-goodness \u003cem>bueno\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/vegatinos\">Vegatinos\u003c/a> offered jackfruit tacos, the fruit cooked so that it tasted like al pastor, the spiced pork-on-a-spit tradition from central Mexico. \u003ca href=\"https://www.instagram.com/veganbyvictorias\">Vegan by Victoria's\u003c/a>, the host of the event, hawked dairy-free Mexican and Salvadoran pan dulce (sweet bread). Another stall blasted ranchera music as a stern-looking millennial wearing a Los Angeles Dodgers hat and a Pendleton jacket ladled vegan pozole (hominy stew usually prepared with pork) into big bowls while he sung its praises to a customer.\u003c/p>\n\u003cp>Scheper stared in awe at it all. \"[I'm] happy to not have white hipster vegans run all the vegan stuff,\" he finally said, tongue only somewhat in cheek.\u003c/p>\n\u003cp>Vegan Latino cuisine has received some mainstream attention this decade, from New York City (where Erick Castro shares his Puerto Rican creations on Instagram at \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/\">How to Be Vegan in the Hood\u003c/a>) to \u003ca href=\"https://www.instagram.com/healthyvoyager\">Colombian-American cookbook author Carolyn Scott-Hamilton\u003c/a> in Miami.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But over the past year, pop-up festivals organized around Vegan-Mex vendors in Southern California have become a local sensation. They usually occur in working-class Latino suburbs like Santa Ana, Ontario, Highland Park, and Whittier. Full-time vegans – or white ones, for that matter — are a minority at these events. The majority of customers are young Mexican-Americans who heard about the pop-ups on social media, or through word-of-mouth best summed up the following way: \u003cem>No, seriously, it's good! And it tastes like the real thing!\u003c/em>\u003c/p>\n\u003cp>The movement's hype is such that vegan caterer La Venganza won \u003ca href=\"http://www.lataco.com/your-taco-madness-2018-recap-photos/\">L.A. Taco's annual Taco Madness competition\u003c/a> for best taco in Southern California, beating far-more-established (and non-vegan) competitors. It's a victory that chef-owner Raul Medina quickly downplays.\u003c/p>\n\u003cp>\"I didn't win,\" he said. \"Veganism did.\"\u003c/p>\n\u003cfigure id=\"attachment_129465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/vegana_mexicana_family-7ecccab3787805dac706d2b4e23d2b64e8c97b73-e1532044307220.jpg\" alt=\"Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129465\">\u003cfigcaption class=\"wp-caption-text\">Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra. \u003ccite>(Gustavo Arellano/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fast-talking, wise-cracking 34-year-old Medina is typical of a new generation of Vegan-Mex chefs: He simultaneously rejects \u003cem>and\u003c/em> embraces the meatier side of Mexican food. Medina uses everything from jackfruit to the hardened skim of soy milk to tackle taco classics like carne asada, chicken, and even \u003cem>tripitas \u003c/em>— beef tripe.\u003c/p>\n\u003cp>Medina says a white vegan customer \"once came up and asked, 'Why would you veganize \u003cem>tripitas\u003c/em>?' \" he said with a laugh. \"Because it's culturally nostalgic working-class food. You can't just dismiss that.\"\u003c/p>\n\u003cp>Medina started La Venganza three years ago in Oakland, while working as a paralegal for an immigration attorney. \"I wanted to find a good vegan taco de carnitas,\" he said, \"and I couldn't find an affordable one. They were only at affluent vegan hipster spots.\"\u003c/p>\n\u003cp>He took inspiration from vegan traditions in the East Bay's communities of color, specifically Buddhist temples and \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a>, a famous soul food spot. And he also thought about his father, who was dying of complications from diabetes.\u003c/p>\n\u003cp>\"Everyone has a dad like that,\" Medina said, a reference to the fact that \u003ca href=\"https://www.cdc.gov/features/hispanichealth/index.html\">U.S. Latinos\u003c/a> and \u003ca href=\"https://www.nih.gov/news-events/nih-research-matters/factors-contributing-higher-incidence-diabetes-black-americans\">African-Americans\u003c/a> are more likely to develop Type 2 diabetes than whites. There are many factors behind these health disparities, including \u003ca href=\"https://hub.jhu.edu/magazine/2014/spring/racial-food-deserts/\">limited access\u003c/a> to stores that sell fresh, healthy foods in lower-income Latino and African-American communities. Health concerns are one reason why veganism is \u003ca href=\"https://www.nytimes.com/2017/11/28/dining/black-vegan-cooking.html\">growing in popularity\u003c/a> among African-Americans today. \"Blacks .... already had a solution for food deserts,\" Medina said. \"It's called veganism.\"\u003c/p>\n\u003cp>Medina moved down to Southern California last year after his father died and decided to keep La Venganza catering going in memory of his \u003cem>papi\u003c/em>. He offers tacos every Tuesday at \u003ca href=\"https://missionbarsa.com/\">Mission Bar in Santa Ana\u003c/a>; on a recent evening, the line was nearly out the door. Working with pre-cooked ingredients and a hot plate to heat tortillas, Medina cranked out tacos almost as fast as he got orders.\u003c/p>\n\u003cp>\"Limes, bro, you forgot the limes!\" he cracked at an Asian-American customer who had quickly run off with chorizo tacos made from granulated beets. \"It's the worst, nastiest, saltiest, oiliest meat you can find,\" Medina said of the traditional pork sausage. \"Why \u003cem>not\u003c/em> make it vegan? Why are we just giving up that [vegan] market to rich people? We need to take back our ingredients and meals, and make it available to people of color.\"\u003c/p>\n\u003cp>There are no hard numbers on how many Mexican-Americans are vegan, but this way of eating isn't so far off from what their ancestors ate in pre-Columbian times. Before the Conquest, most of Mexico's indigenous natives followed a plant-based diet. Beef, pork, chicken, lamb and goat — the mainstay meats of modern-day Mexican food — all came with the Spaniards.\u003c/p>\n\u003cp>\"Many of our dishes are vegan by nature,\" says Loreta Ruiz, who \u003ca href=\"https://www.laveganamexicana.com/\">runs La Vegana Mexicana\u003c/a> with her two college-age children, Loreta and Luis Sierra. \"But just the word 'vegan' scares [Mexican] people. It's like, 'Our food is so rich and so beautiful, why are you going to alter it?'\"\u003c/p>\n\u003cp>La Vegana specializes in tamales, using a lard-free masa (cornmeal) that Ruiz said took two years to perfect so that her tamales are properly fluffy and moist. She and her children do stage pop-up food tents at community festivals, but their focus is on trying to break into restaurants and supermarkets.\u003c/p>\n\u003cp>Ruiz grew up in Mexico City with a father who was vegan \"before it was a thing.\" But she didn't give veganism a try until her daughter, Loreta, was 8. \"Even at that age,\" Ruiz said, \"she was questioning about why we needed to drink milk, or why we needed to kill animals.\"\u003c/p>\n\u003cp>The family tried to go vegan to support the young Loreta but found that a lot of the vegan food at the time was processed \"and didn't even taste good.\" So Ruiz experimented in her kitchen until friends suggested she sell food to the public. Her job with the Mexican consulate kept her busy, but she finally decided to debut La Vegana last year at a Dia de los Muertos event. The family sold tamales so fast that they couldn't thaw them out quick enough. But customers didn't seem to care – drawn perhaps by the novelty at first, they stayed around for the flavor, Ruiz says.\u003c/p>\n\u003cp>\"I was amazed at how many people wanted to try our tamales,\" Ruiz said. \"One guy came back seven times through the night, because he wanted to try them all!\"\u003c/p>\n\u003cp>Ruiz's daughter, Loreta Sierra, isn't surprised that Latinos of her generation seem more open to going vegan. (A young Salvadoran chef in Los Angeles \u003ca href=\"http://www.lataco.com/meet-the-l-a-chef-who-has-veganized-40-dishes-from-el-salvador-and-is-going-for-more/\">veganized over 40 of her country's meals\u003c/a>). \"Our generation overall is more concerned about environmentalism and environmental racism — the future of our planet,\" says the 22-year-old, who is currently an undergraduate at the University of California, Los Angeles. \"If we want to have a habitable planet, we need to start being more proactive in what we consume.\"\u003c/p>\n\u003cp>Her brother, Luis Sierra, still encounters heavy skepticism from other Mexican-Americans about his Vegan-Mex lifestyle, but he takes it in stride.\u003c/p>\n\u003cp>\"Guys on my crew, they make fun of me all the time,\" says the 19-year-old, who volunteers for the Los Angeles Fire Department. \"'Oh, yeah, that's why you're so skinny!' But then I give them one of my mom's tamales, and they change their mind right away.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The days of plastic straws are drawing shorter. \u003c/p>\n\u003cp>Marriott International on Wednesday became the latest big company to announce it will stop using plastic straws, saying it would remove them from its more than 6,500 properties \u003ca href=\"http://news.marriott.com/2018/07/marriott-international-to-remove-plastic-straws-worldwide-by-july-2019/\">by next July\u003c/a>. The giant hotel chain said it will stop offering plastic stirrers, too. \u003c/p>\n\u003cp>It said the environmentally friendly move could eliminate the use of more than 1 billion plastic straws and about 250 million stirrers per year. Marriott said its hotels will \"offer alternative straws upon request.\"\u003c/p>\n\u003cp>Earlier this month, Starbucks said it would drop plastic straws from its \u003ca href=\"https://www.npr.org/2018/07/09/627220348/starbucks-goodbye-plastic-straws\">28,000 stores\u003c/a> worldwide by 2020. McDonald's is \u003ca href=\"https://www.npr.org/2018/06/15/620367460/mcdonalds-says-its-ditching-plastic-straws-in-u-k-and-ireland\">phasing out plastic straws\u003c/a> at about 1,300 restaurants in the United Kingdom and Ireland. And Alaska Air said in May that it's \u003ca href=\"https://blog.alaskaair.com/alaska-airlines/alaskacares/strawless/\">replacing plastic straws\u003c/a> on its flights with \"sustainable, marine-friendly alternatives.\"\u003c/p>\n\u003cp>As an alternative to plastic straws, Starbucks has said it developed a strawless lid, which some on social media dubbed \u003ca href=\"https://twitter.com/BLawQueen/status/1018567552996462592\">\"an adult sippy cup.\"\u003c/a> And this week, Starbucks and McDonald's said they're working together to develop a \u003ca href=\"http://news.mcdonalds.com/stories/our-people-details/closed-loop-partners-challenge\">recyclable or compostable cup\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://twitter.com/BLawQueen/status/1018567552996462592\u003c/p>\n\u003cp>The project has a futuristic name — the \u003ca href=\"http://www.closedlooppartners.com/the-center/nextgen-cup-challenge/\">NextGen Cup Consortium and Challenge\u003c/a>. It invites \"innovators, entrepreneurs, industry experts, and recyclers to submit their ideas for the next generation of recyclable and/or compostable cups,\" the companies said.\u003c/p>\n\u003cp>\"McDonald's is committed to using our scale for good to make positive changes that impact our planet and the communities we serve,\" Marion Gross, senior vice president and chief supply chain officer for McDonald's USA, said in a news release.\u003c/p>\n\u003cp>Starbucks said it wants other companies to join the project, which is being coordinated with \u003ca href=\"http://www.closedlooppartners.com/\">Closed Loop Partners\u003c/a> — a group that invests in sustainable consumer goods and advanced recycling technologies. \u003c/p>\n\u003cp>\"A better cup will benefit the entire industry and we invite others to join us as we move these efforts forward,\" said Colleen Chapman, vice president of global social impact for Starbucks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"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": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"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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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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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": {
"id": "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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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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/",
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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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
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"source": "wnyc"
},
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